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Really interesting about the pineapple substitute :)
there's a site called cook's thesaurus but I think it may be US based. Not sure if there is an Irish version.Also have been noticing that there are ptalks about using wild/weed flowers in cooking coming from London./ |NNt sure about anything in Ireland
Thank you Dan for the foraging info it’s really interesting to hear about what’s available and growing on the city
yeah knife shaped to do the rocking. also seen taht half moon shaped thingthey use in Chopped
everythings about convergence of various diaspora
There was an area taht had a lot of iNdians living in around teh South Circular rd in the 90s. I think it had traditionally been where teh different waves of immigrants had been through. been a jewish area at one point a few decades earlier
Certainly goig to be more stuff around on Dublin streets if last year was anything to go by
one resuylt of the lockdown was wild grasses etc etc growing on streets i thought
pigs as disposal devices.
Interestig to wonder if people know what the price of what you buy reflects,. I think people in a lotof places exepct cheapness. But that might have a cost in itself
brine as salt water hence briney = the sea
good to hear that plants are regional in variaton still
or at least taht's what my takeaway from thnking about different ones from Wexford than aother parts of country would be
sad taht the cuts of meat that are not low com denom and packaged for supermarket aren't widely seen. Are there butchers around town taht cater for these rarer cuts
Mark KJurl;ansky's book on Cod was really good but is about 20 years old
Kurlansky also has a good one on Salt
https://pollinators.ie/https://wicklowwildfoods.com/foraging-walks/Forage with Experts!
Also back to the seafood: in the 17th century - servants had the number of days they were fed oysters limited to 3 days in their contracts: https://www.eatthestreets.ie/node/87
Thanks, this was great