<![CDATA[Irish Restaurant, Food & Wine Discussion]]> http://www.forkncork.com/content Food and wine discussion forum from Ireland en Sat, 11 Sep 2010 00:29:05 GMT vBulletin 60 http://www.forkncork.com/content/images/misc/rss.jpg <![CDATA[Irish Restaurant, Food & Wine Discussion]]> http://www.forkncork.com/content Pickled lemons http://www.forkncork.com/content/showthread.php?t=2170&goto=newpost Mon, 06 Sep 2010 08:23:24 GMT I bought a few jars of slightly dubious looking out-of-date pickled (not preserved) lemons in Asia Market the other day for 75c. Any ideas on how to... I bought a few jars of slightly dubious looking out-of-date pickled (not preserved) lemons in Asia Market the other day for 75c. Any ideas on how to use them? Could they be used in place of preserved lemons? ]]> Forum europhile http://www.forkncork.com/content/showthread.php?t=2170 How much wine? http://www.forkncork.com/content/showthread.php?t=2169&goto=newpost Sat, 04 Sep 2010 16:36:53 GMT I'm organising a fundraiser for 200 people. How many cases of wine will i need for approx 1 glass+ each and how many cases of white to red? ]]> Forum Fishwife http://www.forkncork.com/content/showthread.php?t=2169 Dover Sole http://www.forkncork.com/content/showthread.php?t=2168&goto=newpost Fri, 03 Sep 2010 10:59:50 GMT Last weekend I got a couple of dover sole for frying simply. I was able to skin one of them no problem but when I was skinning the second one it was... Last weekend I got a couple of dover sole for frying simply. I was able to skin one of them no problem but when I was skinning the second one it was a complete nightmare- the flesh just ripped away with the skin.

Is it because the fish was too fresh? A bit of googling seems to imply that the fish is better a day or two old? Does this account for the flesh sticking to the skin so much? ]]> Forum shortcircuit http://www.forkncork.com/content/showthread.php?t=2168 Looking for Chefs/Barstaff to move to Vienna http://www.forkncork.com/content/showthread.php?t=2167&goto=newpost Fri, 03 Sep 2010 09:18:36 GMT We are looking for good chefs and barstaff who want to move away from Ireland and come to Vienna, Austria.

We have opened Vienna's first Gastropub and have received lots of fantastic reviews and interest and now looking to take it up another notch both cooking and service wise.


2 years experience in places acknowledged for good, home-cooked food essential, as is a great attitude and enthusiasm.

The boss is a great employer and would try and make the move as easy as possible.

please send CV to info@charlieps-irishpub.at

The website is in the process of being upgraded too, so we have had to revert to an old one for a few days, so take no heed of it ( its horrible)

Gareth Smith ]]> Forum chefsmith http://www.forkncork.com/content/showthread.php?t=2167 <![CDATA[Olivier's]]> http://www.forkncork.com/content/showthread.php?t=2166&goto=newpost Thu, 02 Sep 2010 07:34:52 GMT I know Olivier gave up the lease at Vaughan's in Terenure (the menu seems to have stayed pretty much the same but every reference to Oliver"/Olivier has been removed from it. Yesterday I passed O'Briens on Leeson St/Sussex Terrace and the restauarant upstairs is closed "due to unforeseen circumstances".

Anybody kow what's going on? When I read about Terenure closing I think it said he was taking over another premises? ]]> Forum JayBee http://www.forkncork.com/content/showthread.php?t=2166 Best food website ever (apart from FnC, of course} http://www.forkncork.com/content/showthread.php?t=2165&goto=newpost Tue, 31 Aug 2010 22:36:14 GMT www.whatamieating.com ---Quote--- This is the searchable online international food dictionary with – so far – 64,413 terms in 303 languages... www.whatamieating.com

Quote:
This is the searchable online international food dictionary with – so far – 64,413 terms in 303 languages plus 14,465 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.
It appears to be a work in progress. An utterly brilliant idea. Roll on the app. ]]> Forum europhile http://www.forkncork.com/content/showthread.php?t=2165 Coffee Machines - Help!!!! http://www.forkncork.com/content/showthread.php?t=2164&goto=newpost Tue, 31 Aug 2010 18:26:53 GMT Can anyone tell me more about a VFA Express coffee machine - how to work one, what beans to use etc,...... Can anyone tell me more about a VFA Express coffee machine - how to work one, what beans to use etc,...... ]]> Forum petitechef http://www.forkncork.com/content/showthread.php?t=2164 Wolfes Irish Artisan Bistro http://www.forkncork.com/content/showthread.php?t=2163&goto=newpost Mon, 30 Aug 2010 14:28:30 GMT Hi all,

We went for dinner last Friday last in this place on Capel St and were pretty impressed. An early bird of €15 for two courses, and €20 for three, drew us in. The first thing I saw on the menu were the suppliers: dairy from Glenilen, beef from Kettyle, cheese from Sheridans etc, so that was a good start.

My starter of goats' cheese and beetroot risotto was excellent - the perfectly cooked texture of the rice grains contrasted well when you bit down on the little nuggets of beetroot. The flavours of the cheese (there was also Parmesan) worked really well too, and it was a generous portion. Himself had onion soup with Gruyere toasts - earthy flavours and almost 'meaty' with a touch of bay. Really good.

My main wasn't quite as impressive as the starter (I got hake with a tomato sauce), as the bed of couscous needed just a bit of something to liven it up - I don't know, maybe a spike of lemon juice or some coriander throughout. But the hake was cooked perfectly and was an excellent, fresh piece of fish. Himself got steak and chips with pepper sauce, which looked not-terribly-exciting on the plate, but the depth of flavour in the rare beef was fantastic and he actually licked the last of the pepper sauce out of the little accompanying jug it came in, to reveal the whole peppercorns.

Dessert was bread-and-butter pudding. Great texture and flavour with its little visible vanilla specks. The portion was a bit too small, but hey. From a short wine list we went for a great-value bottle of Merlot/Grenache, Les Vignes de L’Eglise, Languedoc Roussillon for just €16.

I don't normally talk about restaurants on this site, as I'm aware that other people here are a lot more knowledgeable than I am! But there were only three other tables occupied in Wolfes last Friday night (we lingered with a second bottle of wine and were there from 6:30 to almost 10pm), and that's a real shame.

I hope the location doesn't scupper them. Service was excellent - knowledgeable, friendly and unobtrusive, but there when you needed it - and if we hadn't had the second bottle, it would have been €51 for two starters, two mains, one dessert and a bottle of decent wine. Even the a la carte menu is very reasonable, with most mains hovering around €16.

I just think this place is brave for opening A) in this climate and B) on Capel St (the Gary Rhodes Machine couldn't work it). They obviously care about sourcing and I'd really like to see it do well, so I wanted to do my bit to spread the word. Cheers! ]]> Forum Mary http://www.forkncork.com/content/showthread.php?t=2163 You have to love the Italians http://www.forkncork.com/content/showthread.php?t=2162&goto=newpost Wed, 25 Aug 2010 21:06:20 GMT I think I have seen it all. I just popped into a restaurant earlier with a buddy after a game of golf for a quick bite. Two Italian families arrived... I think I have seen it all. I just popped into a restaurant earlier with a buddy after a game of golf for a quick bite. Two Italian families arrived in with two young children and sat beside us. Both sets of parents produced two jars of bought baby food and asked the waiter to heat them. When they arrived out, the parents asked for Olive Oil and then poured it all over the baby food and fed the kids. I have to admit, It's not often I'm lost for words ]]> Forum punto http://www.forkncork.com/content/showthread.php?t=2162 <![CDATA[Food & Wine Awards]]> http://www.forkncork.com/content/showthread.php?t=2161&goto=newpost Tue, 24 Aug 2010 13:52:55 GMT Is anyone else sick and tired of the same places just been rotated around year after year. Apart from the top three or four, its nearly all... Is anyone else sick and tired of the same places just been rotated around year after year. Apart from the top three or four, its nearly all hotel/house restaurants. The fact that another Allen is now in the Hall of Fame, Paddy Powers have slashed Racheal's odd's from 16/1 to 11/8.

I dont know, maybe its just grumpy olde me, but Im begining to lose interest in them ]]> Forum punto http://www.forkncork.com/content/showthread.php?t=2161 Grouse http://www.forkncork.com/content/showthread.php?t=2160&goto=newpost Wed, 18 Aug 2010 10:34:06 GMT As the glorious 12th has now passed, and the Ginger Pig are stocking birds for £12.50 each, I feel a weekend treat is in order. Anyone care to... As the glorious 12th has now passed, and the Ginger Pig are stocking birds for £12.50 each, I feel a weekend treat is in order.

Anyone care to offer some suggestions on how I might cook them? ]]> Forum burkean http://www.forkncork.com/content/showthread.php?t=2160 Private Party - City Centre http://www.forkncork.com/content/showthread.php?t=2159&goto=newpost Tue, 17 Aug 2010 10:26:20 GMT Hi all

Any recommendations on a city centre location for a private party (70-100) people, finger food and paid bar? I'm drawing a blank for such a large number. I'd rather it was a separate room, rather than just a corner of cafe en seine (for example).

Currently leaning towards Ron Blacks but any alternatives would be appreciated. Southside also an option (Ranelagh ->Terenure direction rather than Ballsbridge)

Thanks ]]> Forum laineyg http://www.forkncork.com/content/showthread.php?t=2159 Rustic Stone/Dylan McGrath http://www.forkncork.com/content/showthread.php?t=2158&goto=newpost Fri, 13 Aug 2010 12:30:25 GMT There might have been something on here already that I missed, but I was passing SoHo last night and while I'd already noticed some rebranding going on, there was a poster in the window 'this is operating as soho until {some date} and rustic stone by dylan m{something} will open after that" or words to that effect.

unusual poster, is it dylan mcgrath? what's the plan for the place does anyone know? soho was crap so that's no loss. ]]> Forum laineyg http://www.forkncork.com/content/showthread.php?t=2158