To Download Application Form for West

Total Page：16

File Type：pdf, Size：1020Kb

Regional Competition FINAL (NATIONALWILL TAKE FINAL PLACE WILL AT TAKEFood PLACE& Hospitality AT SHOP Ireland 2012 @2014 RDS @ in CITY September) WEST HOTEL DUBLIN IN SEPTEMBER ACBI Sausage & Pudding Competition 2014/15 Regional Heats WESTERN REGION WEDS 23rdJULY GREENHILLS HOTEL, ENNIS ROAD, LIMERICK Counties Clare, Galway ENTRY FORM Entrant Details PLEASE PRINT DETAILS CLEARLY Entrant's Name: Position: NAME TO BE PRINTED ON CERT: Address: Telephone: (work) (fax) e-mail address: Mobile: Categories Entered (tick appropriate boxes) PLEASE PRINT DETAILS CLEARLY Member entry fee (per product) €45 Traditional Butchers Sausage Speciality Sausage 1 2 3 4 5 Speciality Sausage 1 Speciality Sausage 2 Speciality Sausage 3 Speciality Sausage 4 Speciality Sausage 5 Black and White Pudding B W Drisheen Fee Enclosed: € PLEASE NOTE THAT ALL ENTRIES MUST BE PAID FOR BEFORE THE COMPETITION Please make cheques payable to Associated Craft Butchers of Ireland ENTRIES THAT HAVE NOT BEEN PAID FOR WILL BE DISALLOWED >>>> CLOSING DATE for ENTRIES : 20th JULY @5pm Payment by Cheque, Credit card or EFT DECLARATION PLEASE READ THE FOLLOWING DECLARATION CAREFULLY AND ONLY SIGN IF YOU COMPLY FULLY. I, the undersigned, have read and accept the rules of the competition and declare that the products entered by me are; 1) Manufactured on my premises 2) That the premises is the registered member of ACBI 3) That the meat is Irish 4) That it is the product normally available to my customers Signed Date How to Enter Return this form by by fax to 01-8682822 or post to ACBI, Research Office 1, Teagasc Food Research Centre, Ashtown, Dublin 15. To enter you must be a paid up member of ACBI . Members Only Competition ALL ENTRIES TO BE AT THE VENUE BY 6PM ON DAY OF COMPETITION.

Copy Link

Recommended publications

Inside: Shrimp Cake Topped with a Lemon Aioli, Caulilini and Roasted Tomato Medley and Pommes Fondant
Epicureans March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on.
[Show full text]
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
[Show full text]
St. Patrick Was Not Irish. He Was Born Maewyn Succat in Britain
St. Patrick Was Not Irish. He Was Born Maewyn Succat In Britain St. Patrick’s Day kicks oﬀ a worldwide celebration that is also known as the Feast of St. Patrick. On March 17th, many will wear green in honor of the Irish and decorate with shamrocks. In fact, the wearing of the green is a tradition that dates back to a story written about St. Patrick in 1726. St. Patrick (c. AD 385–461) was known to use the shamrock to illustrate the Holy Trinity and to have worn green clothing. They’ll revel in the Irish heritage and eat traditional Irish fare, too. In the United States, St. Patrick’s Day has been celebrated since before the country was formed. While the holiday has been a bit more of a rowdy one, with green beer, parades, and talk of leprechauns, in Ireland, it the day is more of a solemn event. It wasn’t until broadcasts of the events in the United States were aired in Ireland some of the Yankee ways spread across the pond. One tradition that is an Irish-American tradition not common to Ireland is corned beef and cabbage. In 2010, the average Irish person aged 15+ drank 11.9 litres (3 gallons) of pure alcohol, according to provisional data. That’s the equivalent of about 44 bottles of vodka, 470 pints or 124 bottles of wine. There is a famous Irish dessert known as Drisheen, a surprisingly delicious black pudding. The leprechaun, famous to Ireland, is said to grant wishes to those who can catch them.
[Show full text]
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage.
[Show full text]
ENTRY FORM Entrant Details PLEASE PRINT DETAILS CLEARLY Entrant's Name: Position: NAME to BE PRINTED on CERT: Address: Telephone: (Work) (Fax) E-Mail Address: Mobile
PLEASE READ CAREFULLY AND NOTE DATES OF THE REGIONAL HEATS Please note on back of form the region that applies to your county. Regional Competition Entries will only be accepted in the (NATIONAL FINAL WILL FINAL TAKE WILL PLACE TAKE AT PLACESHOP 2013 AT SHOP @ RDS 2012 DUBLIN @ RDS IN inSEPTEMBER September) relevant region. We cannot make any exceptions to this ACBI Sausage & Pudding Competition 2013 Regional Heats Eastern: Maldron Hotel Portlaoise TBC Southern & Western: Teagasc Moorepark, Fermoy, Co. Cork 26th June at 3pm Northern: Bush Hotel Carrick-on-Shannon TBC ENTRY FORM Entrant Details PLEASE PRINT DETAILS CLEARLY Entrant's Name: Position: NAME TO BE PRINTED ON CERT: Address: Telephone: (work) (fax) e-mail address: Mobile: Please Select Your Region by ticking appropriate box Northern TBC Carrick on Shannon Western 26th June FermoyFermoy Southern 26th June Fermoy Eastern TBC Portlaoise Categories Entered (tick appropriate boxes) PLEASE PRINT DETAILS CLEARLY Member entry fee (per product) €45 Traditional Butchers Sausage Speciality Sausage 1 2 3 4 5 Speciality Sausage 1 Speciality Sausage 2 Speciality Sausage 3 Speciality Sausage 4 Speciality Sausage 5 Black and White Pudding B W Drisheen Fee Enclosed: € PLEASE NOTE THAT ALL ENTRIES MUST BE PAID FOR BEFORE THE COMPETITION Please make cheques payable to Associated Craft Butchers of Ireland ENTRIES THAT HAVE NOT BEEN PAID FOR WILL BE DISALLOWED >>>> CLOSING DATE for ENTRIES : 24th June @5pm DECLARATION PLEASE READ THE FOLLOWING DECLARATION CAREFULLY AND ONLY SIGN IF YOU COMPLY FULLY. I, the undersigned, have read and accept the rules of the competition and declare that the products entered by me are; 1) Manufactured on my premises 2) That the premises is the registered member of ACBI 3) That the meat is Irish 4) That it is the product normally available to my customers Signed Date How to Enter Return this form by by fax to 01-8682820 or post to ACBI, Research Office 1, Teagasc Food Research Centre, Ashtown, Dublin 15.
[Show full text]
Food As 'Motif' in the Irish Song Tradition
Food as ‘Motif’ in the Irish Song Tradition Máirtín Mac Con Iomaire, Dublin Institute of Technology The beef and the beer of the Saxon may build up good, strong hefty men; The Scot goes for haggis and porridge and likes a ‘wee drap’ now and then; The German may spice up a sausage that’s fit for great Kaisers and Queens, But the Irishman’s dish is my darling – a flitch of boiled bacon and greens. They laughed at the pig in the kitchen when Ireland lay groaning in chains, But the pig paid the rent, so no wonder our ‘smack’ for his breed still remains, And what has a taste so delicious as ‘griskins’ and juicy ‘crubeens’, And what gives health, strength and beauty like bacon, potatoes and greens? Background The above song ‘Bacon and Greens’ was written by Con O’Brien and first appeared in print in September 1930 in the Cork Weekly Examiner. This Irish love affair with pig meat was still evident in Pat Short’s chart topping 2006 song ‘The Jumbo Breakfast Roll’ which describes the Celtic Tiger phenomenon of wrapping the components of the cooked Irish breakfast in a half baguette for consumption by cash-rich, time-poor citizens. These same ingredients (bacon, sausages, black pudding etc.) form part of the popular all-day Irish meal known as a ‘mixed grill’ described so evocatively in the writings John McGahern (Maher 2014). Considering the primacy of food in people’s lives generally throughout history, it is logical that food be reflected in their songs and poetry.
[Show full text]
HOOLEY HOLIDAY in IRELAND 2017 With
HOOLEY HOLIDAY IN IRELAND 2017 with October 11-22, 2017 Only $2895.00per person (from LAX) (Based on double occupancy) & US Departure Tax & Fuel Surcharge $499.00* ADDITIONAL (CURRENTLY) If Travelling from NYC Deduct $340.00 from above Land Only Rate: $2395.00 If you have ever traveled on one of our Fenians Tours in the past deduct $50.00 Your Tour Includes: Round Trip Airfare from LAX to Ireland (Flight schedule announced 90-120 days prior to departure) Deluxe motor coach vehicle throughout your tour, including all transfers and sightseeing Services of professional Irish Driver Guide. Ten (10 Nights) First Class Accommodations as follows or similar: Location Hotel Galway Imperial Hotel- 3 Nights *** www.imperialhotelgalway.ie Kinsale Trident Hotel- 3 Nights **** www.tridenthotel.com Kilkenny Kilkenny River Court-3 Nights **** www.rivercourthotel.com Dublin Camden Court Hotel-1 Nights *** www.camdencourthotel.com Optional Independent Dublin Stay after tour: 2 Nights Camden Court with Breakfast: $209.00 Per Person Sharing: ___YES (Limited Availability) If Single add $120.00 for two nights at Camden Breakfast daily, Three Dinners: 1 Kilkenny, 1 Galway, 1 Kinsale Admissions to: Cliffs of Moher, Bunratty Castle and Walking tour of Kilkenny Fully escorted sightseeing as per itinerary Porterage of one suitcases per person, Hotel tips and taxes throughout (Except tips to your personal Driver/Guide) Cancellation Penalties: (LAND) If written cancellation is received by Hammond Tour more than 120 days prior to departure, a processing fee of $250.00 per person will apply. From 119 days to 60 days prior to departure, a cancellation penalty of $600.00 per person will apply.
[Show full text]
SAC Pb TEXT 31.01.11.Indd 231 14/02/2011 09:52 Serving a City
stallholders 1845-2005 What follows is as definitive a list of stallholders as is possible with the available evidence. An indeterminite, though certainly a small minority, of stallholders have fallen through the documentary gap. Stall numbers were subject to constant change and re-ordering, stallholders often took numbers with them when they moved stall, and many stalls had rapid turnover of holders – all of which makes a complete listing impossible. In some cases, the stall is held in one name, but operated by another person whose name is not recorded. The lists for the 1950s - 1990s are not numbered because numbers were not available for all, so none are used to avoid confusion; also, they are not presented in any particular order. In general, all are butchers except where otherwise indicated. 1845 56 Timothy Ahern 18 Mary McCarthy 10 John Hayes 57 Denis Hallissay 27 Ellen Lynch 80 James Lynch g rand Parade Market 58 John Preston 29 Ellen Manning 50 William McCormick (meat stalls only) 59 Jeremiah Ahern 30 Eliza Collins 51 David McEnery 1 Richard Waugh 61 Samuel Short 31 Laurence Flynn 31 Henry Mahony 2 Richard Harrington 62 John McAuliffe 32 Daniel Crowley 36 Timothy Mahony 3 Letitia Stoke 63 James Murley 5 James Manley 6 John Ahern 64 John Mulcahy Butchers 83 Richard Mintern 7 John Ahern Jnr. 65 George Cleary & 6 John Ahern 82 Stephen Mintern 8 William Deeble William Shaughnessy 8 John Ahern Jnr. 69 John Morrison 9 Denis Slattery 67 William Butler 48 James Anglin 64 John Mulcahy 10 William Browne 68 John Fennell 11 John Anglin 21
[Show full text]
Preface: the History of Black Pudding in Ireland
Technological University Dublin ARROW@TU Dublin Books/Book Chapters School of Culinary Arts and Food Technology 2019 Preface: The History of Black Pudding in Ireland Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tschafbk Part of the Food Studies Commons Recommended Citation Mac Con Iomaire, M. (2019). ‘Preface’ In The Black and White Cookbook. Clonakilty Blackpudding, Clonakilty, Cork: Clonakilty, pg. 3-8. This Book Chapter is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Books/Book Chapters by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Preface Dr. Máirtín Mac Con Iomaire, Technological University Dublin It is hard to imagine an Irish breakfast without black and white puddings to go with the sausages, rashers and eggs, but what is the history of these puddings, particularly in Irish cuisine? And how did the town of Clonakilty become synonymous with black pudding? One of the earliest literary references to puddings is to be found in Homer’s Odyssey, the Greek classic dating from the 8th century BC. The hero, Odysseus, fights over a stomach stuffed with pig blood and fat. Book II of the 1st Century AD Roman cookbook Apicius, features meat puddings, blood sausages, and a ‘botellum’ which is generally translated as black pudding and is made from blood, mixed with onions and leeks, thickened with cooked egg yolks, stuffed into casings and cooked in broth and wine.
[Show full text]
Breakfast Cookbook *Recipe List Only*
BREAKFAST COOKBOOK *RECIPE LIST ONLY* ©Food Fare Please Note: This free document includes only a listing of all recipes contained in the Breakfast Cookbook. BREAKFAST COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Breads, Grains & Muffins Bear's Breakfast Cups Birchermuesli (Swiss Muesli) Breakfast Bread Caws Pobi (Welsh Rarebit) English Muffin Breakfast Pizza (Diabetic) Fotzelschnitte (Swiss "French" Toast) Frumente (Medieval cracked wheat) Indian Meal Pudding Jahlova Kase (Chadian millet porridge) Kasha Grechnevaya (Russian Buckwheat Porridge) La Bouillie (Chadian peanut butter porridge) Morning Glory Muffins Oatcakes (Scottish) Pumpkin French Toast Soda Bread (Ireland) Vardagsvafflor (Swedish Waffles) Egg Dishes Balaleet (Kuwaiti Vermicelli Omelet) Brewet Ayrenn (Medieval scrambled eggs) Byde b'Banadoura (Lebanese eggs with tomatoes) Creamed Eggs with Ham Crempog Las (Welsh Omelet) Denver Omelet Egg-in-the-Hole Eggs & Peppers Eggs & Wild Onions (Cherokee) Eggs Benedict Eggs Florentine Fish Omelet Cakes (Jewish) Fluffy Omelet Pie Fresh Herb Omelet Friar's Omelet Hazelnussomeletten (German Hazelnut Omelet) Hollandaise Sauce (for Eggs Benedict) Huevos Rancheros (Mexican Eggs in Sauce) Huevos Rotos (Spanish Broken Eggs) Irish Omelet Martabak Mesir (Egyptian feta cheese omelet) Mexican Scrambled Eggs Mushroom Omelet Oeufs en Cocotte (French Shirred Eggs) 2 BREAKFAST COOKBOOK RECIPE LIST Food Fare Omuraisu (Japanese Rice Omelet) Pastrami & Eggs with Mushrooms (Jewish) Piperrada con Huevos (Basque Pepper Omelet) Pisto a la Bilbaína
[Show full text]
Recognizing Food As Part of Ireland's Intangible Cultural Heritage
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2018 Recognizing Food As Part of Ireland's Intangible Cultural Heritage. Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Other Social and Behavioral Sciences Commons Recommended Citation Mac Con Iomaire, M. (2018). Recognizing food as part of Ireland's intangible culture. Folk Life: Journal of Ethnological Studies, 56(2). doi:10.1080/04308778.2018.1502402 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Recognising Food as part of Ireland’s Intangible Cultural Heritage Abstract Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology etc.) this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs such as ‘national’ and ‘regional’ cuisines, charting the growing scholarship around Irish food history from the ground breaking work of A.T. Lucas and Louis Cullen to a recent emerging cluster of doctoral researchers.
[Show full text]
The British Isles
The British Isles Historic Society Heritage, History, Traditions & Customs 02-21a February Issue Dear Readers: superior in quality and taste than the other styles of products. The next few issues of the British Isles A little background into how we started a Historic Society newsletters are dedicated to the British Isles retail store. In 1998 I was invited to impressive line of Deli products we found available participate in my cousin’s installation as Worshipful in the British Isles. Master at a Masonic Lodge on the Isle of Man. While there we decided to meet other relatives for the first Editor: Steve McVittie time in London, Dublin, and Edinburgh. Back issues of the British Isles and As we were interested in opening a British Isles it’s relationship to British Columbia, retail store, we took the opportunity to go to Marks its Heritage, History, and Spence, Selfridges, Harrods, and Tesco. We Traditions & Customs were amazed at the selection and quality of deli and Get your copies of our prepackaged grocery products available. British Isles Historic Society newsletters Coming back to Vancouver we decided we https://rssg.org.uk/branches/overseas/ wanted to offer as wide a selection of British Isles americas/canada/ style sausages, bacons, meat pies and cheeses as we could. We were fortunate in that we found a 09-20 The Welsh in British Columbia number of local suppliers that were eager to 10 - 20 The Irish in British Columbia manufacture the British Isles style of deli products 11-20 The Scottish in British Columbia that we wanted.
[Show full text]