03-21C St Patrick
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University of Florida Thesis Or Dissertation Formatting
IRISH MUSIC AND HOME-RULE POLITICS, 1800-1922 By AARON C. KEEBAUGH A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Aaron C. Keebaugh 2 ―I received a letter from the American Quarter Horse Association saying that I was the only member on their list who actually doesn‘t own a horse.‖—Jim Logg to Ernest the Sincere from Love Never Dies in Punxsutawney To James E. Schoenfelder 3 ACKNOWLEDGMENTS A project such as this one could easily go on forever. That said, I wish to thank many people for their assistance and support during the four years it took to complete this dissertation. First, I thank the members of my committee—Dr. Larry Crook, Dr. Paul Richards, Dr. Joyce Davis, and Dr. Jessica Harland-Jacobs—for their comments and pointers on the written draft of this work. I especially thank my committee chair, Dr. David Z. Kushner, for his guidance and friendship during my graduate studies at the University of Florida the past decade. I have learned much from the fine example he embodies as a scholar and teacher for his students in the musicology program. I also thank the University of Florida Center for European Studies and Office of Research, both of which provided funding for my travel to London to conduct research at the British Library. I owe gratitude to the staff at the Library of Congress in Washington, D.C. for their assistance in locating some of the materials in the Victor Herbert Collection. -
Champ Potatoes 13% 8% 5% 12% of an Adult’S Guideline Daily Amount
Nutritional information per portion: calories fat saturates sugars salt 227.2 8.9g 1.5g 4.5g 0.7g Champ Potatoes 13% 8% 5% 12% of an adult’s guideline daily amount Champ is an Irish recipe for mashed potatoes that includes spring onions. Transform Champ into Colcannon, which is similar but has cabbage added to it. Made it? Rate it! Dairy, mustard Beth Tweddle MBE is a professional gymnast for Great Britain and three times World Champion. “Gymnastics involves short bursts of high-intensity activity, so it is really important that I keep my muscles well fuelled with energy from carbohydrates. For this, I eat mashed potato and for a well-balanced diet, I make sure I always have my five fruit and veg a day.” Equipment Ingredients Kettle Serves 4 for Champ, 6 for Colcannon For Colcannon: Large saucepan 700g large potatoes ½ Savoy cabbage (King Edward, Desiree or Maris Potato peeler 1 x 15ml spoon olive oil Pipers are best for mash) Sharp knife 3 x 15ml spoons cold water 125ml semi-skimmed milk Chopping board Black pepper ½ vegetable stock cube Measuring jug Small bunch fresh parsley (optional) 2 x 15ml spoons olive oil Small saucepan/microwave 1 x 5ml spoon grainy mustard Wooden spoon 1 bunch spring onions Measuring spoons Black pepper Colander Frying pan (optional) Pan stand Potato masher Electric whisk (optional) Job Number: Job Number: 18324 18324 Job Number: 18324 Project: Project: Revised logo Revised logo Project: Revised logo Client: Client: SFT SFT Client: SFT Stage Stage 1 1 Stage 1 Designer Designer HB HB This recipe was analysed using Saffron. -
Irish Fare Pub Sandwiches
Cavan Louth Sligo Longford Meath Mayo Westmeath Roscommon Gluten-Free Option Offaly Dublin Kildare *Several items can be prepared Laois Wicklow vegetarian/vegan. Please ask your server. Galway Carlow Tipperary Kilkenny Wexford IRISH FARE A taste of Ireland right here at home Waterford Lamb Meatloaf Bacon Mac & Cheese with BBQ Pork Bacon-wrapped meatloaf topped with Belhaven BBQ sauce. Trottole pasta baked with three cheeses and bacon, Belhaven BBQ Served with roasted fingerling potatoes. $14 pork, and JK slaw. $13 Beef & Noodles Mussels Guinness-braised beef over pappardelle pasta with mascarpone Harp-steamed blue mussels with fresh herbs served with JK chips and cheese. $15 a malt vinegar aioli. $14 Fish & Chips Corned Beef & Cabbage A half pound of cod with Old Speckled Hen beer batter, chips, House-brined brisket, beer-braised cabbage, fingerling potatoes, and JK slaw. $13 and carrots. $12 Curry & Chips Bangers & Mash A bold Irish curry sauce served over sautéed vegetables and chips. $11 Irish sausages with mashed potatoes and gravy. Served with Add chicken $3 piccalilli. $10 Salmon Shepherd’s Pie Salmon, roasted fingerling potatoes, and collard greens over a Lamb and vegetables in a traditional gravy topped with carrot purée. $18 mashed potatoes. $10 Add Dubliner Cheese $2 Irish Breakfast Fried egg, rasher, half banger, black and white blood pudding, Poutine Of The Day tomatoes, corned beef hash, and choice of toast. $10 Ask your server about today’s featured poutine. $12 (Available Friday and Saturday 11am-2pm) PUB SANDWICHES Pub sandwiches are served with JK chips. Upgrade to a house salad or small kale caesar salad for $3 Lamb Burger Corned Beef & Slaw Seasoned lamb with goat cheese, fried kale, and curry. -
A Celebration of Irish Food, Drink & Culture
A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14 -
NI Food Producers Guide Dairy Council
www.nigoodfood.com | Food Producers Guide 1 The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 2015 Guide NI Producers Food Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com Food NI @Food_NI www.nigoodfood.com | Food Producers Guide 1 2015 Food NI Producers Guide 2 www.nigoodfood.com | Food Producers Guide Who we are Thanks for picking up this booklet. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. We believe we have world-class ingredients and chefs and we work tirelessly to get that message out near and far. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. The sheer quality of our food and drink has been a secret for far too long. We create showcases for Northern Ireland food at key food events throughout the year. These are where producers can sell what they make and advertise their services. We’re constantly in touch with the media, telling them about what are members are doing. We’re in the papers, on TV and radio and of course, we’re never done updating our website, Facebooking and Tweeting. -
JC445 Causeway Museum Emblems
North East PEACE III Partnership A project supported by the PEACE III Programme managed for the Special EU Programmes Body by the North East PEACE III Partnership. JJC445C445 CausewayCauseway Museum_EmblemsMuseum_Emblems Cover(AW).inddCover(AW).indd 1 009/12/20119/12/2011 110:540:54 Badge from the anti-home rule Convention of 1892. Courtesy of Ballymoney Museum. Tourism Poster. emblems Courtesy of Coleraine Museum. ofireland Everywhere we look we see emblems - pictures which immediately conjure connections and understandings. Certain emblems are repeated over and over in a wide range of contexts. Some crop up in situations where you might not expect them. The perception of emblems is not fi xed. Associations change. The early twentieth century was a time when ideas were changing and the earlier signifi cance of certain emblems became blurred. This leafl et contains a few of the better and lesser known facts about these familiar images. 1 JJC445C445 CCausewayauseway Museum_EmblemsMuseum_Emblems Inner.inddInner.indd 1 009/12/20119/12/2011 110:560:56 TheThe Harp HecataeusHecata of Miletus, the oldest known Greek historian (around 500BC),500BC) describes the Celts of Ireland as “singing songs in praise ofof Apollo,Apo and playing melodiously on the harp”. TheThe harpha has been perceived as the central instrument of ancientancient Irish culture. “The“Th Four Winds of Eirinn”. CourtesyCo of J & J Gamble. theharp The Image of the Harp Harps come in many shapes and sizes. The most familiar form of the Irish harp is based on the so called “Brian Boru’s Harp”. The story is that Brian Boru’s son gave it to the Pope as a penance. -
FLAG of IRELAND - a BRIEF HISTORY Where in the World
Part of the “History of National Flags” Series from Flagmakers FLAG OF IRELAND - A BRIEF HISTORY Where In The World Trivia The Easter Rising Rebels originally adopted the modern green-white-orange tricolour flag. Technical Specification Adopted: Officially 1937 (unofficial 1916 to 1922) Proportion: 1:2 Design: A green, white and orange vertical tricolour. Colours: PMS – Green: 347, Orange: 151 CMYK – Green: 100% Cyan, 0% Magenta, 100% Yellow, 45% Black; Orange: 0% Cyan, 100% Magenta 100% Yellow, 0% Black Brief History The first historical Flag was a banner of the Lordship of Ireland under the rule of the King of England between 1177 and 1542. When the Crown of Ireland Act 1542 made Henry VII the king of Ireland the flag became the Standard of the Kingdom of Ireland, a blue field featuring a gold harp with silver strings. The Banner of the Lordship of Ireland The Royal Standard of the Kingdom of Ireland (1177 – 1541) (1542 – 1801) When Ireland joined with Great Britain to form the United Kingdom of Great Britain and Ireland in 1801, the flag was replaced with the Flag of the Lord Lieutenant of Ireland. This was flag of the United Kingdom defaced with the Coat of Arms of Ireland. During this time the Saint Patrick’s flag was also added to the British flag and was unofficially used to represent Northern Ireland. The Flag of the Lord Lieutenant of Ireland The Cross of Saint Patrick (1801 – 1922) The modern day green-white-orange tricolour flag was originally used by the Easter Rising rebels in 1916. -
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. -
Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional
Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional Irish Crubeens, Green Sauce £4 Killough Oysters, Armagh Apple Cider Dressing £2 gf ~.~ Ginger & Lemongrass Spiced Lobster Bisque, Portavogie Prawn Wontons £9 Portavogie Scallops, Comber Leeks, Heggartys Cheddar, Brown Bread Crumbs £12 gfa Co Down Pheasant & Wild Mushroom Pie, Truffled Celeriac Port & Redcurrant Sauce £10 Roast Cauliflower Spiced Dahl, Capers, Shallots, Raisins, Curried Basil & Mint Dressing £7 gf Duck Confit, Braised Puy Lentils, Cranberry & Beetroot £9 gf Crispy Lemon & Thyme Breaded Monkfish, Pickled Cucumber, Lobster Mayo £9 ~.~ Grilled Fillets of Sole, Prawn Ravioli, Butter Poached Prawns, Tomato, Basil & Winter Greens £22 Pork Fillet Saltimbocca, Crispy Belly & Black Pudding Croquette, Roast Apple, Market Pumpkin, Potato Gnocchi £19 Butter Roast Turkey, Glazed Ham Hock, Thyme & Onion Stuffing, Chipolatas, Roasties, Champ, Glazed Root Vegetables, Brussel Sprouts, Cranberry Sauce £18 gfa Wicklow Venison, Braised Red Cabbage, Parsnips, Potato Terrine, Spiced Red Wine Sauce £22 gf 24hr Slow Cooked Beef Cheek, Shandon Stout Gravy, Champ, Glazed Root Vegetables £20 gf Whole Market Fish, Chunky Chips, Market Vegetables (Price change daily ask server) £ gf Peter Hannan’s Himalayan Salt Aged Cote De Boeuf for Two, Chunky Chips, Bushmills Whiskey Pepper Sauce, Market Vegetables £75 gf Chunky Chips £4 gf Market Vegetables £4 gf Market Salad £4 gf ~.~ Stock Christmas Pudding, Bushmills Whiskey Custard £8 gf Armagh Apple, Plum & Hazelnut Crumble, Blackberry Ripple Ice Cream £8 Baked Alphonso Mango & White Chocolate Cheesecake, Passion Fruit Sorbet £8 Pear, Chocolate & Almond Tart, Vanilla Ice Cream £8 Young Buck Blue Cheese, Fruit Soda, Apple & Raisin Chutney £8 gfa Please advise your server if you have an allergy or any special dietary requirements. -
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. -
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. -
Starters Traditional Fare Available Sides
Add a side salad, house Add a side salad, house salad, or soup 2 starters traditional fare salad, or soup 2 entrées Fresh-Cut Calamari 12 Guinness Fish & Chips 14.50 Top Sirloin 6oz 15.50 · 9oz 19.50 A heaping portion of Guinness beer battered cod fried golden brown. Fresh-cut rings breaded and fried golden brown. Served on a bed of greens with A 21-day aged hand-cut sirloin lightly seasoned and topped with winey mushrooms Served with house tarter aioli, broccoli slaw, and pub chips. tartar aioli and stout cocktail sauce. and fried onion straws. Served with champ potatoes and chef’s vegetable. Black & Blue · Add 2 Perrystown Pretzels 9.50 Bangers & Mashed 12.50 Parmesan Encrusted · Add 2 Four jumbo shrimp · Add 5 Three jumbo pretzels buttered, baked, and sprinkled with sea salt. Served with Jumbo bangers grilled and layered over a bed of champ potatoes Guinness cheese sauce. topped with our rich gravy and creamed cabbage. Served with a side of smashed peas. Rib-Eye 27 Brick House Wings 13 14oz aged rib-eye done to your liking and topped with herb butter and winey Fried wings tossed with your choice of sauce or dry rub. Served with house Hearty Guinness Stew 13.50 mushrooms. Served with champ potatoes and chef’s vegetable. blue cheese, carrots, and celery. Slow roasted, cubed sirloin simmered in our house-made Guinness gravy Black & Blue · Add 2 Irish Honey Sauce, Jameson BBQ Sauce, Buffalo Sauce, loaded with vegetables and potatoes. Served with a side of creamed Parmesan Encrusted · Add 2 cabbage and Stonefire Naan Bread.