AFAIK, (and this coming from my Norn Iron friends) it doesn’t matter what culture you’re descended from: St. Paddy’s is far more an American holiday than it is an Irish observance. (eg. getting wasted on whisky & frantic fiddle tunes vs remembering the historical significance of the genocide, and all that entails)
I definitely believe that lol. Though it would still be fun to whip up some actual Irish food as a departure from our Irish American nonsense! All I've got is shepherds pie? Maybe like....a beef stew? Who knows lol
Hell, you had me at “whip up some actual Irish food”. 🤌🏼
Proper bangers & mushy peas w/ brown gravy and a slightly cool red ale? Or, a lamby cheddar hand pie still pipin’ hot from the oven? Even something as simple as a side of herbed whitefish broiled with small onions and whole carrots on top of a parsnip mash. Gawdamn. Do it!
I mean lamby cheddar hand pies....like could that ever be anything other than delicious? sounds perfect! And I've never made mushy peas. I love the bangers and mash route as that would be far less work. But as I'm typing this I'm getting that feeling that I may end up doing all of it lol plus corned beef. I just like food too much lol. Thanks for the ideas! Super appreciated!
This sounds delicious. Have you not tried exactly what you described? Was the dough pie crust-ish? Because then you have a mashed potato pot pie. Or was the crust biscuit-y? I think you should try to recreate the dough first, then add the potatoes and cheese. I feel the potatoes will need some seasoning, that's all. Maybe some milk to make them lighter?
"might have been just flour and water", meaning prolly not going to rise from yeast or baking powder? The form is slightly off, but you can make a pretty awesome potato cheese welsh pasty / scottish bridie / english butter pie. That's gonna be a more crust-like than bready, obviously.
Note: slice the potatoes & onions before frying them. If you follow the video and slice the potatoes while the onions are frying, then the onions may burn. Serve with some bacon or sausages and crusty bread.
My solution has been to just use Americas test kitchen. They do robust testing internally and externally of all their recipes and they are reliable. Not everything is to my taste, but nothing I’ve made has turned out bad.
They have a good amount of free stuff, but I also sub to their online platform for like ~$50/year to get extra access. It’s been a while so I forget what the difference is between free and paid access.
Some of their recipes (like their char siu) use ingredients which can be hard to find in North America. But otherwise, they are really legit in their technique and ingredients.
Everything in The Food Lab is pretty much the most complicated and delicious method. This is so true that there are so many recipes I haven't even done in there.
However, the best one that I actually did has to be the Slow Cooked Bolognese. It makes so much sauce that you can use it for multiple dishes and is amazing. I did have to change mine since I didn't have chicken liver and Lamb so I made some alternations but it was great
Pardina lentil stew with chorizo and vegetables in the pressure cooker. If I think of soaking white beans the night before I use those instead of lentils.
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