Cooking

Edible bodice

Sunday, 19 April, 2015 0 Comments

In Cork city, spare ribs are referred to as bodice. The etymology is unknown, but the similarity of the cut to the shape of the whalebone stays in the female garment referred to as a bodice may have may have influenced the port’s butchers. Boiled and eaten with potatoes and turnips, bodice is simply delicious, say Corkonians.

Bodice in Cork


A lyrical taste of Vietnam

Wednesday, 2 May, 2012

Daniel Klein is a chef and filmmaker living in Minneapolis. His site, The Perennial Plate, is a mouth-watering temptation to experience delights such as Frog’s Legs with Homemade Ketchup, Crab and Cactus Taco with Tomatillo Salsa and Bison Tartare. Quite rightly, his short film, A Taste of Vietnam, has been nominated for a Vimeo Festival Award in the “lyrical” category. Vote!


Fish on Friday

Friday, 27 April, 2012

Here’s my mother’s recipe for smoked haddock, a dish that appears on the home table on Fridays. This serves four, by the way: 500g smoked haddock 1 onion 2 carrots nut of butter 1/2 cup of milk 1 tablespoon of white flour salt and pepper Preparation: Cut the haddock into four strips and dust with […]

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Jiro Dreams of Sushi

Thursday, 26 April, 2012

Everything that people admire about the Japanese: their reverence of tradition, their dedication to craft, their respect for family, their work ethic, their politeness towards customers… is captured in Jiro Dreams of Sushi, a documentary about 85-year-old sushi master Jiro Ono. Filmed in his Tokyo restaurant, it focuses on his work and his relationship with his son and successor, Yoshikazu.