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Beef

Beef ribsThe other evening, I was ruminating about what to cook for Sunday dinner. I was thinking of doing something totally Irish and I had got as far as deciding on beef ribs when my musings were interrupted by the Wife;  “Whiskey, Honey?” she asked with her usual economy of language. “Yes” I replied as inspiration dawned, “That’ll do it”. So I enjoyed a glass of Bushmills and plotted Sunday’s feed. 

Our European leaders can’t agree on the future of the Euro. Here in Ireland, we were lucky enough to be the first bailout boy of the current financial shambles. The God-like Greeks stepped in and took on the mantle of shame for a while. The poor chaps over in Cyprus were hardly noticed when they asked for a couple of billion to keep the dole queues queueing and civil servants civil. As I write, Spain is attracting the interest and Italy is only a few bond auctions away from the fun.

Why does Anthony Worrell Thompson stick celery in his and sprinkles it with parsley?

Why does Julia Child crumble bay leaf into hers?

Why does Jamie Oliver needs two bottles of wine?

Why does Nigel Slater use one bottle in his?

Why does the Belfast Telegraph shove a chicken stock cube into theirs?

Why does Gordon F***** Ramsey recommend Irish Soda Bread with it?

Why does James Martin say to have it with mash?

Why does AWT above say to have it with new potatoes?

Why do ‘all recipes dot com’ not use carrots in theirs?

Rib of BeefI’m an Irishman and proud of it. I am married to an English lady. These are both good things on a number of levels: She has put up with me for over 20 years. We have two mostly wonderful daughters. Because of her origins, I can get away with stuff others can not. I can talk in slightly derogatory and jocular tones about ‘The Brits’ and excuse myself by admitting to being happily married to one.

Cha Shao Beef cooked smallIn the fairytale, Beauty falls in love with the Beast, without knowing that inside the outer ugliness was the handsome prince of her dreams. It is a bit like my Cha Shao Roast Beef, crispy and crusty on the outside with lean deliciousness within.

The Beast, on the other hand, saw Beauty and immediately fell deeply in love with her and her obvious charms. It’s a bit like that with me and Bill Granger‘s wonderful Mango Pudding. It was love at first bite.

It’s my own fault. I suggested that as I was cooking for the Wife and myself, I might include my eldest and her boyfriend in the pot. They gratefully accepted my offer. Then they did what great negotiators the world over do when they have a deal over the line. They changed the terms.

My love of Oriental cooking came from a period in my working life when I ate in Chinese restaurants at least once a week. I have spent over 30 years in advertising and during the late 80s and early 90s, I would dine out, often in excellent Chinese restaurants including  the Orchid Szechuan on Dublin’s Pembroke Road or in the Imperial on Wicklow Street (great for Dim Sum). In those days, it was perfectly normal enjoy a three course meal with wine (often lots of wine) for lunch on an almost daily basis. Those habits have been diminished by time, social convention and economic change but my love of oriental fare and cooking have not been eroded.

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