NOT a food blog
Our quest began in London.
*hic*For the sake of fulfilling a dream, we took pains to visit the local bars and pubs, mingling with the natives who shared a common interest.
*hic*For the sake of research, we drank the dark liquid with most of our meals, taking great pains to examine its complexity and character.
*hic*It was hard work.
Our journey ended in Dublin, Ireland, where we stumbled into the Guinness Brewery, intoxicated with “goodness” and yet thirsting for more. Such was our passion. For the sake of research, of course. *cough*
At the Guinness Storehouse, we discovered (to our great pleasure, of course) that Guinness was often used as an ingredient in Irish cooking. Naturally, we ordered some to be consumed with an exquisite pint of Guinness.
I’ve never eaten bacon in any form other than rashers (streaky bacon) or slices of back bacon. So when I was presented with two huge chunks of bacon, one lean and the other a little fatty with a richer flavour, I had a huge grin on my face. The sauce that was slathered on the bacon was a honey and mustard glaze which was creamy with a piquant taste. The black pudding, also known as blood sausages, made of pig’s blood and cooked with pig’s fat, was cooked with Guinness. The pudding was a little dry in texture and somewhat grainy, but the flavour (no, it didn’t taste of fresh blood!), which was like cooked meat, was great.
Bald Eagle’s sautéed beef strips were served with a green peppercorn sauce cooked with Guinness and served on a slice of toasted cranberry bread.
To sample dishes flavoured with Guinness, visit:
St James’s Gate
Tel: + 353 1 408 4800
Fax: + 353 1 408 4965
Food, for me, is a means to an end and not an end in itself.
Food, for me, represents the love of family, the fellowship of friends, and the community and communality it brings.