Hi guys We've got some halibut great fish, super expensive back home in California. soft, healthy, and delicious. You see I'm clearly not over the oysters, I'm still doin' it one day later And in Cork, we guarantee that 11 out of every 12 work. Think about it. Watch out. Wild animal on the loose OK guys, so we've just got to Farm Gate Cafe, which is the restaurant on the second story. It's right above the English Market. It's a pretty cool idea. So all the food, all the ingredients, the raw ingredients have been sourced from the market below. And it's a really good place to just kind of "post up" and have a nice meal and just sort of absorb the vibe of the market. So that's exactly what we're going to do Could you tell us about the philosophy of what you are trying to do here? So the idea is, the market is our garden And we go down in the morning the chefs go down. They look at what's good, and they talk to the stall holders and then that comes up for lunch and , you know, it goes to the table.
Bon appetite. Bon appetite Absolutely delectible Just need a pint with that. Already had one. So it's very traditional, tripe and drisheen. And they used to produce so much of this that Cork was called the slaughter house of Ireland. I'm going to just pretend that it's macaroni and cheese. Well it might not be easy for everyone to stomach, but the white onion sauce parsley is pretty good. It looks like it came out of my booger nose when I'm sick. I'm not going to look at it anymore; I'm not even going to think about it,I'm just going to eat it. Here we go 3-2 Oh my god No. Did not dig that at all So, do you like tripe, yourself? I love tripe. I absolutely adore tripe. It's a traditional Cork dish. That is a lie! Well, chances are if you know Irish whiskey, you've probably heard the name Jameson. Starts with a "J" ends with an "-ameson" Most of you have maybe done the Jameson experience in Dublin, but you might not know that it's actually brewed, actually distilled here in Cork. So we are in the town of Middleton. This is where the distillery has been operating since 1825 until 1975 where they built a more modern distillery right next door, but we're going to go on a tour now and find out how they've been making this legendary spirit. We have four ingredients that we use: we use barley; we use malt, or malted barley; we use corn or maize, and we use a good supply of water. And in this area here going back to 1825, this is where the farmers would have come with their horse carts and would have dropped off the grain here I'm pretty sure I've seen people walking around in these in Shoreditch This factory was huge, even by old standards. But it's interesting. Kind of feels like a castle. This is impressive This is the largest pot-still in the world, which is essentially like a whiskey cauldron where they mix it all together. Take a look. Let's put things into perspective.
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