By R. S. Yeoman, Kenneth Bressett
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For most of these recipes, unless otherwise stated, use whole milk. Flours The Irish distinguish between “plain flour,” which is mostly like American all-purpose flour, and “cream flour,” which is made from softer wheat. The best substitute for cream flour is a soft Southern flour such as Lily White, made from lower-protein wheat. Irish extra coarse whole-meal flour is what’s typically used for brown breads and scones. No American flours are really as coarse as our extra coarse whole-meal, but a stone-ground flour is your best bet, such as Arrowhead Mills, supplemented with some extra wheat bran and wheat germ.
In the morning, the lady of the house calmly welcomed her unexpected new guests in the breakfast room and said to us all, “I’ve not much in the place to give you this morning for breakfast. You can have porridge or I’ll do you a fry, or, if you don’t mind waiting a moment, I’ll cook up a bit of that fish that himself is after unloading down on the dock this minute. ” She nodded toward the window as she spoke, and we turned to see her husband unloading big wooden crates of fish from a fishing boat alongside the small dock below the house.
As in any culture, however, subsistence food is only part of the culinary story and has regrettably left Irish food not exactly shining. It has consistently been unsung, underappreciated, and dismissed. Irish stew, which much-missed British chef Keith Floyd once wrote would be heralded around the world had the French invented it, is mocked, unmanned, and dishonored by the watery, unmeaty versions of it purveyed in the name of Ireland by people who have never set foot on the island. In fact, I would go so far as to place the blame squarely on corned beef for the less-than-stellar reputation that Irish food has in America.
A Guide Book of United States Coins - Griffin by R. S. Yeoman, Kenneth Bressett