Liverpool FC Forum

by **peterc1992** » Fri Jan 12, 2007 10:59 pm

right thought id set up a thread for the all the irish stew lovers,so we can discuss our beloved food

by **Bad Bob** » Fri Jan 12, 2007 11:00 pm

Brilliant stuff...I'm a big fan! :buttrock

by **Woollyback** » Fri Jan 12, 2007 11:08 pm

count me in i'm feckin starvin :buttrock

irish stew or a big pan of scouse, don't knock it til you've tried it Anne Bancroft

by **Bad Bob** » Fri Jan 12, 2007 11:09 pm

JOHNNY MCELDOO

There was Johnny McEldoo and McGee and me
And a couple of two or three went on the spree one day
We had a bob or two, which we knew how to blew
And the beer and whiskey flew and we all felt gay
We visited McCann's, Maclaman's, Humpty Dan's
We then went into Swan's, our stomachs for to pack
We ordered out a feed, which indeed, we did need
And we finished it with speed, but we still felt slack

Johnny McEldoo turned red, white and blue
As a plate of irish stew he soon put out of sight
He shouted out "Encore!" with a roar for some more
That he'd never felt before such a keen appetite
We ordered eggs and ham, bread and jam, what a cram
But him, we couldn't ram, though we tried our level best
For everthing we brought, cold or hot, mattered not
It went down him like a shot and he still stood the test

He swallowed tripe and lard by the yard, we got scarred
We thought it would go hard when the waiter brought the bill
We told him to give o'er, but he swore he could lower
Twice as much again and more before he had his fill
He nearly supped a trough full of broth says McGragh
"He'll devour the tablecloth if you don't hold him in"
When the waiter brought the charge, McEldoo felt so large
He began to shout and barge and his blood went on fire

He began to curse and swear, tear his hair in despair
To finish the affair, called the shop man a liar
The shop man, he through out and no doubt, he did clout
McEldoo he kicked about like an old football
Tattered all his clothes, broke his nose, I suppose
He would have killed him with a few blows in no time at all
Mceldoo began to howl and to growl, by my soul
Through an empty bowl at the shop keepers head
It struck poor Mickey Flynn, took the skin from his chin
An eruction did begin and we all fought and bled
The peelers did arrive, man alive, four or five
At us they made a dive for us all to march away
We paid for all the mate that we ate, stood a trait
And went home to ruminate on the spree that day. :buttrock

by **Bad Bob** » Fri Jan 12, 2007 11:12 pm

Woollyback wrote:count me in i'm feckin starvin irish stew or a big pan of scouse, don't knock it til you've tried it Anne Bancroft

Is right, AB! Besides, how is it any worse looking than this stuff?

by **A.B.** » Fri Jan 12, 2007 11:17 pm

Bad Bob wrote:
Woollyback wrote:count me in i'm feckin starvin irish stew or a big pan of scouse, don't knock it til you've tried it Anne Bancroft

Is right, AB! Besides, how is it any worse looking than this stuff?

I'd rather eat that than a pot of Guiness throw up. :laugh:

I'd take this over your :censored:

pot any day of the week:

That my friend is quality food not no Irish stew

by **Woollyback** » Fri Jan 12, 2007 11:24 pm

A.B. wrote:I'd take this over your pot any day of the week:

That my friend is quality food not no Irish stew

sorry man, in britain we have places for that kind of stuff, it's called the sewage works. that looks like it'd give me Aching Bowels

by **Dundalk** » Fri Jan 12, 2007 11:28 pm

Thats the stuff, you cant beat a big bowl of irish stew!!

Absolutely Briliant

by **A.B.** » Fri Jan 12, 2007 11:29 pm

Woollyback wrote:
A.B. wrote:I'd take this over your pot any day of the week:

That my friend is quality food not no Irish stew

sorry man, in britain we have places for that kind of stuff, it's called the sewage works. that looks like it'd give me Aching Bowels

What happened to "try it before you knock it"

It looks better than your pot of diarrhea that you call stew :laugh:

by **Bad Bob** » Fri Jan 12, 2007 11:32 pm

A.B. wrote:
Woollyback wrote:
A.B. wrote:I'd take this over your pot any day of the week:

That my friend is quality food not no Irish stew

sorry man, in britain we have places for that kind of stuff, it's called the sewage works. that looks like it'd give me Aching Bowels

What happened to "try it before you knock it"

It looks better than your pot of diarrhea that you call stew

Actually, I've had that stuff before, mate, and thought it was brilliant! I'll take a plate of both. :nod

by **A.B.** » Fri Jan 12, 2007 11:33 pm

Look at it, wtf is in it?:

by **A.B.** » Fri Jan 12, 2007 11:34 pm

Bad Bob wrote:
A.B. wrote:
Woollyback wrote:
A.B. wrote:I'd take this over your pot any day of the week:

That my friend is quality food not no Irish stew

sorry man, in britain we have places for that kind of stuff, it's called the sewage works. that looks like it'd give me Aching Bowels

What happened to "try it before you knock it"

It looks better than your pot of diarrhea that you call stew

Actually, I've had that stuff before, mate, and thought it was brilliant! I'll take a plate of both.

Well in Bob

Where did you eat it? [I'm assuming in Toronto or somewhere in Canada, there are loads of Bosnians and Croats there]

by **66-1120597113** » Sat Jan 13, 2007 12:32 am

RECIPE FOR IRISH STEW

IRISH STEW
Irish Stew is one of the most widely known of Irish country dishes. It is ideal for a warming nutritious dish for young people coming home from school, hungry and tired in this season of early Spring. The meat used was originally mutton or older sheep which required long slow cooking to tenderise the meat. To day we use meat from the shoulder or neck of lamb. Kid was also used. Stewing beef is now also used and when used it is browned quickly on a hot pan to seal in the juices. This is not as traditional as the other meats.
Basically Irish stew is made with the cheapest and most readily available ingredients, meat, onions potato. Many people also add sliced carrots to the stew, but these are thought not to have been part of the original ingredients but they also add flavour. I also enjoy the flavour of leeks and celery in the stew so go ahead use the vegetables that are easily available.

Irish Stew was traditionally served with wild mushroom ketchup, pickled red cabbage and white soda bread. A glass of porter is the recommended beverage to complement the stew.

Serving 4

Ingredients
1kg / 2lbs of rack or shoulder of lamb
4 large onions
2 leeks washed and cut into 1"rings
sticks of celery cut into 1/2 pieces
1 tablespoon of garlic chives chopped
1kg / 2lbs of potatoes
1 tablespoon of chopped parsley and fresh thyme
1small sprig of rosemary
Salt and freshly ground pepper
400ml / 1pt cold water or light lamb stock
To garnish: chopped fresh parsley and julienne of carrots

Method:
Wipe meat and remove fat and gristle from meat Wash and peel potatoes. Slice two potatoes into thin slices. Keep the remainder whole or cut in two if too big. Remove skin from onion and slice into narrow rings. Prepare other vegetables by washing and slicing into narrow strips. Lightly grease a heavy based saucepan with oil to prevent ingredients sticking to the base. Line the base with the sliced potatoes. Top this with a layer of prepared meat then add a layer of onion rings, leek and celery. Tie herbs together in a bouquet garni and place on top.

Continue with the layers finishing with the herbs. Add stock or water and bring to the boil and simmer gently for one hour.
Top with the potatoes and simmer again until the potatoes are cooked approx. 20 minutes. The liquid should be reduced by half to resemble gravy.
Alternatively the stew can be cooked in the oven at 160C/325F/Gas mark 3. This will take about 2 hours to cook. Cover the dish for the first 1/ ½ hours and then remove the cover to brown the potatoes for the last half an hour.

To serve:
Serve on a plate or large soup dish with the meat in the centre topped with the vegetables and surround with the potatoes. Pour some liquid over and garnish with parsley and julienne of carrots and white soda bread to mop up the juices.

Julienne of carrots

Wash skin and cut carrots in 2" lengths. Cut into even sized batons. Put into boiling salted water and cook until still crunchy about 3 minutes. Drain. Toss in melted butter and serve with the stew!

IT LOOKS LIKE SICK AND HELL BUT TASTES HEAVEN AND JOHN BARNES.....if ya know what i mean !

by **Woollyback** » Sat Jan 13, 2007 12:50 am

A.B. wrote:
Woollyback wrote:
A.B. wrote:I'd take this over your pot any day of the week:

That my friend is quality food not no Irish stew

sorry man, in britain we have places for that kind of stuff, it's called the sewage works. that looks like it'd give me Aching Bowels

What happened to "try it before you knock it"

It looks better than your pot of diarrhea that you call stew

wtf is it Annie B? it looks like a paper bag full of turds :Oo:

i once had a girlfriend from paris whose father was serbian and mother macedonian. she was WILD, especially in the sack, she was gorgeous and i loved her to bits but her mother's cooking feckin SUCKED :laugh:

by **kazza 1** » Sat Jan 13, 2007 1:08 am

Come on lads!! Irish stew is one of the most popular dishes to come outta Ireland. In saying that, if I was served a dish of the picture AB put up, I would send it back. Irish stew, as far as I'm concerned should not be waterey!!! It should be nice and thick and served with plain bread. Its made with lamb (yuck, so I make mine with beef) with loads of veg like carrots, potatoes, leeks and onions. Its a real hearty meal!!

But the best meal to come from Northen Ireland is the good ole Ulster Fry!!!!
2 x sausage
2 x Bacon
2 x eggs
1 x soda bread (1 soda cut in half and pan fried)
2 x potato bread (pan fried)
black pudding
tomato
mushroom
beans (optional)
And plenty of brown sauce!!!!!

Has to be served with an extra large mug of tea (refill free)!!!

The Belly Buster!!!!

The large fry!!!

The small fry!!!

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