I'm not complaining, merely observing that at the end of the day based on volume - the Irish consumer is not very adventurous.
I agree with this completely. I often heard this and discarded it as a mere generalisation but since I've lived abroad (across many countries) with other Irish people it really is an unfortunate reality in my opinion. Meals out tend to be gauged on where sells ‘normal’ food.If I do something that people would not be familiar with (not foie gras or veal or something someone might have an ethical issue with - more like beef carpaccio / roast pheasant / rabbit terrine / smoked venison / ) it sells but not in anything like the quantities of the more standard fare. I'm not complaining, merely observing that at the end of the day based on volume - the Irish consumer is not very adventurous.
True but even when something different is offered as a sample or a “try some of mine”, Irish people play it safe!Being adventurous about food is related to finances too, though. Can people generally afford to try something new, knowing that if they don't like it they will have to buy an alternative?
. . . and the classic:- "Can I have some red sauce?" The words "tomato" or "please" if added take from the ambience . . .
Venison – Akin to eating bambi/Rudolf. You are devouring the very definition of innocence. Why would you do such a thing?
Oh sweet This post will be deleted if not edited immediately, that's exactly what my GF says! I have never tried it, but I really want to. Just figure out how to sneak it past her.
If a complimentary bread basket is served, go through it like a rabid dog and request another. Never pass an opportunity for free food.
No.....or maybe...Could I just work at Dublin airport, questioning people as to their destinations and informing them of where the most convenient McDonalds outlets will be, you know because they don't trust the local stuff.Hi Bullbars, are you applying for the gig of food ambassador with Bord Bia/Failte Ireland
There are varying degrees here, for example if your food is taking a while or there are a large number at the table and there simply wasn't enough to go around, but some treat this as a free for all and are eating for the sake of getting it free.Re the above, guilty as charged - but sure you havent eaten in days to get the full enjoyment out of a daycent restaurant.
Re portions - heard a story of a guy telling a lady that such a restaurant wasnt great, you'd still be hungry coming out of there. To which she replied, "You just have to decide in advance, are you "dining" or are you "going for a feed".
I think a lot of Irish people are "going for a feed", that explains much of the phonomemena detailed by Bullbars.
Yeah as Leper added; Irish people seem intent on murdering food with sauce. I've had this argument with some (ManyOne thing that gets me is that 'herself', despite being obsessed with cookery shows & books and being somewhat of a foodie (though that word is cringeable), nevertheless isnt shy with lorrying the YR sauce onto nearly anything OR, cardinal sin in my book, adding something artificial (bisto/oxo etc) into what was going to otherwise be a perfectly fine healthy natural meal and thereby 'cheapening' the taste. I laugh when I see yer man Jean Pierre with his stir-in gloop cube - if thats the best you can do mate I wont be shelling out for your grub.
Venison Stew. If she gets a hint of the meat tasting different, pass it off as taste of the vegetables etc. in the mix!
That is a great idea. Will have to plan that, fair play!
Eat it the day after you make it, it's always nicer the next day.
Eat it the day after you make it, it's always nicer the next day.
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