Food supplies at Christmas

[Guest]

Firstly,tricky the best irish whiskey is "powers gold label" followed by "jameson crested ten".
Secondly ,did you hear the one about the irish turkey.......................he,s looking forward to christmas.
By the way has it dawned on anyone that christmas is a religus festival,birth of christ,big christian celabration,ring a bell with anyone,but ,and now heres the thing there must be dozens of people out there who are not christens and couldn,t give a toss about christmas and rightly so.Lets be honest when was the last time any of us went on the tear because it was honika,chinnese new year or the end of ramadan.i,ve worked almost every christmas in pups since i was 12 and to honest ,it was great craic. Guest i know from your post that you have never had to work christmas or in the service industry but i think you realy are sincere if a bit misguided.On the other hand you could be just stirring the s..t ,and fair play to you, your good ,dammed good you,ve got cowboy and ellie going and that takes a bit of doing,actuly i,m a bit surprised that they got sucked in so easy.
I remember when every thing closed down at xmas and a right bloody time it was ,middle of winter ye couldn,t even go to a picture.
gerry

[digger]

Talking of Christmas, I will be spending it here in Lisboa this year; for the fourth or fifth time in the last 15 years; hosted once again by the inlaws. On these occasions we have our roast turkey with all the trimmings at midnight Christmas Eve. I always skip the soup course preferring to stick to the grape juice and perhaps nibble a bit of smoked salmon or something - the remains of the canapés, which have been on the dining table since midday. Then comes the bacalhau (salted cod), which is always served at the table from the saucepan!! (perhaps none of the serving dishes are big enough). The pan contains litres of olive oil with lumps of bacalau, whole cabbage leaves and whole garlic cloves swimming in it. Bits of bread are thrown in last minute, after it’s cooked. It tastes OK, but I like to go easy on it. More wine? red or white? Next, the turkey, roast potatoes and grelos (the flowering tips from cabbage which have been parboiled then fried with garlic). The two most remarkable things about the turkey course are firstly the stuffing. This is always my favourite part of the meal: kilos of it stuffed in the birds every orifice; made from pigs & calves liver, pine nuts, sultanas and whiskey. And secondly the gravy, the sight of which would not please the connoisseurs I know back in England (but I’m sure the taste would): about a litre for 6 or 8 guests, about 75 per cent of which is oil or fat, but we serve ourselves from this glass bowl with this silver ladle trying to get the brown bit from the bottom whilst pouring the oil back. 10 out of 10 always for this main course. The next course is simply fresh pineapple. The food, so far, is all very traditional - maybe not the daytime/pre-dinner canapés - but the dinner itself. By contrast we will now be offered Christmas pudding which has found its way from Marks & Spencer or Sainsburys covered with Byrds custard, I don’t know why, I for one don’t touch it, and I always suspect its there for me. Café and Port are poured by the hostess (my father taught me to pass it) More Café, Port or Brandy, chin chin, boas festas. No cheese is served at the table, but there are many different cheeses, parma ham, pate, chestnuts, olives, lots of seasonal cakes, almonds, dates, figs, more olives, fresh fruit, sugar-glazed fruit and little bowls full of cold rice pudding with liberal dusting of cinnamon, on the table in the drawing-room. Phew, I think I’ll have a Scotch before going to bed.

[ROD]

First of all Tricky never listen to the ramblings from somebody from the Republic of Ireland, As our leader, Big Ian, would say ' you cant trust them'. Anyway, the best Irish whiskey is of course Bushmills, made in the oldest (legal) distillery in the world.

Digger, I must say I too always enjoy a light snack in the evening before retiring. Dont fancy the dusting of cinnamon though, thats a bit over the top

[Ellie]

Pass the bucket someone please
Digger--after reading that, suddenly a simple cheese sarnie sounds rather inviting
Just a wee bit more and you'd be somewhere towards feeding the third world

[Peter Belinfante]

I like Tullamore Dew the most!

[Guest]

Tricky ,never trust a guy whose leader reckons,and i quote"whiskey is the devils buttermilk"

[Guest]

Jaysus digger after reading that ,eating "big ian" sounds rather inviting.

[ROD]

Ah well, a little learning is a dangerous thing.

The actual quotation is ' the devil's black buttermilk', and of course is a reference to Guinness, which all god fearing and righteous people should refrain from, and drive Gerry out of busines

[Guest]

I think the the reference is to black bush.

[cowboy]

Obivously you haven't sampled the true pleasure of "Old Mule's Breath"...

[Guest]

Jaysus cowboy ,i thought that bit about running around the front to kiss them was just a joke.

[Guest]

Hay rod what did st patrick say when he was driving the snakes out of ireland?.............."are yis all right in the back there lads"

[Ellie]

As my old Irish friend Tony would say Gerry--thats blinking good craic----he wasnt allowed to swear when his wife was around
Over to you Rod-----sure you have something--up your sleeve
Hey---are we on the wrong page here--jokes and all that--but we need fun as well as food at Christmas ---and Im saving these up for my cracker

[ROD]

Joke for your cracker Ellie? OK


Whats green and smells like yellow paint?
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Green paint

[ROD]

Gerry, I thought he told them to hiss off