I've had ordógs, that is, crab legs, literally thrown on a peat fire to cook, served up with brown soda bread and lashings of butter. And tea. For a magnificent, very unexpected breakfast in the west of Ireland.
The crab had just been brought in from the boats we could see from the window by the man of the house. It literally went directly on the fire as we watched, in the regular fireplace of the house.
This was in a half café half shop with no pretensions to anything special. They were simply using what was available on the doorstep. It was a few miles from where I first saw a bastable three legged iron pot many years before.
It's a feast I think you would have really enjoyed 😊
I enjoyed the tale as well - I could almost hear the sizzling legs and the crackling fire. What a splendid image you gave me, for a delicious breakfast in Ireland. I admit so far my Irish breakfasts had never been this exciting - but I never had the chance to venture out of Dublin and your words put a real travel bug in me!
Being quite a bit north of the Iberian peninsula I wonder if I can look forward to the revival of traditional methods of cooking? A bastable oven- a three legged iron pot suspended over a peat fire from a hook and chain connected to the wall, with fire underneath and on top of the lid. I vaguely remember them from earliest childhood in the countryside. From all accounts the food cooked inside is delicious- everything from soda bread, the national loaf, to pies.
That would be fun! I'd like to give it a go myself if I ever had the chance. For the purpose of discovering how my ancestors produced their food, rather than a food trend. 😊
I’d love to see the three-legged pot (a friend in Portugal and Ireland alike it’s true) taking the stage instead of an expensive Josper, with the corollary of having soda bread and simple, hearty stews elevated to “cuisine that’s worth talking about” and “cuisine is worth traveling to”, instead of the usual trope of “wagyu or else expensive beef cuts” and “lobster of else expensive seafood” slapped on a grill, à la Smoked Room restaurant :)
How interesting!! I never thought of cooking with fire as the thing that made us human, cool thought
I've had ordógs, that is, crab legs, literally thrown on a peat fire to cook, served up with brown soda bread and lashings of butter. And tea. For a magnificent, very unexpected breakfast in the west of Ireland.
The crab had just been brought in from the boats we could see from the window by the man of the house. It literally went directly on the fire as we watched, in the regular fireplace of the house.
This was in a half café half shop with no pretensions to anything special. They were simply using what was available on the doorstep. It was a few miles from where I first saw a bastable three legged iron pot many years before.
It's a feast I think you would have really enjoyed 😊
I enjoyed the tale as well - I could almost hear the sizzling legs and the crackling fire. What a splendid image you gave me, for a delicious breakfast in Ireland. I admit so far my Irish breakfasts had never been this exciting - but I never had the chance to venture out of Dublin and your words put a real travel bug in me!
I am new here and enjoyed this very much.
Being quite a bit north of the Iberian peninsula I wonder if I can look forward to the revival of traditional methods of cooking? A bastable oven- a three legged iron pot suspended over a peat fire from a hook and chain connected to the wall, with fire underneath and on top of the lid. I vaguely remember them from earliest childhood in the countryside. From all accounts the food cooked inside is delicious- everything from soda bread, the national loaf, to pies.
That would be fun! I'd like to give it a go myself if I ever had the chance. For the purpose of discovering how my ancestors produced their food, rather than a food trend. 😊
I’d love to see the three-legged pot (a friend in Portugal and Ireland alike it’s true) taking the stage instead of an expensive Josper, with the corollary of having soda bread and simple, hearty stews elevated to “cuisine that’s worth talking about” and “cuisine is worth traveling to”, instead of the usual trope of “wagyu or else expensive beef cuts” and “lobster of else expensive seafood” slapped on a grill, à la Smoked Room restaurant :)