Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
Member Login

Site Notices
Arrow Left Previous Page
Page / 2
Posted: 3/12/2005 8:54:52 PM EST
Link Posted: 3/12/2005 8:55:57 PM EST
Guinness.

1 class, chilled

1 bottle Guinness, chilled

Enjoy.

Link Posted: 3/12/2005 8:56:57 PM EST
1 - Glass.
Fill halfway with Bass or Harp.
Fill remaining space with Guinness.

Consume in mass quantities.
Link Posted: 3/12/2005 8:57:23 PM EST

Originally Posted By Daytona955i:
Guinness.

1 class, chilled

1 bottle Guinness, chilled

Enjoy.




I tried Guinness the other night....tastes like chocolate and BBQ sauce beer.
Link Posted: 3/12/2005 8:57:32 PM EST
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.



Link Posted: 3/12/2005 8:58:11 PM EST
Beer
Link Posted: 3/12/2005 8:58:17 PM EST
Irish eat?
Link Posted: 3/12/2005 8:58:56 PM EST
BEER!!!!



and then



More BEER


and then


Even More BEER


and then.
Link Posted: 3/12/2005 8:59:18 PM EST

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






throw in some Vodka?
Link Posted: 3/12/2005 9:00:39 PM EST

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






throw in some Vodka?



It helps, but tradition calls for warm beer.
Link Posted: 3/12/2005 9:02:33 PM EST

Originally Posted By tyman:

Originally Posted By Daytona955i:
Guinness.

1 class, chilled

1 bottle Guinness, chilled

Enjoy.




I tried Guinness the other night....tastes like chocolate and BBQ sauce beer.





That's okay... I love the stuff.

If Guinness isn't your thing, you can just drink Bailey's Irish Creme.

I suppose that would be okay.
Link Posted: 3/12/2005 9:02:44 PM EST

Originally Posted By NH_AR_Shooter:

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






throw in some Vodka?



It helps, but tradition calls for warm beer.



but beer isnt made from potatoes
Link Posted: 3/12/2005 9:02:45 PM EST
Link Posted: 3/12/2005 9:07:50 PM EST

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






throw in some Vodka?



It helps, but tradition calls for warm beer.



but beer isnt made from potatoes



You never had beer from fermented potatos?!?!

You dont know what you're missing!
Link Posted: 3/12/2005 9:08:58 PM EST

Originally Posted By Daytona955i:
Guinness.

1 class, chilled

1 bottle Guinness, chilled

Enjoy.




+1. That'll do 'er.
Link Posted: 3/12/2005 9:09:53 PM EST
Irish Boiled Dinner:

Fresh Brisket (Or, you can use Corned Beef).

Head of Cabbage (Cut into quarters).

Several Potatoes (7 or 8 just slightly smaller than a tennis ball, cut in half or quartered depending on size)

Carrots (3 or 4 whole),

Celery (several stalks)

Turnips (2 or 3).

Onion (cut into quarters), Garlic.

Bay Leaves.


Brown the Onions and Garlic. Take out of the pan--brown the brisket on both sides. Put the Onion and garlic back in. Layer the vegitables all around. Put enough water to cover 1/2 way. Pour in one or two beers to cover the rest of the stuff. Add a bit of salt and pepper to taste later. Simmer slowly for several hours until meat is very tender.


Link Posted: 3/12/2005 9:15:56 PM EST

Originally Posted By CFII:
Irish eat?




Just potatoes and beer...and potatoes....and beer...and potatoes....and beer.
Link Posted: 3/12/2005 11:23:04 PM EST

Originally Posted By NH_AR_Shooter:

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:

Originally Posted By tyman:

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






throw in some Vodka?



It helps, but tradition calls for warm beer.



but beer isnt made from potatoes



You never had beer from fermented potatos?!?!

You dont know what you're missing!



Link Posted: 3/12/2005 11:53:33 PM EST
Link Posted: 3/13/2005 2:11:56 AM EST
Shamrock Shake
Link Posted: 3/13/2005 2:43:27 AM EST
1. Bushmill's
2. Tullamore Dew
3. Jameson's
4. Guinness
5. Killian's


Repeat as necessary.
Link Posted: 3/13/2005 3:03:23 AM EST
pog moi thoin
Link Posted: 3/13/2005 3:20:41 AM EST
Boiled meat.
Link Posted: 3/13/2005 3:22:59 AM EST

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.






Where is the Guinness????
Link Posted: 3/13/2005 3:24:55 AM EST
Pour beer in a pitcher, add green food coloring to suit, and drink from a chilled glass.

Then go on a float trip on the Big Piney.
Link Posted: 3/13/2005 3:25:20 AM EST
Irish Car Bomb:

Take a pint glass. Fill it half way with Guiness.

Take a shot glass. Fill it with half with Irish whiskey and half with Bailey's.

Drop into the pint, suck it down.
Link Posted: 3/13/2005 3:28:10 AM EST
Green food coloring and beer.

Link Posted: 3/13/2005 3:33:44 AM EST
Glass half full of Guiness. Large shot, half Jameson half Carolans or Bailey's Irish cream. Drop the shot into the guiness (it will froth up) and drink it down. SMOOOTH. Be careful with these gents.
Link Posted: 3/13/2005 3:38:15 AM EST
Soda Bread


Ingredients

500 g Flour

1/2 teaspoon breadsoda

275 ml buttermilk

Pinch of salt

Cooking

Flour a baking tin

Sieve flour, salt and breadsoda into bowl

Add 200 ml of buttermilk

Mix to a loose dough

Add remaining buttermilk if necessary

Knead on board until smooth

Shape dough into a circular shape, mark a cross on the top

Place on floured tin

Bake for 40 to 45 mins at 200° C.



Shepherd's Cheddar Pie


Ingredients:

1 can (10 oz) Campbell's Condensed Cheddar Cheese Soup
3 cups hot mashed potatoes
1 lb ground beef
1 green bell pepper, chopped
1 small or medium onion, chopped
2 cups frozen green peas
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/2 cup Cheddar cheese, shredded

Directions:

Make topping by combining half the soup with hot mashed potatoes; set aside.

In large non-stick frypan, brown ground beef, bell pepper, and onion at medium-high heat until cooked through. Drain excess fat.

Meanwhile, cook peas according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano.

Spoon meat mixture into 8" x 8" x 2" square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 F for 15 minutes. Remove pie from oven and top with shredded Cheddar cheese. Bake for 5 minutes more.

4 to 6 servings

Beef With Guinness
Beef With Stout The Only way to Cook Beef-sometimes add oysters!

Ingredients: 1/4 lb. Butter,1 pound beef chuck cut into 1x2 inch pieces.1 large sweet onion-sliced thin, a bouquet garni:thyme,sage,parsley,bay leaf,1/4 teaspoon salt.1/4 teaspoon black pepper,1 cup beef stock, 1 pint guinness stout,4 medium potatoes(1 lb peeled)2 tablespoons parsley,large manly sweet carrots.
Instructions:heat butter in skillet brown the beef in batches-set beef asside.2.cook onion in hot fat for 3 minutes-just soffened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.

____________________________________________________________________________


Limerick Ham


A great flavor and easy to make-great for a festive meal.

Ingredients:
One ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar

Instructions
Score the ham to a depth of 1/2 inch on all sides.
Rub juniper berries into the cuts all over
mix the gin,brown sugar and mustard.
cover the ham with the mixture. Bake in a hot oven covered
with foil until heated through. Remove foil and bake until
skin is crisp. From time to time baste with liquid from bottom of pan.

____________________________________________________________________________

Irish Stew


Ingredients

Best end neck chops no fat, bone or gristle (Mutton)

Potatoes

Onions
Parsley & thyme mixes

Salt & Pepper

Cooking

Cut meat into medium pieces

Peel and slice potatoes Peel and slice onions

Layer of potatoes in pan add herbs, salt and pepper

Layer of Meat

Layer of Onions

Repeat as long as ingredients last

Cover with water

Cover with foil then lid

Simmer as long as you like or until every thing is cooked.

____________________________________________________________________________

HERB DUMPLING STEW


2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth

Dumplings (see below)
Salt and pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.

Makes 6 to 8 servings

____________________________________________________________________________

Corned Beef and Cabbage

Ingredients

Corned Beef

Sliced carrots

Cabbage

Onions

C­loves

Parsley and thyme

Salt & pepper

Cooking

Place all the ingredients in a saucepan (hold the cabbage)

Cover with water and bring to the boil

Cover and simmer for three-quarters of an hour

Cut cabbage up into manageable lumps

Place in pan with the other ingredients

Cook for a further 45 minutes

Serve with the ever-present plate of spuds.

_____________________________________________________________________________

Rabbit Stew

Take one garden-variety rabbit (free from whatever virus they are using now to kill them) pop it in a pot with veggies and hey presto Rabbit Stew.

Ingredients

1 rabbit

2oz Butter or marge

A couple of onions

A few mushrooms

A bunch of carrots

Parsley and Thyme

1/2 litre stock

Cooking

Cut rabbit into manageable pieces

Fry rabbit in pan using butter or marge for a couple of minutes

Place remaining ingredients in a large saucepan (hold the mushrooms)

Add stock

Add Rabbit

Cook for 1 to 1 1/2 hours

When cooked add the mushrooms

__________________________________________________________________

IRISH ROAST PORK WITH POTATO STUFFING


2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water

stuffing (see below)
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F).

Makes 6 servings.

STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme

Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

__________________________________________________________________

Cod Cobbler

1 1/2 lb Skinless filets of cod
3 TBSP butter
3 T Flour
1 1/2 cup milk
1/2 cup grated cheddar cheese
1/2 Grated white cheese (for scones)
2 TBSP Butter (for scones)
1 t Baking powder (for scones)
1 pinck salt (for scones)
EGG (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with butter, flour, milk and grated cheddar cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add grated white cheese (or if using Parmesan, 1/4 cup). Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Place these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk and beaten egg, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. Servings: 4

__________________________________________________________________

Potato Cakes
Ingredients

2 Cups of self-raising flour

1 1/2 cups of mashed potato

1/4 cup of milk

2 heaped tablespoons of butter or fat

Salt

Cooking

Mix butter or fat into flour

Add salt to taste

Mix in mashed potato and milk to make a soft dough

Roll out on a floured table

Cut into cakes

Bake in hot oven for 20 to 30 minutes.

Eat hot with butter

____________________________________________________________________________

Dublin Coddle

1 pound sliced bacon
2 pounds pure pork sausage links
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs (sage,parsley,thyme,rosemary
tied with string
Black pepper to taste
Hard cider (apple wine) or apple cider
Fresh parsley, chopped for garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings

--------------------------------------------------------------------------------

SODA BREAD #2
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk

Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes.

Makes 1 loaf.


--------------------------------------------------------------------------------

SODA BREAD #3 - WHOLE WHEAT
4-1/4 to 4-1/2 cups whole wheat graham flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margerin, cut in small pieces
2 C. buttermilk

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.


--------------------------------------------------------------------------------

SODA BREAD #4 - RAISINS
4-1/4 to 4-1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tblsp granulated sugar
1 tsp caraway seeds
1 cup dark seedless raisins
2 cup buttermilk
butter
sugar

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar.


--------------------------------------------------------------------------------

SODA BREAD #5 - CURRANTS
3 cups flour
1 3/4 cups buttermilk
2/3 cups sugar
2 tblsp butter, melted
3 tsp baking powder
3/4 cups currants
1 tsp salt
1 tsp baking soda
2 eggs, beaten

Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven.

__________________________________________

St. Brigids Oaten Bread
1 cup flour, 1 tablespoon sugar, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt., 3 tablespoons butter in small pieces, 3/4 cup uncooked oatmeal flakes. 1 egg, 1/2 cup buttermilk
1.heat oven to 425 degrees. 2. grease baking sheet. 3.combine flour, sugar, baking powder, baking soda and salt in bowl and mix. 4.Add butter bits and cut in with knife until mixture is crumbly. 5.add oats and toss to combine. 6.in other bowl beat egg with buttermilk. 7.make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky.
8.pat dough into 8-inch round and transfer to baking sheet. 9.score a deep cross into the bread but do not cut it through 10.bake 15-20 minutes till brown.
_____________________________________

BAILEY'S IRISH CREME
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla

Blend and refrigerate
___________________________________
Chocolate-Orange Guiness Cake

1 stick Butter, room temperature
1 1/2 cups Soft dark brown sugar
2 cups Self-raising flour
1 1/2 tsp Baking powder
1 pinch Salt
2 rounded TBSP Hershey's Cocoa
Grated rind of 1 orange
4 eggs
1/2 cup Guiness Stout

ICING

1 stick butter, softened
1/2-2 cups confectioner's sugar
Large orange--grated rind & juice of

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Servings: 4


--------------------------------------------------------------------------------

Donegal Oatmeal Cream


15 fluid oz of whole Milk
1/2 c Medium oatmeal*
1 Large egg (beaten)
Grated rind & juice 1 orange
2 tsp Sugar ( or to taste)
1/2 oz Gelatine
2 TBSP cold water
8 oz heavy cream LI>Fruit sauce of choice**

*"Pinhead" if you can get it. This is the cracked oat groat, not rolled.

** Thin your favorite jam or marmalade slightly with warm water.

Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top. Servings: 4

--------------------------------------------------------------------------------

Savoury Rutabaga Pudding

1 lb Rutabagas
1/2 cup Fine breadcrumbs
3 T Milk
2 T bacon fat
4 strips bacon, crumbled
1 t Salt
1 t Sugar
2 eggs, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. While rutabaga is cooking, fry bacon strips and reserve 2 TBSP or so of the grease; drain bacon and crumble. Mash rutabaga thoroughly,then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Servings: 4

--------------------------------------------------------------------------------

Sorrel Soup with Cream


1 lb Sorrel
1/2 stick Butter
Large onion, chopped
2 T Flour (heaped)
3 cups Chicken stock
4 T Breadcrumbs
Salt and Pepper
2 egg yolks
1 cup or so heavy cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered.

(It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. Servings: 8

___________________________________________________________________________

Irish Food Links













Link Posted: 3/13/2005 3:58:11 AM EST
Sure an how would you be like'n your boiled potatoes today?
Link Posted: 3/13/2005 4:04:29 AM EST
[Last Edit: 3/13/2005 4:05:52 AM EST by tequilabob]
six pack and a potato, irish 7 course dinner

whats the difference between st patty's day and martin luther kings' birthday???

everyone wants to be irish on st patty's day

what do you call an irishman that sleeps on his porch???

paddy O'furniture

whats the difference between an irish wedding and an irish funeral????

one less drunk
Link Posted: 3/13/2005 4:07:43 AM EST

Originally Posted By raven:
Irish Car Bomb:

Take a pint glass. Fill it half way with Guiness.

Take a shot glass. Fill it with half with Irish whiskey and half with Bailey's.

Drop into the pint, suck it down.




had one friday night.....

Link Posted: 3/13/2005 4:57:49 AM EST
Recipe for a LAUGH...

How was copper wire invented?

Two Irishmen fightin' over a penny!
Link Posted: 3/13/2005 5:03:05 AM EST
Get a bottle of Bushmill's or Jamieson's whiskey or a bottle of Knockeen Hills Poteen (potato whiskey). Bailey's is a liquer for womyn and metrosexuals.
Link Posted: 3/13/2005 5:13:28 AM EST

Originally Posted By NH_AR_Shooter:
A traditional Irish meal, baked potato main course, baked potato on the side. Baked potato for desert.




You forgot whiskey/whisky!
Link Posted: 3/13/2005 5:17:32 AM EST
Corned Beef, Potato Pancakes, and an Irish carbomb (glass of guiness with shot of baileys dropped in).
Link Posted: 3/13/2005 6:17:52 AM EST

Originally Posted By ODA_564:
Get a bottle of Bushmill's or Jamieson's whiskey or a bottle of Knockeen Hills Poteen (potato whiskey). Bailey's is a liquer for womyn and metrosexuals.



Bailey's is good for mixing with manly drinks for a change up every once and awhile though. Read: Whiskey.
Link Posted: 3/13/2005 6:53:11 AM EST
[Last Edit: 3/13/2005 6:54:03 AM EST by GomerPyle]
Irish Car Bomb

Pint of Guinness
Shot - 1/2 Irish Whiskey and 1/2 Baileys Irish Creme

Drop shot glass into pint of Guinness and enjoy.

ETA: Somebody beat me to it. I should read before posting.
Link Posted: 3/13/2005 8:17:28 AM EST
Q: Why did God invent alcohol?

A: So the Irish wouldn't rule the world!!!!

Q: What's the difference between an Irish wedding and an Irish funeral?

A: One less drunk Irish guy.



Thanks for the recipes. I forgot all about those.

BTW, I'm very Irish. Last name of Ryan. Can't get any more Irish than that! Grandpa was born on the boat coming to Ellis. Potato famine.

Bushmill rules. Guinness is okay, but you need to cut it thinly with a knife to drink it. I prefer Newcastle even though it's not Irish.
Link Posted: 3/13/2005 8:20:40 AM EST
Link Posted: 3/13/2005 8:26:46 AM EST
[Last Edit: 3/13/2005 8:35:00 AM EST by TheRedHorseman]
corned beef for bachelors

1 corned beef brisket
1 head cabbage
1 large onion
2 carrots
1 40 oz cheap ass ghetto beer
1 case of guinness

whip out your trusty crock pot,

quarter the cabbage drink a guinness
quarter onion, drink a guinness or two
peel, wash and slice carrots drink a guinness
place veggies into crock pot, drink a guinness
open 40 oz of crap beer, pour half into the crock pot over the vegetables, be sure to sample. drink a guinness
lay brisket on top of veggies drink a guinness
pour seasoning packet onto brisket drink a guinness
empty the other half of the 40 over the brisket drink a guinness
pour half of a guinness into the crock pot, place lid on top and turn on high heat, finish half empty guinness.

pass out

wake up in a puddle of your own vomit 6-8 hours later, take shower and enjoy your corned beef, with a guinness of course.
Link Posted: 3/13/2005 8:27:45 AM EST
Link Posted: 3/13/2005 8:36:15 AM EST
Link Posted: 3/13/2005 8:39:14 AM EST
Irish in Ireland don't eat corned beef. Corned beef is English. The real Irish have boiled bacon.
Link Posted: 3/13/2005 1:04:12 PM EST
Link Posted: 3/13/2005 1:25:48 PM EST

Originally Posted By 4v50:
Irish in Ireland don't eat corned beef. Corned beef is English. The real Irish have boiled bacon.



no wonder they drink a lot in ireland
Link Posted: 3/13/2005 1:41:51 PM EST
tag for later this week
Link Posted: 3/13/2005 2:09:16 PM EST
My wife has always made Corned Beef and Cabage for St. Paddys day.(Of course there is Guinness too!!) Been a tradition in our house for 28 yrs now, and neither of us is Irish!!.....
Link Posted: 3/13/2005 7:27:52 PM EST
Shot
2/3 Baileys
1/3 99 proof banana liquer

Women love these ... if your lucky, then they love you
Link Posted: 3/13/2005 7:30:12 PM EST

Originally Posted By AFARR:
Irish Boiled Dinner:

Fresh Brisket (Or, you can use Corned Beef).

Head of Cabbage (Cut into quarters).

Several Potatoes (7 or 8 just slightly smaller than a tennis ball, cut in half or quartered depending on size)

Carrots (3 or 4 whole),

Celery (several stalks)

Turnips (2 or 3).

Onion (cut into quarters), Garlic.

Bay Leaves.


Brown the Onions and Garlic. Take out of the pan--brown the brisket on both sides. Put the Onion and garlic back in. Layer the vegitables all around. Put enough water to cover 1/2 way. Pour in one or two beers to cover the rest of the stuff. Add a bit of salt and pepper to taste later. Simmer slowly for several hours until meat is very tender.






Sounds more like a recipe for farts
Link Posted: 3/13/2005 7:35:30 PM EST

Originally Posted By az-gunner:
Shot
2/3 Baileys
1/3 99 proof banana liquer

Women love these ... if your lucky, then they love you



come on guys...2 recipes with liquor in it?

theres gotta be more. i gotta have something to drink since i despise beer.
Arrow Left Previous Page
Page / 2
Top Top