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Snippet of Foreman and Wolf on Food and Wine: St Patrick's Day pt 1

From Audio: St. Patrick's Day
Last Played: March 16, 2021
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Tony and Cindy talk to chef JP McMahon about what constitutes real authentic St Patrick's Day food. In the chef's opinion, most modern-day St Patrick Day meals don't include a key component of Irish cooking: seafood. According to the chef, a more authentic Irish meal might feature less lamb and pork and more seaweed and oysters.
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Mm. So let's let's take a minute and give us Saint Patrick's Day. What do people eat? What their particular food traditions that that people maybe don't know about or that we get completely wrong here in the States. Yeah, like I I The funny thing is, I think a lot of the food traditions that are that have come up around Patrick's. They come from the states. And so whether it's corn, beef and cabbage, I mean and that, But for me, I mean, like, I'm not a purist by any means and, like, I think that that's not necessarily a bad thing because you have, like, the amazing amount of immigration from from Ireland to the States in the 19th century. And so why wouldn't people create dishes that reminded them of home? I mean, the corn beef position in Ireland was gigantic, and if you take the the parallel with music, I mean a lot of people. When they think of Irish music, they think of Ireland. But most of the Irish music was written in the state, and of course it was written by immigrants, and and then it went back and went back home to Ireland. And so there's a great cross fertilization. So when people say to me all the time, they have to tradition wrong. I mean, I don't think we have particular food stuff that we eat on Patrick say that we don't eat on others day on other days. I mean and if we do now, I think it's possibly influenced by the American tradition. But for me, I mean, I would love to see people eating more oysters and seaweed, But that might be very fanciful if I went down on Patterson and ask people to eat a lot of noise and see me, they might prefer the landscape. You were. They're the beef cheeks are like that. I think I think we we have. We have kind of forgotten about the seas to a certain degree because our land is so good and we have a tradition of kind of lamb and pork and beef, and they represent, uh, Ireland quite well. But we, uh, we also have lovely fish that most of the time we we we forget about, and that's something I'm very interested in, kind of revitalizing and just saying, Well, I mean different products like the three we mentioned earlier on salmon, trout and eel, which are the three principal, uh, first fishes of of Ireland and salmon is very well represented. And I think a lot of people released salmon on Patrick's Day, whether it's smoked salmon or whether it's whether it's baked or baked approach. But it would be great to see more people eating fish like trout and also and also smoke deal, which is still produced up in a locked in a in in Northern Ireland. Being produced there for, I think, like four or 5000 years, and it's, uh, it's a really wonderful, wonderful product. J People are gonna have to take a break in a second. You think we can keep you with us for just 34 minutes After that? I'd love to. I'd love to bother you for a recipe or two
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