Simple, dairy-rich cooking.
What Ireland drinks
Stout, Irish whiskey
Ratings & notes
Loading…
save favourites, rate & comment
We use your Google name and photo to show your ratings and comments. We never post anything for you.
Simple, dairy-rich cooking.
Stout, Irish whiskey
Loading…
Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
A creamy liqueur of Irish whiskey and dairy cream, created in 1974.
Black beer with coffee and chocolate notes from roasted barley. Irish dry stout (Guinness) is poured with nitrogen for its creamy head.
Invented in the 1940s to warm up transatlantic passengers. Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream floated on top.
Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream.
Simple lamb and potato stew.
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.