The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, March 13, 2008

St. Patrick's Day at Chalk

If you're still hungry after all that green beer, Chalk is planning a special menu for St. Patrick's Day. Looks like the perfect food to pair with a green beer!


at 1:46 PM Anonymous Anonymous said...

OK, this looks really good...except I'm not sure what "shepperd's pie" is. :)

at 1:46 PM Anonymous Anonymous said...

Oops, I mean "sheppard's pie."

at 2:24 PM Anonymous Anonymous said...

Ok...if a carbomb cake is made with the "irish carbomb" drink ingredients...I am very intrigued and would like to know more.

In hopes that someone will give me an answer on the carbomb...I'll answer the previous question with help from Wik:

The term "shepherd's pie" tends to be used when the meat is lamb.

Traditionally, the meat is prepared by dicing or mincing, and simmering with chopped onions, seasoning, and dripping (from the roast) or stock. Other ingredients can include garlic, chopped carrots, peas or other vegetables, herbs (such as rosemary and oregano), tomato purée, and wine. A quick version can be made using canned oxtail soup.

The meat is then laid in a pie dish and covered with mashed potato, to which milk, butter or dripping may be added. For a decorative effect, the mashed potato can be piped onto the meat layer. The pie is then baked in the oven, making the top surface golden and crisp. Grated cheese can be sprinkled on top prior to baking.

at 2:29 PM Anonymous Anonymous said...

I had a general idea of what shepherd's pie was--I was just poking fun at the spelling. :)

at 2:52 PM Anonymous Anonymous said...

at least there were no unnecessary quotation marks

at 6:33 PM Anonymous Anonymous said...

You mean "unnecessary" quotation marks don't you?

at 8:24 AM Blogger valereee said...

CARBOMB cake? Oh, that's tasteful.

at 4:22 PM Anonymous Anonymous said...

there is a drink, called an irish car bomb. it is comprised of
a. half glass of guinness
b. shots of bailey's and jameson

you then drop the shot into the glass of guinness and chug it before the cream starts to curdle. tastes like a milkshake.

i imagine every irish and non-irish bar will be running a special on them.

at 10:04 PM Anonymous Pete said...

This schizophrenic J_R food mill suffers from a real identity crisis. They have no discernible theme, inspiration or direction. This time out it's an Irish pub serving pub-grub, which is notoriously un-foodie.


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