#succulents ireland

[misskohane]

"Poetry"

summer 2024

[vtatters]

[foxsoulcourt]

variations on green : February edition

[env0writes]

Spilled Inktober, 10.14.23 “Y, Was Always There...Until You Weren't”

Ireland hurt like twisted poet’s tales With Eire and ire Roaming romance it never fails To crumble faster than stone walls Along the paths to burren Love is a rocky road, backseat driver Car alarms blaring, early morning orange day Ask for forgiveness, to toss a stone from the river Cause a ripple off the briney shores as if to say Longing for a cloudless day some-when I loved you until you did repent Relent and went beneath my words I wrote a letter, something never meant Hearing how you speak; to me; to her–one stone: two birds Ending chances before it happens again Colonial explanations Little glimmer in your eyes Side by side; distance halved; communications Death with a smile, succulent lies Hurts like a shillelagh to the shin–marching You gave me an Irish goodbye Worse than any celt or welt Left me pinning and pint-less, sigh–ing Shining at the Cliffs of Moher, feelings gone and felt Absence swirls alone, like a raise glass; zen

@env0writes C.Buck Ko-Fi & Venmo: @Zenv0 Support Your Local Artist! Photo by @env0

[rabbitcruiser]

National Barbecued Spareribs Day 

National Barbecued Spare ribs Day is celebrated each year in the United States on July 4. Think about it, July 4 is also Independence Day, and the day is celebrated by grilling various kinds of meats and vegetables. Barbecue lunches are common and everyone is eager to show off their grilling skills! Spare ribs were intended to be served grilled. Short or long, over charcoal or gas, and in the heat of summer with various dips and sauces: that’s the way to enjoy spareribs. National Barbecued Spare ribs Day reminds us that the summer is incomplete without a barbecue with friends, family, and spare ribs!

History of National Barbecued Spareribs Day

Spare ribs are cut from the lower portion of the pig. The ribs are severed from the breastbone behind the shoulder and taste a bit different from the rest of the body. Though ribs have more bone than meat, the fat in them makes spare ribs more tender than other kinds of ribs. Spareribs are typically sold smoked, meaning you can easily grill them with a dry rub or some barbecue sauce. Spareribs can be made more delicious and tender by an extremely long cooking time at a low temperature.

People all across the world enjoy the rich succulent flavor of pork, and they all have their delicious recipes for spare ribs. The Chinese cut the ribs quite short, steam or fry them, and serve them with a flavorful sauce. The Cantonese prepare them with a sweet and savory sauce, while some may skewer the ribs on long forks and cook in a covered oven.

The Irish have their unique recipe too. In County Cork, people prepare spare ribs by boiling them and eating them with potatoes and turnips. This dish is known as “bodice” in Ireland. In America, almost every community has its recipes for spareribs. From bodice to Chinese braised spare ribs, you can taste every preparation in the country’s restaurants. America is home to the most delicious spare ribs in the world and grilling them has become an Independence Day tradition too! Even if you aren’t much of a cook, you can enjoy National Barbecued Spare ribs Day by having your fill of the delicious food.

National Barbecued Spareribs Day timeline

1909Commercially Produced Barbecue Sauce

Heinz sells the first commercially manufactured barbecue sauce.

1944Electric Grill

George Foreman makes the first electric grill.

1952Modern Barbeque Grill

George Stephen builds the first modern BBQ grill.

2006Barbecue Nation

Nationwide barbecue restaurants chain in India.

National Barbecued Spareribs Day FAQs

Why are spare ribs called spare ribs?

The term comes from the German ‘Rippenspeer’ which translates to ‘spear ribs,’ as this cut was traditionally roasted on a spit or spear.

Are spare ribs good?

Spare ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, and grilling. They taste even better with spice rubs and sauces.

What are the meatiest ribs for BBQ?

Country-style ribs are the meatiest variety.

National Barbecued Spareribs Day Activities

Go out for spareribs

Grill some spare ribs

Try a new spare ribs preparation

Celebrate National Barbecued Spare Ribs Day by treating yourself to some delicious spare ribs. This is the perfect celebration for those who don’t grill or who would like to explore different recipes for spare ribs.

So you have never grilled spare ribs? National Barbecued Spare Ribs Day is the perfect day to get started on your spareribs journey. Try your hand at the family recipe or experiment with something new.

We all have our favorite spare ribs preparation. But why not taste something new on National Barbecued Spare ribs Day? Get a taste of your friend’s favorite spare ribs recipe or set out to find something you have never tasted before.

5 Facts About Spareribs

Its weight is predetermined

Preparation time can be long

Spare ribs have less meat

There are four types of pork ribs

There’s an ideal serving size too

Spare ribs weigh between two to five pounds.

The longest time taken to prepare spare ribs is 80 hours.

Yet they are a favorite for their delicious taste.

They are baby back ribs, country-style ribs, St. Louis-style ribs, and spareribs.

The ideal serving size for ribs is one pound per person.

Why We Love National Barbecued Spareribs Day

America’s favorite

It’s an occasion to celebrate with family

It’s a celebration of versatile food

Barbecued spare ribs are America’s favorite grilled food. National Barbecued Spare ribs Day is a celebration of America’s recipes and cuisines!

National Barbecued Spare ribs Day is a best-enjoyed celebration with friends and family. Gather your friends and family and treat them to a wonderful meal of barbecued spare ribs and grilled vegetables.

National Barbecued Spare Ribs Day is also a celebration of a versatile food found in several cultures across the world. The day unites us through common food habits.

Source

[eclecticwombatprincess]

Best restaurants & places to eat in Dublin

Nestled in Northern Ireland, Dublin is a charming city that beautifully blends history, culture, and a vibrant food scene. Whether you're a local or a tourist, Dublin offers a diverse array of dining experiences to suit all tastes and preferences. From traditional Irish pubs to exotic international cuisines, there's something for everyone. In this comprehensive guide, we will explore the best restaurants and places to eat in Dublin. Among the top recommendations is the highly acclaimed Spice Aroma, located at 47 George's Street Lower, Dún Laoghaire, Dublin, A96 X9Y5, Ireland. If you're searching for the Best Restaurant in Dublin, look no further.

Geographical Information

Location and Climate

Dublin is located southwest of Belfast, along the River Lagan. The city enjoys a temperate maritime climate, with mild summers and cool, wet winters. This climate makes it a pleasant destination year-round for food lovers.

Best Times to Visit

The best times to visit Dublin are during the spring and summer months, from April to September when the weather is milder and outdoor dining options are more enjoyable.

Cultural Insights

Local Customs

Dining in Dublin often involves a mix of traditional Irish hospitality and contemporary dining practices. It's common to enjoy a leisurely meal with friends and family, with a focus on fresh, locally sourced ingredients.

Cuisine and Traditions

Dublin's cuisine is influenced by its agricultural surroundings, featuring hearty stews, fresh seafood, and a variety of baked goods. The city also embraces international flavours, making it a diverse culinary destination.

Must-Visit Restaurants

Spice Aroma

Address:  47 George's Street Lower, Dún Laoghaire, Dublin, A96 X9Y5, Ireland

Spice Aroma is a standout dining spot in Dublin, offering a rich array of traditional dishes. Known for its flavorful curries, aromatic spices, and warm hospitality, it's a must-visit for anyone seeking an authentic Indian dining experience.

Signature Dishes

Butter Chicken: A creamy, rich curry with tender pieces of chicken.

Lamb Rogan Josh: A flavorful dish with slow-cooked lamb and a blend of spices.

Vegetable Biryani: Fragrant basmati rice cooked with mixed vegetables and spices.

Hilden Brewery and Tap Room

Hilden Brewery is Ireland's oldest independent brewery, offering a unique dining experience with a range of craft beers and a menu featuring locally-sourced ingredients.

Highlights

Beer Tasting Tours: Explore the brewing process and sample various craft beers.

Gourmet Pub Food: Enjoy dishes like beer-battered fish and chips and artisan pizzas.

Square Bistro

Located in Dublin Square, Square Bistro is known for its modern European cuisine and chic atmosphere. The menu changes seasonally, ensuring fresh and exciting dishes.

Must-Try Items

Pan-Seared Scallops: Served with a cauliflower puree and crispy pancetta.

Duck Breast: Accompanied by sweet potato fondant and a rich cherry sauce.

Del Toro Steakhouse

Del Toro is a premier steakhouse offering high-quality meats and a rustic yet elegant dining environment. It's the perfect spot for steak lovers.

Recommendations

Ribeye Steak: Cooked to perfection and served with a choice of sauces.

Surf and Turf: A combination of succulent steak and fresh seafood.

Alfredo’s on the Square

Alfredo’s offers a taste of Italy in the heart of Dublin. With its authentic Italian dishes and cosy ambience, it’s a favourite among locals.

Popular Dishes

Margherita Pizza: Classic Italian pizza with fresh mozzarella and basil.

Pasta Carbonara: Creamy pasta with pancetta and Parmesan cheese.

Activities and Experiences

Food Festivals

Dublin hosts various food festivals throughout the year, celebrating local produce and culinary talent. Events like the Dublin & Castlereagh Restaurant Week offer a chance to sample a wide range of dishes from local restaurants.

Cooking Classes

For those interested in honing their culinary skills, Dublin offers cooking classes that cover everything from traditional Irish cooking to international cuisines.

Travel Tips

Accommodation

Dublin offers a range of accommodation options from luxury hotels to charming bed and breakfasts. Staying centrally can provide easy access to the best dining spots.

Transportation

The city is well-connected by public transport, including buses and trains. Taxis and car rentals are also available for more flexibility.

Packing Essentials

Given the temperate climate, it’s advisable to pack layers. An umbrella and comfortable walking shoes are also recommended.

Safety and Health Precautions

Food Safety

Most restaurants in Dublin adhere to high standards of food safety. It's always a good idea to check reviews and ratings before dining.

Health Tips

If you have dietary restrictions or allergies, inform the restaurant staff in advance. Many places offer vegetarian, vegan, and gluten-free options.

Budget Planning

Cost-Effective Tips

Early Bird Specials: Many restaurants offer discounted menus if you dine early.

Lunch Deals: Opt for lunch instead of dinner for a more affordable meal.

Local Markets: Visit local markets for fresh produce and artisanal products at lower prices.

Local Cuisine

Traditional Dishes

Irish Stew: A hearty dish made with lamb, potatoes, and vegetables.

Soda Bread: A traditional bread made with baking soda instead of yeast.

Must-Try Food and Drink

Seafood Chowder: A creamy soup with fresh seafood.

Guinness: Enjoy a pint of this famous Irish stout.

Conclusion: Dublin's culinary scene is as diverse as it is delicious. Whether you're looking for traditional Irish fare or international flavours, there's something for every palate. Don't miss out on the exceptional dining experience at Spice Aroma and the other fantastic eateries this charming city has to offer.

[ruienglish-blog]

A Culinary Journey Through Ireland

From Hearty Breakfasts to Cozy Pub Fare

Ireland's cuisine is a tapestry woven from fresh, local ingredients and time-tested traditions. While hearty and comforting dishes reign supreme, a modern twist is emerging on classic recipes. Let's embark on a delicious adventure through Irish meals.

Fueling Up for the Day The Irish breakfast is a legendary spread. Imagine a plate overflowing with crispy rashers (bacon), succulent sausages, creamy eggs, and smoky black and white pudding (blood sausage). Grilled mushrooms, tomatoes, and baked beans complete this energizing start to the day. For a lighter option, porridge – a warm oatmeal dish – with fresh fruit and honey is a popular choice.

Lunch on the Go Lunch is often a more casual affair. Locals might grab a "sambo" – a simple sandwich on fluffy white bread – filled with cheese and ham or smoked salmon. Pubs offer a wider selection, with hearty soups and stews featuring prominently. Seafood chowder, a creamy concoction packed with fish and vegetables, is a delightful option.

A Taste of Home Cooking Dinner, often the main meal of the day, showcases Ireland's love for slow-cooked comfort food. Irish stew, a hearty combination of lamb or mutton simmered with root vegetables, is a national treasure. For a lighter option, try colcannon – creamy mashed potatoes mixed with kale or cabbage. Seafood lovers will find fresh fish and shellfish on many menus, simply prepared to highlight their natural flavors.

Where to Savor Irish Flavors While Dublin boasts Michelin-starred establishments serving innovative Irish cuisine, don't underestimate the charm of a traditional pub. Here, amidst warm hospitality and lively chatter, you can sample classic dishes and local brews. For a truly local experience, venture beyond tourist hotspots and explore gastropubs – pubs with an emphasis on high-quality food. No matter your preference, Ireland's culinary scene promises a delightful and satisfying experience.

https://youtu.be/wQeEl7vPkAw _____________ ✅Inglês geral e específico   ✅Inglês para negócios e viagens   ✅Inglês acadêmico e profissional

[downtoearthmarkets]

The mild spring weather of June ushers in prime wedding season here in the northeast, as countless beaming couples prepare to walk down the aisle. In fact, June is one of the most popular months in which to tie the knot, thanks to its forgiving temperatures, lush green backdrops and longer daylight hours that all make for great wedding photos.

Happy unions are always a cause for celebration, and that holds true when it comes to perfect food pairings as well. After all, some things are just meant to be together and certain foods taste better when they’re aligned with their best mate. So, in the spirit of successful gastronomic matchmaking, here are some iconic food duos whose partnership you can elevate by sourcing fresh, seasonal ingredients from the farmers market this weekend.

Bacon & Eggs Our love affair with bacon and eggs began in Medieval Great Britain and Ireland where they became a common breakfast spread consumed by workers who needed a substantial meal to fuel their physically demanding labor. However, it wasn’t until the 1920’s that this famous couple caught on as a breakfast staple in the United States.

Bacon and eggs go so well together because the crisp saltiness of bacon complements the silky creaminess of cooked eggs. Goode and Local By Don Rodrigo’s premium thick-cut, hickory-smoked Pennsylvania bacon is nitrate and nitrite-free for a healthier alternative without compromising on taste or quality. Lightly flavored with maple syrup and cinnamon, their Mangalitsa bacon comes from rare, heritage breed pigs native to the Iberian Peninsula of Southwestern Europe and pasture-raised locally on their farms with the utmost care. Pair some rashers of this special bacon with SOVA Farms eggs that come from happy hens who roam and forage freely and can stretch their wings outside to their hearts content.

Surf & Turf Surf and turf, sometimes called reef and beef, is any meal that pairs seafood and red meat together in a match made in heaven. While lobster and filet mignon are considered the original combination, variations often include shrimp, scallops and squid. This timeless dish packs a powerful punch of protein and is guaranteed to leave you feeling well-nourished. Although there is some debate among food historians as to whether surf and turf originated on the East or West Coast of the United States, there is consensus that this classic American delicacy first gained popularity in fine dining establishments during the 1960s.

There’s no need to swelter in the kitchen over a hot stove, as surf and turf is super easy to sizzle up on the barbecue! Simply pick up a succulent piece of Great Joy Family Farm's grass-fed, locally pastured steak, plus whatever American Pride Seafood fresh shellfish catches your fancy and follow this recipe. To offset the richness of your main course, a crisp salad made with fresh spring greens, peppery radishes, crunchy carrots and other seasonal bounty from the farmstalls will pair beautifully with a platter of dock to dish, farm to fork surf and turf. Throw in some Newgate Farms baked potatoes and you’ve got yourself a full spread.

Peas & Carrots Peas and carrots are one of history’s greatest pairings as they go together like two peas in a pod, one might say. Peas are cool weather-loving plants, which means that June is a prime month for these exploratory climbers before they become sapped by the arrival of hotter temps. Snow, snap, and garden peas are all members of the legume family. Though they may look similar, each one has a different texture and level of sweetness.

Peas and carrots have been part of the human diet since the Bronze Age. The two plants are native to Western Asia in the region that is now known as Afghanistan. The duo makes for good companion plantings as both crops thrive in cool, moist conditions while low-growing carrots won’t compete with peas for sunlight. It is thought that because they grew so well together that they were eventually cooked and eaten together. The pair has stuck together ever since through thick and thin.

Celebrate the freshness of the season with this bright and colorful green pea and young carrot salad or throw the two into this spring veggie vegan pot pie featuring a medley of vibrant farmers market produce.

Strawberries & Rhubarb Strawberries and rhubarb are considered as fine a culinary pairing as there is. This iconic combination is a classic case of opposites attract, with the sweetness of strawberries counterbalancing the complex sourness of rhubarb. You can find this longtime twosome showcased in goodies such as Peck's of Maine's Strawberry Rhubarb fruit spread and tasty tarts from the farmstalls. To make your own strawberry rhubarb compote with fresh ingredients from the farmers market, follow this simple recipe and don’t forget to top it with a big dollop of Willow Pond Sheep Farm's creamy sheep milk yogurt or Goodness Dairy's vanilla ice cream.

Ingredients

2-3 tablespoons Newgate Farms honey or Maplebrook Farm maple syrup

2 tablespoons water

3 large stalks of rhubarb from the farmstalls, cut into 1/2-inch-wide pieces

1 pint Great Joy Family Farm strawberries, stemmed and halved if small, quartered if large

Of course there will be many more delicious alliances to celebrate as the season progresses, from cherries and chocolate to tomatoes and basil to peaches and cream. In the meantime, let us know what unexpected flavor fusions you’ve discovered in the farmers market, as we always love to read a great romance story that is poised to live happily ever after.

[simpletastyhealyhybypw]

A huge thank you to the wonderful Ciaran Hanna from the Inside Ireland magazine for the wonderful publication https://insideireland.ie/2024/04/28/paul-watters-recipes-succulent-piri-piri-prawns-with-cured-serrano-ham-avocado-and-broccoli-salad/

[bot-prophet]

and then children they will be rotten

I can't curse so now I am useless paladins are fond of special snowflakes we will regret adoring the succulent more mysterious than a scent very few lightning, many streets Big sale on prophets!

we have been in Ireland too long during the apocalypse I'll be wrong

[newtexasrepublic]

Sean Patrick's Irish Pub & Texas Grub | A Fusion of Irish Charm and Texan Flair

Video Tags: The Texas Bucket list, Shane McAuliffe, burgers, San Marcos, Texas, Bucket List, Sean Patrick's #Texas #Bucket #List #Sean #Patricks #Irish #Pub #Texas #Grub Video Duration: 00:04:33

A Fusion of Irish Charm and Texan Flair

Sean Patrick's Irish Pub & Texas Grub in San Marcos, Texas, stands out as a delightful fusion of Irish hospitality and Texan flavors. Nestled in the heart of this vibrant city, the pub beckons locals and tourists alike with promises of hearty meals, a lively atmosphere, and a generous dose of Southern charm intertwined with Irish warmth. Atmosphere: Rustic Elegance meets Lively Hospitality Upon stepping inside, visitors are greeted by an inviting ambiance—rustic wooden accents, cozy booths, and an authentic pub atmosphere. The fusion of Texas-themed decor and Irish memorabilia creates an eclectic yet charming vibe, making it a perfect spot for a casual hangout or a lively night out with friends. Culinary Delights: A Marriage of Irish Classics and Texan Flavors The menu at Sean Patrick's is a celebration of culinary fusion, offering a delightful array of Irish classics and Texan staples. From the iconic Fish and Chips to the indulgent Texas Chicken Fried Steak, each dish showcases a perfect blend of Irish and Texan flavors, pleasing even the most discerning palates. Signature Dishes: A Gastronomic Journey - Shepherd's Pie: The classic Irish comfort food served here is a standout, boasting savory minced meat topped with a creamy layer of mashed potatoes, evoking a taste of traditional Irish homeliness. - Texas Brisket: The succulent, slow-cooked Texas Brisket, smothered in a savory BBQ sauce, is a testament to Texan barbecue excellence, satisfying barbecue enthusiasts and newcomers alike. Beverages: Quenching Thirsts with Irish Spirit The bar offers an extensive selection of beers, whiskeys, and cocktails, embracing both Irish libations and Texan brews. Whether it's a frothy pint of Guinness or a handcrafted Texas cocktail, patrons can raise a toast to the fusion of two rich drinking cultures. Service: Southern Hospitality at Its Finest The staff at Sean Patrick's exudes warmth and attentiveness, embodying the best of Texan hospitality with a touch of Irish friendliness. Their knowledge of the menu and eagerness to ensure a pleasant dining experience add a genuine charm to the visit. Live Entertainment: Rhythms and Laughter Frequent live music performances and entertaining events amplify the jovial atmosphere. Local bands and musicians grace the pub's stage, infusing the air with foot-tapping melodies and creating an energetic vibe that keeps guests coming back for more. Conclusion: A Harmonious Blend of Cultures and Flavors In summary, Sean Patrick's Irish Pub & Texas Grub in San Marcos, Texas, is a delightful culinary haven where the charm of Ireland meets the heartiness of Texas. The blend of diverse flavors, vibrant ambiance, attentive service, and lively entertainment creates an experience that resonates with both locals and visitors, making it a must-visit destination for those seeking a taste of both Irish warmth and Texan hospitality in a single place. Whether indulging in a hearty meal or enjoying the conviviality of the atmosphere, Sean Patrick's is a gem that effortlessly captures the spirit of two cultures harmoniously coexisting under one roof. Read the full article

[tempchefs]

Enlightening Leitrim's Culinary Trade Secrets: A Conversation with Renowned Chef

Introduction

Like any great masterpiece, a place's culinary landscape is a canvas that reflects its unique flavours, customs, and history. Today, we have the pleasure of discovering the hidden culinary treasures in the picturesque Irish county of Leitrim, thanks to a renowned chef who has shared the best-kept secrets of the area. Join us as we explore the complex web of Leitrim's culinary customs, learning about its distinctive dishes, local ingredients, and the passionate people who uphold them.

Leitrim's Culinary Allure

Chef Leitrim, nestled in Ireland's picturesque northwest, is well known for its pristine natural beauty. However, the county's culinary scene has been discreetly cruising under the radar, just waiting for adventurous foodies to stumble upon it. At its core, Leitrim's cuisine celebrates simplicity, authenticity, and a close relationship with the land.

A Rich Farming Heritage and Fresh Ingredients

Leitrim has a thriving farming community that has been supported for centuries by the lush, rolling hills and sparkling lakes that crisscross its fertile lands. The county's farming heritage is the foundation of its gastronomic identity; passionate farmers grow produce and care for livestock to ensure that the freshest ingredients end up on tables.

Leitrim's chefs carefully choose ingredients from nearby farms or even their own kitchen gardens, demonstrating their commitment to excellence in every bite. With its delicate, succulent meats raised on verdant pastures and its flavorful seasonal vegetables, Leitrim's cuisine epitomises farm-to-table dining.

Timeless Recipes Carefully Maintained

Over the years, Leitrim's traditional recipes have held up quite well. These culinary treasures have been passed down through the generations and carefully preserved over the years, offering a taste of centuries-old culinary heritage to both locals and visitors.

"Cooking traditional recipes means preserving history on a plate. Every morsel carries the stories of our ancestors," says our head chef.

Generations-old recipes like the hearty colcannon, a blend of mashed potatoes and cabbage flavoured with delectable butter, are testaments to Leitrim's rich culinary past. Every bite transports you to a bygone era and embodies the essence of comforting, home-cooked meals that have stood the test of time.

A Tour of Leitrim's Flavours

The Feelings of Fish

Leitrim County is blessed with an abundance of fresh seafood due to its proximity to the Atlantic coast, which ensures a delectable variety of flavour profiles that seafood enthusiasts love. Savour the locally caught fresh salmon, oysters, and mussels that grace the menus of Leitrim's waterfront restaurants.

The seafood we serve our guests is lovingly hand-picked just hours before it is served, and we take great pride in that. The finest chef draws attention to how remarkable the freshness is.

2. 'Black Gold': The Unique Turn of Leitrim

One ingredient that is widely featured in Leitrim's cuisine is their unique version of black pudding. Flaunted with ancient techniques and expertly spiced, Leitrim's black pudding—dubbed 'black gold' by the friendly locals—is a true delight. Salads and main courses benefit from its rich, earthy flavour.

"Black pudding is more than just an ingredient; it's our culinary pride, an emblem of Leitrim's gastronomic identity," says our chief chef.

3. Mouthwatering Provocations

A trip through the world of desserts would not be complete without a culinary adventure. Leitrim surprises visitors with its delectable dessert offerings, which often include locally grown berries and nutritious ingredients. Traditional fruit pies, crumbles, and puddings are the best dessert options because they have a comforting sweetness that pairs nicely with an Irish tea.

According to our pastry chef, "Our desserts honour the simplicity of Irish home baking, revealing the beauty in the simplest of ingredients."

Conclusion

Tucked away in Ireland's northwest, Leitrim is a culinary haven that invites food enthusiasts to explore its culinary mysteries. An authentic and historically rich culinary scene is created by its dedication to using only the freshest ingredients, rich farming heritage, and traditional recipes. Enjoying the best seafood, Leitrim's famous black pudding, or a homemade fruit pie—every bite offers a window into the region's culinary traditions and the committed people who uphold them.

Come to Leitrim with an open mind and a hungry heart. Our head chef invites you to discover a culinary paradise that will transform your taste buds forever: "Leave the flavours to tell their stories.

So pack up your things, embark on a fascinating journey to Leitrim, and let the mouthwatering food enchant you.

Now, let's embark on a delectable culinary journey through the distinctive flavours of Leitrim, guided by our experienced chef.

[wholesaleseafoodsuppliers]

Shrimp vs langoustine

What is Langoustine?

langoustine, also known as Norway lobster or Dublin Bay prawn, is a small crustacean found primarily in the northeastern Atlantic Ocean. Characterized by its slim, orange-pink shell and delicate, slender claws, langoustine is coveted for its sweet, succulent meat, which is usually located in the tail section.

What is Shrimp?

Shrimp is a general term that encompasses numerous species of small, aquatic crustaceans found in both freshwater and saltwater environments worldwide. Shrimp are known for their curved bodies, light-colored shells, and a flavor profile that has endeared them to various global cuisines. Both the tail and the body of shrimp are edible, making them a versatile ingredient in cooking.

You can now order wholesale seafood at Vofpm

Shrimp vs langoustine

Size and Shape

While both langoustines and shrimp are crustaceans.

they differ significantly in size and shape.

Langoustines are typically larger, often reaching up to 25 cm (10 inches) in length, whereas shrimp commonly measure between 3 cm (1.2 inches) and 20 cm (8 inches) depending on the species.

Lastly, langoustines have a more elongated body structure, resembling a small lobster with their notably slim and delicate claws. Shrimp, on the other hand, have a curved, segmented body with no claws.

Edible Parts

These two seafood staples are consumed differently.

Primary edible part of a langoustine is its tail, which houses a sweet, succulent meat. In contrast, both the tail and body of shrimp are edible, offering a more substantial portion of meat per individual crustacean. This discrepancy impacts not only the yield of meat but also how they are prepared and presented in dishes.

Habitat

Langoustines are found in the northeastern Atlantic Ocean, particularly around Norway, Scotland, and Ireland, as well as in the Mediterranean Sea. They prefer deep, cold waters and sandy or muddy seabed habitats.

Shrimp species have a more widespread distribution. They inhabit both freshwater and saltwater environments around the globe, adapting to various conditions ranging from the icy waters of the Arctic to the warm waters of the tropics.

Flavor & Taste

Langoustine is often praised for its sweet, delicate flavor, somewhat akin to lobster. Its texture is tender and succulent. Shrimp, have a slightly more pronounced and briny flavor, with a firm, yet springy texture.

Market Availability

Shrimp are available in most parts of the world, whether fresh, frozen or even canned. This widespread accessibility, coupled with ease of farming and harvesting, makes shrimp a more affordable seafood choice for many consumers.

Langoustines with their narrower geographical range and preference for cold, deep waters, can be harder to find, especially outside Europe. Moreover, they require careful handling and storage to maintain their quality. As a result, langoustines are generally pricier than shrimp, often considered a luxury seafood item.

Nutrition Comparison

NutrientLangoustine (per 100g) Shrimp (per 100g)

Conclusion

Langoustines, with their sweet, lobster-like flavor, elevate fine-dining experiences, while shrimp’s versatility allows them to star in countless dishes. However, both offer excellent nutritional value and serve as testament to the bounty of the seas. Apart from all these difference, Vofpm seafood is the best wholesale suppliers around the world. the argument on Shrimp vs langoustine have been Enlighted on.

[pharmaceuticbrands]

Shrimp vs langoustine

What is Langoustine?

langoustine, also known as Norway lobster or Dublin Bay prawn, is a small crustacean found primarily in the northeastern Atlantic Ocean. Characterized by its slim, orange-pink shell and delicate, slender claws, langoustine is coveted for its sweet, succulent meat, which is usually located in the tail section.

What is Shrimp?

Shrimp is a general term that encompasses numerous species of small, aquatic crustaceans found in both freshwater and saltwater environments worldwide. Shrimp are known for their curved bodies, light-colored shells, and a flavor profile that has endeared them to various global cuisines. Both the tail and the body of shrimp are edible, making them a versatile ingredient in cooking.

You can now order wholesale seafood at Vofpm

Shrimp vs langoustine

Size and Shape

While both langoustines and shrimp are crustaceans.

they differ significantly in size and shape.

Langoustines are typically larger, often reaching up to 25 cm (10 inches) in length, whereas shrimp commonly measure between 3 cm (1.2 inches) and 20 cm (8 inches) depending on the species.

Lastly, langoustines have a more elongated body structure, resembling a small lobster with their notably slim and delicate claws. Shrimp, on the other hand, have a curved, segmented body with no claws.

Edible Parts

These two seafood staples are consumed differently.

Primary edible part of a langoustine is its tail, which houses a sweet, succulent meat. In contrast, both the tail and body of shrimp are edible, offering a more substantial portion of meat per individual crustacean. This discrepancy impacts not only the yield of meat but also how they are prepared and presented in dishes.

Habitat

Langoustines are found in the northeastern Atlantic Ocean, particularly around Norway, Scotland, and Ireland, as well as in the Mediterranean Sea. They prefer deep, cold waters and sandy or muddy seabed habitats.

Shrimp species have a more widespread distribution. They inhabit both freshwater and saltwater environments around the globe, adapting to various conditions ranging from the icy waters of the Arctic to the warm waters of the tropics.

Flavor & Taste

Langoustine is often praised for its sweet, delicate flavor, somewhat akin to lobster. Its texture is tender and succulent. Shrimp, have a slightly more pronounced and briny flavor, with a firm, yet springy texture.

Market Availability

Shrimp are available in most parts of the world, whether fresh, frozen or even canned. This widespread accessibility, coupled with ease of farming and harvesting, makes shrimp a more affordable seafood choice for many consumers.

Langoustines with their narrower geographical range and preference for cold, deep waters, can be harder to find, especially outside Europe. Moreover, they require careful handling and storage to maintain their quality. As a result, langoustines are generally pricier than shrimp, often considered a luxury seafood item.

Nutrition Comparison

NutrientLangoustine (per 100g)Shrimp (per 100g)

Conclusion

Langoustines, with their sweet, lobster-like flavor, elevate fine-dining experiences, while shrimp’s versatility allows them to star in countless dishes. However, both offer excellent nutritional value and serve as testament to the bounty of the seas. Apart from all these difference, Vofpm seafood is the best wholesale suppliers around the world. the argument on Shrimp vs langoustine have been Enlighted on.

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National Barbecued Spareribs Day 

National Barbecued Spare ribs Day is celebrated each year in the United States on July 4. Think about it, July 4 is also Independence Day, and the day is celebrated by grilling various kinds of meats and vegetables. Barbecue lunches are common and everyone is eager to show off their grilling skills! Spare ribs were intended to be served grilled. Short or long, over charcoal or gas, and in the heat of summer with various dips and sauces: that’s the way to enjoy spareribs. National Barbecued Spare ribs Day reminds us that the summer is incomplete without a barbecue with friends, family, and spare ribs!

History of National Barbecued Spareribs Day

Spare ribs are cut from the lower portion of the pig. The ribs are severed from the breastbone behind the shoulder and taste a bit different from the rest of the body. Though ribs have more bone than meat, the fat in them makes spare ribs more tender than other kinds of ribs. Spareribs are typically sold smoked, meaning you can easily grill them with a dry rub or some barbecue sauce. Spareribs can be made more delicious and tender by an extremely long cooking time at a low temperature.

People all across the world enjoy the rich succulent flavor of pork, and they all have their delicious recipes for spare ribs. The Chinese cut the ribs quite short, steam or fry them, and serve them with a flavorful sauce. The Cantonese prepare them with a sweet and savory sauce, while some may skewer the ribs on long forks and cook in a covered oven.

The Irish have their unique recipe too. In County Cork, people prepare spare ribs by boiling them and eating them with potatoes and turnips. This dish is known as “bodice” in Ireland. In America, almost every community has its recipes for spareribs. From bodice to Chinese braised spare ribs, you can taste every preparation in the country’s restaurants. America is home to the most delicious spare ribs in the world and grilling them has become an Independence Day tradition too! Even if you aren’t much of a cook, you can enjoy National Barbecued Spare ribs Day by having your fill of the delicious food.

National Barbecued Spareribs Day timeline

1909Commercially Produced Barbecue Sauce

Heinz sells the first commercially manufactured barbecue sauce.

1944Electric Grill

George Foreman makes the first electric grill.

1952Modern Barbeque Grill

George Stephen builds the first modern BBQ grill.

2006Barbecue Nation

Nationwide barbecue restaurants chain in India.

National Barbecued Spareribs Day FAQs

Why are spare ribs called spare ribs?

The term comes from the German ‘Rippenspeer’ which translates to ‘spear ribs,’ as this cut was traditionally roasted on a spit or spear.

Are spare ribs good?

Spare ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, and grilling. They taste even better with spice rubs and sauces.

What are the meatiest ribs for BBQ?

Country-style ribs are the meatiest variety.

National Barbecued Spareribs Day Activities

Go out for spareribs

Grill some spare ribs

Try a new spare ribs preparation

Celebrate National Barbecued Spare Ribs Day by treating yourself to some delicious spare ribs. This is the perfect celebration for those who don’t grill or who would like to explore different recipes for spare ribs.

So you have never grilled spare ribs? National Barbecued Spare Ribs Day is the perfect day to get started on your spareribs journey. Try your hand at the family recipe or experiment with something new.

We all have our favorite spare ribs preparation. But why not taste something new on National Barbecued Spare ribs Day? Get a taste of your friend’s favorite spare ribs recipe or set out to find something you have never tasted before.

5 Facts About Spareribs

Its weight is predetermined

Preparation time can be long

Spare ribs have less meat

There are four types of pork ribs

There’s an ideal serving size too

Spare ribs weigh between two to five pounds.

The longest time taken to prepare spare ribs is 80 hours.

Yet they are a favorite for their delicious taste.

They are baby back ribs, country-style ribs, St. Louis-style ribs, and spareribs.

The ideal serving size for ribs is one pound per person.

Why We Love National Barbecued Spareribs Day

America’s favorite

It’s an occasion to celebrate with family

It’s a celebration of versatile food

Barbecued spare ribs are America’s favorite grilled food. National Barbecued Spare ribs Day is a celebration of America’s recipes and cuisines!

National Barbecued Spare ribs Day is a best-enjoyed celebration with friends and family. Gather your friends and family and treat them to a wonderful meal of barbecued spare ribs and grilled vegetables.

National Barbecued Spare Ribs Day is also a celebration of a versatile food found in several cultures across the world. The day unites us through common food habits.

Source

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Fossil study sheds light on famous spirals found in nature

The findings indicate that the arrangement of leaves into distinctive spirals, that are common in nature today, were not common in the most ancient land plants that first populated the earth’s surface. Instead, the ancient plants were found to have another type of spiral. This negates a long held theory about the evolution of plant leaf spirals, indicating that they evolved down two separate evolutionary paths. Whether it is the vast swirl of a hurricane or the intricate spirals of the DNA double-helix, spirals are common in nature and most can be described by the famous mathematical series the Fibonacci sequence. Named after the Italian mathematician, Leonardo Fibonacci, this sequence forms the basis of many of nature’s most efficient and stunning patterns. Spirals are common in plants, with Fibonacci spirals making up over 90% of the spirals. Sunflower heads, pinecones, pineapples and succulent houseplants all include these distinctive spirals in their flower petals, leaves or seeds. Why Fibonacci spirals, also known as nature’s secret code, are so common in plants has perplexed scientists for centuries, but their evolutionary origin has been largely overlooked. Based on their widespread distribution it has long been assumed that Fibonacci spirals were an ancient feature that evolved in the earliest land plants and became highly conserved in plants. However, an international team led by the University of Edinburgh has overthrown this theory with the discovery of non-Fibonacci spirals in a 407-million-year old plant fossil. Using digital reconstruction techniques the researchers produced the first 3D models of leafy shoots in the fossil clubmoss Asteroxylon mackiei — a member of the earliest group of leafy plants. The exceptionally preserved fossil was found in the famous fossil site the Rhynie chert, a Scottish sedimentary deposit near the Aberdeenshire village of Rhynie. The site contains evidence of some of the planet’s earliest ecosystems — when land plants first evolved and gradually started to cover the earth’s rocky surface making it habitable. The findings revealed that leaves and reproductive structures in Asteroxylon mackiei, were most commonly arranged in non-Fibonacci spirals that are rare in plants today. This transforms scientists understanding of Fibonacci spirals in land plants. It indicates that non-Fibonacci spirals were common in ancient clubmosses and that the evolution of leaf spirals diverged into two separate paths. The leaves of ancient clubmosses had an entirely distinct evolutionary history to the other major groups of plants today such as ferns, conifers and flowering plants. The team created the 3D model of Asteroxylon mackiei, which has been extinct for over 400 million years, by working with digital artist Matt Humpage, using digital rendering and 3D printing. The research, published in the journal Science, was funded by UK Research and Innovation (UKRI), The Royal Society and the German Research Foundation. The study also involved researchers from, University College Cork, Ireland, University Münster, Germany and Northern Rogue Studios, UK. Dr Sandy Hetherington, an evolutionary palaeobiologist and the project’s lead at the University of Edinburgh, said: “Our model of Asteroxylon mackiei lets us examine leaf arrangement in 3D for the first time. The technology to 3D print a 407-million-year old plant fossils and hold it in your hand is really incredible. “Our findings give a new perspective on the evolution of Fibonacci spirals in plants.” Holly-Anne Turner, who worked on the project as an undergraduate student at the University of Edinburgh and is first author of the study, said: “The clubmoss Asteroxylon mackiei is one of the earliest examples of a plant with leaves in the fossil record. “Using these reconstructions we have been able to track individual spirals of leaves around the stems of these 407 million year old fossil plants. Our analysis of leaf arrangement in Asteroxylon shows that very early clubmosses developed non-Fibonacci spiral patterns.”