"ireland" news and stories

McDonald's has just announced that they will reduce the amount of salt on their french fries by 50% at stores across the Atlantic in the face of growing concerns about salt consumption from the public. The change will first take effect in Ireland and, since the salt content of fries in the UK as a whole has already been reduced by 24%, it would not take too much to spread the change to the whole area. The fast food chain also plans to eliminate trans fats over the next several weeks.

Apparently, these initiatives are part of a list of "10 commitments" to healthy eating, the environment and other PR-friendly causes that McDonald's is planning to follow to increase consumer confidence in the brand. It must be working, since they have reported an 8.8% increase in European sales in the last month alone. Or, of course, people are just addicted to the burgers.

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When the series first began, the Great British Menu offered 14 talented chefs and lots of  ideas as to what should be on the menu for the queen's 80th birthday. The final menu is a compilation of tradition and innovation, taking the best dishes suggested by the participants and combining them into a cohesive whole. Various UK countries are represented and so are local ingredients. The final, and ultimate, British menu is:

• Starter: Smoked salmon with blinis, woodland sorrel and wild cress (Richard Corrigan, Northern Ireland)
• Fish course: Pan-fried turbot with cockles and oxtail (Bryn Williams, Wales)
• Main course: Loin of roe venison with potato cake, roast roots, creamed cabbage and game gravy (Nick Nairn, Scotland)
• Dessert: Custard tart with nutmeg (Marcus Wareing, Northern England)

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The Irish agriculture minister, Mary Coughlan, recently said that "consumers could be divided into 'fuelers,' who use food purely to satisfy hunger, and 'foodies,' who seek out the richest flavors and textures and most interesting and authentic products." This statement followed news that exotic and expensive foods, like Kobe beef and "organic beef goulash for babies" are rapidly gaining popularity in Ireland.

To be honest, I am a little insulted here. I don't like to think that food is so divisive and so black-and-white. Granted, there are people who care more than others, but you don't have to someone who only wants to eat incredibly expensive food, like the $150 Wagyu/foie gras sandwich at Selfridges, to enjoy eating. I don't know about you, but I can enjoy an ordinary burger any time I want to and still consider myself to be something other than a "fueler."

Perhaps Ms. Coughlan should look more carefully at the nuances of being a foodie and consider that a preference for foie gras is not the defining criterion.

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We here at Slashfood aren't the only food blog that's celebrating St. Patrick's Day. Here's a peek at other food blogs that are taking a big bite of green from around the food blogosphere:

• The Culinary Fool puts together a traditional Irish pub plate, the Ploughman's Platter
• World on a Plate investigates the new sophistication of Irish cuisine
• Chicago Foodies explain how to order a "Black and Tan" depending on where you are
• Andrea's Recipe Box has one for Irish Soda Bread
• Beef brisket gets slow cooked with Guinness at Taste Everything Once
• Off the Broiler seeks out the elusive Shamrock Shake
• She's not a Domestic Diva, but she can make colcannon
• Albion Cooks Irish Chocolate Whiskey Cakes
• Rani and Raja also do an Irish Soda Bread
• Kiplog's food blog directs us to a few places in and around Chicago to celebrate

St. Patrick's Day may give some an excuse to indulge in a few extra drinks, but mix those drinks into a cake and you're got a holiday that I can really get behind. Maki, of i was just really very hungry, has a recipe for Irish Stout Cake with Whiskey Sour Icing that sounds as delicious as it looks. The cake is nearly black with a white icing, a combination that bears a striking resemblance to a freshly poured pint of stout. The cake is sweet but restrained due to the presence of both the stout and a fair amount of unsweetened cocoa powder. All the alcohol in the cake will dissipate during baking, so there is no need to worry about serving this to children. Maki points out that simply omitting the whiskey in the icing will make this kid friendly for those children who have mature palates, as well as becoming suitable for adults who want to enjoy the holiday without having a stiff drink.

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