RFI: The Traditional Irish Fry-Up

Message Bookmarked

Bookmark Removed

This pub-land monstrosity is beckoning. I am wary. It seems like a study in grotesque overkill, but perhaps I am missing something. Could more the more experienced help a novice?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 14:29 (twenty years ago)

Whats to miss? Its grotesque overkill of the tasiest kind. Best served with a hangover.

― spence carnivore, Friday, 22 July 2005 14:32 (twenty years ago)

Is it spicy?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 14:33 (twenty years ago)

How does it differ from the English one?

― tissp! (the impossible shortest specia), Friday, 22 July 2005 14:34 (twenty years ago)

normally whites pudding, black pudding, irish soda bread, potatoe cakes, beans, irish sausages (slightly seasoned).

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:35 (twenty years ago)

its teh tastie

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:36 (twenty years ago)

>>is it spicy?

No. Its quite strongly flavoured though. Pig flavour. A good excuse to break out the branston pickle.

― Spence Carnivore, Friday, 22 July 2005 14:36 (twenty years ago)

now what's going on with these puddings? What does blood taste like?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 14:36 (twenty years ago)

it doesn't taste like what you think it will - white pudding taste like sausage meat, black pudding is just tasty, not at all spicy.

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:37 (twenty years ago)

like bacon?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 14:38 (twenty years ago)

doesn't taste like bacon, or pork in any way, not even like salami, just tastes savory. nice.

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:39 (twenty years ago)

Ask for fried bread and a slow grilled tomato too.

― Spence Carnivore, Friday, 22 July 2005 14:39 (twenty years ago)

ohhh yes, not grilled tomamtoe- peeled plum tomatoes with a bit of worcestershire sauce, black pepper, salt and tabasco...lovely..

fried bread your mouth with love the artery clogging sensation that it is.

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:41 (twenty years ago)

>> peeled plum tomatoes

A little mediteranean island in a sea of pork. Mmmm.

― Spence Carnivore, Friday, 22 July 2005 14:44 (twenty years ago)

thats right, hmmm plum tomatoes on toast

i'm going home soon to have THAT!

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:50 (twenty years ago)

the tinned kind?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 14:51 (twenty years ago)

Irish bacon & black/white pudding is the best.. the english stuff dosent compare

― OmeOpticTropic, Friday, 22 July 2005 14:51 (twenty years ago)

OME- YOU'RE SO RIGHT

X-POST yeah the tinned kind!

mmmmm

wish i was in dublin again....

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 14:58 (twenty years ago)

>>Irish bacon & black/white pudding is the best

See if you can get clonnakilty pudding. The king of blood sausages.

― Spence Carnivore, Friday, 22 July 2005 15:05 (twenty years ago)

*droooool*

― battlingspacemonkey (battlingspacemonkey), Friday, 22 July 2005 15:06 (twenty years ago)

I'm going to have to try some of these dishes when I'm back in Dublin in a couple of weeks. Every time I go over there it seems like I eat everything except Irish food: kebabs, pizza, Chinese, Indian, sandwiches, etc.

― o. nate (onate), Friday, 22 July 2005 15:26 (twenty years ago)

I still don't understand the concept of this UK "pudding".

― Jordan (Jordan), Friday, 22 July 2005 15:27 (twenty years ago)

congealed pig's blood in gut casing, no?

― Boring Satanic Space Jazz (sexyDancer), Friday, 22 July 2005 15:29 (twenty years ago)

pudding
c.1305, "a kind of sausage: the stomach or one of the entrails of a pig, sheep, etc., stuffed with minced meat, suet, seasoning, boiled and kept till needed," perhaps from a W.Gmc. stem *pud- "to swell" (cf. O.E. puduc "a wen," Westphalian dial. puddek "lump, pudding," Low Ger. pudde-wurst "black pudding," Eng. dial. pod "belly," also cf. pudgy). Other possibility is that it is from O.Fr. boudin "sausage," from V.L. *botellinus, from L. botellus "sausage" (change of Fr. b- to Eng. p- presents difficulties, but cf. purse). The modern sense had emerged by 1670, from extension to other foods boiled or steamed in a bag or sack. Ger. pudding, Fr. pouding, Swed. pudding, Ir. putog are from Eng. Puddinghead "amiable stupid person" is attested from 1851.

I think I prefer the derivation from the French for "sausage" over the Old English for "wen."

― Truckdrivin' Buddha (Rock Hardy), Friday, 22 July 2005 15:32 (twenty years ago)

I think a pudding was originally any dish cooked by steaming/boiling in a protective skin or cloth. So you could have savoury puddings like blood sausages (black/white puddings, haggis etc.) or sweet puddings like Christmas Pudding which might well have started life savoury (minced meat replaced by fruit but it still should have suet in it).

The closest thing I know to white pudding is good german forcemeat sausage, the soft stuff like poloni, but even that isn't as good as white pudding. It's just like velvet and tastes like nothing else.

― Anti-Pope Consortium (noodle vague), Friday, 22 July 2005 15:33 (twenty years ago)

Arrrr, beaten to the punch by Buddha. Story of my life.

― Anti-Pope Consortium (noodle vague), Friday, 22 July 2005 15:33 (twenty years ago)

I'm sure it's better than it sounds on paper.

― Jordan (Jordan), Friday, 22 July 2005 15:35 (twenty years ago)

I'm more willing to try blutwurst now that I've had scrapple.

― Truckdrivin' Buddha (Rock Hardy), Friday, 22 July 2005 15:36 (twenty years ago)

x post

Yeah, think how many great dishes that's true of.

― Anti-Pope Consortium (noodle vague), Friday, 22 July 2005 15:37 (twenty years ago)

Spencer otm, Clonakilty pudding is what you want.

― Ronan (Ronan), Friday, 22 July 2005 17:50 (twenty years ago)

Really though, tinned tomato? If any establishment offered me tinned tomatoes I would, well, I would crossly push the offensive tomatoes to the side of the plate, complain loudly to my neighbour, tell the waiter everything was fine, then bad-mouth the establishment to everyone I met that day and for the whole of the following week.

That's a real Irish breakfast experience.

― accentmonkey (accentmonkey), Friday, 22 July 2005 20:24 (twenty years ago)

Isn't part of the magic of fried tomato that no one really likes it?

Sometimes you get hash browns and mushrooms with an Irish cooked breakfast. Amusingly, Irish hash browns are completely different from US ones, but people eat them for their exotic foreign connotations.

A friend once bought and ate a tinned all-day breakfast. But he did this in the UK, so it was probably not a true Irish breakfasting experience.

― DV (dirtyvicar), Saturday, 23 July 2005 12:47 (twenty years ago)

No, the magic of a proper Irish breakfast is that hardly anywhere does the tomatoes properly. As noted above by Spence, slow grilled tomatoes are what you want, so that you mush them across your slice of bread with your clonakilty pudding on it. Deelish.

Sadly what you want is not what you get in most B&Bs here. What you want: generous helpings of (preferably home-made) soda bread, a couple of potato farls, slow-grilled tomatoes, huge breakfast mushrooms, fresh free range eggs (fried but soft), a couple of really good pork and herb sausages, a rasher of high-quality bacon with a small, crispy rind, and a couple of pieces of Clonakilty pudding, one black, one white.

What you usually end up with is a thimble of warm Kulana or Sqeez orange juice and a mess of brown crispy salty things that could be either pudding, rashers or sausages, an egg that could be worn as a fetching if greasy brooch, two hard, warm tomatoes and half a tin of congealed beans to bulk it up. Nasty.

― accentmonkey (accentmonkey), Saturday, 23 July 2005 13:05 (twenty years ago)

full english breakfast => fall of empire

morning satisfaction = afternoon slumber = restless natives seize opportunity

― mark s (mark s), Saturday, 23 July 2005 13:46 (twenty years ago)

scottish breakfast w/ haggis! the best!

― jed_ (jed), Saturday, 23 July 2005 13:50 (twenty years ago)

i am from italy and have moustache. i like penne rigati. in italy we sometimes call our donuts spaghetti we also call our spaghetti pasta. our young spend the first two months of their lives inside pinatas

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:04 (twenty years ago)

answer #36

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:04 (twenty years ago)

answer #37

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:05 (twenty years ago)

answer #38

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:05 (twenty years ago)

answer #39

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:05 (twenty years ago)

answer #40

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:05 (twenty years ago)

answer #41

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:06 (twenty years ago)

answer #42

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:06 (twenty years ago)

answer #43

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:06 (twenty years ago)

answer #44

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:06 (twenty years ago)

answer #45

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:07 (twenty years ago)

answer #46

― Marco Salvetti - world moustache champion (moustache), Saturday, 23 July 2005 14:07 (twenty years ago)

The ultimate fry up would be:

Bacon, smoked long back, gloucester old spot
Sausage, Tamworth
Black Pudding, Stornaway and Bury
White pudding, Irish
Fruit Pudding, Stornaway
Fried Bread
Grilled cherry Tomatoes
Mushrooms
Eggs
Soda Bead toast
Brown Sauce (HP, Daddies or south african 'A' sauce)

― Ed (dali), Saturday, 23 July 2005 14:34 (twenty years ago)

(sides of devilled kidneys, grilled kippers and furred arteries)

― Ed (dali), Saturday, 23 July 2005 14:35 (twenty years ago)

Bah, I'm getting hungry now.

― Forest Pines (ForestPines), Saturday, 23 July 2005 14:36 (twenty years ago)

Skipping 88 messages at this point... Click here if you want to load them all.

Poisonous blight ridden potatoes

― Ronan, Friday, 11 July 2008 15:32 (seventeen years ago)

Crunchie Bloody Crunchie

― blueski, Friday, 11 July 2008 15:33 (seventeen years ago)

Terry's Chocolate Orange Order

― Venga, Friday, 11 July 2008 15:35 (seventeen years ago)

After Eight (Hundred Years of Oppression)

― Venga, Friday, 11 July 2008 15:35 (seventeen years ago)

Treaclour.

― Matt DC, Friday, 11 July 2008 15:39 (seventeen years ago)

Easter Egg Rising

― ailsa, Friday, 11 July 2008 15:47 (seventeen years ago)

A Mars a day helps you work rest and emancipate the masses

― darraghmac, Friday, 11 July 2008 15:50 (seventeen years ago)

does darraghmac actually rhyme properly with caramac, btw?

― ailsa, Friday, 11 July 2008 15:52 (seventeen years ago)

Choccy Ár Lá

― hyggeligt, Friday, 11 July 2008 15:56 (seventeen years ago)

haha, I was going to do that as well a while back.

― ailsa, Friday, 11 July 2008 15:58 (seventeen years ago)

Lollipap(ist)s

― hyggeligt, Friday, 11 July 2008 16:00 (seventeen years ago)

Pope lies with the proles

― Ronan, Friday, 11 July 2008 16:03 (seventeen years ago)

nothing to do with chocolate that one...

― Ronan, Friday, 11 July 2008 16:03 (seventeen years ago)

I don't get it...

― hyggeligt, Friday, 11 July 2008 16:04 (seventeen years ago)

Pope lies with the profiteroles

― blueski, Friday, 11 July 2008 16:07 (seventeen years ago)

as ever it's a mixed bag

― Ronan, Friday, 11 July 2008 16:10 (seventeen years ago)

It takes allsorts...

― hyggeligt, Friday, 11 July 2008 16:12 (seventeen years ago)

does darraghmac actually rhyme properly with caramac, btw?

-- ailsa, 11 July 2008 15:52 (20 minutes ago) Bookmark Link

in my head, yes. but i don't know how to pronounce caramac.

Choccy Ár Lá

-- hyggeligt, 11 July 2008 15:56 (16 minutes ago) Bookmark Link

win. detail on the fadas a nice touch.

― darraghmac, Friday, 11 July 2008 16:14 (seventeen years ago)

Go raibh maith agat

― hyggeligt, Friday, 11 July 2008 16:16 (seventeen years ago)

fair play to all

― Ronan, Friday, 11 July 2008 16:16 (seventeen years ago)

I'm now starving thanks to this thread!

― hyggeligt, Friday, 11 July 2008 16:18 (seventeen years ago)

good man yourself

― Ronan, Friday, 11 July 2008 16:19 (seventeen years ago)

Ah tanx Ronan, ur a grand fellah.

― hyggeligt, Friday, 11 July 2008 16:23 (seventeen years ago)

god bless

― Ronan, Friday, 11 July 2008 16:24 (seventeen years ago)

Ah now, sure he will I'm sure. The same to you of course over there across the water...

― hyggeligt, Friday, 11 July 2008 16:29 (seventeen years ago)

two months pass...

Where was sexydancer going to get an irish fry-up? i think that place Spikehill had it on the brunch menu, but I was never brave enough to try it.

― ian, Monday, 6 October 2008 16:43 (seventeen years ago)

molly's on 2nd & 22nd does a good one.

― lauren, Monday, 6 October 2008 17:03 (seventeen years ago)

mmmmmmmmm. i will go.

― ian, Monday, 6 October 2008 20:35 (seventeen years ago)

i did grill tomatoes for my toast & eggs this morning because of this thread.

― ian, Monday, 6 October 2008 20:38 (seventeen years ago)

loving the black pudding lately...so fucking good.

― Local Garda, Monday, 6 October 2008 21:02 (seventeen years ago)

one year passes...

fried soda bread my arse. get out.

― Not a reactionary git, just an idiot. (darraghmac), Tuesday, 12 January 2010 12:10 (sixteen years ago)

drooling at the thought of one of these

― max, Tuesday, 12 January 2010 12:18 (sixteen years ago)

three years pass...

hobarts otm tho

― "Asshole Lost in Coughdrop": THAT'S a story (darraghmac), Wednesday, 4 September 2013 15:47 (twelve years ago)

wish i hadn't re-read this with no black pudding in the house

― iMacaroon dragoons (Noodle Vague), Wednesday, 4 September 2013 18:09 (twelve years ago)

three years pass...

Not the best fry in Dublin but a very decent one and maybe the best value one is done in a place called mes amis beside the Jervis stop, staffed and run entirely by Chinese ppl.

New Ireland how are ya

― Betsy DeVos Ayes (darraghmac), Saturday, 18 February 2017 03:05 (nine years ago)

Well it requires a lower skill set than say preparing sushi so not entirely surprising

― F♯ A♯ (∞), Saturday, 18 February 2017 04:49 (nine years ago)

The hell u say

― Betsy DeVos Ayes (darraghmac), Saturday, 18 February 2017 04:51 (nine years ago)

Is frying an egg not a universally learnt skill i ask

Maybe making the beans can run afoul ok sure

― F♯ A♯ (∞), Saturday, 18 February 2017 04:55 (nine years ago)

This all sounds pretty interesting. I'm more familiar with the Kentucky/Tennessee/Indiana version of this which would be frying up sausage or thin cut porkchops then making milk gravy with the remains to go with some either fried or baked eggs (if you got a bunch of people) along with scratch biscuits and/or maybe some fried potatoes with onions.

― earlnash, Saturday, 18 February 2017 05:33 (nine years ago)

this thread is close enough i guess

https://twitter.com/cornsplosion/status/834289946311684096

― 龜, Wednesday, 22 February 2017 12:52 (nine years ago)

frying an egg is harder than many other basic techniques imo - as the comment in that young man's jpg shows.

― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:37 (nine years ago)

had my first white pudding last month, v delicious

what's the actual best fry up in dublin then? so happens I'll be over this wkend

― ogmor, Wednesday, 22 February 2017 13:39 (nine years ago)

Jaysus.

I'm in Paris. We'll have to wait til Manchester obv.

Whereabouts you based. Couple of different styles too before we can narrow down a rec

― The Perks of Being a Wall St R (darraghmac), Wednesday, 22 February 2017 14:00 (nine years ago)

Mes Amis, lr abbey st for convenience and value

Hobart's in ranelagh never let me down if you're out that way

Shameful admission but I tend more towards brunch type places if I'm out at that time these days, greenery in donnybrook, San lorenzos on George's st, the winding stair on the north quays all get honourables there

― The Perks of Being a Wall St R (darraghmac), Wednesday, 22 February 2017 14:09 (nine years ago)

stoneybatter. last time we went to a pretty good place, maybe cowtown? there'll be a few of us so it'll be a bit hectic but i might be able to steer us somewhere, tho there'd need to be something for a vegan

― ogmor, Wednesday, 22 February 2017 14:11 (nine years ago)

i ate in san lorenzo's before a wedding a few years ago - it was nice. i mostly go for brunch stuff as well, and haven't lived in ireland for years. i love a fry-up but i've had them hundreds of times as a child. also they feel more breakfast than lunch, brunch makes a lot more sense given it's rare i'm out paying to eat at 9 or 10am.

also the idea of a full breakfast feels p intense to me these days, at home i might have one element of a fry-up on bread, maybe with eggs, once a week.

― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 14:21 (nine years ago)

Fuckin soft yiv gone biyyyyy

― The Perks of Being a Wall St R (darraghmac), Wednesday, 22 February 2017 14:25 (nine years ago)

I hear good things about cotto which should definitely cover vegan options

Third space in Smithfield square decent for lunch too.

Wuff is generically ok.

― The Perks of Being a Wall St R (darraghmac), Wednesday, 22 February 2017 14:27 (nine years ago)

i also live away from good greasy spoons. my previous flat had two of the best in london nearby.

― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 14:33 (nine years ago)

ta, made notes of the above. let me know when you're in manchester and i'll make a note of that too

― ogmor, Wednesday, 22 February 2017 14:38 (nine years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.