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Macroom Oatmeal
Macroom Oatmeal is a traditional stone-ground Irish oatmeal produced in Macroom, County Cork, Ireland, at Walton's Mill, the last surviving stone mill in Ireland. Slow Food selected it as the exemplar of stone ground Irish oatmeal, which was taken aboard its Ark of Taste in 2011. History The mill has been operated continuously by the same family since the 1700s. Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill. Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe which appears on the package. Production method Macroom oatmeal is stone-ground, then kiln-toasted. Reception Saveur Magazine called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture." Food writer John Thorne said it "may well be the best oatmeal I've ever eaten." Fodor's Ireland mentions Macroom Oatmeal. Darina Allen of Ballymaloe House ''The Yeats Room'' of Ballym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macroom
Macroom (; ga, Maigh Chromtha) is a market town in County Cork, Ireland, located in the valley of the River Sullane, halfway between Cork city and Killarney. Its population has grown and receded over the centuries as it went through periods of war, famine and workhouses, forced emigration and intermittent prosperity. The 2011 census gave an urban population of 3,879 people, while the 2016 census recorded 3,765 people. Macroom began as a meeting place for the druids of Munster. It is first mentioned is in 6th-century records, and the immediate area hosted a major battle involving the Irish king Brian Boru. During the middle ages, the town was invaded by a succession of warring clans, including the Murcheatach Uí Briain and Richard de Cogan families. In the early modern period the MacCarthy's took control and later the area found prosperity via milling. The MacCarthys built a series of tower houses, some of which survive. The family lost influence during the Williamite wars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ballymaloe House
''The Yeats Room'' of Ballymaloe House () is a restaurant located in Shanagarry in County Cork, Ireland. It is a fine dining restaurant that was awarded one Michelin star for each year in the period 1975–1980. The Michelin Guide awarded the restaurant the "Red M", indicating 'good food at a reasonable price', in the period 1981–1994. The Egon Ronay Guide awarded the restaurant one star in the periods 1975–1981, 1983-1984 and 1987–1988. The kitchen style of Ballymaloe House is Modern Irish. In 1964 the Allen family, who had purchased the Ballymaloe estate, converted the old dining room into a restaurant. They named the restaurant ''The Yeats Room''. In 1967 the first few rooms were converted into hotel rooms, to accommodate guests who liked to stay. Later still the Ballymaloe Cookery School was established. In the time ''Ballymaloe House'' was awarded the Michelin star, Myrtle Allen was the head chef. Dervilla O'Flynn is currently head chef. Dervilla is married to Myr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Cuisine
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has evolved from centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. The development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of intensive grain-based agriculture and led to large areas of land being turned over to grain production. The rise of a commercial market in grain and meat altered the diet of the Irish populace by redirecting traditionally consumed products (such as beef) abroad as cash crops instead. Consequently, potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drink In Ireland
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast Cereals
Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies. Although warm cereals like porridge and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century, and are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. Fruit or nuts are sometimes added. Many cereals are produced via extrusion. Some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. In the United States, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. A significant proportion of cereals have a high sugar content ("sugar cereals" or "sugary cereals" in common parlance). Some cereals are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Closeup Of Uncooked Macroom Oatmeal
A close-up or closeup in filmmaking, television production, still photography, and the comic strip medium is a type of shot that tightly frames a person or object. Close-ups are one of the standard shots used regularly with medium and long shots (cinematic techniques). Close-ups display the most detail, but they do not include the broader scene. Moving toward or away from a close-up is a common type of zooming. A close up is taken from head to neck, giving the viewer a detailed view of the subject's face. History Most early filmmakers, such as Thomas Edison, Auguste and Louis Lumière and Georges Méliès, tended not to use close-ups and preferred to frame their subjects in long shots, similar to the stage. Film historians disagree as to the filmmaker who first used a close-up. One of the best claims is for George Albert Smith in Hove, who used medium close-ups in films as early as 1898 and by 1900 was incorporating extreme close-ups in films such as ''As Seen Through a Tele ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stirabout
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Steel-cut oats may be small and contain broken groats from the de-husking process (these bits may be steamed and flattened to produce smaller rolled oats). Rolled oats are steamed and flattened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Award
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027. History The awards were established in 1990, when the foundation expanded its chef awards and combined them with '' Cook's'' Magazine's Who's Who of American Cooking and French's Food and Beverage Book Awards. In addition to the chef, restaurant, and book awards, journalism awards were added in 1993, which expanded to broadcast media in 1994, and restaurant design awards were first given in 1995. In 2018, the James Beard Foundation changed the award's rules to be more inclusive, to fight race and gender imbalances ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Darina Allen
Darina Hilda Allen (née O'Connell; born 13 June 1948) is an Irish chef, food writer, TV personality and founder of Ballymaloe Cookery School. Biography Darina Allen was born in Cullohill, County Laois, the eldest of nine children. The renowned chef Rory O'Connell is her brother. A graduate in hotel management of the Dublin Institute of Technology, she is the author of several successful books on the topic of Irish cuisine. She is a leader of the Slow Food movement in Ireland and instrumental in establishing a network of farmers' markets in the Cork area. In the 1960s she was sous-chef at Ballymaloe House and started giving courses in cooking. Later she moved the cookery classes to Kinoith under the name of Ballymaloe Cookery School. She married Tim Allen, son of Myrtle Allen and Ivan Allen, and now lives on her organic farm, Kinoith, in Shanagarry. Allen has been voted cooking teacher of the year by the International Association of Culinary Professionals. She is owner of Bal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Food
Slow Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity. It was the first established part of the broader slow movement. It speaks out against overproduction and food waste. It sees globalization as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system. Organization Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome.Carlo Petrini, William McCuaig (trans.), Alice Waters (foreword). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fodor's
Fodor's is a publisher of English language travel and tourism information. Fodor's Travel and Fodors.com are divisions of Internet Brands. History Founder Eugene Fodor was a keen traveler, but felt that the guidebooks of his time were boring, uninspired collections of quickly outdated facts and figures. He decided to address these shortcomings and wrote a guide to Europe, ''On the Continent—The Entertaining Travel Annual'', which was published in 1936 by Francis Aldor, Aldor Publications, London. Going beyond the usual lists of hotels and attractions, the book was updated yearly and gave practical guidance, such as tipping advice, alongside information about the local people and culture. For example, in the introduction, Fodor wrote "Rome contains not only magnificent monuments, but also Italians." The pioneering book was a success in England and the United States. Fodor's Modern Guides, Inc. was founded in 1949 in Paris, France and David McKay Company began publishing the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Thorne (writer)
John Thorne is an American food writer. He has written and released several books, most of which are about gastronomy. Biography Thorn was born in Quincy, Massachusetts. A graduate of Amherst College, he began to teach himself to cook frugally while living briefly on the Lower East Side in New York City New York, often called New York City or NYC, is the List of United States cities by population, most populous city in the United States. With a 2020 population of 8,804,190 distributed over , New York City is also the L ... in the 1960s, where he was attempting to launch his writing career. In the early 1970s, he was a teacher for several years at Stockbridge School, a progressive New England boarding school that closed in 1976. Thorne subsequently lived in Boston for a number of years, where he self-published a number of culinary pamphlets reviewed at the time by ''The New York Times'', which in 1983 grew into his ongoing newsletter, "Simple Cooking (n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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