Dublin Delicacies

If I'm being honest, beer was the main form of substance that entered my stomach during our few days in Ireland. Now before you judge me for that statement, put yourself in my shoes. I'm a beer girl at heart...which I blame completely on my father for letting me have sips of his Bud Light growing up. However, seemingly endless weekends of frat parties serving Natty Light turned me cynical about the beverage. It's a watered-down nightmare. So when I found myself in Dublin, I knew I had to take advantage.

After looking at my bank account (RIP), I knew I had spent too much money on food in Scotland. Due to this fact, most of our meals in Ireland were from a fast-food restaurant called Supermac's. It was really good, but nothing worthy of posting about on here...just burgers, fries, and chicken tenders. But I did try a few foods/drinks that are definitely worth writing about. I took the liberty of listing them from "gross" to "can I have another, please?"

7) Traditional Irish Stew

Honestly, this is the only "gross" dish on the list; the rest were beyond delicious. Raph and I ate at a little diner called Riordan's during our day-trip to Galway. The building was established in 1651 and served traditional Irish food, so we had high hopes that it would be a delicious experience. In the spirit of continuing my immersion into the surrounding culture, I ordered the most Irish thing on the menu. Let's put it this way: would I go back? Definitely. Would I order the Irish Stew? Hell no. The ingredients that make up a traditional Irish stew are: potatoes, carrots, onions and lamb. I feel partly to blame because I've never actually enjoyed lamb...like, ever. I also didn't realize that the stew would have diced up potatoes in it, so I swapped out the side of veggies with a side of mashed potatoes. It was a carb nightmare. Raph ended up eating the lamb, while I poured the gravy-soaked chunks of potatoes on top of the mashed potatoes.

6) Doughnuts

Okay, so I didn't actually try a doughnut while in Dublin...which is why it's listed so close to the top of this list. It was the first and only time my willpower has won...go me? (Yes, the irony that I instead ate fast-food and drank beer is not lost on me, but I'm picking my battles.) I absolutely love those fattening little balls of dough though, and I quickly found out that all of Dublin does, too! I'm not sure how long this craze has been going on in this city, but they've got the right idea. I also learned the difference between 'donut' and 'doughnut', so at least I have that knowledge.

5) Porterhouse Sample Beer Paddle

One night, Raph and I decided to grab dinner and a drink at Porterhouse Brewing Company, a really well-known pub in the Temple Bar District. While the nacho appetizer that we shared was yummy, the main star of the night was the sample beer platter. I never really understood the difference between ales, lagers and stouts; I do now. Here is a little description of each:

-Plain Porter: a jewel in their crown. This double gold medal-winning stout produces a smooth edged velvety mouthful, with just a hint of bitterness.

-Nitro Red: a traditional red ale. Sip past the balmy heavy cream head and you'll discover a pleasantly fruitful and light drink.

-Temple Lager: Porterhouse's #1 selling lager. This clean cut pilsner is created by combining Hallertau hops with Irish malted barely.

All three of these drinks reminded me of why I always choose beer over liquor...the flavors were so complex and different! However, it was my first time ever trying stout, and I'm a changed woman because of so.

4) Profiterole Stack

This hollow pastry, which is filled with fresh cream and covered in a layer of warm chocolate sauce, was a totally worth the €7 price tag. I guess these little things are different than creampuffs, but I'm not sure how. Eating them while listening to a live Irish band made them all that sweeter. Raph's brownie doesn't look too bad, either.

3) Seafood Chowder & Soda Bread

Why did I think soda bread would taste like rootbeer? I realize now that my preconceived idea of this carb might literally be the dumbest thought to ever go through my brain. Regardless, it was delectable! I found the presence of white bread on the plate to be a little deundant...but maybe they noticed we were Americans? Remember when I mentioned that I would still go back to Riordan's despite not enjoying my lamb-inspired main dish? That statement was solely due to the appetizer I consumed there: seafood chowder. It was the entire ocean in a bowl. I could really taste the freshness of the salmon, cod, mussels, and haddock since we were eating right along a coast of the North Atlantic Ocean. Some of the fish were smoked, which added a nice overall flavor to the dish.

2) Guinness Stout

With my newfound love for dark beer racing through my mind, I was really excited to visit the brewery that produces what so many people consider to be the best stout in the world. Raph and I walked over to Guinness our final morning in Dublin (talk about a good breakfast!) After our tour of the storehouse, we headed to the Guinness Academy, where we were taught how to pour the perfect pint of Guinness. Yes...there is a proper way to pour: it's considered an art over here! Most people know it calls for a 2-part pour and that it takes time...which is why you must remain patient if you order it at a bar. But how many people know the exact steps? Well, now I do:

Step 1: tilt a twenty-ounce tulip pint to a 45-degree angle. The shape of the glass allows for the nitrogen bubbles to properly move down the glass and then settle back up at the wide neck. The angle is important so that the Guinness doesn't froth and ruin the taste.

Step 2: pull the tap toward you until the 6° beer reaches halfway up to the Guinness harp icon, which is located on every Irish tulip pint glass. By pulling the tap, you are releasing nitrogen to be infused with the beer. At this point, set the pint down and let it settle for 120 seconds. It's important that before you continue, there is a vivid distinction between the ruby-red body and the creamy-white head.

Step 3: once it's settled, bring your Guinness to the tap and hold it level. This time, push the tap away from you. By pushing the tap away from you, no nitrogen is released during this second half of the pour. Continue to push the tap until the foam settles half of a millimeter (pretend you can accurately measure that) above the rim of your glass.

Step 4: hold the drink up to the light and notice the ruby-red color...that's right, it's not dark brown or black. Then proceed by placing it to your lips and sip through the foam until you hit the body of the beer. Hold it in your mouth for a second and taste the signature flavors...swallow...repeat.

People say that Guinness tastes better in Dublin than in the rest of the world...so I'm really happy that I got to experience the freshest form of it. And yes, I WILL bring this up when I apply for bartending jobs back at Ohio University.

1) Pint of Guinness at Whelan's Pub

I think I've made myself clear by this point that I find Guinness to be very appetizing. But now I'd like to make a statement that should really come as no surprise; I find Gerard Butler to be very appetizing, as well. For those of you who have seen P.S. I Love You, you should remember the scene where Gerard serenaded Hilary Swank with the song 'Galway Girl' and then kisses her. I've watched that specific scene on repeat many times after past breakups...but, doesn't every girl? Well, ladies and gentlemen...this particular pub in Dublin is where that very scene was filmed. And although I did not begin a passionate romance with an Irish lad like Hilary, it was still pretty damn cool.

I'll admit that the food in Ireland isn't as flashy and well-known as some of the other places I've visited. However, as long as you enjoy potatoes, meat and a good beer...you'll apprecitate the Irish cuisine.