St. Stephen is the patron saint of bricklayers..... hmm, no wonder I've had to work hard all my life, I wish it would have been the patron saint of couches.
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Need help from former MFS (MyFreedomSmokes) customers
Has any found a supplier or company that has tobacco e-juice like or very similar to MFS Turbosmog, Tall Paul, or Red Luck?
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Mountain oak vapors - paddy's day chat contest
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If you have 3 quarters, 4 dimes, and 4 pennies, you have $1.19. You also have the largest amount of money in coins without being able to make change for a dollar.
In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century the English named the Irish salted beef, corned beef. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.
In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.
In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.
St Patty's day mean corned beef and cabbage with my BF and friends which I hate so I'm not really looking forward to it.
The friends or the corned beef? The Irish in me is screaming "Please let it be the friends!"
Known near and far as the patron saint of Ireland, St. Patrick isn't Irish. His real name is Maewyn Succat and he was born in Roman Britain.
Thanks for the contest!! I just found out (I got the text 10 min ago) that I have to work tomorrow. Sigh, oh well, corned beef and cabbage should taste as good the day after St Paddy's day as it does on St Paddy's.
Where does corned beef come? Why does any good Irishman say they don't eat corned beef and cabbage in the old sod? Why do we associate it with the Irish in America? It's impossible to answer these questions, but here are some ideas:
Corned beef is a wet cured product; the meat is soaked in a brine of salt and a mixture of spices. Curing meats by smoking or brining originated thousands of years ago. The 'corn' in corned beef refers to the kernels or 'kerns' of salt used in the curing process. Since this is an old Anglo-Saxon word, let's assume that the Celts of some hundreds of years ago had heard of it and used a similar process. Let's also assume that the process was used in Eastern Europe (and many other parts of the colder weather world)
The tenant farmers of Ireland, like serfs most anywhere, subsisted mainly on the root crops and other vegetables they could grow, plus bits of beef, pork and lamb not sent to the landlord. Tenants, again like other serfs, were given the less desirable cuts, hence the prevalence of sausage and sausage-like items in many peasant cuisines. The better of these lesser cuts leant themselves to curing or 'kerning' all across northern Europe, to hold them through the months ahead
If you talk to a person who has lived in Ireland he or she might grudgingly admit that yes, they do eat a cabbage and meat dish, but it's usually cabbage and bacon. The Irish-style bacon that wet-cured, or 'kerned'
Meanwhile, back in eastern and central Europe the German, Jewish and Slavic serfs were wet curing their meats. With greater access to spices from the Orient they came up with the now traditional mix of peppercorns, dill seed, coriander and a touch of garlic to liven up the finished product
Now come the great migrations of the 1800s. Immigrants from throughout Europe teamed into the eastern United States. From Baltimore to Boston the waterfronts became a Babel of languages. Nowhere else was the concentration and diversity as great as New York City. Once on the island of Manhattan, if they didn't have relatives in Brooklyn or across the Hudson in New Jersey, immigrants settled on the Lower East Side. There the melting pot was brought to a simmer. The eastern Europeans were more likely to emigrate from their homes with family and goods. Irish immigrants of the day were mostly young lads looking for work with an eye toward returning home
Here's how we see it: The eastern Europeans brought their cured meat recipes; the Irish workers brought their appetites!!
Corned beef is a wet cured product; the meat is soaked in a brine of salt and a mixture of spices. Curing meats by smoking or brining originated thousands of years ago. The 'corn' in corned beef refers to the kernels or 'kerns' of salt used in the curing process. Since this is an old Anglo-Saxon word, let's assume that the Celts of some hundreds of years ago had heard of it and used a similar process. Let's also assume that the process was used in Eastern Europe (and many other parts of the colder weather world)
The tenant farmers of Ireland, like serfs most anywhere, subsisted mainly on the root crops and other vegetables they could grow, plus bits of beef, pork and lamb not sent to the landlord. Tenants, again like other serfs, were given the less desirable cuts, hence the prevalence of sausage and sausage-like items in many peasant cuisines. The better of these lesser cuts leant themselves to curing or 'kerning' all across northern Europe, to hold them through the months ahead
If you talk to a person who has lived in Ireland he or she might grudgingly admit that yes, they do eat a cabbage and meat dish, but it's usually cabbage and bacon. The Irish-style bacon that wet-cured, or 'kerned'
Meanwhile, back in eastern and central Europe the German, Jewish and Slavic serfs were wet curing their meats. With greater access to spices from the Orient they came up with the now traditional mix of peppercorns, dill seed, coriander and a touch of garlic to liven up the finished product
Now come the great migrations of the 1800s. Immigrants from throughout Europe teamed into the eastern United States. From Baltimore to Boston the waterfronts became a Babel of languages. Nowhere else was the concentration and diversity as great as New York City. Once on the island of Manhattan, if they didn't have relatives in Brooklyn or across the Hudson in New Jersey, immigrants settled on the Lower East Side. There the melting pot was brought to a simmer. The eastern Europeans were more likely to emigrate from their homes with family and goods. Irish immigrants of the day were mostly young lads looking for work with an eye toward returning home
Here's how we see it: The eastern Europeans brought their cured meat recipes; the Irish workers brought their appetites!!
ST. Patricks Day Fun Fact:
The actual color of St. Patrick is blue. Green became associated with St. Patrick's Day during the 19th century. Green, in Irish legends, was worn by fairies and immortals, and also by people to encourage their crops to grow.
Thank you Mountain Oak Vapors
The actual color of St. Patrick is blue. Green became associated with St. Patrick's Day during the 19th century. Green, in Irish legends, was worn by fairies and immortals, and also by people to encourage their crops to grow.
Thank you Mountain Oak Vapors
ST. Patricks Day Fun Fact:
In Seattle, there is a ceremony where a green stripe is painted down the roads.
In Seattle, there is a ceremony where a green stripe is painted down the roads.
Flying from London to New York by Concord, due to the time zones crossed, you can arrive 2 hours before you leave. Time travel?
According to legend, St. Patrick used the 3-leaved shamrock to explain the
Holy Trinity to the Irish people.
Holy Trinity to the Irish people.
ST. Patricks Day Fun Fact:
The phrase, "Drowning The Shamrock" is from the custom of floating the shamrock on the top of whiskey before drinking it. The Irish believe that if you keep the custom, then you will have a prosperous year.
The phrase, "Drowning The Shamrock" is from the custom of floating the shamrock on the top of whiskey before drinking it. The Irish believe that if you keep the custom, then you will have a prosperous year.
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