A Short Essay On Baking In Irish

[brewer]

One a year I know erin go braghless. Does that count?

Pop fizzle boom?

Yeah, that's the typical response. Thanks for stroking my ego.

[BrianSoddingBoru4]

Nuair fianáin (brioscaí) go glaoch ar uibheacha bácála, buille i gcónaí na huibheacha i gcoimeádán ar leith. Tá sé i bhfad níos éasca a ionchorprú na huibheacha isteach sa chuid eile den fuidrimh má tá siad buailte ar dtús. Nuair a shroicheann tú an chéim bácáil, tá sé i gcónaí riachtanach teas roimhe oigheann ar dtús. Ní bheidh sé seo a dhéanamh a chur faoi deara go ginearálta ar an táirge a bheith os cionn nó faoi a rinneadh. Mura bhfuil an oigheann ag an teocht cheart, beidh ort dul i dtaithí ar an t-am cócaireacht, agus tá sé seo risky i gcónaí. Ba chóir Aireamh isteach sa fuidrimh, cosúil le torthaí, cnónna nó seacláide a chur leis i gcónaí fillte i seo caite le hais measctha. Cabhróidh sé seo leis an fuidrimh ionracas a choimeád ar bun le linn an phróisis bácáil.

I hope everyone finds this useful.

Boru

In “Irish”?

Too insecure in your manhood for a little gaelic?

Gaelic, properly speaking, isn't a language. It's a language family.

Boru

[BrianSoddingBoru4]

Once a year I know erin go braghless. Does that count?

I once attended a St. Patrick's Day street party in West Belfast that was sponsored in part by the local synagogue.  At one of their booths, you could purchase oat cakes that had 'Erin Go Bragh - Shalom' stamped into them.

Boru

[ignoramus]

This fascinates me. A recipe from 1617 England.

To make Paste of Pippins, after the Genua fashion, some like leaves, some like Plums, with stalkes and stones.
Take and pare faire yellow Pippins, cut them in small pieces, stew them betwixt two dishes with two or three spoonefuls of Rosewater, and when they be boiled very tender, straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height, and if you please put in a graine of Muske, and a quarter of an ounce of fine white ginger searced, and so let it boile vntill you see it come from the bottome of the Posnet, then fashion it on a sheete of glasse in some prettie forme as you thinke best, and stoue it either in a Stoue, or in a warme Ouen. If you desire to haue any of it red, colour it with a spoonefull of Conserue of Damsons, before you fashion it vpon your glasse or plate, and that will make shew as though it were made of red Plums. If you put a stone betwixt two halfes, will shew like a Plum, you may keepe Cherrie stalkes drie for the same purpose.

(addendum by ignoramus: let it sit for a week, eat it and die of food poisoning because fridges weren't invented yet you idiots!)

[BrianSoddingBoru4]

Based on the recipe, it seems to be some sort of hard candy (considering the sugar and boiling), which would have kept for a good long while without refrigeration.

Boru

[A. Secular Human]

Once a year I know erin go braghless. Does that count?

Does she look good like that?