Comments on: There’s Gold in Them Cows

By: Cara

Cara — Sat, 24 May 2008 13:30:16 +0000

Right I have only just discovered this endlesssimmer site, and I know I’m the last to react, but still.. I know what you mean.
We always have loads of toast with ‘real Irish butter’ as we used to call it. Now my mom get it in Germany and she gives me some. She used to bring it back from Ireland, but driving to Germany is a bit easier!
Love it!!!! Nothing is quite te same

By: Endless Simmer - A Food Blog » Blog Archive » Matzah Minus the Meh

Endless Simmer - A Food Blog » Blog Archive » Matzah Minus the Meh — Mon, 21 Apr 2008 10:00:42 +0000

[…] matzah. In an attempt to unite my Irish and Jewish heritage, sometimes I spread an ample serving of Kerrygold over matzah. It’s delicious, but of course it’s really just the butter I love. […]

By: Mike Donlon

Mike Donlon — Thu, 03 Apr 2008 23:15:25 +0000

The home of Fish and Chips in the US is Kearney NJ.
My first memory of Fish and Chips: After the pubs closed in Manchester, UK, Chip shops were packed, and we were served fish and chips wrapped in that days daily newspaper. Not worried about the ink, soaking in to the greasy chips, that is the way it was done back then.

By: Endless Simmer - A Food Blog » Blog Archive » A Better Butter Battle

Endless Simmer - A Food Blog » Blog Archive » A Better Butter Battle — Thu, 03 Apr 2008 18:15:42 +0000

[…] discussion of Kerrygold Irish butter inspired quite the passionate response, with readers weighing in from the Emerald Isle to Oklahoma. […]

By: BS's Mom

BS's Mom — Thu, 03 Apr 2008 01:04:54 +0000

Brittania: Next time you’re in NY, you should try A Salt and Battery in Greenwich Village. Excellent fish and chips.

By: Ramona

Ramona — Thu, 03 Apr 2008 00:52:08 +0000

Kerrygold reminds me of eating at Irish Chef Cathal Armstrong’s Restaurant Eve. As if the Lickety Split wasn’t a mind-blowing value what with soups, house-smoked and cured meats, and mussels, but the bread! oh, the bread, which comes with a ramekin of soft Kerrygold butter.
Here’ something that will take you back to Ireland-get some Kerrygold and let it get to room temp, and sread it over Eve’s ciabatta bread (sliced and warmed a bit in the oven). You can get it from Grape and Bean in Old Town.
And the Irish influence doesn’t end there-I recently bought an Irish brie there. Mmmmm, indeed.

By: Breda

Breda — Wed, 02 Apr 2008 23:01:27 +0000

BS I would probably blame the bread you tested it on as opposed to the butter!! I’ll get Mammy to airlift some sodabread over to you which would beat the toast hands down!

By: MissGinsu

MissGinsu — Wed, 02 Apr 2008 21:40:01 +0000

Right, then. Despite the crazy pricetag, I’ll be stopping by my local Key Food tonight (which, may I add, is shockingly well-stocked in European butters… apparently the good Polish people of Greenpoint, Brooklyn, are willing to drop some cash for quality dairy). I’ll report back…

By: John

John — Wed, 02 Apr 2008 20:59:25 +0000

The trip to Ireland was great overall but the one part that always seems to make its way back to conversation is “Do you remember how good that bread and butter was after the pubs”…great post. Off to Whole Foods.

By: Emma

Emma — Wed, 02 Apr 2008 20:50:05 +0000

there is nothing like kerry gold. it is amazing - try it on fresh brown bread….mmm… I recently moved to NY - it was one of the first things I bought, honestly I dont know if I could live without it!!!