tag:blogger.com,1999:blog-37877622.post4054052638587925382..comments2023-12-21T12:01:02.860-06:00Comments on Water Blogged in Waukesha: Soda BreadJim Boumanhttp://www.blogger.com/profile/17211745461377043118noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37877622.post-58130951757198056992009-03-31T13:47:00.000-05:002009-03-31T13:47:00.000-05:00Hard to say, Pod.No pork from Yiddish butchers? E...Hard to say, Pod.<BR/><BR/>No pork from Yiddish butchers? Entirely possible, though I tend to think they would've been looking for mutton. Hog raising in Ireland is currently a growth industry, but most of the protein that the Irish consumed came from the sea and from pastures. <BR/><BR/>Irish land lends itself to keeping grazing animals, always has. And the sheep did double duty; shorn for wool, later slaughtered for eating. <BR/><BR/>Mutton is never to be confused with lamb. All a matter of age. A tired oft-shorn ewe was tough, tasted gamey and was full of tallow, certainly long past being being able to pass for a lamb.<BR/><BR/>And what did the sage have to say about green beer?Jim Boumanhttps://www.blogger.com/profile/17211745461377043118noreply@blogger.comtag:blogger.com,1999:blog-37877622.post-38837232636867744382009-03-31T12:41:00.000-05:002009-03-31T12:41:00.000-05:00I was in a coffeeshop on St. Paddy's Day where I o...I was in a coffeeshop on St. Paddy's Day where I overheard an older gentleman explaining the corned beef origin; here is a faulty transcription of his tale:<BR/><BR/>The Irish got off the boats in NYCity and started to look around for things familiar and Old Country. However, many of the butchers of the time were Jewish, and so the usual fare of ham was not widely available. So the good Irish of the time made do with what was there, and what was there was largely beef. They "corned" it in order to make it keep longer.<BR/><BR/>Now, I have no idea about the veracity of his tale, but it does seem somewhat reasonable...Anonymousnoreply@blogger.com