Gaz Profile picture
Aug 22, 2019 8 tweets 2 min read Read on X
*Fruit and Veg Market – a Thread * Take a Seat !
Following on from a meeting yesterday, in which I was privileged to be the first person to see an extremely well thought out presentation that will hopefully end up in us having possibly the best municipal market in Europe
I had goose-bumps watching the presentation unfold and it led me to believe that rather than us having to complain and ask the question of
“why don’t we / can’t we have a market”,
I can now share the positivity of posing the question “how can we help get this over the line”
it’s looking like it will become a reality with the support of the food industry, the council and the local people.
We now have a viable proposition to get behind, one that is in keeping with the traditions and spirit of the existing site, architecture and history......
and not becoming a soulless chain or pastiche food hall or yet another hotel or air b n b block.
I have been treated very respectfully and people have given up their time to meet and put all of my concerns to rest and show me what they are hoping to achieve.
I’ve been asked to not give out too many details, as it’s a huge project and way beyond my own capabilities, but things will become much clearer very soon.
I can truly say I’m really really really excited – we, as a nation might just do this and it’s being done with a huge amount of civic pride and a deep personal interest in creating something special by good people for the right reasons.
A talented team who have been toiling towards this project ; A market for the people.
A project with long term goals of using this space to offer several ways to give back to the community & most importantly keeping it uniquely Irish, unashamedly Irish,
full of Irish produce
Let’s go get this market x

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More from @MichaelsCoDub

Dec 27, 2022
Usually* with zero effort after Xmas lunch I just pop all of the carcass and left over meats, the scrapings of EVERY corner of EVERY roasting tray and leftover root veg into a po and add water when doing the washing up and let it simmer away as I potter around the kitchen
What it creates is *the* most wonderful stock, great for soups, stews or try being canny and freezing it for next years gravy, you’ll be glad you did

I’ve long held the belief that Turkey stock is one of the best stocks there is, it’s lip smacking
*I let the bloody pot boil over this time by mistake 🤦🏼‍♂️ but I only lost a little bit of stock and a lot of dignity
Read 4 tweets
Nov 26, 2022
Ok, I shouldn’t engage on this,
but here we are …
I can’t buy good Fillet of prime Beef for €5
We buy the best we can lay our hands on and it cost me roughly €11 plus our homemade chips (Maris Piper potatoes, hand - cut and very laborious) we roast bones for the pepper sauce
and onion rings are home made as well as Bearnaise sauce. Nothing is cheap
I’d say it’s pushing €18 for me to make that dish

This is served in a warm welcoming environment with well trained staff, linen tablecloths and heating on full all day
We’re not posh but we serve nice things
We pay above average, treat them well, feed them well, buy really good produce from people that we know, trust & we don’t squeeze them too much. We send staff on paid training courses, wine WSETs & we don’t wring our teams out like wet rags
Read 6 tweets
May 26, 2022
The issues facing the industry as I see it, a thread 🧵

Every single cog of the operation is getting squeezed at the moment
We all stumbled out of 3 lockdowns into a war and a very likely global recession of some kind.
Ireland might be more insulated this time but we’ll see
People are seeing prices rise dramatically they’re getting cautious and want to see where that money is going, rightly so
People want staff paid well and trained well and great food bought from small producers
This currently demands a very high yet very justified price tag
Rents. They’re crippling. We simply can’t keep up the pace with accommodation rents
To retain a great team we need to pay them a salary that means they can enjoy life, not simply exist to pay extortionate rent and live like mice
Read 19 tweets
May 6, 2020
So, thread time ;
THE REVERSE SEAR
Probably, definitely the best way to cook a steak
Sounds complicated and risky but it’s actually not
It’s like a cave man style, dry sous-vide, but better, way better
So we bake it low, THEN Sear / Fry / BBQ it up
Firstly this only really works on larger steaks, so get one massive steak for 2-4 people rather than 4 skinny steaks which are usually too thin to fully sear /char

I think T-Bone is best for this, swiftly followed by Rib Eye or a Wing End Strip

You want your steak around 2kg
So, the stressy bit
We are going to put the seasoned steak into a very low oven for a long time

Why this benefits the steak is that firstly it allows you to cook the steak exactly how you like it, secondly it removes more moisture from the steak like a last minute turbo dry age
Read 10 tweets
Nov 29, 2019
The Reverse Sear technique; probably the best way to cook a larger steak. Especially a heavily marbled cut like Rib-Eye or the Wing End of the Striploin. yup sounds like it is, you cook it BACKWARDS....
Rather than searing first, we cook the steak nice n low in a dry oven at a low temperature, THEN sear it. Exhibit A is a marbled @higginsbutchers Dry Aged 24oz Rib Eye on the bone, or cote de boeuf. It’s a common misconception that searing first “locks in” the juices
What we do is pop the seasoned Steak onto a rack, into an oven at 90-95 deg for 2-3 hrs like so. What this process does, is evenly cooks the steak throughout to medium rare, allowing moisture to escape, but fear not this is mostly water. It’s like the last burst of dry ageing
Read 10 tweets
Nov 20, 2019
Killing a piglet; a thread
After a bit of discussion / bun fight on the cruelty of the killing of a piglet over a grown pig last night I was up for a few hours thinking of the fundamentals of it.
Now’s the time to grab a coffee or mutter “feck off smith” and hit backspace
Whilst the fight was mainly that the photos of the whole piglet were in poor taste I still think I would face the wrath and post them again, why ?
The birthing, raising, feeding, slaughtering, hanging, butchering and cooking is an often over complexed chain of events that needs to be as transparent as possible. People have to understand what they are eating
Read 26 tweets

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