I love Murphy's. Don't mind a Harp either. I don't choose my beverage based on religious affinity.They're pretty big on Murphys as well. It's a cheap Guinness, but its good.
Call the airline now about seat assignment. The flight is likely overbooked and you don't have a seat.I'm pretty much aiming for a window seat. Any window seat. Just to be able to lean over and snooze. If not, I'm likely going the nap first route.
Good call. I'll do that today.Call the airline now about seat assignment. The flight is likely overbooked and you don't have a seat.
OK, I've gotten my seat situation handled. Cost me $75 each way to get an aisle seat over the ocean. Worth every, tax deductible, cent! And as of right now, less than a week out, I've got nobody sitting next to me. Ohhhhh, how great would that be?ETA: If you can check in electronically (usually possible up to 48 hours before your flight, at least it should be possible 24 hrs before) do so and get the least bad seat available
I hope to. I just hope that I'm not heading to Ireland for 4 straight days of Jet LagHave fun!
This is outstanding info.Kanil said:A few thoughts on Dublin:
Just about the entire city is walkable.
Loads of Americans around.
The Guinness Storeroom was cool. It was more like a museum than any brewery tour I've been on and focused a lot on the history.
The Jameson tour was not worth it, imo. Three 15 minute presentations, 3 shots, and you're out.
Temple Bar felt like a tourist trap to me. Expensive and packed.
Soccer is called soccer, not football. Football is Gaelic football and for real men.
World cup games were a blast here. Large Brazilian contingent in town.
My favorite bar was Lord Edward's. The barman there was a lot of fun.
The fish and chips shop attached to Lord Edward's was the best I've had and the portions are huge.
Trinity college was cool but if you're going to go on the book of kells your, book online before you go. The line is much shorter. PS - The book of kells was just meh but the library at the end was maybe the coolest thing I've seen.
How old are your kids? My son is 7 and I picked him up an Irish Republic soccer Jersey for €10.One more question for those that have been. What should I be looking for in the shops to get the wife and kids that will fit in the luggage? I'm bad at shopping for the fam while traveling. For my kids I used to run by the dollar store when I got home and pick them up stuff.
WussSo going to Europe for the weekend was the coolest and dumbest thing I've ever done. I'm glad I got to experience Europe but the Jet lag is a killer. First two days are basically travelling and exhaustion. Third day was great followed by a day of travel and then a couple more days of exhaustion.
I explained to my handlers that next year needed and extra day on either side of the event to do this right. Also, next year myself and my coworker won't be as constricted on what days we can take off due to huge projects at work that involve lots of blackout dates for days off. Otherwise I would've stuck around for a few more days.
Am I glad I did it? Yes. Would I do it again? Not a chance. Not on that time frame.
I'd go back in a heartbeat. If you need an assistant to like, hold camera lenses or taste test something, let me know.So going to Europe for the weekend was the coolest and dumbest thing I've ever done. I'm glad I got to experience Europe but the Jet lag is a killer. First two days are basically travelling and exhaustion. Third day was great followed by a day of travel and then a couple more days of exhaustion.
I explained to my handlers that next year needed and extra day on either side of the event to do this right. Also, next year myself and my coworker won't be as constricted on what days we can take off due to huge projects at work that involve lots of blackout dates for days off. Otherwise I would've stuck around for a few more days.
Am I glad I did it? Yes. Would I do it again? Not a chance. Not on that time frame.
I feel like one. It was basically 1 day of not being absolutely exhausted sandwiched in between 2 days of complete exhaustion plus 10 hours in a plane each way.Wuss
Right now that guy is my dad. He didn't go along on this trip because the ticket was so much but he went with me to Memphis back in May and Denver last month and will be heading with me to KC in Sept. It's pretty sweet to get paid to do this kind of stuff and have my dad along with me. He's in his 70's so no clue how much longer he keeps this up. Once he decides to bow out, I'll let you know.I'd go back in a heartbeat. If you need an assistant to like, hold camera lenses or taste test something, let me know.
I used to do that #### all the time. Not any moreI feel like one. It was basically 1 day of not being absolutely exhausted sandwiched in between 2 days of complete exhaustion plus 10 hours in a plane each way.
If Jeff Galouli happens to hurt your dad's knee a few weeks before the next trip, I'll gladly take his place.Right now that guy is my dad. He didn't go along on this trip because the ticket was so much but he went with me to Memphis back in May and Denver last month and will be heading with me to KC in Sept. It's pretty sweet to get paid to do this kind of stuff and have my dad along with me. He's in his 70's so no clue how much longer he keeps this up. Once he decides to bow out, I'll let you know.
I can see knocking this out no problem at 25. Not so much at 45.I used to do that #### all the time. Not any more
Sure thing. Check your in box.If Jeff Galouli happens to hurt your dad's knee a few weeks before the next trip, I'll gladly take his place.
PS - For no particular reason at all, could you PM me your dad's address?
As you get older and wiser you take better precautions. Such as noise canceling earphones and earplugs. sleep masks. Getting extra legroom, don't watch videos, read instead on your kindle, try not to eat on the plane, eat a light time zone appropriate meal whe you arrive etc.I can see knocking this out no problem at 25. Not so much at 45.
Yep. There are two entirely different sets of security to go through. The airport security which is pretty laid back, then the US Customs security. The good news is, you only have to take off your shoes once. Also, if you have a bottle of water or soda that you bought after the first round, you can take that on the plane. But be ready to do double security checks before you can really settle in before your flight.Not sure if this has been covered but DUB airport is a bit unique in that you clear US Customs before departure.
That's good because it's one less thing to worry about when arriving back in the US after a long flight. What's bad is I had to chug my Guinness in the airport bar because we had less time for boarding than we expected.
The event was smaller than what I expected. I'm used to covering events where 9 teams of pitmasters each cook a few tons of meat. This deal had a limited amount of tickets sold for each day. A few hundred people at any given time as opposed to 25,000 in one day that I'm used to.You've given us more details about the children sitting by you on the airplane than you have about the meat event you attended or the beer you drank. How was the Guinness event?
For me it's not about meeting chefs. It's about meeting brands. I was introduced to the Brand Manager for Guinness and the guy that owns the account for the PR firm that flew me out. Those were huge things for my business. I have the audience. What I need are people who will pay me to put their product in front of that audience.That sounds like a cool opportunity and great way to meet chefs - good for you!! Did you ever think 4 years ago that you'd be doing something like that?
On Guinness, I echo a lot of your thoughts. I was in Ireland and asked for a black and tan and the bartender was all confused. A second bartender chimed in and offered to help. Second bartender: "I'm from Detroit, where in the states are you from?" I've never ordered a black and tan since then.
I've found that Guinness poured from one of the big cans into a glass is still pretty GD good.
I've had the same experience with Guinness. Most bars over here keep all the keg lines at the same temperature, which is too cold for Guinness. I've found some places that try to be close to authentic Irish pubs that do it right, but they are definitely the rare exception.As far as the beer, I never realized how much we screw up Guinness in this country. We serve it too cold, don't let it settle and in general wreck an amazing beer. I haven't had any since we got back, but I'm wondering if that amazing freshness I had over there will ruin it over here for me. Sort of the reason I haven't had any here. I drank beer that was bottled (or kegged as it were) the day before. Other than putting my mouth under a spigot coming out of a 10,000 gallon vat, there is no way to have any fresher beer.
Basically back ribs with all the meat up to the skin left in tact. Then he dry aged it for three weeks, then cured it for a few days, then he marinated it for another day. Then he cooked them near open coals (not right on top), then finished them skin side down over the coals to crackle the skin. And I'm sure I missed about 4 steps because when he told it to me, the irish lilt and the beers in my belly hindered the communication process. His name is Niall Davidson. You could probably ask him directly on IG. They were insane. Oh, and he drizzled over this almost clear sauce that was amazing. Pork belly craklin ribs!@TheFanatic Can you describe the pork belly ribs and the process to make that happen? I have a feeling this will happen at my house in the next few weeks.
I have four beer fridges. Two are unused in the garage. I could take one of those, set it to 45 and make it a Guinness fridge.I've had the same experience with Guinness. Most bars over here keep all the keg lines at the same temperature, which is too cold for Guinness. I've found some places that try to be close to authentic Irish pubs that do it right, but they are definitely the rare exception.
Ugh. I don't know where I'd get the ribs with the meat to the skin left in tact. Think a local butcher would do that for me?Basically back ribs with all the meat up to the skin left in tact. Then he dry aged it for three weeks, then cured it for a few days, then he marinated it for another day. Then he cooked them near open coals (not right on top), then finished them skin side down over the coals to crackle the skin. And I'm sure I missed about 4 steps because when he told it to me, the irish lilt and the beers in my belly hindered the communication process. His name is Niall Davidson. You could probably ask him directly on IG. They were insane. Oh, and he drizzled over this almost clear sauce that was amazing. Pork belly craklin ribs!
You're too tall to comfortably fit in a Ferrari.For me it's not about meeting chefs. It's about meeting brands. I was introduced to the Brand Manager for Guinness and the guy that owns the account for the PR firm that flew me out. Those were huge things for my business. I have the audience. What I need are people who will pay me to put their product in front of that audience.
Four years ago I was doing work with some nice brands on my blog, making some nice spending money when I read about people who grew their Instagram accounts and one in particular got flown to Bahrain to post pics of it on IG. That was hugely motivating to me. Four years later I made that a reality for myself.
The number of bucket list items I have checked off in the last four years because of this side hustle is so large, I'm going to have to come up with an entirely new list because there isn't much left on my original list. Owning a Ferrari is on the list. I bet I make that happen. The Shelby Cobra is probably out of reach, but I bet a Ferrari isn't.
HA! That cut I can get any supermarket I go to. Dirt cheap too, particularly around X-mas timeBasically back ribs with all the meat up to the skin left in tact. Then he dry aged it for three weeks, then cured it for a few days, then he marinated it for another day. Then he cooked them near open coals (not right on top), then finished them skin side down over the coals to crackle the skin. And I'm sure I missed about 4 steps because when he told it to me, the irish lilt and the beers in my belly hindered the communication process. His name is Niall Davidson. You could probably ask him directly on IG. They were insane. Oh, and he drizzled over this almost clear sauce that was amazing. Pork belly craklin ribs!
Post when you get back. We have a couple free nights there in September and definitely want to hit some good pubs.Heading to Dublin and Edinburgh in early August...
Any must-hit bars/pubs that the FBGs recommend? Like off the beaten path (not on a Google top 10 list or Rick Steves latest book)
Welcoming any advice!
I'm doing it in the mid-50s.I can see knocking this out no problem at 25. Not so much at 45.
That's your only optionUgh. I don't know where I'd get the ribs with the meat to the skin left in tact. Think a local butcher would do that for me?
I once asked if the place I was at (which was a decently upscale restaurant/bar) if it had any specialty cocktails, and the response was a "uh, not really, I guess we could do an Irish coffee."I ordered a bourbon and coke and the eventually the confused bartender gave me a shot and a can of coke.
Wouldn't it just be called a coffee there?I once asked if the place I was at (which was a decently upscale restaurant/bar) if it had any specialty cocktails, and the response was a "uh, not really, I guess we could do an Irish coffee."
Got the dry age bags now, planning to do this (ready) on the 25th august.Basically back ribs with all the meat up to the skin left in tact. Then he dry aged it for three weeks, then cured it for a few days, then he marinated it for another day. Then he cooked them near open coals (not right on top), then finished them skin side down over the coals to crackle the skin. And I'm sure I missed about 4 steps because when he told it to me, the irish lilt and the beers in my belly hindered the communication process. His name is Niall Davidson. You could probably ask him directly on IG. They were insane. Oh, and he drizzled over this almost clear sauce that was amazing. Pork belly craklin ribs!
We really liked The Long Hall in Dublin. Good atmosphere with a mix of locals and tourists. My favorite beer while there was Beamish.Post when you get back. We have a couple free nights there in September and definitely want to hit some good pubs.Heading to Dublin and Edinburgh in early August...
Any must-hit bars/pubs that the FBGs recommend? Like off the beaten path (not on a Google top 10 list or Rick Steves latest book)
Welcoming any advice!
There was so much going on with that dish, that I couldn't pinpoint what the marinade was. Reach out to him directly. Niall Davidson. Super nice guy. He'll let you know.Got the dry age bags now, planning to do this (ready) on the 25th august.
Any idea about the marinade, from the taste?