The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

St. Patrick was a Welshman?

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davidg618's picture
davidg618

St. Patrick was a Welshman?

I'm still wearing a temporary cast on my left wrist/hand, but an x-ray, Tuesday, revealed no fracture. None the less, although relieved, the doctor prescribed an infernal nylon-velcro cast be worn until the sprained and bruised wrist heals: about three to four weeks. So, I've regained the ability to use the shift-key, but not the bowl scraper. No hand-mixing for me for the duration.


Back to the title:


Some historians argue that St. Patrick was a Welshman, enslaved by pirates, from south Wale's shore, who sold him to a cruel master in 5th century Ireland. He escaped after six years of hard service, returned to his Roman parents in Britain, ultimately returning to Ireland, a Catholic bishop, forgave his former master, chased out the snakes, converted the Irish pagans, and became a sainted national hero.


Loving all things Welsh, I've always felt akin to St. Patrick and Ireland and celebrated St. Patrick's Day--admittedly only in a secular (some would say hedonistic) fashion. This year, much influenced by TFL posts, I made the almost obigatory Corned Beef and Cabbage dinner, and invited a few friends. The Corned Beef was made with the recipe from Charcuterie, a cookbook I would never found were it not for hansjoakim's review http://www.thefreshloaf.com/node/21880/totally-not-bread-confit-de-canard , and included Sylvia's Irish Soda bread, http://www.thefreshloaf.com/node/11028/sylvia0395-irish-soda-bread (with a wee bit more whole-wheat flour) which inspired my offering. Dessert was Brambrack (a Googled recipe), a delightfully different fruit cake (made with dried, but not candied fruit):a traditional Irish celebratory cake.


So once again, TFL, thanks!


David G

Comments

Syd's picture
Syd

What happened to the arm, David?  I must have missed that post.  And where are the pics?  Didn't you know it is against forum rules to tantalise without pics? :)


Syd

davidg618's picture
davidg618

I didn't take any pics. Too busy with the dinner, and tending my guests' drinks. Next time--and there will be a next time; best corned beef i've ever made: five days in brine, and four hours simmering.


I slipped on some ice, and executed a perfect prat-fall. I live in Florida; go figure.


David G

davidg618's picture
davidg618

Here's a couple of pics of the left over beef. It started out as a seven-and-a-half pound brisket. I added the fork shot, just used to halve the slice, to show how tender it is.


I also slipped in some turkey legs I brined and smoked a couple weeks ago. I've also made two sausages using Charcuterie recipes. I've been smoking meats for about four years, and making sausages for about ten, but this book has immediately improved my techniques and results.





David G

Syd's picture
Syd

Oh, my oh my, even if I was a vegetarian that pic would have me slobbering!  Now that is a talent I could do well to learn.  Excellent, David.


Syd

Mini Oven's picture
Mini Oven

hope you're feeling better soon.  


Do you suppose, St. Patrick's day being the day he died, a sort of annual wake?  

davidg618's picture
davidg618

Padrig was lying on his death bed. His since-boyhood friend, Sean, was attending him.


"Is there anything I can get ya?" he asked.


"Ah, I've  been smellin' that ham. I'd love a final taste of that good Irish ham." he weakly answered.


"Oh, Paddy, I'm so terribly sorry. I canna get ya any of the ham. It's for the wake."

ehanner's picture
ehanner

Some good looking meats David. When you brine/cure your brisket, do you use the pink salt? I make my own Pastrami in the smoker. 4 or 5 days curing before a heavy coating of coriander and black pepper and a low slow smoke for 10 hours. It is truly the best smoked meat on the planet. I usually do 2 full packer cuts at the same time, about 22 lbs total.


Your drums look tender and moist. Good eats!


Eric

davidg618's picture
davidg618

I use pink salt. I also wear a belt and suspenders;-)


Pastrami is on my to do list. Care to share your curing mix? And what temperature do you smoke at? I tend to smoke at about 220°F; I've not tried cold smoking yet, but I probably will this year.


David G


 

Mary Fisher's picture
Mary Fisher

'Some historians argue that St. Patrick was a Welshman ...'

No-one knows where he was born except that it was in Britain and not Ireland. Many people claim that he was captured in Cumbria. His father was Romanised but we don't know for certain who his mother was.

The only British patron saint who WAS born in his adopted country was David. Andrew and George (if he existed) weren't even from the British Isles.

Still, most countries don't even seem to have patron saints at all. My French daughter-in-law says that Marianne didn't exist, she is just an emblem rather than a saint and her nature and images change frequently.

Does USA have such a patron saint? Elvis perhaps?? LOL!

Postal Grunt's picture
Postal Grunt

Elvis certainly was no saint but there are many who believe he was the King.

davidg618's picture
davidg618

to the best of my knowledge has no patron saint. Elvis may be the closest thing we have.


I spent quite a bit of time at St. David's alledged birthplace (St. David's, dah) in the 80's and 90's and have seen the spring that is said to have sprung into being the night of his birth. Ah, legends, without them the majority of springs throughout the world would be dry, or never existed!


David G


 


 


 

SylviaH's picture
SylviaH

You made your own corned beef, too! I purchased a nice one for our dinner and I cook it in my pressure cooker. Your St. Patrick's Day dinner sounds delicious and a lot of fun!  Hope you feel better soon!


Sylvia

davidg618's picture
davidg618

don't deny such a wonderful myth. Maybe there was, at least, a few? One? Symbolically?


David G