Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
Christopher Kimball’s Milk Street Radio
00:00
Is There a Difference Between a Cake and a Pastry?
I think one of the primary reasons, the first kind of turning away from the sea is probably when we began to farm and there was a certain consistency about that. I also think as well in the 19th to 20th centuries the attitude towards fish was, a fish was seen as a fasting food when you weren't eating meat. And so this cake is very much associated with Dublin and it was a way of minimizing waste where we're so conscious nowadays of food waste. So, venison the tenderloin the backstrap is easy, cook at high heat quickly but you have a recipe for venison like here. Do you have any thoughts about that because venison is so lean and
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