Darkginger wrote:
>
> I'm expecting a bundle of Americans to come visiting (Ireland) in
> September - from all over the country, Alaska to New York, California to
> Connecticut. Does anyone have any idea what Irish food would seem 'ethnic'
> to them? I'm thinking of breakfasts that include black and white puddings,
> bacon rashers which are more like Canadian bacon than the stuff you get in
> the US, lunches like Irish Stew, freshly picked mussels grilled (broiled)
> with garlic & breadcrumbs, seafood platters with local ingredients - I
> dunno, I just want to give them a taste of Irish food which is *different*
> from what they can get at home - lamb, maybe, grass fed beef, bacon &
> cabbage, that sort of thing.

Just feed them normal Irish food. True Irish food isn't very common in
the US and the ingredients certainly won't be the same anyway.

>
> Also, how prevalent are (East) Indian restaurants in the US? Have most
> USians experienced them?

Varies with the part of the country. Here in ABQ there are only two or
three Indian restaurants and the food is abysmal and not the least bit
Indian.

What about fish 'n chip eateries?


That also varies. Most (but not all) parts of the US I've been to don't
have anything like UK/Irish fish and chip shops. The chains produce
sorry imitations of the real thing.

>I'd like my
> guests (which I think of them as, although they won't all (16) be staying
> with me, I don't have a mansion!) to have fun exploring food that they're
> not used to. Any ideas from people who have experience of both countries
> (Charlie?) would be appreciated.

Just take them round to the places where Irish people eat.

>
> Maybe I'm asking a bit in advance, but I'm known for being slow to get
> organised, so I thought I'd start early! My own experience of US food is
> very limited - TexMex and CaliMex is about it! (The rest of the time, I
> cooked in the apartment).
>
> They'll mostly (as in some will stay longer, others for shorter times) be
> here for about a week, and I really want them to have a good and memorable
> time - so help please!
>
> Jo

They will have that anyway. If there are people in the group who don't
want to try new things you can't make them, really. Just feed them as
you would feed yourself or any of your Irish friends. The food in
Ireland is fantastic!

Steve Knight wrote:
>
> O
>
> I'm thinking of breakfasts that include black and white puddings,
> >bacon rashers which are more like Canadian bacon than the stuff you get in
> >the US, lunches like Irish Stew, freshly picked mussels grilled (broiled)
> >with garlic & breadcrumbs, seafood platters with local ingredients -
>
> I don't think most americans will go for black puddings if they know what they
> are.

(laughing) I was thinking I should say that, but I didn't want to
offend Darkginger.

nancy

Steve Knight wrote:
>
> O
>
> I'm thinking of breakfasts that include black and white puddings,
> >bacon rashers which are more like Canadian bacon than the stuff you get in
> >the US, lunches like Irish Stew, freshly picked mussels grilled (broiled)
> >with garlic & breadcrumbs, seafood platters with local ingredients -
>
> I don't think most americans will go for black puddings if they know what they
> are.

(laughing) I was thinking I should say that, but I didn't want to
offend Darkginger.

nancy

"Steve Knight" > wrote in message
...
> O
>
> I'm thinking of breakfasts that include black and white puddings,
> >bacon rashers which are more like Canadian bacon than the stuff you get
in
> >the US, lunches like Irish Stew, freshly picked mussels grilled (broiled)
> >with garlic & breadcrumbs, seafood platters with local ingredients -
>
>
> I don't think most americans will go for black puddings if they know what
they
> are.

So don't tell 'em! I thought I was eating sausage when I first had them.

Felice

"Steve Knight" > wrote in message
...
> O
>
> I'm thinking of breakfasts that include black and white puddings,
> >bacon rashers which are more like Canadian bacon than the stuff you get
in
> >the US, lunches like Irish Stew, freshly picked mussels grilled (broiled)
> >with garlic & breadcrumbs, seafood platters with local ingredients -
>
>
> I don't think most americans will go for black puddings if they know what
they
> are.

So don't tell 'em! I thought I was eating sausage when I first had them.

Felice

"Felice Friese" > wrote in message
news:ydD9c.117778$_w.1376401@attbi_s53...
>
> "Steve Knight" > wrote in message
> ...
> > O
> >
> > I'm thinking of breakfasts that include black and white puddings,
> > >bacon rashers which are more like Canadian bacon than the stuff you get
> in
> > >the US, lunches like Irish Stew, freshly picked mussels grilled
(broiled)
> > >with garlic & breadcrumbs, seafood platters with local ingredients -
> >
> >
> > I don't think most americans will go for black puddings if they know
what
> they
> > are.
>
> So don't tell 'em! I thought I was eating sausage when I first had them.
>
> Felice
>
>
>


Kay, now I gotta ask...........what's black pudding?
kili

"Felice Friese" > wrote in message
news:ydD9c.117778$_w.1376401@attbi_s53...
>
> "Steve Knight" > wrote in message
> ...
> > O
> >
> > I'm thinking of breakfasts that include black and white puddings,
> > >bacon rashers which are more like Canadian bacon than the stuff you get
> in
> > >the US, lunches like Irish Stew, freshly picked mussels grilled
(broiled)
> > >with garlic & breadcrumbs, seafood platters with local ingredients -
> >
> >
> > I don't think most americans will go for black puddings if they know
what
> they
> > are.
>
> So don't tell 'em! I thought I was eating sausage when I first had them.
>
> Felice
>
>
>


Kay, now I gotta ask...........what's black pudding?
kili

"kilikini" wrote in message

> Kay, now I gotta ask...........what's black pudding?
> kili
>
Black pudding - sometimes called blood sausage. Ugh - I have never, and
won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
don't know if he even suspected what was in it.

Dora

"kilikini" wrote in message

> Kay, now I gotta ask...........what's black pudding?
> kili
>
Black pudding - sometimes called blood sausage. Ugh - I have never, and
won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
don't know if he even suspected what was in it.

Dora

"limey" > wrote in message
...
>
> "kilikini" wrote in message
>
> > Kay, now I gotta ask...........what's black pudding?
> > kili
> >
> Black pudding - sometimes called blood sausage. Ugh - I have never, and
> won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
> don't know if he even suspected what was in it.
>
> Dora
>
>

So it's blood in a casing??????????? WHAT?
kili

"limey" > wrote in message
...
>
> "kilikini" wrote in message
>
> > Kay, now I gotta ask...........what's black pudding?
> > kili
> >
> Black pudding - sometimes called blood sausage. Ugh - I have never, and
> won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
> don't know if he even suspected what was in it.
>
> Dora
>
>

So it's blood in a casing??????????? WHAT?
kili

"kilikini" > wrote in message
...
>
> "limey" > wrote in message
> ...
> >
> > "kilikini" wrote in message
> >
> > > Kay, now I gotta ask...........what's black pudding?
> > > kili
> > >
> > Black pudding - sometimes called blood sausage. Ugh - I have never,
and
> > won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
> > don't know if he even suspected what was in it.
> >
> > Dora
> >
> >
>
> So it's blood in a casing??????????? WHAT?

> kili>

Usually made with pig's blood - that plus some binding ingredients. Now you
know why I don't eat it?

Dora

"kilikini" > wrote in message
...
>
> "limey" > wrote in message
> ...
> >
> > "kilikini" wrote in message
> >
> > > Kay, now I gotta ask...........what's black pudding?
> > > kili
> > >
> > Black pudding - sometimes called blood sausage. Ugh - I have never,
and
> > won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
> > don't know if he even suspected what was in it.
> >
> > Dora
> >
> >
>
> So it's blood in a casing??????????? WHAT?

> kili>

Usually made with pig's blood - that plus some binding ingredients. Now you
know why I don't eat it?

Dora

"limey" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> >
> > "limey" > wrote in message
> > ...
> > >
> > > "kilikini" wrote in message
> > >
> > > > Kay, now I gotta ask...........what's black pudding?
> > > > kili
> > > >
> > > Black pudding - sometimes called blood sausage. Ugh - I have never,
> and
> > > won't, eat the stuff. My son, during his UK stay, was enthusiastic -
I
> > > don't know if he even suspected what was in it.
> > >
> > > Dora
> > >
> > >
> >
> > So it's blood in a casing??????????? WHAT?
>
> > kili>
>
> Usually made with pig's blood - that plus some binding ingredients. Now
you
> know why I don't eat it?
>
> Dora
>
>

Egads! That sounds nasty. Who on earth thought of that? And, better
question WHY?
kili

"limey" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> >
> > "limey" > wrote in message
> > ...
> > >
> > > "kilikini" wrote in message
> > >
> > > > Kay, now I gotta ask...........what's black pudding?
> > > > kili
> > > >
> > > Black pudding - sometimes called blood sausage. Ugh - I have never,
> and
> > > won't, eat the stuff. My son, during his UK stay, was enthusiastic -
I
> > > don't know if he even suspected what was in it.
> > >
> > > Dora
> > >
> > >
> >
> > So it's blood in a casing??????????? WHAT?
>
> > kili>
>
> Usually made with pig's blood - that plus some binding ingredients. Now
you
> know why I don't eat it?
>
> Dora
>
>

Egads! That sounds nasty. Who on earth thought of that? And, better
question WHY?
kili

"Bob" > wrote in message
...
> Peter wrote:
>
> > What *are* you talking about? I used "the islands" to make it clear that
I
> > used "East Indian" to refer to the East Indies and not to the eastern
part
> > of India.
>
> Okay, here's the problem: The term "East Indies" is semantically obsolete.
> To avoid confusion, you could have used the modern term, "Indonesian".
>
> At any rate, we've digressed from the discussion of Irish food, and I
don't
> think Jo wanted to offer Indonesian food to her guests.
>

The original poster asked about "East Indian" restaurants. That's how the
term got into the thread and why I used it.


--
Peter Aitken

Remove the crap from my email address before using.

"Bob" > wrote in message
...
> Peter wrote:
>
> > What *are* you talking about? I used "the islands" to make it clear that
I
> > used "East Indian" to refer to the East Indies and not to the eastern
part
> > of India.
>
> Okay, here's the problem: The term "East Indies" is semantically obsolete.
> To avoid confusion, you could have used the modern term, "Indonesian".
>
> At any rate, we've digressed from the discussion of Irish food, and I
don't
> think Jo wanted to offer Indonesian food to her guests.
>

The original poster asked about "East Indian" restaurants. That's how the
term got into the thread and why I used it.


--
Peter Aitken

Remove the crap from my email address before using.

"kilikini" wrote in message >
> "limey" wrote in message
> >
>
> > Usually made with pig's blood - that plus some binding ingredients. Now
> you
> > know why I don't eat it?
> >
> > Dora
> >
> >
>
> Egads! That sounds nasty. Who on earth thought of that? And, better
> question WHY?
> kili
>
I'm not sure of its origin, but I know for centuries it has been the custom
to try and use all parts of an animal, rather than wasting any. Hence:
black pudding, haggis, liver, heart, kidneys, sweetbreads, brains, tongue,
oxtails, tripe, lungs, etc., so I suppose black pudding is the logical
extension. To each his own.

Dora

"kilikini" wrote in message >
> "limey" wrote in message
> >
>
> > Usually made with pig's blood - that plus some binding ingredients. Now
> you
> > know why I don't eat it?
> >
> > Dora
> >
> >
>
> Egads! That sounds nasty. Who on earth thought of that? And, better
> question WHY?
> kili
>
I'm not sure of its origin, but I know for centuries it has been the custom
to try and use all parts of an animal, rather than wasting any. Hence:
black pudding, haggis, liver, heart, kidneys, sweetbreads, brains, tongue,
oxtails, tripe, lungs, etc., so I suppose black pudding is the logical
extension. To each his own.

Dora

"limey" > wrote in message
news
>
> "kilikini" wrote in message >
> > "limey" wrote in message
> > >
> >
> > > Usually made with pig's blood - that plus some binding ingredients.
Now
> > you
> > > know why I don't eat it?
> > >
> > > Dora
> > >
> > >
> >
> > Egads! That sounds nasty. Who on earth thought of that? And, better
> > question WHY?
> > kili
> >
> I'm not sure of its origin, but I know for centuries it has been the
custom
> to try and use all parts of an animal, rather than wasting any. Hence:
> black pudding, haggis, liver, heart, kidneys, sweetbreads, brains, tongue,
> oxtails, tripe, lungs, etc., so I suppose black pudding is the logical
> extension. To each his own.
>
> Dora
>

Well, I'm opposed to eating anything other than the muscle meat
so..................... I think now I'd be afraid to go eat in Europe. Can
you get a standard salad? <g>

kili

"limey" > wrote in message
news
>
> "kilikini" wrote in message >
> > "limey" wrote in message
> > >
> >
> > > Usually made with pig's blood - that plus some binding ingredients.
Now
> > you
> > > know why I don't eat it?
> > >
> > > Dora
> > >
> > >
> >
> > Egads! That sounds nasty. Who on earth thought of that? And, better
> > question WHY?
> > kili
> >
> I'm not sure of its origin, but I know for centuries it has been the
custom
> to try and use all parts of an animal, rather than wasting any. Hence:
> black pudding, haggis, liver, heart, kidneys, sweetbreads, brains, tongue,
> oxtails, tripe, lungs, etc., so I suppose black pudding is the logical
> extension. To each his own.
>
> Dora
>

Well, I'm opposed to eating anything other than the muscle meat
so..................... I think now I'd be afraid to go eat in Europe. Can
you get a standard salad? <g>

kili

"kilikini" wrote in message >
>
> Well, I'm opposed to eating anything other than the muscle meat
> so..................... I think now I'd be afraid to go eat in Europe.
Can
> you get a standard salad? <g>
>
> kili

Yup - even McDonald's, Wendy's and Burger King's hamburgers - what could be
safer than those?? (big grin)

Dora

"kilikini" wrote in message >
>
> Well, I'm opposed to eating anything other than the muscle meat
> so..................... I think now I'd be afraid to go eat in Europe.
Can
> you get a standard salad? <g>
>
> kili

Yup - even McDonald's, Wendy's and Burger King's hamburgers - what could be
safer than those?? (big grin)

Dora

kilikini wrote:

> Egads! That sounds nasty. Who on earth thought of that? And, better
> question WHY?

Watching a show last night on Food TV they talked about the origins of
haggis. The land owners reserved for themselves the choicest cuts of meat
and left the remainder to the tenants. So, what were the tenants to do but
take every piece they could get a find a way of making it edible. Black
pudding is just one result of that necessity.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

kilikini wrote:

> Egads! That sounds nasty. Who on earth thought of that? And, better
> question WHY?

Watching a show last night on Food TV they talked about the origins of
haggis. The land owners reserved for themselves the choicest cuts of meat
and left the remainder to the tenants. So, what were the tenants to do but
take every piece they could get a find a way of making it edible. Black
pudding is just one result of that necessity.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" > wrote in message
s.com...
> kilikini wrote:
>
> > Egads! That sounds nasty. Who on earth thought of that? And, better
> > question WHY?
>
> Watching a show last night on Food TV they talked about the origins of
> haggis. The land owners reserved for themselves the choicest cuts of meat
> and left the remainder to the tenants. So, what were the tenants to do but
> take every piece they could get a find a way of making it edible. Black
> pudding is just one result of that necessity.
>
> --
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

That makes sense. Thanks for the bit of history.
kili

"Darryl L. Pierce" > wrote in message
s.com...
> kilikini wrote:
>
> > Egads! That sounds nasty. Who on earth thought of that? And, better
> > question WHY?
>
> Watching a show last night on Food TV they talked about the origins of
> haggis. The land owners reserved for themselves the choicest cuts of meat
> and left the remainder to the tenants. So, what were the tenants to do but
> take every piece they could get a find a way of making it edible. Black
> pudding is just one result of that necessity.
>
> --
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

That makes sense. Thanks for the bit of history.
kili

"Charles Gifford" > wrote in message link.net>...
> Indian food is readily available here as is fish and chips. Fresh seafood is
> ideal along with good bread. One of the great treasures of Ireland is the
> smoked salmon.

My daughter and I are going to Ireland (Dublin, Kilkenny, Dingle,
Blarney...) in two weeks!... we've never been there. Have heard that
the smoked salmon is really terrific. Is there a particular brand or
place that I should keep in mind?

Also, am looking for suggestions on places to eat, and what things
that I may buy in a grocery store to bring home to share with friends.

Thanks in advance....
Karen O'Mara

"Charles Gifford" > wrote in message link.net>...
> Indian food is readily available here as is fish and chips. Fresh seafood is
> ideal along with good bread. One of the great treasures of Ireland is the
> smoked salmon.

My daughter and I are going to Ireland (Dublin, Kilkenny, Dingle,
Blarney...) in two weeks!... we've never been there. Have heard that
the smoked salmon is really terrific. Is there a particular brand or
place that I should keep in mind?

Also, am looking for suggestions on places to eat, and what things
that I may buy in a grocery store to bring home to share with friends.

Thanks in advance....
Karen O'Mara

On Sun, 28 Mar 2004 12:58:59 -0500, "limey" >
wrote:

>
>"kilikini" > wrote in message
.. .
>>
>> "limey" > wrote in message
>> ...
>> >
>> > "kilikini" wrote in message
>> >
>> > > Kay, now I gotta ask...........what's black pudding?
>> > > kili
>> > >
>> > Black pudding - sometimes called blood sausage. Ugh - I have never,
>and
>> > won't, eat the stuff. My son, during his UK stay, was enthusiastic - I
>> > don't know if he even suspected what was in it.
>> >
>> > Dora
>> >
>> >
>>
>> So it's blood in a casing??????????? WHAT?
>
>> kili>
>
>Usually made with pig's blood - that plus some binding ingredients. Now you
>know why I don't eat it?
>
>Dora
>
so why not? i'm sure they'd return the favor.

your pal,
blake

"Karen O'Mara" > wrote in message
m...
> "Charles Gifford" > wrote in message
link.net>...
> > Indian food is readily available here as is fish and chips. Fresh
seafood is
> > ideal along with good bread. One of the great treasures of Ireland is
the
> > smoked salmon.
>
> My daughter and I are going to Ireland (Dublin, Kilkenny, Dingle,
> Blarney...) in two weeks!... we've never been there. Have heard that
> the smoked salmon is really terrific. Is there a particular brand or
> place that I should keep in mind?

Try to get it from a smoker. There are quite a few around. Also, try to get
wild caught rather than farm raised. I have eaten some farm raised that
wasn't bad at all, but wild is still better.

> Also, am looking for suggestions on places to eat, and what things
> that I may buy in a grocery store to bring home to share with friends.
>
> Thanks in advance....
> Karen O'Mara

Most things available in Ireland are available here too - most are also
cheaper in Ireland. One odd one: my cat loves "Brekkies" dry cat food. I
forget to check and see if it is legal to import.

Charlie

"Charles Gifford" > wrote in message link.net>...
> Try to get it from a smoker. There are quite a few around. Also, try to get
> wild caught rather than farm raised. I have eaten some farm raised that
> wasn't bad at all, but wild is still better.

And being firmer, it probably holds up better during the process,
huh?..

> Most things available in Ireland are available here too - most are also
> cheaper in Ireland. One odd one: my cat loves "Brekkies" dry cat food. I
> forget to check and see if it is legal to import.

If I can, I think I'll bring some brekkies back for a coworker as a
prize... well, I'll probably take advantage of the duty-free and bring
back some Irish whiskey. Which leads me a question... is Jamieson's
the best?..

I'm so happy Ireland has recently banned smoking from all public
places (note the "pub" in public!.. woo hoo!)

Karen

"Karen O'Mara" > wrote in message
om...
>
> If I can, I think I'll bring some brekkies back for a coworker as a
> prize... well, I'll probably take advantage of the duty-free and bring
> back some Irish whiskey. Which leads me a question... is Jamieson's
> the best?..

I think it is but then I'm not a big whiskey drinker. The aged stuff is
fantastic - 12 yr old. I normally drink Paddy's which is inexpensive but
comforting for me.

> I'm so happy Ireland has recently banned smoking from all public
> places (note the "pub" in public!.. woo hoo!)

Boo! Hiss!

> Karen

Charlie

"Karen O'Mara" wrote in message

...... well, I'll probably take advantage of the duty-free and bring
> back some Irish whiskey. Which leads me a question... is Jamieson's
> the best?..
>
> Karen

I don't know a thing about whiskey, Karen; I really dislike it. The only
thing I do know is that we have a friend (with Irish roots) who raves about
Tullemore Dew. He raved so much I took a sip. One sip only - ugh. We
lugged back a couple of bottles for him from Heathrow as a gift. Funny
thing, though - he hasn't opened them - just wants to look at them on his
shelf. Go figure.

Dora

"limey" > wrote in message >...

> I don't know a thing about whiskey, Karen; I really dislike it. The only
> thing I do know is that we have a friend (with Irish roots) who raves about
> Tullemore Dew. He raved so much I took a sip. One sip only - ugh. We
> lugged back a couple of bottles for him from Heathrow as a gift. Funny
> thing, though - he hasn't opened them - just wants to look at them on his
> shelf. Go figure.

I understand... well, maybe I'll bring back some duty-free gin. (now we're talking!)

Karen

"Charles Gifford" > wrote in message link.net>...
> "Karen O'Mara" > wrote in message
> om...
> >
> > If I can, I think I'll bring some brekkies back for a coworker as a
> > prize... well, I'll probably take advantage of the duty-free and bring
> > back some Irish whiskey. Which leads me a question... is Jamieson's
> > the best?..
>
> I think it is but then I'm not a big whiskey drinker. The aged stuff is
> fantastic - 12 yr old. I normally drink Paddy's which is inexpensive but
> comforting for me.
>
> > I'm so happy Ireland has recently banned smoking from all public
> > places (note the "pub" in public!.. woo hoo!)
>
> Boo! Hiss!

Smokers just don't understand...

Karen <quit 18 years ago>

"limey" > wrote in message
...
>
> "Karen O'Mara" wrote in message
>
> ..... well, I'll probably take advantage of the duty-free and bring
> > back some Irish whiskey. Which leads me a question... is Jamieson's
> > the best?..
> >
> > Karen
>
> I don't know a thing about whiskey, Karen; I really dislike it. The only
> thing I do know is that we have a friend (with Irish roots) who raves
about
> Tullemore Dew.

I find Tullemore Dew to be a little harsh. There are worse though. Some of
the really expensive single malts are aweful. Stick with the best Jameson's
or Bushmill's you can find. Bushmill has one that is very very good but it
is around US$ 100 a bottle. For second tier whiskey, go for a regular
Jameson's, Paddy's or Power's.

Charlie

> He raved so much I took a sip. One sip only - ugh. We
> lugged back a couple of bottles for him from Heathrow as a gift. Funny
> thing, though - he hasn't opened them - just wants to look at them on his
> shelf. Go figure.
>
> Dora

"Karen O'Mara" > wrote in message
om...
> "limey" > wrote in message
>...
>
> > I don't know a thing about whiskey, Karen; I really dislike it. The
only
> > thing I do know is that we have a friend (with Irish roots) who raves
about
> > Tullemore Dew. He raved so much I took a sip. One sip only - ugh. We
> > lugged back a couple of bottles for him from Heathrow as a gift. Funny
> > thing, though - he hasn't opened them - just wants to look at them on
his
> > shelf. Go figure.
>
> I understand... well, maybe I'll bring back some duty-free gin. (now we're
talking!)
>
> Karen

Karen, Cork Gin is Irish made and very reasonable at the Duty Free. There is
also Hussar Vodka too. I really like Cork Gin. Very smooth. You used to be
able to get a good deal on Irish Smoked Salmon too at the airport.

Charlie

"Charles Gifford" wrote in message >

> "limey" wrote in message
> >
> > I don't know a thing about whiskey, Karen; I really dislike it. The
only
> > thing I do know is that we have a friend (with Irish roots) who raves
> about
> > Tullemore Dew.
>
> I find Tullemore Dew to be a little harsh. There are worse though. Some of
> the really expensive single malts are aweful. Stick with the best
Jameson's
> or Bushmill's you can find. Bushmill has one that is very very good but it
> is around US$ 100 a bottle. For second tier whiskey, go for a regular
> Jameson's, Paddy's or Power's.
>
> Charlie

Maybe I have discriminating tastes, after all? <g>.
I thought Tullemore Dew was awful but I didn't know how whiskey drinkers
felt about it.

Dora