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The Langers Forum
The Official PROC Restaurant review thread.
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<blockquote data-quote="El Guapo" data-source="post: 7148668" data-attributes="member: 25871"><p>I always wondered was the drisheen stall subsidised because of the tradition. You'd buy a piece the size of a black pudding and it'd be €1.50. They're not paying the wan off the till with that like. </p><p></p><p>I know the Nigerian lads like tripe but still.</p><p></p><p>You should give disheen a go. It's something of an aquired taste. A bit metallic but i find it feirce comforting. </p><p></p><p>Best eaten as part of a fry. Take the drisheen out of the plastic when you get it home. Keep in a bowl in the fridge till you're eating it. Poach it gently, when the the pot is at the boil its done. You're only heating it through. </p><p></p><p>When its served cut it lengthways so it falls open and lash butter and white pepper over it. Only thing I've ever used white pepper for. don't eat the skin. Enjoy. It's magic.</p></blockquote><p></p>
[QUOTE="El Guapo, post: 7148668, member: 25871"] I always wondered was the drisheen stall subsidised because of the tradition. You'd buy a piece the size of a black pudding and it'd be €1.50. They're not paying the wan off the till with that like. I know the Nigerian lads like tripe but still. You should give disheen a go. It's something of an aquired taste. A bit metallic but i find it feirce comforting. Best eaten as part of a fry. Take the drisheen out of the plastic when you get it home. Keep in a bowl in the fridge till you're eating it. Poach it gently, when the the pot is at the boil its done. You're only heating it through. When its served cut it lengthways so it falls open and lash butter and white pepper over it. Only thing I've ever used white pepper for. don't eat the skin. Enjoy. It's magic. [/QUOTE]
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