SUPER HOT HOT HOT BUFFALO WING EATING CONTEST | WINGSandSLINGS /  by gruelguerilla

AN EXTRA BONUS FOR ALL YOU STRONG STOMACHED.

 

We shall have a BUFFALO WING EATING CONTEST at our WINGSandSLINGS event in TAMPandSTITCH on Thursday August 29th

 

THE PRIZE: YOU AND A FRIEND EAT FOR FREE AT ALL FUTURE 'andPOPUPS' and also recieve some sort of winners tshirt/trophy/or something.

 

LIMITED TO 16 PEOPLE, THE CONTEST BEGINS AT 7PM

FILL IN THE FORM HERE:

 

[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][/contact-form]

The fifth ‘andPOPUP’ at TAMPandSTITCH /  by gruelguerilla

HERE IT IS! What you've been waiting for, waiting so long. I'm tired. Bleh.

Hotdogs, so very much last month. This month say hello to:

WINGSandSLINGS....OR...WINGSandBEERTHINGS

TAMPandSTITCH | AUGUST 29TH| 6PM

We've decided with the demand for the beer at the event to give a limited choice to a few of you lucky few. So the options will be:

-BUFFALO WINGS with our homemade HOT HOT SAUCE and our take on Singapore Slings (Scarlett Row Slings)

OR

-BUFFALO WINGS with our homemade HOT HOT SAUCE and BEER..THINGS.

Supplier of beer shall be announced next week.

Have a look at this banging poster here CLICKY

Invite your Ma & Da, they'll appreciate it. You don't see them enough. Also lettuce know you're coming by joining in on our event on facebook.

Alright, this is the end of the message. See you there.

RUMBULLION | TWISTED PEPPER | JERK CHICKEN RECIPE /  by gruelguerilla

Day 1 of the first Irish Rum Festival 'RUMBULLION' at Twisted Pepper on Abbey St. I was there, where you? Eh? I brought ribs and dogs.

THE RIBS. OH THE RIBS. PEOPLE CAME BACK FOR MORE. WE SOLD OUT.

Simmered for 2HRS in DUCK&RUM stock then bashed on the BBQ comvered in our Sticky 'Sailor Jerry' Rum Sauce. It was magic. Expect them to return.

But that was so yesterday....in 40min...Tomorrow we are rolling up with CHICKEN, chicken that was poached in the remaining stock from the ribs. Then covered in our homegrown JERK MARINADE.

Then tomorrow night we'll throw them on a BBQ and they'll be even more magic. There's 50 to be purchased and it'll be 4 of your euros for one. You'll be happy and you'll probably come back.

It's the way. I understand.

A RECIPE:

for 8 of your nearest and hungry-est....or you and a friend.

- 8 freerange chicken legs.

- stock 500ml

- spiced rum 500ml

- 1xbay leaf, 4xstar anise,3tsp nutmeg,3tsp allspice,2tbls HOT paprika or 1tbls dried scotch bonnet, 50gr muscavado sugar

Put everything into a pot that fits them. Bring to the boil and simmer for 20-30min. Take chicken out and let cool. Drink 2pints of the remaining stock...

Once chilled rub in jerk marinade.

Jerk Marinade:

1 bunch of thyme{leaf only},1 bunch coriander, 3 cloves garlic, 2 scotch bonnet chillies{seeds removed}, lump of fresh ginger, 2 tablespoons of allspice crushed, zest of a lime, juice of 2 limes. All in a blender and blitz. Drizzle in oil till you get the consistency you want.

Let the legs get used to the mariande. In the fridge. Wrapped up. For a little while.

Then on a grill/bbq/etc/etc.

eat.

BRUNCH SPESH | {RB} | JULY 20TH /  by gruelguerilla

Another fine week, another week to sit outside on Curved St. We'll get offering you some fruit salad again and most inportantly this week's special will be:

Rosemary grilled Watermelon steak topped w/

crumbled St.Tola Goats Cheese + sweet Cucumber*

*optional crispy bacon....pfft optional

Yeah, you're confused but intrigued I get that, but appear try and you can come hug me after.

 

See you there, 11-4. curved street. home of roasted brown and your future happiness.

Supper | Wednesday | July 10th /  by Robin

130710supper Here it is, our amazing summer supper. Menu this week comes from the amazingly creative mind of Robin. It's a very cool and light affair with the finest ingredients from our roof and the rest of Ireland. This week we have a huge showcase of the amazing produce of the McNallys. We'll start with a little starter and lead into a big sharing meal, large bowls are empty bellies please!

Book in the usual way, through email: supper@newsofthecurd.com or shout at me on the street. Look forward to see you here!

The fourth ‘andPOPUP’ at TAMPandSTITCH /  by gruelguerilla

We are back, our once monthly feeding and watering of the who's who of Dublin social{networking} elite. This month we'll be getting yerr tastebuds all excited for HOTDOGSandHOPS!

Just have a look at here at what you'll miss if you don't turn up! Also everyone will laugh at you and that's just not cool. I didn't even tell them to laugh.

We are hopefully getting a special Double IPA from the magically folks at O'Hara's for the night, 7.5% to knock yerr block off.

It'll be great, it'll be tasty. There'll be hugs and the what not. Check out the auld facebook event and let us know you are in!

We'll be making enough to feed 100 of you hungry feckers. So get in and get fed. I shall also except the 'HOTDOG HONOUR' card from Twisted Pepper, so there you have it.

MEATBALLSandMARGARITAS | 2 SAD VEGETARIANS | A LOT OF BREAD EATEN /  by gruelguerilla

It happened again, you hung out on the street. I watched sadly from my bubbling pot and my mind drifted to thoughts of cool air easing the heat from my skin.

Angrily an Italian woman shouts "meatballs" reality struck and my heart sunk.

I handed the food over. You ate it. Outside. I was again saddened.

When will I eat food outside! When will I be the one to take food!

Well certainly not next month when we return to Tamp & Stitch on July 25th for a night of:

HOTDOGSandHOPS

Tell your friends, tell your Ma. She deserves a night out, good woman herself.

Japanese Supper Wednesday June 26th {a menu} /  by Robin

japanesemenu Due to popular demand and curiosity, allow me give you a little preview of some of the amazing food Robin will be serving tomorrow! From the top down we have Sardines from Ireland served with a dipping sauce made with David Llwellyn's sweet cherries, Elderflowers from Nun's Island in Galway, given to use by Jess from Kai Restaurant, Pak Choi from McNally Family Farm, Miso soup with mushrooms from Irish Shiitake, Rice with broadbeans from Healy's Organics Delights (grown on the farm in Ireland) Fennel from McNallys with Irish wakame with a elderflower vinegar dressing, kimpira carrots also from Dennis Healy's farm and Buttermilk from McNallys and Cherries from David to finish it off!

 

It's true Irish treat with the special twist that Robin brings to News of the Curd! Because of some cancellations we di have a few spots left and would love for as many people as possible to enjoy this! We hope to see you here!

GG IN THE TP /  by gruelguerilla

It's time you know the truth, I've been keeping something from you for a while now. I've been meeting and exchanging text message with someone else, it's pretty serious and we are taking it to the next step. I'm going to move in with them.

So there you have it, the truth. The Gruel Guerilla is opening it's first FDHD (F**KING DEADLY HOT DOG) STAND in the famous surrounds the Twisted Pepper. It will all kick of this Friday 28th and then become a weekly thing after that!

From Thursday to Sunday we shall serve you up the tastied Hot Dogs this side of the Liffey. The other side of the Liffey we might also set up a stand just to have the whole City. The Dogs shall be coming from the magnificent Ed Hick, the bread from Arun Bakery, it will be topped off with our special rum caramelised onions and A.B.B.Q sauce. This is a test run and after than expect a veggie option but for the first little while expect pork, vegetarian unfriendly pork. Loads of it.

We'll also have our HOTDOG HONOUR CARD for all you folks that love oyur dogs so much.

So there you have it, finally you can eat while drinking! FINALLY.

 

Just to recap: FDHD in Twisted Pepper on Abbey St from Thursday-Sunday till FDHD runs out.

 

You have been informed, we await your custom.

The Future of News of the Curd /  by Kevin

_MG_0559 So things are a bit different then they where only 1 year ago. In 2 days we'll celebrate a year worth of supper clubs,

we have hosted about 75 meals in the apartment and between bigger events and other such things we've fed about 1,500 people. 1,500 people have tasted food that has come straight from Irish producers, we've been lucky enough to meet these people and learn so much from them. So from today we retrun to how it was this time last year. Our 2 days a week will now go back to 1. Once a week we will host a meal for 14 people that showcases rthe best season offering from Temple Bar Food Market.

Robin will be coming onboard much more and for the month of August all of NOTC will be in her very capiable hands. I will be working in Café Paraidiso for a month. While I'm down in Cork we will hold a Pop-Up meal, there's more information to come on that! Menus for August and July are nearly finalised so start getting booking as we won't have as much wiggle room anymore.

Our little experiement in footfall has taken off big time recently, the Gruel Guerilla is now a beast all by itself and is set to appear in more of your favourite locations around the city, add him on twitter @GruelGuerilla. I'm very pleased to announce that we will be joining the Twisted Pepper in the Rum Bar with some bad ass Hot Dogs from this Friday. It'll run from Thursday to Sunday each week for the forseeable future.

There is a whole cache of NOTC blog posts to come your way once I get the finger out and get in to it! Some new information of people we will be working with this year and some of the things that they have thought us.

But for now I shall depart, thanks for reading, thanks for supporting us and thanks for supporting Irish producers!