Month: September 2022

Black Irish Irish Cream: Taste Just Like Baileys

We are not huge alcohol drinkers, but I do like cream liqueurs from time to time, and Baileys Irish Cream is our “default.” Irish Cream consists of Irish whiskey, cream, cacao and sometimes other flavorings. It was invented by an ad agency back in 1973, but the Irish seem to have adopted it as their own.

We usually buy Baileys when it’s on sale, or Kirkland Irish Cream, the Costco brand, if we shop at Costco. But I saw that Safeway also carried O’Connery’s Irish Cream Liqueur for just $8-9, and I figured it was worth a try. It gets fairly good reviews and is made by a well known distillery. I do most of my purchasing online, however, and despite the fact that I always ask for no substitutions, Safeway invariably substitutes unavailable products for ones that much more expensive. So unsurprisingly Safeway sent me this Black Irish Irish Cream instead of the O’Connery. At $25, it was over 3 times the price I expected to pay, but fortunately Safeway gave me a refund. I kept the bottle, however, and today I gave it a try. It tastes just like Baileys.

I don’t really know how to describe Irish cream, and there might be some minute differences that a connoisseur could tell, but to me they taste pretty much the same. The same can be said about Kirkland Irish Cream, btw. Unfortunately, both Black Irish and Baileys cost approximately the same – at least when not on sale.


Doing some digging online, I found out that the Black Irish brand is owned by singer Mariah Carey, who realized you can make far more money selling alcohol than singing. Given the very commercial origins of Irish cream, I don’t think anyone can be upset. Still, no reason to buy it or not buy it instead of Baileys – if I had to choose between the two, I’d go for whichever one is on sale.

Garlic Braised Short Ribs With Red Wine

I made this recipe last night, as Safeway had a great sale (great as in, the same price that short ribs were at just a handful of years ago – yes, I’m not an old lady that decries how expensive everything has gotten) on short ribs last week. The NYT has a similar sounding recipe, but it’s behind a paywall, so I looked for something that approximated it.

It was good, but nothing to write home about. Just a standard short rib recipe. On the plus side, it was an easy recipe to make and my non-vegetarian daughter liked it. She thought it looked horrible and had no hopes for it, but she was hungry enough to try it, and was pleasantly surprised. I skipped the parsley and lemon zest at the end, simply because I forgot about it. They might have given the recipe the ummph need it to elevate it. I’ll see if I remember to add them to the leftovers.

Ingredients

  • 5 lbs bone-in short ribs
  • salt & pepper to taste
  • olive oil
  • 2 whole garlic, sliced in half crosswise
  • 2 white onions, chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 3 Tbsp tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • 4 sprigs thyme
  • 1 cup parsley, roughly chopped (optional)
  • 1 Tbsp lemon zest (optional)

Directions

Preheat oven to 275°F

Season short ribs with salt and pepper to taste.

Heat a thin layer of oil in a large, lidded, oven-safe sauté pan over high heat. Working in batches, add the short ribs and brown on all sides. Remove and set aside.

Turn heat down to medium and add the garlic, cut side down. Push to a side of the pan.

Add the chopped onions, celery and carrots and cook, stirring occasionally, until soft – about 8 minutes. Add the tomato paste and stir to coat the vegetables.

Add the wine, deglace the pan, and let boil for 2 minutes. Add the beef stock and the thyme and bring to a boil. Gently return the short ribs to the pan. Add enough water to cover the ribs. Bring to a boil, cover, turn off the heat and carefully place the pan in the oven.

Cook for 3 to 4 hours, until the ribs are cooked through and tender. Add the parsley and lemon zest and serve.

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Here are some other short ribs recipes I’ve cooked in the past, if you are looking for inspiration. All of these were good as well, just not the ultimate recipe:

Morning Star Vegan Meats: Are they Diabolic?

My vegan-cum-vegetarian daughter is very fond of Morning Star products, particularly the buffalo cik’n. But did you know that “Morning Star” is another term for “Lucifer“, aka “the Devil”?

I’d never had realized that if I hadn’t started watching both “The Sandman” and “Devil in Ohio*. Of course, I had to go to Wikipedia, where I found a not-very clearly written article on Lucifer. For what I can make up from it, it would appear that the planet Venus is known as the “morning star.” Venus is the closest planet to the earth and therefore the brightest “star” in the sky – but it’s particularly visible when it’s low in the horizon. As both the Earth and Venus orbit the sun, their relatively position changes, and approximately every 18 months Venus goes from appearing brightest right before dawn to appearing brightest right after sunset. It was thus known in ancient times both as the “morning star” and the “evening star.” I’m not clear if the ancients realized it was the same star.

In any case, the Latin name for Venus as the morning star was “Luciferus,” or “bringer of light”, from where we get the name “Lucifer”. As many astral bodies, Luciferus became personalized and given a family and vague mythology.

Meanwhile, there is a passage in Isaiah, in the Old Testament, where they refer to the King of Babylon by a Hebrew term that translates as “the shining one”, also understood to be Venus, aka “the morning star”. In the Vulgata and King James versions, they translated that word as “Lucifer,” while modern English versions use the term “morning star” or even “day star“. The passage describes the King of Babylon’s fall from grace – which you can compare to Venus, as the morning star, being seen low in the horizon before dawn. I guess the fall from grace motif caused “Lucifer” to become a name for the devil.

So, is eating Morning Star products a form of devil-worshipping? I mentioned it to my daughter and she laughed. More seriously, though, Morning Star is a product line that belongs to Kellogg’s, a company that has a history of exploiting/mistreating employees, false advertisement/lying to consumers, andincluding toxic ingredients in its cereals. That seems like quite evil/devilish behavior. So perhaps, by giving money to Kellogg’s and increasing its promising, we are rewarding evil and worshiping the devil in the only real way to do so.

* My daughter tells me that this is a also a well known fact to people who watch the show “Lucifer“, as the main character, the Devil, is called “Lucifer MorningStar,” but I never watched it.

Primal Kitchen Beef & Mushroom Bowl – Review

I found these frozen bowls at Grocery Outlet, I think for $4. I was impressed by the simple ingredients and “grass fed” beef so I figured I’d give them a try. It was fine, about the quality you expect from frozen food. The beef consists of “patty crumbles”, the mushrooms are limp and the sauce is basic a tomato sauce, a little bit spicy and a little bit undersalted. The dish is in need of a starch, some bread, rice or cornbread would probably compliment it nicely. Of course, they are sold to cater to the “paleo” market, thus their lack of carbs.

I did like that it came in what seems to be a compostable bowl and is covered with wax paper – but I have curve side composting. And the portion was large enough for a light lunch. I just wasn’t sold on the flavor.

Primal Kitchen, which started as a small company but was later acquired by Kraft, sells 3 frozen bowls – the other two are panang curry and chicken pesto. It’s not clear to me if the bowls are in the process of being discontinued, however. The only place I can find that sells them, other than Grocery Outlet, is Thrive Market, where they retail for $9. They used to be $8 at Safeway, but they’re no longer available.

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