Irish tapas
Yes, really. A friend was in Dublin and was vastly amused by this sign. I checked it out and found there is an Irish version of this very Spanish cuisine. It said “It’s against this backdrop that tapas in Ireland has come to mean sizable portions of Spanish food, eaten communally — or even as individual courses. Some of it is good, most of it is bad.” It can’t be all that bad. Last November an Irish chef, Neil Tanner, won an international tapas competition against all comers, including the Spaniards. He cooked “a sausage casing filled with layers of morcilla (black pudding), chorizo sausage, dry cured bacon from Ireland, mushrooms witha small poached quails egg in middle. This is then fried and served on two potato farls with home made tomato ketchup and a white bean puree to replace the baked beans.” Wow, I wish I’d been there…