We all have been there. It’s 1:30 a.m. and the bartender just called “last call”. Your party of weekend warriors have consumed the night and with the evening coming to a close, you say your farewells and your fellowship is dissolved until next weekend, where you will undoubtedly pick up right where you left off. Once you reach your humble abode, the first thing you do is hunt for food to abate the case of the “munchies” you have contracted from the nights festivities. The “munchies”, for those who don’t know is the ravenous state of hunger one acquires after a full night of partying, which in turn creates the urge to consume large amounts of junk food. Some of the best creations are spawned from the late night kitchen raids that are caused by this gastronomic state. Just look at some of the mainstream fast food chains. Taco Bell came out with the Doritos Locos, a taco in a Doritos shell.
One of the greatest gastronomical gifts St. Patrick’s Day gives us is Corned Beef and Cabbage which graces nearly every Paddy’s Day celebratory menu. Although this dish is not traditionally Irish, it has become synonymous with American celebrations. Originally gaining popularity in the 1800’s as an economical substitution for the more traditional boiled bacon found in the homeland, corned beef actually gets its name from the corn shaped salt that was used to cure the meat.