You know you’re a blogger when…

google-sm You know you’re a real blogger when even as a tiny company, you can get a reaction from a huge company. In this case, Ben & Jerry has decided to pay for the google.ie search “ice cream ireland” so that their site will come up above mine (see above) as a “sponsored link.” I’m not sure whether to be flattered or frustrated by the possible confusion this might cause among readers. 

What’s ironic about their move is that Ben & Jerry built their brand by taking on the food giant Pillsbury, and their “What’s the doughboy afraid of” campaign. Now they are owned by food giant Unilver, so maybe the question should be, “What are the Vermont boys afraid of?”

Given that google charges per click, maybe I should start a campaign to get people to click on the link as much as possible! Still, I hardly think a company their size would feel the pinch much…

Are we really that expensive?

noka Since I’ve come back from Tokyo, I’ve been digesting what I experienced and thinking a lot about the huge range of premium food products on offer there. It was actually quite a shock in that for all of the wealth generated during the Celtic Tiger, we really don’t have super-premium-priced food here, outside of a few restaurants. Perhaps that is because we obsessed about prices non-stop during the good times, talking about “Rip-off Ireland,” and fuming if things weren’t cheap (except houses and salaries). Food seemed to bear the brunt of this, which is ironic, since Ireland simply can’t produce cheap food products – at least not compared to Poland, Germany, Argentina, etc., where the economies of scale are much larger and the costs much lower.

What few people seem to realise is that the prices of the best Irish cheeses, meats, etc., are actually quite low if you look at what super premium products such as those would cost in the US, France, Italy or the UK. In Japan, it’s a whole different level. From sushi to fruit to chocolate, there are so many different levels of price and quality that your head would spin.

noka2Although you can buy chocolate in a convenience store for similar prices to here, you also have Aoki charging €12+ for a bar, or Noka, where a box of four tiny chocolates retailed for more than €20 (in the US it’s less, but still expensive). There are no Irish chocolatiers charging anything remotely similar. With oranges, you can buy normal priced oranges in Tokyo, and they go up from there, to about €15/orange. Of course there are also the €100+ melons (mostly given as gifts), and I paid €7 for a scoop of ice cream.

Now most Irish people would say – “€15 for an orange? What an absolute rip-off!” I, on the other hand, would wonder – “What makes an orange so good that it’s worth €15? I’d better taste it!” Most importantly, there are clearly people out there who would pay it. Yet, we certainly don’t have fruit at those prices.

The reason I’m writing this post is that tonight, at the checkout of my local supermarket, I was given a snide comment about the price I was paying for a piece of Gubbeen cheese, and it made me very angry. Are we all expected to buy the cheapest chedder on the market? I hardly drink, don’t frequent the bookie, and I don’t own a nice car or a holiday home. Even if I did, why shouldn’t I spend money on a good Irish cheese if I want to? I love cheese, I’m supporting an Irish producer making a quality product, and the truth is I’d pay even more.

I know that especially now that the economy is in tailspin, there are many people who cannot afford high priced products. However, to assume that there isn’t a place for an expensive cheese (or ice cream for that matter) that cheers us up and makes us feel good is pure ignorance. It would be great if more of us could appreciate, as the Japanese do, that a piece of sublime food, no matter what the cost, when it is produced, prepared, and served with love, is sometimes the very thing that can make bad times palatable.

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A Little Bump

I wrote some time ago about ice cream and fertility, and it would appear that ice cream is indeed powerful, since my girlfriend (and serious ice cream-o-holic) has become pregnant. As you can see from the scan above, there is little doubt as to the father.

So there it is, and fingers crossed. The times they are a changing. God willing, there will be another little ice cream eater in this world come May.

Hope

I hate to bring politics onto these ice cream pages, but I feel I must write a few lines just expressing the relief and hope for the future after last night’s election results in the US.

As someone born in NY, I was raised on hope and dreams – that people can make a difference, that one can succeed in life on merit, that the U.S. is fundamentally good. There have been serious questions  raised about all of those under the out-going administration. 

I don’t believe by any stretch that all problems will be solved with Obama as President, but I do feel this election will bring about real change in terms of what people (both in- and outside the US) believe is achievable, and that is a very, very good start.

Nothing Like a Good Waffle

 Here’s what I’ve been working on – waffles and ice cream. It is, we think, a great option for the winter in our shops, especially this winter with all the gloomy recession talk and abounding worries. Hopefully a warm waffle with ice cream will be pure luxurious comfort for our customers. Somehow, I think, it’s also quite appropriate in terms of all the recent news and government climbdowns :-).

I still haven’t the recipe quite right, but I’ll post it when I do!

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Under the Rainbow

 Like many people, I suppose, I’ve always wondered what’s at the end of the rainbow.

Well, I think I might have an answer.

After snapping the above photo at the back of the house, I came out the front, and saw the rainbow again, seeming to end right on the ice cream van.

We’ve had our second consecutive rainy summer, and it does have some effect on business. However, If Murphys is indeed at the end of the rainbow, this winter might be easier than expected!

Unfortunately, there was no pot of gold on the front seat, so it seems there’s still going to be some digging involved…

Any Ideas?

 We’ve been working on our meringues again (recipe here), and here’s a dessert that we’d like to introduce into the shops.

It’s a meringue nest base, filled with cream. On top of that is a scoop of ice cream, some sauce, some more cream, and a little meringue hat.

We’ve tried it with:

  • Strawberry ice cream and strawberry sauce
  • Honeycomb ice cream and caramel sauce
  • Chocolate ice cream and chocolate sauce

… and they are all delicious.

The problem is, we need a name for this dessert.

Any ideas?

(If you think up a good one, I’ll give you a free one on your next trip to Kerry!)

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