Gript Media Podcasts

TRSI 96 - The colour of the firing squad's uniform

Tom Curran to leave FG, although we'll believe it when we see the corpse; the Green's want to do what they've always wanted to do, but now it must be done sooner due to Covid-19; and Trump begins to move against the social media companies.

https://www.whitehouse.gov/presidential-actions/executive-order-preventing-online-censorship/ - the full text of the executive order.

TRSI 95 - That depends what you mean when you say 'picnic'

The country debates what a picnic is and how to tell if you're seeing one, Chinese diplomacy backfires as Brazil and Taiwan build diplomatic links, and Fergus O'Dowd calls the head of Nursing Homes Ireland a liar for saying that nursing homes were not adequately supported during the start of the COVID-19 outbreak.

https://www.irishtimes.com/news/social-affairs/explainer-did-the-taoiseach-ignore-public-health-rules-by-going-on-a-picnic-1.4263129
https://gript.ie/chinese-recommendation-brazil/
https://indianliterature.co.za/wp-content/uploads/2012/10/overcoat_by_nicolai_gogol.pdf - A translation of Gogol's short story 'The Overcoat', considered one of the finest pieces of Russian literature ever published, for those of you who read the show notes. It's not related to the show at all, it's just a great read I wanted to pass on to you as a thanks for listening.

The Irish Herbalist 6 - Rosacea – The Curse of the Celts

The Irish Herbalist talks to you about Rosacea, called the curse of the Celts, a condition which causes the skin to appear red and inflamed. She talks about ways to treat the condition, from changes in your diet to the herbs you can use to minimize its impact.

You Can Cook Too 35 - Shrimp, oyster sauce and ginger

Patricia shows you how to make a beautifully flavorful shrimp in oyster sauce with ginger that's perfect with noodles or rice.

For 2

 
Ingredients

  1 tablespoons oyster sauce

  1 tablespoon soy sauce

  1 handful fresh coriander (chopped finely)

  1 teaspoons cornflour (optional)

  1/2 pound shrimp (peeled and deveined, tails left intact optional) or prawns

  1 tablespoon cooking oil (divided)

  1 ½  stalks green onion (chopped, white and light green parts)

  1 ½ -2 garlic cloves (finely minced)

  1 teaspoons fresh ginger (finely minced or grated)

 

Instructions

1.     In a small bowl, combine oyster sauce, soy sauce and coriander and set aside.

2.     Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornflour and toss to coat.

3.     In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.

4.     Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in colour and crisp-crunchy.

5.     Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.

TRSI 94 - Get your roads girl

China is winning hearts and minds by starting a trade war with Australia, putting forward a bill to destroy Hong Kong, and moving troops into Indian territory in Ladakh. Also Verona Murphy looks set to have the last laugh as FG approach her to support the government.

https://foreignpolicy.com/2020/05/23/india-china-border-skirmishes/ - Foreign Policy on Ladakh
https://www.hindustantimes.com/analysis/china-s-tactical-play-in-ladakh-isn-t-just-about-the-boundary-analysis/story-aJy8XQDURYzT6nN70GsxzK.html
https://www.timesnownews.com/india/article/100-tents-machinery-for-bunkers-china-bolsters-its-presence-in-ladakh-india-maintains-aggressive-posturing/596150

Sunday Reflection 23 - Ascension Sunday

Father Luuk Jansen, from St Mary’s Church in Cork, brings us his Sunday Reflection. This week he talks about Ascension Sunday.

TRSI 93 - The ASTI, possibly for the first time, actually has a point

The ASTI has told members not to engage with the process of giving students predicted grades for the Leaving Cert over fears the legal indemnity doesn't go far enough; and the Green party gives in to Thanatos and rushes headlong into the void.

https://www.education.ie/en/Circulars-and-Forms/Active-Circulars/cl0037_2020.pdf
https://www.youtube.com/watch?v=JS--6mzw3eo - the best cover of Eleanor Rigby ever recorded.

TRSI 92 - Simon Harris the menthol cigarette salesman

Menthol cigarettes are now banned, as they're just so damn smooth; Trump calls time on the WHO; and Niall Collins TD writes an article so positive about the leadership of FF it reads as if they've taken his family dog hostage.

https://curia.europa.eu/jcms/upload/docs/application/pdf/2016-05/cp160048en.pdf - Menthol cigarettes are just too good for sale.
https://www.independent.ie/opinion/comment/born-leader-martin-has-proved-he-can-perform-in-adversity-39194050.html - Niall Collins on why the FF leadership should stop beating him.
https://www.globaltimes.cn/content/1188817.shtml - Winning hearts and minds through superior firepower.

The Irish Herbalist 05 - How to care for your Kidneys

The Irish Herbalist walks you through how to take care of your kidneys, what you should be looking out for, and changes to your lifestyle you can make to increase the health of your kidneys.

You Can Cook Too 34 - Coq au Riesling

Patricia shows you how to make Coq au Riesling, the white wine version of the well known Coq au Vin. This version gives a much different, much more earthy flavour, and is fantastic with rice or a side salad.

Ingredients for 4
50 g butter
splash of olive oil
2 onions finely chopped
125 g bacon/pancetta sliced into thin strips
4 garlic cloves thinly sliced
8 chicken pieces on the bone I used 4 thighs and 4 drumsticks
250 g portabellini mushrooms sliced
500 ml Riesling or dry white wine of your choice
250 ml cream
salt & pepper to taste
handful chopped parsley

Instructions
1. Melt the butter and oil together in a large pan.
2. Brown the chicken pieces all over and remove from the pan.
3. Add the onions and bacon and allow to fry until the onions are soft and translucent
and the bacon has rendered it's fat.
4. Add the garlic and allow to saute for another 30 seconds before removing the mixture
from the pan (leaving the fat behind).
5. Add the mushrooms and allow to fry for 5 minutes.
6. Add the onion and bacon mixture along with the browned chicken back to the pan.
7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow
to simmer for 15-25 minutes or until the chicken is cooked through.
8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for
another 10 minutes.
9. Add the chopped parsley and season to taste.
10. Serve with rice, pasta or crusty bread.