Saturday, March 15, 2014

Pulled Corned Beef on Seared Rye

Irish pub-style

When you go to an Irish pub, whether it’s on St. Patrick’s Day or not, you always hope that you’ll hear an old-timer with an Irish brogue telling a sensational story about buried treasure, leprechauns, luck and some mischief. Then you order your Guinness or Harp and sit back, you can just close your eyes for a minute and let him take you along wherever the story goes.

Suddenly, the aroma of delectable corned beef fills the room and you’re back to reality in the pub, ordering a flavorful sandwich that's stacked high with beef, cheese and just a hint of coarse mustard. This is truly Irish pub heaven.

We wanted to make the shot look like a pub, so we didn’t need a lot of light. We had a large soft source from the right as our main light and a point source from the right as well, to give the image just a touch of sunlight, like from a window. Then, we had another point light source from the back left, as if there was another window on the other side of the pub. We also used a soft light source from above to fill in some contrast.

Make your own -- Pulled Corned Beef & Seared Rye

Drown the Shamrock!

No fuss - no special pour - no waiting.

Harp Lager is a Vienna-style Irish brew that's a leading brand in Ireland. It was created in 1960 by the Guinness Brewery (now called Diageo) in Dundalk, Ireland. According to legend, the Irish celebrants on St. Patrick's Day wore shamrocks on their clothes and took them off at the end of the day to place in their whiskey. We recommend Harp.

St. Patrick's Day is a good time to ponder all its inconsistencies while enjoying a noble brew. First,
St. Patrick was not Irish, second, he started off as an atheist. Next, St. Patrick's Day was a holy day in Ireland -- Irish Americans made it the amusing food and drink fest it is today. And, there is no corn in corned beef. Never mind the irony, by now you should be just enjoying the Harp and laughing about it all with friends. 


 How to Black and Tan