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Rory Shannon

@rorys100

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‘What I say is that, if a man really likes potatoes, he must be a decent sort of fellow.’ A.A Milne.
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🏋🏼‍♀️ @cleanandsmerk

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FYI - This is & is not just a post about bread. 🥖 I tried to write this 3 years ago but my thoughts started to meander from the context wildly as our industry began to change.

In Europe, trattorias, bistros, osterias and traditional dining rooms still thrive on culture, community, and coherence - But is this type of dining in the metropolitan setting in trouble where value is measured mainly by what looks good on a screen?

#foodforthought by @rorys100

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a year ago

I’m not making it to Florence this time round. But if I was I’d be heading to either @nerbonefirenze or @tripperiapollini at some point in the day. Probably around midday or maybe a little after the lunch hoards at 2.45ish.

This is for me, the best sandwich you could ever eat. No matter the weather. Lampredotto, although ‘tripe’; is slightly different to the stomach used in other well known tripe dishes. If you’re a tripe fan, you know that max flavour is played out in the second and fourth stomach of a cow.

Florence’s most revered sandwich is slow-simmered abomasum (the 4th), bathed in a fragrant broth, tucked into a broth-dipped roll, and hit with a punch of salsa verde, hot chilli and fresh white pepper. Lampredotto is not polite — it’s messy, steamy, unapologetically rich, sticky and tastes like centuries of street food swagger in one bite. It is a cultural phenomenon that gets between your fingers. I cannot and never will not get enough of it.

You MUST hand chop the salsa verde. Im sick to death of people blending the shit out of it. I am missing the roll here 😩 But some homemade pizza bianca did the trick.

Sprinkle heavily with white pepper to finish. COLD BEER A NECCESSITY

#tripe #lampredotto #tripesandwich taken in Lucca, Italy by @rorys100

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a year ago

Cooking is effortless with good produce. This is as easy as this 1 minute reel. Sausage & beans for BBQ chicken
-Fresh Borlotti beans
-Tuscan Sausages
-A bit of a sofrito & herbs

In the oven for 2hrs taken in Lucca, Italy by @rorys100

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4

a year ago

TEKKERS TUESDAY 🤓 🍕

WATER 💧 PART 1

It’s a goodie 👌👌👌✌️

#dublinrestaurants #fingersbeforeforks #romanpizza #pizzabytheslice #dublinpizza #pizzaataglio #slowfermentation #fermentation #water #hydration #realbread taken in MANI by @rorys100

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a year ago

TEKKERS TUESDAY 🤓 🍕

FLOUR - PART 2 | Falling Number & Water Absorption

#fingersbeforeforks #romanpizza #pizzabytheslice #dublinpizza #dublinrestaurants #pizzaataglio #manipizza #realbread #dublinfood #druryst #pizzalovers taken in MANI by @rorys100

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a year ago

TEKKERS TUESDAY 🤓 🤓

First up: FLOUR | PART 1👌👌

Time to show you all what makes @mani.pizza.panini hum.
🍕 🍕 #itsaprocess #pizzabytheslice #manipizza #drurystreet #pizzaaltaglio #pizza #fingersbeforeforks #romanpizza #dublinpizza #dublin taken in MANI by @rorys100

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a year ago

“Anraith Pise” or ‘pease soup’. Made with marrow fats. I’m learning that peas with the husk when soaked and cooked right leave you with a much deeper substantial bowl of food. So incredibly simple and deeply satisfying.

Marrow fats don’t get enough love. I remember when Celtic Tiger Ireland shifted & abandoned the ‘mushy pea’ and substituted it with frozen green pea purée ‘a la birdseye’ to accompany any fish & chips on any menu. Shame really. As there is so much more on offer here. And what is wrong with laying crisp fish on a bed of soft stewed peas? There’s no love at all in that ramekin.

As for Theodora Fitzgibbon, I read this book cover to cover sitting at the bar in the @cantonarms probably 3 years into my tenure there. She wasn’t Irish, but was a bloody good journalist, married Irish and immersed herself on the island. I was given a copy of this by a Canton customer whose name escapes me but he did have a pal called Digby. Maybe @thedavincitobe remembers. I since lost the book and have been reunited with it via Amazon. Which doesn’t seem to fit the above story. Nevertheless,

What I did here was even more simple. Onions sautéed in dripping, salted pork rack, marrow fats peas, a lot of pepper & finished with butter. There is Worcestershire and a pinch of nutmeg. Parsley is the only herb. I’m also learning to befriend the pressure cooker. taken in Dublin, Ireland by @rorys100

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a year ago

Next up on Leading Questions is @rorys100 head chef of Dublin’s notorious @mani.pizza.panini 🍕🇮🇪

Hey Rory 👋 How would you describe the culture at Mani Pizza?
I would say the culture is definitely one of camaraderie. Most of the team are a youthful bunch and there is a multicultural vein running through the staff as we have a workforce from all over. This is a great thing and it’s lovely to see it evolve on its own as people come to work and have fun, make friends, learn a serious skill & maybe pick up a new language.

How would you describe yourself as a leader?
Currently in my career I would describe myself as patient. Any chef that has been in the game a while will tell you this is an extremely valuable asset. And maybe I would like to be considered as a passionate mentor. My only concern these days is to pass on the torch to anyone who wants it lit.

Did anyone inspire you as a leader?
Without a doubt Trish Hilferty @cantontrish & Charlie Boulsfield of @cantonarms — Trish’s food is fucking dynamite. I still consider myself lucky to have been a part of its story. I learned everything that’s anything good about food & hospitality there. It’s a rare place.

Thanks Rory. Always such a lovely vibe in Mani and happy faces despite sometimes non-stop queues and customer demands! Swipe for a collage of staff photos on the wall. Still think about that carbonara slice — can’t wait to get back to Dublin for another 😋 by @rorys100

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a year ago

Is this the only Pizza shop doing a TONKATSU SANDO in the country? Possibly not… But it’s definitely the only one doing it with Irish turnips. This is to date the best sandwich I’ve ever made.

- THE TURNIP TONKATSU SANDO -

Purists look away 👀

Probably most likely will ruffle a few feathers. Whatever. Their loss.

#tonkatsu #pizza #sando #italianese taken in MANI by @rorys100

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2 years ago

SCHIACCIATA • ITS OFFICIAL

After 8 long weeks of nerding out over flours, methods, fermentation lengths & bake techniques, tomorrow is the day it’s happening.
It truly was the deepest of tekker dives.

3 top tier sandwiches will be up on the board from Monday & it’s quite an overhaul. Stone baked dough using organic flour & stoneground emmer from @oak_forest_mills

It’s every bit as good as the pizza al taglio. From 12-4pm daily. Lunch is here @mani.pizza.panini

#manipizza #schiacciata #panini #realbread taken in MANI by @rorys100

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2 years ago

Sold my soul for a cheese pull. This ticks every single box there is. Saffron risotto or risotto Milanese with mascarpone folded in at the end. You can thank chef @adambyatt for that one. Watch that vid.

This is a Russian Doll. @toonsbridge fior di latte wrapped in Calabrian Nduja, wrapped in that canary yellow rice, wrapped in Panko. 7mins in the fryer and 3mins resting. Witness pure magic as the fatty crimson oil from the Nduja runs through the rice. Like heroin in your veins.

Limited. Don’t miss it.

#crackfood #arancini #manipizza @mani.pizza.panini taken in MANI by @rorys100

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2 years ago

That was all right today. It wasn’t dry. But either was this Porchetta @mani.pizza.panini @biggrillfestival #porchetta #porchettalovers😍 #bellissima taken in Big Grill Festival by @rorys100

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2 years ago