THERE ARE LOTS of things people don’t quite get about us Irish.
And that’s OK; we’re a complex bunch.
Whether it’s our linguistic idiosyncrasies or our culinary foibles, we’ve been the source of much head-scratching across the water for, oh jaysus, years now.
And while we’re happy to field questions and, occasionally, give an honest answer about our traditions and customs, we’d be lying if we said we wouldn’t appreciate a little research on other people’s part.
Thankfully, the good folk at the BBC decided to step up, start doing some digging, and chose to turn their attention to one Irish county’s affinity with the humble blaa.
And Christ , if we didn’t learn a thing or two ourselves.
We mean, did you know…
1. French refugees were responsible for bringing blaas to Ireland donkey’s years ago.
And we’d pick one over a croissant any day, to be fair.
2. Waterford blaas were awarded a Protected Geographical Indication in 2013.
This means that a blaa is only a blaa if it’s made in the region, so no messing.
3. Waterford people take the timing of their blaa-bingeing pretty seriously.
In fact, you might be crossing a line if you indulge any time after breakfast. Don’t say we didn’t warn you.
4. There exists a ‘to toast or not to toast’ debate.
And it’s no laughing matter either.
5. You do not – on your peril – confuse a blaa with a bap.
Blaas are doughier and softer, and don’t you forget it.
6. Blaas are also made distinct by the sheer amount of flour lashed on those lads before baking.
No taking it handy on this front.
7. Blaas got their name because Irish people struggled with the pronunciation of pain blanc.
Keepin’ things simple, ya know?
8. Blaas only require four simple ingredients; salt, yeast, flour and water.
And it’s up to you to do the rest. (read: add bacon)
9. Blaas were originally considered the reject of the baking session.
An initially unwanted part of the main loaf, the French soon saw the error of their ways.
And the rest is history…