Chef Shane Carty and Eddie Higgins of the Trinity Bar and Restaurant in New Haven, Connecticut were on air yesterday to teach the viewers a traditional St. Patrick's Day recipe that they could try at home, but they also got a new word for their vocabulary while they were at it.
Carty was walking them through the recipe for a rather tasty sounding whiskey-cured salmon, when he decided that he really wanted to emphasise the fact that you needed to squeeze this down to get the flavour in there. What would be the proper term for that, to a native Irishman? Well, squeeze the bollocks off it, of course.
The two hosts are left rather bewildered, and are probably regretting that they even tried to ask what bollocks were.
