Guinness and Steak
Last night, I ran across a passage in Anthony Bourdain’s book “The Nasty Bits” that really grabbed my attention. Those of you who know me well, are fully aware of my great passion for Guinness. It is apparent that Bourdain is also a consumer of fine hop products.
“There are few articles of faith in my admittedly jaundiced worldview, precious few things that I believe to be right and true and basically unimprovable by man or God. This, however, is one of them: a properly poured beer or ale - in my case, a hand-cranked Guinness - in a clean pint glass of correct temperature is God’s Own Beverage, a complete and nutritious food source, a thing of beauty to be admired, a force that sweeps away, for a time, all the world’s troubles. One does not drink Guinness in a vacuum-sealed pod. Context is important. The best place to fully appreciate the state of enlightenment that comes with a fine English, Scottish, or Irish beverage is, of course, that all-important institution, the pub.”
Anyone feel like joining me at the Heorot for a Guinness?
On another note, last night I made steak for dinner. I made them over the stove top with a red wine, onion, and thyme sauce. Funny thing…I asked Em to pick up a bottle of Zinfandel for the sauce (and consumption with the meal). I knew I was taking a risk…asking my sweet wine loving wife to pick out a bottle of wine. When she got home, she had a bottle (a large bottle) of White Zinfandel. Not exactly what I was looking for…but I still used it (just not as much as I would normally use).
The steak was delicious…and it made for a great steak sandwich for lunch today!
Ah, food and beer! Does it get any better?