If music be the food of love, play on: William Shakespeare.
These words featured in Twelfth Night liken sensual music to food, which when played continually will, hopefully, sate a wild appetite for passionate pursuits. But old Will the quill inadvertently hit on a nugget of truth when making the comparison of food to music.
The common denominator with a recipe and a song is that they are made up of component parts, brought together in harmony. Put in the correct sequence and they taste/sound wonderful, but jiggle things about a bit and the results can be dire. For example: imagine a three course meal when a fresh prawn cocktail is presented with a liberal pouring of custard on top; or a juicy, thick slice of rare beef comes smothered in Rose Marie sauce; and apple crumble arrives swimming with lashings of onion gravy – not nice. Paraphrasing Eric Morecombe when playing piano (badly) with Andre Previn, ‘all the notes (ingredients) are correct, they’re just not necessarily in the right order.’ A great song is often simple, as is a great dish, but everything should be assembled in its proper place for the finished result to have the desired, stunning effect.
Music may well be the food of love, but I’ll take the risk on this occasion and change things around a little – if the love of food is music to my taste-buds, play on.
Being a chef has its demands,long days on your feet,the heat, and keeping constant clear mind to keep the food coming out of the kitchen on a steady pace. By the end of the week, my feet, body, and mind is in need of a wined down.One way that I do this is have a pint of the creamy black stuff at the local.
1. The Visual impact – you always drink a pint of Guinness with your eyes first. Take a moment to view the beauty of the beer in the glass. Never look down at a pint of Guinness; always look to the horizon and raise your pint to your mouth
2. Own the pint. Stand proud and stand tall. Feel confident and think, ‘This is my pint. I deserve it as the week was a long one.
3. losen up your elbow up.. Raise your pint and drink the liquid through the head. (Too often, a first?time Guinness drinker will take a small sip and get only the creamy head, which is full of bitter tasting notes). By drinking through the head, you will get the roastiness of the barley in the liquid with a hint of bitterness from the head to round out the overall taste experience. I usually drink a quarter of the glass to insure the
5. Always drink from the same side of the glass so you can see the glass become laced and layered. With each pull from a pint of Guinness, you should see a “ring” of head inside your glass, which we refer to as “lacing.” Stand your ground, tilting the glass so you get enough liquid in your mouth, and energizing the four key elements of Guinness in all areas of the throat; 1) the sweetness of the malted barley on the front of your tongue 2) the roastiness of the roasted barley in the liquid on the sides of your mouth and the 3) the fantastic lingering hint of bitterness on the back of the throat as the liquid flows down. And best of all, 4) that fabulous smooth finish unique to Guinness draught as the taste buds awaken.
Whats your Favourite beer of choice????
Randaddys is nearing completion and I’m excited to announce the opening of our doors to serve food we are officially open on the 24th of March 2011.