Drink a Beer Day
For some things, you have to train. I love part of the definition of training on Wikipedia. It states that, “Training has specific goals of improving one’s capability, capacity, productivity and performance.” Cheers to that. As a professional chef I am continually working on my skills, abilities, proficiency and mastery of techniques and craftsmanship to make me a better culinary instructor.
Wikipedia also goes on to say, “the European Trainer Daniele Trevisani highlights, Training is not a “one shot” intervention but rather it is process that evolves, session after session. It requires trial and errors, and repeated feedback.” Feedback is important especially when dealing with the public. I try to get feedback from folks who have taken a class to understand if we met their expectations, how it could have been better and what classes they would like to see in the future. I especially like the last question because people always say they want more “healthy” cooking classes, but then don’t take them – it’s classes like “Bourbon and Beef” and “Bacon, Beef and Big Reds” that folks actually take! But back to our training, please note the “one shot” reference above. Does anyone remember having a shot and a snit, or “Schnitt”? The snit shouldn’t and wouldn’t count as a beer.
When it comes to training I think it is important to work on technique, have proper equipment, wear proper clothing and make sure there is a proper environment for it to be effective. All that being said you do not have to and I am not endorsing personal training to celebrate Drink a Beer Day….although you could, of course. I’m just not endorsing it. I say, “Just do it!” Open a can or bottle, draft a mug or pull a stein and drink a beer. Drink that beer.
Now some might take issue with the word “a” used as an indefinite article in “Drink a Beer Day,” with “a” meaning one. Having this language might signal a plot from the deep prohibitionist state to curb beer consumption, but there is enough to worry about without thinking about that. If you choose to concentrate on this, then have “a” BIG beer.
Another way to look at this is to think about practicing, which how I see it, is not the same as training. Another way around “a” beer is to have a practice beer or so. Feel free to run with the “or so.” Lastly, “a” could be a very simple abbreviation for a-nother. You can make it work for you.
I plan on enjoying a special beer on Drink a Beer Day. I’ll let the rest pour into place.
But I do have some advice for your celebrations. It is always good to have something to eat when you are enjoying any adult beverage. The following is a great recipe to enjoy with beer. It can be made ahead of time and even frozen, cooked or uncooked. I remember my Dad standing at the grill with a pair of tongs in one hand, a thick beef sirloin sizzling in front of him and drinking a beer with the other hand. Cheers to all and a heavenly toast to Dad.
Big Beef Sandwich with Wisconsin Cheddar and Caramelized Onions
My Dad made a variation of this sandwich when I was a kid and I have enhanced it a bit with some French Techniques
1 tablespoon olive oil
2 large onions, sliced thinly
1 sprig fresh thyme or ½ teaspoon dried thyme
½ cup beer (optional)
½ cup chicken stock or broth
1 pound tender beef, trimmed
Salt and pepper to taste
½ pound Wisconsin Cheddar Cheese, sliced
1 loaf French bread
2 tablespoons Dijon mustard
4 tablespoons butter, room temperature
½ cup minced parsley
Method: Cook the onions with the olive oil until caramelized. Add the thyme and beer and reduce to dry. Add the stock and reduce to dry. Season with salt and pepper. Cool a bit. Remove the thyme sprig.
Meanwhile, preheat the grill or broiler. Grill the steak to rare to medium rare. Let rest before slicing. Slice thinly at an angle. Combine the Dijon with the butter and parsley and stir until smooth. Slice the loaf of bread in half lengthwise in order to make a big sandwich.
Slather the top of the loaf with the butter mix. Lay the beef, then cheese and onions on the bottom half. Wrap in deli paper then foil. Warm until the cheese melts on the grill turning occasionally or use a 350-degree oven. Remove the foil and slice into individual servings with the deli paper intact.
Enjoy with chips, pickles and drink a beer!