Get out your guitar
Well, it’s February 11. That can only mean one thing. Actually, it means a lot of things. But, for this article and our purposes, it’s National Guitar Day (aka get out your guitar day). Why is it national Guitar day? No one seems to know. But, it supposedly dates back to the 1990’s when people were encouraged to break their guitars out of storage, and remember why they bought them. Does the day seem kind of random? For sure. Maybe it celebrates11 frets in the scale before repeating? Sure… why not? Let’s go with that (or not). Regardless of why it’s National guitar day, why not celebrate it?
If you don’t have a guitar, that’s alright. You can enjoy the legacy of the guitar. That’s why the day, now, has 2 names, so you don’t have to feel left out. In fact, some people probably shouldn’t play the guitar. As Elvis Costello reminds people in the Simpson’s, there are alternatives, like… bass… Although…bass is a type of guitar, so… Anyway, while playing the guitar can be fun and rewarding, not everyone is cut out for it. But, it’s hard to find anyone who doesn’t appreciate a guitar. Whether it’s a simple acoustic or state of the art electric with all the bells and whistles, there’s a guitar look, feel, or sound for a wide variety of tastes. And, it finds its way into all genres of music from classical to rock to avant-garde.
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Dust off that case and get your guitar out
If you do have a guitar, hopefully, you play it frequently. But, sometimes, there just isn’t the time or impetus. Well, if yours is gathering dust, why not take it out for a spin? Oh, yeah, you suck. While that can be an issue, it’s no reason to not try. When I started playing guitar, you either had to buy sheet music, teach yourself, or take lessons. But, kids these days have it easy. Thanks to the internet, and a slew of apps, you can sit at home and learn everything you need without getting off the couch. So, maybe you got a guitar to learn, well, a long time ago. But, you couldn’t figure it out. Give it another try today.
Beginners often get caught up in one aspect or another. I have a drummer friend who was caught up on strumming technique, because he is used to “the beat”. Others focus on picking, fingering, forms, scales, etc. The guitar is a holistic instrument. While focusing on one or more aspects can improve technique, it’s supposed to be freeing. The most important thing is to get used to how your fingers feel on the strings. Yes, it takes time. And, you build up calluses. But, once you get some rudimentaries down, you’ll be fine. You may (probably) will suck. But, you don’t have to be Hendrix. If you can play three chords, you have a world of music at your fingertips. So, just shut up and play yer guitar.
He didn’t just start playing that thing…Did he?
Of course, there are appropriate times to play. And, you need to read the room. If you’re at a funeral… probably not appropriate. Unless, you are proficient, have a song written for the deceased, done tastefully, and at the request of the family. Just whipping out a guitar and playing highway to hell at top volume, may not be in the best taste.
Then, there’s the guy who starts playing at a party, thinking he’s all that. You’re not. Save yourself and everyone else the embarrassment. Conversely, if you want to end a party, and get people to leave, this may be a good time. Wow, Jimmy, that’s really great, oh, good gosh. Will you look at that? Time has really gotten away from us. Yeah, hate to bug out. But, I left a sweater in the wash. Can’t have it getting moldy… Oh, yeah, and I need to vacuum the cat…
Or, maybe your the guy who thinks playing an acoustic guitar is a cool way to pick up chicks. That only works if you look like Hugh Grant, and even then…
A couple key things about playing in public: a bit of competency goes a long way. An invitation is required (not to the event, but a request to play). And, read the room. No one wants to hear a 27 minute rendition of Free Bird. Conversely, if you’re at a religious retreat, please, start playing. If you’re bad, “god will forgive you”. And, it will really give people something to pray for. “Oh god, please, make it stop!”
Guitars and food are universal
Although it takes many forms, the guitar has a long history. The concept of strings across a surface with a neck to play notes and chords dates back to Ancient civilizations. The Modern guitar stems from a 16th century invention in Portugal. While very different, instruments like ukuleles, mandolins, lutes, and basses are in the guitar family. It’s kind of like all squares are rectangles, but not all rectangles are square. Or, for a food reference: all ales are beers, but not all beers are ale.
And, guitars have a long history of going side by side with food. If you go to a modern brew pub, there’s a good chance there will be someone playing while you eat and drink. Even in higher end restaurants, while a violinist is more traditional, having a roving musician walking through the tables, especially on valentine’s day is not unheard of. Even if there isn’t a live musician, most restaurants have music playing in some form or another. And, since the advent of rock and roll, most songs have guitars pretty prominent in them. So, no need to get out your guitar if someone is already entertaining the diners.
On the other hand, if you have the time, energy, and talent, why not embrace 2 great pastimes: Playing guitar and cooking. Maybe even sing about food. Or, if you don’t have a guitar (or want to spare the neighbors) just listen to songs about food with guitars. Here are a few guitar friendly recipes and a song to get you through…
Patty O Furniture reddish Chocolate Ale
Ingredients
- 1 Lb Melanodin Malt
- 1 Lb Brides Caramel Malt 120L
- 1 Tbsp Green Cardamom Pods
- 6 Lb Golden Malt Extract
- 1 Oz Tetnang hop pellets
- 1 oz Waimea Hop pellet
- 2 oz Mosaic Whole leaf hops
- 1 Lb Chocolate Chips
- 1 oz Centennial Hop Pellets
- 1 Oz Mosaic Leaf hops to finish
- 1 each Flocculating tablet or 1 oz Irish Moss
- 11.5 g safe ale s-33 ale yeast
- 2 Oz Mosaic Leaf Hops for dry hopping
- 3/4 Cup Priming sugar
Instructions
- Boil 2 1/2 to 3 gallons of water. Put malts and cardamom in a brewing "sock"/bag simmer for 45 minutes.
- Remove the bag and whisk in the malt extract. Make sure it doesn't stick to the bottom and scorch. Bring to a boil.
- Add the first set of 3 hops and boil for 30 minutes, stirring occasionally to prevent overflow.
- Stir in the chocolate until melted and well incorporated. The add in the remaining hops and flocking ingredients. Continue to boil for 15 minutes.
- Sterilize your racking tub, carboy, and other equipment.
- Strain the liquid through Cheesecloth and a sparging bag into a 6 gallon tub. When finished straining, add in cold cold water to get 5.5 gallons of liquid.
- Transfer to a carboy and cool to room temperature. Do not pitch the yeast until liquid is around 100 degrees. If it's too hot, it can kill the yeast. When cool enough, sprinkle the yeast into the carboy. Then put a stopper in the bottle with a blow off tube and a container with some water to catch the overflow.
- Place in a cool dark place where it won't be disturbed for a month (a closet works well. If it will see any light exposure, cover with a towel or something to keep light out.
- After 3 days, the strongest yeast activity should subside. At this point, Open the top. And, add the dry hops. Then cover with a stopper equipped with an air lock. Leave to ferment for 2 more weeks.
- After 2 weeks, Strain the beer into a racking tub. Be careful not to disturb the sediment in the bottom. I usually strain it 1 more time here as well.
- Sterilize all your bottles, caps, and equipment.
- Put the priming sugar in some water and melt it on the stove until there are no crystals. Stir the sugar mix into the beer evenly. This sugar addition re-activates the yeast to carbonate the beverage.
- Fill your bottles with sterilized bottle filler, and cap with sterilized caps. Place bottles in a dark cool area for 2 weeks.
- Put on a silly hat and start drinking. Slainte!
Lemon Scented Beer Battered Fish and Chips
Ingredients
- 12 oz Beer, lighter style (lager, pilsner, golden ale)
- 2 each large Eggs
- 2 Cups AP Flour
- 1/2 Cup Corn Starch
- 1/2 tsp Baking soda
- 1 Medium Lemon
- Salt and Pepper to taste
- Oil to Fry
- 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
- 4 90 ct Baking Potatoes
- 1/2 Cup AP Flour
- 1 tsp Cajun Seasoning
Instructions
- Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
- make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
- make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
- Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
- Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.
Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce
Ingredients
- For Dough:
- 3 cups Flour
- 1/2 tsp salt
- 5 oz Melted coconut oil
- 1 cup water
- Filling:
- Avocado oil for cooking
- 4 oz chopped chorizo sausage
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh tomato
- 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
- 1/4 cup Shredded cheddar or jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- For Sauce:
- Avocado or olive oil to cook
- 1 cup fresh diced onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh jalapeno or chili of your choice
- 1 Tbsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 oz tequila
- 1 each 28 oz can of crushed tomato
- 1 can water (the can from the tomatoes)
- Salt and pepper to taste
Instructions
- Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
- Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
- Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
- Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.