Evan Jacobson

In search of…a BAGEL!  The wanna-be gourmet returns from vacation…        11/11/11 (I couldn’t wait until 12/12/12 for this blog)

Pictured above: The INCREDIBLE Everything Bagel from David’s Bagels, NYC…

Pictured below:  Behind the scenes at David’s Bagel:

I just finished breakfast only to be disappointed—again—because I cannot find a New York Bagel in Maryland. Sure, I can physically find several Bagel prototypes, but there is something missing from the translation. Perhaps my judgment is eschewed and biased because I grew up in New York. Bagel places were a dime a dozen (technically a baker’s dozen is 13 and much more than 10 cents) and I never really thought about ever having to do without them. For the first 23 years of my life, I found great tasting Bagels in the 5 boroughs of New York City. When I moved to Southwest Virginia in 1993, that all ended. In fact, I vividly remember going to Darrell’s Mart in Radford, Virginia, and seeing people lined up for Breakfast. They were holding a cheap paper plate covered with a lumpy spotted Plaster of Paris. The guy couldn’t serve it fast enough and people were inhaling it as if Armageddon was approaching. I turned to one of my friends and asked the profound question, “what are they eating?” “That’s biscuits and gravy,” they replied. “People actually eat that stuff for Breakfast?” I responded, in a flummoxed manner. “You’re not from around here, are you…” Apparently, I’m not!  I couldn’t begin to describe the magnitude of culture shock. In the back of my mind, I was wondering where I could find the nearest Bagel place instead of clogging my arteries with that enigmatic slimy white substance on a cost cutter plate. That was probably the beginning of an endless soul search, as long as I lived outside of New York City. Not only was I exploring new territory, but I was trying to hold on to 23+ years of 1 particular food to define the essence of who I am. It might be cliché, but you are what you eat. I care about Bagels as much as a Southerner yearns for biscuits and gravy or a Hispanic person who craves rice, beans, chicken, and plantains. Hence, we define ourselves from the food memories of our past and we don’t realize how much we appreciate food until it’s not available.

How can I describe a great tasting Bagel? Just look at the golden brown exterior of the Everything Bagel (poppy and sesame seeds, Kosher salt, garlic, onion, etc.). When you bite into it, the crunch is deafening and the inner fluffy texture is as soft as a feathered pillow. The flavor is neither White Bread, nor a Kaiser Roll. At times, the flavor reminds me of a baked New York City Pretzel purchased from a street vendor who’s pushing the cart with the intense charcoal aroma. I don’t really know how to describe the taste objectively, but I know the flavor intimately. In fact, the Bagel flavor should be great BEFORE you spread Butter or a “shmear” of Cream Cheese on it.

How do you actually make a great Bagel? This is the “lost in translation” part. However, I’m including a YouTube video below to provide some perspective… Does it start with a special blend of water only available from New York? What kind of flour is used—Pillsbury? High-Gluten? Bleached? Non-Bleached? Is a special oven required? Must Bagels be cooked on a somewhat fireproof board? How long does it take for the dough to proof? All of these questions will be explored in just a few moments…

At this point in the blog, I’m going to get opinions and testimonials from family and friends regarding their Bagel experiences. Just think of this as a Food Network segment from “Tyler’s Ultimate…”

Thomas Brown commented on your status:
Thomas wrote: “Bagel Depot 3854 Richmond Avenue, Staten Island, NY These are the best bagels I have ever had!!”

Marcee Kueckelhan Ben-Menachem commented on your status:
Marcee wrote: “The best bagel in Seattle is at Stopsky’s Deli on Mercer Island. In New York, it’s H and H. I think Drory will concur ”

Carolyn Jacobson (one of my two sisters and Facebook aficionado) posted on your Wall:
“So, my first bagel theory is like good friends, their geography to you, as well as the timing, as far as good bagels go…it depends on how much you are craving a bagel, how hungry you are, and how convenient they are when you finally get it in your hand; the taste depends on all of this.

My second theory, is that it must be made in the Tri-State area, due to our water, be seeded on both sides, crispy on the outside, chewy on the inside, but not doughy, and it must have the perfect spread…maybe a good White Fish Salad, or a good Belly Lox spread. Unless, of course, you can have the whole deal, which is an Everything Bagel, dual-side seeded, lightly toasted, with fresh Scallion Cream Cheese, Belly Lox, Vidalia Onion, and a Jersey Tomato on top…THE BEST!”

Pictured above from left to right is Sister Carolyn, Sister Joyce, Evan J., and a Turkey just before it was devoured…

PLEASE NOTE that Carolyn wrote her testimonial after I spent Thanksgiving with her… During that lovely time, I sampled 2 excellent New Jersey Bagels and went into New York City (later on that day) to grab a few everything bagels from David’s Bagels on 1st Avenue (between E15th and E16th Street). While in New Jersey, I ate an Everything Bagel from Yorktown Bagels, Gordons Corner Road, Manalapan. It was excellent and just as good as David’s Bagels. I’m hoping that either of the aforementioned places will open up for business in Silver Spring, Maryland in the next few weeks. I can dream, right?

Nicky Murray commented on your status:
Nicky wrote: “OMG! Kaufman’s Bakery in Chicago. Best water, best bagel. Toppings from Lazar’s Deli next door. 2nd best was actually at Ray’s Pizza on 58th St. in NYC.”

Jeff Francesconi commented on your status:  Jeff wrote: “The best bagel I never had was when your old drum teacher, Joe, drove “Four Hours For A Bagel and a Smoothie!”

Pictured above: Jeff pays tribute to the Late Ronnie James Dio; Pete is loving the experience sitting in the middle; Evan J. has had way too much coffee–shocking!

Meredith Elrich commented on your status:
Meredith wrote: “Golden Dove, Lox platter, Everything Bagels…shared with my favorite cousin. Didn’t matter what the food actually tasted like. Xoxo The End.”

Tara Sanborn commented on your status:
Tara wrote: “Hoboken Bagels, 6th and Washington. Hoboken NJ. Miss you!!!”

Jason Dooley commented on your status:
Jason wrote: “I bake my own. Maybe we can have an “event” sometime during which you could try (and critique) them. You will loose your NY bagel discipleship once you bake your own. Honest.

Thank you for the testimonials. At this point, it’s time to watch a short, professional, and excellent (9 minute) video about the Bagel cooking process:

YouTube video: How to make a NY Bagel:
http://www.youtube.com/watch?v=hrJ1zpJGrfA&feature=related

Here are a few websites if you’re interested in the HISTORY OF BAGELS:

http://cityroom.blogs.nytimes.com/2009/09/02/answers-about-the-history-of-the-bagel/

http://www.aish.com/j/fs/82246757.html

Here are some website/articles about the best bagels (totally subjective):

http://newyork.cbslocal.com/top-lists/best-bagels-in-new-york-city/

http://gonyc.about.com/b/2011/10/13/best-bagels-in-new-york-city.htm

This website contains a HUGE directory of NYC bagels:

http://menupages.com/restaurants/all-areas/all-neighborhoods/bagels/

It’s time to wrap up the Bagel Blog. I did manage to find a great bakery in Germantown, MD: Royal Bakery. I believe that New Yorkers are running the business. For the moment, they have the closest thing to a Bagel that I fancy. Here is the website: http://www.royalbagelbakery.com/

My search will still continue because that is the type of guy that I am. Please feel free to email me: evanj31drum@hotmail.com if you’d like to share your ultimate Bagel. Put “Bagel Comments” in the subject line.

I’m Evan J. Wanna Be Gourmet. Thanks for eating. ☺

Root Beer: A sweetly synthesized journey, but still a work in progress, July 20, 2011

“Foreman, has the jury reached a verdict?”
“Yes, we have, your honor. However, we need to retrace our steps to see how we arrived at today’s decision…”
“So be it! Make it so, number one.”

**Please note: All previous Root Beer posts are archived on line for you to peruse in greater detail. The point of this blog, however, is to show the stages of my journey and provide a general overview. Pictures and helpful information will also be included.  IF YOU CANNOT SEE THE PICTURES, GO DIRECTLY TO MY WEBSITE:  www.evanj31drum.com

Part 1 of X attempted to explain why I began the Root Beer adventurous undertaking. In short, I drank way too much soda as a child, traveled to an old time Soda Shoppe in New Dorp, Staten Island, to drink Root Beer Floats, drank more floats at the defunct Farrell’s Ice Cream Parlor in the Staten Island Mall, and needed to justify why I do research. Moreover, I just started blogging and needed a focus to get the creative juices flowing…

1- VIRGIL’S ROOT BEER is my favorite at the moment…it’s very natural tasting, does not contain corn syrup, caffeine, and filled with quality ingredients: Anise, Wintergreen, Vanilla, the obvious root beer flavor (sarsaparilla, birch, etc. It’s sold as a four-pack from Trader Joe’s for around $5.00. For more information, go to:
VIRGIL’S MICRO BREWED ROOT BEER www.Virgils.com
REED’S Inc., LA, CA 90061 call for questions or comments: 1-800-997-3337

2- A & W ROOT BEER also has a rich flavor minus the caffeine…the drink with a frosty mug taste? A & W is rich, sweet, and incredibly frothy.
Honestly, both MUG and A & W seem to be similar tasting. In short, A & W scores for 2nd place and Mug scores 3rd place.

A & W ROOT BEER www.rootbeer.com
CANNED BY CANADA DRY DELAWARE VALLEY, 8275 US 130, PENNSAUKEN, NJ 08110 UNDER THE AUTHORITY OF DR PEPPER/SEVEN UP, INC., 5301 LEGACY DRIVE, PLANO, TX 75024; consumer comments: 1-866-AW ROOT BEER

3- I sampled MUG ROOT BEER in a very cold mug at my cousin’s house a few weeks ago. It’s caffeine free and has a pleasing flavor. Unfortunately, it has corn syrup and almost too sweet.
MUG ROOT BEER WWW.MUGROOTBEER.COM
NEW CENTURY BEVERAGE CO., SAN FRANCISCO, CA 94110
call for questions or comments: 1-800-433-2652
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Root Beer, Part 2 of X, December 5, 2009

Yesterday, I celebrated International Root Beer Day with my 7th Grade homeroom…it’s difficult to take time off from work and travel to Venezuela. In short, the brief celebration was a success. My Principal of MS424 in the Bronx, Dr. Hughes, also wished the school a happy and healthy Root Beer Day via the Public Address system.

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I just tasted IBC Root Beer and it was delicious. Unlike A & W and MUG, I could taste more of the Anise (basically Licorice) flavor.
IBC does not seem to have caffeine either–a plus in my book. Finally, I had another epiphany: Bottled Root Beer seems to taste better than canned products and plastic vessels. In short, IBC might end up taking A & W and MUG out of second and third place.

SARANAC 1888 was featured in Part 3 of X. If I was blindfolded, I might have mistaken it for Virgil’s Root Beer, as they both have a similar taste…
I’m enjoying it tremendously despite the fact that the second ingredient is HIGH FRUCTOSE CORN SYRUP: BUZZ KILLER! Luckily, it is caffeine free, so there might be some hope for me after all… The aftertaste is quite nice actually and the frothy head remains at the top just like the golden “crema” of a tightly pulled Espresso shot. The Anise flavor is much bolder in Virgil’s. Honestly, I’m stumped because SARANAC 1888 captures the essence of a great tasting Root Beer, but the preservatives and Corn Syrup are really messing with my ability to make a decision.
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BOYLAN’S BIRCH BEER (creamy, red) was featured in Part 4 of X. So far, I’ve sampled A&W, MUG, SARANACS 1888, IBC, and VIRGIL’S Microbrew. My first sip of BOYLAN’S BIRCH BEER (VINTAGE SODA POP), was delicious. BOYLAN’S red color is bold and the front of the bottle mentions, “sweetened with pure cane sugar.” Moreover, all of the ingredients seem to be safe and natural: Pure Birch oils, Vanilla, natural Yucca extract, etc. It’s also caffeine free, another strong selling point. Boylan’s website is: www.boylanbottling.com

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It’s true:  I look like a dork!

StewartS Root Beer was featured in Part 5 of X… The last time I drank StewartS, my wife and I were dining in Cracker Barrel. I remember the rich, extremely sweet, and fresh taste. It was also served in a cold bottle and a frosty mug, which really provides the visual aesthetic. Again, it’s very sweet, has the Anise flavor, but it tastes artificial. Yet, it is similar in taste to IBC. The ingredients are: HIGH FRUCTOSE CORN SYRUP (there’s a shocker), some Yucca, preservatives, Quillaia (whatever that is), Gum Acacia, etc. In my opinion, it’s great for a Root Beer Float and a diabetic nightmare.

I’m starting to form ideas about a Root Beer that I can drink on a long-term basis: Bottled, a microbrew, several natural ingredients, caffeine free, and NO HIGH FRUCTOSE CORN SYRUP (mentioned earlier).
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Hansen’s Creamy Root Beer Natural Cane Soda was featured in Part 6 of X. I was ready to condemn all canned sodas. However, Hansen’s Creamy Root Beer in the can really took me by surprise. The cost of each can was approximately $1.60. In short, the taste is amazing and well worth the cash.  Obtain information directly from their website:  www.hansens.com

Hansen’s Creamy Root Beer Natural Cane Soda is made from the Tahitian vanilla extract. Our sodas are 100% natural and do not contain any preservatives, caffeine, sodium, high fructose corn syrup, artificial flavors or colors.

Here are the ingredients:
Pure triple filtered carbonated water, cane sugar, caramel color, natural spices of wintergreen, birch, anise, sassafras, Tahitian Vanilla extract, citric acid, etc.

Nutritional Facts:
Serving Size 1 can amount per serving: Calories 160 Total Fat 0g 0%, Sodium 0mg 0%, Total Carbs: 43g 14%, Sugars 43g, Protein 0g 0%.
In short, Hansen’s is great enough to put in the top five CAN “draft” picks.
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BOYLAN’S ROOT BEER (NOT the Red Birch Beer) was featured in Part 7 of X.

I shared my 2 cents about BOYLAN’S CREAMY RED BIRCH BEER (VINTAGE SODA POP), in a previous post… Birch is different because the flavoring comes from some type of Birch extract, i.e. a Birch tree. In contrast, most Root Beers (artificial or otherwise) are flavored with Sarsaparilla (more on that later…). BOYLAN’S ROOT BEER is also “sweetened with pure cane sugar” instead of the dreaded Corn Syrup. It contains natural and artificial ingredients, natural Yucca extract, and Sodium Benzoate (a preservative found in most Root Beers). In sum, I’m really enjoying Boylan’s products and might have found a contender to compete against Virgil’s Root Beer.

Here is a trivial fact to use at your next party where you pretend to be having fun with very forced conversation: There are more than 100 Root Beers sold in the United States!  You can Google or Bing to your heart’s content…
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The dorkness (not an actual word) continues…

StewartS Birch Beer Versus StewartS Root Beer was featured in Part 8 of X, December of 2009.
Both StewartS products are so sweet that I just cannot deal with them. My disappointment continued because both products tasted identical–like a sugary Root Beer candy that would cause dental nightmares. I do not have anything personal against StewartS, as they make an awesome Cream Soda, but that goes beyond the scope of this post.

While I’m searching for the quintessential Root Beer, I’m forming a prototype: All of the aforementioned criteria, plus some other mystical element depicting love, e.g. a family in the Root Beer business who uses secretive and special ingredients…

HANK’S ROOT BEER was featured in Part 9 of X, February 2010.
It’s made in Philadelphia, PA and very accessible on the East Coast. I’ve branched out to the Midwest and Pacific Coast for Root Beers (more on that later)…
Hank’s is extremely similar to Boylan’s Root Beer, and also sweetened with pure cane sugar and somewhat identical ingredients: Natural Yucca extract, Quillaila, etc. It’s caffeine free and tastes much lighter than other Root Beers loaded with High Fructose Corn Syrup (AHEM), but still packs a nice punch for a TKO.
In sum, I’d like to say “Thanks, Hank’s!” Ba da bing!
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LIVE PODCAST (in stereo) FROM NEW JERSEY, it’s The RootBeer Blogs, Session 1, 2010…

Approximately 10 Rootbeer blogs were written. The routine went something like this: Drink Rootbeer by myself, write a blog, include some high quality pictures, post the blog, and wait for feedback. I realized that it’s not fun to drink alone. I invited my friends Jeff and Pete to go live, drink Root Beer, and just see what happens…

The blog itself consists of 18 minutes of live drinking (Root beer, people). There is no script; it’s completely impromptu. Personally, I’m not a fan of scripting because it creates a sense of ennui and lost energy. Moving onward, I had them taste MUG Rootbeer, a popular drink with a nice taste despite the high fructose corn syrup. Then, I opened 3 bottles to unleash the taste of Bull Dog, a Microbrew Root beer with Sugarcane. The live 18-minute audio broadcast was a success. If you want a copy of the MP3 “blogcast,” email me…

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Drum Roll Please………………………………………………..

The SECOND LIVE Podcast session took place in my basement with Cousin Jordan… It was a great time, unrehearsed, and Jordan is totally addicted to Bundaberg, my absolute favorite. It’s rich and thick like a Guinness Stout, completely natural, original, and I love it. You’ll need to purchase it online or find a World Market store.

I’m going to include some miscellaneous pictures that were part of my Root Beer Journey:

This is the end…My only friend, the end… I’m Evan J. “Wanna Be” Gourmet.  Thanks for watching!

“GIMME CHAI, YO!”
Written by Evan Jacobson, Copyright 2006

Every picture is worth a thousand words. Similarly, every song “usually” has a story to tell. I’m not certain if songs in the Hip-Hop genre actually contain a palpable story because it seems to be a combination of gibberish, double-speak, hoodlums, and rhymes, etc. Nevertheless, it speaks to some people and perhaps could tell some type of story… On a side note, I just started reading a book about the last 20 years of music entitled BRING THE NOISE: 20 YEARS OF WRITING ABOUT HIP ROCK AND HIP-HOP, by Simon Reynolds. When I finish the book, I’ll write about it in a future blog… As for now, I’d like to focus on being creative, which is not always a logical process. Generally speaking, medical experts know how the brain functions, but they cannot logically explain where thought comes from. We know that the brain fires electrical signals and also contains chemicals, such as Melatonin, Dopamine, Seratonin, etc. I’m not purporting to be an expert about the human brain. However, I’m still interested in thought processes. Without the brain, creativity of any kind is impossible.

GIMME CHAI, YO was created as a result of two experiences: Thirst and education.
It is no secret that I’m a coffee fanatic. However, I was introduced to Chai when I frequented a few Indian restaurants in the Lower East Side of New York City. It was winter and I wanted something hot to drink. Generally, I wouldn’t order coffee from an Indian restaurant. However, they have Chai Tea, which is usually some type of Tea (or blend) brewed with a variety of spices: Cardamom, Ginger, Nutmeg, Cinnamon, etc. Milk or Cream is usually added to complement the spices. When I moved to Seattle at the turn of the century, I saw it on the Starbucks menu. However, it was made with Soymilk. Enter the Soy Chai. It’s similar to a Latte because you can make it frothy. This is a nice hot beverage alternative to non-coffee drinkers. Hence, I used to go to Starbucks, order a hot Soy Chai, and read for a while, especially when I was working on my Masters Degree in teaching.
I just finished my 8th year of teaching English. The role of an English teacher is to basically do everything regarding writing, reading, listening, and speaking. It’s an ambitious undertaking, to say the least, because teaching anything goes beyond the scope of simply depositing information into the minds of today’s youth.
I’ve explained the teacher’s role in previous blogs and I encourage you to read them (a hint which is as subtle as a chainsaw)… I’ve read thousands of pages of student writing and corrected a myriad of mistakes—that’s a small yet significant part of the job. Since childhood, I’ve been groomed to correct mistakes, reinvent the wheel, be creative, work as hard as possible, and strive for perfection, which doesn’t exist. However, we try to do our best, have faith, deal with one crisis at a time, and keep forging ahead to greener pastures. There is a word in Hebrew—Dyanu– which translates as “it should be good enough…” Since I’m a perfectionist, that word doesn’t really help me because everything must get better and whatever I do isn’t good enough. Moving onward, I’m constantly trying to teach punctuation in creative ways without putting the student into a coma resulting from ennui. To be clear, punctuation deals with properly using commas, periods, semicolons, colons (not your innards, or maybe…), question marks, etc. I’m fascinated with commas for some inexplicable reason. There are basically 5 comma lessons to get through all of Middle School:
1- Shopping list: Apples, Peaches, and Plums.
2- Appositives: John, the clumsy guy, fell down a flight of stairs. How sad!
3- Dates: July 4, 1776
4- Incomplete idea plus comma plus complete idea=beautiful sentence: While you fell asleep during Evan’s blog, the phone rang.
5- The infamous (wait for it…wait for it…) COMMA YO lesson. When a person’s name appears before the end of a question or sentence, insert a comma (that’s also another example of lesson #4).

Sometime in 2004, I was teaching in NYC. Two girls were arguing LOUDLY before my English class, and this is what I heard: “GIMME BACK MY CD PLAYER YO!” I dealt with the argument in my suave manner and it was resolved. However, there was something about this phrase that seemed to bother me. Ironically, the actual argument regarding the CD Player was less offensive. In short, a comma was missing and I decided to use this life example as an activator (the Do Now) and a teaching point.

“Okay, class—what is wrong with this sentence and how are you going to fix it?” “Gimme back my cd player yo.” I received a variety of responses:

“Gimme needs to be changed to Give me…CD Player needs to be capital letters… you can’t put yo in a sentence…”

I responded with, “it’s okay to say yo, but you can’t write it in class? Well, Yo is now a person and Yo is no different than Jennifer, per se.” They were really confused at this point, which also meant that they’re interested.

“Class, you missed the point… it’s give me back my CD Player COMMA YO! Is that any different than, give me back my toy, Juan?” Then, I reinforced the lesson with dialogue from HOLES, by Louis Sachar. Hence, the Comma Yo lesson was born.

The music session was recorded in my studio basement when I lived in New Jersey.

My friend, Kenny, was the first bassist I ever played with (going back to High School). He came to my house and we started jamming on a few riffs. In the 80’s, we recorded a lame version of original music heavily influenced by The Beastie Boys. We dubbed ourselves, “The Dirty White Boys.” It was a joke, but a shout out to The Beastie Boys. That is the closest I’ve ever come to liking Rap music. I appreciated that The Beastie Boys used actual Classic Rock samples and humor as a baseline (pun intended). Despite the extreme vulgarities, I had a great deal of respect for their album “Paul’s Boutique…”

I described the form and mood of the song to Kenny. He played a very groovy riff and we just rolled with it. We recorded our mini-session and needed a guitar player.

John, a teacher with whom I worked in the Lower East Side, knows more about musical equipment than manufacturers. He also is a true Rock Star underneath his scientific exterior. John listened to the pre-recorded parts and executed some greatness. It’s important that I describe his equipment: John’s guitar is a 1992 Gibson Les Paul Studio Model; amplification is a 1977 Fender Princeton.  I recorded the tracks on a Tascam 2488:

It took me about 5 takes to sound something like a rapper. It’s harder than it sounds. It’s not the direction that I originally planned.  However, creativity is difficult to explain. Moving onward, the magic happened, it’s mixed, and also uploaded to itunes under the moniker, BREADLESSinJERSEY. The rest is history… When you listen to the song, it all makes perfect sense.

Go to purchase my music at the top of this homepage, click, and you’ll see this:

I invite you to sample all of my music, a labor of love.  This is the new direction of music and it’s available with just a few mouse clicks…If you’re interested and supportive of punctuation, education, and Evan Jacobson, buy the song—it’s only a buck!  Thank you supporting music, the creative force that drives my life.

Sing along with the lyrics; you’ll have fun:

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why buh bye

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why

I travel down to Starbucks
my mind is always buzzin’
Macciato is my friend
and Chai is her cousin

Many folks do the dew
others wanna be
slurpin mighty Jamba Juice
and getting kicks free

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why buh bye

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why

Some do shots of wheat grass
and others munch on sprouts
but when I’m drinking my Soy Chai
there are no serious doubts

Give me cold give me hot
give me the best punch you’ve got
Give me Eggnog give me Soy
I’ll even read Tolstoy

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why buh bye

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
DON’T ASK ME WHY!

WHA WHA WHA WHA WHA…

Many folks do the dew
others wanna be
slurpin mighty Jamba Juice
and getting kicks free

Give me cold give me hot
give me the best punch you’ve got
Give me Eggnog give me Soy
I’ll even read Tolstoy

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why buh bye

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why

Bring the love, Johnny G. (Guitar Solo)

I travel down to Starbucks
my mind is always buzzin’
Macciato is my friend
and Chai is her cousin

Some do shots of wheat grass
and others munch on sprouts
but when I’m drinking my Soy Chai
there are no serious doubts

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
don’t ask me why buh bye

Give me CHAI comma yo
with cherry pie comma yo
from the sky comma yo
DON’T ASK ME WHY!!!

Jam it out

CHAI…

from the sky…

with punkin’ pie

it’s such a high…

without the BUTTER

FLY….

SLURP

AHHH

Umm

YUM
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Written by Evan Jacobson, Copyright 2006.  Permission to use otherwise is strictly forbidden. Email me if you have any questions about using my music for commercial purposes. ☺

WHERE’S THE BEEF? Written by Evan Jacobson

Before I begin my post, I’d like to wish everyone the best and happiest new year!!!

If you’re thinking about that classic 90′s Hamburger commercial where the bun is bigger than the meat, I can certainly understand that…

A little Nostalgia never hurts.  Let’s move on–shall we?

I’m a big fan of Guy Fieri and his show “Diners, Drive-ins, and Dives.”

There are several episodes where Guy hunts down the ultimate burger. He finds several variations and shoves them into his mouth. At that moment, I literally want to dive into the television, body slam him, and inhale the scrumptious burger. Instead, I’m teased and must live or suffer vicariously via Mr. Fieri. Then, I develop this torturous hankering for my own version of the ultimate burger: 2 kinds of Beef, a toasted Kaiser Roll, Carmelized Onions, Sautéed Mushrooms, Bacon, Banana Peppers, Lettuce, Tomato, Cheese (that’s a blog for another day), Salt, Pepper, Garlic, Ketchup, Worcestershire Sauce and Peter Luger Steak Sauce (a sauce from the Best Steak Place in New York—another future blog). The Burger would be cooked on an outdoor Barbeque grill or fried on a seasoned metal flat. That should cover the basics. Aren’t you hungry? I couldn’t resist the cheesy pun! ☺

After setting up your expectations, I’m going to discuss BREAKFAST. WHAT?

What is considered “normal” Breakfast fare? Generally speaking, Breakfast consists
of eggs with some kind of Pork product (Ham, Bacon, Sausage), toast, several varieties of hot and/or cold cereal, French Toast (more eggs and bread), Pancakes, fruit, or some other combination of carbohydrates… During the week, Breakfast is usually perfunctory due to a lack of time. My wife prepares Brown, Organic Egg Whites with Turkey Sausage. We pay more money for the higher quality eggs and
I DO taste a difference. As much as I love Pork Sausage, I’m a bit concerned about my cholesterol…I still cannot decide on which “carb” that I want. Again, my choices are several different types of toast, a non-New York Bagel, and/or a cereal to satisfy my hunger. I would love to prepare luscious Eggs Benedict with extra Hollandaise Sauce, Canadian Bacon, Smoked Salmon, Mango from Costa Rica, and Pineapple from Hawaii. However, that is simply not possible during the week. However, I am really excited about Saturday and Sunday. We upgrade from the mundane to Smoked White Fish, Bagels and Lox, a frothy Latte, and freshly sliced fruit on occasion.

Where’s the beef? It turns out ennui has set in because I wasn’t excited about Saturday and Sunday. What are additional Breakfast choices? In the past, I used to eat Lunch and Dinner proteins for Breakfast. Steak and Sunnyside Eggs were the norm. I would even cook Pork Chops and Eggs. If I wanted a Tex Mex angled approach, I’d have an omelet stuffed with Beef Chili or Ground Beef, and load it up with cheese, onions, and peppers. My mouth is watering as I compose this…

Here is what I actually made for Breakfast today:

INGREDIENTS (1 serving):

1/3 Ground Turkey Patty
Carmelized Onions (1 large sweet Vidalia or Walla Walla)
Olive Oil (EVOO)
Worcestershire sauce
Banana Peppers
1 Kosher Pickle cut into spears
Red Leaf Lettuce
Sliced Tomatoes
Blue Tortilla Cornchips
Seasoning-Salt, Fresh Ground Pepper, Garlic Powder
1 Kaiser or Challah Roll with or without Poppy seeds
Optional—any kind of Cheese…
Gringo Salsa, Medium (Yes, I cheated. This is the best jarred Salsa as of this writing.)
Silver Diner Ketchup (Okay, a cheap plug—Excellent quality Ketchup)

LET THE COOKING BEGIN:
1– Heat a skillet with some Olive Oil. Slice the Onion—make sure the pieces are thin and even because you’ll need about 15-20 minutes to Carmelize the Onions.
Add a pinch of Salt to the Onions.

2–While that is going on, season the Turkey Patty with the Salt, Pepper, & Garlic on one side only. Wash your hands to avoid cross contamination.

3–Cut up all of the remaining vegetables, warm up the toaster, take out your Chips and Salsa.

4—To get the timing correctly, you only need about 4 minutes on each side to cook
the Turkey Burger. Make sure skillet is hot to get that funky fresh sizzle. Place the
Burger in the pan with the seasoning side down to lock in the flavor and prevent the Turkey from falling apart. That can happen because Ground Turkey is very lean; fat prevents ground meat from breaking (it also tastes great). After you flip your Burger, drizzle some Worcestershire sauce on top. Cook until it is done.

5—Assemble everything else quickly so your food does not get cold.

6—Try to synchronize your eating with Guy Fieri’s. By doing this, you won’t feel teased anymore.

This Burger is a wrap! Actually, it’s a satisfying alternative to Bacon & Eggs…

FINALLY, you can avoid the question: “Where’s the Beef?”

Bon Appetite—Evan J. wanna be Gourmet

A blog about Tony Danza Teach: Tony Danza TV Show
A & E… Is this real life? Or is this just fantasy?

I’ve been teaching professionally for about 8 years and currently a long-term substitute teacher in Maryland. Landing a full time position has been difficult. All states are having budget problems and need to cut corners without sacrificing the quality of education for all of our kids. Despite the reality of the status quo, that still does not guarantee me a job.   However, I will persevere and land something soon… In the mean time, schools always need qualified teachers.  Having qualifications (the degree from a “decent” teaching program) plus a minimum of 3 years in the classroom is absolutely paramount for a teacher to feel somewhat grounded and confident to do one of the hardest jobs in the world.

At my current position, I’m working incredibly hard to amass another learning curve. The curriculum is vastly different from NYC, as are the students and parents; Inner city teaching is a completely different ball of wax. I’m in the suburbs and it’s necessary to make personal and professional changes to ensure success—not only for me, but for my students, respectively. In simple terms, the adjustments are very doable, but challenging me to the point where I have to reevaluate my teaching approach altogether despite my 8 years of experience. If I am having some doubts, then a wanna-be first year teacher would really be thrown to the Wolves. Hence, this is the reason for my blog.

I heard about the Reality TV program: Tony Danza: Teach. Here is the URL: http://tv.spreadit.org/tony-danza%C2%A0teach-tony-danza-tv-show-ae/

Tony spent a year co-teaching 10th Grade English in Philadelphia. He also did some coaching, which seemed to be a better fit. Wasn’t Tony training in the past for professional boxing?  Moving forward, he was attempting to teach—he experiences the trials and tribulations. Honestly, I’m furious that an average actor from “Who’s The Boss” and “Taxi” could test the waters of teaching with real High School students. Reality TV is very entertaining. However, it sends mixed messages depicting the realistic current state of affairs:  Famous people can be anything they want to be regardless of credentials and experience.

The teaching profession is complicated, especially now where everyone needs to be accountable, transparent, and collect a load of data to measure abilities. Moreover, high stakes testing (state assessments for reading and math) seems to be gospel despite the fact that the scores are manipulated by someone’s political agenda. I can safely say this because I have never seen a student’s reading test once it leaves the classroom, and I never met the “team” that graded the assessments. Instead, the scores are top secret until that magical day when the data appears in the principal’s email. Then, the staff gets a copy of some excuse for a score, or worse, a promotion. We don’t actually see the test, rubric, or any evidence showing how the tests are (AHEM) scored. That part is the most irritating because nobody really knows how anybody did: Students, teachers, administrators, or parents. The academic year inevitably ends, there is a break, and we return to school the following year to do it all over again. I apologize for the tangential rant, but it is relevant to mention just some of the complications accorded to the teaching profession.  It’s not all about building relationships, content, and learning, which is rather sad.

We segue to reality TV and Tony… People are watching TV as an escape from the real world, but cannot decipher the fine line between reality and fantasy. In this case, Tony is trying to pursue his “dream” of being a professional English Teacher. Actually, it’s hard to say if this really is a genuine dream; it’s conjecture at best. I watched a few video segments (listed below) and the pathos was evident. I’m just not sure if he is for real, despite the crocodile tears during several soliloquies. It’s possible that he needs something to revitalize his career—one more for the road….shall we? The author in the aforementioned URL is just in love with Tony for his wanting great things for the kids: “but he’s back and better than ever…” That’s not too biased. Other administrators are also enamored by the media attention and an opportunity to plug their school.  Every school would like to shine in the spotlight and I cannot blame them for that.  Yet, it disturbs me that any school would resort to Reality TV for experimental purposes; it seems desperate and shallow.  I included a few other sites at the end of this blog—you can draw your own conclusions…

I watched a few episodes. It seems that Tony “means well” and quite the loquacious fellow. As far as being an experienced and credible teacher, he’s bloody awful. I would imagine that this is the entertainment part. He “tries” to teach elements of a story:  characterization (sic), theme, plot, etc. He blatantly screws up, shows a great deal of disorganization, and the students seem to know more than he does. For example, Tony actually couldn’t explain the omniscient narrator. The student was actually teaching him. I’m not suggesting that students can’t teach the adult something—they teach us valuable lessons everyday. However, I’m incredibly concerned about mixed messages being conveyed to millions of people:  Real teaching experience (or lack of it) is irrelevant; entertainment is more important than education; having my child on TV in front of a famous actor is going to make them successful; if Tony is successful, then grades aren’t really that important–acting is.  I’m not bashing acting; there are many incredible actors with educational backing and high-level intelligence.   Teaching and acting might coincide, but they are not equal.

The rant continues… Fame is deemed more believable than expertise—I also heard that becoming famous elevates the average looking person to a supermodel caliber… Can I get some fame from the dollar store? I want to become an instant stud. Moreover, it’s safe to suggest that fame leads to an undertone of hypocrisy. How many times have you seen a famous musician or actor become a medical expert on drug use or politics? They never attended prestigious universities or cut their teeth as interns. They don’t have to pay back loans for 20+ years and reminded of it every month. They dabbled in drugs, admitted to it, attended rehab, and have learned from their mistakes—they had the Wayne Dyer Quantum Moment (the mother of all epiphanies). Now, they are famous, and thus, must be both successful and deemed as experts in the teaching and political arenas.  They are going to “teach the children well…” Let’s toss in a messianic complex to boot and it’s all good.

Here is another angle to ponder: Some people consider themselves above the law when they are in the spotlight. They can get drunk, make blanket statements, dabble into libel and slander, and just walk away without consequences. Since Tony “means well” he’s not perceived as the narcissistic “above the law” archetype. However, he’s going to be converted to that of a professional teacher as he finishes this Reality TV show. To be fair, he is trying something that he feels is groundbreaking and important. Perhaps, he is for real. Again, I don’t read minds. I’m more concerned with the teaching profession and how society perceives it. When I hear that idiotic quote from George Bernard Shaw, I cringe: Those who do, do; those who can’t teach. That convoluted expression really does a disservice to the teaching profession. Does that apply to Tony Danza as well? His acting career has been non-existent post prime time TV, but he’s a teacher now—Hooray!  Let’s roll out the red carpet for Tony Balboa.

There are several after school specials and movies about inspirational teachers. However, I would strongly recommend that you watch the Ron Clark Story (Matthew Perry plays the part as Clark, a real teacher paradigm). Ron Clark has dedicated endless hours to the teaching profession and changed people’s lives. His books are huge sources of inspiration. The movie has some Disney moments and quite entertaining, but read the books to make a fair comparison.  TV is still about entertaining last time I checked.  Ron Clark’s essential 55 has been a huge inspiration in my life; the book is not contrived as there is something so real about it. Moreover, he is not some actor pretending to be an effective teacher. He’s the real McCoy. Ron Clark appeared on Oprah. Check out this URL:
http://www.youtube.com/watch?v=c3jDQkGFwa4

Here are some additional URL’s to peruse regarding Danza’s reality show (read to get a broader perspective):

http://www.philly.com/inquirer/magazine/20100930_Jonathan_Storm__Teach__Tony_Danza__on_A_E__A_sensitive_teacher_and_a_fine__rare_look_at_high_school_reality.html

http://tv.spreadit.org/tony-danza%C2%A0teach-tony-danza-tv-show-ae/ddd

Here’s a youtube segment with Joy Behar; Tony seems sincere about wanting the students to be successful:
http://www.youtube.com/watch?v=R23E5eNnm4I

These are just a few Tony Moments. Feel free to check out some others and form your own conclusions. I would love to hear your thoughts regarding Tony as a (AHEM) teacher. Start singing Bohemian Rhapsody from Queen: “Is this real life? Or is this just fantasy?”

All the best from Evan Jacobson, a REAL teacher!

It’s just like starting over… by Evan Jacobson, August 16, 2010

It takes years to master things, feel good about one self, get comfortable, be positive, venture into undiscovered territory, struggle, and grow even more. I read an article about the legendary RUSH drummer, Neil Peart, many years ago. Neil was one of my main drumming influences in my formative years, as I emulated just about every pattern he put forth on recordings. Learning his patterns helped me achieve a higher level of drumming mastery. After High School, I branched out even more, musically speaking. I attended a legendary performance in 1987 in NYC: The Michel Camilo Trio. Anthony Jackson played Bass (or Bass Guitar), Michel played Piano, and Dave Weckl fried my brain as he executed some of the most incredible drum patterns I’ve ever heard. That show at the defunct Mikel’s (97th and Columbus in NYC) changed my life forever. Once again, I experienced an even higher level of mastery. I went to SUNY Oswego College for Communications and Music. A few years passed and then I went to Radford University to attain another higher level of musical mastery. I paid my dues by working in various musical groups, teaching 40+ students per week, and even working nights and weekends at RadioShack. I was a busy bee, but I put the time in to strive for another higher level of greatness. Where are we going with this conversation? I’m getting to that and thank you for your patience. I moved to Seattle in 2000 and attained a second Master’s Degree in Teaching English. Then, I relocated to NYC to begin my teaching career. It is currently 2010 and I recently finished my 7th year of teaching. Years 6 and 7 were great and occurred in the Bronx (Hunt’s Point). I was comfortable, felt a sense of mastery, and achieved so many great things that I lost count. Here’s the part that you’ve been waiting for: I resigned from the NYC Department of Education to support my wife in a move to Maryland. Even though I achieved a great level of mastery, it was time to “start over.”

I began this post discussing Neil Peart and Dave Weckl because we share many commonalities. In short, we’ve become masters, but reached a point where it was necessary to start over. Both Neil and Dave decided to reevaluate basic hand technique (A.K.A.Chops) and study with the legendary Freddie Gruber, a great drummer and teacher who befriended Buddy Rich—arguably, Buddy was one of the greatest drummers on planet Earth. That in itself, has to be a blog for another day…
In short, achieving mastery does not stop until inevitable death—it is a choice to grow, become complacent, get rigid, stop learning, or keep on going because we enjoy the challenge and/or never become satisfied with one’s present abilities. After all, working hard has to lead to mastery and we have a right to be comfortable and validate all of the hard work. We also have the right to relax, take a break, make more money, feel grounded, and then milk our present mastery (in education it’s called ‘ceiling level’) for as long as possible. We are entitled to reasonable things when we know that we’ve worked hard and to the best of our abilities. So, why rock the boat and tip the boat over?
My wife was blessed with 5 job offers approximately 5 months ago. She decided that it was in the stars and had to accept the best of the 5 offers. Ultimately, this meant leaving New Jersey and moving to either Washington D.C. or Maryland. This is not a decision to be taken lightly because it would mean selling our house in the worst housing market in history (dispute that all you want, but I stand behind that strong opinion), and starting over for both of us. This is hardcore reality!

It was an easy decision for my wife, but I didn’t want to break out of my comfort zone for a myriad of reasons…Musically speaking, working with Jeff and Pete in Antagonist slash Premonition is an incredibly rewarding musical experience. Recording the 3-song demo for Scottish Windows was very rewarding. As far as my teaching career in Hunts Point is concerned, it’s always going to be filled with incredible memories. Working on the Lower East Side was rewarding, but I found a true sense of comfort in Hunts Point—that might sound twisted, but it’s really not! I worked with very supportive people, an awesome team teacher, and the world’s greatest Principal, Dr. Hughes (his band Johnny Seven is on Facebook and itunes). My commute was always 30 minutes, had a free parking space, and the best 7th Grade Class. Please bear in mind that teaching 7th Grade English to a diverse population in the Bronx is NOT EASY. Most people would cringe if they new the intricate details of running a 7th Grade inner city class… However, I was blessed with a class based upon mutual respect and impressive results. In fact, my class scored the highest in both English and Math for the entire school. That is a first in my career. Another first is that one of my students won second place in an Essay Contest, and cashed in on his brand new 32GB ipod Touch. Yet despite the physical and emotional challenges for 180 instructional days, it truly was a great year. And now, I had to make a choice to stay there or support my wife’s promising new direction. In fact, my Principal announced that at our last official staff meeting: Does Evan choose the beautiful and awesome Hunts Point Middle School? Or, does he choose his wife? Ba da bing! If reality hasn’t slapped you upside the head at this point, I’m not sure what to tell you… Then, most of the staff wished me well and Dr. Hughes presented me with an Elvis Alarm Clock and a hug. Emotional is an understatement. I had to resign from a tenured NYC teaching position and spend the most humid summer packing up my house to make the move to Maryland. One of the hardest parts was going to work, trying to remain in the present, do the best job possible, stick it out with my awesome class (mentioned earlier), and keep my mouth shut about Maryland. It was incredibly difficult. On top of that, students asked me if I was returning for 2010-2011. I told them that there was a chance that I might be moving for personal reasons, but it had absolutely NOTHING to do with them. I think they understood… Lying to them would not be an option. Similarly, if I told them I was not coming back, it would have caused major bedlam on an emotional level. When you spend 10 months with inner city children, the worst punishment is telling them that you won’t be returning to school. Think of any consequence that would be accorded to a child when they misbehave. That is pale in comparison to abandonment. Having said that, I kept my mouth shut for as long as I could, but I’m disclosing the information right now: I moved to Maryland to “start over.”

In fact, I no longer live in a 3-bedroom house with 4 floors; I live in a 1-bedroom apartment. The house was more than just a tangible piece of property. Rather, it symbolized my musical mastery, the improvement in my cooking skills, my growth as an educator, the ability to fix many broken things, the most intense emotional roller coaster, my wife and cats, a location close to friends (especially my neighbors, Wayne and Pati) and family, and several other things (for lack of a better term). As I packed up items for several weeks by myself, I did not have a great, relaxing summer. Instead, I felt imprisoned and constantly reminded that I had to end the NY/NJ chapter of my life and…wait for it… start over. I’ve painted a painful picture and it was. I’m still recovering…

However, starting over might not necessarily be a bad thing. I can keep the mastery that I currently have and keep building upon it. This move will force me to find creative ways to keep in touch with people—something that I value tremendously. It’s going to be possible to reconnect with friends that I haven’t seen in (AHEM) years. I’ll have to email, phone, get on Facebook, write letters, etc. Then, I have an opportunity to meet an incredibly diverse group of children and begin another chapter of teaching. I really miss my NY students and always will. I cannot say enough about the few close friends that I am lucky to have. I did my best to make time and see them despite the immediate urgency to finish packing and tying up loose ends. I might be in another state, but I’m always accessible via email: evanj31drum@hotmail.com
That holds true for my family as well. I wanted to clarify because people need to know that I will eventually write back or meet up with them at some time in the future. I am about 4 hours from NY via car, bus, or Amtrack; an hour by plane and even less time by jet. In contrast, living in Seattle was a 6-hour plane ride and that should put things into perspective…

If you read this entire post, THANK YOU! Someday, your mastery and comfort will be challenged; you might even have to make a drastic move as I did. Then, you’ll understand the emotional roller coaster that has been accorded to me. You will need the support of your friends and family to get you through it. It’s not a cakewalk, but having support from any positive person really alleviates some of the hardship to make it possible to move on. “It’s just like starting over…”

Best,
Evan Jacobson

Pictured above: Ferocious French Onion Soup that’s ready to be devoured—Jump into the screen and go for it!

French Onion Soup, courtesy of The LATE Chef, Kevin Wilson (RIP), and brought to you by the wanna be gourmet, Evan J.

The anecdote:
I’ve worked various catering jobs during the day in Seattle, while attaining my Master’s in Teaching at night (2000-2003). At first, I was employed in several Temp Agencies, which required me to be on call by 4:30 AM, work a mystery job until late afternoon, and then get to my 4-hour Graduate class. This routine was consistent during the week, so you can imagine that there were very few dull moments and a major dose of sleep deprivation. Moving forward, these catering jobs required me to wear several hats: Barista, cashier, line cook, cater events ranging from 100-3,000 people, muffin maker, salad bar specialist, inventory stock boy, prep, and grill cook (bordering or chef, but never getting recognition for it), etc. Then, I was hired permanently in a hospital setting on Capitol Hill in Seattle (you thought it was D.C.). Luckily, I was trained to do all of the above. While working there (an undisclosed location around 15th Avenue), I was fortunate to meet Kevin Wilson, a talented Chef. Just like Rachel Ray, Kevin did not attend a cooking school to learn about French techniques, multiple facets of the food industry, ice sculpting, wine tasting and pairing, reading several HUGE culinary texts, and other mandatory requirements to attain a degree. However, both Rachel and Kevin are talented; they possess an innate sense of culinary mastery. They learned tricks of the trade via some type of mentor and on the job training. Rachel is already famous so continually discussing her life is moot. In contrast, Kevin and I worked together daily. I didn’t realize it at first, but I was inevitably guided under Kevin’s tutelage to master tricks of the trade.

One day, the perfunctory New England Clam Chowder couldn’t be made, and a soup du jour was a necessary Lunch staple. Our manager, a whirling dervish with carpentry skills, was dumbfounded (a common occurrence) and deferred to Kevin to whip up a soup. Kevin was resourceful and told him that he could make a French Onion Soup to knock people’s socks off. The (ahem) manager agreed (like the shmendrick had a choice) and Kevin began his prep. Kevin prepared the mise en place: Onions, day old bread, Beef bones for a stock, Mirepoix, clarified butter, Sherry Wine, and Swiss Cheese. I’m guessing that the French developed the idea of French Onion Soup based upon leftovers, maintaining food costs, and resourcefulness…

I had my catering duties, but was able to take glimpses of Kevin’s soup making process. Later on, Kevin explained all of it. Then, he asked me to taste it before service began. I had a problem: My eyes rolled so far back into my head and had to be straightened out prior to the customer’s arrival. IT WAS THE ABSOLUTE BEST FRENCH ONION SOUP OF MY LIFETIME. I have many memories of Kevin’s cooking mastery…Prior to the French Onion Soup, Kevin would bring luscious desserts into work and share with the staff. The Cheesecake variations and Bread Pudding really stood out. Then, he prepared various sauces for the Bread Pudding: Port Zabaglione, some Rum concoction, Crème Anglaise, etc. Naturally, I was the major Guinea Pig, sampled all of the succulent variations, and gained several pounds. Kevin was rarely satisfied because he thought that there was always room for improvement. As for me, I still had that aforementioned eye rolling issue… Kevin was laid off from the catering job and became a well-respected Fish Monger in Seattle. I visited him whenever I could. Inevitably, I moved back to the East Coast to begin my teaching career in New York City. Shortly after that, Kevin passed away. However, I cherish both the good times and his priceless cooking knowledge. To wrap it all up, I did my best to reproduce and honor Kevin’s cooking legacy. I hope that my inspired version does some justice. It’s time to cook:

Ingredients:
1 tbs. of E.V.O.O. to coat the Dutch Oven
1 tbs. of Clarified butter (unsalted)
Several onions (2-3 medium) sliced 1/8″ THIN. I prefer Yellow, Sweet, Walla Walla, or White onions
1 tsp. of Cornstarch and water
1-2 quarts of a thoughtfully crafted Beef Stock; avoid salty versions
1 can of low sodium Chicken Broth
1 tsp.+ Pale Dry Sherry to taste
1-3 tsps. Worcestershire sauce to taste
French bread or day old bread -cut into cubes; light shmear of olive oil & minced Garlic (peppery E.V.O.O. is preferred)
Gruyere or other tasty Swiss cheese (If you’re not into Swiss, use Provolone or Muenster—you won’t be a purist, but you’ll still enjoy the soup)

Modus Operandi:
Prepare Beef Stock ahead of time, but keep hot on a low flame while preparing onions. There are some boxed versions to save time if you’re in a hurry, E.G. Rachel Ray. She pays me nothing, but saves time if I’m pressed.

Carmelize onions in E.V.O.O. and clarified butter- use a 4-quart stock pot or Dutch Oven.

Add Beef Stock to the carmelized onions and the sherry. At this point, you can choose to thicken it up with the Cornstarch–it really is a personal thing–Do you want a thicker French Onion consistency? It’s your call.

Add all of the Chicken Broth and the Worcestershire to taste. Maintain a low-medium boil for about 10+ minutes so the flavors blend (“yeah, you blend…” My Cousin Vinny).

Optional: some people add Soy Sauce for Salt content and a drop of Molasses for extra sweetness. Again, the choice is yours. As for me, I’m not a fan of hardcore salt as I like to control it whenever possible. And besides, people can add their own salt.

Pour the Onion Soup mixture into an oven safe ceramic bowl.  If you lack one of these, go to a thrift store and buy an old fashioned, brown crock soup bowl with a handle – should be about $1.00-$2.00 in U.S. currency.  Check out the picture at the beginning and end of this Blog…

Place one or two pieces of Swiss atop the coated bread cubes; put under a broiler element and brown the cheese. Obviously, don’t burn the cheese or you’ll want to invest in a different career, while you master anger management techniques.

Do I garnish the thing? Well, I guess you can sprinkle some Italian Seasoning, or Fresh Parsley… The green color will make it cute and digital camera material for uploading to Facebook…It’s the little things that add up to a big difference in any dish. Experiment, make it better, drop me a line. I always put the energy out there for improvement and “good eats.”You can also tell that I’ve been duping lines from Food Network without really ripping them off from start to finish.

Again, some of you have been holding back your comments. If you have ideas for a recipe and want to air it on my page for free, I’m okay with that. Just make sure your food contains love!

Best, Evan J. “wanna be” gourmet.

DIG IN AND ENJOY!