Evan Jacobson

Risotto with Roasted Pepper, Onion, and Corn, By Evan J. wanna be gourmet, January 21, 2010.

Pictured above: A piping hot Risotto suspended midair with a magic hand.

The Staten Island anecdote preceding the recipe…

Risotto is a fairly new concept in my adult life. Growing up in a New York Jewish home lent itself to massive protein consumption: Chicken, Steak, Pork Chops (obviously NOT a Kosher home), Beef, Lamb Chops, etc. Italian dishes, however, were also quite popular: Chicken Parm., Lasagna, Sweet Sausage and Peppers, various Pasta dishes, Spaghetti & Meatballs (my Dad’s favorite), etc. I used to ride my bike to Val’s Pizza in Staten Island and buy Pizza Dough. When I returned home, I made various Calzones. My mother didn’t care what I prepared as long as I cleaned up the mess. Oddly enough, I could have bought a Calzone from Val’s or Rocco’s, another favorite Pizza restaurant. Instead, I deep fried my version at home, an idea that I mimicked from another popular Pizza place, PizzaTown, located in New Dorp, Staten Island. Baked Calzones have a nice taste, but the fried version is so much better, fattening, and about 5 times the calories. New Dorp was about 30 minutes from my house and I was too young to drive. My first cousins used to live near New Dorp before they moved to Eltingville, my stomping grounds. My Uncle Harry used to treat me to PizzaTown when I was in the neighborhood. They had decent Pizza, but I didn’t care about that. Even during my childhood, I was always interested in exploring something different from the norm.
In fact, I cannot honestly think of a Pizza place that deep fried Calzones, save PizzaTown…
Staten Island had a plethora of Pizza places. Here are just a few that stood out: Joe and Pats, Nunzios, Pal Joeys, Brothers Pizza, and Deninos (my absolute favorite). During my Teenage years, my Uncle Harry used to take me to Villa Borghese (spelling might be off) on Bath Avenue in Brooklyn. This was one of my Uncle’s favorite Italian restaurants. The food was incredible and it seemed to contain a higher level of Italian authenticity. Sure, you could get Chicken Marsala, Veal Saltimbocca, or other awesome entrees. However, they had Spiadini Alla Romana (literally Roman style Brochettes). It was prepared with day old bread cut into cubes, and Mozzarella Cheese on a skewer. If memory serves, it was dipped into egg and flour and sautéed in Olive Oil and Butter, until it formed a crusty exterior. Then, some variation of an herb sauce with Anchovies was prepared in the same pan. The skewer was removed and the rich sauce was poured atop the Brochette. Needless to say, it was beyond incredible. I’m 99% sure that this place had Risotto on the menu and it was overlooked. I’ll never know. However, it is safe to suggest that my love for Italian Food would inevitably lead me to the world of Risotto.

DISCLAIMER…
By the way, my parents took great care of me and I was always well fed. My mother is still a great cook. However, it’s not possible for most working moms to delve deeply into a culture’s culinary world and reproduce everything authentically. It takes a chef to do that compounded with many years of experience, trial, and error.
END OF DISCLAIMER! WE RETURN TO OUR REGULARLY SCHEDULED PROGRAMMING…

Before I present my original version of the Roasted Pepper, Corn, and Onion Risotto dish, I have to tell you that I’m doing something offensive: I’m using it as a side dish. Tom, Padma, Gayle, and Toby from Top Chef would certainly tear me a new one. Sorry guys, but this bodes well as an excellent side dish. I know because I ate it! I wanted rice with some form of vegetables to accompany my Chicken. Somehow, Risotto just popped into my head. It can easily be argued that some of the most unpredictable culinary accidents have turned into enormous successes, i.e. Buffalo Wings, Coca Cola, et al.

COME AND GET IT…
1 cup of Arborio Rice
½ cup diced onion
2 tablespoons of E.V.O.O.
2 tablespoons of Smart Balance OR Butter (Butter is preferred, but I’m trying to watch the LDL issue)
A shy ½ cup of diced Roasted Red Pepper
Around ¼ to ½ cup of canned Corn
24-28 ounces of Vegetable Stock (avoid salty versions)
Salt and Pepper to taste
Optional ½ to ¾ cup of grated cheese—Reggiano, Pecorino Romano, or something along those lines… I added the cheese to my portion and omitted it from my wife’s. Both were delicious. You’ll have to decide…decide….decide…now batting…Manny Mota…Mota…Mota…

Modus Operandi:
Boil the Vegetable Stock in a separate pan and let simmer. In a different pan custom tailored for Risotto, add the E.V.O.O. and Butter. Saute the onions for about 3 minutes. Add the Arborio rice and blend with the onions until it’s very coated. Carefully add about a ladle of stock and stir. This is the part where you must be patient and willing to stir for the next 20+ minutes. When the rice absorbs the stock, add more liquid. When most of the stock has been absorbed several minutes later, add the Roasted Pepper. Keep on stirring… Add the Corn, Salt & Pepper. You have to taste it to adjust the seasoning and to see if you like the consistency of the rice (can we call it Risotto at this point?). We’re trying to achieve a slightly al dente texture before overcooking. Do you really want to be cursed by chefs and Risotto purists worldwide? Let’s avoid that pain by tasting as we cook and stir.

Buen Provecho (it’s Spanish, but dig in and enjoy anyway!)

Evan J. wanna be gourmet, January 21, 2010

Pasta and Tuna Salad, January of 2010

During the last season of “Top Chef,” Tom and Padma “grilled” 2 Chefs, Ashley and Preeti, for making basic Pasta Salad. The dialogue goes “something” like this:

Padma: Who made the Pasta Salad?
Ashley and Preeti: (shoulder shrugs) We did.
Tom: Whose idea was it?
Preeti: I don’t know; we both did.
Tom: Ok. Who jumped up and said “PASTA SALAD?”
Preeti: I don’t know if anyone jumped; we don’t know how the idea came up, but we thought it was a good idea.
Tom: Ashley, you had one great dish and then you made a disappointing Pasta Salad (picture Tom’s major frown). Why?
Ashley: I finished my first dish early and had some time left over; I thought it would be a good idea to use the remaining time while I had it.
Padma: It actually WASN’T a good idea!
Tom: I still want to know whose idea it was because it wasn’t the right dish for this event. At this level of the competition, making a Pasta Salad just doesn’t cut it!
Padma: I agree. I found the Pasta Salad to be boring and very uninspiring.
Ashley: Ok, I guess the Pasta Salad WAS my idea.
Preeti: I have a question. Do you think that making hot Clam Chowder and serving it outside during a 95 degree day is a great idea?
Padma: I don’t know if it was a great idea, but it tasted a lot better than that Pasta Salad (mentioned earlier).

Bla Bla Bla…

Pictured above:  Free advertising and my Pasta Dish.

Evan’s anecdote:

Many of my dishes are usually variations from a wide range of cookbooks, some private cooking classes, my past and present, food and catering jobs, eating for 30+years (ahem), and some cooking programs. I used to shop at Waldbaum’s in Staten Island (circa 1980’s) and obtained items from the Deli counter. I vaguely remembered a basic Pasta Salad… It was not the focal point because it was a filler side dish. I did not feel the need to reinvent it; I just accepted it as something else to get when Potato Salad or Cole Slaw grew tiresome. Meanwhile, back at the ranch, I saw the aforementioned episode of Top Chef… The Pasta Salad really stood out as a major sore spot because it was a substandard failure in a highly competitive arena. Since that episode continues to linger in my mind, I decided to make my version of a Pasta Salad with Albacore Tuna. Many variations are possible simply because you can change the type of Pasta and incorporate an extremely wide range of raw or roasted vegetables…

Ingredients:

Pasta: Rotini, Elbow, Farfalle (Bow Tie), etc. Decide if you want a basic Semolina Pasta or any of the new Whole Wheat versions. Prepare 2 cups by following the directions on the box. I’m a fan of slightly al dente Pasta (mush it not a good thing).

Roasted Garlic: Prepare way ahead of time. Take 4 entire Garlic bulbs and cut off the tops. Douse the Garlic with Extra Virgin Olive Oil and sprinkle with Salt and Fresh Ground Pepper. Put in a Convection Oven on 325. The key to successful Roasted Garlic is the “low and slow” method. Keep the temperature low, cook it slowly, and brush the oil over the Garlic every 10-15 minutes. If the oil is absorbed by the Garlic, add more oil. Cook for around 45+ minutes or until it begins to carmelize, turn brown, and blister slowly. Don’t burn it!

Mayo—a scant ½ cup of regular or low fat/calorie.

Italian Dressing—any brand, anywhere, anytime. ¼ cup+

Albacore Tuna—2 cans; drain it well or suffer from mushy consequences (mentioned earlier).

Vegetables: Black Olives (1/4-1/2 cup), marinated or plain Artichokes (Hearts of Palm can work too), tomatoes (regular and/or sun-dried), diced Red Onions (about ½ cup), chopped celery (1/4 cup), diced Red/Green Pepper (1/4-1/2 cup), shredded raw carrots or roast them ahead of time with E.V.O.O. Salt & Pepper (1/4-1/2 cup), etc.

Salt & Pepper seasoning—Adjust accordingly…

Italian Seasoning—a scant ¼ teaspoon.

The Plan:

1- Prepare the Roasted Garlic (optional roasted vegetables) and Pasta ahead of time.
2- Cut up all of the desired raw vegetables.
3- Mix the Mayo and Salad Dressing; toss and coat the vegetables. Put it aside for about 15 minutes.
4- Break up the Tuna and gently fold it into the vegetables; make sure that gets coated as well. See if you like the consistency because you might want to add more dressing. Also, season with Salt & Pepper, and taste it.
5- Add the pasta, toss and coat, and taste it again. Don’t taste it too much because you might want some for your guests; it’s just a thought.
6- Garnish the Pasta with Roasted Garlic pieces for that dramatic effect. Yeah, drama works here—go for it.
7- Sprinkle the Italian Seasoning lightly for more beauty.
8- Serve it up!  I like this dish and I hope that you will too!

Evan J. wanna be gourmet…

Pictured Above: Guacamole & Tostitos Lime Chips at 12:00 O’clock; Gringo Salsa & Corn Salsa mixture at 5:00 O’clock; 3 egg whites with an oozing, decorated Egg Yolk; 3 Roasted Mini Peppers at 10:50 AM; Freshly chopped Cilantro scattered about the dish.

Welcome back to the new decade, 2010. I wanted to begin January 1, 2010 with my version of Huevos Rancheros. As I’ve stated in previous posts, I do my version of a particular dish.  If you’re looking for 100% authenticity, then you’ve come to the wrong place.  Generally speaking, I aim for the gist of the respective dish, but I cannot guarantee ultimate authenticity (it’s an unattainable standard with too many arguments).  However, my dishes have so much love that disappointment is never an option. Just ask my wife and friends…

I regret the fact that I do not contain Hispanic DNA in my blood, but I really wish I did.  I’ve been working with a wide range of Hispanic people my entire life, trying to learn about the 21 Hispanic countries that exist in our world, and working towards fluency and ultimate mastery of Spanish language.  One of the bonuses for achieving these aforementioned goals is EATING THE FOOD.  Every country has a food that they fancy in the spotlight.  For example, Peruvians are proud to serve Ceviche (raw seafood and shellfish entree marinated in Lime Juice).  Puerto Ricans and Dominicans make an awesome Pernil (Roasted Pork entree).  Mexican cuisine has a myriad of dishes and permutations… I really enjoy authentic Tamales on the Corn Husk and a Mole Sauce with a minimum of 20+ ingredients.  In this post, I will provide the breakdown for the Evan J. Huevos Rancheros.

In any cuisine, the freshest possible ingredients are the number one priority.  If you’re lucky to have Rick Bayless cook for you, for example, the lack of fresh ingredients would cause his food to yield poor results.  I’m not going to argue that any great chef can take poor quality ingredients and turn them into a golden masterpiece.  However, it takes 2 to Tango:  High quality ingredients plus a chef’s vision and execution.  Having said that, I need to show some pictures and break down today’s featured Breakfast beauty.

I made fresh Guacamole… One can also see my Rachael Ray Orange Santoku knife (that was such an obvious plug), a plastic spatula to mix and scrape every morsel from the bowl, and the fresh Cilantro is hiding in the back in the 12:00 O’clock position.  I know that the vegetable side of my cutting board needs to be cleaned and oiled with Butcher Block Oil.  Please cut me some slack–I’m working here!

Ingredients for the fresh Guacamole:

2-3 Avocados depending upon the size (use ripe, but NOT too ripe Aguacates–Spanish Language practice)

2 ripe tomatoes–squeeze the flesh out to avoid a watery consistency, and dice the skin.

1 Jalapeño (pronounced “Ha La Pain Yo.”  If you get the Jalapeño juices or seeds in your eye, you’ll most definitely be in pain, yo!

1 small-medium onion–dice it up!  The Spanish word for onion is Cebolla.

2-3 minced garlic cloves (ajos picados en Español).

Fresh Cilantro–a key ingredient with an original flavor bringing authenticity to the dish

Salt & Pepper– focus on more Salt than the Pepper because you’ll have “heat” from the other ingredients…

Suggestion: If you use the delicious Tostitos Lime Chips, they bring the right balance of Salt to the dish.  Therefore, don’t overdo the Salt; taste it as you go and adjust accordingly.

Ok, I cheated (just shoot me) and contradicted my fresh ingredients tirade.  However, I wake up hungry every morning and thus, I can justify why I married the above ingredients in the picture.  Trader Joe’s sells the Corn Chile on the left, and Shop Rite sells the “Green Mountain Gringo Salsa.” Besides loving the name, especially the Gringo part, it is the best bottled Salsa I’ve ever tasted.  Obviously, fresh is much better.  However, it’s important to have certain staples in the house during the week when time is short; it’s also nice to quickly improvise if guests come to your home unannounced.  I got out of that one–quickly sing Sade’s Smooth Operator… In short, both bottles had about a 1/4 left.  Therefore, I married both to create a hybrid Corn Salsa.  The pretty yellow and red Roasted Peppers sitting atop the Corn Chile are a nice addition to the dish and it also makes for a nice presentation.  Here are a bunch of those Roasted Peppers for you to ogle:

Here are my requirements for Eggs: Hormone Free, Vegetarian Fed, Brown, and enriched with some type of Omega 3, 6, 9, or all of them.  For years, I bought no frills Eggs and didn’t realize what I was missing.  The aforementioned, high maintenance version costs more per dozen, but it’s totally worth it.  My wife and I taste an obvious difference. Remember what I said earlier about quality ingredients?  I’m not talking about the part where I contradicted myself. Just search for the word fresh and you’ll be set… For Huevos Rancheros, one is supposed to use at least 2 Sunny Side up Eggs.  It makes the dish richer.  However, I have a small caviat called LDL Cholesterol, and I need to be careful to avoid medication.  Therefore, I used 1 whole Egg, plus added 2 Egg Whites for more volume.  When I prepared the Eggs, I did NOT use butter.  Instead, I used a Lime Infused Olive Oil to coat my saute pans.  There is something awesome about adding Lime to Mexican dishes.  I could have garnished the plate with a Lime, but I didn’t have one in the house.  Yet, the infused Lime Oil brought an incredibly refreshing authenticity to the dish.

Tortilla Chips: Tostitos with a Hint of Lime!

When you are finished plating with your killer presentation to wow your friends and family, cut the Cilantro about 1 minute before putting the dish on the table.  For some reason, cutting the Cilantro much earlier in the day causes some odd Brown spots and a slightly different flavor.  Moreover, Cilantro does NOT have a long shelf life.  I would suggest you buy it the night before Breakfast, or during the day if you are making another dish requiring fresh Cilantro.  Haven’t I babbled enough about fresh ingredients?

It’s time to wrap it up.  Breakfast can become interesting, especially if you venture beyond the typical fare:  Omelets (Cheese, Ham, Onions, Bacon, etc.), Pancakes, Oatmeal, or Continental (this is just a boring collection of Carbs). I’m not against Bacon and Eggs with Toast at all.  However, variety is necessary in my food life and I really hope that I inspired you to supersede perfunctory Breakfast options.  Take one more look at Evan J.’s Huevos Rancheros:

Evan J. wanna be gourmet, January 1, 2010

Picture above: Evan’s confused about which is which?

StewartS Birch or Root Beer, Part 8 of X, the final December post of 2009.

In a previous December post, I reviewed StewartS Root Beer… My wife and I tasted the soda at Cracker Barrel, a national chain sporting “Southern Cuisine.” To briefly reiterate, we were hungry and thirsty (obviously the reason for eating there). The StewartS was served in a cold, attractive bottle and a frosty mug. We liked it then, but it seems that our tastes have changed. More specifically, I had a major sweet tooth in the past, but have been recently turned off by overly sweet and highly artificial flavors.
This is certainly the case with both StewartS products: Root Beer AND Birch Beer.

My wife and I were in Connecticut for a Wine pairing event. In short, we tasted wines and paired them with various esoteric, NorthWestern Cheeses and sinful Chocolates.  I tend to lean towards sweeter tasting wines, but not over the top ones. Actually, I’m
looking for something that balances slightly sweet, but not too dry. I’m mentioning this because the sweetness factor is a major consideration across the board with both foods and beverages… In any event, we went to an IGA store (just like in the good ol’ Oswego College days…) to see if they had different Root Beers than New York and New Jersey.  They had the Saranac 1888, which I liked despite the HIGH FRUCTOSE CORN SYRUP. I also found a 4-pack of StewartS BIRCH Beer. Actually, I did not know that
StewartS made both prototypes. So, I bought the Birch, drove home, stuck it in the fridge, and tasted it the next day.

I was disappointed (despite the cheesy grin)! I couldn’t tell the difference between the Root Beer or the Birch. They looked the same (dark), and tasted like a sugary Root Beer candy. Again, some people like that sort of thing. However, I was expecting something different. I asked my wife to taste it and she felt the same way: Zero difference, too sweet, and incredibly artificial. I do not have anything personal against StewartS, as they make an awesome Cream Soda, but that goes beyond the scope of this post. Moving forward, the ingredients are basically identical: High Fructose Corn Syrup (you saw that one coming), Yucca, Sodium Benzoate (a standard preservative that I learned to just accept), Gum Acacia, etc. Enough said!

At this point in my search for the ultimate Root Beer, if it has Corn Syrup, I’m not going to waste time. I’ve been poking around and have discovered several Root Beers dispersed throughout the United States. More specifically, the search has expanded to the West. It seems necessary to shell out some extra cash to purchase 6-packs plus shipping. I’m going to find out if some markets in NYC have these esoteric Root Beers… You know what I’m looking for: No Corn Syrup (mentioned earlier), a microbrew, a glass bottle, no caffeine, NATURAL INGREDIENTS, and some other mystical element depicting love. For example, if there is a family in the Root Beer business and they have secretive and special ingredients, then I’m all over it. You know that I’m a fan of putting love into food and drinks.

I’d rather invest my time in great intention, love, and excellent quality instead of “looking for love in all the wrong places…”

Evan J. wanna be gourmet wants to wish my devoted fans a happy, healthy, and prosperous New Year!!!!!!!

Pictured above: Boylan’s Root Beer Trio. I just don’t know how the liquid smoke keeps appearing (on the left) in my pictures; somebody obviously needs a hug and some extra attention…

BOYLAN’S ROOT BEER (Not Birch Beer), Part 7

I shared my 2 cents about BOYLAN’S CREAMY RED BIRCH BEER (VINTAGE SODA POP), in a previous post… Ironically, I found Boylan’s ROOT BEER about 2 days after that and bought the 4 pack. I was impressed with Boylan’s Birch Beer because it had a
different flavor than all of the aforementioned Root Beers… I was not comparing apples to apples (sorry for the cliche). 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. In any event, I decided to include both prototypes in my experiment. I’m almost at the point where I will start ordering Root Beer via the internet. It seems that I’m not going to find other brands unless I order it from my computer or travel out of Northern New Jersey. The South Bronx was not as fruitful as I thought in terms of searching for esoteric beverages. I’ll report my findings for the thousands of fans reading my posts–A BIG SHOUT OUT FOR MY LOYAL FANS… SCREAM!!!!!

Boylan’s Root Beer is also “sweetened with pure cane sugar.” Luckily, it also does not contain any corn syrup, which creates a level of sweetness such that a person has to get their blood sugar tested by Dr. Oz, or some other reputable physician. This beverage seems to be processed similarly to their Birch Beer counterpart:   A combination of natural and artificial ingredients, natural Yucca extract, and Sodium Benzoate (a preservative found in most Root Beers). You won’t find any caffeine in this one either! I just shared a bottle with my wife and she liked it as well. She also agreed that it’s NOT too sweet and has a nice, pleasant flavor.

I’m still brooding over the Stewart’s Root Beer because I had to take an ice pick to scrape the sugar off my enamel. Stewarts should really tout their Black Cherry, Cream, and Orange flavored sodas because they are sinfully good. However, their fall short in the Root Beer department. Again, this is my subjective opinion; you really have to try it out for yourself and then “GET YOUR OWN BLOG!”

In sum, I’m really enjoying Boylan’s products and have found a contender to compete with Virgil’s Root Beer. This is not the end of my Root Beer search. When Christmas break occurs in the next few days, I’ll be traveling in my car and on the net for more mysterious Root Beers. Rumor has it, there are approximately 140+ Root Beers sold in the U.S. My work is certainly cut out for me. Boylan’s website is: www.boylanbottling.com

If we don’t meet, I’d like to wish everyone a Merry Christmas, Happy Chanukkah, and an incredible 2010 New Year. And remember, please use caution on the road when you’re drinking Root Beer… You wouldn’t want to spill any precious drops on your lap.  BA DA BING!

Evan J. wanna be gourmet, 2009

SLOPPY JOE (the version NOT found in schools), by Evan J.

When I was a Middle School student a “few” years ago (ahem),

I remember waiting on line in the school cafeteria, holding my

bulky plastic tray (to support the paper tray with multiple and odd

square-like compartments).  That might sound mathematically

fancy, but the food placed in those squares was perfunctory, predictable,

and “average” quality.  The oil slick residue was another beautiful

bonus to complement the excuse for lunch.  The icing on the cake

had to be “the spork.”  “Use the spork, Luke…” Things might not have

changed much since then… It is safe to suggest, however, that

school food quality has always been questionable.  It’s NOT all bad,

but most people would tend to agree that cafeteria food contains a

negative connotation, especially in Public Schools, nationally and

globally.  Upon first glance at this post’s title, some people

might have had a flashback and made a run for it.  Hopefully,

you’re still reading because you know something great is certainly

going to be revealed:  A simple and quick way to upgrade the

“old school” Sloppy Joe to a “new school” version.

Here are the ingredients:

**1 pound of Ground Turkey Meat (not ground beef)

**1-2 Tablespoons of E.V.O.O.

**1 small diced onion

**1/2 cup of Roasted Peppers (see below)

**Roasted Garlic (see below and add what you feel)

**1-2 cans of Mushrooms or cut fresh ones

**1 can of Manwich, or generic Sloppy Joe sauce

**1 fresh Kaiser Roll, Baguette, or Italian Bread

Roasted Peppers:

Either use a few big ones (red, yellow, orange)

or roast a mini mixture (Costco has a great deal).

If you use the big Peppers,you’ll have to char or burn

the outside skin under the broiler, and then put into a

covered bowl for several minutes.  Later on, peel off the

plastic-like skin and discard it; cut the Peppers into small

strips.  The mini peppers can be roasted on a sheet pan in

the oven directly under the broiler.  Toss in some E.V.O.O.

to coat, Salt, and Fresh Ground Pepper.  Roast until very well done.

You can peel off the skin, but it’s not necessary (unless you’re an

uptight purist).

Roasted Garlic:

Take 4 entire Garlic bulbs and cut off the tops.  Douse the Garlic with

E.V.O.O. and sprinkle with Salt and Fresh Ground Pepper.  Put in

a Convection Oven on 325.  The key to successful Roasted Garlic is

the “low and slow” method.  Keep the temperature low, cook it slowly,

and brush the oil over the Garlic every 10-15 minutes.  If the oil gets

absorbed by the Garlic, add more oil.  Cook for around 45+ minutes or until

the Garlic begins to carmelize, turn brown, and blister slowly.  Don’t burn it

or you’ll really hate your life.  Roasted Garlic takes some patience, but it’s

totally worth it.  You can save the oil and put into a jar (it’s now infused Olive Oil),

and use the leftover Roasted Garlic for Pizza, Hummus Dip, Garlic Bread, etc.

Let’s Cook:

Add the E.V.O.O. to the pan and saute the onion.  Add

the Ground Turkey, but season with a little Salt and

Fresh Ground Pepper.  Cook until the Turkey is no longer

pink and raw.  Add the Roasted Peppers, Garlic, and

Mushrooms until everything is incorporated.  Add the entire

can of sauce (use a plastic spatula).  Mix well and let simmer

for 5-12 minutes.  Serve with any of the aforementioned

toasted bread.  After your first bite, you’ll have some closure

regarding “old school” Sloppy Joe.  The new version is healthier,

tastes amazing, easy to make, provides a few days of leftovers,

and an overdue, well-deserved upgrade.

“May the spork be with you…”

Evan J. “wanna be” gourmet

Pictured above: Liquid Smoke (a real picture hog),

a skeleton attached to Dia De Los Muertos Hot sauce,

Pennsylvania Dutch Birch Beer in a 2-liter bottle, my backsplash,

and various Tortuga sauces…

This is the second “Birch Beer” that I’ve tried. Again, I’m not sure if Root Beer and Birch Beer are equal contenders, but I figured that I’d just go for it since I’ve been on this kick for several weeks…

I purchased a 2 liter bottle because I could not find any smaller sizes, and the price tag was very inexpensive. I’ll most likely be drinking this all week or until the fizz dissipates. Smaller bottles are ideal for my experiment because I’m not feeding several people. My wife, however, might end up drinking some. I asked her to try it and she thought it was better than the Boylans Birch Beer… She liked the bold red color and the taste because it was not very sweet. Both of us like some sweet stuff, but we cannot deal with over the top Glucose in anything. Moving forward, the Pennsylvania Dutch Birch Beer has a bold red color and a nice taste. Interestingly, it has the same annoying ingredients as the other less desirable Root Beers: High Fructose Corn Syrup, preservatives, artificial flavors, and preservatives. However, it does have a nice taste which reminded me of my Camp Louemma Summer days from the 80’s. There were actual Birch Trees in the camp; we used to break off the branches to smell the Birch flavor. I also wondered how the flavor from a tree branch could be extracted and made into a soda. I guess I’m finding that out!

Highlights:

**Bold Red Color

**A rich foam and tantalizing effervescence

**No Caffeine

**NOT too sweet

Shortcomings:

**Artificial ingredients to cause tooth decay if consumed in excess

**One 2 liter size (small cans or bottles are unknown at this time)

**Currently unavailable in the South Bronx

To sum it up, it has a nice, pleasant taste overall.  Despite the annoying corn syrup, I’ve been drinking it all week long.  The pros seem to outweigh the cons, and I’m glad that I stumbled upon this during my search for the ultimate Root Beer and Birch Beer.  As soon as I finish the 2 liter bottle, I’ll move on and try something else.  Remember, my fridge is never empty!

Stay tuned for Part 7… the search is not over, Survivor!