Allow me.
Kasha Varnishkes
Add 1 cup buckwheat Coarse or whole grain) to 2 cups boiling water or stock and add a tablespoon of butter.
Cover and lower heat to bare simmer.
Cook 15 minutes.
In a large pan, sauté a heap of sliced onions, two or three large, in oil until golden.
It should look as if there is too much oil.
Cook a pound of bowtie noodles in salted water until tender.
In a large mixing bowl, combine the three prepared ingredients.
Season with salt and pepper, adding oil (olive oil is good at this stage) if it appears too dry.
The Egg Cream
Must be performed in this order to achieve the desired white head.
In a large glass, roughly 16 oz or 1/2 litre, add approx. 2" of whole milk.
(Whole milk works best, but if you live with folks who only buy 2%, fat free, or other some such nonsense, spike it with some half & half or cream.)
Add approx. 3/4" of Fox's U-Bet chocolate syrup.
(You may substitute any other decent chocolate syrup, but if you feel a whack on the back of your neck, that would be my dead grandmother.)
The tricky part-
Assuming you don't have access to a soda fountain or the bottles that The Three Stooges would use to spray you in the face, make sure you use a freshly opened can or bottle of seltzer.
Place a long spoon along the side of the glass with the convexed side touching the glass.
Pour the seltzer along the convexed side of the spoon, lifting the spoon as the glass fills.
Stop filling when you're a good three inches from the top of the glass. It will expand.
Place the spoon at the bottom of the glass and stir vigorously.
Be ready to quickly drink any overflow, and be quick about it. There will be.
Emit burp and admire your artwork.
Drinking your egg cream-
No need for raised pinkies or slow sipping here. The egg cream is one of the few beverages that is meant to be gulped. So just channel your inner barbarian and have at it. If your next burp registers less than 90 decibels, you did something wrong.
. Here in Central PA, a Rachel is usually turkey, but I have read that's the name for the pastrami version. I usually know better than to ever argue with a New Yorker about anything, but I'm also just a little opinionated
