Monthly Archives: October 2020

Eddie

I started playing the guitar when I was 11. At the time, learning how to play the riff from “Satisfaction” or “Day Tripper” felt like a big deal. A few years later, along came Jimi Hendrix, and what I thought of as playing lead guitar changed completely. Sure, Clapton was still my idol (I mean, the “Crossroads” solo on Wheels Of Fire. Has it ever been better?) but Hendrix opened my ears to the possibilities the instrument contained.

I played guitar in bands through middle school, high school, and college. I was rarely alone in my room without a guitar in my hands. I couldn’t really emulate the Claptons and Hendrixs of the world but at least I understood what they were doing. Then, in February of 1978, along came Eddie.

With the release of “Eruption,” Eddie Van Halen redefined the guitar. It’s the solo that changed guitar forever and blew the minds of anyone who ever picked up the instrument with serious intent. In 102 seconds, I realized that I knew absolutely nothing about something I’d been playing for over a dozen years. How was he doing that? It was so far beyond even what Hendrix had done.

What amazed me the most wasn’t just his use of a technique I’d never seen before. It was how grounded in musicality his playing was. Beautiful arpeggios that just soared. Yes, as I came to find out, others had been using the techniques Eddie was using, but what made Eddie’s playing stand out was how despite the feedback and squeals, it was very musical. You might not have known that Eddie learned music early on and won a piano competition. He learned Bach and Mozart and not just Lennon and McCartney. There’s a business point there.

Too many of us jump into business thinking that we’re going to change everything. There’s nothing wrong with that. But learn from Eddie, who really did change everything. Before he did so, he was grounded in the fundamentals. He studied the masters. He learned to play Clapton note for note and mixed up Clapton, Jimmy Page, and Hendrix. He melodized, perfected, and popularized the techniques he learned from them and from others. Oh – and he always seemed to be having fun while he was doing his job.

We can learn a lot more from Eddie than just how to handle a fretboard and even if you’re not a fan. I’m sorry he’s gone. You?

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Wing It On

It’s Foodie Friday which means that tomorrow and Sunday are football days. Yes, I’m aware that games are played on damn near every night now, but traditionalist that I am, Saturday is for college and Sunday is for the NFL.

Of course, any serious fan has to watch with a beverage and some sort of snack food. I try to avoid snacks that come premade and prefer to make them myself. Dips are big (I’ve got a bacon cheese dip that’s become the go-to) as are poppers (cheese stuffed jalapenos wrapped in bacon – are you starting to see a pattern?). It’s not a Michigan game without weenies (pigs in a blanket or whatever you call them) but the real snacking centerpiece is a fresh pile of chicken wings.

I sometimes wonder if chickens had wings before the 1960s. Other than using them in stock, I think cooks mostly discarded them. In the mid-1960s, a bar in Buffalo began selling the first of what we now consider to be the prototypical wing – unbreaded, fried, and dosed in hot sauce, maybe with butter, maybe not. Since then, entire restaurant chains have been founded on chicken wings and it’s hard to find a bar that doesn’t serve them.

My local favorite wing place offers many different types. Their garlic-Parmesan wings are killer. They are but one of a dozen types they serve, ranging from mild to fiery, doused in a sauce to dry-rubbed, and Korean-flavored, teriyaki, and other global flavors. Which of course got me thinking.

The underlying wing is the same (I don’t classify “boneless” wings, which are really strips of breast meat, as wings). Even the preparation is pretty ubiquitous. They must be very dry (use baking soda in the seasoning and air dry them for a bit before cooking). They can be fried in hot oil or baked in a hot oven with either regular heat or convection. Still, the product is basically the same until the final sauce is added.

That should be a reminder to each of us in business. Success in my mind is less dependent on coming up with new, wonderful products than it is on our ability to provide a sauce that’s better than anyone else can provide. Some of it involves customer service but it’s also your unique flavor. If everyone is doing butter and hot sauce, there’s no reason why you can’t as well since your customers probably expect that. But which hot sauce? Sure, you could be lazy and buy the pre-made “wing” sauce from your supplier, but since others are doing that too you’ve now made your wings a commodity – anyone can serve the same flavor.

We try to make the garlic-Parmesan wings here at home. The wings are every bit as crispy as the bar’s but we don’t quite get their flavor. I guess that’s why we keep going back. What are you doing to have people come back for your unique flavor?

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