Excerpt from Men: 10 Essential Skills by RVR - Light & Smoke a Cigar by Frank Seltzer
It’s all about an even burn.
Much has been written on the correct procedure for lighting
a cigar. In reality, it is pretty simple—cut, light, and
smoke. You don’t need to over think it. However, you can develop
a ritual, if you want. Pretty much anything goes as long
as you enjoy the process.
So to begin, the question is: what cigar should you smoke?
That is a tough call since there are so many to choose from.
Hint: The darker the wrapper often the stronger the
cigar. The exception to this is Maduro-wrapped cigars.
These wrappers are usually very dark but the cigars are
not that strong. “Maduro” simply means ripe. The
wrappers take longer to cure and age, and they often
have a slight sweetness to them.
Part of the fun of cigars is admiring the construction. By
the time it reaches you, over two hundred people worked on
that one cigar—in the fields growing the tobacco, in the barns
aging it, in the fermentation rooms curing it, and finally to the
roller’s table. It is a lot of work; cigars are an art form.
Speaking of art, look at the cigar band. Much thought
went into designing the band, be it simple or complex—although,
you really cannot judge a cigar by its band. Some
men save the band so they can easily remember which cigar
they liked.
You may want to remove the cigar band before lighting the
cigar. The reason I remove the band is because if it is a very
good cigar, I may want to smoke it down past the band and it
is easier to remove it now than when the hot end of the cigar
is close.
Other cigars come wrapped in cedar. Be sure to remove
that as well. Some cigar smokers say the only proper way to light
a cigar is off a cedar strip. Hmm. How can I put this diplomatically?
They’re nuts.
The next step is to cut or punch a hole in the cap.
I recommend you use a cigar cutter. You can borrow
one or purchase one for a couple of bucks at the store where
you got your cigar. You don’t need anything fancy, just sharp
so it doesn’t crush the tobacco. Cut the cigar right where the
top of the cigar begins to go round for the top. It is between
1∕16 to 1∕8 of an inch from the end. (For cigars with a pointed
tip, cut about 1∕4 inch from the top.)
I recommend you use a butane lighter. Butane is fairly
odorless and does not impart any taste to the cigar. Matches
and Zippos work, but be sure to give them a second to burn
off some of the smell or use them to light the cedar strips which
have virtually no odor.
Put the cigar in your mouth and bring the flame close to
the foot. Puff on the cigar, drawing the flame into it. When
you get the flame into the cigar you will see the flame jump up
after the puff. This is normal. As you do this, also rotate the
cigar so you can get an even burn.
The key to enjoying a cigar is to focus on the ritual and let
the world’s cares drop away. Often you are with others where
the conversation is fun, and sometimes there are even adult
beverages present. The key is: don’t rush it. Take a puff maybe
once a minute—you don’t have to actually time your puffs.
If you smoke too fast, you will overheat the tobacco and cause an
uneven burn and the cigar may get a bit hot and harsh on you.
If you smoke too slowly, the cigar will keep going out, forcing
you to re-light it.
Just relax and enjoy the flavors and the experience.
Sunday, November 7, 2010
Thursday, November 4, 2010
Does Your Tie Pass The Quality Test?
You are getting dressed for a special meeting or evening affair and reach for your favorite tie. First, make sure you know what you're reaching for. The external fabric should be silk, wool, cashmere, cotton, or any combination of such. (The finest fabrics are woven in Italy and England.)
A fine-tailored tie is comprised of the following:
• Lining (tipping), sewed onto the back of both ends, usually
the same premium silk as the front of the tie or a
unique design, sometimes the manufacturer’s logo, in a
similar quality silk as the front of the tie.
• Interlining, which gives the tie its weight, is made of all
wool or all cotton. Traditional American-style sevenfold
ties are fully lined in silk and do not have interlinings. The
Italian sevenfold model has a double interlining made of
all wool or all cotton.
• Tie keeper, which keeps the narrow end of the tie in place
after the knot is tied. Usually it is a loop in the same fabric
as the front of the ties, although some manufacturers use
their label instead of a keeper.
• Bar tack, which keeps the tie together, is a small stitch on
the back of each end of the tie.
• Slip stitch, which is the end of a tie-length thread that protects
the seam and keeps the lining intact.
A great test for checking the craftsmanship of a tie is to
hold it by the narrow end, with the wide end almost touching
the floor. The tie should hang perfectly straight. If it turns, with
a slight screw-like twist, the fabric was not cut on the bias—a
sign of a poorly tailored tie.
Now you're ready to 'Tie One On'.
A fine-tailored tie is comprised of the following:
• Lining (tipping), sewed onto the back of both ends, usually
the same premium silk as the front of the tie or a
unique design, sometimes the manufacturer’s logo, in a
similar quality silk as the front of the tie.
• Interlining, which gives the tie its weight, is made of all
wool or all cotton. Traditional American-style sevenfold
ties are fully lined in silk and do not have interlinings. The
Italian sevenfold model has a double interlining made of
all wool or all cotton.
• Tie keeper, which keeps the narrow end of the tie in place
after the knot is tied. Usually it is a loop in the same fabric
as the front of the ties, although some manufacturers use
their label instead of a keeper.
• Bar tack, which keeps the tie together, is a small stitch on
the back of each end of the tie.
• Slip stitch, which is the end of a tie-length thread that protects
the seam and keeps the lining intact.
A great test for checking the craftsmanship of a tie is to
hold it by the narrow end, with the wide end almost touching
the floor. The tie should hang perfectly straight. If it turns, with
a slight screw-like twist, the fabric was not cut on the bias—a
sign of a poorly tailored tie.
Now you're ready to 'Tie One On'.
Saturday, October 30, 2010
Men Skill #8 - How to Order Wine in a Restaurant
RVR MEN SKill #8 - Order and Taste Wine in a Restaurant. Excerpt from Men: 10 Essential Skills below. By Kurt Gunkel - Masciarelli Wine Company
It’s all about personal taste.
There are only two kinds of wine: wine you like and wine
you don’t. The enjoyment of wine, like food, is very personal
and subjective. Ask a dozen people what toppings they
like on their pizza and you are likely to get twelve different
answers.
Why then, are we so intimidated when having to select a
wine from the list at a fine restaurant? I think it is the perception
that there are rigid food-and-wine-pairing rules that we
are supposed to adhere to. We are afraid of making a mistake
by ordering the “wrong” wine. We stress at the thought of ordering
wine for the table and choosing one that some snooty
sommelier may sneer at and say, “Are you sure you want to
drink that with your meal?” Yikes!
The notion that there are proper food and wine pairings
is ingrained in our culture. There are a myriad of books, magazines,
and wine education classes devoted to the subject of
pairings. However, these can also perpetuate certain myths
about wine and intimidate anyone trying to decide what wine
to drink. We are told that for every dish there is a perfect wine
and many mistakes can be made by choosing wines that just
“don’t go” with certain foods. We are led to believe that learning
food and wine pairing is difficult, requires in-depth wine
knowledge, and is better left to the experts.
Can you learn from the experts? Absolutely. You can learn
a lot. Should you take it as dogma? No way. We are all quite
capable of determining what we like to eat and drink. The best
way to figure out what really works for you is by experimenting.
There are many good wine shops that conduct tastings for their
customers. Take advantage of these and try as many wines as
you can. While tasting different wines, you’ll think to yourself,
“Gee, this wine would be perfect with a filet.” Or “That wine
would really go great with salmon.” You don’t need anyone to
tell you what you enjoy. Just as you’ve developed a palette for
certain foods over time, you will do the same with wine.
Okay, you’re hosting a dinner at Chez Expensive and need
to select wine for the table. You have some experience with
wine, maybe not a lot, but you have a vague idea of what you
like. You open the lengthy wine list, scan the 400 or so wines
and don’t recognize any of them. How are you possibly going
to make a decision?
Well, you basically have three options: [1] read the wine
list from right to left and choose by price (uh, not a good idea);
[2] ask your guests if anyone would like to select the wine
(unless there’s a wine geek at the table, it’ll be up to you); and
[3] by far the best option, engage your server/sommelier.
Any good restaurant with a comprehensive wine list will
have a sommelier or wine director on staff. They are the most
underutilized resource in many restaurants. These wine gurus
are not only well educated but are also passionate about wine.
They have put much effort into selecting wines for the list to
complement the chef ’s menu and have intimate knowledge
of each bottle. They are like little kids who can’t wait to show
off their new toys. They respond well to people who appreciate
their work and express genuine interest. Don’t be shy.
Ask them lots of questions. “Do you personally taste all the
wines on the list? Do you have any favorites? What do you
recommend?”
Every wine list will reveal something about the sommelier’s
personality. It might focus on small loire producers, or have a
great Riesling selection, or feature some interesting Oregon
Pinot Noirs. This is where his passion lies. Ask about these. If
you’re someone with limited wine exposure, you can learn a lot
from these guys.
When selecting the wine for dinner you need to provide
the sommelier with as much information as possible to come
away with a bottle (or bottles) you will enjoy at a price you feel
comfortable paying. What is everyone ordering? Will you be
having wine with the appetizer course as well as dinner? Do
you want red or white? How about starting off with champagne
or sparkling wine? Have you had a wine recently that
you really enjoyed? Maybe he can suggest something similar.
Discreetly let the sommelier know your price range. A good
trick is when engaging the sommelier, point to a wine on the
menu in your price range, or mention a wine that you like in
your price range. The sommelier will take your lead and make
a few recommendations. He should explain why he chose the
wine and why it meets your criteria. Then it’s up to you. Make
your selection and get ready for the wine presentation ritual.
There are some basic guidelines—not rules—you might
want to consider in the absence of knowledgeable waitstaff or
a sommelier. The better values are often found in the midprice
range of the wine list. The least expensive and the most
expensive wines commonly carry the highest markup. Regional
wines will usually go well with regional foods. Wine
should complement the food. Typically you will want to
match lighter foods with lighter wines and heavier foods with
heavier wines. You don’t want the wine to overpower the food
or the food to overpower the wine. You want the flavors of the
food and wine to play nicely together. Apart from that, it’s all
about your personal taste.
Wine is an adventure. Go forth, drink, and enjoy.
It’s all about personal taste.
There are only two kinds of wine: wine you like and wine
you don’t. The enjoyment of wine, like food, is very personal
and subjective. Ask a dozen people what toppings they
like on their pizza and you are likely to get twelve different
answers.
Why then, are we so intimidated when having to select a
wine from the list at a fine restaurant? I think it is the perception
that there are rigid food-and-wine-pairing rules that we
are supposed to adhere to. We are afraid of making a mistake
by ordering the “wrong” wine. We stress at the thought of ordering
wine for the table and choosing one that some snooty
sommelier may sneer at and say, “Are you sure you want to
drink that with your meal?” Yikes!
The notion that there are proper food and wine pairings
is ingrained in our culture. There are a myriad of books, magazines,
and wine education classes devoted to the subject of
pairings. However, these can also perpetuate certain myths
about wine and intimidate anyone trying to decide what wine
to drink. We are told that for every dish there is a perfect wine
and many mistakes can be made by choosing wines that just
“don’t go” with certain foods. We are led to believe that learning
food and wine pairing is difficult, requires in-depth wine
knowledge, and is better left to the experts.
Can you learn from the experts? Absolutely. You can learn
a lot. Should you take it as dogma? No way. We are all quite
capable of determining what we like to eat and drink. The best
way to figure out what really works for you is by experimenting.
There are many good wine shops that conduct tastings for their
customers. Take advantage of these and try as many wines as
you can. While tasting different wines, you’ll think to yourself,
“Gee, this wine would be perfect with a filet.” Or “That wine
would really go great with salmon.” You don’t need anyone to
tell you what you enjoy. Just as you’ve developed a palette for
certain foods over time, you will do the same with wine.
Okay, you’re hosting a dinner at Chez Expensive and need
to select wine for the table. You have some experience with
wine, maybe not a lot, but you have a vague idea of what you
like. You open the lengthy wine list, scan the 400 or so wines
and don’t recognize any of them. How are you possibly going
to make a decision?
Well, you basically have three options: [1] read the wine
list from right to left and choose by price (uh, not a good idea);
[2] ask your guests if anyone would like to select the wine
(unless there’s a wine geek at the table, it’ll be up to you); and
[3] by far the best option, engage your server/sommelier.
Any good restaurant with a comprehensive wine list will
have a sommelier or wine director on staff. They are the most
underutilized resource in many restaurants. These wine gurus
are not only well educated but are also passionate about wine.
They have put much effort into selecting wines for the list to
complement the chef ’s menu and have intimate knowledge
of each bottle. They are like little kids who can’t wait to show
off their new toys. They respond well to people who appreciate
their work and express genuine interest. Don’t be shy.
Ask them lots of questions. “Do you personally taste all the
wines on the list? Do you have any favorites? What do you
recommend?”
Every wine list will reveal something about the sommelier’s
personality. It might focus on small loire producers, or have a
great Riesling selection, or feature some interesting Oregon
Pinot Noirs. This is where his passion lies. Ask about these. If
you’re someone with limited wine exposure, you can learn a lot
from these guys.
When selecting the wine for dinner you need to provide
the sommelier with as much information as possible to come
away with a bottle (or bottles) you will enjoy at a price you feel
comfortable paying. What is everyone ordering? Will you be
having wine with the appetizer course as well as dinner? Do
you want red or white? How about starting off with champagne
or sparkling wine? Have you had a wine recently that
you really enjoyed? Maybe he can suggest something similar.
Discreetly let the sommelier know your price range. A good
trick is when engaging the sommelier, point to a wine on the
menu in your price range, or mention a wine that you like in
your price range. The sommelier will take your lead and make
a few recommendations. He should explain why he chose the
wine and why it meets your criteria. Then it’s up to you. Make
your selection and get ready for the wine presentation ritual.
There are some basic guidelines—not rules—you might
want to consider in the absence of knowledgeable waitstaff or
a sommelier. The better values are often found in the midprice
range of the wine list. The least expensive and the most
expensive wines commonly carry the highest markup. Regional
wines will usually go well with regional foods. Wine
should complement the food. Typically you will want to
match lighter foods with lighter wines and heavier foods with
heavier wines. You don’t want the wine to overpower the food
or the food to overpower the wine. You want the flavors of the
food and wine to play nicely together. Apart from that, it’s all
about your personal taste.
Wine is an adventure. Go forth, drink, and enjoy.
Monday, October 25, 2010
RVR Men Skill #7 Catch a Wave
There is no better feeling than exhilaration of riding a wave! Learn from a true surfing instructor and pro, Elliott Zuckerman (excerpt from Men:10 Essential Skills below).
Respecting the Beast
You may have visions of riding in the tube of a 15-foot
wave, but that is not the best place to start. Instead, go for the
whitewater at a safe beach. The whitewater is the foam on the
“inside” of the breaking waves. While it might not be as impressive,
you won’t have to deal with getting past the break or
bothering more experienced surfers. Get the rhythm of surfing
before venturing out to ride some serious waves. It is very important
to understand the strength of the ocean and be aware
of rip currents. Never go surfing alone; it is even better if you
stick to beaches with lifeguards.
It is imperative that you understand the hazards of the
ocean. Safety is your top priority. Before you go in the water,
make sure you practice covering your head so your arms are
protecting your head with your palms facing down. When you
fall off the surfboard, cover your head and always fall back,
never fall in front of your board. Never position the surfboard
in between you and the waves, because the water will push the
board right into you.
The easiest way to find the best area to paddle out and the
best waves to catch is to watch the local surfers. Follow their
lead, but keep your distance. local surfers have a tendency to
be territorial and can become aggressive when beginning
surfers get in their way. It is also important to never let go of
your surfboard in the water, since it can hurt you or other
surfers.
Paddling Like a Pro
Paddling is actually the most important aspect of surfing.
Not only will effective paddling let you catch more waves but
it will also get you out past the break quickly and safely so you
can spend more time surfing. Not that you’re ready for that yet,
but practice good habits now so your talent can skyrocket.
lying on your stomach, with your legs together and your
upper body lifted off of the board, alternately paddle with your
arms using long, even strokes and keeping your body balanced
and anchored on the board. When paddling out to the waves,
always make sure that you are paddling directly into the waves,
never sideways.
The same holds true when you are catching a wave. Always
make sure that your surfboard is pointing toward the beach
and never on an angle. It will take some time to get used to
your board and learn how to maintain your balance. If your
board is tilting side to side, you need to better anchor your
lower body by pushing your abs down on the board. The nose
of the board should be slightly lifted out of the water. If the
nose is dipping below the surface of the water, you need to lift
your upper body more. If drastic measures are needed, it is
probably because your body isn’t positioned right, so slide your
body back a fraction on the board. Once you find that sweet
spot and have gotten used to the feel of the board, you are ready
to start catching some waves.
Respecting the Beast
You may have visions of riding in the tube of a 15-foot
wave, but that is not the best place to start. Instead, go for the
whitewater at a safe beach. The whitewater is the foam on the
“inside” of the breaking waves. While it might not be as impressive,
you won’t have to deal with getting past the break or
bothering more experienced surfers. Get the rhythm of surfing
before venturing out to ride some serious waves. It is very important
to understand the strength of the ocean and be aware
of rip currents. Never go surfing alone; it is even better if you
stick to beaches with lifeguards.
It is imperative that you understand the hazards of the
ocean. Safety is your top priority. Before you go in the water,
make sure you practice covering your head so your arms are
protecting your head with your palms facing down. When you
fall off the surfboard, cover your head and always fall back,
never fall in front of your board. Never position the surfboard
in between you and the waves, because the water will push the
board right into you.
The easiest way to find the best area to paddle out and the
best waves to catch is to watch the local surfers. Follow their
lead, but keep your distance. local surfers have a tendency to
be territorial and can become aggressive when beginning
surfers get in their way. It is also important to never let go of
your surfboard in the water, since it can hurt you or other
surfers.
Paddling Like a Pro
Paddling is actually the most important aspect of surfing.
Not only will effective paddling let you catch more waves but
it will also get you out past the break quickly and safely so you
can spend more time surfing. Not that you’re ready for that yet,
but practice good habits now so your talent can skyrocket.
lying on your stomach, with your legs together and your
upper body lifted off of the board, alternately paddle with your
arms using long, even strokes and keeping your body balanced
and anchored on the board. When paddling out to the waves,
always make sure that you are paddling directly into the waves,
never sideways.
The same holds true when you are catching a wave. Always
make sure that your surfboard is pointing toward the beach
and never on an angle. It will take some time to get used to
your board and learn how to maintain your balance. If your
board is tilting side to side, you need to better anchor your
lower body by pushing your abs down on the board. The nose
of the board should be slightly lifted out of the water. If the
nose is dipping below the surface of the water, you need to lift
your upper body more. If drastic measures are needed, it is
probably because your body isn’t positioned right, so slide your
body back a fraction on the board. Once you find that sweet
spot and have gotten used to the feel of the board, you are ready
to start catching some waves.
Sunday, October 17, 2010
Men's Skill #6 Propose a Toast
Excerpt from RVR's Men Skills Book
'Propose a Toast' chapter written by famed public speaking coach, Fred Rivera
It's All About Practicing!
Hamlet said, “Since brevity is the soul of wit… I will be
brief.” Mark Twain quipped, “I didn’t have time to write
a short letter, so I wrote a long one instead.” Wise words, especially
when it comes to proposing a toast.
Things to Absolutely Remember
Write down your toast and practice it.
Memorize your toast. You can use a cheat-sheet and place
it on the table in front of you in case you go blank—print in
large type so you can read it at a glance.
Before you give the toast, be sure to greet the honoree’s
relatives and close friends so they know who you are; it will
make all of you feel more at ease.
Eye contact is very important—because of size, you may
not be able to address everyone but you can address every
section.
Keep your toast as brief as possible while still including
the name of the person you are toasting, both at the beginning
and end of the toast; how you know him or her; a brief
personal reminiscence about the honored guest; and sincere
wishes for the person or persons you are toasting.
CHEERS!
'Propose a Toast' chapter written by famed public speaking coach, Fred Rivera
It's All About Practicing!
Hamlet said, “Since brevity is the soul of wit… I will be
brief.” Mark Twain quipped, “I didn’t have time to write
a short letter, so I wrote a long one instead.” Wise words, especially
when it comes to proposing a toast.
Things to Absolutely Remember
Write down your toast and practice it.
Memorize your toast. You can use a cheat-sheet and place
it on the table in front of you in case you go blank—print in
large type so you can read it at a glance.
Before you give the toast, be sure to greet the honoree’s
relatives and close friends so they know who you are; it will
make all of you feel more at ease.
Eye contact is very important—because of size, you may
not be able to address everyone but you can address every
section.
Keep your toast as brief as possible while still including
the name of the person you are toasting, both at the beginning
and end of the toast; how you know him or her; a brief
personal reminiscence about the honored guest; and sincere
wishes for the person or persons you are toasting.
CHEERS!
Thursday, October 14, 2010
Men: 10 Essenial Skills
Remember to visit www.rvrmenskills.com for the skills that men just can't live without.
Wednesday, October 6, 2010
MEN: Try the RVR Knot
Step 1. Set the wide end approximately 12 inches below the
narrow end. Cross the wide end over the narrow end.
Step 2. Bring the wide end up and through the loop between
your shirt and tie, so that it drapes in front of the narrow
end. ( Just like the Windsor.)
your shirt and tie, so that it drapes in front of the narrow
end. ( Just like the Windsor.)
Step 3. Bring the wide end under the narrow end and wrap
across the front.
across the front.
Step 4. Bring the wide end behind the narrow end and up
through the loop between the shirt and tie.
through the loop between the shirt and tie.
Step 5. Pull the wide end through the front and tighten the
knot.
knot.
Step 6.Hold the knot with one hand. Pulling the wide end
with your other hand, tighten the knot by carefully
pushing it up to your collar.
with your other hand, tighten the knot by carefully
pushing it up to your collar.
Step 7. Remember the dimple.
Sunday, October 3, 2010
Test The Quality of Your Tie
A great test for checking the craftsmanship of a tie is to
hold it by the narrow end, with the wide end almost touching
the floor. The tie should hang perfectly straight. If it turns, with
a slight screw-like twist, the fabric was not cut on the bias—a
sign of a poorly tailored tie. www.rvrneckwear.com
More Men Skills
hold it by the narrow end, with the wide end almost touching
the floor. The tie should hang perfectly straight. If it turns, with
a slight screw-like twist, the fabric was not cut on the bias—a
sign of a poorly tailored tie. www.rvrneckwear.com
More Men Skills
HOW TO STORE YOUR TIES
HOW TO STORE TIES
When you take off your tie, never pull it. Gently loosen
and reverse the steps of tying the knot. Some men store their
ties rolled up and others hang them on a tie bar. The best way
to maintain a tie’s shape is to fold it twice over (about 15 inches
long) and place it on a flat surface, similar to how you see ties
displayed in stores. Since most of us don’t have the shelf space
to keep our ties lying on a flat surface, the next best thing is to
hang them on a tie rack. While rolling them up may look neat,
it causes excessive wrinkling.
Now, you are ready to “tie one on!”
Monday, July 5, 2010
Men: 10 Essential Skills, The Professional's Guide
We are pleased to announce the arrival of our new book, Men: 10 Essential Skills, The Professional's Guide. It is available at www.rvrmenskills.com and shipping begins July 12, 2010. It will also be available in national book stores by September, 2010.
Please send a post request for a sample chapter.
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