Day 7 Carl Reiner

Carl Reiner died on 29th June, 2020 aged 98. Here is a picture of him with his daughter Annie, two days before he died, celebrating Mel Brooks' birthday with him.

Carl Reiner died yesterday. He was one of the greatest comedy writers ever. This is a story from Michael Rosenberg which he told on Twitter today.

I have a Carl Reiner story that I hold very dear to me. I figured I'd share it today, on the day of his passing, because I hope it will bring some other people some joy the way it does me.

Growing up my dad and his twin brother fell in love with Sid Caeser's Your Show Of Shows. It is the show that made my dad fall in love with storytelling and comedy. They worshipped Caeser along with cast member/writer Carl Reiner.

Caeser, Reiner, and the other writers on their show, including Mel Brooks, Neil Simon, Larry Gelbart, and Woody Allen, all made my dad and uncle want to be writers, which they both ended up being.

Growing up my dad's choice of dinner on every birthday was Beef Stroganoff. Why did he eat Beef Stroganoff on every birthday for his whole life? Because of a joke on Your Show of Shows.

When Charlton Heston was a guest on the show they did a cold war spy sketch where Reiner was told to go to a restaurant and “ask for Beef Stroganoff.” He sits down and the waitress comes over. Reiner says "I'm here for Beef Stroganoff."

She leaves and a short while later Heston walks over to the table and asks Reiner “can I help you?” Reiner responds “I asked for Beef Stroganoff,” and Heston pauses and then in his deep voice deadpans “I am Beef Stroganoff.”

The joke made my dad laugh his whole life.

Around 20 years ago my dad had his yearly birthday call with his brother (they're twins). My dad mentioned having Beef Stroganoff and my uncle asked why he always had that on his birthday. Confused my dad just said “because of the sketch.”

My uncle had no idea what he was talking about. It turns out he remembered the sketch clearly but was convinced Heston's name in it was “Sauerbraten” not “Beef Stroganoff.” They ended up arguing about this for years.

My dad bought every DVD and VHS of Your Show of Shows he could find. He watched every clip online and every documentary, but there didn't seem to be any surviving tape of the sketch.

Jump ahead 10 years and Carl Reiner writes a new book. He announces he will be signing and giving a talk in NY at the 92nd Street Y. My dad sees his chance. He buys tickets as fast as he can.

My dad was desperate to ask him about the sketch in person. But knowing that he may not get the chance, he also wrote up a letter to hand to Reiner in case there was no time to ask.

When it came time for the signing my dad waited in line and when he got in front of Reiner he told the story of how his whole life he'd loved the show, and the sketch, and Beef Stroganoff, but then he got in the fight with his brother. Carl listened.

When he got to the part about how they couldn't remember whether it was Beef Stroganoff or Sauerbraten he asked Carl point blank- which was it? Carl Reiner stared at my dad, laughed, and simply said “That was a long time ago.”

My dad thanked him anyway, got his book signed, and then decided to hand him the letter he'd written too, just because he had said some nice things in it about how much he appreciated Reiner's work over the years.

Two months later. My dad is out for a bike ride. The phone rings. My mom answers. A man asks to speak to my father. She tells him that he's out. The man says he'll try back another time. She asks who it is and he says “Carl Reiner” and hangs up. No number. No caller ID.

Obviously we are all in awe that he called and we wait for him to call back. And we wait. And we wait. Finally a week goes by and the phone rings. My dad answers it excitedly, like he'd answered every call the past week. But this time it's Carl Reiner again.

He says he read the letter my dad gave him at the signing and he found it so touching that he wanted to share it “with the others.” Then he puts the phone on speaker and Carl Reiner is having dinner with Mel Brooks and Sid Caeser.

They are calling my dad to answer his question about a sketch from 50 years ago. They all make some jokes and then admit they have no idea whether Charlton Heston was named Beef Stroganoff or Sauerbraten in the sketch.

But they all agree Beef Stroganoff is funnier, so they give the victory to my dad over my uncle.

This was literally one of the best days of my father's entire life. His heroes called him up to chat and make jokes and thank him for caring. It meant the world to him then, and it means as much to me now that they would do that.

As a side note a few years later my dad went to the Museum of Television in New York and decided to watch some stuff from the archives. There they had some episodes of Your Show of Shows that aren't available anywhere else. My dad sat down and watched them all.

On the very last episode they announced a special guest- Charlton Heston. My dad held his breath. The sketch begins just as my dad remembers it. And then Sid Caeser tells Carl Reiner “Go to this restaurant and ask for Saurbrauten.”

So even your heroes get it wrong sometimes. But I love that my dad made the joke funnier. Thanks Carl for inspiring my dad to be a writer. And thanks for being so kind, generous and warm. He tried to follow in your footsteps in all of those things and I'm trying to follow in his.

Matthew Rosenberg, 1^st July, 2020

@AshcanPress

Carl Reiner (March 20, 1922 – June 29, 2020) was an American actor, comedian, director, screenwriter and publisher whose career spanned seven decades. From 1950 to 1957, he co-wrote and acted on Caesar's Hour and Your Show of Shows, starring Sid Caesar. During the 1960s, Reiner was best known as the creator, producer, and writer of, and actor on The Dick Van Dyke Show. It ran from 1961 – 1966 and completely revolutionised television comedy which up to that time had been dominated by comedy couples like Burns and Allen, Lucille Ball and Desi Arnaz, Joan Davis and Jim Backus where the woman was always portrayed as ditzy and foolish even if she ended up getting her own way in the end. It was ironic because behind the scenes, these women were the dominant partners, either writing or producing the shows.

Morey Amsterdam, Carl Reiner Dick Van Dyke, Rose Marie, Mary Tyler More

The Dick Van Dyke show attempted to build the comedy around a marriage of equals, even though, as was usual  at the time, Laura was a stay at home wife. In fact, it is one of the tensions in the marriage. This episode from November, 1962 is fairly typical. Nowadays we might think it is nothing out of the ordinary but fifty-eight years ago it was ground-breaking.

https://www.youtube.com/watch?v=jxQBLNisbz8&t=931s

The Dick Van Dyke Show,

The Night the Roof Fell

21 Nov. 1962

I have tried to find a good print. If it doesn’t work, there are others on YouTube.

In 1960 he started writing and performing with Mel Brooks and was instrumental in fostering Steve Martin’s career. He appeared as an actor in numerous shows from Frasier to Parks and Recreation.

Food

In honour of Carl Reiner here are  recipes for Boeuf Stroganoff and Sauerbraten.

Boeuf Stroganoff

400g beef fillet, sirloin or rump

25g butter

1 onion, thinly sliced

250g button mushrooms, thinly sliced

Dijon mustard

400ml beef stock

1 tbsp vegetable oil

2 heaped tbsp soured cream or crème fraiche

1 tbsp (or more) brandy (optional)

squeeze of lemon (optional)

finely chopped parsley, to serve

sea salt

freshly ground black pepper

 

1.     First prepare the beef. The preparation varies depending on the cut of beef you are using.
Fillet is the most tender and also dries out the most quickly so cut into strips about 1 cm thick and about 3 to 4cm long.
Sirloin is less tender than fillet but has much more flavour. Cut the strips ½ to 1 cm thick and 3 to 4cm long.
Good quality rump steak has lots of flavour but can be tough, so cut the strips into bootlaces.

2.     Season the meat with salt and pepper and set it aside for a few minutes.

3.     Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft.

4.     Stir the mustard into the pan. The quantity will depend on how much you like mustard, so taste as you stir, adding a little at a time,  coating the onion and mushrooms thoroughly. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half.

5.     Stir in the crème fraiche/sour cream and set the pan aside for a few minutes.

6.     In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about 1 minute at the most. The finer your strips, the shorter the time. Experiment with a couple of strips before adding the rest.

7.     Reheat the onion and mushroom sauce. Add a tablespoonful of brandy, stirring all the while so it doesn’t curdle.

8.     Then add the beef.

9.     Check the seasoning and add more salt and pepper to taste.

10. Sprinkle with parsley before serving.

 

Sauerbraten

According to stories, Julius Caesar invented sauerbraten. He is documented to have had beef sent from Rome to the Roman colony of Cologne, marinated in wine to preserve it. 

Sauerbraten needs forward planning!

Ingredients

500gm stewing beef

250ml dry red wine or half and half wine and good red wine vinegar

1 onion finely sliced

10 crushed peppercorns

2 bay leaves

2 tablespoons pickling spices

125ml sour cream

500ml water

Oil or lard

1.    Two days before you plan to eat, put the beef in to a deep glass or ceramic bowl.

2.    Put the water, wine (wine/vinegar), salt, peppercorns, onion slices, bay leaves and pickling spices into a saucepan and bring to the boil. Remove from the heat and cool.

3.    When cool, pour over the beef and cover the bowl tightly with foil or cling film and refrigerate for at least two days, turning and stirring twice a day.  

4.    Preheat the oven to 180.

5.    Pat the meat dry and heat the oil/lard in a heavy duty pan until it is very hot. Brown the meat well on all sides.

6.    Remove the meat to an oven proof casserole. Strain the marinade and pour over the meat.

7.    Cover and cook in oven for 2 – 2 ½ hours.

8.    Remove the meat, place on a plate and cover with a cloth.

9.    Put the casserole on the hob and thicken the gravy. Traditionally this was done by adding a gingersnap crushed into a fine crumb or you could use corn flour mixed with ½ tsp ground ginger.

10.   Stir in the sour cream but do not let it boil or the gravy will curdle.

11.   Slice the meat, arrange it on a deep serving platter and cover with the sauce.

Serve with boiled potatoes, rice or spaetzli.

Music

Not Carl Reiner but his friend, Mel Brooks. Zero Mostel sings a song from the Producers. Unfortunately you have to skip the ads.

https://www.youtube.com/watch?v=3jVNF944P74&list=PLtFxVpWmPmSk1VU_-qu1dTRSlpd2O4B_t&index=2

Today's Painting

Still in New York, this portrait of Liza Minnelli shows how it is possible to get a likeness with minimal detail. Warhol has concentrated on what he believes are the important elements of Minnelli’s face and personality – the use of red is very important – and that is all he gives us, but it is all that is necessary. The essence of Minnelli is there.