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Tuesday, June 21, 2011

“Central Asian Favorites, Pt. I—Curried Lamb is both a Treat and a guaranteed Money-maker for any Kitchen.”

Canned Heat’s nineteenth album, 1986’s “Infinite Boogie” saw the band from Los Angeles continuing to boogie onward.  It’s a sad thing when your top three guys all drop dead along the way; imagine what if the Stones had not lost just Brian Jones but Mick Jagger and Keith Richard, too? If only Charlie Watts and Bill Wyman continued on with the band from 1969 until the present? It would just not have been the same and yet, the name still manages to bring in the customers! But as we’ve said here before, we are always happy to see longevity in any band and as long as Canned Heat continues to move forward, albeit, somewhat less than the beginning, we will promote them.  Anyhow, you know the procedure: all you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.



                                                                        



Here's the countdown to December 21, 2012: from today, we have 549 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                   



                                                   STINKBUG 2011


                                                                               


Chef James “JT” Tobiason

END Commentary 06-22-2011

Copyright © 2011 by MHB Productions

Word Count: 2,208.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, June 22, 2011 by Chef James “JT” Tobiason

CENTRAL ASIAN FAVORITES, PT. I


Central Asian Favorites, Pt. I—Curried Lamb is both a Treat and a guaranteed Money-maker for any Kitchen.”



Bakersfield, CA, 06-22-2011 W: Each of us is getting a shot to write one or two articles while our main computer remains in the hands of AARC Technology in Bakersfield, California, a once-fine computer sales-and-service business but which has now become disreputable and a pain to deal with.  Our Number One computer was taken in a week ago today because of a defective hard-drive and an optical disk that broke down within two months of previously being fixed.  The previous time cost us more than $280.00 to repair the unit which was a real bummer whereas this time, even though we aren’t the ones responsible, it’s still going to take $180.00 to fix the damned unit, one they built and which was hailed as a mighty achievement at the time we bought it.  Last Friday, we were notified that the unit would be ready for pick-up by 5:00 P.M.; all we had to do was to await their final call which sadly, never came.  We have been up proverbial Crap Creek, so to speak, trying to make do with lesser units so we can get our blogs up-and-posted for your enjoyment.  We try not to take our responsibilities carelessly nor have our readers for granted and publishing excellent merchandise always been our goal.  We are dedicated to you, the customer, and are doing the best we can under the circumstances. 

Anyhow, our battles are just beginning with AARC Technology and it’s clear that we need to do what everyone continually has urged us to do: buy a MAC!  Apple products seem to outshine their PC counterparts effortlessly and that’s something to be said and once we’re clear of this miserable mess with our erstwhile technology company, buying a MAC will assume a priority like never before seen!  It is important to have good equipment and when one is stuck with a substandard unit, it becomes painfully clear that they are in deep doo-doo as it is so darned difficult trying to do what we do with lesser equipment than with what were used to working with!  Please avoid doing business with AARC Technology, respect the picket lines that are outside their place of business and avoid them like the plague.  There are many more computer businesses in the Bakersfield-area so please go elsewhere for your needs! Thank you!

Today, we are going to make “Curried Lamb with Vegetables,” a tasty dish that is good if you have trim leftover from meat cutting.  Lamb is a tasty money-maker that many people simply cannot resist and that’s good as there’s only so many things one can do with scrap lamb: make soups, Asian dishes, and lamb-loaf and at worse, throw it into the chili meat! Besides, lamb is a real people-pleaser nowadays as it’s difficult to find quality lamb around anymore.  As others of us have recently said here at the Elemental News of the Day, there was a day when American lamb was plentiful and now, it’s basically defunct.  The Aussies and the Kiwis can raise more and do it cheaper while the American herdsman raises the cattle of the world.  Where once lamb chops were tasty, greasy, and humongous, now, they’re bland, greasy, and tiny.  In many kitchens that actually cut their own lamb, there’s always the issue of what to do with the scraps and today’s dish is one of the best places one can discard old lamb or for any matter, beef, pork, or poultry!

The folks on the Sub-Continent have always enjoyed lamb and curry in a million ways is ubiquitous and widely found.  Curry is a combination of many different spices that the people in the British Isles and their colonies found to be desirable as it covered up the taste of foul meat.  In modern times in modern America, we find this to be somewhat amusing but it’s horrible to think that back in the day of classicism, hierarchies, and castes, the families on the bottom were forced to make do with whatever kind of meat they could put on the table and many times, it was on the verge of going bad, if not totally bad, and curry was one way along with loads of pepper to both cure and to hide the taste of rotten food.  Nowadays, we enjoy curry because it’s curry and in the Western World, we savor variety and curry houses abound, especially in places like Seattle.  Anyway, if you are ready, let’s get going with the show!  

CURRIED LAMB w/ VEGETABLES


Curried lamb is one of those unique dishes that most everyone loves.  Nowadays, the foods of Central Asia are extremely popular and most towns and cities have an Indian restaurant or two in their area.  A dish like this is good for most professional kitchens as it allows you to use up leftovers thereby maximizing profits and pleasing customers at the same time!


1. Four Servings:


Qty.
Measure
Item
Other
1.5
#
Boneless lamb shoulder, julienne
simmered
All-purpose flour

Kosher salt

White pepper

Minced garlic

.25
Cup
Melted butter

.25
Cup
Sesame oil

.5
Cup
Julienne yellow onion

.5
Cup
Julienne, seeded, stemmed, and de-ribbed green bell peppers
1
Cup
Chicken broth

1.5
Cups
Fat-free lamb broth

1
Cup
Sherry

.125
Cup
Cognac

.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

2
Teaspoons
Ground turmeric

1
Teaspoon
Ground ginger

2
Teaspoons
Ground coriander

.25
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground cardamom

.25
Teaspoon
Ground cloves

.5
Cup
Diced seeded tomatoes

1.5
Cups
Plain yogurt

,5
Cup
Black raisins

.5
Teaspoon
Tabasco sauce

.125
Cup
Toasted shredded coconut

.125
Cup
Chopped cashews

.125
Cup
Slivered scallions

.125
Cup
Orange zest


Method:

1.      Mis-en-place: have everything ready to work with as this is a dish from the sauté line and that means you need to be able to put it together within 10-15 minutes at most.  Usually, a dish like this uses either leftover cooked meat or you use trim that you save whenever you break down lamb legs, loins, chops, and/or racks.  Take the meat and cut it into strips and either simmer it briefly to tenderize it or do it as you proceed with the recipe.  Either way, the more things you have ready, the quicker you can make the recipe and get it to your diner.

2.      Dust the lamb strips with all-purpose flour and shake the excess off. Season to taste with the salt, pepper, and garlic; set aside. Heat the butter and sesame oil in a large skillet and get it fairly hot.  As soon as it is, add the meat and begin to cook, stirring frequently to keep it from sticking and burning, and then add the yellow onions and green bell peppers and continue cooking.

3.      As soon as the vegetables are tenderized, add the two stocks and stand back as it’s going to flare up.  Continue to agitate the pan in a circular motion taking care not to splash any of the hot liquid in your face or eyes.  Cook for several minutes in order to heat the meat and to tenderize it some more.  Cook off some of the liquid until a pan sauce begins to form.

4.      Add the two alcohols and stand back once more and allow the pan liquid to flame up and then quickly die back down.  Now, add the seasonings and combine followed by the tomatoes, yogurt, raisins, and Tabasco sauce.  Continue cooking for several minutes until the meat’s tender and a tasty sauce has formed.  Stop cooking when a medium-thin sauce has coalesced around the meat and prepare to serve.

5.      Serve your curried lamb atop a bed of Basmati yellow rice and accompany with more sautéed vegetables.  Be sure to provide some chutney, preferably Major Grey’s, and you are off to a darned good meal! 

6.      Recommended vegetables would include: zucchini, yellow squash, carrots, parsnips, bell peppers, tomatoes, celery, onions, kohlrabi, lettuces, and lentils. Even pumpkin, turnips, rutabagas, and peas can be used in curry dishes.

Curried lamb is a marvelous dish that helps one makes use of any trimmed meat they have on hand and to be able to make a profit off of it.  Lamb is always good on the menu and a dish like this is good either at lunch time or at dinner because it’s sure to do the most important thing and that’s to maximize profits while pleasing your customers. Keep this one handy as you will be using it time and time again!

Well, my friends, that’s it for today!  I always have a lovely time writing blog posts for your enjoyment and its fun to talk food with those who like to do so.  Please support the Elemental News of the Day by looking at the Google advertising links as they have many fine things to offer our readers.  Google is an amazing entity with which to work and we appreciate their support and encouragement in everything we do.  We also appreciate you, our dear reader, and look forward to offering you nothing but the best! Thanks again, and have a wonderful day. See you tomorrow. Bye! 

Thank you!

“JT”

James “JT” Tobiason
Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC







---30---

END Commentary for Wednesday, June 22, 2011 by Chef James “JT” Tobiason.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef James “JT” Tobiason.

Tobiason, James Q. “Curried Lamb—Unique in Both Flavor and Taste.” The Oildale News. 27 June 1984: Food A 12.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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          LE STINKBUG
                                                                                       
                                                                          
                                                                              
This is #1289, a 16” x 12" original oil painting by Beverly Carrick entitled, "A Magical Journey." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

This is a shot of some of the band's equipment on 07-07-1978 prior to be loaded onto the truck. 

This is a shot of Brian Carrick of the Magnolia Hilltop Brewers behind his Rodgers' drum kit on 07-07-1978 at a gig somewhere in Kern County, California. 

This is a shot of Lupe Carrick on 12-19-1976 after the band's arrival home from a gig. She wasn't in a good mood at the time of the photo. 

This is a photo of the Magnolia Hilltop Brewers on 08-21-1976 prior to a rehearsal at Shamrock in Bakersfield, California. From left to right is Randall Kyles (guitar and vocals), Brian Carrick (drums and vocals) and Victor Gaona (bass and vocals). 

     This is a shot of Randall Kyles at Shamrock on 08-21-1976 looking like a stud.  He was an awesome guitarist. 

This is a photo of Victor Gaona on 07-03-1978 during a band rehearsal at Shamrock. He's messing around. 

No telling what the band members are doing here on 03-28-1975. After a night of boozing and messing around with girlfriends, the guys tended to get crazy and go nuts in the Shamrock House. No wonder the cops were called on the band all of the time. 

This is one of the band's many kids scattered around Kern County. The Magnolia Hilltop Brewers left their mark far and wide. This photo was taken on 07-30-1978 in Wasco, California. 

            This is a shot of Debbie Kyles (left) and her friend, Shannon "X", one of the band's many girlfriends. This particular photo was taken on 11-12-1976. 

          This is another shot of Groucho the Cat on 12-23-1980 at Shamrock after a band rehearsal.  The cats always ran and hid whenever the band was jamming. 
This is another shot of Groucho the Cat with Twinky on 12-23-1980 being coaxed to misbehave by clawing Twinkie's ear. The poor dog suffered in silence.
                                                      
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

























                                                                              


                                                                                 
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-22-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

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Proofreader: Amos Mosby Caruthers.

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Tags:

Central Asian Favorites, Curried Dishes, Fine-dining, Gourmet Cooking, Culinary Arts, East Indian Cookery, Hindu Cuisine, JT, Foodservice News, Good Food, Lamb.







                                                                             
                                                           

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