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Friday, July 15, 2011

“Central Asian Specialties, Pt. V: More Tasty Condiments for your Asian Meals—Two Chutneys and a Sauce”

Canned Heat’s forty-fifth CD, 2007’s “Canned Heat’s Christmas Album,” is a strange one but considering that all bands become mainstream and at one point or another put out something like this, well, here it is: it took them four decades to do it and we suggest you buy it by using the handy link which will take you directly to Amazon.com so you can buy it NOW!  Thanks, the Elemental News of the Day.






                                                                              
Here's the countdown to December 21, 2012: from today, we have 525 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 B. H. “BC” Cznystekinki

END Commentary 07-16-2011

Copyright © 2011 by MHB Productions

Word Count: 1,691. .



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, July 16, 2011 by Chef B. H. “BC” Cznystekinki

CENTRAL ASIAN FAVORITES, PT. V


 Central Asian Specialties, Pt. V: More Tasty Condiments for your Asian Meals—Two Chutneys and a Sauce



Bakersfield, CA, 07-16-2011 S:  Today, I am going to continue our series, “Central Asian Favorites” by presenting to you a few more tasty sauces with which to fire up your meals and add flavor to things requiring an extra boost.  Much like catsup is to many Americans, Indians and other Central Asians enjoy chutney which is a spicy form of preserves that incorporates chilis and other peppery foods in order to give them the zing with which we associate them.  Chutney is a wonderful food that was brought to Great Britain by the British soldiers when they colonized the place in the 1800’s and became a big hit.  Curried dishes abound across the British world and are as native to them as hamburgers are to Americans.  We love pickles and relishes and so do our cousins across the pond, they just like the chutneys and use them in their cuisine to liven up an otherwise boring and tasteless menu.  The Brits are famous for food that is not stimulating, invigorating or exciting and things like chutney delight the palate and transform the meal from something marginal to something amazing. 

Our other dish today is one that is from Hawaii but is of Chinese origins and is found in places like Malaysia: Chinese-Hawaiian Barbeque Sauce.  This one is the darker, sweeter variety you find in your typical Cantonese establishment and is useful for seafood and shellfish, meat, and appetizers.  Appetizers nowadays are big business for most restaurateurs and a wide variety of new and savory sauces are necessary to add variety and to increase profits and this one is one that I used for many years and still use to this day.  You will find it perfect for the things you do at home and if you’re a professional, you can increase it and keep it on hand for a week or two at a time.

SWEET-SPICED APPLE CHUTNEY





1. About three cups:




Qty.
Measure
Item
Other
1.5
#
Dried apples soaked overnight in water
2
Cups
Green pippin apples, peeled, cored, and chopped
.25
Cup
Raisins

2.5
Cups
White vinegar

1-1/3
Cup
Granulated sugar

1
Tablespoon
Ground ginger

3
Each
Garlic cloves, crushed

1
Teaspoon
Ground nutmeg

.25
Teaspoon
Ground cayenne pepper

1
Teaspoon
Sea salt

.25
Cup
Minced scallions

.125
Cup
Chopped kumquats

.125
Cup
Minced yellow onions




Method:

1.      Combine all ingredients together in a medium-sized saucepot and bring to a boil.  Reduce to a simmer and keep there for about 1.5 hours until mixture has thickened and there’s no excess liquid visible.  Cool and then transfer to a storage jar to keep on hand for a week or so.

This is a great, homemade chutney that will go good with your Central Asian specialties.  I find it very useful for making a variety of curried dishes and also as an addition to different appetizers like crab cakes.

SWEET-SPICED APRICOT CHUTNEY





1. About three cups:




Qty.
Measure
Item
Other
1.5
#
Dried apricot halves soaked overnight in water
2
Cups
Green pippin apples, peeled, cored, and chopped
.25
Cup
Raisins

2.5
Cups
White vinegar

1-1/3
Cup
Granulated sugar

1
Tablespoon
Ground ginger

3
Each
Garlic cloves, crushed

1
Teaspoon
Ground nutmeg

.25
Teaspoon
Ground cayenne pepper

1
Teaspoon
Sea salt

.25
Cup
Minced scallions

.125
Cup
Chopped kumquats

.125
Cup
Minced yellow onions




Method:

1.      Combine all ingredients together in a medium-sized saucepot and bring to a boil.  Reduce to a simmer and keep there for about 1.5 hours until mixture has thickened and there’s no excess liquid visible.  Cool and then transfer to a storage jar to keep on hand for a week or so.

This is also a great, homemade chutney that will go good with your Central Asian specialties.  Like the preceding one, it’s good for use in appetizers, curries, even Korean barbeques that require something sweet to offset the power of chilis and peppers.

CHINESE-HAWAIIAN BAR-BE-QUE SAUCE





1. Yield: about three cups:




Qty.
Measure
Item
Other
1.25
Cup
Granulated sugar

1
Cup
Red wine vinegar

1-1/3
Tablespoon
Soy sauce

2
Teaspoons
Kosher salt

.75
Cup
Tomato catsup

2
Tablespoon
Clear gel or cornstarch




Method:

1.      Combine all ingredients together in a saucepan and pour through a fine-meshed sieve. Push any blobs of clear gel through the mesh.  Place the pot on the stove and bring to a boil, stirring frequently. Keep there for one minute and then; reduce the heat to low and keep warm.

This is a very important sauce that is handy to have on hand.  Use it for Chinese and Japanese dishes.  As I said earlier, this is one that has been with me for more years than I care to mention and I’m sure you will carry it with you for as long as you’re able to work in your kitchen.  Enjoy!

Those are our sauces for this installment of our new and exciting series on Central Asian Favorites, one that you probably won’t find anywhere else.  Anytime you have questions about food, please get in touch with us and we’ll do our best to answer each and every one of them.  We do enjoy what we do and hope that it shows!

Like my friend, Lilah Paulikovich yesterday, I, too, have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF
This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it!
---30---

END Commentary for Saturday, July 16, 2011 by Chef B. H. “BC” Cznystekinki

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 B. H. “BC” Cznystekinki.

Recipes created by Chef B. H. “BC” Cznystekinki on December 04, 1979 in Pismo Beach, CA.

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

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          EL STINKO

                                                                              
                                                                                
                                                                              
This is #1314, an 8” x 10" original oil painting by Beverly Carrick entitled, “Sierra Sunset." 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 Brian Carrick of the Magnolia Hilltop Brewers at the Garces Memorial High School job on 11-04-1978.  This was a great gig.

 This is a shot of Brian Carrick at the Kern County Fairgrounds on 09-30-1978 buying a beer before the gig began. It was a hot summer's day!

This is a photo of Chuck Swartz at the Lake Isabella, CA, gig of 10-06-1978. He's getting into the swing of things.  The photograph below is of Victor Gaona, bassist and vocalist, at the same gig:
                                                                     


                                                                          
                                                  

This is another shot of Victor Gaona at the Lake Isabella, CA, gig on 10-06-1978. Vic was the leader of the band onstage at this point in its career.
                                                                        
This is a shot of Vernon McMahon on 09-15-1978 at a gig somewhere in Kern County, CA. Vernon was a great musician and a vocalist par extraordinaire.

This is another shot of Victor Gaona onstage at Lake Isabella, CA, in action in front of Brian Carrick's drum kit.

This is a pineapple cobbler on 02-18-1986 at the Stockdale Country Club in Bakersfield, CA.























                                                                              
                                                                       
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-16-2011, 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.

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Tags:

Central Asian Favorites, Savory Sauces, Fine-dining, Gourmet Cooking, Culinary Arts, East Indian Cookery, Hindu Cuisine, B. H. “BC” Cznystekinki, Foodservice News, Good Food, Canned Heat.











                                                                           

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