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Wednesday, July 20, 2011

“Soup Seminar, Pt. V: Red Bean Soup—Prepared in the Old-Fashioned Way”

Big Brother and the Holding Company’s fourth album, “How Hard it is,” came out in 1971 and was as good as the band could do sans Janis Joplin.  They began without her but were paired with her early on in their career and became quite successful as a unit.  Like most superstars, when someone whispers in the superstar’s ear that they can do better solo, many times, they bolt the band and the band collapses.  Needless to say, Big Brother persevered and made it for a short while longer.  They found another singer like Kathi McDonald and carried on.  We think that you will enjoy this CD so please rush over to Amazon.com and buy it by using the handy link! Thanks, the Elemental News of the Day.




                                                                              


Here's the countdown to December 21, 2012: from today, we have 520 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 Stinkbug

END Commentary 07-21-2011

Copyright © 2011 by MHB Productions

Word Count: 1,682.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 21, 2011 by Chef Stinkbug

SOUP SEMINAR, PT V: RED BEAN SOUP— PREPARED IN THE OLD-FASHIONED WAY


 Soup Seminar, Pt. V: Red Bean Soup—Prepared in the Old-Fashioned Way



Bakersfield, CA, 07-21-2011 Th:  I think it was a great thing putting everyone on a schedule as now, we know what days we can drink and what days we need to sober up.  Working in kitchens is a hot, dirty job at times and when it’s 11 P.M. at night and the first beers start coming over from the bar, it’s high-time to sit down, fire up a Marlboro, and enjoy a cold Michelob beer.  It’s what we live for, I can assure you, as when you go into work at 12:30-1:00 P.M. and spend the next 10-12 hours on the job, when the first round comes over, it’s like the Lord was smiling down upon you.  Usually, it’s because the bartender wants a filet mignon or a New York and in exchange for the biggest, juiciest steak, we might get a six-pack to split between three-four cooks and maybe a dishwasher if he’s done all of our side work.  I pity the dishwashers, they work extremely hard, come to work around 3:00 P.M. and get out at 1:00 A.M. or even later, depending upon how large the parties are and how many guests came in for dinner. The daytime guys have a good deal, sure, they have to come in at 5:00 A.M., which means if they have any sense, they quit drinking around 9:00-10:00 P.M. and go to bed.  I have done both shifts over the course of my life and do prefer the evenings even if it means I’m never home.  It sure beats getting up around 4:00 A.M. to go in and open up the kitchen.   I’ve also done the graveyard shift and the relief shift and if truth be told: I actually prefer the latter.

“The Relief Shift,” I hear you say? Well, it’s the easiest ways to do five days of work in three days PLUS have Fridays and Saturdays off to play in a band.  How? Well, this is how: Monday, I would work the morning shift from 6:00-2:00 P.M. and then would double back at 10:00 P.M. that night and do my first graveyard.  Then, I would be off all day long and come back on Tuesday night at 10:00 P.M.  Then, I would double-back on Wednesday at 2:00 P.M. and get off at 10:00 P.M.  I would come back Thursday at 2:00 P.M. and get off at 10:00 P.M. and then be off the next FIFTY-SIX HOURS which is almost like THREE days.  I did that for a couple of years as a kid in the early 1970’s and it allowed me to play gigs on the weekends and rehearse on Monday night and sometimes on Tuesdays before coming into work.  It was the life, I tell you, and the Relief Cook makes more money than the rest of the line cooks because he or she has to pull those hard double-backs. If I was a kid, I’d do it all over again and many times, old alcoholic cooks end up going back to the Relief Shift so they can spend the most time staying drunk.

Our recipe for today is one for my Red Bean Soup.  It is one that you will find to be enjoyable and one that’s tasty in the summertime as much as it is in the winter.  It’s one I learned how to make a long time ago from Dorothy, the 2-10 P.M. line cook at the Henry the VIII restaurant in Bakersfield, CA.  She was dark black, full of life, and one of my earliest girlfriends.  Man, did she teach me a few things! Wow! And, I’m talking about cooking! Let’s make the soup:

RED BEAN SOUP





1. To serve 2-4:




Qty.
Measure
Item
Other
.5
Cup
Red beans

.5
Cup
Finely-diced carrots

.5
Cup
Finely-diced celery

.5
Cup
Finely-diced yellow onions

1
Teaspoon
Minced garlic

1
Each
Bay leaf

.25
Teaspoon
Marjoram

.25
Teaspoon
Italian herbs

.25
Teaspoon
Whole thyme

.25
Teaspoon
Lawrey’s seasoned salt

4
Each
Wieners, cooked and sliced

2
Tablespoon
Catsup

1
Tablespoon
Chicken base




Method:

1.      Cook the beans, the celery, the carrots, and the onions separately just until cooked and then drain, reserving the liquid, and plunge into ice water to retard further cooking.

2.      Place the reserved liquid into a small saucepot and add the seasonings. Bring to a boil and then lower to a simmer. Heat the beans and vegetables in the microwave and return to the soup.  Serve immediately with plenty of salsa and French bread.

This is a simple soup that can be made ahead of time and put together at the last moment for a quick meal. Keep it handy in your recipe box.

Like my friend, Brian Carrick 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!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC



This is me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef.

---30---

END Commentary for Thursday, July 21, 2011 by Chef Stinkbug

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 Stinkbug

Recipes created by Chef Stinkbug on May 14, 1978 in Bakersfield, CA.

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

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          EL STINKY ONE OF BAKO


                                                                          
                                                                                                                                                                
This is #1319, a 20” x 24" original oil painting by Beverly Carrick entitled, “Desire." 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 Brian Carrick playing the organ on 04-17-1980 at Shamrock after the Magnolia Hilltop Brewers had broken up for good and the Brian Carrick Band was still a dream.

This is a shot of Craig Jackson, drummer of the Plynth at Shamrock on 10-31-1980. He took over with Chuck Swartz, Jim Traynor, and a bassist named Terry X.

          This is a shot of Chuck Swartz at Lake Isabella, CA, on 10-06-1978. He was a great guitarist and we would love to find him again.

This is a shot of Jim Traynor, rhythm guitar and vocals (left) and Chuck Swartz, lead guitar and vocals (right) as the Plynth at the Funworld gig of 10-31-1980.

this is a photo of guitarist Jim Traynor on 07-11-1978 jamming with the MHB at Shamrock in Bakersfield, CA. Jim was a great musician and friend.

   This is a photo of the Magnolia Hilltop Brewers onstage at Tehachapi, CA, on 07-07-1978. Tehachapi was one of our favorite places to play.

This is Terry X, bassist and vocalist for the Plynth on 10-31-1980 at the Funworld gig in Bakersfield, CA.

  This is a loaf of proofing dough at the Stockdale Country Club on 02-18-1987. Brian Carrick was the best baker in Bakersfield, CA, at the time.                                                                                                                                                                                                                                                                                                                                                                                                                       


























                                                                                 
                                                                         
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-20-2011, 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.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.





























                                                                                 

MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Stinkbug, Soup Seminar, Legumes, Beans, Gourmet Cooking, Good Food, Big Brother and the Holding Company, Life and Times of Stinkbug, Soups, Stocks, Broths, Broth Soups, Southern Cooking, Old-fashioned Foods,







                                                                           

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