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Friday, July 29, 2011

“Soup Seminar, Pt. X: Cabbage and Red Cabbage Soups—Two Excellent Soups to add to your Repertoire”


The Steve Miller Band’s fourth album, “Your Saving Grace,” came out in 1969 like its predecessor and was as good as the first three and continued the band’s powerful psychedelic attack on the blues.  This album had the fewest signature songs of the first FIVE Steve Miller Band CDs but was as good as the first three if not better.  As always, the band is in fine form and continues to carry on the aura of the acid guitar, Steve Miller being better than either Jorma Kaukonen or Jerry Garcia.  We urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  



                                                                                



Here's the countdown to December 21, 2012: from today, we have 511 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 Elvin P. McCardle

END Commentary 07-30-2011

Copyright © 2011 by MHB Productions

Word Count: 2,905.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, July 30, 2011 by Chef Elvin P. McCardle

SOUP SEMINAR, PT X: CABBAGE AND RED CABBAGE SOUPS—TWO EXCELLENT SOUPS TO ADD TO YOUR REPERTOIRE


 Soup Seminar, Pt. X: Cabbage and Red Cabbage Soups—Two Excellent Soups to add to your Repertoire



Bakersfield, CA, 07-30-2011 S:  I’m back for another day, Stinkbug having given me the nod due to the popularity of the Soup Seminar and today’s installment is two, not one, cabbage soups.  Cabbage soup is one of those classic, basic soups that every chef learns to make as part of his or her apprenticeship.  Cabbage is used for many things in the professional kitchens of the world, whether in coleslaw, its most standard form or as a vegetable in oriental or Basque cuisines.  On St. Patrick’s Day, there’s usually a great deal of cabbage cooked up just as there is on most Oktoberfest celebrations and when all is said and done, there’s usually a great deal left over, too. So, what to do, what to do? Well, you can gather together your best stocks, vegetable scraps, and whatever else is on hand and whip up a delicious soup that will both stimulate one’s appetite and one’s health.  Cabbage is one of those essential vegetables that has a great deal of nutrients in it and is a worthy investment in one’s personal health.  Its ill-effects is that it causes one to have gas but the addition of Beano to one’s meals will help the body find a way to process the troublesome by-product of certain foods.  There is nothing more embarrassing than to be out in public and be caught unawares or off-guard and have an embarrassing accident so be sure to always carry Beano tablets on your person.  Once I got into the habit of including it among my personal effects, bye-bye accidents! Anyhow, both of these soups today will be worthwhile additions to your repertoires and even though they may not be made all of the time, when you find the time and place to make them, they will be very popular.

(#521) CABBAGE SOUP





1. About 3+ Quarts:




Qty.
Measure
Item
Other
5
Quarts
Water

1
Cup
Diced ham

.5
Each
Bay leaf

.75
Cup
Diced celery

.75
Cup
Diced carrots

.75
Cup
Diced yellow onions

.25
Cup
Diced leeks

3/8
Cup
Diced tomatoes

2
Quarts
Shredded cabbage

1.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

1.5
Teaspoons
Minced garlic

1.5
Teaspoons
Minced cilantro

.75
Teaspoon
Celery salt




Method:

1.      Basically, combine everything in a pot and let it reduce until everything is tender and the flavor delicious. Believe it or not, pure stock soups are the most dangerous as far as blending in the spices. The spices are more likely to clump in these soups than any other so it is important that you mix them outside in a bowl with just enough of the liquid to dissolve them in; then, scoop them into the soup.

This is an excellent soup for one who might be blest with loads of cabbage such as most restaurants and once or twice a month, what doesn’t go into the coleslaw goes into this soup.  A few days ago, we did an article on “Lamb Stew,” I believe, and got into a discussion about Basque foods.  This is a definite must for most Basque restaurants!

Okay, our next soup for today is the indescribably delightful Red Cabbage Soup:

(#522) RED CABBAGE SOUP





1. About three quarts:




Qty.
Measure
Item
Other
.75
Quarts
Water

.75
Quarts
Shredded red cabbage

.75
Quart
Shredded green cabbage

.75
Quarts
Water

1.5
Cups
Beef broth

3
Cups
Diced celery

1.5
Cups
Diced leeks

.75
Cup
Diced carrots

.75
Cup
Cooked, diced beef

.5
Teaspoon
Kosher salt

3/8
Teaspoon
Minced garlic

3/8
Teaspoon
Whole oregano

.75
Each
Bay leaf

1
Teaspoon
Minced ginger

.75
Cup
Teriyaki sauce




Method:

1.      Note: This soup has more of an oriental rather than an occidental touch to it, like something out of Mongolia. The meat could be Rover or it could be yak or caribou, we just don’t know. All we know is that it tastes good.

2.      Combine everything in a pot and then, bring to and keep there for 5 minutes. Afterwards, drop the flame too practically nothing and maintain it at a level of 145° F or higher.



Red Cabbage Soup is a winner in the fall when most Oktoberfest Celebrations take place as the Germans and Austrians celebrate their heritage with beer, sausages, and lots and lots of sauerkraut and cabbage.

Like I said 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. Well, we had a great time today and I will be back tomorrow to give you one soup recipe and then someone else will come on in with something else. Who knows, we might make soups for awhile?   

Thank you!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC

_____________________________________________________________________

This is me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.

---30---

END Commentary for Saturday, July 30, 2011 by Chef Elvin P. McCardle

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 Elvin P. McCardle

Recipes created by Chef Elvin P. McCardle on June 30, 1983 in Ventura, CA.

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

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          THE ORIGINAL STINKBUG

                                                                                               
This is #1328, a 6” x 8" original oil painting by Beverly Carrick entitled, “Pink Perfection’." 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 photo of Brian Carrick managing the Plynth at the Funworld gig of 10-31-1980 in Bakersfield, CA.

This is a shot of Brian Carrick at home on 11-15-1980 at Shamrock in Bakersfield, CA.

This is Groucho the Cat at Shamrock on 09-29-1980 in Bakersfield, CA. Groucho was a wonderful cat.

   this is Lupe Carrick on 09-29-1978 at Shamrock in Bakersfield, CA, after a gig by the Magnolia Hilltop Brewers somewhere in Kern County, CA.

this is MHB bassist and vocalist Victor Gaona at Lake Isabella, CA on 10-06-1978 in action in front of the drum riser. Vic was a great frontman.

 This is a shot of the Magnolia Hilltop Brewers onstage at Tehachapi, CA, on 07-07-1978. Vernon McMahon (left) and Victor Gaona (right) and Brian Carrick is behind the drums.

this is Brian Carrick in 1999 posing for a work identification shot at the Useless Bay Golf and Country Club on Whidbey Island in Washington State.

This is a shot of the Stockdale Country Club's famed Roast Pork plate on 10-13-1988.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

























                                                                                      
                                  
                                                                                 
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-30-2011, 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.

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Tags:

Elvin P. McCardle, The Soup-Master, Gourmet Cooking, The Steve Miller Band, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Stock Soups, Cabbage, Cruciferous Vegetables,









                                                                                    

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