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Monday, August 1, 2011

“Soup Seminar, Pt. XIII: Chicken-Vermicelli Soup—One of the All-Time Classic yet Simple Recipes that even the Potwasher can throw Together!”


The Steve Miller Band’s seventh album, “Anthology,” came out in 1972 and is an excellent CD that features all of the best tunes up to 1972 and some unknown gems.  Anthologies are always good because of the liner notes so we think you will be overjoyed owning this great album.   This is one you have to get so 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 508 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 “Jimmy” Hall

END Commentary 08-02-2011

Copyright © 2011 by MHB Productions

Word Count: 1,614.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 02, 2011 by Chef James “Jimmy” Hall

SOUP SEMINAR, PT XIII: CHICKEN-VERMICELLI SOUP—ONE OF THE ALL-TIME CLASSIC YET SIMPLE RECIPES THAT EVEN THE POTWASHER CAN THROW TOGETHER!


 Soup Seminar, Pt. XIII: Chicken-Vermicelli Soup—One of the All-Time Classic yet Simple Recipes that even the Potwasher can throw Together!



Bakersfield, CA, 08-02-2011 T:  Hello, again, I am back to continue our series on soups and the recipe I have for you today is a simple yet elegant one that yes, even the potwasher can throw together! Sometimes in a busy kitchen, folks who normally don’t cook but who assist those who do are given jobs that sometimes either becomes theirs permanently or leads to a promotion which will turn them into a chef’s apprentice.  It is important having avenues with which to move up in a kitchen and learning how to make soups or bake muffins are darned good ways to do so.  In fact, that is more-or-less how I got a chance as a young man as I used to bus tables and wash dishes and the pantry man gave me things to do when I was in the back preparing relish dishes for the customers’ tables.  Rudy told me to chop vegetables (but not my hand) for his soup and that if I was good and could work fast, he’d both teach more foodie things AND give me some beers after work.  Hearing that, I would have worked for him the rest of the evening until the chef came into the kitchen and ran me out of there but later, he allowed me back in.  Sometimes, that’s what it takes: being noticed, by doing something for someone else and the head chef catching eye of you doing it.  Young men and women bussing tables or cleaning the pots and pans, always volunteer to learn something as this will be a boulevard out of your present no-win job.  Trust me, I know of what I speak as I began as a lowly busboy back in the earliest days of my career.  Sure, I thought I was good and made darned good tip money but the lure of the kitchen, of beer, and of adult conservation/interaction was all that it took to pull me into the foodservice web.

Today’s soup is Chicken-Vermicelli, a seemingly fragile yet strong, flavorful soup that is a good one to be the house soup.  It’s easy to make, it’s cheap, the ingredients are generally already on hand and it can be given an oriental flavor or a Cajun flavor, it depends on the situation and your skills and knowledge.  In a pinch, you can have your lowest man or woman on the kitchen totem pole knock it out merely by giving them the recipe and pointing them in the direction of the range-top.  Heck, it’s one I entered the world of professional foodservice on! Let’s do it:    

(#525) CHICKEN VERMICELLI SOUP





1. About 1.5 quarts / Mis-en-place: 45 minutes.




Qty.
Measure
Item
Other
1.5
Quarts
Chicken broth

.25
Cup
Minced celery

.25
Cup
Minced carrots

.25
Cup
Minced yellow onions

.125
Cup
Minced leeks

.25
Cup
Green peas

1
Cup
Diced chicken

.25
Teaspoon
Kosher salt

.25
Teaspoon
Whole thyme

.125
Teaspoon
White pepper

.125
Teaspoon
Whole marjoram

.125
Teaspoon
Cayenne pepper




Method:

1. Combine above ingreds in a pot and place on medium-high heat. Bring to a boil; keep there for 2 minutes then lower heat to a bare minimum.

2. While you’re doing that, go ahead and cook the vermicelli al dente in another pot:



Qty.
Measure
Item
4
Cups
Boiling water
.125
Teaspoon
Kosher salt
1
Ounce
Vermicelli

Method:



1.       Cook pasta just until tender to the tooth. Drain, rinse and place in ice water until well chilled. Remove then and allow it to dry as much as possible. Then, place it in a location close to where the soup is so that the servers can add it to their cups and bowls as they prepare to head out into the dining area.

This is a delicate yet strong soup to put on one’s menu as the house soup.  It is easily made; virtually anyone within the kitchen including the potwasher can put it together with equally successful results.  What’s more, every item is readily available in the kitchen and in a tight situation can be substituted with another ingredient of your choice.

As 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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, and Maui Chef’s Association

______________________________________________________________________

This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.

---30---

END Commentary for Tuesday, August 02, 2011 by Chef James “Jimmy” Hall

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 “Jimmy” Hall

Recipes created by Chef James “Jimmy” Hall on April 02, 1983 in Bakersfield, CA.

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

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          THE STINKSTER


                                                                                   
                                                                                                                                                                  
This is #596, an 11” x 14" original oil painting by Beverly Carrick entitled, “Going Steady." 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 II
                                                                            
   this is a shot of Brian Carrick home from Freddie's Top of the Hill on 10-17-1980 crashed out on the sofa with his dog, Twinkie. 

this is a shot of Brian Carrick at the Kobi Steak House in Bakersfield, CA on 07-15-1981 with Nora Glenn (not seen). 

   this is a shot of Groucho the Cat on 12-24-1980 at home at Shamrock in Bakersfield, CA. 

  this is a shot of Lupe Carrick, Brian Carrick's first wife, at Morro Bay on 11-08-1980. 

This is MHB bassist and vocalist at Garces Memorial High School on 11-04-1978 during the song, "Takin' Care of Business." 

this is Brian Carrick's stepfather in 1991 at home in Salinas, California, John Snow. He's the son of a professional hotel chef. 

  This is a shot of salsa beef in 1986 at home at Shamrock in Bakersfield, CA.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         
                                                                            
























                                                                                


                                                                                   
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 08-02-2011, 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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