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Saturday, August 6, 2011

“Soup Seminar, Pt. XVIII: Vegetable Soup—the Classic Soup of All-time!”


The Steve Miller Band’s twelfth album, “Greatest Hits, 1974-1978,” came out in 1978, and did extremely well because it was a “greatest hits” package after all.  So, for those who just want the hits and nothing more, this is a good one to buy and believe it or not, it’s a “thirteen-time Multi-Platinum selling CD!” If that doesn’t tell you something, there’s nothing else that can be said!  We recommend that you buy it so by all means 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 503 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 08-07-2011

Copyright © 2011 by MHB Productions

Word Count: 1,855.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 07, 2011 by Chef James “Jimmy” Hall

SOUP SEMINAR, PT XVIII: VEGETABLE SOUP—THE CLASSIC SOUP OF ALL-TIME!


 Soup Seminar, Pt. XVIII: Vegetable Soup—the Classic Soup of All-time!



Bakersfield, CA, 08-07-2011 Su:  This is my final day of writing for a bit so let’s enjoy ourselves today, shall we?  Sunday is a lovely day to lie about after going to church and nowadays, that is something I have an opportunity to do being as old as I am and not forced into working every single day of my life.  There used to be a time when a chef or cook went to work at least six days a week and sometimes it would become seven either by pulling a double shift or two or by being called in on a day off due to someone being sick, a large party, or a holiday.  Many times, overtime was paid under the table to thwart the government which always managed to make it unrewarding to work more than one’s eight hours.  To me, that’s a sad thing as every single American person should have the ability to earn as much as they possibly can without being penalized for it.

Anyhow, going to church is one of those special things that most chefs generally miss out on with their families; I mean, most of the time, you either work Sunday morning or are sleeping off a late Saturday night and that makes it difficult to spend a lot of time fulfilling one’s spiritual obligations.  Still, there are those who manage to do both and I congratulate them whereas I never had the energy to do both.  I think of the forty-plus years I spent working in professional foodservice on a fulltime basis, I maybe made it to church ten times in forty-odd years.  How horrible is that for someone who believes in the Lord and feels that he or she should honor Him?  I mean, I was brought up a Presbyterian and we spent a great deal of time going to church as a family!

Today’s soup and my last recipe for awhile is one for Classic Vegetable Soup, a soup that is as old as the human species and fire, I’m sure.  The combination of animal stock and fresh vegetables is irresistible and what’s more, it’s good and healthy.  Like our other soups, it can be transformed into a vegetarian item by deleting the animal stocks and adding vegetable stocks.  Doing it this way, you will make something that your entire family and friends and neighbors can enjoy and that’s important as being a vegetarian sometimes puts one on the outside of things.  Not so much anymore but a decade or two ago, one was an outcast! At least when I was living on Maui, we had some really good vegetarian restaurants in Paia on the northern shore on the road to Hana that were good, near Mama’s Fish House and other fine eateries.  I truly miss those times, my friends, things were beautiful then and if I ever get a chance to return there, I will do it in a moment! Let’s make our soup:

(#530) VEGETABLE SOUP





Yield: about three quarts




Qty.
Measure
Item
Other
2.5
Cups 
Beef broth

2.5
Cups
Chicken broth

.75
Cup
Diced carrots

.75
Cup
Diced celery

.75
Cup
Diced yellow onions

.75
Cup
Chopped leeks

.25
Cup
Sliced cauliflower

.25
Cup
Sliced broccoli

.75
Cups
Shredded cabbage

.25
Cup
Chopped spinach

.5
Cup
Cubed zucchini

3/8
Cup
Cooked kidney beans

.75
Cups
Diced tomatoes with juice

1
Ounce
Barley, cooked

.5
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

.5
Teaspoon
Minced garlic

3/16
Teaspoon
Celery salt

3/16
Teaspoon
Granulated onion

3/8
Teaspoon
Whole oregano

.125
Teaspoon
Ground cumin

.75
Piece
Bay leaves

.75
Teaspoons
Freshly minced parsley

3/8
Teaspoon
Minced cilantro

.125
Teaspoon
Sweet basil

.5
Tablespoon
Worcestershire sauce




Method:

1.      Cook the vegetables just until tender and then combine the seasonings with a little bit of broth and return it to the soup and whisk in quickly so there’s no risk of lumps.

This is one of the classic, all-time soups that is easily made at home and virtually can be different each and every time due to the use of whatever ingredients are in one’s home.  Every chef needs to know this recipe as this will make a name for you and your soup-making ability.

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.

That’s it for today, my friends, and please note that I have had a lovely time writing about soups for you the past week—it’s something I love to do.  Talking about Hawaii, too, never gets old either and if one can ever go there and visit or stay to live forever, it’s a dream come true.  Anyhow, I will see you next time around, au revoir!    

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 Sunday, August 07, 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 15, 1977 in Tulare, CA.

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

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          LE STINKY ONE

                                                                                                                                                                                                       

This is #835, a 24” x 20" original oil painting by Beverly Carrick entitled, “Playmates." 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 line-up of all of the members of the Elemental News of the Day back in 1989 at an ACF Awards Dinner somewhere in the United States.                                                                        












































                                                                             

                                                                            
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Tags:

Jimmy Hall, The Soup-Master, Gourmet Cooking, The Steve Miller Band, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Stock Soups, Chowder, Cream Soups, Vegetarianism,  









                                                                                      

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