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Thursday, January 5, 2012

“Soup Seminar, Pt. XXIV: ‘Hot and Sour Soup—a tasty Treat from the Orient’ by Chef Elvin C. McCardle”

The Grateful Dead’s one-hundred-and-twenty-sixth album of sorts as it’s a solo effort by Robert Hunter, Jerry Garcia’s lyricist which is entitled, “Tales of the Great Rumrunners,” and it was released in 1974. This is an album of Hunter’s music and was a part of his individualistic career alongside the Dead.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get 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 351 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                       

STINKBUG 2012


                                                                                      


Chef Elvin C. McCardle

END Commentary 01-06-2012

Copyright © 2012 by MHB Productions

Word Count: 1,260.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, January 06, 2012 by Chef Elvin C. McCardle

SOUP SEMINAR, PT XXIV—HOT AND SOUR SOUP

Soup Seminar, Pt. XXIV: ‘Hot and Sour Soup—a tasty Treat from the Orient’ by Chef Elvin C. McCardle



Bakersfield, CA, 01-06-2012 F: Today, we are going to take a trip to the orient and make a soup that’s designed to improve one’s health by speeding up one’s metabolism, cleaning out the pours, and ridding the body of harmful waste.  That soup is the powerful Hot and Sour Soup, a combination of sugar, vinegar, and chilis.  Combined, it is one of the tastiest, most beautiful soups that will knock everyone out once they’ve had their first soup spoonful.  I love this sort of soup, it has a flavor and an aroma all its own and you can smell it wafting through the dining room as it approaches one’s table.  Some people add dumplings to it and others don’t but whichever way you use to enjoy it, it’s one that you will remember for a long, long time.

The basis of oriental cookery, especially Chinese Szechuan cuisine, is to combine opposing forces of sorts and then wrenching the best out of both.  Sugar in combination with vinegar and chilis makes one powerful sweet-and-sour sauce that when combined with vegetables and presented as a soup is a combination that cannot be beat.  Add to that the presentation—colorful rainbow bell peppers, scallions, and bean sprouts—it’s too beautiful to believe.  We are so fortunate to live in a time when we have availability to the different varieties of bell peppers that we have now because the more colorful the cookery, the more successful it will be. 

What makes this soup like the rest we’ve done the past few days is that it’s a good way to utilize leftover beef trim or cooked roasts or whatever.  If you have a lot of steak trim that’s been saved from cutting meat, this is a good place to utilize it.  That’s the most important thing about soup production anyway—what I call the “leftover test”—is whether or not it helps you clear out the ice box that’s overloaded with ingredients leftover from other dishes.  If it is, it’s a keeper and if not, discard it.  This recipe, however, is definitely a keeper! Let’s do it:

(#566) HOT AND SOUR SOUP





Yield:  2.5 quarts  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1.5
Cups
Beef scraps such as prime rib or steak trim, cut 0.25” x 0.5”
1
Tablespoon
Peanut oil

.75
Teaspoon
Crushed red chili flakes (red pepper)

1.5
Teaspoons
Granulated sugar

2
Teaspoons
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

2
Cups
Beef stock

3
Cups
Chicken stock

.5
Cup
Julienned shiitake mushrooms

.5
Cup
Sliced button mushrooms

.5
Cup
Chinese-cut (bias-cut) celery

.5
Cup
Julienned red onions

.25
Cup
Seasoned rice wine vinegar

.25
Cup
White wine vinegar

.75
Teaspoon
Chopped garlic

.125
Cup
Granulated sugar

.25
Cup
Sake

.75
Teaspoon
Sesame oil

.25
Teaspoon
Hot chili oil

.75
Teaspoon
Crushed red chili flakes

1.5
Teaspoons
Shoyu

5/8
Cup
Cornstarch

.75
Cup
Cold water

.25
Cup
Julienned red bell peppers (seeded & stemmed)
.25
Cup
Julienned yellow bell peppers (seeded & stemmed)
.5
Cup
Julienned green bell peppers (seeded & stemmed)
.5
Cup
Bean sprouts

.25
Cup
Snow peas (julienned on a bias)

1
Cup
Slivered scallions




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Using a large, heavy-duty skillet placed over medium heat, heat the peanut oil and when hot, add the beef, the chili flakes, and the granulated sugar.  Stir frequently with a wooden spoon and brown the meat.  As you do so, add the seasoned salt and pepper and blend well. 

3.      Meanwhile, bring to a boil the two stocks in a large heavy-bottomed saucepot.  Once it’s there, add the two different mushrooms, the celery, the red onions, the vinegars, garlic, sugar, sake, sesame oil, hot chili oil, crushed red chili flakes, and the Shoyu. 

4.      Add the sautéed beef to the soup and simmer until the vegetables have become somewhat al dente (crispy is preferable to mushy).  Combine the cornstarch and the cold water together in a bowl and blend well.  Whisk this into the simmering soup and thicken it, stirring constantly.  Take care to be gentle about it so that you don’t tear everything apart; use a spoon over a whisk for best results.

5.      When thickened, turn the heat off and add the bell peppers, bean sprouts, and snow peas.  To serve, dish up the soup and place it into bowls and then sprinkle atop each some of the slivered scallions.

Hot and Sour Soup is one of those classics that come to us from Asia and this is definitely one that will warm up the evening.  The wintertime is the perfect time for indulging in soup and this is perhaps the best.  Enjoy!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

Friday has come and gone and that means but one thing: two more days and then its vacation time again!  I do hope that you’ve enjoyed today’s recipe as it’s one of those classic soups that is perfect for the colder months of the year.  There’s something homey and pleasing when sweat breaks out on one’s forehead and underneath their eyes.  Soups like this one are good because they open the pours and allow all sorts of impurities to exit the body.  It is a proven fact that peppers and chilis are quite beneficial to one’s health so I encourage all of you to make this recipe and see what I mean.  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

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 Friday, January 06, 2012 by Chef Elvin C. 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 written by the one-and-only Chef Elvin C. McCardle



Story created by Chef Elvin C. McCardle on November 29, 1985 in Ventura, CA.

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This is #1335 a 16” x 20" original oil painting by Beverly Carrick entitled, “Saguaro Canyon." 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!

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