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Monday, April 30, 2012

“Special Menus Index, Pt. LI: ‘Mother’s Day Menu, Pt. II—Soup Seminar featuring Potage ala Mongole and Cream of Celery-Apple Soup—two delicious Soups that will please Mom” by Chef Tiresias Helenus Grinikeodopuloposlus



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their EIGHTH album—“Hoppkorv”—was released in 1976 and was another high-powered rock trio album!  We urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  




COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                               
Here's the countdown to December 21, 2012: from today, we have 236 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



HAPPY MAY DAY!



                                                                                    


STINKBUG 2012


                                                                                     



Chef Tiresias Helenus Grinikeodopuloposlus

END Commentary 05-01-2012

Copyright © 2012 by MHB Productions

Word Count: 2,509.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, May 01, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus

SPECIAL MENUS INDEX, PT. LI

 Special Menus Index, Pt. LI: ‘Mother’s Day Menu, Pt. II—Soup Seminar featuring Potage ala Mongole and Cream of Celery-Apple Soup—two delicious Soups that will please Mom” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 05-01-2012 T: Ah, here we are—May Day 2012!—the first day of May and traditionally a big day for the labor movements around the world and the fellow travelers of the communist movement.  Both of them SUCK, if you want my opinion, especially the communists.  There are so many more commies in the world nowadays then there were back in the heyday of the old Soviet Union and what’s surprising is how many are alive and well in the United States.  It is my belief—having been born in Europe, Greece, as a matter of fact—that why anyone would want to be a communist in this nation is beyond me.  I think they’re totally crazy, it’s like all of this crap associated with the 99% movement—a load of crap to be sure—is that everyone who has any drive and ambition wants to be a part of the fricking ONE PERCENT!  Don’t you?  Communism has done nothing but kills and harm people from one end of the world and like the spread of militant Islam is a threat to the Western way of life.  Why should I be ashamed of being an American, albeit, a naturalized one when I am a member of the greatest nation on earth and have realized my wildest dreams concerning success?  What is wrong with people who hate this country when it’s done more to help the world population than Red China, Russia, the Middle Eastern Nations, and the Third World combined?  I love this country and am so mad whenever I see punks standing on street corners waving signs and yelling at people passing by telling them that their way of life is detrimental to the world’s wellbeing.  Something has to be done, my friends, and you can bet that if we have fair elections come November, there is going to be a tidal wave as the silent majority rises up and smites those in power on the right and the left who have driven the country to its present state of affairs. I can’t wait to enter the voting booth and put an end to this experiment in socialism, neo-communism, and insanity!  May Day needs to become the day it was back before the REDS took it over: a way of celebrating the rebirth of the earth as the world warmed up. 

Sorry for the critique of world affairs but I believe that things must change or the greatness of this nation is in doubt.  I want the best there can be for my kids, grandkids, and the great-grandkids on the way.  I want my family both here and back home in Greece to be happy they’re Americans or are becoming Americans and not ashamed of being successful or a citizen of this country.  Times are changing and believe me; something big is going to occur this November. 

Today, we will be making our soup segment of the Mother’s Day Menu for 2012, two classic soups, one a mélange of split peas and tomatoes and the other a creamy combination of celery and apples.  Both of them will knock Mom out and will let her know that her best needs have been met with a lot of hard work, the same sort of work that Mom put in when she was in charge of the kitchen when we were all growing up as kids.  You will enjoy both of these soups—both tried and true and successful—and will be using them for many years to come, I assure you!
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
Mothers Day 2012 Dinner Menu

I.                   Jellied Apricot-Cheese Salad

II.                Ensalada du Vermont

III.             Spinach Salad with Chevre Goat Cheese 

IV.             Potage ala Mongole

V.                Cream of Celery-Apple Soup

VI.             Veal Cordon Bleu

VII.          Sauteed Quail Salinas-style

VIII.       Carrot Soufflé 

IX.             Scandinavian Vegetables

X.                Buttered Peas with Button Mushrooms

XI.             Confetti Rice

XII.          Lyonnais Potatoes

XIII.       San Joaquin Orange-Rye Rolls

XIV.       Caraway-Onion Muffins

XV.          Sour Cream-Chocolate Cake

XVI.       Real Strawberry Mousse

XVII.    Tropical Iceberg

XVIII. Peach Melba

Here we go, here’s our first soup for the day:

 (#563) POTAGE ALA MONGOLE





Yield:  about 3.25 quarts  / Mis-en-place: 8-12 hours soaking time / 50-60 minutes prep time:




Qty.
Measure
Item
Other
1.5
Cups
Green split peas

1
Gallon
Ham stock

.25
#
Fine-diced ham

1
Quart
Liquid (reserved from above)

1
Quart
Chicken  broth

1.5
Cups
Tomato puree

.25
Cup
Melted butter

3/8
Cup
Bacon drippings

1
Cup
Diced celery

.5
Cup
Diced carrots

1
Cup
Diced yellow onions

1.5
Teaspoons
Kosher salt

3/8
Teaspoon
White pepper

.125
Teaspoon
Nutmeg

.75
Teaspoon
Ground coriander

.75
Teaspoon
Sweet basil

.125
Cup
Granulated sugar

.75
Teaspoon
Marjoram

.125
Teaspoon
Cinnamon

.25
Cup
Chopped chives

.125
Cup
Freshly minced parsley

1
Cup
All-purpose flour




Method:

1.      Mis-en-place: have everything ready with which to work! Place the first THREE ingredients in a pot and soak overnight in the refrigerator.  Cover the container and allow the splits to rest.

2.      The next day, put the pot on the stove over a medium-high flame; bring to a boil and when it is, drop it to just below a boil and cook the peas until tenderized, for about 30-45 minutes.  By the end of this time, you should have ONE quart of reserved liquid—this is the basis for the split pea soup which is one part of the finished soup.

3.      Combine the chicken broth and the tomato puree in a saucepot and place over a medium-low flame for the time-being.  Combine the melted butter and the bacon drippings together in another heavy-duty saucepot with a heavy bottom.  Heat over a medium flame—this will be the beginning of the soup’s roux.

4.      Add the vegetables and sauté until tender and translucent; then, add the seasonings, blending well, and finally, begin stirring in the all-purpose flour to complete the soup’s roux.  Cook this roux for several minutes over a medium-high flame, stirring constantly.  Allow it to thicken and to fluff up and as you do this, add the reserved pea soup mixture to the tomato puree-chicken broth pot and bring it to a rolling boil.  When it is, begin whisking it into the roux—furiously!—stirring all the while. 

5.      The soup will begin to thicken and to rise.  Raise the heat to medium-high and continue whisking until the soup has thickened and is free of floury lumps.  This is important and why you need to need to whisk briskly as you combine the liquid with the roux.  This is also why we add the spices and herbs to the roux mixture—to minimize lumps and clumps of seasonings—so that our finished product is both tasty and attractive to behold.

6.      When thoroughly combined, drop the temp to low and allow the soup to simmer over a modest flame.  You can—at this point—transfer it into the top of a Bain Marie or double-boiler over simmering but NOT boiling water.  Allow it to cook for the specified time so that maximum flavor develops and the soup is perfect.  Should it thicken too much, be sure to add some additional chicken stock or tomato juice.

7.      When time’s up, check and readjust the flavorings as necessary and then serve, either in your best soup tureen or in individual bowls.  You should garnish the top(s) with additional sprinkles of fresh parsley flakes on your best doily-lined plates.  Enjoy!

8.      Leftovers need to be cooled to below 45°F as quickly as possible.  We do this by pouring them into pans no higher than 2” in depth and place it onto a cooling rack.  If need be, place an oscillating fan above it to blow across the surface and every 3-4 minutes, stir the soup with a spoon to allow the heat to escape from the center.  When it’s completely cooled, transfer it to a sanitized airtight container equipped with a tight-fitting lid and label, date, and refrigerate.  Keep for no longer than 4-5 days at most and then discard it.

Potage ala Mongole was an old-time soup that allowed chefs to utilize leftover split pea and tomato soups by combining them together to form a beautiful, golden soup that smelled great and looked good.  It was always a hit on coffee shop and dining room menus and is one that you simply don’t see at the grocery store.  Give it a shot: you’ll love it!

Alright, here’s our second soup for the day, one you’ll love!

(#593) CREAM OF CELERY-APPLE SOUP



Yield:  about 3.5 quarts  / Mis-en-place: about 1.25 hours:





Qty.
Measure
Item
Other
2.25
Quarts
Chicken broth

2
Each
Bay leaves

.5
Cup
Heavy cream

1.25
Cup
Melted butter

3
Cups
Minced celery

.25
Cup
Minced yellow onions

2
Cups
Diced green apples

1.25
Teaspoons
Kosher salt

.125
Teaspoon
White pepper

.75
Teaspoon
Ground coriander

.25
Teaspoon
Nutmeg

1.5
Teaspoons
Whole thyme

1.5
Cups
All-purpose flour




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first THREE ingredients in a heavy-duty saucepot and place over a medium-low flame or better yet, in the top of a Bain Marie or double-boiler over simmering water.

2.      Heat the butter in a heavy-duty saucepot sprayed with PAM or with some such other food release spray and heat up.  When it is, add the vegetables and spices/herbs and sauté until the veggies are tender and aromatic.  Then, blend in the flour, forming a roux, and cook until the mixture has thickened and poofed up. 

3.      Next, begin whisking in the liquid, a bit-at-a-time, blending well after each addition.  Raise the flame and add the remaining liquid, whisking furiously until the soup has thickened and risen in level.  Continue whisking constantly over medium-high flame until a uniform, non-lumpy soup has formed.  Then, lower the temp and allow it to simmer over a medium-low flame for 20-25 minutes.

4.      The soup can be transferred into the top of a double-boiler and kept there over simmering water until ready to serve.  Serve in either a soup tureen or in individual bowls:

Qty.
Measure
Item
Other
.125
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika




5.      Garnish the soup with freshly minced parsley flakes and sprinkles of Hungarian paprika.  We favor Hungarian in some of these preparations because it’s manufactured from sweet red bell peppers unlike the Spanish variety which is generally much hotter.  Serve the soup on doily-lined saucers or side plates and enjoy.

6.      Be sure to always cool leftovers to below 45°F as quickly as possible to get them out of the Danger Zone, between 45°F on the low end and 140°F on the high.  It is between these ranges that the bacteria that cause foodborne illness find their optimum growth and it’s up to every single cook to prevent the possibility of this happening.  It’s also important to always use clean equipment and utensils and to wash one’s hands with soap and hot water before handling food. Leftovers can be kept for no more than 4-5 days and must be reheated to 165°F or higher to be safe for consumption.

This is a classic fall and spring soup that has always been one of my all-time favorites because of the combination of apples, cream, and onions.  It is one that you’ll enjoy as will everyone you know.

Excellent, friends, we’ve got both of our soups knocked out and remember: it is always important to pay attention to temperatures, both holding hot foods hot and reheating them.  The problems that occur every year during holidays is one of improper temperatures and there is NOTHING worse that being the cause of foodborne illness.  Always pay attention to what’s going on around you and be sure to invest the $5-6 in a quick-temp thermometer so that you can rest assured that you have done you all-out best at preventing people from becoming ill.

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

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.

Tomorrow is Wednesday and that means we have another heavy day to plow through in our remaining five days and it’s going to be a wonderful one.  Excuse me for expressing my feelings regarding May Day but having come from a country that has been both communist and is generally socialist, I am sick and tired of all the punks who seem to feel that a Cuba-style government would be of more benefit to the people than one that is free and based upon the principles of capitalism and NOT Marxism.  Marxism has never worked except in the number of bodies it’s piled up, whether by reason or by error but let’s face it: if one’s dead, it doesn’t matter why it is unless that’s what they wanted.  I say NO to all of these radicals running around in the streets protesting our freedoms, it’s got to stop and it’s up to each and every one of us!         

   Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF

This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

The END Commentary for Tuesday, May 01, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus



.



Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on February 13, 1977 in Beverly Hills, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 
                                                                                                             
                                                                              
This is #1323 an 8” x 10" original oil painting by Beverly Carrick entitled, “Bird’s Bouquet." 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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