Popular Posts

Monday, July 16, 2012

“Central Asian Favorites, Pt. XIV: Classic Cantonese Beef with Oyster Sauce—one of the Most-Beloved Chinese Dishes!” by James “JT” Tobiason



SPIRIT’S eighteenth album entitled, “Chronicles 1967-1992,” came out in 1992 (Line) and is exceptional! This great album features the band at its original best with many unreleased cuts.  The original unit was always one of the best psychedelic rock bands that roared out of the Los Angeles scene in the 1960s and this is definite proof of that.   We highly recommend the album as it is one of their all-time best—you can find it at Amazon.com by using the handy link so go there and BUY IT! 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 160 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





James “JT” Tobiason

END Commentary 07-17-2012

Copyright © 2012 by MHB Productions

Word Count: 1,462.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 17, 2012 by James “JT” Tobiason



CENTRAL ASIAN FAVORITES, PART XIV

 Central Asian Favorites, Pt. XIV: Classic Cantonese Beef with Oyster Sauce—one of the Most-Beloved Chinese Dishes!” by James “JT” Tobiason



Bakersfield, CA, 07-17-2012 T: Today, we are going to begin doing classic Chinese dishes, a favorite pastime of mine, as I always have loved Chinese cooking more than any other ethnic foods.  There are many different styles: Szechuan, Mandarin, Hunan, Cantonese, and Fukien among others.  China is a large country and each particular region has its own styles of cooking and the western world is familiar with the basic five when there are more than 10-12 styles.  The purpose of this blog is to introduce the readers to a wide range of cooking information, culinary talent, and everything else one needs to know in order to become an accomplished chef who is at home in truckstops, country clubs, fine-dining, hotels, and everything in between including institutional cookery.  Nowadays, cooks and chefs are fighting hard to keep their jobs like everyone else because, unfortunately, there is a lot of non-American competition out there vying to get their jobs.  The more you know, the better your employment prospects are!

Oyster Beef is really beef prepared with a much-favored Chinese condiment called “oyster sauce,” not really made from oysters but from sugar, water, and salt.  Virtually everything condiment in oriental cuisine is high in salt and that is never good for those who deal with high blood pressure on a daily basis.  Nowadays, there are more and more ingredients available in stores that are low salt and low cholesterol but one needs to read the labels closely OR find alternative sources or recipes so you can prepare the low-salt substitutes yourself.  There is no point dying to have a good meal when you can find alternative ways.  Go online and peruse the Web: you will find the things you are looking for! Here is our recipe:

(#1670) BEEF CANTONESE WITH OYSTER SAUCE


This is one of the all-time favorite oriental dishes found in practically every Chinese restaurant in the United States, Canada, and elsewhere.  We make it with oyster sauce, a condiment used by the Chinese made from water, brown sugar, plenty of salt, and a bit of oyster essence. 

Yield:  4 servings / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
2
#
Beef sirloin tip, fat and silver removed, sliced

.25
Teaspoon
Sea salt

.5
Teaspoon
Lawrey’s seasoned salt

.25
Teaspoon
Lawrey’s seasoned pepper

2
Each
Large AAA egg whites, beaten and strained

2
Teaspoons
Cornstarch

2
Teaspoons
Freshly minced garlic

1
Teaspoon
Freshly minced ginger

Oil for frying

.5
Cup
Sesame oil

.25
Cup
Kikkoman Aji-Mirin rice wine

1-1/3
Tablespoons
Clear gel or cornstarch

2-2/3
Tablespoons
Cold water

The Sauce:
1
Cup
Lee Kum Kee oyster sauce

1
Tablespoon
Granulated sugar

.5
Cup
Beef stock

The Finish:
.5
Cup
Slivered scallions

.25
Cup
Red bell pepper sticks (seeded and ribs removed)
3-4
Cups
Steamed Hinode rice

2-3
Cups
Stir-fried vegetables




Method:

1.      Mis-en-place: have everything ready with which to work! Beef sirloin tip is available in most grocery stores and is perfect for a dish such as this one.  Take the beef and remove the membrane that covers part of most of it with a paring knife and then using a sharp boning knife, remove the silver and bits of fat, discarding them.  Then, using a scimitar, slice the meat into extremely thin strips and toss with the sea salt and Lawrey’s salt and pepper.

2.      Take the egg whites and beat them in a bowl with a whisk or fork until light and foamy.  Do NOT overdo it and turn them into meringue; instead, just beat them until fluid then force them through a fine meshed sieve into a bowl. Add the cornstarch and blend well.  Then, pour the mixture onto the beef and toss the beef within it.

3.      Using a large heavy-duty skillet or wok, heat the oil over medium flame until hot.  When it is, add the beef and cook lightly.  Separate the meat as it cooks so that it does not stick together, when browned, drain the oil from the meat, and then allow it to dry upon paper towels.

4.      Fire up the skillet or the wok once more and when medium-hot, add the peanut oil and heat it up.  Add the garlic and ginger and cook, stirring constantly, until the air is aromatic with their combined essences and the two are somewhat browned.  Then, add the blanched beef and pour in the rice wine. 

5.      While this is happening, quickly combine the ingredients listed under “sauce” in a bowl and then scrape it onto the meat.  This will glaze the meat and give it a shiny look and the last thing you do is to combine the clear gel/cornstarch with the water—whisking well—and then whisk it onto the oyster beef: this will thicken it up and complete the glazed look.

6.      Pull the meat from the stove and prepare to serve: you can serve individual plates or you can serve it family-style.  To do the former, dish up individual portions of meat, rice, and vegetables and garnish with slivered scallions and bell pepper sticks, and if the latter, serve everything in individual bowls with serving spoons at the table.

7.      Leftovers must be cooled to below 45°F as quickly as possible and store in sanitized airtight containers labeled, dated, and refrigerated.  To serve, they must be reheated to 165°F or higher. Never keep leftovers for more than 2-3 days at most.

This is the classic Oyster Beef dish found in Cantonese restaurants.  Note there are two types of oyster sauce: (1) oyster sauce, a condiment and (2) oyster-flavored sauce, which is a sauce flavored with oysters.  For this dish, use the former.

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

There you go, we have made it through our second day and tomorrow will be our third, the day before HUMP DAY.  We certainly do not want to get caught on that one, do we, my friends.  Ah well, that is how it goes, I guess but we will continue with our oriental cooking tomorrow and the rest of the week.  Do not forget: we are no longer CENTRAL ASIAN COOKING;          we are now just ASIAN, which is fine by all of us.  It has been a change long in coming as while doing the cooking of Central Asia is fun, there are so many more different oriental cultures that are far more interesting than what is going on in just India, Afghanistan, and the hodgepodge of former Soviet republics littering the region.  We are going to have a great deal of fun with the refurbished series!

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 SPIRIT/ Jo Jo Gunne/ Jay Ferguson and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

James “JT” Tobiason writes from Visalia, CA.
---30---

The END Commentary for Tuesday, July 17, 2012 by James “JT” Tobiason

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:

The one-and-only James “JT” Tobiason writes this original essay.



Recipe created by James “JT” Tobiason on June 13, 1979 in Napa, CA.

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

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
  ♂TODAY: CHEF JAMES “JT” TOBIASON
NEXT WEEK: CHEF GOLDIE “GOLDFISH” MCNAMARA ♀

STINKBUG AT THE COUNTDOWN TO THE END DAYS


This is #1201 an 8” x 10" original oil painting by Beverly Carrick entitled, “Desert Mood." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!
Beverly Carrick: the World’s Greatest Artist!

Deserts



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.







The above icon is the “Trademark of Quality and Symbol of Integrity Logo” of the Magnolia Hilltop Brewers and What's Cookin' Productions. This article is copyrighted © 07-07-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

James “JT” Tobiason, Central Asian Favorites, Entrees, SPIRIT, Famous Restaurant Recipes, Chinese Cuisine, Fine-Dining, Oriental Cuisine, Stir-Fried Foods, Beef, Asian Sauces, Wok Dishes, JT,

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.





NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!




Advertisements:











































































CHEF JAMES “JT” TOBIASON
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!








BUY “CHRONICLES 1967-1992” BY SPIRIT ATAMAZON.COM NOW!








The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER! THE IMPORTANT THING IS NO MORE TAXES, STOP THE IRS!





No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!