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Thursday, July 19, 2012

“Central Asian Favorites, Pt. XVII: More exciting Chinese Culinary Delights—Szechuan Shrimp and Peas—amazingly Simple yet Good!” by James “JT” Tobiason



SPIRIT’S twenty-first album and third live album entitled, “Made in Germany [1978],” came out in 1997. This is a great live album, featuring the power trio format of Randy California, Ed Cassidy, and Larry “Fuzzy” Knight, live in action in Germany. We definitely 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 157 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 07-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,478.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, July 20, 2012 by James “JT” Tobiason



CENTRAL ASIAN FAVORITES, PART XVII

 Central Asian Favorites, Pt. XVII: More exciting Chinese Culinary Delights—Szechuan Shrimp and Peas—amazingly Simple yet Good!” by James “JT” Tobiason


Bakersfield, CA, 07-20-2012 F: Here it is, Friday and that means one thing: tomorrow is party time and then after Sunday, I am gone!  I love when the week comes to its end because then I go back to Visalia, California, a much nicer clime than here in lovely Oildale, California, where the corporate Elemental News of the Day offices are.  Roberts Lane has never improved, it is an area in which, people raise chickens and hogs in their backyards, where folks park their cars and motorcycles in their front yards and sometimes even on their porches and where studs walk about sans their shirts showing off their needle marks, their gang tattoos, and their plain dumb ignorance.  Oildale is one of those areas that most cities have where progress has passed the denizens by and where hillbillies reign supreme.  I really should not talk about the area we chose to establish our main office as the rent is low, the crime rate is high, and the pot shops abound.

Today is my twenty-fifth blog post, which makes me happy, as it is a wonderful road sign showing the length of time I have been writing for this very successful blog.  I love working for Stinkbug and no one else and even though other websites have contacted me trying to get me to write for them, I remain loyal to Stinkbug.  We have a good thing going here and one can never shake a stick at success and walk away without being scarred.  Besides, where else can one have the amount of fun we have here?

We are making a fabulous dish today, one of the best Chinese dishes I have to offer, a beautiful Szechuan dish featuring big prawns and green peas in a tasty sauce.  I love working with woks but skillets do just as good as it is difficult to take the westerner out of the chef.  Here we go:

(#1673) SZECHUAN FRIED SHRIMP WITH GREEN PEAS

I was always afraid of making oriental dishes until I worked with an Asian chef who taught me there was nothing of which to be afraid.  In many ways, Chinese and Japanese cookery is easier than preparing many French dishes and nowadays, it has been fashionable to use oriental techniques with European cuisines.  As you can imagine, this produces some amazing results but today, we will stick with the classic Chinese dish for authenticity.

Yield:  4 servings / Mis-en-place: 30-40 minutes:



Qty.
Measure
Item
Other
2
#
Extra Jumbo 16-20 Prawns, peeled, deveined, and tails left on
4
Each
Large AA egg whites, beaten

1-1/3
Tablespoons
Cornstarch

Crisco peanut oil (for frying)

2
#
Frozen green peas

2
Quarts
Boiling water

1
Teaspoon
Kosher salt

2
Teaspoons
Minced fresh ginger

.5
Teaspoon
Minced fresh garlic

1-1/3
Tablespoons
Gekkeikan sake

2
Teaspoons
Lawrey’s seasoned salt

.25
Teaspoon
Lawrey’s seasoned pepper

1
Tablespoon
Granulated sugar

The Finish:
3-4
Cups
Steamed jasmine rice

2-3
Cups
Stir-fried vegetables

.5
Cup
Slivered scallions

4
Each
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Always search for the best shrimp; talk to your fishmonger and see if you can obtain fresh and NOT frozen Extra Jumbo 16-20 prawns.  The number means the average count per pound as this is how shrimp are sized and given their names.  Always peel them but retain the tails and then with a paring knife, remove the dark vein running down the back of each.  Discard it and rinse the prawns underneath cold running water; set aside shortly. 

2.      Beat the egg whites with the aid of a whisk just until frothy and then force them through a sieve just to make them homogenous and not BLOBBY. This is the professional way and makes the best presentations.  Combine the beaten, strained egg whites with the cornstarch and then dunk the prawns into the mixture, coating them to the best of your ability; leave for a minute or two.

3.      Place a large skillet over medium heat and add some peanut oil to it when it is hot.  Add the shrimp and cook them—a few at a time—taking care not to overcook them and when blanched, remove them with a slotted spoon and transfer to a sheet pan lined with paper towels to drain. 

4.      At this time, cover the frozen peas with the boiling, salted water in a large bowl and leave them sit.  Once thawed, drain and discard the water.  Meanwhile, wipe the skillet clean, return it to the heat, and add some peanut oil.  When hot, add the garlic and ginger and heat it until the kitchen is aromatic with their essences.  Add the peas, heat them, and then return the shrimp.  Stir-fry, quickly, and then add the Sake, the seasoned salt and pepper, and the sugar.  Toss until combined and heated through; then remove from the heat and prepare to serve.

5.      Place mounds of steamed rice atop each of four dinner plates and then evenly divide the peas and shrimp over them.  Accompany with stir-fried vegetables, soy sauce, hot sauce, and hot oil if desired.  Garnish the plates with slivered scallions and parsley sprigs and serve.

6.      Cool leftovers to below 45°F quickly to prevent foodborne illness the chance to occur.  Reheat leftovers to 165°F (or higher) within 1-2 days for best results; after that, toss them out.  Never store for longer than that in your fridge.  Always be sure to store leftovers in sanitized airtight containers and then label, date, and refrigerate.

This is a classic dish found in most Chinese restaurants, once you have made it a couple of times, you will be a pro.  There will never be need to go to a Chinese restaurant again!

Gekkeikan Sake- the best in the world!
--------------------------------------------

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 made it through Hump Day (yesterday) and the last day of the regular workweek (today).  That means that tomorrow, we enter the weekend and no one is around so we can do what we want to do.  If people show up—great and if not—fine! I am fine with whatever happens tomorrow on Saturday and the day after on Sunday.  We all know no one shows up on the weekends on the Internet unless they are visiting porn sites and what not but since we avoid that sort of stuff here and got rid of Playboy and Penthouse links months ago, we run a clean ship. That is important to both Stinkbug and the Board of Directors who run this online corporation as though it were the HMS Bounty: anyone screws up, they get punished!      

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 Friday, July 20, 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 April 27, 1983 in Napa, CA.

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






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