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Monday, April 22, 2013

“Soup Seminar, Part XLVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and Forgotten by most Americans!” by Chef Gervais Krinkelmeier



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Today’s album is Frank Zappa’s seventieth solo album, “Understanding America,” which came out in 2012 and yet was another long-lost excellent live recording from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         

 

 

TUESDAY, APRIL 23, 2013

 

 
THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 
 
 
STINKBUG 2013
 
 

 

 

Chef Gervais Krinkelmeier

END Commentary 04-23-2013

Copyright © 2012 by MHB Productions

Word Count: 2,967.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Tuesday, April 23, 2013 by Chef Gervais Krinkelmeier

 

SOUP SEMINAR, PART XLVI—CHICKEN MULLIGATAWNY SOUP
 

Soup Seminar, Part XLVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and Forgotten by most Americans!” by Chef Gervais Krinkelmeier

 

884th BLOGPOST AT THE AICP-END!

Peter Bergen—CNN Talking Head

Bakersfield, CA, 04-23-2013 T: Hello, welcome to the American Institute of Culinary Politics-Elemental News of the Day, the place where we discuss the topics pertinent to the American culinarian as well as anyone else who enjoys discussion on current topics.  All too often, we overlook what is going on in the world around us—much to our detriment on many an occasion!—so it is important that we come to grips with what is happening in our world.  We had that terrorist bombing last week in Boston, Massachusetts; you know where the buildings blew up as long distance marathoners approached the finish line.  At first, all points said it was terrorists but then within an hour, a CNN reporter mentioned the words, “right wing extremists,” something uttered by Peter Bergen.  The minute something happens, a crisis of any magnitude, they immediately begin trying to link it to the conservatives, especially the Tea Party people.  They shy away from blaming Muslims—that is the first thing they always do.  The other problem that the government has is the fact that the southern border of the United States is wide open and what with the problems with Kim Jung-Un, how do we know without a doubt that the little inbred bastard didn’t slip a team of bombers across it.  No, they always blame the conservatives first, whether they are Republicans, Libertarians, Constitutionalists and the thing that’s bad is the fact that much of the Republican leadership in Washington, D.C., mimics the same thing!   
The Tea Party Flag: the Gadsden Flag

Let me ask you all a question: do any of you recall hearing about the shooting spree in Tustin, California, on February 12 of this year?  Practically none of you have because the newspapers did not cover it.  A man named Ali Syed; an unemployed part-time student went out and executed four people by shooting each of them dead.  He did it because like many young Muslims living in the United States, he was angry at the perceived mistreatment of his fellow Islamists around the world supposedly committed by our country.  This man went on a shooting spree that commenced prior to five a.m. on the Twelfth and not only killed three but wounded several as he first stole one vehicle and then another and then during his spree shot at people driving along a freeway and eventually—when cornered by the police—killed himself.  As of yet, no one knows what his motives were but I suspect that it might be what sets off other young Muslims, what I mentioned above, the supposed depredations of our country.  These Muslims are angry, they live in our country where they grow up hating us, hating our ways, and most of all, hate our support for the Israelis.  They then strike out in any way in which, they can, usually with guns or knives and leave a trail of dead in their wake.  The problem is, the media does NOT report it because it’s not politically correct to dis Muslims. 
Israel

Our nation is under assault at this time and the government—Democrats and Republicans alike—tend to dismiss it, instead seeking other “unpopular” targets to blame, the Tea Party, Conservatives, Talk Radio, anyone to whom they think they can attach pejoratives hoping they will stick.  They do their best to ruin the image and political views of those they despise and continue doing their best even when the truth finally comes out. 
The “Inbred”: the North Korean Dictator: Kim Jung-Un

Why does the media do this, why do they seek someone—BESIDES THE PERPETRATORS!—to attach onus to?  They do it because their political agenda is all that matters and I guess that was what I was going on and on about last year, saying the truth because God knows SOMEONE must do it!   We need to elucidate upon those with whom we are at war, we are at war with Radical Islam, we are at war with North Korea, Iran, Venezuela, in fact, many parts of the world.  The question is, did we start it and the answer is, NO!—we started none of it, nations have the right to be friends with whom they wish and not to be friends with others whom they don’t.   The amazing thing is this: the nation has no chance to survive as long as our leaders continue lying to us, as long as the media fails to tell the truth or to remain impartial, as long as our borders are wide open and a flood of enemies continues pouring across. 

Iran: the World’s Number One Terrorist

We will continue discussing this and other events happening in the world around us and please, fellow culinarians, it is our duty to make the apolitical political, to bring the younger members of our staffs along with us on this amazing journey to freedom in our world.  We need to educate them as to the dangers of unabated liberalism, of progressivism, of the unending march of fascism and communism.  Our country is dying slowly, being destroyed from within and at some point, we suspect that the White House is going to clamp down on communication around our country, purportedly for our own good and the safety of all.  We may be here and then again, we may not, but we will never buckle under and toe the line put to us by the flaming liberals as to do so is to commit suicide. 
Chicken Mulligatawny—India’s Soup

Today, we are making another wonderful soup, one I seldom see on any menu anymore unless it’s one of mine.  Mulligatawny is a soup coming to us from India, perhaps one of the only ones that once was a standard soup found on menus everywhere from coffee shops to fine-dining hotels and country clubs.  The thing that sets it apart is that it is a curried soup made with green apples, an unusual combination.   Unfortunately, the younger members of the foodservice industry have absolutely little to no idea what this soup is or how to make it and that is why it’s our duty to teach them!  Here it is:

(#0572) CHICKEN MULLIGATAWNY

 


As a young cook, my eyes opened wide many times when the older chefs taught me new and unusual things, at least, they were that way for me and believe me, this is one of them.  Never before had I had opportunity to taste, much less make this very unique soup, one given to us by the people of India.  When the British began colonizing the region, one of the things they latched onto were the spices, especially the combined spices making up curry powder.  Eagerly, they brought it back to their island nation where the people found it to be a great way to cover up the horrid tastes of sub-quality meats.  Over the course of time, none of us needed to do that much anymore but the classics such as this soup remained in our shared cuisines.  Back in the early days of my apprenticeship, this was one of the great soups I had pleasure to learn to make and I soon added it to my repertoire, something I hope you will, too!

Yield:  about 2.5-3.5 quarts / Mis-en-place: 1.75-2 hours:
 

 


Qty.
Measure
Item
Other
1
Quart
Veal, beef tongue, or vegetable stock
 
1
Quart
Chicken stock
 
.75
Cup
Drawn butter
 
.5
Cup
Finely-diced celery
 
.5
Cup
Finely-diced carrots
 
.5
Cup
Finely-dined yellow onions
 
.5
Cup
Finely-diced leeks
 
.5
Teaspoon
Kosher salt
 
.5
Teaspoon
Ground turmeric
 
1
Pinch
Ground cayenne pepper
 
.25
Teaspoon
Ground cloves
 
.25
Teaspoon
Ground cumin
 
.25
Teaspoon
Fresh curry powder
 
.25
Teaspoon
Whole pickling spice
 
.25
Teaspoon
Celery salt
 
.25
Teaspoon
Crushed red chili flakes
 
.125
Teaspoon
White pepper
 
.125
Teaspoon
Ground ginger
 
.75
Cup
All-purpose flour
 
.5
Cup
Diced, cooked chicken meat
 
3/8
Teaspoon
Lemon juice
 
1.125
Teaspoons
Freshly minced parsley flakes
Rinsed and dried
1
Dash
Worcestershire sauce
 
1
Tablespoon
Sherry
 
1
Teaspoon
Capers with juice
 
The Finish:
1
Cup
Cooked fresh tomatoes, seeded and chopped
 
1
Cup
Diced green apples, cored but unpeeled
Poached
.25
Cup
Freshly minced parsley flakes
Rinsed and dried
Spanish paprika
 

 


Method:

1.     Mis-en-place: have everything ready with which to work! Combine the first two ingredients together in a saucepot placed over a low flame. 
2.     Next, in a heavy-duty saucepot or rondeau sprayed with Crisco Pan Release spray or some such other food release spray, heat the butter over medium flame.  Add the soup mirepoix along with the spices up to and including the ground ginger.  Begin sautéing the mixture over medium flame, stirring almost constantly.  Continue cooking until the veggies tenderize and the air becomes aromatic with their combined aromas. 
3.     Begin stirring in the flour, taking care to whisk the fledgling roux constantly.  Take care to scrape all corners of the pot so that nothing has the opportunity to scorch.  Continue stirring it until it begins fluffing up, thickening, this is important to the success of the soup.  As you do this, bring the contents of the first pot to a high simmer, close to a boil and then when it is, begin whisking it vigorously into the soup.  Continue whisking it until it begins tightening up, then lower the heat to low, and continue whisking it until it loses the boil and begins to perk over the change in heat. 
4.     Add the remaining ingredients and take care gently to stir them into the soup.  Allow the soup time to thicken through reduction or if not thick enough, add some cream to it and raise the heat back to where it was and cook until the cream tightens it up.  When the soup is where you want it—in terms of thickness—check and readjust the flavorings.  Then, prior to soup service, stir in the cooked, seeded tomatoes and the diced green apples.
5.     Now, the mulligatawny is ready to serve.  Place it into a soup tureen for general service or into cups or bowls placed atop doily-lined underliners.  Sprinkle freshly minced parsley flakes atop either the tureen or the cups/bowls and dust with a sprinkle or two of paprika to give it the classic beauty this rich soup so justly deserves then take to your guests.  Accompany it with chapattis or fresh hot bread accompanied by homemade chutney or hot sauce as well as butter for the bread. 
6.     You MUST pour leftover soup into a shallow pan placed atop a cooling rack.  Bring the soup’s temperature down to 45°F or less as quickly as possible as keeping it between the temperatures of 45°F-140°F is keeping it in the “Danger Zone,” the place where foodborne illness-causing bacteria tend to thrive.  As soon as it hits the low end, transfer the soup into your refrigerator to finish cooling.  Make sure it has sufficient room on all sides for airflow and then when it is very cool, pour it into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate and be sure to use this soup within 1-2 days at most.  Always reheat it to 165°F or higher in the top of a double boiler or Bain Marie over but NOT on boiling water.  Stir it frequently to disperse the heat so that it does not maintain a cold spot dead center as this, too, can be problematic.
7.     Never returned leftover amounts to the parent batch as this can cause foodborne illness and use the soup as soon as possible. Always do your best to use leftover soups such as this containing meats and/or cream as they tend to sour first before a broth-based soup. 
This is the classic Indian soup brought back to Great Britain in the 19th Century when they colonized the great nation and region.  A delightful change of pace for any restaurant or coffee shop, serve it on special occasions.  While many of the younger people alive today may not know of it, the people from the older generations still do and that means it is important to keep its memory alive and well.
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          Do not forget, our nation is at war and under attack by forces known to us.  The fact that a Saudi national is the prime suspect is interesting as it makes it hard for idiots like Peter Bergen to apply blame to the Tea Party, unless of course, the Saudis have their own Tea Party.  Then again, the way the news media continues manipulating the news you will end up believing that Billy Graham’s son did it, the Reverend Franklin Graham.  That is the sort of thing these bastards are good at, applying blame to the innocent and sullying their names, sometimes forever.  We need to find a way to make sure we find a President who is not going to take a pass at fighting the war on terrorism as if we do not do it and soon, our nation might end up having to capitulate and to abandon Israel.  You know what that Chicago mayor is famous for saying, “Never let a good crisis go to waste,” well that seems more apropos now more so than ever.  We continue with more of this tomorrow so if I were you, I would make sure I’m here OR become a follower, join us, and become elementalized! BUY SOME ALBUMS!                                           

UNDERSTANDING AMERICA

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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.
This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Gervais writes from Frazier Park, CA.

Gervais is a member of the Libertarian Party.

---30---

The AICP-END Commentary for Tuesday, April 23, 2013 by Chef Gervais Krinkelmeier

 

 

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 Chef Gervais Krinkelmeier wrote this original essay.

 

Recipe created by Chef Gervais Krinkelmeier on April 03, 1983 in Bakersfield, CA.

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This is #0186, a 24” x 36" original oil painting by Beverly Carrick entitled, “The Sunset Mining Company quits Business.." 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!

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Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Beverly Carrick Original Paintings Price List:

 


  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …...................................................................................$ 5,400.00.
  12. Size 12” x 16”…...................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.
 


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