Friday, October 21, 2011

Cantaloupe Diet: The Secret To A Healthy You!

!±8± Cantaloupe Diet: The Secret To A Healthy You!

Cantaloupes, or more popularly muskmelons, are one of the most popular varieties of melons in the United States. For people who are conscious of extra calories but have an affinity towards tasty stuff, cantaloupes form the perfect choice for their palette. The refreshingly rich flavor and aroma of cantaloupes can hardly fail to tickle the taste buds of a food lover.

The cantaloupe has its origin in the Italian papal village of Cantaloupe, where it was first cultivated around 1700 A.D. Hailing from the same family of Cucurbitaceae, cantaloupes grow on the ground with the support of a trailing vine. Cantaloupes have a ribless rind with a distinctive netted skin and hence it's also called 'netted melon'. Inside the melon, there is a hollow cavity containing seeds encased in a web of netting. Rockmelon is also another popular name of cantaloupes.

The health benefits of cantaloupes are innumerable. An excellent source of vitamin A on account of its concentrated beta-carotene content, cantaloupes are responsible for reducing the risk of developing cataracts to around 39%. Reports suggest that cantaloupes are more beneficial than carrots for our eyes. Beta-carotene has also been the subject of extensive research in relationship to cancer prevention and prevention of oxygen-based damage to cells. The benefits of cantaloupes are not confined within this. Being a good source of Vitamin C, potassium, vitamin B6, dietary fiber, folate, and niacin (vitamin B3), along with its fiber, cantaloupes lend an efficient support to the body by allowing good carbohydrate metabolism and blood sugar stability. Besides, recent researches held at various renowned universities as the Kansas University has suggested that consumption of cantaloupes may reduce the risk of lung cancer in passive smokers.

Without doubt, cantaloupes are one of the healthiest of all foods. So including them in our daily diet would be one of the healthiest choices to make. But this does not mean that our diet would monotonous. There are a wide variety of cantaloupe recipes that can really tickle our taste buds. Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar modern antipasto. A world-renowned chef describes the charentais variety: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or main course. These have smooth gray-green rinds and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room." It's essential to choose the right cantaloupe while shopping. Choose a melon that is heavy for its size with a sweet but not over-powering smell and no soft spots. If it is ripe, store it in the refrigerator - just be sure to seal it tightly since cantaloupes can take on the odors of nearby foods. If it is a bit hard or green, store it at room temperature until it is ripe. These little tips are helpful to let you enjoy the natural taste of cantaloupes and its wide array of recipes.

Cantaloupes thus combine within themselves the key to health and taste. Low in fats and rich in essential vitamins and minerals, they are just the ideal food for all fitness freaks. So, just reach out and make cantaloupes an essential part of your daily diet.


Cantaloupe Diet: The Secret To A Healthy You!

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Saturday, October 15, 2011

Gourmet Soup at Home

!±8± Gourmet Soup at Home

This article covers the basics of gourmet soup making as well as providing you with my 2 favorite recipes. It also has some helpful cooking and grilling tips.
article body

While this report will cover the basics, soup making is a creative experience and the number 1 key is that if it tastes very good to you, it will probably taste good for everybody else, so in this report I will be using the term "to taste" quite often. Remember that you should add your seasonings gradually, and sample, because while you can always add more seasonings, you cannot take them back out. After adjusting your seasoning give your creation a chance to simmer to release the true flavor. (A note to smokers, take it easy on the salt because smoking numbs the taste-buds.) A tip from finer restaurants is to use white pepper. White pepper is similar in taste to black pepper, but it is very finely ground so that children and picky adults cannot see it. Be creative, and have some fun, I think the people in your life will love a gourmet soup!

Soup Making Basics:

This subject will be covered over the next several chapters and includes:

1) Mirepoix

2) Stock vs. Jar of Base or Bullion Cubes

3) Roux vs. Cornstarch

4) Seasonings

5) Creating a Cream Base

While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!

Mirepoix:

Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn't care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.

There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.

Stock vs. Base:

For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don't add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.

Chicken Stock:

You can use raw or cooked chicken, cover the chicken with water; add celery, onion, carrots, and a bay leaf; boil with a slow rolling boil for at least a couple of hours and strain. While most of the flavor will remain in the stock, if you wish you can de-bone the chicken and add it to the soup, but this is a matter of taste.

Beef Stock:

A good beef stock requires soup bones and needs to boil for a long time. Caramelize soup bone (bake until deep brown). Cover with water add; celery, onion, carrots, and some type of tomato product; and boil at a slow boil until the bone has had a chance to release all of the bone marrow. While in restaurants we cooked beef stock for 2 days, it takes at least several hours.
Properly handling stock is important, either boiling a stock to fast, or cooling it to fast can make it bitter. When refrigerating a stock leave the edge of the cover open until it is cool. You should mostly cover the stock so that it doesn't attract refrigerator flavors, but if it cannot breathe it may get bitter. If your stock is just a little bit bitter, use sugar much like any other spice, just a pinch to take the edge off. Before using chicken or beef stock either ladle away the fat (grease), or after the stock is cool remove the fat from the stock.

Consommé:

Consommé is just a very clear stock and can be achieved by taking a cool refrigerated stock, peel away or ladle away any fat, stir in a couple of egg whites, bring mixture to a boil, and ladle impurities off the top. When no more egg whites come to the surface strain mixture through a colander lined with cheese cloth.

Roux vs. Cornstarch:

While most, not all, restaurants use a roux to thicken their soups, for home use I prefer using a mixture of cornstarch and water. A roux is a mixture of even parts drawn butter and flour. To make a roux heat drawn butter then add flour until it is thick, cook on medium heat stirring often until the mixture smells like a fine pastry. This mixture can be added to a boiling soup, while stirring, until the proper thickness is achieved. Unless you are familiar with using a roux you may get lumps. Sometimes if you boil the soup for a while, and if the roux is properly prepared, these lumps will dissipate. You can also make a finger roux which is one part stick butter mixed with one part flour. Add ingredients together and mix with fingers, again add this mixture to a boiling soup until the proper thickness is desired. While roux takes experience to use properly, you gain a small richness in flavor.

I think you probably have used cornstarch and water, but just in case pour some cornstarch in a bowl and cover it with just enough water so that the mixture is easy to mix (I use my fingers). Add the mixture slowly to your boiling soup, while stirring, until the proper thickness is achieved. Note: it takes about a minute to know the exact thickness when using cornstarch so start a little thin. This process is very forgiving and if you need to add more cornstarch later that's fine. Sometimes I'll add this mixture, not only to cream soups, but maybe just a little to chicken noodle soup for instance, just to make the goodies float.

Seasonings:

Salt, pepper, and garlic (I prefer minced garlic in oil, but you can use any type of garlic) are the seasonings most used in soups. Some people will add 1 bay leaf to soup, and to release the flavor break the leaf in half, but if you're not familiar with the flavor of bay leaf try using only half a leaf first. Other seasonings you may like in any soup depending on your tastes include a blend of Italian seasonings, thyme, rosemary, or basil. Try different things sparingly, but remember that the flavor of these herbs will be released gradually so don't add too much.

Creating a Cream Base:

For the majority of cream soups you want to start with a chicken stock (interchangeable with water and chicken base, or bullion cubes to taste). There are several ways to whiten a cream soup, for a family try 1 pint of half and half. Alternate ways to whiten the soup are with 1 cup heavy cream, milk, or if you want a particularly rich soup combine non-dairy creamer along with any of the other whiteners. Bring your mixture to a boil and then thicken, while stirring, until it is the consistency that you desire, or until it sticks to a spoon. One spice that will really change the richness of the cream soup is a small amount of garlic. Add other ingredients.

Cream of Chicken Wild Rice:

Preparation:

Buy a 4 or 8 ounce package of wild rice and cook it according to the directions on the package. If you prepare the 8 ounce package there are many ways to use the leftovers in other dishes. Cook and dice one large or two medium boneless skinless chicken breasts, and dice a cup of medium mirepoix.

Ingredients:

4 cups chicken stock

2 cups half and half

1 cup powdered non-dairy coffee creamer

2 cups prepared wild rice

1 cup mirepoix medium diced

1 large boneless skinless chicken breast cooked and diced (substitute with any cooked chicken)

2-3 Tbls. Cornstarch + water (add to preferred thickness)

salt, pepper, garlic to taste

Put 4 cups of chicken stock into a kettle and bring to a boil, mix whitening agent into stock, I prefer a pint of half and half, along with a ½ cup of non-dairy coffee creamer for this recipe, and bring back to boil. Thicken your mixture, while stirring, until the desired thickness is achieved, it should stick to a spoon. Then add the ingredients listed in Preparation. Boil until the vegetables are aldante (not completely soft), and then add garlic, salt, and pepper to taste. When you add the wild rice, the rice may absorb liquid so if the soup gets to thick add a touch of milk or water.

Experiment with the ideas on this report, and find out what your family truly likes, and have a little fun, have the kids help or whatever it takes to have a positive day.

Soup of the Week Newsletter

I'm in the process of creating a "Soup of the Week" newsletter on a subscription basis. If you like the information I've provided here, I truly hope you will subscribe and please share this report with all your friends. This newsletter will also contain an "Ask Loren" section to answer any cooking questions you may have. Some of these questions will be published in the newsletter. This will provide you an opportunity to share your own personal cooking website.

Grilling Tip:

A personal note about charcoal BBQ Grills. I prefer to use non fluid types of charcoal lighting. I use a device where you place the charcoal in the top and newspaper underneath to light the charcoal. You can get one at Wal-Mart or Target. You can also get electric lighters. (Tip: cut the bottom out of a 3lb coffee can place it in your grill. Put the electric lighter in the can and fill it up with charcoal.) This prevents getting that lighter fluid taste into your food!!

This site will also include helpful cooking tips such as the following marinate for a summer barbeque.

Teriyaki Marinate

This marinate is good for chicken or steak.

1 cup soy sauce (8 ounces)

1 cup pineapple juice

½ cup brown sugar (packed)

1 tsp. Minced garlic (packed in oil), to taste

Optional: ½ tsp. red pepper flake (the kind for pizza), to taste, if you like spicy foods

Mix ingredients in bowl until sugar is dissolved, pour over meat in a plastic container and cover (or you can use a sturdy ziplock bag), soak overnight or 2 nights in the refrigerator, and grill. This mixture will taste strong, but not all of the flavor will impregnate the meat, and it will be wonderful!! If you have a large family, or you are serving a party, make enough sauce to cover the meat. Discard any leftover marinate because it is contaminated with the blood from the meat.

This is great for grilled boneless skinless teriyaki chicken breast and can be served with rice pilaf, with or without melted Swiss cheese, and sometimes I like to add chopped cashews to the rice because it compliments the chicken nicely. I also really like grilled boneless skinless teriyaki chicken breast sandwiches with melted Swiss cheese, bacon, mayonnaise, and shredded lettuce on a nice sesame roll.

Loren Ackerman

Loren@fastmoneyemergengy.com


Gourmet Soup at Home

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Monday, October 10, 2011

About Barbecue Sauce

!±8± About Barbecue Sauce

What would grilling or barbecue be without barbecue sauce? Either slowly cooking into the meat in a barbecue, or forming a thick tasty glaze on grilled food, outdoor cooking just would not be the same without a good barbecue sauce.

Barbecue sauces vary from region to region, and from chef to chef. If you go to North Carolina, you'd find a thin, vinegar based sauce, soaking into the thin shreds of pulled pork. In Kansas City, they like their sauce thick and sweet. If you go to Texas, you'll find a thinner sauce than you'd find in Kansas City, and less sweet.

Barbecue sauces are usually categorized according to their base. Sauces can be based on ketchup, tomato sauce, mustard, vinegar, even mayonnaise. Depending on the base, and the preference of the cook, they can be thick or thin, sweet, sour, spicy, mild, or any combination.

A basic sauce consists of several elements, each adding another layer of flavor and complexity to the sauce. First of all is the base, as stated above, that can be tomato sauce, ketchup, mustard, vinegar, or mayonnaise. Or if you want to experiment, you can try something different. The next element is the sweetener. Usually, this is brown sugar or molasses, but you can also use fruit juice, or any other sweet flavor. The sweetener helps to take the edge of of the next flavor... sour. Lemon juice and lime juice can be added for a sour tang, or vinegar will do the trick. Aromatics, herbs, and spices add another layer of flavor to the barbecue sauce. Onion and garlic are common aromatics.

You can buy sauces at the store. You'll probably find at least a dozen brands and flavors at your local grocery store. But nothing beats a good homemade barbecue sauce. If you want to create your own barbecue sauce, it isn't hard. Just choose your base, and the rest of the flavors that you want, and start experimenting. A good barbecue sauce will have a balanced blend of flavors to it, sweet, sour, smoky, spicy. Just add a little bit of each ingredient at a time until you get the blend that you want. You can always add more, but you can't take away, so just add a little bit at a time. Feel free to experiment with your sauce, people have added coffee, cola, cherries, and other ingredients that you wouldn't think to find in a barbecue sauce. If you want, you can buy a sauce at the store, and then doctor the sauce with your own additions, to suit your own tastes.

A quick note on storage. You can store the barbecue sauce in a sealed container in your refrigerator for a few days. If you want to keep the sauce longer than that, you'll need to learn some canning techniques, to sterilize the food and containers, and properly process the sauce.

How you use the barbecue sauce depends a lot on the sauce itself. Most barbecue sauces can be used at the table as a dipping sauce for food. But different types of sauces are used differently in cooking. Thin sauces can be used as a marinade for the meat before grilling, and can also be applied during the cooking proces. Thicker sauces, especially those with a lot of sugar should not be applied to the food until the last few minutes of cooking time, or they could burn. If you are doing a true barbecue, however, cooking the meat slowly for a long time, you can get away with putting some of the sauce on the meat at the beginning of the cooking time, as the lower temperature would be less likely to burn the sauce.

A good outdoor cookout just isn't the same without a good, flavorful barbecue sauce. Get in the kitchen, and whip up a batch, and brush it on your steaks or chicken for an element of flavor that just screams barbecue.


About Barbecue Sauce

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Thursday, October 6, 2011

Smokehouse Mini Chief Smoker

!±8± Smokehouse Mini Chief Smoker

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Smokehouse Mini Chief Smoker... fits in your camper or motor home for on - the - road smoking! Smoke or dehydrate up to 15 lbs. of your favorite meat! Marinate for BIGGER taste! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the 3 easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 250-watt heating element that's powered by your standard 110v house current. Dimensions: 12 3/8 x 12 1/4 x 18 3/8, weighs 14 lbs. Get yours today! Smokehouse Mini Chief Smoker

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Saturday, October 1, 2011

Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

!±8± Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

Ernie Kovacs visual broadcasting original innovative and surreal comic genius that we see the world differently. It 'was a true pioneer of art that he created his unique magic, when the medium was just beginning.

The images evoked Kovacs on the road, has had an enormous influence on a variety of TV programs, as well as individual artists and writers who followed. Among them: "Rowan and Martin Laugh-In," "Monty Python's FlyingCircus "and" Saturday Night Live, "to name a few. In addition, actors and writers, including Steve Allen, Johnny Carson, David Letterman, Chevy Chase, and Mel Brooks, all owe much to this inspiring and creative spirit free.

In 1986, the Museum of Television and Radio (now the Paley Center for Media), an exhibition of works by Kovacs, entitled "The Vision Of Ernie Kovacs." The Museum of the brochure for the show, Pulitzer Prize-winning television critic, William HenryIII wrote:

"Kovacs was mostly wide-eyed, ingratiating himself clown. It was the first major television video artist. ... It was the first Surrealist his boldest and most imaginative writers. It was probably the first and only television 's author, and Kovacs was a genius ... genius was in the realm of art. Here, a genius is someone who has an audience around the world in a new way of looking at the causes. "

Ernie Kovacs MEETING

In 1953, my first encounter with Ernie Kovacs, when I was 12 yearsYears. Ernie is in the early morning TV show, "Kovacs Unlimited", was broadcast on television in New York City WCBS (Channel 2). It 'been on this show that I've heard a lot of visual gags, surreal characters and illusions, which was an essential part of his startlingly original vision. But when at age 12, child, I thought the show was very exciting, fun and really cool!

As a big fan of the show, I immediately joined the first Ernie EyeballFraternity and Marching Society (EEFMS) and officially became a member EEFMS. For years I have proudly worn my card EEFMS in my wallet, and when prompted EEFMS sang the song while greeting (left index finger extended, and placed on the left with eyes closed):

"Hello, oh EEFMS members, you, so brave and strong
Thanks to the warm and cold Decembers Julys EEFMS sing our song.
EEFMS oh EEFMS, EEFMS oh EEFMS,
Now I say this without hesitation,
If you do notEEFMS, you're alive! "

Then he decided on a spring day in 1953, my good friend Arnie Eastman and "crash" Ernie Kovacs WCBS study. Armed with our cards EEFMS and password: "It 'true," we worked the guard over the entrance and came down with the elevator in his studio floor. After knocking on the door of the study Kovacs, we were one of his employees, who said, welcomed him to leave. But my friend, Arnie, was very insistent that he continued to begto this employee to us, we suddenly heard a voice from the study: "what is the problem, Andy?" Then Ernie Kovacs came to the door, and after that we were big fans, and explains EEFMS members, invited us into the studio and sit in two chairs director, in front of the set! (Wow!)

The set consists of a long table in a tilted angle, includes the camera bolted to the floor at the same angle. So when we looked at the TV monitor, theThe table appeared in its normal horizontal position, not in a corner.

Then came one of Kovacs was the character on the set of her lunch and sat at the table tilted. At the other end of the table sat another man reads his newspaper. Then every time the man took a picnic lunch with a voice out of his lunch and tried to put on the table, or would slide or roll the table in the womb the man reading his newspaper. The final gag of this has been seenwhen the man took out his lunch box thermos, and tried to pour the milk into the glass (which was previously attached to the drawing board before the start). The milk flow is moving at an angle bizarre, almost parallel to the table, the glass is completely missing!

It 'was this stunt gags Classic view and many other surreal effects, which shocked and delighted television audiences, and eventually became part of popular visual effectsVocabulary.

After that we stayed with the entire sample of the show, called Ernie Kovacs Arnie and I met for lunch! During lunch, delighted us with delightful anecdotes, such as Arnie and I sat there and hang out in his every word. Then, after lunch, we asked if we would like to see his office! - Arnie and I could not believe our luck as we were, two unidentified 12-year-olds that Mr. Kovacs had never met before, but we were spending the day with Ernie Kovacs!(Wow!)

So after lunch he took me to Arnie and his office on West 57th Street, and spent the afternoon with us, tell us fascinating stories and shows us his collection around the office. - Our favorite memory of the day saw the collection of wild and wonderful tribal artifacts that Ernie had to stay and hang around his government - and the best thing of all was the cornice line dried heads around the whole room!

The early yearsFinding his place

Ernest Edward Kovacs January 23, 1919 in Trenton, New Jersey born. It 'died in a car accident shortly before his 43rd Birthday January 13, 1962.

Father Ernie Kovacs', Andrew, emigrated to the United States in Hungary, at the age of 13 years. After working in various jobs, without success, during Prohibition, smugglers Andrew was a great success, he is able to move his wife Mary and sons, Tom and Ernie, a 20-room palace in afashion section of Trenton. But with the exception of the time during Prohibition, the family went to live in humble surroundings.

Ernie interest in theater began in high school. Trenton Central High School, Ernie came under the influence of his great teacher, drama teacher, Harold Van Kirk. Ernie received a scholarship to the American Academy of Dramatic Arts in 1937, with the support of Mr. Van Kirk. While working at summer camp in Vermont in 1939, ErnieSeriously ill with pleurisy and lung, and spent the next year and a half in very serious condition in different hospitals.

It 'was during this time to show her comic talent started when he inspires his escapades with nurses, doctors and patients. (The doctors do not think he would have lived). In addition, while in the hospital Ernie developed a great love and appreciation of classical music, and has consistently maintained his radio WQXR, the classical music channel set in NewYork. In the coming years, Kovacs often used classical music in many of his drawings.

In 1941, Ernie took his first paying job in the entertainment industry working as a disc jockey, in Trenton is the radio WTTM. He spent the next nine years with the station WTTM, director of special events. During this time, Kovacs was experimenting with a variety of events "live" to see how crazy, what is to be operated by a train (leaving traces the last minute), Rundfunkfrom the cockpit of a plane (for which he took flying lessons).

During this time, Ernie was in a local theater group, the Players Guild in Trenton, took part in the spring of 1941, doing some directing for the group. In June 1945, offered the Trentonian, a local weekly, Kovacs, who has a column called "Kovacs Unlimited", where he found his voice as the local wag.

Ernie married his first wife, Betty Wilcox, August 13, 1945. They had two daughters together, Elizabeth(Bette) and Kip Raleigh (Kipp). The marriage was unhappy, and finally the 11 Divorced in February 1954. When the marriage ended, Ernie had full custody of her two daughters, given the decision of the court that his ex-wife mentally unstable base. That same year, she married Ernie Edith (Edie) Adams, 12 September 1954.

In 1950, Kovacs had his first opportunity to get into television. He was at his hearing before NBC affiliate WPTZ Philadelphia (now KYW-TV)Wear shorts and a barrel, and got the job! Ernie first job was a show called "Choose your ideal", a fashion and advertising for the Ideal Manufacturing Company. In a short time, was also the host of "Time for dinner" was a show, where chefs cook with local tips and tricks. One night, did not show up, the guest chef, said Ernie was in action ad-lib in the 11 ° indicated hours, and improvised his recipe for eggs Scavok (Kovacs spelled backwards).

Shortly after,Ernie hosted and, finally, show a standard format for the innovative, "Three To Get Ready" (Ttgr). This show was the first regular early morning (7 hours to 9) in a major television market. Previously, it was believed that no one watching TV at that time soon. Although the show was advertised as the morning news and weather, provided that Ernie, along with its crowds and original approach. If the rain in the forecast, Kovacs will be on a high platform,Spray water on the person reporting the weather. On one occasion, the goats were auditioned for a local theater production.

It 'was the Ttgr show that Ernie began to develop his improvised, experimental style that would become his reputation. Among his many innovations at an early stage, allowing Kovacs called the fourth wall to be breached, set to go beyond the boundaries of the show, seated behind the scenes action at once shocking and fascinating as the audience,Those who had never seen anything like this before, when he learned of the interaction with the TV crew a tour of the control room and chatting with the technicians went. And sometimes went outside the studio. Once decided, spontaneously, to wear a gorilla suit and walked through a restaurant in downtown Philadelphia.

If Ernie could no longer endure his prop meager budget of $ 15 per week for the show, has solved the problem by sending his viewers nothingwanted no more about Channel 3, WPTZ. The same day, the entire studio lobby was full of all the things that had sent its discarded viewers!

It 'been on this show that Kovacs found its environment. Ironically, the failure of the event excellent, "Kovacs On The Corner" were to find its place. It was gradually discovered that his real environment has been a television studio space, free of cutesy way down with the polls twisted barber (the setting for "Kovacs inCorner, "where there are too many creative employees) unadorned studio, he could run free, to give the flow of ideas, in contrast to blends surreal agenda and the unusual, could only see the -. He had to keep control.

Be up to Ernie, the check was "the vision", said she left her severely team of experts, composed of its special effects technicians, set designers, staff, cameramen, sound technicians and others who have worked many of them with himFrom the beginning, and knew his moods, whims and rhythms so well they are able to anticipate and improvise a time have been - at times inspired, or even saving a drawing, which was in difficulty.

The process of creating new shows, with a unique approach and original material, working with scripts minimal and very little time to rehearse, in a format "live" from this moment on television (there was no videotape, they are not states of the network) to realize, it's always been a dauntingPoints of view. Were due to its nature, the experimental performance. Ernie has no limits for themselves, always improvise and take risks. Sometimes the results were brilliant and very funny, and sometimes they were just stupid and boring. Ernie visibility was all fun - or break - it was just a big guy, and the team were his playmates.

But in the conventional world of television producers and the public is not sophisticated, where high ratings were the badgeErnie Kovacs had success against the current, the inevitable for such an innovative vision swam.

During his career in television, Ernie Kovacs, has always had a strong following of fans, and has received constant praise from critics. But ironically, perhaps because the style and imaginative and experimental, has never been able to sustain consistently larger in the public television, which was caused by traditional sitcoms and variety of styleVaudeville.

CHARACTERS and gags

As an incorrigible prankster, Kovacs also encouraged to follow his crew and to improvise and take risks. So, at least in one case, the team turned the tables on Ernie. On this day, Kovacs appeared as inept magician Matzoh Hepplewhite. The plan Hepplewhite, struck a gong frequently. This was the signal for a sexy assistant, will appear with a tray with a bottle of brandy and a glass. Ernie (Hepplewhite) wasis a puff, he had to take tea. But the real drivers replaced alcohol instead of tea. Ernie snort when he took the liquor, the expression on his face was priceless: the realization, of course, that every time you must answer the bell, he drank another sip of brandy rang true! Since television is the "live", was still on the drawing. So at the end of the show, Ernie staggered out from the crowd completely drunk.

Since the actor crazy that he, Ernieplayed a variety of roles have been many recurring characters. Among them, the Chaplin silent, Eugene, of the character, the milk from his thermos that never reaches the glass was poured on the table tilted. Ernie was one of three monkeys derby-hat, such as the Nairobi Trio, the amount of their antics mechanic Robert Maxwell made known "Solfeggio." They were regulars on the show in the morning, "Kovacs Unlimited."

One of my favorite characters wasthe effeminate court poet, Percy Dovetonsils by Kovacs, who spoke with a lisp represented, and often recited poems between sips of his martini dry (once the driver a gold fish slipped into his glass, while it was " go live "on air).

In addition to the many signs that Ernie represented, there was a very expensive gimmicks that wants to run, which often lasted only a few seconds. One of my favorites is found underwater with Ernie plays himself, as theinveterate cigar smoker. In the sketch, Ernie is actually under the water, sits in his chair with a cigar in his mouth, reading her newspaper. He then removed the cigar from his mouth and breathed a whiff of white smoke! (The trick is that the "smoke" was actually a small amount of milk that filled his mouth before submerged).

Kovács vision and technology

In the early days, when television was in its infancy - the early years from 1940 to 1950 - the radio was stillThe reigning champion of the media. As a result, television as a medium was thinking, very conventional. Television production managers would just special effects, such as cuts or fades or dissolves itself, similar to techniques commonly used in the films of that time. The more sophisticated visual techniques that were available, such as Super Impose (an image from a camera on a second camera image from another post) was rarely used except in the most conventional manner. AlsoReverse polarity (positive roll and fold in the negative) and reverse-scanning (where the images could be flipped upside down) were not used, because they usually put first television realism. Most TV productions shot in that moment was like the theater or vaudeville. Administration would only run the establishment of a fixed camera and let them go.

In the ongoing debate on the Ernie Kovacs is a unique form of visual comedy, was involved a lot of technological wizardry, and the factthat he was ahead of his time. It is true that Kovacs was enthralled with these new electronic toys that had never been used before. He and his crew freely experimented with the technology, and realized that these techniques offered great possibilities. But, what was most important was determining what they would be used for. So the technology played a part, but the process always began, first, with Ernie visualizing a particular scene in his mind. According to the writer, Mike Marmer, who eventually worked for Kovacs:

"Ernie really saw pictures more than anything else. I don't know where they came from, or why - they were just bizarre - but the point is, that that's what he saw. He saw the shock of something."

So for example: let's say that Ernie had an idea for a sketch. He first saw a picture of a man (character) who sees a sign that says: "fly man wanted." Then, Ernie saw a picture of the man walking upside down into the studio. Finally, the technology followed: by using the reverse scan function, the image of the man is flipped upside down, and "the vision" was complete.

FINALLY - RECOGNITION

Recognition of Ernie Kovacs's artistic achievements has been woefully slow in coming. It was not until nearly 25 years after his death, that he began to receive the recognition that he deserved.

As I mentioned in greater detail at the beginning of this article, in 1986, the Museum of Television and Radio (now the Paley Center for Media) mounted a four-months long series "The Vision of Ernie Kovacs," which showcased the diversity of his work. In 1987, Ernie Kovacs was inducted into the Academy of Television Arts and Sciences's Hall of Fame. In 1989, on the occasion of television's 50th anniversary, in a special issue of New York Magazine, Ernie Kovacs was named one of the medium's top 25 stars of all time.

In the closing remarks in her wonderful book, "Kovacsland: a Biography of Ernie Kovacs," Diana Rico wrote:

"The recognition is well-earned and long overdue. In his lifetime, despite a loyal contingency of fans and a supportive critical establishment, Ernie's insistence on swimming against the mainstream tide prevented him from achieving the high prime time ratings that are regarded as the badge of success in network TV. But the same qualities that kept him from reaching the high numbers were what made him a special talent -the endlessly curious intellect, the love of experimentation, the boundless imagination, the subversive and surreal wit. Ernie Kovacs loved nothing more than to create his bizarre visions for the world to enjoy. We are fortunate that for a dozen years at the beginning of the most important medium of our time, he was able to do just that."


Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

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