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Tuesday, January 3, 2012

“Soup Seminar, Pt. XXII: ‘Pinto Bean is a good way to utilize Leftovers from Mexican Night’ by Chef Elvin C. McCardle”

The Grateful Dead’s one-hundred-and-twenty-fourth album of sorts as it’s a solo effort by Mickey Hart is entitled, “Rolling Thunder,” and it was” released in 1972. Most all of the songs were performed in conjunction with a wide variety of Bay Area musical elites.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 353 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




Chef Elvin C. McCardle

END Commentary 01-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,438.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, January 04, 2012 by Chef Elvin C. McCardle


Soup Seminar, Pt. XXII: ‘Pinto Bean is a good way to utilize Leftovers from Mexican Night’ by Chef Elvin C. McCardle

Bakersfield, CA, 01-04-2012 W: Yesterday was a great recipe that I’m sure all of you will enjoy once you’ve had an opportunity to make it.  The wintertime is the perfect time to enjoy steaming bowls of soup whereas the summertime is more “fruit time,” and if any soups are consumed then, it’s cold fruit soups which most people know little or nothing about.  Cold soup to me is a sign of the upper class, it’s not something found in a can or in a freezer pack at the grocery store whereas hot soups are readily available everywhere.  I love making them and the important thing to me is to standardize one’s recipes but that doesn’t mean you can’t ad lib them and create something new either or if you have an abundance of something that has to go, to add it to it.  All that matters is that the flavor is good and that it’s not broken if it’s a thickened soup: God is that a horrible thing to see coming from the kitchen—a soup’s that’s separated.  Always make sure that you thicken or re-thicken your soups as you can because no one wants to eat something that looks like crap.  Too many chefs say, “What the hell” when they’re busy and serve sub-par stuff that revolts the diners and causes bad reviews.  You would hate to have a restaurant review conducted on the day when you were at your worst, wouldn’t you?

The world of restaurant reviews is an interesting one as many times, it’s a topic that’s tossed to an imbecile like Pete Tittl who writes for the Bakersfield Californian—he was a staff writer who was tossed the reviewer’s chore back in the 1980’s and knew absolutely NOTHING about what went into a recipe, what it was supposed to be like, or its history; instead, he wrote about what he felt, what the place looked like, and how it tasted to him for the first twenty years until finally, he began to learn a little something about the foods he critiqued. It’s an amazing world, my friends, there are so many worthless hacks out there writing critical tomes about restaurants many times putting them out of business due to their criticisms.  What a life, eh? I hope your towns and cities are much better with their restaurant reviews than is Bakersfield.

Back in the days when I worked in country clubs in the state of California, we always had a “Mexican Night” at least 2-3 times a year because the members and their families were enamored of them.  We would make enchiladas, tamales, tacos, refried beans, chili beans, and quite a few other hot items as well as a large assortment of salads, desserts, appetizers, and even mixed drinks.  Needless to say, we’d always have leftovers to contend with and among them were usually a lot of leftover beans.  We devised a soup in which to use them and even though this one is broken down to a small-sized recipe, you get the idea as to how to go about it and if you multiply it by “8” or more, you can turn it from home usage to professional in one fell swoop.  Here’s the recipe:




Yield:  1 quart / Mis-en-place: about 40 minutes everything ready:

Chicken broth

Beef broth

Chopped celery

Chopped carrots

Chopped yellow onions

Diced tomatoes with juice

Bay leaf

Kosher salt

Black pepper

Minced garlic

Minced cilantro

Chopped crisped bacon

Hot chilis

Freshly minced parsley


1.      Mis-en-place: have everything ready with which to work! Combine all of the above in a pot and bring to a boil.  When the vegetables show signs of tenderness, lower the soup and reduce it about 5 cups.  Add the following:

Cooked pinto beans in broth

2.      Add the beans to the soup and continue simmering for another 5-10 minutes; then when you have about ONE quart of soup, it’s ready. Check and readjust the seasonings as is necessary.  Accompany with a bowl of salsa, French bread, plenty of butter, and a green salad and you’ve got yourself a warm meal for a cold evening.

3.      Always cool your soup as fast as possible to below 45°F and then refrigerate in a sanitized airtight container.  This soup will remain fresh for 2-3 days and then must be frozen or discarded.
This is a good place to rid yourself of leftover pinto beans and whatever else you might like to move.  Enjoy!

            Well, the trick is to always take care of leftovers the minute you have them leftover.  If you have cooked pinto beans, rinse the liquid and the seasonings from them and then place them in a colander—covered with a paper towel—in your refrigerator.  If they’re uncooked, cook them al dente—to the tooth, as we say—in simmering, salted water and then immediately drain, discarding the liquid which in this case is somewhat pungent and plunging the vegetable into ice water to retard further cooking.  .  What we want you to do are to think two things: (1) think economically and (2) think sanitarily.  Always prepare foods in ways that will wrench the most amount of money from them and always do it in ways that won’t cause foodborne illness to either your customers or your family.  If something doesn’t LOOK GOOD, chances are, it isn’t so discard it.  Don’t be a die-hard chef like some I’ve worked with who will take chances with the health of their customers just to make a buck.  Be careful and be smart.


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.

That’s it for today, friends, tomorrow is our Hump Day which is always good and then it seems we’ll be off for another 4-5 months.  I love the new schedule, it allows us to write comprehensively on a subject and then be off to pursue other avenues of creativity elsewhere in the world and online.  Virtually each and every one of us is working hard on personal cookbooks and that’s the goal: to see who will be published FIRST.  We all want individual success as much as we strive to make our blog the number one not only in America but in the world.  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC


This is me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.


END Commentary for Wednesday, January 04, 2012 by Chef Elvin C. McCardle.

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.


This original essay was written by the one-and-only Chef Elvin C. McCardle

Story created by Chef Elvin C. McCardle on November 11, 1978 in Ventura, CA.



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This is #1333 a 9” x 12" original oil painting by Beverly Carrick entitled, “Calico amid Flowers." 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!

Web Pictures V

Here's a shot of pinto beans being cooked atop the stove in a large saucepot.  Always pay close attention to beans and legumes when cooking them to keep them from becoming overcooked.                                                                                        


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-03-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

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Chief Editor: Stinkbug.

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Elvin C. McCardle, Soup Seminar, Foodservice Discussion, Food Cost, Broth-Based Soups, Soups, Vegetable Soups, The Grateful Dead, Mickey Hart, Stocks, Foodservice Career Notes, The Prepmaster,

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