Popular Posts

Saturday, May 21, 2011

“Kitchen Nobility—the Saucier, Pt. VI”



The “Jefferson Starship” CD we are offering today is their twenty-fifth and final release (2011), “Air Play.”  This was their most recent release and another live one and if you go by the reviews, not a very good one.  But collectors collect everything and so should you so add it to your collection.  The band labors on making money via live performances but their abilities continue to decline just as they do.  Anyhow, be sure to take the convenient link to Amazon.com and buy this excellent album as you won’t be disappointed!  Tomorrow, we will begin displaying CDs by the Youngbloods. Thanks, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 580 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                             



                                                   STINKBUG 2011




                                                             



Stinkbug
END Commentary 05-22-2011
Copyright © 2011 by MHB Productions
Word Count: 1,689
CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, May 22, 2011 by Stinkbug
KITCHEN NOBILITY—THE SAUCIER, PT. VI
Kitchen Nobility—the Saucier, Pt. VI
Bakersfield, CA, 05-22-2011 Su:  Last night, we went out to eat Italian food which in Shafter, California seems to be very popular! There are several Italian restaurants in the city so we picked a place called Giovanni’s on Walker Street which at nighttime, just didn’t seem like a very safe place but what the hell? We’re cooks; we are used to going to dives and other such establishments, right? I mean, I cut my teeth hanging out on 19th Street in Bakersfield, California back in the 1970s and man, was that a hell of a place! We used to go to the Cinema 19, the premier place for top-quality porn movies like Deep Throat and the Devil and Miss Jones.  They also had a lot of dumpster-dive bars such as the Mint, Ernie’s, and the Mission plus any number of pawn shops and seedy hotels.  We used to go down there when we were kids and would sneak in the backdoor of the movie theater and it was there that I learned about the birds and bees and kinkiness.  It sure made more sense than Father Minoto teaching us sex education in the Catholic High School let me tell you.  Here was this midget father (well, not really, he was about 5’1”) telling us all about intercourse and how to go about it and all we could think was, “Where the hell does he KNOW about having sex with a woman?”  I mean, this man had NEVER had sex with a woman yet he was our authority!  I don’t remember the grade I got, it was probably a “C” or something worse but at least I learned how to go about making love to a woman by the time I was 16 years old. Sure, I may not have had much experience but I was putting in time hanging out in the porn theaters and “marital aid” stores.  Yeah, I liked the novelties, ha ha!
Anyhow, we were eating Italian in the city and the food at Giovanni’s was extraordinary, it was simply phenomenal, even better than Urrichio’s in Bakersfield which is pretty exceptional.  The portions were heaped up on the table and it kept coming, there are so many of us in the group that we were able to consume a lot of different dishes plus appetizers, salads, desserts, and booze.  Mostly, the booze, it’s the booze that has made this trip worthwhile, I said I may need a liver transplant if I keep up living the way I am now and have for the past forty-plus years. I mean, the Lord provides us with a body for our pleasure and I have had a lot of pleasure over the decades.  I think I have another twenty years left in me and then, it will be time for me to sober up and start going to church but for now, life is pretty good!
One of the dishes we had last night was cioppino and that is where we’re going to commence in our Saucier Series as that is the perfect place to begin.  I like cioppino as that is the Italian seafood stew, full of rich chunks of lobster and prawns, crab meat and scallops, mussels, and pieces of fish.  The sauce is made up ahead of time and then the cooks dip into it while they put the dish together and then slam it into the oven to get bubbly hot.  Then, they put it onto a platter and bring it out with bread for dipping and man; I am telling you that when you take that first bite, it’s like being transported to heaven! All I can say is this: whenever you go to an Italian place with a good reputation, the thing to order is the cioppino as it is a gourmet dish that can’t be beat.  Out of the entire trip so far, Giovanni’s has to have been one of the best restaurants that we’ve been to and that is saying a lot!
Anyhow, today, we are back to making sauces and we’re going to do a classic Italian one, Cioppino, which is a great dish just about anywhere you go to have it.  If it’s prepared well, it is soul-satisfying and this one is exceptional; let’s go:
(#294) CIOPPINO STOCK
Yield:    about 2 Q_____
About  30-45 minutes:

Qty.
Measure
Item
3
Tablespoons
Olive oil
.75
Cup
Diced green bell peppers (cored, stemmed, and seeded)
3
Tablespoons
Diced red bell peppers (cored, stemmed, and seeded)
.75
Cup
Diced yellow onions

1.      Sauté the above until tender in the oo. Then, de-glaze the pan with the following:

Qty.
Measure
Item
3/8
Cup
Vermouth


2.      Add the following:

Qty.
Measure
Item
1
Quart
Crushed tomatoes in puree
2
Teaspoons
Minced garlic
3/8
Teaspoon
Whole rosemary
3/8
Teaspoon
Sweet basil
.75
Teaspoon
Whole thyme
1
Pinch
Whole oregano
.125
Teaspoon
Black pepper
.75
Teaspoon
Lemon zest
.75
Teaspoon
Granulated sugar OR Splenda
.75
Teaspoon
Kosher salt
1.5
Teaspoons
Prepared Pesto sauce
4
Drops
Tabasco sauce
1
Pinch
Crushed chilis
1
Each
Bay leaf
12
Ounces
Clam juice

       3. Bring to a boil then remove from the stove. Cool down as fast as possible until its 45 F or lower. Keep in your reefer bringing out only what you need when you make cioppino. This was a recipe from the Northwest which was very flavorful.
(#295) SCC CIOPPINO STOCK
Yield:   about 1  Q___________
About 1-1/2 hours:

Qty.
Measure
Item
1.5
Teaspoons
Olive oil
.5
Cup
Diced yellow onions
.5
Cup
Diced green bell peppers (stemmed, seeded, and de-ribbed)
.5
Cup
Diced celery
.25
Cup
Diced red bell peppers (stemmed, seeded, and de-ribbed)
.25
Cup
Grated carrots

1.      Sauté the above vegetables in the olive oil over a medium flame, braising them, sweating them to get out all of their flavors. When this has been accomplished, add the following:

Qty.
Measure
Item
.75
Teaspoon
Paprika
.75
Teaspoon
Kosher salt
1.75
Teaspoons
Granulated sugar OR Splenda
1
Pinch
White pepper
.75
Teaspoon
Whole oregano
.75
Teaspoon
Whole marjoram
.75
Teaspoon
Sweet basil
.75
Teaspoon
Whole rosemary
1.5
Teaspoons
Minced garlic
1
Each
Bay leaf
3/8
Teaspoon
Whole thyme
.125
Teaspoon
Nutmeg
.125
Teaspoon
Whole fennel seed
7/8
Cup
Crushed tomatoes with juice
.25
Cup
Catsup
.5
Cup
Fish fume or clam juice
.5
Cup
Marsala sherry
1
Cup
Sliced mushrooms

     2. Allow sauce to simmer over low flame. When tasty and a little bit thicker, remove from stove and keep warm. Use this as a basis for cioppino. To give you an idea, this is what you’d have in a skillet for a single order:
(#296):

Qty.
Measure
Item
4
Each
Mussels
4
Each
Clams
4
Each
Prawns
6-8
Chunks
Good fish trim pieces of fish
.5
Cup
Crab meat or lobster chunks

       PLUS freshly diced tomatoes,  add’l fish stock, lemju, white wine, jul-o’s, jul grnbp’s, FMP, chives, add’l mingar, add’l S, BP, oregano and fresh sprigs of thyme.
     A) The seafood would be sautéed in a hot skillet with olive oil and when half-way done would be hit with a good dose of warm sauce, covered with a pie pan and thrown into an oven. When the order was up, you’d pull it out and arrange it in a very nice bowl making sure that the clams were in the clam shells and the mussels in theirs. You’d remove any bay leaf, sprinkle paprika around the edge of the bowl, top the center with some deep-fried carrot peels for garnish and serve on a large plate accompanied by a fork stuck with a lemon segment. Then, that would be that!
---------------------------------------------------------------------------------------------------
Okay, tomorrow, we will begin the sauces of the Hollandaise family and those are quite a few.  Today, we will take a break because I think I have a hangover and that means, it’s time to go back to the bar.  The hotel is lovely and I think I will exact a cure there in the secluded shadows with my wife.  She is enjoying this trip, by the way, and says it’s the best thing I’ve ever done. None of this could be possible if it wasn’t for our readership’s support in clicking on our ads located all over our blog posts.  Please be sure to check out our diverse advertising, Google really puts out a wide selection of consumer information that is worthy of your support and besides, there is a lot of interesting stuff advertised there.  Please give us your support and that allows us to continue posting exciting information as we catch up with the present date. Yes, we are almost caught up and then we’ll be back in order with the date and that will allow us to get some rest.
Next January, we will be going on vacation then and that time, we won’t even be posting any blogs for 25 days. Instead, we will rely upon our diverse assortment of syndicated material to which we subscribe.  We bring this wide assortment to you as a public service and hope that you come to the Elemental News of the Day for all of your information! We are probably the best source for the most information and want to say thank you to our syndicates.  Thanks, for being a part of the END Group! See you tomorrow! Bye!
Thank you!
Stinky
Stinkbug
American Bakers’ Association, ACF, CWC

---30---
END Commentary for Sunday, May 22, 2011 by “Stinkbug
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:
This original essay was written by the one-and-only Stinkbug.
KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
http://elementalnewsoftheday.blogspot.com/
“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!
  
                                                           

          STINKO
                                                                                                                                           
This is #1215, an 11” x 14" original oil painting by Beverly Carrick entitled, "Poppies and Smoke Trees." 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 I



The entrance to Bakersfield's Stockdale Country Club in the 1980's during Chef Stinkbug's tour of duty there.

This is a photo of Brian Carrick, drummer for the Magnolia Hilltop Brewers, behind his Rodgers Drum Kit at a gig on 04-23-1977. A powerful drummer, he rivaled Keith Moon, Ginger Baker, and John "Bonzo" Bonham in his drumming prowess.

This is a photo of guitar master, Jimmy Hall, on 05-13-1977 waiting to take the stage at a gig.  He was a masterful guitarist who could play Jimi Hendrix note for note.

This is a photo of original lead guitarist for the Magnolia Hilltop Brewers, Randall Kyles performing during a live appearance on 08-20-1976. One of the best musicians I've ever played with, RK is still active in the Central Valley of California.

This is a photo of Vernon McMahon, guitarist and vocalist with the MHB at a live gig on 04-23-1977. Vernon was a great musician and songwriter and could always find the jobs for the band due to his connections.

This is a shot of MHB bassist and vocalist Victor Gaona onstage in Maricopa, California on 04-09-1976. Vic was one of the best musicians I've ever met, he was trained classically and could pound out thunderous bass lines that were magnificent.

This is another shot of Brian Carrick's famed Carrot Cakes at the Stockdale Country Club in Bakersfield, California in 1989.


                                                                      
                                                                
                                                                
                                                              
                                                               
                                                                  
                                                                        
































                                                                          

                                                                         
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 04-26-2011, 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.




.











BUY THIS CD AT AMAZON.COM!




                                                                           
                                                   Trademark of Quality 2011 c/o MHB














                                                                       















No comments:

Post a Comment

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