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Monday, October 31, 2011

“The Salad Chef Speaks, Pt. VIII: The One-and-Only Spinach Salad—one of the All-Time Great Ones found virtually everywhere—including Fast Food Franchisees!”

The Grateful Dead’s sixty-third album, “Dick’s Picks Vol. XX—Capitol Center, Landover, Maryland, 09-25-1976 and Onondaga County War Memorial, Syracuse, NY, 09-28-1976” was released in January, 2001 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the Dick’s Picks series, this is an excellent addition and definitely one that everyone should own.  We therefore recommend that you buy it and think you will be delighted with it so please take 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 417 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Stinkbug

END Commentary 11-01-2011

Copyright © 2011 by MHB Productions

Word Count: 900.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 01, 2011 by Chef Stinkbug


 The Salad Chef Speaks, Pt. VIII: The One-and-Only Spinach Salad—one of the All-Time Great Ones found virtually everywhere—including Fast Food Franchisees!

Bakersfield, CA, 11-01-2011 T: The bachelor party for Brian Carrick at Bakersfield’s Déjà vu was one wild evening and the crowd had an amazingly good time.  To make things better, I hired a fleet of limousines to drive the attendees to their homes so that no one would end up residing with Kern County Sherriff Donny Youngblood at his infamous jail.  Anyhow, we had a lovely time, those of us who drink, drank heartily, and we didn’t go home until the place closed down.  From there, we went home for a brief period of respite and then showed up at the Noriega House so that Brian Carrick could wed the lovely Lady Linda.  It was the classic storybook event and afterwards, we went to the reception down the road at the Pyrenees’ Basque Restaurant and Bar and remained there until late that evening—thankfully, my blog was ready to go so all I had to do was to flip it “live” from my Blackberry.

One of the things we had at the Wedding Buffet dinner was the recipe we’re doing today: Spinach Salad.  Spinach Salads are almost a given—virtually every foodservice outlet open to the public has them on their menu, some hot, some cold, some in-between.  They’re cheap yet tasty and people enjoy eating them.  I certainly do, the only thing that the preparer needs to do is to soak the leaves of the fresh spinach overnight and then rinse and soak again in order to rid the leaves of the residual dirt that always seems to cling to the leafy vegetable.  But, that being the only drawback to using spinach, the rest of it is all worthwhile and enjoyable and that is why we are so fond of them.  The one we’re doing today is a classic from the long-ago past, one that you will find useful on your menus or in your homes whenever you entertain and need to have something unique, different, and delicious.


Yield:  4 servings / Mis-en-place: 10 minutes:

Baby lettuce, soaked, washed, and drained

Bacon, chopped and sautéed until crisp

Domestic mushrooms, washed and sliced

Yellow onion, shredded paper thin

Minced garlic

Croutons (Recipe #425)

Lemon juice

Red wine vinegar

Peanut oil

Olive oil

Kosher salt

Black pepper

Dry mustard

Freshly grated parmesan cheese

Hardboiled grated egg


Mis-en-place: have everything ready with which to work.  Toss all ingredients together and divide between four plates. If desired, you can top with more grated egg, cooked, chopped bacon, and shredded onions, whatever seems good to you is what you can do.  Always put an eye to presentation as presentation is half of the battle; if it looks good, it will taste good.

As all of us discussed yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. 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.

Well, Sunday night was wonderful and yesterday’s event at the Noriega House was memorable, a lot of tears were shed by a lot of women—it almost makes me want to get married again, myself!  Noriega House is a lovely building that’s been restored over in East Bakersfield in the heart of the “ghetto” area where all the transients congregate a few blocks further south.  The City of Bakersfield has made great strides in restoring the area and in building new housing for those less fortunate than we are.  The fact that the Noriega House is an oasis of beauty says a lot about the quality of the folks in this city and how they view their imprint upon our cosmopolitan society.  If anyone ever needs a place to go to hold an event, well, that’s the place to do it! Anyhow, 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!


American Bakers’ Association, ACF, CWC

This is me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.


END Commentary for Tuesday, November 01, 2011 by Chef 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.


This original essay was authored by the one-and-only Chef Stinkbug

Recipes created by Chef Stinkbug on February 02, 1978 in Bakersfield, CA.



“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!




This is #1233 an 8” x 10" original oil painting by Beverly Carrick entitled, “Canyon Mood." 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 IV


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 10-31-2011, 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.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.



Stinkbug, The Salad Chef Speaks, Salads, Salad Dressings, the Pantry Chef, the Prepmaster, the Pantry Station, The Grateful Dead, Fine-Dining, Culinary History, Spinach Salads, Gourmet Foods, The Salad Station,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.


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