Popular Posts

Wednesday, October 26, 2011

“Sandwich Seminar, Pt. VI: The British Burger—Truckstop Classic recreated here at the Elemental News of the Day”

The Grateful Dead’s fifty-eighth album, “Dick’s Picks Vol. XVII—Boston Garden, Boston, MA, 09-25-1991,” was released on April 28, 2000 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 422 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 Brian Carrick

END Commentary 10-27-2011

Copyright © 2011 by MHB Productions

Word Count: 1,839.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, October 27, 2011 by Chef Brian Craig Carrick

SANDWICH SEMINAR, PT. VI

 Sandwich Seminar, Pt. VI: The British Burger—Truckstop Classic recreated here at the Elemental News of the Day


Bakersfield, CA, 10-27-2011 Th: Today is HUMP DAY, my friends, and that’s good: I have four more days of being a bachelor and then it’s marital bliss for the rest of my life! Well, I do hope it’s for the rest of my life because getting divorced a third time would really suck. I mean, I know chefs who’ve been married 6-7 times and one woman I used to know named Carol B. had been married six different times and had kids by each husband before the age of 30.  Carol was a sweet girl, didn’t have much sense and all I can say is that I am glad I had the sense to not have been #7 and father the seventh child.  Her father was a rich real estate broker and she and I had a thing for one another but I did my best to avoid doing her as that would have obligated me to a lifetime of raising other men’s brats.  Now that I am in my mid-fifties, I don’t have to worry about knocking anyone up so I am totally stoked to be getting married to a woman older than myself.  Yes, indeed!

Our Sandwich Seminar continues on today with another exciting burger, the so-called British Burger, a beauty developed in American truckstops that features bacon, cheddar cheese, bell pepper rings, sautéed yellow onions, and Dijon mustard slathered on a buttered, grilled sandwich bun.  This one is a tasty burger that I remember doing at a truckstop on the north end of Bakersfield, California, called Milt’s which boasted more than 20 hamburgers.  Truckers like to eat and man oh man, did these guys have a menu from which to choose! Burgers, sandwiches, breakfast, lunch, dinner, and everything in between for the hungry truck-driver to ponder over, choose, and consume before climbing back onto the rig and heading off into the great American wilderness.  Those were the days, my friends, those were the days and the amazing thing is, Milt’s is still there more than fifty years later—but it’s no longer 24 hours! They finally got smart and shut down at 10 P.M. and reopen at 6:00 A.M. seven days a week.  When I knew them, I was working the graveyard shift and man, that place was as busy as a breakfast ship at a regular coffee shop! Let’s do it:

 (#1205) BRIAN CARRICK’S BRITISH BURGER


 
Yield:  4-6 servings / Mis-en-place: 1 hour/ Cooking Time: 10 minutes or less. 


Qty.
Measure
Item
Other
2.5
#
30% ground beef

.5
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

.5
Teaspoon
Granulated garlic

.5
Teaspoon
Granulated onion

.25
Teaspoon
Smoked hickory salt

1
Tablespoon
Dried parsley flakes

.125
Cup
Worcestershire sauce

.125
Cup
Horseradish

1
Tablespoon
Teriyaki Sauce #1




Method:

1.      Mis-en-place: have everything ready with which to work.

2.      Using an electric mixer equipped with a paddle attachment, place half of the ground beef on the bottom, then the seasonings and sauces, and then the rest of the meat and begin rotating the paddle on low speed until the mixture is combined.

3.      Place the bowl in the refrigerator for 30 minutes; then, pull it out and form 4-6 patties of equal size, separating each with a piece of wax paper.  Chill again for 10-20 minutes.

4.      To cook, press the patties into ones about 5” across and about .75” thick.  Cook on a hot broiler, turning over only once or twice at most and baste with vegetable oil as they cook.  Be sure that all hamburger products reach a minimum of 160°F and preferably 165°F in order to combat E-coli bacteria. 

5.      Note: always pay attention to where you buy your meat.  It is important to buy meat at stores where you know it’s fresh and preferably is ground within the store.  Meat bought in bulk usually comes from many different animals and it’s this combining together of various meats that can lead to foodborne illness.  Fresh-ground is best and if you can buy your own top round and grind it yourself, you are doing you and your family a great service because you are almost 99.9% guaranteeing them that they won’t get a bacterial foodborne illness. Pay attention to the health code rating placed in the windows of your grocery store and if a place doesn’t have a consistent “A” rating, shop somewhere else.

This is a great recipe that you will find extremely tasty.  Now let’s get to cooking some hamburgers! Here’s the Cajun Beef Seasoning:

STINKBUG’S SEASONING

1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

(#649 A) SAUTÉED YELLOW ONIONS


Yield: 1 serving  / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
5
Ounces
Minced yellow onions 

.75
Ounce
Vegetable oil

1
Ounce
White wine

1
Pinch
Stinkbug seasoning

1
Each
Lemon wedge

2
Drops
Tabasco sauce

2
Dashes
Worcestershire sauce

1
Dash
Chopped parsley
Rinsed
2
Ounces
Sauté butter




Method:

1.      Heat the vegetable oil in a skillet and when it’s hot, add onions and sauté until tender.  Add the Tabasco sauce, the Worcestershire sauce, and the Stinkbug seasoning.  Deglaze the pan with the white wine and reduce until the liquid is almost gone.  Squeeze the lemon wedge into the mushrooms taking care to remove any seeds.  Finally, add the sauté butter has melted but hasn’t broken.  Add the parsley and serve it when the sauce is creamy and tasty.  Don’t overcook them or break the sauce! If you do, stir in a pinch of all-purpose flour and reheat. 

This is one of the ways one can sauté onions.  It’s quite good. Here’s the Sauté Butter which you need to complete the above recipe:

SAUTÉ BUTTER

1. About 1#:


Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

1.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

2.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement.

(#1205) BRITISH BURGER SET-UP:


Yield:  6 servings / Mis-en-place: :


Qty.
Measure
Item
Other
6
Each
Hamburger patties, cooked

6
Each
Large sourdough buns

.5
Cup
Softened butter

.125
Cup
Best Foods’ Sandwich spread

.125
Cup
Dijon mustard

1
Cup
Sautéed yellow onions

6
Each
Iceberg lettuce leaves
Washed
12
Each
Green bell pepper rings

12
Each
Roma tomato slices

18
Each
Dill pickle slices

6
Slices
Cheddar cheese

12
Slices
Crisp smoked bacon
Cooked crisp



Method:

1.      Mis-en-place: have everything ready with which to work.  Spread both sides of the sandwich buns which you’ve split with a sharp knife with butter and press down on a griddle or onto a hot skillet and fry until golden-brown; remove from the heat.

2.      Melt the cheese atop the burgers underneath your overhead broiler or on your kitchen’s broiler. Top each burger with some of the sautéed onions and two slices of bacon.

3.      Meanwhile, spread the buns with the sandwich spread and the Dijon mustard; place one burger patty atop each bottom half, top with two slices of roma tomato each, three dill pickle slices each, two bell pepper rings each, and then one leaf of iceberg lettuce.

4.      Wrap each burger in wax paper by forming it into a triangle.  Place the burger along the straight edge, cut it in half so that you have two halves, and then fold in the tip, and then fold the sides in over the tip so that you have the finished burger resting inside the wax paper cocoon with one edge open to the diner.

5.      Place the burger on a plate, garnish with fresh parsley sprigs, French fries of choice (curly, regular, sweet potato, or Cajun-spiced), and a ramekin of salsa mayo. Serve and enjoy.

This is the classic British Burger set-up that everyone knows and loves.  You’ll love it, too! You can find this in many truckstops across the United States just as you can the other burgers.

As I said to all of you 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.

It’s been a long time since I’ve shared burger recipes with people because I haven’t worked in a truckstop in more than 30 years!  Truckstops are places where all sorts of oddities are discovered / uncovered and most of these specialty burgers are just that: oddities but ones much beloved by the American dining public.  When it comes down to it, there are more burgers in the world than a man can shake a stick at so what we’re doing here this week is merely a drop in the bucket.  Still, we’re having fun doing it so that’s all that matters.  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, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member


This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17.

---30---

END Commentary for Thursday, October 27, 2011 by Chef Brian Craig Carrick



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 authored by the one-and-only Chef Brian Craig Carrick

Recipes created by Chef Brian Craig Carrick on June 10, 1982 in Bakersfield, CA.

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!

 




                                                                                          

          GORMAN, CA, STINKY


                                                                               
                                                                                                                                                                  
This is #1217 an 8” x 10" original oil painting by Beverly Carrick entitled, “Palm Springs." 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 10-25-2011, 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.






























                                                                                     
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Brian Carrick, Sandwich Seminar, Hamburger Seminar, Lunch Foods, Country Club Cuisine, Good Food, Delicious Food, Tasty Foods, Sandwiches, Hamburgers, The Grateful Dead, Specialty Sandwiches, Specialty Burgers,













                                                                                   
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.










Advertisements:



























































No comments:

Post a Comment

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