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Thursday, October 27, 2011

“Sandwich Seminar, Pt. VII: The Much-Loved Teriyaki Burger—served in Truckstops, Restaurants, and Country Clubs—and even in Fast-Food Hellholes!”

The Grateful Dead’s fifty-ninth album, “Dick’s Picks Vol. XVIII—Dane County Coliseum, Madison, WI, 02-05-1978 and the Uni-Dome, Cedar Falls, IA, 02-05-1978,” was released in June, 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 421 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 10-28-2011

Copyright © 2011 by MHB Productions

Word Count: 1,537.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, October 28, 2011 by Chef Brian Craig Carrick

SANDWICH SEMINAR, PT. VII

 Sandwich Seminar, Pt. VII: The Much-Loved Teriyaki Burger—served in Truckstops, Restaurants, and Country Clubs—and even in Fast-Food Hellholes!



Bakersfield, CA, 10-28-2011 F: We are at the doorstep of the weekend and that means but two more days and then I am off to get married and onto my honeymoon in the Hawaiian Islands.  It’s going to be a good time provided I don’t go to jail Sunday night or disgrace myself but I will have my bail bondsman’s card in my wallet and will be prepared for whatever happens.  Then, Monday morning, I will be heading down to Noriega’s in East Bakersfield to say “I do.” I’m thrilled about doing it as I know this time is going to be THEE time.

We are going to make the famed Teriyaki Burger today in our series on hamburgers but this is not the true teriyaki burger.  The true teriyaki burger is made in Hawaii and it’s made with bottom or top round that’s been shaved paper-thin, soaked in Sagawa’s teriyaki sauce, and then heated on a hot griddle, piled high on a hamburger bun and sent out to the customers.  This is a great burger but the first time one has one, unless they come from the Islands, they’re somewhat shocked—this isn’t the teriyaki burger they’re expecting. But this is the one that the haoeles on the mainland are expecting and this is the one we want.  We’ll do chicken burgers another day which are sort of an anomaly anyway.  But this is one that you will love with our usual aplomb as we put together nothing but the best recipes here at the Elemental News of the Day. Won’t you join us by becoming a follower, a loyal, daily reader, and a fan by signing on to our website, by accessing the Google advertisements that are geared specifically for our page, and by leaving comments for us to debate, discuss, and deliberate over/on? Please join us!

(#1204) BRIAN CARRICK’S TERIYAKI 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.

(#343) TERIYAKI SAUCE #1


Yield:  1 Quart  / Mis-en-place: 15 minutes:


Qty.
Measure
Item
Other
1
Quart
Soy sauce

1.5
Cups
Water

.75
#
Honey

3
Ounces
Brown sugar

.5
Teaspoon
Minced ginger

1
Teaspoon
Minced garlic




Method:

1.      Mis-en-place: Combine everything in a sauce pot and bring to a boil, dissolving both the sugar and the honey. If using as a sauce, tighten it up with a little cornstarch slurry whisked in as it boils to the desired thickness or chill and use as a marinade.

This is a very good, quick and easy teriyaki sauce/marinade that you can easily make and keep on hand for a couple of weeks.  Never use the same sauce to soak different meats, always use for just one type of meat to avoid cross-contamination.  This is extremely important so as to not cause foodborne illness.

(#1204) TERIYAKI HAMBURGER SET-UP:


Yield:  6 servings / Mis-en-place: :


Qty.
Measure
Item
Other
6
Each
Hamburger patties, cooked

.125
Cup
Best Foods’ Sandwich spread

6
Each
Sesame hamburger buns

6
Each
Iceberg lettuce leaves
Washed
12
Each
Roma tomato slices

18
Each
Dill pickle slices

6
Slices
Cheddar cheese

12
Each
Canned pineapple rings
Broiled



Method:

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

2.      Melt the cheese atop the burgers underneath your overhead broiler or on your kitchen’s broiler. Top each burger with two broiled pineapple rings.

3.      Meanwhile, spread the buns with the sandwich spread, place one burger patty atop each bottom half, top with two slices of roma tomato each, three dill pickle slices 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 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 hamburger set-up that everyone knows and loves.  You’ll love it, too!

This is the classic teriyaki burger that everyone loves and enjoys.  Be sure to use the canned pineapple rings as they’re almost always sweet.

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.

We have officially entered our weekend and that means, after tomorrow, I will be having my celebrated bachelor party at the Déjà vu in Bakersfield, CA, over on Golden State Highway. I expect to have a wonderful time and am arming myself with lots and lots of $20 bills so that I will be able to treat the lovely ladies with the dignity they deserve—Jackson’s. Believe me, everyone is going to have a wonderful time, the women included, and it’s going to be a celebrated affair from beginning to end. I will be going over there in a chauffeured limousine and will be doing everything except for drinking and drugs—but I’ll still have a good time, I assure you! 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 Friday, October 28, 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.

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          METTLER, CA, STINKY


                                                                                 
                                                                                                                                                          
This is #1223 an 8” x 10" original oil painting by Beverly Carrick entitled, “Yucca Sunset." 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!

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