Popular Posts

Thursday, January 12, 2012

“Breakfast Spectacular, Pt. V: ‘Brunch Sticky Buns made using Rich’s Home-style Roll Dough—an acceptable Shortcut’ by Chef James “Jimmy” Hall”

Our new band for the next few days is an old acid band from Los Angeles, CA, the short-lived but great Pacific Gas and Electric.  Their second and third albums, “Pacific Gas & Electric” and “Are You Ready,” have been combined together on one money-saving disk. They were originally released in 1969 and 1970, respectively, and are both classic albums that we believe you will enjoy.  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 344 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




Chef James “Jimmy” Hall

END Commentary 01-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,640.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, January 13, 2012 by Chef James “Jimmy” Hall


Breakfast Spectacular, Pt. V: ‘Brunch Sticky Buns made using Rich’s Home-style Roll Dough—an acceptable Shortcut’ by Chef James “Jimmy” Hall

Bakersfield, CA, 01-13-2012 F: Everybody loves sticky buns, you know those delicious hot buns full of cinnamon, nuts, and sugar and topped by a still-more sugary glaze.  Sure, they’re messy but they’re tasty and it’s one of the pleasures of dining out and eating brunch in a hotel or country club.  I love these kinds of foods and so do most customers and that means that we sell a lot of them.  Nowadays what with labor and food costs being what they are, it’s important to find ways to cut across different culinary areas so that we can save both time and money.  That means we have to seek out appropriate products carried by our vendors and one of the best-selling items are products made by the Rich’s Company.  They specialize in a great many foodservice bakery products which simplify the cooking process of many an item.  Sure, we could spend hour upon hour making dough, proofing it, and then baking and serving it OR we could buy ready-made products, teach the line cooks how to make them, and get the most bang for our buck.  That’s what we’re going to do today, you can find Rich’s Home-style Roll Dough in your freezer section at your local grocer’s or if you’re a professional, you buy cases of the product for around $75.00 and store them in your freezer.  Then, you bring out only what you need, bake and serve it, and don’t lose any money, I mean: what could be better than that? As foodservice professionals, our first commitment is to the owner of the establishment and that means saving him or her money.  If we can save them money, we can save our jobs.  Saving jobs in today’s world is the NUMBER ONE task!

Like other authors writing for Stinkbug, I used to look upon taking shortcuts to be not only doable but without honor.  As professional chefs, we’re supposed to do everything by scratch, are we not? At least, that was my attitude until the 1990’s came along and then I found myself working with less help and that meant I was either going to be overworked or I was going to find “help.” Which avenue do you think I took? I sought out the help and Rich’s products provided it which meant I could go home at my regular time and not be stressed out! Let’s do it, let’s work with this wonder product, shall we?


Yield:  6-8 servings / Mis-en-place: 10-12 hours:

25-oz pack
Rich’s Home-style roll dough

Whole butter, melted

Light corn syrup

Granulated sugar

Dark brown sugar

Finely-diced walnuts

The Sugar Glaze:
Powdered sugar

Whole milk

Softened butter

Vanilla extract

Triple Sec liqueur


1.      Mis-en-place: have everything ready with which to work! Slightly defrost the Rich’s Home-style roll dough and cut it into portions about 1.5” to 2” thick—you should have about 12-15 slices.  Place them into a baking dish sprayed with PAM or some such other food release spray and set aside.

2.      Measure the melted butter into a large saucepot and melt it over low heat.  As it melts, gradually begin stirring in the corn syrup as well as the two sugars, stirring constantly, to break up any lumps that might occur.  Bring it slowly to a boil—stirring almost constantly—and when everything’s been incorporated and incorporated well: stir in the walnuts and remove from the heat.

3.      Stir the sauce and then pour it into TWO large baking dishes that you’ve sprayed thoroughly with PAM. Place the cut rolls atop the sauce, spacing them about half-an-inch apart and then store them in the refrigerator OVERNIGHT.

4.      The next day, do TWO things: (1) preheat standard oven to 350°F or a convection oven to 300°F—fan “on.” Second, (2), place a pot of hot water atop the stove and bring it to a boil and place a fire brick directly onto the burner and get it good and hot: this is the “Brick Method” we utilize with yeast breads.  When the oven’s hot, drop the temp by FIFTY degrees (convection oven: turn the fan “off” now) and place a sheet pan on the oven floor or the bottom rack and place the red-hot brick into it. Now, taking GREAT CARE, pour in some of the boiling water—STANDING WAY BACK—and immediately shut the door.  Let the steam swirl around inside the oven for several minutes.

5.      Next, place the rolls inside the oven on the middle oven rack.  Allow them to proof for a few minutes awaiting the “oven spring”—the steam and low heat will cause the proofing to go quickly—and then turn the heat back up by 50°F and if using a convection oven—turn the fan “on.”

6.      Bake the rolls for 15-20 minutes or until they’re up and golden-brown.  This requires that you pay careful attention to them as they bake so that they don’t overbake.  Test for doneness by pressing one: if it springs back, it’s done and if the depression from your fingertips remains, it’s not.

7.      Remove the pans from the oven and place another baking dish the same size atop it.  Flip the pans over so that the rolls drop into the other one and the sticky glaze covers them.  Set aside.

8.      While you’re baking the rolls, prepare the glaze by combining the ingredients in the bowl of an electric mixer using a whip attachment.  When the rolls have cooled enough that the glaze won’t run off, using a whisk, dribble it back and forth across them to give them the classic white glaze.  Then, your Sticky Buns are ready to serve.

9.      Note: always take precautions when using the Brick Method. It’s for those of us who aren’t fortunate enough to have a steam-injected bakery oven like the professionals use.  This is a way to duplicate the “oven spring,” the process that causes yeast doughs to spring up and then when the heat’s turned up, to get that much bigger.  It’s the best we can do.

This is the classic formula using a shortcut of sorts: Rich’s dough. Rich’s products are great, they’re as good as—or better—than if we made the dough ourselves.  Be sure to look for it in the grocery stores: it’s available in many grocers’ freezer cases.  This is a wonderful recipe, one that everyone I know loves and adores.


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.

P. S.: I received some calls yesterday concerning what I said about “enough’s enough” on Illegals and I wanted to clarify my position on the subject so there’s no misunderstanding.  I think it’s important that some sort of mechanism—like the old Bracero Program which used to work!—is installed in place to allow for the orderly crossing of the southern border so the workforce required by American employers for certain jobs is allowed to enter and to exit when the work is done.  What we don’t need is a perpetual underclass of low income, non-English speaking people who use up all available resources and who keep Americans out of work.  If the Obama Administration was really concerned about the fate of the American people, they would stop the flood of illegals NOW! Instead, they won’t do it because without the illegal vote, he won’t stand a chance of being reelected.  THAT IS MY PERSONAL OPINION, not that of anyone else here at the END and as the caveat says, “we are entitled to say our piece.”  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 PACIFIC GAS & ELECTRIC 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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association


This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.


END Commentary for Friday, January 13, 2012 by Chef James “Jimmy” Hall.

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 James “Jimmy” Hall

Recipe created by Chef James “Jimmy” Hall on September 28, 1994 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 #1342 a 9” x 12" original oil painting by Beverly Carrick entitled, “California 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!

Web Pictures V





Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-11-2012, 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.

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.



Jimmy Hall, Breakfast Spectacular, Breakfast Foods, Pancakes and Waffles, Pacific Gas and Electric, Quickbreads and Muffins, Pastries, Specialty Products, Morning Meals, Delicious Food, Delicious Foods,

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.


No comments:

Post a Comment

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