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Thursday, February 2, 2012

“Beverages, Pt. VI: ‘The Murph Returns with Four More fabulous Adult Beverages: Bailey’s French Dream, Coconut-Almond Margarita, Murph’s Old-Fashioned, and Ramos Gin Fizz—all deliciously Good’ by Chef Murph MacDougal”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their nineteenth album—“The Original Singles, 1965-1967”—was released on August 08, 1980 and is still as wonderful today as it was then, more than 40 years ago.  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! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                                        

Here's the countdown to December 21, 2012: from today, we have 324 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                      


STINKBUG 2012

                                                                                       

Chef Murph MacDougal

END Commentary 02-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,602.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, February 03, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT VI

Beverages, Pt. VI: ‘The Murph Returns with Four More fabulous Adult Beverages: Bailey’s French Dream, Coconut-Almond Margarita, Murph’s Old-Fashioned, and Ramos Gin Fizz—all deliciously Good’ by Chef Murph MacDougal



Bakersfield, CA, 02-03-2012 F: Once more, we are going to concoct a few more exciting adult beverages, ones that all of you will savor and enjoy by the fireside at some friendly cocktail lounge.  That’s part of the aura of enjoying mixed drinks is the atmosphere in which one does it: we all enjoy the places we know that are dark, warm, comfortable, and friendly, places where we can be left alone to indulge in our favorite pastime, drinking alcohol.  Now, I’m not talking about abandoning one’s family, becoming a solo drinker, or becoming a habitual, problem drinker; no, I’m talking about drinking responsibly, doing so with friends and enjoying their company and then either driving home if one is able or calling a taxi so as to not imperil anyone else or one’s self.  I think most people can enjoy their frosty beverages with friends and without becoming problem drinkers, getting into fights, and going to jail.  If you have those sorts of problems then you need to remain with soft drinks, iced tea, and coffee.  That’s my opinion and I’m sticking by it, but believe me, I’ve been on both sides of the fence and have been able to overcome my demons and enjoy my mixed drinks in peace.  But granted, there are many in professional foodservice who live for their days off so they can inhabit a dark bar with sordid people, get drunk and avoid their families which simply isn’t right.  No, one must always be safe and sane, just like the fireworks motto in the great state of California!

Today, we are going to make some fabulous beverages, ones that I am sure you will enjoy, ones that you will add to your drink book for future use at home parties, outside functions, and on vacation.  If you’re ready, let’s begin, shall we?

BAILEY’S FRENCH DREAM





Yield:  1 serving / Mis-en-place: 30 seconds:




Qty.
Measure
Item
Other
1.5
Ounces
Bailey’s Irish Cream

.5
Ounce
Chambord raspberry liqueur

2
Ounces
Half-and-Half

1
Teaspoon
Almond extract

4
Ounces
Ice cubes




Method:

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

2.      Combine all ingredients in a blender and hit it for 30-40 seconds.  Pour it into a rocks glass and enjoy. 

The Bailey’s French Dream is a classic mixed drink made extremely wonderful through the use of Chambord liqueur.  Raspberries are a marvelous addition to any alcoholic beverage and Chambord is the epitome of all of them.  The almond extract is an undercover addition that people can never place; yet, it provides the finished drink with a candied effect that is indescribable.  Such is the combination of chef and bartender!

Margaritas are one of the most popular drinks in the world and this one is very tasty, a delight to enjoy, and extremely delicious.  Let’s make it:

COCONUT-ALMOND MARGARITA





Yield:  1 serving / Mis-en-place: 30 seconds:




Qty.
Measure
Item
Other
1.5
Ounces
Jose Cuervo 1800 tequila

2
Ounces
Sweet-and-Sour mix

.5
Ounce
Coco-brand Cream of Coconut

.25
Ounce
Disaronno amaretto

.5
Ounce
Rose’s lime juice

1
Each
Fresh lime wedge

Crushed ice




Method:

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

2.      Combine all ingredients with the exception of the last two in a shaker and shake well.  Pour over ice into a margarita glass and garnish with a fresh wedge of lime.  Enjoy!

I remember back in the 1970’s, margaritas were becoming one of the all-time favorite drinks and everyone was making them.  Ordering pitchers of them became a past-time for many Americans and the trend continues today.  Always use nothing but the best for best results and your friends and customers will be kind to you!

Okay, Old-Fashioned are just that, an old-time cocktail found in almost every bar manual from one end of the civilized world to the other.  I think you will enjoy this one:

MURPH’S OLD-FASHIONED





Yield:  1 serving / Mis-en-place: 45 seconds:




Qty.
Measure
Item
Other
1.5
Ounces
Johnny Walker Black

.25
Teaspoon
Baker’s fine-granulated sugar

2
Dashes
Angostura Bitters

1
Splash
Club Soda

1
Each
Maraschino cherry

1
Each
Slice orange

1
Each
Slice lime




Method:

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

2.      We’re going to use a bar term for what I want you to do with the cherry, “muddle.” A “muddler” is sort of like a pestle and mortar as I want you to break the cherry up just a little bit; add the citrus fruits, the sugar, and the Club Soda, and break it up. 

3.      Add the liquor and the Angostura Bitters and stir to combine. Pour into a rocks glass and serve.

Old-Fashioned is one of the classic beverages from long ago that can be made with any scotch or whisky of choice.  Generally, the country club crowd is a big proponent of this drink and any bartender who works in one or at a top hotel needs to be well-versed on the drinks’ lists that float about.  Always be prepared which nowadays has been incredibly simplified as most bars have Internet access which allows the bartender to pull up a drink recipe in a flash!

The Ramos Gin Fizz is much like the previous drink, it is a classic, old-time beverage that is found across the nation and the world.  Well, maybe Muslims don’t enjoy it but then, that’s their way.  But you can always make most of these drinks “virgin,” sans the alcohol if one chooses to do so.  It’s not quite the same but it’s still nice.  Let’s do it:

RAMOS GIN FIZZ





Yield:  1 serving / Mis-en-place: 30 seconds:




Qty.
Measure
Item
Other
1.5
Ounces
Tanqueray gin

1
Tablespoon
Super-fine granulated sugar

4
Drops
Triple Sec

1
Teaspoon
Lime juice

2
Teaspoons
Lemon juice

1
Each
Large AAA egg white

.125
Cup
Half-and-Half

Soda water

1
Teaspoon
Vanilla extract

Crushed ice




Method:

1.      Mis-en-place: have everything ready with which to work! Place the ingredients with the exception of the crushed ice into a shaker and shake well.  Then, add crushed ice, filling the shaker and again, shake long and hard.  You want the mixture to thicken up which is what it will do.  Strain it into a 12-ounce highball glass and serve.

The Ramos Fizz is one of the old-time drinks that used to be standards in most bars and cocktail lounges.  The art of shaken mixed drinks is something that has gradually disappeared in many American bars which is a shame as they were always among my most favored.

---------------------------------------------

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.

Well, all I can say is that I’m excited: we’ve got just two more days to go and then, I’m gone for 4-5 months.  That timeline will be much closer to the “End Times” that supposedly will occur in December which is sort of strange.  Will it really happen, will nothing happen, will something happen?  No one knows why the Mayan calendar comes to an end on December 21, 2012 but it does after running for a couple thousand years.  The History Channel sure has a great deal of specials dealing with this notorious date but unlike Stinkbug, I do think December 22, 2012 will follow and that all will be well with the world and the universe.  But, I will spend that night in my favorite cocktail lounge enjoying my favorite beverages while waiting for whatever is going to happen, happen!  Yes, I’m “laughing out loud!”  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 the Byrds 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!   HAVE A GREAT FRIDAY!

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Friday, February 03, 2012 by Chef Murph MacDougal.



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 Chef Murph MacDougal



Recipe created by Chef Murph MacDougal on October 10, 1982 in Frazier Park, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                                                                                   

This is #1091 a 12” x 16" original oil painting by Beverly Carrick entitled, “Sea Spray." 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 VI

                                                                             



















CAVEAT:

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Beer: Smokehouse.






























                                                                                          
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