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Saturday, February 4, 2012

“Beverages, Pt. VIII: ‘Sunday is the Day for a Milkshake Seminar—in February? Yes! Anytime of the Year is Right for making Milk Shakes’ 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 twenty-first album—“The Very Best of the Byrds”—was released on November 17, 1982 and is still as wonderful today as it was then, more than 40 years ago but is difficult to find.  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 322 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 02-05-2012

Copyright © 2012 by MHB Productions

Word Count: 1,616.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, February 05, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT VIII

Beverages, Pt. VIII: ‘Sunday is the Day for a Milkshake Seminar—in February? Yes! Anytime of the Year is Right for making Milk Shakes’ by Chef Murph MacDougal



Bakersfield, CA, 02-05-2012 Su: Boy, oh, boy, today is my last day for this go-round and tomorrow, your friend and mine, Chef James “JT” Tobiason will be coming in to do God knows what as no one has any idea what card they’ll draw from Stinkbug’s hat.  One of these days, someone is going to draw the “Janitor’s Card” and have to teach us all of the recipes and formulas for cleaning foodservice establishments in the old-fashioned way!  I just hope it isn’t me!

Today, I have to do something completely different because the past six days, all we’ve done is to make alcoholic beverages so Sunday is the day for making milkshakes.  Yes, milkshakes, in February, that’s right because I love a good milkshake, none of this crap served by McDonald’s, Burger King, Wendy’s, or Carl’s Junior, all crappy places for one to have to eat.  No, I’m talking about the sort of thing we used to get at the A & W Drive-in, the local places, the places no one knew but the teenagers like the Dari-Delight.  Sure, there are some places that still make milkshakes in the way they’re supposed to be made but believe me; they’re few and far between.  Come with me and we will make a collection of four of the finest milkshakes ever devised by a culinary professional in large amounts because I like a BIG milkshake!

Okay, the first milkshake for today is what else? Vanilla—I love vanilla and think that most everyone does, too.  Let’s do it:

CLASSIC VANILLA MILK SHAKE





Yield:  1 serving / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1.5
Cups
Cold half-and-half

.25
Cup
Torani’s vanilla syrup

1
Tablespoon
Super-fine granulated sugar

2
Teaspoons
Vanilla extract

2-3
Each
Ice cubes

4
Scoops
Dreyer’s vanilla bean ice cream

1
Teaspoon
Vanilla extract
Garnish
1
Each
Mint sprig
Rinsed



Method:

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

2.      Blend the first FIVE ingredients together until well-combined; then, pack the vanilla ice cream into the blender, forcing it down with a spoon or spatula, and then clamp on the lid.  Blend hot and heavy for 45-60 seconds and check its consistency: it should be creamy-smooth with small flecks of ice scattered throughout it.

3.      Pour the completed milkshake into a tall glass or metal milkshake can and float the teaspoon of vanilla extract atop it.  Top with the sprig of fresh mint and serve on a doily-lined side plate accompanied by two straws.

This is the all-time favorite milk shake that everyone knows and loves. No matter how many different flavors I know and enjoy, I always come back to vanilla as to me, it’s the cream of the crop. Enjoy!

Here’s the flipside of the coin, the Chocolate milkshake:

MURPH’S CHOCOLATE MILK SHAKE





Yield:  1 serving / Mis-en-place: 3-4 minutes:




Qty.
Measure
Item
Other
1.5
Cups
Cold half-and-half

3/8
Cup
Hershey’s chocolate syrup

1
Tablespoon
Super-fine granulated sugar

2
Teaspoons
Vanilla extract

4
Scoops
Dreyer’s vanilla bean ice cream

Cocoa powder




Method:

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

2.      Using your blender, blend together the first FOUR ingredients extremely well; then, remove HALF of the mixture and push the ice cream in.  Pour the half mixture you removed on top, clamp on the lid, and blend the mixture until its smooth.

3.      Pour the milkshake into a tall, frosted glass and sprinkle a bit of cocoa powder on top.  Place two straws in it and serve.

Milk shakes are always a joy, whether in summer or winter, and this is the classic chocolate confectionary treat that everyone knows and loves. Enjoy!

Now, we’re going to make a strawberry shake that will leave you speechless.  As always, use nothing but the best ingredients!

MURPH’S STRAWBERRY MILK SHAKE





Yield:  1 serving / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1
Cup
Cold half-and-half

1
Cup
Sliced strawberries

.125
Cup
Heavy cream

1
tablespoon
Super-fine granulated sugar

1.5
Teaspoons
Torani’s strawberry syrup

1
teaspoons
Vanilla extract

3
Scoops
Dreyer’s vanilla bean ice cream

2
Whole
Strawberries




Method:

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

2.      Combine the half-and-half, fresh sliced strawberries, heavy cream, sugar, syrup, and extract in the blender and blend well.  Then, remove HALF of the mixture and stuff the blender full of ice cream.  Pour the half mixture you removed on top, clamp on the lid, and blend until well-combined.  Pour the mixture into a tall milk shake glass and top with two sliced strawberries and a pair of straws. Enjoy!

Fresh strawberries and cream are always a good combination, especially if they’re nice and sweet. Nowadays, with our ability to bring in fruits and vegetables from the Southern Hemisphere, we’re able to enjoy most of the fruits we know and love all year-round.  Search around, you’ll find them!

Here’s our final shake, a beautiful peach concoction!

PEACH MILK SHAKE





Yield:  1 serving / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1.5
Cups
Chilled half-and-half

.125
Cup
Heavy cream

.25
Cup
Torani’s peach syrup

2
Teaspoons
Vanilla extract

2
Tablespoons
Super-fine granulated sugar

1
Large
Raw peach, peeled and pitted and chopped;

4
Scoops
Dreyer’s peach ice cream

1
Sprig
Fresh mint
Rinsed



Method:

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

2.      Combine the first FIVE ingredients in your blender, blending well.  Toss in the chopped peaches and blend for 2-3 seconds.  Remove half of the mixture and stuff the blender full of peach ice cream and top with the half-mixture you just removed.

3.      Blend for 10-20 seconds or until the milk shake is a creamy, peach-flavored, ice cold concoction.  Pour it into a tall glass, serve on a doily-lined side plate and top with a sprig of fresh mint.  Enjoy!

I love peach milk shakes, especially when they’re made with the real thing.  Sure, one can used canned fruit but it looks and smells LIKE canned fruit.  Always search out the best fresh fruit, make sure it’s the freshest and overripe is very good. Overripe means the flavor is increased by twice as much which can make a phenomenal shake.

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

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.

There you go!  NOT everything has to do with drinking alcohol and I felt I proved that today by doing nothing but milkshakes.  I love milkshakes and always have and even though most of the younger generations know only the bastardized forms served at fast food outlets across the country, there are still a few places that dish up the real thing.  I know that in Stinkbug’s hometown of Bakersfield, CA, he’s got the amazing Dewar’s, a fabulous place where they make their own ice creams and ice milks and man, oh, man, are the milkshakes to die for!  Sure, maybe the summertime might have been the better time to have done a blog on them but you know what? To me, milk shakes are good at any time of the year.  I remember in the old days, back in the early 1970’s, we’d be out honky-tonking all night long and by the time we hit the coffee shops on the bar run, we’d have our steak and eggs, hashed browns, toast, and a milkshake, as though we were high-class diners.  The foodservers recognized us for what we were—fellow foodservice personnel—and didn’t comment.  But that was what it was all about, let me tell you!  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 SUNDAY! TOMORROW: JAMES “JT” TOBIASON COMES IN SO GIVE HIM A BIG HAND! THANK YOU!

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 Sunday, February 05, 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 May 11, 1978 in Fresno, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                   
                                                                                 
                                                                               
This is #1153 a 20” x 24" original oil painting by Beverly Carrick entitled, “Home in the Rockies." 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
                                                                            




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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Tags:

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