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Sunday, May 20, 2012

“Beverage Recipes, Pt. IX: Bea O’Malley returns with a Week of the Beverage Seminar—Today, Four Delicious Adult Beverages with which to start off Summer” by Bea O’Malley



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-EIGHTH album—“Yellow Fever/Hoppkorv”—was released in 2007 and was a reissue of these two fine albums from the 1970’s, the heyday of this venerated San Francisco band!  We love this CD and urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…



Here's the countdown to December 21, 2012: from today, we have 216 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Bea O’Malley

END Commentary 05-21-2012

Copyright © 2012 by MHB Productions

Word Count: 1,607.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, May 21, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT IX

 Beverage Recipes, Pt. IX: Bea O’Malley returns with a Week of the Beverage Seminar—Today, Four Delicious Adult Beverages with which to start off Summer” by Bea O’Malley



Bakersfield, CA, 05-21-2012 M: Here I am once again, my friends, it’s been a long, long while since last we sat down and shared recipes, ideas, and gossip here at the Elemental News of the Day.  I am sorry to see all of the drums beating through the night over what’s going on in the campaigns against Obama but my hope is that things will work out exactly like they should and that this man will be reelected and the nation will be saved from the mess that it was put in by the LAST administration.  I don’t know why people can’t see how badly things had become without having to personalize everything and to throw it back at the man who is working to correct things.  I guess that’s just American politics, sad but true.

I am going to carry on with the Beverage Recipes category today and that is going to be lovely, it’s going to be a fun, fun, fun week! We will look at all sorts of beverage recipes in the search of the one most right for the reawakening summer not long ahead.  That is the good thing about being able to consume adult beverages—moderately, of course!—is that one can enjoy a wide variety of flavorful drinks without going overboard and becoming an alcoholic—that’s not fun! No, definitely not fun, I assure you as most of my family members growing up around me when I was a kid had problems with alcoholism and it was tragic.  But we don’t have those problems, right?

We are going to make four drinks today, each and every one, a true classic in its own right.  The good thing is, they’re prepared more in restaurant templates than beverage templates so that not only do you know how to mix them but how to serve them, too, which is precisely what most people need as anyone can mix a drink! Here we go:

(#B003) CORKSCREW



One of life’s true enjoyments is the responsible use of alcohol and enjoying mixed drinks is one such form of this much-beloved pastime.  Always look around to see where you can find the best deals on your bar supplies, many times finding the perfect sources online.  This is a great drink and quick to make.

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
1.5
Ounces
Bacardi light rum

1
Ounce
Asbach Uralt

1
Ounce
Gallo ruby port

2
Ounces
Rose’s lime juice




Method:

1.      Mis-en-place: have everything ready with which to work! Asbach Uralt is a German brandy that would be considered “cognac” except for the fact that the Treaty of Versailles allows ONLY French brandies to be called “cognac.” Anyhow, combine the ingredients in equal portions in four ROCKS glasses half-full of crushed ice.

A Corkscrew is a classic adult beverage that makes use of three alcohols and lime juice.  Asbach Uralt can be found at most fine liquor stores or can be ordered online in 750 ML bottles and shipped to your door.  It has a hot but sweet flavor to it and will become a must-have alcoholic beverage on your bar shelf.   Be sure to look around to see where you can obtain the best deals.

(#B005) PAINKILLER



Some beverages instill the spirit with pleasure and make the start of the summer seem even more beautiful than it is.  Painkillers are just that: a way of killing whatever residual pain remains from the workday and prepares one for the weekend.  Give this one a shot and don’t be afraid to experiment with the choice of alcohols. 

Yield:  4 servings / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
3
Ounces
Jose Cuervo Especial tequila

2
Ounces
Finlandia vodka

2
Ounces
Bacardi® light rum

4
Ounces
Pineapple juice

2
Ounces
Orange juice

.25
Cup
Coco Lopez Real cream of coconut

2
Teaspoons
Torani’s tangerine syrup




Method:

1.      Mis-en-place: have everything ready with which to work! Combine all ingredients in a blender with ice cubes and blend well.  Pour into chilled ROCKS glasses, four to be exact, and then transfer to the bar tray.  At the table, give the consumers cocktail napkins and stirrers. 

This is a flavorful alcoholic beverage that pleases everyone who enjoys sweet adult beverages.  I have always found this one perfect for the advent of summer and have done my best to offer in the bars in which I’ve worked.

Both of those drinks are fantastic but the next two are even more delicious:

(#B004) JADE



Always on the lookout for the most flavorful alcoholic beverages with which to tantalize my guests, this one is perfect for those warm evenings after dinner when one wants to sit outside enjoying their most flavorful beverages.  Crème de Menthe is one of those classic alcoholic condiments that enliven drinks and transform the dull into the spectacular.  Give it a shot!

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
6
Ounces
Bacardi® 151 Rum

3
Ounces
Rose’s lime juice

4
Bar spoons
Baker’s granulated sugar

1
Ounce
Triple Sec

1
Ounce
DeKuyper green crème de menthe

Crushed ice




Method:

1.      Mis-en-place: have everything ready with which to work! Combine all ingredients in a shaker filled with ice; if you can’t do it all at once, divide it into equal portions and shake well.  Pour the contents over ice-filled rock glasses and transfer to a bar tray.  Take to the guests and place the beverages before them upon cocktail napkins.

This is a flavorful but powerful rum drink featuring one of the best rums available: Bacardi 151 white rum.  Always serve nothing but the best and you will gain a sterling reputation.

(#B006) RED SNAPPER



Where a drink originally comes from is generally unknown so recipes for beverages generally rely on the skills and knowledge of someone else, an unknown—most of the time—and are then either improved upon or left the way they were found.  To me, this is an upgrade but one that only you can decide works or not.  Give it a shot, it’s perfect for summer—you’ll love it!

Yield:  4 servings / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
4
Ounces
Crown Royal Canadian whisky

1
Ounce
Amaretto

3
Ounces
Cranberry juice

1
Tablespoon
Torani’s cherry syrup

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the ingredients in a large shaker, either together or in separate orders—shaking well—and then straining into shot glasses.  Put them onto a tray and tray them out to the patrons and set them down on cocktail napkins. 

This is a powerful beverage designed to awaken the taste buds and to stimulate the senses.  Give it a try—it’ll leave you speechless!

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

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.

I’m so happy that we’ve got our Monday behind us and that tomorrow is a brand-new, exciting day full of fun, alcohol, and excitement.  Life is meant to be enjoyed and as long as one can enjoy it without bringing harm to anyone else, then that life is being lived well.  I’ve always enjoyed working in bars and in spending time with the patrons and have built up a pretty good following over the years.  I love tending bar and generally will look for bar jobs before ever looking for cooks’ jobs.  I think you can understand why, at least once this week is over and done!                    

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver

This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

The END Commentary for Monday, May 21, 2012 by Bea O’Malley

TODAY: BEA O’MALLEY!

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 Bea O’Malley



Recipe created by Bea O’Malley on July 19, 1991 in Monterey, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1325 a 16” x 20" original oil painting by Beverly Carrick entitled, “The Catnip Mouse." 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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