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Thursday, May 24, 2012

“Beverage Recipes, Pt. XIII: Every Summer is the ‘Summer of Love’ when you have these Four Fabulous Drinks—Kandy Kane, Bea’s Apple Pie, Raspberry Truffle, and Bungi Jumper—Ooh La La!” by Bea O’Malley



Today, we commence offering albums by one of the all-time hard-rocking psychedelic bands from both the Los Angeles and San Franciscan acid eras! STEPPENWOLF originated in Canada as the Sparrow and immigrated to the United States during the Summer of Love.  Their FIRST album—“Steppenwolf”—was released in 1968 and exploded onto the scene with the monstrous hit, “Born to be Wild!”  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 212 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



MEMORIAL DAY WEEKEND 2012



Bea O’Malley

END Commentary 05-25-2012

Copyright © 2012 by MHB Productions

Word Count: 1,807.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, May 25, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT XIII

 Beverage Recipes, Pt. XIII: Every Summer is the ‘Summer of Love’ when you have these Four Fabulous Drinks—Kandy Kane, Bea’s Apple Pie, Raspberry Truffle, and Bungi Jumper—Ooh La La!” by Bea O’Malley



Bakersfield, CA, 05-25-2012 F: Friday is the first day of our FOUR DAY MEMORIAL WEEKEND! We are here to party, my friends, and it’s a good thing we’ve been working on it all week long!  One thing that’s worth mentioning is the fact that most of the beverage measurements are NOT your typical bar measurements but are MORE foodservice measurements because that is, after all, our primary orientation here at the END.  This is worthwhile to note because nearly all of our recipes are presented in that form and might appear confusing to some.  Still, it’s not overly difficult to master and for the average cook and chef who doesn’t’ have an enormous knowledge of bar measuring, it’s good to be able to translate it into numbers that we can understand.  The important thing is that you have knowledge of what goes into a specific drink, how to make it, and what it should look like.  You also know what the ingredients are, what their purpose is, and maybe where to find them at a special price.  Finally, you also note that the quantities of booze are generally increased because that is how the average foodservice bartended serving his or her friends will pour the drinks: STIFF. You pour stiff for friends and light for customers, that’s just how it is in the world of alcohol, my friends.

The cost of booze is generally where problems occur in a foodservice operation as the booze itself is generally fairly low-cost, it’s the markup where restaurants and bars make their money.  The problem is when the bartenders give away drinks to their myriad friends—this is precisely where money is lost and many times, bars go broke.  They go broke because the one place where they should be making money is the number one place they’re losing it which in my estimation is a tragic situation.  Making money in foodservice is difficult enough without having to compensate for dishonest employees, crooked purveyors, or ignorant managers.  No, the bar is the ONE place where a wide variety of loss-management measures need to be employed and watched after so one isn’t losing his or her shirt.  Don’t get me wrong, it’s difficult but it’s not the end of the world, it’s just that one has to deal with the unpleasant prospect of dealing with their employees and making examples out of the few bad apples they encounter.

Here’s our first drink for today:

(#B054) KANDY KANE



Some drinks are marvelous with very few ingredients and this one, a peppermint-almond-flavored beauty if one that is good during the holidays but for a serious drinker, the holidays are whenever the hell you want them to be! 

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




Qty.
Measure
Item
Other
2
Cups
Rumple Minze peppermint schnapps

2
Cups
Leroux Crème de Noya

4
Each
Candy canes




Method:

1.      Mis-en-place: have everything ready with which to work! Pour ‘em stiff is our motto.  In four rocks glasses, divide the Rumple Minze peppermint schnapps and then layer the Leroux Crème de Noya over all.  Garnish each with a candy cane hanging off the glass. Take to the table and place upon bar napkins before the guests and leave them to it.  This is one they sip.

This is sort of a spinoff on an Austrian Linzer Torte, the raspberry-almond-flavored cake.  Instead, we have a classic, imported German peppermint schnapps, perhaps one of the best in the world paired with the almond-flavored Leroux-brand Crème de Noya.  Amazing flavor and beautiful look!

(#B053) BEA’S APPLE PIE



Most bars give their patrons about 1.5-2-ounces total alcohol which is a bit short of what we pour in places frequented by restaurant folks.  You have to figure that ONE cup equals 8-ounces or 16 tablespoons.  One-quarter cup equals 4 tablespoons, half-a-cup equals 8 tablespoons, and three-quarter’ cup equals 12 tablespoons and you know what ONE cup equals.  As for the EIGHTH-measure, one-eighth equals TWO tablespoons so 3/8-cup equals 6 tablespoons.  That, my friends, is a fair amount of booze! Anyhow, this is excellent German Schnapps and of course, Smirnoff is a classic. Altogether, this is a beautiful beverage!

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




Qty.
Measure
Item
Other
3/8
Cup
Schonauer Apple Schnapps

3/8
Cup
Smirnoff Green Apple Vodka

3/8
Cup
Pineapple juice

Ice cubes

Ground cinnamon




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first four items in a large shaker and give it a good shake.  Then, pour it into champagne glasses upon doily-lined side plates. Dust each with fresh ground cinnamon and tray out to the table. 

This is a good combination of flavored alcohols that will pack a punch.  We always pour heavier shots than the normal bartender as we look upon everyone as friends.  At home, give ‘em what they want—lots of booze!

(#B052) RASPBERRY TRUFFLE



At one time back in the early 1970’s when I was working bars and learning about booze, where I lived, none of these fancy flavored alcohols were available or possibly didn’t even exist.  VOX is one of the best vodkas one can ever enjoy and in this day and age of designer drinks and cocktails, the more varieties of the basic stuff we have is what makes us the best at what we do.  This is a must-have for the summer months but it’s a damned good way to lose track of time, too. Enjoy!

Yield:  4 servings / Mis-en-place: 1.5 minutes:




Qty.
Measure
Item
Other
.75
Cup
VOX Raspberry Vodka

.5
Cup
White Crème de Cacao

.25
Cup
 Chambord raspberry liqueur

3/8
Cup
Whipping cream

Ice cubes

Cocoa

12
Each
Washed and rinsed fresh raspberries




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first four items in a large shaker filled with ice and give it a damned good shake; when you have, divide it between four rocks glasses with cocoa-lined rims and then plant 4 each raspberries in each.  Place on your bar tray and take to the awaiting guests. Place each one atop a bar napkin and let them enjoy.

VOX Raspberry-flavored vodka hails from the Netherlands and is distilled from wheat rather than potatoes for a smoother, mellower flavor. Sure, it’s pricey but its good stuff.

(#B051) BUNGI JUMPER



The combination of orange juice, Amaretto, and the lovely Irish Mist whisky liqueur produces indescribable results when set before drinkers.  This is one drink meant to be savored long and slow while sitting in a darkened bar.  These are the sorts of drinks we love best—the slow sipping ones—and recommend this one highly to all of you: enjoy! 

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




Qty.
Measure
Item
Other
1
Cup
Irish Mist whisky liqueur

2
Cups
Orange juice

1
Tablespoon
Torani’s orange syrup

.25
Cup
Heavy cream

2
Teaspoons
Amaretto almond-flavored liqueur

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first FOUR ingredients in a pitcher and then deftly divide between four ice-filled highball glasses.  Float the Amaretto atop each one and then place on cocktail tray for the trip to the table.  Place before the guests on napkins.

This is a great beverage which makes use of the grand Irish Mist whisky liqueur, one of the best alcoholic beverages in the world.  Combined with the heavy cream and the sensuous orange flavor, this is one beverage that simply cannot be beat.  Give it a shot and see how it works for you.

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

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.

My friends, I am so glad that we have come together this week and that I was given the Beverages Recipes Category to share with you because I will never forget my days running Big Red’s in Bakersfield, CA, during the 1970’s on South H Street, it was a beautiful experience as it was a neighborhood bar that had the same folks come to it day in, and day out.  I remember meeting Stinkbug years and years ago and that poor fool would get so drunk after working at the Henry the VIII Restaurant on California Avenue and Real Road that when he left the bar, he sometimes had to crawl up the street to his house.  Back in those days, they had their band there that played day in and day out so they could one day make the big time and alas they never did.  But they sure as hell partied like they were the Rolling Stones or somebody!  Anyhow the booze flowed and since it was local and neighborhood, we poured ‘em stiff and knocked ‘em out.                        

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 STEPPENWOLF 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 Friday, May 25, 2012 by 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 August 21, 2005 in Wasco, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1356 a 24” x 20" original oil painting by Beverly Carrick entitled, “My Dolls, My Cat." 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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