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Friday, May 25, 2012

“Beverage Recipes, Pt. XIV: Memorial Day Weekend is definitely the Time to enjoy these Four Delightful Alcoholic Drinks—Red-Headed Slut, Zombie, Homerun, and El Presidente—but do it responsibly!” by Bea O’Malley



Today, we continue offering albums by STEPPENWOLF!   Their SECOND album—“Steppenwolf”—was released in October of 1968 and contained their second monstrous hit, “Magic Carpet Ride,” one of the all-time great psychedelic songs.  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 211 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 05-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,844.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, May 26, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT XIV

 Beverage Recipes, Pt. XIV: Memorial Day Weekend is definitely the Time to enjoy these Four Delightful Alcoholic Drinks—Red-Headed Slut, Zombie, Homerun, and El Presidente—but do it responsibly!” by Bea O’Malley



Bakersfield, CA, 05-26-2012 S: We have finally arrived at the weekend and after today and tomorrow, I will be on my way and I believe that Chef Cheryl La Tigre will be coming in and then, so I hear, a new author will be coming onboard, another one of Stinkbug’s famed Hawaiian girls of whom he is very partial, the old bugger! But it’s always good to have new blood come on the flagship of the Elemental News of the
Day not only because it gives us even more time off than we already have but because of the new ideas they bring to us.  I look forward to meeting the new chef in a couple of weeks.

Yesterday, we had our 550th blog post here at the NEW Elemental News of the Day so today, Saturday May 26, 2012 is our 551st post which is great, and I have celebrated a milestone so-to-speak during my week here.  As you know, we will be doing some more drinks today and I want you to always remember to be responsible when you drink.  As it always seems to happen, when we get together and begin pouring the drinks, we haven’t a care in the world because we’re old restaurant hands but now in our fifties, sixties, seventies, and beyond, we exercise responsibility and if we can’t stay where we’re at, we call a cab to take us back to our homes, hotels, or wherever the hell we need to go.  We never put anyone’s life in jeopardy as too often in the past; most of us have had our run-ins with the law at one time or another and been a guest of whatever city we were in when it happened.  Some places you definitely don’t want to be like the Los Angeles County Jail whereas others like the Island County Jail in Coupeville, WA, is a great place to go—people keep their body parts to themselves!

That is the supreme responsibility of the drinking person: to never put the lives of other folks in danger because one is too intoxicated to drive his or her car and yet, yet it goes on day-in-and day-out in places like Bakersfield, CA, because #1: the laws are much too lenient and #2 there are too many fricking illegals behind the wheels of their uninsured cars.  It is tragic the number of folks getting killed on the highways of this nation every year so please—DOESN’T drink and DRIVE! If you can’t do it, call someone or have a designated driver or someone to come and get you, please! I have lost a family member due to a drunken driving accident and cannot bear to lose another. 

Let’s make our drinks for this lazy warm Saturday, shall we?  We have some good ones lined up for your enjoyment today! Here we go:

(#B058) RED-HEADED SLUT



Jagermeister is one of those strange alcoholic beverages that in the United States is seen as sort of a fringe liqueur but I’ve lived in places in which, it was consumed by the lower classes quite openly and seemed to mess up their minds.  It is said to be because it contains juniper berries, of which gin also is a family member and for some, it can be quite intoxicating and mind-altering.  Still, it has a lovely, almost medicinal flavor and when combined with peach schnapps and cranberry juice becomes quite alluring. 

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




Qty.
Measure
Item
Other
.25
Cup
Jagermeister

.25
Cup
DeKuyper Peach Schnapps

.25
Cup
Cranberry juice

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the ingredients in a shaker and shake well; strain the beverage out into four shot glasses, place on your cocktail tray and take to the table.  Place on cocktail napkins and leave the guests to it.

A simple yet potent drink due to the peculiar qualities of the Jagermeister liqueur, a beverage distilled from more than fifty-six fruits, berries, wood-barks, and God knows what else…

(#B056) ZOMBIE



Having always been a fan of powerful cocktails, the Zombie is one of those classic timeless yet eerie drinks due to the potency of the rums.  Sweet drinks are notorious to go down smooth and then come back and hit you on the back of the head thereby driving one into an alcoholic stupor.  A definitive party drink, give this one a try! 

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




Qty.
Measure
Item
Other
3/8
Cup
Bacardi Silver Rum

.125
Cup
Trader Vic’s Dark Rum

Ice cubes

.5
Cup
Pineapple juice

.5
Cup
Orange juice

.5
Cup
Rose’s lime juice

.25
Cup
Bacardi 151 Rum

1-1/3
Tablespoons
Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first SIX ingredients together in a large shaker and shake the heck out of it; then, pour equal amounts into four Collins’ glasses. 

2.      Place the four Zombies atop a bar tray and then float ONE tablespoon of the Bacardi 151 rum atop each one followed by a teaspoon of powdered sugar.  Then, tray ‘em to the table and place upon cocktail napkins.

Zombies are one of the old classics and due to the alcohol content to which, we’ve increased the 151 Rum to give it that extra kick, this drink will do just that: put one into a stupor if they imbibe too much.  Always use reason when consuming alcoholic beverages!

(#B057) HOMERUN



Homeruns are a favorite cocktail of mine in that they’re a mix of powerful yet polite alcohols flavored with lemon juice and served over ice.  Designed to be sipped in comfort, this is the perfect beverage to welcome the summer with or to enjoy in the fall.  Either way, use only the best for a positive experience and pure enjoyment. 

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




Qty.
Measure
Item
Other
.5
Cup
Jim Beam bourbon whisky

.5
Cup
Bacardi Silver Rum

.5
Cup
Korbel brandy

2-2/3
Tablespoons
Lemon juice

Ice cubes

4
Each
Lemon wedges




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the boozes and lemon juice in a large shaker with ice and shake well. Pour into four rocks glasses filled with ice and garnish with a lemon wedge.  Take to the table on a bar tray and serve atop cocktail napkins.

The Homerun is a powerful oldie that is a basic mixed drink of epic proportions.  It packs a bit of a wallop so be prepared.

(#B055) EL PRESIDENTE



Puerto Rico is the island from whence all rum came.  Yes, there are others but in our view, this is the number one brand of rum, Bacardi, and the most popular one ever ordered.  This is the sort of drink you enjoy whilst sitting on the veranda of the hotel, enjoying the summer evenings and the sounds of the insects.  A classic, this one’s for you! 

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




Qty.
Measure
Item
Other
32
Each
Ice cubes

.125
Cup
Dry vermouth

3/8
Cup
Sweet vermouth

1
Cup
Bacardi Silver Rum

1
Teaspoon
Rose’s grenadine syrup

4
Each
Maraschino cherries sans stems




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first FIVE ingredients in a pitcher, stirring well.  Then, pour into rocks glasses and garnish with a cherry without a stem.  Place the cocktails upon a bar tray and take out to the awaiting customers.  Place the beverages upon bar napkins and leave ‘em to it.

El Presidente is a delicious light rum cocktail, preferably always from Puerto Rico, the land of the superior rums.  Combined with the two vermouths for a sweet, yet dry taste, the drink is a simple masterpiece, perfect for summer sipping.  The cherries signify the heart of the president, alone and independent.

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

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, one more day to go, my friends, and then I will be going on vacation back to the only other place I consider to be home: Monterey, CA.  Monterey is one of those beautiful places west of Salinas, the home of John Steinbeck, America’s most prolific writer, one of our great national treasures.  I will be going with my husband and kids to visit my husband’s family and we will be staying there for a week or so.  I love the restaurants, the bars, the coffee shops, the whole damned place is exciting, the air is fresh, the water is chilly but what the hell? It’s Northern California, my friends, the water is always chilly, you just deal with it.  Sure, by September, it’s beginning to warm up but by then, you’re used to it.  I will tell you all about it whenever I come back, sometime in October or early November and before you know it: the End Days will be upon us!                         

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 Saturday, May 26, 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 September 19, 1994 in Monterey, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

see any bottles of Jagermeister?

This is #1357 a 20” x 16" original oil painting by Beverly Carrick entitled, “Alley Serenade." 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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Bea O’Malley, Beverage Recipes, Steppenwolf, Mixology, Bartending, Mixed Drinks, Rum, The Bar, Bar Science, Blended Drinks, Whisky, Beverages, Summertime Beverages, Gin, Jagermeister, Schnapps,









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Bea O'Malley

1 comment:

  1. I have to say, I love the bartending articles because there are so many ways in which, one can serve booze in his or her establishment that EVERY HEAD CHEF needs to know how to mix and serve drinks. Chef Bea has that amazing talent; she can formulate drinks with the best mixologists and do it better than anyone else I know. Be sure to check this post out today, I know you will love it. God bless the God of Booze!

    ReplyDelete

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