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Saturday, July 14, 2012

“Pasta Specialties, Pt. XXIV: Spaghettini al Pomodoro—a Great Way to end the Week-long Series on Pasta—tender Spaghettini tossed with Garlic, Tomatoes, and Olive Oil” by Chef Murph MacDougal




SPIRIT’S sixteenth album entitled, “Tent of Miracles,” came out in 1990 (Dolphin) and is exceptional! The band became an ongoing power trio featuring different bassists, which toured around the world until the death of Randy California.  Always among the greatest guitarists of all time, California and his stepfather, drummer Ed Cassidy toured nonstop.  We highly recommend the album as it is one of their all-time best—you can find it at Amazon.com by using the handy link so go there and BUY IT! 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 162 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 07-15-2012

Copyright © 2012 by MHB Productions

Word Count: 1,414.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 15, 2012 by Chef Murph MacDougal

PASTA SPECIALTIES, PART XXIV

 Pasta Specialties, Pt. XXIV: Spaghettini al Pomodoro—a Great Way to end the Week-long Series on Pasta—tender Spaghettini tossed with Garlic, Tomatoes, and Olive Oil” by Chef Murph MacDougal



Bakersfield, CA, 07-15-2012 Su: Sunday at last, which means we have come to the end of the week and of my stay here in Oildale, California!  I can return to home and be back in a lovelier area of the once great state of California, now a trash heap of leftist socialist ideas.  We used to have a glittering state of golden potential and one knew that if he or she opened a restaurant with good food, it would be successful whereas now, no one knows anything anymore.  Who wants to hire employees who are paid minimum wage but who cost their employer more than they can afford to pay?  That is the problem with the rising costs of healthcare, rising employer taxes, rising costs of doing business and \why is that, do you suppose.  Well, for one thing, there is no more water flowing down the central valley so the farms that supplied our nation’s restaurants with relatively low-cost high-quality produce are gone and now, now, the government forces us to buy substandard foods from foreign suppliers who do not give a damn about American health codes.  We have to pay more while compromising the health of our customers and you can thank the liberal legislators that populate Sacramento, something, my friends, must happen and soon.  Otherwise, I will one day have to find a cheaper place to do business and it will not be in this state, it will be somewhere else where the costs of doing business are low: Nevada, Utah, Montana, or somewhere else in the Midwest.  Remember: everyone must vote this November and must continue the slugfest that began in 2010 when we through tons of these worthless bums out of office! I simply can no longer stand it, I tell you, and it is a hell of a way to end our week going out raving mad but I am angry over what is going on politically in this country, we are leaving the ranks of the First World and heading to the Third World to become a permanent resident.   

Okay, let us make our pasta dish so I can bid all of you farewell and head back to the beauty of San Luis Obispo and the surrounding area.  We are making a wonderful spaghettini dish featuring fresh tomatoes, garlic, and basil all tossed together with olive oil.  There is no dish better than this one:

(#1657) SPAGHETTINI AL POMODORO



This is a very simple yet tasty pasta dish featuring spaghettini, fresh tomatoes, garlic, basil, and olive oil.  This is the “simple man’s pasta” as it is quick to make, a joy to eat, and looks good on the plate.  Always use the best ingredients and you will never go wrong!

Yield:  4 servings / Mis-en-place: 20-30 minutes:




Qty.
Measure
Item
Other
20
Ounces
Cooked spaghettini

.25
Cup
Olive oil

1
Teaspoon
Minced garlic

.25
Teaspoon
Kosher salt

.25
Teaspoon
Lawrey’s seasoned pepper

1
Cup
Shredded fresh sweet basil

2
Cups
Diced seeded tomatoes

1
Tablespoon
Freshly minced parsley flakes
Rinsed
.25
Cup
Gallo Chablis

.5
Cup
Shredded fresh parmesan cheese

1
Tablespoon
Additional freshly minced parsley flakes

Spanish paprika

4
Each
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the pasta:

(#1607) FRESH PASTA COOKING PROCEDURES        



Cooking fresh pasta is very different from cooking dry pasta and in boiling water, it cooks in no more than 2-3 minutes and even less if, you have made it yourself.  Always pay close attention to it as it cooks as if you do not, you will waste both time and money.  Never waste either as if you do, you will not keep your job very long.

Yield:  for ONE pound / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
3
Quarts
Boiling water

1
Tablespoon
Kosher salt

1
#
FRESH pasta

1.5
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




Method:

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

3.      Bring water to a boil and add salt and oil.

4.      Add the pasta and boil for 2-3 minutes or until it is JUST past the “crisp” stage; DO NOT overcook!

5.      Immediately drain well and place on a sheet tray in one layer to cool.  Do not rinse it!

6.      Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

7.      When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

Master Recipe:

8.      Heat the olive oil in a large skillet or in a rondeau until warm; then, add the garlic and sauté it until golden-brown and the air is aromatic with its scent.  Add the salt, pepper, basil, first measure of parsley, and the tomatoes and continue sautéing until you have blanched the tomatoes.

9.      Hit the skillet/rondeau with the Chablis and allow it to reduce.  Heat the pasta in the microwave and then add to the sauté and toss it to coat it with all of the ingredients.  Then, it is time to serve:

10. Using tongs, transfer equal amounts to each of four pasta bowls or casserole boats and be sure to scrape the tomatoes and basil onto each.  Top with parmesan cheese, parsley flakes, and a few shakes of paprika each and then, top each with a sprig of fresh parsley.  Now, they are ready to serve.

11. Like all foods, cool leftovers to below 45°F then wrap in plastic wrap or seal in a sanitized container.  Reheat leftovers to 165°F or higher before serving in order to prevent any possibility of foodborne illness.

This is a simple yet elegant pasta dish, one everyone loves, so be sure to use nothing but the freshest ingredients for best success.

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

That is it for me for this go-round! I will be back sometime in late fall and will spend another great week with you making whatever I pull out of Stinkbug’s hat.  I have no idea I will pick but whatever it is, it is going to be great! I will see you then!                                              

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 SPIRIT/ Jo Jo Gunne/ Jay Ferguson and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

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 is where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

The END Commentary for Sunday, July 15, 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:

The one-and-only Chef Murph MacDougal writes this original essay.



Recipe created by Chef Murph MacDougal on July 13, 1988 in Fresno, CA.

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This is #1198 a 24” x 36" original oil painting by Beverly Carrick entitled, “Palo Verde Princess." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






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