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Friday, July 27, 2012

“Sandwich Seminar, Part XXII: Goldie’s Combination Corned Beef-Pastrami Melt is the Best in the West (and everywhere else)!” by Chef Goldie “Goldfish” McNamara



Today, we veer off from SPIRIT and return to a band formed by Spirit vocalist Jay Ferguson and bassist, Mark Andes plus his brother Matt on lead guitar and drummer William “Curly” Smith: Jo Jo Gunne. Their fifth album, entitled, “Big Chain” came out in 2005 and saw the reformation of the original band.  We love this band and know that you will, too, and suggest that you take the attached link to Amazon.com and buy “Big Chain” 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 149 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 Goldie “Goldfish” McNamara

END Commentary 07-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1,349.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, July 28, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XXII

 Sandwich Seminar, Part XXII: Goldie’s Combination Corned Beef-Pastrami Melt is the Best in the West (and everywhere else)!” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-28-2012 S: I have not kept up with the Doomsday Countdown to December 21, 2012 as much as I probably should but I see that we dipped below 150 today.  If you believe in that sort of thing, I guess you should be preparing whereas my husband and I have reservations to fly to the Big Island of Hawaii and to celebrate Christmas in Kona.  If the world ends, then so be it but if it does NOT, I will collect the $500,000 bet I have with Stinkbug.  I also have money on the line with the oddsmakers of Las Vegas and Lloyd’s of London is offering some highly interesting odds, too.  You have to query to find them because if the world does come to an end, it will be difficult to collect.

We are going to continue our Sandwich Seminar today, Saturday, 07-28-2012, by making a classic delicatessen sandwich updated to meet today’s sandwich needs.  I am sure that once Carl’s Junior, the so-called hipster fast food crapshoot sees this recipe, they will rush out and photograph some skank shoving one down her pie hole while washing her truck.  They seem to enjoy outraging people and I recall the “Ms. Turkey” commercials that featured Miss Turkey stuffing a turkey burger down her throat all the while mothers are covering the eyes of their kids and old men are having cardiac arrests.  I cannot fathom how a good Muslim girl could be seen in a bikini, strutting her stuff in front of a bunch of nonbelievers, and eating a damned burger!  Then, I guess no one gives a damn about this sort of thing in the decadent west, it is sort of like Madonna’s halftime show at the Superbowl and that MIA slut flashing the finger at the millions of viewers.  What is up with our culture these days? Maybe it will be a good thing if the Mayan prophecies come to pass and the world is annihilated and the cockroaches get their shot at running things!

Here we go:

(#820) COMBINATION PASTRAMI-CORNED BEEF MELT


Pastrami and corned beef are among the most-beloved sandwiches in culinary history and when combined with each other and then served with Swiss and pepper-jack cheese, diced peppers and pickle relish, it is amazing.  Delicatessens have always had the upper hand when it comes to authentic sandwiches but over the past two decades, professional chefs have stepped in and taken over as the creators and the makers of the best-tasting sandwiches. 

Yield:  4 servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
16
Ounces
Boyle’s corned beef, shredded paper-thin

16
Ounces
Hebrew National pastrami, shredded paper-thin
8
Slices
Dark rye bread

Softened butter

8
Slices
Tillamook Swiss cheese

8
Slices
Tillamook Pepper-Jack cheese

.25
Cup
Finely-diced & seeded banana peppers

.125
Cup
Vlasic dill pickle relish

.75
Cup
Maille Old-Style wholegrain Dijon mustard

4
Each
Pantry salads of choice

4
Leaves
Romaine lettuce
Rinsed
4
Each
Vlasic dill pickle spears

4
Each
Sprigs fresh parsley
Rinsed
4
Each
Whole banana peppers
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! You can find Boyle’s Famous Corned Beef at the following link:  http://www.boylescornedbeef.com/ . They have the absolute best, corned beef and their products are available across the nation at various and assorted high-quality butcher shops so ask your butcher!  As for the pastrami, we urge you to visit the following link:  http://www.hebrewnational.com/ .  Both of these fine companies’ products can be found across the country and make the best sandwiches, unforgettable by the customers!

2.      Heat the combined meats in a steamer and when hot, remove and drain excess liquid.  As you do this, butter one side of each slice of bread and grill on a flattop griddle until golden-brown.  Then, remove it and transfer to a sanitized kitchen counter and place them, un-buttered-sides-UP.

3.      Divide the meat evenly between four of the slices.  Place two slices of cheese, one of each, atop four that do not have meat.  Slather some of the mustard atop the ones with cheese and then divide the fine-diced banana peppers and dill relish between the four with meat. Then, place the ones with the cheese and mustard atop the ones with the meat, assembling the sandwiches, and then put frilled toothpicks on both sides of each.

4.      Use a sharp, serrated-edge bread knife to cut them in half at an angle lengthwise.  Transfer one sandwich to each of four plates and then place a monkey dish of whatever pantry salad(s) you prefer (macaroni salad, potato salad, coleslaw, or carrot-raisin slaw) at the twelve o’clock positions.  Place a leaf of romaine onto each and top it with a dill pickle spear, a whole banana pepper, and a sprig of parsley; they are now ready to serve.

This is a fabulous sandwich and if you can obtain the preferred meats, it will stun the taste buds and make the cash registers sing.  I have always enjoyed the delicatessen sandwiches of old and this is among the best.  If you have never tasted Boyle’s corned beef, you are in for a treat!

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

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.

One more day to go and then it’s “hasta la vista, baby,” for me!  God, I love Arnold Schwartzenegger movies, that man is a fabulous actor but a terrible politician. I am so glad he’s gone but the fact that we have to suffer Jerry “Moonbeam” Brown is beyond me? How can a law be passed that forbids more than two terms and then this retread from the 1970s is able to grab the office and ruin the State of California still more?  I simply cannot take it and my hubby and I are seriously considering moving back to Texas and biding Oildale and California farewell.  We will talk about this again sometime in the future!            

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!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.

---30---

The END Commentary for Saturday, July 28, 2012 by Chef Goldie “Goldfish” McNamara

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 Goldie “Goldfish” McNamara writes this original essay.



Recipe created by Chef Goldie “Goldfish” McNamara on June 29, 1979 in Bakersfield, CA.

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This is #1223 an 8” x 10" original oil painting by Beverly Carrick entitled, “Sunset Yucca." 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!


Beverly Carrick: the World’s Greatest Artist!

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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!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!





































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