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Saturday, July 28, 2012

“Sandwich Seminar, Part XXIII: Goldie’s Special Bacon-Lettuce-and-Tomato (and Avocado) Sandwich—a Great Sandwich for a Summer Sunday” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-ninth album entitled, “Son of America,” came out in 2005 and was another in a long line of posthumous albums put out by the California estate.  We love all of their albums and believe that you do, too, and we therefore highly recommend this album. Go buy it at Amazon.com by using the handy link! 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 148 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 07-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,469.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 29, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XXIII

 Sandwich Seminar, Part XXIII: Goldie’s Special Bacon-Lettuce-and-Tomato (and Avocado) Sandwich—a Great Sandwich for a Summer Sunday” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-29-2012 Su: I just realized that if I do NOT return for five months, it will be AFTER December 21, 2012 so that means, I may not have to return!  You know, if the Mayan prophecies among others should come true and something befalls the world and possibly, the solar system, none of us need worry about working anymore!  Like I mentioned yesterday, my family and I will be spending Christmas and the End Times in Kona, Hawaii, and I cannot think of a better place to greet eternity than to do it in Hawaii.  It will also be post-election and all I can say is, “I hope that there is a change in the occupancy of the White House as otherwise, we are all going to be socialists, comrades!”

I know I should not say things like that because the enemies of freedom are there monitoring whatever one says that goes against their warped political philosophies.  The United States is the powerhouse of democracy, it is the country to which, everyone wants to come.  The problem is that nowadays, people no longer come here to become Americans, they come here to continue their part of the world.  If we do nothing and soon, I will have to find other digs like moving to Montana, the Dakotas, possibly even Alaska to get away from all of these crazy libs who want to transform this country into another thwarted Marxist state. Have any of you ever read The Black Book of Communism?  You really must if you wish to understand the menace facing our country because once we go down that path, it will be unlikely that any of us will ever return.

Today is Sunday and I am sorry for mentioning politics in a culinary foodservice column and blog but one of our headers is “culinary politics.” If you have ever worked in a professional kitchen then you know that they are places of political discussion, ideologies, and ideas and it is a very healthy atmosphere.  People are able to discuss their ideas, what their thoughts are, and do so in civilized manners.  Sure, sometimes we make enemies if people are offended but it is important that in the United States we protect our First Amendment rights.  There are many out there who want to strip us of our ability to speak but I for one will always fight that.  Stand up and speak up, don’t let the fools claiming to be the “99-percenters” threaten you or frighten you from doing your duty.  It is important that this nation survive as if it does not, the world will never be the same. 

Okay, let us make today’s selection, a personal favorite/creation of mine, a beautiful B.L.T. sandwich that will drive your senses mad with culinary lust! Use only the best ingredients and freshest breads and you are going to enter the pantheon of great pantry chefs!

(#806) GOLDIE’S BACON-LETTUCE-TOMATO SANDWICH



Every chef requires a signature sandwich just like a salad that he or she can call their own.  On the menu, the customers see the name and associate it with sheer culinary delight.  This is such a sandwich and believe me, once you have tried it; you become a convert for life.

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




Qty.
Measure
Item
Other
4
Slices
Multi-grain bread

4
Slices
Buttermilk bread

4
Slices
Whole wheat bread

Best Foods mayonnaise

4
Leaves
Romaine lettuce, cut into same size as bread
Rinsed
4
Leaves
Iceberg lettuce, cut into same size as bread
Rinsed
16
Slices
Vine-ripened tomatoes

4
Slices
Tillamook Swiss cheese

4
Slices
Tillamook cheddar cheese

12
Slices
Ripe avocado

16
Slices
Farmer John’s 14-16 bacon, cooked medium

4
Leaves
Red leaf lettuce
Rinsed
4
Each
Vlasic dill pickle spears

8
Each
Peperoncinis

4
Each
Parsley sprigs
Rinsed
4
Each
Pantry salads of choice




Method:

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

2.      Toast the bread and when you have it, place the multi-grain bread on a sanitized countertop first.  Spread mayonnaise upon each slice and then top with a leaf of romaine lettuce that you have cut so that they are the same size as the bread.  Atop this, place four slices each vine-ripened tomatoes. 

3.      Next, place one slice each of Tillamook Swiss cheese. Finally, to finish the first layer, place two slices medium-crisp bacon (cut to fit the bread) atop each sandwich.

4.      Next, spread BOTH sides of the toasted buttermilk bread with mayonnaise and place one slice atop each sandwich.  Atop that, place three slices of avocado on each slice and then atop that, two more slices of bacon and a slice of cheddar cheese.  Then, top it with a leaf of iceberg lettuce each.  To complete the sandwiches, spread one side each of the toasted whole wheat bread with mayo and then plant it atop each sandwich.

5.      Place frilled sandwich toothpicks on the edges in the CENTER of each edge.  Then, with the aid of a serrated-edged break knife, slice them into fourths.  To serve, place a monkey dish of whatever pantry salad you guests have chosen in the center of each large plate and then place four quarters around it.  On one side, place the leaf of red leaf lettuce and atop it a dill pickle spear.  Finally, place a couple of peperoncinis and a parsley sprig and then take them to the table.

I love this sandwich and it is one of my personal favorites.  It has always done well wherever I have chosen to run it and what’s more, you can charge a good price for it.  Sure, the pantry cooks are not thrilled by the extra work but if it keeps them employed and the cash registers ringing, too bad for them!

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

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.

I have enjoyed my time with you this week and look forward to seeing you again—if the world is still in existence!—in the late fall/early winter.  Come visit us in Bakersfield and Oildale, it is the best time of the year to visit Kern County—the height of the summer—and dine in our restaurants.  I always try to take trips up to Kernville, Woody, Glennville, and Lake Isabella where the air is cooler and the nights are lovely.  There is nothing lovelier than being in the mountains of Kern, especially around the lake or over in Tehachapi, the most beautiful town in the entire county.  The great thing is, good food awaits you no matter where you go, whether it is in Inyokern, Frazier Park, Oildale, or Maricopa.  We are a food-lovers county and we beg you to come for the fun, sun, and stay and play—the OLD motto!             

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 Sunday, July 29, 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 October 24, 1986 in Bakersfield, CA.

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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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