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Thursday, October 4, 2012

“Soup Seminar, Part XXXV: Today, Chef Carrick continues the Soup Seminar by teaching us his Recipe for the Clam Chowder at Whidbey Island’s Useless Bay Country Club—Second-Best overall Chowder in his Repertoire” by Chef Brian Craig Carrick



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twenty-seventh group album, “the Best of Santana,” came out in April 1998, yet another good group album featuring the best of the best up-to-date, brought the magic of this man to an entirely new audience!  No matter what direction Carlos Santana and his band go in, it is always great!  Please go to Amazon.com right this minute and BUY it by using the convenient link above!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 80 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 Brian Craig Carrick

END Commentary 10-05-2012

Copyright © 2012 by MHB Productions

Word Count: 1,780.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, October 05, 2012 by Chef Brian Craig Carrick



SOUP SEMINAR, PT XXXV—BAKERSFIELD’S SEVEN OAKS COUNTRY CLUB’S CLAM CHOWDER—INSTITUTIONAL SIZES

Soup Seminar, Part XXXV: Today, Chef Carrick continues the Soup Seminar by teaching us his Recipe for the Clam Chowder at Whidbey Island’s Useless Bay Country Club—Second-Best overall Chowder in his Repertoire” by Chef Brian Craig Carrick



Bakersfield, CA, 10-05-2012 F: Today, I am continuing with soups, something I enjoy doing because frankly—I am an expert making them.  I recall having a line cook, a very problematic character at the Seven Oaks Country Club named Jason, who couldn’t make a soup to save his life.  I then bestowed a personal cookbook upon him and taught him the ropes, that person soon was banging out five star soups right, and left, I never had such a good student.  Other than that, the person was a troublemaker, always slipping outside to smoke the weed in the rose garden with the dishwashers and other auxiliary crewmembers and then coming back to the cook’s line blasted out of his mind.  That place was perhaps one of the worst kitchen experiences ever held by me because never in my life have I seen so much drug usage out in the open in any restaurant over the course of forty-plus years. 

  The Chowder we create today comes to us from beautiful Whidbey Island in the State of Washington, the longest island in the continental United States since Long Island lost those distinctive status years ago.  It is 40-plus miles long, lies out in the Puget South north of Seattle, reachable only by ferry on the south end or by a narrow bridge over wave-blasted straits on the northern end.  There is a spectacular country club part way up outside of Langley, Washington, called Useless Bay Golf and Country Club.  The bay upon which, it sits, is one of the most magnificent in all the world; wide, expansive, stretches for more than a mile and is as its name describes it: useless.  It is so shallow that sailing ships could not sail into its harbor, had to lie moored out to sea and come in by rowboats.  The chowder there is remarkable, created by a good pair of friends of mine: Executive Chef David Buchanan and Sous Chef Serene Shorey, a beautiful woman.  I had the pleasure of working with them in the late 1990s and God bless them wherever they are in this big world.  Let us make our soup:

(#608) USELESS BAY COUNTRY CLUB CLAM CHOWDER—INSTITUTIONAL SIZE


The Useless Bay Golf and Country Club is one of the best private clubs in the state of Washington, located on beautiful Whidbey Island, a place in which I made my home for more than four years.  It sat on the south shore of the island, on a lovely bay so-named because even though it was exceptionally wide, it was extremely shallow and no sailing vessels could enter it.  Nowadays, it is an amazing area in which to live, homes dot it all around the adjacent cliffs while the country club is high above its southern shore.  This is an amazing clam chowder taught to me by learned chef, David Buchanan, an unparalleled culinary professional.

Yield:  6.25 gallons / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
First Part:
1.25
Gallons
White rose potatoes, peeled and diced

5
Gallons
Boiling water

Second Part:
2.5
Gallons
Whole milk

1.25
Gallons
Heavy cream

2.5
Cups
Better-than-Bouillon clam base

Third Part:
1.25
Cups
Clarified butter

1.25
Cups
Hormel diced bacon

2.5
Cups
Diced yellow onions

2.5
Cups
Diced celery

2.5
Cups
Gorton’s chopped clams with juice

1/3
Cup
Whole thyme

.125
Cup
White pepper

2/3
Cup
Kosher salt

2
Cups
All-purpose flour

2
Cups
Finely-minced parsley flakes
Rinsed (see #6)

Always squeeze out as much excess green coloring as possible when using fresh parsley!

Method:

1.      Mis-en-place: have everything ready with which to work!  In a large saucepot, combine the potatoes with the boiling water and then lower the flame to a medium-simmer.  Cook the potatoes JUST until fork-tender; then, drain them out with the aid of a colander, saving both parts separately.  Place the potatoes into two-inch hotel pans and chill in the walk-in refrigerator while placing the potato water into a large pot. 

2.      To the potato water, add the milk, cream, and clam base and raise the heat to medium.  Keep it warm, not boiling, until required. 

3.      In a large rondeau sprayed with PAM, Crisco Pan Spray, or some other food release spray placed over medium flame, combine the butter with the bacon, cover with a lid, and cook over same heat until the bacon renders a great deal of fat.  Cooked this way, it will not overbrown, which keeps the chowder a lighter shade than it normally would be. 

4.      Next, add the celery, onions, clams, thyme, pepper, and salt, and sauté in the fat.  Finally, add the flour, stirring it in over medium-high heat until a roux forms, then cook it for several minutes—stirring constantly—until thickened.  Meanwhile, raise the heat underneath the pot with the liquids to a boil.

5.      Now, with the heat raised up underneath the roux pot, begin whisking the liquid into the chowder—FURIOUSLY!—until it begins thickening.  Continue whisking like a maniac, taking care to protect your arms and face from any splatter, until the soup is creamy-smooth, medium-thick, and tasty.  Always taste and readjust flavorings if necessary, taking care, NOT to overdo it at the commencement as flavor develops intensity as time goes by.

6.      Drop the heat and whisk in the parsley flakes.  Always chop fresh parsley with a sharp knife, then wrap it up in a tight, cloth ball, and squeeze out as much of the green color—the chlorophyll—to remove it.  Continue doing this until the water runs clearly, then place it onto a sheet pan and dry it overnight.  The reason we use fresh parsley as opposed to using dry is that the color is magnificent!

7.      After the chowder has perked over low flame for 10-20 minutes, pour it into two-inch hotel pans and place upon slatted walk-in refrigerator racks so that air can circulate all around it.  Always spray wax paper with food release spray and then press the sprayed-side-DOWN atop each pan to prevent skin formation. 

8.      Then, when it is cooled to below 42°F, transfer it into sanitized airtight containers equipped with tight-fitting lids.  Label, date, and keep refrigerated at or below 42°F at ALL times except on the hot line where it should be kept at about 145°-150°F but no higher as cream soups tend to discolor if the holding temperature is too high.

9.      Always reheat chowder atop Bain Maries over boiling water taking care to stir it as much as possible so that heat distributes evenly throughout it and then place it in the holding wells.  Never return used portions to the master portion as that can cause foodborne illness.  Finally, never keep chowder or any other soup past four-five days—always use it within two, three at the most. Reheats must come to 165°F at all times.

Useless Bay made great chowder when Chef David Buchannan was there in the late 1990s.  This is his recipe and a great one at that!

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            I need to let it be known that even though I am the so-called “publisher” of this blog, Stinkbug truly is the master of the domain, we merely work when he tells us to do so, so that means that whatever he says is the “law.”  Moses Scharbug, our esteemed assistant editor, informed me that yesterday, I came perilously close to going over the edge with my comments about our president, about Mitt Romney, and about the Zimmerman-Martin case down in Florida.  I promised that I, Chef Brian Carrick, the guy who is the go-between the Elemental News of the Day and Google, our magnificent host, that I would be on best behavior until I am out the door at the conclusion of the week.  Otherwise, I would find myself in the same boat as poor Chef Gervais did over the last four weeks.  Ergo, I will behave myself, as I have no wish to work a second week!  It is a true shame when one cannot voice his or her opinions about the goings-on in the nation in which, they live but as Bob Dylan said so long ago, “the times, they-are-a-changin’.”  I have a good friend who lives up in Corcoran whom I used to hear from almost every single day but then I think he gave up on me because he is a flamin’ liberal.  Se la vie! Get in touch, Pooky!                      

Therefore, 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 SANTANA 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!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is your host back in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Chef Carrick writes from Oildale, CA.

---30---

The END Commentary for Friday, October 05, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick wrote this original essay.



Recipe created by Chef Brian Craig Carrick on August 22, 1991 in Oildale, CA.

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This is #1066, a 36” x 48" original oil painting by Beverly Carrick entitled, “Day’s Last Light." 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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BUY THE BEST OF SANTANA” BY SANTANA ATAMAZON.COM NOW!

 

 

 

 
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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