Popular Posts

Saturday, October 6, 2012

“Soup Seminar, Part XXXVII: The Final Institutional Sized Soup for the Week is also our Fourth Clam Chowder Recipe—Boston Clam Chowder, another Delicious Variation on Cream Chowder” 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-ninth group album, “Supernatural,” came out in June 15, 1999, and is the best album by the guitar wizard in more than twenty years.  It snapped him back to the BIG TIME and exposed his music to entirely new audiences.  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 78 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 10-07-2012

Copyright © 2012 by MHB Productions

Word Count: 2,121.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 07, 2012 by Chef Brian Craig Carrick



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

Soup Seminar, Part XXXVII: The Final Institutional Sized Soup for the Week is also our Fourth Clam Chowder Recipe—Boston Clam Chowder, another Delicious Variation on Cream Chowder” by Chef Brian Craig Carrick



Bakersfield, CA, 10-07-2012 Su: Sunday has arrived and that is so good, I made no fopah this week with which, to condemn myself to another week.  That means that next week, the real “boss” of the Elemental News of the Day walks in the door after being gone for quite awhile on a vacation somewhere in Asia.  He always takes time off, goes hither and yon around the county, the state, the nation, and the world and then comes back and says little to nothing, as he is a secretive one.  The fact that he has ventured all over the western United States but then chose retuning to Bakersfield like it was the Jerusalem of the culinary world is beyond all of us and it is clear that his obsession to become the greatest online chef in the world is making him psychotic.  I have seen people determined to make themselves into the greatest culinarians drop dead in their tracks, mourned by none, sent to the funeral home (where, by the way, they’re dying to get in), and sent to the grease pit.  In the Hawaiian Islands, virtually everything ends up in the belly of a pig at one point or another as restaurants over there have slop barrels outside in the sizzling sun where all of the food scraps go.  From there, the pig farmers pick them up once a week, cook the contents, and feed them to the hogs.  Muslims would not like living in Hawaii, as pork is a mainstay of the diet.  They virtually make everything with pork and none of the islanders thinks it is wrong to eat it, which, neither do I, as it is a part of the universal diet.  I think Muslims need to remain in their part of the world, live in darkness until the Second Coming of the Lord and then get blasted by Him back to the Stone Age.

Well, enough of that, those are my opinions. I once worked with an Egyptian chef, Chef Mohammud, back in the 1970s at the Hilton Inn in Bakersfield, California, and that poor guy was pretty much worthless as anything containing the hint of pork practically threw him backwards into the soup pot.  It was like sticking a crucifix into the face of sodden-eyed vampire and watching him react to it with alarm, terror, and insanity.  Needless to say, on the Cook's Line, Chef Mohammud did not last longer than a week or so, they sent him to work in the pantry peeling onions and such.

Here is my final chowder recipe for this time around, Boston Clam Chowder, another variation of a variation.  Creamy, delicious, and delightful, you and yours are going to love this appetizing version:

(#0604) BOSTON CLAM CHOWDER—INSTITUTIONAL SIZE



I love creamy clam chowders and this one is among the better recipes contained within my own personal books. I have worked long and hard over the years and had a great opportunity when I first set out on the culinary road to learn from the masters of the 1970s and prior.  You and your customers are going to love this one so give it a try and see how it works for you.

Yield:  7.75 gallons (31-quarts) / Mis-en-place: 1.5-2 hours:



 
Qty.
Measure
Item
Other
15
#
Gorton’s chopped clams OR fresh shucked

1.5
Gallons
Fresh clam juice

8
#
White rose potatoes, peeled and diced

2
Gallons
Water

.5
Cup
Better-than-Bouillon clam base

2
Gallons
Reserved potato water

2.5
Quarts
Clarified butter

1.5
Gallons
Diced celery

1.5
Gallons
Diced yellow onions (peeled)

5/8
Cup
Kosher salt

1-1/3
Tablespoons
White pepper

5/8
Cup
Whole thyme

4
Each
Bay leaves

3.75
Quarts
All-purpose flour

1.5
Gallons
Heavy cream

2
Quarts
Half-and-half

.25
Cup
Freshly minced parsley
Rinsed and dried

The Chef's Best Friend
Method:

1.      Mis-en-place: have everything ready with which to work! As with everything else, this is the MOST important part of the recipe: have everything ready in front of you ready with which, to work.  This simplifies the complete process from start to finish.  Normally, coastal cities make FRESH Clam Chowder as they bring in fresh seafood and shellfish daily and then when the clamshells build up, they stock them off by simmering them long and slow overnight AFTER braising them on stovetop.  This brings out the flavor, intensifies it tremendously, and makes chowder that is not duplicable anywhere else except along the water’s edge, whether it is one of the nation’s coastlines or along the great rivers of the interior. Let us proceed:

2.      Using either fresh, canned, or frozen clams, combine them and the clam base in a six-inch hotel pan in one gallon of water and place inside your steamer.  As the steamer operates over the next 20-25 minutes, it tenderizes the clams and collects an enormous amount of liquid, liquid used in making the soup so collect 1.5 gallons of it when you pull the pan from the steamer within 20-25 minutes. 

3.      Meanwhile, place another two gallons of water in a large stockpot or Marmite with a spigot and bring to a boil.  When it is, add the diced potatoes and cook just until al dente-tender, NOT fork tender.  You want the spuds to be FIRM so that they hold up rather than dissolving into mashed potatoes in the soup.  This is bad for a couple of reasons: (1) you lose the potatoes (obviously) and (2) it thickens the soup to the point of paste with a natural thickener—potato starch.  Cook just until you can halfway penetrate them with the tines of a fork, then pull them out, draining and reserving the liquid, and plunge the potatoes into a hotel pan full of ice water to stop any further cooking.

4.      Place the large amount of clarified butter into a large, heavy-duty ROASTING PAN with about a 12-gallon volume, what the old chefs typically call a “G. I. Pan,” named after the military soldiers as it is definitely used throughout military foodservice establishments.  Considering that many of the old chefs, those from the 1970s backwards through the 1930s, had military service in their backgrounds, it is understandable where the old terminology appeared.

5.      Heat the butter over a medium-high flame and as soon as it begins to heat, add the celery, onions, salt, pepper, thyme, and bay leaves and sauté the soup’s mirepoix until tender.  Take care to stir it constantly so that nothing carbonizes on the floor of the pot thereby causing discoloration to the finished cream soup. 
Always strain out as much excess food color as possible from fresh parsley.

6.      As soon as tender, add the flour, reduce heat to medium-low, and cook the roux.  Stir constantly and when it thickens, fluffs up, stop cooking, turn off the flame, and keep it warm on stovetop until required. 

7.      Heat the potato water, clam stock, and clams up in the large stockpot or Marmite again and bring to a boil.  As soon as it approaches and attains it, return the flame to the roux and bring it up to medium-high.  Now, taking great care to protect one’s face, hands, and arms, pour the liquid into the roux, whisking furiously as you do so.  Take care to cover your face so that stray blobs of hot roux do not hit your face or your eyes as this can cause serious burns.  If spattered with hot soup, immediately flip off the flame and plunge your face or arms into cold running water. 

8.      Incorporate the liquid, add the heavy cream and half-and-half, and then when the soup returns to a boil, continue stirring it constantly over the next 10-12 minutes; then, reduce the flame to low and allow it to perk over reduced heat.  Take care to scrape the sides of the roasting pan to keep everything included in the chowder and keep an eye on the thickness.  It should reduce through slow evaporation to a consistent, chowder-like level, but if not—if too much liquid, make a quick roux slurry using flour and vegetable oil, return the heat to a high simmer, and whisk it in.  Generally, we allow cream soups to simmer so that they gradually reduce to the proper level and attain delicious flavor.

9.      Add the cooked potatoes and the parsley flakes and continue simmering over LOW heat for another 5-10 minutes; then, transfer the chowder into two-inch hotel pans atop cooling racks or onto slatted walk-in refrigerator shelves.  Stir as you proceed to prevent “skin formation” and then spray sheets of wax paper with food release spray (Crisco Pan Release spray is a good one), and then press it, sprayed-side-DOWN atop each pan.  Leave there until totally cooled.

10. When completely cooled, transfer the chowder to sanitized airtight five-gallon containers, label, date, and refrigerate below 42°F except when in use.  Heat chowder for use on either the cooks' or servers' line by doing so in the top of Bain Maries atop near-boiling water; this prevents scalding and keeps it white.  Stir frequently to prevent cold spots and never return leftover amounts to the parent batch, always use the old before the new.  You can additional half-and-half to it before sending it back out the next day but NEVER use a reheated batch more than ONCE.  Use within 2-4 days; after that, toss it and start fresh.  

Similar to New England Clam Chowder but a soup all its own, Boston Clam Chowder is a delicious, creamy chowder loved by most on the East Coast of the United States.

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

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 think it has been a good week and that I have escaped punishment on the scale of which, Chef Gervais was, which makes me exceptionally happy.  I love the month of October and that means that my wife and I most likely will be on the way to Las Vegas to celebrate our first anniversary in style.  I always enjoy visiting the Circus-Circus as they have taken care of me since I first hit the age of 18 and became a man.  I recommend a trip through the desert to anyone interested in changing their luck and finding a new and exciting way to be with their loved ones.  I look forward to seeing all of you again in five-to-six months provided the End Times slated for December 21 don’t happen.  Should they, well, it has been nice knowing all of you.  God bless and take care!                        

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 a picture of me 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 Sunday, October 07, 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 Carrick on June 18, 1984 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:

  ♂TODAY: CHEF BRIAN CARRICK

NEXT WEEK: CHEF STINKBUG♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS




This is #1184, an 11” x 14" original oil painting by Beverly Carrick entitled, “Busy Day." 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!

Horses



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.







The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 09-25-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Brian Carrick, SANTANA, The Soup-Master, Gourmet Cooking, Bakery Recipes, Institutional sizes, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Cream Soups, Cream,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!










CHEF BRIAN CARRICK
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!








Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!







BUY SUPERNATURAL” 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!
 
 
 
 
 
 
 
 

Advertisements:

-->



-->



-->


-->



-->


No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!