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Monday, November 5, 2012

“Best of Week, Part IX—Fabulous Bakery Desserts, Part LX: Moses Scharbug presents his Second “Best Of Blog” of the Week—Stinkbug’s Fluffy Egg Custard and Tapioca Recipes of January 31, 2011—two of our All-Time Best-ever Recipes!” by Moses Scharbug III



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s THIRTEENTH album, “Five String Serenade,” came out in 2003 and features fabled Arthur Lee continuing in the spirit of the original Love, live on stage.  This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 48 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Moses Scharbug III

END Commentary 11-06-2012

Copyright © 2012 by MHB Productions

Word Count: 2,164.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 06, 2012 by Moses Scharbug III




BEST OF WEEK, PART IX— FABULOUS BAKERY DESSERTS, PART LX

Best of Week, Part IX—Fabulous Bakery Desserts, Part LX: Moses Scharbug presents his Second “Best Of Blog” of the Week—Stinkbug’s Fluffy Egg Custard and Tapioca Recipes of January 31, 2011—two of our All-Time Best-ever Recipes!” by Moses Scharbug III

ELECTION DAY—VOTE!

Bakersfield, CA, 11-06-2012 T:  Good morning on this very solemn day in America as people flood the polls and all I have to say on the subject is please: exercise your God-given right to vote!  This is what America is about, having the freedom to say what we want, how we feel, and who we think should lead the nation for the next four years and what I want from each of you is your exercise of this right.  Too many other nations either lack the right or have a mockery of it and are led to believe they have freedom.  Nations such as North Korea, the Sudan, Syria, Iran, and many different nations spread across the African Continent as well as in Latin America, notably Venezuela; lack this basic, fundamental, human right.  I am charged with saying no more than this so I urge all of you to do what your heart tells you to as long as it’s not to sit at home, eat bonbons, drink coffee, and watch daytime television—you can do that when you come home!

The other thing I wish to say is that in this time of heightened apprehension, of voter fear, apathy, and turmoil, let no man or woman dissuades you of your exercise of this right.  As in the day of Martin Luther King, face down anyone who would stop you from entering the polling station if your politics differ from theirs and VOTE.  Once we have lost this single-most important right, all of America is lost with it!  My family escaped the Holocaust in Hitler’s Germany and I implore each and every one of you to go to the polls, do your civic duty, and VOTE!

I think that with the success of yesterday’s Broken Glass Cake, we are going to make some more desserts so let’s take a peek at Stinkbug’s pearl of a blog post on January 31, 2011 when he made two fabulous puddings: fluffy egg custard and delicious tapioca puddings!  Both of these are so-called “blasts from the past” but in his day and in mine, baked puddings were the epitome of elegant cuisine and a chef had to prove him-or-herself by making custards that didn’t weep!  They also had to prepare tapioca from scratch and not open a damned #10 can of it, scoop it out into a bowl, and serve it on the buffet!  People could tell the difference between homemade stuff and purchased and believe it or not, the restaurants that bought their puddings didn’t last long.  Besides, you can’t buy CUSTARD in a can!

 FABULOUS BAKERY DESSERTS, PT. IX

Old-Fashioned Puddings and Custards, Pt. I

Bakersfield, CA, 01-31-2011 M: One of the things I recall from childhood is the puddings my mom lovingly made from scratch, egg custard, tapioca, and rice puddings.  She used to go into the kitchen and would hum a tune from a musical such as Cabaret or some such other show that she and my dad used to go into Los Angeles to see.  Living in Whittier, California, they frequently went into the city to see the latest shows, movies, and plays and then the next day, Sunday, she’d go into the kitchen and would get out the mixer, the eggs, and the milk and would whip up a delicious treat that her mother and her grandmother before her used to make.  My family was a mix of different groups, my grandparents on my mom’s side the product of Wales and Scotland while my father’s side hailed from the United Kingdom.  My mom’s folks had come out from Colorado and Utah prior to the Depression to run cafes and restaurants while my dad’s had always lived in the Los Angeles area.  Anyhow, we have good things in store for you all today so let’s get going!

Therefore, I grew up on custards made from scratch (none of that box stuff, folks!) and whenever I am caught up in a wave of nostalgia, I whip some up.  You see, there’s really not much to it except one’s time, but the results are well worth the effort.  Take for example, our first offering of the day, NO box mix can compare with it:

(#1479) FLUFFY EGG CUSTARD



Almost everyone I know loves one form of custard or another and this one is the first one I ever learned once I entered the professional kitchen.  Not only is it beautiful to behold, it is tasty, smells wonderful, and when served with freshly whipped heavy cream and strawberries, it transforms into a classically beautiful dessert.

Yield:  One quart / Mis-en-place: 1.25 hours:




Qty.
Measure
Item
Other
6
Large
Eggs

1
Cup
Granulated sugar

.125
Teaspoon
Salt

2.5
Teaspoons
Ground nutmeg

.125
Teaspoon
Ground cinnamon

1
Tablespoon
Vanilla extract

1
Quart
Whole milk

Additional ground nutmeg

Additional ground cinnamon




Method:

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

1.     Crack eggs into a mixing bowl outfitted with a whip and beat until foamy. Add the next five ingredients and mix the ingredients together well; then, add the milk and continue mixing for a couple more minutes.  As you are doing this, preheat standard oven to 375°F or convection oven to 325°F and also place a pot with two quarts of water in it on a high flame and bring to a boil. 

2.     Pour the custard through a fine-meshed sieve into a six-cup casserole dish.  When the oven is hot, place a bake dish larger than the one you are using on the middle oven rack and then the casserole dish in the middle of the pan. Pour some of the hot water into the sheet pan so that it comes halfway up the sides to form a water bath and discard the rest of the water.  The idea is the water will keep the custard from scorching or curdling and this works out fine.

3.     Bake about 45-60 minutes or until a paring knife blade inserted into the center of the custard comes up clean.  When this happens, remove the custard and place it on a wire rack to cool. As it cools, it will set up and become firmer. When it is cool, place it inside the refrigerator to chill all the way.  Allow a couple of hours before dishing it up. 

2.     Variations: If you like, prior to inserting the custard into the oven, cover the top of it with Grape Nuts cereal or if you want to make a delicious bread pudding, take some leftover doughnuts or bread (about 2-cups worth) and chop it up.  Scatter it across the top of the custard and throw a few raisins on for good measure or throw on a little coconut, which makes wonderful macaroon custard.  Virtually anything you can think of it works although it might take it a little bit longer to bake.  Finally, sprinkle the top with a little bit of additional cinnamon and nutmeg, which makes it look “nice” when it exits the oven.

This is one of the earliest dessert recipes I ever learned. Okay, let’s see, what’s next?

(#1358) TAPIOCA PUDDING



Tapioca pudding is one of the old-fashioned, classic puddings that sadly, many modern people lack knowledge.  To me, it’s one of the best puddings I have ever made and what’s more, its versatility is amazing: one can transform it into not only vanilla cream tapioca but strawberry, chocolate, peach, or even pineapple, all one has to have is limitless imagination and culinary vision. 

Yield: about 2.5-quarts of pudding / Mis-en-place: 45-50 minutes; 




Qty.
Measure
Item
Other
The Scalded Milk
5.5
Cups
Scalded milk

The Egg Whites
2
Each
Egg whites

3/8
Cup
Granulated sugar

The Tapioca
.5
Cup
Kraft Minute Tapioca

5/8
Cup
Granulated sugar

.75
Teaspoon
Iodized salt

3/8
Cup
Whole milk

2
Each
Egg yolks

The Vanilla Extract
2
Teaspoons
Vanilla extract




Method:

1.     Place the first measure of milk in the top of a double boiler and SCALD it.

2.     Using an electric mixer’s chilled mixing bowl and whip, beat the egg whites until firm peaks have formed.  As you do so, beat in the first measure of granulated sugar and set aside.

3.     Combine the tapioca in a bowl with the next measure of granulated sugar, salt, next measure of milk, and the egg yolks; blend well. Then, stir this mixture into the scalded milk and allow it to sink to the bottom.  Within 10 seconds, begin to stir it up into the milk and keep cooking, stirring occasionally.  At some point, sometimes quickly, sometimes slowly, it will begin to thicken and as it does so, keep stirring. Allow it to thicken quite a bit.

4.     In the meantime, have the egg whites ready and when the tapioca mixture has thickened a great deal, mix in a cup of it into the egg whites and blend well.  Then, pour in the rest of the mixture or as much of it as you possibly can and mix well.  Mix for a couple of minutes.

5.     Then, pour this mixture back into the pot and continue cooking for another 2-3 minutes; then, pour into a baking dish that’s been sprayed with PAM or some such other food release spray and cover with a piece of wax paper also sprayed with PAM placing it directly on the surface, sprayed-side down.  Place the tapioca in the refrigerator and allow it to cool for about 10 minutes.

6.     Remove the cooled but not chilled tapioca from the refrigerator and uncover. Stir in the vanilla and blend well.  Cover with the wax paper once more and chill completely.

7.     To serve, divide it between long-stemmed red wine glasses and top with fresh berries and whipped cream or with anything else you care to. Chill and enjoy when it’s time to eat! Garnish with a sprig of fresh mint.

8.     Make sure you always keep your puddings refrigerated and covered either in a bowl or with plastic wrap.  They keep best this way. 

Tapioca is one of those all-time favorite desserts that everyone enjoys.

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

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 we are on to something good this week if I keep pulling desserts out of the chefs’ master files because everyone loves desserts.  The good thing is, Thanksgiving is not far away, this year, and it’s on November 22, 2012, the final Thursday of the month.  You will get a Thanksgiving special menu next week from the Hooter and there you will have some more desserts to which, you can add everything we do this week.  I hope that you are enjoying yourselves as much as I am enjoying myself?                                          

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 Love 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!

Moses Scharbug III

Moses Scharbug III
Assistant Editor of the Elemental News of the Day
This is I when I was a university professor at one of California’s State Universities in the Southland back in the 1970’s.  I’ve been retired for the past 15 years and have been the assistant editor of the END since its first incarnation back in 2009.



Moses Scharbug III writes from Oildale, CA.

---30---

The END Commentary for Tuesday, November 06, 2012 by Moses Scharbug III



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 Moses Scharbug III wrote this original essay.



Recipe created by Chef Brian Craig Carrick on September 18, 1991 in Wailuku, HI, created the original recipe whereas I adopted his and increased the quantity)

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This is #0018, a 16” x 20" original oil painting by Beverly Carrick entitled, “Mallards in Autumn." 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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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!







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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of the impending double dates of November 6 and December 21, 2012!


 
 
 
VOTE TODAY—IT IS YOUR DUTY AS AN AMERICAN CITIZEN AND NOT THAT OF ILLEGAL ALIENS!
 
 
President Barack Obama
OR
Governor Mitt Romney
 
IT’S YOUR CALL TODAY!
 


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