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Thursday, November 29, 2012

“Coffee Shop Favorites, Part XXI: Today, Chef O’Malley presents the Flipside of Yesterday’s Beef Stroganoff: Hungarian Goulash, a wonderfully Warm Dish for Cold Winter Evenings!” by Bea O’Malley



BLUE CHEER released their sixth album, “Oh, Pleasant Hope!,” arrived in record stores in 1971, and even though the band was continuing to undergo changes, they remained true to the mind-blasting brand of acid rock they loved so much.  You can buy this amazing album by accessing the convenient link below and purchasing it at AMAZON.COM! Thank you!

 

COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

Here is the countdown to December 21, 2012: from today, we have 24 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

 


STINKBUG 2012

 

 

 

Bea O’Malley

END Commentary 11-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,783.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, November 30, 2012 by Bea O’Malley

 

 

COFFEE SHOP FAVORITES, PART XXI—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XXI: Today, Chef O’Malley presents the Flipside of Yesterday’s Beef Stroganoff: Hungarian Goulash, a wonderfully Warm Dish for Cold Winter Evenings!” by Bea O’Malley

 

Bakersfield, CA, 11-30-2012 F:  Thank God, it’s Friday for most but for me, I have two more days to go and then I am out of here and back to my hometown of Wasco, CA.  Wasco is just up the road from Bakersfield and my feeling is that in another five-to-ten years, Wasco, Shafter, and Bakersfield will all envelop one another and we will become the mini-Los Angeles of the Southern San Joaquin Valley, nothing for which to wish, I assure you!  Having one Los Angeles in the state is enough but I think that if we keep losing farmland due to the ignorant Democrats in Sacramento who continually deny once rich crop-growing areas water to save a few fish, and then it’s inevitable.   It brings me to tears to see this once prosperous state in the state of collapse in which, it is, and if something or someone doesn’t get rid of the other members of my party who work in state government, the state is lost.  These are NOT your grandfather’s Democratic party, no, no, these are an entirely new breed who seek to bring pain and misery to a majority of the state’s population—WITH THE EXCEPTION OF THE ILLEGALS!—so they can further their sick, twisted political aims.  It makes me mad when I see politics denying people work and that is precisely what has been ongoing for more than 30 years now and if someone doesn’t soon do something, you can kiss all of us goodbye!

          Today, I am going to give you a dish that is similar to yesterday’s Beef Stroganoff, Hungarian Goulash, yes, it is very similar but it’s also very different.  For one thing, it has different spices and flavorings but it uses beef stew meat, which is a good thing for chefs in search of new ways to present old friends!  That is our ongoing battle day in and day out, trying to find new and excitingly different ways in which, to serve the customer the same ol’, same ol’, to use the language of the streets.  I do think that now is the perfect time for a recipe such as this one and that by the time, you insert the first forkful into your hungry mouth, you will concur!  Let’s do it:

(#1070) HUNGARIAN GOULASH—INSTITUTIONAL SIZE

 

Goulash is another way of preparing beef stew only this one is based in the old Austro-Hungarian Empire and is perhaps their best-known dish, at least in the western world.  Flavorful, delicious, and extremely satisfying, this is a good dish for cold winter nights.

Yield:  6-8 servings / Mis-en-place: 60-75 minutes:
 

 

Qty.
Measure
Item
Other
1.5-2
Cups
Vegetable oil
 
10
#
Beef stew meat
 
2
Batches
Seasoned Flour II (Recipe #1592)
 
1-1/3
Tablespoons
Minced garlic
 
1
Quart
Gallo Ruby Port
 
2
Quarts
Diced yellow onions
 
1
Quart 
Diced celery
 
2
Cups
Diced carrots
 
1
Cup
Diced leeks
 
1
Tablespoon
Colman’s dry mustard
 
.25
Cup
Hungarian paprika
 
1.5
Cups
Dark brown sugar
 
2-3
Tablespoons
Kosher salt
Be careful!
1
Teaspoon
Coarse black pepper
 
4
Each
Bay leaves
 
3/8
Cup
Lea and Perrins’ Worcestershire sauce
 
.125
Cup
Red wine vinegar
 
1
Quart 
Heinz tomato ketchup
 
3
Quarts
Beef stock
 
1
Quart 
Sliced mushrooms
 
2
Cups
All-purpose flour
 
1
Cup
Vegetable oil
 
.5
Cup
Freshly minced parsley flakes
Rinsed
1
Quart 
Slivered scallions
 
Fresh parsley sprigs
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work!  First, make the Seasoned Flour II recipe:

(#1592) SEASONED FLOUR II—STANDARD PREPARATION

 

 

1. About 2.5 cups:
 

 

Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour
 
1
Teaspoon
Cayenne pepper
 
1
Teaspoon
White pepper
 
1.5
Teaspoons
Hungarian paprika
 
1.5
Teaspoons
Granulated garlic
 
1
Tablespoon
Kosher salt
 
2
Teaspoons
Parsley flakes
 
2
#
Egg wide egg noodles
See below

 
Method:

2.     Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It is important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times. Preheat your standard oven to 375°F or your convection oven with the fan in the “on” position to 325°F.

3.     To make the Hungarian Goulash, place a large sautoir atop medium flame and heat it.  Spray it with Crisco Pan Coating or some such other food release spray and add the vegetable oil.  Meanwhile, dust the beef cubes in the seasoned flour, and then with the aid of a strainer, shake the excess off and when the oil is hot, add it to the pot.

4.     Stir the meat to coat in the oil and then begin browning it.  Stir with a wooden fork or spoon to prevent it from scorching but try not to break the meat apart.  Add the garlic and cook until the meat is well browned and somewhat tender.  Pour the wine into the pot, deglazing the dish, and then lower the flame. 
 

5.     Add the vegetable, spices, condiments and flavorings, and finally the stock.  Clamp on a tight lid, reduce heat to minimum, and allow the mixture to steam in the liquid.  Leave it atop the stove over flame for 10-15 minutes then check it for tenderness.   Add the mushrooms and bring the temperature back to medium.

6.     Combine the oil and flour to form a roux and then when the mixture is near to boiling, begin stirring it in with the aid of a wooden fork or spoon, once more.   Bring the mixture to a high simmer, allowing the roux to thicken it, and then transfer the covered pot into the oven to finish cooking.  Braise it for 15-20 minutes and if necessary, add additional beef stock to it so that a brown sauce forms.

7.     While the beef is cooking in the oven, prepare the following:

(#1055) DRY PASTA COOKING PROCEDURES      

 
 

Yield:  for TWO pounds / Mis-en-place: 20 minutes:
 

 

Qty.
Measure
Item
Other
4
Gallons
Boiling water
 
.5
Cup
Kosher salt
 
4
#
American Beauty-brand wide egg noodles 
 
.25
Cup
Olive oil
 
For Seasoning Pasta AFTER Blanching:
.5
Cup
Olive oil
 
1-1/3
Tablespoons
Kosher salt
 
2
Teaspoons
Black pepper
 
2
Teaspoons
Granulated garlic
 

 

Method:

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

9.     Bring water to a boil and add salt and oil.

10. Add the pasta and boil for 6-8 minutes or until it is JUST past the “crisp” stage; DO NOT overcook!

11. Immediately drain well and place on a sheet tray in one layer to cool.  Do not rinse it!

12. Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

13. When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from dry.

14. When the beef is tender and the egg noodles are ready, place a mound of cooked noodles in the center of large serving bowls then top with Hungarian Goulash.  Sprinkle with parsley flakes and plant a sprig of parsley atop each serving.  Place the bowls atop doily-lined serving plates and tray out to the table.  Accompany with vegetables du jour, hot bread and butter, and maybe a green garden salad and enjoy.

This is a good way to present beef stew meat in a different but delicious form.

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

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!

          Tomorrow, well, you know what that is: the two slowest days of the week, Saturday and Sunday for online businesses.  It is funny that if you do a Google search looking for the most number of hits on any particular web-or-blogsite, you find that Monday through Friday is the busy time and the weekend, the slow, tired days.  To me, that’s fine because it allows me to come up with something new or unusual, something that will knock people’s socks off but which, no one will see.  I will have to find something enticingly unique, something that is memorable yet forgettable, and I have no idea what the hell that is going to be.  I guess you had better be here tomorrow to see for yourselves, eh?   God bless all of you, I know you’re game to spend the weekend with Ms. Bea! LOL.                                                          

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 BLUE CHEER 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!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver
 

 
This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I have had a chance.

 

Bea O’Malley writes from Wasco, CA.

---30---

The END Commentary for Friday, November 30, 2012 by Bea O’Malley

 

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 Bea O’Malley wrote this original essay.

 

Recipe created by Bea O’Malley on May 24, 1993 in Monterey, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0042, an 11” x 14" original oil painting by Beverly Carrick entitled, “Evening Pink." 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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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

 

 

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