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Sunday, January 27, 2013

“Kitchen Nobility, Part XIX: Chef McCardle returns to the Fold and takes up a Category not seen at the American Institute of Culinary Politics-Elemental News of the Day since June 2011: Sauces!” by Chef Elvin C. McCardle




Today, we offer the first two Frank Zappa SOLO albums combined on one disc, “Lumpy Gravy and Hot Rats.” The first album appeared in 1967 while the second album came out in 1969!  From this point forward, Frank Zappa would release more solo albums than he would with the Mothers of Invention and his output was fabulously large.  Both of these albums are truly good and a must-own for all serious fans of the eclectic superstar.  Please take the handy link to Amazon.com and buy this exceptional CD now, you are NOT going to regret doing so!  Thank you for helping us keep our blog up-and-running, without your support, we would be unable to do so.    





MONDAY, JANUARY 28, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Elvin C. McCardle

END Commentary 01-28-2013

Copyright © 2012 by MHB Productions

Word Count: 1,966.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, January 28, 2013 by Chef Elvin C. McCardle

 

 

KITCHEN NOBILITY—THE SAUCIER



 

Kitchen Nobility, Part XIX: Chef McCardle returns to the Fold and takes up a Category not seen at the American Institute of Culinary Politics-Elemental News of the Day since June 2011: Sauces!” by Chef Elvin C. McCardle



 

 

Bakersfield, CA, 01-28-2013 M: Good morning, hello again, fellow members of the American Institute of Culinary Politics-Elemental News of the Day, the fastest growing online culinary site in the world!  Management has told me to mention to you that very soon now; we are going to begin offering memberships at the Institute at a low cost of $30.00 per year, which will get you all of the recipes sent to you in the mail by none other than our trusty mailroom department.  It also gets you a membership card, which you can show to other fellow; associates of the site and in time become a part of something that is growing larger every single day!   I am excited about being a big part of something of which, I entered on the ground floor and hope that you are going to join our second generation of culinary minds, authors, and intellectuals offering advice to those in need of it so they can make their foodservice establishments perform at a much higher pace!  Everyone needs a mentor at some point and unlike the foul-mouthed television chefs who enter people’s places of employment and then insult them; we come to you and help you regain control of your crumbling operations, giving you the opportunity to learn from the pros!  

The last time we met, was June of 2012 so it has been more than seven months.  During the ensuing time, I went off on vacation to Argentina with my wife and family to wait what turned out to be a big flop: 2012 and the End Times.  Nothing happened other than me spending a great deal of money so we could enjoy ourselves and then when nothing happened, we returned to Ventura Beach, California, and got back to work.   The category we are going to do today is one that was last seen here a year before MY last time, back in June of 2011, the Sauces Category.  This one has passed sight unseen for a long time and finally, Stinkbug had to shove it into my hand so I could reignite the interest in it and get this category back to life in 2013!   What we are going to do, my friends, is to spend the week making different barbeque sauce formulas, each by a different chef and do it in institutional sizes.  This segment of the AICP-END is for the professionals but it is possible that we may offer some home-sized quantities towards the end of the week. 

Making sauces is an important achievement in any kitchen as it takes a scholarly chef, one who is determined to succeed to become a good saucier.  Yes, many restaurants no longer even have a professional chef in this position making up for the lack of it by buying mixes from companies like the Knorr-Suisse company.  Do not get me wrong, there is absolutely nothing wrong with doing this but let’s face it: if one cannot make his or her own sauces, one is definitely not a chef but more of a flunky.  If this is how you get by in your foodservice operation and it works for you, that’s swell but it puts you into the realm of food chains like the Golden Corral, Tahoe Joe’s, and other crappy business-oriented “store” franchises.   Here, you will almost NEVER find one of us using a mix but when and if we do; it is for a good purpose, explained to the readership at the time.

(#0249) BARBEQUE SAUCE II SAL RIVAS’ WAY—INSTITUTIONAL SIZE

 

This is a great barbeque sauce, one I had the opportunity to learn and to copy while working at a grand hotel in Central California, during the 1970’s, and to use over the course of my lengthy career.  Barbeque sauces are a personal statement, made by chefs for their clientele and for both their rivals and their colleagues to love and to admire.  I have used this one to great extent over the past four decades and the key to perfecting it is the slow cooking time over a very low flame.

Yield:  2-2.5 gallons / Mis-en-place: 3 hours:
 

 

Qty.
Measure
Item
Other
2
#10 cans
Tomato Ketchup
 
1
#10 can
Tomato puree
 
.25
Cup
Kosher salt
 
2/3
Cup
Spanish paprika
 
1
Cup
Colman’s dry mustard
 
1
Quart
Pineapple juice
 
.5
#10 can
Water
 
1.75
Quarts
Grandma’s molasses
 
5
#
Dark brown sugar
 
3/8
Cup
Wright’s liquid smoke
 

 

Method:

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

2.     Place all of the ingredients into the bowl of a Hobart mixer equipped with a WHIP attachment; then, blend together rotating the implement around the bowl at medium-low speed. 

3.     Pour the raw sauce into a large saucepot and place over medium heat.  Stir occasionally as it approaches a slow bubble, then lower heat to the barest flame possible and allow the sauce to perk over low flame for 1.5-2 hours.  Allowing it to simmer low is what instills the flavor into the finished sauce so take your time doing this step.  Take care to stir it around with a wire whip and then when done, transfer it into shallow pans placed atop cooling racks.  

4.     If you need to cool it quickly, place an oscillating fan to blow across the sauce and then stir it frequently to allow heat to escape.  When very cool, transfer the sauce into a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  

5.     Keep the sauce refrigerated at all times, with the exception of whatever amount you take out to heat up for your usage.  Never return used sauce to the master sauce in the refrigerator as this is the quickest way to cause foodborne illness.  Always store leftovers separately and never use them more than TWICE.  Shelf life is approximately seven days so use it up prior to the expiration date or throw it out and start anew.

Every chef has his or her own way to make barbeque sauce and this was one particular chef’s way with which I had the pleasure to work, Sal Rivas, Sr., back in the mid-1970s when I had the opportunity to work with this amazing man.  However, I had to spy on his personal cookbooks, as he tended to make it difficult for me and for others to see what he was doing lest we discover and uncover all of his secrets and take his job!  That is how they thought in the “old days,” they were a suspicious lot and did not trust a soul.  That is the difference about us here at the END: we want to teach the world!   

---------------------------------------------------------------------------------
Absolutely Free
 

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.
We’re only in it for the Money
 

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!
Cruisin’ with ruben and the jets
 

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!              
The S--- of the Mothers
 

          To buy paintings, recipes, or full article series, please send us your information by mailing us at 10001 Camino Media #20669, Bakersfield, CA, 93311-1310.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!       
UNCLE MEAT
 

          Day number one is over and done and friends, I would love to have all of you to please write me and leave your comments.  I love hearing from the fan base and look forward to all of your cards, letters, and even your postcards.  I would love to share with you additional insights as to how one can make the ultimate sauces without ever having to resort to using Kraft or other sauces.  What I know is that every single culinary genius needs to learn from their mentors and colleagues so that they can then teach the ensuing generations at all of the nation’s culinary academies, institutions, and training grounds.  There is more to the world of culinary education than attending a junior college and being transformed into a mindless numb robot going through the motions on the fry line.  Join with me and the rest of my fellows here at the AICP-END and become a card-carrying member of the organization!                                                       
LUMPY GRAVY & HOT RATS
 

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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC

_____________________________________________________________________
This is I as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.

 

Chef Elvin C. McCardle writes from Ventura, CA.

---30---

The END Commentary for Monday, January 28, 2013 by Chef Elvin C. McCardle

 

 

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 Elvin C. McCardle wrote this original essay.

 

Recipe created by Chef Elvin C. McCardle on February 22, 1974 in Long Beach, CA.

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

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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 ELVIN C. MCCARDLE
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014! 
 
This is #0101, an 8” x 10" original oil painting by Beverly Carrick entitled, “Geranium 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 (1927-2012)!

Pictures #0000-0395

 

 

 

 

 

 

 

 

 

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 © 01-24-2013, 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.

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Tags:

Elvin P. McCardle, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Glazes, Specialized Rubs, Master Sauces, Flavorful Additions, Bar-be-que Sauces,  

 

 

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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 ELVIN C. MCCARDLE
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!

 

 

 

 

BUYLUMPY GRAVY & HOT RATSBY Frank Zappa AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  

Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!



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