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Wednesday, January 30, 2013

“Kitchen Nobility, Part XXII: Our Institutional-sized Barbeque Sauce for Today is Barbeque Sauce IV—Chef Rudy’s One-and-Only Unique BBQ Sauce, made by a Filipino Black Hat Chef” by Chef Elvin C. McCardle



Today’s album is Frank Zappa’s third solo album, “Chunga’s Revenge,” which he released alongside the two Mothers of Invention albums, “Burnt Weeny Sandwich” and “Weasels ripped my Flesh” in 1970!  As with his first two solo albums, Frank saved his best for his solo efforts and this album is another fine installment in the ever-growing Zappa catalog!  We urge you to take the useful link posted above, go to Amazon.com, and buy it immediately!  You will not regret this decision!      





THURSDAY, JANUARY 31, 2013

 

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

 

 

 

 
 
 
 
STINKBUG 2013
 
 

 



Chef Elvin C. McCardle

END Commentary 01-31-2013

Copyright © 2012 by MHB Productions

Word Count: 2,303.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, January 31, 2013 by Chef Elvin C. McCardle

 

 

KITCHEN NOBILITY—THE SAUCIER



 

Kitchen Nobility, Part XXII: Our Institutional-sized Barbeque Sauce for Today is Barbeque Sauce IV—Chef Rudy’s One-and-Only Unique BBQ Sauce, made by a Filipino Black Hat Chef” by Chef Elvin C. McCardle



802nd BLOGPOST AT THE AICP-END!

HUMP DAY!

Bakersfield, CA, 01-31-2013 Th: Welcome to HUMP DAY, the most important day in the workweek for authors here at the American Institute of Culinary Politics-Elemental News of the Day.  Like it or not, here at the AICP, we discuss the issues pertinent to the professional foodservice worker on a daily basis because it is in this environment that real change emanates.  Cooks and foodservers enjoy discourse; they enjoy discussing the topics of importance on any given day, not just sports.  Sure, we discuss the Superbowl (did you know, we are not supposed to use that term, that supposedly, it is controlled? To that, I say FUCK THEM, I will use it if I wish to!), who is going to win, the 49er’s or the Ravens?  Here, along the California coastline, we tend to like the Bay Area more so than Southern California but if we did have a team in Los Angeles, I would root for them.  Back to topic: in the professional environment, we discuss the important issues and one of them obviously, is the issue about GUNS!  What with all of these ongoing school shootings, workplace violence, and wide-open war zones like the President’s adopted hometown of Chicago, murder is everywhere!  I wish that it weren’t, I wish we did not have to worry about personal safety but let’s face it, it is what it is!   Violence is everywhere, murder is on a rampage, the world is whacking and stacking, and things have only gotten worse and yet, it is not just gun violence, it is knife violence, blunt force trauma violence, cars running over people violence.   In fact, drunken driving fatalities are up across the nation but do you hear people calling for a new “prohibition” to put an end to felony alcohol abuse?  No, of course you don’t because the first one didn’t work very well, did it.  For one thing, it criminalized many non-criminals and made true criminals far worse.  Gangsters with machine guns were mowing down their competition across the streets of North America while Mom and Pop were drinking illicit booze in speakeasies.  People who were not criminals became criminals simply by disobeying the law and risking their lives, livelihoods, and their health in the process just to enjoy a glass of booze.  

Yet, prescient politicians are out in the streets on the stump pounding the drums of gun confiscation, increased, draconian gun laws, looking for ways once again to criminalize those who obey the mandates of the Second Amendment. They want to penalize folks who would never harm a fly but would shoot someone down if he or she were an imminent threat to home or family.   Is this what we want, to take these people’s only defense away by demanding of them to turn over their guns while the criminals run around violently raping and murdering men, women, and children?   This is what it is going to come to, my friends, if we do not obtain some sort of normalcy in this nation once more and it starts with every single one of you, we must do something!  We must do something to retain our individual liberties; we must be able to own our guns and to protect not only ourselves but also our kids, our businesses, our spouses, everyone who matters to us. I will tell you this: no one is ever going to take my guns away and what’s more, I have recently spent more than $2,000 to add another gun and increase my firepower and ammunition.   They are going to have a hard time removing my guns because they are going to have to pry them out of my cold dead fingers!  What the National Rifle Association says is good by me so note, it is important that we begin a counter-campaign to put a stop to this nonsense so we do not end up like Australia, the United Kingdom, and other leftist European nations who have few or no problems with keeping their populaces disarmed. 
Listen to Jaz McKay in Bakersfield, California, for the best in Talk Radio!
 

Okay, there you go, that is our political dialog for today, we are going to return to making barbeque sauces today and I do hope you are attentive and ready to go.  Remember, you can purchase recipes through either the email or regular mail for a low cost each month, all you need do is to sign up and become a part of our blog.  We want all of you to become Elementalized and to become one with us.  Now is the time and remember: buy your CDs and cookbooks through us because that way, you get a marvelous discount that you might not get on your own—we aim to please!

(#0251) BARBEQUE SAUCE IV (RUDY’S WAY)—INSTITUTIONAL SIZE

 

Chef Rudy Paz was a Black Hat chef, trained abroad, and who brought a unique perspective to the culinary arts as a Filipino raised and trained in Europe.  This was his barbeque sauce, simple yet original and one I have used many times over the years.  If one is searching for one’s own way through the culinary realm and is in need of new and original ideas, this recipe will provide precisely what you need.  Try it, you will like it!

Yield:  about 8.75-9 gallons / Mis-en-place: 1.75-2 hours:
 

 

Qty.
Measure
Item
Other
8
#10 cans
Del Monte tomato catsup
 
.25
Cup
Coarse black pepper
 
.25
Cup
Garlic powder
 
2
Cups
Wright’s liquid smoke
 
2
Cups
Gebhart’s red chili powder
 
8
#
Dark brown sugar
 
2
Quarts
White vinegar
 
3/8
Cup
Kosher salt
 
6
Each
Lemons, halved
 

 

Method:

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

2.     Hook up your Hobart or Kitchen Aid mixer and attach the whip attachment.  Pour in half of the tomato catsup followed by the spices, smoke, sugar, vinegar, and salt.  Then, place the other half of the catsup atop it and then begin rotating the whip on low speed until the mixture is well blended. 

3.     Scrape the sides of the bowl and shake the whip; then, begin rotating the whip once more until the mixture is well blended; then, transfer it into a large, heavy-bottomed stockpot and place atop medium flame.  Add the lemon halves to the sauce now.

4.     Allow the sauce to bubble and then, when it is, drop the heat to LOW and allow the sauce to perk over low flame for 1.75-2 hours. Stir the sauce occasionally to keep it from sitting in the same place for too long and scorching.  Take care to brush the bottom with a large pot spatula to keep the contents moving.   

5.     When time is up, remove the pot from the stove and taste the sauce.  If need be, adjust the flavorings but it should be a flavorful barbeque sauce with a bit of a bite.  If ready, transfer the contents of the pot into one or more shallow pans placed atop cooling racks and quickly reduce temperature.  Stir it with a rubber spatula on a frequent basis and if need be, have an oscillating fan (with clean fan blades!) blowing across the surface of the cooling pans.

6.     When the sauce has cooled, transfer it to sanitized airtight containers equipped with tight-fitting lids.  Label, date, and refrigerate.  Shelf life is 7-10 days but do your best to use it well within this period.   Remove portions for use on the cook’s line and NEVER return used portions to the parent mixture, as this is one of the fastest ways to cause foodborne illness!  Always transfer to separate containers, label, and date, refrigerate, and use first before using new.

7.     Note, too, that if using a large batch of sauce, ALWAYS change buckets every one to two days.  Many times, we leave a five-gallon bucket in the walk-in refrigerator, using the contents day-by-day, which means, we have different “high water marks” left on the sides of the container.  This allows disease-causing organisms places to attach themselves and thereby cause us humans health issues.  Be proactive and never reactive!

This is a good barbeque sauce learned from a great chef with whom I had the pleasure of working and one I am delighted to share with all of you because it is going to raise your culinary abilities to “high,” simply through employing it.  It is important to have a large-scale sauce formula if you do many outdoor functions during the warmer months like barbeques for the Fourth of July and Father’s Day.  That is a part of the historical fabric of the United States and for all other Western nations.  Use nothing but the best and quit buying the crap sold to you by purveyors!

---------------------------------------------------------------------------------
UNCLE MEAT
 

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.
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          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!
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          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!       
WEASELS RIPPED MY FLESH
 

          Remember, the time is coming when we will need to defend our rights as outlined under the Bill of Rights and the U.S. Constitution.  Because of the Sandy Hook travesty, people are rapidly eyeing the possibility of removing all firearms out of the homes of law-abiding citizens and we must not allow them to do it.  There are too many questions about what happened at New Town, Connecticut, was there but one shooter or were there more, and how many guns were used against the hapless students and teachers?  Is it possible that we may have a new “JFK-like conspiracy” blossoming under our wings?  I for one am not satisfied with the official dialog about what—exactly—happened at that school that day, there is more to this horrifying crime than meets the eye.  Yet, we know that smucks like Rahm Emanuel—never let a good crisis go to waste!—has the ear of the President and his closest advisors.  I see trouble brewing on the horizon!                                                          
CHUNGA’S REVENGE
 

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 Thursday, January 31, 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 September 21, 1978 somewhere in California.

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This is #0104, a 14” x 18" original oil painting by Beverly Carrick entitled, “A Gull at Evening." 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)!

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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!

 

 

 

 

BUYCHUNGA’S REVENGEBY 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.



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