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Thursday, January 31, 2013

“Kitchen Nobility, Part XXIII: Our Institutional-sized Barbeque Sauce for Today is Barbeque Sauce V—Chef Henry Gutierrez’s personal BBQ Sauce, a Classic from the 1970’s Bakersfield Hilton Hotel—phenomenally Delicious!” by Chef Elvin C. McCardle





Today’s Frank Zappa and the Mothers of Invention album is their tenth album, “Fillmore East—June 1971,” which appeared on record store shelves in 1971 and was the band’s first live album!  This album presents the definitive Mothers live on stage doing the best they ever did and featuring Flo (Mark Volman) and Eddie (Howard Kaylan) and also bassist Jim Pons, from the Turtles, as part of the band.  Included here are all of their classics and then some so we urge you to please!  Visit Amazon.com by using the convenient link above and going to Amazon.com NOW and buy it!  Every dime we make from your purchases helps keep the American Institute of Culinary Politics-Elemental News of the Day online 24/7/365! Thank you!        





FRIDAY, FEBRUARY 01, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef Elvin C. McCardle

END Commentary 02-01-2013

Copyright © 2012 by MHB Productions

Word Count: 2,432.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, February 01, 2013 by Chef Elvin C. McCardle

 

 

KITCHEN NOBILITY—THE SAUCIER

 

 

Kitchen Nobility, Part XXIII: Our Institutional-sized Barbeque Sauce for Today is Barbeque Sauce V—Chef Henry Gutierrez’s personal BBQ Sauce, a Classic from the 1970’s Bakersfield Hilton Hotel—phenomenally Delicious!” by Chef Elvin C. McCardle

 

803rd BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-01-2013 F: Good morning on this fabulous Friday, the first one in the glorious month of February 2013, about 1.5 weeks away from Valentine’s Day!  I enjoy the month of February, it is an exciting time in which, the weather somewhat improves for some while it worsens for others.  Living along the California coastline is a great place indeed, as not many people ever have a chance to afford it.  While I do not live on the beach, I do live close enough to be able to walk along it on my day off or to view it from the window.  Ventura is a delightful place in which to live; it is far enough from Los Angeles not to have to deal with their issues while being close enough to Santa Barbara that all I need do is jump into the Mercedes and head north.   If I want to head to Bakersfield that is easy, enough just as going to Valencia is easy, too.   Do not get the wrong idea; however, the only way in which I afford living here is because of inheriting my parent’s home and the fact that I have a very successful restaurant here in town.   If I didn’t have any of those attributes, I would be living in Santa Clara, Victorville, or Lancaster, California, not anywhere I would care to live after the experience I have had living here.

I saw last weekend that President Obama mentioned that if he “had a son, he is not sure that he would allow him to play football.”  Good golly miss molly, now the President is going to insert his nose into the National Football League but you know how long was it going to take that to happen?  Once they begin talking about all of the “injuries, brain damage, Junior Seau: and all the other horrifying events that have taken place over the decades, it doesn’t take much of a swami to determine where the next target is going to be for the liberals to interfere.  I am somewhat shocked by this talk of remaking football but once they begin inserting the word “racism” into something, it does not take long before government comes down with a thud upon whatever their intended target is going to be.   This president and this administration have taken away more rights, personal liberties, and individual powers than any that has ever ruled the nation prior to it.   I am telling you that if the people do not stand up next year and say “enough,” it is going to get far worse than it is now.  I mean, with all of these executive orders, one after the other, how long is going to be before the President says that the Twenty-Second Amendment is null and void, which will allow him to seek a third term?   Is that not what that dunderhead Mayor Bloomberg did a few years ago in New York City, dispense with whatever statute said that a man could serve as a mayor no more than two terms so he could run again—and win—a third term?  
Page One of the United States Constitution...
 

Friends, once we begin tinkering with the basic laws of the United States—the U.S. Constitution—all bets are off and anything can happen.  Let us consider this: prior to the presidential election of 2008, everyone believed that Hillary Clinton was the accepted nominee to win the Democratic Party’s primary campaign and yet, an upstart Senator, Barack Obama, managed to beat her easily and made her husband out to be a racist.   In the ensuing four years, President Obama has managed to take over one industry after another through whim rather than through legislation and no one has had the ability or the courage to stop him.  Now, he stands on the brink of putting an end to the Second Amendment and seeks to legalize more than eight-to-ten million illegal aliens.   If he succeeds in doing this, not only will Americans who own guns become immediate outlaws if they do not turn their firearms in, he will also add another eight-to-ten million democratic voters thereby sealing both the fate of the Republican Party and the nation’s liberties as no one will have the power to stop him!  
Chef Gervais Krinkelmeier
 

Okay, enough of this, I have no wish to end up like Chef Gervais Krinkelmeier did last year when he had the chef’s chair for close to five weeks if not longer for speaking out prior to the 2012 Presidential Election.  I have no wish to end up like him so I will conclude my political coverage here and leap into the culinary part of what we are doing today.  Today, we are making Barbeque Sauce V, Henry Gutierrez’s way, one he developed long ago in the 1950’s.  While working as the Executive Chef at the Hilton Hotel Bakersfield, California, in the 1970’s, he had the opportunity to work with Chef Stinkbug.  What we do here at the AICP-END, as you all should know is that we present our own recipes and sometimes those of our compatriots if we are doing a series on something like “Barbeque Sauces.”   While I never knew Chef Henry, Stinkbug did and he has spoken highly of his longtime friend.  Therefore, we are going to present his institutional-sized barbeque sauce, one I am sure all of you are going to enjoy!

0252) BARBEQUE SAUCE #5 (HENRY GUTIERREZ’S WAY)—INSTITUTIONAL SIZE

 

Henry Gutierrez was one of those exceptional chefs who always made the best food, whether it was sauce, soup, chili con carne, or barbeque.  This sauce is an excellent one for use in all barbequed foods and makes Famous Dave look like a Midwest imposter.  I have found this to be the appropriate barbeque sauce for any-and-all occasions and once you try it, I am sure you are going to be in full agreement!

Yield:  about FIVE gallons / Mis-en-place: 2 hours:
 

 

Qty.
Measure
Item
Other
4
#10 cans
Tomato puree
 
4
#
Dark brown sugar
 
1
Cup
Black pepper
 
1
Cup
Kosher salt
 
1
Cup
Spanish paprika
 
1
Cup
Colman’s dry mustard
 
1
Quart
Dole pineapple juice
 
2
Quarts
Beef broth
 
3/8
Cup
Wright’s liquid smoke
 
1
Tablespoon
Ground allspice
 
1
Tablespoon
Ground cloves
 
1
Tablespoon
Ground nutmeg
 
1
Tablespoon
Onion powder
 
.125
Cup
Celery salt
 
.125
Cup
Ground ginger
 
1
Cup
Soy sauce
 

 

Method:

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

2.     Place the spices into the bowl of an electric mixer equipped with a WHIP attachment; then, add the soy sauce and blend well.  Scrape the sides of the bowl and the whip and then begin adding the remaining ingredients doing it in about four additions so that you blend the spices—thoroughly!—into the liquid and that you have broken up any clumps—it does not taste good to bite into a clump of pepper!

3.     Transfer the raw sauce into a heavy-bottomed saucepot and place over a medium-low flame.  Stir occasionally until it begins to bubble then lower heat to a bare minimum and develop its flavor over the course of a couple of hours.  Should it begin thickening too much, check the flavor and if necessary, add either some more beef broth or pineapple juice depending upon what it needs: sweetness or not. 

4.     When you have cooked the sauce sufficiently long enough to achieve maximum flavor, turn off the heat and divide it between several two-inch hotel or baking pans.  Place them atop cooling racks and cool it down, taking care to stir them with a rubber spatula every 10-15 minutes in order to help the heat to exit. 

5.     When cool enough to refrigerate, transfer the sauce to the refrigerator and place the individual pans atop the shelves.  Again, stir occasionally until the sauce is cool enough to transfer into sanitized airtight containers equipped with tight-fitting lids.  Label, date, and keep refrigerated for no more than 7-to-10 days so be sure to use the entire batch up within that time.  Note: whenever you remove sauce for use in food preparation or in serving dishes, you should never return it to the parent sauce; this is a great way to cause foodborne illness!  Always keep leftovers refrigerated in separate containers and be sure to label, date, and keep under refrigeration at all times except when in use.  If leftover is not used up within a SECOND time of use, dump them out because a good chef NEVER wants to chance foodborne illness.  Also note that when a batch of sauce in a five-gallon bucket has been used numerous times, ALWAYS scrape the sides so that “rings” do not develop at different levels around the container as these are also great places for bacteria to find a home.  Usually, it makes more sense to transfer leftover parent batches into brand-new containers using the same storage methods. 

This excellent barbeque sauce is one that has always been popular and one I have utilized for more than forty years.  Keep the recipe handy as you are going to use it repeatedly!  

You see, we generally have many good to say about the various recipes we share with the readership and so far, this is one of the most complicated ones we have presented to the readership.  It also is one that is spicier than any of the other ones so far but not as much as tomorrow’s, by far the most complicated as one needs to prepare deep-pit beef first so as to have the necessary oils with which to create it for the NEXT go-round.   We will discuss that one tomorrow, however, and conclude with today’s recipe shortly.  Let’s move on towards the end, shall we?

---------------------------------------------------------------------------------
 
MOTHERMANIA
 

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.
LUMPY GRAVY & HOT RATS
 

          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!
BURNT WEENY SANDWICH
 

          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!              
WEASELS RIPPED MY FLESH
 

          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!       
CHUNGA’S REVENGE
 

          Have a great Friday, my friends, and welcome the weekend, for some of us a time of rest and for others, well, the work just is beginning now, as that is how it is in the world of professional foodservice.  Henry’s barbeque sauce is a great one; it is meant for places doing high-volume foodservice and is perfect for everything from barbeque beef to chicken and turkey, lamb, and if in Hawaii, even goat!  That is the beauty of barbeque, one can use any sort of meat with the sauce and as long as you cook whatever it is long, low, and slow, the end results are going to be delicious!   We will meet again tomorrow, friends, so please—be here!                                                           
FILLMORE EAST—JUNE 1971
 

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 me 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 Friday, February 01, 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 June 30, 1975 in Bakersfield, California.

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This is #0105, a 30” x 40" original oil painting by Beverly Carrick entitled, “Joe’s Valley." 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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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
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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!

 

 

 

 

BUYFILLMORE EAST—JUNE 1971BY Frank Zappa and the Mothers 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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