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Friday, February 1, 2013

“Kitchen Nobility, Part XXIV: Today’s Barbeque Sauce (in an Institutional Size, no less!) is the Stockdale Country Club’s “Secret” Barbeque Sauce, never before shared with the American People until now!” by Chef Elvin C. McCardle



Today’s Frank Zappa and the Mothers of Invention album is their eleventh album, “200 Motels,” which appeared on record store shelves in 1971 and was the band’s first movie soundtrack!  Once again, the sardonic wit and wily humor of Frank Zappa put forth another great-seller and one that the fans still love to this day!  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!        




SATURDAY, FEBRUARY 02, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef Elvin C. McCardle

END Commentary 02-02-2013

Copyright © 2012 by MHB Productions

Word Count: 2,951.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, February 02, 2013 by Chef Elvin C. McCardle

 

 

KITCHEN NOBILITY—THE SAUCIER

 

 

Kitchen Nobility, Part XXIV: Today’s Barbeque Sauce (in an Institutional Size, no less!) is the Stockdale Country Club’s “Secret” Barbeque Sauce, never before shared with the American People until now!” by Chef Elvin C. McCardle

804th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-02-2013 S: We live in a funny world indeed, my friends, when “up” is down and “down” is up!  We have many uneducated folks on American TV telling us that this is bad for us as are all these other things.  What I am talking about is the frenzy with which, the far left liberals are now going after America’s guns, using the horrible travesty that took place at Sandy Hook Elementary School in Connecticut more than a month ago to penalize law-abiding citizens.  One has to look at the number of people owning firearms in this nation and compare it with the number of gun-related massacres taking place around the nation and one sees that the odds of getting shot at a school or in a movie theater are much less than being killed by a drunken wetback driving a car.   Yes, I know, there are those who are going to say, “Chef McCardle, why do you call a drunken Hispanic man a ‘drunken wetback?  Isn’t that racist?” 

Yes, I guess it is a racist comment but let me say this to you:  “Look at the crime statistics in your newspaper and tell me this: how many drunken drivers, hit-and-run drivers who are apprehended later, and how many laws regarding driving safety are broken on any given day in the western states.  Then, tell me what the MAJORITY of the surnames are—ninety-nine percent of the time, they are HISPANIC!  You can thank Presidents Bill Clinton, Ronald Reagan, and now Barack Obama for legalizing masses of these people for no other reason than that they are likely democratic voters, the only way these people manage to stay in office!  The fact that that our permissive laws allow illegals to remain in the United States is a crime, friends, and no one seems to give a hoot about the amount of crimes they commit.  They kill people when they drive drunk, they hit-and-run and then head for the border, they rob, murder, rape, and yes, molest our children, too!  I bet you that if we somehow converted them to vote Republican, that the Democrats would suddenly find a way to pile them aboard trains reminiscent of the Nazis and have them running 24/7/365 to the nearest border crossing and out of the country!  At some point, we do indeed need to find a way to put an end to this travesty of justice by putting an end to it.  My friends, the Reconquista is occurring before your eyes and no one gives a damn, even the folks drawing their unemployment because they lost a job to an illegal that is willing to work for less, enough is enough!

Back to the gun issue, people need to have the ability to defend themselves and the U. S. Constitution gives Americans the right to own weapons within reason.  We have the right to buy AR-15’s because they are the same as a hunting rifle, one trigger pull, one shot, no gun is fully automatic yet the nation’s democratic senators and representatives look at a gun catalog and circle everything that appears threatening and then wants to ban it.  Do you remember yesterday how we were discussing the President’s ability to use executive orders to have his way?  Well, that is precisely what he plans to do, he is going to ban all firearms across the board based upon the wailings of folks like Senators Dianne Feinstein, Charles Schumer, and Harry Reid—if we ever needed Holy intervention, we need it now lest we lose all rights to own firearms.  I said earlier in the week that I do believe in the “cold dead fingers” statement of the NRA and what’s more, I urge all of you to join the National Rifle Association today!  Help put a stop to this craziness enveloping our nation!

Today, we are going to make one of the top barbeque sauces the world has ever seen and as far as I know, the first time we have officially presented it here at the American Institute of Culinary Politics-Elemental News of the Day!   We listen to Jaz McKay, our local radio host and that man knows his food, we have to give him that.  However, he has no idea what TRUE barbeque sauce is supposed to be and probably thinks that Famous Dave’s is a top BBQ joint.  Let me tell you this: I have had the opportunity on numerous occasions to dine at the above aforementioned place and it makes me want to puke my guts every single time.   Yet, we listen to our friend over the World Wide Internet so we can promote his show over here on the California coast and all I can say is that I wish he would come over to Ventura, California, and try some of the restaurants we have here! Take for instance the Sidecar Restaurant at 3029 East Main Street now that is a place to eat but it is not a barbeque joint, it is a fine-dining place.  Good food, I urge all of you to visit it whenever you come to our lovely city.   To tell you the truth, the best barbeque in town is the Chicago Ribs place, they have excellent food but no one’s sauce compares with the one I am presenting to you today:

(#0253) BARBEQUE SAUCE #6 (STOCKDALE COUNTRY CLUB)—INSTITUTIONAL SIZE

 Executive Chef Juan Aguirre of the Stockdale Country Club circa 1980's...

Long ago, I had the privilege of working with one of the greatest chefs in the area in which, I grew up and this sauce, the Stockdale Country Club barbeque sauce, was one of the final secrets divulged to me after many years of service.  The central valley region of California is a place where wealthy farmers and oilmen rub shoulders and one can imagine how much items like deep-pit barbeque beef, chili con carne, and even clam chowder sell.  The people of this particular country club loved all of these foods and the recipes were the same for more than 40 years.  I consider myself to have been fortunate to be made privy to it secrets and hope that once you have had an opportunity to try it, that you are going to feel the same way.  The key to making it is to have deep-pit beef on the special menu so that one has the necessary items with which, to make this unique veloute the way it is supposed to be—there is NO faking it!

Yield:  about 8.5-9 gallons / Mis-en-place: 3 hours+:
 

 

Qty.
Measure
Item
Other
1
Quart
Reserved barbeque fat
From deep pit
2
Cups
Minced yellow onions
 
2
Cups
Minced celery
 
.5
Cup
Whole pickling spice
 
.5
Cup
Ground cinnamon
 
.5
Cup
Colman’s dry mustard
 
.25
Cup
Ground ginger
 
.125
Cup
Ground nutmeg
 
.5
Cup
Kosher salt
 
.25
Cup
Black pepper
 
1
Tablespoon
Ground cloves
 
1
Tablespoon
Ground bay leaves
 
1
Quart
All-purpose flour
 
3
Gallons
Reserved barbeque stock
 
4
#10 cans
Tomato ketchup
 
1
Gallon
Heinz apple cider vinegar
 
1
Cup
Worcestershire sauce
 
1
Quart
Grandma’s molasses
 
.75
Cup
Wright’s liquid smoke
 
4
#
C & H dark brown sugar
 
1
Cup
French’s yellow mustard
 
1.5
Quarts
Orange juice
 
1.5
Quarts
Tomato juice
 
2
Cups
Morehouse prepared horseradish
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! To make this sauce, one first needs to have made DEEP-PIT Barbeque Beef in order to have the drippings (reserved barbeque fat) and reserved barbeque stock.  In order to obtain this amount of liquid, one would need to deep-pit about 50-75# of brisket, tri-tip, or cross-rib roasts.  When the meat is cooked, you must save all of the liquid, refrigerating it after it is cooled, and then at a later time, skim off the fat cap (reserved barbeque fat) leaving the liquid (barbeque stock).  Making this sauce is complicated but if a foodservice establishment regularly prepares these sorts of foods, then having these items is NOT problematic. 

2.     The Sauce: place the reserved fat into a large heavy-bottomed saucepot that will hold the amount of sauce made by this recipe.  Heat it over a medium flame and when it begins sizzling, add the onions, celery, and the spices; cook over the flame, stirring frequently.  Have the flour ready, as this is your thickener for this roux-based sauce. 

3.     In a large stockpot, combine the reserved barbeque stock with the rest of the ingredients stopping with the tomato juice; do not add the horseradish sauce yet.  Place this pot over a medium high-flame and bring to a boil. 

4.     As the fat, veggies, and spice sizzle, begin adding the flour, whisking like a lunatic, to keep it from scorching over the flame.  If necessary, drop the temperature to LOW and continue adding flour, stirring all the while.  Cook for 4-5 minutes, which provides the roux with long-lasting holding ability. 

5.     When the liquid pot is boiling, begin pouring it into the roux, bit-by-bit, stirring fiercely with a wire whisk taking great care to scrape the sides and corners of the pot.  It is going to thicken up immediately so continue pouring in the liquid, taking care to whisk continuously, so that lumps do NOT form—this is a MUST! Whisk constantly, do not allow blobs of unblended roux to mar the finished sauce, add the liquid in small amounts all the while whisking the bubbling sauce with all your might.

6.     When you have incorporated the liquid, continue whisking the pot to make sure NO lumps of roux remain.  Continue whisking for another 2-3 minutes over medium-high heat and then, lower the flame to low and allow the sauce to perk slowly over it.

7.     Every now and then, take care to stir the barbeque sauce to keep it from settling in clumps on the bottom as the heavier items drift to the floor.  Let the sauce cook for at least two hours and longer if time permits as this leads to maximum flavor development.   Speaking of flavor, taste it and see if you need to adjust anything, but remember, as it cooks, the flavors are going to intensify.

8.     After two-plus hours, transfer the sauce into shallow pans placed atop cooling racks and if necessary, places an oscillating fan to blow across the surface of the pan(s).  Stir each pan as necessary to allow the exit of excess heat and then when they are at 45°F or cooler, transfer the pans into the refrigerator allowing maximum room for air to circulate around each one.

9.     When the sauce is totally cool, transfer it into individual airtight containers, sanitized, and equipped with tight-fitting lids.  Label, date, and refrigerate.  Whenever you remove portions of sauce to use for whatever preparations you make, be sure to cool it in the same way but NEVER return leftover used sauce to the parent amount as this can spread foodborne illness-causing organisms to infect the entire batch.  Always refrigerate leftovers in separate containers, labeled, dated, and refrigerated.  Use these batches first and do so within 1-2 days at max.  The parent sauce lasts for 8-12 days but do your best to use it up well within that time limit.  Also, if you use from the same container repeatedly so that different levels leave lines around the container, be sure to transfer the sauce into a NEW container as not doing so can lead to the spread of harmful bacteria, too.

10. Always heat sauces to a maximum of 165°F for use in cooking or for holding on steam tables and always cool to below 45°F as quickly as possible.

This is one great sauce, created many years ago at the esteemed Stockdale Country Club in Bakersfield, California, by a well-known French chef, Andre Anastay, a man who had been cheffing in the area since the 1940’s.  The date I learned this recipe was much later obviously as Chef Andre created it back in the late ‘40s and then shared it with those on the Stockdale Country Club staff.  Chef Stinkbug learned it after many years working under Chef Andre’s successor, Executive Chef Juan Aguirre, who had no choice but to teach him so he could leave on vacation.  Stinky swore a blood oath not to reveal it but now that the country club has gone down after many years of mismanagement, he finally agreed to give it to the world!  We owe him a debt of thanks!

---------------------------------------------------------------------------------
LUMPY GRAVY & HOT RATS
 

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.
BURNT WEENY SANDWICH
 

          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!
WEASELS RIPPED MY FLESH
 

          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!              
CHUNGA’S REVENGE
 

          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!       
FILLMORE EAST—JUNE 1971
 

          Tomorrow is our final day together and then we will meet again in six or more months.  I think our final day is going to be one in which, I will give you a couple of the institutional-sized sauces in home form so any of you cooks at home have the opportunity to learn how to make these tried-and-true classics.  Then again, if I find another ‘que sauce hidden away in my culinary books, I will teach you that one.  The important thing to note is unfortunately, too many modern-day chefs tend to buy their sauce in gallon jugs, which to me is a very tragic circumstance and says a great deal about their lack of culinary talent.  Still, it is what it is and what with the inability to have the number of chefs, cooks, and kitchen helpers we did in the old days, well, not much we can do about it, can we”  We need to return the country to what it once was, a bastion of opportunity for all and not just for non-citizens.  God bless the nation, we must save it!  See you all tomorrow!                                                            
 
200 MOTELS
 

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 Saturday, February 02, 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 July 13, 1972 in Bakersfield, California.

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This is #0106, an 8” x 10" original oil painting by Beverly Carrick entitled, “Yucca Butte." 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
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!

 

 

 

 

BUY200 MOTELSBY 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.



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

 
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