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Wednesday, February 6, 2013

“Kitchen Nobility, Part XXIX: Our Menu for today is another Fabulous Tomato Sauce, ‘Juan’s Italian Tomato Sauce,’ a Zesty Tom Sauce everyone Loves!” by Chef James “Jimmy” Hall




Today’s album is Frank Zappa’s sixth solo album, “Apostrophe,” which he released in 1974 and is once again, another awesome solo album!  Frank was one of the most talented musicians around and his legacy tends to demonstrate his myriad capabilities. He was a multi-instrumentalist, singer, producer, and whatever else ones to be able to do to put out a superb album.  We urge all of you please to take the convenient link to Amazon.com and to buy it NOW, as you will be pleased you did!  Thank you for your support by buying all of your music through us!        

 

 

THURSDAY, FEBRUARY 07, 2013

 


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

 

 

 




STINKBUG 2013


 

 

 

Chef James “Jimmy” Hall

END Commentary 02-07-2013

Copyright © 2012 by MHB Productions

Word Count: 2,383.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, February 07, 2013 by Chef James “Jimmy” Hall

 

KITCHEN NOBILITY—THE SAUCIER

 

Kitchen Nobility, Part XXIX: Our Menu for today is another Fabulous Tomato Sauce, ‘Juan’s Italian Tomato Sauce,’ a Zesty Tom Sauce everyone Loves!” by Chef James “Jimmy” Hall

 

809th BLOGPOST AT THE AICP-END!

HUMP DAY!

 

Bakersfield, CA, 02-07-2013 Th: Welcome to glorious HUMP DAY, my friends, we welcome you to the Thursday edition of the American Institute of Culinary Politics-Elemental News of the Day, the place where we talk about everything without fear of the consequences.   Right now, the nation is under assault by the proponents of the Gay Agenda, something that thirty years ago, no one would ever have thought possible and yet, here it is.  The Boy Scouts of America are going to give in and let the fruits be Scout Masters, something that shocks me but rather than fighting against this horrifying assault of our Christian principles, people would rather hide than fight.  It used to be the funny boys wanted to be left alone, now they have a desire to bugger us in more ways than one.  What can we do about it, how do we protect what’s right from the forces of what’s wrong?  How is it that the United States is falling apart rather than growing stronger?  I will tell you this: the time has come when all good people need to stand up and to put these fruits back where they belong, to the times when all they wanted was to be left alone and not persecuted.  Now, they want to turn my grandchildren at their elementary schools into ones like them and to me, it’s as if we have a Zombie invasion except that it is the queers doing the invading.  The time is rapidly coming when something must be done and I am telling you, the blowback against them is going to be devastating because my feelings are, we should turn the Muslims lose against them because if there is a more protected class in American society, it is the followers of the Prophet.  We must allow them to turn California back into the golden state it once was instead of the modern-day Sodom and Gomorrah that it has become.   

Where did we go wrong?  Well I remember a time when we had many Gays working in our businesses and all we wanted to do was to live and to let live whereas now, they desire nothing more than to force their ways upon us.  I had many Gay friends, they worked as waiters, busboys, management, they were there but no one bothered them and they did not bother us.  Now, however, they want nothing more than to proclaim “I’m here, I’m queer, and I am going to get your kids if I cannot get you!”  I am sorry, the time is coming when the good people of this nation are going to have to stand up and say, “enough is enough” and to put society back into its natural order.  I am sorry, one cannot rewrite the Bible nor can he or she rewrite what has happened to every society who has gone down this fetid path, it brings about the seeds of its own destruction and that is precisely what is happening here.  When one legalizes Gay marriage, one has nothing to say when they sick of our society want to legalize threesomes, with or without children as one of the members.  We have no way to say we do not want someone to marry his dachshund or his poodle, we have nothing to say when they want to have multiple wives, husbands, etcetera.  We have nothing to say when we break down the first building blocks of society and this is precisely what is happening now in America, the foundation is being dug up by its underpinning, bit by bit.  I am sorry, we are not prejudice here at the AICP-END, we have a wide variety of authors, managers, and whatever else it takes to run an organization like ours and everyone is permitted an opinion.  This is my opinion and you can like it or not, it doesn’t bother me one bit.  Besides, what can you do?  You cannot get me fired, you can try, but you cannot do it so go blubber and bawl about it in your closet. 

Today, we are doing another exquisite tomato sauce, one created by the great chef from Bakersfield, California, Executive Chef Juan Aguirre, a fabulous culinary talent who has been in the business for more than 69 years.  He is still working in the professional kitchens of our sister city at one of the top hospitals and according to Stinkbug, this is his personal sauce, one I know all of you are definitely going to enjoy!

(#0294) JUAN’S ITALIAN TOMATO SAUCE—INSTITUTIONAL SIZE

 

Tomato sauces seem simple enough to make and yet, many cooks and chefs have issues making them!  It is important to slowly cook any sauce and tomato sauces are not exception but rather require MORE simmering than most.  It is important to prepare the sauce taking one’s time and by using heavy-bottomed saucepots, pots in which, the thickening sauce is not going to have the opportunity to scorch as it settles onto the bottom.  This is definitely a great sauce and one every chef needs to have in his or her culinary logbook for use whenever one’s recipe requires a homemade sauce.

Yield:  2.75-3 gallons / Mis-en-place: 3.75-4 hours:
 

 

Qty.
Measure
Item
Other
2
Cups
Olive oil
 
1.5
Quarts
Minced yellow onions
 
2
Bunches
Fresh parsley, chopped
Rinsed well
1
Cup
Minced fresh garlic
 
.5
Cup
Finely minced basil
 
.25
Cup
Finely minced rosemary leaves
 
3/16
Cup
Finely-minced oregano
 
3
#10 cans
Diced tomatoes (2 cans ground, 1 left as is)
 
5
Ounces
Better-than-Bouillon chicken base
 
1
46-oz can
Tomato juice
 
1/3
Cup
Lea & Perrins’ Worcestershire sauce
 
1
Tablespoon
Tabasco sauce
 
1
Quart
Vella burgundy wine
 
.5
Cup
Super-fine granulated sugar
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Place a heavy-bottomed saucepot atop medium flame; add the olive oil, minced yellow onions, minced parsley, and the garlic.  Sauté this mixture until you reduce the vegetable components and release the aromatics—the mixture will have a translucent appearance.

2.     Next, add the remaining ingredients, bring the fledgling sauce to a boil, then when it is lower flame to a bare minimum and cook it for approximately 3 hours, stirring frequently throughout the cooking time.  It is going to reduce by about one-quarter and will thicken as it does so, so keep an eye on it.  Always use pots with heavy bottoms so that when you reduce a sauce over low heat, it does NOT scorch—this is very undesirable!

3.     When time is up, check the flavor, readjust it if necessary, then use it for whatever you intended it to be used.  If to be used later, pour the sauce into shallow pans, no higher than TWO inches, and place atop cooling racks with an oscillating fan blowing across the surface of each if you have one available.   During the cooling period, be sure to stir the sauce around a bit so (1) a skin does not form and (2) for the exit of heat. 

4.     When it reaches 45°F or less, prepare it for completion in the walk-in or your refrigerator by tearing off sheets of wax paper big enough to cover each pan, spraying each one with PAM or some such other food release spray, and then pressing it—sprayed-side(s)-DOWN!—atop the sauce to prevent skin formation once again. 

5.     Place the sauces into the refrigerator with airflow all around each pan.  When cooled to below 40°F, transfer the sauces into sanitized airtight containers equipped with tight-fitting lids.  Label, date, and keep refrigerated for up to 5-7 days but do your best to use well within that time for best results.  Whenever portions are removed for use in saucing Italian-style dishes, NEVER return it to the parent batch but instead place it into secondary containers, which you label, date, and refrigerate and always use the leftover amounts FIRST.   If you take multiple withdrawals from the parent batch and “rings” develop around the insides, transfer the remainder into a NEW container as the “rings” present the perfect growth place for foodborne-illness causing bacteria—remember! You are the first line of defense for either your customers OR your family so NEVER take chances with their health!

6.     Shelf life of the sauce is, as mentioned, 5-7 days so use it for Italian dishes, soups, and anything else for which you need a zesty, flavorful tomato sauce.

Chef Juan was a master saucier and this is one his best tomato sauces, something all of you can and will enjoy.  Use it on marinara-based dishes such as Eggplant Parmesan and other such classics or anything you design that needs a tomato sauce.

---------------------------------------------------------------------------------
200 MOTELS
 
 

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.
 
JUST ANOTHER BAND FROM L.A.
 

          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!
WAKA/JAWAKA
 

          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!              
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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!       
OVER-NITE SENSATION
 

          I hope I did not create a firestorm of Gay anger against what I said but as of now, we still have the right to free speech and people can say whatever they want even though a portion of society does NOT agree with it.  It seems like the fruits have a select place in society where nothing negative can be said about them yet they can attack everyone else.  It is like when we had Proposition 8 on the California ballot back in 2010 (I think that was the prop against Gay marriage) and the good voters of this state voted DOWN the right of the queers to marry.  What happened?  They came out of the woodwork like cockroaches and attacked the Mormon Church among others for their role in bankrolling much of the advertising for the measure.  The Gays poured out in the streets screaming and yelling and causing nothing but civil upheaval and for once in my life, I was wishing I was a Muslim living in a Muslim country and that the jihadists took a moment out of their busy days and began whacking and stacking.   Like I am telling you, right now, they seem to believe they have a protected status in our society but I know that when it comes, the blowback is going to be fierce.  I have NOTHING to do with it, I am merely speculating so buzz off and allow me my First Amendment rights, okay?                                                                  
APOSTROPHE
 

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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association

______________________________________________________________________

This is I as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am 67 years old and work over in Santa Barbara, CA, as a food and beverage director for a fine-dining country club.

Chef James “Jimmy” Hall writes from Santa Barbara, CA.

---30---

The END Commentary for Thursday, February 07, 2013 by Chef James “Jimmy” Hall

 

 

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 James “Jimmy” Hall wrote this original essay.

 

Recipe created by Chef James “Jimmy” Hall on October 13, 1981 in Santa Barbara, California.

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This is #0111, a 30” x 40" original oil painting by Beverly Carrick entitled, “The Surging Surf." 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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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!

 

 

 

 

BUYAPOSTROPHEBY 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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