Popular Posts

Saturday, February 2, 2013

“Kitchen Nobility, Part XXV: with No more Barbeque Sauces left for Today, Chef McCardle presents his Institutional-Sized Recipe for Fresh, Homemade Salsa—Amazingly Good!” by Chef Elvin C. McCardle




Today’s Frank Zappa and the Mothers of Invention album is their twelfth album, “Just another Band from L.A.,” which appeared on record store shelves in 1972 and was the band’s swan song!  This is not to say that the “Mothers” disappeared or fell apart but by this time, Frank Zappa was intent on pursuing a solo career but his band was ever evolving and would feature various former members at different times.  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!        





SUNDAY, FEBRUARY 03, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef Elvin C. McCardle

END Commentary 02-03-2013

Copyright © 2012 by MHB Productions

Word Count: 2,459.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, February 03, 2013 by Chef Elvin C. McCardle

 

 

KITCHEN NOBILITY—THE SAUCIER

 

 

Kitchen Nobility, Part XXV: with No more Barbeque Sauces left for Today, Chef McCardle presents his Institutional-Sized Recipe for Fresh, Homemade Salsa—Amazingly Good!” by Chef Elvin C. McCardle

 

805th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-03-2013 Su: Here we are, Sunday, and that means I am on my way out the backdoor of the AICP-END offices having the security guard going through my briefcase to see if I am carrying out any “state secrets” or any knives or other utensils.  It used to be that practically every single kitchen had a guy at the backdoor going through each employee’s belongings as they left the premises at the end of their shift lest they took out lobster tails, brandy, or even toilet paper.  I remember a friend telling me once about working in a Mafioso-controlled restaurant that the yard man, the fellow who does all of the dirty jobs, used to take out an entire prime ribs in a bowling ball bag.  The restaurant happened to be attached to a bowling alley and the man was a bowling fanatic so no one thought much about Sammy taking his bowling bag home every night.  Unfortunately for Sammy, he was not taking out his bowling ball but was removing prime ribs for home use/.  The chef noticed that every month they were coming up short and then one of the alley monkeys discovered that Sammy’s bowling ball never left the premises at all so the question arose: what was in the bag?   

The Chef and the Mafioso owners set up a sting and eventually caught Sammy in the act.  He ran out the door and across the starlit empty lot next door to the facility with bullets flying after him.  They went by his home looking for him but he never showed up so that story commenced that he had been whacked over his very stupid thievery.   Now, this story took place back in the early 1970’s and back then, it was possible to shoot at someone fleeing across an empty lot late at night because the cops were on the take and the area was the home of low income minorities, none of whom would ever say anything to the police.  Besides, being a reputed Mob boss is enough for most local police departments to keep their mouths shut as no one wishes to have family members or even themselves for that matter end up dead.   Yes, those were the good old days and it makes me reminisce about them when I see new security in place. 

One last word: do not get me wrong when I say that it is “irksome” to have someone search my belongings as I leave the facility in which, I work at the end of the day.  Here at the AICP-END, it is a matter of our contracts whereas at normal foodservice establishments in which one works that someone must check every employee out.  In times of economic disaster—like right now, for that matter!—employee-related thievery goes up and businesses lose a great amount of money combating it.  Restaurants are especially hard-hit targets because food is essential to everyone alive.  However, the criminals among us do not stop with taking just a sandwich or two to feed their hungry families, they instead take cases of lobster tails, cases of prime ribs, and bales of toilet paper.  In fact, so much money can exit through the backdoor that many places are unable to compensate for their losses and so go out of business—something to which, we must put an end!

I have run out of barbeque sauces so I am going to present to you my recipe for homemade salsa in a convenient institutional size.  Pay close attention to the instructions regarding the handling of the chilis as any mishap has the potential of not only causing excruciating pain but also possibly sending one to the hospital!   Always use gloves to protect your skin, especially your eyes and your genitalia should you go to the bathroom without thoroughly rinsing your hands, something that does occasionally occur.   Here is the recipe so let us get going:

(#0353) BASIC SALSA—INSTITUTIONAL SIZE

 

Most chefs tend to take shortcuts and salsa and barbeque sauces sadly is one of them.  The problem is, of course, the fact that no longer does the professional kitchen manager or executive chef have the luxury of hiring numerous personnel to fill all of the job positions that once they had no problem doing. Therefore, no one is available to fill the Prepmaster’s position and make all of these very basic but very important sauces, ones that can make a restaurant operation stand out amongst its competitors rather than appear to be a carbon copy of them.  However, if you do have the ability to have both a large and a well-paid crew, then it is important to have all of the basics down pat so you can make each a signature dish! 

Yield:  about 8-9 quarts / Mis-en-place: 17-25 hours:
 

 

Qty.
Measure
Item
Other
7.5
Quarts
Vine-ripened tomatoes, peeled, seeded, and diced tomatoes with juice (about 5-6 average-sized tomatoes yield one quart so plan on using approximately 20-30 tomatoes, possibly more); see Step #1a
1.25
Quarts
Roasted, peeled, seeded, and fine-diced California yellow chilis; see Step #1b
1
Quart
Minced yellow onions, blanched
See Step #1c
2/3
Cup
Minced cilantro
See Step #1d
3-1/3
Tablespoons
Kosher salt
 
3-1/3
Tablespoons
Minced garlic
 
2.5
Teaspoons
Ground cumin
 
2-2/3
Tablespoons
Distilled white vinegar
 
1-2/3
Tablespoons
Whole oregano
 
1-2/3
Tablespoons
Black pepper
 

 

Method:

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

a.     Tomatoes: wash the tomatoes, remove the core, and slash an “X” into the side of each; set aside.  Fire up a vegetable steamer and add salt to the water.   Have a bowl of ice water ready.  Steam the tomatoes—in batches, if necessary—for about 2-4 minutes; what you want to accomplish is to slightly loosen the skins but not turn them into MUSH.  As soon as they feel as though you can begin peeling the skin, remove the toms, plunge them into ice water, and rest them for several minutes to chill them.  Then, remove them from the water, begin peeling each one by peeling the skin back at the “X,” and then discard the peels.  Place the prepared tomatoes upside down on a cooling rack to allow them to drain.  When they are cool, slice them in half, remove the “guts” and then chop the flesh.  Place the diced tomatoes in a large bowl and discard both the skins and the guts.

b.     The Chilis: have a broiler, barbeque pit, or some sort of metal grate across your stovetop (gas-fired).  Rinse the chilis and then roast them atop the flames until the outer skins crackle and brown.  Pull the chilis from the flames and then using latex or plastic gloves and protecting both your face and especially your eyes, remove the stems, peel the skins, and then slice in half and remove the seedpods.  Chop the chilis as fine as possible then wash the cutting board, the knife, discard the gloves, and WASH your hands.  Always take care to wash one’s hands thoroughly as any unintended contact with eyes or sensitive skin areas is something that if you have not felt it before, which you will never wish to for the first time or undergo a repeat.  The oils contained in the chilis are extremely volatile and can cause horrific pain so always be careful!

c.     The Onions: peel and finely mince the onions then quickly steam in the vegetable steamer for 30-50 seconds to remove the rawness from them.  Then, spread them out on a sheet pan so they can cool quickly.  

d.     The Cilantro: always wash and rinse the cilantro as best you can because mud and/or dirt have a propensity to cling to the roots and leaves.  Wash them, then soak them in cold water, and finally after draining them, place them into a vegetable steamer and spin dry. 

2.     Now that you have everything ready to go, combine in a sanitized container and refrigerate for 16-24 hours.  After that, the salsa is ready to use.  Always keep the main batch refrigerated so be sure to label, date, and keep refrigerated.  Fresh salsa is good and with the vegetable and herb preparation being what it is, it tends to have a shelf life of 4-5 days but note: it is best to use it up well within that time.  Never return salsa portions removed from the main batch for use in food preparation to it should any be leftover as this is an extremely fast way in which, to cause foodborne illness.  You must always take the utmost precautions to protect both yourself and your guests.  If you use multiple portions of salsa over the course of its shelf life, be sure to transfer whatever remains in the parent container to a new one and transfer the label so that no one thinks it is a new batch with a new shelf life!  When it is, time has run its course, dump it out and start fresh. 

Everyone needs to be able to make a good salsa and this one is perfect for one’s introduction to homemade salsa.  Besides, when one has a barbeque of any type—as we have been doing all week long—it is customary to have both barbeque sauces AND salsa on the serving line.   Slathering barbequed tri-tip with salsa is a time-honored doing, which everyone attending barbeques enjoys. 

---------------------------------------------------------------------------------
BURNT WEENY SANDWICH
 

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.
WEASELS RIPPED MY FLESH
 

          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!
CHUNGA’S REVENGE
 

          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!              
FILLMORE EAST—JUNE 1971
 

          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!       
200 MOTELS
 

          My time here at the office is over and done and I am out the door and headed back to the beautiful California coastline.  I must say something about all of this crap going on with the new AMNESTY, the legalization of another 11 million illegals.  The things that amaze me is the fact that the President is fighting against the statute in which, increased border control is mandated because let’s face it: the more illegals the better because he wants to flood the nation with illegals!  Enough is enough, Mr. President, you have won the fight, why do we need to have a permanent underclass of low-income impoverished individuals and their families?  You can bet if given the chance, I will hire nothing but wetbacks, pay them half the minimum wage level, and keep legal citizens outside.   Why should I obey the laws when you do NOT?  Oh, well, it is Chef Jimmy’s issue tomorrow, we shall see what he brings to the table, hopefully, and he will continue the fight against the lunacy reigning in the nation now.  A country that is divided cannot survive, I think all of us are aware of that very important truth!  God save us!                                                             
JUST ANOTHER BAND FROM L.A.
 

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 Sunday, February 03, 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 April 12, 1976 in Santa Barbara, California.

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

http://elementalnewsoftheday.blogspot.com/

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
NEXT WEEK: CHEF JIMMY HALL♂
 
STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014! 
 

This is #0107, an 8” x 10" original oil painting by Beverly Carrick entitled, “How do you do." 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 © 01-30-2013, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

 

 

 

 

 

 

 

 

 

 


MAGNOLIA HILLTOP BREWERS PRODUCTIONS

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,  

 

 

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.

 

 

 

 

 

 


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!

 

 

 

 


BUYJUST ANOTHER BAND FROM L.A.BY 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!



Advertisements:


--> --> --> --> -->

-----------

No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!