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Sunday, February 3, 2013

“Kitchen Nobility, Part XXVI: Chef Jimmy Hall returns Today to pick up where his Good Friend, Chef McCardle left off with more Wonderful Sauces!” by Chef James “Jimmy” Hall




Today’s album is Frank Zappa’s fourth solo album, “Waka/Jawaka,” which he release in 1972!  Frank Zappa was an eclectic sort of guy and back in his heyday, he was the king of what has now become known as ‘porn rock, an x-rated sort of peculiar rock-and-roll.  Add to that his talent for the comedic as well as the unusual and you have another fascinating album!  Please use the convenient link posted above and visit the Amazon.com Website where you can buy this enticing album!   You will not regret this decision!         




MONDAY, FEBRUARY 04, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef James “Jimmy” Hall

END Commentary 02-04-2013

Copyright © 2012 by MHB Productions

Word Count: 2,489.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, February 04, 2013 by Chef James “Jimmy” Hall

 

 

KITCHEN NOBILITY—THE SAUCIER

 

 

Kitchen Nobility, Part XXVI: Chef Jimmy Hall returns Today to pick up where his Good Friend, Chef McCardle left off with more Wonderful Sauces!” by Chef James “Jimmy” Hall

 

806th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-04-2013 M: Like everyone else returning to the American Institute of Culinary Politics-Elemental News of the Day, I am rusty from the long layoff, which we underwent last year.  We all had an extended vacation of one type or another but I did not go anywhere special to meet the “end of the world,” you know, the end of the Mayan Calendar like some of my comrades here at the END.  One thing I must say is that I am quite surprised at how the presidential election turned out, as I truly believed that Mr. Romney was going to clean Mr. Obama’s clock; now, I realize that I was horribly naïve ever to have thought that anything else would happen than what did happen.  One thing I must mention, however, is that I am NOT a Republican, I am a member of the once proud American Independent Party and can vote either way.  I also have to admit, there is no way I could ever have voted for President Obama, not in 2012 and especially not in 2008 after having seen the videos depicting his longtime minister, Reverend Jeremiah Wright.   What I forgot after his first presidential victory is that ONLY Fox News and online news sources presented this questionable “man of God” in action blaspheming the religious-minded of the country if they did not agree with far leftist rhetoric or in Black Liberation Theology.  I believe that had the major news networks not been in the tank for the leftists, we would have had John McCain in the White House and Sarah Palin as the Vice President.   
Governor Mitt Romney, failed presidential candidate for the Republican Party
 

Do not get me wrong; however, having had John McCain in the White House would not have been a good thing as Methuselah would have been a lame duck almost from the start and what the Dems did to President Bush over his eight years in office would have gotten even worse.  If ever there was one destined to become road kill, a McCain presidency with a dunce like Palin as his second would have gone down in flames and Mr. Obama would have won his first term in 2012, not in 2008.  If you think things are bad now, they are only going to get far worse as time goes by and that makes me wish that at some point, a strong independent is going to come along and sweep the nation off its feet.  Something has to happen in 2014 as I am telling you that full implementation of Obamacare is going to destroy most foodservice operations and that most employees now are NEVER going to see full-time employment ever again no matter how far down the scale the government proclaims full-time employment to be.  If the Labor Department says it’s ’28 hours per week,’ my employees are going to be working a maximum of 25 with no hope of overtime work ever again.  I do feel sorry for the hourly wageworkers but the double whammy of Obamacare AND mass legalization of 12-20 million illegals (don’t pay attention to the 8 million number the government throws around, it is FAR worse than that!); the job force is going to be destroyed forever.  If ever Mr. Obama was going to achieve his so-called “fundamental transformation of the United States,” it is going to happen whether we like it or not.

Okay, enough politics for today, we are going to continue making sauces as it has been a long time since before my good friend, Chef McCardle did it all last week and Stinkbug threw me the Saucier Card once more so you are going to get a full 14 days of it!  I am, however, going to do some different sauces rather than continue presenting more barbeque sauces so today, we commence making game sauces.  Our first one is Madagascar Sauce, an old-time favorite used for game and fish dishes, things like quail, gamecocks, birds like that or fresh trout, river bass, perch, delicious fishes like that.  It is one I know you are going to love so why not begin NOW.

(#0324) MADAGASCAR SAUCE

 

Madagascar Sauce is one of those sauces from long ago when the sauce made the dish.  Nowadays, the emphasis is on lighter, less sauce dishes that people understand and see as “healthy” than the older, classical cuisines of long ago.  This sauce is one to be used for dishes such as Quail ala Madagascar, Venison, and other game bird and game animals.  Once you try it, you will see its much potential for use in a wide variety of concoctions but always present classic dishes as a matter of distinction on occasion and you will obviously be quite successful!

Yield:  about 9-cups / Mis-en-place: one hour:
 

 

Qty.
Measure
Item
Other
.5
Cup
Game/meat drippings or melted, drawn butter
 
3/16
Cup
Finely-minced yellow onions
 
.75
Cup
All-purpose flour
 
1
Quart
Chicken or veal stock
 
1
Quart
Heavy cream
 
.125
Cup
Dill pickle relish
 
.125
Cup
Finely-minced (and well-rinsed) fresh parsley
 
3/16
Cup
Minced chives
 
.125
Cup
Green peppercorns with juice
 
2
Teaspoons
Kosher salt
 
.25
Teaspoon
White pepper
 
.5
Teaspoon
Freshly minced garlic
 
1/3
Cup
Marsala wine
 


 

Method:

1.     Mis-en-place: have everything ready with which to work! Note: normally, Madagascar sauce is used with fresh game dishes like quail, pheasant, venison, or other assorted game meats so if possible, save the drippings from the preparations for use as the fat in the roux; otherwise, use drawn butter. 

2.     In a heavy-bottomed saucepot, place the drippings over medium-low flame.  In a second larger stockpot, place the chicken or veal (or game) stock over medium-high flame. 

3.     Allow the fat to come to a low sizzle and then add the onions.  Sauté them quickly over medium heat, giving them a glazed look and allowing their aromatics to give fragrance to the air.   It is important to cook the onions until they become a shiny smooth, as this is when they undergo the transformation from pungent to sweet, a very important step in any sauce/soup formation using them. 

4.     Next, begin adding the flour, whisking rapidly, to form the roux.  Cook it for 3-4 minutes, whisking it all the while, to give the roux holding ability.  Be sure to scrape the sides and bottom of the pot to keep it flowing and not allowing it to scorch. 

5.     Begin pouring in the hot stock whisking furiously as you do so.  It is important that you whisk as rapidly as possible to incorporate the liquid into the roux lest you end up with blobs of roux floating about the sauce—that is NOT good.  Keep whisking it as you continue pouring in the hot liquid, a bit at a time, in order to form a smooth, velvety homogenized sauce. 

6.     Reduce the temperature beneath the basic sauce and allow it to perk over low flame for 10-15 minutes.  As it does so, add the heavy cream along with the other additions and continue the simmering stage.  Every now and then, take care to stir the pot, scraping the bottom with the whisk to loosen any of the possible deposits accumulating there.  Always pay attention to a cooking sauce so that it does not scorch as no matter what the common folk say, there is NO way to remove the scorched flavor from the liquid!

7.     After 20-30 minutes of low heat, the sauce should be a creamy-smooth medium-thick sauce.  If not quite as thick as you would like it, continue the simmering until it thickens to the point at which you can use it to either sauce a cooked entrée on the plate or for use in the sautéing of said entrée.  If to be used to sauce plates, pour it into a holding container you can keep warm on your steam table or if to be used in sautés, then have in a warm place alongside the stovetop. 

8.     Pour leftovers into a shallow pan for rapid cooling.  Place the pan(s) above cooling racks so that the liquid cools twice as fast.  Then, transfer it into a sanitized airtight container equipped with a tight-fitting lid.  Be sure to label, date, and refrigerate and also be sure to use it within 2-3 days; after that, toss it out and begin anew.  Note: NEVER return used portions to the main batch as this can cause the spread of foodborne illness-causing pathogens—always take care to protect both yourself and your guests!

Madagascar Sauce is a classic sauce from earlier times when sauces made the dish.  In the days of the classic cuisines, i.e., French, Italian, Spanish, and even Belgium, sauces made the dish whatever it was to be as much as the meat, poultry, or seafood paired with it.  Being a saucier, was a highly honored job as one had to know every sauce in the classical library so as to make the correct choices when making menus?  This is one of those famous concoctions most likely from Classic French but then, it could be from somewhere else, too.

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WEASELS RIPPED MY FLESH
 

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.
CHUNGA’S REVENGE
 

          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!

FILLMORE EAST—JUNE 1971
 
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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!       
JUST ANOTHER BAND FROM L.A.
 

          That’s it for today, friends, we shall return tomorrow with more delicious sauces, the sorts of things one needs to create amazing menus, country club and grand hotel specials.  I enjoy doing this thing and hope that you do, too, and like my friend Chef McCardle living down the road in Ventura Beach, I am here in Santa Barbara, the best city on the entire California coastline.  Please, get involved in the political realm of your area or region so as to make a difference.  2014 is going to be a pivotal year in which we keep the House in the hands of the right and maybe capture the Senate thereby isolating the President.  We need to find independent candidates to move both the right and the left out of their present offices so we can finally put the United States AND California back to where it once was: the best of all the states!  Please, involve yourselves instead of being sheeple, there comes a time when one must grow up, get his or her ass off the couch and get to the voting booth!  If we do not save the nation and return it to what it was when Ronald Reagan was the President, we will lose it forever.   Do not be led around with a ring in your nose like a bull heading to slaughter, be your own independent voter and you are going to find peace within your hearts!   It is time to make the AIP the strongest party it was when folks like Ross Perot were attempting to beat out both George H. W. Bush and Bill Clinton, if we don’t recapture our glory, the nation is over and done!                                                             

WAKA/JAWAKA
 

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 Monday, February 04, 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 April 12, 1976 in Santa Barbara, California.

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This is #0108, a 12” x 16" original oil painting by Beverly Carrick entitled, “Tea Time." 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

 

 

 

 

 

 

 

 

 

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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 JAMES “JIMMY” HALL
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!

 

 

 

 

BUYWAKA/JAWAKABY 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.



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



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