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Monday, February 4, 2013

“Kitchen Nobility, Part XXVII: Chef Jimmy presents the ‘Mother’ of All French Tomato Sauces Today and Tips on how to make it and for what the Savvy Chef uses It!” by Chef James “Jimmy” Hall



Today’s album is Frank Zappa’s fifth solo album, “The Grand Wazoo,” which he released in 1972 as he did yesterday’s offering, “Waka/Jawaka!”  Like his other works, everything has a theme of sorts and this one is no different from any of his other solo work.  The music is phenomenal and the lyrics memorable as Frank continue on releasing one excellent album after another!  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!          





TUESDAY, FEBRUARY 05, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef James “Jimmy” Hall

END Commentary 02-05-2013

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           Tuesday, February 05, 2013 by Chef James “Jimmy” Hall

 

KITCHEN NOBILITY—THE SAUCIER

 

Kitchen Nobility, Part XXVII: Chef Jimmy presents the ‘Mother’ of All French Tomato Sauces Today and Tips on how to make it and for what the Savvy Chef uses It!” by Chef James “Jimmy” Hall

 

807th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-05-2013 T: Here it is, Tuesday, in the wonderful month of February, you know, Valentine’s Day, one of the busiest—if NOT the busiest!—holidays of the year when everyone takes their loved ones out to dinner, brunch, or to the nearest fast food outlet.  I remember seeing people piled up outside Applebee’s over here on the coast as if they were going to the second coming of Christ.  On any other day of the year, they would leave their old mama in the rest home and not go see here but then on Valentine’s Day, they go to Mom’s place, pile her in the car, and take her out to dinner at a fine restaurant like the above aforementioned “fine-ding” restaurant.  Now let me say this to you, Applebee’s is not a nice place to eat, sure!—they make their food look nice but virtually everything inside the kitchen and on the hot menu goes into the microwave oven, not onto the stovetop.  Now, I would like you to tell me what is so good about going to a place with a microwave and spending a hundred bucks on dinner when you could cook your own food at home in your own microwave oven.  I am telling you, we have come to a desperate time in the foodservice industry when there are more chains opening up every day than one at which, can shake the proverbial stick.  It pains me to come to a city like Bakersfield, California, so I can do my weeklong blogposts and have not a single place to go for dinner that is not an “f---ing” chain restaurant, it makes me want to puke my guts.  Sure, they have the KC Steak House but let me tell you this: when a restaurant has been around for fifty years (obviously under different owners), it has a smell to it like opening an Egyptian tomb or something, it does NOT smell like a place at which, you would care to eat.   However, my only place to dine in town is the Junction at the old Ramada Inn on Buck Owen’s Boulevard or Manny’s Tam O’Shanter, another dive of sorts.  In fact, the only place I can eat is the place by the hotel in which, I stay when I arrive in Bakersfield and that is the Hungry Hunter—yes, it’s a chain but it’s not Applebee’s!

We have been talking about politics here a great deal and yesterday, I mentioned that I am a proud member of the American Independent Party.  Being an independent is a strange thing as there are all sorts of “independents” running around there, sort of like the Tea Party Patriots who march to their own tunes no matter where they are located.   Some of us are true independents, you know, the ones that the politicos go after in every election while others are namby-pamby smucks who are ashamed to mention what they REALLY believe.  That is what blows my mind, if you believe in something unless, of course, it’s something pedophilia or incest, and are ashamed to mention it, then what kind of smuck are you?  One needs to be proud of one’s political views unless one is a communist, a fascist, or a Nazi or some such whack-job of a political party.  When people call me for my opinions, I tell them exactly what I believe and what I feel and if they do not like it, they can go suck.   Now, that does not mean I am going to put a bumper sticker on my car as I have no wish to have an Obamaist bash out my rear window or slash my tires, but I do not have problem vocalizing it.   I think the time has come when we must stand up to tyranny as it is coming in the form of gun control, something of which, I have no plan on obeying.   If they take our guns away from us, what will they take away from us next?  Virtually every single dictator begins with removing the nation’s guns from their rightful owners so they can then impose their will upon them.  The problem is that now, we have a president who has issued MORE executive orders than the other forty-three combined, something that should terrify us all!  While I do not believe in crap that comes out of the mouths of idiots like George Noory and Alex Jones, I do know that Gitmo remains open, one of the FIRST things Mr. Obama promised us in the election of 2008 that he would close. Tell me, why does he have it still open if not to put the dissidents in it?  Ponder that!
George Noory, host of Coast-to-Coast AM After Dark Show...
 

Okay, enough of this for today, we are still talking sauces here today and that is a good thing as not enough people have any idea that to be a REAL chef and not a product of a junior college cooking program means one must be able to make his or her own sauces from scratch.  I’m told that the Bakersfield College “culinary” program turns out more fry cooks than do any of the others throughout the entire state, which leads to a glut of line cooks around the area.  This means, wages are depressed, benefits nil, and opportunities slim to none.  We must do something to put an end to all of this so we can produce REAL chefs who have the ability to make the following mother sauce:

(#0287) FRENCH TOMATO SAUCE—INSTITUTIONAL SIZE

 

Nowadays, most cooks and some chefs find it easier to use purchased sauce bases or mixes rather than to make their own.  That is fine if one’s staff is composed of kids, the ignorant, or the mentally challenged but the real chef uses nothing but homemade items instead of taking the easier route.  The problem is that in today’s foodservice world, we have myriad chains competing for the same dollar and every single one of them uses the same foods for the same dishes and the only that differs is the facility’s name.  Make your own sauces and be a culinary star rather than a follower—there’s more money in it not to mention prestige! 

Yield:  2.5 gallons / Mis-en-place: 1.5 hours:
 

 

Qty.
Measure
Item
Other
3
Quarts
Tomato puree
 
1
Gallon
Veal stock
 
3
Quarts
Tomato juice
 
1.5
Cups
Drawn butter
 
.5
Cup
Finely-minced ham
 
.125
Cup
Minced celery
 
.125
Cup
Minced yellow onions
 
.125
Cup
Minced carrots
 
.25
Cup
Dry sweet basil
 
.25
Cup
Minced garlic
 
1-1/3
Tablespoons
Whole oregano
 
1
Tablespoon
Whole marjoram
 
3/8
Cup
Kosher salt
 
.0125
Cup
Fine black pepper
 
2
Cups
All-purpose flour
 
.5
Cup
Finely-minced FRESH parsley
Rinsed well

 

Method:

1.     Mis-en-place: have everything ready with which to work! Place the first three ingredients in a large stockpot and place over medium flame.  The pot you need to use is one that has a heavy bottom as the tomato mixture is going to thicken as it undergoes reduction—do NOT scorch it!

2.     Now, place a second heavy-bottomed saucepot over medium flame and add the drawn butter, minced ham, and minced vegetables.  As the butter sizzles, quickly cook this mirepoix adding the spices (with the exception of the fresh minced parsley) to it.  When the meat is tender, the veggies translucent, and the air aromatic with their aroma, add the flour. 


3.     Cook this mixture stirring almost constantly to form the roux for the sauce.  Raise the temperature on the first pot and when it begins to bubble, begin whisking it into the roux bit-by-bit.  Whisk furiously as you do so to keep the contents moving so that (1) it doesn’t scorch and (2) the finished product contains NO lumps.    Each time you add the liquid and the roux incorporates it, it will puff up and this is when you need to whisk it almost continuously.  Finally, when all the liquid is now part of the sauce, continue whisking over medium-high flame until it seems to be velvety, smooth, and perfect.

4.     Lower the flame and let the sauce perk over low heat for about one hour; then, stir in the fresh parsley and remove the sauce from the flame.  Pour it into shallow pans no higher than TWO inches and place them atop cooling racks so that heat escapes much more quickly. 

5.     When at or below 45°F, transfer the pan(s) to the refrigerator and place atop its shelves taking care to insure that good air circulation is provided; what I am saying is NOT to cram them in so that NO air circulates around them as this can cause them to sour—not something you want!

6.     When very cool, pour the sauce into a large sanitized container equipped with a tight-fitting lid.  Label, date, and keep refrigerated except for what is in use.  Never returned leftover used portions to the parent batch as this can cause foodborne illness, always place them in separate containers, labeling, dating, and refrigerating and use them FIRST!

7.     The parent sauce remains good for about 7-8 days at most and under refrigerated conditions.  If you use a great deal out of the parent batch, be sure to transfer it into NEW, sanitized container(s) so that rings do not form around the inside of the bucket which leads to possible foodborne illness-causing bacteria.   If you see that the time limit is approaching, use the sauce for marinara dishes, pasta dishes, or turn it into tomato soup, but never waste it, always use it!

Everyone needs to know how to make basic tomato sauces and this one is a true pearl among sauces.  Flavorful, smooth, and beautiful to see, it is the perfect foundation for many other sauces such as Coulis de Tomates a l’ Provencale among others.

---------------------------------------------------------------------------------
CHUNGA’S REVENGE
 

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.
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          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!
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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!       

WAKA/JAWAKA

 

          You know, I am appreciative that you visit us every day to see what we have to say and I want to thank you!  I also want to urge you to please visit Amazon.com and buy the albums we advertise on a daily basis.  Right now, we are doing the Frank Zappa catalog, which includes the Mothers of Invention, one of the better bands to explode out of the Los Angeles area during the 1960’s.  I have always enjoyed the Mothers and saw them live in L.A. back in 1969 and must say that it was one of the best rock-and-roll shows I ever saw in my life.  The world lost a major talent when it lost Frank Zappa, that man had talent up the—well—the Wazoo!  That is our album for today and let me say this, it is a great CD and I urge all of you to please!  Pick it up along with the other CDs we advertise here daily.  We love music and that is why we give you the best of everything: music, sports, culinary arts, and commentary in politics.  Join us and become a part of the fastest growing online sensation in the world, we NEED YOU!  Please write us, send us comments, letters, cards, panties, whatever you have to send, send it to us!                                                               
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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 Tuesday, February 05, 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 June 13, 1982 in Santa Barbara, California.

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This is #0109, a 20” x 24" original oil painting by Beverly Carrick entitled, “Palo Verde Creek." 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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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
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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!

 

 

 

 

BUYTHE GRAND WAZOOBY 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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