Popular Posts

Tuesday, February 5, 2013

“Kitchen Nobility, Part XXVIII: Today, Chef Jimmy lights up the Kitchen and the Diners by teaching the Readership how to make the Belle of all Southern Sauces in an Institutional Size: Creole Sauce” by Chef James “Jimmy” Hall




Today’s Frank Zappa and the Mothers of Invention album is their thirteenth album, “Over-Nite Sensation,” which appeared on record store shelves in 1973 and saw the band’s return to the forefront of the music business.  One thing about Frank Zappa is that he had numerous versions of his famed “Mothers” band going at different times and so, we gained this wonderful gem!  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!          





WEDNESDAY, FEBRUARY 06, 2013

 

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

 

 

 



STINKBUG 2013

 

 



Chef James “Jimmy” Hall

END Commentary 02-06-2013

Copyright © 2012 by MHB Productions

Word Count: 2,374.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, February 06, 2013 by Chef James “Jimmy” Hall

 

KITCHEN NOBILITY—THE SAUCIER

 

Kitchen Nobility, Part XXVIII: Today, Chef Jimmy lights up the Kitchen and the Diners by teaching the Readership how to make the Belle of all Southern Sauces in an Institutional Size: Creole Sauce” by Chef James “Jimmy” Hall

 

808th BLOGPOST AT THE AICP-END!

 
 

Bakersfield, CA, 02-06-2013 W: Okay, today, we have a great deal to do and should get down to doing it but first, I must make mention of all the gun-related crimes that are going on in the nation.  I think it seems to me to be a viral epidemic as first this nut goes out and plugs someone and then this nut plugs someone else.  I understand that the National Rifle Association is doing its best to stem the tide but even I am beginning to wonder what the hell is going on in the country today as it seems like all sorts of people are out there running around shooting this person down and that.  I heard with much sadness that the fifteen-year-old girl who sang at the President’ inauguration ceremony, sadly whom I forget her name (and since Moses isn’t here right now to put it in my hand) was murdered on the Twenty-ninth of January in her hometown of Chicago as gangbangers shot her down in the crossfire.   This is beginning to get out of hand and if ever one wanted to believe in conspiracy, this is the perfect example!  Has the government somehow got some sort of mind control ongoing, you know, sort of like that CBS television show, “Person of Interest” going in which, they can somehow get into the minds of the lunatics and direct them to go out and start plugging people right and left? 

Now, I realize that the above aforementioned show is not quite about mind control, it is sort of eerie to think that the government can influence the mentally ill to get them to do the sorts of things that will help them in their fight to gain control of America’s firearms.  How convenient is it that lo and behold, the President wants to put an end to private firearms ownership that suddenly, we have mass shootings all over the place?  Alternatively, maybe it is because the nuts fear they are going to lose their weapons and are out blowing people away before the authorities seize their guns.  Whatever is going on, it seems to be working in the favor of those advocating takeover of the Second Amendment rights granted us by the Constitution. 
 

To support my thesis, look at what went wrong with the Fast and Furious program in which, two federal employees lost their lives.  The earlier Bush form of the above-mentioned program, Wide Receiver, shut down after five months, as the Feds tracked the guns to their destinations, and the Mexican authorities then acted on the information.  With President Obama’s form of the ATF program, the most heinous cartel members murdered hundreds of Mexican citizens because the intended outcome was for the American people to outcry about all of the shocking bloody murders committed by guns emanating out of the United States.  That was the intended outcome of the Obama program run out of the White House but it was blown when two federal employees—one a Border Patrol officer and the other a DEA agent—lost their lives because of Mexican thugs.   I am telling you, there is a great deal of evil going on in the world today and most of it is because of what our government is doing and who it is doing it with and to.   I hope that in the Mid-Term Elections of 2014 that the people flood the polling places and do what they did in 2010 because if they do not put a stop to Mr. Obama and the criminal acts he is doing as President, the two years between 2014 and 2016 are going to be horrifying.  

I no longer have a great deal of faith in that, however, as the transformation of the nation is nearing completeness due to the rising influx of Mexican aliens into the country.  The social services of the nation, fronts for the Democratic Party, direct them to go to the areas in which, their numbers can sway elections away from Republicans and Independents to Democrats.  Look at what is going on in the once-strong bastion of Republicanism in Florida; it is undergoing massive change as the Mexicans are flooding that state.  Soon, it is possible that Texas will collapse, too, just as California has and the transformation is going to keep going, gobbling up one red state after the other.  If you think cities like Chicago, Detroit, Cleveland, and a whole host of other democratically controlled cities is a good model for the rest of the nation, then you, my friend, have major issues and need to seek help.  Okay, enough of this let us get on with what we came here to do today: make another sauce!

(#0331) CREOLE SAUCE—INSTITUTIONAL SIZE

 

While Creole Sauce may be something from a bygone era what with all of the newer dishes chefs employ today, there is still a need to know how to make it for those who do.  Besides, when things go out of style because brand-new, more exciting dishes come on line, it is important to be able to pull the old dishes up out of the darkness of the past thereby giving them new life as a “special.”  Back in the 1980s and prior, we used Creole Sauce for entrees, breakfast dishes, and a whole host of other uses.  Besides, with the new emphasis on HOT foods, this sauce deserves to be reborn and knowledgeable chefs who know how to make and to use it are going to find a bevy of new customers beating their doors down to try it!

Yield:  4.5 gallons / Mis-en-place: 1 hour:
 

 

Qty.
Measure
Item
Other
Pot Number One:
3.5
Quarts
Chicken stock
 
3
Quarts
Diced tomatoes with juice (run through food mill on fine)
3
Quarts
Tomato ketchup
 
8
Each
Bay leaves
 
1
Gallon
Sliced mushrooms with stems
 
.25
Cup
Whole pickling spice
 
1
Tablespoon
Ground cumin
 
.25
Cup
Gumbo file
 
Pot Number Two:
1
Cup
Olive oil
 
1
Quart
Julienned yellow bell peppers
See Step #1
2
Quarts
Julienned red bell peppers
See Step #1
2
Quarts
Julienned green bell peppers
See Step #1
1
Quart
Julienned yellow onions
 
1
Cup
Minced shallots
 
.5
Cup
Minced garlic
 
.5
Cup
Hungarian paprika
 
3/8
Cup
Kosher salt
 
1-1/3
Tablespoons
White pepper
 
.5
Cup
Whole oregano
 
.5
Cup
Whole marjoram
 
.25
Cup
Whole thyme
 
.125
Cup
Cayenne pepper
 
.125
Cup
Tabasco sauce
 
1/3
Cup
Lea & Perrins’ Worcestershire sauce
 
1
Cup
Finely-minced parsley
Rinsed well

 

Method:

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

a.     Bell Pepper Preparation: when working with the bell peppers, always cut them with a sharp knife in half; then, remove the seedpods, the stems, and then cut into thirds or fourths.  Lay them down, remove the ribs and if necessary, press each segment flat and slice off the whitish parts.  This way, you have the colorful parts but not the whites or the ribs.

2.     Combine the ingredients listed under “Pot Number One” in a large saucepot and place over medium flame.  Bring it to a boil, and then drop it to a very low simmer.

3.     Meanwhile, place a heavy-duty pot atop medium flame.  Spray it with food release spray and add the olive oil.  When it begins to sizzle, add the bell peppers, onions, shallots, and the garlic.  Sauté the above mixture over said flame and then when the veggies turn translucent, add the herbs, spices, and continue sautéing the mixture for several minutes longer. 

4.     Pour the contents of Pot Number One into Pot Number Two to form the basic sauce.  Cook it over medium-low flame for about ten minutes; then, pour it into shallow pans no higher than TWO inches and place atop cooling racks.  If necessary, place an oscillating fan to blow across the surface of the cooling sauce and be sure to stir it around as it cools permitting the heat to exit easier.

5.     When the sauce is now at 45°F or less, transfer the pan(s) into the refrigerator making sure that cool air has access around all sides of the pans.  Stir occasionally as it cools and when it is COLD, pour it into sanitized airtight containers equipped with a tight-fitting lid.  Label, date, and keep refrigerated and never return removed leftover amounts to the parent mixture.  Always store them separately under the same conditions taking care to label, date, and refrigerate.  Never use leftover portions more than once; always use new portions and if the pot in which the parent batch is stored begins to show “rings” around it indicating different levels, be sure to transfer it into a new container with the same date.  Shelf life of this sauce is approximately 5-7 days but do your best to use well within that time.  After that, if you can’t use it for its basic intended use—Creole dishes—use it in soup, Italian sauces (like Chicken Diavolo), or even in spaghetti, the “spicy variety.”  If you cannot use it there, dump it out and begin anew.  

Creole sauce is an important commodity in any kitchen albeit maybe not as much as once it was due to changes in the sorts of foods we eat as a nation.  Still, every chef needs to have a good recipe for it so use this one and you will do well.

---------------------------------------------------------------------------------
FILLMORE EAST—JUNE 1971
 

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.

200 MOTELS
 

          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!
JUST ANOTHER BAND FROM L.A.
 

          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!              

       WAKA/JAWAKA  
      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!       
THE GRAND WAZOO
 

          Tomorrow is HUMP DAY and then we will be in our downhill slide so please, my good friends, send us everyone you know so we can continue the work of spreading the good word about food, politics, sports, and all the rest of that good stuff.  We need all of you to come visit us every single day as without your support, we have nothing to offer you in the way of culinary information, education, and all sorts of other stuff. Remember buy your music and your artworks ala Beverly Carrick while you still can, as soon the paintings will be sold to the highest bidder for distribution at a later time for who knows how high the price?                                                                 
OVER-NITE SENSATION
 

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 Wednesday, February 06, 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 November 16, 1982 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 JAMES “JIMMY” HALL
NEXT WEEK: CHEF VLADIMIR GDANSK♂
 
STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014! 
 
This is #0110, a 20” x 24" original oil painting by Beverly Carrick entitled, “The Goats of Canyon Del Muerto." 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 © 02-01-2013, 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:

Jimmy Hall, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Glazes, French Sauces, Master Sauces, Flavorful Additions, Game 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 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!

 

 

 

 

BUYOVER-NITE SENSATIONBY Frank Zappa and the Mothers of Invention 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:


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

 

 

 

 

TODAY IN HISTORY—FEBRUARY 06, 2013:

No comments:

Post a Comment

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