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Thursday, February 7, 2013

“Kitchen Nobility, Part XXX: Today’s Sauce is totally Different than any of the others over the preceding Week-and-a-Half: St. George’s Sauce, perfect for Wild Game and anything Else that comes along” by Chef James “Jimmy” Hall





Today’s Frank Zappa and the Mothers of Invention album is their fourteenth album, “Roxy and Elsewhere,” which appeared on record store shelves in 1974 and presented this inimitable band live on stage at the famed Roxy and in other venues, too!  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!       

 

 

FRIDAY, FEBRUARY 08, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef James “Jimmy” Hall

END Commentary 02-08-2013

Copyright © 2012 by MHB Productions

Word Count: 2,416.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, February 08, 2013 by Chef James “Jimmy” Hall

 

KITCHEN NOBILITY—THE SAUCIER

 

Kitchen Nobility, Part XXX: Today’s Sauce is totally Different than any of the others over the preceding Week-and-a-Half: St. George’s Sauce, perfect for Wild Game and anything Else that comes along” by Chef James “Jimmy” Hall

 

810th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-08-2013 F: Wow, yesterday, all I said was that the Gay Agenda needs to be curtailed at some point and the cards, letters, emails, and Twits swamped the folks up front in the business office calling me a “hater,” anti-Gay, and that I needed to be castrated and to have my junk stuffed into my mouth!  All I said was that at some point, society needs to swing back around like the great big pendulum that it is and transform the world back to what the majority considers normal by the great majority!  I did not advocate the destruction of the fruits, all I said was that I wished for one brief moment, the Muslims were in control and dealt with the situation in the way the Prophet said they must!  I did not personally encourage for any one’s head to be removed from their body, I just thought that maybe the problem could be solved if someone like Mahmoud Ahmadinejad had control for but a brief moment and exercised it.  I did not say that I support death for all of these dudes running around in chaps exposing their backsides had to be murdered, I just thought that maybe if Islamic law was exercised, someone could put an end to all of this lunacy. 

Let me continue yesterday’s thought:  why do you think that all of these far left, liberal folks running around in the world (excuse me if I sound like that pompous asshole, Bill O’Reilly borrowing his word, “folks”) are so against the religious people of this nation?  They know that what they are doing is wrong and for them to equate it to being no different from someone born with black or brown skin is an insult and an outrage to those people.   The Bible says that men lying with men and women lying with women is not to be permitted and that at some point, someone must put a stop to it.  The Old Testament, the New Testament, the Book of Mormon, and the Koran ALL say it is BAD and not to be allowed in a civilized nation.   Who am I to go against 2,000 years of religious thought and teaching as I am but a follower of Christ.  What I did not say is that I favor stringing them up, lopping off their heads, torturing or beating them, or throwing them onto the railroad tracks so give me a break!  Cut me some slack you who are so for “freedom of expression” and all that crap! 

I believe that teaching the Gay Agenda in GRADE SCHOOL is something that should NOT be part of the curriculum, as children at that age have no idea about sex in the first place. What they need is to be allowed to grow up so they can be taught about it by their parents and by the educational process—as long as it is taught truthfully.  What must be taught is that everyone is whom he or she is and if they grow up to be a queer, then so be it but that no one should bully them.  I oppose bullying in all its forms and believe that each person is unique but that if they question what they are and whom they are going to be that if parents think the Gay Aversion Therapy will help them than who are the fruits to oppose it!  Remember, the funny boys living in San Francisco wanted to put a stop to circumcision because they see it as being an “evil act,” when in fact, it is something that all three major religions stood up to.  For once in the world, the Jews, the Christians, and the Muslims put a stop to the penis-worshipping boneheads ruling the Bay Area cities and put them in their place: the bottom of the heap!  Enough is enough and I like everyone else am entitled to my opinions just as the Gays are to theirs so stop sending me your hate mail, I can say what I want so shut your mouths!

Yes, I know there is going to be MORE hateful comments pouring in but I want everyone to know that the editorial staff reads every single comment prior to posting it.  You can do what you want but you cannot put an end to the First Amendment’s guarantee of Freedom of Speech even though you call it, “HATE SPEECH!” I say what you call the straight community to be far worse HATE SPEECH and if the Muslims ever take us over, I will be the first to point you people out so be quite, stick something in it and quiet down!

Our sauce for today is one named after a saint, Saint George’s Sauce.  The Europeans in the old days used to come up with all sorts of variations of this sauce and that and this one is one of the best, composed of multi-stocks and used for certain dishes.  Working with fresh game is always a treat and game birds are among the better types.  I love cooking quail, pheasant, even doves, something of which, we do not see in this country all that much.  The French love cooking squab, what we call pigeon, which in fact is a very tasty bird if prepared correctly.  I am sure that the Humane Society or the Audubon Society would raise a big stink but let us face it: “it is what it is” or so Stinkbug says and he is where the buck stops in this organization so all of you who question our culinary and political ideas need to get in touch with him.  Anyhow, let us get to the business on tap for today and get it done so we can enter the weekend, which begins tomorrow; shall we?

(#0326) ST. GEORGE’S SAUCE—INSTITUTIONAL SIZE

 Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

One of the classic European sauces, St. George’s Sauce is perfect for whenever one wants to run a different entrée such as one with quail, pheasant, or even chicken, pork, or veal.  It is flavorful and looks quite attractive when sauced over an item and this is one that is good to have on hand for special menu needs.

Yield:  2.5 quarts / Mis-en-place: 1 hour:
 

 

Qty.
Measure
Item
Other
2
Quarts
Veal stock
 
1
Quart
Chicken stock
 
.75
Cup
Drawn butter
 
1
Cup
All-purpose flour
 
.25
Cup
Catsup
 
3
Tablespoons
Freshly minced garlic
 
2
Teaspoons
Kosher salt
 
.25
Teaspoon
Celery salt
 
.5
Teaspoon
White pepper
 
2
Cups
White wine
 
1
Each
Bay leaf
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Combine the two stocks in a saucepot over medium-high flame.  

2.     Meanwhile, in another heavy-bottomed saucepot, add the drawn butter and bring it to a sizzle.  Add the flour to it and using a whisk, cook the roux to a blonde-colored one, about 3-4 minutes.  It is important that you continually stir the roux lest it scorch, as this is NOT good.

3.     When the contents of the first pot begin to boil, begin whisking it into the roux, whisking furiously so that the roux quickly incorporates it and WITHOUT lumps.  Do not let up with the whisking, it is important that you keep it up for 1-2 minutes. 

4.     Then, drop the temperature and allow the sauce to simmer over low flame.  Stir it occasionally so that it does not settle nor does it scorch, this is extremely important.  Whisk in the catsup at this point and continue the low simmer.

5.     Now, in a small skillet, combine, heat the wine with the seasonings and when it begins to boil, reduce the heat and allow the liquid to reduce by HALF; then, whisk this mixture into the saucepot and blend well.  Taste it and if necessary, readjust the seasonings and if it is not necessary, prepare to use it. 

6.     If not to be used immediately, pour it into pans no higher than TWO inches placed atop cooling racks.  Stir the sauce occasionally so a skin does not form on top and then when it reaches 45°F or less; transfer it to the walk-in refrigerator or your regular fridge making sure there is airflow all around it.  Stir it occasionally as it cools to release any residual heat as quickly as possible. 

7.     When below 40°F, pour the sauce into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and keep refrigerated except for whatever amount is in use.  Always transfer leftovers to a separate container and again, label, date, keep refrigerated and use FIRST.  NEVER transfer leftovers to the parent amount as this can cause foodborne illness-causing bacteria a place in which rapidly to multiply.  

8.     The shelf life is about 3-5 days so be sure to use it well within that period; after that, toss it out and begins anew. 

Chefs use this European sauce for chicken, veal, and even pork dishes.  Many times, we use it conjunction with fresh berries, fruits, and other items for game dishes such as game birds or wild game.  Once you make and taste it, you are going to find multiple uses for it that is guaranteed!

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JUST ANOTHER BAND FROM L.A.
 

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.
WAKA/JAWAKA
 

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APOSTROPHE
 

          Well, two more days to go and then I am out of here so all of you who have trouble with what I have said can contact Stinkbug and take it out on him.  We have two more days to go and then Chef Vladimir Gdansk comes in and who knows what he will be doing, possibly more sauces or maybe something else?  I know that some of our categories like Sauces, the Sergeant Major of the Kitchen, and even the Breakfast series, which we did, a couple of weeks ago have not seen the light of day in a long, long time.  That is why it is such fun to be given the responsibility for doing one of the seldom-seen categories so we can put our stamp upon each of them.  Anyhow, please be here tomorrow and Sunday and also be sure to by some of the fine musical CDs we advertise here on a daily basis like one of the Mothers of Invention or Frank Zappa albums!  Thank you for your patronage and that includes the homos out there who are closet fans of this highly entertaining and informative blog!                                                                   
ROXY AND ELSEWHERE
 

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 Friday, February 08, 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 #0112, a230” x 24" original oil painting by Beverly Carrick entitled, “Gull Rock." 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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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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