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Saturday, February 9, 2013

“Kitchen Nobility, Part XXXII: Sunday is the Final Visit of Chef Jimmy and to the World Wide Web, he presents he presents his Fabulous Recipe for Sauce Picatta, Five Star, no less” by Chef James “Jimmy” Hall




Today’s album is Frank Zappa’s seventh solo album, (which he did in conjunction with Captain Beefheart) “Bongo Fury,” which came out in 1975 and is yet, another awesome solo album!  Both Frank Zappa and his friend, longtime San Francisco underground rock star, Captain B, are amazing and this is an amazing album!  Thank you for your support by buying all of your music through us!        





SUNDAY, FEBRUARY 10, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef James “Jimmy” Hall

END Commentary 02-10-2013

Copyright © 2012 by MHB Productions

Word Count: 2,240.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, February 10, 2013 by Chef James “Jimmy” Hall

 

KITCHEN NOBILITY—THE SAUCIER

 

Kitchen Nobility, Part XXXII: Sunday is the Final Visit of Chef Jimmy and to the World Wide Web, he presents he presents his Fabulous Recipe for Sauce Picatta, Five Star, no less” by Chef James “Jimmy” Hall

 

812th BLOGPOST AT THE AICP-END!

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

 

Bakersfield, CA, 02-10-2013 Su: It appears that the readership did not take either my apology or my explanation regarding the reasons as to why I said what I did regarding the folks operating on the other side of the aisle. Therefore, Stinkbug has forbade me to come back any sooner than six months (which is about the normal time of our rotation).  So there, you smucks, it is what it is and it is going to be what it is going to be, so oh, boo hoo. 

We conclude our two week series on sauces today with the final installment, Picatta Sauce, one of the old classic sauces that many of these modern smuck-a-doo’s would make fun of seeing as how they believe in making crap like guava glaze, lilac pan sauce, and all of these other glorious creations. All of this felonious spur-of-the-moment crap, given to us from the chefs who prefer stacking food on top of another like an f---ing pyramid, make me want to puke at times.  We must never forget the classic dishes and sauces given to us by the chefs of yesteryear, Chef Auguste Escoffier, the GREAT French chef who gave the world the haute cuisine of the French Empire are what we must revere.  I am tired of all of these young chefs, tats all over their bodies, wearing clothes that some pansy in a Frisco dress shop designed for modern-day culinarians.  I am sick and tired of this new wave of ignorant culinarians who seem to feel that being a chemical chef is far better than one who has true knowledge of the arts.  Yes, it is important to be able to create new and exciting dishes at the drop of their hat but at the same time, it is important to be able to whip out one of the old time classics and to market it alongside the new stuff.  I have spent far too long working in this profession to deny the dishes given to us by the men who used wood-fired ovens and created classics that cannot be created by many of the culinary academy graduates of today.  Learn the lessons from the past first, it is like anything else, we must respect the teachings of the older days as if we do not, we are going to be adrift in the ocean of sameness.  Trust me, I know of where I speak!

We are going to jump into our final sauce for the week and for this period before I hand off the reins to my good friend, Chef Vladimir Gdansk, a worthy man to sit in the Stinkbug chair.  I have heard from our esteemed assistant editor, Moses Scharbug III, who currently is on vacation in Israel and the emails he’s sent are extremely exciting.  They flew directly into Tel Aviv and then motored to the coastline where they drove along it until they reached the border with Gaza City.  They tell me that if you look across it with binoculars, you see the destitution, which the Muslims have forced upon their citizens through their religion.  The green flags of Hamas flutter above the city like banners above zombie-held cities after the apocalypse and it’s sad, it’s sad that the Israelis will never be able to live together in peace, never ever never! 

After they drove back from the southern environs, they went to the holy city of Jerusalem and to tell you the truth, I wish I could have joined them.  Jerusalem is a city so old that it is hard to envision the amount of time that has settled on it since its founding.  It is a city of the three great monotheistic religions and it’s also the center of the earth as some say.  Yet, we have people in the current administration who would sell the Jews out in a heartbeat in order to make nice with the terrorists who are going to hate us whether we remain Israel’s friend or whether we discard them like they did Taiwan.   Our “friends” do not have faith in the United States anymore because they saw what happened to Vietnam after we left and the Afghans know what is going to be their outcome once we abandon them.   Sometimes, it makes me sick to be an American but as Stinkbug says, “It is what it is.”  Let’s do it so we can go home!

(#0329) PICATTA SAUCE—INSTITUTIONAL SIZE

 

In the 1980s and before, professional chefs used classic sauces like Sauce Picatta for a variety of dishes and this particular version is among the best of the bunch.  Inspired by the creations of the great French Chef Auguste Escoffier (1846-1935), I have used this sauce in so many preparations that they are innumerable, especially in banquet service.  Always keep a notebook with everything you learn because even if you do not use something for two decades or more, I guarantee you that at some point, you are going to need it again!

Yield:  1.25 gallons / Mis-en-place: 1 hour:
 

 

Qty.
Measure
Item
Other
1
Gallon
Chicken stock
 
1
Cup
Marsala wine
 
1
Cup
Lemon juice
 
1
Cup
Green peppercorns with juice
 
1
Tablespoon
Fresh minced garlic
 
.125
Cup
Tarragon leaves
 
2
Teaspoons
Onion powder
 
1/3
Cup
Kosher salt
 
1-1/3
Tablespoons
White pepper
 
3
Tablespoons
Freshly minced parsley flakes
Rinsed well
3/8
Cup
Finely minced chives
 
1
Cup
Drawn butter
 
1
Cup
All-purpose flour
 
1
Quart
Sliced button mushrooms
Blanched

 

Method:

1.     Mis-en-place: have everything ready with which to work! Combine the first NINE ingredients together in a large saucepot atop a medium flame.  Have the rest of the items ready for use.   Place the drawn butter in a separate pot over medium flame and stir in the flour, forming a roux.  Cook the roux atop the same flame for several minutes, stirring constantly, so that it forms a blonde roux. 

2.     When the pot with the liquids and seasonings comes to a boil, begin whisking it into the roux pot over medium-high flame, whisking briskly as you combine the two parts together.  Continue whisking as much as possible until the pot returns to a bubble over the medium-high flame.  Then, drop it to LOW and allow the sauce to perk slowly over the flame, taking care to stir it occasionally to prevent it settling in one place and scorching because of it.

3.     After 20 minutes or so, stir in the mushrooms and blend them well.  After another 10 minutes or so, pour out the desired amount for immediate use while pouring the rest into two-inch high pans placed atop cooling racks.  As the sauce cools, stir it frequently so heat can escape and then when a stem thermometer—inserted into the center reads 45°F or less—transfer the sauce into the refrigerator. 

4.     When the sauce cools to below 40°F, transfer it into a sanitized container equipped with a tight-fitting lid.  Label, date, and keep refrigerated over the course of its 3-4 day shelf life.  After you remove whatever portions are required for immediate use, NEVER return them to the parent batch lest it sours or worse, creates the correct conditions for bacteria that cause foodborne illness.   If you make more than 2-3 deductions from the main batch, transfer the remainder into a new sanitized container and transfer the label.  After the shelf life runs its course, use it immediately or discard it, starting fresh.

Picatta sauce is an important item in any kitchen, probably more so in the last twenty years or before than it is now.  That is why everyone needs to know how to make it because like ties, times change and the old ways become the new ways and if you know how to do the things of the past when they become popular again, you are at the head of the pack.

---------------------------------------------------------------------------------
WAKA/JAWAKA
 

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!
OVER-NITE SENSATION
 

          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!              
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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!       
ROXY AND ELSEWHERE
 

          It is over and done, my friends, I am off my way.  Please continue sending your hate mail and I will read it and laugh once I arrive home.  What a world in which we live in which the fruits have the power and the God-fearing folks do not, I feel sorry for my kids, grandkids, and their progeny.  I urge all of you who are parents to take part in your schools Parent-Teacher Organization so as not to allow these people to rob away the souls of your children, something they are apt to do.  We must stand strong and not allow the agenda of the far left or of the Gays to have a higher place in the culture of the nation than the folks who attend church on a weekly, if not a daily, basis.  The time has come for us to defend the values of our nation and the one thing I do know is that whites, blacks, browns, yellows, and reds ALL have the same desires and wishes for our kids and our nation than do those waving their rainbow flag.  As I mentioned several days ago, the coming blowback—when the nation finally awakens—is going to be fierce and those on the other side are going to wish they kept their mouths shut.  God bless ‘em all and bless you, too! See you in six months!                                                                   
BONGO FURY
 

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 Sunday, February 10, 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 February 14, 1973 in Santa Barbara, California.

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This is #0114, a 24” x 30" original oil painting by Beverly Carrick entitled, “Picnic for Three." 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)!

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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!

 

 

 

 

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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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