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Wednesday, February 27, 2013

“The Salad Chef Speaks, Part XXXII: The Salad for Today is another Stellar Example of the Marriage between Fruits and Vegetables—Exquisite Salads!” by Chef Murph MacDougal


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Today’s album is Frank Zappa’s twenty-fourth solo album , “The Old Masters, Box I,” came out in 1984 as have several of the previous few days’ selections and once again, contained more excellent music.  One thing about Frank Zappa, the man’s talent embraced more musical genres than practically anyone else, which means there is something for everyone so please, check it out!  I suggest that you take the link posted above, go to Amazon.com and buy it post haste!  You are going to be glad that you did!               





THURSDAY, FEBRUARY 28, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Murph MacDougal

END Commentary 02-28-2013

Copyright © 2012 by MHB Productions

Word Count: 3,040.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, February 28, 2013 by Chef Murph MacDougal



THE SALAD CHEF SPEAKS, PART XXXII

 



The Salad Chef Speaks, Part XXXII: The Salad for Today is another Stellar Example of the Marriage between Fruits and Vegetables—Exquisite Salads!” by Chef Murph MacDougal



830TH BLOGPOST AT THE AICP-END!

HUMP DAY!

Bakersfield, CA, 02-28-2013 Th: Yes, indeed, today is HUMP DAY and you know what that means: I am duty-bound to mention it so there you go.  Something else that needs to be mentioned is the difficulty that many bloggers writing a wide variety of blogs for Google Blogger are presently experiencing, something is horribly difficult and troubling when a person can spend their entire day putting to digital paper and then spend hours attempting to get it online in the form in which, one wrote it.  First, about six-to-seven months ago, the entire program underwent a major change, most of us were happy with the old format but like all things online, the folks who give us the opportunity to express ourselves in a wide variety of ways felt they could do better.  For a long time, we had the option of continuing to use the old form but then one day when they decided enough is enough, Google forced all of us to adopt and use the new form whether we liked it or not.  I hate to say this, but most of us do NOT like this new format and now that it is causing us problem in virtually every aspect of the program, it is beginning to stress a lot of us out! 

You see, on the one hand, it is difficult for us to copy and paste our format into the new Google Blogger format and have it remain the same.  Next, it is harder than hell to insert HTML into the source code so we can post our various advertisements without screwing up the appearance and then if we want to save it, it keeps fighting us, telling us that there is an error with saving the posts!  It goes on and on, it is driving all of us mad, and when it gives us an error code with which, to inform Google, there is absolutely NO way to get in touch with them to tell them our problems!  I am asking you, what the hell is it we are supposed to do?  Some of us have been blogging with Google for a long time and the only thing we can come up with to explain the difficulties is that maybe they no longer want us writing for them?  Please, at some point, someone is going to have to fix this nightmare because a lot of us are getting fed up with this ongoing insanity, we need someone to explain to us what it is we must do to continue our blogs or maybe it’s time to go to GoDaddy.com and have a website built?  Google, please help us, we have had a relationship for far too long to toss it away now because you have no wish to help the bloggers with the format you have chosen to force upon us!

Okay, I must also apologize to Google for bringing this issue up because we certainly do not want to lose the right to work for them but at the same time, all we are asking is that you do something to make the blogging experience what it was when we originally signed up to write for you.  Someone out there has to be around who can provide the help, the feedback, and the support that is so necessary to have a good working relationship!  It is bad enough to be frustrated at the workplace but it is quite another to be frustrated doing something that is very enjoyable.  Please, if any of our fellow bloggers out there have any ideas as to what we can do that will shorten the two hours spent trying to upload a post and make it appear as it always has, tell us!  Please, get in touch with us, provide the help, we will post a blog of your explanations and hopefully it will help way more people out there struggling online than just us.  We want to provide help to everyone, we are all in this together, is it possible that the People’s Republic of China could be interfering with the Google Blogger Source Code?
The People's Republic of China- screwing the Internet up?
All right, today, we are going to attempt to get a post up about another fine salad, “Exquisite Salads,” a beautiful concoction of fruits, vegetables, and tender salad lettuces topped by a very delicious Catalina Dressing.  You can either go to the grocery store or pick up a bottle of Kraft or your own local brand OR you can make our recipe for it.   We are going to provide to you the recipe for the dressing and I hope that it is going to help you to accomplish something that is going to bring in gobs of business once word gets out at how excitingly delicious your salads are.  It could be a house salad or it could be a special, either way, it is up to you!  Here we go:

(#1745-D) EXQUISITE SALADS

 

One of the exciting things about being a professional chef over the past twenty-five years is the freedom with which, we have the opportunity to work.  In the old days, salads were something that were a mandatory throw-away, tacked onto menus around the globe whereas now, they are artistic creations enhanced by a wide variety of exceptional ingredients brought in from all over the world.  It is exciting being able to combine these disparate ingredients into one fabulous eye-catching beauty and then watching the delighted looks upon the faces of the diners.  Try this one, you will find that it is extremely popular and quite profitable, too.

Yield:  four servings / Mis-en-place: 30-45 minutes prep-time / Serving time: 5-10 minutes. 
 

 

Qty.
Measure
Item
Other
1-2
Cups
Glazed Walnuts #2 (Recipe #1352)
 
.5
Head
Iceberg lettuce, trimmed, rinsed, and chopped
 
.5
Head
Red leaf lettuce, trimmed, rinsed, & chopped
 
1
Large
Cucumber, trimmed, scored, and ripple-cut
See Step #7
4
Each
Vine-ripened tomatoes, cored and quartered
 
4
Each
Tangerines, peeled and segmented
 
2
Cups
Red seedless grapes, halved
 
1
Cup
Sliced radishes, trimmed and rinsed
 
2-3
Each
Kiwifruit, peeled and sliced
 
Recommended dressing of choice: Catalina
 
4
Each
Parsley sprigs
Rinsed
Freshly minced parsley flakes
Rinsed and dried

Method:

1.     Mis-en-place: have everything ready with which to work! First, prepare the walnuts:

(#1352) GLAZED WALNUTS #2

 

This is a great way to candy walnuts without having to use a deep fryer but the oven instead.  Baked to perfection, they come out with an amazing sweetness due to the pineapple juice and are marvelous on salads, desserts, even in certain select entrees.  You will love this recipe and so will your clientele so keep it handy for many repeat uses.

Yield:  1#  / Mis-en-place: 45-60 minutes:
 

 

Qty.
Measure
Item
Other
1
#
Walnut halves and pieces
 
2
Quarts
Boiling water
 
1
Cup
Pineapple juice
 
2+
Cups
Powdered sugar
 

 
Method:

2.     Mis-en-place: have everything ready with which to work!  Bring water to a boil and when it is, drop the walnuts into it, keep there for no more than 30 seconds, then remove, and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.
3.     Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the walnuts onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note—it might take 15-20 minutes to do this, possibly longer depending upon the time of year.
4.     Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label, date, and use on salads, desserts, or baked goods.

This old country club recipe has always been a favorite of almost everyone (with the exception of those who either do not care for nuts or cannot eat them).  This is a great one to have on hand.
5.     Next, prepare your lettuces by cleaning each one, removing the outer leaves, reserving them if both are attractive and functional; otherwise, toss them out.  Cut the lettuces into small pieces and retain some of the outer leaves of the red leaf for a foundation. 
6.     Soak the lettuces in ice water for 10-15 minutes; then, drain the water, shaking the colander to release as much as possible then transfer it into the bowl of a salad spinner and spin it as dry as possible.  Refrigerate the lettuces until needed.
7.     Prepare the cucumber by first peeling strips off it exposing the lighter-colored flesh to give it a “striped” look.  Then, using a ripple-cutter cut it into thin slices leaving beautiful scored zigzag slices; set them aside in a small pan until required. 
8.     Prepare the tomatoes, the tangerines, grapes, and the radishes as directed, placing them into individual pans until needed. 
9.     Have store-bought Catalina salad dressing on hand in the refrigerator or make a batch of it yourself.  Have the other incidentals on hand as required.
10. When it is time to prepare the salads, use chilled salad plates.  Place a foundation of red leaf lettuce, and then place a small mound of chopped salad lettuces atop it.  Now, arrange the ingredients in alternating mounds around each plate giving it a decorative look.  Then, dribble the salad dressing over each salad as nicely as possible taking care to wipe away any drips of splatters.  Finally, garnish the salads with freshly minced parsley flakes, candied walnuts, and a sprig each of fresh parsley.  Then, place the salads upon a tray, take out to your guests, accompany with warm bread and butter, and await the results; most likely, they are going to be quite positive!
Nothing is lovelier than medleys of fruit, vegetables, and nuts.  This salad is a beautiful one and fairly low cost, depending upon the season of the year and the availability of the ingredients; however, in modern times, just about everything is available all year round so there should be no problem making the salads!

Now, I did mention making the Catalina Dressing from scratch if you so choose to do so and this one is a wonderful emulsified dressing, something everyone can take pride in making.  The key to doing anything is giving it the time necessary to make it and that is precisely what we are going to do.  There is nothing better than this zesty, tangy, and lip-smacking dressing, one I urge all of you to attempt at least once in your lifetime. 

(#1351) CATALINA SALAD DRESSING

 

Always one of the more popular salad dressings, Catalina Dressing is the panacea for the sweet tooth who loves flavorful, spicy-sweet, tomato-based dressings.  Easily made, it lasts for at least a week and will beat any store-bought brand.  Give it a shot!

Yield:  about four cups  / Mis-en-place: 15-20 minutes:
 

 

Qty.
Measure
Item
Other
1
Cup
Catsup
 
.5
Cup
Apple cider vinegar
 
1
Cup
Granulated sugar
 
1
Teaspoon
Kosher salt
 
.5
Teaspoon
Black pepper
 
.5
Teaspoon
Hungarian paprika
 
.5
Teaspoon
Gebhart’s red chili powder
 
.125
Cup
Onion juice
 
.25
Teaspoon
Celery salt
 
1
Cup
Vegetable oil
 

 

Method:

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

2.     Combine all of the ingredients with the exception of the last one in the bowl of an electric mixer equipped with a whip.  Blend them well—mixing as long as it takes—being sure to scrape the sides several times during the process.
3.     Raise the speed to a higher number and begin dribbling in the vegetable oil along the sides of the bowl—bit-by-bit—until a smooth, creamy dressing has resulted.  If this requires a bit more oil, be sure to add whatever you deem appropriate and then when done, transfer to a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Keep for no more than 10-14 days after which discarding and beginning fresh.

This great salad dressing mimics the bottled varieties available in the grocery stores.  The reason for the shelf life of 10-14 days is that we’re making a fresh dressing without benefit of commercial preservatives and would not want you to keep it for any longer than we suggest is a safe time.  It is always up to YOU—the consumer—to protect others from foodborne illnesses at all times.  Be sure to shake the dressing prior to every use and if the jar begins to become somewhat crusted along the sides, transfer the remainder to a fresh jar.  This is where many times harmful bacteria begin to thrive so always be aware of all potential possibilities of foodborne illness occurring and be proactive, not reactive.

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BABY SNAKES
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.
LONDON SYMPHONY ORCHESTRA, VOLUMES 1 & II
          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!
BOULEZ CONDUCTS ZAPPA—PERFECT STRANGER
          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!              
THEM OR US/THING FISH
          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  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!       
FRANCESCO ZAPPA
          I hope that Google Blogger is out there monitoring the blogging world which they have so kindly created for us as it is highly important that they begin providing us the help we require in order to keep this popular blog online; otherwise, it is time to build a website!  We do realize that they have a great deal on their plates but we are appealing to them to extend a hand to provide us the help.  Without it, our blog is going to disappear along with many others, which would be a traumatic loss for a great deal of people who spend their lives online.   Someone please, provide us with a contact number, a mailing address, a name to whom we can implore for the aid they owe us!  Life should not be this damned difficult, I assure you, you would think we were asking for a Libertarian landslide in the 2014 election or something crazy like that.  Man! We can only dream, I do believe that if the Libertarians took control of the federal and state governments, we would all be better off; how do you know unless you try it, right?                                                                                  
THE OLD MASTERS, BOX I
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, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________
This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that is where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

Chef Murph MacDougal writes from San Luis Obispo, California.

Chef Murph MacDougal is a proud member of the Libertarian Party of the United States.

 
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The END Commentary for Thursday, February 28, 2013 by Chef Murph MacDougal

 

 

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 Murph MacDougal wrote this original essay.

 

Recipe created by Chef Murph MacDougal on May 27, 1984 in Bakersfield, ca.

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This is #0132, an 8” x 10" original oil painting by Beverly Carrick entitled, “The Rain moves on." 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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Murph MacDougal, the Mothers of Invention, Frank Zappa, The Salad Chef Speaks, The Prepmaster, California Cuisine, Peaches, Mixed Greens, Elegant Presentations, Kiwifruit, Strawberries, Grapes,

 

 

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CELEBRATE WITH US OVER THE FIRING OF THE WORST RADIO TALK SHOW IN THE WORLD: RALPH EMERSON BAILEY, JR.! THANK YOU, LORD, FOR TERMINATING THIS DIPSTICK!
 

 
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!

 

 

 

 

 

 

 

 

 

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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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