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Thursday, March 7, 2013

“Mis-en-Place Index, Part XXXVII: Yesterday, we made Mayonnaise while today, we are making Basic Salad Dressing—you know, the Difference between Best Foods Mayonnaise and Kraft’s Miracle Whip—Wow!” by Chef James “JT” Tobiason


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Today’s Mothers of Invention album is their eighteenth album, “You can’t do that on Stage anymore, Volume Two,” which appeared on record store shelves in 1988 and was the second installment in a series of the more dubious onstage antics of the Mothers of Invention!  For those who love for what the Mothers once stood—X-rated, musical humor, this is a must-have series of albums and this is the first installment!  We recommend that you take the link posted above, go to Amazon.com, and buy this album NOW! Thank you!                 




FRIDAY, MARCH 08, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 
 

 



Chef James “JT” Tobiason

END Commentary 03-08-2013

Copyright © 2012 by MHB Productions

Word Count: 2,905.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, March 08, 2013 by Chef James “JT” Tobiason



MIS-EN-PLACE INDEX, PART XXXVII

 



Mis-en-Place Index, Part XXXVII: Yesterday, we made Mayonnaise while today, we are making Basic Salad Dressing—you know, the Difference between Best Foods Mayonnaise and Kraft’s Miracle Whip—Wow!” by Chef James “JT” Tobiason



838th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 03-08-2013 F: Good morning, once again, here at the stroke of midnight, the time when the American Institute of Culinary Politics-Elemental News of the Day goes to online digital print!  We do our best to be the first blog out the door so the graveyard cooks who labor through the hours of darkness cooking food for others have an opportunity to access it.  Computers are a big part of the modern kitchen and a great deal of the work that goes on in America’s restaurants takes place from 10:00 P.M. to 6:00 A.M.  Moreover, these line and prep cooks never receive the due they deserve because most people do not want to be the graveyard chef, would rather be the relief cook if given the choice.  I remember when I was a youngster; I did five days of work in about three days and had the rest of the week off to do whatever I wanted.  It used to run like this:

Monday and Tuesday, I came in at 10:00 P.M. and worked until 6:00 A.M., which gave the swing chef his two days off, which was good for both of us.  Then, on Wednesday, I came back to work eight hours later and worked 2:00 P.M. to 10:00 P.M. and likewise did it again on Thursday.  Then eight hours later, I returned on Friday morning at 6:00 A.M. and worked until 2:00 P.M. giving the breakfast cook his one day away from work.  When I got off at 2:00 that afternoon, I was off until Monday at 10:00 P.M., which technically gave me about 70 hours off in a row, which is more than the cooks who worked their regular shifts who only had 48 hours off in a row.  I was young, I was full of vim and vigor and could do all sorts of things, I could handle the double-backs, it was great just having that amount of time off because it allowed me to drive over to the coast with my girlfriend and spend my time drinking beer, smoking pot, and surfing in the ocean.  It was a wonderful life but I am sure that today, labor laws would never permit one to do the double-backs but if you ask me, I wish we still worked under the same labor laws as we did back in the late 1960’s and throughout the 1970’s. 
Jay Carney, White House Press Secretary
We are one week past the commencement of the sequester and it is amazing to me how easily the President shifted the blame onto the backs of the Republicans when everyone knew the sequester was HIS idea and yet, he stands at his podium and lies to the nation because they are idiots.  All the news media armed with the talking points given to them by the White House Press Secretary, Jay Carney, is to go out there and discuss it on every Sunday morning news show, write about it in their newspapers and news magazines, and let their numerous comedians go out there and start blabbing the news.  Then, the low information voters suck it up as a leech sucks blood.  Smacking their voracious lips, they lick the blood off their faces and say, “Yes, the Republicans are the villains and the President is good.”   I have never seen such mind-numbed robots in my life, they run around terrified that the sky is crashing upon their heads, that the world is going to end and that their welfare checks will stop coming and yet, nothing happens, life goes on, they sit around smoking pot and hanging with welfare skanks and life is good.   At some point, something is going to happen and the blowback is going to be fierce, we have not had someone in the highest office in the land lie so easily to us since Richard M. Nixon did it to us back in the 1970’s.   Has our nation changed that much that people no longer see how little they account for, how easily their leaders lead them around like sheep?  My grandparents and parents are rolling around in their graves, of that, I have no doubt.
Now, more so than ever, there is a need for a third party as I mentioned several days ago or so I recall.  As I have mentioned, I hate having to throw my hat into the Republicans’ ring because many of them are no better than their Congressional opponents.  They talk a good show, we elect them, they go to Washington D.C. and the cocktail parties, the clubs, the parties, the drinking engagements, and they NEVER want to leave it and in essence become one side of a two-headed coin.  I am telling you that if the Republicans do not reclaim the Senate next year and somehow put a stop to this onrushing horror of Obamacare, the nation is going to be fundamentally changed, just as promised.  However, with the advent of the Tea Party, there is a growing discomfort out there across the land and what with people who disagree with what is happening and who are tired of being called “racists,” a new party is going to have a major chance.  Now is the time more than ever for the Constitution Party or the Libertarian Party to rise to the top and to flex its wings but there are distinct differences between the two parties.  Let me tell you what they are:
Libertarians are social liberals, they believe that ALL victimless crimes need to be unpunished because whatever people do that they enjoy and it does not hurt anyone is fair game and must be allowable.  On the other hand, the Constitutionalists believe that the Constitution is carved in stone that it is morality-based, and that means that we have laws of a higher power to observe, namely God’s laws.  Without some sort of morality, there is no need to have any legal code, I mean, why, if it is okay to do whatever one wants to do as long as no one is hurt, how do we protect our children?  Is it okay for one’s parents to have sex with them because technically, they are not being hurt, they are just being abused, right?  Alternatively, is it okay to have sexual relations with one’s animals, no, that is wrong and most normal people KNOW that.   Morality is an important part of every nation’s life and it has been shown many times in the past that nations in which, morality disappeared took disastrous turns.  Look at the Ancient Greeks, the Romans, and the Ottoman Empire, these various cultures over wide swaths of time went down the wrong road, taking the “walk on the wild side” as sung about by former Velvet Underground frontman, Lou Reed and collapsed because of it.  No, we cannot set morality aside, it is an integral part of this nation and if we allow it to disappear beneath the waves of immorality, we might as well put a fork into it because my friends, it’s done.”  More on this tomorrow, I promise.
Yesterday, we made mayonnaise from scratch, so today, we will do the flipside of the coin and make Basic Salad Dressing from scratch, something that is completely different than mayonnaise, which any fan of either Best Foods’ mayonnaise and Kraft’s Miracle Whip understands.  Here goes:  

(#0391) BASIC SALAD DRESSING

 

One of the things that few people ever do anymore is to make mayonnaise or salad dressing from scratch because the food manufacturers of the nation have taken it away from us by providing excellent products.  Also, the lack of low-cost labor takes away the ability to have large kitchen staffs except only in the best places so who has time to do these sorts of things from scratch anymore? 

There is a difference between mayonnaise and salad dressing, the first is an emulsification made atop a double boiler on stovetop whereas we make the second one in a slightly different way, which sets up like mayonnaise and yet, is NOT mayonnaise but its own thing.  Over the course of time, people have evolved to where they love one and hate the other.  I think the numbers are about equal but then one never knows, as I do not have the statistics on which one sells more than the other.   The great thing is, is this: YOU can make both simply by learning how and that is something for which, I have recipes. 
Yield:  about 1.25 quarts / Mis-en-place: one hour:
 

 

Qty.
Measure
Item
Other
1-1/3
Tablespoons
Colman’s dry mustard
 
2
Teaspoons
Kosher salt
 
.5
Cup
Powdered sugar
 
.5
Cup
All-purpose flour
 
1
Teaspoon
Hungarian paprika
 
2
Cups
Water
 
8
Large
Egg yolks
 
1
Cup
Heinz apple cider vinegar
 
.5
Cup
Softened sweet butter
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Set up a Bain Marie and have it placed atop boiling water underneath BUT not touching the bottom—just ABOVE it.  Make sure that every kitchen utensil is washed, sanitized, and prepared for use ahead of time.
2.     Double-sift the first FIVE ingredients and set aside and then slowly combine them with the measure of water, taking your time doing it.  Place the bowl in which you have them on a towel so there is no slippage and then with a whisk, combine them together forming a loose paste of sorts. 

3.     In another bowl, scramble the egg yolks taking great care to use nothing but fresh eggs, ones whose shells you have rinsed under warm running water.  Never use cracked eggs or blemished eggs of any type and if any are bloody, discard them immediately.
4.     Now, this is like making Hollandaise sauce, begin whisking in the vinegar into the base mixture, as this is the necessary acid, which creates the required reaction that leads the sauce to thicken.  Constantly whisking every step of the way, keep whisking until it begins to thicken. 
5.     When it becomes yellowy and begins to thicken, begin whisking in the first batch of ingredients, the “loose paste.”  As you continue, whisking it in, it is going to warm up and thicken as it does so until you have a nice pudding-like mixture.  NEVER let it touch the hot water beneath the double boiler but make sure you do not run out of water below, always have a pot with secondary water so you can replace it if you need to do so.
6.     When thickened, pull it from the stove and place it into the sanitized bowl of an electric mixer equipped with a whip attachment.  Begin adding the softened butter, rotating the whip around the bowl slowly until you incorporate all of it.  Then, transfer it into a cleansed container with a tight-fitting lid, label, date, and refrigerate, taking care to utilize it within 5-7 days at most but preferably within 2-3 days.  Should you need to thin it down or to use it in a salad dressing; you can thin it down with some heavy cream, buttermilk, or sour cream.
Salad dressing is as old as is mayonnaise and is the alternative. There are those who love their Best Foods mayonnaise and those who love their Kraft Miracle Whip.  Either way, you use this for anything for which you would use the latter.

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DOES HUMOR BELONG IN MUSIC?

 

 

THE OLD MASTERS BOX II

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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LONDON SYMPHONY ORCHESTRA, VOLUME II

          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!

 

GUITAR

          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!

 

YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME I

          I hope you had a great time today and yesterday as I always a good time whenever I’m here.  I am glad that we have a bit more leeway to discuss the topics of the day, not quite, like what happened to Chef Gervais last year when he openly criticized President Obama prior to the election.  Many folks speculate that the attacks on a sitting president help him more than hurt them as the Democrats found out to their chagrin when they roasted George W. Bush alive over the flames for four straight years prior to 2004.  The man beat then-Senator John Kerrey, Democrat-Massachusetts, noted Vietnam veteran quite easily in the election but then, who ever thought that “Lurch” had much chance anyway?  Now, the man is our Secretary of State and Good God Almighty, I cannot wait to see how many people he insults inadvertently or directly, that man is a walking gaff machine like Vice President Joe Biden!  Yet, it always seems to me that President Obama likes placing ignorant people into these key roles so they make him look so much better, you know, folks like Janet Napolitano, Republican and transportation secretary Ray LaHood, and a whole host of other imbeciles.  However, one could say the same about the administrations of George W. Bush, Bill Clinton, and maybe even the first Bush if you take his vice president into account.  The only man who had top personnel in positions of any stature was Ronald Reagan, he made Jimmy Carter look like the bonehead he was, alright!  Anyhow, we have two more days to go and then I am out of here, back on the 99 home to Visalia, California, thank the Lord! See you tomorrow!   

 

YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME II

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!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC
This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

Chef James “JT” Tobiason writes from Visalia, California.

Chef James “JT” Tobiason is a member of the CONSTITUTION PARTY OF THE UNITED STATES.

 
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The AICP-END Commentary for Friday, March 08, 2013 by Chef James “JT” Tobiason

 

 

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 “JT” Tobiason wrote this original essay.

 

Recipe created by Chef James “JT” Tobiason on April 29, 1974 in Fresno, CA.

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This is #0140, a 16” x 20" original oil painting by Beverly Carrick entitled, “The Pomegranate Place." 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

 

 

 

 

 

 

 

 

 

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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 © 02-28-2013, 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.

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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Tags:

JT, James “JT” Tobiason, the Mothers of Invention, Frank Zappa, Condiments, Tasty Foods, Mis-en-Place, Mayonnaise, Tartar Sauces; Basic Sauces 101; MOTHER SAUCES; Mis-en-Place 101; Sauces;

 

 

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CHEF JAMES “JT” TOBIASON
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!

 

 

 

 

BUYYOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME IIBY 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!

TODAY IN HISTORY—MARCH 08, 2013:

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