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Tuesday, March 12, 2013

“Soup Seminar, Part XL: We hit Number Forty of the Soup Seminar and celebrate it by returning to the Basics—Vegetable Soup in an Institutional Size!” by Chef Goldie “Goldfish” McNamara


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Today’s Mothers of Invention album is their twentieth album, “You can’t do that on Stage anymore, Volume Four,” which appeared on record store shelves in 1991 and was the fourth 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!                    





WEDNESDAY, MARCH 13, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-13-2013

Copyright © 2012 by MHB Productions

Word Count: 2,766.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, March 13, 2013 by Chef Goldie “Goldfish” McNamara



SOUP SEMINAR, PART XL—VEGETABLE SOUP—INSTITUTIONAL SIZE

 



Soup Seminar, Part XL: We hit Number Forty of the Soup Seminar and celebrate it by returning to the Basics—Vegetable Soup in an Institutional Size!” by Chef Goldie “Goldfish” McNamara



843rd BLOGPOST AT THE AICP-END!

 

Senator John McCain, Republican-Arizona 

Bakersfield, CA, 03-13-2013 W:          A week ago today, a remarkable thing took place in the United States Senate:  Senator Rand Paul filibustered on the floor for more than 13 hours and did so without resorting to the recitation of poetry, property titles, lists of deaths, births, and whatever else.  He was taking shots at the establishment as Senators John McCain, Lindsay Graham, and a whole pack of others wined and dined the President of the United States at a local Washington, D.C. restaurant.   People were stunned when they turned on their televisions and actually saw someone addressing the issue of the use of unmanned drones in the airspace over the United States and their potential threat of taking out American citizens at the will of the President.  All I can say on this topic is “thank God, someone finally addressed it!” 
Talk Show Host Sean Hannity of FOX News
We Americans have long been used to having our personal and national liberties held inviolate and now when it comes out that both the President and his attorney general, Erik Holder seem to feel that using them—although not likely (that’s good to know!)—is justified depending upon the circumstances.  Some might say, if they are taking out bums like Rush Limbaugh, Sean Hannity, Michael Savage, and others, that it would be fine but if they take out their neighbors or worse—themselves—then something must be done about it.  I thought I heard that a comment over an incident a few years ago took it so lightly that when civilians—including the 16-year-old son of an Islamist—were killed, it was said that he should have “chosen his parents better” (in reference to the boy)!  I am telling you, I am big about people having social liberties and being able to do what they want, with whom they want, and whenever they want as long as it does not infringe upon the rights of others or causes them pain.  If Gays want to marry one another, then so be it, if people want threesomes, then God bless them but if they happen to be related to someone the President deems needs to be destroyed, then something is wrong if they’re collateral damage!
Whack Job Talk Show Host, Dr. Micahael Savage
This is America and generally, we liberal Republicans, the Democrats, the Libertarians, and the socialists tend to think that liberty in our persons is what life is all about and then when they hear someone whom they either support or like (or both) discussing what could or what might happen if deemed to be “bad,” they become afraid. I guess what I am getting at is the fact that we live in a nation in which, we are supposed to have liberal leaders and yet, we have folks who are no better than what George W. Bush was accused of, in essence, people we thought were “good” are as bad as the ones they replaced.  What is the line in the Who’s song, “Won’t get Fooled Again?”  “The new boss is the same as the old boss,” something to that effect.  Thank you, Senator Paul for doing what you did, it is important that all Americans stand up and take their liberties close to their hearts and defend them rather than relinquishing them to the forces of darkness. 
The Who
You see, this is what foodservice workers across the nation discuss on a daily basis and one of the things they discuss more and more is the possibility of the third party in politics.  Up until now, everyone has made light of it but now more and more as conservatives become disgusted with what is going on as do more and more Democrats, the possibility of third party formation increases by the day.  Now, I do not think they could ever threaten the norm but in time, they could drive the Republicans into the Democrats’ camp leading to even more loss of liberties.  The problem is that the modern-day Republicans are seen as being no better or no different from the Democrats, which to me is a damned good truism if ever there was one.   I do not have an issue with that but some of my more libertarian comrades here at the blog are salivating at the mouth over this prospect and in time, the apple cart could be upset and then, all bets are off! 
Rush Limbaugh
Today, we are going to make Vegetable Soup, one of the time-honored classics of old.  I think that many among us were bored to death by the original Campbell’s Soup-brand, as it tasted pretty bad.  However, once I entered the world of professional foodservice and worked under the masters, I learned what it was all about and let me tell you this: it was damned good.  We have several factors to take into account whenever we make something in the professional realm and the first one is, “will the customers like it and order it?”  The answer to that is if you make it from scratch, they will be overjoyed by it provided the servers push it to the max. 

Secondly, the other aspect of doing something in the professional arena is the issue of “will it make us money or will it cost us money?”  Well, this is the thing: if one is actually “educated” in the arts of professional cookery, one knows how to save things that might get tossed away; they know how to utilize things that would be destined for the garbage right from the start, and how to take these disparate things and transform them into a moneymaking item.  If they can’t make money on it like Vegetable Soup, then they aren’t LOSING money and if it’s good, they add to their reputation bringing in more business.   This is what we want, this is what all of us who have been working in the world of bubbling pots, foul-mouthed culinarians, extremely hot kitchens for decades know and understand and what we are trying to teach the Internet crowd today!  Here we go:

(#0531) VEGETABLE SOUP—INSTITUTIONAL SIZE

 

The art of making soups is one of the most important jobs in the kitchen as a restaurant’s soups can make or break the establishment.  All too often, modern chefs, driven by a need to keep expenses down, especially labor, buy pre-fabricated or premade soups from eager purveyors out to line their own pockets rather than to provide quality service to their customers.  Generally, the Prepmaster or the Sous Chef is the one in charge of making soups (unless, of course, the executive chef is a bum and buys them) and it is here that one can drive the food cost down merely by utilizing the scraps, leftovers, and other miscellaneous items on hand.  It is important to make the soups fresh, preferably every day and that takes time before one gauges the proper amount to make daily.  This soup, Vegetable Soup, is a prime example of what one can do using whatever he or she has on hand and note the key to making top-quality soup is in one’s stocks: always make your own stocks and success will knock your doors down, attempting to enter!
Yield:  6.75 gallons / Mis-en-place: 1-1.25 hours:
 

 

Qty.
Measure
Item
Other
2.5
Gallons
Beef broth
 
2.5
Gallons
Chicken broth
 
3
Quarts
Diced yellow onions
 
3
Quarts
Diced carrots
 
3
Quarts
Diced celery
 
1.5
Quarts
Diced leeks
 
1
Quart
Sliced cauliflower
Blanched
1
Quart
Sliced broccoli
Blanched
3
Quarts
Shredded cabbage
Blanched
1
Quart
Chopped spinach
 
2
Quarts
Cubed zucchini, yellow and green, mixed
Blanched
1.5
Quarts
Canned or freshly cooked red kidney beans
 
3
Quarts
Diced tomatoes with juice
Or 1 #10 can
.5
Pound
Raw barley
Cooked
3
Tablespoons
Kosher salt
 
3
Tablespoons
Minced fresh garlic
 
.125
Cup
Whole oregano
 
1
Tablespoon
Celery salt
 
1
Tablespoon
Onion powder
 
2
Teaspoons
Black pepper
 
2
Teaspoons
Ground cumin
 
2
Teaspoons
Sweet basil
 
1
Teaspoon
Crushed hot chilis
 
6
Each
Bay leaves
 
1/3
Cup
Freshly minced parsley
Rinsed and dried
.5
Cup
Lea & Perrins Worcestershire sauce
 

 
Method:

1.     Mis-en-place: have everything ready with which to work! Note: soups depend upon quality stocks for their success; therefore, if you use subpar stocks and/or bases, then what you get is what you get. It is best to make your own stocks from scratch!  Whenever one cooks meats of any type, it is important to save the residues, then combine them with scrap vegetables, meats, and bones, and then through the reduction process, i.e., slow simmering, quality stocks appear. 
2.     Combine the two stocks on stovetop and bring to a boil.  Add the onions, carrots, celery, and leeks and cook them quickly, reducing the heat to a simmer.  Add the remaining vegetables, beans, cooked barley, and the tomatoes and blend them into the soup. 
3.     Now, the important part: in the bowl of an electric mixer, combine the herbs and spices with the Worcestershire sauce and any additional liquid as needed.  If you retain the barley cooking water or that from the beans, use it to turn the dry mix into slurry BEFORE adding it to the soup.  It is important to do this as one never wants clumps of any particular spice much less several as to bite into one are to experience a sometimes unpleasant “shock” of sorts.  Use enough liquid to liquefy the mixture then whisk it into the simmering soup, distributing it well. 
4.     Continue simmering the soup for 20-30 minutes over very low flame and it is going to reduce a bit.  However, the flavors have the opportunity to meld together making the air aromatic around them and the flavor much more intense.  If you need to replace lost liquid, do so by adding additional stock, bean or barley water, tomato juice or anything else that will either add flavor but not reduce or alter it.
5.     When the soup is as it should be (use your own best judgment) transfer the amount you plan to serve to soup pots, place in soup wells, and allow the servers to present it to the guests.  Alternatively, if you do not plan to use it right away, using a saucepot, transfer it into two-inch hotel pans placed atop cooling racks and with an oscillating fan (with sanitized fan blades—PLEASE!) placed before them, quickly cool the soup to 45°F or less. 
6.     As soon as you reach that magic number, the low-end of the Danger Zone, transfer the hotel pans to the walk-in refrigerator’s racks and make sure there is optimal airflow on all sides.  When very cool, transfer the soup into sanitized airtight buckets equipped with tight-fitting lids, label, date, and keep refrigerated.  Reheat chilled soup to 165°F or higher every time you serve it and NEVER return used portions to the parent batch and always use them FIRST!
7.     Shelf life: 3-4 days at most due to the inclusion of cruciferous vegetables and how quickly they begin breaking down once cooked.
Vegetable soup is a time-honored way to use vegetables and this recipe is as good as it gets.  It also provides the chef many opportunities to make sure that nothing is neglected and everything gets used thereby lowering one’s overall food cost.

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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME I

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

 
BROADWAY THE HARD WAY

          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!

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

          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!

 
THE BEST BAND YOU NEVER HEARD OF

          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!

 
MAKE A JAZZ NOISE HERE

          One of the things I note about the younger members of my crew is that they have no base in economics meaning they have no fiscal sense.   While I think government has a responsibility to provide help to those who need it, I think that we also must have the right to earn an honest buck and that is something these young know-it-alls seem not to comprehend.  They are like baby birds in the nest holding their mouths open for their parents to shove nourishment down them and in the case of these employees, we are shoving knowledge down them.  The ones who learn from us are the ones who prosper and if I can educate one out of 10, then I have done my job well.  Look me up—I am here in Bakersfield, not many female chefs in this town so it shouldn’t be too difficult!

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

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!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.

Chef Goldie “Goldfish” McNamara is a liberal Republican.

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The AICP-END Commentary for Wednesday, March 13, 2013 by Chef Goldie “Goldfish” McNamara

 

 

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 Goldie “Goldfish” McNamara wrote this original essay.

 

Recipe created by Chef Goldie “Goldfish” McNamara on March 14, 1978 in Bakersfield, CA.

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This is #0145, a 36” x 72" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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 © 03-05-2013, 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).

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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,

 

 

 

 

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:

Goldie “Goldfish” McNamara, the Mothers of Invention, Frank Zappa, the Prepmaster, Soups, Stocks, the Soup-Master, Mixed Vegetables, Ham Stock, Institutional Sizes, Yesteryear Foods,

 

 

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.

 

 

 

THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 

 
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 GOLDIE “GOLDFISH” MCNAMARA
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 FOURBY 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!

TODAY IN HISTORY—MARCH 13, 2013:

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