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Monday, March 11, 2013

“Soup Seminar, Part XXXIX: On Tap for Today is a Delightful, Institutional-Sized Version of Goldie’s Lentil Soup with Frankfurters, Old and just the Way we like it!” by Chef Goldie “Goldfish” McNamara


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Today’s album is Frank Zappa’s thirty-third solo album, “Make a Jazz Noise Here,” which came out in 1991 and once again, was another superb album by one of the most unique figures in the history of rock music!  As always, Mr. Zappa’s views on both music and lyricism are beyond what everyone else is doing and this album is definitely no exception.  We therefore urge you to grab a hold of the convenient link posted above and head directly to Amazon.com, buy it, and enjoy it NOW! Thanks for using our blog to buy your CDs, as we offer nothing but the best!                   





TUESDAY, MARCH 12, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-12-2013

Copyright © 2012 by MHB Productions

Word Count: 2,936.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Tuesday, March 12, 2013 by Chef Goldie “Goldfish” McNamara



SOUP SEMINAR, PART XXXIX—LENTIL SOUP WITH FRANKFURTERS—INSTITUTIONAL SIZE

 



Soup Seminar, Part XXXIX: On Tap for Today is a Delightful, Institutional-Sized Version of Goldie’s Lentil Soup with Frankfurters, Old and just the Way we like it!” by Chef Goldie “Goldfish” McNamara

 

842nd BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 03-12-2013 T: So, here it is, Tuesday, a good day of the week for restaurant folks as we made it through the weekend, had Monday off, and now return for another long and arduous week of standing in front of a hot stove.  It used to irk me when people misspoke about professional foodservice workers as being “losers” because they could not find a better job.  Excuse me, since when is doing this sort of work NOT something to be respected, we do our share and more and without the foodservice industry, this nation would be in even worse shape than it already is under this present administration!
 
Eric Holder, U.S. Attorney General
I was somewhat stunned last Wednesday when Attorney General Eric Holder testified at the House Subcommittee about the use of drones and American citizens.  I for one am not comfortable with using drones to take out military targets because all too often, they are blasting noncombatants off the face of the planet while the scumbags cower within their hiding places.  Sure, every now and then, they hit the right target but just as there was a clamor over the use of waterboarding during the Bush Administration, I am sure at some point that the United Nations is going to put out an arrest warrant for Barack Obama, the man who uses drones to kill his adversaries.   I was sickened listening to Mr. Holder go on and on about the “circumstances” under which, drone strikes are authorized and it came to me that you know: I could be sitting at a café in downtown Bakersfield and some wanted, unsavory Islamic smuck could be sitting at the next table when all of a sudden, BOOM-BAM!  A drone fires a missile to take out the murdering thug and takes me with him!  Is this what the justice system in the United States is coming down to, the President picks and chooses the targets and then sends his slavering minions out to do the dirty work?  Didn’t President Nixon pick the targets during Rolling Thunder (that happened in Vietnam, you ignorant stud-faced goofballs who claim to be our kids!) and none of them was military targets?  How soon we forget the roads down whence we came before we go down them again, I mean, we need to put a stop to this entire drone program!  Since when is it, okay for drones to fly over the United States taking away our privacy?  How many f---ing cameras do we need spying on us night-and-day, enough’s enough, right?
New Jersey Governor Chris Christie
I have been paying attention to what my fellow chefs write about before coming in and doing my week and I am amazed that we have one Republican after another attacking Mr. Obama for doing the things he does and then when it counts, they back down and slink away.  I think that in 2016, Governor Chris Christie of New Jersey is going to be our best bet to win the White House back and maybe he will collaborate with Jeb Bush as his veep.  I do not think the nation can handle another Bush presidency so maybe he should pick General Colin Powell; I always liked him, as he seemed to be a straight shooter.   We need someone who can speak for all of us and not just the Bible-thumpers lurking on the far right or the anti-abortionists who really control the party.  Look, abortion is always going to be a part of life and I believe it is a woman’s right to choose and no one else’s.  Since when do we allow men to tell us what we can and cannot do with our bodies, maybe we should them where they can put it?  I am tired of the far right wing attempting to dictate the terms of the party and it is time for us moderates to begin staking our claim for the next election in 2014.  It is time we begin picking candidates who can appeal to both sides of the aisle and not to the church-goers among the population, when Obama is done with them, like the senior citizens, they are going to disappear.   It is time we remake America in the way it should be, not the way some fool interpreting scripture tells us it should be!
I realize I may not be making friends with the Flat Worlders out there but let’s face it, guys like Rush Limbaugh, Mark Levin, Jaz McKay and others do NOT speak for all of us.  I was as glad as everyone else when AM 1560 Radio here in Kern County fired that big fat drunken lout, Ralph Bailey, Jr., that man mooched more drinks of bar-goers in downtown Bakersfield than a wino hanging out at the bars littering Nineteenth Street here in town.  My hairdresser—God rest his soul—RJ (Ron Lopez) who died last year along with Beverly Carrick, the blog’s patron saint—said that Mr. Bailey was a smuck who bummed drinks off the people.  There is nothing worse than a small town celebrity sucking freebies off people with money who shortly are amazed that the great radio personality is standing in front of them.  Five bottles of wine later, they’re very glad to rid themselves of him so he moves on to the next mark, sits down with them, and hits ‘em up.  Good riddance to bad garbage, that’s all I can say.  Thank you, Mary Lou Gunn, new GM at the station for ridding of this of opinionated bamboozler!

Today, we make another institutional-sized soup, one I personally enjoy making, Lentil Soup with Frankfurters.   Lentils are delicious little bitty brown legumes but there are also green ones and red ones, and one other one if my mind recalls it?  ALL legumes are protein-rich foods, which is why vegetarians love them.  However, we enrich this one with fluffy plump Nathan’s frankfurters, one of the best—if not the all-time BEST—hot dogs of all time.  Trust me when I say that you, like my dear husband, will love this soup because once you make it, serve it to your guests, you are going to see you have something unique on your hands.  Without further bull, let us go:

(#0548) LENTIL SOUP WITH FRANKFURTERS—INSTITUTIONAL SIZE

 

I was always interested in the foods enjoyed by earlier generations of Americans especially soups as when I first began uncovering these so-called forgotten “gems,” I became very enlightened.  My culinary skills blossomed accordingly in the 1970’s when I was an apprentice as the chefs under whom I worked and learned had been active in the previous decades, some of them as far back as the 1930’s, which led me to unknown places in my development.  I love lentil soup, it is one of the basic foundations of the existence of large parts of humanity as lentils are a legume enjoyed from ancient times.  I think once you try this delicious soup and serve it to your guests, you will find that feel much the same as you do.  One of the most important things one can do for one’s customers—besides serving them quality foods!—is to instruct them about what it is they eat—that is what keeps them coming back for more!
Yield:  7.75 gallons / Mis-en-place: 8-12 hours:
 

 

Qty.
Measure
Item
Other
Soak Overnight:
3
Quarts
Brown lentils
 
8
Gallon
Ham stock
 
1
Quart
Chopped ham
 
4
Each
Bay leaves
 
8
Ounces
Kosher salt
 
The Frankfurters:
10
#
Nathan’s all beef wieners, sliced
 
The Soup:
1.5
Quarts
Melted butter
 
2
Quarts
Diced carrots
 
2
Quarts
Diced yellow onions
 
2
Quarts
Diced celery
 
2
Cups
Diced leeks (green and white part)
 
.5
Cup
Ground coriander
 
3/8
Cup
Kosher salt
 
2-2/3
Tablespoons
Freshly minced garlic
 
.125
Cup
Black pepper
 
.125
cup
Whole thyme
 
.125
Cup
Whole marjoram
 
2
Teaspoon
Ground cumin
 
2
Quarts
All-purpose flour
 
1.5
Quarts
Tomato juice
 
1
Cup
Lea and Perrins’ Worcestershire sauce
 
1
Cup
Tomato catsup
 
1
Cup
Freshly minced parsley flakes
Rinsed and dried

 

Method:
1.     Mis-en-place: have everything ready with which to work! Combine the first FIVE ingredients together in a large soup pot and refrigerate overnight.  It is important to rehydrate the lentils as this makes the cooking process go that much more quickly. 
2.     The next day when it’s time to prepare the soup, bring out the large pot and place it atop the stove; however, do not fire it up yet as now, the lentils will cook rapidly and if overcooked, will turn to mush.  Some prefer their soup to be very smooth whereas others prefer it to have some character, meaning some distinguishable lentils within the greater mass so prepare this part of the recipe however, you like.
3.     Place a large heavy-bottomed pot atop medium-low flame.  Spray it with food release spray and then add the butter, bringing it to a low sizzle.  Add the vegetables to the butter and begin sautéing them, turning them over with a large soup spatula or a spoon, allowing them to release their natural flavors and aromatic essences. 
4.     As you do this, begin bringing the pot with lentils in it to a boil and once there, drop the flame to LOW so that they simmer slowly.  Note, the lentils, rehydrated now, cook extremely fast so keep a very close eye upon them so they do NOT overcook!  Add the sliced franks to the liquid so they can add their unique flavors to the mix.
5.     When the vegetables are becoming tenderized, add the herbs and spices to them and continue sautéing them over medium flame.  When totally rendered, add the flour and begin cooking this roux, stirring it almost constantly as you do so in order to strengthen its binding ability.  
6.     When the roux is where it should be, approximately “blond—not dark,” begin whisking in the contents of the lentils’ pot.  Raise the heat underneath both pots and continue whisking the liquid into the pot, taking care to reach into the corners of the pot—especially if using a rectangular G.I. pot—so that nothing scorches.  Continue whisking the liquid into the roux, furiously whisking it to incorporate the two components together until combined. 
7.     Continue simmering it over medium-high flame for several minutes longer; then, lower the heat and allow the soup to perk slowly over low heat for 20-30 minutes so it reduces to the proper consistency and maximum flavor develops.  Check it for taste after this time and if necessary, readjust it to where you want it.
8.     To serve the soup, transfer it into the soup tureens used by the servers for immediate service taking care to provide extra freshly minced parsley flakes for garnishment.  If not to be used immediately, transfer the soup into two-inch hotel pans atop cooling racks and with an oscillating fan (with sanitized blades, of course!), cool it quickly to below 45°F. 
9.     As soon as it is there, transfer the pans into the walk-in refrigerator and continue the cooling process taking care to insure that airflow goes on all around the hotel pans.  Then, when COLD, pour it into a sanitized airtight container equipped with a tight-fitting lid, label, date, and refrigerate taking care to use it within 3-6 days at most but preferably on the day of making it or the next.  After that, toss it out and start anew. 
Lentil soup is one of the old-time favorites of yesteryear, you do not see it as often now as you once did unless, of course, someone is enjoying a renaissance and thinks that he or she has reinvented it!  This is one you definitely need to have on hand for use on special occasions, as there are always fans of lentil soup lurking about in the world of professional foodservice.

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

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.

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

 
BROADWAY THE HARD WAY

          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!

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

          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!

 
THE BEST BAND YOU NEVER HEARD OF

          I am happy that we are offering albums by the Mothers of Invention and by Frank Zappa as well.  I hate to say this about myself but I was a wild child during the 1970’s and had the opportunity to meet the Mothers back stage at a gig down in Los Angeles and I must say that I remember bits and pieces of the evening but no more.  As you can imagine, I really cannot say much about what went on because if I did, I would look like a worthless slut!  Besides, that is the sort of stuff one keeps from their kids until they have to tell them lest they hear it from somewhere else.  Anyhow, the man is a musical genius as are most of his fellow musicians and that means you must buy each album we advertise here as we simply suggest the best.   Frank was a very talented man, in many ways, in fact, and his musicianship is superb as always.  I love these albums, each one is a gem, which means, take my word for it, go to Amazon.com using our convenient links and buy all of them—you will be overjoyed you did! I guarantee it!  We will continue with more of this tomorrow, forget what I said about Mr. Zappa and myself, please!

 
MAKE A JAZZ NOISE HERE

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.

---30---

The AICP-END Commentary for Tuesday, March 12, 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 April 11, 1978 in Bakersfield, CA.

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This is #0144, a 40” x 60" original oil painting by Beverly Carrick entitled, “Twilight’s Palms." 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 © 03-04-2013, 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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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, Brown Lentils, Ham Stock, Legumes-Grains, Institutional Sizes, Yesteryear Foods,

 

 

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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!

 

 

 

 

BUYMAKE A JAZZ NOISE HEREBY FRANK ZAPPA 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 12, 2013:

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