Popular Posts

Wednesday, May 1, 2013

“Hawaiian and Polynesian Recipes, Part XXXIV: Hump Day Special: Grilled Fresh Mahi-Mahi with Avocado-Mango Salsa, something so Orgasmic, it will drive the Jihadists around the World out of their Lunatic Minds!” by Chef Brian Craig Carrick


------------------------------------------------------------

Today’s album is Frank Zappa’s seventy-ninth solo album, “Electric Aunt Jemima,” which came out in 2012 and yet was another long-lost excellent live recording from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         

 

 

THURSDAY, MAY 02, 2013

 

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

 

 

 
 
 
 
STINKBUG 2013
 
 
 

 

 

Chef Brian Craig Carrick

END Commentary 05-02-2013

Copyright © 2012 by MHB Productions

Word Count: 4,508.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, May 02, 2013 by Chef Brian Craig Carrick

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXXIV

 


Hawaiian and Polynesian Recipes, Part XXXIV: Hump Day Special: Grilled Fresh Mahi-Mahi with Avocado-Mango Salsa, something so Orgasmic, it will drive the Jihadists around the World out of their Lunatic Minds!” by Chef Brian Craig Carrick

893rd BLOGPOST AT THE AICP-END!

HUMP DAY!

Bakersfield, CA, 05-02-2013 Th: Today is Hump Day, a very important day here at the American Institute of Culinary Politics-Elemental News of the Day, and let it be noted that I made mention of it, now, I’m done with it.  Yesterday, we were talking about the differences between the American and French Revolutions and also how the Iranian Revolution of 1979 is similar to the latter rather than the former.  I also mentioned how I see the same things happening here that happened in France in the late 1790’s, most notably how the skillful orators seem to be able to twist the bulk of the uninformed ignorant masses to do their bidding.  For one thing, the entire Obama Administration is predicated on keeping him clear of whatever happens in the world having to do with the United States NO matter how onerous, how murderous, how awful it is/was.  Let’s look at the incident in Benghazi, where American Ambassador Christopher Stevens was murdered by Islamic radicals—hired by our State Department to guard the embassy no less!—were the masterminds behind the assault.  The fact that an American ambassador has not been killed in more than several decades does not bode well for the President’s legacy yet he is not even remotely connected to it in anyway.  His minions like former Secretary of State Hillary Clinton faced an angry Congress and yet walked out of the proceedings unscathed.  Nothing sticks to anyone in the administration because the President is so adept at putting up one straw man after another whom he can box to death.  We all recall how George W. Bush was the primary recipient of his blows for more than five years but now, it’s the House Republicans—granted, most of them suck!—but it’s also been the American people, more often than it’s been the Islamists.  The sad thing is, this president has had MORE incidents of Islamic or potential Islamic Jihadist terrorism than any of the past two presidents combined.  If you doubt this, then I suggest you look it up—the evidence is everywhere!

Tamerlan Tsarnaev—dead terrorist

The fact that the drumbeat by the sycophant press continues spreading doubt on what has rapidly been becoming clearer by the day is that the two Chechen thug punks, one an American citizen, the other a wanna-be Jihadist, long had been known to have hostile views towards the United States.  The older brother, Tamerlan (the Russian equivalent of the Mongol Tamerlane, the mass murderer of the steppes who converted many to Islam or killed them) Tsarnaev had been investigated and interviewed by the Federal Bureau of Investigation on at least one occasion.  Yet, he seems to have lived a gifted life, having asylum here because things are SO bad in Dagestan and yet, he went home on one or more occasions.  His father and mother came to the American consulate begging for asylum for the same reasons and yet returned home and continue to live there to this day—how bad can it be—RIGHT?  These two apparently drove expensive cars, they had the money to travel, to attend prestigious schools, and one has to wonder why the current president seems so adamant about NOT connecting Islam with the war on terror that continues to this day?  We still are fighting a war on terror!

Former Secretary of State, Hillary Clinton

I don’t care what the president believes, what his religion is, or if he did indeed come here from another country and pass himself off as an American citizen.  What can we do we do about it now, it’s over and done, I do not believe that the American people will ever truly know the truth.  What I do know however, is that the next time someone else who may be far worse than our current commander-in-chief may follow the same path and the nation will fall, anemic because its fundamental laws seldom are observed anymore.  What concerns me now is the fact that terrorist attacks, either on the homeland or around the world, seem to be on the rise and what infuriates me is that he led us to believe that his election would put an end to it.  Sure, there are a whole host of other reasons for why we find ourselves under attack but my feeling is if we had a stronger administration, one even like the previous one for God’s sake, we might be able to throw them off course.  Nevertheless, when one has his or her head in the sand and will NOT admit there’s a problem, that’s when we have a BIG problem, one that might lead to our downfall. 

Second terrorist, Dzhokhar Tsarnaev—may he follow his brother to hell!

I think that the number one goal in the eyes of the president is to weaken our nation through dividing the people while remaining weak on the Islamic Jihad threatening us.  I think he feels that admitting to the problem is going to demonstrate that his campaign pledges were empty, that he had no intention of fulfilling them, and that he truly believes that his words and presence will stop them in their tracks.  We have a man comparable to a religious zealot believing that like Jesus, he, too, can walk on the troubled waters.  I am sorry, we have read of similar individuals in the Bible, people who thought they could leap from a tower and fly plummet to the earth, a crushed husk of a man.  We know the story of Icharus, the man who flew too close to the sun with wings made from wax and how he plummeted to his death, too, just like the former.  I am afraid that if we do not open our eyes and do it soon, that a terrorist strike the likes of which, our nation has not yet seen, is inevitable.  Unfortunately, the Democrats are still determined to ramrod both the immigration and gun control acts through regardless of whether we want them or not—what is going on?

Hawaii State Flag

Today, we are making a seafood dish with a fish that you can fine either frozen or fresh, depending upon where you live: mahi-mahi.  I think this fish almost signifies the Hawaiian Islands as people generally associate the two together.  However, the fish swims a far wider swath of the ocean than just around the islands but that’s unimportant, let’s make this delicious delectable dish:

(#1765) GRILLED FRESH MAHI-MAHI WITH AVOCADO-MANGO SALSA

 


Most people love mahi-mahi with the exception of those who suffer some sort of histamine attack, which means the wise chef always has antihistamines on hand but anyhow, this is a great way to present this deep-sea fish and to do it well. 

Yield:  6-8 servings / Mis-en-place: 8 hours / cooking time: 1-1.25 hours
 

 


Qty.
Measure
Item
Other
2
Cups
Citrus Vinaigrette and Marinade (#0236)
 
6-8
6-7-ounce
Fresh (or frozen) Mahi-Mahi filets
 
Stinkbug Seasoning (Recipe #0226)
See below
Leftover citrus marinade
 
2
Cups
Avocado-mango salsa (Recipe #0375)
 
6-8
Pieces
Ti leaves or shredded green or Napa cabbage
 
1-1.5
Quarts
Steamed Recipe (Recipe #0892)
 
3-4
Cups
Vegetables of choice
 
6-8
Sprigs
Fresh parsley sprigs
Rinsed and dried
Fruit garnish like pineapple spears or whole kumquats
.125
Cup
Freshly minced parsley flakes
Rinsed and dried
1
Cup
Slivered scallions
 
Spanish paprika
 

 


Method:

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

(#0236) CITRUS VINAIGRETTE & MARINADE

 


Citrus is always a popular item for making marinades, dressings, and sauces as evidenced by all of the products available at the grocery store; however, nothing is better than something made at home or on the premises of one’s business and this marinade fulfills all needs of any chef.  Use it to marinade all manner of beef, pork, poultry, and even seafood for a unique delicious flavor and I guarantee that you will find that both your reputation and your business flourish. 

Yield:  2 quarts / Mis-en-place: 20-25 minutes:
 

 


Qty.
Measure
Item
Other
.5
Cup
Granulated sugar
 
.5
Teaspoon
Ground cumin
 
1.5
Teaspoons
Kosher salt
 
1
Tablespoon
Minced ginger
 
1
Tablespoon
Minced shallots
 
1.5
Teaspoons
Minced garlic
 
1
Teaspoon
Orange zest
 
1
Teaspoon
Lemon zest
 
1
Teaspoon 
Lime zest
 
.5
Cup
Orange juice concentrate, frozen
 
1.25
Cups
Thai Kitchen Sweet Chili Sauce
 
1
Cup
Heinz apple cider vinegar
 
1
Cup
Tropic Bee orange blossom honey
 
.5
Cup
Lime juice
 
.5
Cup
Lemon juice
 
1.25
Cups
Planter’s peanut oil
 
.125
Cup
Freshly minced parsley flakes
rinsed

 


Method:

2.     Mis-en-place: have everything ready with which to work! Note: you understand that in the manufacture of “institutional quantities,” chefs must use lower-cost ingredients and can obtain them from their purveyors.  Normally, the expensive items have institutional manufactures available in gallon sizes or larger and with slightly different names.  The purveyors have lists of multitudes of ingredients at various levels and the professional chef is able to make the correct choice for his or her establishment based on what it can afford.

3.     Combine the first NINE ingredients in the bowl of an electric mixer equipped with a whip attachment on low speed; then, blend in the frozen orange juice concentrate, allowing the whip to break it down and incorporate it with the other items.

4.     Next, add the sweet red chili sauce, apple cider vinegar, orange blossom honey, and lemon and lime juices blending well.  Rotate the whip on low speed, blend the ingredients slowly, and then stop. 

5.      Now, add the oil and do it slowly.  This is a semi-emulsified dressing in that it does NOT have a foundation based upon egg yolks so it breaks during storage and the chef must whip it prior to usage.  Begin adding the oil slowly along the sides of the bowl all the while running the whip at medium-high speed.  Be sure to have the spatter ring in place, as this one tends to get a bit messy. 

6.     Continue dribbling oil over the side, bit by bit, until all is incorporated then blend in the parsley flakes and stop.  What you have is a lovely dressing with specks of color throughout it, from both the chili sauce and the zests and parsley. 

7.     Transfer the dressing into a sanitized two-quart airtight container with a tight-fitting lid.  Label, date, and refrigerate.  When required by the chefs or the pantry person(s), take only what is needed and give it a good spin in the blender.  Never return leftover portions to the parent portions.  It is important that every restaurant worker guard against any possibility of foodborne illness occurrences.  The dressing is usable for 7-10 days but used prior to the end date.

This is the best citrus-flavored dressing/marinade available and one you definitely will prize.  Keep the recipe handy, as you will use it many, many times over the course of your career.

8.     Once you prepare the marinade, place the fish filets into a baking dish and cover with enough marinade to submerge them in it.  Cover with plastic wrap, refrigerate overnight.  Finally, prepare the salsa so it, too, can sit overnight and develop maximum flavor.

 
 
(#0375) AVOCADO-MANGO SALSA
 

Yield:  about ONE quart / Mis-en-place: 15-20 minutes:
 

 

Qty.
Measure
Item
Other
 2
Each
Mangos, peeled and diced
Use ripe fruit
2
Each
Avocadoes, peeled and diced
Use ripe fruit
1.5
Cups
Red onion, minced
 
2
Each
Red chilis, minced and chopped
 
.125
Cup
Lime juice
 
.125
Cup
Red wine vinegar
 
.25
Cup
Olive oil
 
.25
Cup
Chopped fresh cilantro 
 
.25
Cup
Granulated sugar
 
Stinkbug Seasoning (Recipe #0226)
 
Tabasco Sauce, to taste
 

 


Method:


9.     Mis-en-place: have everything ready with which to work! First, make the Stinkbug Seasoning so you have it on hand:

(#0226) STINKBUG’S SEASONING

 


Every chef worth his or her “salt” (to borrow an age-old expression!) should have his or her own, personal, seasoning blends and this one, friends, is the best there is.  Keep it on hand and use it for all of your culinary needs as it adds the right amount of flavor and increases the ultimate tang of your finished foods.

1. Yield: One cup of seasoning:
 

 


Qty.
Measure
Item
Other
1
Cup
Kosher salt
 
1
Tablespoon
Black pepper
 
1
Tablespoon
Granulated garlic
 
1.5
Teaspoon
Granulated onion
 
.5
Teaspoon
Hungarian paprika
 
1
Teaspoon
Summer savory
 
1
Teaspoon
Dry parsley flakes
 

 


Method:

10. Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished seasoning in an airtight, DRY container.


The Salsa:

11. Using nothing but the ripest but unblemished fruit, prepare the salsa.  First, peel the mangos, remove the pits, and fine-dice each one.  Then, do the same thing with the avocadoes so that they similar in size to the mangos. 


12. Place these contents into a good-sized mixing bowl, and then add the remaining ingredients to the mix, toss, and then transfer into a sanitized container for holding.  Keep this mixture refrigerated at all times.  To use it, scoop it on top of the entrée or serve it along the side in a side dish for the guest’s dining discretion. 

Your salsa is usable for about 1-2 days but remember: keep refrigerated at ALL times.  Once you detect the slightest amount of discoloration or a sour odor not in keeping with either the mangos or the avocadoes, toss it out and start fresh.

 
The Fish:

13. To prepare the fish, fire up your broiler or your barbeque pit or if you have nothing but an oven broiler, you can use that or you can just bake the fish on a sheet pan or in a baking dish using a 325°F oven—it’s up to you and dependent upon what you have with which to work!  If using the broiler or barbeque pit, always brush the grates after allowing them to become white.  Then, lower the heat to a cooking level and prepare the fish.  Remove the filets from the marinade and spray them heavily with a food release spray, then set them onto a plate. 

14. Meanwhile, heat the remaining citrus marinade from which, you just removed the fish.  This is a good habit to exercise whenever you utilize a marinade as a baste because if using one from chicken, pork, and even beef, it’s quite possible that due to inclusion of the blood, if NOT cooked, there is a strong possibility that you could either sicken yourself or sicken others! NEVER utilize leftover marinades as a basting agent without first heating them to 165°F or higher. Then, strain them through a sieve to remove any solids; discard them. 

15. Place the fish onto the fire at a lower point and begin marking them.  Baste heavily with the hot marinade and after a minute or two—when you see the edges of each fish filet beginning to whiten, dip a spatula into the hot marinade and flip the filets over one-by-one.  Repeat the process and note, fish filets atop a broiler or barbeque cook quickly so take care quickly to mark them with a crisscross mark.  As soon as they are done, (the fish is going to be firm to the touch), pull them from the flame and prepare to serve so take care to assure that everything is ready to go!

16. To serve the fish: make a presentation of it!  Place six-to-eight platters before you, not the gigantic kind but the kind used for individual servings and upon each one at the six o’clock position place either a ti leaf or a mound of shredded cabbage.  Atop this lay a portion of freshly grilled Mahi-Mahi and then atop that ladle a good-sized portion of the salsa. 

17. At the two o’clock position, place either a scoop or a mound of steamed white rice and then at the 10 o’clock, put the vegetables.  Take care to wipe the rims of each plate, then atop the salsa, sprinkle some of the slivered scallions and then a sprinkle or paprika and then over the entire plate, dust it with freshly minced parsley flakes.  Finally, either in the center of the plate or at some point around the edge the fruit and parsley sprig garnish.  The important thing is to make it nice!

18. If you have leftovers, cool them to below 45°F as quickly as possible, cover and store in a sanitized airtight container and use within ONE day, possibly two, depending upon their quality.  Here’s a good recipe for making steamed white rice:

Serving Suggestion
 
 
(#0892) STEAMED RICE

 


If a chef cannot make EXCELLENT steamed rice, he or she is simply not a chef.  We make this no-fail formula without the use of a rice cooker.  It comes out perfect; it looks and smells good and best of all, tastes exceptional!

1. To serve 6-8:
 

 


Qty.
Measure
Item
Other
2
Cups
Boiling water
 
1
Teaspoon
Kosher salt
 
.125
Teaspoon
White pepper
 
1
Cup
Hinode short-grained rice
 

 

Method:

1.     Place water in an ovenproof saucepot equipped with a tight-fitting lid and add the spices.  Turn a standard oven to 375°F or a convection oven to 325°F and have ready.

2.     Bring water to a boil and when it is, add the rice and stir.  It will shortly sink to the bottom and stick and this is the crucial stage: stir it as quickly as possible to get it waterborne and stir over the next minute or two frequently.  Bring it to a boil once more and keep there until the water has dropped to the level of the rice; then, slap on the lid, place inside your preheated oven and bake for 25 minutes or until the rice has absorbed the liquid.

3.     Check and when the water has been absorbed, remove the pot from the oven and crack the lid.  Allow the steam to escape for a minute or so and then fluff it with a fork.  Now, either serve the rice or refrigerate it in a shallow pan for use later in the day.

4.     To serve, spoon it directly onto the plate or place it in a serving bowl and garnish with a little bit of freshly minced parsley and a sprinkle or two of Spanish paprika. ALTERNATIVELY, spray 6-8 soup cups with PAM or some such other food release spray and place a few pimientos, parsley flakes, or slivered scallions in the bottom and pack with the cold rice. Heat it in your microwave for 2-3 minutes or until piping hot.  Slap the soup cups on each of 6-8 plates so the rice slides out with its garnish and accompany with an entrée of choice and vegetables. Either way, this is a great recipe.

No cook is complete without a recipe for steamed white rice.  This is the basic formula for making rice in the oven or on the top of your stove. You don’t need a rice cooker to make good rice.

Should you need it, this is the method for broiling fish:

(#1414) BROILED FISH PROCEDURE

 

It is important that all broiler chefs understand how to broil a fish properly, especially ones that are soft, flaky, and likely to fall apart during the procedure as otherwise, a great deal of money can be lost until they figure it out.  If one follows this systematic, they’ll have absolutely no problems at all and every fish portion will be spectacular.

Yield:  1 fish  / Mis-en-place: time varies:
 

 


Qty.
Measure
Item
Other
7
Ounce
Fish
 
3
Tablespoons
Compound butter
 
.5
Teaspoon
Stinkbug Seasoning (Recipe #0226)
 
1
Ounce
Fish marinade
 
1
Each
Lemon wedge (one-sixth slice)
 

 

Method:

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

2.     Cut the fish of choice into portions by slicing them on a diagonal 30° angle to the cutting board.  Portions should be approximately 5” x 7” x 5/8” to ¾” thick.  The portions MUST be in one piece so send smaller pieces to the sauté chef. 

3.     Prepare the fish basting oil and compound butter according to directions of the recipe.  Hold on the cook’s line or in your fridge with a sanitized pastry brush. 

4.     Fire up the broiler to 600°F.  To minimize the possibility of the fish sticking to the broiler, be sure to burn it off each and every day and then brush the grates free of soot and carbon buildup.  Dip an old rag in vegetable oil and then rub it across the grates, as this will “season” them. 

5.     Cook fish according to directions.

This is a great way to present Mahi-Mahi, sure, anyone can baste it with teriyaki sauce as it broils but why do that when you can spend a bit of energy and do this?  Be unique, use the initiative the Good Lord gave you so you can present top-quality food!

---------------------------------------------------------------------------------

PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!

BEAT THE BOOTS III, DISK II

BEAT THE BOOTS III, DISK III

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.

BEAT THE BOOTS III, DISK IV

          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!  Here’s another note: do NOT do business with Galkos Construction, Inc., those people are nothing but crooks as if you lease your system, you will never pay it off, plus you have to pay them for excess energy produced by your system, the electric company does not buy all of it nor do they!  AVOID GCI AT ALL COSTS; DO NOT DO BUSINESS WITH THESE CROOKS!

BEAT THE BOOTS III, DISK V

          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!

BEAT THE BOOTS III, DISK VI

          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!

‘TIS THE SEASON TO BE JELLY

          What I love about writing for this blog is the fact that we cover a wide variety of topics here, trying to educate our readers in many ways!  That is one of the duties of most chefs, to instruct the younger members of their crews on how life is, what they need to do to be a successful part of it, and what pitfalls to avoid.  I think one of the reasons that the president is so successful in stirring up the masses (besides the fact that he once was a professional community organizer as well as teacher of Saul Alinsky at the university) and that is why we must fear him and them.  The problem is, with the economy in ruins, it makes it easier for a powerful politician to put the uneducated masses to do his bidding and we are seeing something that seemed to happen frequently in the 1930’s in various European nations.  However, I have no wish to name one lest someone accuse me of comparing Mr. Obama to a totalitarian, I will allow him to do that to himself.  Believe me, when the history of this era finally makes the books, it’s not going to be kind to the major players unless, of course, they manage to pull off this “fundamental transformation.”  What, exactly, is that, does anyone know or am I the only one?  More on this tomorrow, see you Friday!                                                     

ELECTRIC AUNT JEMIMA

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!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is I in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Brian Carrick writes from BAKERSFIELD, CALIFORNIA.

Brian Carrick is a Conservative Republican.

Rotation: (1) Gervais Krinkelmeier (2) Brian Carrick (3) Stinkbug

---30---

The AICP-END Commentary for Thursday, May 02, 2013 by Chef Brian Craig Carrick

 

 

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 Brian Craig Carrick wrote this original essay.

 

Recipe created by Chef Brian Craig Carrick on May 10, 1992 in Kahului, HI.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF BRIAN CARRICK
NEXT WEEK: CHEF STINKBUG♂

STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!  
 


This is #0195, a 20” x 24" original oil painting by Beverly Carrick entitled, and “Napa Valley”. 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 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 © 04-27-2013, 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).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

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.

 

 

MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Brian Carrick,,  the Mothers of Invention, Frank Zappa, Hawaiian and Polynesian Recipes, Hawaiian Cooking, Oriental Cuisine, Oriental Cookery, Oriental Foods, Mahi-Mahi, Hawaiian 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!

PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!

Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!

 


Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!

 

 

 

CHEF BRIAN CARRICK
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!

 

 

 

BUYELECTRIC AUNT JEMIMABY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.

 

 

  


Beverly Carrick Original Paintings Price List:
 

Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size  9” x 12”................................................................................................ $ 1,200.00.
Size  8” x 10”................................................................................................ $ 1,000.00.
Size  6” x 8”.................................................................................................. $    950.00.
Size  5” x 7”.................................................................................................. $    850.00.

 
 
 


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

 
TODAY IN HISTORY—MAY 02, 2013:

  1. .  

 
 


Advertisements:

 

-----------------------------------------------

 


DON’T FORGET TO BUY THESE FINE ALBUMS BY THE MOTHERS OF INVENTION/FRANK ZAPPA AT AMAZON.COM, THE WORLD’S LARGEST ONLINE DEPARTMENT STORE!

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

PLAYGROUND PSYCHOTICS

AHEAD OF THEIR TIME

THE YELLOW SHARK

CIVILIZATION PHASE 3

THE LOST EPISODES

DON’T FORGET TO BUY ALBUMS BY SAVOY BROWN AS ADVERTISED HERE AT THE AICP-END!

SKIN AND BONE

SAVAGE RETURN

ROCK AND ROLL WARRIORS

GREATEST HITS—LIVE IN CONCERT

JUST LIVE

LIVE IN CENTRAL PARK

SLOW TRAIN

MAKE ME SWEAT

KINGS OF BOOGIE

LIVE AND KICKIN’

PROTECT THE FIRST AMENDMENT!

PROTECT THE SECOND AMENDMENT!

FOR GOD’S SAKE, UPHOLD THE TWENTY-SECOND AMENDMENT!

PROTECT THE RIGHT TO VOTE AND PROTECT THE RIGHT OF STATES’ VOTER ID LAWS!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL THE WAR ON TERROR IS WON AND THE BORDER UNDER CONTROL!

THE MOTHERS OF INVENTION/FRANK ZAPPA CDS AS OFFERED HERE AT THE AICP-END:

Use the Tabs at the right to locate all of the blogs featuring these albums—they are all in order!

01-21-2013 M: The Mothers of Invention: “Freak Out” 1966.

01-22-2013 T: The Mothers of Invention: “Absolutely Free” 1967.

01-23-2013 W: The Mothers of Invention: “We’re only in it for the Money” 1968.

01-24-2013 Th: The Mothers of Invention: “Cruisin’ with Reuben and the Jets” 1968.

01-25-2013 F: The Mothers of Invention: “The S--- of the Mothers” 1969.

01-26-2013 S: The Mothers of Invention: “Uncle Meat” 1969.

01-27-2013 Su: The Mothers of Invention: “Mothermania” 1969.

01-28-2013 M: Frank Zappa: “Lumpy Gravy & Hot Rats” 1969.

01-29-2013 T: The Mothers of Invention: “Burnt Weenie Sandwich” 1970.

01-30-2013 W: The Mothers of Invention: “Weasels ripped my Flesh” 1970.

01-31-2013 Th: Frank Zappa: “Chunga’s Revenge” 1970.

02-01-2013 F: The Mothers of Invention: “Fillmore East—June 1971” 1971.

02-02-2013 S: The Mothers of Invention: “200 Motels” 1971.

02-03-2013 Su: The Mothers of Invention: “Just another Band from L.A.” 1972.

02-04-2013 M: Frank Zappa: “Waka/Jawaka” 1972.

02-05-2013 T: Frank Zappa: “The Grand Wazoo” 1972.

02-06-2013 W: The Mothers of Invention:”Over-Nite Sensation” 1973.

02-07-2013 Th: Frank Zappa: “Apostrophe” 1974.

02-08-2013 F: The Mothers of Invention: “Roxy and Elsewhere” 1974.

02-09-2013 S: The Mothers of Invention: “One Size Fits All” 1975.

02-10-2013 Su: Frank Zappa & Captain Beefheart: “Bongo Fury” 1975.

02-11-2013 M: Frank Zappa: “Zoot Allures” 1976.

02-12-2013 T: Frank Zappa: “Zappa in New York” 1978. 

02-13-2013 W: Frank Zappa: “Studio Tan” 1978.

02-14-2013 Th: Frank Zappa: “Sleep Dirt” 1979.

02-15-2013 F: Frank Zappa: “Sheik Yerbouti” 1979.

02-16-2013 S: Frank Zappa: “Joe’s Garage Acts I-III Box Set” 1979.

02-17-2013 Su: The Mothers of Invention: “The Grandmothers” 1980.

02-18-2013 M: Frank Zappa: “Tinsel Town Rebellion” 1981.

02-19-2013 T: Frank Zappa: “Shut up and play your Guitar Box Set” 1982.

02-20-2013 W: Frank Zappa: “You are what you is” 1982.

02-21-2013 Th: Frank Zappa: “Ship arriving too late to save a drowning Witch” 1982.

02-22-2013 F: Frank Zappa: “Man from Utopia” 1983.

02-23-2013 S: Frank Zappa: “Baby Snakes” 1983.

02-24-2013 Su: Frank Zappa: “London Symphony Orchestra Vols. I & II” 1983.

02-25-2013 M: Frank Zappa: “Boulez conducts Zappa- Perfect Stranger” 1983.

02-26-2013 T: Frank Zappa: “Them or Us, Thing-Fish” 1984. (End Zappa solo music here)

02-27-2013 W: Frank Zappa: “Francesco Zappa” 1984.

02-28-2013 Th: Frank Zappa: “The Old Masters, Box I” 1984.

03-01-2013 F: Frank Zappa: “Meets the Mothers of Prevention” 1985.

03-02-2013 S: Frank Zappa: “Does Humor belong in Music” 1986.

03-03-2013 Su: Frank Zappa: “The Old Masters Box Two” 1986.

03-04-2013 M: Frank Zappa: “Jazz from Hell” 1986.

03-05-2013 T: Frank Zappa: “London Symphony Orchestra, Vol. 2” 1987.

03-06-2013 W: Frank Zappa: “Guitar” 1988.

03-07-2013 Th: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. I” 1988.

03-08-2013 F: The Mothers of Invention: “You can’t do that on Stage anymore, Vol. 2” 1988.

03-09-2013 S: Frank Zappa: “Broadway the Hard Way” 1988.

03-10-2013 Su: The Mothers of Invention: “You Can’t do that on Stage Anymore Vol. 3” 1989.

03-11-2013 M: Frank Zappa: “The Best Band you never heard in your Life” 1991.

03-12-2013 T: Frank Zappa: “Make a Jazz Noise Here” 1991.

03-13-2013 W: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 4” 1991.

03-14-2013 Th: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 5” 1992. .

03-15-2013 F: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 6” 1992.

03-16-2013 S: The Mothers of Invention: “Playground Psychotics” 1992.

03-17-2013 Su: The Mothers of Invention: “Ahead of their Time” 1993. St. Patrick’s Day.

03-18-2013 M: Frank Zappa: “The Yellow Shark” 1993. Last album while Frank was alive.

03-19-2013 T: Frank Zappa: “Civilization Phaze 3” 1994.

03-20-2013 W: Frank Zappa: “The Lost Episodes” 1995.

03-21-2013 Th: Frank Zappa: “Strictly Commercial” 1995.

03-22-2013 F: Frank Zappa: “Lather” 1996.

03-23-2013 S: Frank Zappa: “Frank Zappa plays the Music of Frank Zappa” 1996.

03-24-2013 Su: Frank Zappa: “Have I offended someone” 1997.

03-25-2013 M: Frank Zappa: “Mystery Disc” 1998.

03-26-2013 T: Frank Zappa: “Strictly Genteel: a Classical Introduction” 1998 (Compilation).

03-27-2013 W: Frank Zappa: “Cucamonga” 1998.

03-28-2013 Th: Frank Zappa: “Cheap Thrills” 1998.

03-29-2013 F: Frank Zappa: “Son of Cheap Thrills” 1999.

03-30-2013 S: Frank Zappa: “Everything is Healing Nicely” 1999.

03-31-2013 Su:  Frank Zappa: “FZ:OZ” 2002.  EASTER SUNDAY

04-01-2013 M: Frank Zappa: “Halloween” 2003. April Fool’s Day

04-02-2013 T: Frank Zappa: “Joe’s Corsage” 2004.

04-03-2013 W: Frank Zappa: “Joe’s Domage” 2004.

04-04-2013 Th: Frank Zappa: “Quadiophiliac” 2005.

04-05-2013 F: Frank Zappa: “Joe’s X-Massage” 2005.

04-06-2013 S: Frank Zappa: “Imaginary Diseases” 2006.

04-07-2013 Su: Frank Zappa: “The MOFO Project Object” 2006.

04-08-2013 M: Frank Zappa: “Trance-Fusion” 2006.

04-09-2013 T: Frank Zappa: “Buffalo” 2007. 

04-10-2013 W: Frank Zappa: “The Dub Room Special” 2007.

04-11-2013 Th: Frank Zappa: “Wazoo” 2007.

04-12-2013 F: Frank Zappa: “One Shot Deal” 2008.

04-13-2013 S: Frank Zappa: “Joe’s Ménage” 2008.

04-14-2013 Su: Frank Zappa: “Lumpy Money Project-Object” 2009.

04-15-2013 M: Frank Zappa: “Philly 76” 2009.

04-16-2013 T: Frank Zappa: “Greasy Love Songs” 2009.

04-17-2013 W: Frank Zappa: “Beat the Boots” 2009.

04-18-2013 Th: Frank Zappa: “Ark—Live 1991” 2010.

04-19-2013 F: Frank Zappa: “Congress shall make no Law” 2010.

04-20-2013 S: Frank Zappa: “Hammersmith Odeon” 3-CD Set 2010.

04-21-2013 Su: Frank Zappa: “Feeding the Monkeys at Ma Maison” 2011.

04-22-2013 M: Frank Zappa: “Carnegie Hall 4-CD Set” 2011.

04-23-2013 T: Frank Zappa: “Understanding America” 2012.

04-24-2013 W: Frank Zappa: “Finer Moments” 2012.

04-25-2013 Th: Frank Zappa: “Beat the Boots III” Disc One 2012.

04-26-2013 F: Frank Zappa: “Beat the Boots III” Disc Two 2012.

04-27-2013 S: Frank Zappa: “Beat the Boots III” Disc Three 2012.

04-28-2013 Su: Frank Zappa: “Beat the Boots III Disc Four” 2012.

04-29-2013 M: Frank Zappa: “Beat the Boots III” Disc Five 2012.

04-30-2013 T: Frank Zappa: “Beat the Boots III” Disc Six 2012.

05-01-2013 W: Frank Zappa: “’Tis the Season to be Jelly” 2012.

05-02-2013 Th: Frank Zappa: “Electric Aunt Jemima” 2012.

05-03-2013 F: Frank Zappa: “Picquantique” 2012.

05-04-2013 S: Frank Zappa: “Conceptual Continuity” 2012.

05-05-2013 Su: Frank Zappa: “Disconnected Synapses” 2012.

05-06-2013 M: Frank Zappa: “Swiss Cheese/Fire” 2012.

05-07-2013 T: Frank Zappa: “Tengo Na Mincha Tanta” 2012.

05-08-2013: Frank Zappa: “At the Circus” 2012.

05-09-2013 Frank Zappa: “As An Am” 2012.

05-10-2013 Frank Zappa: “Unmitigated Audacity” 2012.

05-11-2013 Frank Zappa: “Freaks and Motherfuckers” 2013.

05-12-2013 Frank Zappa: “Saarbrucken ‘78” 2013.

 

 

 

------------------------------------------------------------------

 



No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!