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Sunday, May 15, 2011

“The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Pt. XX”



The “Jefferson Starship” CD we are offering today is their nineteenth release (1991), “Greatest Hits (Ten Years and Change 1979-1991).”  This album was a very good album and actually came out before yesterday’s offering, “Deep Space/Virgin Sky,” but we wanted to go with that one before backtracking to a couple of compilation albums and then getting back into the swing of things so be sure take the handy link to Amazon.com and buy it! Jefferson Starship managed to get a Gold Record for this offering as they will with tomorrow’s offering.  Thanks, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 586 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                       


                                                                      
                                                                    



                                                   STINKBUG 2011



                                                                     



James “JT” Tobiason
END Commentary 05-16-2011
Copyright © 2011 by MHB Productions
Word Count: 2,005
CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, May 16, 2011 by JT
THE SERGEANT-MAJOR OF THE PROFESSIONAL KITCHEN—THE PANTRY CHEF, PT. XX
The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Pt. XX
Bakersfield, CA, 05-16-2010:  I was pretty intoxicated last night so when Olaf Bologolo said, “Do you want to go out and drink?” I said, “Sure, let’s go!”  He took me to the Stallion Springs Country Club in Tehachapi and we spent most of our evening there knocking them down one after the other until I was hardly able to stagger out to our taxi in the parking lot so we could go back to our motel.  The world was spinning around pretty severely and that didn’t allow me to see much of the town of Tehachapi and to see how it’s grown since last I was up here.  This is a beautiful place high up in the Tehachapi Mountains and in the wintertime is renowned for its skiing. What’s even more interesting is that if you sit in the bar at Stallion Springs, you can look across a canyon and there sits the California State Prison which at night looks pretty nice. I’d hate to be a guest there, however, I can assure you, as it’s had some pretty bad characters as inmates there.
Okay, let’s begin with the final installment of the Pantry Chef series and see where it takes us, my friends?  If you take anything away from this series, please note that the Pantry Chef like the Prepmaster is one of the most important positions in any professional kitchen.  The Pantry position is a highly sought after position by many who are interested in excitement. Sure, some of the recipes are “ho-hum” but in time, each and every recipe bears the imprint of the person who crafts each and every one of them and this means that they are imbued with a personality all their own and believe me, when there is a change in the position, the customers will know it.  They can sense “change” like anyone else and if it’s not done “right,” they’ll know it and they’ll complain.  Generally, the salad person is a well-paid individual and that’s precisely why: they’re artists.  I feel sorry for the places that buy everything pre-made just to save a few bucks. Do the right thing: pay for what you need and want: a successful restaurant!
Alright, my friends, here we go:
And now, one of my favorites but a pain-in-the-ass to make, the wonderful salad of the Christmas-time frivolities:
(#512) WALDORF SALAD
Yield:    8  servings  _____
About 30 + minutes depending upon batch size:

Qty.
Measure
Item
2
Large
Red delicious apples, cored and diced
2
Large
Green Pippen apples, cored and diced
1
Quart
Water
1
Tablespoon
Lemon juice

     1. Cut apples and soak in acidulated water. In the meantime, prepare the following dressing:

Qty.
Measure
Item
1
Cup
Heavy cream

     2. Whip the cream for soft peaks; then add to and incorporate:

Qty.
Measure
Item
.125
Cup
Powdered sugar
2
Cups
Heavy-duty mayonnaise
2
Tablespoons
Sour cream
.5
Teaspoon
Vanilla extract
.5
Teaspoon
Lemon juice
.5
Teaspoon
Nutmeg
1
Pinch
Allspice
2/3
Cup
Granulated sugar
1
Cup
Diced celery
2
Cups
Miniature marshmallows
1
Cup
Chopped walnuts

     3. Prepare the dressing by mixing everything together and then refrigerate. Drain apples in a colander and then pat dry. You don’t want them too wet where they’ll break the dressing down yet at the same time you don’t want them to brown. When they’re dry enough, combine the two together and refrigerate.
     4. Serve your Waldorf salad on buffet lines by placing it in large stainless steel bowls lined with escarole lettuce leaves that have been trimmed, washed, and stemmed and then dust with a light sprinkle of cinnamon. Be sure to keep your Waldorf covered at all times with plastic film so as the air will not touch it and discolor it. It is also important to note that the longer it sits out on the buffet line, the less you should retain it at the end of the night.
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     The next salad is a simple enough one:
(#513) COCONUT-PAPAYA TOSS
     When you have some old papaya that you need to move, put it out on your buffet line by doing the following:
     Peel and seed the papayas you need to move. Either dice or slice it and then combine it with coconut and any other fruit you would like to move (like pink grapefruit slices) in a mixture of HC mixed with powdered sgr and VX. This one gets them every time! You can even garnish the top with washed and rinsed papaya seeds (you know, kind of like an outside border around your serving bowl) as well as by putting some decorative lettuce leaf on the outside past that.
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     This final buffet salad is one that is a variation upon variation of all the ones that have been presented before it- basically, everything is presented in a way as to cleverly use some product that we have an abundance of be it new or old or something that we’d just like to move period. Take this one for example:
(#514) HEAVENLY HASH
     All you need is a list of ingreds for this one as I know your fertile minds will produce the rest:

Qty.
Measure
Item
Mixed canned fruits
Mandarin oranges
Steamed white rice
Whipped cream
Shredded coconut

Method:
     1. Mix everything together, label, date and refrigerate and keep covered.
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     Here a couple of odd-ball items that come in handy from time-to-time:
(#515) PICKLED GINGER
     1. To make this, cut a bunch of small julienned ginger sticks and then, 3 times in a row, bring to a boil in three different batches of simple syrup (1:1 ratio of water: gran sgr). Each time you do this, dump the liquid. Keep refrigerated.
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     Here’s one that comes in good on fancy salads:
(#516) PICKLED ASPARAGUS SPEARS
     To do this, cut the ends off of three bunches of asparagus and peel the bottom halves of the stalks. Cook the asparagus standing up in water until semi-tender and then remove. Boil fresh water   on a 1:1 ratio with distilled vinegar : water along w/ gran sgr and whole pickling spice. Add the spears and cook until almost tender. Remove then and plunge the vegetable in a pot of cold dill pickle juice.  After they’ve chilled, remove them, allow them to drain and then pour the reserved pickling glaze over them.
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     There are times when you might like to have a contrasting sauce to go within aioli and this one works really well. We used to use it on a salmon dish we served at SOCC which was well-received by the members:
(#517) REDUCED BALSAMIC VINEGAR
     The trick to this is simple: combine equal amounts of sage to balsamic vinegar and reduce by half through boiling. The only way to determine this is to measure it every so often. Store at room temp tightly covered because ants really like this stuff.
        I knew I forgot something- I left a couple of recipes out that I learned in Washington at the Useless Bay Country Club:
(#518) UBCC BLEU CHEESE DRESSING
Yield:   about     3    cups
About 20 minutes mis en place:

Qty.
Measure
Item
.75
Cup
Heavy mayonnaise
.5
#
Bleu cheese
.5
Cup
Buttermilk
1.125
Teaspoons
Minced garlic
1.125
Teaspoons
Capers with juice
1.125
Teaspoon
Apple cider vinegar
1.125
Teaspoon
Black pepper
.75
Teaspoon
Worcestershire sauce

     1. Combine everything in the bowl of an electric mixer and mix on low speed until well-blended. Then, label, date and refrigerate.
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     Here’s one final oriental salad dressing that I learned from good friend, Executive Sous Chef Serene Sorey, at the Useless Bay Country Club in Langley, Washington:
(#519) UBCC ORIENTAL DRESSING
About     2-1/2     c _
About 10 minutes mis en place:

Qty.
Measure
Item
5/8
Cup
Hoisin sauce
1.5
Teaspoons
Dry mustard
1.5
Teaspoons
Dijon mustard
.75
Teaspoon
Minced garlic
.5
Cup
Shoyu

Method:
     1. Combine everything together until well-blended; label, date and refrigerate.
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Okay, we have brought another super series to a conclusion, and all I can say is that I had a lovely time doing my segment of it. Tomorrow, you will hear from me from Frazier Park, California, one of the glittering areas of Kern County!  The alcoholism will continue unabated and who knows, we might end up in another bar! Ah, do those lovely ladies have a good time! They sure know how to party, my friends, and that’s what life is all about! Party time! Bye!
Thank you!
“JT”
James “JT” Tobiason
Professional Baker, American Baker’s Association, ACF, CWC

---30---
END Commentary for Monday, May 16, 2011 by “JT
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:
This original essay was written by the one-and-only JT.
SUGGESTED READINGS:

     1) The New Professional Chef put out by The Culinary Institute of America;
     2) The Joy of Cooking compiled by Irma S. Rombauer and Marion Rombauer Becker;
     3) The Good Cook series published by Time-Life Books. I would recommend this series highly for its pictures and diagrams on how to do things but not really for the recipes. The recipes in those books, in my opinion, are a good place to start but not to finish with.
    4) The Complete Vegetarian Cuisine by Rose Elliot; published by Pantheon Books, New York, 1988.
    5) The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades & Dressings by Christine France published by Lorenz Books c/o Anness Publishing Limited 2000.

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          THE STINKSTER
                                                                                                                                                                 
This is #1192, a 24" x 36" original oil painting by Beverly Carrick entitled, "Red Cliffs." It's 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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!
Web Pictures I

This is another photo of the Miramar Hotel's famed boardwalk in the 1970's overlooking the Pacific Ocean. The Magnolia Hilltop Brewers used to vacation here when they had time-off from doing gigs.

This is a photo of Brian Carrick and Victor Gaona, drummer and bassist of the MHB respectively, preparing to head out on the road on 12-14-1976 to tour the county for a week. Notice the ice chest which was ever-present whenever the band members went out on the road; it was full of beer.

This is a photo of the bridge at California City's park taken on 12-14-1976 while the band was touring the area. This is the best part of the desert town.

This is a photo of the beach in Santa Barbara, California, one of God's most beautiful places and a destination for the fortunate. Everyone should be able to come here at least once in their lifetime.

Here's another shot of Santa Barbara's beach in 1977. Such a lovely place, we used to love to come here and vacation.

Here's another shot of Stockdale Country Club's famous candied parsnips, one of their more delicious dishes that were the brainchild of Night Sous Chef Brian Carrick.

                                                                       
                                                                  
                                                                             
                                                                         
                                                                  
                                                                       
                                                                        
















                                                                              


                                                                                        
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 04-26-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.


















































                                                                          














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