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Thursday, July 14, 2011

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



The “Jefferson Starship” CD we are offering today is their seventeenth release (1993), “Jefferson Starship at their Best.”  This album was a compilation of their greatest hits and was released about four years following “Love among the Cannibals” as the label needed to repackage their hits into a best-of package in order to make some money off of the once stellar superstars.  Anyhow, this one is worthy enough to add to your collection so be sure take the handy link to Amazon.com and buy it! Thanks, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 588 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                              




                                                   STINKBUG 2011




                                                              


Executive Chef Pedro R. Munoz
END Commentary 05-14-2011
Copyright © 2011 by MHB Productions
Word Count: 1,691
CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, May 14, 2011 by Executive Chef Pedro Munoz
THE SERGEANT-MAJOR OF THE PROFESSIONAL KITCHEN—THE PANTRY CHEF, PT. XVIII
The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Pt. XVIII
Bakersfield, CA, 05-14-2011 S:  We arrived in Edwards, California, and immediately hit every bar in town before going to our motel rooms and crashing.  A bustling desert metropolis and a military base as is China Lake Naval Weapons Center in Ridgecrest, Edwards is doing quite well in this economy.  North Edwards is a busy town and there are signs of life out here in the eastern part of Kern County but it’s all dependent upon the military being here.  If it should leave either Edwards or Ridgecrest, there is no telling what would happen to these thriving communities and it’s something we hope never happens.  It is extremely important that these parts of the county find other means of sustaining themselves so that if the worst should happen—the military departs—they will not become ghost towns devoid of all but the most hearty of desert dwellers.  Anyhow, we spent the day here enjoying the hospitality of these fine folks and ate lots of chili and washed it down with plenty of ice cold beer.  We were discussing the prospect of heading east through San Bernardino County to Inyo County so we could tour Death Valley but have decided against it as we don’t have our tour bus for much more time.  But this has still been a very enlightening trip and we’re very glad we’re having the opportunity to enjoy the desert environment as it’s been a long, long time since last we came here.  
Well, my friends, we are here to  cook, I believe so we should get back to our series and learn how to do the job of the Pantry Chef, without whom, no restaurant would survive.  We need a guy who can make all of the salad stuff, you know, dressings, garnishes, and what not.  Salad men and women are essential to the smooth operation of a restaurant just as an honest bartender is.  You know what I am talking about, you know, we don’t need a bartender who is skimming from the till, we don’t need one who is pouring doubles and trebles for his good buddies and every single hot mama who comes in and hikes up her skirt to show her birthmark, right? I been tending bar for a long God-damned time, and I know whereof I speak, okay? A successful operation needs both a hardworking pantry man and a damned good bartender! Let’s go:
Now, I want to give you some by-products that the Pantry Chef might be held accountable for because a lot of things that the line cooks might be shuffing off because they’re too busy:
     This following item is used in the sautéing of fish:
(#500) FISH JUICE
Combine together the following and keep on line:

Qty.
Measure
Item
.75
Cup
Sauterne
.5
Cup
Lemon juice
1
Tablespoon
Granulated sugar
1
Cup
Water

Use this as you sauté fish for keeping them moist as well as providing a little bit of flavor.
     This is the sour cream that the servers use to provide flavor for their baked potatoes:
(#501) SOUR CREAM
Yield:    2    cups     __________
About 3 minutes:

Qty.
Measure
Item
2
Cups
Sour cream
3/8
Teaspoon
Granulated sugar
3/8
Teaspoon
Kosher salt
1.5
Teaspoons
Lemon juice

Method:
     1. Combine on mixer and store for the food servers use. Always label, date, and refrigerate.
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        This following item can be used as either a sauce for fish or a dressing for lettuce:
(#502) LEMON SAUCE/DRESSING
Yield:    about 2 c  ________
About 10 minutes:

Qty.
Measure
Item
3/8
Cup
Lemon juice
3/8
Cup
Vegetable oil
.5
Cup
White wine
1
Tablespoon
Granulated sugar
1.125
Teaspoons
Minced garlic
.75
Teaspoon
White pepper
.75
Teaspoon
Whole thyme

Method:
     1. Combine and store refrigerated. Use either as a dressing or a sauce.
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     The Japanese have a really nice way of pickling things. Take a look at these tasty cucumbers:
(#503) KYURI-MOMI


Qty.
Measure
Item
3
Cups
Peeled, seeded and grated cucumber
1
Tablespoon
Kosher salt
1.5
Cups
Red wine vinegar `
3/8
Cup
Granulated sugar

Method:
      1. Combine everything together on the same day you plan to use it. The S and sgr will draw the liquid out of the cukes so you may have to strain the mixture out. This is a good garnish for oriental dishes. But I  say don’t, I repeat DON’T make any more than what you’ll use on any given day.
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     Here we are, at the miscellaneous stuff that the poor pantry captain has to look after like seasoned butter and smooth, showy hard sauces. This is the final spot we should put our man into but you know what? We will be doing it to him anyway. What I’m saying is that our Pantry Chef will most likely have to set-up the cold sandwich/salad side as well which is a real killer because it’s a rush-rush-rush job position and many good-natured cooks will hang it up, especially when the job pays only $6.75 to $7.00 bucks an hour. The pay for the position is really, really bad but immigrant cooks will come across, swoop up the jobs that pay moderately well but no insurance which makes it very hard for we Americans to land part-time work and do well in this great nation of ours:
(#504) COLD GARLIC BUTTER
Yield:       about 2 quarts______________________________________
About 35 minutes mis en place:

Qty.
Measure
Item
2
#
Unsalted butter
8
Cloves
Garlic, minced
2-2/3
Tablespoons
Lemon juice
1-1/3
Tablespoons
Lemon zest
2
Teaspoons
White pepper
1
Teaspoon
Kosher salt

Method:
     1. Everything at room temp, whip until butter is light and well-blended. Then, either for a hard sauce or a spread, get ready. If for a hard sauce, do the following.
     2. Line a sheet with parchment or wax paper and then, using a pastry bag equipped with a star-tip, pump out row x row of beautiful rosettes. When all are made, place the pan in the freezer.
     3. Since you normally accompany fish with a hard sauce, this is what you do- say, you’re running onaga tonight and you’d like to top it with cold caper butter. The fish is coming up and is sitting in your hot service window but DON’T put the butter on until the server is there looking at you from the opposite side.
So, when the sauce moves out, it will begin melting then. The diner will be delighted with the presentation. There’s nothing better than an attractive hard sauce. Garnish fish with lemon wedges on the sides and the fish atop a ti leaf. Just like the Islands.
     Maybe I’ll win the lottery or better yet, my book will SELL!
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(#505) COLD GREEN BUTTER
Yield           2   c _________
About 30 minutes:

Qty.
Measure
Item
1
#
Unsalted butter
.75
Cup
 Spinach juice (from cooked spinach)
3
Tablespoons
Celery salt
.25
Teaspoon
White pepper
.25
Teaspoon
Nutmeg
.25
Cup
Fresh minced parsley (unrinsed)

Method:
     1. Whip butter with other ingreds until light and airy. Then, using a pastry bag outfitted with a star tip, pipe rosettes out onto a sheet pan with a piece of wax or parchment paper lain over it. When all are done, place the pan inside the freezer.
     The preceding butter is a good one for fish or fowl as is the next one. Only this time, we’ll change the shape by rolling it up into the shape of a log and cutting slices off as we go:
(#506) COLD CAPER BUTTER
About   2   cups    ______
About 30 minutes:

Qty.
Measure
Item
1
#
Butter
.25
Cup
Capers with juice
2
Teaspoons
Lemon juice
2
Teaspoons
Orange juice
2
Ounces
Crushed anchovies

Method:
     1. Whip butter with other ingreds until light and airy. Then, roll out a piece of wax paper or parchment on top of the counter. Spray it with PAM and then place the butter in a long form down the middle of it.
     2. Roll one side of the paper over and squeeze it around the bottom to form a log. The paper on the other side fold downward and do likewise. Then, place this log into the freezer and allow it to become frozen. When it’s frozen and it’s on special, transfer from your freezer into your chill and slice off what you need per each order. At the end of the night, return it to the freezer.
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Well, this will be it for me, friends, I am going to enjoy my vacation now and stay plastered for the rest of our time in Edwards.  Tonight, we are going to hit the casino and I am going to win beaucoup bucks, let me assure you! So far, I been seeing a lot of hot military mamas and I think if my old lady ain’t spying on me, I may hit on a few before our time is up! Ooops, there she is now: ONLY KIDDING, DEAR! Tomorrow, I am not sure who Stinky has lined up but all I can say is, “It ain’t me, babe!” Ha ha ha.
Thank you!
Pedro Munoz
Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.
---30---
END Commentary for Saturday, May 14, 2011 by “Executive Chef Pedro R. Munoz
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 Executive Chef Pedro R. Munoz.
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          THE STINKY ONE


                                                                                               
                                                                              
This is #1189, a 40" x 60" original oil painting by Beverly Carrick entitled, "Carpet of Verbenas." 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 a photo of the boardwalk view at the Miramar Hotel in Santa Barbara, California. This photo was taken in 1977 during a visit by the Magnolia Hilltop Brewers during a lull in their performance schedule. This is a place that everyone must visit at least once in their lifetime.

This is a photo of Fellows, California, outside of Taft, California, on 01-04-1977. The band used to visit this small bedroom community during performances in Taft due to the fact that some of the most kinky women in the county lived here and always made us feel very welcome. This is a place from the past...

This is a photo of Lake Isabella taken on 03-08-1977 during one of the Magnolia Hilltop Brewers' visits to this fine community to play for these fine folks.

This is a photo of Monolith, California, taken on 12-14-1976 during one of the band's visits in the area. Monolith used to be a thriving community where concrete was made back in the good old days of this nation.

This is the marquee sign of the Paris House in Hollywood, California, where the Magnolia Hilltop Brewers used to visit whenever they were in town. It was a wild place to party and believe me, we did party there and man, do we miss those girls!

This is a photo of the desert outside Randsburg, California, taken on 03-08-1977 during one of our visits in the area. This desert is basically untouched and is part of nature preserve.  It is beautiful in the spring and fall and worth visiting as we've been doing this past week.

This is one of Stinkbug's business cards from the 1980's when he was working at the Stockdale Country Club in Bakersfield, California.                                                                        
                                                                        
                                                                  
                                                                
                                                                         
                                                                      
                                                                      



















                                                                            


                                                                        
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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