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Sunday, October 2, 2011

“Side Dish Seminar, Pt. XIV: Bombay Rice—Indian Food at its Apex”

The Grateful Dead’s thirty-fifth album, “Dick’s Picks, Volume II—Ohio Theater, Columbus Ohio 10-31-1971,” was released in March 1995 and was the only single CD release in the entire Dick’s Picks catalog but is a damned good show.  This one pretty much lacks Pigpen who was ill at the time but it’s a good album nonetheless.  Anyhow, we highly recommend it and think you will be delighted with it so please take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 446 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Charles “the Chuckster” Smithenstein

END Commentary 10-03-2011

Copyright © 2011 by MHB Productions

Word Count: 1,020.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 03, 2011 by Chef Charles “the Chuckster” Smithenstein


 Side Dish Seminar, Pt. XIV: Bombay Rice—Indian Food at its Apex

Bakersfield, CA, 10-03-2011 M: Hello, friends, it’s been quite awhile since I’ve last written a post for you but I’m ready to go! Today, we are going to go back to doing side dishes, one of the most overlooked items in most foodservice operations.  Most of the time, restaurants fall into the habit of serving the same accompaniments to their diners to the point that people begin to burn out and begin to look for someplace else to go. Before long, half of one’s business has departed for other places to hang out and the restaurant owner is left scratching his or her head wondering what the hell has happened to their once-thriving business?  I’ve seen it happen too many times and the common comment one receives is that the food is “boring,” “tiresome,” or “the same.”  It’s important that the foodservice operation change its side dishes fairly often just like it does its desserts.  The smart places serve special sides every day along with their special entrees.  In this way and this way alone, does the foodservice operation remain on the cutting edge, vibrant, and alive.  

Our side dish for today is one that we’ve used on Indian cuisine nights and is a flavorful basmati rice with fruits and fruit juice.  It is tasty, relatively cheap to make because you make it out of bits and pieces of stuff you hold onto and voila! Out comes this magnificent rice dish that knocks people out!


Yield:  4 servings / Mis-en-place: about 45-60 minutes:

Chicken broth

Pineapple juice

Crushed pineapple

Golden raisins

Chopped chives

Chopped cashews

Minced cantaloupe

Shredded coconut

Kosher salt

White pepper

Ground coriander

Cayenne pepper

Freshly minced parsley
Sesame oil

Coil fideo, crumbled by hand

Basmati rice


1.      Combine the first THIRTEEN ingredients together in a saucepot equipped with a tight-fitting lid and place over a medium flame.  Turn standard oven onto 375°F and have ready.

2.      In a second ovenproof saucepot sprayed with PAM or some such other food release spray, heat the vegetable oil and when hot, quickly brown the coil fideo in it.  Add the rice and cook until it’s a white color and lost its opacity. Raise the heat and do so on the other pot and when the liquid’s boiling, pour it into the rice pot and stand back!

3.      Allow it to boil up and keep there for 20-30 seconds; then, lower heat to a simmer and cook the liquid down to the level of the rice. Clamp on the lid and boil a few seconds longer and then insert inside your preheated oven and bake for approximately 20-25 minutes or until the rice has absorbed the liquid.

4.      At that point, remove the rice from the oven and take the lid off. Fluff with a fork and allow the steam to escape.  Fluff again and serve.

5.      Note: all rice dishes can be made earlier in the day you plan on serving them or even the day before and then cooled in a shallow pan.  Reheat by doing so in the microwave oven.  You can heat the rice portions up in individual, buttered ramekins for good effect or altogether in a bowl. Do whatever is easiest for you and enjoy.

This is a great rice dish to serve with Indian and Pakistani foods.  It’s tasty, reflects the sweetness so favored by the peoples of Central Asia and is delicious.  Your family or guests will delight in eating it.  Keep this one on hand: you will be using it many times.

Well, there you go: a great side dish with which you can mix up your menus and please your guests.  Of course, the standard size in restaurants is ONE QUART whereas at home, it’s ONE CUP. So, multiply by four in order to fill a 2” inch hotel pan.

As my good friend, B. H. “BC” Cznystekinki told you yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s 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’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, Monday is now over and that’s good, that means we have but six more days to go before I will be out the door.  In the world of blogging, six days can be a long time but so be it, I’m ready, I’m loaded with many fine recipes that you will enjoy.  Side dishes are extremely important and it’s a sad fact that too many people overlook them, concentrating on the main course whilst neglecting the real money-making items. Ah, well, c’est la vie!  Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Charles “the Chuckster” Smithenstein

The Chuckster
Restaurant Manager, Mixologist, Foodserver, and Cook

This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time.


END Commentary for Monday, October 03, 2011 by Chef Charles “the Chuckster” Smithenstein

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.


This original essay was authored by the one-and-only Chef Charles “the Chuckster” Smithenstein

Recipes created by Chef Charles “the Chuckster” Smithenstein on March 22, 1984 in Oak Harbor, WA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #275, a 24” x 36" original oil painting by Beverly Carrick entitled, “Autumn Storm." 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!

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