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Monday, January 16, 2012

“Breakfast Spectacular, Pt. IX: ‘Vladimir’s Calistoga Scramble with Tasty Brunch Potatoes (Again!)—the Second-Best Breakfast in the World’ by Chef Vladimir Gdansk”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their second album—“Turn! Turn! Turn!”—was released on December 06, 1965 and is still as wonderful today as it was then, more than 40 years ago.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.






                                                                         

Here's the countdown to December 21, 2012: from today, we have 340 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                                

                                                                                                     



STINKBUG 2012


                                                                            



Chef Vladimir Gdansk

END Commentary 01-17-2012

Copyright © 2012 by MHB Productions

Word Count: 1,953.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, January 17, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART IX

Breakfast Spectacular, Pt. IX: ‘Vladimir’s Calistoga Scramble with Tasty Brunch Potatoes (Again!)—the Second-Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-17-2012 T: I am going to give you another scramble today and probably will tomorrow and the day after as like Chef Miller spent the previous week doing griddle cakes, waffles, French toast, and even cornmeal mush—fried, no less!—I’m into doing eggs.  I was a proud egg man when I was a youngster and used to be able to flip two pans in my right hand at one time and another in my left—all at the same time.  A quality egg man has to be able to pound those orders out and do it sans problems, errors, or mistakes and has to do it extremely fast.  It’s great when he or she can work on a large cook’s line and have help doing it—like someone setting the plates—but many times, it’s a solo position except for Sunday’s brunch and the cook has to be skilled enough to ram the orders out.  The eggs must be presented without grease on them just as should the plates.  It’s a fine line between presenting good food and doing it fast and slopping the hogs which is what goes on in way too many chain restaurants like Denny’s, IHOP, and Golden Corral.  God, those places make me sick—give me a good old-fashioned truckstop and I will dine there any day of the week. Besides, those chains hire nothing but illegals which is how they make their prices so low while other foodservice establishments that play by the rules have to struggle—doesn’t seem fair does it?

Today’s scramble comes from the Napa Valley of California, too, the birthplace of avocadoes being coupled with eggs as in yesterday’s Napa Valley Scramble.  This scramble features Cure 81 ham, Tillamook cheddar cheese, red onions, green chilis, and eggs.  It is tasty, pleasing to look at, and a pleasure to eat.  We love breakfast cookery here at the Elemental News of the Day and it’s our purpose (or one of them) to present nothing but the best to the entire Internet world.  Please leave your comments, please become followers, join us on this marvelous journey and become a part of the Elemental News of the Day family! Let’s do it:

CALISTOGA SCRAMBLE


Yield:  4 servings / Mis-en-place: 20-30 minutes:


Qty.
Measure
Item
Other
2
Ounces
Butter sauce

1.5
Cups
Diced Cure 81 ham

.25
Cup
Minced red onions

.25
Cup
Diced green chilis

2
Teaspoons
Stinkbug seasoning

1-1/3
Tablespoons
Freshly minced parsley
Rinsed
16
Each
Large AAA eggs

2
Cups
Shredded Tillamook cheddar cheese

The Finish:
Hungarian paprika

1
Large
Orange, sliced

Fresh sprigs of parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First of all, a recipe like this is beautiful if you have FOUR each 8” egg pans as professionally, the chefs prepare egg orders such as this to order, doing only plain scrambled eggs in a large skillet in order to accommodate more diners.  However, if you don’t, then use a large non-stick skillet with a heavy-duty bottom. 

2.      Beat the eggs with the aid of an electric mixer equipped with a whip attachment and then force them through a fine-meshed sieve in order to (1) remove any stray egg shells and (2) to homogenize the eggs as much as possible by breaking up the albumin.  There’s nothing worse than doing a poor job of scrambling eggs and having them have blotchy white spots—this is totally unacceptable!

3.      Place the skillet(s) over a medium flame and when warm, FIRST spray with PAM or some such other food release spray and then add the drawn butter.  At the same time, have your overhead broiler oven on or the Salamander oven at your place of employment.  When the butter’s hot, add the ham, onions, and chilis and cook until the ham’s browned a bit.  Add the eggs to the skillet along with the Stinkbug seasoning and the parsley flakes. 

4.      Cook the eggs by gently rolling the edges in upon the center, using a wooden fork or spoon to aid you.  Continue cooking over medium heat, shaking the pan(s) back and forth and continuing to fold the edges in over the center(s) until the eggs are half-way scrambled.  Add half of the cheese then and continue scrambling.

5.      When the eggs are almost cooked, top the skillet(s) with the rest of the cheese and sprinkle the paprika atop them.  Place the skillet(s) underneath the overhead broiler just long enough to melt the cheese and then pull out.

6.      Divide the eggs among four serving plates and lay an orange slice with a sprig of parsley thrust the centers.  Sprinkle with additional parsley flakes if you have them and accompany with Brunch Potatoes.  Your Calistoga Scrambles are now ready to serve.

Always pay close attention to the cooking of eggs as they’re highly sensitive and if done incorrectly are almost impossible to present in an attractive manner.  Take your time and practice the art of scrambling, it’s a talent that all chefs must possess.  Being a morning cook might not appear glamorous but it’s a highly talented position that can earn a great deal of money for a top-notch professional because people want their eggs cooked correctly!

Here’s the Butter Sauce recipe in case you missed it yesterday:

BUTTER SAUCE


1. About 1.5 cups:


Qty.
Measure
Item
Other
1
#
Whole unsalted butter


Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.

Here’s Stinkbug’s tasty seasoning, something he’s working at developing for sale around the nation: note that it’s a tasty seasoning that adds a great deal of flavor to whatever foods you choose to use it upon and note, too, that’s made from all-natural ingredients and without that horrible MSG! I mean, who uses MSG anymore?

(#246) STINKBUG’S SEASONING





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:

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

This is a wonderful multi-purpose seasoning that can be used with most foods.

Here’s the Brunch Potatoes:

BRUNCH POTATOES





Yield:  6-8 servings / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
2
#
Red potatoes, diced 1”
Blanched
2
#
White potatoes, diced 1”
Blanched
1
Each
Red bell peppers, stemmed, seeded, and diced 1”
1
Each
Green bell peppers, stemmed, seeded, and diced 1”
1
Medium
Red onion, peeled and diced 1”

2
Teaspoons
Minced garlic

.25
Cup
Olive oil

1
Teaspoon
Whole rosemary

1
Tablespoon
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Stinkbug seasoning

1
Teaspoon
Red pepper flakes

Oil for deep-frying




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

2.      Prepare the potatoes as directed and then par-boil in salted water until they’re tender.  Drain, chill, and set aside.

3.      Spray a sheet pan with PAM or some such other vegetable release spray and then mix the vegetables with the olive oil, garlic, and rosemary.  Place this pan inside your preheated oven and bake for 10-15 minutes OR until they’re browned on the edges.  Remove then and set aside.

4.      Heat your deep-fat fryer to 350°F and when it’s ready, toss the potatoes into the basket and deep-fry them until they’re golden-brown.  When they are, pull them up and transfer them into a pan and combine with the roasted vegetables, parsley, Stinkbug seasoning, and red pepper flakes.  Toss well and serve immediately!

These are my personal recipe for the BEST brunch potatoes in the world.  This recipe is much-loved by everyone I know and I can assure you that your family or clientele will love them, too!

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

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’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

I want to thank you for being around today and to apologize over the issues affecting Stinkbug’s association with Amazon.com Associates’ Program.  Thanks to his governor, Jerry “Moonbeam” Brown, he’s more or less lost his ability to have the program thanks to tax fopah that Mr. Brown has committed.  Since it’s Stinkbug’s blog, only he can be in the program and if the tax situation isn’t corrected by the voters, it’s quite possible that the program may no longer be in effect even though we will continue to advertise albums.  If you see something you like, go there and buy it!  That’s all we want you to do, buy something you see that you like and enjoy it—we don’t care if we don’t make money on it as it’s a real pleasure just to suggest albums that we love to you. Music is a personal joy for all of us and even though we might not always agree upon the bands he chooses to present, it’s his blog and he can do whatever he wants! Go for it, Stinky!   Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Byrds 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!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties in Washington State.

---30---

END Commentary for Tuesday, January 17, 2012 by Chef Vladimir Gdansk.



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 Chef Vladimir Gdansk.



Recipe created by Chef Vladimir Gdansk on April 11, 1996 in St. Helena, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                 
                                                                               
This is #1346 a 12” x 16" original oil painting by Beverly Carrick entitled, “Desert Spring." 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 V

                                                                                



















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. THANK YOU, Moses Scharbug III.





                                                                                  

                                                                            
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-15-2012, 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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Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                       
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Tags:

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