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Thursday, February 23, 2012

“Mis-en-Place, Pt. XII: ‘Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better’ by Chef Olaf Bologolo”



Today, we begin presenting another of the Los Angeles bands for your listening pleasure—the DOORS.  They have always been among the top bands of the psychedelic era thanks to the presence and voice of Jim Morrison and their sound.  They were unique in their style and are still as good today as they were then.  We are very proud to present them!  Their SEVENTH album—“L. A. Woman”—was released on April 12, 1971 and is still one of the all-time classic rock albums. This was the last release of the band with Jim Morrison (not counting the later inundation of posthumous live albums). [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 303 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 Olaf Bologolo

END Commentary 02-24-2012

Copyright © 2012 by MHB Productions

Word Count: 1,645.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, February 24, 2012 by Chef Olaf Bologolo

MIS-EN-PLACE, PT. XII

Mis-en-Place, Pt. XII: ‘Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better’ by Chef Olaf Bologolo



Bakersfield, CA, 02-24-2012 F: Well, we’ve made our basic stocks with which you will make your sauces and soups and which will instill within them the flavors of the real deal and not just something out of a jar.  That’s the problems with the chain restaurants that spread like leprosy across our country: they utilize products based upon manufactured flavors many times the product of excess sodium and MSG, a substance that supposedly has been banned but which is very much in usage today.  I go to the grocery store and I see it not only on the Asian aisle but also on the seasonings-spices-herbs aisle where one finds the cake mixes, pudding mixes, and Jell-O’s.  Accent is a popular item, it sells a great deal and people think nothing of using it.  The same goes for the myriad chains and the fast food franchises who admittedly have great-tasting food but it’s because it’s put together with the use of the aforementioned things.  I’d rather go to an independent fine-dining restaurant and be able to utilize the salt and pepper shakers upon the table to suit my own tastes than to have it done for me within the kitchen by folks who don’t even know the language and who spice everything like they’re working in a tamale factory. 

So, we will now move on to other seasoning agents for the rest of the week, ones that you can make to suit yourselves from 100% pure ingredients and not manufactured products from God knows where.  By the time were over and done this Sunday, you will be a pro at making some of the best flavoring items that your friends, family, and neighbors will be stunned by the light-years’ advancement in your culinary skills! It’s all about doing the right thing and using the right products rather than buying crap in jars, cans, or freeze-dried packages.  Come along with me, you will see what I mean:

Our first item is a classic marinade for making oriental bar-be-que’d pork; it’s a wonderful item that will enhance the flavors of the succulent meat.  Here we go:

(#223) BARBEQUE PORK MARINADE

Yield:  about 5 cups  / Mis-en-place: 2-3 minutes:


Qty.
Measure
Item
Other
1.25
Cups
Hoisin sauce

1.5
Cups
Yamashita Shoyu

2
Cups
Water

1
Tablespoon
Red food color

1.5
Tablespoons
Crushed red chili flakes

3/8
Cup
Sesame oil

3/8
Cup
Minced ginger

3/8
Cup
Minced garlic

.25
Cup
Light brown sugar

1
Tablespoon
Freshly minced parsley
Rinsed



Method:

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

2.      Combine everything together and store in a sanitized container with a tight-fitting lid in the refrigerator.  Be sure to label it for contents and to date it so that you can dispose of it at the correct time (5-7 days) if not used. 

This is an excellent marinade for pork and adds beacoup flavor to the finished meat.  Never re-use marinades, especially one used for pork or poultry.  If you use it as a basting agent after having used it as a marinade, bring it to a BOIL FIRST and keep there for 30-60 seconds.  It must be brought to 165°F or higher so that all bacteria will be killed. Giving someone foodborne illness is not a good thing!

The next item is something that’s similar to the Sauté Butter we’ve utilized many times before here at the Elemental News of the Day but is much more powerful and is used for making dishes like Garlic Prawns.  Here it is:

(#220) ROASTED GARLIC BUTTER


Yield:  6 servings / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
.5
#
Whole butter

1
#
Roasted garlic cloves, minced

.125
Cup
Cracked black pepper

.125
Cup
Kosher salt

1
Tablespoon
Lemon juice

.25
Cup
Freshly minced parsley
Rinsed
3/8
Cup
Olive oil




Method:

1.      Mis-en-place: have everything ready with which to work! Using an electric mixer beat the butter until it’s extremely light and fluffy; add the garlic, pepper, salt, lemon juice, and parsley and continue beating.

2.      As the paddle rotates rapidly around the mixing bowl, begin dribbling in the olive oil—slowly—until it’s been incorporated by the butter.  Stop mixing at that point.

3.      Scrape the sides of the bowl and begin mixing again making sure that everything’s been well-incorporated; stop a second time and scrape the butter into a sanitized storage container and keep refrigerated.

This is an important item to put into your pantheon of spices, seasonings, rubs, and marinades as you will find many a use for it.  Keep it handy and use liberally.

Our final seasoning for today is our Garlic Dipping Sauce:

(#221) GARLIC BUTTER DIPPING SAUCE





Yield: one cup  / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
The Butter Sauce:
1
#
Whole sweet butter

Garlic Butter Dipping Sauce:
1
Cup
Butter sauce (from above)

1.5
Teaspoons
Minced garlic

1.5
Teaspoons
Freshly minced parsley
Rinsed
1.5
Teaspoons 
Lemon juice




Method:

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

2.      Butter Sauce: melt the whole butter in a small saucepot over a low flame and skim the scum that rises to the surface as it does so—discard it.  When fully melted, draw off the butter (the clear liquid) into one bowl and when you’ve reached the whey—the bottom layer with all the sediment and milky-white color—transfer it to another bowl and set aside.

3.      Wipe out the saucepot and return the whey to it and place it over a low flame.  Whisk constantly with a wire whisk until it’s HOT but DON’T bring it to a boil! 

4.      Gradually whisk in the DRAWN butter just as you would for making Hollandaise sauce and when combined, stop.

5.      Garlic Butter Dipping Sauce: now that you’ve made the basic butter sauce, blend in the remaining ingredients listed underneath it and remove from the burner and set aside.  Keep it moderately warm by the side of the stove so that it can be served as an accompaniment in ramekins for whatever dish you’d care to use it with.

Butter Sauce is an excellent way to get 100% usage of your whole butter as it incorporates both the whey and the butter maximizing full flavor potential.  This is a marvelous dipping sauce once you’ve added the remaining ingredients and is great with prawns, seafood, poultry, and pork.

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

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.

One of the best things about the Mis-en-Place Series is that we are able to look at a wide variety of different seasoning agents that make our foods better.  Each and every one of them has been the result of long periods of development, sometimes a teaspoon at a time until we finally stop and exclaim, “I think we got it.”  It’s a painstaking process and I can only imagine just how difficult it is to bring something to market as if one fails in their quest, not only is a whole lot of money thrown down the drain, the name may also be damaged for the short-term or possibly longer.  Look what Coca-Cola® did to itself with the disastrous introduction of the new formula a decade or so ago.  They almost drove a stake right through their hearts and awarded Pepsi-Cola® with the golden crown of the soft drinks industry.  It is so important to be on the ball with the development of products such as these as big money is at stake in the form of business income and longevity.  The foodservice establishment that can consistently deliver the goods is in it for the long term and will prosper as won’t those who cannot design their own products but merely copy them.  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 the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

---30---

END Commentary for Friday, February 24, 2012 by Chef Olaf Bologolo.



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 Olaf Bologolo.



Recipe created by Chef Olaf Bologolo on September 13, 1976 in Wasco, CA.

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

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                                                                                            

                                                                                    
This is #1370 an 8” x 12" original oil painting by Beverly Carrick entitled, “A Box of Cat" 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 VI
                                                                          




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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 02-20-2012, 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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Beer: Smokehouse.






























                                                                     

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Tags:

Olaf Bologolo, Mis-en-Place, The Prepmaster, The Doors, The Pantry Chef, Rubs, Marinades, Dipping Sauces, Flavored Butters, Standard Preparations, Flavoring Agents, Food Production, Spices,










                                                                             

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