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Friday, February 24, 2012

“Mis-en-Place, Pt. XIII: ‘Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better, Pt. II’ 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 EIGHTH album—“Other Voices”—was released on October 27, 1971 and is still one of the all-time classic rock albums. This was the first album featuring the other three Doors (Robbie Krieger, Ray Manzarek, and John Densmore) with studio musicians filling in the void and stretching out the sound.  It was a very good album and still deserves much attention today. [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 302 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 02-25-2012

Copyright © 2012 by MHB Productions

Word Count: 1,459.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, February 25, 2012 by Chef Olaf Bologolo

MIS-EN-PLACE, PT. XIII

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



Bakersfield, CA, 02-25-2012 S: Yesterday was a good day and we accomplished a great deal just as we have this entire week and now, on our second-to-final day for my cycle, we will do still more seasonings that will enhance your foods and bring you much praise, love, and good favor.  The important thing in life when one is a chef is that you need to find a mentor and that’s what the American Culinary Federation is for, bringing people together who can help one another as well as the future generations to become the best they can be.  Sure, I know this sounds like a commercial for the U. S. Army but it’s not, it’s the truth.  The ACF is a wonderful organization that has done much to alleviate the old image of the professional chef as a drunkard, a bum, and a transient by upgrading the image through education, expertise, testing, and advancement.  It is a difficult road for those involved in the apprenticeship program because the work load of going to school full-time and working full-time can be stressful, difficult, and can break the weak.  One feels disgraced if he or she craps out of the program but it happens quite a bit because what is asked of those aspiring chefs is equivalent to what is asked of aspiring Green Berets, Navy SEALS, and other specialty armed forces personnel.  What matters is that those in charge of these apprentices helps them accomplish their position so they can become certified and move on to better positions and places of employment.  Myself, I’ve helped many apprentices through the program and even though the success rate hovered around the 50% margin, the ones who made it, I was proud to call “Chef.” Lean all that you can so you can be all you can be! Amen!

Today, we will continue on with more of the same from yesterday and that’s good because all that we’re doing is what will open the doors of the foodservice world for you.  Let’s see, our first item for today is:

(#224) HERB OIL FOR GARLIC BREAD AND BASTING


Yield:  3 cups  / Mis-en-place: 5-6 minutes:


Qty.
Measure
Item
Other
.5
#
Whole butter

2
Cups
Olive oil

1
Teaspoon
Whole rosemary

1
Teaspoon
Whole thyme

.25
Teaspoon
Black pepper

1
Tablespoon
Whole sweet basil

1-1/3
Tablespoons
Freshly minced garlic

1.5
Teaspoons
Freshly minced parsley
Rinsed



Method:

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

2.      Heat ALL ingredients in a saucepan over a very low flame until melted.  Stir to combine and then pour into a sanitized container with a tight-fitting lid.  Refrigerate.  Use it to baste hot French bread or for basting fish or potatoes.

This is an excellent item to have on hand in your seasonings, rubs, and basting agents so keep the recipe handy and look for the places in which it can be used.  This is a great basting agent for making foccacia-and-other-French breads tasty and delicious when they come out of the oven.  Always use extra virgin olive oil as it provides the best flavor that everyone loves.  Here’s our next formula:

(#222) SEAFOOD SKEWER MARINADE

Yield:  2 cups / Mis-en-place: 3-4 minutes:


Qty.
Measure
Item
Other
2
Cups
Vegetable oil

.125
Cup
Granulated garlic

.75
Teaspoon
Kosher salt

.25
Cup
Lawrey’s seasoned salt

1/3
Cup
Teriyaki sauce

.75
Teaspoon
Crushed red peppers

1
Tablespoon
Freshly minced parsley
Rinsed



Method:

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

2.      Combine the #2 through #7 ingredients together in the bowl of an electric mixer; then, begin dribbling in the vegetable oil alongside the sides of the bowl until you have a well-blended marinade.  Use it on fish and shrimp and whatever else you might find it’s appropriate for.

This is an excellent marinade that can’t be beat.  It’s something we should probably develop and professionally market and we’re looking into that at the present time.

The Seafood Skewer Marinade is a prime example of what can be accomplished within the kitchen in the pursuit of maximum flavor potential.  This is the important thing—delivering the most flavor the for the consumer’s buck—so that he or she will return to your place of employment countless times and leave their money behind for you!  These items today are perfect for appetizers, hors d’oeuvres and bar foods.  Alright, here’s our final preparation for today:

(#227) SOUTHWEST CHILI RUB

Yield:  1.5 cups / Mis-en-place: 2-3 minutes:


Qty.
Measure
Item
Other
3
Tablespoons
Chili powder

3
Tablespoons
Santa Maria chili powder

3
Tablespoons
Ground cumin

1.5
Tablespoons
Whole oregano

1.5
Tablespoons
Granulated garlic

1.5
Tablespoons
Kosher salt

3
Tablespoons
White wine vinegar

1.75
Cups
Vegetable oil

.25
Teaspoon
Cayenne pepper

.25
Teaspoon
Crushed red peppers




Method:

1.      Mis-en-place: have everything ready with which to work! Combine everything together and keep in a sanitized airtight container for no more than 5-7 days.  Use it to rub meats, poultry, and seafood to perfection before slapping them onto a blazing hot broiler. 

This is an excellent rub that is in vogue nowadays what with America’s fascination with fiery foods. I mean, people are eating foods that would have dropped them like flies a decade or more ago and it’s because the young people equate flavor with heat which is a big mistake.  But if that’s what they want, who are we as professionals working in a capitalistic system to deny them what they want? Here you go, boys, burn the skin right off of your tongues! Laughing out loud!

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

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.

These are all very important items that we’ve made today just as yesterday’s were, too.  The devil’s definitely in the details and believe me—he will help you succeed whereas you may not on your own.  The things that instill the hidden flavors that bolster the finished products are the things that increase your profitability because when people realize everything you make is delicious, they will tell their friends, family, neighbors, co-workers and even their enemies to come and eat at your place!  The same is true for families, too, when you put wonderful foods on the table that the family loves, you will be hailed as the savior of your family.  People love good food and the old adage is true of virtually everyone in the world: the quickest way to a person’s heart is through their stomach.  Good food begets good feelings and those are the things that will carry you a long ways in this life.  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 Saturday, February 25, 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 16, 1997 in Mukilteo, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 
                                                                              
                                                                     

This is #1371 a 16” x 12" original oil painting by Beverly Carrick entitled, “Working Chef Stinkbug" 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
                                                                                  




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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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