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Saturday, February 25, 2012

“Mis-en-Place, Pt. XIV: ‘Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better, Pt. III’ 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 NINTH album—“Full Circle”—was released on August 18, 1972 and is still one of the all-time classic rock albums. This was the second 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 301 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 02-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,984.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, February 26, 2012 by Chef Olaf Bologolo

MIS-EN-PLACE, PT. XIV

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



Bakersfield, CA, 02-26-2012 Su: Today is our last day together and that means we have some ground to cover before I bid you all farewell for the next 5-6 months.  Let’s see, if I return in five months, I will be here in mid-July, possibly early August which is great!  I love the rotation we now have and am glad that we’re on for one week and then off for five months.  It’s great, too, that Stinkbug has allowed Moses to stand in and do “Best of” weeks in which he will present to you the BEST recipes and stories run during the year while we take time off collectively and tour around the county or take a trip elsewhere.  Last year, we spent a couple of weeks touring Kern County and the year before, we went back to Cedar Rapids and Davenport, Iowa.  I had a great time on both of those trips as it is always fun being a culinary tourist.  You see things you like and then you come home and copy them, many times improving them one-hundred-fold.  I’ve had the opportunity to have spent time in Europe when I was younger having gone to see relatives living in Italy in the 1970’s. Milan is a lovely city as are most in that nation and France and Spain are lovely, too.  Getting to eat food where it originates is one of life’s greatest joys; I mean, some folks like walking battlefields, I like walking the streets once walked on by the great chefs of yesteryear!

Today, we will finish off our seasoning enhancements, rubs, that sort of thing so that you will have the basics for whenever one or another of us runs a more complicated item.  We are all basically committed to working on the same things and using the same base items in order to standardize the recipes we present so that you, the reader, won’t be confused by a bunch of different but similar recipes unless there’s good reason to do so.  Besides, that is the philosophy imposed upon the blog by Stinkbug and by our publisher and colleague, Brian Carrick, who is overseeing the process of putting together the massive Elemental News of the Day Cookbook.  This cookbook when it’s released will dwarf the sales of all others because you will be getting the best recipes of everyone who writes for this blog all in one place.  It’s going to be a glorious event!  Let’s get started:

Our first item is one you will use many times over: frying beer batter.  The important thing to know about this recipe is that you must use a SCALE and not go by volume measurements except where stated.  This is important for the success of this recipe.  Do it right and all will be well. 

(#234) FRYING BEER BATTER





Yield:  1.5 # dry mix / Mis-en-place: 2-3 minutes:




Qty.
Measure
Item
Other
The Dry Mix:
10
Ounces
All-purpose flour

8.5
Ounces
Cornstarch

2/3
Ounce
Baking powder

2
Ounces
Granulated sugar

.5
Ounce
Iodized salt

1
Ounce
Lawrey’s seasoned salt

.75
Ounce
Garlic powder

The Beer Batter:
24
Ounces
Above frying beer batter

30
Fl. Ounces 
Stale beer




Method:

1.      Mis-en-place: have everything ready with which to work! WEIGH everything out; don’t use volume measurements! Blend together the mix and then to make the batter, combine 24 ounces of dry mix with 30 ounces of stale beer, using an electric mixer equipped with a whip attachment, blending well. 

2.      Dip whatever is meat, poultry, or seafood item is being deep-fried in the batter and then dip it into the deep-fat fryer.  Use the baskets and allow the food to sit for several seconds; then, shake the baskets to loosen it and fry till cooked and golden-brown. Drain on paper towels.

TIPS FOR DEEP-FRYING:

3.      Make sure that all meats and fish are thoroughly dry. They must also be dusted with a light coating of flour or corn starch.

4.      Frying temperatures generally run between 350-375 F. Temperatures of 400 F or more can brown the outside quickly while leaving the inside undercooked. In the case of chicken, this can be a health hazard so always watch your temperature and test for doneness.

5.      When meat or fish exits the fryer, it should be drained on a wire rack or on paper towels. Never allow your food to remain in the fryer to long or it will begin soaking up the fat and taste greasy when served.

Finally, it is always advisable to not mix meats, fish, or chicken in the same batch of beer batter as this can cause cross-contamination where microbes can be transferred from one item to another and thereby cause illness.

Our next recipe is for Prime Rib, a standard seasoning mixture you will find useful:

(#230) PRIME RIB SEASONING #1





Yield:  about 2.75 cups  / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
1
Cup
Worcestershire sauce

1
Cup
Freshly minced garlic

.5
Cup
Kosher salt

.125
Cup
Cracked black pepper




Method:

1.      Mis-en-place: have everything ready with which to work! Mix everything together and store in the refrigerator in a sanitized airtight container.  Use it to marinate prime rib you will cook two days’ hence in order to instill deep flavor throughout the meat.  Be sure to poke multiple times with a kitchen fork so that the seasonings can penetrate to the center of the meat.  Then as the rib cooks, baste it with the drippings that result from the mixing of the marinade and the natural juices.

This is a delicious flavoring agent for prime ribs, standing rib roasts, crown racks of lamb or veal, and whatever other meat items you wish to roast.

The next item is for the classic Southwest Chili Rub, a damned good flavoring agent that will enliven your fish, chicken, pork, and beef entrees.  I enjoy using it as nowadays, it’s all about heat and not flavor in many foods favored by the younger generations so this one which has both HEAT and FLAVOR is sure to knock ‘em dead but in a good way.  Chili pastes are easily found in most every grocery store and that’s the number one ingredients; however, if you handle raw chilis, always take precautions so that you don’t injure yourself! Anyhow, this is a variation on yesterday’s recipe…

(#227A) SOUTHWEST CHILI RUB II





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

1
Tablespoon
Onion powder




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. It’s also good to note that it’s good to be able to rub meats and then let them sit so that the spices have an opportunity to work their way into the interior of the meats, fish, or poultry.  You can also combine this one with a bit of vegetable oil and then marinate whatever in it for 24-36 hours before cooking.  Again, always take precautions and protect your eyes and other areas from the searing agony of transferring hot chilis from one area to another as there’s hardly any way to stop the pain once you’ve caused it to happen.  I can tell you a funny story about a time when I went to the men’s room and had some residual chili oil on my hands and…well, that’s for another time but you get the picture!

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

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 am glad we’ve come to the end of our week together, not because I’m tired of you but because this is a lot of work on top of the normal workload I already have of approximately 80-100 hours per week.  Foodservice is a time-consuming life, one has to be extremely dedicated in order to want to do it and for those who made the wrong career decisions early in life and have found themselves “trapped” in a profession they don’t love, well, they’re the ones struggling as line cooks at 50 years of age and up.  I’ve seen old line cooks of 75-80 years old and those are the ones we must feel sorry for.  They got into the profession at an early age seduced by the good money but then found themselves in a time warp in which they never progressed due to the fact that they had only high school educations or less.  It has been my life’s work to help these folks by educating them and giving them positions in which they could move up, like Prepmaster or the Pantry Chef, not the greatest positions in the world but better than frying eggs every morning six days a week; that job, my friends, is for the younger cooks who have the stamina to work 48 hours a week doing a heavy load.  At some point, most breakfast cooks move up to the Swing Shift and then into the dining room where they have the opportunity of becoming a sous chef.  Believe me, it’s a hard life and one must have at least two years of college before they become a line cook as otherwise, they’ll never escape the position.  Nowadays, we stick the illegals in those positions but it’s hell monitoring their sanitation habits.   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!  

TOMORROW: LILAH PAULIKOVICH TAKES OVER!

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 Sunday, February 26, 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 July 14, 1995 in Mukilteo, WA.

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 #1372 a 16” x 12" original oil painting by Beverly Carrick entitled, “Working Chef Stinkbug with Olivia" 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 02-22-2012, 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.

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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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