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Sunday, September 2, 2012

“Mis-en-Place Index, Part XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Chef Gervais Krinkelmeier



We continue offering albums today by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s fifth (group) album, “Welcome,” came out on November 19, 1973 and saw the band veering off into a Latin-styled jazz group complete with lengthy instrumentals and minimal vocals.  We love this album and know you will, too, so we urge you to please go to Amazon.com right now and BUY this stellar album by using the convenient link above!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 112 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 Gervais Krinkelmeier

END Commentary 09-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,296.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 03, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Chef Gervais Krinkelmeier

Bakersfield, CA, 09-03-2012 M: Hello, once more friends, it last was April Fool’s Day, 2012, that we met and I am glad to be back eager to go!  Today, we return to the MIS-EN-PLACE INDEX SERIES last seen back in February of this year but this time due to the public’s demand, we present INSTITUTIONAL SIZES!  Many restaurant owners and foodservice operators around the planet contact us and ask for LARGE sizes for their businesses so we brainstormed together and Stinkbug tossed me the ball, said “run with it,” and here I am doing a week of institutional sizes featuring salad dressings, standard preparations, and anything else that looks good.  Therefore, you are going to see a multitude of different things designed to increase the productivity of your kitchens by allowing your pantry chefs and premasters the opportunity to make massive quantities.  I am excited about doing this and look forward to hearing from you via your comments.  We enjoy your cards and letters but want you to post comments so we can commence a dialog with the rest of the world.  If interested in supporting the End, you can begin doing it today by saying something, anything, as otherwise, Google is going to drop us and if shut down again, we will NOT return.  Let us begin:

Today’s institutional recipe is for HOT SEAFOOD SALAD DRESSING, the recipe for the salad itself ran on March 04, 2012; Chef Lilah Paulikovich presented the salad and a smaller version of the dressing whereas today, I give you four gallons of dressing! Here we go:

(#470) HOT SEAFOOD SALAD DRESSING—INSTITUTIONAL SIZE



During the 1980s, I worked at a very exclusive foodservice operation where the hot seafood salad craze originated, which nowadays is common, especially in locales where fresh fish and shellfish are available.  I created this dressing with which to combine it with sautéed shellfish, fish, and vegetables and then served atop a beautiful salad—this dressing is deliciously marvelous.  It looks spectacular when it appears tableside and generally sells extremely well.

Yield:  4 gallons / Mis-en-place: 40-50 minutes at most, generally 30-40 minutes:




Qty.
Measure
Item
Other
4
Cups
Dijon mustard

1.25
Cups
Orange blossom honey

.125
Cup
Kosher salt

.125
Cup
White pepper

.25
Cup
Worcestershire sauce

1
Tablespoon
Tabasco-brand hot sauce

1.5
Quarts
Diced yellow onions

3
Gallons
Vegetable oil

1
Cup
Lemon juice

3
Quarts
Red wine vinegar

.5
Cup
Freshly minced parsley flakes
Rinsed



Method:

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

2.      Combine the first seven ingredients in the bowl of an electric mixer equipped with a whip attachment.  Rotate the paddle at medium-low speed until you have combined the mixture, taking care to scrape the sides of the bowl and the whip several times.

3.      Now, begins the time-consuming part: on medium-high speed, begin dribbling in the vegetable oil along the sides of the mixing bowl all the while whipping it.  What you are doing is making an emulsified dressing: this means that you are beating air into an oil-based mixture lightening it as you do so.  This takes considerable time and it is important that the moment you see any separation between oil and the base ingredients that you immediately STOP!

4.      Using a ladle, skim off any excess oil floating on top and commence adding oil again.  Continue running the whip at medium-high speed as you dribble in the oil and as you go, you see that the mixture is increasing in volume while remaining homogenous without ANY oil separation.  This can take anywhere from 15-20 minutes of steady mixing but it is imperative you do this right as otherwise, you must skim off all oil and do it again.

5.      Now, if you do this right, you see that the mixture is increasing in volume (as mentioned) and becoming creamier by the second.  Finally, when you add all of the oil—successfully—stop mixing, scrape the sides of the bowl and the whip with a rubber spatula and stop.

6.      Combine the lemon juice, red wine vinegar, and parsley flakes together and slowly blend this into the emulsified dressing until incorporated; then, transfer into a sanitized airtight plastic bucket with a tight fitting lid and label, date, and refrigerate.  The cooks take out a portion each day for use on the cooks’ line for making hot seafood salads and when out, replenish it in fresh containers.  Never return old dressing to the master dressing in the walk-in refrigerator as this can cause the dressing, not only to sour, but possibly to spoil thereby leading to foodborne illness.  Always keep refrigerated and watch after it.

7.      Keep this dressing at or below 42°F at all times because of it souring. It should be used within 5-7 days; after that, toss it out and make fresh.

This is an excellent salad dressing made specifically for hot seafood salads.

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

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

            Day Number One is over and done and that is a great thing, friends, that means we have just six more days to go.  I wish you could join me up here in the mountains of Kern County, Frazier Park is a beautiful place and California’s mountains are among the most exquisite of the entire nation.  Yes, I lived in Washington State and other parts of this great nation but coming home to California each time was great, it made me feel like home.  I invite you to visit us up here and come to our restaurant, you find me on the Internet.  Tomorrow, we continue with more of the same!               

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 SANTANA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.

This is a picture of me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Chef Krinkelmeier writes from Frazier Park, CA.

---30---

The END Commentary for Monday, September 03, 2012 by Chef Gervais Krinkelmeier



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:

The one-and-only Chef Gervais Krinkelmeier wrote this original essay.



Recipe created by Chef Gervais Krinkelmeier on September 26, 1983 in Seattle, WA.

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 BUY WELCOME” BY SANTANA ATAMAZON.COM NOW!








The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!





















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