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Monday, September 3, 2012

“Mis-en-Place Index, Part XVI: Classic House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” 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 sixth (group) album, “Lotus,” came out in May 1974 and is a three-album record, featuring the band live in Japan during the early 1970s.  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 111 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 09-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,564.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, September 04, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XVI: Classic House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” by Chef Gervais Krinkelmeier

Bakersfield, CA, 09-04-2012 T: Today is Tuesday, friends, and that means I am here, ready for action as I hope you are.  We continue with Institutional Sizes today and with salad dressings, which we generally make in larger batch sizes in foodservice operations.  Sure, one can buy them premade from the restaurant supply companies but real chefs make their own from scratch and usually have greater businesses because of it.  I was excited as a young man when opportunity arose and the head chef at the hotel in which, I was a busboy, gave me a chance to become a cook.  I jumped at the opportunity and even though it was hard, difficult, and sometimes dirty work, there was no looking back.  One has to seize the reigns of his or her own advancement in life and not rely on the federal government to dole out one’s jobs.  I am disgusted by the way; young people stand there with their heads upraised awaiting papa bird to drop the food down their throats.  This is terrible, what has happened to initiative, individuality, and independence?  It seems to me the government either wants people to be dependent upon it through itself (Obamacare) or through labor unions for their wellbeing and that, my friends, is something that we must stop in November.

Back to the topic, individualism makes restaurants successful and not being like everyone else.  Chain restaurants are successful because they amass assets whereas individual restaurants must be successful on their own, as they cannot rely on the more successful stores to help them should they be less successful.  However, independent restaurants are usually more successful due to the individuality of their products, something that chains simply cannot duplicate.  Sure, they may have creative chefs in some of their stores but they must adhere to corporate’s policies, instructions, and dictates and that castrates them and stops them before they have opportunities to do something that might damage the chain.  Of course, this does not happen, what happens is that corporate is fearful it will happen. 

            Our dressing for today is one of the ultimate best dressings I have in my repertoire, one you will love and enjoy using, and will make you successful repeatedly.  It is my Honey-Dijon House Salad Dressing, one never before seen in the world prior to today!

(#465) HOUSE HONEY DIJON DRESSING


This has to be one of the more flavorful dressings of recent times and this is the crème de la crème of the genre.  There are a great many different varieties of this dressing available in the grocery store but none as tasty as this one.  It is quick to make albeit slightly involved but when it is completed, chilled, and on your salad, it simply cannot be beaten.  Try it out; you will see what I mean!

Yield:  3.5 cups  / Mis-en-place: 12-15 minutes:




Qty.
Measure
Item
Other
.125
Cup
Egg yolks

1
#
Best Foods’ mayonnaise

.25
Cup
 Heavy cream

5
Ounces
Honey

2.5
Ounces
Dijon mustard

1
Teaspoon
Fresh minced parsley

1
Teaspoon
Whole thyme

1
Teaspoon
Whole marjoram

1
Teaspoon
Whole oregano

1
Teaspoon
Whole marjoram

1
Teaspoon
Granulated garlic

1
Dash
Tabasco sauce

1.125
Teaspoon
Stinkbug seasoning

3/8
Cup
Vegetable oil

1-2/3
Tablespoons
 Apple cider vinegar

3.75
Teaspoons
Lemon juice




Method:

1.      Mis-en-place: have everything ready with which to work! Beat the egg yolks either in a food processor or in the bowl of an electric mixer until light and yellowy.  They should increase in volume a bit but be sure that the mixing bowl is both DRY and CHILLED. 

2.      Add the mayonnaise to the egg mixture and blend well. Then, add the heavy cream along with the rest of the ingredients and mix well.  Scrape the sides of the bowl and mix again, taking care to rotate the whip at medium speed for 20-30 seconds. 

3.      When you have made the dressing, check it for flavor and readjust it, if necessary.  It should be sweet-and-sour, flavorful, and delicious.  Transfer the finished dressing into a sanitized container with a tight-fitting lid.  Label and date it and keep it refrigerated for no more than SEVEN days. 

This is an excellent modern dressing that has become one of the most-requested dressings in recent times surpassing even the venerable Bleu Cheese/Roquefort dressing that once was the “one.” Always use the best ingredients for the best results and be sure to scrape the sides of the storage container after each use in order to prevent the growth of potential foodborne-illness-causing bacteria.  If you do this each time, you will extend the life of your dressing but NEVER more than ONE week due to the egg yolks. 

Note: in the foodservice industry, we generally are able to purchase pasteurized egg yolks, which is the way, it should be to prevent the possibility of salmonella food poisoning.  This is a relatively small batch and if you so wish, you can probably delete the egg yolks and substitute the egg whites—whipped stiff like meringue—and then folded in.  You can also use eggbeaters if you wish, as the purpose of the yolks is to add bulk to the finished product as well as lightness. Use your common sense and note: before using any shell egg, ALWAYS rinse it underneath warm running water with a little bit of hand sanitizer to help kill any bacteria hanging onto the shell as this is how the eggs become infected: once the egg is cracked, the bacteria on the outside head inside and contamination happens relatively fast.  That should tell you “why” one never should use an egg that is already cracked! 

Here is the Stinkbug Seasoning, a standardized recipe in use around the Elemental News of the Day:

(#226) 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 well. Store the finished dressing in an airtight, DRY container.

Use this wonderful multi-purpose seasoning with most foods.

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

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.

            Remember, my friends, I am more political than most of the rest of the END’s writers so consider that before devising plans of action.  Things must change this November lest we leave our progeny a socialist, dependent nation that has complete control over every aspect of their lives.  I fear that my grandchildren inherit a dire set of consequences in which, the government forces them to swallow the crazed policies of homosexuality, socialism, communism, and a whole host of other things that will inevitably damage them.  I see it now, see my profession, and see that my fellow workers are worse off now than they were during the previous administration.  I was not a fan of George W. Bush but what is happening now is not only terrible, it is going to worsen.  Wait and see what happens when the healthcare plan takes effect in 2014, wait until taxes skyrocket! Ah, well, these are only my opinions.                

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 shot 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 Tuesday, September 04, 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 12, 1995 in Seattle, WA.

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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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