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Tuesday, September 4, 2012

“Mis-en-Place Index, Part XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient 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 seventh (group) album, “Santana’s Greatest Hits,” came out in July 1974 and is the first of many greatest hits or best of albums to come.  Still, 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 110 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 09-05-2012

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 Wednesday, September 05, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient Institutional Size” by Chef Gervais Krinkelmeier

Bakersfield, CA, 09-05-2012 W: Wednesday already and you know what that means: tomorrow is the dreaded HUMP DAY and unbelievably—I will not be the one falling into that well-baited trap!  Yes, everyone knows what almost happened to Itzi Nakamura several weeks to a month or two ago when she failed to mention that Thursday was HUMP DAY. It led to Stinkbug creating the “Hump Day Rule” here at the Elemental News of the Day, which condemns anyone failing to mention it from that point forward to doing TWO weeks in a row, NOT one, which is simply dreadful.   Not for all, I am sure, because some enjoy writing seven solid days of blog posts whereas others tired out by their excursion into foodservice historical lore.  One day when the Elemental News of the Day is the Number One Site for all things foodservice, everyone will come here seeking knowledge and by that time, we will have many more authors working here.   Stinkbug plans to enlarge our blog to a full-fledged website care of Google and believe me when that day comes, things will be exceptional for everyone including all of you!  Join us as fellow writers, sign up now while you can still get in on the ground floor and before you must pay to join, that is the sensible thing.

Today, we continue doing INSTITUTIONAL SIZED SALAD DRESSINGS, a good thing for those of you involved in professional foodservice and in need of excellent recipes with which, to make your mark on the culinary world. I remember being a young cook and how, in the late 1960s and early 1970s, how secretive the head chefs were—they hid their recipes well and only on occasion did they leave them out.  When they did—BOOM! I was there!  I got into their books whenever they left them open when business called them away and quickly wrote down everything I saw whether or not I understood it.   Then, I took it home and pulled out the typewriter and quickly and secretively, I put it down for use later.  When I got my first head chef’s job, I whipped those recipes out, put them work, and lo and behold, the people were banging the doors down to get within the doors of my busy restaurant!

Our dressing for today is a good one, perhaps one of the best bleu cheese dressings ever made.  The interesting thing about this one is that we achieve the flavor in an unusual way: we combine the first measures of bleu cheese and buttermilk on top of the stove and brought to a simmer and then refrigerated.  Yes, one needs pull out the gas masks as it is pretty horrible, the smell of hot, melted buttermilk and bleu cheese and believe me, everyone in the building knows what is going on so do it at five o’clock in the morning before the doors open or late at night when they are closed!

(#437) NORTHWEST BLEU CHEESE DRESSING #3—INSTITUTIONAL SIZE


Living in other places of the nation is great because one learns so many different recipes with which to increase one’s own recipe catalog.  Of course, you can improve everything and I improved this one into the delicious dressing it is today.  This one is perfect for any foodservice operation not afraid to spend a little money to obtain the best products.

Yield:  5 gallons / Mis-en-place: 1.75-2 hours:



Qty.
Measure
Item
Other
3
#
Maytag bleu cheese

1
Quart
Buttermilk

2
Gallons
Best Foods mayonnaise

2
Quarts
Buttermilk

2
Quarts
Sour cream

1
Quart
Minced celery

2
Cups
Minced yellow onions

3
#
Maytag bleu cheese

.5
Cup
Freshly minced parsley
Rinsed
.25
Cup
Kosher salt

2
Teaspoons
Black pepper

.25
Cup
Horseradish

2
Cups
Lemon juice

.25
Cup
Worcestershire sauce

1
Tablespoon
Tabasco-brand hot sauce

1
Cup
Budweiser beer

.5
Cup
Heinz apple cider vinegar




Method:

1.      Mis-en-place: have everything ready with which to work! First, ONE hour prior to making the dressing, combine the first measures of bleu cheese and buttermilk in a large pot, place over medium-low flame, and heat up BUT do not boil.  Transfer to a shallow pan, cover with wax paper, and refrigerate.  NOTE: this smells horrible (on the stove) but it makes the most exquisite salad dressing imaginable so bear with the directions.

2.      After the chilling the mixture for ONE hour, bring it out and set it on your tabletop.  Hook up the electric mixer and the wire whip.  Scoop the mixture into the mixing bowl and add to it the mayonnaise, buttermilk, sour cream, minced celery and onions, and second measure of bleu cheese, blending well on medium-low speed.

3.      Stop mixing and scrape the sides of the bowl and the whip with a rubber spatula.  Combine the parsley, salt, pepper, horseradish, lemon juice, Worcestershire, Tabasco, and the beer together in bowl, blending well.  Scoop this mixture into the mixture in the mixing bowl and rotating the whip at medium speed, blend well. 

4.      Stop mixing the dressing, scrape both bowl and wire whip again; finally, blend in the apple cider vinegar and mix well at low speed.  Taste the dressing and readjust any seasoning necessary but note that most dressing requires 24 hours of refrigeration time for maximum flavor development. 

5.      Transfer the dressing into a sanitized airtight five-gallon container equipped with a tight-fitting lid.  Label, date, and refrigerate.  The shelf life on this dressing is approximately 5-7 days so be sure to use within that time.  Note, too, never to recombine whatever the pantry chef takes out of the parent mixture with it as this dramatically raises the possible occurrence of foodborne illness.   Always keep dressings at or below 42°F for best results.

This delicious dressing is one of the best bleu cheese-Roquefort dressings contained in my chef’s repertoire and is perfect for you, too.  Maytag bleu cheese is among the best bleu cheeses in the world and increases the flavor and taste of any recipe in which it is used.

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

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.

             Therefore, tomorrow is HUMP DAY THURSDAY, awesome for me, awesome for you as that means you have but four more days to spend with Chef Brian Carrick and then me our beloved publisher comes in to do his week.  Maybe he will be the one who fails to mention HUMP DAY and does the second week!  I will not tell you whom I have my money on in the Las Vegas pool but I expect to win and win big as the pot continues growing each day.  When I win, I am taking the money and my family on vacation to Rio de Janeiero and party time, friends, party time!

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.
Here's a photo 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 Wednesday, September 05, 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 18, 1996 in Seattle, WA.

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This is #1363 a 36” x 48" original oil painting by Beverly Carrick entitled, “Desert Rains." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!





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Tags:

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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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