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Wednesday, September 5, 2012

“Mis-en-Place Index, Part XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” 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 third solo album, “Illuminations,” came out in October 1974 and is another exception tour de force by the guitar genius.  We love and recommend 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 109 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 09-06-2012

Copyright © 2012 by MHB Productions

Word Count: 1,585.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 06, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” by Chef Gervais Krinkelmeier

HUMP DAY!

Bakersfield, CA, 09-06-2012 Th: Today is HUMP DAY, friends, and now that I have dispensed with my duties; we are free and clear to move along with our institutional sizes.  Dressings again are on the menu for today and the one I have chosen is the Northwest Caesar Salad Dressing #2, a beautiful and flavorful dressing, somewhat like yesterday’s House Honey-Dijon Mustard Dressing in that it relies on the emulsification of egg yolks and vegetable and olive oils. They give it a powerful foundation upon which, we add the remaining ingredients creating a light and fluffy dressing of sorts.  It used to be that Caesar dressings were buyable in plastic gallons from the likes of S. E. Rykoff, Sysco Foodservice, and U. S. Foodservice among others, Monarch included.   Nowadays, however, and as I said yesterday, professional chefs who do NOT work for chains make their own dressings with splendid results whereas the boneheads working in chains get theirs from corporate warehouses, not that there is anything wrong in working for chains!  I just think they suck, not only in and of themselves but suck the lifeblood out of a community by taking that area’s money and resources somewhere else.  It makes it difficult for locals to compete against someone with vast resources backing them and this to me is the perfect reason why local restaurant associations are desirable.  It is important to drive the outsiders back to their lairs, get them out of the area so we can raise wages, provide greater benefits, and put more Americans and NOT illegals back to work.

I hope every one of you realizes that the election in November is the MOST important of any lifetime of any citizen in this great nation from its founding until now.  Never before have we been faced with an out-and-out attempt at taking over the national and state governments than we are now.  If we must suffer four more years of this lunacy, our nation will become like all the rest of the socialist and neo-communist states: a failure, a misery, and a miserable place.  Excuse me for making political comments but you must do something and I expect that every one of you instruct your employees at what is at stake including the illegals.  Get them to join us and not them because the end game here is the loss of our freedoms, our abilities to travel and to enjoy life, and that, my friends, is a terrible thing.  My grandparents would be aghast at what transpires now.

All right, enough promoting a political viewpoint, I am sure that Stinkbug will punish me with a second week regardless of me mentioning that today is HUMP DAY.  

(#460) NORTHWEST CAESAR SALAD DRESSING #2—INSTITUTIONAL SIZE


Caesar Salads and their accompanying dressing(s) are important parts of any modern day American foodservice operation, even fast food franchises although this dressing is much too good for the likes of fast foodies.  Once you try this one and make it properly, you will be a fan for life and will never use another one, especially one bought from your purveyors ever again!

Yield:  4 gallons / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
3
Cups
Institutional egg yolks (pasteurized)

13
Ounces
Anchovy paste

6
Cups
Fresh feathered parmesan cheese

1.5
Cups
Dijon mustard

1
Cup
Minced garlic

1/3
Cup
Worcestershire sauce

1
Tablespoon
Tabasco-brand hot sauce

.5
Cup
Kosher salt

3
Tablespoons
Black pepper

2
Quarts
Vegetable oil

5
Quarts
Olive oil

6
Cups
Lemon juice

2
Cups
Heinz red wine vinegar

.5
Cup
Freshly minced parsley flakes
Rinsed and dried


Method:

1.      Mis-en-place: have everything ready with which to work! Note: this is an emulsified dressing so it takes time to prepare.  It requires an electric mixer equipped with a whip attachment.  As mentioned, have everything ready at hand.  Run the canned anchovies through a food processor, Robo-coupe, or buffalo chopper to transform the filets into paste.

2.      If you do not buy institutionally prepared egg yolks in buckets from your purveyors, always try to dip the WHOLE SHELL EGGS into a pot of boiling water and then quickly lift them out.  This helps to kill salmonella virus on the outside shell, which rushes within the moment fresh eggs are cracked.  Even though this is not 100 percent foolproof, it does help minimize the dangers of using raw shell eggs.  It is therefore advisable to buy pasteurized egg yolks in buckets from your restaurant suppliers.

3.      Using a clean mixing bowl and whip, beat the egg yolks at medium-high speed, lifting the bowl up with your hands, if necessary, in order to get the whip to the bottom of the bowl.  Beat the yolks until they lighten in both color and texture, becoming fluffier, and rising higher, then stop.

4.      Add the anchovy paste, fresh parmesan cheese, Dijon mustard, minced garlic, Worcestershire sauce, Tabasco sauce, salt, and pepper, blending well. 

5.      Combine the two oils—vegetable and olive—together and then as the mixer rotates at medium-high speed, begin dribbling the oils into the bowl along the sides and each time it becomes oily, stop adding it.  It takes time to incorporate oil into an emulsification so take your time, dribble slowly, and beat it in—bit by bit—until it is incorporated.  Note that each time it becomes oily, stop adding and beat harder to incorporate it.  This part of the recipe takes time, sometimes as much as 20-30 minutes.  Should it break and become too oily, skim it off the top of the dressing and repeat the process.

6.      When you have integrated the oil into the dressing, stop mixing, scrape the sides of the bowl and the whip down with a rubber spatula, hook it back up, and add the lemon juice and vinegar, blending well.  Add the parsley flakes, beat it for a minute, then stop and remove the bowl from the mixer.

7.      Transfer the dressing into a sanitized five-gallon plastic container equipped with a tight-fitting lid.  Label, date, and refrigerate and keep at or below 42°F at all times.  Never return used portions from the pantry line to the parent batch, always store separately and if left out at room temperature for longer than 40-60 minutes (depending upon the temperature of the kitchen), dump it out, never save it.  Always prevent any possibility of foodborne illness from occurring, it is easier to prevent it than to fix it!  The shelf life for this dressing is 5-7 days so use it or lose it within this time.

This is spectacular Caesar salad dressing, perhaps the best ever seen anywhere in the United States.  Learned on Whidbey Island during the late 1990s, it is now an integral part of my culinary repertoire and can be for you!

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

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.

             I am afraid Stinkbug is going to punish me for speaking up but so does everyone else around here.  I realize we are under constant pressure by the Obamaists to pipe down and stick to cooking but I say screw them.  We are free American citizens and it is important to speak up while they tear our freedoms away from us.  My friends, if we do nothing in November, don’t worry about what comes after that as nothing else matters.

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 pic 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 Thursday, September 06, 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 April 29, 1996 in Seattle, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1367 a 12” x 16" original oil painting by Beverly Carrick entitled, “Desert Wash." 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!





Beverly Carrick: the World’s Greatest Artist!

Deserts



















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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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