Popular Posts

Saturday, September 8, 2012

“Mis-en-Place Index, Part XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” 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 tenth group album, “Festival,” came out in January 1977 and was another great album in the style of the previous offering, yesterday’s “Amigos!” We love this album and know you will, too, so we urge you to please go to Amazon.com right now and BUY it 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 106 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 09-09-2012

Copyright © 2012 by MHB Productions

Word Count: 1,490.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 09, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” by Chef Gervais Krinkelmeier

Bakersfield, CA, 09-09-2012 Su: Stinkbug informed yesterday evening that I have another week to do because of my comments about President Obama and his fellow Democrats earlier in the week.  He fears that the Elemental News of the Day might be in trouble once more due to comments made by his writers so he is proving to the world that he is serious in controlling what goes on at his beloved blog.  I knew something like this was bound to happen and to tell you the truth; I am fine with it and look forward to doing a second week.  I hope that I do not say something else, which could earn me a third week as that messes up my vacation plans in Puerto Rico two weeks from now.  I guess I could take my laptop and tap out blog posts there while enjoying the tropical weather of the Caribbean with my family.   We celebrate my birthday in San Juan on September 29, which for me is my fifty-seventh birthday.  To tell you the truth, if I do more than a second week, like I said yesterday, that are fine with me because I can then catch up with Stinkbug and his number of posts or come close to it, something else no one else around here can claim to do.  I am excited about the prospect of doing a second week and if I screw up and utter something else, well, Stinky can sue me, as can President Obama and the rest of the dunderheads in his administration! Do not forget—this is truly the most important election in any of our lifetimes as it decides whether the nation goes socialist or remains capitalist—do you like earning your own money or do you want the government to dole it out to you like chicken feed?

Okay, enough of that lest I am given a third week after I finish my second.  As mentioned the other day, I am sure everyone else is going on extended vacations thanks to the indiscretions muttered by coworker, Chef Gervais, well, that is okay as one day, my turn cometh.  Let us move on to today’s topic, my fabulous Citrus Vinaigrette and Marinade, a truly remarkable and tasty accompaniment for salads, fish, chicken, and anything else for which you find uses for it.  I love it as do all my customers and when labeled “California Cuisine,” people go, bonkers over it so trust me, I know “good” when I see it and this damn sure is damn good! Let’s make it:

(#236) CITRUS VINAIGRETTE & MARINADE—INSTITUTIONAL SIZE


Citrus-flavored dishes and salad dressings are the rage and have been for a couple of decades as chef’s search for lighter, flavorful foods for their customers.  The so-called “California, Northwest, and Florida Cuisines” all make use of citrus items and this one is among the best of which I know.  I guarantee you are going to love it.

Yield:  4 gallons / Mis-en-place: 20-25 minutes:


Qty.
Measure
Item
Other
1
Quart
Granulated sugar

1-1/3
Tablespoons
Ground cumin

3/8
Cup
Kosher salt

.5
Cup
Minced ginger

.5
Cup
Minced shallots

.25
Cup
Minced garlic

1
Cup
Orange zest

1
Cup
Lemon zest

1
Cup
Lime zest

1
Quart
Orange juice concentrate, frozen

2.5
Quarts
Thai Kitchen Sweet Chili Sauce

2
Quarts
Heinz apple cider vinegar

2
Cups
Tropic Bee orange blossom honey

1
Quart
Lime juice

1
Quart
Lemon juice

1.5
Quarts
Planter’s peanut oil

1
Cup
Freshly minced parsley flakes
rinsed



Method:
THE PARSLEY KNOT
1.      Mis-en-place: have everything ready with which to work! Note: you understand that in the manufacture of “institutional quantities,” chefs must use lower-cost ingredients and can obtain them from their purveyors.  Normally, the expensive items have institutional manufactures available in gallon sizes or larger and with slightly different names.  The purveyors have lists of multitudes of ingredients at various levels and the professional chef is able to make the correct choice for his or her establishment based on what it can afford.

2.      Combine the first NINE ingredients in the bowl of an electric mixer equipped with a whip attachment on low speed; then, blend in the frozen orange juice concentrate, allowing the whip to break it down and incorporate it with the other items.

3.      Next, add the sweet red chili sauce, apple cider vinegar, orange blossom honey, and lemon and lime juices blending well.  Rotate the whip on low speed, blend the ingredients slowly, and then stop. 

4.       Now, add the oil and do it slowly.  This is a semi-emulsified dressing in that it does NOT have a foundation based upon egg yolks so it breaks during storage and the chef must whip it prior to usage.  Begin adding the oil slowly along the sides of the bowl all the while running the whip at medium-high speed.  Be sure to have the spatter ring in place, as this one tends to get a bit messy. 

5.      Continue dribbling oil over the side, bit by bit, until all is incorporated then blend in the parsley flakes and stop.  What you have is a lovely dressing with specks of color throughout it, from both the chili sauce and the zests and parsley. 

6.      Transfer the dressing into a sanitized five-gallon airtight container with a tight-fitting lid.  Label, date, and refrigerate.  When required by the chefs or the pantry person(s), take only what is needed and give it a good spin in the blender.  Never return leftover portions to the parent portions.  It is important that every restaurant worker guard against any possibility of foodborne illness occurrences.  The dressing is usable for 7-10 days but used prior to the end date.

This is the best citrus-flavored dressing/marinade available and one you definitely will prize.  Keep the recipe handy, as you will use it many, many times over the course of your career.
--------------------------------------------

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.

             Yesterday, I did not know what was to be my fate whereas today, I know and don’t care so tomorrow begins week number two.  I think that all of us can have fun around here while everyone else goes away, maybe even Smokehouse so I need to bring my own beer to the computer, I guess.  I prefer drinking Michelob Beer; it is the best to me of myriad beers around the nation, even these microbreweries in every locale of which, I know.  I have been across the nation from one end to the other and see microbreweries in virtually every town and rural village, which to me, is amazing.  I love the new idea of restaurants built around their own microbreweries, something truly fascinating and wonderful.  Maybe Frazier Park, California will get its own one day.   

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 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 Sunday, September 09, 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 February 26, 1996 in Seattle, WA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF GERVAIS KRINKELMEIER
NEXT WEEK: CHEF BRIAN CARRICK♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #734 a 30” x 40" original oil painting by Beverly Carrick entitled, “Golden Pool." 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!
Fantasy



















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. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 08-30-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Gervais Krinkelmeier, Mis-en-Place, The Prepmaster, SANTANA, The Pantry Chefs, Salad Dressings, Institutional sizes, Vinaigrettes, Food Production, Country Club Cuisine, California Cuisine, Citrus,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!







Advertisements:




























































































CHEF GERVAIS KRINKELMEIER
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

BUY FESTIVAL” BY SANTANA AT AMAZON.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!












No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!