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Sunday, September 9, 2012

“Mis-en-Place Index, Part XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” 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 eleventh group album, “Moonflower,” came out in October 1977 and is a two LP album that featured the band in action during their recent tour, captured on two sizzling records. It is a phenomenal live recording and the second live album offered by the band, the first being “Lotus,” offered several days ago.  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 105 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 09-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,575.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 10, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

Bakersfield, CA, 09-10-2012 M: The first week of my punishment commences now, friends, and now, I join a select group of people—two in fact—who have written more than one week at a time—Stinkbug and myself.  Everyone else to my knowledge (or so Moses Scharbug has assured me) has only done one week—no more—at a time.  The only reason I join this group is that I said bad things about the Democrats in general and President Barack Obama last week but hey! The caveat contained in each blog post specifically says that each of us is entitled to his or her own opinions and that the blog is not responsible for any utterances on the part of any of us.  Yet, yet, they still punish me for criticizing the Democrats who are busily turning the nation into socialists and ridding it of capitalism, the thing that has made us the greatest nation on earth!  The only reason Stinkbug is afraid is that he fears losing the blog again due to interference by the federal government.  They closed the old Elemental News of the Day at Choseit.com back in the late summer of 2010 when the government tried out its newfound power of controlling the Internet—we were among the original test cases.

We commence week number two by moving into another sector of the Prepmaster’s position in larger kitchens by preparing some sauces, soups, things like that.  Our item for today is my Northwest Cioppino Stock, a favorite of many of the Northwest where a great many Italians have settled over the years.  Seafood is a popular item obviously and every restaurant serves fresh seafood wrenched from the waters nearby or elsewhere in the region (Oregon, Alaska, Canada), on their nightly menus as well as at lunchtime, sometimes even breakfast.  Crab cakes and eggs is one such item that comes to mind on many a Sunday brunch.  Once in awhile, up here in Frazier Park, California, where I now reside, I run crab cakes and eggs on my breakfast menus, something that excites the local populace.  One day, if you drive up here from either Los Angeles to the south or Bakersfield to the north, you can join me.  Head west towards Lake of the Woods and you can find me! Here we go:

(#1445) NORTHWEST CIOPPINO STOCK—INSTITUTIONAL SIZE


High-volume professional kitchens need to have many of their best-selling items half way prepared so the harried cooks can prepare the items quickly on the cook’s line.  This is one such item that was a major item at one Northwest seafood restaurant back in the 1990s. Normally, the chefs take what they need at the start of the shift and keep it warm either on the steam table or on the cold line, dipping out what they need as they prepare the dish order by order. 

Yield:  3 gallons / Mis-en-place: 30-40 minutes:




Qty.
Measure
Item
Other
1.5
Cup
Bertolli-brand olive oil

6
Cups
Diced green bell peppers, stemmed & seeded
De-ribbed
6
Cups
Diced yellow onions

1.5
Cups
Diced red bell peppers, stemmed & seeded
De-ribbed
.125
Cup
Hungarian paprika

3
Cups
Gallo extra dry vermouth

2
#10-cans
Crushed tomatoes in puree

1/3
Cup
Minced fresh garlic

1
Tablespoon
Dry rosemary

1
Tablespoon
Dry sweet basil

.125
Cup
Whole thyme

1.5
Teaspoons
Whole oregano

1
Teaspoon
Black pepper

.125
Cup
Lemon zest

.125
Cup
Granulated sugar

.125
Cup
Kosher salt

.25
Cup
Prepared pesto

1.5
Teaspoons
Tabasco-brand hot sauce

1.5
Teaspoons
Crushed hot chilis

4
Each
Bay leaves

2
48-oz. cans
Clam juice

The Finish:
1
Cup
Freshly minced parsley flakes
Rinsed


Method:


1.      Mis-en-place: have everything ready with which to work! In a large stockpot, heat the crushed tomatoes, the spices (with the exception of the paprika), and the clam juice over medium flame and bring to a simmer.

2.      Place a large rondeau atop a medium flame, spray it PAM or some such other food release spray, and add the olive oil.  Heat it to a sizzle and then add the vegetables.  As they begin to cook, add the paprika, blending it in well, by stirring it with a kitchen spoon.

3.      When the vegetables are tender and a lot of liquid rendered, add the vermouth and raise the heat to high.  As it, bubbles, using heavy gloves, pour the contents of the stockpot into the rondeau taking care not to scorch you in the process. 

4.      Allow it to boil up, then reduce the heat to a bare simmer and allow the stock to bubble over low, low flame for 5-10 minutes; then, pour it into two-inch hotel pans, place atop cooling racks, and if necessary, place an oscillating fan over them, blowing directly on the pans, until cool. On the other hand, if you are fortunate enough to have a flash freeze unit in your kitchen, blast-chill the stock quickly until COLD, then prepare to transfer it to the refrigerator. NOTE: if using an oscillating fan, ALWAYS take it apart at the end of the day and run the blades through the dishwasher to wash, clean, and sanitize them!

5.      Transfer the cooled/chilled stock into a sanitized five-gallon container equipped with a tight-fitting lid, label, date, and refrigerate.  The stock remains usable for five-7 days so be sure to use well within that date range.  Always take out whatever each cook needs for each shift and never return used amounts to the parent amount.

This is the best way to make cioppino an easy-to-make, quick order dish in a medium-to-high capability restaurant.  In the highest of the high restaurant, personnel prepare each order from scratch using only prepared stocks.  The chef adds everything else, including each spice, herb, and seasoning, to order as he or she prepares it.

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

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.

             Punishment weekday number one is over.  That means, we have six more days to go unless something else occurs so I had better watch my mouth; otherwise, Chef Brian Carrick will NEVER get here and I know you all miss him!  He sent me an email telling me go for it, Chef Gervais, say something else so I can take another week off with my lovely wife, the Lovely Lady Linda!  What a guy!  I hope I manage to watch my mouth as I may very well be here by the end of the month when the family is supposed to go to Puerto Rico to celebrate my birthday—the wife and kids are going to kill me if I blow that.  Then again, my wife could go there, meet Sancho, and divorce me, leaving me to find sympathy in the arms of an 18-year-old pantry girl.  No, I am sure if she monitors my blog, she will kill me for even suggesting she would be unfaithful.  Laughingly, friends, we have been married for the past 20 years, Lucy and I are a team. Actually, that is why we vacation in Puerto Rico, that is where we honeymooned and where we made our first kid, Junior.  We love the island, it is one of the most scenic and lovely places I have ever seen and one day, and we hope to live there in retirement.    

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 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 10, 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 July 12, 1997 in Mukilteo, WA.

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This is #755 a 30” x 40" original oil painting by Beverly Carrick entitled, “Dream of Romance" 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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