Popular Posts

Tuesday, September 11, 2012

“Mis-en-Place Index, Part XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today and presents an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” 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, “Oneness—Silver Dreams, Golden Reality,” came out on November 18, 1979 and featured Carlos Santana in a completely new phase of his career!  The album is fantastic, features some of his best solo compositions and the light of God reflect throughout the music!  Please go to Amazon.com right now and BUY this awesome 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 103 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 09-12-2012

Copyright © 2012 by MHB Productions

Word Count: 1,347.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, September 12, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today and presents an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

Bakersfield, CA, 09-12-2012 W: Being punished is not the worst thing in the world as technically, I still receive my stipend from Stinkbug being one of the original authors and all.  However, the fact that I must answer all questioners, which means an awful lot of ignorant people sending mail to the mailbox calling me a hater is downright despicable.  Since when cannot Americans converse openly about the issues without resorting to a lot of name-calling, insults, slurs against my family, and out-and-out hatred because one dares call the administration “socialist?”  I thought the fans of the administration wanted to be socialists, so what the heck is up with that, I ask you?  I have no power to direct multitudes of voters to the voting booth anymore than the boneheads inhabiting MSNBC, the Huffington Post, and a whole host of other leftwing political organizations, PACs, and OWS groups do.  What in the bloody blazes is going on in this nation when to speak out against injustice is to invite invective, propaganda, and outright lies?  Something is going on in this country and my belief is that there is a determined effort underway to take the upcoming election’s overwhelming results and toss them out the window thereby keeping the present occupant ensconced behind the desk of the Oval Office.  That means if that happens, we definitely live in a “Brave New World,” one, which Aldous Huxley could never have imagined.  I guess, we shall see what we shall see, friends!,  I hope that by making this minimalistic statement of my feelings that it invites no more cards and letters than what is currently pouring into the post office box.  Otherwise, Stinkbug is going to have to upgrade the box to a bin, which is going to cost him way more money!  The old curmudgeon loathes parting with money, to him, it is like selling his soul to lose a dime.  He needs every cent he has to send to the president’s PAC in order to keep the Elemental News of the Day up-and-running!   

Today, we continue with our Institutional Sizes by returning to the pantry to do the labor of the Prepmaster, one of the hardest working and underpaid positions in the professional kitchen.  The problem is, many restaurants have no idea that this positions is so important but it is important to let the cooks do what the cooks need to do, NOT making all of the condiments, dressings, food items, sauces, and what not as to do that overburdens them causing them to quit.  It is important that the workload is evenly spread around as otherwise, people look for easier jobs and valued crews collapse, falling apart.  Yes, it is difficult work but I pay mine extremely well, the same I pay the night sous chef, which is pretty damned good.  I value this employee and appreciate his hard efforts to my business.  Anyhow, today’s recipe is for a large batch of Roasted Onion Tartar Sauce; let’s do it:

(#400) ROASTED ONION TARTAR SAUCE—INSTITUTIONAL SIZE


Any chef worth his or her salt never goes a day without devising something new with which to wow the taste buds of his or her customers.  Everyone makes tartar sauce of some sort and the lesser establishments buy it premade in plastic gallon jars.  While there is nothing wrong with buying one’s products, it is better if made on the premises by the chef.  This particular tartar sauce is better than the norm as it is made with roasted onions rather than uncooked ones.  The difference in flavor is disturbing; I mean, once you have tried it, you can never go back to making it the way they did in the previous century!

Yield:  5 gallons  / Mis-en-place: 25 minutes:


Qty.
Measure
Item
Other
6
#
Diced yellow onions, cut .25” dice;

30
#
Best Foods’ mayonnaise

1
Cup
Lemon juice

.75
Cup
Freshly minced parsley
Rinsed well
1.5
Gallons
Dill pickle relish

1
Tablespoon
Tabasco sauce

1
Tablespoon
Worcestershire sauce

1.5
Quart
Finely-minced celery
Rinsed
.125
Cup 
Stinkbug seasoning



Method:

1.      Mis-en-place: have everything ready with which to work! Roast the onions on a sheet pan sprayed with PAM or with some such, other food release spray for 15 minutes in a 400°F standard oven or a 350°F convection oven—fan “on.” The onions should just be dark around the edges and not totally.  Chill them down in the refrigerator as quickly as possible to below 45°F. 

2.      In a mixing bowl equipped with a whip attachment, mix the remaining ingredients; then, when the onions are chilled, blend them in and mix well, taking care to scrape the sides 2-3 times with a rubber spatula.  Transfer to a sanitized airtight storage container equipped with a tight-fitting lid.  Label, date, and refrigerate.  The tartar sauce will remain good for 7-10 days; afterwards, discard it and start fresh. Always keep chilled!

This is wonderful recipe for tartar sauce, one that is somewhat different from most due to the toasted onions which impart a flavor all their own.  Use for all fish and seafood items.

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

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.

             Okay, Day Number Ten is in the books and that means, we have four more days to go before I am off and out of here.  Do not get me wrong: I do not mind driving down from the mountains to Bakersfield, it is Oildale I reject coming to visit.  Besides, Stinkbug puts up in a Motel 6 on Oak Street, which is not the best area to stay in as usually there are many undesirables roaming the area, the restaurants are all Mexican, and it is dangerous at night.  Then, I guess that is what friends do, save money by exposing their friends and coworkers to drug violence, rape, robbery, and murder!  One day, I will get even with my “friend!”      

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 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 12, 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 18, 1994 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 #1306 a 12” x 16" original oil painting by Beverly Carrick entitled, “Garden Idyll" 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 © 09-02-2012, 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, Institutional sizes, The Pantry Chefs Food Production, Country Club Cuisine, Northwest Cuisine, Condiments, Tasty Foods,

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 ONENESS—GOLDEN DREAMS, SILVER REALITY” 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!