Popular Posts

Sunday, September 16, 2012

“Mis-en-Place Index, Part XXIX: Punished Chef Gervais continues Institutional Sizes for Week Three by sharing his Recipe for Herb Oil for Garlic Bread and Basting—guaranteed to be the Best ever eaten by You!” 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 fifth solo album, “Havana Moon,” came out in April 1983 and once more 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 98 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 09-17-2012

Copyright © 2012 by MHB Productions

Word Count: 983.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 17, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXIX: Punished Chef Gervais continues Institutional Sizes for Week Three by sharing his Recipe for Herb Oil for Garlic Bread and Basting—guaranteed to be the Best ever eaten by You!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

Bakersfield, CA, 09-17-2012 M: I am sitting here at the computer console in the test kitchen at the Elemental News of the Day corporate offices doing my work on my recipes and all I can say is, “awesome! Three weeks in a row!”  

Once I finish this week, I am off to the sands of Puerto Rico, not to return until sometime in October.  My birthday is coming up on the twenty-ninth of this month but tomorrow, I need to send a shout out to Chef James “Jimmy” Hall who is going to be celebrating his sixty-seventh birthday!  Happy birthday, Chef, I hope it is a lovely one and that you have a wonderful party.  When next you return, I hope you do not make any mistakes like me by running your mouth off; it will cause you problems with Stinkbug!  However, I do feel that post-election, he is going to speak his mind but up until then, we must conform around here lest we suffer the loss of our beloved blog.  We have worked long and hard on making this blog the best it can be and to lose it now would be not only heartbreakingly devastating but criminal, too, due to over extension of the federal government’s control!

Today, we make a flavorful garlic-flavored basting agent for use on garlic bread and anything else requiring a great deal of garlicky flavor.  Friends, this one is going to knock you head over heels and drive you into sanity if you are indeed a lover of the pungent and powerful herb.  Once you taste this, you become a follower for life! Here we go:

(#224) HERB OIL FOR GARLIC BREAD AND BASTING—INSTITUTIONAL SIZE


This is a handy condiment to have for use on garlic bread and for basting of meats, seafood, poultry, pork, and even beef dishes.  This is definitely one for which, you are going to find countless uses so do not be afraid to experiment and see with what you can come up. 

Yield:  6 quarts  / Mis-en-place: 10-16 minutes:



Qty.
Measure
Item
Other
4
#
Whole butter

1
Gallon
Bertolli-brand olive oil

2-2/3
Tablespoons
Whole rosemary

2-2/3
Tablespoons
Whole thyme

2
Teaspoons
Black pepper

.5
Cup
Whole sweet basil

2/3
Cup
Freshly minced garlic

3/16
Cup
Freshly minced parsley
Rinsed


PARSLEY KNOT

Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Heat ALL ingredients in a saucepan over a very low flame until melted.  Stir to combine and then pour into a sanitized container with a tight-fitting lid.  Label, date, and refrigerate.  Use it to baste hot French bread or for basting fish or potatoes. This item remains usable for 10-12 days but like with all foods, use when fresh rather than chancing it to go bad. 

This is an excellent item to have on hand in your seasonings, rubs, and basting agents so keep the recipe handy and look for the places in which it can be 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.

            Okay, that does it for Monday of Week Number Three.  I am giddy with delight looking down the road here seeing just six more days to go unless, of course, I say something that meets with disapproval from management.  I hope that that is not going to be the issue but then again, if it is, well, you know what that means: week number four and late for my own vacation!  Needless to say, in foodservice, we are used to going without holidays, vacations, days off, and time to do the things most everyone else takes for granted in this enlightened nation.  As Stinkbug generally says, “it is what it is.”  Who can argue with that?          

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 obviously 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 Monday, September 17, 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 16, 1997 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 #1394, a 20” x 16" original oil painting by Beverly Carrick entitled, “Karen’s Dragon." 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 © 09-07-2012, 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 Chef, Salads, Salad Dressings, Institutional sizes, Bastes, Sauces and Condiments, Sauces,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 HAVANA MOON” 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!