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Wednesday, September 12, 2012

“Mis-en-Place Index, Part XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce #5 in a Convenient Institutional Size—on Hump Day, no less!” 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 thirteenth group album, “Marathon,” came out in November 1979 and is another powerful album featuring the “1980s” version of the band as it heads into a new decade.  We love this album and know you will, too, so we urge you to go to Amazon.com immediately 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 102 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 09-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,101.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 13, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce #5 in a Convenient Institutional Size—on Hump Day, no less!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

HUMP DAY!

Bakersfield, CA, 09-13-2012 Th: Greetings, once more on Day #11 of my workweek, also my Thirtieth Blog Post, and finally, Hump Day—something I am pleased I did not miss in my present fatigued state.  Anyhow, we continue on with more exciting institutional sizes, sizes designed for the professional kitchen and from which, we create many of our smaller home recipes.  It is important to understand kitchen math and I hope that you visit our second page with handy kitchen information designed to help you navigate kitchen mathematics, a truly difficult thing.  Life is tough in the working kitchen and you might be surprised to find that many of our employees are no good at math, which is very problematic for performance-minded professional chefs.  When you tell someone to divide a recipe by ONE THIRD and then he or she cannot cipher the breakdown, the divisions, the multiplications, it is horribly frustrating and many times, that sorry assed individual simply does not advance.  I mean—what the hell can I do with someone who has no idea how many tablespoons there are in a cup, how many ounces in a gallon, and the difference between weight and volume ounces?  I remember a guy working in my pantry in Washington State, the fellow was studying to become a pharmacist and that cook was dumb, it was frightening!  To think he might be measuring my medications one day terrified the living crap out of me, I finally had to send him to the salad chef, and he spooked me that much!

Today, we continue with the “flipside” of yesterday’s Tartar Sauce recipe, Northwest Cocktail Sauce #5, a wonderfully spicy, delicious and satisfying cocktail sauce that makes shrimp, oysters, crabmeat, and fish come alive in your mouth!  It is the thing with which, sterling reputations come from, the thing people from the coast of Southern California to the border with Canada think about, if only THEY had created the item!  Once you dip your first freshly cooked jumbo prawn into this sauce, your entire soul will dissipate into a melted pool of warm water—it is that good! Let us make it:

(#415) NORTHWEST COCKTAIL SAUCE—INSTITUTIONAL SIZE



Among the better cocktail sauces I know, this Northwest Cocktail Sauce is the product of a long period of development and is amazingly delicious.  Combined with fresh crab, shrimp, or other shellfish, it delights customers wherever I serve it.  Keep this recipe handy, as it is one I guarantee you use for a long, long time.

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




Qty.
Measure
Item
Other
5
#10 cans
Red Chili Sauce

1/3
Cup
Tabasco-brand hot sauce

1.25
Cups
Lea & Perrin’s Worcestershire sauce

2.5
Cups
Fresh lemon juice
Seeds strained out
2.5
Cups
Prepared horseradish

3/16
Cup
Lemon zest

1/3
Cup
Kosher salt

1-2/3
Tablespoons
Fine black pepper

2
Cups
Gallo dry vermouth

1
Tablespoon
Garlic Tabasco Sauce


Vermouth
Method:

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

2.      Using your electric mixer equipped with a whip attachment, combine the ingredients together at low speed.  Several times during the 5-10 minute procedure, scrape the sides of the bowl and the whip with a rubber spatula.  It is advisable that you employ the spatter guard during the process.

3.      Transfer the cocktail sauce into a sanitized airtight five-gallon plastic bucket.  Label as to contents, date, and refrigerate.  The sauce remains usable for 7-9 days; after that, toss it out and start anew.  

This is a spicy yet delicious cocktail sauce that enlivens all shellfish dishes with which, you serve 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.

             Therefore, Hump Day is over and done, we have four more days to go and then I am hoping I will be preparing to vacation in sunny San Juan, Puerto Rico with my family!  Anyhow, I hope you enjoy your time with me as we soon approach blog post #666, which falls on this Sunday so everyone needs to be here: who knows, maybe the Lord of the Underworld, Satan, will make an appearance.  How exciting could that be, friends, but then again, it might be just Stinkbug, punishing me with a third week for running my mouth off.  I am hoping that the guy is nowhere around and is not paying attention, it is only Moses and myself here running the show and I suspect he tells the boss nothing!      

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 Thursday, September 13, 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 May 21, 1994 in Seattle, WA.

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This is #1388 a 24” x 20" original oil painting by Beverly Carrick entitled, “the Rabbit Hole" 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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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 MARATHON” 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!
















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