Popular Posts

Thursday, September 13, 2012

“Mis-en-Place Index, Part XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade” 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 fourth solo album, “The Swing of Delight,” came out in August 1980 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 101 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 09-14-2012

Copyright © 2012 by MHB Productions

Word Count: 975.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 14, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

Bakersfield, CA, 09-14-2012 F: The weekend is here and that is great as that means after today; there are two more days to go (unless there is more punishment to come).  I hope that Stinkbug finds pity of me and forgives me my transgression although I understand that it is not him as much as it is his concern of the Democrat-controlled White House and all its subgroups within the federal government as well as his relationship with Google.  Still, one should be able to say what they want to say in a free country without fear of retribution, persecution, or having one’s home firebombed by union thugs. Times are changing in today’s world and that means one must watch their mouth at all times lest they say something that condemns them to immediate arrest and transport out on the next flight to Guantanamo Bay.  Should these words be enough to condemn me to another week, so be it, I will gladly serve it because we must tell the truth and people must be aware of the importance of the November election.  Do not forget that December 21 is not far off and we all know what that means: the end of the Mayan calendar and whatever ensues.   

Today, we make the institutional size of the best Balsamic Vinaigrette dressing contained in my books; it is a simple emulsified dressing that requires slow addition of salad oil and constant whipping to incorporate air, which lightens it.  It tastes great, is popular with all who love the flavor of balsamic vinegar and believe me—it increases one’s business immensely!  Let us make it:

(#466) BALSAMIC VINEGAR DRESSING—INSTITUTIONAL SIZE



Balsamic vinegar became popular in the 1990’s and suddenly, every place had to have a balsamic vinegar dressing.  Well this one takes the cake: it is tasty, easy to make, and lasts for several days.  It’s one of the best I’ve ever seen, tasted, and perfected so be sure to keep this dressing in a safe spot: it’ll do you good not only for pantry items but also for entrees, sandwiches, and whatever else you can find to use it for.

Yield:  3 gallons  / Mis-en-place: 10 minutes:



Qty.
Measure
Item
Other
2.5
Quarts
Whole grain mustard

7.5
Cups
 Balsamic vinegar

2/3
Cup
Lemon juice

2
Gallons
Olive oil



Method:

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

2.      Using an electric mixer equipped with a whip attachment beat the first three ingredients until light and creamy.  Then, begin dribbling in the olive oil along the sides of the mixing bowl all the while whipping on medium speed until the dressing has increased in volume.  Continue this procedure until you have incorporated all of the oil.

3.      Transfer the dressing into a sanitized storage container with a tight-fitting lid, label, and date the contents.  Keep refrigerated for no more than 5-7 days and afterward, discard the out-of-date dressing.  You will probably need to re-whip it when you serve it, as the oil generally will separate from the bulkier ingredients.

This is one of the better Balsamic Vinegar Dressings around; it is tasty, easily made, and will do your salads justice!
--------------------------------------------

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.

             Tomorrow is Saturday and that means it is going to be a slow day around here, Sunday, too.  I think we are going to make two more dressings and then I learn my fate come Sunday and whether or not I return on Monday for a third week.  I no longer care; maybe I will take the blog away from Stinky and make it “Chef Gervais’ Elemental News of the Day!” Yeah!        

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 shot 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 Friday, September 14, 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 April 18, 1997 in Mukilteo, 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 #1389, a 24” x 20" original oil painting by Beverly Carrick entitled, “The Caterpillar and Alice." 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 © 09-04-2012, 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, Balsamic Vinegar, Food Production, Country Club Cuisine, 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 THE SWING OF
DELIGHT” 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!