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Friday, September 14, 2012

“Mis-en-Place Index, Part XXVII: Punished Chef Gervais continues Institutional Sizes by giving the Fans of the Elemental News of the Day his recipe for (Northwest) Thousand Island Dressing #5—super-tasty!” by Chef Gervais Krinkelmeier



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s fourteenth group album, “Zebop,” came out in April 1981 and saw the new band entering into an exciting and new decade, the wild 1980s.  This album is one of the band’s most successful and definitely one you will want to buy, 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 100 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 09-15-2012

Copyright © 2012 by MHB Productions

Word Count: 1,242.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 15, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXVII: Punished Chef Gervais continues Institutional Sizes by giving the Fans of the Elemental News of the Day his recipe for (Northwest) Thousand Island Dressing #5—super-tasty!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

Bakersfield, CA, 09-15-2012 S: I enjoy Saturdays here at the END as well as in Oildale, California, as things are exciting to say the least as well as slow.  First, the business office—open, seven days a week, by the way—is quiet while outside, the Dustbowl Okie descendants strut around in the streets with their t-shirts over their shoulders.  The Kern County Sheriff’s Department is always racing around, sirens blaring, as do the fire trucks because the folks out here in Central Oildale run riot in the street.  Here, it is—an everyday occurrence—something one never sees up in the mountains where I live and it makes me feel like a sociologist studying the natives up close.   I like life exciting but since I am now an older man, I tend to enjoy things a little more quiet—especially when the locals are out there shooting guns off at one another.

We continue today with more institutional sizes, another salad dressing on our plates for today, a wonderful recipe discovered in the great Pacific Northwest, Thousand Island dressing #5.  Here at the Elemental News of the Day, we compile all of our recipes into one large compendium as one day, the organizations plans to publish a massive cookbook featuring all of our work—it is going to be a multi-volume set, I assure you.   In fact, I think it is going to be the long-awaited update to the great, Joy of Cooking by Family Rombauer-Becker, one of the all-time great cookbooks.  We hope that our encyclopedic book of knowledge is going to join that venerable volume and become as loved as much as it is! 

Okay, today, along we move to another stellar salad dressing, one of the all-time favorites found literally in every restaurant no matter the level and in every grocery store—Thousand Island Dressing.  The one presented today is from the Pacific Northwest and is one of the most palatable and flavorsome dressings I have ever seen or tasted.  Of course, it is in a convenient institutional size but that is what we presently are doing here at the END so come along with me and let us do it:

(#432) THOUSAND ISLAND DRESSING #5 (NORTHWEST)—INSTITUTIONAL SIZES


Here is another variation of a much-used and beloved dressing that I discovered in the Northwest, incorporated into my own repertoire of recipes and improved immensely.  Your fans of the dressing are going to be pleased when they have opportunity to savor the first bite of tossed salad featuring this dressing and are going to brag you up all over town!

Yield:  5 gallons / Mis-en-place: 25-30 minutes:


Qty.
Measure
Item
Other
2
Gallons
Best Foods mayonnaise

1
Gallon
Del Monte red chili sauce

3
Cups
Minced black olives

1
Cup
Freshly minced parsley flakes
Rinsed
1/3
Cup
Lea & Perrin’s Worcestershire sauce

1/3
Cup
Freshly-squeezed lemon juice seeds removed

1/3
Cup
Heinz apple cider vinegar

3/16
Cup
Tabasco-brand hot sauce

1
Quart
Sweet pickle relish

.25
Cup
Kosher salt

1.5
Cups
Chopped scallions (both parts)

.25
Cup
Granulated sugar




Method:

1.      Mis-en-place: have everything ready with which to work!  This dressing is easy to make—simply combine the ingredients in the bowl of an electric mixer equipped with a whip attachment and rotate it on low speed until blended.  Scrape the sides of the bowl and the whip several times during the 7-8 minute process and then transfer it into a sanitized airtight five-gallon bucket equipped with a tight-fitting lid.  Label, date, and refrigerate at or below 42°F at all times. 

2.      Handling measures: whenever the pantry personnel or the line cooks deduct amounts from the bucket, scrape its sides to minimize bacterial growth (this generally is where it commences) and never, under any circumstances, return used amounts to the parent amount.  If using dressing on buffet lines and you do not have refrigerated stations, ALWAYS place mayonnaise-based dressings in bowls of ice and frequently change the melted ice for fresh.

3.      The dressing remains usable for approximately 5-7 days but it is always advisable to use it up prior to the end date for best usage; after that, toss it out and begin fresh.

This is one of many different thousand-island dressings that I have collected over the course of my career and it is a good one: tasty, zesty, and delicious, it will fire up the tastebuds of all fans of the dressing.

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

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.

            I want to wish my good friend, Tiresias Helenus Grinikeodopuloposlus, happy 72nd birthday, Chef!  Today is a great day for him and his family as they vacation back in his native albeit strife-torn Greece.  My understanding is he avoided Athens and is in the Aegean Sea on one of those glittering islands where he grew up.  He is a lucky man indeed, being a native of the place, as it seems to be easier to travel somewhere if that is where you are from, and I hope I make it there one of these days.  Then again, Puerto Rico is a great place, too, and I look forward to may vacation there at the end of this month—unless they are still punishing me for being a disgruntled loudmouth!         

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 photograph 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 Saturday, September 15, 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 10, 1996 in Mukilteo, WA.

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THIS WEEK:
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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1392, a 14” x 11" original oil painting by Beverly Carrick entitled, “Into the Woods." 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!
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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.





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Tags:

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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 ZEBOP” 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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