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Saturday, September 15, 2012

“Mis-en-Place Index, Part XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” 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 fifteenth group album, “Shango,” came out in August 1982 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 99 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 09-16-2012

Copyright © 2012 by MHB Productions

Word Count: 913.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 16, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER ONE FOR CHEF GERVAIS

Bakersfield, CA, 09-16-2012 Su: Late last night, Moses Scharbug III informed me that due to comments made earlier in the week that Stinkbug does not think I learned my lesson very well so I have been assigned another week.  This upcoming week is my third week in a row and my second punishment week.  Stinkbug fears they are going to cancel the blog due to political comments about the current regime and he feels that it is important to prove to the authorities that we are apolitical and mean them neither disrespect nor insult; therefore, I am going to be here next week.  Overall, that is fine with me as the minute I am out the door headed home, my family and I head for San Juan., Puerto Rico, for a lovely vacation.  I can inform the world that I, Chef Gervais Krinkelmeier, have learned my lesson and will never make another political comment at this blog for as long as I live!  I am sorry for all careless words, not meaning to hurt anyone’s feelings or show them any disrespect and that I am going to be a “good boy.”

Since it is Sunday and there is ONE more week to go, I am making this one as short as possible so I can drive home to Frazier Park, CA, 40 miles south of here to spend the night with family and then drive back to Oildale around 4:30 A.M. in time to be here to begin a new day.  If I appear a big groggy tomorrow when the phones begin ringing, well, cut me some slack, okay, no one besides Stinkbug has done more than a week in a row here during normal circumstances. 

Our recipe for today is an institutional-sized aioli, a delicious condiment designed to add more zest and flavor to one’s food than regular unflavored mayonnaise.  Here we go:

(#407) NORTHWEST AIOLI


In the old days, all we needed as condiments were mayonnaise, mustard, and pickle relish whereas now, we need a whole lot more.  Aioli is one of the most popular condiments served today and the good thing about this one is that it serves as the basis for quite a few variations so it is important that you know this, the basic, one.

Yield: 1 gallon / Mis-en-place: about 20 minutes:



Qty.
Measure
Item
Other
1
Gallon
Best Foods’ mayonnaise

1-1/3
Cups
Lemon juice

.5
Cups
Chopped garlic

2-2/3
Tablespoons
Kosher salt

1-1/3
Tablespoons
Black pepper

2
Cups
Olive oil

1
Cup
Freshly minced parsley

1-1/3
Tablespoons
Minced scallions



Method:

1.      Combine everything in your electric mixer using a whip attachment and blend together well. Refrigerate to below 45°F.  This will last for about a week in your refrigerator.

This is an excellent aioli to have in your recipe box and you will use it repeatedly.

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

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.

            Have a great day, my friends, all I can do is say I learned my lesson and from now on am going to behave.  No more political talk, it is simply not worth it, it is going to change nothing, and things are going to remain the same. Well, it is time for me to hit the road!  See you in the morning, bright and early!         

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.
Here's 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 Sunday, September 16, 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 17, 1994 in Seattle, WA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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THIS WEEK:
♂TODAY: CHEF GERVAIS KRINKELMEIER
NEXT WEEK: CHEF BRIAN CARRICK♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1393, a 20” x 16" original oil painting by Beverly Carrick entitled, “Tea Party." 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 © 09-06-2012, 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.

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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 SHANGO” 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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