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Monday, September 17, 2012

“Mis-en-Place Index, Part XXX: Punished Chef Gervais continues Institutional Sizes for Week Three by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good” 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 sixteenth group album, “Beyond Appearances,” came out in February 1985 and saw the new band entering into an exciting and new decade, the wild 1980s.  This album is one of the band’s better, 1980s’ moments, 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 97 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 09-18-2012

Copyright © 2012 by MHB Productions

Word Count: 1,263.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, September 18, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXX: Punished Chef Gervais continues Institutional Sizes for Week Three by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

Bakersfield, CA, 09-18-2012 T: Well, here it is Tuesday and let me say this: Happy Birthday, Chef James “Jimmy” Hall!  Today, you are sixty-seven years old; I am glad you made it to this exalted age and that you continue working to this day.  To me, that is the sign of a class act in foodservice, a chef who still manages to rise everyday at four a.m. and continue working until ten-to-eleven o’clock at night and doing it six-to-seven days a week.  In the course of our lengthy careers, we miss many family holidays, get-togethers, personal holidays, and vacation time due to the complexities of our businesses.  Many fall along the side of the road, unable to work due to physical maladies, mishaps, and illnesses.  Chef Brian Carrick is a perfect example, the man lost both hands to carpal tunnel, suffers spinal stenosis, polyneuropathy, and constant pain.  He publishes the Elemental News of the Day and is in concert with Chef Stinkbug but his career collapsed on him back in 2002 due to multiple health issues as mentioned.  Others among us suffer similar problems but continue working until it is no longer possible to do so and then, we teach foodservice programs at local junior colleges or work at higher levels as with the American Culinary Federation’s Apprenticeship Program.   It is important never to lose sight of the ultimate goal, of establishing and being enshrined in a culinary hall of fame in Bakersfield, California!  That is Stinkbug’s ultimate goal and he seeks your donations so that one day, the monumental building in Oildale, California, can become reality!  

Today, we make a delectable horseradish sauce in an institutional size, I designed it to add potency to prime rib, boiled beef, and corned beef and cabbage and am one that will blaze your mouth and flambe your tongue.  It is delightful, easy-to-make, and one every chef—home or professional—needs to have in his or her recipe book.  Here we go:

(#420) HORSERADISH SAUCE—INSTITUTIONAL SIZE



Horseradish sauce is a must-have ingredient for any fine dining room across America and the world.  People always seek out powerful condiments for certain meals and believe me, this is among the best ever seen anywhere on earth.  Once you savor the first tangy bite, it hooks you for life! 

Yield:  about one quart + / Mis-en-place: 15 minutes:



Qty.
Measure
Item
Other
5
#
Hood's sour cream

1
Quart
Zatarains' Prepared horseradish

.15
Cup
Lemon juice

1
Tablespoon
Stinkbug seasoning (Recipe #226)

.25
Cup
Gallo Extra Dry sherry




Method:

1.      Mis-en-place: have everything ready with which to work! First,  make the Stinkbug Seasoning:

(#226) STINKBUG’S SEASONING

Every chef worth his or her “salt” (to borrow an age-old expression!) should have his or her own, personal, seasoning blends and this one, friends, is the best there is.  Keep it on hand and use it for all of your culinary needs as it adds the right amount of flavor and increases the ultimate tang of your finished foods.

1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes



Method:

2.      Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished seasoning in an airtight, DRY container.

Use this wonderful multi-purpose seasoning for all your cooking needs, as it will deliver excellent results. Okay, let us proceed to the sauce, itself:

3.      Combine the ingredients under the sauce heading in the bowl of an electric mixer, hook up the whip attachment, and then at low speed, blend them together.  Scrape the sides of the bowl down several times with a rubber spatula as many times, these items clump up along the sides of the bowl so take precautions to make sure everything is well blended. 

4.      Test for flavor and if acceptable, scrape the contents into a sanitized airtight container equipped with a tight-fitting lid, label, date, and refrigerate.  Keep this sauce handy for prime rib dinners and for whatever else requires horseradish sauce and enjoy.  It remains usable for five-to-seven days.  After that if not used, toss it out and start fresh.

Every prime rib dinner served anywhere in the world requires a spectacular horseradish sauce in order to complete the meal and this one is perfect for any prime rib feast.  You are going to use this sauce for a long, long time and so will everybody else.

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

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.

            Good golly, miss molly, friends, and here we are with five days left unless of course, I doom myself to another week for saying critical things about our wonderful president.  I am hoping that that, however, will not occur, as I do look forward to both my birthday celebration AND getting on the jet to Puerto Rico with my family for our lengthy vacation.  At our ages, it is nice to lie around on beaches soaking up tropical sun, enjoying exotic beverages, and spending lovely nights dining on Caribbean delicacies.  Life is good when one wants it to be and believe you me: I want it to be GOOD! That means, VOTE in November, friends, do not let this election slip away and commit our souls to another four years of darkness, please!            

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 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 Tuesday, September 18, 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 June 14, 1996 in Mukilteo, WA.

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THIS WEEK:
♂TODAY: CHEF GERVAIS KRINKELMEIER
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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #870, a 16” x 12" original oil painting by Beverly Carrick entitled, “Bouquet." 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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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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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 BEYOND APPEARANCES” 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
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IT’S YOUR CALL IN NOVEMBER!


















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