Popular Posts

Wednesday, September 19, 2012

“Mis-en-Place Index, Part XXXII: The Second Week of Chef Gervais’ Punishment sees another Interesting and New Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, and Pork!” 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 eighteenth group album, “Freedom,” came out in February 1987 and was another awesome album by the guitar virtuoso and his band.  We love Santana and it is amazing how he and his band manage to change, album-by-album, and still sound good!  This album is 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 95 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 09-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,083.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 20, 2012 by Chef Gervais Krinkelmeier



MIS-EN-PLACE INDEX—INSTITUTIONAL SIZES

Mis-en-Place Index, Part XXXII: The Second Week of Chef Gervais’ Punishment sees another Interesting and New Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, and Pork!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

HUMP DAY!

Bakersfield, CA, 09-20-2012 Th: Yesterday, I received word that the Citrus Buerre Blanc was fantastic, a chef from New York wrote to tell me that it was precisely for what he had been searching and that it changed his culinary ideas overnight.  I am so proud to hear that, it makes me feel extremely well to know that something I published online reached him and that he is excited about what he learned at the Elemental News of the Day. We do our best to educate the globe in foodservice topics and if we cannot do it, we publish any number of links to other noteworthy educational blogs that can help.  That is what being a good Internet neighbor is all about, we direct people all over the world no matter where they are so that if we cannot answer one’s questions, someone else can.

Today, we change course again, still making sauces but different in this respect is that it is a fruit salsa, one of the things made popular back in the 1980s when I was working in one of the top country clubs of the nation.  We worked hard at creating all sorts of new and wonderful ideas and if I recall properly, the chef at the time published his recipe in the long-defunct Cuisine magazine.  They were the original gourmet magazine, well, they and the also-defunct Gourmet, which went bye-and-bye earlier this decade due to the collapse of the American and then the world economy.  People loved those magazines and even though Bon Appétit, Cook’s Magazine, and Food and Wine still labor on, only the first is worth reading as the other two suck in my opinion.   Anyhow, his publicized recipe was a groundbreaker at the time because virtually NO one was making fruit-based salsas except Hispanics in the Hispanic world.  If I recall correctly, the chef had first gone to Mexico on vacation one summer and then transferred to another airline and flew into Havana, Cuba, a place where no American is supposedly allowed to go to this day.  The Cubans have amazing cuisine and that is why I look forward to visiting Puerto Rico in another week or so.

Anyhow, here is the recipe for an institutional-sized quantity of the Nectarine-or-Plum Salsa, perfect for any restaurant serving fresh seafood, chicken, or pork: 

(#364) NECTARINE OR PLUM SALSA—INSTITUTIONAL SIZE


This is delicious salsa, fruit-based and sometimes fiery hot, if you pay no attention to the amount of crushed hot red chilis added to it.  It needs a day or two in which, to develop potency but must always be kept below 40°F whether in use or not. 

Yield:  about 1.5-1.75 quarts / Mis-en-place: 20 minutes:



Red Plums and Other Assorted Summer Fruits

Qty.
Measure
Item
Other
12
Each
Whole plums (or 8-9 nectarines) skinned, pitted, and diced
3
Cups
Rice Wine Vinegar

1
Cup
Fine-diced red onions

1
Cup
Julienned fresh ginger (peeled)

.125
Cup
Kosher salt

1
Tablespoon
Crushed red chili flakes

1
Bunch
Cilantro, rinsed, dried, and chopped

.25
Cup
Diced pimientos



Method:

1.      Mis-en-place: have everything ready with which to work! Combine everything together in a bowl and then store for TWO days in an airtight, labeled, dated, and refrigerated container so maximum flavor develops.  Use for no more than another day or two and then, toss it out.

This is spectacular salsa for fish and chicken dishes, especially grilled dishes like broiled salmon, grilled chicken breasts marinated in an ancho-chili sauce, or braised and shredded Cuban-style pork brisket.  This is what professional culinary arts are all about: marrying the right blend of ingredients with one another to present a diverse but tasty amalgam of foods to one’s customers, this is what brings them back, night after night after night! 

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

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.

            Okay, we made it through HUMP DAY, which I hate to say, I almost forgot when I sat down at the keyboard in the chef’s office at the corporate offices of the END.  Had I done that, I would have to have had been writing blog posts on my laptop while lazing on a Puerto Rican beach, something that would have been dreadful.  Still, it would have been better to do that than to miss the upcoming birthday vacation prepared by my lovely wife!              

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.
Once again, 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 Thursday, September 20, 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 29, 1987 in Los Angeles, CA.

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 #1244, an 8” x 10" original oil painting by Beverly Carrick entitled, “Brian’s Roses." 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!
Flowers



















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 © 09-09-2012, 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

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Gervais Krinkelmeier, Mis-en-Place, The Prepmaster, SANTANA, The Pantry Chef, Sauces, Salsas and Condiments, Institutional sizes, Sauces and Condiments, Sauces, Fruit Salsas,


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 FREEDOM” 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!