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Friday, October 19, 2012

“Side Dish Seminar, Part XL: El Chilote presents an Original Auguste Escoffier Classic Potato Dish—Scalloped Potatoes in a Delicious Institutional Size!” by Chef El Chilote



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s fortieth group album, “Acapulco Sunrise,” came out on August 18, 2009, and is another beautiful collection of the guitar master’s career.  We love the album and know that you will, too.  Please go to Amazon.com right this minute 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 65 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 El Chilote

END Commentary 10-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,891.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, October 20, 2012 by Chef El Chilote


SIDE DISH SEMINAR, PART XL—INSTITUTIONAL SIZES

Side Dish Seminar, Part XL: El Chilote presents an Original Auguste Escoffier Classic Potato Dish—Scalloped Potatoes in a Delicious Institutional Size!” by Chef El Chilote



Bakersfield, CA, 10-20-2012 S: I am glad we have arrived at the weekend that means after today, tomorrow is it, and I am vamanos, out of here, on the way to the ponderosa, out on the range.  I think that I may take my family down to Baja California, it is a lovely place this time of year, the fishing is marvelous, the people lovely, and besides, I have many family members all along the Pacific coastline.  It is possible that my employees will run the business for a while as a 65-day vacation looks pretty good, all the way to December 21 and whatever is going to occur on that fateful day.  I believe the Mayans were way ahead of the rest of the world’s civilizations at the time, it was mathematically superior and the monumental nature of its construction is evident of advanced technology.  Some say that aliens from outside the universe had their hand in it and if one is to believe that the Ancients were able to do what they did with rudimentary tools, basic knowledge, and human spirit, then one is to believe that miracles took place on an unbeknownst scale.  For me, that is a difficult proposition, I suspect that they did—indeed—have help from superior beings and that if the world has shifted poles before, then it can do it again which will disrupt the world to the point of mass extinction. 

This is heavy-duty conversation for a mere cooking blog but from the start, we have been wedded to the idea that many things of complex nature are at play here and that we are mere pawns.  Yes, we are cooks and chefs but you would be surprised to find out how many highly educated people toil away in the restaurants of not only the United States but also the world.  There are many university students working the floor as waiters, waitresses, and bus-help as well as in the kitchen in temporary posts.  There are also many highly educated chefs, cooks, even dishwashers who once had careers, positions of power, and positions of trust that for one reason or another have been reduced to scullery help.  To me, there is nothing wrong with having been someone or something else and then finding oneself cooking on the fry-line, it is just that the vagaries of life have done that to people.   I believe that President Barack Obama was the right man for the job at the time but the mess left him by President Bush has been more than monumental for one man for one term of office.   We need more of the same to keep the nation on the right track and I hope that all of you consider pulling the lever for the Democrats so they can fix the things that need fixing next month.

I do not want to risk saying too much and having Stinkbug drop the boom on me, give me a second week so I will stop at this point, and move over to today’s item of interest: Scalloped Potatoes.  No one can believe the power that potatoes had in Europe when they headed east due to the Columbian Exchange, a staple of the diet of Meso Americans, the potato kept them from starving and for the starving Europeans became a Godsend.  Potatoes became the mainstay of peoples across Europe, Africa, and Asia as they circled the globe along with many other items like tomatoes, squash, and pumpkins.  People quickly adapted to new foods such as corn, hominy, and other varieties and the number of lives saved must be counted in the hundreds of millions if not more.  Therefore, it is no surprise that classical cookery has glorified the common spud and transformed my beloved Patatas into something bordering on holy, sacred, and celestial.  French Chef, Auguste Escoffier, is the man of the moment as he gave us all of the classic dishes featuring the potato and today’s is perhaps one of the most beloved of ALL Americans:
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
(#839) SCALLOPED POTATOES—INSTITUTIONAL SIZE



Scalloped potatoes are traditional, everyone loves them and the good thing about them, they are easy to make from scratch, and you don’t need a box mix from the grocery store.  These potatoes hail from the days of Classic French Cuisine and a hat must be tipped in the direction of famed French Chef, Auguste Escoffier, “the Chef of Kings and the King of Chefs,” 1846-1935, who designed them.  This is a simple yet elegant dish and one that success surrounds so try them and see what they can do for you.

Yield: 4-6 servings / Mis-en-place: 1.25-to-1.5 hours  




Qty.
Measure
Item
Other
20
Medium
Russet potatoes, peeled and sliced thin
Keep in water
3
Quarts
Whole milk

9/16
Cup
Melted butter

.75
Cup
All-purpose flour

1
Tablespoon
Kosher salt

1.25
Teaspoons
White pepper

.125
Cup
Minced parsley

2
Cups
Ritz cracker crumbs

3/8
Cup
Melted butter




Method:
The Chef's Friend...
1.      Prepare potatoes prior to beginning recipe and be sure to keep the thin slices stored in a bowl of water to keep them from discoloring.

2.      Preheat your standard oven to 425°F or a convection oven to 375°F and have ready.  Place the milk in saucepan and set over a medium flame.  In another small skillet, combine first measure of melted butter with the all-purpose flour and place over a medium-high flame.  Cook it for 2-3 minutes, stirring constantly, in order to form a roux with which to make a sauce.  Whisk it into the hot milk, raise the flame stirring every second, and thicken the sauce.  When it has, reduce flame to a bare simmer and season to taste with the salt and pepper.

3.      Remove the potato slices from the bowl of water and pat dry with paper towels.  Next, spray a two-inch hotel pan, preferably a reflective one such as glass or aluminum, with food release spray such as PAM or something similar.  Arrange the slices in a loose row and then cover with the simmering white or “béchamel” sauce.  Shake the pan gently to evenly distribute the sauce and then cover with a piece of aluminum foil sprayed with PAM, sprayed-side down. Cover the pan tightly with the foil so that it is airtight.

4.      Place the pan inside the hot oven on the middle oven rack and bake for approximately 45-60 minutes or until the potatoes are tender when tested with a fork.  When done, remove them from the oven and cover with the Ritz cracker crumbs and freshly minced parsley.  Return to the oven and lightly brown the spuds uncovered.

5.      Remove the potatoes from the oven and place the pan atop a cooling rack.  Allow the steam to exit for several minutes before serving them.  It is important to allow them to air out shortly as this solidifies the spuds making it easier to serve and to keep them in a stable mass upon the plate.  If holding on the steam table for dinner service, keep the well set at 140°F and take care to double pan them, which protects them from scorching their bottoms and thereby discoloring them. 

6.      Cool leftovers to below 42°F as quickly as possible and then transfer them into a new, sanitized pan before wrapping them in plastic wrap, labeling, dating, and refrigerating.  Use them within 1-2 days, either by reheating them to order in the microwave, in a steamer, or in a low oven.  If needed, add a bit of fresh cream sauce to them to whiten their appearance before serving OR turn them into Au Gratin Potatoes by covering them with shredded cheese of choice.

Note: scalloped potatoes go well with most dishes, preferably beef, pork, lamb, or chicken.  A time-honored classic, they are easy to make and a joy to eat!

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            Okay, amigos, that leaves us tomorrow and then it is time for me to go!  It is also worth noting that tomorrow is our 700th Blog Post, a milestone for any blogger as it depicts a long-running dedicated staff desirous of bringing culinary education while providing kitchen talk and culinary politics at the same time.  It is as if we live in the time of Sophocles, the great philosopher probably was a chef who had nothing better to do than to stand around the square citing all sorts of abstract ideas, serious thought, and obtuse reasoning, rhetoric, and argumentation.  That is what cooks and chefs do all day, sure, they talk about the NFL, about MLB, even sometimes about MLS, whatever the topic of the day is what we talk about and that is why we discuss it with it YOU, the beloved reader.   The readers are the most important part of our blogging atmosphere and that means we need you to participate in what we do by leaving comments, by writing more cards and letters and by coming aboard with us so we can make you an associate writer!                                    

Therefore, 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!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society, Washington State Chefs’ Association.

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug.

Chef El Chilote writes from Mukilteo, WA.

---30---

The END Commentary for Saturday, October 20, 2012 by Chef El Chilote



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 El Chilote wrote this original essay.



Recipe created by Chef El Chilote on February 13, 1986 in Portland, OR, created the original recipe whereas I adopted his and increased the quantity)

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This is #0001, a 20” x 24" original oil painting by Beverly Carrick entitled, “Pink Evening." 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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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 ACAPULCO SUNRISE” BY SANTANA ATAMAZON.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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