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Sunday, October 21, 2012

“Side Dish Seminar, Part XLII: Lo-and-Behold, Chef Kilgore comes in and picks up where Chef El Chilote left off with More Institutional-Sized Side Dishes and Accompaniments—Kartoffeln Bulgarische, an Austro-Hungarian Classic Potato Dish!” by Chef Kilgore Randalini



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s forty-second group album, “Anthology ’68-‘69—the Early Years,” came out on April 11, 2012, and is another beautiful collection of the guitar master’s early career.  We love the album and know that you will, too and after tomorrow’s selection, we will conclude offering Santana albums and move onto Los Angeles psychedelic band, Love.  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 63 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 Kilgore Randalini

END Commentary 10-22-2012

Copyright © 2012 by MHB Productions

Word Count: 1,852.



AMERICAN INSTITUTE OF CULINARY POLITICS


The Austro-Hungarian Flag

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 22, 2012 by Chef Kilgore Randalini

The Bulgarian Flag

SIDE DISH SEMINAR, PART XLII—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLII: Lo-and-Behold, Chef Kilgore comes in and picks up where Chef El Chilote left off with More Institutional-Sized Side Dishes and Accompaniments—Kartoffeln Bulgarische, an Austro-Hungarian Classic Potato Dish!” by Chef Kilgore Randalini

Bakersfield, CA, 10-22-2012 M: Greetings, friends, I have been away from the Elemental News of the Day for far longer than planned and that means I had to shift some things around since Chef Gervais messed up a month or so ago.  I don’t mind, however, it is always good to come in the backdoor to the corporate offices of the Elemental News of the Day and to do my thing for a week.  Country Club work is exciting but at times, it is a good thing to vacate one’s position for a time, as this is the commencement of the busy season, the end of October through December 31, 2012.  New Year’s Day is a day of rest as only once in awhile do we actually have a function as the general managers tend to give the kitchen and floor staff some time off to recuperate from the long, two-month slog of the holiday season.   We do not get to enjoy the “holiday season” as we are the ones who make it enjoyable for others, it is what we do in the business, it is part of the sacrifices made by restaurant workers every single day and why the customers should show their appreciation by tipping both the servers AND the kitchen staff. 

All too often, people forget that the kitchen crew is part of the experience and only occasionally do the enlightened customers show their appreciation for a fine-cooked meal by sending a 12-pack of Budweiser to the crew.  In some enlightened kitchens, we are allowed a couple of cold ones while working the line whereas at others, all drinking needs to take place when the night is over and done.  This is generally due to insurance reasons as if someone cuts off a digit, the insurance company tries to get out covering it because they claim the employee was intoxicated, a total fallacy, it is NOT like the old days when often, we were.  It is important that the customers ALWAYS remember the role the chef’s play in preparing their food and therefore must send money their way, too, lest next time they come in to eat, their food somehow falls onto the floor before being placed onto the plate! No, not really, I am just kidding about that!

I am doing an Austro-Hungarian potato classic today, Kartoffeln Bulgarische, Bulgarian-styled potatoes fixed with a Germanic flair.  You see, Bulgaria was at the crossroads of the Austro-Hungarian Empire and the Ottoman Empire and many times was the site of horrific battles as the two fought for supremacy.  The Muslim Turks were always attempting to spread hegemony into Southern and Eastern Central Europe and the Austro-Hungarians and their Balkan Allies fought them back—bravely—time after time.  Appreciation for their support shows up in the combined cuisines of the region and this delicious apple-and-potato combination is a wonderful example.  Let’s make it:

(#0862) KARTOFFELN BULGARISCHE—INSTITUTIONAL SIZE



The Austro-Hungarian Empire was a time of classic cooking across much of Europe, rivaled only by the French under the tutelage of Master Chef Auguste Escoffier.  Viennese culinary arts were among the best in the Europe of the Eighteenth and Nineteenth Centuries but nowadays have fallen by the wayside.

Yield:  30-40 servings / Mis-en-place: 1.25-1.5 hours:




Qty.
Measure
Item
Other
20
Medium
Russet potatoes, peeled and sliced

2
Quarts
Whole milk

1
Quart
Apple cider

5/8
Cup
Clarified butter

1-1/3
Tablespoons
Kosher salt

1
Teaspoon
White pepper

1
Teaspoon
Ground nutmeg

.5
Teaspoon
Ground cinnamon

.25
Teaspoon
Ground caraway seed

1
Teaspoon
Ground coriander

.75
Cup
All-purpose flour

1
Cup
Brown sugar

2
Cups
Sour cream

1
Quart
Pippen apples, cored and diced
Blanched
1
Cup
Fine-diced celery
Blanched
1
Cup
Fine-diced yellow onions
Blanched



Method:

1.      Mis-en-place: have everything ready with which to work! This is a scalloped potato dish so it follows along similar lines as other scalloped potato dishes.  First, peel the potatoes then slice them and store them in a bowl of acidulated water. 
The Chef's Friend...
2.      Now, combine the milk and cider in a saucepot and place over a medium flame.  Preheat standard oven to 450°F or a convection oven (preferable) to 400°F and have the fan ready to flip “on.”

3.      Place the clarified butter (meaning free of milk fats and solids—skim it off using just the clear liquid) in a saucepot.  Add the flour along with the seasonings: salt, white pepper, nutmeg, cinnamon, ground caraway, and ground coriander so that you incorporate them into the roux.  This eliminates ALL possibility of spice clumps, which are NOT tasty if bitten into by a diner.  Cook the roux over low flame, stirring it constantly, until it is blonde, fluffy, and homogenous.
Cooking Roux...
4.      Raise the temperature under the liquid and bring it to a boil.  When it is, begin whisking it into the roux taking great care to protect you from spattering your arms, face, or hands with hot sauce.  Continue whisking until the sauce forms, then lower heat to medium, and continue whisking for another several minutes. 

5.      Pull the sauce onto the side and off the flame.  Drain and dry the potatoes by pressing them with towels to remove as much liquid as possible.  Now, spray a two-inch hotel pan with Crisco Pan Spray, PAM, or some such other food release spray and then line it with lengthwise rows of potato slices.  You should get about 5-6 rows depending upon the width of the potato slices. 

6.      Pour the sauce over the tops of the potatoes, then spray a piece of aluminum foil with PAM or other food release spray and then crimp it along the edges to form an airtight seal.  Place the pan on the middle oven rack and flip on the switch if a convection oven.  Bake the potatoes for 45 minutes or so and then lift a corner of the foil and poke them with a paring knife to test for tenderness.  If the knife easily penetrates, you cooked them and if not, recover with foil and continue baking until they are.

7.      Meanwhile, combine the sour cream and the brown sugar together to form a paste.  When you have cooked the potatoes, spread this topping over them and place it underneath the overhead broiler to glaze it.  Keep a close eye upon it so that it doesn’t scorch and as soon as it is browned, pull it out, top with the blanched apples, celery, and onions and prepare to serve.

8.      If holding potatoes such as these on the steam table, double pan them so that they don’t discolor due to hot temperatures.  Generally, it is better to hold them at or around 140°F so they stay hot and do not get into dangerous temperatures inviting foodborne illness-causing organisms.   Holding times are THREE hours but never longer so note that you can make the main dish the night before, chill it overnight in the walk-in refrigerator, then cut it into portions the next day and reheat them one-by-one in the microwave oven.

9.      Chill leftovers to below 45°F as quickly as possible so that they present no risk of foodborne illness opportunities.  As soon as cool, transfer them with the aid of a spatula into a sanitized pan, cover with plastic wrap and keep chilled.  Use within 1-2 days and after that, toss them out.
Parsley Knot...
These are unique Bulgarian-styled potatoes coming from the Austro-Hungarian Empire, which makes them second to none compared to any other classic potato dish.  Use them for specialty dinners or for when you need something very different that ignites the appetite.

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

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!

            I want to give a nod to my friend, Chef El Chilote to whom I am indebted for all of his setup here at the Elemental News of the Day corporate kitchens in Oildale, CA.  It is good to have wise and knowledgeable friends and after spending last night at some great Bakersfield bars such as the Mint and Ernie’s downtown in Bakersfield’s slum district, all I can say is, “Wow! What a great time!” There is something wonderful about two grown men and their wives drinking one another under the table as they share old “war stories,” goodness gracious, it was a fun night.  Thanks “Big Chili,” following you is like following Lucius Cornelius Sulla, the Great Roman General and whoremonger through the brothels of Rome—I mean, what could be better than that? Anyhow, I hope I let nothing slip about the upcoming election and be stuck with a second week, the candidates I liked—Newt Gingrich, Michelle Bachman, and Ron Paul—all got cold-cocked by the Mormon steamroller, himself, Mitt Romney.  Oh, well, one must do what one must do but voting for Mitt is like self-castration!  LOL. See you tomorrow!                                     

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!  

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

Chef Kilgore Randalini writes from Oildale, CA.

---30---

The END Commentary for Monday, October 22, 2012 by Chef Kilgore Randalini



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 Kilgore Randalini wrote this original essay.



Recipe created by Chef Kilgore Randalini on July 13, 1983 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0003, a 20” x 24" original oil painting by Beverly Carrick entitled, “Flight." 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 ANTHOLOGY 68-69—THE EARLY YEARS” 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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