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Wednesday, October 24, 2012

“Side Dish Seminar, Part XLV: Chef Randalini shares the Most Expensive Rice Dish ever made—Saffron Rice—tasty, Delicious, and mind-blowingly Unique!” by Chef Kilgore Randalini



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s first album, “Da Capo,” came out in June 1967 and set the band on its course through the turbulent decade.  Its leader, Arthur Lee, was the genius behind this and all the rest of their albums.  This album is one of the band’s best 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 60 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



Happy Halloween Week (commences today)!



Chef Kilgore Randalini

END Commentary 10-25-2012

Copyright © 2012 by MHB Productions

Word Count: 1,920.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, October 25, 2012 by Chef Kilgore Randalini



SIDE DISH SEMINAR, PART XLV—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLV: Chef Randalini shares the Most Expensive Rice Dish ever made—Saffron Rice—tasty, Delicious, and mind-blowingly Unique!” by Chef Kilgore Randalini

HUMP DAY!

Bakersfield, CA, 10-25-2012 Th: Okay, today is HUMP DAY! I did not miss it nor do I suffer punishment because it is out of my mouth—twice, no less!—and that means we can move on.  I will leave it for some future chef—possibly Itzi Nakamura when she returns—to be the one to suffer the Stinkbug punishment.  After seeing what happened to poor Chef Gervais a few weeks back, no one is safe around here anymore should they botch up one of the many rules such as criticizing the Democrats or the President of the United States.  All I can say is, “I will be glad when Election Day has come and gone” and we are free of this travesty that has been ongoing these past four years.  They say BUSH was bad, well, let me tell you, things have not been very good when the Hope and Change mantra fell by the wayside and the Occupy Wall Street ignoramuses starting crapping on cop cars.  In all the years in which I have lived in this country, I have seen some pretty sorry spectacles but this one has to take the fricking cake.  I remember when this country was the powerhouse of the world, I recall my father telling me how the United Kingdom lost its superpower status once the Sterling was no longer the reserve note of the world, when the dollar took over, they submerged into the socialist muck of death panels, low wages, and ongoing depression.  Is that what you want for your children and mine, to see the DOLLAR devalued and to find ourselves in similar situation to our cousins across the pond?  No way, friends, no way, we need to beat the Chinese, Russians, Japanese, Koreans, and the European Union from the door and become the superpower we once were!

My grandfather worked in manufacturing and was involved in domestic oilfield equipment but the company also sold parts, machines the world over, and had a very lucrative business going.  For many years, he worked his way up and then when it was close to retirement time, the company was sold to a collective of foreign investors and he found that everything he had worked for was in jeopardy.  The union to whom he paid his dues for more than four decades suddenly found itself in “Mob” trouble and was hammered by the Federal Government.  Long story short, he lost most all of his retirement benefits and found himself working for my father in his restaurant until the day he dropped dead from a heart attack.  The moral of the story is that even with proper safeguards, nothing is secure but the business for which he worked would have gone on for many more years had not excessive environmental regulations made it more profitable to sell it to foreigners rather than to keep it running domestically.  The fact that the union burdened them with overwhelming debt due to excessive demands caused them to abandon their lifelong employees and move to Mexico.  This was the situation back in the 1990s during the Bill Clinton Administration and to me; it is a sad capstone on his policies and liberalism gone badly.

Therefore, here we are working in foodservice, an industry slowly under its own erosion as the government continues allowing massive floods of illegals into the nation.  When states have attempted to regulate this horrible influx, they find themselves being sued by the government, which is supposed to be the protector of American industries, NOT its enemy.   I am troubled by these days and times and hope that somehow, someway, the world will return to what it once was and the nation can again prosper before it is too late.  I am no longer a young man, face many difficulties imposed on me by the government and the economy as well as health issues, which seem to be increasing as help decreases.  Remember all of this when it comes time to vote and do the right thing!

Okay, enough of this let us move into what we came here to discuss on HUMP DAY: Saffron Rice!

(#0918) SAFFRON RICE—INSTITUTIONAL SIZE


Buy your Saffron at Amazon.com, the World's Greatest Online Supermarket!

This is one of the best rice dishes ever made, as it is classy, flavorful, and expensive.  Saffron is the result of the pistils of more than 50,000 saffron flowers ground to a powder and which make approximately an ounce.  It is the most expensive spice in the world and one normally sees it in a small plastic envelope within a Spice Islands or other company’s spice jar on their spice racks.  Keep the spice under lock and key at ALL times and never order more than you ordinarily use so as to maintain freshness.

Yield:  20-30 servings / Mis-en-place: 1 hour:



Qty.
Measure
Item
Other
1.5
Quarts
Chicken stock
Hot
1
Cup
Boiling water

1
Tablespoon
Saffron threads

.25
Cup
Clarified butter

1
Each
Cinnamon stick, halved

8
Each
Whole cloves

2
Cups
Fine-diced yellow onions

1
Quart
Basmati rice

1
Teaspoon
Ground coriander

.5
Teaspoon
White pepper

2
Teaspoons
Kosher salt

1
Cup
Black raisins

1
Tablespoon
Finely-minced parsley flakes
Rinsed well

Buy your Basmati Rice at Amazon.com!

Method:
The Chef's Friend...
1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or convection oven (fan “off” temporarily) to 325°F. Place chicken stock into a saucepot and place over medium flame.  In a cup, place hot water, add the saffron threads, and allow them to soak for 20-25 minutes.

2.      Meanwhile, in a 2-3-quart heavy-duty saucepot with a tight-fitting lid sprayed with food release spray, heat the clarified butter.  To make the clarified butter, melt about ONE pound and draw off the upward-rising scum.  Then, draw off the clear oil stopping when you reach the whey and water at the bottom.  Discard the worthless parts and maintain the oil, which can tolerate higher temperatures. 

3.      Add the broken cinnamon stick and the whole cloves along with the diced onions and sauté them together until the onions are caramelized.  Stir them almost constantly over the medium flame until soft, tender, and the air is aromatic with the combined fragrances.

4.      Add the basmati rice and the seasonings excepting the parsley flakes.  Stir the rice almost constantly until it is white—not opaque—which means it is “browned.” Bring the chicken stock to a boil, pour it in (taking care to guard against the upward-rising blast of steam), and allow it to come and remain at a high simmer until the liquid has reduced the level of the rice.

5.      Place the lid atop the rice, allow it to boil 30 seconds longer, and then place it onto the middle oven rack of your preheated oven.  Bake it for 20-25 minute or until the rice absorbs the liquid.  Pull it from the oven then, remove the lid, the cinnamon stick bits, pieces, and the cloves (they raise to the top), and fluff it with a fork, and allow the steam to exit the pan.

6.      After 4-5 minutes, fluff the rice again and transfer it into a double-panned two-inch hotel pan or a double-panned six-inch half pan for steam table holding.  Otherwise, fluff it onto a sheet pan, cover with wax paper, and allow it to cool to finish cooling down.  Then, transfer it to a sanitized container, plastic wrap and chill to below 45°F as quickly as possible.  You can reheat the rice to order by placing it into a food release-sprayed soup cup, heating it in the microwave oven, and then slapping it upside down atop individual serving plates during lunch or dinner service. 

a.      Note: you can make your rice portions decorative by brushing the soup cups with melted butter and then by sprinkling pimientos and parsley flakes in the bottom followed by the cooked rice.  Pack the rice into the cup, pressing it into place, and then reheat for 2-3 minutes in the microwave oven until piping hot.

7.                  Label, date, and refrigerate leftovers in sanitized containers with tight-fitting lids and use within 2-3 days at most; after that, toss it out and begin anew.  Do NOT hold rice for longer than the specified time and preferably used within the first 24-36 hours for best results and never return used portions to the original portion in the walk-in refrigerator as this can cause cross contamination.  

Saffron rice is one of the all-time classic presentations of rice and should be used for exclusive, high-cost dinners and not for everyday usage unless, of course, you are a Middle Eastern foodservice establishment.
The Parsley Knot: squeeze out as much excess green color as possible as otherwise, you will turn GREEN anything and everything you don't want to!
--------------------------------------------

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!

            We have had an awesome day today and I hope you have learned a great deal.  The key to working with saffron is to allow it to soak prior to use as this develops the flavor and releases its amazing color.  There is NO color in the world quite like saffron and it is one that is so unique that it is unforgettable.  Over the ages, monks in Tibet, Nepal, India, and other Central-and-Southern Asian nations have died their robes using this amazing dye.  The aroma, too, is extraordinary as is the taste: you are going to love it—I guarantee it!                                      

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 Love 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 I, your host, 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 Thursday, October 25, 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 September 29, 1984 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0006, a 20” x 24" original oil painting by Beverly Carrick entitled, “Mixing it up." 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!
 
 
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DD

SANTANA







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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