Popular Posts

Thursday, October 25, 2012

“Side Dish Seminar, Part XLVI: Chef Randalini updates the Lyonnais Potato Recipe that appeared on May 04, 2012 by transforming them into an Institutional-sized Recipe” 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 third album, “Forever Changes,” came out in November 1967 and is considered to be one of the best put out by the band as well as one of the best psychedelic records of all time.  This album is one you definitely 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 59 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!



Chef Kilgore Randalini

END Commentary 10-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,515.



AMERICAN INSTITUTE OF CULINARY POLITICS

Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, October 26, 2012 by Chef Kilgore Randalini



SIDE DISH SEMINAR, PART XLVI—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLVI: Chef Randalini updates the Lyonnais Potato Recipe that appeared on May 04, 2012 by transforming them into an Institutional-sized Recipe” by Chef Kilgore Randalini

Bakersfield, CA, 10-26-2012 F: Friday is always a good day as it takes us into the weekend and around here and elsewhere on the Internet, things seemed to be extremely slow.  As others have mentioned prior to me, usually Stinkbug is nowhere around as he spends his weekends passed out on 19th Street in Bakersfield, CA, hanging out at the bars that line the once glittering street.  There, he keeps the companies of the “fine ladies” that linger around the corners and in the bar and doesn’t check his laptop, which he leaves in the trunk of his Mercedes Benz.  Therefore, that means we usually talk about other subjects and take our chances so that is what I am going to do.  I want to speak to all of you about the upcoming election and ask you what your thoughts are on the topic: are you happy with the glorious “hope and change” promised us or are you peeved that things have gotten worse?  To me, the American people have been sold the stereotypical ‘bill of goods’ because when we voted for our president, we thought we would get something completely different than the socialist now sitting in the White House or should I say, stalking the golf courses surrounding Washington DC?   If you want true hope and change, you may have to suck in your gut and vote for Mitt Romney, the Massachusetts Mormon former governor as all the other candidates the conservatives loved—Herman Cain, Rick Perry, and Michelle Bachman—have all been whacked, dumped in the political ditches of America, and left to rot while the slugging non-Christian governor has triumphed due to millions of dollars.  I don’t care for how he did it but I do think we need to do something to save what’s left of our nation and that means cleaning the house from top-to-bottom in a few days. 

I beg you that if you want to solve the healthcare mess, do NOT accept the plan passed by stealth, lies, and BULLCRAP through both the Democratically-controlled Senate and House back in 2010 as it will make things worse, not better.  The way to fix the healthcare mess is to do TWO things: first, pass tort reform so medical professionals cannot be sued for un-Godly sums of money, which keeps costs down to lower-cost insurance and second, shut the borders to keep out non-citizens, the ones who have driven up costs in the first place because they flood the hospitals.  That is how you solve the healthcare problem, not accepting something that is going to cost trillions of dollars and drive our economy so far into the hole that it destroys the nation.  It will put us into the same boat as our British cousins across the pond: second-class nation status. 

Alright, enough of that, today, we are updating our Lyonnais Potatoes Recipe from earlier in the year by making it into an institutional-sized recipe that you can use on Sunday brunches and even on dinners.  The idea is that you utilize leftover baked potatoes or excess potatoes by grating them, garnishing them, and frying them in bacon fat, which creates one of the tastiest potatoes imaginable.  Unfortunately, with the health and sanitation concerns connected to baked potatoes, generally, it isn’t wise to use them but let me tell you this: they make the BEST Lyonnais Potatoes so do what your heart tells you is correct and double-check with your County Health Department to see what their policies suggest so as to not kill anyone with foodborne illness as that is NEVER good.  Let’s do it:

(#0852) LYONNAIS POTATOES—INSTITUTIONAL SIZE



Lyonnais potatoes are actually of French origin, are a simple yet tasty accompaniment for most entrees, and you can even use it on Sunday brunches.  They are best when they are crusty so always be sure to leave them on the cooking source for slightly longer than it seems right.  Brown the spuds well so they will taste good with ketchup and salt, which will be what the customer requests.

Yield:  20-30 servings  / Mis-en-place: 40-60 minutes:


Qty.
Measure
Item
Other
20
Medium
Russets, steamed, unpeeled, and sliced;

2
Cups
Chopped bell peppers (stemmed and seeded)

3
Cups
Chopped yellow onions

1
Quart
Chopped bacon, ham, or sausage

1
Cup
Diced pimientos

2/3
Cup
Minced chives

.125
Cup
Kosher salt

.75
Teaspoon
Black pepper

1
Tablespoon
Granulated garlic

.75
Cup
Bacon fat

.5
Cup
Freshly minced parsley
Rinsed
Spanish paprika




Method:

1.     Mis-en-place: have everything ready with which to work! This recipe works best if you have a flattop range or a Jenn-Aire Range at home; otherwise, you will need to use a heavy-duty skillet. Have everything ready.

2.     Place the bacon fat onto the flattop set at 350°F or into the skillet.  Make sure you spray either surface with PAM or with some such other food release spray.  Heat it up and when it is, add the potatoes, vegetables, and season with the seasonings.  Add the chopped meats, whether it is bacon, ham, or sausage or a combination of any two or all three.  Allow the spuds to become crusty before flipping over with a spatula and then when you do, add more bacon fat or vegetable oil if necessary and sprinkle with the parsley flakes and paprika. 


3.     When crusty brown, the potatoes are ready to serve so use them in individual servings or serve family-style on a platter.  Garnish with more paprika and parsley if desired.
 

People generally love this simple yet elegant potato dish and it inevitably shows up at banquets and on buffets.  It is a quick one you can knock out if sudden company appears at the door.

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

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!

          That will do it for today, which means we move into Saturday and Sunday and I am out the door.  Like I tell my wife, please get your news from a variety of sources: if you watch FOX, watch MSNBC so you can see real nuts in action and filter the non-news, pro-liberal news featured at ABC, CBS, and NBC by watching FOX.  Check out a variety of newspapers, magazines, and whatever else you can so you can independently make up your own mind, not just having someone tell you something is true.  I have never understood the need for COMMUNITY ORGANIZERS, free people have their own ideas and make up their own minds so don’t rely on the information given to you by those who might wish to influence your votes.  Do your own homework and please listen to talk radio.  I have transformed the thoughts of more people to the RIGHT WAY by listening to talk radio all day long on the job and letting them hear for themselves the truth!  Remember: the truth will set you free!                                        

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 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 Friday, October 26, 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 May 04, 1976 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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 KILGORE RANDALINI
NEXT WEEK: CHEF TIRESIAS♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0007, a 20” x 24" original oil painting by Beverly Carrick entitled, “Sunset Arroyo." 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! The artist, Beverly Carrick, is pictured below:
Beverly Carrick: the World’s Greatest Artist!


Pictures #0000-0395



















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 © 10-14-2012, 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:

Kilgore Randalini, Love, Side Dishes Seminar, Potato Dishes, Potatoes, Awesome Accompaniments, Accompaniments, Institutional sizes, Classic Cooking, French Cuisine, Auguste Escoffier,  


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!







CHEF KILGORE RANDALINI
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 “FOREVER CHANGES” BY Love 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!

 

 

 



BUY “

Advertisements:

-->



-->



-->


-->


-->


No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!