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Friday, October 26, 2012

“Side Dish Seminar, Part XLVII: Today, Chef Randalini pulls a Real ‘Rabbit out of his Chef’s Hat’ by presenting the Unusual Mimosa Potatoes an Institutional Size” 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 FOURTH album, “Four Sail,” came out in August 1969 and featured Arthur Lee at the head of a revamped lineup.   The band continued to deliver the goods and critics see this album as a major milestone in their ever-changing career. You are going to 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 58 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 10-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,845.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, October 27, 2012 by Chef Kilgore Randalini

SIDE DISH SEMINAR, PART XLVII—INSTITUTIONAL SIZES
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
 
Side Dish Seminar, Part XLVII: Today, Chef Randalini pulls a Real ‘Rabbit out of his Chef’s Hat’ by presenting the Unusual Mimosa Potatoes an Institutional Size” by Chef Kilgore Randalini

Bakersfield, CA, 10-27-2012 S: Yesterday, I was speaking to all of you about the upcoming election hoping that I could speak my mind before Stinkbug took notice.  So far, so good, what I want you to do is TRULY to consider your vote that occurs within two weeks—actually less—because if you want to restore the United States to its former glory, it needs to happen THIS ELECTION.  If we lose it, if the President gets another term in office, he may be there forever, as I truly believe he does not intend to vacate the office on his own free will.  I also believe that if we lose the election and the President has opportunity to add one-or-two NEW Justices to the Supreme Court, the nation will be lost forever.  Some things can never be undone once they cemented into the fabric of a society unless, of course, there is revolution, civil war, or both.   I am fearful that we will end up like a European Socialist state at best or like Hugo Chavez’s Venezuela at worst.  The environmentalist left wants so much to punish the country through restrictive laws, codes, and its agenda so that job creation becomes more difficult and normal small business can no longer proceed.  Never forget that small business is the largest provider of good-paying jobs, NOT the government but the Left leads you to think otherwise.   I am begging you to please research your candidate so that you know exactly what he or she stands for, both the presidential candidate and the running mate.  We need to win this thing, not slide down the abandoned well to our demise.

I wish that every American had the benefit of going to a neutral college or university so as NOT to let them influence you by the inordinate number of communist professors currently inhabiting them.  As Rush Limbaugh likes to call the students, —“young skulls of mush”—is true and their brains are open to the implantation of false ideas—not a good thing!  Take the “torture business’ so widely thrown in our faces every day, we did what we had to do in times of crisis and will do so again!  What makes that different from drone strikes all over the Middle East when we see terrorists we need to take out?  How is that not an “evil” thing to deliver death from thousands of feet above the individual or group rather than torturing someone for information that might save our fellow Americans and our Allies.  We need to look at things with a brand-new perspective so that our minds are not full of pollutants and that, my friends, is the number one pressing duty of a modern-day Chef: train your staff in EVERYTHING. 

Okay, today, we are going to make a peculiar dish featuring potatoes and hardboiled eggs.  It is a strange pairing but it is an old one, found in Great French Cookbooks, so it has been around for decades if not longer.  Classical French cooking features all sorts of oddball combinations and this one definitely takes the cake, my friends, so please, at least read through it before you turn your heads, walk away, and pass up something that you might find to be actually quite good!  Let’s make these guys:

(#0856) MIMOSA POTATOES—INSTITUTIONAL SIZE



This is one of the more unusual potato dishes I have ever made over the course of my lengthy career in foodservice and some people truly love Mimosa Potatoes and eat them with pleasure.  They may seem somewhat strange to you but the idea in foodservice is to make dishes that are both pleasing to the palate and allow the foodservice manager or chef a way to use leftover items; this dish fulfills both needs so try them!

Yield:  20-30 servings / Mis-en-place: 1.25-1.5 hours:




Qty.
Measure
Item
Other
20
Medium
Russet potatoes, peeled and sliced
Store in water
1.5
Quarts
Whole milk

1.5
Quarts
Water

9
Tablespoons
Melted butter

.75
Cup
All-purpose flour

1
Tablespoon
Ground coriander

1-1/3
Tablespoons
Kosher salt

1.5
Teaspoons
White pepper

3/16
Cup
Colman’s dry mustard

6
Each
Hard-boiled eggs, grated

.25
Cup
Freshly minced parsley flakes

Hungarian paprika




Method:

1.     Mis-en-place: have everything ready with which to work! First, peel the potatoes and then slice them THIN; store in a bowl of acidulated water to maintain freshness and color.  Drain when needed and be sure to either spin them in a salad spinner to remove excess water or to pat them dry with a towel.
Crisco Pan Release Spray: “the Chef’s Friend.”

2.     Spray a two-inch hotel pan heavily with PAM, Crisco Pan Spray, or some such other food release spray and set aside.  Combine the whole milk and water in a large saucepot and place over a medium-high flame. 

3.     Combine the melted butter with the flour and spices up to and including the dry mustard in a large saucepot sprayed with food release spray.  Cook this roux over a medium flame and the reason we do it this way is to minimize the possibility of the formation of spice clumps.  Cook the roux until it is BLOND, meaning that is not snow white but tan. 

4.     As you cook the roux, bring the milk-water mixture to a boil and then whisk it into the roux, bit-by-bit, whisking furiously.  Continue adding the liquid while whisking so that the roux incorporates it and doesn’t become lumpy.  Should you do it too fast and it does become lumpy, force it through a fine-meshed sieve after cooking it for several minutes into a second—sprayed with food release—saucepot.  Place it over medium flame and cook the sauce for 5-6 minutes, whisking almost constantly.

5.     Lower the heat on the sauce and drain and dry the potatoes.  Preheat your convection oven to 400°F and then in the prepared hotel pan, line the dried spuds into 5-6 lengthwise rows packed together somewhat tight.  Pour the sauce over the potatoes, shake the pan gently to settle them, and then prepare to cover for the oven. 

6.     Spray a sheet of wax paper with food release and place atop the potatoes, sprayed side-DOWN.  Then, spray a piece of aluminum foil heavily with PAM and then place it atop the wax paper, sprayed side-DOWN, too.  Crimp it tightly to the edges so that you achieve an airtight seal; then, place it onto the middle oven rack of the preheated oven and bake 45-60 minutes or until a paring knife easily passes through the center row of potato slices. 

7.     Do NOT overcook the potatoes however, so check for doneness around the 45-minute mark.  As soon as they are ready, pull them from the oven, remove the coverings, and place atop a cooling rack for several minutes to allow the steam to exit and for the spuds to coalesce. 

8.     Top them with the grated hardboiled eggs followed by parsley flakes and paprika.  Place the pan with the potatoes into a second two-inch hotel pan so that they are double-panned for their protection for holding on a steam table.  Never hold at a temperature higher than 145°F so they do not turn into mush.  Dish them up to order adding additional liquid to keep them hydrated over the holding time. 
Parsley Knot: “always make sure you press as much excess green color out of fresh parsley as otherwise, it turns white sauces and cream soups “green,” an unprofessional and undesirable attribute.”
9.     Note: Most health departments say never to hold potatoes or rice on a steam table for longer than two hours so be aware of the health and sanitation rules in your community.  Cool leftovers to 45°F as quickly as possible so (1) transfer them into a clean, fresh pan, and place atop a cooling rack.  If needed, place an oscillating fan over them (with clean fan blades, of course!) to speed up the cooling process; then, (2) wrap the spuds with plastic wrap, label, date, and refrigerate.  Use them within 1-2 days and you can do this by reheating them to order in your microwave oven.  After two days, however, if not used up, throw the potatoes out!

This is a good dish to run on special occasions.

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

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 had some folks write me yesterday telling me they appreciated what I had to say on the subject, gave me an “attaboy” and moved on to their business.  It is always a nice thing to hear from the readership as it tells me I am getting through to them and to you so please keep in touch and keep me posted as to your feelings.  Remember: vote on November 06, 2012 and take everyone you know: your employees, your family, your purveyors, take them all and get him or her to vote.  Do it legally of course, so for those who have lost cars to drunken driving impounds, YOU take them to their precincts to vote!                                         

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 Saturday, October 27, 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 13, 1984 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0008, a 20” x 24" original oil painting by Beverly Carrick entitled, “A Desert Day." 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, famed artist of original oils, hanging around the world.


Pictures #0000-0395



















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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 “FOUR SALE” 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!
 
 
 
 
 


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