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Sunday, October 7, 2012

“Side Dish Seminar, Part XXVIII: The “Boss” takes over Today from Chef Carrick and moves into Institutional-Sized Side Dishes and Accompaniments—Roasted Potatoes Nouvelle” by Chef Stinkbug



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s thirtieth group album, “Best Instrumentals,” came out in October 19, 1999, and is a remake of the earlier one with a few more songs on the set list.  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 77 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 Stinkbug

END Commentary 10-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,582.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 08, 2012 by Chef Stinkbug



SIDE DISH SEMINAR, PART XXVIII —INSTITUTIONAL SIZES

Side Dish Seminar, Part XXVIII: The “Boss” takes over Today from Chef Carrick and moves into Institutional-Sized Side Dishes and Accompaniments—Roasted Potatoes Nouvelle” by Chef Stinkbug



Bakersfield, CA, 10-08-2012 M: Hello, friends, I have not been with you since mid-April and all I can say is, “I’m pleased to be back.” I also have to mention the recent three-week punishment of Chef Gervais for speaking negatively about our president, Mr. Barack Hussein Obama, as I am doing my best to maintain a civilized blog here in which all of us can speak openly about food without insulting anyone politically.  I felt that he crossed the line on several occasions and felt that something had to be done so this blog would not be closed down as my previous one at Choseit.com was.  We live in extremely difficult times in which, things are getting out of hand due to loss of civility among the nation’s citizens.  I never have issues with speaking on immigration issues because illegal aliens have damaged America’s economy beyond repair.  I fear, however, that when criticism of our esteemed president is bandied about that it might invite a visit from the Internal Revenue Service or quite possibly, Homeland Security.  I want this blog to be free and independent and for it to continue growing without fear of the midnight knock at the door and my family being dragged off to the gulags in Guantanamo Bay or elsewhere of which no one knows.  Believe what you will but there are brave voices on the Internet and radio who speak of the impending doom about to fall upon our careless nation and all I can say is that if we survive the upcoming election without finding ourselves in a North Korean-like police state, we should consider ourselves lucky.  I do feel that 2012 is the year prophesized for monumental change and that when December 21 rolls around, there are going to be drastic changes occurring on our planet.  We will speak more on this subject over the course of this week but we will refrain from discussing politics the best we can.

We continue with our Institutional Sizes as we are receiving a great many cards and letters at our Oildale Offices saying it is about time we did this.  Our professional readership is begging us to move into side dishes so that is precisely what we are doing today and for the rest of the week.  We prepare a fabulous potato dish today, one that is perfect for dinner nights at country clubs or hotel banquets.   This is the standard size preparation for most restaurants, everything is based upon the two-inch hotel pan, full-size, which can be transformed into food for 100 easily or more.  Hotel and restaurant mathematics are important subjects one must know and it is my hope that the time you spend here at the Elemental News of the Day is conducive to your educational needs.  Let us begin:

(#0857) ROASTED POTATOES NOUVELLE—INSTITUTIONAL SIZE



Side dishes are a never-ending battle in restaurants as chefs attempt to come up with new and excitingly different ways to present the same ingredients repeatedly.  It is much like songwriting, one has only so many different notes and yet, we create millions of combinations, which win acclaim for the songwriter.  Side dishes are similar in that rice, potatoes, vegetables, polenta, and legumes transform nightly into things unimagined by the great French chefs of old.  We also cull through their culinary writings in search of old things, which can turn new, all for the sake of winning the love of our customers.

Yield:  30-40 servings (1 two-inch hotel pan) / Mis-en-place: 1-1.25 hours:



The Chef's Best Friend...


Qty.
Measure
Item
Other
20
Medium
Russet potatoes, peeled and sliced
Pick similar size
3
Cups
Melted shortening

.5
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

.5
Teaspoon
Minced garlic

4
Cups
Chopped yellow onions

2
Cups
Sliced mushrooms

1
Tablespoon
Melted butter

.125
Cup
Hungarian paprika

3/16
Cup
Gallo port sherry

3/16
Cup
Freshly minced parsley
Rinsed
2
Teaspoons
Crushed garlic




Method:

1.      Mis-en-place: have everything ready with which to work! Always try to pick potatoes of similar size, preferably russets that are longer than they are wide.  Peel them and then either using a slicer attachment for your Hobart mixer or with a either an electric slicer or Mandoline.  Slice them about .125-inch thick into a bowl of acidulated water and keep there until required.

2.      Preheat convection oven to 400°F with the fan “on” or a standard oven to 450°F.  Melt the shortening and combine it with the salt, white pepper, and garlic.  Drain the potatoes, pat dry or place into a salad spinner, and dry them as best you can. 

3.      Now, spray a two-inch full-length hotel pan with Crisco Pan Spray, PAM, or some such other food release spray and then place loose rows of potato slices lengthwise down the pan.  You should get about five, possibly six, rows depending upon the thickness of the potatoes. 

4.      Cover the spuds with the melted shortening mixture and cover the pan tightly with a piece of foil sprayed with food release spray, sprayed-side-DOWN, atop the potatoes.  Take great care to crimp the foil to the edges of the pan sealing them airtight.  Place the pan atop the middle oven rack and bake 45-60 minutes. 

5.      Check at the 45-minute mark for doneness by lifting one corner of the foil and touching the potatoes: are they tender? Can you easily insert a knife into them and then withdraw it? If so, you cooked them and if not, recover with foil and finish baking the required time.

6.      When they are ready, pull them out, uncover, and allow them to steam.  Combine the remaining ingredients together in a saucepan and then over high heat, bring to a boil, blanching both the onions and mushrooms, then pull from the fire.  Drain the shortening from the potatoes and pour this mixture over them; then, they are ready to serve.

7.      Cool leftovers to below 45°F as quickly as possible, then plastic wrap them as airtight as possible, label, date, and refrigerate.  Try to use them within 1-2 days and after that dispose of them.  You can reheat them en masse or you can do individual portions in the microwave and please note that you can use them in many different soups.

This is a new and different way to fix potatoes for fine-dining situations and created by me back in the 1980s based on Potatoes Anna at a country club.  Side dishes are just as important as main dishes and sometimes even more so because variety is indeed, the spice of life.

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

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!

            Back to what I was saying at the beginning of today’s blog, I am sorry for having come down so hard upon Chef Gervais but felt that if something wasn’t done and soon, we would be facing sanctions once again which, to tell you the truth, would probably kill me. I love this blog, love all of you, and truly hope that you feel the same way about me and all the rest of our hosts.  Please bring everyone you know to visit us on a daily basis, as it is our goal to instruct the world on foodservice.                          

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!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC

This is I back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

Stinkbug was born on April 01, 1943 in Pumpkin Center, CA to Lucy Mae and Alvin P. Pindeho.

Chef Stinkbug writes from Oildale, CA.

---30---

The END Commentary for Monday, October 08, 2012 by Chef Stinkbug



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 Stinkbug wrote this original essay.



Recipe created by Chef Stinkbug on June 15, 1984 in Oildale, CA.

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This is #1260, an 8” x 10" original oil painting by Beverly Carrick entitled, “A Mighty Thirst." 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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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 STINKBUG
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 BEST INSTRUMENTALS” 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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