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Friday, October 12, 2012

“Side Dish Seminar, Part XXXIII: Chef Stinkbug presents another Institutional-Sized Rice Dish, this Time, a German One: Reis Montgelas, made with Artichoke Hearts” by Chef Stinkbug



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s thirty-fifth group album, “Ceremony: Remixes and Rarities,” came out on March 19, 2003, and is another great example of the chameleon-like ways of Carlos Santana and his ever-changing musical styles.  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 72 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 10-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,799.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, October 13, 2012 by Chef Stinkbug



SIDE DISH SEMINAR, PART XXXIII—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXIII: Chef Stinkbug presents another Institutional-Sized Rice Dish, this Time, a German One: Reis Montgelas, made with Artichoke Hearts” by Chef Stinkbug



Bakersfield, CA, 10-13-2012 S: Moses, our Assistant Editor, has informed me that word has come down of a concerted effort by some within the nation to attempt to register as many illegal aliens in the southwestern states so as to form a large voting bloc composed of Hispanics.  Something tells me that this has been ongoing as I recall the number of illegals increasing by leaps and bounds over the course of the past two years.  Employers are required to verify the background of those they hire but the potential employees present some pretty darned good looking documents when they apply for a position and it takes a great deal of digging to guarantee that someone is who he or she says they are.  One of my employees found out that his grandfather, dead for 20 years, was alive and well and working the grape fields out in Arvin, California, for the past 10 years.  Now unless Grandpa was raised from the dead to pick grapes, I cannot see how this could be so I advised my worker to go to the INS and present his claim to them somehow to get his grandfather’s identity back.  By the time the investigation concluded, it turned out there were about FIVE grandfathers working around the state, which blew his mind.  Something must be done, friends, because even though they may not get away with it in the 2012 election, at some point, they WILL.  When that happens, there is going to be absolutely NO way to retrieve the nation we once had, as everything taking place will be completely LEGAL.  The problem is Republicans are as bad as Democrats are when it comes to controlling the border because the misguided fools somehow think they can woo the illegals to vote their side PLUS that they can hire them and pay them less.  Those of you who do not believe in the Reconquista simply are ostriches hiding your heads in the dirty sands. 

What can be done about this pressing situation, is what people ask me when I am on the street and all I can say is that the employers among you need to be aware as to what is going on around you.  Do you really want to pay lowball wages now and lose your country later because of it, just to make a buck?  No, we have to get past the low wage issue because if we don’t, we are going to become part of the North American Union, something the educated scoff at but if you listen to Coast-to-Coast After Dark, the old Art Bell Show, you would believe exactly what I am talking about because it is everywhere.  Go to Alex Jones’ website and there you will see all sorts of evil things taking place and only he has the guts to point it out to the people of the United States.

Today, we make another RICE dish, one from Germany featuring sautéed artichoke hearts, tender, delicious morsels of joy, ones in the can, Roland, is the manufacturer of all of these oddball things on grocery store shelves.  Restaurant folks use them, too, as they are virtually the ONLY manufacturer of these things and that means you can use the same thing at home if you break the recipe down or wait for us to do it at a later time when we conclude doing INSTITUTIONAL SIZES.   Let us make our dish NOW:

(#0909) REIS MONTGELAS—INSTITUTIONAL SIZE



At the country club at which I worked throughout the 1980s, we had an “ethnic night” once a week and on it, we featured everything from Mexican to Lithuanian cuisines.  This rice dish is one from a German night that was popular and this rice dish did very well.  Keep it for those times when you have excess canned artichoke hearts leftover from a hors d’oeuvre party or for those special evenings when you run Oktoberfest. 

Yield:  30-40 servings / Mis-en-place: 1 hour:




Qty.
Measure
Item
Other
7
Cups
Chicken stock

.5
Teaspoon
Dillweed

2
Each
Bay leaves

.25
Cup
Bacon fat

1
Quart
Jasmine rice

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

The Sauté:
.25
Cup
Clarified butter

8
Each
Canned artichoke bottoms, sliced

1
Cup
Sliced button mushrooms

.5
Cup
Slivered scallions

.25
Cup
Freshly minced parsley flakes
Rinsed
1.5
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Dillweed

.5
Teaspoon
Ground nutmeg

1.75
Teaspoons
Whole chervil



 
Method:

1.      Mis-en-place: have everything ready with which to work! First, combine the first THREE items in a saucepot and place over medium-low flame.  Preheat standard oven to 375°F and note that it is best to use standard ovens when preparing rice as opposed to convection.  Rice comes out better when cooked slowly without fans. 

2.      In an ovenproof pot with a heavy bottom and a tight-fitting lid, heat the bacon fat.  When it begins to sizzle, add the rice and seasonings and cook it until it is no longer opaque but becomes WHITE.  We call this, “browning the rice,” and you must do it prior to adding the liquid.  Stir constantly with a kitchen spoon to keep the bottom from scorching and when it is ready, bring the liquid to a boil in the other pot.

3.      When the liquid is boiling, pour it into the rice pot using great care.  Keep your face back and gloves on your arms and hands to avoid the upward rising blast of steam when the two parts combine.  Stir the rice as it comes to a boil and then allow the liquid to reduce to the level of the grains.  Clamp on the lid at this point and place it upon the middle oven rack of the preheated oven. 

4.      Bake 20-25 minutes and check at the first mark. Look for the rice to absorb the liquid and when it has, pull it out of the oven and place it atop a rack.  Meanwhile, heat the butter in a heavy-duty skillet and when hot, add the remaining ingredients and sauté quickly until hot and cooked.

5.      Now, with a large two-tined kitchen fork, fluff this mixture into the rice.  Take care to disperse these ingredients well then transfer to a hotel pan sprayed with PAM, Crisco Pan Spray, or some such other food release spray.  Double pan it and keep it on your steam table at or above 145°F.  Rice should always be around 165°F in order to prevent foodborne illness.  Please note that rice is always a possible source of foodborne illness so handle it properly.

6.      You can cool leftovers quickly by placing it atop a sheet pan and using a fan to blow air over its surface.  Always make sure you sanitize the blades on the fan at least once every couple of days.  As soon as the rice is no longer HOT, transfer it to a sanitized container with a tight-fitting lid. Label, date, and refrigerate and use within 2-3 days.  After that: use it or lose it.

7.      Rice can be premade the night before and reheated either in the oven or in the microwave, order by order.  Always reheat to 165°F before serving and never keep rice on the steam table for longer than TWO hours; after that, toss it out.

This is a good German rice dish.
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

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

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!

            Well, friends, one more day to go and that is swell, I am going to go on extended vacation through December 21, 2012 unless something calls me back to the corporate offices.  When you are as successful as I am and live the good life, one can go and do whatever one wants to do.  Hawaii is looking pretty good at this time of year, it is still warm and beautiful, not cold and rainy as it is in December.  People do not believe this but it gets cold on the islands with the volcanoes as it snows on the tops of the dormant ones like Haleakala on Maui.  The wind whips down off the summit onto the isthmus below and people freeze their bolas off.  Still, I would rather be on Maui than here in Oildale, California, where Oildale Peckerwoods go around shooting up Pot Shops (Medical Marijuana is legal here), our homegrown gang of bad-asses.  Oildale is the a-hole of the nation and most of the Dust Bowl Okies moved here after they left Weedpatch, California, out by Arvin.                               

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 a shot of me 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 Saturday, October 13, 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 August 17, 1983 in Oildale, CA.

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This is #1343, an 8” x 10" original oil painting by Beverly Carrick entitled, “Tres Caballeros." 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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BUY CEREMONY: REMIXES AND RARITIES” 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!
The Next Presidential Debate is October 16, 2012 in a Townhall Format! Don't miss it!  
 

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