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Saturday, October 13, 2012

“Side Dish Seminar, Part XXXIV: Our Institutional-Sized Rice Dish for Today is an Old Seven Oaks Country Club Favorite—Orange-Pistachio Rice—as Tasty as it is Beautiful” 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-sixth group album, “All that I am,” came out on October 31, 2005, 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 71 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 10-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,623.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 14, 2012 by Chef Stinkbug



SIDE DISH SEMINAR, PART XXXIV—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXIV: Our Institutional-Sized Rice Dish for Today is an Old Seven Oaks Country Club Favorite—Orange-Pistachio Rice—as Tasty as it is Beautiful” by Chef Stinkbug



Bakersfield, CA, 10-14-2012 Su: Here it is, Sunday, the last and slowest day of the workweek on the Internet.  I am presenting to you a dazzling rice dish today, one of my favorites and one I created during my stint at the Seven Oaks Country Club in Bakersfield, California, back in the early 2000s.  It is a great combination as oranges and pistachios are two, very delicious things everyone loves.  If you ever have had pistachio-flavored ice cream or even spumoni, then you know how good it is and can be and when I paired the two together, the results are absolutely, mind-blowing.    

This is what chefs seek in foodservice, the coup d’état through the heart and when the customers respond with multitudes of thanks, kudos, and what not, it is a pleasing moment that makes the long hours, the absence of family, and the blood, sweat, and tears bearable.  That is precisely how I felt when I came up with the dish and recognized that it was an immediate winner.  It has since become the house rice dish throughout the early 2000s and is still in use today at the Bakersfield country club.  Seven Oaks is the “new kid on the block” as there were already four clubs in existence when they built it and even though it lags behind all of them, when I worked there, it was towards the top of the heap.  Someday, perhaps, they are going to be near the top as they keep improving their foodservice program by making a sincere effort to find the best employees around the area.  Good for them!

(#1691) ORANGE-PISTACHIO RICE—INSTITUTIONAL SIZE



This is a new-style rice pilaf dish that not only is beautiful but extremely tasty, too.  It goes well with most entrees, particularly fish, chicken, and veal and is one that will set you apart from the competition.  Pistachios are wonderful nuts with which, to work, and in a dish like this, give it amazing flavor. 

Yield:  about 30-40 servings / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1.5
Quarts
Chicken stock

.5
Quart
Orange juice

.5
Cup
Frozen orange juice pulp

2
Each
Bay leaves

1
Tablespoon
Whole thyme

.25
Cup
Clarified butter

2
Bunches
Coil fideo pasta, crumbled by hand

1
Cup
Diced yellow onions

1
Quart
Basmati rice

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

1
Teaspoon
Freshly minced garlic

The Extras:
1
Cup
Toasted and chopped pistachio nuts

2
Cups
Diced celery
Blanched
.5
Cup
Finely-diced parsley flakes, rinsed

.25
Cup
Orange zest




Method:

1.      Mis-en-place: have everything ready with which to work! Note: roast the pistachio nuts in a 300°F convection oven with the fan “on.” Douse them with a small amount of oil and then toast them for 10-15 minutes.  Take care to stir them around on occasion so that they brown evenly.  Remove the pan and place atop a cooling rack.  As for the celery, blanch it quickly in boiling, salted water so that it retains its color; then the moment it is al dente-tender, drain and plunge it into ice water to retard further cooking.  When chilled, drain and hold until called for later in the recipe.

2.      Combine the first FIVE items in a saucepot and place over a low flame.  Preheat a standard oven to 375°F and have ready.  Note: it is advisable not to use a convection oven for rice preparation as it tends to dry it out rather than fluff it up—rice is something that benefits when cooked in the traditional way.

3.      Next, place an ovenproof saucepot with a heavy-duty bottom and a tight-fitting lid atop a medium flame.  Spray the pot with Crisco Pan Spray, PAM, or some such other food release spray and add the clarified butter. 

4.      Add the crumbled coil fideo pasta and quickly brown it in the sizzling butter.  Then, add the onions and stirring almost constantly, glaze it over moderate flame until tender and the air is fragrant with its smell.  Add the rice, seasonings and cook, stirring constantly, over medium flame until the rice kernels transform from opaqueness to the color white.

5.      Raise the flame under the liquid and then as soon as it is boiling AND USING GREAT CARE, pour it into the rice mixture, taking care to stand back! 

6.      Allow it to bubble up to the top of the pot and keep it there for a couple of minutes; then, drop the flame to low and allow the liquid to cook off to the level of the rice.  Doing it, this way guarantees that the kernels will open and fluff up—professional attributes. 

7.      As soon as the liquid has lowered, clamp on the lid, allow it to come to a boil again and then place it atop the middle oven rack of the preheated oven and bake it 20-25 minutes or until the rice absorbs the liquid. 

8.      Remove it from the oven at that point and remove the lid.  Fluff it with a two-tined kitchen fork so as not to tear it up and allow it to steam out.  After another 3-4 minutes, fluff in the pistachios, celery, orange zest, and parsley flakes.  The rice is ready to serve at this point.

9.      Always place rice in a doubled two-inch or four-inch half-pan sprayed with food release spray and then keep warm on the steam table, covered with a lid.  Keep rice at 140°F or higher and be sure to replace it after 2-3 hours as it can cause foodborne illness if kept for too long.

10. Cool leftovers to below 45°F as quickly as possible so spread it out atop a sheet pan atop a cooling rack.  As soon as cool, transfer it to a sanitized storage container with a tight-fitting lid and use within 1-2 days.  You can reheat it in the microwave to order by placing portions in soup cups or en masse by placing it into a steamer or into a low oven.  NEVER heat rice or potatoes on the steam table; this is against most county health department rules.  Never keep rice for longer than 2-3 days, take care to use it prior to the expiration date.  Always label, date, and refrigerate.

11. HINT: one way to serve rice in an attractive manner is to spray a soup cup with food release spray and then put some nuts, vegetables, pimientos, or parsley flakes in the bottom then stuffing prepared rice atop it.  Place in the microwave and heat to 165°F or higher.  Pull it out, slap it down at the desired spot on a serving plate and then place the entrée and vegetables around it; this is beautiful!

This is a stunning rice dish everyone enjoys.

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

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 is it for me today, friends, and if all goes well, I will never see you again because the end is coming on December 21, 2012, when the Mayan calendar comes to its inevitable conclusion and we all spin off into space.  Sure, you can laugh about this stuff but I tell you, there must be something behind it for the world to be in horrible stress such as it is, things are bad and getting worse, just be sure to vote on Election Day!  We must put a stop to this loss of the nation so we can continue the American Dream!                                

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 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 Sunday, October 14, 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 October 23, 2001 in Oildale, CA.

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This is #1345, a 5” x 7" original oil painting by Beverly Carrick entitled, “Friends." 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 ALL THAT I AM” 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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