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Thursday, October 18, 2012

“Side Dish Seminar, Part XXXIX: El Chilote does it again by Updating another Favorite Potato Dish—Sour Cream Potato Casserole in an exciting Institutional Size!” by Chef El Chilote



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s thirty-ninth group album, “the Woodstock Experience,” came out on June 30, 2009, and is the complete recording of the band’s memorable Woodstock concert in 1969 that put them onto the world stage PLUS their first album.  It is a beautiful 2-CD set featuring great music and wonderful liner notes!  We love the album and know that you will, too.  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 66 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 El Chilote

END Commentary 10-19-2012

Copyright © 2012 by MHB Productions

Word Count: 1,672.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, October 19, 2012 by Chef El Chilote



SIDE DISH SEMINAR, PART XXXIX—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXIX: El Chilote does it again by Updating another Favorite Potato Dish—Sour Cream Potato Casserole in an exciting Institutional Size!” by Chef El Chilote



Bakersfield, CA, 10-19-2012 F: Friday is one of my most favorite days as it marks the beginning of the weekend slog, which means, Monday, we are free men and women in foodservice as Monday—Lunes—is typically a day off for all foodservice workers.   Only those involved in institutional foodservice, whether they be hotels or hospitals, generally have to work seven days a week such as those employed in chain restaurants (IHOP, Applebee’s, Denny’s, and Romano’s Macaroni Grill, to name a few), which is tragic for them.  I don’t mind eating out at places such as the aforementioned when I take the family out to dinner but to work in them would be not only nightmarish, but a loss of stature amongst my friends.  People expect me to work in quality foodservice and never in a chain that pays marginal wages except to the head guys and gals, crappy benefits, and few chances of moving up the job ladder.  Had I begun that way, things would be different but if I ever had to manage a Sizzler or some God-Awful thing like that, I think I would hang myself from the nearest sycamore limb! 

Why this hatred for Chain restaurants here at the Elemental News of the Day? Well the difference between a chain and an independent is that chains permit no deviation from the scribed-in-stone menu, which must be followed at all, times even if the product is crappy and the people complain.  To me, that is mucho horrible, something to be avoided at all costs like herpes, and something of which, to be ashamed and NEVER to tell friends, family, and neighbors what one truly does for a living.  Being a sanitation engineer has far better qualities and honor than working for Hooters (really!) or anywhere else.  How could one be proud of working in a place built on big boobs as their main attraction?  Well, sure, if it was the Los Angeles Playboy Club, now that is an important post for any fine-dining chef and one I would love to do at some point before I die!

Well, enough of that, I am just so happy to be at Friday and getting ready to head out that I lose my mind at times.  Kilgore Randalini will be coming in next and that is always a good thing.  I also want to say that Sunday is going to be our 700th Post and that in itself, is amazing!   I do not believe that we ever got this far at the OLD Elemental News of the Day and hopefully, if nothing comes to a flaming end on December 21, 2012, we will continue until we hit the big 1000th Post!  Anyhow, let us make our potato dish for today, if you are ready to go, let us do so! Hondele!
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

(#0860) SOUR CREAM POTATO CASSEROLE—INSTITUTIONAL SIZE



Sour cream potato casserole is a traditional method of preparing potatoes and a great recipe for either home or professional usage.  People generally love the combination of the two main ingredients as the pairing improves both.  Keep this recipe on hand, as you will use it many, many times.

Yield: 24-32 servings / Mis-en-place: 1.25-to-1.5 hours:




Qty.
Measure
Item
Other
20
Medium
Russets, peeled and julienned; store in a bowl of acidulated water.
2
Quarts
Chopped scallions

3
Quarts 
Milk

1
Quart 
Sour cream

.75
Cup
Melted butter

2
Cups
Minced yellow onion

1
Cup
All-purpose flour

1-2/3
Tablespoons
Kosher salt

1.5
Teaspoons
White pepper

.75
Teaspoon
Garlic powder

.125
Cup
Hungarian paprika

.125
Cup
Freshly minced parsley flakes

Melted butter




Method:
The Chef's Friend...
1.      Preheat standard oven to 450°F or a convection oven with the fan "off" to 400°F; have ready.  Have everything ready to work with.

2.      Combine the milk and sour cream in a medium-sized saucepan and place over a medium flame, stirring occasionally.

3.      In a large saucepot, heat the melted butter over a medium-high flame.  When warm, add the minced onions and sauté until golden brown and tender.  When it is, stir in the flour and incorporate it completely to form a roux.  Cook it for 2-3 minutes stirring it constantly to not scorch it.

4.      When time is up, pour in the simmering milk/sour cream mixture and stir until it is smooth and has come to a boil; then, lower the flame until it is just a bare simmer and stir in the seasonings.  Allow it to remain this way until needed.

5.      Drain the potatoes in the sink and gently dry them with a couple of towels.  Combine them with the scallions.  Then, spray a two-inch hotel pan with Crisco Pan Release, PAM, or some such other food release spray and add the spuds. Then, add the sauce to that and blend everything well until well combined.

6.      Sprinkle the top of the casserole with paprika for color and a few drops of melted butter and parsley flakes.  Spray a piece of aluminum foil with PAM, place sprayed-side down atop the casserole dish, and seal it airtight. 

7.      Place this dish inside your preheated oven and bake allowing 1-1.25 hours for a standard oven and 45-60 minutes in a convection oven.  Test for tenderness at the earlier of the two times NOT to overcook the casserole.  Also, remember that NO two ovens cook at the same degree so it is not a bad idea to buy a few oven thermometers. 

8.      When the potatoes are tender, remove them from the oven and remove the foil. Allow them to breathe.  Turn off the BAKE cycle of the oven and turn on the broiler.  As soon as it is hot, insert the uncovered dish underneath the overhead flame and lightly brown the tops. When glazed, remove the dish and prepare to serve.

9.      This dish goes well with most entrees so do not be afraid to use it. Sure, you can buy a box mix at the grocery store to which you only need add water, milk, and butter but there is something wonderful when one can make a dish all by themselves and present it to their customers.  People take note of this fact and spread the word that you make everything from scratch.

10. Be sure to cool leftover potatoes to below 45°F as quickly as possible so place the dish atop a cooling rack until cool enough to cover with a sheet of wax paper and refrigerate.  When cool, transfer the leftovers to a sanitized container and label, date, and refrigerate.  Use within 1-2 days and reheat them in the microwave oven, order-by-order.  You can utilize them in soup, too.

Well, we hope you have enjoyed this dish and that you make it repeatedly.  Most of the population loves potatoes and this dish is no exception!

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

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!

            There you go, Friday is over and done and that means we enter into the weekend and no one comes around here. I would love to see that change, amigos, why do you not send your friends and family to visit me so I can show we have some numbers of which, I can be proud rather than staying away as everyone does nowadays.  Do I need to say something horrible about Mitt Romney, the mucho rico bum who thinks he is going to win the White House by knocking out our honorable president, Mr. Barack Hussein Obama?  I am tired of all of this mudslinging and wish that we could run elections like Hugo Chavez of Venezuela, that man is someone to admire, to look up to, and to wish one could be just like him, a shining beacon of freedom like Simon Bolivar!                                   

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!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society, Washington State Chefs’ Association.

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug.

Chef El Chilote writes from Mukilteo, WA.

---30---

The END Commentary for Friday, October 19, 2012 by Chef El Chilote



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 El Chilote wrote this original essay.



Recipe created by Chef El Chilote on January 14, 1988 in Portland, OR, created the original recipe whereas I adopted his and increased the quantity)

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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 THE WOODSTOCK EXPERIENCE” 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!
 
 
 
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OR
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