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Sunday, October 14, 2012

“Side Dish Seminar, Part XXXV: Everybody’s Favorite Chef, El Chilote, picks up where Stinkbug left off with MORE Institutional Sizes—German-Style Potato Pancakes” 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-seventh group album, “Anthology,” came out in 2006, and is one that might be difficult to find.  Nowadays, record companies release all sorts of recordings in an effort to cash in on their stars’ successes and this is one among many.  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 70 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 10-15-2012

Copyright © 2012 by MHB Productions

Word Count: 1,567.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 15, 2012 by Chef El Chilote



SIDE DISH SEMINAR, PART XXXV—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXV: Everybody’s Favorite Chef, El Chilote, picks up where Stinkbug left off with MORE Institutional Sizes—German-Style Potato Pancakes” by Chef El Chilote



Bakersfield, CA, 10-15-2012 M: Mis amigos, buenas noches, the reason I say that is because we post every night at 11:59 P.M. so the early birds on the night shift get first crack at what it is we do here and the ones who wake up later in the day get the second shot.  We post at this God-forsaken hour because we want to be the FIRST ones on the Internet each day and also because we post new material seven days a week, fifty-two weeks a year, and continue doing it as we come close to the end of our third year online.  Technically, our SECOND anniversary is on Thanksgiving of next month but Stinkbug commenced doing the NEW blog in 2010 after Chef Brian returned from Iowa.  For some reason, the Federal Government of the United States pegged our original blog for closure when they made a trial run of their dictatorial powers aimed at controlling the Internet “in case of emergency.”   We believe “that emergency” will be on Election Day next month or prior to it so be aware of things happening, ala Hugo Chavez, South America’s favorite dictator after Fidel Castro at or around that time.   I do not care to insult the President or his people because let us face it, the first minority elected to be president of this country certainly did not expect an easy ride but at the same time, some of the things he does concern me.  However, I do not wish to follow in the shoes of Chef Gervais and do FOUR weeks total so I will try to keep my comments to myself. 

We now continue on where “El Jefe,” Stinkbug, left off yesterday with more institutional sizes, which is something I am glad we commenced doing.  It is good to do things for the amigos at home but I believe it is far more important to pursue the professionals like us in search of information with which, to make their professional lives better.  We all began at the bottom of the ladder and slogged our way up whereas others of our ilk went to school and are accredited.  The ones who began as dishwashers, “lavaplatos,” are the ones we seek to instruct as many of them work in non-union and non-American Culinary Federation houses and there, they are not taught the proper methods, which to me is truly sad.  Therefore, I am so glad we are doing BIG recipes because I think we garner far more readership from foodservice professionals than frustrated cooks at home cooking for their families do.  I guess we will cover both sides of the fence but for now, MUCHO BUENO!  

Today, we make a large batch of potato pancakes, the chef’s friend because when one cooks classic German and Austro-Hungarian dishes, one needs to make excellent five-star potato pancakes. Even better, they do TWO things: first, they taste great and people love them and second, they allow the professional chef as well as the home to utilize things quite possibly usable nowhere else.  Therefore, they are moneymakers!

(#824) POTATO PANCAKES—INSTITUTIONAL SIZE



Potato pancakes are a German dish that has come to the United States long ago and is a favorite dish of many people.  They are a great way to use up leftovers, which are always good, but never use potatoes you suspect might be any good— as they have sat out overnight.  In the old days, back in the 1970’s, it was common for baked potatoes to sit out overnight and then be used the next day by the cooks on the line whereas nowadays, we are extremely careful about how we handle leftovers as it’s been proven that they’re capable of being carriers of foodborne illness.  NEVER take chances with your family’s or your customers’ health, always do the right thing and if need be, cook FRESH potatoes.  Anyhow, this is a great dish and a superb presentation of potatoes.

Yield:  40-60 pancakes  / Mis-en-place: 25 minutes / Cooking Time: 10-12 minutes




Qty.
Measure
Item
Other
30
Medium
Russets, steamed and grated

1.5
Quarts
Finely-minced yellow onions

3/8
Cup
Melted butter

15
Each
Large AAA eggs, beaten and strained

3/16
Cup
Kosher salt

.125
Cup
Black pepper

1.5
Teaspoons
Minced garlic

3
Cups
Finely-minced scallions

3
Cups
Sour cream

7.5
Cups
All-purpose flour

Vegetable oil


Crisco Pan Release Spray: “the Chef’s Friend.”


Method:
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.”
1.      Mis-en-place: have everything ready with which to work! Have a griddle or flattop heated to 375°F.  Alternatively, if you need to use skillets, oil and spray them with food release and have ready over low heat.

2.      Place a large skillet over medium flame and spray it with PAM or with some such other food release spray.  When it is warm, add the melted butter and heat it up.  When it is close to a sizzle, add the minced onions and sauté until tender and somewhat translucent; set aside.

3.      On the electric mixer equipped with a whip attachment, beat the eggs until light and foamy.  Then, add the seasonings, scallions, and sour cream, blending well.  Add the potatoes, onions, and the flour and blend well, rotating the paddle attachment on low speed.  When you have a somewhat loose but medium-stiff batter, pull it off the mixer.  Refrigerate it for 10-15 minutes; then, bring it out.
4.      Spray the griddle or flattop with PAM and then oil it.  Leave enough oil on it so that the pancakes will have a bit of a lubricant as they cook.  Ladle out half-cup portions and allow them to cook on one side until firmed-up and golden-brown around the edges; then, flip them over and cook on the other side for 2-3 minutes.

5.      As the cakes come off the griddle, check them for doneness by opening up a couple with a paring knife to see if it has cooked through-and-through: they should be dry without any WET spots; it is important to cook them thoroughly because of the raw eggs. If so, they are done and ready to go.

6.      Usually, there are not any leftovers but if there, are and you feel they are worthwhile to save, wrap them in plastic wrap when completely cooled and freeze for use later.  Never leave out at room temperature for any longer than is necessary.

Potato pancakes are a wonderful way to utilize leftover potatoes, baked potatoes, or scraps of potatoes from other preparations.

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

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!  

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 Monday, October 15, 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 April 13, 1974 in Bakersfield, CA. (Chef Elvin C. McCardle created the original recipe whereas I adopted his and increased the quantity)

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This is #1347, an 11” x 14" original oil painting by Beverly Carrick entitled, “Arroyo Seco." 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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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 10-03-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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CHEF EL CHILOTE
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 ANTHOLOGY” 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!
 
 
 
 TOMORROW NIGHT IS DEBATE NUMBER TWO BETWEEN PRESIDENT BARACK OBAMA AND GOVERNOR MITT ROMNEY! BE THERE!
 
 
 
 

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