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Sunday, March 24, 2013

“Kitchen Nobility, Part XL: Oh, Oh—Looks like Chef Lilah drew the Saucier’s Card so we have One More Week of Sauces to go—Basic Yellow Curry Sauce” by Chef Lilah Paulikovich


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Today’s album is Frank Zappa’s forty-first solo album, “Mystery Disc,” which came out in 1998 and was the seventh in a long line of posthumous albums.  Like all the rest of Mr. Zappa’s lengthy catalog, this is a fine album and one that shows the amazing versatility possessed by this extremely talented musician.  Take the convenient link posted above, go to Amazon.com and buy it now!—you will be glad you did!                      





MONDAY, MARCH 25, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Lilah Paulikovich

END Commentary 03-25-2013

Copyright © 2012 by MHB Productions

Word Count: 2,801.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, March 25, 2013 by Chef Lilah Paulikovich



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XL: Oh, Oh—Looks like Chef Lilah drew the Saucier’s Card so we have One More Week of Sauces to go—Basic Yellow Curry Sauce” by Chef Lilah Paulikovich

HAPPY EASTER WEEK 2013!

855th BLOGPOST AT THE AICP-END!

Hawaiian State Flag
 

Bakersfield, CA, 03-25-2013 M:  Aloha, friends, here it is, six months have gone shooting by like nothing here in Hawaii and we find ourselves back together once more.  The last time we met, it was still summer and we had a great time predicting the outcome of November 2012’s election and pondered the possibilities associated with the date of December 21, 2012!  It looks like we got our Hawaii boy, Barack Obama back in the White House, not something for which, we worked but still, it is an honor to have someone from one’s home state living there.  How many states can actually claim to have holders of the most important office in the country and to some, in the world living in Washington, D.C., as the President?  Seems to me, if we look at the nation’s history, the bulk of our presidents have been from the East Coast of the United States as well as California.  So, in much the same way as every year, we have NFL teams vying for the chance to win the Superbowl, there are a few teams who have never made it there and some who have made it numerous times but have never won the Big Game. 
Former Hawaiian Republican Governor, Linda Lingle
I wish that our state would not be quite so liberal but it’s been awhile since Linda Lingle—a Republican—was governor as now, we have Neil Abercrombie, a lifelong transplanted Democrat running the state government along with many more.  Our state has been dark blue for a long time but we do elect non-Democrats to run some of the counties, occasionally the state house, but most of the time, its straight-ahead liberal politics 24/7.  I think that we could accomplish a great deal more if we mixed the colors of our parties but that is something I doubt is ever going to happen so like many of you living on the mainland, it is, as Stinkbug says, “what it is.”
Adolph Spreckels, Sugar Baron
Still, it is my home state, a place I love with all my heart but I am beginning to think that times are changing faster than many of the folks living here can tolerate.  Where once we had nothing but sugarcane growing up Haleakala, now we have growing communities in places that never before had any and no longer does anyone fly into Kahului and get to see that amazing sight.  I recall the days when the islands were filled with the smoke of the cane being burned so the harvesters could go in there, scoop it up, and truck it back to the plants.  There, they removed the sugar, processed it, and either C & H or Spreckels packed it and shipped it around the world.  Those days are gone, however, something for which I would give my eyeteeth to have once again but progress is progress.  I recall when they used to build a small number of homes every year and then they would go into a lottery system and the native Hawaiians would be given the chance to bid for them before they were offered to the islanders as a whole.  Now, they build night and day and it’s horrifying to see the places we went as kids to have fun, fish, swim, and surf disappearing as quickly as it has.  We need someone to restore to us the Hawaii that we knew and not the fairy tale land they are giving us and yet, most of the older folks lament the fact that that is never going to happen ever again.  Life has changed forever and when it first began happening on the island of Lanai back in the 1990’s, the smarter folks among us should have taken note.  I may have to apply for residency of Niihau, the seventh of the inhabited islands of Hawaii, although it is privately owned by the Robinson family.   Still, I miss the old ways of old, of my ancestors and once took a tour to the island, which lies farther out in the Pacific Ocean about twenty miles west of Kauai.  Maybe they could put all of the Republicans living in Hawaii on the island and we could go back to the old days with the few natives living there. One can only dream!
I drew the Saucier’s Card, which means we have another week of sauces to perfect, ones I know all of you are going to enjoy.  Being a Saucier is one of the elite positions of any kitchen because many times, like the sommelier and other educated jobs, the saucier has to be able to match the sauce to the food and to do it at the drop of a hat—sometimes—and others in bulk say for doing a banquet.   I love making sauces and while we could do all sorts of interesting things, I realize I have to reach a worldwide audience so we cannot do many strictly island ingredients as no one is going to tune in for MY week!  Today, we are going to make yellow curry sauce in a bulk amount so let’s say, if you do a banquet that features shrimp, chicken, pork, or beef in a yellow curry sauce, this is the one you’d use.  You would prepare your meats and then when the time was right, you would add the sauce into the sauté pan or directly atop the dish itself.  Then, you would top it with toasted coconut, toasted almonds, chives, pimientos, stuff like that, whatever you thought was appropriate for the dish.  So, if you are ready, let us get going, eh?

(#0330) CURRY SAUCE

 

Depending upon where one works, the volume of business, as well as professional preferences, we chefs use a wide variety of sauces.  Many times, we make sauces from scratch to order in the sauté pan when we prepare a specific dish whereas if we are serving a banquet, we use a facsimile of what we do to order but make a larger, uniform batch that is the same every time we use it or serve particular dishes.  This makes it easy for the chefs and for the customers because if they enjoy something on either the lunch or the dinner specials menu to want to have it served to 200 of their closest friends, they want it to be as close as possible to the original.  Therefore, we take the basic ingredients and attempt to formulate them into a sauce that we can use either repeatedly for banquets or for high-volume mealtimes.   Work with this sauce and you are definitely going to see the benefits of using it, as it is going to simplify your professional or even your home life many times over! 
Yield:  about 1.5 quarts / Mis-en-place: 30-40 minutes:
 

 

Qty.
Measure
Item
Other
2
Cups
Coconut milk, fresh or canned
 
2
Cups
Chicken stock
 
.25
Cup
Sherry
 
.25
Cup
Melted butter
 
2.5
Teaspoons
Curry powder
 
.75
Teaspoon
Turmeric
 
1
Teaspoon
Kosher salt
 
3/8
Teaspoon
White pepper
 
.25
Teaspoon
Ground coriander
 
.75
Teaspoon
Minced garlic
 
1
Pinch
Crushed hot chilis
 
3/8
Cup
All-purpose flour
 
1.5
Teaspoons
Lemon juice
 
1.5
Cups
Diced fresh tomatoes
See Step #5
1
Each
Bay leaf
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Place the first three ingredients into the top of a double boiler or a Bain Marie placed over simmering water.  Bring the liquid to 165°F.
2.     In a heavy-bottomed saucepot placed over medium-low flame and sprayed with Crisco Pan Release or some such other food release spray, place the butter.  When it begins sizzling, add the herbs and spices and cook them for 1-2 minutes, stirring constantly.  This “activates” these specific ingredients which makes the air aromatic with their fragrance—a very important step.  As the butter begins to turn yellow due to the turmeric and curry powder, begin whisking in the flour.
3.     Stir the flour constantly with a wooden or metal spoon and after 1-2 minutes, begin whisking the hot liquid into the roux, taking care to whisk it continually so that nothing scorches and that blobs of unincorporated roux do not lessen the sauce’s appearance or its impact taste-wise. 
4.     Bring the sauce up to a boil, still whisking, and after a couple of minutes of doing this, lower the heat to minimum and let it simmer over low flame.  Make sure you stir it occasionally so that it does not have a chance to remain motionless for too long thereby increasing the chance of you scorching it—if you scorch a milk-based sauce, YOU CAN UNDO THE DAMAGE!
5.     As the sauce simmers, have a double boiler going full steam with salted water underneath it.  Take 1-3 fresh tomatoes, slash an “X” into each one and remove the core(s).  Place them into the top of the steamer and after 10-20 seconds, check them for their appearance—if the skin is pulling itself off, pull them out immediately, drop them into a bowl of ice water, then remove and dry them.
6.     Peel the remnants of the skin from the tomatoes and then slice them in half.  Remove the inner guts and seeds then cut the outer fleshy part into small dice cubes.  Rinse underneath cold running water to remove any remaining color then stir them into the prepared curry sauce along with the lemon juice and the bay leaf. 
7.     Pull the sauce from the burner, check and readjust the flavor to suit you, and then transfer into a container that you can keep warm in a steam bath for immediate use.  If you plan to use it later, then pour the sauce into a shallow pan placed atop a cooling rack, and cool it quickly to 45°F or below.   As soon as you have chilled the sauce enough to place inside your refrigerator, do so taking care to ensure that airflow exists on all sides.  Furthermore, to prevent the formation of a skin atop the sauce, tear off a piece of wax paper the size of the pan, spray it heavily with food release spray, then place it and press it sprayed-side-DOWN atop the sauce.
8.     When the sauce is cool, pour it into a sanitized container large enough to hold it, cover with a tight-fitting lid, label, date, and keep refrigerated and when needed, reheat it to 165°F in the top of a double boiler.  NEVER returned used amounts to the parent batch as this raises the risks of foodborne illness occurring.  Use the sauce within 1-3 days at most; after that, dispose of it and start anew.
It is important to have standardized sauces one can use for lunch or dinner specials and for banquet use.  This is a good sauce—one that has a great yellow curry flavor, looks and smells good, and is an ease to use; therefore, keep this recipe in a convenient place as you are going to use it quite a bit!  
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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.

 
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LATHER

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
FRANK ZAPPA PLAYS THE MUSIC OF FRANK ZAPPA

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
HAVE I OFFENDED SOMEONE

          I see that the main blogsite in Bakersfield, California, has celebrated the success of removing obnoxious talk show host, Ralph Emerson Bailey, Jr. from their radio station, I wish we could get loud-mouthed ignoramus Ed Schultz, syndicated radio host, unfortunately off our Maui radio station!  KAOI 1110 AM and 96.7 FM is our big station on Maui and thankfully, we get to listen to the Rush Limbaugh show here along with Mr. Schultz, Dr. Dean Edell, and others known around the mainland.  If we could get Jaz McKay on the radio over here, I think the people would grow to love him, as not only is he entertaining, he’s also quite informative.  Sure, we have lots of folks who like listening to the sounds of Hawaii as well as the NFL and UH Sports but at this time in our history, the more voices from the right might make the people realize that there is life after the Democrats.  It was not that long ago when Governor Lingle was in office and she did a lot for the state and during that time, there was even talk of “President Lingle,” which sadly, never came to fruition.   However, we do have about seven members in the Hawaii House of Representatives and one member in our Senate, which is better than nothing is but not as good as, it could be.  However, we have a full week to discuss Hawaiian events and hopefully, we will increase our readership of the famed American Institute of Culinary Politics-Elemental News of the Day!             

 

MYSTERY DISC

Anyhow, 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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________
This is I as a young chef in the mid 1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it is a glorious life!

Chef Lilah Paulikovich writes from Kula, Maui, Hawaii.

Chef Lilah is a proud member of the Republican Party.

---30---

The AICP-END Commentary for Monday, March 25, 2013 by Chef Lilah Paulikovich

 

 

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 Lilah Paulikovich wrote this original essay.

 

Recipe created by Chef Lilah Paulikovich on May 03, 1981 in Kahului, Maui.

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This is #0157, a 40” x 60" original oil painting by Beverly Carrick entitled, “Palm Trees and Cholla Cactus." 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 (1927-2012)!

Pictures #0000-0395
 

 

 

 

 

 

 

 

 

CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 
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 © 03-17-2013, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Tags:

Lilah Paulikovich, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Mother Sauces, Master Sauces, Flavorful Additions, Curry Sauces,

 

 

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.

 

 
 

THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 

 
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 LILAH PAULIKOVICH
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!

 

 

 

 

BUYMYSTERY DISCBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.
 

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—MARCH 25, 2013:

  1. ----:



 
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