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Tuesday, March 26, 2013

“Kitchen Nobility, Part XLII: Today and Tomorrow, we move into the Arena of Gourmet Hollandaise Sauces as only Chef Lilah and Hawaii can produce, Part I!” by Chef Lilah Paulikovich


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Today’s album is Frank Zappa’s forty-third solo album, “Cucamonga,” which came out in 1998 and was the ninth 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!                      





WEDNESDAY, MARCH 27, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Lilah Paulikovich

END Commentary 03-27-2013

Copyright © 2012 by MHB Productions

Word Count: 2,830.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, March 27, 2013 by Chef Lilah Paulikovich



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XLII: Today and Tomorrow, we move into the Arena of Gourmet Hollandaise Sauces as only Chef Lilah and Hawaii can produce, Part I!” by Chef Lilah Paulikovich

HAPPY EASTER WEEK 2013!

857th BLOGPOST AT THE AICP-END!

SENATOR DIANNE FEINSTEIN, D-CA
 

Bakersfield, CA, 03-27-2013 W:  Here it is, Wednesday, our week is rolling onward, which to me, is always a good thing as we come to Oildale, California, do our thing and then go home for at least six months, if not longer.  I must say that last week, I was both surprised and amused that the Assault Gun Ban proposed by California’s Senator Dianne Feinstein, Democrat-San Francisco, fell way short of having enough votes to push it over the top.  I find it both exhilarating and humiliating that on the one hand, Americans still defend their Second Amendment rights and that the people can still smack down the Democrats thereby embarrassing them immensely.   People in Hawaii love their firearms and enjoy hunting on the backside of Haleakala as they pursue the dwindling wild pig population.  However, barbeque pork is a time-honored tradition here and if you live on Maui or on any of the other islands, you find that Republicans and Democrats alike still uphold the traditions of the past.  Besides, some things are not meant to be tampered with and the rights of people to their guns is an important part of our society and while most of the mainland Democrats fall into lockstep with their leaders such as Senate Leader Harry Reid, Democrat-Nevada, Hawaiians pursue their own courses. 
SENATE MAJORITY LEADER, HARRY REID, D-NV
The rights of American citizens to own their guns are as much a part of the fabric of our society as is the bond between parents and children.  We grow up pushing our kids to obtain the proper education so that they can pursue their dreams anywhere in the world they choose.  However, the threat of Obamacare is radically transforming our society as most of my employees have little or no idea as to who is responsible for their rising taxes.  I hate to say this because it makes me look bad is that after the first couple of paychecks after January of this year, they came to me demanding to know WHY I had increased their taxes withheld from their paychecks.   At first I was stunned, just assumed that employees in modern times understood what we understood as kids ourselves half a century ago that the government imposes taxes, NOT the employers!   How wrong was I?
PRESIDENT BARACK OBAMA
Therefore, I had to call for a meeting, brought all of the workers together, no matter their departments, and sat them down in an empty banquet room.  I asked them to voice their complaints and allowed them to ask their questions and when all was said and done, I admit, I was somewhat shocked.  It appeared to me that many of them—especially the youngest workers!—just assumed that I had increased their taxes out of spite.  I had to laugh but then I had to explain to them that Mr. Obama and his administration were the responsible party and that the federal government had driven up their tax obligations due to all of these new rules associated with the Affordable Care Act.  It was clear that some did not believe me but then I turned the meeting over to the bookkeepers and allowed them to illustrate with a telestrator just what the heck it was that had devoured their checks.  By the time the accountants had gone into it for over two hours, the employees were literally stunned, almost brought to tears.  The man they thought was their “buddy” was definitely NOT a buddy but an avaricious money-hungry man.   His healthcare act, his signature piece of legislation, which everyone has been afraid to overturn, is the sole reason WHY the wages have gone down and the taxes have gone up.  I don’t like it either but the employer is the first one in line and he or she has to be strong lest they are hammered with penalties, higher taxes, and other issues. 

I see a more and more difficult road ahead as the Hawaiian state government—overloaded with Democrats—seeks new ways to obtain money from its citizens, something that the people so far have managed to keep in check.  However, when government is on the prowl in search of money, there is almost nothing anyone can do to put a stop to it.  That is why it is a good thing that Americans have the rights to own guns and that guns are available to all of us who meet the requirements.   As I said, I am so grateful that the little sniveler Harry Reid and his sycophant Dianne Feinstein failed in their first bid to push through their assault weapons ban.  After all, is not EVERY gun an “assault weapon?”   I mean, a gun is but a tool but if you put a gun to evil use then it becomes a weapon of assault just as do knives, clubs, and other means of dispatching human life are.  

Okay, enough of this, we are going to do something different today and tomorrow, we are going to make some gourmet hollandaise sauces, something that I have always enjoyed doing here in Hawaii.  When the mainland folks come to our islands, they expect to see all sorts of tropical fusion dishes intermingled with this cuisine and that and the sauce I have for you today is just that.   I think everyone is going to enjoy it so here we go:

(#0310-A) PINEAPPLE HOLLANDAISE SAUCE

 

Making Hollandaise sauce is one of the stepping-stones any fledgling chef needs to master and from there, one has the opportunity to take it as far as he or she likes, the only limits being one’s imagination and the amount of time they have to eat at the restaurants of others.  I love combining the French Cuisine with the Polynesian and when tourists come to the islands, they are pleasantly pleased to see excellent seafood dishes topped with sauces of which, they sort of know and yet do not know.  Use pineapple hollandaise atop opakapaka, onaga, mahi-mahi, you name it, any fish you can think of emanating from Hawaiian waters is a candidate for this sauce!
Yield: about 2.5-3 cups  / Mis-en-place: 30-45 minutes:
 

 

Qty.
Measure
Item
Other
The Pineapple:
1
Cup
Freshly diced fresh SWEET pineapple
 
The Hollandaise Sauce:
8
Each
Egg yolks
 
2
Tablespoons
Cold water
 
2
Teaspoons
Lemon juice
 
.5
Teaspoon
Pineapple juice
 
2-3
Cups
Warm drawn butter
 
1
Teaspoon
Kosher salt
 
.5
Teaspoon
Cayenne pepper
 
1
Teaspoon
Torani’s pineapple syrup
 

 

Method:
1.     Mis-en-place: have everything ready with which to work! This is an easy yet temperamental sauce to make so pay strict attention to the instructions.  Use a metal bowl that will fit over a pot into which you will put boiling water (the bottom).  This sauce is easier to make using a bowl and pot rather than a Bain Marie or double boiler.  Have the pot ready with steaming water but make sure that the bowl will NOT actually touch the water; you want the sauce to be cooked by the steam roiling up, NOT the water itself.
2.     The first thing one need to do is to prepare the pineapple.  When I first attempted this, I did so using chilled pineapple but the acid was so strong that it broke the finished sauce almost immediately.  The next thing I did was to sauté it in a skillet, which worked fairly well as it cooked out a great deal of the acidy liquid but the flavor was not as good as it should have been.  Finally, I hit on roasting the pineapple, which is what we are going to do here.  Place the pineapple onto a pie pan sprayed with Crisco Pan Release or some such other food release spray and place it inside a 375°F oven.  Cook it until it begins to dehydrate and becomes a trifle bit charred—as soon as that happens, pull it out, put it onto a cutting board, chop it fine, then place it inside a towel and squeeze out as much excess liquid as possible—you should end up with about one-quarter-cup of prepared pineapple.  Make sure you chill it and chill it well.
3.     Beat the egg yolks with the cold water until frothy with a wire whisk.  Place the bowl over the pot, holding it with one hand and whisking like mad with the other.  Allow the steam to swirl up around the bowl and at first, the mixture will look liquid but then will begin to thicken and to expand after several minutes.  PAY ATTENTION TO THE BOTTOM OF THE BOWL: YOU DO NOT WANT THE EGGS TO SCRAMBLE!
4.     As you continue whisking, you will see it beginning to thicken and to expand but if you see any signs of scrambling, quickly remove the bowl from the pot, whisking all the while.  You need to keep whisking so that it becomes homogenous and so that NO damage is done: there’s nothing worse than having to do this over but sometimes at first, the novice will have to do it repeatedly until they obtain the “feel.”
5.     When it is thickened and somewhat creamy in appearance, whisk in the lemon and pineapple juices.  Now, place the bowl containing the mixture inside another bowl into which you have placed a towel as this secures the work bowl that much better than without it and proceed.  This will hold the bowl while you proceed to the next step: adding the liquid butter.
6.     With one hand, begin dribbling in the drawn butter along the sides of the bowl while whisking steadily with the other.  You must make this emulsified sauce by hand, as there is NO other way in which to do it.  Continue adding butter and continue whisking until the sauce has either thickened or begun to separate: if it’s separating, STOP adding the butter and continue whisking like mad until it’s emulsified and then begin adding a bit more of the butter.  YOU CANNOT RUSH THIS PROCESS!
7.     If it seems that the mixture can tolerate NO more butter, stop adding it.  When you have a somewhat thick velvety sauce, add the rest of the ingredients and taste it.  Readjust the seasonings as necessary and then congratulate yourself on a job well done.  Keep the sauce warm but never hot and never continue using after 60-90 minutes at most.  Begin fresh as it is important not to keep it too long.  Eggs are one of the things that the organisms that cause foodborne illness love so never keep hollandaise sauce when you are through with it. 
8.     NOTE: Now the big problem with sauces of the Hollandaise family is holding temperature. Technically, anything in the danger zone (above 45° F and below 140° F is considered dangerous. However, you cannot hold these sauces at the temperature because the heat will break the emulsion. Therefore, we set them close to the steam table to try to keep them warm and make more during the night as we can but that is not always easy. I am telling you this just so that you as a consumer in the public know what is up.
Living in Hawaii is an exciting thing for a chef as it allows one to experiment and to blend different cuisines together.  To me, the fusion of the Polynesian cuisine with the Classical French Cuisine is a no-brainer and this sauce is but the first in a long line of tropical hollandaise sauces ranging from papaya to lilikoi.
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          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!

 
STRICTLY GENTEEL—A CLASSICAL INTRODUCTION
          Remember, friends, when working with new and unusual foods, it is best to always take one’s time lest they rush things, fail, and become irritated and don’t do it again.  I have to admit that the basic idea took a while to accomplish but I did not quit—not even after doing it about 7-8 times before I finally got it right.  Good things always take time as do labors of love and that is how I feel when I am working in my kitchen.  I love the smell of bubbling pots, the feelings of steam bathing me and the sounds and the rhythms of the kitchen.  Life is good when one has the pleasure to work within an air-conditioned kitchen and on Maui, we have quite a few of them now as some of the mainland folks simply cannot handle the humidity or the heat.   I can tell you that when the trades stop blowing, it becomes unbearable for everyone but no one goes around whining about Global Warming, that is such a laugh and yet, our lives are very much controlled by those who believe it—how sad.   Anyhow, more on this tomorrow!               

 
CUCAMONGA

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.
 

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The AICP-END Commentary for Wednesday, March 27, 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 April 08, 1982 in Kahului, Maui.

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This is #0159, a 40” x 60" original oil painting by Beverly Carrick entitled, “Afterglow." 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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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 © 03-19-2013, 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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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, Hollandaise Sauces,

 

 
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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!

 

 

 

 
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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 27, 2013:

  1. ----:

 
 

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