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Wednesday, March 20, 2013

“Kitchen Nobility, Part XXXVI: After Yesterday’s Lengthy Article on Sauces Béchamel, Chef Olaf takes us down a Different Path by presenting an Excellent and Very Delicious Tomato Sauce—Sauce Marinara Napoli!” by Chef Olaf Bologolo

 
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Today’s album is Frank Zappa’s thirty-seventh solo album, “Strictly Commercial,” which came out in 1995 and was the third 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!                      





THURSDAY, MARCH 21, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Olaf Bologolo

END Commentary 03-21-2013

Copyright © 2012 by MHB Productions

Word Count: 2,746.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, March 21, 2013 by Chef Olaf Bologolo



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XXXVI: After Yesterday’s Lengthy Article on Sauces Béchamel, Chef Olaf takes us down a Different Path by presenting an Excellent and Very Delicious Tomato Sauce—Sauce Marinara Napoli!” by Chef Olaf Bologolo



851st BLOGPOST AT THE AICP-END!

HUMP DAY!
Bakersfield, CA, 03-21-2013 Th:  The good thing about being a blogger at the American Institute of Culinary Politics-Elemental News of the Day is that no matter the political party or the political leanings, opinions, ideas, or desires, we are all enlightened.  We can discuss the topics between ourselves, come to a consensus, email back and forth, and then present our ideas with criticisms or encouragements from the others.  I received an interesting critique from Chef Santanamos “El Chilote” De Soto, a moderate liberal and Democrat who also is a member of the Catholic Church.  His views on our discussion of yesterday regarding the election of the new Pope, Francis I, is that even though he may disagree with some of the moral tenets provided by the church that like it or not, he is a Catholic and will be one until the day he dies.  He has to review dogma and other church teachings against his own heart and while a strong proponent of social justice and people being allowed to do the things they wish to do as long as it hurts no one else, he must still follow the church’s wishes to the best of his ability.   We both think that abortion and birth control rights are important to all people but that people also have to listen to their own souls about the morality/immorality of their decisions.  He also agrees that the liberal news media, the one they call the “lamestream news media” doesn’t have the guts to tell someone like Ahmadinejad of Iran that his nation and the Mullahs must permit greater freedoms for Gays living in their part of the world.  We both know what the opinions of the Gay-hating Islamists is and that is they must meet the sword, that they cannot be suffered to live in the world, that in their country, they simply do not know the problem.  They say that homosexual wave sweeping the world is just a Western phenomena and that one day, it will usher in the downfall of not only Western Europe but also the United States and look forward to it.  
Scumbag Iranian Dictator, Mahmoud Amadinejad
In some ways, he might be right, not in his mistreatment of Gays but in that with the push to begin teaching grade schoolers about the “contributions of Gays to the World” (yeah, go find some!), that we are laying the base stones of our own demise.  Gays cannot reproduce but they can recruit and thankfully, the new Pope said—in his criticisms of the Argentine government for allowing Gay marriage and for Gays adopting children—that it discriminates against children.  What Pope Francis was saying is that it borders on child abuse to permit same-sex couples to adopt children because it robs them of the right to grow up in a normal world, you know, one mother and one father and not two of either one.  I think children cannot be robbed of this right, it is as fundamental to the wellbeing of children that they grow up in a normal household and see that it is important to have both an active normal mother and a normal active father.  That to allow any other liberal way of raising children is simply not right and in the views of the church, not to be permitted.   Friends, we must pay attention to this because in our resolve to be accepting of ALL people, one must wonder, “where does it stop?” 

I know that other authors here at the AICP-END have risen that same question, that if you allow two men or two women to marry, then where does it stop.  If two men and one woman wish to marry, how can you tell them, “No, you can’t,” when you already permit two Gays or two lesbians to marry?  If Joe Blow wants to marry his poodle, how do you tell Joe Blow, “that’s abnormal, Joe, you can’t do that” when he can reply but “you let two men marry and adopt kids or two women to do the same,” how do you tell him, IT’S NOT RIGHT?

In our rush to open our arms to every sexual persuasion under the sun, we are sowing the seeds of our own destruction, as a nation so tolerant of immorality cannot stand on its own.  We are going down the road of Sodom and Gomorrah and if God destroyed them, then why has He not destroyed San Francisco and these other bastions of same sex madness.   This is why you come here, friends, because you understand precisely what goes on within the confines of the American kitchen, the discussions we permit.  The world of the professional foodservice worker, whether they be an executive chef, whether they be a Mixologist or a bartender, a busboy or a foodserver, we discuss these topics—AND MORE!—on a daily basis.  Sure, we need to be careful not to offend anyone or to make someone uncomfortable or afraid but at the same time, it is as fundamental as our First Amendment right to freedom of speech.  We are NOT Canada yet, a place where no one can say anything that makes anyone else uncomfortable, but given time, we are going to reach that point and then, the door is closed for good.

Today, we are going to make a delicious tomato sauce, one that is sort of like Marinara but then again, is not, it’s spicier and its better and it is great for specialized dishes.  I used to serve many of the classics, dishes like Chicken ala Hunter, Chicken Breasts Diavolo, you name it, I served them and this sauce made the distinction between other tomato sauce-based dishes.  It is important as a young chef that you construct a notebook of all the recipes you not only learn but also create, as this is where you begin moving up the culinary economic ladder.  You need to earn whatever money you can before things become so damned difficult that the nation goes into the economic tailspin it’s going into, there’s no stopping it!  Well, here’s our sauce for today:

(#0291) SAUCE MARINARA NAPOLI

 

Being a chef means that one needs to have a variety of different sauces if one is desirable of being called a “genius” by his or her clientele and by one’s peers and this sauce takes basic marinara sauce to a brand new level, ergo the reason 'why' I use it.  Having spent the better part of my life either apprenticing under master chefs or self-teaching myself, I have built up a catalog of hundreds of sauces all of which make it easy for me never to use the same sauce twice within a year—unless, of course, it is a standard or foundational sauce that is necessary to make others out of it.  I think you will find this sauce to be exquisite both in its beauty and in its flavor and you definitely are going to find many uses for it.  Sure, it requires a bit more time but what the heck!  Currently, there are still some time-honored sauces that make being a chef worthwhile and this is one of them!

Yield:  about 1.5-1.75 quarts  / Mis-en-place: 1.25 hours:
 

 

Qty.
Measure
Item
Other
1
Tablespoon
Olive oil
 
4.5
Teaspoons
Minced fresh garlic
 
1
28-oz. can
Tomato Puree
 
3
Cups
Chicken stock
 
2
Cups
Basic brown sauce (Espagnole)
 
2
Cups
Tomato sauce
 
1
Tablespoon
Granulated sugar
 
1.5
Teaspoons
Whole sweet basil
 
1.5
Teaspoons
Kosher salt
 
1.25
Teaspoons
Whole marjoram
 
1
Teaspoon
Whole oregano
 
.75
Teaspoon
Black pepper
 
.5
Teaspoon
Ground nutmeg
 
4
Each
Whole anchovies, ground into paste
 
The Finish:
.125
Cup
Freshly minced parsley flakes
Rinsed and dried
Tomato paste to thicken
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!
2.     Place a rondeau atop medium flame, spray it with Crisco Pan Release or some such other food release spray, and add the olive oil.  When it begins sizzling, add the olive oil and the garlic.  Sauté the garlic until it becomes golden brown thereby releasing its oils and adding aroma to the kitchen.  Be sure to stir it frequently so that it does NOT scorch or otherwise burn—this is irreparable and you must commence the process again.
3.     Now, add the two tomato products, the chicken stock, and the basic brown sauce (Espagnole).  Bring it to a boil, then quickly reduce it and add the flavorings to it.  Simmer this sauce for about 30 minutes over very low flame until it reduces by about one third. 
4.     Check and readjust the flavorings as deemed necessary.  You want a spicy, flavorful marinara sauce to which, you can add a variety of other ingredients thereby making a plethora of different dishes out of it.  Then, if too thin, thicken it with whisked-in tomato paste bringing it to the preferred thickness.  Finally, stir in the parsley flakes to give it the herbal appearance then prepare to use it. 
5.     Place it into a saucepot for holding on your steam table or if for later use, pour it into a shallow pan placed atop a cooling rack and bring it down to 45°F or less as quickly as possible.  Stir it occasionally with a slotted spoon or spatula to permit the escape of retained heat.  As soon as it is cool enough to place in the walk-in, transfer it to the racks and make sure proper airflow exists on all sides.
6.     When the sauce is very cool, pour it into a sanitized airtight container equipped with a tight-fitting lid and label, date, and keep refrigerated.  Whenever you use a portion or all of it if any of it is leftover, ALWAYS take care to bring it down to 45°F but hold in a separate container taking care to use this amount first.  NEVER under any circumstances, return a used amount to the parent batch as this risks souring the entire lot.  Always reheat sauces to 165°F or higher in the top of double boilers or Bain Maries.   Shelf life: 4-7 days at most but use well within that time for best results.
Sauce Marinara Napoli is a delicious alternative to basic marinara sauce and is the basis for dishes such as Chicken Neapolitan, Chicken Diavolo, etc.
I hope you enjoyed this recipe, it is one I strongly promote to the young line cooks coming along, as they are thrilled whenever the head chef takes the time to teach them something new and then allows them to do it.  That, friends, is what being a professional ACF culinarian is all about spreading the word!
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PLAYGROUND PSYCHOTICS

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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          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!

 
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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!

 
THE LOST EPISODES

          That is going to do it for this HUMP DAY!—see, I didn’t forget to mention it so I am off the hook for doing a second week!   We all enjoy working Hump Days around here because it means, we have but three more days to go and then it’s adios, my friends.  Please, Gays out there roaming the world, do not send me insulting letters, emails, or bombs to the PO Box, we still have the right as Americans to discuss whatever topic we wish without having to fear for our personal safety or that of our families and besides!  I carry a 45, I have my CCW permit, I have enough issues with gangbangers here in the City of Angels to go nowhere at night without my gun strapped to my hip.  We live in dangerous times and when one carries a great deal of cash and goes all over the Southland, one must be prepared at all times.  I realize it’s sort of  a strange thing for a liberal to be packing but currently, every lib from Senator Dianne Feinstein to Minority House Leader Nancy Pelosi is packing, it’s that sort of world!  If you want to know the truth, EVERYONE should be packing and we would have far less crime than what we now undergo in this city and nation!  Put that in your caps, Gays, and do not come around where I live or work and bother me with your idiotic ways, enough is enough!       

 
STRICTLY COMMERCIAL

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!

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 
This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

Chef Olaf Bologolo writes from Century City, CA.

Chef Olaf Bologolo is a member of the Green Party but votes Democrat.

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The AICP-END Commentary for Thursday, March 21, 2013 by Chef Olaf Bologolo

 

 

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 Olaf Bologolo wrote this original essay.

 

Recipe created by Chef Olaf Bologolo on March 19, 1984 in Portland, Oregon.

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This is #0153, a 24” x 48" original oil painting by Beverly Carrick entitled, “Summer Heat." 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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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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CHEF OLAF BOLOGOLO
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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 21, 2013:

  1. ----:


 
 
 
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