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Thursday, March 21, 2013

“Kitchen Nobility, Part XXXVII: Chef Olaf takes us down the Road of our Culinary Past by teaching the Readership how to make Basic Buerre Blanc—something you all need to know!” by Chef Olaf Bologolo




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Today’s album is Frank Zappa’s thirty-eighth solo album, “Lather,” which came out in 1996 and was the fourth 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!                      





FRIDAY, MARCH 22, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Olaf Bologolo

END Commentary 03-22-2013

Copyright © 2012 by MHB Productions

Word Count: 2,790.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, March 22, 2013 by Chef Olaf Bologolo



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XXXVII: Chef Olaf takes us down the Road of our Culinary Past by teaching the Readership how to make Basic Buerre Blanc—something you all need to know!” by Chef Olaf Bologolo



852nd BLOGPOST AT THE AICP-END!

 

Bakersfield, CA, 03-22-2013 F:  We have arrived at the weekend and I am happy to say that so far, the week has been a great one; we got a bunch of comments that could not be posted by a bunch of irate Gays unhappy with the past couple of days.   It is always a surprise to see how the homosexual community responds to perceived criticisms, our newest “minority,” one that is about ONE percent of the population—but which claims about 20 percent!—has more rights than other long-recognized minority, which to me is phenomenal.  For the first time in the history of the world, a world in which, the three greatest monotheistic religious faiths have held sway that a minority seen as perverse or depraved is now equal to or higher than all of the others combined.   In many states around the nation, the Gays have legal right to marry, to be recognized as legal entities, to adopt and to raise children, in fact: to do all sorts of things!  To many this is shocking because much of the nation (although the lamestream media tells you otherwise) still reveres religion and has faith and believes in life after death.  They believe that living a moral life is the key to entering heaven and now, especially here in California, it is impossible NOT to hire someone who applies for a job if your business is a religious one.   Therefore, if some swish enters one’s shop that sells religious relics, is wearing a dress and is done up like a ho, you cannot hire this person to tend your cash register or to front your business unless there is a specific reason!  So, someone who sells religious paraphernalia, holy books, crucifixes, you name it must hire some guy wearing a dress who is as pansy as they come—what has happened to the United States of America? 

Now, I suspect that our assistant editor, Mr. Davis, is going to be swamped with still more emails, letters, potential comments (we inspect and edit ours) calling for my head on a pike or for me strung up in a cage so the crows can peck out my eyes and eat my face.  I am sorry, we still have our first Amendment Rights and that guarantees that I have every right to say how I feel just like you have the right to be a sissy.  In fact, I am beginning to think that at some point, it might be plausible to begin running a series on the Constitution of the United States because many folks on the left side of the aisle seem to forget our God-given rights.  Yes, that’s right; they are our “God-given rights,” given to us by God because the Founding Fathers were all enlightened and religious men.   They were inspired by the Bible and by God to produce the document they did and too many of the liberals nowadays seem to feel that the Constitution is a list of negative rights, meaning the government is told what it CANNOT do to the people rather than what the people are protected from, it makes them sick.

It makes me sick, too, because most of the time, I vote Democrat because I belong to the Green Party, a worldwide movement meant to protect the planet from the ravages of men.  However, you see that the modern-day Democratic Party is a collection of different groups: it has minorities, it has labor, it has the Gays, it has women, it has the disenfranchised, it has the environmentalists, it has all of these different groups all vying for power at the table.  Many times, the leadership has to allot various groups the things they want, which many times conflict with other members of the party, which leads to tension in the ranks.  In the end, importance is placed upon whom brings the most to the table and currently, the Gays are the ones coming up with the most money meaning that other groups, like the Blacks are left outside looking in the window.  Jesse Jackson and Al Sharpton can only bring so much to the table and for a long time, the Blacks of America have been chafing at the bit, as they are one of the most taken-for-granted segments of the party.   The Hispanics, by their numbers alone have pushed them out of the room and if the President legalizes another 12 million illegals, you can bet the Blacks will be as far away as is the planet Pluto. 

Some of my other comrades here at the blog are calling for the formation of a third party and I am beginning to think that many of us, the Blacks, the Environmentalists, maybe even the students and young might a better home in a party that straddles the lines.  There is nothing worse than being taken for granted or being made to accept something that seems to be unacceptable and that is what is happening with the Gay Agenda: they are flexing their muscles.  However, if they are not pushed back down into their place, the country is going to undergo a drastic change leading to a catharsis in much the same way as the Greeks were neutralized as a regional power in ancient times.   The Romans took them over, made them into slaves, and placed high value on copying them but not becoming like them as their homosexuality weakened their nation.  It was important until many centuries later when the Romans underwent the same experience when the Germanic tribes more or less took them over and made them their “servants.” 

Okay, so Gays go ahead and send us your comments and maybe I won’t have to return for twelve months instead of six.   I love living in a nation in which, we still have the ability to speak our minds without fear of being taken to a hidden prison, tortured, raped, and murdered.  However, we might be going down that road if something doesn’t happen which kicks the Gay agenda back by about 100 years.  If my grandkids were forced to learn about “great Gays in history” in grammar school, I am sorry, they would soon be attending a religious school, enough is enough.  Let’s get that third party going; maybe it’s time to realize the Bull Moose Party of Teddy Roosevelt that would be something!

Today, we begin doing a butter sauce, you know, buerre blanc, a combination of sweet butter and reduced heavy cream and then flavored with citrus and/or acidic ingredients.  I think that even though no one uses these things that much anymore, it is still important to be able to make them for those times when one needs a good one!   I realize that many modern chefs tend to follow the chemical route, meaning that they trust chemistry to find the correct flavorings for stuff and many times come up with entirely new concoctions; however, one still needs to know how to do things the way they were meant to be rather than how they think they should be.  We must respect the masters of old!   Here we go:

(#0312) BASIC BUERRE BLANC

 

I am lucky I came of age as a cook and chef during the early 1970’s because in those days, chefs still made the classic dishes, sauces, and accompaniments that nowadays simply do not see the light of day as much.  On the other hand, the hotshot chefs take them and jazz them all up, so they bear no resemblance to the true intentions of the chef from old or of his dishes.  I feel that it is important to be able to do a wide variety of different things and to be well versed in the old as much as the new and that is why I still use this sauce and teach others on its use.  Teach yourself, become educated in the ways of our culinary forebears and it will take you farther than you ever could have guessed!

Yield:  about 1.5 quarts / Mis-en-place: 30-40 minutes:
 

 

Qty.
Measure
Item
Other
.25
Cup
Vegetable oil
 
.5
#
Minced shallots
Minced fine
2
Cups
White zinfandel
 
.75
Cup
Freshly squeezed lemon juice
 
.75
Cup
Apple cider vinegar
 
1
Quart
Reduced heavy cream
 
3
#
Softened sweet butter
 
2
Teaspoons
Kosher salt
 
.25
Teaspoon
White pepper
 
1-1/3
Tablespoons
Lemon zest
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!  Note: to make the reduced heavy cream, reduce about double the amount by about one-third to one-half.  Do this over low flame and using a heavy-bottomed pot and be sure to stir the cream around occasionally so that it does not scorch.  Have it ready alongside the stove where it can remain warm. 
2.     Place a heavy-duty saucepot atop the stove over medium low flame.  Add the oil and when it gets hot, add the shallots and sauté them until they become golden-brown in color and the air is alive with their fragrance. 
3.     Next, add the white wine, the lemon juice, the vinegar, and the heavy cream and bring to a boil.  Once there, maintain it for about 30 seconds; then, drop the flame and simmer over very low heat until the mixture reduces by about half. 
4.     Soften the butter by placing it into the bowl of an electric mixer equipped with a paddle attachment and add the salt and white pepper.  Begin beating the butter on low speed until it is soft and fluffy and have ready for when the base sauce is ready. 
5.     Once the saucepot’s contents are about half of when you began, pull it from the heat and place it atop a towel for stability.  Then, begin whisking in the softened butter, bit-by-bit, and over a slow amount of time. As you do so, the sauce is going to lighten and it is going to be creamy and at this point, blend in the lemon zest, mixing well.  
6.     Taste the sauce and readjust as it necessary and note: this is a lemon-enhanced sauce flavored with nothing more than salt and pepper.  Keep the sauce warm alongside the stove, NOT in a container held over hot water because it will break down almost immediately and look horrible.  One of the things you can do if you have difficulty making this sauce is to add some all-purpose flour into the oil with the shallots, thereby creating a roux.  Now this is not a kosher thing and many chefs tend to go ballistic if they see someone doing this and if that is you—the one adding the flour—is not caught doing it!
7.     This sauce is almost impossible to save unless it is made with a roux; however, too much flour alters the flavor of the finished sauce so you might as well make it fresh every single day.  The fact that you keep it out at room temperature along the stove dictates that you dispose of it every day lest you cause someone to suffer from a case of foodborne illness.  Do the right thing: protect your guests’ health at all costs, do not worry about the expense, and just adjust the portions you need to have on hand every day. 
Butter sauces are something many of the young chemical chefs scoff at but to be a true culinarian, one needs to be able to make them and do so as best as possible if they wish to be considered a true chef.  Many of the classical dishes require buerre blanc or Hollandaise sauces of one type or another so be at the head of the pack and learn how to make these very important sauces—you will be glad you did!
I realize not everyone is adept at this sort of thing so as mentioned, you can cheat and whisk flour into the oil with the shallots, create a WHITE roux, turn it into a Sauce Supreme of sorts and tell everyone it is what it is, se la vie! 
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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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          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 
CIVILIZATION PHASE 3

          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!

 
THE LOST EPISODES

          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 COMMERCIAL

          Ah, tomorrow is Saturday and then Sunday and we will be out the door.  You know, I am always intrigued by the things I hear on the news, there are reports on the news breaks at the top of the hour and at the half telling us, “Oh, yeah, next year, everyone with a family of three or more is going to have to fill out an online form of 15 or more pages. Everyone who wishes to qualify for the affordable healthcare promised us has to do this and not everyone is going to qualify.”  I then heard the newscaster saying that the IRS is going to investigate each of us in order to ascertain that we are who we say we are and that not everyone is going to be able to get insurance.”  I thought that we all were going to qualify with no problems and now, it looks as if the promises made to us by newly elected President Barack Obama are a bunch of bull.  I am telling you, more and more, I am beginning to realize that I am not in step with the Democrats and that if we are to save the nation, we need to do something next November.  The fact that it’s going to cost me $2,000 more per employee next year when the ACA kicks in means that I may just sell the business, go home and start a life of fishing and hunting—if they don’t take my guns away from me!          

 
LATHER

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.

---30---

The AICP-END Commentary for Friday, March 22, 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 May 14, 1974 in Wasco, California.

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This is #0154, a 40” x 60" original oil painting by Beverly Carrick entitled, “Memories of Evening." 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

 

 

 

 

 

 

 

 

 

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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 © 03-14-2013, 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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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:

Olaf Bologolo, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Buerre Blanc Sauces, Master Sauces, Flavorful Additions, Butter Sauces,

 

 

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CHEF OLAF BOLOGOLO
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!

 

 

 

 

BUYLATHERBY 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 22, 2013:

  1. ----:











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