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Friday, March 22, 2013

“Kitchen Nobility, Part XXXVIII: Today we change Yesterday’s Buerre Blanc into Port Buerre Rouge simply by changing the Zinfandels!” by Chef Olaf Bologolo


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Today’s album is Frank Zappa’s thirty-ninth solo album, “Frank Zappa plays the Music of Frank Zappa,” which came out in 1996 and was the fifth 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!                      





SATURDAY, MARCH 23, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Olaf Bologolo

END Commentary 03-23-2013

Copyright © 2012 by MHB Productions

Word Count: 2,424.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, March 23, 2013 by Chef Olaf Bologolo



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XXXVIII: Today we change Yesterday’s Buerre Blanc into Port Buerre Rouge simply by changing the Zinfandels!” by Chef Olaf Bologolo



853rd BLOGPOST AT THE AICP-END!

 

Bakersfield, CA, 03-23-2013 S:  Ah, I love Saturday as that means no one is around and we can do whatever we wish and then tomorrow, being Sunday, means I am out the door headed south to Los Angeles.  Yesterday, we made buerre blanc sauce, one of the fundamental building blocks of the foodservice industry, something everyone should know and be able to produce.  Unfortunately, many younger chefs, you know—the kind addicted to watching the Food Channel, Hell’s Kitchen, and all these other crap shows dismiss with a derisive snort to their betters.  How the heck do I get a show on the f---ing Food Channel, I mean, I can go out and get all tatted up, I can get my hair dyed pink, I can get studs put in my face, I can look like a freak! 

  Back in the days when the Mothers of Invention first appeared live on stage in Los Angeles, California, the guys were the epitome of freaks, they made the Rolling Stones look like choirboys and their songs, well; do not get me started about their lyrics!  Now however, the Mothers and Mr. Zappa, if he were alive, would be pretty blasé compared to what they once were.  That is somewhat how the restaurant business has become, what with all of these celebrity chefs running around, getting bleeped every other word, yelling, screaming, and piling all sorts of abuse upon the unfortunates underneath them.  In a normal restaurant, NO one could get away treating his or her employees as Chef Gordon Ramsay does, that man is a foul-mouthed trouser monkey, he needs someone fresh out of prison to take his ass out behind the building and kick it, and he is nothing but a phony!
Chef Gordon Ramsay- ignorant, foul-mouthed pig
The fact of the matter is I could be just like that, if someone gave me the opportunity to appear on the Food Channel and in time, I could get my own show.  I could make something, stick it into the oven, and then the flunky on the other side would put the finished product in the oven three minutes later.  The crowd would “ooh” and “aaah” and I would be a big star, making big bucks and living like royalty.   It is not about being “talented,” it is about being a “talent,” meaning does one have personality and can he or she mistreat the people working underneath him or her and will the crowd gobble it up like a taste test in a Los Angeles school?  I can do this, if someone would but give me a chance, we could have one of the most successful food shows in television history, I urge all of you to contact the network and to tell them about the AICP-END, we are the ultimate source on foods from around the world!

Yesterday, we made buerre blanc—as mentioned!—so today, we are making the flipside of the coin, Port Buerre Rouge—“red butter sauce.”  The only difference is the addition of red zinfandel of your choice in place of white.  The sauce has an entirely new flavor, it is still as creamy as it was but the appearance and the flavor is amazing, people literally go into a swoon when they taste it!  That is why we are doing it today and then tomorrow, I will present to you something else equally unique. 

Without further word, let us do our thing:

(#0313) PORT BUERRE ROUGE
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
 

The art of making butter sauces is as old as the days when mankind first began utilizing dairy products and then figuring out the ways in which, they could create and maintain the most delicious flavors possible with which, to flavor their foods.  Sure, it might have not been refined until the days of the French chefs, men like Auguste Escoffier, the so-called “Chef of Kings and King of Chefs,” the man who gave the world the wonders of Classic French Cuisine.  Port Buerre Rouge is a butter sauce that is the dark cousin of Buerre Blanc, the WHITE butter sauce and is a good one when slathered onto game, seafood, poultry, and pork, even beef dishes so keep it handy and use it when the occasion requires. 

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
Red 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—I hope the chef does not catch you doing it!
7.     This sauce is almost impossible to save unless we make it 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!
This is what true cooking is about, in the Old Days, the resources were limited and chefs did not have access to stuff growing all over the world.  Nowadays, someone finds a swamp root that tastes sort of like lemon and BOOM! There is an upsurge of chefs using these unique new ingredients until they overwhelm and exhaust everyone by overkill.  That is the problem with the overkill going on in today’s culinary world, one guy puts something up like Cajun Chef Paul Prudhomme, and next thing you know, the entire world is having Cajun Night doing the same dishes ad infinitum.   What we do here is to relive the greatest moments of the past and then add some new things to it, which allows you the fundamental building blocks from which to make something amazingly new.  That, my friends, is what true cooking is all about: staying off the bandwagon!
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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!

 
LATHER

          I am never sure what we are going to do from day to day so tomorrow will be as big a surprise to me as it is going to be to you.  One thing of which, I am aware is that Easter Sunday is coming up and coming up soon so I urge you to look at our past blogs, particularly in the year of 2011 when we did an extended series on an Easter Sunday brunch, something which was extremely good.  We have made a great effort at restoring our earlier blogs, which unfortunately did not follow a particular format whereas now they do.  That is why you see some funny-looking blogposts and then see some exactly like our present-day format.  We are doing our best to standardize every single post so it meets the exacting needs of Chef Stinkbug, our founder and benefactor.  Oh, I need to mention something else, Brian Carrick, our publisher, is going to step down from that post and just be a normal contributor because his hands are becoming worse by the day.  He suffers from carpal tunnel on each one and while his right is still usable, his left is rapidly becoming worse and worse.  I think we may bring in an outside publisher or we may bring back someone from the past, it just depends.  Either way, we will keep you posted!          

 
FRANK ZAPPA PLAYS THE MUSIC OF FRANK ZAPPA

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 Saturday, March 23, 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 #0155, a 20” x 24" original oil painting by Beverly Carrick entitled, “When the Day is Done." 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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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
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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 23, 2013:

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