To contact us Click HERE
PART ONE
Friday Night / 9:22 P.M.
Klecko stood in the midst of the kitchen......alone with a bag of groceries, in silence.
He didn't have that customary humming of the television to lull him while he considered settling into the evening.
It had been a tough week for your favorite baker. Tougher than most.
Thank God it wasn't "Having a Dog Die" kinda bad...
But it was bad enough.
If there's one thing I've learned over the years.....
WHEN LIFE STARTS TO SPIN OUT OF CONTROL.......MAKE SOUP AND DRINK SCOTCH.
All day Friday, I covered the 4 corners of the Metro pimping a new breadline to potential accounts.
Chef's don't like it when you interrupt them only to show them retread baked goods, standards that they have waltzed with before, they want something fresh, something new, something a little sexier.
That's why smart bakers / salespeople will put together a bag filled with new and interesting items......
"What's up chef, do you have 30 seconds for me? I just want to describe the gift I've brought for you."
The word "gift" always seems to go over better than "samples".
The Bread Pimp continues.............
"I have seen the future of rock & roll, and its name is Bruce Springsteen, but the future of the Twin Cities 2013 bread is even going to be more spectacular."
In my bag I had 5 different items, and much like a fashion show, your presentation can add or lose appeal, buy what you show, and when you show it.
Harry Houdini once said "Open and Close with your 2 best tricks."
So Klecko opened with his 1 pound Old World Pretzel Baguette.
"Just smell that chef, you don't even have to open the bag, just press your nose to the plastic and sniff right through it."
While the smile almost automatically surfaced on my clients face, I did my best to keep the momentum going......
"None of that baking soda / savage strategy in this little gem. Each and everyone of these marvels is hand dipped in the devils brew by yours truly."
My closing piece I presented.... it was so such a show stopper.
Most chefs know how difficult it is to make a true pretzel bread, and although they admire it's complexity and the precision that it takes to produce this greatness......
The trick has been done before.
Sure, some chefs haven't had the authentic version, or maybe they haven't even witnessed it first hand.......but odds are, they've got around, they've heard stories.
Hells Bells, one of the first things they teach chefs at chef school is that hand dipped pretzel bread is pretty much like the Manna caste down from heaven to those cats that crossed the desert for 40 years.
So was is a Bread Pimp to do?
How does a Bread Pimp impress?
Well, it's interesting you should ask.
One the thing that really brings a the food community to it's knees is when somebody pops up with a product that not only have they never seen....but when it's a product that nobody has even heard of......that's when the culinary gears begin turning and the buzz will start.
Now if you've never been in "THE SHOW" you might say..............
"Klecko....why not bring a chocolate / peanut butter bread? Nobody is doing that in your city?"
Well kiddo, whenever you launch something new....it has to be more than presenting a something new.
It needs to be something relevant, something pertinent.
You have to show your peeps an item that is obvious. When the client looks at the piece, they should be able to start counting the applications.
They should have a look in their eyes that says.....
"Gosh Darn it......I just switched over my menu 2 weeks ago, this sucks, I have to use this piece right now."
Creating epic bread loaves is pretty hard.
In 30 years I haven't launched more than a 1/2 dozen level 10 concepts.
That guy in Italy who painted on ceilings didn't carve out a "David" every day.
The body and mind must be perfectly-perfectly-perfectly aligned if divinity even has a chance of escaping from the muse, and finding it's way into the oven.
This process cannot be rushed.
The outcome is almost always bigger than the components combined, that's why when you hit it, you simply want to scream out................
JACKPOT!
the bread I closed my presentation with yesterday.....it was simply Christ like, and I give thanks to Saint Faustina and all the Saint of Warsaw.
I'm not kidding you, I wrestled with the idea for over a year. I wrestled with the R&D like Jacob wrestled the Angel of Heaven.
But at much thought.....work......prayer......and much help and inspiration from Hennessy.......
The masterpiece arrived....
MUSTARD / DILL PICKLE LOAVES.
Actually this bread will be made in both loaf and bun forms.
First off, the color is awesome......it is canary yellow flexed with sharp green dill pickle chunks.
The flavor is indescribable.
When you take a bite off a slice, it's like angel feathers fluttering in your mouth.
But boy oh boy, there was challenges with this sucker.
To get maximum flavor I needed to be able to infuse as much mustard and pickle into the liquid base content as possible.
But this was so very tricky.
Just thissssssss much extra pickle juice, and the loaf would collapse from the acid shocking the yeast.
And if I put in too much mustard, the loaves/buns wouldn't get the proper oven spring.
Once I got, or thought I got the proper flavor ratios figured out, the next step was to surround these flavors with a body, equipped with an immune system that would let them flourish.
I checked baking books, cooking books, canning books and internet, but in many ways....little Danny was treading in uncharted waters.
My biggest highlight of yesterday was when I was pimping this loaf to one of the top restaurants in North East Mpls.
In the restaurant I ate dinner with my father after not seeing him for over 20 years (and then he died unexpectedly 6 nights later).
As I walked out of the kitchen into the dining area....a beautiful Polish woman who worked there pulled me aside....
She knew me.
She knew I was a Pollack.
And then she asked about the bread, and begged me for each and every detail.
Up until this point, my week had been tumultuous, but now, for this short moment....
Klecko smiled.
- the end -
PART TWO
So here's how this works, Part 2 basically takes us back to the beginning of part one, where Klecko stands in silence preparing to make soup.
This recipe is going to be a test in faith since there were a couple ingredients that I had never worked with before.
The primary curve ball tossed at me was that my sausages were "GooseWurst".
Earlier in my day, while making sales calls I passed by the Pollack bakery that I worked at in December during my vacation.
After spending a few moments talking with ownership and my young baking disciple Frank, I stepped next door into the butcher shop where they have case after case of fresh sausages lined up.
"GooseWurst....what is that? Dude...that's gotta be a little rank huh?"
But the counter guy comped my a taste and to my surprise.....it wasn't heavy-greasy or gamey like geese can be. I was intrigued so along with my Polish Sausage....I got a pound of this GooseWurst.
GOOSEWURST SOUP
1 pound GooseWurst sausage
8 Baby Reds
1 big Onion
2 large Carrot
2 even larger Parsnips
4 ounces Baby Dill
8 ounces sliced Mushrooms
1/2 pint ButterMilk
Pepper
Salt
Garlic
Chicken Stock
Butter
Klecko Directions
The very first thing I do is cut the Baby Reds into small coins and place into boiling water
Nest I place the sausages into the broiler
Place butter into soup pot and place your fine diced Onions, Carrots, Parsnips, Mushrooms, Garlic, Salt and Pepper on top and saute.
While this is going on, your Baby Reds will be done boiling. Dump the "Coins" into a strainer, but reserve that Potato Water and dump the Baby Reds in.
Next add some Chicken Bullion.
Then take your diced GooseWurst and place it into the pot.
Bring to a boil.
Then add your Dill and the 1/2 pint of Buttermilk. This will give your soup some bite. Hennessy says she doesn't like to add Milk with water, she feels as if it cops an "Oil and Water" vibe, but you can stir some Flour into the Buttermilk if you want.
Then you just let the pot simmer. Your ratio of Broth to Buttermilk will be grand enough where you won't have to worry about burning your milk content.
While the soup simmered, I picked up the StarTribune and began reading an article about how the Ballet Chief at the Bolshoi had acid thrown in his face buy a guy wearing a mask.
The piece was accompanied by 2 photos.
The first one showed the guy in his prime. He looked all handsome, kinda like a brunette version of that blond guy with shoulder length hair that tried to kill Bruce Willis in the first Die Hard movie.
The second photo was a skull wrapped up in thick bandages, with eye holes and a mouth hole cut up.
Dude looked like the Mummy or maybe even a little like Creature from the Black Lagoon.
After stirring my soups contents and taking a large gulp off my Rusty Nail, I just shook my head and wondered.....
"What's wrong with people?"
I shave stood at the steps of the Bolshoi Theater on numerous occasions, over the span of several years, however my time in the Motherland coincided with the 6 year restoration of the iconic building.
Klecko has never been what I would classify a "Ballet Guy", but I have seen the NYC Ballet, and I've watched it on TV.......
But just standing in front of that building, was something special, It was taken up by the hype, pageantry, and maybe a Russian ghost or 2..
When I finished reading this ridiculous account the described how flawed human behavior can be, I folded the paper and tossed it into the plastic crate were I store the litter box dressing for my Chihuahua.
Now I shut the burner off -
Dipped a slice of Mustard Dill Pickle bread into the soup -
And now I knew I was nothing more than a pig for lamenting my week.
Danny Klecko has it pretty good and needs to remain thankful.
25 Şubat 2013 Pazartesi
Frog & Fish
To contact us Click HERE
As of late, Klecko has been out on sales calls.
I think we've talked about this recently, no?
To do a sales call, 2 things need to take place......
#1 - you need to have a special kinda moxy, after all, it is quite nervy to walk into somebody else's personal space, knowing that they already know...you are about to preach your own brand of salvation on them.
#2 - you need to bring gifts. Warhol always said that if you left trinkets with people, they would always remember you. I bring bread.
Within the last 10 days I've made some wide sweeping rounds, and in that time, I've made one observation.
Not an observation that will make me any money, nor an observation that is spectacular enough to get you to share it with your friends or loved ones.
Just an observation.
Early last week I stopped at a place along the Mississippi River that specializes in Prime Rib. The purchasing guy wanted to see some 4 inch ciabatta squares.
When I showed up and tossed him the samples, dudes eyes lit up......
"I have to show these to my chef, he'll really like these, and who knows, they might work out well with his catering gigs. Frog....where are you? Has anybody seen Frog?"
Was I hearing this right?
Was I really waiting to meet "Frog"?
Remember, this question is being asked by a guy (Klecko) who wears a fake moniker that resembles a clowns Sir name.
Then earlier this week, I stopped by one of Capitol Cities classic steak houses and spoke with a chef who went by the name "Fish."
Apart from each other, these stories are mildy amusing, however....tied together, well let's just say Klecko might be wondering what divine intervention lies in store.
Lets face the facts.....you just don't get a Frog and a Fish placed in front of you, and then thats-that.
Sometimes the Cosmo's has its own way of saying.......
"Wake up Plop A**, something important is about to take place.
Anyways..................
So then I stumble back into the plant after pimpimg an entire shift while the wind chill was 30 below zero (F).
On my desk is an envelope with an impressive crest in the return address spot.
The crest represented a private school that brought a number of it's high school students on a tour several weeks back.
The teachers were glorious, and their 15 or 16 students cracked me up. It is always a pleasure to spend a 1/2 to an hour talking with young adults.
The one thing I got out of this interaction, the one thing I really wanted to tell you guys, i forgot about it....sorry, but who knows, maybe I simply blocked it out.
At one point in the tour, I asked the young adults a question.
"Tonight is the last night you are going to spend on planet Earth, so what restaurant would you want to eat at?"
First off, none of them fought me on the question.
Nobody said that they wanted to stay home and cook.
Instead the students rifled off the choices one after another........
Arbys -
Domino's Pizza -
McDonald's for a McRib -
Subway -
So Klecko interrupts thinking maybe they didn't get the full message..................
"Guys, it can be ANY restaurant, French-Italian-Japanese....whatever!"
Jimmy John's -
Pizza Hut -
Taco Bell -
Every single kid made it a point to not repeat somebody elses selection, but every single one of them made certain to stay within the fast food vibe.
Shoot....I almost felt relieved when the girl who asked all the smart questions said she likes nicer restaurants. Restaurants like Buffalo Wild Wings.
The jaws of the teachers hit the ground.
Was this verbal questioner indicative of the majority of Americans youth?
I'm not sure, but it did trip me out a bit.
Keep on rocking the free world - your friend
THE LAST AMERICAN BAKER
I think we've talked about this recently, no?
To do a sales call, 2 things need to take place......
#1 - you need to have a special kinda moxy, after all, it is quite nervy to walk into somebody else's personal space, knowing that they already know...you are about to preach your own brand of salvation on them.
#2 - you need to bring gifts. Warhol always said that if you left trinkets with people, they would always remember you. I bring bread.
Within the last 10 days I've made some wide sweeping rounds, and in that time, I've made one observation.
Not an observation that will make me any money, nor an observation that is spectacular enough to get you to share it with your friends or loved ones.
Just an observation.
Early last week I stopped at a place along the Mississippi River that specializes in Prime Rib. The purchasing guy wanted to see some 4 inch ciabatta squares.
When I showed up and tossed him the samples, dudes eyes lit up......
"I have to show these to my chef, he'll really like these, and who knows, they might work out well with his catering gigs. Frog....where are you? Has anybody seen Frog?"
Was I hearing this right?
Was I really waiting to meet "Frog"?
Remember, this question is being asked by a guy (Klecko) who wears a fake moniker that resembles a clowns Sir name.
Then earlier this week, I stopped by one of Capitol Cities classic steak houses and spoke with a chef who went by the name "Fish."
Apart from each other, these stories are mildy amusing, however....tied together, well let's just say Klecko might be wondering what divine intervention lies in store.
Lets face the facts.....you just don't get a Frog and a Fish placed in front of you, and then thats-that.
Sometimes the Cosmo's has its own way of saying.......
"Wake up Plop A**, something important is about to take place.
Anyways..................
So then I stumble back into the plant after pimpimg an entire shift while the wind chill was 30 below zero (F).
On my desk is an envelope with an impressive crest in the return address spot.
The crest represented a private school that brought a number of it's high school students on a tour several weeks back.
The teachers were glorious, and their 15 or 16 students cracked me up. It is always a pleasure to spend a 1/2 to an hour talking with young adults.
The one thing I got out of this interaction, the one thing I really wanted to tell you guys, i forgot about it....sorry, but who knows, maybe I simply blocked it out.
At one point in the tour, I asked the young adults a question.
"Tonight is the last night you are going to spend on planet Earth, so what restaurant would you want to eat at?"
First off, none of them fought me on the question.
Nobody said that they wanted to stay home and cook.
Instead the students rifled off the choices one after another........
Arbys -
Domino's Pizza -
McDonald's for a McRib -
Subway -
So Klecko interrupts thinking maybe they didn't get the full message..................
"Guys, it can be ANY restaurant, French-Italian-Japanese....whatever!"
Jimmy John's -
Pizza Hut -
Taco Bell -
Every single kid made it a point to not repeat somebody elses selection, but every single one of them made certain to stay within the fast food vibe.
Shoot....I almost felt relieved when the girl who asked all the smart questions said she likes nicer restaurants. Restaurants like Buffalo Wild Wings.
The jaws of the teachers hit the ground.
Was this verbal questioner indicative of the majority of Americans youth?
I'm not sure, but it did trip me out a bit.
Keep on rocking the free world - your friend
THE LAST AMERICAN BAKER
Iowa City - Baking Mecca
To contact us Click HERE
From time to time I like to broadcast who is reading The Last American Baker.
As this site increases it's international presence, so does my excitement.
How cool is it that out family of L.A.B. Rats has spread across the planet.
As of this moment we are 106 countries, holding hands and preaching the gospel while expressing our love by offering up tributes, piping hot.....fresh out of the oven.
Welcome aboard.....................
British Virgin Islands -
Welcome aboard.....................
Czech Republic -
Welcome aboard.....................
Kyrgyzstan -
Welcome aboard......................
Panama -
Welcome aboard......................
Sri Lanka -
Earlier in the week I tallied up the sites hits and saw it had just rolled over 62 000.
I then looked on a chart of current American cities with a population of 62 000 and my finger landed on Iowa City.
I liked thinking that we have as many hits.....
As many minds focused on the hearth as an entire Midwestern city.
It really is quite staggering.
Ever since Klecko has been a kid, he has loved maps, and he has loved numbers, so thanks for taking a second to indulge his whimsy.
P.S. Take note, our hits are lacking in Africa and the polar regions, if you got peeps in either, do a brother a solid and send them a link.
Thanks
As this site increases it's international presence, so does my excitement.
How cool is it that out family of L.A.B. Rats has spread across the planet.
As of this moment we are 106 countries, holding hands and preaching the gospel while expressing our love by offering up tributes, piping hot.....fresh out of the oven.
Welcome aboard.....................
British Virgin Islands -
Welcome aboard.....................
Czech Republic -
Welcome aboard.....................
Kyrgyzstan -
Welcome aboard......................
Panama -
Welcome aboard......................
Sri Lanka -
Earlier in the week I tallied up the sites hits and saw it had just rolled over 62 000.
I then looked on a chart of current American cities with a population of 62 000 and my finger landed on Iowa City.
I liked thinking that we have as many hits.....
As many minds focused on the hearth as an entire Midwestern city.
It really is quite staggering.
Ever since Klecko has been a kid, he has loved maps, and he has loved numbers, so thanks for taking a second to indulge his whimsy.
P.S. Take note, our hits are lacking in Africa and the polar regions, if you got peeps in either, do a brother a solid and send them a link.
Thanks
Why Less Cost's More ( Juniper / Wild Boar Soup Recipe )
To contact us Click HERE
Klecko......where have you been??????
He's Back............
What's Up L.A.B. Rats?
Hope all has been well on your side of the fence.
As for me, I was just doing my best to duck low and stay out of the Dragon's path and keep myself afloat until the year of the Snake kicked in.
The Dragon sure had a few choice parting gifts..........
But Klecko's still standing, so all you fire breathing, scale covered, treasure hoarding freaks can kiss my a**.
LOL, with that said......let me tell you a story.
Last Saturday I had to cover the desk at work.
Typically our shop doesn't run production on Saturday's, there are numerous reasons, but that isn't today's focus.
However, even though the plant isn't producing, it is paramount that at least one problem solver works the desk each Saturday.
When that person enters the plant, the first thing they do is check the temps on the walk in cooler and freezers. If one of the motors or compressor breaks down and you down realize this until Sunday.....thousands of dollars of inventory will perish.
After this task is complete, it's into the business office where you need to check the phone messages.
If a chef forgot to place an order, or our office staff or route driver made an error......somebody needs to start pulling rabbits out of hats.
That's me.
Klecko................
So this day (last Saturday) was slow....uneventful.
Life on Saturday's is easier when it's boring so now I moved down the list and saw that I had "Baby Hot Dog Buns" that had been prototyped for a newer account of ours.
These people run a Sausage House / Micro Brew and they decided to start offering a special Sausage Flight, where they paired exotic sausages with interesting beers.
As you know, when you do flights it's about options right?
So these cats wanted a 3 inch dog bun for their meat samples.
Now the standard American dog bun ranges between 5-6 inches in length, so for all practical purposes....we just had to make them 1/2 the size.
Well my little Mermaids........this is not as simple as it might seem at first.
When you work in a wholesale plant, everything is measured, everything is regulated.
Bread lines are created to meet the needs of not just a restaurant, or even a city......but an entire society.
When a baker creates a product, they do so trying to kill 1000 birds with one stone.
When my staff gets into hotdog mode, they prepare for hot dogs, poppy dogs, New England Coney's and
Egg & Cheese Dogs.
We can make a wide range of flavors, but each one of these pieces will be scaled off at the same weight.
Machines are set up for that.
Each one of these pieces are same length.
Specialty pans are set up for that.
So when you talk about making a product 1/2 the size. often times the consumer (and in some instances my accounts) the natural reaction is for them to think that since the ingredient cost is nearly 50% less, that their invoice should announce a total with saving at a similar percentage.
However, ingredient cost is just the beginning, what people don't see is the labor cost that is involved.
Those baby dogs have to be hand scaled, run through molders at new settings and then placed on pans of an appropriate size.
The forms impression are simply too long and as the bun proofs....the dog stretches longer.
So now the baker has to take a proofed piece a bun dough and softly squeeze together like an accordion player who is serenading with girlfriend in a room filled with sleeping children.
It is a lot of Mickey Mouse.
Am I complaining.........
No!
Not in the least. This is what I do for a living, but.......it is helpful when consumers place demands on production.......sometimes less can actually accelerate cost for the producer.
In this instance, the account that asked for this specialty piece said they only needed around 250 baby dogs a week.
So how do you price something like that????
Well when the client purchases in high volume, pays their accounts in a timely fashion....I've always found that the best strategy is to discuss with them what I have just told you.
Then you follow that up by saying you value their business, and you don't want to lose it over the price of 250 baby dogs.
Then finally, you just crack a smile and say something like.....................
"I'm happy to have been able to have done this, if I charge you what I think is fair.....you'll probably slug me, so just come up with a number that "you" think is fair.....and we'll call it a deal."
Every time I have taken this approach, the account has kicked in more than their fair share.
People who are successful usually are because they are clever. Clever people know that it is just smart to take care of their purveyors, it 's also good business.
So now I walk out of the sausage house and next door is an Eastern European deli run by Pollacks and Ukrainian's.
I love the joint. I often times will leave Capitol City and cross the ocean just to stock up on my sausages that I use at home.
Every time I go, I get my standards, but often times a good butcher shop will offer monthly or annual specials. If you like to cook, especially soup-stews or chili.......a butcher shop is like a passport. It can take you anywhere.
A good butcher shop will offer you products that will stand your standard recipes on their ear.
Anyways....as usual, I digress.
Bottom line is I walked by the monthly special case, and there it was..............
JUNIPER WILD BOAR SAUSAGE
I knew I had to get a pound.
I knew I was going to use this for soup, but I didn't want to rush greatness.
So after getting off off work, I spent a couple hours praying over what flavors I should introduce into this masterpiece.
Let me start off by listing the ingredients I selected...............................
JUNIPER WILD BOAR SAUSAGE
SKINLESS CHICKEN BREAST
INDIAN PALE ALE
HAM BASE
CARROT
BABY RED POTATO
ONION
MUSHROOM
SALT PEPPER
FRESH DILL
POTATO GNOCCHI
Here's the Klecko method ....................................................
I broiled 2 - 10 inch wild boar sausages (maybe 1/2 to 3/4 pound) at the same time as 3 skinned-boned chicken breast.
While this was taking place, I put a pot of water on. when it hit it's boiling point....I dumped in a pound of potato gnocchi. After 3-4 minutes, the little dumpling like pieces start floating right?
That's when you put a big pot in your sink a place a strainer over it. Dump the potato gnocchi into the strainer, but reserve the water and now add 4-5-6 little baby red potato's back into the water. I cut mine into little-little-tiny pieces.
I don't want them to compete in size and texture with the potato gnocchi. I simple wanted that "extra" potato to balance off some of the other ingredients (i.e. I.P.A. - Juniper - Ham Base) which would come across as rich and sweet.
So now the potatoes are boiling so I switch my attention to the empty soup pot. I add a little butter on the bottom and then toss in diced carrots, onion and mushroom.
I take whatever time it takes to saute them thoroughly
By the time this is done, the potatoes will have been boiled tender. So now I dump the potatoes and water into the soup pot with the veggies. The amount of reserved potato water will be close to 2 bottles of beer.
Usually I will add more water later, but we'll get to that.
Next I added my ham base. On this day, I didn't have enough time to make an authentic stock, or secure a ham bone, so I just used a bouillon version.
Ham stock gets overlooked all to often in soup.
I like it because it switches gear.
Beef-chicken and sometimes even vegetable versions come across saltier.
So I blend in the ham stock, and then I followed that by dumping in a 12 ounce bottle of I.P.A.
Eventually I would add 24 more ounces of water, so are ratio rests between 4 to 1 or 5 to 1 of water VS beer.
It is easy to overkill with booze in soups.
The more I cook, and the more expert soup makers I talk to, the more I subscribe to the wisdom.
Alcohol is an ancillary ingredient in soup.
The person eating it shouldn't be certain it's there.
But if it wasn't, you'd sure notice the difference.
Next I cube my meats and then I towel them off with paper.
Some have suggested that this is wrong because the grease enhances the flavor......
Fine, do it your way, but I also want to taste other flavors.
Grease is great, but it will overuse it's authority in a soup pot and bully the other ingredients in a hurry.
Finally I chop up my fresh dill very-very fine, about a handful and then I toss that in and the unless I've forgotten something......you are set!
Boil this delight for 10 minutes and them simmer for 30.
In closing, I'd like to say it's good to be back in the fold, and my friends in Russia.......what's up with that asteroid thing smashing into the Motherland?
That's some messed up biz, and I am sorry for your suffering. That had to be really frightening.
Do your best to recover.
And the rest of you guys.......hit the butcher shop, create a work of art, and then send it to me.....
The Last American Baker.
He's Back............
What's Up L.A.B. Rats?
Hope all has been well on your side of the fence.
As for me, I was just doing my best to duck low and stay out of the Dragon's path and keep myself afloat until the year of the Snake kicked in.
The Dragon sure had a few choice parting gifts..........
But Klecko's still standing, so all you fire breathing, scale covered, treasure hoarding freaks can kiss my a**.
LOL, with that said......let me tell you a story.
Last Saturday I had to cover the desk at work.
Typically our shop doesn't run production on Saturday's, there are numerous reasons, but that isn't today's focus.
However, even though the plant isn't producing, it is paramount that at least one problem solver works the desk each Saturday.
When that person enters the plant, the first thing they do is check the temps on the walk in cooler and freezers. If one of the motors or compressor breaks down and you down realize this until Sunday.....thousands of dollars of inventory will perish.
After this task is complete, it's into the business office where you need to check the phone messages.
If a chef forgot to place an order, or our office staff or route driver made an error......somebody needs to start pulling rabbits out of hats.
That's me.
Klecko................
So this day (last Saturday) was slow....uneventful.
Life on Saturday's is easier when it's boring so now I moved down the list and saw that I had "Baby Hot Dog Buns" that had been prototyped for a newer account of ours.
These people run a Sausage House / Micro Brew and they decided to start offering a special Sausage Flight, where they paired exotic sausages with interesting beers.
As you know, when you do flights it's about options right?
So these cats wanted a 3 inch dog bun for their meat samples.
Now the standard American dog bun ranges between 5-6 inches in length, so for all practical purposes....we just had to make them 1/2 the size.
Well my little Mermaids........this is not as simple as it might seem at first.
When you work in a wholesale plant, everything is measured, everything is regulated.
Bread lines are created to meet the needs of not just a restaurant, or even a city......but an entire society.
When a baker creates a product, they do so trying to kill 1000 birds with one stone.
When my staff gets into hotdog mode, they prepare for hot dogs, poppy dogs, New England Coney's and
Egg & Cheese Dogs.
We can make a wide range of flavors, but each one of these pieces will be scaled off at the same weight.
Machines are set up for that.
Each one of these pieces are same length.
Specialty pans are set up for that.
So when you talk about making a product 1/2 the size. often times the consumer (and in some instances my accounts) the natural reaction is for them to think that since the ingredient cost is nearly 50% less, that their invoice should announce a total with saving at a similar percentage.
However, ingredient cost is just the beginning, what people don't see is the labor cost that is involved.
Those baby dogs have to be hand scaled, run through molders at new settings and then placed on pans of an appropriate size.
The forms impression are simply too long and as the bun proofs....the dog stretches longer.
So now the baker has to take a proofed piece a bun dough and softly squeeze together like an accordion player who is serenading with girlfriend in a room filled with sleeping children.
It is a lot of Mickey Mouse.
Am I complaining.........
No!
Not in the least. This is what I do for a living, but.......it is helpful when consumers place demands on production.......sometimes less can actually accelerate cost for the producer.
In this instance, the account that asked for this specialty piece said they only needed around 250 baby dogs a week.
So how do you price something like that????
Well when the client purchases in high volume, pays their accounts in a timely fashion....I've always found that the best strategy is to discuss with them what I have just told you.
Then you follow that up by saying you value their business, and you don't want to lose it over the price of 250 baby dogs.
Then finally, you just crack a smile and say something like.....................
"I'm happy to have been able to have done this, if I charge you what I think is fair.....you'll probably slug me, so just come up with a number that "you" think is fair.....and we'll call it a deal."
Every time I have taken this approach, the account has kicked in more than their fair share.
People who are successful usually are because they are clever. Clever people know that it is just smart to take care of their purveyors, it 's also good business.
So now I walk out of the sausage house and next door is an Eastern European deli run by Pollacks and Ukrainian's.
I love the joint. I often times will leave Capitol City and cross the ocean just to stock up on my sausages that I use at home.
Every time I go, I get my standards, but often times a good butcher shop will offer monthly or annual specials. If you like to cook, especially soup-stews or chili.......a butcher shop is like a passport. It can take you anywhere.
A good butcher shop will offer you products that will stand your standard recipes on their ear.
Anyways....as usual, I digress.
Bottom line is I walked by the monthly special case, and there it was..............
JUNIPER WILD BOAR SAUSAGE
I knew I had to get a pound.
I knew I was going to use this for soup, but I didn't want to rush greatness.
So after getting off off work, I spent a couple hours praying over what flavors I should introduce into this masterpiece.
Let me start off by listing the ingredients I selected...............................
JUNIPER WILD BOAR SAUSAGE
SKINLESS CHICKEN BREAST
INDIAN PALE ALE
HAM BASE
CARROT
BABY RED POTATO
ONION
MUSHROOM
SALT PEPPER
FRESH DILL
POTATO GNOCCHI
Here's the Klecko method ....................................................
I broiled 2 - 10 inch wild boar sausages (maybe 1/2 to 3/4 pound) at the same time as 3 skinned-boned chicken breast.
While this was taking place, I put a pot of water on. when it hit it's boiling point....I dumped in a pound of potato gnocchi. After 3-4 minutes, the little dumpling like pieces start floating right?
That's when you put a big pot in your sink a place a strainer over it. Dump the potato gnocchi into the strainer, but reserve the water and now add 4-5-6 little baby red potato's back into the water. I cut mine into little-little-tiny pieces.
I don't want them to compete in size and texture with the potato gnocchi. I simple wanted that "extra" potato to balance off some of the other ingredients (i.e. I.P.A. - Juniper - Ham Base) which would come across as rich and sweet.
So now the potatoes are boiling so I switch my attention to the empty soup pot. I add a little butter on the bottom and then toss in diced carrots, onion and mushroom.
I take whatever time it takes to saute them thoroughly
By the time this is done, the potatoes will have been boiled tender. So now I dump the potatoes and water into the soup pot with the veggies. The amount of reserved potato water will be close to 2 bottles of beer.
Usually I will add more water later, but we'll get to that.
Next I added my ham base. On this day, I didn't have enough time to make an authentic stock, or secure a ham bone, so I just used a bouillon version.
Ham stock gets overlooked all to often in soup.
I like it because it switches gear.
Beef-chicken and sometimes even vegetable versions come across saltier.
So I blend in the ham stock, and then I followed that by dumping in a 12 ounce bottle of I.P.A.
Eventually I would add 24 more ounces of water, so are ratio rests between 4 to 1 or 5 to 1 of water VS beer.
It is easy to overkill with booze in soups.
The more I cook, and the more expert soup makers I talk to, the more I subscribe to the wisdom.
Alcohol is an ancillary ingredient in soup.
The person eating it shouldn't be certain it's there.
But if it wasn't, you'd sure notice the difference.
Next I cube my meats and then I towel them off with paper.
Some have suggested that this is wrong because the grease enhances the flavor......
Fine, do it your way, but I also want to taste other flavors.
Grease is great, but it will overuse it's authority in a soup pot and bully the other ingredients in a hurry.
Finally I chop up my fresh dill very-very fine, about a handful and then I toss that in and the unless I've forgotten something......you are set!
Boil this delight for 10 minutes and them simmer for 30.
In closing, I'd like to say it's good to be back in the fold, and my friends in Russia.......what's up with that asteroid thing smashing into the Motherland?
That's some messed up biz, and I am sorry for your suffering. That had to be really frightening.
Do your best to recover.
And the rest of you guys.......hit the butcher shop, create a work of art, and then send it to me.....
The Last American Baker.
Enjoy the Game! And, Don't Be "That Guy"
To contact us Click HERE
I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
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24 Şubat 2013 Pazar
State Fair Cake Recipes
To contact us Click HERE
OMG.....it is already that time of the year.
Friends of mine from near and far are inquiring as to what the theme will be for this years culinary presentations at the Minnesota State Fair.
Switching topics each year is important because i want my audience....my state of Minnesota to see new and intresting things.
I would like to tell you I locked myself in a closet, or threw myself into the woods w/o food or shelter, in hopes of gaining a divine inspiration............
But to be honest, the topic came natural.
All I had to do was ask myself........
Q - Who do I like the most?
A - Girls
Q - What do girls like?
A - Cake
It was that simple.
The only downside to this however is cake is a very-very weak card in Klecko's personal baking deck.
But that's OK, I have time to make a recipe my own.....
I think I will be the "Pineapple Upside Cake" guy, so I got dibs there, but if any of you cats from the (651)-(612)-(763) want to participate.........
I will be filling the rosters pretty soon.
With that said, I just stumbled into this State Fair article that was written 5 years ago.
Enjoy it and have a great weekend, and don't forget.................
The word is CAKE!
Tags: Issue 345
I stared at Master Chef Dan “Klecko” McGleno walking across the Minnesota State Fairgrounds about four years ago, and it was a terrifying sight to behold. My eyes were locked on the tall, spiky, dirty-blond hair atop his 6’ 3” strong male frame. His long baker’s coat was unbuttoned, whipping in the wind. He was wearing black jean shorts. He sported tattoos on heavily muscled calves accented by Size 13 black combat boots. This was a chef with “a pair.”
We met a year later. I was scheduled to appear at the Saint Agnes Baking Co. Booth to show fair-goers what was new in pie-baking gadgets. Klecko greeted me like we were best of buds. Warm and kind, he was reassuring about my presentation. I was a bit surprised, because the year before, when I watched him walking across the fairgrounds, he scared me. He appeared to be the type of guy I avoided in high school, because he would beat the crap out of me just for looking at him. Now, I was shaking hands with this gracious Goliath.
Presently, Klecko is getting ready for his 12-day stint at this year’s State Fair, where he is Master of Ceremonies for the Saint Agnes Baking Co. Booth in the Creative Activities Building. He has scheduled 48 shows taking place over 12 days in the room next to the booth. He hosts four shows a day. Each lasts approximately 30 minutes. Once the shows are completed, he doesn’t go home, but sells artisan breads at the booth until 9 PM each night.
Certainly, Klecko doesn’t do all this for money, but because he loves bread, food, and the people from the Twin Cites and surrounding areas who are shining stars in this culinary world.
This is Klecko’s fifth year as host. He begins scheduling right after Christmas, but searches year-round for culinary talent. He’s not looking for the people you always see in local magazines or on television. He seeks the quiet food talents who inspire the crowds at the fair. He wants those fair-goers to take something home with them besides discounted yardsticks.
When we sat down at Kopplin’s Coffee Shop in St. Paul to talk, Klecko wore his signature white T-shirt and black jean shorts. His enthusiasm for gab was contagious, and he was entertaining.
Klecko had just returned from three weeks at the University of Moscow on his third trip to Russia. He was energized.
As Klecko recounted, “I spent half my time at the Russian University of Cooperation Moscow Division, and half my time at Krasnodar, a city in Southern Russia on the Kuban River. My job was instructing top baking students in the methods and technologies for baking.”
On another note, Klecko related, “I also just completed a book on dog biscuits that is being published by the Minnesota Historical Society. It features high-end ingredients to create biscuits for man’s best friend. Some of the recipes include the greatest ingredients in the world—better ingredients than in half the restaurants in the Twin Cities.”
What are those ingredients?
In Kecko’s words, “Saffron is just one of the ingredients in the ‘Status Biscuit.’ I also am using squid ink and many other items to enhance the biscuits.”
The Master of Ceremonies, who will host himself in a couple of shows at the Saint Agnes Baking Co. Booth, shares, “I will demonstrate Caviar Dog Biscuits in one show, Key Lime Sweet Breads another day, and Zombie Cookies [molasses and cayenne pepper are just some of the ingredients] on another day.”
I asked Klecko to describe the worst guest he’d had so far, and he replied, “It was a woman doing a Sweet Potato Pie with then-St. Paul Mayor [Randy] Kelly. Thousands of people showed up for the event—except the pie baker.”
And the best show to date?
According to Klecko, “The number-one best show was a pie-making show with John Michael Lerma. [I grinned.] Another was Scandinavian Cuisine, and then one for coffee—roasting, and information about coffee from around the world.”
As for this year’s highlights, Klecko stated, “It’s back to basics—back to the bakery. I’m taking out the chef superstars. Fair-goers come to learn. I am going to provide them with the best, and show how they do their work: Best Pie Baker, Best Rye Bread Maker, and Best Canning Person. I’m bringing in people like Todd Churchill from Thousand Hills Cattle Company.”
Go to www.MNStateFair.org for dates and topics. Shows are at 11 AM, 1 PM, 3 PM, and 5 PM.
Be sure to introduce yourself to the Master himself. In between his show-hosting and bread-baking, ask to see the Ronald Reagan tattoo on his upper arm. You’ll make an original—and very tall—friend in Dan Klecko.
Friends of mine from near and far are inquiring as to what the theme will be for this years culinary presentations at the Minnesota State Fair.
Switching topics each year is important because i want my audience....my state of Minnesota to see new and intresting things.
I would like to tell you I locked myself in a closet, or threw myself into the woods w/o food or shelter, in hopes of gaining a divine inspiration............
But to be honest, the topic came natural.
All I had to do was ask myself........
Q - Who do I like the most?
A - Girls
Q - What do girls like?
A - Cake
It was that simple.
The only downside to this however is cake is a very-very weak card in Klecko's personal baking deck.
But that's OK, I have time to make a recipe my own.....
I think I will be the "Pineapple Upside Cake" guy, so I got dibs there, but if any of you cats from the (651)-(612)-(763) want to participate.........
I will be filling the rosters pretty soon.
With that said, I just stumbled into this State Fair article that was written 5 years ago.
Enjoy it and have a great weekend, and don't forget.................
The word is CAKE!
Serving as Two Masters at the Minnesota State Fair
August 14, 2008 by Categories: UncategorizedTags: Issue 345
I stared at Master Chef Dan “Klecko” McGleno walking across the Minnesota State Fairgrounds about four years ago, and it was a terrifying sight to behold. My eyes were locked on the tall, spiky, dirty-blond hair atop his 6’ 3” strong male frame. His long baker’s coat was unbuttoned, whipping in the wind. He was wearing black jean shorts. He sported tattoos on heavily muscled calves accented by Size 13 black combat boots. This was a chef with “a pair.”
We met a year later. I was scheduled to appear at the Saint Agnes Baking Co. Booth to show fair-goers what was new in pie-baking gadgets. Klecko greeted me like we were best of buds. Warm and kind, he was reassuring about my presentation. I was a bit surprised, because the year before, when I watched him walking across the fairgrounds, he scared me. He appeared to be the type of guy I avoided in high school, because he would beat the crap out of me just for looking at him. Now, I was shaking hands with this gracious Goliath.
Presently, Klecko is getting ready for his 12-day stint at this year’s State Fair, where he is Master of Ceremonies for the Saint Agnes Baking Co. Booth in the Creative Activities Building. He has scheduled 48 shows taking place over 12 days in the room next to the booth. He hosts four shows a day. Each lasts approximately 30 minutes. Once the shows are completed, he doesn’t go home, but sells artisan breads at the booth until 9 PM each night.
Certainly, Klecko doesn’t do all this for money, but because he loves bread, food, and the people from the Twin Cites and surrounding areas who are shining stars in this culinary world.
This is Klecko’s fifth year as host. He begins scheduling right after Christmas, but searches year-round for culinary talent. He’s not looking for the people you always see in local magazines or on television. He seeks the quiet food talents who inspire the crowds at the fair. He wants those fair-goers to take something home with them besides discounted yardsticks.
When we sat down at Kopplin’s Coffee Shop in St. Paul to talk, Klecko wore his signature white T-shirt and black jean shorts. His enthusiasm for gab was contagious, and he was entertaining.
Klecko had just returned from three weeks at the University of Moscow on his third trip to Russia. He was energized.
As Klecko recounted, “I spent half my time at the Russian University of Cooperation Moscow Division, and half my time at Krasnodar, a city in Southern Russia on the Kuban River. My job was instructing top baking students in the methods and technologies for baking.”
On another note, Klecko related, “I also just completed a book on dog biscuits that is being published by the Minnesota Historical Society. It features high-end ingredients to create biscuits for man’s best friend. Some of the recipes include the greatest ingredients in the world—better ingredients than in half the restaurants in the Twin Cities.”
What are those ingredients?
In Kecko’s words, “Saffron is just one of the ingredients in the ‘Status Biscuit.’ I also am using squid ink and many other items to enhance the biscuits.”
The Master of Ceremonies, who will host himself in a couple of shows at the Saint Agnes Baking Co. Booth, shares, “I will demonstrate Caviar Dog Biscuits in one show, Key Lime Sweet Breads another day, and Zombie Cookies [molasses and cayenne pepper are just some of the ingredients] on another day.”
I asked Klecko to describe the worst guest he’d had so far, and he replied, “It was a woman doing a Sweet Potato Pie with then-St. Paul Mayor [Randy] Kelly. Thousands of people showed up for the event—except the pie baker.”
And the best show to date?
According to Klecko, “The number-one best show was a pie-making show with John Michael Lerma. [I grinned.] Another was Scandinavian Cuisine, and then one for coffee—roasting, and information about coffee from around the world.”
As for this year’s highlights, Klecko stated, “It’s back to basics—back to the bakery. I’m taking out the chef superstars. Fair-goers come to learn. I am going to provide them with the best, and show how they do their work: Best Pie Baker, Best Rye Bread Maker, and Best Canning Person. I’m bringing in people like Todd Churchill from Thousand Hills Cattle Company.”
Go to www.MNStateFair.org for dates and topics. Shows are at 11 AM, 1 PM, 3 PM, and 5 PM.
Be sure to introduce yourself to the Master himself. In between his show-hosting and bread-baking, ask to see the Ronald Reagan tattoo on his upper arm. You’ll make an original—and very tall—friend in Dan Klecko.
Pineapple Upsidedown Cake (State Fair Prototype Recipe #1)
To contact us Click HERE
Every mammoth journey starts with the first step....right?
Well even though the Great Minnesota Get Together (STATE FAIR) doesn't start until late August, if the show is to be stellar, the research has to start much earlier.
This year I am somewhat nervous since my theme is one for which I lack a strong skill set.
This year it will be all about cake.
I certainly know enough about some off shoot camps like Grooms Cakes and Bundnt's.
But I simply haven't baked as many cakes as most of you reading this column.
Klecko is a bread guy.
A pastry guy if need be.........
But a cake guy?
So the roster will contain 48 separate shows, I am guessing I will do 3 or 4 of them,
I did consider (and still am toying with possibly baking a Savarin Cake.
If you are not familiar with these, they are a yeast dough, much like a brioche. and they are shaped like a big doughnut.
The rings interior is then filled with a pastry creme and then that is topped with fresh fruit(often some type of berry collection.
But then I started to think why not make it more American, more Fair friendly..................
And that's when the Saints of Warsaw whispered "Pineapple Upside Down" cake.
As of this moment, I've never made one, but I looked through a 1/2 century worth of production notes and tips from industry periodicals.
Then I went to the internet.
Last night while you slept, I was stealing from the Pineapple Upside Down Cake muse.
Here is what I am starting off with, but if you L.A.B. Rats have ideas, chime in by all means.
Some might think 7 months of prep is a little much, and perhaps they are right, but when your entire State shows up to witness innovation.
It's not enough to simply execute your demo.......
You really want to own it.
Listed below is my prototype Pineapple Upside Down Prototype #1.
I sure many tweaks will follow.
(P.U.C. PROTOTYPE #1_
Ingredients
Topping
2 Preheat oven to 325 degrees F. Whisk the flours, coconut, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla and rum. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
*Klecko Sidebar of Thought -
I am also thinking I might insert Maraschino Cherries inside of the pineapple rings -
Also we need to think about the pan.
I was thinking about using the Nordic Ware P.U.C. pan, but some of the reviews from home enthusiasts said it was tricky to get the cake to "drop" if you used flour(s) with a protein level that was too high.
I'm not sure I'm buying this.
Also many P.U.C. peeps claim that you really are better served using the rectangular pan.
They said this gives the cake a much better chance of release.
If I thought simply as an engineer, I can see their logic, but as an artist......
Those circular Nordic Ware P.U.C. pans are pretty bad a**!
Anyways that all I got, do a brother a solid and give me input.
Thank you in advance.
K
Well even though the Great Minnesota Get Together (STATE FAIR) doesn't start until late August, if the show is to be stellar, the research has to start much earlier.
This year I am somewhat nervous since my theme is one for which I lack a strong skill set.
This year it will be all about cake.
I certainly know enough about some off shoot camps like Grooms Cakes and Bundnt's.
But I simply haven't baked as many cakes as most of you reading this column.
Klecko is a bread guy.
A pastry guy if need be.........
But a cake guy?
So the roster will contain 48 separate shows, I am guessing I will do 3 or 4 of them,
I did consider (and still am toying with possibly baking a Savarin Cake.
If you are not familiar with these, they are a yeast dough, much like a brioche. and they are shaped like a big doughnut.
The rings interior is then filled with a pastry creme and then that is topped with fresh fruit(often some type of berry collection.
But then I started to think why not make it more American, more Fair friendly..................
And that's when the Saints of Warsaw whispered "Pineapple Upside Down" cake.
As of this moment, I've never made one, but I looked through a 1/2 century worth of production notes and tips from industry periodicals.
Then I went to the internet.
Last night while you slept, I was stealing from the Pineapple Upside Down Cake muse.
Here is what I am starting off with, but if you L.A.B. Rats have ideas, chime in by all means.
Some might think 7 months of prep is a little much, and perhaps they are right, but when your entire State shows up to witness innovation.
It's not enough to simply execute your demo.......
You really want to own it.
Listed below is my prototype Pineapple Upside Down Prototype #1.
I sure many tweaks will follow.
(P.U.C. PROTOTYPE #1_
Ingredients
Topping
- 1 cup brown sugar
- 1/2 cup butter
- 1 can (20 oz) of pineapple rings
- 1 1/2 cups all purpose flour
- 6 Tbsp cake flour
- 6 Tbsp coconut flakes
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups of sugar
- 1 cup salad oil
- 1 shot (1 /12 ounces) dark rum
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 cup sour cream
Method
1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture bubbles. It should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.2 Preheat oven to 325 degrees F. Whisk the flours, coconut, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla and rum. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
*Klecko Sidebar of Thought -
I am also thinking I might insert Maraschino Cherries inside of the pineapple rings -
Also we need to think about the pan.
I was thinking about using the Nordic Ware P.U.C. pan, but some of the reviews from home enthusiasts said it was tricky to get the cake to "drop" if you used flour(s) with a protein level that was too high.
I'm not sure I'm buying this.
Also many P.U.C. peeps claim that you really are better served using the rectangular pan.
They said this gives the cake a much better chance of release.
If I thought simply as an engineer, I can see their logic, but as an artist......
Those circular Nordic Ware P.U.C. pans are pretty bad a**!
Anyways that all I got, do a brother a solid and give me input.
Thank you in advance.
K
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