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Friday, September 2, 2011

“Classic Quickbreads and Muffins, Pt. XXIX: Quick Pineapple Bread—one of the All-Time Great Favorite Breads”

The Grateful Dead released their fifth album “Historic Dead” also towards the end of 1969 just like tomorrow’s offering, “Vintage Dead” but both “Historic” and “Vintage” is ONLY available on vinyl and have never been released on CD. “Historic Dead” contains songs never released on any other album like “The Same Thing” and “Lindy.” These collectors’ items date from about 1966 and are the earliest known Grateful Dead recordings.  This is a great album and worth owning.  Please take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.




                                                                                    


Here's the countdown to December 21, 2012: from today, we have 476 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                   



                                                   STINKBUG 2011

                                                                              



Chef James “JT” Tobiason

END Commentary 09-03-2011

Copyright © 2011 by MHB Productions

Word Count: 2,069.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 03, 2011 by Chef James “JT” Tobiason

CLASSIC QUICKBREADS AND MUFFINS, PT XXIX

 Classic Quickbreads and Muffins, Pt. XXIX: Quick Pineapple Bread—one of the All-Time Great Favorite Breads



Bakersfield, CA, 09-03-2011 S:  Friends, we have arrived at Saturday on a Labor Day weekend with only one more day to go for me before I am gone.  We are going to continue making quickbreads just like yesterday and will do more of the same tomorrow on Sunday. Quickbreads are fun and easy to make and if you pay attention to the handy advice we offer on this subject like buying aluminum reflective pans, then you will be pleased with the results.  The old, non-stick bake pans were seen as a milestone in the world of baking equipment as before, if you didn’t season your pans or line them with wax paper or spray them with PAM, inevitably, some part of your bread ended up being torn off of your quickbread and left on the pan.  That always took the gusto out of doing something if your completed product was somehow messed up.  So, the non-stick pans were seen as beneficial and were bought in droves. 

The only problem with them is the fact that dark metal absorbs the heat much more intensely and causes the bread to become dark, more dark than usual. The bottom is darkened, the sides are darkened and the bad thing is, even if you trim them off or shave them with a fine knife, the flavor tastes “darkened” as well.  I hate eating something that tastes burnt, it always leaves me disgusted and unhappy when I see people put on a brave face and wince at the taste of the product.  They might slather it with butter and maybe preserves but in the long-run, it’s still a messed-up product.  Messed-up products are not good and it never makes the baker feel good about his-or-herself nor his craft.  We thrive on the praise of our customers and consumers and feel horrible when something doesn’t come out right.  So, always use the reflective aluminum pans but don’t buy cheap ones, buy pans that cost you a pretty penny but which will present you as the artist you are.

QUICK PINEAPPLE BREAD





Yield: 1 10” x 6” x 4” loaf / Mis-en-place: about 2 hours:




Qty.
Measure
Item
Other
3
Cups
All-purpose flour

1
Tablespoon
Baking powder

0.5
Teaspoon
Baking soda

0.5
Teaspoon
Iodized salt

1
Cup
Chopped pecans

4
Each
Large AAA eggs

1.25
Cups
Granulated sugar

.25
Cup
Vegetable oil

1.5
Cup
Crushed pineapple, drained and squeezed dry

0.5
Cup
Reserved pineapple juice

1
Tablespoon
Pineapple extract

1
Teaspoon
Vanilla extract

1
Tablespoon
Orange zest




Method:

1.      Mis-en-place: have everything ready to work with.  Use only an aluminum baking pan as it reflects the heat rather than draws it in like the cheaper, darkened pans.  The darker ones are usually non-stick which is great but at the same time, they absorb heat which will darken the outside of the loaf—sides and bottom—thereby making it less attractive and tasting somewhat “burnt.” The reflective pans take a little bit longer but the end result is that your bakery product will be beautiful and won’t taste burnt. Prepare it by spraying it heavily with PAM or some such other food release spray; then, line it with wax paper, pressing it to all sides; and finally, spray the paper with PAM, too. For good measure, sprinkle a little all-purpose flour or yellow cornmeal into the bottom; then, set aside.

2.      Preheat standard oven to 400°F or a convection oven to 350°F. Double-sift the first FOUR ingredients together and then stir in the pecans and set aside.

3.      Cream the eggs and sugar together using an electric mixer equipped with a paddle attachment. Then add and cream in the oil.  Add the remaining ingredients and mix together well.

4.      Now, fold the DRY into the WET using the least amount of strokes necessary to do so.  This will increase the tenderness of the finished product and not make it chewy.  Rest the batter for ten minutes and then scoop it into the prepared pan, shake it to settle the batter evenly, and then place on your oven’s middle rack to bake.

5.      After 10 minutes, reduce the heat by 25°F and continue baking for about another 60-65 minutes or until a cake tester or paring knife inserted into the center of the loaf withdraws CLEAN. Remove the loaf and place it on a wire rack to cool.

6.      After about 2-3 minutes, gently rap the pan to loosen the loaf and remove it all the way and keep it on the wire rack until completely cooled or slice and serve right away. If desired, make a simple sugar glaze by combining powdered sugar and vanilla extract with some pineapple juice into a fairly stiff paste and then drizzle it all over the warm loaf.  Top with crumbled walnuts and orange zest and you will have a marvelous loaf.

7.      Leftovers can be wrapped tightly in plastic wrap and then in foil and frozen for up to 3-4 weeks for maximum freshness; after that, feed them to the birds or discard. They can be removed from the foil and reheated in your microwave for quick results and will be as tasty as ever.  Never refrigerate for longer than 1-2 days at most because the refrigerator, unlike the freezer, will quickly suck the moisture out of any bread.

This is an excellent bread and almost always a crowd-pleaser (with the exception of those who don’t care for pineapple—what a pity!).  A sugar glaze made with pineapple juice is always a wonderful addition and one that is sure to excite the taste buds of the lucky eater!  Be sure to keep this recipe handy in your recipe book as you will be using it time and time again!

As I said yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s 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’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Okay, Day Six has come and gone and that leaves but one and then I am off to celebrate my Labor Day weekend. I love Labor Day although that was in times of cheaper gasoline.  Nowadays, in the age of Modern American Socialism, we are plagued by high gas prices, low property values, high unemployment, and a wide-open border—does this man deserve another four years? Really?  We need a change and I’m hoping for one—next November!  Please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you tomorrow! Bye!    

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

---30---

END Commentary for Saturday, September 03, 2011 by Chef James “JT” Tobiason



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:

This original essay was authored by the one-and-only Chef James “JT” Tobiason

Recipes created by Chef James “JT” Tobiason on August 11, 1984 in Monterey, CA.

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This is #736, a 24” x 36" original oil painting by Beverly Carrick entitled, “Nature’s Blossoms." It's 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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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