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Thursday, August 23, 2012

“Classic Quickbreads and Muffins, Part L: Classic Bran Muffins are the Best of the Best!” by Chef Charles “the Chuckster” Smithenstein



Today’s James Gang album is their fourteenth release, “the Best of the James Gang,” which came out in 1998 and was another attempt by their record company to keep their memory alive. This is one of the great bands of the greatest era of ROCK-and-ROLL so please go to Amazon.com right now and BUY it by using the convenient link! Note: when the James Gang albums are finished, we begin offering albums by: SANTANA!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 122 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012







Chef Charles “the Chuckster” Smithenstein

END Commentary 08-24-2012

Copyright © 2012 by MHB Productions

Word Count: 1,710.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 24, 2012 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PT L

Classic Quickbreads and Muffins, Part L: Classic Bran Muffins are the Best of the Best!” by Chef Charles “the Chuckster” Smithenstein

Bakersfield, CA, 08-24-2012 F: Yesterday, we dodged a bullet—HUMP DAY—and now move into the weekend, the best part of the week at the Elemental News of the Day because no one reads cooking blogs on the Internet and we can mess around!  I, however, want this blog to become the NUMBER ONE Internet destination for culinary and foodservice information, I want you to bring your friends, family, neighbors, coworkers, relatives, even people you cannot stand and have them become FOLLOWERS!  We need followers more than we need anything else and if we have any chance of making it to our second anniversary, Thanksgiving Day 2012, then we need everyone we can find to join us, become supporters, followers, daily readers, even contributors!

As you can see, we ask every day at the end of the blog for you to join us and over the course of time; three people contacted Stinkbug, signed up, and joined us writing blogs.  It is important that more and more people come to the END; we want people from the United States to the People’s Republic of China, from Argentina to Canada, and from the United Kingdom to Russia to join us as readers, subscribers, followers, contributors!  We need new blood so we can publish seven blogs a day rather than seven blogs per week.  It is not easy being an Internet blogger but more often than not, our numbers go up as do our checks paid to us from Google for successful advertisements.  This is our goal: to arrive at and to overpass every other culinary foodservice blog on the Internet including websites.  We expect to pull off a deal extremely soon that will build us an interactive website unrivalled by anyone else in the business and one that will be the greatest in the entire world!  Now is the time to invest, to get in on the ground floor and to become Elementalized for the rest of time—join us!

Today, we make one of my best muffins: Classic Bran Muffins, the best of the best because not only are they traditionally delicious, they are healthy for those in need of additional fiber in their diets.  Dietary fiber is extremely important; it is necessary for those with sluggish systems due to what they eat medical issues, and anything else that causes them to become constipated or irregular.  I know because I suffered these issues for many years, as anyone knows who works long hours on their feet in uncomfortable environments and eats crappy food, one needs relief.  There is nothing worse than being plagued by gut-aches and having to slam out 150 dinners in three hours.  Don’t get me wrong, there is nothing wrong with restaurant food, it is just that we must eat quickly and day after day after day, that can clog they system making one miserable.  So, what did I do? Invented these beautiful bran muffins and have been regular ever since! Here we go:

(#0001) CLASSIC BRAN MUFFINS



Making muffins is a favorite pastime especially now of buying everything either premade or in batter form for one to bake when desired.  It is so much better to establish oneself as a premiere baker as that will set you apart from the rest of the pack.  It is not costly to bake one’s muffins and quickbreads; it makes sense, money, and brings in business.

Yield:  about 21 medium muffins (0.25 cup) / Mis-en-place: 45 minutes:




Qty.
Measure
Item
Other
2
Cups
All-purpose flour

.5
Cup
Whole wheat flour

1
Tablespoon
Dry milk

2
Teaspoons
Baking soda

.5
Teaspoon
Baking powder

.5
Teaspoon
Salt

2
Cups
Bran flakes

2
Cups
Raisins, golden raisins, currants, and/or Craisins

1
Cup
Oat, Rice, or Wheat bran (or combination)

1
Cup
Boiling water

1.25
Cups
Granulated sugar OR Splenda

.75
Cup
Vegetable oil

2
Large
Eggs

2
Cups
Orange juice

1
Tablespoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare your muffins cups and be sure to use ONLY reflective aluminum or stainless steel cups as you want to reflect heat away from the muffins rather than draw it into them.  It is important that you follow this cardinal rule if you want the sides of your muffins to be beautiful and not scorched earth, if you know what I mean.  Dark bake pans are NEVER good as they draw heat inward, which overcooks and discolors the finished product.  Spray the pan thoroughly with PAM and then line it with paper baking cups.  Then, spray the cups and the top of the pan extremely well; set aside.

2.      Combine the first SIX ingredients together in a bowl and then stir in the bran flakes cereal and the dry fruit(s). 

3.      Next, preheat your standard oven to 375°F or your convection oven—fan “on”—to 325°F.  Now, place whatever bran product (or combination) you are going to use in the bowl of an electric mixer equipped with a paddle attachment.  Add the boiling water and blend well.  Then, add the sugar, vegetable oil, and the eggs and blend extremely well while mixing on low speed.  Then, add the orange juice, vanilla, mixing well again.

4.      Stop the mixer and then add the DRY ingredients to the WET in the mixing bowl and on low speed, combine them.  When making quickbreads of any type, it is best always to use the least amount of strokes or rotations necessary to combine the two parts.  The reason for this is that the less you stir the batter, the less likely the finished products will be chewy due to overdevelopment of the flour’s gluten.  Therefore, always take care to prevent this unpleasant aspect from occurring. 

5.      When the batter is blended, cover the mixing bowl with plastic wrap and allow it to rest for 10 minutes. Then, fill the muffin cups to their rims, shake the pan gently to settle the batter, place the pan on the middle oven rack, and bake 20-25 minutes or until a paring knife inserted into the centers of the middle row of muffins withdraws, “clean.”

6.       Pull the pan from the oven and place it atop a cooling rack.  After 1-2 minutes, gently rap the pan to loosen the muffins and de-pan them, leaving them at a tilt in the pan.  Finally, after 3-4 minutes, remove them from the pan and place directly on the cooling rack to finish cooling.  If desired, dust them with powdered sugar and if not, they are ready to serve with plenty of butter, jam or jelly, or preserves.

7.      Leftovers must be plastic-wrapped and stored at room temperature for ONE day; after that for best results, freeze them, never refrigerate as that dries quickbreads out, quickly staling them.  There, they will remain usable for 5-7 days; after that, use or lose them.

This is my original bran muffin recipe, one of which, I am very proud.  The finished products are beautiful and this is not only delicious, it is healthy and satisfies the taste buds of any diet-conscious individual.

--------------------------------------------

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.

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

            This Sunday is my birthday—I am going to be 62 years old! I entered the foodservice industry so long ago, it seems like another time, another place, and it is what I was talking about yesterday: how we were able to make money hand over fist without penalization for it whereas now, they dock people for everything!  To me, it is dreadful and I wish I were still living in the 1960s and 1970s because we could be as successful as we wanted to be.  There was nowhere but up!  I obtained my first chef’s job before the age of twenty-five and from there; I never looked back, kept moving upward and onward, always swimming like a shark.  That is how one manages to survive in the world, keep swimming, never stop, onward, upward, and forward.  Now, now, the employees are cogs in a machine and it sucks, it sucks big time, I tell you!                          

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 the James Gang 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! See you next time around! Bye!  

Thank you!

Charles “the Chuckster” Smithenstein

The Chuckster
Restaurant Manager, Mixologist, Foodserver, and Cook

This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.

Chef Smithenstein writes from Delano, CA.

---30---

The END Commentary for Friday, August 24, 2012 by Chef Charles “the Chuckster” Smithenstein



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 Charles “the Chuckster” Smithenstein wrote this original essay.



Recipe created by Chef Charles “the Chuckster” Smithenstein on July 13, 1983 in Bakersfield, CA.

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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!








BUY “THE BEST OF THE JAMES GANG” BY THE JAMES GANG ATAMAZON.COM NOW!








The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!




















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