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Tuesday, August 14, 2012

“Classic Quickbreads and Muffins, Part XLI: Famed Carrot-Nut Quickbread is one of the Best in Chef BC’s Cookbooks!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their fifth release, “Passin’ Through,” which came out in July 1972 and saw the band take a new direction with a new guitarist fronting the band. As always, the band delivers the goods and we definitely love this album, love this band, and urge you to go to Amazon.com right now and BUY it by using the convenient link!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here's the countdown to December 21, 2012: from today, we have 131 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 B. H. “BC” Cznystekinki

END Commentary 08-15-2012

Copyright © 2012 by MHB Productions

Word Count: 1,570.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 15, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XLI

Classic Quickbreads and Muffins, Part XLI: Famed Carrot-Nut Quickbread is one of the Best in Chef BC’s Cookbooks!” by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 08-15-2012 W: Here it is, the day prior to the infamous HUMP DAY conundrum in which, the host must mention it or face with an additional week. Readers, you had better bet, I am “pre-mentioning it” and will mention it tomorrow!  I have other things to do in this life besides writing for the Elemental News of the Day and even though Stinkbug and I are like brothers, one week is enough!  Anyhow, we continue on today with our quickbread recipes and the one I have for you is fabulous, it is tasty, delicious, and looks and smells good.  Bakery science is one of the best departments of foodservice as here; one can work alone or in conjunction with others depending on the size of the operation and shine unlike the fry cooks on the lunch line.  I love baking as it allows me to express the artistry that resides within my soul and that alone makes life worthwhile not to mention my loving wife, children, grandchildren, and great –grandchildren!

            Quickbreads are the cook’s friend as unlike yeast breads, one can make them fast rather than have to do two rises, shaping, the final proof, and then the baking.  That can tie up a great deal of time and make the baker rush around the kitchen like a chicken with its head whacked off.   By the way—have you ever seen a chicken with its head whacked off? It is a tragic sight, indeed, as the poor thing’s nerves still function for a few seconds, which is somewhat disturbing.  I recall going once to a poultry farm to observe the operations there as part of an American Culinary Federation project bringing chefs to the producers. What I saw there was rather troubling and almost made me a vegetarian for life; I am not used to seeing living things losing their lives.  I find in this life that sometimes, it better not to see what goes on where food is manufactured rather than see it and all I can say is that I am glad I am not a federal inspector or a county official.  Nothing I would ever want to be!

            Back to topic, today, we are making my Carrot-Nut Quickbread, a delicious loaf that is oil-based and may seem strange at first but resembles Carrot Cake batter.  Carrot cakes and zucchini cakes are strange in that there is nothing but oil as the main liquid and when it bakes, it produces an airy, tender of crumb product.  I learned this one decades ago from an old bakery chef and have used it ever since.  It is just the thing for Sunday brunch and any other use for which, you need a quick, tasty loaf.  Let’s make it:

(#064) QUICK CARROT-NUT BREAD


Quick carrot-nut bread is one of my all-time favorites as it is not only tasty and delicious as well as tender of crumb and crust but also a great way to utilize leftover bits and pieces of carrots and nuts.  Serve it to your guests on Sunday brunch and watch them “pig-out!”

Yield: one 9-x-5-inch loaf pan / Mis-en-place: 15 minutes prep time / 1-1.25 hours bake time:




Qty.
Measure
Item
Other
2
Cups
All-purpose flour

2
Teaspoons
Baking powder

1
Teaspoon
Baking soda

.5
Teaspoon
Salt

.25
Teaspoon
Ground cinnamon

2
Cups
Grated carrots

2
Cups
Finely-chopped pecans

3
Each
Large AA eggs

1
Cup
Granulated sugar

1
Cup
Vegetable oil

1.25
Teaspoons
Vanilla extract

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Number one thing to do is to prepare your 9-x-5-inch loaf pan: use only reflective bakeware such as stainless steel or aluminum and never use dark pans.  Yes, the former are more expensive than the latter but the darker the pan(s), the darker the crusts on your bread(s).  Strive for professionalism and you will never go wrong. Spray the pan with PAM (or some such other food release spray), line with paper or a paper baking cup, and spray the paper, too, so the bread will peel away with ease—set aside.

2.      Preheat standard oven to 350°F or convection oven with the fan “on” to 300°F.  Double-sift the first FIVE ingredients together and then stir in the carrots and nuts; set aside.

3.      Then, with the aid of an electric mixer equipped with a paddle attachment, beat the eggs and sugar together until light and creamy.  Add the oil and beat again, until the mixture is “creamed.” Add the vanilla extract and then fold the DRY ingredients into the WET using the least amount of rotations possible.  Never worry about “lumps” as they disappear during the baking process.  Scoop the batter into the prepared pan, shake gently to settle it, and place it on the middle rack of your preheated oven.

4.      Bake for 55 minutes and then check the loaf for doneness, as ovens tend to vary in temperature.  Insert a paring knife or cake tester into the center of the loaf and if it exits “dry,” it is finished and if not, continue baking it another 10-15 minutes.  Should it begin to brown too much on top, cover it with a piece of foil and continue baking until the loaf shows it is ready.

5.      Remove it from the oven at that point and place it atop a cooling rack. Note: if the loaf is just a touch underdone, it will finish in the pan for 2-3 minutes so always err on the side of pulling it out slightly prematurely rather than overbaking it.  After 3-4 minutes, rap the pan—gently!—to loosen the loaf, then remove it and finish the cooling process.  If you need to serve it immediately, use your sharpest serrated-edge bread knife and slice it.  Serve with plenty of fresh butter or better yet—honey butter—and powdered sugar on the side and some sprinkled over the loaf and its slices. 

6.      Always wrap leftover slices or loaves in plastic wrap and then in foil.  Seal airtight in Zip-Loc freezer bags and freeze.  There, they remain usable for 7-10 days and after that, throw them out and start anew. 

This is one of my oldest and most beloved quickbreads, one you will enjoy repeatedly as will your guests and/or friends.

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

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.

            Wednesday is over and done and that means but four more days with tomorrow being HUMP DAY!  I hope you are enjoying yourselves and that you use the handy links to visit Amazon.com and purchase the different CDs we advertise every day.  I love the James Gang, they are one of the all-time great bands from the 1960s and 1970s and the thing that amazes me now is that they reformed with Joe Walsh upfront.  How amazing is that that a person in his mid-to-late sixties is still up there rocking and rolling?  I am troubled over their looks, however, it is like looking at Mick Jagger, I mean, how cruel has life been to his horrid face?  No, Mick is a Rolling Stone, he is not a member of the James Gang, I am just saying.  Go buy the albums!                               

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, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF

This is I back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it! Nowadays, I make my home in Valencia, California.

Chef B. H. “BC” Cznystekinki writes from Valencia, CA.

---30---

The END Commentary for Wednesday, August 15, 2012 by Chef B. H. “BC” Cznystekinki



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 B. H. “BC” Cznystekinki wrote this original essay.



Recipe created by Chef B. H. “BC” Cznystekinki on August 13, 1979 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1277 an 11” x 14" original oil painting by Beverly Carrick entitled, “Sedona Autumn." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!








Beverly Carrick: the World’s Greatest Artist!

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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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