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Wednesday, August 15, 2012

“Classic Quickbreads and Muffins, Part XLII: Chef Cznystekinki shares his Recipe for Quick Pineapple Bread today—the Best you’ve ever had!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their sixth release, “Straight Shooter,” which came out in October 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 is the countdown to December 21, 2012: from today, we have 130 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 08-16-2012

Copyright © 2012 by MHB Productions

Word Count: 1,552.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 16, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XLII

Classic Quickbreads and Muffins, Part XLII: Chef Cznystekinki shares his Recipe for Quick Pineapple Bread today—the Best you’ve ever had!” by Chef B. H. “BC” Cznystekinki

HUMP DAY!

Bakersfield, CA, 08-16-2012 Th: Today is HUMP DAY and yes, that is it, it is over and done and we can proceed with our blog post for today.  What we are making today is my exquisite Quick Pineapple Bread, one of the better recipes I developed years ago when I was a young cook working in a bakery.  Bakery work is preferable to everything else as the baker, as I mentioned yesterday, is a man or woman to him-or-herself.  They work alone, usually late at night or early in the morning baking the breads, pastries, and desserts for the day while the fry cooks are panning up bacon, sausage links, and scrambling eggs.  So, take your pick: what would you want to do? Work the line making egg orders for fast-moving diners or be in the back doing your own thing listening to the hard rock or country and western radio station?  The back, that is a no-brainer, my friends, no one wants to work the cook’s line, especially the breakfast line so the choice is simple, anyone with half a brain will head to the back, learn a trade they can take anywhere in the world, and bake wonderful baked goods. Quickbreads are one of those treats and this is one of my best as everyone I know loves pineapple and pineapple quickbread is the epitome of the style.  

The important thing that I am going to note again within the recipe is to use canned crushed pineapple but to squeeze all of the juice out of it.  I give a shortened preparation time when in fact, for best results, one should allow the pineapple to be pressed all night so that the juice is removed.  You will return some of it to the batter but certainly not all of it as that will break it down.  There is nothing worse than a quickbread that is all spongy, gooey, and nasty so why waste approximately 1.5 hours of your life making a mistake?  No, it is best to do things right the first time and that means, press the juice out of the fruit as well as you possibly can! Here we go:

(#063) QUICK PINEAPPLE BREAD


Pineapple is one of those special fruits that most everyone loves and this is an excellent way to present it.  Quickbreads are the best thing for those who feel intimidated by yeast breads and this is a good one with which to start. It looks beautiful, smells good, and tastes great!

Yield:  one 9-x-5-inch loaf / Mis-en-place: 20 minutes prep-time / 1-1.25 hours bake time:



Qty.
Measure
Item
Other
3
Cups
All-purpose flour

1
Tablespoon
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

1
Cup
Chopped pecans

4
Large
AA eggs

1.25
Cups
Granulated sugar

.25
Cup
Vegetable oil

1.5
Cups
Crushed pineapple (two 20-ounce cans)
See below “A”
.5
Cup
Pineapple juice

2
Teaspoons
Pineapple flavoring

1
Teaspoon
Vanilla extract

Powdered sugar




Method:

            “A”: take two 20-ounce cans of crushed pineapple and place it into a fine-meshed sieve.  Place plastic wrap atop it and then something heavy with which to squeeze the juice out of it into a drip bowl (reserve the liquid). 

1.      Mis-en-place: have everything ready with which to work! First, prepare the loaf pan, using only reflective stainless steel or aluminum.  It is important NEVER to use dark bakeware, as although it might be cheaper, it will make poorer quality breads due to the overbrowning of the side crusts.  Spray the pan with PAM (or with some such other food release spray); line it with wax paper or a baking liner, and spray that, too, so the loaf will exit the pan easily. 

2.      Preheat standard oven to 350°F or convection oven (fan “on”) to 300°F.  Then, with the aid of an electric mixer, beat the eggs and sugar at medium-high speed until creamed.  Add the vegetable oil and “cream” again. (Note: “cream” is a verb in bakery speech meaning the combining together of eggs, sugar, and oil into a “cream-like state.”  The mixture is homogenous, “creamy,” and combined).

3.      Now, add the crushed, drained pineapple and the reserved measure of pineapple juice as well as the two extracts.  Rotate the blender on low speed while you double sift the dry ingredients after which, you stir in the pecans.  Now, fold the DRY ingredients into the WET by rotating the mixer on low speed using the least amount of rotations necessary to do so—do not worry about any lumps as they bake out.

4.      Rest the batter for a couple of minutes, then scrape it into the prepared loaf pan, shaking gently to settle the loaf, then place it on the middle oven rack and bake for 55 minutes.  At that point, check the loaf for doneness by inserting a paring knife or toothpick into the center and if it exits “clean,” it is ready and if not, continue baking the loaf another 10-15 minutes longer.  Now, if the loaf begins to brown too much on top, spray a piece of foil with PAM and tent it to protect it.  

5.      When you have cooked the loaf or are close to it, pull it out of the oven immediately and place it atop a wire rack to cool.  If it still needs to finish a touch, it will finish in the hot pan.  After 2-3 minutes, shake the pan gently to loosen the loaf, pull it out, and finish cooling.  When completely cool, dust it with powdered sugar shaken through a fine-meshed sieve.

6.      To serve, cut the loaf with the aid of a sharp bread knife, serrated-edge preferred, into attractive slices.  Place on a serving platter and accompany with whipped butter and additional powdered sugar.  If you have leftovers, wrap the slices or loaf in plastic wrap and then, zip it into a freezer Zip-Loc bag.  Freeze for no more than 7-10 days, use it before time is up; otherwise, toss it out and bake fresh.  

This is one of my best quickbreads and a joy for those who delight in eating pineapple.

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

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.

            Okay, my friends, I beat the HUMP DAY conundrum easily by getting it off my chest right from the start so that means we pass it on to Charles Smithenstein next week and see if he messes up! All I can say is that I am glad that it is not I and that whoever bet on me in Las Vegas to screw up will not make any money off my goofs because I did NOT goof! Yeah, team! So, we have the weekend to go now, Friday, Saturday, and then Sunday, and then it will be farewell until the next time—if there is a next time as I see we have 130 days to go before the end of the Mayan Calendar and whatever crap is supposed to happen due to its conclusion.  I do not believe any of it nor have I ever, it is all a load of crap!                                

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 a photo of me 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 Thursday, August 16, 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 July 24, 1976 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1288 a 24” x 36" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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!






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