Popular Posts

Thursday, August 16, 2012

“Classic Quickbreads and Muffins, Part XLIII: Chef Cznystekinki shares his Recipe for Quick Date-Bran Bread, one of the Healthiest (not to mention Tastiest) Breads ever devised by Modern-Day Bakers!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their seventh release, “Sixteen Greatest Hits,” which came out in May 1973 and was the band’s first greatest hits package and a good one at that! Therefore, please 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 129 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 08-17-2012

Copyright © 2012 by MHB Productions

Word Count: 1,746.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 17, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XLIII

Classic Quickbreads and Muffins, Part XLIII: Chef Cznystekinki shares his Recipe for Quick Date-Bran Bread, one of the Healthiest (not to mention Tastiest) Breads ever devised by Modern-Day Bakers!” by Chef B. H. “BC” Cznystekinki

TODAY IS THE DAY AFTER-HUMP DAY!

Bakersfield, CA, 08-17-2012 F: Ah, here it is, Friday and that means that after today, we have but two days left to go and then I am out of here!  I love coming to Oildale, California, spending the week here while doing the blog posts, and my favorite place to stay is the Doubletree Inn on Highway 99 and Rosedale Highway.  They have marvelous food there at the hotel but I like going down the road to the Hungry Hunter, now that is a fabulous restaurant!  The food there is phenomenal; it is so good that it is easy for me to drop $150 each time I dine there.  Sure, sometimes, Stinkbug treats the office staff and me to dinner.  We go to JB’s Chalet Basque Restaurant on Oak Street although JB no longer owns it but the food is as good as it's always been.  Basque food is something that no one else outside of the San Joaquin Valley knows anything about as the Basque people—who live on the border between Spain and France—only settled here when they immigrated to America.  Traditionally, they are sheep ranchers and Bakersfield is unique for the number of Basque restaurants that are all over the place.   People outside the area ask what Basques are and it is difficult to explain it to them, as with no knowledge on the subject, they are clueless.  Basque food is great, it revolves around lamb dishes as well as some beef, poultry, and pork dishes.  It is simple fare, served family-style, and is inexpensive and deliciously good!

We are not here to talk about Basque Food today; however, we are here to continue our quickbread series and to let you know that soon, we will be redoing all of our muffin recipes as our fans tell us that some of our recipes do not jive.  It is difficult to break large, institutional recipes down to smaller ones and many times, for some unknown reason to me, they do not work.  Therefore, we will be redoing our muffin recipes at some point so we can clear things up and improve our situation with you, our dear readers!  Our bread for today is marvelous—it is delicious, date-bran bread that helps maintain your health by promoting regularity! Let’s make this sucker:

(#1682) QUICK DATE-BRAN BREAD



Nowadays, people look for tasty alternatives to store-bought cures for constipation and other dietary issues and natural products like quick date-bran bread are just the answer!  Bread like this is not only delicious, it helps promote dietary regularity when consumed with a glass of water and you would be surprised to know how many people will order breads like this one.  Add it to your menu and its sales will go off the charts so give it a shot.

Yield:  one 9-x-5-inch loaf / Mis-en-place: 15-20 minutes prep-time / 1-1.25 hours bake time:




Qty.
Measure
Item
Other
1.5
Cups
Chopped dates

1.5
Cups
Boiling water

1.5
Cups
Whole wheat flour

1.5
Cups
Whole wheat bran

2.5
Teaspoons
Baking powder

.75
Teaspoon
Baking soda

.25
Teaspoon
Salt

.25
Teaspoon
Grated nutmeg

.125
Teaspoon
Ground mace

.75
Cup
Finely-chopped walnuts

3
Large
AA eggs

1
Cup
Dark brown sugar

.75
Cup
Buttermilk

.5
Cup
Vegetable oil

.75
Teaspoon
Vanilla extract

1
Teaspoon
Orange zest

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare one loaf pan, stainless steel or aluminum, but it must be reflective for best results!  If you use dark bakeware, it absorbs the heat rather than reflects it and this will darken the side crusts and possibly the top during baking.  Spray the pan with PAM or with some such other food release spray and then line it with wax paper or a paper liner and spray that with food release spray, too, so the loaf will peel away when it is baked.  Set this pan aside and preheat your standard oven to 350°F or your convection oven to 300°F with the fan in the “on” position.

2.      Rehydrate the chopped dates by combining them in a bowl and pouring the boiling water over them.  Cover with a sheet pan or lid and allow them to steep for 5-10 minutes.  As this is going on, combine the whole-wheat flour with the bran and then with the aid of a fine-meshed sieve, combine with the baking powder, soda, salt, nutmeg, and mace by forcing these items through it into the flour-bran mixture.  It is important to sift these items as if you do not, clumps of baking powder or soda as well as the spices can remain in the completed batter—nothing tasty into which to bite in the finished product!  Finally, stir in the nuts and set aside.

3.      Meanwhile, beat the eggs with the sugar until smooth and creamy and then beat in the oil.  Continue beating until the mixture is “creamed” and then slow it down and add the buttermilk, vanilla extract, and orange zest.  Rotate slowly to combine and then add the rehydrated dates with whatever liquid remains within the bowl.  Rotate the mixer on low speed until the mixture is well blended and then stop.


4.      Then, fold the DRY mixture into the WET by rotating the mixer’s paddle attachment at low speed, mixing just until combined.  Never worry about lumps in the batter, as they will bake out unlike clumps of spices or leavening agents.  The idea is to mix just enough to blend the two sets of ingredients without overdeveloping the flour’s gluten, as this will make the finished product chewy. 

5.      Scoop the batter into the prepared loaf pan, gently shake to settle the contents, place on the middle oven rack of your preheated oven, and bake for approximately 55 minutes; then, test for doneness by inserting a paring knife or a toothpick into the center of the loaf.  If it exits “clean,” the loaf is ready and if not, continue baking it for an additional 10-15 minutes or until it proves itself "done."  Should the top begin to brown too much, tent it with foil and continue baking for another 10-15 minutes or until baked.  Check for doneness again and as soon as it is or almost is, pull it out, place it upon a cooling rack, and cool for 2-3 minutes.

6.      If not quite done, it will finish baking in the pan during that time.  As soon as it is, gently rap the edge of the pan to loosen the loaf, de-pan it, and finish the baking process.  Allow it to finish cooling before attempting to slice it and then when you do, use a serrated-edged knife.  Dust the loaf with plenty of powdered sugar shaken through a fine-meshed sieve and serve with honey butter or other flavored butter of choice.

7.      Always wrap your breads once cooled to promote freshness and if not to be eaten within the day, plastic-wrap each slice or the loaf, then with foil, and finally seal airtight in a Zip-Loc freezer bag.  In the freezer, it will remain fresh for 5-7 days and then, toss it out, as it will stale.  Never store breads—yeast or quick—in the refrigerator as this dries them out!

This is one of the most health-conscious and popular breads in my repertoire and goes over great each time you use it.

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

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.

            Tomorrow and Sunday are our last two days for this go-round and that makes me both sad and happy.  Happy because I get to go home and sad because I leave you (but not sad enough to miss mentioning HUMP DAY and doing two weeks in a row).  Living in Valencia, California, is not the same as living at Laguna Beach, California, back in the day but it is exciting in a way as Magic Mountain is right there, Los Angeles is to the south, Bakersfield to the north, and the road to Ventura and Santa Barbara to the west so we live at the crossroads of California.  The great thing is, Los Angeles keeps growing northward so now, and there is no distinction between Kern and Los Angeles Counties as the cities in between are all growing together.  Nevertheless, home is home so what can I say but I am glad to go?  However—we still have two more days to go!                                

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 shot 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 Friday, August 17, 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 May 19, 1978 in Laguna Beach, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF B.H. “BC” CZNYSTEKINKI
NEXT WEEK: CHEF CHARLES SMITHENSTEIN♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1292 a 12” x 16" original oil painting by Beverly Carrick entitled, “Snowy Sedona." 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!


Deserts



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 08-05-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

B. H. “BC” Cznystekinki, Salad Seminar, the James Gang, Quickbreads, Quickbreads and Muffins, Classic Quickbreads and Muffins, Wheat Bran, Muffins and Quickbreads, Baked Goods, Bakery Recipes, the Bakery,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.



NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!









Advertisements:
































































































CHEF B.H. “BC” CZNYSTEKINKI
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



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 “SIXTEEN GREATEST HITS” 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!







No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!