Popular Posts

Friday, August 17, 2012

“Classic Quickbreads and Muffins, Part XLIV: Today’s Quick Blueberry-Nut Quickbread learned in Chef B.C.’s Youth from Hotel Bakery Tommy Cortez!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their eighth release, “the Best of featuring Joe Walsh,” which came out in September 1973 and was the band’s second greatest hits package and a good one at that! Therefore, please 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 128 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 08-18-2012

Copyright © 2012 by MHB Productions

Word Count: 2,000.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, August 18, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XLIV

Classic Quickbreads and Muffins, Part XLIV: Today’s Quick Blueberry-Nut Quickbread learned in Chef B.C.’s Youth from Hotel Bakery Tommy Cortez!” by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 08-18-2012 S: Like everyone else, I am pleased that we have made it to Saturday and the weekend as no one is around the blogs dealing with food on either Saturday or Sunday.  Therefore, we get to shoot the bull and talk about this and that without worrying what Stinkbug has to say as knowing him, he is lost in a bar down on Nineteenth Street in Bakersfield.  The man is a lifelong chef, he likes his booze, his cigarettes, and his skanks and when he’s not working, he’s drinking with the lowlifes of Bakersfield.  Sometimes, he goes out to Trout’s in Oildale, up the road from our corporate offices and hangs out with Hells Angels, Country and Western chicks, and drunken restaurant folks off work at 6:00 A.M.  To him, that’s life and I say, “Let him live it!” 

What should we talk about today? Well, I see that our election is fast approaching and I am hoping that things are going to change and soon.  The restaurant business is in near collapse in California thanks to mountains of illegals pouring across the borders in record numbers.  I lost my forward thinking outlook on life in this state and in the nation because if things keep going the way they presently are, it is not going to be pretty come November.  I remember when I was younger, I voted for Lyndon Baines Johnson because my father was a Democrat and so was my grandfather.  I thought John F. Kennedy was a dream come true until my older brother went to Vietnam and killed in action outside of Saigon during the Tet Offensive in 1968.  I became disillusioned with politics, thinking that LBJ had let me down and that Tricky Dick was just as bad.  Thankfully, I was reborn during the Reagan Revolution of 1980 and was able to rid myself of the lunacy of having voted for Jimmy Carter, by far, one of the worst presidents of the country since Herbert Hoover.  (If you look at history, Hoover was not really a “bad” president as he only did what American presidents prior to him did during economic downtimes: wait.  Yet, they pilloried him for it and due to his ineptitude and FDR’s political rhetoric; his enemies made him look like a racist fool and lost the black vote to the Democrats, one of the worst political failures ever).

I would love to discuss politics all day long and articulate my positions but we no longer are a political blog nor do we delve into academic pursuits unless they pertain to FOOD.  For that, we can thank the Federal Government for shutting down the OLD Elemental News of the Day back in 2010 when they were testing their powers of media usurpation under the law in times of “emergency.”  We were among the test cases, went down with hundreds of other bloggers, and suffered in silence until GOOGLE offered to give us a home so here we are! 

Today, we are making one of my all-time favorite quickbreads, Quick Blueberry Nut Bread, delicious bread I learned from Master Baker Tommy Cortez back in the 1960s when I was a youngster.  It is beautiful bread and if you prepare as described, it will work for you and enliven your business’s quickbread trays on Sunday brunches.  Nothing is better than luscious quickbreads, tender-rich, full of blueberries, sugar, vanilla, flavorings, oh, it is simply amazing and one you and your customers will never forget.  Never forget, too, that you can make sugar glazes and cover them with rich white glazes making them sticky-sweet with goodness, the customers will melt with joy! Here we go:

(#078) QUICK BLUEBERRY-NUT BREAD



Making quickbreads is a passion of mine and has been ever since I began working in the foodservice industry as a kid.  I used to spy on the baker in the back kitchen of the hotel in which, I worked as a line cook and after awhile and because I bought him beer, he took a liking to me and showed me the ropes.  After awhile, he took me under his wing, taught me the ropes, and before I knew it, I was his replacement whenever he was off or on vacation.  This is one of the breads (and one of the techniques for handling blueberries) I learned from Chef Tommy:

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

1.5
Teaspoons
Baking powder

.75
Teaspoon
Baking soda

.5
Teaspoon
Salt

.25
Teaspoon
Ground coriander

.75
Cup
Chopped walnuts

2
Teaspoons
Orange zest

1
Cup
Canned blueberries, drained and semi-frozen

2
Large
AA eggs

.75
Cup
Granulated sugar

.25
Cup
Vegetable oil

1.125
Cups
Whole milk

2
Teaspoons
Vanilla extract

2
Teaspoons
Torani’s blueberry syrup

1
Teaspoon
Torani’s cinnamon syrup

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the pan first: use nothing but reflective stainless steel or aluminum pans as they repel the heat rather than draw it in, blackening the sides in the process.  This is precisely what dark bakeware does so never use it.  Yes, dark bakeware is cheaper than reflective but use what professionals use, stainless steel/aluminum bakeware.  Spray it with PAM or some such other food release spray (except olive oil!), then line it with a paper liner or wax paper, and spray that with PAM, too. 

2.      Preheat your standard oven to 350°F or your convection oven—fan in the “on” position—to 300°F.  Double-sift the first FIVE ingredients together and then stir in the walnuts, orange zest, and shortly set aside.  Keep the blueberries chilled and firm in the freezer for the moment as we proceed.

3.      Beat the eggs with the granulated sugar and vegetable oil until the mixture is creamed.  You can accomplish this by using an electric mixer equipped with a PADDLE attachment and not a whip.  A whip beats too much air into the batter possibly causing it to fall during the baking process so avoid this pitfall if you can.  Add the milk, vanilla, and two syrups, blending well at medium-low speed.

4.      Now, using the least amount of rotations necessary, blend the DRY ingredients with the WET.  Do not worry about lumps—they will cook out during the baking process.  Rotate on slow speed so as not to overdevelop the gluten in the flour and when combined, stop mixing.  At this point, lightly dust the blueberries in the freezer with a small amount of flour.  Take care not to break them up or tear them. 

5.      Now, with the mixing bowl off the machine, bring out the blueberries and with a spatula or spoon, gently fold them into the batter.  It is important that the berries are near-frozen and that you mix them in gently.   You do this to minimize blue streaks in an otherwise white or near-white batter, as this is the “professional” way.  When done, scoop the batter into the prepared pan, shake gently to settle it, place on the middle oven rack of the preheated oven, and bake for 55 minutes. 

6.      When time’s up, check the loaf for doneness by inserting the blade of a sharp paring knife into the center of the bread.  If it exits “clean,” your loaf is ready and must come out and if not, continue baking it another 10-15 minutes until done.  If it begins to over-brown, tent it with a piece of foil until it is finished. 

7.      Place the loaf atop a cooling rack and after 2-3 minutes, gently rap the pan to loosen the loaf, remove, and finish cooling it.  Lightly dust it with powdered sugar when it is completely cool and slice it with a sharp serrated-edge bread slicer.  Serve atop a doily-lined serving tray with whipped butter and powdered sugar.

8.      When completely cool, wrap leftover slices or the loaf in plastic wrap, seal it airtight in a Zip-Loc freezer bag, and use within 5-7 days for best usage.  After that, use it in bread puddings or whatever else and bake fresh.  You can defrost it overnight at room temperature (lightly covered with plastic wrap so as not to get overly moist) or in the microwave.   

This is one of my favorites and apparently, everyone else’s due to the blueberries.  There is something amazingly delicious about blueberries baked in a quickbread or muffin and this is not only tasty, it is beautiful!

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

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.

            I am happy! Tomorrow is Sunday and then I will go back home and say farewell to Oildale, California, the Doubletree Inn, 19th Street, the Hungry Hunter, and Trout’s out in Oildale on North Chester!  I love coming here but love going home even more and am glad that no one knows what goes on here in this God forsaken place!  Kern County sits at the bottom of the Southern San Joaquin Valley, ONCE the breadbasket of the world when the water flowed down the valley that is, until the hysteria over the Delta Smelt shut the water down, put the farms out of business, and sent millions into unemployment.   Since I will NOT be here prior to the election, you don’t have to ask whom I am voting for—you will figure it out.  I am not voting for more of the same that is for sure!  I have never seen the United States in the mess it is in with the trashing of social issues when they count the most!  People wake up and let us save America together and rid ourselves of the OCCUPIERS and the other boneheads running around crying about how unfair it is! Enough is enough! The End Times are coming for everybody!                                  

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 Saturday, August 18, 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 26, 1982 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 #1293 an 8” x 10" original oil painting by Beverly Carrick entitled, “Red Butte." 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 © 08-06-2012, 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, Blueberries, 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 “THE BEST OF FEATURING JOE WALSH” 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!