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Saturday, August 18, 2012

“Classic Quickbreads and Muffins, Part XLV: Our Final Bread for this Go-Round is the Best of the Best—Quick Banana-Nut Bread, Delicious, Economical, and maybe even Gourmet!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their ninth release, “Bang,” which came out in December 1973 and was the band’s first as a new unit featuring new guitarists and the beginning of a revolving lineup! Still, the band banged out hard rock on the road every night and remained popular even without axe-man Joe Walsh; 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 127 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 08-19-2012

Copyright © 2012 by MHB Productions

Word Count: 1,635.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 19, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XLV

Classic Quickbreads and Muffins, Part XLV: Our Final Bread for this Go-Round is the Best of the Best—Quick Banana-Nut Bread, Delicious, Economical, and maybe even Gourmet!” by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 08-19-2012 Su: We have arrived at the final day for this go-round so that means that I will not return for at least FIVE months, which will put us at January 2013.  I guess I will return if the world does not end on December 21, 2012; you know, when the Mayan Calendar runs its course but whom the hell believes that's going to happen besides Stinkbug?  Maybe he has a submerged death wish of sorts, one never knows except I expect to be here in January and look forward to it!  

Today, we finish our final bread, Quick Banana-Nut Bread, one of the best, most delicious, and easiest to make of all the breads. I am glad we have talked about different aspects of baking quickbreads, especially about pans as that is the one most important thing.  I remember being a young chef and buying my own pans and invariably, I bought dark bakeware and regretted it almost from Day One.  Yet, I did not have a lot of money so had to suffer using them for 3-4 years until I finally replaced the damned things and gave the old ones to the Salvation Army.  Some poor underprivileged individual had to use the crappy ones but it was better than me using them myself!  Anyhow, this bread is my favorite of favorites and generally is the favorite of most everyone else so all I can say is let us get this show on the road and call it a day, I mean, call it a “week.”

(#079) QUICK BANANA-NUT BREAD


I always loved the flavor of bananas in muffins, quickbreads, even pancakes and this is one of the best quickbreads featuring bananas ever made. I am proud to present it to you, as it is NO-FAIL bread, easy to make and fast to make and bake.  Everyone will love one, as will you, your family or your customers and it also helps you make a profit out of “throw-away” stuff.

Yield:  ONE 9-x-5-inch loaf / Mis-en-place: 15-20 minutes prep-time / Bake time: 1-1.25 hrs



Frozen Bananas: always use frozen bananas as they have the BEST flavor.
Qty.
Measure
Item
Other
2
Cups
All-purpose flour

1
Tablespoon
Dry milk

1
Teaspoon
Baking powder

.75
Teaspoon
Baking soda

.5
Teaspoon
Ground allspice

.5
Teaspoon
Ground cinnamon

.5
Cup
Chopped pecans

2
Large
AA eggs

.5
Cup
Granulated sugar

.5
Cup
Orange clover honey

.5
Cup
Vegetable oil

1.5
Cup
Mashed overripe bananas

1.5
Teaspoons
Vanilla extract

1.5
Teaspoons
Banana flavoring

1
Tablespoon
Torani’s Crème de Banana

1
Tablespoon
Orange zest

Powdered Sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Note: in professional foodservice, cost-and-profit-conscious chefs save everything in the kitchen, even things like overripe bananas not fit to serve to customers in fruit bowls.  They take the old bananas, bag them, and toss them into the freezer where they blacken.  Then, when they need them, they pull them out and defrost them naturally overnight in the refrigerator.  The next day, they look horribly nasty but make the best banana bread, muffins, cakes, and anything else requiring delicious banana flavor.  During the ripening process, fruit sugar (fructose) intensifies in flavor becoming overpowering and makes the best, baked goods.  Two medium (frozen) bananas equal approximately ONE cup mashed bananas.

2.      Prepare the pan first, using only stainless steel or aluminum (reflective) bakeware rather than dark bakeware, which absorbs heat and darkens the crusts of quickbreads and muffins.  Spray it with food release spray (no olive oil-flavored, please!), line with wax paper or paper liner, and spray that, too, so the baked bread easily peels away.  Set the pan aside and hook up your electric mixer using a paddle attachment.  Preheat standard oven to 350°F or convection oven—fan “on”—to 300°F.

3.      Beat the eggs with the granulated sugar, honey, and vegetable oil until the mixture is homogenous, creamy, and smooth.  Add the bananas, vanilla, banana flavoring, crème de banana, and orange zest, blending well; stop.  Now, double-sift the first SIX items; then, stir in the nuts.

4.      Fold the DRY into the WET using the least amount of rotations at low speed just until the former is moistened by the latter; the idea is NOT to overmix the batter as lumps cook out during the baking process; no, blend just until combined so as not to overdevelop the flour’s gluten making the finished product chewy.

5.       Scoop the batter into the prepared pan, shake gently to settle the contents, place on middle oven rack, and bake for 55 minutes; then, test the loaf for doneness by inserting a toothpick, cake tester, or a sharp paring knife into the center.  If it withdraws “clean,” the loaf is ready to come out and if not, continue the baking process.  If it begins to brown too much topside, tent it with a piece of foil and bake another 10-15 minutes or until the tester proves it is ready to come out of the oven.

a.      Here is a hint: if a loaf or muffin is NOT quite ready to come out but ALMOST!—it will finish baking in the hot pan for a minute or two on the cooling rack. This is my advice: it is better to pull it out a moment too soon than a moment too late—use your best judgment and common sense.

6.      As soon as baked, pull it out, place it atop a cooling rack, and cool for 1-2 minutes, more if it was a bit underdone.  After a few minutes, gently tap the pan to loosen the loaf, de-pan it, place it atop the cooling rack to finish cooling, and dust it with powdered sugar as soon as it is cool enough not to melt.

7.      To serve your banana-nut bread, slice it using the sharpest serrated-edged bread knife in your knife drawer and layer it atop a doily-lined serving tray, accompany with whipped honey butter and additional powdered sugar and serve.  Leftovers must be plastic-wrapped, then wrapped in aluminum foil, then sealed airtight in a Zip-Loc bag, and frozen.  Defrost either by leaving out at room temperature overnight (but loosen the wrap so the moisture due to defrost does not ruin it) or in the microwave oven.  You will need to “re-dust it” with powdered sugar. If not used within 5-7 days, transform it into bread pudding or toss it out.

This is one of the all-time classic favorite quickbreads (or muffins) and whether at home or in the professional kitchen, there are ALWAYS leftover old bananas that need using.  Sure, they do not cost a lot but use them! It is better to make a minimal profit than NO profit!

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

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.

            That’s it; we are over, done, kaput, pau hana!  I told my family I would take them to Hawaii during the month of December so if the world does come to an end because an asteroid slams into the world, well, what better place to end it than there?  We have purchased our tickets, my wife is already searching for appropriate “end of the world clothing” and the kids and grandkids are ready to have a blast!  We love the islands and people over there know us because we have a time-share on Maui that we try to visit for two weeks every year.  This time, we have rented additional space in Kihei and even out in Lahaina for additional family members as the Cznystekinki family clan plans to go out in style!  You know I am kidding (about the end of the world) but the vacation is going to be fantastic!                                  

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 Sunday, August 19, 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 June 19, 1981 in Laguna Beach, CA.

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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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