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Sunday, August 19, 2012

“Classic Quickbreads and Muffins, Part XLVI: Chef Smithenstein picks up where Chef BC left off: Quick Lemon Bread is on the Menu for Today!” by Chef Charles “the Chuckster” Smithenstein



Today’s James Gang album is their tenth release, “Miami,” which came out in September 1974 and once again, the band had another guitarist as Dominic Troiano left to join the Guess Who; this time, Tommy Bolin was fronting the band but not long after this, he left to join Deep Purple. This is a very different band but they call the album a genuine classic so 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 126 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 Charles “the Chuckster” Smithenstein

END Commentary 08-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,638.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 20, 2012 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PT XLVI

Classic Quickbreads and Muffins, Part XLVI: Chef Smithenstein picks up where Chef BC left off: Quick Lemon Bread is on the Menu for Today!” by Chef Charles “the Chuckster” Smithenstein



Bakersfield, CA, 08-20-2012 M: Greetings, friends, I am here at the Elemental News of the Day for the first time since March!  I see that we are fast approaching the “End Days,” something to worry about, no doubt because we have just 126 days to go.  That means, it is going to be party time from here on out and when chefs and restaurant folks party, everybody else get out of the way!  I mean, if this is indeed the truth—something cosmic is going to occur—then we should be worrying and yet, no one gives a damn, we walk around like the world will last forever when we know—thanks to the Hubble Space Telescope—black holes are gobbling up entire solar systems elsewhere in the Universe.  The fact that dreadful, stellar things take place elsewhere in space means the same things can happen to us in our neighborhood, which is somewhat troubling.   What goes on in deep space is something that we on our planet-locked globe have no knowledge, concern, or worry about when maybe the Mayans are right: maybe the world is going to come to an end on December 21, 2012?  If so, I will drink myself to the End Days and see what happens on December 22.  Maybe nothing, maybe something, right?

I am amazed that when I stuck my hand into Stinkbug’s outstretched chef’s hat, I drew the same card that Chef BC had last week: Classic Quickbreads and Muffins!  That is something that seldom happens but I am glad because I have many wonderful quickbreads, muffins, and other baking soda-baking powder delights to share with you for the next seven days.  I hope none of you has any complaints, if so, please drop us a line at our Post Office Box noted at the end of this blog post.   We aim to please here at the END and that means we strive to satisfy the needs of our readers around the world.  The fact that they convert our blog into every known language in the world by our host, Google, is comforting because that means we reach everyone whether they are Inuit or Tongan. 

Our bread for today is Quick Lemon Bread, one of my all-time specialties made even better by the introduction of Torani’s Lemon Syrup.  The Torani’s family of products is simply marvelous—they make at least 40-50 flavors used by bars around the world.  When one finds a superior product, one must tell the world about it instead of hiding it away as their “secret ingredient” because when discovered and one’s cover is blown, it is embarrassing so I make a point of teaching everyone everything for both our benefits.   In the end, this is the correct thing to do and that is how I have attempted to live my life—with the exception of drinking all the time—based on my Catholic views.  By the way, the Catholic Church allows us to drink and if it is okay with them, it must be okay with the Big Guy himself—God!

(#080) QUICK LEMON BREAD



One of my best quickbreads, this one is lemony-good, makes people smile with delight as they savor its zesty sweetness.  Like all quickbreads, it is easy to prepare, bake, and serve so keep the recipe handy for use.

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




Qty.
Measure
Item
Other
3
Cups
All-purpose flour

2
Teaspoons
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

1
Tablespoon
Lemon zest

2
Large
AA eggs

1
Cup
Granulated sugar

.25
Cup
Vegetable oil

1.25
Cup
Sour milk

.25
Cup
Lemon juice

1
Tablespoon
Torani’s lemon syrup

2
Teaspoons
Lemon extract

1
Teaspoons
Lemon yellow food color

.5
Teaspoon
Vanilla extract

Granulated sugar

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare your pan first by using only reflective bakeware such as stainless steel or aluminum rather than dark bakeware, which tends to absorb heat rather than reflect it.  This is important baking quickbread loaves, cakes, or coffee cakes because dark pans create dark sides, an unattractive aspect in any bread.   Preheat standard oven to 350°F or convection oven—fan “on”—to 300°F; have ready.

2.      Set up an electric mixer and hook up the paddle attachment, never the whip, as the latter incorporates more air than necessary if one has over-mixed the batter, resulting in loaves unable to maintain maximum height due to the inclusion of TOO much air. 

3.      Double-sift the first FOUR ingredients, then stir in the lemon zest and set aside.  Beat the eggs, sugar, and oil at medium speed until the mixture is creamed; then, add the sour milk, lemon juice, syrup, extracts, and food coloring.  Blend well on medium speed then stop. 

4.       Now, fold the DRY into the WET with the least amount of mixer rotations on low speed until combined.  Lumps in the batter cook out during the baking process so do not worry about them, what with you need be concerned is overmixing the batter thereby overdeveloping the flour’s gluten causing the bread to be chewy and tough.  Do NOT overmix!

5.      Scoop the batter into prepared loaf pan, gently shake to settle contents, sprinkle top with additional granulated sugar, place on middle oven rack, and bake for 55 minutes.  Then, check the loaf for doneness by inserting a sharp paring knife or cake tester into center-mass and if it withdraws “dry” or “clean,” the loaf is baked and if not, continue the baking process for another 10-15 minutes or until the loaf proves it is done.  If it begins to brown more than is necessary on top, cover it with a piece of foil during this time to protect it. 

6.      When ready, remove it from oven, place atop cooling rack, and after 2-3 minutes, de-pan the loaf by rapping it gently and de-panning it.  Continue the cooling process and when completely cool, sprinkle powdered sugar through a sifter across it. 

7.      With the aid of a sharp, serrated-edged bread slicer, slice the bread, layer it atop a doily-lined silver tray, accompany with powdered sugar, honey butter, and lemon marmalade and serve.  Leftover slices or loaves must be plastic-wrapped, then wrapped in aluminum foil, and finally zipped up tight in a Zip-Loc freezer bag and frozen for later usage.  Loaves remain fresh in the freezer for 5-7 days, after that, transform them into bread pudding, use, or toss out.  NEVER refrigerate any type of bread as refrigeration dries them out.

One of my favorite breads, quick lemon bread is perfect for Sunday brunch, breakfast, and tea parties.

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

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.

            There you go: Monday is over and done, in the books, that’s it for today, folks but tomorrow, I shall be back and we will bake some excellent stuff!  Like my good friend, Chef BC, yesterday, I concur that being a baker is one of the best things one can do in life as not only is it artistic, it is extremely rewarding and satisfying.  I mean, it is great to be in the back kitchen working away while the line cooks are having their lunches handed to them for 3-4 hours straight.  It is also nice to come in late in the day and get out at midnight, go home, drink for a couple of hours, and sleep until noon.  Let the wife raise the brats, drinking scotch is far more important than watching over one’s family! No, do not mind me—I’m kidding, I love my wife and kids!                                  

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!

Charles “the Chuckster” Smithenstein

The Chuckster
Restaurant Manager, Mixologist, Foodserver, and Cook
This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.

Chef Smithenstein writes from Delano, CA.

---30---

The END Commentary for Monday, August 20, 2012 by Chef Charles “the Chuckster” Smithenstein



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 Charles “the Chuckster” Smithenstein wrote this original essay.



Recipe created by Chef Charles “the Chuckster” Smithenstein on July 12, 1974 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1298 a 12” x 16" original oil painting by Beverly Carrick entitled, “Soft Sunset." 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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Tags:

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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!









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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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