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Tuesday, August 21, 2012

“Classic Quickbreads and Muffins, Part XLVIII: Quick Whole-Wheat Strawberry Bread is the Bread on Today’s Menu!” by Chef Charles “the Chuckster” Smithenstein



Today’s James Gang album is their twelfth release, “Jesse come Home,” which came out in February 1976 saw the band go through more changes but this would be the FINAL album after which, the band disbanded.  Of course, the record company continues to release best of packages to this day, which we shall see over the next 5-6 days. This is one of the great bands of the greatest era of ROCK-and-ROLL so please go to Amazon.com right now and BUY it by using the convenient link! Note: when the James Gang albums are finished, we begin offering albums by: SANTANA!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 124 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 08-22-2012

Copyright © 2012 by MHB Productions

Word Count: 1,653.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 22, 2012 by Chef Charles “the Chuckster” Smithenstein


CLASSIC QUICKBREADS AND MUFFINS, PT XLVIII

Classic Quickbreads and Muffins, Part XLVIII: Quick Whole-Wheat Strawberry Bread is the Bread on Today’s Menu!” by Chef Charles “the Chuckster” Smithenstein



Bakersfield, CA, 08-22-2012 W: Today is Wednesday, which is Hump Day for everyone in the REAL WORLD but here in the world of the Internet and Stinkbug, it is the day before HUMP DAY because we work a seven-day schedule.  Such is life, friends, such is life but I do the best I can because of my love for you, dear readers!  Do not get me wrong,—I like what I do and enjoy working here at the END because this is the only place I write blog posts, nowhere else do I bother doing this.  Life is too busy in the professional world and besides, I am working on a cookbook for publication sometime in 2014, just a couple of years away.  We are already at the stage of reading galleys and that takes considerable time because we must do every recipe numerous times before we submit it to the editor.  This is a very difficult process, it is extremely exacting and there are days between work and the computer when I am lucky to get 3-4 hours rest before going into work.  That is why when I have the opportunity to take the family on a vacation, we go because this STAYCATION crap is just that: crap!  The government must be insane to think that Americans will not go to the polls in November and throw these bums out! It is dreadful what is happening to the country when they force us to lay off good workers, hire absolutely no new ones, and sweat out every single part-time new-hire. We do not know if we can keep them employed or forced to lay them off.  Times are changing and changing for the worst—I was never a fan of George W. Bush but gosh almighty! I wish he were in the White House NOW!

Okay, I realize we are not a political blog anymore so I will not continue with this vent but I have seriously been thinking that I should put the cookbook on hold and begin writing about politics.  Gasoline prices are frightening and no amount of crap coming out of Washington DC makes any employer in this country feel good about hiring anyone, only firing them.  I hope my employees are not reading my words!

Our bread for this day-before-Hump-Day is a good one: Quick Whole-Wheat Strawberry Bread, a very delicious and beautiful and healthful bread, too, that goes over big time on Sunday brunches when people ask, “Is it good for you?” I tell them, “Damn right, ma’am!” They place it on their plates, slather honey-butter all over it and then come back for more after eating the first two slices.  It is definitely a good one—one I highly recommend—and once you make it, you will understand exactly what I am saying! Let us go:

(#082) QUICK WHOLE-WHEAT STRAWBERRY BREAD


This is one of my best health-nut breads in my repertoire; it is perfect for Sunday brunches, holidays such as Easter and Mother’s Day, and regular, everyday eating!

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



Qty.
Measure
Item
Other
2-1/3
Cups
All-purpose flour

1.125
Teaspoons
Baking powder

1
Teaspoon
Baking soda

1
Teaspoon
Salt

.5
Teaspoon
Ground allspice

2/3
Cup
Whole-wheat flour

.75
Cup
Chopped pecans

2
Large
AA eggs

1
Cup
Granulated sugar

.5
Cup
Vegetable oil

1.5
Cups
Fresh strawberry puree

1
Teaspoon
Vanilla extract

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the pan first by using either a reflective stainless steel or aluminum pan and NEVER a dark bakeware pan, which absorbs heat thereby darkening the finished product.  Spray it with PAM, line it with a paper liner or wax paper fitted to the pan, then spray the paper and lightly dust it with a bit of all-purpose flour so that the finished loaf exits the pan without tearing itself apart; set aside.  Preheat standard oven to 350°F or convection oven to 300°F, fan “on” position and proceed:

2.      Use 1.5-2 baskets of fresh strawberries for the puree: hull them, rinse them, and puree them in a blender or food processor and set aside.  Double-sift the first FIVE ingredients and then stir in the whole-wheat flour and the pecans; set aside.

3.      Using an electric mixer equipped with a paddle attachment and never a whip (as it beats in too much air, thereby causing the product to collapse during baking), beat the eggs, sugar, and oil together until “creamed.” Add the strawberry puree and vanilla and continue mixing on low speed until well blended. 

4.      Next, fold the DRY into the WET using the least amount of medium-low speed rotations of the mixer so as not to overdevelop the gluten in the all-purpose or wheat flours.  This prevents the finished product from being chewy or tough.  Mix just until blended and remember—lumps cook out as it bakes. 

5.      Scoop the batter into the prepared pan, shake gently to settle the contents, place the pan on the middle oven rack of the preheated oven, and bake 50-55 minutes before testing for doneness.  Insert a paring knife or cake tester directly into the center of the quickbread and if it exits “dry,” the loaf is done and if not, continue baking for another 10-15 minutes or until it proves “done.” If you need to “tent” the loaf in order to prevent it from over-browning, do so at this point and keep that way until you pull it out of the oven.

6.      Test the bread again and the moment it is done or ALMOST done (remember: they finish baking in the pan for another 2-3 minutes), pull it out and place it atop a wire rack to cool.  After 2-3 minutes, rap the pan—gently!—on the kitchen counter to loosen it, remove it, and finish cooling on the rack.  After it is completely cool, dust it heavily with powdered sugar, slice it with a serrated-edged bread slicer, place it atop a doily-lined silver tray, and accompany with fresh strawberry butter and additional powdered sugar.

7.      Leftovers must be plastic-wrapped, then wrapped in foil, and finally zipped up tight in Zip-Loc Freezer Bags and stored in the freezer (unless to be eaten within the day—then, leave out at room temperature) for as long as 5-7 days; after that, turn it into bread pudding, use it up, or toss it out and bake fresh.

This is a great way to utilize leftover strawberries in a tasty and economical way.  Always beautiful, tasty, and crowd-pleasing, this is one you will enjoy making and eating!

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

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.

            Well, we keep moving onward and that is always good. I see when we are done with the James Gang in another week or so, we will begin offering the Santana collection, which is going to take as long as it took to offer the complete Grateful Dead discography!  If I recall, it took more than three months to promote the Grateful Dead catalog because we did not only the original studio and greatest hit albums, we did the retrospective live albums, we did the Dick’s Picks’ series, and we did the new Road Trips’ series.  Overall, it took about 115 days to do every single one of their albums and Santana, both the band and the artist, has more than 140+ albums, which currently is a significant body of work so I am sure that when I return, we will still be doing them.  If not: it will be some other artist out of the Golden Era of San Francisco-Bay Area acid rock and accompanying artists of the times.  Stick around for some great music!                                    

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 Wednesday, August 22, 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 November 13, 1982 in Bakersfield, CA.

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BUY “JESSE COME HOME” 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!



















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