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Wednesday, August 22, 2012

“Classic Quickbreads and Muffins, Part XLIX: Today’s Recipe switches Culinary Gears: Glazed Yam Muffins are the Absolute Best!” by Chef Charles “the Chuckster” Smithenstein



Today’s James Gang album is their thirteenth release, “15 Greatest Hits,” which came out in 1990 and was an attempt by their record company to keep their memory alive. 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 123 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 08-23-2012

Copyright © 2012 by MHB Productions

Word Count: 1,693.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 23, 2012 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PT XLIX

Classic Quickbreads and Muffins, Part XLIX: Today’s Recipe switches Culinary Gears: Glazed Yam Muffins are the Absolute Best!” by Chef Charles “the Chuckster” Smithenstein

HUMP DAY!

Bakersfield, CA, 08-23-2012 Th: We arrive at the infamous day; the worst day of the week when Stinkbug forces writers into doing, a second week should he or she fail to tell the readership that it is HUMP DAY!  Well, it is HUMP DAY that means we are at the midst of our seven-day workweek, which for some is harsh and unmanageable and for others, no big deal.  Nowadays, the youth of America—if they are lucky to have jobs—know nothing about seven day work weeks because the government is so protective and restrictive when it comes to overtime.  They do not want anyone to work overtime and enforce this rule by piling taxes atop the unfortunate manager who fails to guard against this troublesome aspect of doing business in Socialist America.  The tax level is so high that no one wants to allow workers chances to get overtime much less work it because the taxes take more than the time-and-a-half or double-time income made.  It is a terrible conundrum because when I was young, overtime was our bread and butter!  

The problem is taxes are as high as are rules and restrictions that force employees to stand outside the kitchen door because they cannot enter the building to punch in on the time clock until it is time to go to work.  What happens when there are twenty employees waiting to punch in and all must be in within one minute or they are marked late and docked fifteen minutes?  Management docks many late arrivals fifteen minutes because they simply didn't have the time to punch their time cards!  It is not fair and yet, it goes on day after day in the modern-day United States, which is more like a Soviet Gulag each day than it is the independent—and free!—powerhouse it once was!  To me, this is absolute madness because the employees are docked unfairly for tardiness when they are standing outside the door waiting, then have to rush in, and stampede to the time clock—pure insanity, my friends, pure insanity!

Enough of that: today, we make muffins instead of quickbreads and the one I picked for today is fabulous! It is Glazed Yam Muffins, beautiful, delicious, and tasty and you will fall in love with these heavenly bodies!  Let’s do it:

(#1683) GLAZED YAM MUFFINS


The great thing about working in the bakery department of a restaurant is that whenever the chefs have leftover items they need to rid themselves of, they ask the baker if he or she can help them out by alleviating them of their stuff.  The baker faces challenges everyday and this extraordinarily great muffin is a product of one of those experiments.  They are tasty, light, delicious, and almost too good to be true—you will love them!

Yield:  One Dozen Medium Muffins  / Mis-en-place: 15 minutes / Baking Time: 18-24 mins





Qty.
Measure
Item
Other
1.5
Cups
All-purpose flour

.5
Cup
Cake flour

2.25
Teaspoons
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

.5
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground nutmeg

.5
Teaspoon
Ground ginger

.25
Teaspoon
Ground mace

.25
Teaspoon
Ground cardamom

.125
Teaspoon
Ground cloves

1
Teaspoon
Powdered milk

1
Each
Large AA egg

.75
Teaspoon
Granulated sugar

3/8
Cup
Vegetable oil

.75
Cup
Orange juice

.25
Cup
Buttermilk

.75
Cup
Mashed yams (fresh cooked or canned)

.75
Teaspoon
Vanilla extract

.5
Teaspoon
Orange extract

.5
Cup
Powdered sugar

.25
Cup
Orange juice

1
Teaspoon
Orange extract

.5
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare your muffin pan, MEDIUM MUFFINS equal one-quarter cup sized cup.  Use nothing but reflective stainless steel or aluminum pans as they deflect heat away rather than absorb it as do dark bakeware.  It is important to follow this step closely as dark bakeware darkens the sides of the finished product—very unprofessional.  Spray them thoroughly with PAM (or with another non-stick food spray), line with paper or aluminum baking cups, and spray them with PAM, too—set aside. 

2.      Preheat standard oven to 375°F or convection oven to 325°F with the fan in the “on” position.  Next, double-sift and set aside the first TWELVE items listed.  Then, with the aid of an electric mixer equipped with a paddle attachment, beat the egg, sugar, and oil until the mixture is “creamed,” meaning that it is light, fluffy, and combined. 

3.      Add the orange juice, buttermilk, mashed yams (canned or cooked) and vanilla and orange extracts (the first ones), blending well. Now, here is the important part: fold the DRY into the WET using the least amount of medium-low speed mixer rotations necessary—count 10-15 seconds slowly then stop.  This is important as it prevents the gluten contained in the flour from over-developing and thereby making the finished product tough and chewy.  Do not worry about lumps—they bake out during the cooking process. 

4.      Allow the batter to rest 10-15 minutes; then, with the aid of an ice cream scoop, fill the prepared muffins cups to the rim but no higher.  Dip the scoop into cold water in between scoops, as this will help the batter out much more easily.  When the pan is full, place it on the middle rack of the preheated oven and bake for 18 minutes; at this point, touch one of the muffins—gently with a fingertip!—to see how firm it is.  The muffin probably needs further baking so turn the pan around gently and continue baking for a few more minutes. 

5.         Test the muffins again prior to 23-24 minutes with a paring knife or cake tester.  Insert it directly into the center of a couple of the middle row of muffins and if it comes out “clean,” they are ready and if not, rotate the pan again and continue baking for another minute.  NOTE: quickbreads finish baking in the pan once pulled out of the oven so if it is slightly wet, pull the pan out as it is better to have them a little under-baked rather than over-baked. 

6.      As the muffins bake, combine the last four items in a bowl—this is your glaze—set aside.  As soon as the muffins appear ready, pull them from the oven, place them atop a cooling rack, and allow them to cool for 1-2 minutes; then, gently rap the edge of the pan and de-pan them, placing them atilt in the muffin cups.  When completely cooled, place the muffins directly atop the cooling rack and place a drip pan underneath.  Swirl the glaze over each one using a wire whisk.  Then, place them onto a doily-lined serving tray and serve accompanied by plenty of whipped butter.

7.      Plastic-wrap leftovers and then seal them in Zip-Loc Freezer Bags for use within 5-7 days; after that, use them or transform them into bread pudding.  Never keep refrigerated as they dries them out, always freeze or keep out at room temperature for best results.

Yam muffins are light, fluffy, and delicious and are very popular.

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

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: HUMP DAY over and done and I was not the one to be buggered and forced into doing two weeks.  Who will be the one caught in Stinkbug’s web?  I have no idea but it is not me and furthermore, I will not return until after the planet technically comes to an end on December 21, 2012—this year!  I have mentioned that of course, I do not believe this, never believed it, and never ever will believe it and I fully expect to return at some point after that date has come and gone.  In the meantime, we continue writing our wonderful recipes hoping that you join us, bring your friends, family, and coworkers and accompany us on our Foodservice quest! Yes, indeed, my friends join us; become part of the Elemental News of the Day experience!                                     

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 Thursday, August 23, 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 September 27, 1987 in Bakersfield, CA.

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This is #1310 a 12” x 16" original oil painting by Beverly Carrick entitled, “Wild Flowers." 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






Yam Muffins in Pan #2


Glazed Yam Muffins











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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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