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Saturday, September 22, 2012

“Classic Quickbreads and Muffins, Part LV: The Second Week of Chef Gervais’ Punishment features another Exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Chef Gervais Krinkelmeier



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twentieth group album, “Spirits dancing in the Flesh,” came out in June 1990 and was another exceptional album one of the best San Franciscan bands originated in the 1960s and still going strong!  We urge you to go to Amazon.com immediately and BUY it by using the convenient link above because there is no way you will want to miss it!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 92 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 Gervais Krinkelmeier

END Commentary 09-23-2012

Copyright © 2012 by MHB Productions

Word Count: 2,120.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 23, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LV —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LV: The Second Week of Chef Gervais’ Punishment features another Exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

Bakersfield, CA, 09-23-2012 Su: My good friend, Moses was right yesterday as yesterday evening Stinkbug called and told me the word: I have a third week of punishment to fulfill. The reason for this is to warn everyone else that political comments about the current administration must refrain until after the election lest that person wishes to do what I have been doing: punishment weeks.   There is a great deal of fear sweeping the nation at present time that the government is approaching the level of a Hugo Chavez-style Venezuela in which, rights disappear as do people.  Well, I am going to do what the boss has asked me to do but soon, I will start my own blog and am going to speak out against all injustices across the nation, all prejudices, all betrayals of the American people and warn you all of what is coming.  I am not a Cassandra like that nut Glenn Beck, I am a chef who makes his living by working in professional kitchens and all I can say is that mood amongst the crews, whether right or left, is that America IS going to change in the fall.  As I have mentioned the past few days in regards to the Trayvon Martin case, people are going crazy! It reminds me of Stephen King’s book, “Needful Things,” I think, the one in which, the devil came to a small New England town, opened a curio store in which, the populace saw what it wanted, and then had them do despicable things to one another.  That, my friends, is precisely what is happening in the America of today, people are outraged at one another’s throats, friends, neighbors, coworkers, it has to stop and it shall!

I think we must move on, however, as I have no wish to do another week after this upcoming week.  I am beginning to tire here at the keyboard, working late into the evenings with just Smokehouse and Moses around.  Everyone else is off on extended vacation as I shall soon be once I have everything up and ready to go.  Thanks to the assistant editor, I am freed from actually having to post the blogs myself, he is going to do them for me, one-by-one, so I will continue writing as though I am here.  I so look forward vacationing in Puerto Rico around the end of this month as we have planned this trip for months.  Virtually everyone is coming: my wife, my kids, my grandkids, and yes, a couple of great-grandkids, too.  When I return, I will tell you all about the trip, that is, if the world does not come to its predicted end on 21 December, the day the Mayan calendar runs out.

Today, we are making a fabulous muffin, created by me decades ago when I was the number one baker at a fantastic job, one that allowed me free rein to work the hours I need to in which, to produce the bakery goods used by the establishment on all shifts.  Being a baker is a wonderful life, it allows one to work his or her own hours without a great deal of supervision.  It allows one to be creative as long as they come within budget and that, friends, is not a difficult thing to do if one is skilled as I am.  That is the purpose of what we have done these past few weeks, the educational material that helps propel professional cooks, chefs, and bakers to unimaginable heights ever imagined by them.  I love baking and hope that it shows and that you are learning a great amount of information, unbeknownst to anyone else.  Let us get it going now:

(#0027) TROPICAL FRUIT MUFFINS—INSTITUTIONAL SIZE


Perhaps one of the better, old-fashioned muffins in my repertoire, tropical fruit muffins ignite the passion of one’s diners or guests due to their overwhelming flavor, too good to be true.  Keep this recipe handy in your cookbook as you are going to use it repeatedly.

Yield:  140 small muffins / Mis-en-place: 50-65 minutes:



Qty.
Measure
Item
Other
3
Quarts
All-purpose flour

3/8
Cup
Baking powder

1
Tablespoon
Baking soda

1
Tablespoon
Table salt

3
Cups
Sweetened flaked coconut

3
Cups
Crushed pineapple, drained

3
Cups
Chopped dates

1.5
Cups
Chopped maraschino cherries

1.5
Cups
Chopped pecans

1
Tablespoon
Orange zest

1
Tablespoon
Lemon zest

1
Tablespoon
Lime zest

6
Large
AA eggs

1
Quart
Granulated sugar

2.5
Cups
Vegetable oil

3
Cups
Sour cream

3
Cups
Whole milk

1.5
Tablespoons
Vanilla extract

1
Teaspoon
Cherry extract

1
Teaspoon
Coconut emulsion

.125
Cup
Orange emulsion

Granulated sugar
Optional
Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the muffin pan(s) first by using only reflective bakeware such as aluminum or stainless steel.  Never use dark bakeware as it absorbs heat rather than reflects it thereby darkening and toughening the sides and sometimes the tops of the baked muffins.  Spray the cups with PAM or with some such other food release spray, then line with paper or aluminum baking cups, and finally, spray the cups and the top(s) of the pan(s) with food release spray, too.  Spray heavily as many times, if one does not use quality spray, the muffins still stick.

2.      Preheat standard oven to 400°F or convection oven—fan in the “off” position—to 350°F.  Hook up the Hobart mixer and attach the paddle attachment to it.  Now, double-sift the first FOUR ingredients together, which breaks down clumps of baking powder and soda and distributes them evenly.  Stir in the next EIGHT items listed and set aside.

3.      Now, begin beating the eggs at medium-high speed until light and fluffy; then, add the sugar and vegetable oil and continue beating until the mixture is CREAMED.  Blend in the dairy products and the flavorings and then stop.  Begin folding the DRY items into the WET using the least amount of medium-low speed paddle rotations until just moistened.  Never overmix quickbread batters of any sort as this overdevelops the flour’s gluten content thereby toughening the finished product.  Do yourself a favor and avoid this common quickbread pitfall!

4.      Scrape the sides of the bowl and the paddle with a rubber spatula and then cover it with plastic wrap and allow it to rest for 15-20 minutes; then, with the aid of an ice cream scoop dipped in cold water to keep it movable, scoop the batter into the prepared baking cups.  Take care to stir the batter with a kitchen spoon on occasion to keep it evenly distributed and continue filling the cups up to their rims—but no higher!—until all are filled. 

5.      Shake the pan(s) gently to settle the contents and then for good measure, dust the tops of the muffins with additional granulate sugar.  Place the pan(s) on the middle oven rack if baking one pan or on almost all of the racks avoiding only the highest if baking institutional-sized quantities.  Flip the switch to the “on” position if using the convection oven and bake 20-25 minutes or until the muffins test “done.”

6.      After 18-20 minutes, test the center rows of muffins on each pan by inserting a toothpick, sharp paring knife, or cake tester into the centers of each.  If it withdraws, “clean,” remove the muffins and if not, keep baking.  NOTE: ROTATE the pans when using multiples due to uneven baking heat on different shelves.  Always keep a close eye on both the HIGHEST rack and the LOWEST, taking care to rotate the pans at least once, generally twice, once they begin to rise and brown. 

7.      Pull the pan(s) out of the oven, place atop cooling racks, and allow cooling for 1-2 minutes; then, rapping the pan lightly to loosen them then de-pan them using a butter knife if necessary to do so.  Place them atilt in the muffin pans to complete the cooling process.  Finally, remove the pan(s) and place directly atop the cooling racks and place a drip pan beneath them. 

8.      Using a fine-meshed sieve, dust the muffins with powdered sugar pressed through it onto them.  This gives them a beautiful appearance and a delicious, bakery-styled flavor.  Serve with plenty of whipped butter atop serving trays and enjoy. 

9.      Plastic-wrap leftovers once cooled and if you plan using them within 1-2 days, it is okay to keep them at room temperature; after that, however, seal them airtight in Zip-Lock freezer bags and freeze for use within the next 3-5 days.  Reheat by placing them in either the microwave or a low-temperature standard or convection oven after removing the plastic wrap.  Never refrigerate baked goods of any type as the lack of humidity dries them out.

Tropical fruit muffins are one of the better muffin recipes developed by me back in the early 1980s and used in a wide variety of restaurants since.  This muffin adds loads of tang and diversity to all of your needs and people generally fall in love with them at first bite.

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

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. Nowadays, we promote the Nerds on Call computer service, these guys are phenomenal and we want you to seek service from them!

            One more week to go and this week, friends, I plan on saying nothing that will rile up the boss so please refrain from calling the corporate offices, refrain from sending post cards, emails, letters, bombs, please do not do any of that!  It is difficult being an opinionated chef but believe me for those of you who never have worked in the professional foodservice world, all of us are opinionated and do not fear expressing it.  That is the purpose of working together with friends and family, one has security in knowing that he or she can say what he or she wants without fear of getting a French knife through their back.  We keep an eye on the untrustworthy help, which thankfully, there aren’t too many of meaning: no illegals.  We have a funny country, nowadays, as on the one hand, employers cannot hire illegals while on the other, no one stops us from doing so, which means, illegals abound everywhere.  My wish is to send all of them back to Mexico, El Salvador, and the orient and go back to hiring nothing but American citizens, raising their wages, increasing their benefits, and making English the national language. Oh, oh, I better shut up or I see Week Number Five coming up after next week!                 

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 SANTANA 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!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.
Here's your host back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Chef Krinkelmeier writes from Frazier Park, CA.

---30---

The END Commentary for Sunday, September 23, 2012 by Chef Gervais Krinkelmeier



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 Gervais Krinkelmeier wrote this original essay.



Recipe created by Chef Gervais Krinkelmeier on March 26, 1982 in Los Angeles, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1247, a 5” x 7" original oil painting by Beverly Carrick entitled, “Ballerina." 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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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 © 09-12-2012, 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.

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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!


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