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Thursday, September 20, 2012

“Classic Quickbreads and Muffins, Part LIII: The Second Week of Chef Gervais’ Punishment sees another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe” by Chef Gervais Krinkelmeier



We continue offering albums today by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s sixth solo album, “Blues for El Salvador,” came out in August 1988 and once more featured Carlos Santana in a completely new phase of his career!  The album is fantastic, features some of his best solo compositions and the light of God reflect throughout the music!  Please go to Amazon.com right now and BUY this awesome album by using the convenient link above!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 94 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 09-21-2012

Copyright © 2012 by MHB Productions

Word Count: 1,736.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 21, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LIII —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LIII: The Second Week of Chef Gervais’ Punishment sees another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

Bakersfield, CA, 09-21-2012 F: I have decided that I am switching over to a new area of our Institutional Sizes by going into the realm of quickbreads and muffins.  Everyone must have thought by now that I am doing nothing but pantry recipes, stuff like that when I had a surprise planned for the end of my third week of blogging, the second week of punishment, which some of you may have absolutely no idea as to why I am in trouble.  Let me share with you my perfidy, I criticized the bum we have in the White House and his scumbag Democratic amigos, the ones who are transforming our nation into a socialist, Marxist paradise on a par with Cuba.  I made reference to my disgust over a very disturbing situation that has been ongoing with first this crisis and then that.  We had the Republican “War on Women” and then the Trayvon Martin case down in Florida where a common enough crime went unbeknownst to the liberal media for three weeks. Then, when the war on women and the war on Rush Limbaugh collapsed, wham-o, bam-o, the murder of the poor kid by a neighborhood guard became the next big issue.  I mean, is this what is going to go on until we reach election day, one crisis after another, pitting Americans at one another’s throat?  What happened to all of the progress since the very difficult 1960s’ Civil Rights Movement when all of a sudden, we are back battling racism?

            Therefore, Stinkbug felt the need to punish me, to put me out there as an example so that this blog would not be closed down, as was the last one at Choseit.com where the federal government used its newfound power of Internet interruption and shut us down.  Yes, we were a trial case among many others and the government needed an example or two to see if it could really take control of all communications, first on the Internet then everywhere else and our blog was singled out as one of the examples.  Of course, Choseit.com was not a good blogging site; they tossed us out to the wolves and left us to dry.  I think they tired of us because we were hosting about 100 new blogs per day and maybe they tired of us.  Instead, Google picked us up, dusted us off, and put us back online within a matter of weeks.  This took place in 2010 and here it is, almost the final few months of 2012 and we are still here!

Therefore, here we are, doing our third week of institutional sizes and then after this week, I am off to Puerto Rico to celebrate my birthday on the twenty-ninth of this month and to vacation for four weeks.  When one is the owner-chef of their own restaurant, one can do what he or she wants as one of my retired colleagues will take my place at the restaurant so I do not have to worry about anything going wrong.  My good friend, Chef Pedro Munoz, also a writer for the Elemental News of the Day, is driving up from San Diego to take over for the time I am away.  Anyhow, today, we make an institutional-sized muffin batter so let us get going:

(#0035) CHERRY-PINEAPPLE MUFFINS—INSTITUTIONAL SIZES


This muffin recipe is one of the best ones ever devised by me, personally, and one I recommend to virtually everyone I know.  Once you try them, you become a committed lifelong believer so try them!

Yield:  about 80 muffins / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
3
Quarts
All-purpose flour

3/8
Cup
Baking powder

1
Tablespoon
Baking soda

1
Tablespoon
Table salt

12
Large
AA eggs

3
Cups
Granulated sugar

2
Cups
Vegetable oil

1.5
Cups
Maraschino cherry juice

1.5
Cups
Chopped maraschino cherries

1
Tablespoon
Almond extract

1.5
Quarts
Crushed pineapple with juice

1
Tablespoon
Pineapple flavoring or extract

40
Each
Maraschino cherries, stemmed and halved

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the baking cups using only reflective stainless steel or aluminum so that heat deflects away rather than absorbed by the muffins.  Absorbed heat tends to darken both the sides and the crowns of baked muffins if one uses dark bakeware such as what one finds at the grocery store ala Chef’s Choice products.  NEVER use dark bakeware, always reflective and once you have it, spray it heavily with PAM or some such other food release spray, line with paper baking cups, and spray those heavily with PAM, too, as well as the tops of the pan(s).

2.      Double-sift the first FOUR ingredients together so that clumps of baking soda and powder break up rather than remain which causes an off-taste if one bites into them; set aside. 

3.      Next, hook up the Hobart mixer and attach the paddle attachment.  Add the eggs and beat until light and airy.  Then, add the sugar and oil, beating it in at medium-high speed until the mixture is CREAMED.  This means that is homogenous, light, fluffy, and combined. 

4.      Then, add the cherry juice, chopped cherries, almond extract, crushed pineapple with juice, pineapple extract/flavoring, and blend well rotating the paddle at medium-low speed. 

5.      Now, fold the DRY ingredients into the WET using the least amount of low-speed rotations of the paddle.  You must combine quickbread batters loosely as the lumps cook out during the baking process—it is not the same as leaving lumps of baking soda, powder, or spices, which do NOT bake out.  Heat your standard oven to 375°F or your convection oven to 325°F and have ready.

6.      Cover the batter with plastic wrap and permit it to sit out at room temperature for 10-15 minutes in order to solidify; then, with an ice cream scoop dipped in cold water repeatedly, fill the prepared muffin cups to the rims but NOT over them.  Place HALF a maraschino cherry atop each scooped muffin and then, shake the pan(s) gently to settle the batter, and then place on the oven racks, avoiding the TOP or the very bottom. 

7.      Bake for 20-25 minutes and if possible, rotate the pans at least once or twice if you are using either the TOPS or the BOTTOMS of the oven.  After 18-20 minutes, check the muffins for doneness by inserting a paring knife directly into the centers of the middle rows on each pan and if it withdraws clean, they are done, pull them out, and place atop cooling racks; if not, keep baking.

8.      Do not worry if the muffins are a touch underdone as they complete the baking process in the hot pans for another minute or two; after that, gently rap the pan(s) to loosen the muffins, remove them and place atilt in the hot pans, and continue cooling them.  Finally, remove the pans completely, place a drip pan underneath the racks, place the muffins atop them, and heavily dust with powdered sugar shaken through a fine-meshed sieve.

9.      The muffins are ready to serve.  Leftovers can remain out at room temperature for about a day but be sure to place wax paper over them to maintain freshness and to prevent flies from landing upon them.  After a day, wrap in plastic wrap and keep out if using them the following day; otherwise, wrap each one in plastic wrap, zip up tight in Zip-Loc freezer bags, and freeze for use within 5-to-7 days; after that, use in bread puddings or grind up the old ones for use as sweet baking crumbs.

These are beautiful muffins; there is no one I know who does NOT love these picturesque muffins.  Use them for all purposes whether on brunches, holiday meals, and even business meetings or women’s luncheons. 

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

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, tomorrow and Saturday are going to be it so all I can say is that I am glad because I am exhausted, tired, and worn out and think that if I had to do a fourth week, I would collapse at the keyboard.  Hmm, I hope that does not happen, I do not think I said anything negative today.               

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.
As usual, this is a shot of your punished chef 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 Friday, September 21, 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 April 29, 1987 in Los Angeles, CA.

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This is #1245, a 5” x 7" original oil painting by Beverly Carrick entitled, “Beauty." 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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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 © 09-10-2012, 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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