Popular Posts

Friday, September 21, 2012

“Classic Quickbreads and Muffins, Part LIV: The Second Week of Chef Gervais’ Punishment features another Exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins” 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 nineteenth group album, “Viva Santana,” came out in August 1988 and was another exceptional album by the guitar genius and his delightful band.  We love Santana and it is amazing how he and his band manage to change, album-by-album, and still sound good!  This album is definitely one you will want to buy, so we urge you to go to Amazon.com immediately and BUY it 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 93 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 09-22-2012

Copyright © 2012 by MHB Productions

Word Count: 2,197.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 22, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LIV —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LIV: The Second Week of Chef Gervais’ Punishment features another Exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER TWO FOR CHEF GERVAIS

Bakersfield, CA, 09-22-2012 S: Moses mentioned to me yesterday evening that once again, Stinkbug is evaluating careless comments made by me over the past day or two. He said that I might be doing a third week of punishment, which means, I am spending my birthday here with you and then am following my family to the sunny beaches of Puerto Rico.  If this is true, my wife is already investigating the cost associated with changing the ticket but we learned our lesson several years ago when we booked through Expedia: once booked, it is almost impossible to cancel one’s tickets and get his or her money refunded.  We lost money when something came up and we missed our flight to Kauai.  I thought that by obtaining an Expedia MasterCard that I would get a deal and deal I did, they told me that I would receive a refund but then fees made up for the refund, which was nil.  Then when we had to cancel our flights and rebook them, we discovered that much to our chagrin, that without doctor’s orders stating one of us had had a heart attack, no dice.  Therefore, nowadays, I book through a local travel agent, allow them to make all the decisions, and take it from there.

  Anyhow, one more week is not going to devastate me, friends, if it is so, then I must zip my lip and stay mum on anything to do with November’s election and the current travesty swirling around us over the upheavals in the streets.  I never liked any of the Republican candidates other than Herman Cain and they took him out like a dog using every race-baiting trick in their book of evil tricks and portrayed a great man, a man who headed the Restaurant Association, for God’s Sake as a horny baboon who forced women to do his sexual bidding.  If that didn’t smack of the White House’s dirty tricks, I have no idea what would.  Imagine a REAL AUTHENTIC Black man running against the current guy?  What would happen—would he go down to defeat or would he triumph and lead America to a new age?  Well, it is something we shall never see.

Today, we are going to make some fabulous muffins, ones designed to help modern chefs utilize leftovers that accumulate throughout the kitchen.  I love these muffins as will you so I think we should start them NOW:

(#0036) PINEAPPLE-ZUCCHINI-NUT MUFFINS—INSTITUTIONAL SIZES



I came into my own as a baker during the late 1970s and by the time the next decade rolled around, I was a master baker and still am.  This is one of my utmost greatest creations, made out of necessity due to large amounts of leftover items such as zucchini, a common leftover item in any fine-dining situation.  The more avenues one has open to him or her to use these sorts of things, the greater one’s reputation becomes as food cost continues to lower while profits continue to rise.

Yield:  176 small muffins / Mis-en-place: 2-2.5 hours:



Qty.
Measure
Item
Other
3
Quarts
All-purpose flour

.125
Cup
Ground cinnamon

.125
Cup
Ground cardamom

5/8
Cup
Baking powder

2
Teaspoons
Baking soda

1-1/3
Tablespoons
Table salt

1
Quart
Whole-wheat flour

8
Large
AA eggs

1.5
Quarts
Granulated sugar

2
Cups
Vegetable oil

1-1/3
Tablespoons
Vanilla extract

1
Quart
Buttermilk

1
Quart
Pineapple juice

1.5
Quarts
 Grated zucchini, preferably ALL outside green but use what you have on hand as this recipe is designed to use leftover items
2.5
Cups
Drained crushed pineapple

2
Cups
Glazed chopped walnuts (Recipe #)

1.5
Cups
Ground glazed chopped walnuts




Method:

1.      Mis-en-place: have everything ready with which to work! First, make the Glazed Walnuts:

(#1352) GLAZED WALNUTS #2


This is a great way to candy walnuts without having to use a deep fryer but the oven instead.  Baked to perfection, they come out with an amazing sweetness due to the pineapple juice and are marvelous on salads, desserts, even in certain select entrees.  You will love this recipe and so will your clientele so keep it handy for many repeat uses.

Yield:  1#  / Mis-en-place: 45-60 minutes:



Qty.
Measure
Item
Other
2
#
Walnut halves and pieces

1
Gallon
Boiling water

2
Cups
Pineapple juice

1+
Quart
Powdered sugar




Method:

2.      Mis-en-place: have everything ready with which to work!  Bring water to a boil and when it is, drop the walnuts into it, keep there for no more than 30 seconds, then remove, and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.

3.      Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the walnuts onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note—it might take 15-20 minutes to do this, possibly longer depending upon the time of year.

4.      Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label, date, and use on salads, desserts, or baked goods.

This old country club recipe has always been a favorite of almost everyone (with the exception of those who either do not care for nuts or cannot eat them).  This is a great one to have on hand.

Muffin Preparation:

5.      Prepare reflective bakeware muffin pan(s) (stainless steel or aluminum) by spraying them with PAM or some such other food release spray, then by lining them with paper or aluminum baking cups, and finally by spraying both the baking cups and the tops of the pan(s) with additional food release spray.  Never use dark bakeware if possible as it absorbs heat thereby overbrowning the muffins’ sides and tops due to excess heat.  You should buy higher-quality bakeware so you become a professional yourselves.

6.      Double-sift the first SIX ingredients together and then stir in the whole-wheat flour, blending well; then, cover the bowl with plastic wrap and set it aside until needed.  Preheat standard oven to 375°F or convection oven to 325°F with the fan in the “off” position until ready to bake.

7.      Hook up the Hobart mixer with a paddle attachment and begin beating the eggs at medium-high speed until light and frothy.  Then, add the sugar and oil and again beating at medium-high speed, CREAM the mixture together until homogenous, light, and fluffy.

8.      Add the vanilla extract, buttermilk, pineapple juice, grated zucchini, drained crushed pineapple, and the first measure of glazed nuts.  Rotate the paddle on medium speed using the ring guard to prevent splattering the kitchen’s walls with it. 

9.      Now, rotate the DRY ingredients into the WET using the fewest rotations necessary to fold the former into the latter.   This is a lumpy batter but the non-vegetable, nut, or pineapple “lumps” cook out during the baking process so do not worry about them.  It is more important NOT to overmix the batter as this develops the gluten in both the all-purpose and whole-wheat flours, leaving the finished products chewy, tough, and unappetizing.

10. Cover the bowl with plastic wrap and allow the batter to rest for 5-10 minutes at room temperature; then, with the aid of an ice cream scoop and a cup of water in which, to dip it to keep it fluid and moving, fill the cups to the rims but NOT over with batter.  Be sure to stir the batter a few times prior to use and again as you approach the bottom to keep the ingredients mixed.  Shake the pans gently to settle it within the prepared cups and then prepare to bake.  If using a convection oven, flip the switch “on” now.  Sprinkle the second measure of finely chopped nuts across the pans giving them a “nut topping.”

11. Place the pan(s) on the middle baking racks, taking care to avoid either the bottom or especially the TOP of a five-rack oven; however, if baking all at once, try to rotate the pans around the shelves 1-2 times to keep them baking evenly. 

12. Bake 20-25 minutes but check at the 18-minute mark for doneness by inserting a paring knife into the center row(s) of muffins and then withdrawing it: if it comes out “clean,” they are ready to pull out and if not, continue baking the rest of the time.  Check the muffins again prior to the 25-minute mark as if slightly underdone, they finish baking in the pans for 1-2 minutes.

13. Pull out of the oven when ready and place atop cooling racks to cool.  After a couple of minutes, gently rap the pan(s) to loosen the muffins then turn them atilt in the baking cups to finish cooling.  After another 4-5 minutes, remove the pan(s) entirely and finish cooling. 

14. Serve with whipped butter and if you plan to use them within the first day, leave out at room temperature covered by wax paper to prevent them from drying out and from insects landing upon them.  If you plan to use them within the next 48 hours, wrap them with plastic wrap in hotel pans and keep out at room temperature.  After that, wrap each one in plastic wrap, and then zip it up tight in communal Zip-Loc bags and FREEZE.  Try never to refrigerate muffins, as that tends to dry them out.  Reheat either in the microwave or in a low-temperature oven.

These classic muffins, designed to use leftover zucchini, pineapple, and whatever else might be on hand such as carrots, raisins, whatever you have, substitute it for one item or another.

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

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!

            Tomorrow is Sunday and if it is true what I am hearing, I am going to see you all next week so I am already preparing my recipes.  I am thinking that I will have everything ready to go and then will have our great assistant editor Moses Scharbug III post them for me.  It is good having a great, top-quality office staff because in a place like Old Oildale, it is difficult to find anyone to come out to our corporate offices to work.  There are so many lowlife dudes wandering the streets out here that it is not safe after dark, especially after midnight.  All too often, we have shootings that go on all night long and then trials trying the guilty scumbags for behaving the way they do.  Still, it is an interesting life and to tell you the truth: it’s an exciting one!                

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.
Yes, this is me (again!) 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 Saturday, September 22, 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 February 17, 1987 in Los Angeles, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
  ♂TODAY: CHEF GERVAIS KRINKELMEIER
NEXT WEEK: CHEF BRIAN CARRICK♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1246, a 6” x 8" original oil painting by Beverly Carrick entitled, “Texas Favorites." 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!
Flowers



















CAVEAT:

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 © 09-11-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Gervais Krinkelmeier, SANTANA, Classic Quickbreads and Muffins, Muffins, Quickbreads, Bakery Recipes, Zucchinis, Pineapple, Institutional sizes, Classic Quickbreads and Muffins, Walnuts,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!







Advertisements:







































































CHEF GERVAIS KRINKELMEIER
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

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!



BUY VIVA! SANTANA!” BY SANTANA AT AMAZON.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!










































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!