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Sunday, September 23, 2012

“Classic Quickbreads and Muffins, Part LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” 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 seventeenth group album, “The Very Best of Santana,” came out in April 1990 and was the second best of package released by the band since its inception.  This album contains all of the hits up-to-date, which means, 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 91 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 09-24-2012

Copyright © 2012 by MHB Productions

Word Count: 2,374.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 24, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LVI —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-24-2012 M: I am now entering Week Number Four, my third week of Punishment for having spoken out against those who sit above us in the present administration and my promise to Stinkbug and to Google is no more.  I am going to involve myself in nothing else politically until after all is over and done and I return in five-to-six months when my time comes up again.  After that, no one knows where we will be, who will be in charge, or what is happening to us until it comes to pass.  It is difficult living in today’s America without being opinionated, without having something to say about this or that, and that is the way things are going to be from here on out.  I do not mind being here for four weeks but I have no plans for being here a fifth.  Therefore, I will abide by the rules, do what is expected of me and when I leave this weekend, I am on my way to the sunny beaches of Puerto Rico where maybe my family and I will stay if things go badly this November.  It is better to live in an independent commonwealth than to live in a dictatorial has been of a nation.  People in the newest generations have no idea as to the greatness this nation once possessed, how jobs were plentiful and available, how one has prospects from one end of the country to the other.  No, no one knows anything about that anymore; now, we join the Third World Cesspool of Nations, the so-called TWCN.  

I remember when I was a young cook living in Southern California, how the jobs stretched from one end of the city to the other, how restaurants opened and competed with one another, and how all levels were forever in search of quality help.  We have laws in this nation that prevent the hiring of undocumented citizens—illegal aliens, if you will—and yet, yet the employers seem to be hiring NOTHING but illegals nowadays, how they get away with it—I don’t know.  What I do know is this: something must change if the nation is to maintain its place in the world, if it is to be the beacon of light to which, everyone who yearns freedom seeks, who wishes a better life for himself and for his family, and who wants to escape despotism seeks.  If this does not soon reoccur, most of us who remember the past will be forced to move somewhere else in search of it, somewhere maybe like New Zealand, Australia, or out in the South Pacific.  However, before I say something more that condemns me to Week Number Five, let us jump on today’s recipe and get it up and going:

(#0006) BANANA-BLUEBERRY-NUT MUFFINS—INSTITUTIONAL SIZE


This is one of the best muffin recipes ever devised by me in my heyday as a baker and one of which, I am immensely proud.  I think everyone who has ever used this recipe has received nothing but praise and that is why you should use it, too.

Yield:  150 small muffins / Mis-en-place: 60-75 minutes:



Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

1
Quart
Cake flour

.25
Cup
Baking soda

.25
Cup
Baking powder

1
Tablespoon
Table salt

2
Teaspoons
Ground nutmeg

2
Teaspoons
Ground cardamom

1
Quart
Oregon-brand canned blueberries, drained 
Four 15-oz. cans
1
Quart
Chopped walnuts

8
Large
AA eggs

1
Quart
Granulated sugar

1
Quart
Vegetable oil

1.5
Quarts
Mashed bananas (about 12 medium)

2
Cups
Buttermilk

2
Cups
Sour cream

.125
Cup
Vanilla extract

.0125
Cup
Banana extract

1-1/3
Tablespoons
Torani’s blueberry syrup




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the muffins pan(s) by using nothing but reflective bakeware, such as aluminum or stainless steel.  Never use dark bakeware like Chef’s Choice as dark absorbs heat rather than reflects it causing the finished muffins to have crusty sides and overbrowned tops.  Spray heavily with PAM or with some such other food release spray and then line with either paper or aluminum baking cups, then spray both the cups and top(s) of the pans heavily with food release spray, too, which makes the process of removing the muffins much easier; set them aside.

FROZEN BANANAS
2.      Now, to the blueberries: drain them in a colander, reserving the juice, and then place them onto a sheet pan.  Sprinkle with a bit of additional flour, then cover with plastic wrap, and place inside your freezer.  It is wise to freeze them this way so that when you fold them into the completed batter, they do not discolor it.  The reason WHY we use CANNED and NEVER FROZEN berries is this: store-bought frozen berries are swollen and collapse during the baking process leaving big holes whereas canned berries retain their original size.  It is more expensive to do it this way but if you want perfection, which leads to a great reputation, spend the money and do it the right way!  

3.      Double-sift the first SEVEN ingredients listed together using a fine-meshed sieve.  The reason for this is that it minimizes the chances of either the baking soda or powder or the spices from clumping together.  Biting into them unexpected can cause an adverse taste thereby giving the consumer an unattractive flavor so always double-sift the dry items.  Stir in the walnuts, set the dry items aside, hook up the HOBART mixer and attach the paddle attachment, never the whip.  The reason for this is that the paddle does not incorporate as much air as does the whip thereby preventing the muffins from collapsing as they bake.

4.      Beat the eggs, sugar, and oil together at medium-high speed until you have CREAMED the mixture meaning that it is lightly fluffy, and homogenous.  Then, add the bananas, buttermilk, sour cream, syrups, and the syrup, blending well at medium-low speed.  NOTE: in professional foodservice, we generally use OLD bananas, as they are both sweeter and easier to use than fresh ones.  We throw them into the freezer and then defrost them the night prior to baking and in this way; we get a profit out of them and also an exceptionally good flavor and texture.  Yes, you can use fresh bananas but note that you must peel and mash them PRIOR to using them.

5.      Now, fold the DRY items into the WET using the least amount of low-speed mixer rotations necessary to blend the two parts together.  Rotate the paddle for about one minute taking care to scrape the sides of the bowl and the implement 1-2 times during the process.  Lumps bake out during the cooking process whereas overmixing overdevelops the flour’s gluten causing the finished product to become chewier, tougher, and undesirable.

6.      Bring the blueberries out of the freezer and with great care, scrape them off the pan into the batter.  Using a large spoon, metal preferably, stir them into the batter.  FOLD them in, using slow motions so that they do not begin tearing and discoloring the batter.  The process takes several minutes so do it slowly, take your time, lifting the batter over the berries and working them in.  When distributed, stop what you are doing and proceed.

7.      Cover the mixing bowl with plastic wrap and set aside for 15 minutes or so.  Preheat standard oven to 400°F or convection oven to 350°F with the fan in the “off” position for now.  When time’s up, stir the batter with a metal kitchen spoon to mix it up and redistribute the ingredients sunk to the bottom and then begin scooping the prepared cups full to their rims but no higher. 

8.      When all of the cups have batter, shake the pans gently to settle it. Then, place the pans on the shelves of the oven(s), avoiding the upper rack(s) if possible, and if using a convection oven, flip the switch “on” now.  Bake for 20-25 minutes but around the 18-minute mark, rotate the pans around the oven (sooner if the top or bottom pan(s) are overbrowning), and test the middle row(s) for doneness by inserting a sharp paring knife or cake tester directly into the center of the crowns. 

9.         If it withdraws “clean,” your muffins are ready so pull them out, place them atop cooling racks, and allow cooling and if not, continuing baking until ready.  Note that muffins finish baking in their pans for another minute or two so if not quite DONE, that is okay, pull them out and allow them to finish on the racks.  It is better to pull them out a touch underdone rather than over.

10. After 1-2 minutes, begin rapping the corners of the pans to loosen them but do it gently.  If necessary, pry them loose with a boning knife and leave them atilt in the muffin cups.  Then after a few more minutes, remove the pans completely and place a drip pan underneath the racks.  Prepare the glaze:

Qty.
Measure
Item
Other
2
Cups
Powdered sugar

1
Cup
Blueberry juice

1
Tablespoon
Vanilla extract




11. Combine the ingredients together in a bowl and then when the muffins are cool, begin drizzling it over them using the whisk as the applicator.  Swirl the glaze over the tops of them in a looping manner so that they are swirled with the glaze.  It will run off, bit by bit, but most of it adheres without a problem.  The idea is to glaze them when they are somewhat warm but not blazing hot as the glaze vanishes completely.  For a final touch, if desired, have some ground walnuts at hand and immediately sprinkle them over the glazed muffins so that they affix to them.  Then, they are ready to serve!

12. Fresh-baked muffins can sit out for a day at room temperature covered with plastic wrap but should be used either within the day of baking or by breakfast the next day.  After that, plastic wrap them individually, then seal up airtight in Zip-Loc bags, and freeze for use within 5-7 days.  If not used within that time, cut them up for bread pudding or dry them out, grind them up, and use them for coffee cake crumbs.  NEVER refrigerate muffins, as the lack of humidity tends to dry them out.

This is a great muffin recipe that allows one to combine not-so-good ingredients like old bananas with good ones (blueberries) into a beautiful muffin everyone loves.

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

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!

            The Krinkelmeier family arrived in the United States prior to the takeover of Germany by the Nazis in the early 1930s when my great-grandfather brought the family to the shores of this welcoming nation.  He saw that things were soon going to change and recognized the fact that for the safety of the family’s future, he must drag them away from the world they had known to the one that would become home.  He was a wise and shrewd man, his political nose could discern the minutest changes in the wind and he saw that tyranny like no other was soon going to unfold over the European continent.  He brought all of us out of Germany in time to avoid the terrors to come and only the relatives on his brother’s and sister’s side remained behind and almost of all them did not make it through the Final Solution, the terror, and the murders that took place for about a decade.  My family bought a restaurant in Long Beach, California, and there it was that I learned the trade that would sustain me throughout my life and the opinions that have kept me politically astute until today.  I just thought that perhaps you might care to know a little bit about my family so you would understand my vocalism on the subject of politics in this nation, the land of my salvation!                  

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.
This is me 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 Monday, September 24, 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 January 26, 1982 in Los Angeles, CA.

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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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