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Monday, September 24, 2012

“Classic Quickbreads and Muffins, Part LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious, Jumbo-Sized Muffin Recipe: Carrot-Pear Muffins, Angelic Bites of Heaven!” 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 eighteenth group album, “The Best of Santana,” came out in June 1991 and was the third 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 87 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 09-25-2012
Copyright © 2012 by MHB Productions
Word Count: 1,924.

 
AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, September 25, 2012 by Chef Gervais Krinkelmeier

CLASSIC QUICKBREADS AND MUFFINS, PART LVII —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious, Jumbo-Sized Muffin Recipe: Carrot-Pear Muffins, Angelic Bites of Heaven!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-25-2012 T: Here it is, Tuesday of my fourth week and for me, that is exciting because in five days, I will be out and gone, on the way to San Juan, Puerto Rico with my family and can look back on this episode of my life with relative humor and happiness.  Needless to say, I accomplished something these past several weeks, I am well on the way of catching up with Stinkbug in the number of blog posts written and am also able to speak my mind.  I mean, once punished, what more can happen, other than the Obamaists come and arrest me on the tarmac at the airport?  Now, that would suck, especially for my family and I am sure that both my kids and grandkids would be distressed watching their father and grandfather led away in handcuffs for speaking out against the regime.  For myself, I might find a new home at Guantanamo Bay, Cuba rather than in Puerto Rico but all I can say is, “Weren’t they going to close that place once the new guy came aboard?”  It is still up-and-running, which means that it serves some sort of purpose, that George W. Bush was not the only president with a need for somewhere to store terrorists, thugs, and enemies of the state.  I just hope that I do not become an “enemy of the state” for my careless comments over the past couple of weeks.   
Today, we make another exciting institutional-sized muffin recipe, one of my favorites, Carrot-Pear Muffins, delicious, fun-to-make, and a pleasure to eat.  Pears are always a pleasure with which to work and if you do not have any fresh ones, canned are acceptable.  Generally, pears are available throughout the year, there are all sorts and each one is similarly prepared.  Poaching pears is easy; one makes simple syrup and then poaches completely peeled pears, then slices them in half, removes the center and peels the outer skin away.  Mince them with a knife or in your robo-coupe or Cuisinart, and then add them to the recipe as required.  Let’s make our recipe and get this show on the road!
(#1687) CARROT-PEAR MUFFINS —INSTITUTIONAL SIZE
Always in search of excellent flavor combinations, this one is a gem that makes everyone happy due to its tender qualities and delicious flavor.  Everyone loves and enjoys this recipe and most people are amazed when they discover the ingredients.  Keep it for special occasions and use it accordingly.

Yield:  96 small muffins (.125-cup) / Mis-en-place: 60 minutes:



Qty.
Measure
Item
Other
2
Quarts 
All-purpose flour

2
Cups
Cake flour

.25
Cup
Powdered milk

.25
Cup
Soy flour

2-2/3
Tablespoons
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Ground cinnamon

2
Teaspoons
Ground coriander

2
Cups
Finely-grated carrots

3
Cups
Finely-minced poached pears

4
Large
AA egg

3
Cups
Granulated sugar

1
Cup
Vegetable oil

1
Quart
Pineapple juice

1-1/3
Tablespoons
Vanilla extract

1-1/3
Tablespoons
Orange emulsion

Granulated sugar

Powdered sugar


Paddle Attachment
Method:
1.      Mis-en-place: have everything ready with which to work! Prepare your baking cups first by spraying 12-muffin cups on either a stainless steel or aluminum muffin pan, NOT a dark bakeware pan.  The reason for using reflective bakeware as opposed to dark is that the former deflects heat rather than draws it in, as does the latter.  This is important if one wishes to avoid the unprofessional attributes of crispy sides and tops of the finished muffins due to excessive heat during baking.  The dark metal magnifies the power of the oven’s heat thereby overbrowning one’s baked goods so always use reflective bakeware.  Spray them with PAM or with some such other food release spray, line with either paper or aluminum baking cups, or the spray both the cups and the tops of the pans with food release spray, too, to facilitate the removal of the baked muffins; set aside.
2.      Next, double-sift the first EIGHT ingredients together: the purpose of this aspect of the recipe is to remove any clumps of either the leavening agents or the spices, which prove distasteful if one bites into a clump when eating the muffins.  Always force the dry goods through either a flour sifter or a fine-meshed sieve.  When you have done this, stir in the carrots and pears and set aside.

3.      Hook up your Hobart mixer and attach the paddle attachment.  Beat the eggs and sugar together until light and fluffy, and then add the vegetable oil and CREAM the mixture together.  “Creaming” a mixture, means to beat the items together to form a loose emulsified substance, which makes for a lighter and better-tasting finished product.  This takes anywhere from 45-90 seconds at medium-high speed. 
4.      When you have accomplished this, add the remaining ingredients and blend them in well.  Then, fold the DRY ingredients into the WET using the least amount of medium-low speed paddle rotations necessary because overmixing the batter causes chewiness and toughness in the finished product so ALWAYS avoid this common mishap.  Blend just until combined as any lumps within the batter typically cook out during baking. 
5.      Cover the batter with plastic wrap after scraping the sides of the bowl and the paddle down with a rubber spatula, and then set aside for 10-15 minutes to solidify.  Turn your standard oven to 400°F or your convection oven to 350°F with the fan in the “off” position. 
6.      When time is up, remove and discard the plastic and stir the batter briefly with a rubber spatula to mix it up.  Now, with the aid of an ice cream scoop occasionally dipped in cold water to keep the apparatus workable, scoop the batter into the prepared cups up to the rims but no higher.  Shake the pan(s) to settle the batter and then lightly dust with GRANULATED sugar to add a bit of extra sweetness to an already otherwise sweet batter.
7.      Place the pan(s) on the middle oven rack and if using the convection oven, flip the fan “on” now.  Bake for 10 minutes at the 400°/350°F temperature then lower the heat to 375°F (standard)/325°F (convection) and bake another 18-24 minutes or until the muffins prove to be “done.”  At the 18-minute mark, check the muffins by inserting a paring knife or boning knife or cake tester into the center of the middle row of muffins: if it withdraws “clean” or “dry,” they are done and if not, continue baking until they are. 

8.      Note: rotate the pan(s) during baking and if baking a larger batch and using a professional standard or convection oven, try to avoid the highest shelves and take care to rotate the muffins 1-2 times between the shelves so that they bake evenly.  When your muffins prove themselves done, remove the pan(s) from the oven, place atop a cooling rack to cool, and leave alone for 1-2 minutes.  If NOT quite ready, never worry: they finish baking in the pan(s) once pulled out of the oven and placed on the racks due to the metal’s retained heat. 

9.      After 1-2 minutes, de-pan the muffins by gently rapping the pan(s) on the side of the kitchen counter then removing them with the aid of a butter knife.  Place atilt in the muffin cups and finish cooling.  After another 5-6 minutes, remove the muffin pans completely, place the muffins directly onto the cooling racks, and dust with powdered sugar pressed through a fine-meshed sieve.  Serve now.

10. Fresh-baked muffins can remain out at room temperature covered by a sheet of plastic wrap or wax paper for approximately 24 hours; after that, plastic-wrap each one individually then place inside a Zip-Loc freezer bag.  Label, date, and freeze as refrigerating baked goods tends to dry them out due to lack of humidity.   Always try to use fresh baked goods within 5-7 days at most lest they stale in the freezer and after that, cut them up for use in bread puddings or dry them out, grind them, and use them for coffee cake crumbs. 

11. PEARS: you can use canned pears or you can poach fresh pears after peeling them.  Generally, one large pear equals the amount called for in this recipe. 

One of my favorite muffins and always an excellent way to use up leftover product, Carrot-Pear Muffins has proven them very popular muffins over the years and will do so for you.

--------------------------------------------
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 people are phenomenal and we want you to seek service from them!
            Okay, friends, we are well on our way and I assure you that Chef Brian Carrick returns next week.  My friend and publisher of the Elemental News of the Day has been on an extended vacation much like everyone else due to my unplanned perfidy of mentioning the things I have.  I am glad that he is coming in, as he is always a great person to be around and in many ways is the antithesis of Stinkbug; both men are quite different yet so much alike.  Anyhow, I know that he is going to have a great deal to say about all of this and about what he and his lovely wife, Linda, have been up to during their time away from the END—five days to go, friends, five days!                 
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, here's 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 Tuesday, September 25, 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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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1328, a 6” x 8" original oil painting by Beverly Carrick entitled, “Pink Perfection." 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 © 09-13-2012, 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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Tags:
Gervais Krinkelmeier, SANTANA, Classic Quickbreads and Muffins, Muffins, Quickbreads, Bakery Recipes, Carrots, Pears, Institutional sizes, Classic Quickbreads and Muffins, Fruits,
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CHEF GERVAIS KRINKELMEIER


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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!






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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
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IT’S YOUR CALL IN NOVEMBER!










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