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Friday, September 28, 2012

“Classic Quickbreads and Muffins, Part LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” 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 seventh solo album, “the Santana Brothers,” came out in August 1994 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 83 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



HAPPY 57TH BIRTHDAY, GERVAIS—1955-2012!



Chef Gervais Krinkelmeier

END Commentary 09-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,981.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 29, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LXI —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” by Chef Gervais Krinkelmeier
 
 

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-29-2012 S: Here it is, the day before I leave for Puerto Rico with my lovely wife, Lucy, my kids, grandkids, and a couple of great-grandkids, and also the day prior to my final day after being in action for four consecutive weeks due to my big political mouth!  I cannot tell you how good it feels to approach the end of my sentence knowing that I will not be back for at least five months and longer if someone else falls into the same pit of snakes as I did.  Do not get me wrong, I have enjoyed every single moment spent with you doing institutional sizes, which is a brainstorm delivered to us by our Board of Directors: do institutional sizes for several months to attract the professionals to our site!  To me, that is a win-win issue, we will gain new readership and possibly expand our daily readership, which is a good thing. It is important for us to obtain more readers as more readers’ means more advertisers want to place ads on our pages.   It is always a joy when one knows that success is just around the corner and you should remember (unless new to our site) that we have been writing blogs since 2009 when we wrote for Choseit.com.  They dropped us like a led balloon in 2010 due to government interference but Google is a good boss, we love being here and they love us and that means one day, we are going to obtain success!

Today, we are making an institutional-sized batch of Pineapple-Carrot Muffins, very similar to carrot cake cupcakes, something that is both unique and wonderful.  We have a place in Bakersfield, CA, that serves all sorts of gourmet cupcakes including BACON-flavored cupcakes; imagine that, If one can get away serving something like that, then we can get away with making carrot cake cupcakes, at least that is what I believe.  If you are ready to go, let us begin now:

(#0020) PINEAPPLE-CARROT MUFFINS—INSTITUTIONAL SIZE



Designed from a carrot cake recipe, pineapple-carrot muffins are among the most delicious muffins ever designed by me over the course of a long and exciting restaurant career. 
 

Yield:  130 small muffins (0.25-cup size)  / Mis-en-place: 45-65 minutes:




Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

.25
Cup
Baking powder

2
Teaspoons
Baking soda

2
Teaspoons
Salt

2
Teaspoons
Ground allspice

3
Cups
Grated peeled carrots

2
Cups
Chopped walnuts

16
Large
AA eggs

3
Cups
Granulated sugar

1
Quart
Vegetable oil

1
Quart
Crushed pineapple with juice

1.5
Teaspoons
Vanilla extract

1.5
Teaspoons
Pineapple extract

1
Tablespoon
Torani’s orange syrup

.25
Cup
Minced orange filling

.125
Cup
Orange zest

The Glaze:
2
Cups
Powdered sugar

1
Cup
Orange juice

1
Tablespoon
Torani’s pineapple syrup

2
Teaspoons
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare muffin pans first by using the following method: (1) use only reflective stainless steel or aluminum pans as they deflect heat away rather than draws it in as does dark bakeware.  (2) Spray heavily with PAM or with some such other food release spray.  (3) Line the cups with either paper or aluminum baking cups.  (4) Finally, spray the lined cups with food release spray, too, as well as the tops of the pans.  Doing it this way simplifies removing the muffins from the pans after baking. Note: Do not use dark bakeware, as it simply is unprofessional; no one wants crisp sides and burnt tops due to overheating the muffins as they bake due to heat absorption.

2.      Double-sift the first FIVE ingredients together and then stir in both the carrots and the nuts, setting aside until required.  It is important to sift the dry items to break up clumps of baking powder or soda as well as the spices.  One does not relish biting into a clump of leavener as it leaves a bitter aftertaste on one’s palate. 

3.      Hook up the Hobart mixer and equip it with the PADDLE attachment; add the eggs and beat them at medium-high speed until light and foamy; then, add the sugar, vegetable oil, and blend at medium speed.  If you have a splashguard for your mixer, use it, as this part of the process can be messy.  You cannot CREAM this mixture, as it is more like a carrot cake than a muffin batter due to the excess oil. 

4.      When mixed, add the remaining items up to and including the orange zest.  Blend well and then with the least amount of paddle rotations, combine the DRY with the WET, stopping when moistened.  Like all quickbread and muffin batters, it is important not to overmix the two parts as doing so causes overdevelopment of the flour’s gluten, which makes the finished product chewy and sometimes tough. 

5.      Scrape the sides of the bowl and paddle down then cover the batter with plastic wrap and rest it for 10-15 minutes.  During this time, preheat standard oven to 375°F or convection oven with the fan “off” to 325°F.  In addition to that, combine the glaze ingredients by mixing with a whisk in a mixing bowl; set aside until called for later in the recipe.

6.      When time is up, scoop the batter into the prepared muffin cups with the aid of an ice cream scoop, occasionally dipped in cold water with which, to keep the mechanism workable, up to the rims.  When filled, gently shake the pans to settle the batter then place them onto the middle oven racks, flipping the fan “on” if using a convection oven.  Take care to avoid the uppermost shelves, as heat tends to concentrate there but if you do use them/it, take care to rotate the pans at least once-twice during the baking period.

7.      In a convection oven, muffins typically take 18-22 minutes whereas in a standard, they require 20-25, sometimes 30 minutes depending upon the heat and the amount.  Always keep an eye on them as they bake because it is important that you use common sense and knowledge as you do so.  Check them around the low end by inserting a paring knife or cake tester into the center row(s) of muffins: if it withdraws, “clean,” pull them out and if not, continue baking until it does.  NOTE: many times with multiple pans in the oven, the ones towards the tops and bottoms tend to bake quicker than the center racks so bake times vary.

8.        Pull them out as soon as they prove “done” or are close to it; don’t worry, if not quite baked, they finish baking in the pans due to retained heat for another minute or two; it is better to pull them out prematurely than overdone.  Place them atop cooling racks so air circulates all around them and after 1-2 minutes, de-pan them with a butter knife after rapping the pan gently on the corner of your work surface thereby loosening them.  Leave them atilt in the pans to cool and then after another 4-5 minutes, remove the pans, place the muffins directly atop the cooling racks and a drip pan underneath. 

9.      Now, using the whisk, swirl the glaze over the baked muffins in a circular manner so that they are ribbony with glaze, making them the most gorgeous baked good ever seen.  Place them atop doily-lined serving trays and take to the guests.  Keep the rest covered with wax paper for awhile and then when finished with them, individually wrap with plastic wrap, seal airtight in freezer Zip-Loc bags, and freeze for use within 5-7 days.  Defrost at room temperature the night before with the bags “open”, so the glaze does not become messy due to moisture content then reheat in a low oven.

10. If not used, cut them up for bread puddings or grind for sweet crumbs for coffee cake toppings or crumb cakes.

Lovely half-breed carrot cake-muffins, these lovely jewels delight diners everywhere presented by me over the course of my lengthy career in foodservice.

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

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!

            I am going to a birthday party the moment I get home and then Monday, we drive south to Long Beach, California, where we fly out on the way to Puerto Rico.  We are flying out of Long Beach (LGB) via Alaskan Airlines Flight 3477 to Seattle, switching to Delta Airlines, flying to New York City, and then flying to San Juan Puerto Rico.  We fly into San Juan from JFK and arrive on Tuesday, October 02.  We will be staying at the swanky San Juan Marriott and Stellaris Casino, one of the posh resorts in the most beautiful of places.  It is a repeat of my wife, Lucy and my honeymoon years ago.  This time, the entire family is going so we can share our anniversary together.  Believe me; one has to do something like this to make up for doing one month’s worth of blogs all because I had diarrhea of the mouth on politics!  However, Stinkbug is always concerned that the government, who shut us down once can shut us down again; no one has any faith in things improving in this country, only getting worse.  Now that the battle for president is in full swing, no one has any idea what is going to transpire in the remainder of the time leading up the election.  All I know is that my family and I are sending our votes in via the mail and will be outside the nation when things begin happening!                    

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.


Yup, here I am 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 29, 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 June 18, 1981 in Los Angeles, CA.

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This is #1401, an 11” x 14" original oil painting by Beverly Carrick entitled, “My Gate." 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!




 
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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!






 BUY THE SANTANA BROTHERS” 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!
 
 
 
 
 
 
 
 
 


 

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