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Saturday, September 29, 2012

“Classic Quickbreads and Muffins, Part LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Final Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” 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 twenty-second group album, “Dance of the Rainbow Serpent,” came out in January 1995 and is another exceptionally good group album!  No matter what direction Carlos Santana and his band go in, it is always great!  Please go to Amazon.com right this minute 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 85 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 09-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,513.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 30, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LXII —INSTITUTIONAL SIZES
 
 

Classic Quickbreads and Muffins, Part LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Final Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-30-2012 Su: This is it, my jail door is standing wide open and I am gone, friends, long gone.  Last night’s party was wild, simply wild. I left the offices, drove straight home to Frazier Park, spent the night drunk as the proverbial skunk, and sent this post to Moses Scharbug, the Assistant Editor to post for me.  Therefore, without further conversation, we launch right into this exciting muffin; I think all of you will enjoy it immensely. 

(#0021) PUMPKIN-BRAN MUFFINS—INSTITUTIONAL SIZE



 
If there is one thing I know, it is this: in November and December, bakers end up with leftover pumpkin so what to do with it is the question.  I found that combining it with a bran muffin recipe created one of the most flavorful muffins in my repertoire and one I heartily recommend to all bakers no matter their location.  People generally love the flavor of pumpkin pie and this is precisely that—delicious, wholesome, and a breeze to make.  Give ‘em a try!
 

Yield:  about 122 small (0.25-cup) muffins / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

3-1/3
Tablespoons
Baking powder

2.25
Teaspoons
Baking soda

2.25
Teaspoons
Salt

2.25
Teaspoons
Ground cinnamon

2.25
Teaspoons
Ground nutmeg

1.25
Teaspoons
 Ground ginger

1.25
Teaspoons
 Ground mace

2.5
Cups
Whole-wheat bran

6
Large
AA eggs

3-1/3
Cups
Brown sugar (1.5#’s)

2
Cups
Vegetable oil

2
Cups
Sour cream

3
Cups
Whole milk

4.75
Cups
Canned or cooked fresh pumpkin

2.5
Cups
Golden raisins

1
Tablespoon
Vanilla extract

1
Tablespoon
Orange emulsion

.125
Cup
Torani’s pumpkin spice syrup

The Glaze:
2
Cups
Powdered sugar

1
Cup
Orange juice

2
Teaspoons
Vanilla extract





Method:
 
 

1.      Mis-en-place: have everything ready with which to work! Prepare the muffin cups first by using (1) reflective bakeware such as stainless steel or aluminum; (2) spraying it heavily with PAM (or some such other food release spray); (3) lining with paper or aluminum baking cups; and (4) spraying both the cups and tops of the pans with food release, too.  It is important always to use reflective bakeware as it deflects heat away from the pans rather than draws it in, as dark bakeware tends to do.
 
 

2.      Hook up the Hobart mixer and equip it with the PADDLE attachment.  Double-sift the first EIGHT ingredients together and then stir in the whole-wheat bran; set aside.  Preheat standard oven to 400°F or convection oven—fan “off”—to 350°F.

3.      Beat the eggs, sugar, and oil together at medium-high speed using the mixer until the mixture is CREAMED, meaning that it is light, fluffy, and homogenous.  Then, drop the speed to medium-low and add the remaining ingredients, blending well. 
 
 

4.      Now, fold the DRY ingredients into the WET using the least amount of mixer rotations necessary to moisten the former with the latter.  It is important to just blend the two parts together as overmixing makes tough, chewy muffins, nothing of which, a baker displays pride over.  Lumps cook out during the baking process so never worry about that.  Scrape the sides of the bowl and the paddle down with a rubber spatula, then cover the bowl with plastic wrap and rest it for 10-15 minutes.
 
 
 

5.      When time is up, scoop the muffin cups full with batter using an ice cream scoop, occasionally dipped in cold water to keep the mechanism moving, until all are full.  Fill them to the rims but NOT over as that can sometimes make a mess.  Shake the pans gently, place on the middle oven racks, and if using the convection oven, flip the switch on NOW.

6.      Standard ovens bake 18-24 minutes while convection ovens bake 14-20 minutes or until each pan proves it is “done.” Test by inserting a sharp paring knife or cake tester into the center row of muffins and if it withdraws “clean,” they are ready to pull and if not, continue baking until they are.  Always try to rotate the pans 1-2 times during baking taking care to avoid the highest shelf as heat concentrates there.  Convection ovens typically have five shelves whereas standards have two so rotate the pans around them noting that each pan make take longer or less time to bake than its fellows.
 
 
 

7.      When done, pull the pans and place atop cooling racks to cool and after 1-2 minutes, rap the pans gently to loosen them and then pry loose with a butter knife.  Place the baked muffins atop the muffin cups at a tilt and then after 4-5 minutes, remove the pans completely, place directly atop the cooling racks, and place a sheet pan underneath. 
 
 
 

8.      Combine GLAZE ingredients together in a bowl using a whisk; when the muffins are cool, swirl it over them back-and-forth until you loop each one with ribbons of orange glaze.  Then, the muffins are ready for presentation and you can do this by placing them atop doily-lined serving trays and taking out to the guests/customers. 
 
 
 

9.      If using them within the day of baking, cover with a protective sheet of wax paper or plastic wrap to deter the presence of insects or contaminants from alighting atop them.  After business is over, plastic-wrap each one individually, then store in airtight Zip-Loc freezer bags for use within 5-7 days; after that, cut them up for bread puddings or grind for use as toppings for coffee-or-crumb cakes. 

 
Not only are these delicious, they are also healthy and perfect for fall holidays or, to be very honest—for any time of the year.  
 
 

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

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!

            That’s it, friend, I have learned a hard lesson and am glad that I shall not return until well after the election unless called back sooner.  I will tell you all about the vacation in sunny Puerto Rico when I return, that is, if I remember any of it.  It is highly likely that the party scene will be rather wild and that I will remember nothing—that is the sign of a great vacation, ala The Hangover or Hangover 2, two of the greatest Hollywood comedies of all time.  To me, that is living when one has no recollection of what happened the night before, it is ideal.  I am sure that on Puerto Rico, what happens in the PR stays in the PR, just as did on our honeymoon years and years ago.  I think my wife, Lucy and I, had an amazing honeymoon, enjoying the nude beaches and all the other risqué sorts of experiences offered on the island at the time.  Yes, indeed, thanks to Stinkbug, I have a great deal of anxiousness and fatigue of which, to rid my body!  Hasta la vista, amigos, see you when I get back!                 

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 I 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 Sunday, September 30, 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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STINKBUG AT THE COUNTDOWN TO THE END DAYS

 
This is #485, a 20” x 24" original oil painting by Beverly Carrick entitled, “Neighbors." 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 DANCE OF THE RAINBOW SERPENT” BY SANTANA ATAMAZON.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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