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Sunday, September 30, 2012

“Classic Quickbreads and Muffins, Part LXIII: Chef Carrick finally arrives to do his Week and continues in the Shoes of Punished Chef Krinkelmeier by doing an Institutional-sized Yellow Cornmeal Muffins II” by Chef Brian Craig Carrick



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twenty-third group album, “Love Songs,” came out in May 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 84 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 Brian Craig Carrick

END Commentary 10-01-2012

Copyright © 2012 by MHB Productions

Word Count: 1,761.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 01, 2012 by Chef Brian Craig Carrick



CLASSIC QUICKBREADS AND MUFFINS, PART LXIII —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXIII: Chef Carrick finally arrives to do his Week and continues in the Shoes of Punished Chef Krinkelmeier by doing an Institutional-sized Yellow Cornmeal Muffins II” by Chef Brian Craig Carrick

Bakersfield, CA, 10-01-2012 M: Hello, again, friends, I must say that the last several weeks were something else what with Chef Krinkelmeier having to do a total of FOUR weeks in a row—extraordinary!  I also must say that this is our 680th Blog Post as well as just 84 days to go until we hit December 23, 2012, the date on which, the Mayan Calendar comes to its end and mystery begins!  We are standing at a major crossroads, friends and if everything continues in the manner in which it has, our 764th Blog should fall on that day unless, of course, Stinkbug has us do some extra posts here and there.  I am sure he wished our 1,000th Blog fell on that day, as that would be quite a phenomenal accomplishment.  Gosh, I love this life, it is great to be living in this times, all I can say is that I wish I was here around the time of the election as I, too, have a great deal to say about this!

The trouble is, I should not say too much as I have no wish to be here the hard way by shooting off my mouth and being punished like poor Chef Gervais has been.  No, maybe I will have the opportunity to write and editorial on that day, November 06, 2012, the day we all hit the voting booths!  No matter what happens between here and then, it is deathly important that everyone votes in order to repair the damages being done to our beloved nation.  Times are bad and getting worse and I am frightened for my grandchildren and the world they are going to inherit.  The restaurant industry is in troubled times when four-out-of-every five workers is an illegal alien.  On the one hand, we are told we must check documents and yes, all of them generally have documentation and even if it appears to be a forgery, the law does not permit us to investigate them.  Therefore, 90% of the people working for me speak languages I do not understand and if I complain or make a fuss, they penalize me for doing my job.  No, something must happen and happen soon but I will leave it there—I do not want to face punishment and do one or more additional weeks!

Today, we make one of MY muffins; a beautiful Cornbread Muffin that I feel is the epitome of all my years of instruction, hard work, and labor.  After spending more than 40 years in the industry, I feel it is time for acknowledgement.   So, without further ado, let us get started:

(#0051B) YELLOW CORNMEAL MUFFINS II—INSTITUTIONAL SIZE



This is one of the earliest muffin recipes ever learned by me.  It is an old family recipe, maintained in my baking repertory for many, many years, and one that virtually everyone knows and loves.  Keep this recipe handy as it will win you adulation, kudos, and increase your expertise.

Yield:  about 102 small muffins (.5-cup) / Mis-en-place: 45-50 minutes:




Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

.5
cup
Powdered milk

1/3
cup
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Salt

2
Quarts
Yellow cornmeal

1
Cup
Whole-wheat bran

8
Large
AA eggs

1.5
Quarts 
Granulated sugar

1
Quart
Vegetable oil

2
Quarts
Whole milk

2-2/3
Tablespoons
Vanilla extract

Granulated sugar




Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare your pans by using nothing but aluminum or stainless steel pans due to their reflectivity factor.  It is important to avoid dark bakeware as it absorbs heat rather than deflects it, which leaves both the sides and the tops of the muffins over-browned, crusty, and plain distasteful.  Spray the pans heavily with Crisco Pan Spray, PAM, or some such other food release spray, then line with paper baking cups, and spray them, heavily, too, with food spray as well as the tops of the pan(s).  This simplifies the task of de-panning the muffins; set aside.

2.      Double-sift the first FIVE ingredients together and then stir in the yellow cornmeal and whole-wheat bran; set aside.  Hook up your Hobart mixer and attach the paddle attachment to it, never use the whip if you can avoid doing so.  Preheat standard oven to 400°F or convection oven—fan “off”—to 350°F. 

3.      Beat the eggs, sugar, and vegetable oil together at medium-high speed until CREAMED.  “Creaming” something, together means beating ingredients—such as eggs, sugar, and oil as in muffins, quickbreads, and cakes—at high speed until they become somewhat “emulsified” or homogenously combined together.  This creates a superior baked product so always do this if you can.
This is a WHIP attachment: never use one, always use a paddle.  The baker here committed an error by using it.
4.      Add the milk and vanilla extract, blending well, and then scrape the sides of the bowl and the paddle attachment down.  Now, fold the DRY items into the WET using the least amount of low-speed mixer rotations necessary to accomplish the task.  The idea here is NOT to overmix the two parts as doing so causes the finished product to be tough and chewy—not a professional attribute.  Just moisten the dry ingredients then stop, scrape the bowl and paddle down once again, cover with plastic wrap and allow resting for 10-15 minutes.
This is excellent food release spray!
5.      When time is up, scoop the batter into the prepared cups with the aid of an ice cream scoop dipped in water—occasionally—to keep the mechanism fluid.  Fill to the rims but no higher, shake the pans gently to settle the batter, and then dust with additional granulated sugar.  Place the pan(s) on the middle oven racks taking care to avoid the uppermost rack(s) as heat tends to concentrate there.  If using a convection oven, flip the fan “on” now.  Bake 10 minutes at the starting temperature then lower it by 25°F and continue baking another 15-20 minutes OR until a paring knife or cake tester—inserted into the middle row of muffins—withdraws “clean.”

6.      You may have to rotate the pans 1-2 times during baking for best results so take care doing so as NOT to cause them to drop.  When done, pull the pan(s) out, place atop cooling racks, and cool for 1-2 minutes.  Never worry if muffins are NOT quite done; if they begin to brown a bit too much and the paring knife/tester tells you they are done, they finish baking in the pans for another couple of minutes and generally—this is enough to finish the job.

7.      After 1-2 minutes, gently rap the corners of the pans to loosen the muffins, then de-pan with a butter knife and leave them atilt in their baking cups.  After another 2-3 minutes, remove muffin pans entirely placing the muffins directly onto the racks to finish cooling.  Otherwise, serve them hot out of the ovens with plenty of whipped honey-butter and enjoy!

8.      Wrap leftovers in plastic wrap when VERY cool then seal in airtight Zip-Loc freezer bags for use within 5-7 days; after that, dry them out for use in cornbread stuffings or as breading for fresh seafood and shellfish.  You can also turn them into Indian pudding if so desired.

Everyone loves cornbread and these, my friends, are among the best recipe I know.

--------------------------------------------
This is what happens when one uses a WHIP instead of a paddle:

A PADDLE attachment
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!

            Well, Day Number One has come and gone and with good luck, that leaves us but six more days.  Welcome to October, this is the special time of the year when all the ghouls and goblins that roam the earth come out and haunt the land.  I love the fall, the end of the summer and the gateway to winter before us.  I love the holiday of Halloween more than any other day of the year and what makes it even more special is the fact that my lovely wife, Linda and I got married last year on Halloween.  We also have a couple of birthdays to mention this month: (1) Bea O’Malley, born October 10, (2) Murph MacDougal, October 12, and (3) Elvin C. McCardle born on Halloween!  We will wish all of them happy birthday on their days but hopefully, I will not be the one doing it, as they all take place after my week is over and done!                   

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!  

Thank you, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

 
This is a photograph of me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Chef Carrick writes from Oildale, CA.

---30---

The END Commentary for Monday, October 01, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick wrote this original essay.



Recipe created by Chef Brian Craig Carrick on April 30, 1972 in Oildale, CA.

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This is #562, an 8” x 10" original oil painting by Beverly Carrick entitled, “She said What." 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 © 09-19-2012, 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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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 LOVE SONGS” 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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