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Sunday, October 28, 2012

“Classic Quickbreads and Muffins, Part LXVI: Welcome Chef Tiresias—today’s Institutional Sized Product finds us back at the Classic Quickbreads and Muffins Category with a Fabulous Peanut Butter-Bran Muffin” by Chef Tiresias Helenus Grinikeodopuloposlus



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s SIXTH album, “False Start,” came out in December 1970 and featured Arthur Lee at the head of another revamped lineup but this was more like “starting over.”   The band continued to deliver the goods and critics see this album as a major milestone in their ever-changing career. You are going to 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 56 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 Halloween Week!



Chef Tiresias Helenus Grinikeodopuloposlus

END Commentary 10-29-2012

Copyright © 2012 by MHB Productions

Word Count: 2,140.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, October 29, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus





CLASSIC QUICKBREADS AND MUFFINS, PT LXVI—INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXVI: Welcome Chef Tiresias—today’s Institutional Sized Product finds us back at the Classic Quickbreads and Muffins Category with a Fabulous Peanut Butter-Bran Muffin” by Chef Tiresias Helenus Grinikeodopuloposlus

Peanut Butter Bran Muffins: the crumb of these muffins is very tender and the flavor is much like that of a peanut butter cookie.  You will enjoy these immensely!

Bakersfield, CA, 10-29-2012 M: Happy Monday from Los Angeles, California, the world’s greatest and best city.  Yes, I realize that the New Yorkers believe their city to be the best of the best due to its size but I see this city in this once-fabulous state to be a thriving metropolis getting ready for the greatest Halloween Celebration ever!  The reason for all of this is due to the fact that this is a prophetic year, that not only does the Mayan Calendar come to its inevitable conclusion but the great seer, Nostradamus, saw that the events taking place at the end of this year were going to dwarf anything that has happened to humanity ever before! 

I have a friend who has heard an amazing theory: that when the planets of the Solar System line up on December 21, 2012, it will open a doorway to the center of the Universe and through it will come Alien Beings, beings who have visited us many times over the years and it will be a cataclysmic event.   I suspect that the things that are now occurring are the precursors of what is to come, the world is in a constant state of uproar and my beloved home country of Greece was but the opening salvo in the upcoming turbulence.  That is why we plan to have the greatest Halloween celebration ever seen, as this might possibly be our last one.  Let’s face it: when people know that something monumental is about to transform their lives and the lives of their loved ones, what else is there to do but to eat, drink, and be merry?  Look at the period between the two world wars: it was one of decadence, of moral decay, of people living life to the fullest and going down in style.  You see that exact same thing, taking place at this very moment: times are bad and getting worse and the outcome is not going to be good. 

However, I am not running the George Noory Show, you know, Coast-to-Coast after Dark, the old Art Bell Show found on radio stations around the world.  I am a chef and a good one at that and I expect to develop some of the greatest dishes ever seen between here and then.  I am even going to return home with the family and kids and we are going to celebrate whatever happens on an island in the midst of the Aegean Sea.  Who knows? Maybe we will meet one another there.

Today, we bake muffins once more, which to me, is always an exciting foray into the unknown.  People who have never mixed flour with baking powder, beaten eggs with sugar, oil, and flavorings on an electric mixer tend to think it a mysterious event.  I think that virtually every single one of you out there in the world can do it and that is precisely the goal of every author writing for the Elemental News of the Day.  I want all of you to feel comfortable when you enter your kitchen, flip open your laptop, and get creative in your kitchens because once you do, you are going to unlock the door to your culinary freedom!

(#0038) PEANUT BUTTER-BRAN MUFFINS—INSTITUTIONAL SIZE



Peanut butter is a marvelous flavor agent, loved by most, hated by some, but they make fantastic muffins and quickbreads.  If you love peanut butter cookies, then you will become an instant fan of these muffins so try them and see what they do for both you and your clientele. 

Yield:  136 Medium Muffins (3/8-cup size) or 192 Small Muffins (0.25-cup size) / Mis-en-place: 1-1.25 hours:





 
Qty.
Measure
Item
Other
1
Gallon
All-purpose flour

.5
Cup
Baking powder

2-2/3
Tablespoons
Baking soda

.5
Cup
Powdered milk

.5
Cup
Bob’s Red Mill soy flour

1
Gallon
Post Bran Cereal

1
Quart
Black raisins

16
Large
Eggs

2
Quarts
Brown sugar

2
Quarts
Skippy crunchy peanut butter

2
Quarts
Fruit juice (pear, pineapple, peach, etc.)

2
Quarts
Hood sour cream

.25
Cup
Vanilla extract

.25
Cup
Torani’s peanut butter syrup

The Finish:
1
Quart
Powdered sugar

.5
Quart
Pineapple juice

.125
Cup
Vanilla extract



Soy Flour: “not only is Soy Flour nutritious and increases the protein in any recipe in which, it is used but it also is a natural preservative in baked goods, thereby keeping them fresher longer than they normally would be.”
Method:

1.     Mis-en-place: have everything ready with which to work! Spray the required amount-and-sized baking cups using only reflective stainless steel or aluminum bakeware.  The reason for this is self-explanatory: light bakeware such as the aforementioned above reflect heat away from the baked goods rather than absorbing it.  This leaves the finished crumb unblemished by overbrowning and crispness whereas dark bakeware leaves them often crusty and many times burnt.  ALWAYS use reflective bakeware.  Spray the cups heavily with PAM or some such other food release spray, line with paper or aluminum baking cups, and spray those, too, as well as the top(s) of the pan(s); set them aside.

2.     Double-sift the first SIX ingredients together then stir in the bran cereal and the raisins if using them. 

3.     Hook up the Hobart (large) mixer or the Kitchen Aid (small) mixer with a PADDLE attachment and not a WHIP as the latter beats in a great deal more air than does the former.  This can cause the muffins or quickbreads to collapse during baking and once down—they will NOT rise again.

4.     Beat the eggs at medium-high speed until light and smooth; then, beat in the sugar and peanut butter, creaming the mixture together.  NOTE: as you see, we are NOT using vegetable oil, butter, or shortening, a must for most quickbreads if you want them tender of crumb and soft of crown.  The reason for this is that the peanut butter is doing double-duty by (1) flavoring the muffins and (2) by supplying the fat.  You need NO additional oil. 

5.     When light, fluffy, and homogenous, add the fruit juice of choice (a good place to utilize canned fruit juice leftover from canned fruits), the sour cream, the vanilla, and the syrup.  Rotate the paddle on medium speed until well combined then stop.

6.     Preheat standard oven to 375°F or a convection oven to 325°F (leave the fan “off” for now).  Combine the DRY ingredients with the WET using the least amount of mixer rotations required to do so—overmixing overdevelops the gluten contained in the all-purpose flour, which leaves the finished product “chewy” and tough.  Mix just until combined as lumps cook out during the baking process.

7.     Cover the batter with a towel and allow it to rest for 10 minutes; then, with the aid of an ice cream scoop dipped in cold water (occasionally) to keep the mechanism moving, fill the cups to just below the rims.  When you have filled all the cups, gently shake the pan(s) to settle the batter, and then place them onto the middle oven racks avoiding the uppermost as heat tends to rise and the ones on top burn.  (If using the convection oven, flip the “on” switch NOW).

8.     Bake the muffins for 20-25 minutes but attempt rotating them 1-2 times during baking.  Always take great pains to perform this act as you don’t want to jostle them to the point of falling but if using multiple pans and shelves, it is important to keep them all baking at the SAME level.  “Eyeball” them closely around the 20-minute mark to see if you should check them: gently poke the outer ones and if they seem firm enough, insert a paring knife into the center muffins of the center row(s) and if it withdraws “clean,” they are done and if not, go the distance until they do prove to be “done.”

9.     As soon as “done,” pull the pan(s) from the oven and place upon cooling rack(s) allowing air to circulate around them.  After 1-2 minutes, gently rap the pan(s) to loosen them and then de-pan them with the aid of the paring knife or a boning knife.  Leave them atilt in the cups for a few minutes longer, then remove the pans and leave them atop the cooling rack(s) with drip pan(s) underneath.

10. Note: if NOT quite done in the oven, they will finish baking in the cups once out of the oven due to heat retention so it is better to pull them out slightly underdone rather than over.   As they cool, combine the powdered sugar, pineapple juice, and vanilla on the mixer with the aid of a WHIP attachment and then when the muffins are cool enough, swirl the glaze over the tops of them in a circular motion so that you have looped the finished products with the bright white glaze.  Now, they are ready to serve!

11. If you plan to serve them within the day, cover the glazed muffins with wax paper and if intended for the next day, wrap them in a hotel pan with plastic wrap.  If you have leftovers, individually plastic-wrap them and then freeze them in freezer Zip-Loc bags.  Label, date, and freeze as refrigerating them tend to dry quickbreads, muffins, and yeast breads out, not an attractive attribute.  Use within 3-5 days; after that, cut them up for bread pudding or dry them out, grind them up, and use them for crumb cakes or strudel topping.  The Baker’s Motto is, “use them or lose them.”

These fantastic muffins are flavorful, sweet, delicious, and hard to beat.  They also allow you to utilize things that might be “long in the tooth” like peanut butter, fruit juice, even raisins, so keep this one hand, you will find it to be quite popular.  Of course, warn those with peanut allergies to stay far away to not bring about a lawsuit.

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

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 surprised that the previous host managed to get out of here considering the political things he left dangling in the air.  I for one am going to honor my commitment to Stinkbug and avoid all conversation as to what to do on Election Day, coming up very soon.  To me, whatever happens is what is meant to happen and one way or another, the nation will still be here and the people still living.  When you look at the history of my country, you understand that people have survived many things over the past multitudes of centuries and that as the Jefferson Airplane once sang, “We shall be together.”  They’re still here so we will be here, never fear, just do the right thing when you enter the voting booths and let no one dissuade you from your path.                                       

Therefore, 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 Love 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!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF
This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

Chef Tiresias Helenus Grinikeodopuloposlus writes from Century City, CA.

---30---

The END Commentary for Monday, October 29, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus wrote this original essay.



Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on July 04, 1986 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0010, a 20” x 24" original oil painting by Beverly Carrick entitled, “The Old Winery." 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 Chef’s Culinary Nightmare: the end is indeed coming soon so beware of the impending double dates of November 6 and December 21, 2012!
 
 
 
 
President Barack Obama
OR
Governor Mitt Romney
 
IT’S YOUR CALL IN NOVEMBER!
 
 
 
 
 
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