Popular Posts

Monday, October 29, 2012

“Classic Quickbreads and Muffins, Part LXVII: Chef Tiresias presents an Institutional-sized Version of his Famed Mango (Jelly) Muffins, too Delicious to be True!” 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 SEVENTH album, “Reel to Real,” came out in March 1975 and featured Arthur Lee struggling to keep the format alive.  The 1970s was not a kind time for many bands as it was the era of DISCO; still, the gifted guitarist labored on, heading another new version of his ever-changing band. 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 55 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 10-30-2012

Copyright © 2012 by MHB Productions

Word Count: 2,240.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, October 30, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus





CLASSIC QUICKBREADS AND MUFFINS, PT LXVII—INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXVII: Chef Tiresias presents an Institutional-sized Version of his Famed Mango (Jelly) Muffins, too Delicious to be True!” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 10-30-2012 T: Hello, again, friends, here we are, entering Tuesday, a day that can be extremely busy in professional foodservice depending upon where one works.  Being a veteran of fine-dining establishments, notably Country Clubs and Hotels, Tuesday and Wednesday are the two days in which, many different groups book their luncheon meetings.  Groups like the Lyons, Rotary, the Better Business Bureau, the Business Association, and all sorts of ladies’ groups such as Cotillion seek the middle of the week as they know it generally is not an overly busy time and those are the days upon which, they pounce.  It is incredible how many of these luncheons are generally the same: crepes, salads, light entrees, all of them accompanied by baked goods, desserts, and limited white wines, the things the club or hotel might have leftover from weekend banquets and voila!  The groups get them!   

In the back kitchens of America (or at least it used to be when employers could pay wages), bakers worked their rear ends off baking the goods of the day and it was there that I in my youth experimented with virtually every single idea that popped into my mind.  I tried all sorts of exotically different flavor combinations in much the same was as Yoplait Yogurts make some of the wildest and best flavors on the planet.   I always had access to all sorts of imaginative ingredients and one of the things I enjoyed working with were the flavored FRUIT SPREADS made by a company called Margie’s.   One would think that the flavors offered by the company—mango, passion fruit, lemon, and others—were made in Hawaii but lo and behold, they are manufactured in Chicago, Illinois.  Still, one finds them on the grocery store shelves of Hawaiian grocers such as Foodland, the ubiquitous Hawaiian supermarket, and that is where I first saw them.  I thought I had stumbled upon a treasure trove of items no one else would have back home and much to surprise; I found them across the country. 

Today’s muffin recipe is made with Margie’s Mango Fruit Spread, a delicious, jelly appearing sort of fruit-thickened item made with just THREE ingredients: white grape juice concentrate, mangos, and pectin.  This is the most powerful combination of ingredients, which the law requires to contain fruit and almost nothing else—in effect, they are natural products!   In being such, their flavors are intense, which means that whatever you put them into has pure essence and then when combined with the number one flavoring agent in the United States—Torani’s syrups (Mango, in this case)—the flavors are even greater than imagined.  I guarantee you that no other baker anywhere in the world who lacks deep pockets has the ability to use them in the quantities in which, I do, and that is why I am the greatest baker of the area in which I live: Downtown Los Angeles!

So, without further discussion, let me present to you my “out of the ordinary” muffins:

(#1697) MANGO (JELLY) MUFFINS—INSTITUTIONAL SIZE



Jams, jellies, preserves, and fruit spreads are wonderful flavoring agents and during the time I worked in the Pacific Region, I learned many good products that make wonderful muffins and quickbreads.  This is one such result, one that will enliven any luau, Hawaiian-themed party, or even Caribbean Night.  You will love it, as will your guests!

Yield:  112 medium muffins (3/8-cup) or 168 small muffins (0.25 cup) / Mis-en-place: 45-60 minutes:



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.”

Qty.
Measure
Item
Other
3
Quarts
All-purpose flour


1
Quart
Cake flour

.5
Cup
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Salt

.5
Cup
Powdered milk

.5
Cup
Bob’s Red Mill soy flour

8
Large
AA eggs

2
Quarts
Granulated sugar

1
Quart
Vegetable oil

1
Quart
Hood sour cream

1
Quart
Kern’s Mango Nectar

2
Quarts
Margie’s Mango Fruit Spread
Melted but cool
1-1/3
Tablespoons
Vanilla extract

.125
Cup
Torani’s mango syrup

The Finish (optional):
1
Quart
Powdered sugar

2
Cups
Kern’s Mango Nectar

2
Tablespoons
Vanilla extract




Method:

1.     Mis-en-place: have everything ready with which to work! As always, prepare the muffin pan(s) first by (1) using reflective bakeware such as stainless steel or aluminum and never DARK bakeware.  The reason for this is that the latter absorbs heat rather than deflecting it away, which causes both the crown and crust to overbake and sometimes burn, leaving a crusty, unappetizing mess.  (2) spray the pans heavily with PAM, Crisco Pan Spray, or some such other food release spray; (3) line with paper or aluminum baking cups; and (4) spray both the cups and the top(s) of the pans with food release spray, too.  Set them aside until required.

2.     Double-sift the first SEVEN ingredients together and set them aside.  The purpose of the soy flour is that it is a natural freshening agent keeping baked goods from becoming stale within a short amount of time.  You can find it at health food stores as well as at many grocery stores.  Should you choose not to use it, transform the measure into additional cake flour.

3.     Hook up the Hobart (large) or Kitchen Aid (small) mixer with a PADDLE, never a whip.  Beat the eggs at medium speed until light and frothy; then, add the sugar and oil and CREAM the mixture together at medium-high speed.  The purpose of “creaming” the eggs-sugar-oil segment of a quickbread or muffin recipe is to make it homogenous so that it produces a better muffin or quickbread loaf.  Then, add the remaining ingredients and blend-together at medium-low speed.

a.     The Mango Fruit Spread: place it into a saucepot over medium flame prior to making the recipe and let it become somewhat fluid.  Do not overheat it or bring it to a boil, just allow it to liquefy so that it blends much more easily when added to the recipe.

4.     Preheat the standard oven to 375°F or the convection oven to 325°F (fan “off” for now).  Now, fold the DRY ingredients into the WET using the least amount of low speed mixer rotations required to moisten the former with the latter.  Never worry about lumps; they cook out during the baking process.  The idea is NOT to overmix the batter as this overdevelops the flour’s gluten thereby causing a chewy, tough finished product. 

5.     Mix just until combined then stop.  Cover the bowl with plastic wrap or a towel and rest it for 10-15 minutes.  During this time, it will thicken and ready itself for the baking process.  When you return to it, stir it gently with a rubber spatula to re-blend the batter, then begin scooping it into the prepared cups with the aid of an ice cream scoop occasionally dipped into warm water—this keeps the mechanism “fluid.” Fill the cups to just below the rims then gently shake the pans to settle the batter and finally sprinkle additional granulated sugar over all. 

6.     Place the pan(s) on the middle oven rack(s) and bake 20-25 minutes; take care to avoid using the uppermost shelves, as this is the hottest part of most ovens, standard or convection.  If using the convection oven, flip the switch into the “on” position NOW.

7.     Bake for the shorter amount of time and then check but note: if the muffins are overbrowning faster than the specified time, CHECK THEM NOW!  Sometimes, well, many times, either ovens have hot spots or their thermostats go on the fritz.  This is a good reason to have an oven thermometer so you can see if your thermostat gibes with the separate thermometer.  Anyhow, test them with a paring knife inserted into the MIDDLE MUFFINS of the MIDDLE ROW(S) by inserting it dead center.  If it withdraws “clean,” you baked them and if not, go the distance but do keep an eye on them.  This is one of the difficult parts for many bakers: they think their ovens are as hot as their display says they are; many times, they are less or more hot so it is important to know one’s ovens.  Generally, gas ovens are better than electric, as they tend to be more honest in their temperatures. 

a.     In addition, rotate the pans (if baking large size batches) once or twice during the process, as this tends to bake them much more evenly than if, you do NOT.  Just take care when you do it so you do not bang them, which cause them to collapse, a waste of your efforts and ingredients.

8.     As soon as they test “done,” pull the pans out, place them on cooling racks, and leave there undisturbed for 1-2 minutes; then, begin attempting to depan them by giving the pans a gentle rap on the work surface and then by lifting the baked goods out with a paring knife.  Leave them atilt in their muffin cups for another 4-5 minutes.  Then, remove the muffin pan(s) entirely and place them directly onto the cooling racks.

9.     Combine the items listed under the “Finish” using the electric mixer and a WHIP attachment and then using a whisk, swirl the glaze back-and-forth over the muffins, looping them with sugary glaze.  Then, they are ready to serve.  Tray them on doily-lined serving trays and serve them or continue cooling them until you can cover them with wax paper if to be used later in the day.  If to be used the next day, individually plastic-wrap each muffin then zip them up tight in Freezer Zip-Loc bags. 

10. Defrost leftovers by pulling them out the night before and allowing them to sit out at room temperature.  You may reheat them in a low-temperature oven once unwrapped and then serve or heat them individually in the microwave oven.
Glazed Muffins: this is a shot of Pineapple-Zucchini-Nut Muffins coated with sugar glaze so you can see how they look when glazed.
These delicious muffins stun their consumers—they are that good—so serve them on special occasions such as luaus.
Plastic-Wrapped Muffins: this is a shot of Peanut Butter-Bran Muffins wrapped for the freezer and this is how yours should be wrapped, too, to protect them from the harsh frost.
--------------------------------------------

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, well tomorrow is Halloween Night and that means all sorts of excitement is going to be taking place across the nation.  People will be out in droves having a good time because once the holiday is over, the weather generally takes a decidedly different turn.  We flood the polls in EIGHT days so I hope that all of you are prepared to do your duty across the United States.  We don’t want guys like George Soros back home in Greece so why the hell would we want some guy like him running the country here.  It is difficult to live under socialism because when the good goes away and the bad begins happening—i.e., recession, depression, the Misery Index, inflation—there is no way to solve it without austerity measures.  That is what is happening in my homeland, since 2010, things have been in decline but everyone should know that it is IMPOSSIBLE to retire at age 45-50 on full salary and benefits because where is the money going to emanate to pay these massive entitlement bills?  We cannot all keep borrowing from The People’s Republic of China lest we become owned by them, which means one thing: worldwide communism—is that what you want.                                     

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 Tuesday, October 30, 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 May 26, 1983 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF TIRESIAS

NEXT WEEK: CHEF HOOTENSTEIN♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0011, a 20” x 24" original oil painting by Beverly Carrick entitled, “Maui Night." 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!
Pictures #0000-0395





Halloween Eve: this is the night when the spirits come out and roam the earth!













CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.






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 © 10-18-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Tiresias, Love, Classic Quickbreads and Muffins, Muffins, Quickbreads, Bakery Recipes, Muffins, Quickbreads, Mangos, Old-Fashioned Baking, Institutional sizes, American Favorites,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!







CHEF TIRESIAS

MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



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 “REEL TO REAL” BY Love AT AMAZON.COM NOW!













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!
 
 




 
Advertisements:

-->



-->


-->


-->


-->


No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!