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Wednesday, October 31, 2012

“Classic Quickbreads and Muffins, Part LXIX: Chef Tiresias presents another Superb Muffin Recipe: Polynesian-Bran Muffins II—a Great Way to Enjoy Wonderful Bran!” 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 NINTH album, “Studio Live,” came out in April 1982 and featured the once-great psychedelic band live on stage in the studio!  Like all of these great retrospective releases, this is an excellent one and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 53 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 Tiresias Helenus Grinikeodopuloposlus

END Commentary 11-01-2012

Copyright © 2012 by MHB Productions

Word Count: 1,999.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 01, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



Fresh Pineapple: use only the best, most ripest of fruits!

CLASSIC QUICKBREADS AND MUFFINS, PT LXIX—INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXIX: Chef Tiresias presents another Superb Muffin Recipe: Polynesian-Bran Muffins II—a Great Way to Enjoy Wonderful Bran!” by Chef Tiresias Helenus Grinikeodopuloposlus

HUMP DAY!

Bakersfield, CA, 11-01-2012 Th: Okay, here it is HUMP DAY, and that said, we move into the rest of today’s blog as well as the first day of November.   This is one of the most difficult times America has ever known, we are under intense pressure to go from the nation we have known for more than two hundred years to one that is somewhat frightening in which, the unemployment numbers are transformed into something remarkably good.  How can we live in a world in which, so many of our fellow citizens lack jobs, are losing homes, businesses, families, all because of the leftist political maelstrom going on around us?  I have the good fortune of living across the nation as well as in another part of the world and each time I return home from a foreign vacation, I am thankful to be on my home soil once more.  Unfortunately, there are times when other nations look better than the once “greatest nation on earth” and that means, we are slipping into the darkness the great Afro-Funk Band, War, prophesied.  We live in a world of ever-lessening rights, high unemployment, inflation, fear, murder and mayhem, and all I can say is that in another five days, all of you, all of you must do something about it lest we slip into the Heart of Darkness.

Okay, I need to watch the political stuff unless I wish to be punished for speaking aloud so I will tell you that last night, we had one hell of a Halloween celebration, it’s almost as if people sense something monumental coming over the next 53 days and want to enjoy life to the fullest.  It’s as if we are on the HMS Titanic, knowing that the end is coming because the water is creeping up the decks and we are listening to the band play its last songs—ever.  It is as if we are in the antebellum between the world wars knowing full good and well that time is running out and the world is about to explode.  I see fear on the faces of my customers, on the faces of my employees, on the faces of my family and I do not like it.  This is not a political blog with the exception that we speak of Culinary Politics, something that goes on in kitchens not only across the United States but also around the world or at least in the places where “free speech” is tolerated.  Kitchen crews speak constantly about what goes on around them and many times, debates reminiscent of the best days of the U. S. Senate take place.  We discuss it all and believe you me, everyone I know is raring to get to the local polling stations and will force any predators out of the way to make it into the booths to vote!

All right, since this is HUMP DAY, I am giving you one of my best muffins, another Polynesian-Bran Muffin Recipe, a delightfully good one, one that will enliven tastebuds, fire up one’s energy levels, and get the blood flowing through the veins to all areas of one’s body.  Bran is very healthful; something that every one of us can use each and every day and it’s up to you to bring it into your homes or to your customers as it is one of the kindest things one can do for them.  It is important to combine regularity with tasty ingredients as it makes for perfect health and to me that is what cooking is about: healthy food that tastes good!

(#1699) POLYNESIAN-BRAN MUFFINS II



Everyone loves bran and tropical fruits so combining seem the appropriate thing to do.  These wonderful muffins are healthful, tasty, and easy to make and a good one for those experiencing bran for the first time.  They are moist, tender of crumb, and light of crust so try them!

Yield:  144 Medium (3/8-cup) or 216 small (0.25-cup) muffins / Mis-en-place: 65-70 minutes:



 
Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

2
Cups
Cake flour

.25
Cup
Powdered milk

.5
Cup
Bob's Red Mill soy flour

2-2/3
Tablespoons
Baking soda

2-2/3
Tablespoons
Baking powder

1-1/3
Tablespoons
Salt

2
Cups
Whole-wheat flour

2
Quarts
Bran flakes cereal

1
Quart
Blanched diced mangos, 1-cup fresh

1
Quart
Bob’s Red Mill whole-wheat bran

1
Quart
Boiling water

1.5
Quarts
Granulated sugar

3
Cups
Vegetable oil

8
Large
AA eggs

2
Quarts
Pineapple juice

.25
Cup
Vanilla extract

2-2/3
Tablespoons
Pineapple flavoring

1
Cup
Coco-Real Cream of Coconut

8
Each
Medium bananas, frozen, pulp removed

The Finish:
6
Cups
Powdered sugar

2
Cups
Kern’s Mango Nectar

.5
Cup
Vanilla extract

.5
Cup
Torani’s Mango Syrup
Optional



Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your pans first using only stainless steel or aluminum pans as they deflect heat away from the baked goods rather than drawing it in as dark bakeware does.  Spray them with PAM Baking Spray or Crisco Pan Release or some such other food release spray, then line with either paper or aluminum baking cups, then spray them and the top(s) of the pan(s) heavily with spray; set aside. 

2.     Double-sift the first SEVEN ingredients together; then, stir in the whole-wheat flour, bran flakes, and blanched mangos.  When using fresh—as I recommend—use only the ripest fruit.  Peel it and then remove the fruit from the hard stone.  Dice it and then with the aid of either a steamer or a saucepot full of boiling water, drop the fruit in, blanch for no more than 5-10 seconds, then immediately remove it and plunge into a bowl of ice water to retard further cooking.  Then, drain it and add it to the dry mix.

3.     Hook up either a Hobart or Kitchen Aid mixer with a paddle attachment.  Add the whole-wheat bran and boiling water, and blend them together until mushy.  Then, add the sugar, oil, egg(s), pineapple juice, vanilla extract, pineapple flavor, cream of coconut, and the frozen banana.  NOTE—when using frozen bananas, throw OLD ones into the freezer and then bring them out, thawing to room temperature 30 minutes prior to baking time.  Remove them from their skins and have the disgusting-looking pulp ready but note that they are twice as flavorful as fresh and maintain freshness of the baked products far longer than if fresh bananas are included in the mix.  

4.     Blend the WET ingredients for a minute then fold the DRY into them by using low speed mixer-rotations for no more than 30-45 seconds; then, transfer the mixture into a bowl, wrap with plastic wrap, and refrigerate for 30 minutes.  Preheat standard oven to 375°F or a convection oven—fan “off” to 325°F. 

5.     When time’s up, stir the batter with a spoon, then, using an ice cream scoop dipped in cold water (occasionally—this keeps the mechanism moving), fill the cups approximately three-quarters full as this is a somewhat WET batter.  Shake the pans—gently!—then place on the middle oven rack(s) of the preheated oven. 

6.     Bake for approximately 20-25 minutes or until the middle rows prove DONE by having a paring knife inserted dead-center into each one, withdrawn, and if it comes out clean, you baked them and if not—bake for several more minutes.  ALWAYS keep an eye upon them as once they begin finishing, they finish quickly so always keep an eye on baked goods.  A timer can prove helpful in jobs such as this!

7.     As soon as they prove DONE, remove the pan(s) from the oven, place upon cooling rack(s), and cool for about one minute; then, with the aid of a paring knife, depan them and leave them atilt in their pans.  After another 2-3 minutes, remove the pan(s) entirely and place them directly atop the rack(s) to cool with drip pan(s) underneath. 

8.     Combine the “Finish” ingredients together to form a sugar glaze and then with the aid of a whip, swirl it back and forth over the baked muffins, looping them with swirls of glaze.  When exhausted, stop and prepare to serve them by placing them atop doily-lined trays and presenting to your guests.  Serve plenty of flavored butters with them to maximize the experience!

9.     Plastic-wrap leftovers with foodservice plastic wrap and then seal them airtight in Zip-Loc Freezer Bags.  Defrost overnight in the refrigerator or reheat them in a microwave oven.  Keep frozen for no longer than 5-7 days after which, using them in bread puddings or crumb cakes. 
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 exceptionally good muffins bring all the benefits of bran to the guest or customer with maximum flavor.

--------------------------------------------
Old Orchard Brand Pineapple Juice Concentrate: the best pineapple flavoring on the market!
 
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!

          We move into the weekend and to our combined destinies next week so let’s enjoy the last peaceful days on the planet until at least next weekend.  I am excited about what is going to happen but at the same time am keeping myself under control.  Too many things can take place that might be problematic but still, we do what we must do and that is to march ahead like the Spartans of old, the “300” who stood at Thermopylae and fought back the Persian horde under the God-King, Xerxes.  Life was tough back then as it was do or die but now, we are entering similar times and similar moods.  God bless all of us and give us strength!  Tomorrow, we party, three days until the Ouzo is gone and the baklava eaten.  We will dance the traditional dances, eat the historic foods, and be the gods and goddesses we once were.  Long live Ancient Greece, her culture, its people, and DEMOCRACY! See you tomorrow!                                  

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 Thursday, November 01, 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.

Greece: Home.

Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on May 19, 1984 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0013, a 20” x 24" original oil painting by Beverly Carrick entitled, “Summer Home." 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



















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CHEF TIRESIAS
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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 “STUDIO LIVE” 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!



 
VOTE ON NOVEMBER 06, 2012—IT IS YOUR DUTY AS AN AMERICAN CITIZEN AND NOT THAT OF ILLEGAL ALIENS!
 
President Barack Obama
OR
Governor Mitt Romney
 
IT’S YOUR CALL IN NOVEMBER!
 
 
 





 
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