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Friday, November 2, 2012

“Classic Quickbreads and Muffins, Part LXXI: The Weekend brings us still More Wonderful Muffin Recipes—today, Chef Tiresias teaches the Readership how to make Chef Carrick’s Famed Old-Fashioned Strawberry Muffins!” 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 ELEVENTH album, “Love,” came out in 2001 and is a comprehensive packaging of this unfortunate band, one so gifted with talent but which crashed and burned due to the inability of its members—including Arthur Lee—to deal with success. This is an excellent album 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 51 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 11-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,813.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, November 03, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus




 
CLASSIC QUICKBREADS AND MUFFINS, PT LXXI—INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXXI: The Weekend brings us still More Wonderful Muffin Recipes—today, Chef Tiresias teaches the Readership how to make Chef Carrick’s Famed Old-Fashioned Strawberry Muffins!” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 11-03-2012 S:  Here we are, the first day of the weekend and at the time I wrote this article, I was already anticipating what I was going to be doing in a couple of months.  When the New Year’s celebrations are over, and believe me—they are going to be awesome as people are excited about the prophecies surrounding December 21—it is going to be the biggest party in the world!  People are excited about living in prophetic times and you had better believe me that virtually every restaurant, hotel, country club, and maybe even chains will be having “I survived December 21, 2012” parties.  In fact, at the hotel in which I guest chef, I am planning to do a spectacular debauched string of parties through December 21 through the 31st.  It is going to be one of the biggest celebrations that Los Angeles, California or any other city in the nation—including New York City!—has ever seen or will see again.  Granted, we first must make it through December 21 but at least, if the world does come to an end, I won’t have to worry about paying the purveyors for their products!

The thing that is amazing to me about December 21 is that so many other ancient cultures have seen it as a prophetic date, not just the Mayans.  The Hopi Indians, the Ancient Egyptians, and most of the Native Americans of Mesoamerica have made predictions as to what will happen when the planets of the Solar System line up in a row across the void of space.  Nostradamus has made incredible predictions about the End Times and of course, the Jewish Calendar, one that has run for more than 10,000 years comes to an end on that date, too.  Singularly, none of them would be troubling but put together, well you be the judge.  That is the reason why we are going to hold the wildest parties through the end of the year as people want to meet their doom in style, no holds barred!

Today, instead of presenting to you one of my recipes, I am going to show you a muffin recipe that my good friend, Chef Brian Carrick, fellow writer as well as publisher at the Elemental News of the Day taught me years ago when we first met: Old-Fashioned Strawberry Muffins.   I have always loved this recipe and find it to be one of the best muffin recipes I have ever served my customers and what’s more, it’s in a convenient institutional size for my fellow foodservice professionals.  Join me as we embark on a cruise through the world of muffins concluding tomorrow.  After that, beginning on Monday, Moses Scharbug is going to do a week, possibly two, of BEST OF posts as well as make some corrections to older recipes that we didn't present to you, the reader, correctly.  When we first established this blog, there was a lot of work in processing recipes from monstrously large recipes to small ones for the home cook whereas now, we are busily presenting to you LARGE versions.  It is important that when one breaks down recipes, they do it correctly lest they mess up the reader so I believe that Moses will fix those things over the course of his time in Stinkbug’s Chair!

(#1700) OLD-FASHIONED STRAWBERRY MUFFINS



One of the joys of summer is the availability of fresh, delicious fruit and for those with strawberry plants adorning their backyards, this is one of the best muffin recipes I have in which to use them.  These muffins look good, taste great, and will definitely make you or your restaurant the talk of the town so take the time to try them—you won’t regret it!

Yield:  8 medium (3/8-cup) or 12 small (0.25-cup) muffins / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

1
Quart
Cake flour

.5
Cup
Bob’s Red Mill soy flour

.5
Cup
Powdered milk

.5
Cup
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Salt

8
Large
AA eggs

7
Cups
Sugar

2
Cups
Vegetable oil

1
Quart
Sour cream

1
Quart
Buttermilk

1-1/3
Tablespoons
 Vanilla extract

2
Teaspoons
Strawberry flavoring

.5
Cup
Torani’s Strawberry Syrup

1
Quart
Diced strawberries
Diced fine & rinsed
2
Cups
Diced walnuts

Powdered sugar
Save for last



Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your baking cups first by spraying them with PAM Baking Spray (preferable) or Crisco Pan Release (secondary) or some such other food release spray.  After spraying them, line them with either paper or aluminum baking cups, then spray them, too, as well as the tops of the pan(s); set aside. Please note that it is best to use reflective bakeware so as not to overbrown your baked goods rather than dark bakeware, no matter how low cost it may be. 

2.     Double-sift the first SEVEN ingredients together and then add the cooked rhubarb and the Craisins.   Preheat your standard oven to 375°F or a convection oven to 325°F; fan “off” for now.

3.     Using your Hobart or Kitchen Aid mixer (depending on the size of the batch), hook up the paddle attachment and beat the egg(s) at medium-high speed.  Then, add the sugar and vegetable oil and CREAM the mixture together at the same speed until light, fluffy, and homogenized.
The Paddle Attachment: to be used for muffins, quickbreads, and other similar batters.
4.     Add the remaining ingredients and then stir the DRY ingredients into the WET using the least amount of low speed mixer rotations necessary to blend the two components together.  This is an important step, as you do NOT want to overmix the batter as this invariably overdevelops the gluten contained in the all-purpose flour.  Combine the batter just until blended and note that lumps cook out during the baking process.

5.     Cover the batter with plastic wrap and refrigerate for 15-20 minutes so it can rest; then, with the aid of an ice cream scoop occasionally dipped in cold water to keep the mechanism fluid, fill the cups three-quarters full.  Gently shake the pan(s) to settle the batter in the cups, place on the middle oven rack(s) taking care to avoid the top rack(s) as this will overbrown them, and bake for 20-25 minutes.  If using the convection oven, flip the switch “on” now.

6.     Keep an eye on the muffins and try to rotate the pan(s) at least one-to-two times during the baking period.  Check them around the 18-20 mark, depending upon oven temperature, by feeling them with your fingers: if they feel firm, check the middle row with a paring knife by inserting and withdrawing it.  If it comes out “clean,” you have baked them and if not, continue baking until it does.

7.     As soon as the muffins have baked, remove the pan(s) and place atop cooling rack(s).  Leave them alone for 1-2 minutes and then de-pan them, leaving them atilt in the cups for another 2-3 minutes.  Finally, depan the muffins entirely, place them atop directly atop the cooling racks with sheet pan underneath, and dust them with powdered sugar shaken through a fine-meshed sieve.

8.     Wrap leftovers individually with plastic wrap and then zip up tight in Zip-Loc Freezer Bags.  Store in the freezer and note that you can defrost them overnight for use the next day by storing them in your refrigerator or you can reheat them in the microwave once out of the plastic wrap. Whatever you do, do your best to use them within 5-7 days; afterwards, use in bread puddings or in crumb cakes.

Now that strawberries are available year-round, there is no reason not to bake with them.  You can poach the fruit if it is overly firm or use it fresh if it is overly ripe.  These are beautiful muffins, everyone loves them, and they will make you a successful baker!

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

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!

          Thanks to you, Chef Carrick, the recipe we made today is among the best I have ever made and since strawberries are available year-round thanks to the supply of worldwide produce, one can make them 365 days a year.  That is the beauty of modern-day professional foodservice; we are able to obtain anything we want from our purveyors thanks to the miracle of air transport.  I mean, the folks in Hawaii can eat Maine Lobster—live!—seven days a week thanks to them being flown across the length of the nation and the Pacific Ocean 2-3 times a week so never fear—you will find fresh strawberries somewhere in your town or city!                                     

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 Saturday, November 03, 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 12, 1988 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!

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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: MOSES SCHARBUG III♂

THE WEEK AFTER NEXT WEEK: CHEF HOOTENSTEIN♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0015, a 20” x 24" original oil painting by Beverly Carrick entitled, “October Rider." 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



















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 © 10-22-2012, 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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Tags:

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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

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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” 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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