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Saturday, November 3, 2012

“Classic Quickbreads and Muffins, Part LXXII: Chef Tiresias closes the Week by presenting a Muffin Recipe from December 2010—Stinkbug’s Blueberry Muffins in an Institutional Size!” 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 TWELFTH album, “Love Revisited,” came out in 2002 and is somewhat of a comeback album for this much under-appreciated band. 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 50 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 11-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,919.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 04, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus





CLASSIC QUICKBREADS AND MUFFINS, PT LXXII—INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXXII: Chef Tiresias closes the Week by presenting a Muffin Recipe from December 2010—Stinkbug’s Blueberry Muffins in an Institutional Size!” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 11-04-2012 Su:  I am so happy that Sunday has arrived that I am literally dancing in my seat as I finish this final blog because that means I am out the door and into the voting booth in TWO days!  After that, I am hoping the economy will survive and that we will have a new president in the White House as if we don’t, the nation probably won’t survive very long.  If it doesn’t, I am considering moving to New Zealand with the wife and opening a Greek restaurant there AFTER the debauchery that is going to occur throughout the month of December at the Grand Hotel on Wilshire Boulevard.  You can find me if you read the Los Angeles Times and pay attention to the ads for dining in Sunday’s Calendar section, the best addition to any newspaper in the United States—you definitely will see my name and my photo adorning my hotel’s ad!    

Today, I am going to take another easy day by doing an upgraded version of Stinkbug’s Blueberry Muffins in an institutional size for all you professionals out there in the world.  It is important to know how to expand recipes, as many pros have no knowledge of mathematics, which to me is a horrible predicament.  People who have no idea as to how to multiply and divide limit themselves to scullery work, which means they wash dishes, clean pots, and sweep the floors.  You might be surprised to find how many ignorant folks there are in this world, which to me is a disturbing thing.  It is important that every child have a full understanding of how to work with numbers in their heads and not just with a damned calculator!  Of course, it is important for precision but still, if the world comes to an end, that means the electrical grid will most likely be gone as will modern technology so whoever is left inhabiting the earth had better know how to work with numbers!  I can guarantee that he or she will dominate their fellows and might possibly become the ruler of the world!

Okay, Stinkbug ran this recipe back in December 2010 and it’s one of my favorites as was yesterday’s Old-Fashioned Strawberry Muffins.  There aren’t many people who don’t care for blueberries so I can promise you that these muffins will be the best in your culinary arsenal.  The trick to this fabulous muffin is in the mixing so as to not overdo it and leave the beautiful white batter BLUE—be careful, do not overmix it!

 (#0005) BLUEBERRY MUFFINS—INSTITUTIONAL SIZE



Delicious and beautiful to say the least, blueberry muffins were the first muffin batter learned by me and one that I have used in every stop of my foodservice career since the early 1970s.  This is one you, too, as will your customers fall in love with and will enjoy for as long as they associate themselves with you and your business.

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


PAM Baking Spray: “the Chef’s Friend.”

Qty.
Measure
Item
Other
8
15-oz. cans 
Oregon-brand canned blueberries, drained
1 cup
3
Quarts
All-purpose flour

1
Quart
Cake flour

.25
Cup
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Table salt

8
Large
AA eggs

1.5
Quarts
Granulated sugar

2
Cups
Vegetable oil

2-2/3
Tablespoons
Vanilla extract

.5
Cup
Torani’s blueberry syrup

2-2/3
Tablespoons
Orange extract

1
Quart
Sour cream

1
Quart
Whole milk or buttermilk

The Finish:
1
Quart
Powdered sugar

2
Cups
Blueberry juice or orange juice

2-2/3
Tablespoons
Vanilla extract


The Paddle Attachment: to be used for muffins, quickbreads, and other similar batters.



Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your muffins pan first using ONLY reflective bakeware such as stainless steel or aluminum, never dark bakeware.  The reason for this is that the former, unlike the latter, reflects heat away from the pan rather than draws it in leaving the finished product with beautiful sides and crowns, not over-baked or burnt.  Spray the pan with PAM or some such other food release spray, line with paper baking cups, spray the cups with food release spray, too, and set aside. 

2.     Preheat standard oven to 375°F or convection to 325°F—fan “on”—and then hook up your electric mixer and its paddle attachment—have ready.  Have blueberries drained but reserve the juice for the time being. Next, prior to mixing, double-sift the first FIVE ingredients together and set aside. 

3.     Now, take the blueberries, sprinkle with all-purpose flour on a sheet pan, cover with plastic wrap and FREEZE until called for.  Doing this helps to prevent the unattractive discoloration caused by RAW FRESH, CANNED, or FROZEN berries out of a bag.  Unless floured, no matter what form the berry, it discolors any batter so try avoiding this common pitfall.

4.     Beat the egg, sugar, and oil together until the mixture is CREAMED; this means, that is light, fluffy, and homogenous, almost like an emulsification, and perfect for making the best muffins. 

5.     Next, add the extracts, syrup, and dairy products, blending well.  Finally, incorporate the DRY ingredients to those in the mixing bowl using the least amount of low speed rotations possible: it is important never to overmix the parts as doing so causes the gluten contained in the all-purpose flour to overdevelop.  This causes chewiness, an unfavorable characteristic in any quickbread or muffin.

6.     When mixed, bring the floured berries out of the freezer and quickly—but GENTLY!—fold them into it with the aid of a serving spoon, rubber spatula, or wooden kitchen spoon.  Then, cover the batter with plastic wrap and refrigerate for 5-10 minutes.

7.     When time is up, scoop the batter into the prepared muffin cups with the aid of an ice cream scoop, occasionally dipped in cold water to keep the cutter contained within the scoop to remain fluid, not cutting the berries and discoloring the batter.  Generally, it is a good thing to dip all ice cream scoops in water when in use to keep them from sticking or tearing what one scoops.  Keep this hint in mind at all times.

8.     Fill the pan to its prepared rims, and then gently shake it to settle the contents and if desired, sprinkle a little additional granulated sugar atop each one.  Place the pan atop the middle oven rack, bake for 20-25 minutes, but test for doneness after the first 18-20 by inserting a cake tester or paring knife into the centers of the center row of muffins.  If it withdraws CLEAN, take them out, place atop a cooling rack, and cool for 1-2 minutes; then, gently rap the pan’s edge to loosen them, de-pan them, and leave atilt atop the pan.

9.     As they cool, combine the powdered sugar, juice, and vanilla together forming a glaze.  When you have cooled them, remove the muffin pan and place atop the cooling rack with a drip pan underneath.  Swirl the glaze over the tops of each thereby giving them a ribbony, swirly glaze and then serve with whipped butter and blueberry preserves.

10. Plastic-wrap leftovers and then seal them airtight in freezer Zip-Loc bags and freeze after one day at room temperature.  It is wise NEVER to refrigerate quickbreads of any sort whether they are loaves or muffins as the dryness of the fridge does the same to them: dries them out.   Always freeze but note: it is best to use them within 4-7 days; after that, cut them up and use in bread pudding or dry them out and grind them up for use in sweet crumb toppings for coffee cakes.

Everyone I have ever known loves blueberry muffins, even those not particularly fond of the fruit in any other way.  This is one perfect for everything from breakfast buffets or meetings to holiday Sunday brunch buffet lines in hotels, country clubs, or fine-dining restaurants.

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

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!

          My friends, I will not see you—unless you come to Century City, CA, located in the heart of Los Angeles!—until sometime in 2013, IF THE WORLD IS STILL HERE!  It is hard for me to think that there isn’t something connected to all of these prophecies, as how can all of these different cultures prophecy a major event without there being a basis for it?  Remember, according to the scientific community, the cosmos has annihilated life on this planet at least 6-7 different times!  We’ve been lucky that we have made it this far without the world facing some cataclysmic collision with some astral body as seemed to have been common in the past.  Oh, that reminds me of a funny thing, I remember back in April or May of this year, some malaka scientist put forth a theory that the dinosaurs met their end due to flatulence—they passed too much gas—how crazy is that?  Yet, people put great measure upon the words of fools, I assure you, it’s a crazy world in which, we live.  I will see you when I see you, I guess.  Remember: your vote counts this year and since this is the final political comment for a week or two, pay attention to it!  God bless all of you! 
                                     
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 Sunday, November 04, 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 Stinkbug on January 29, 1974 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0016, a 20” x 24" original oil painting by Beverly Carrick entitled, “Evening in Red Rock Country." 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!


 
 
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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