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Wednesday, November 21, 2012

“Fabulous Bakery Desserts, Part LXIX: Pineapple Upside-Down Cake from Chef Fritz’s own Personal Book in a Spectacular Institutional Size—better than all the Rest!” by Chef Fritz Schlependrecht


The BUFFALO SPRINGFIELD was one of the short-lived bands of the 1960s that came onto the scene in a major way and featured three masterful musicians, destined for success later: Stephen Stills, Neil Young, and Richie Furay.  Their sixth album, “Box Set,” appeared on record store shelves in 2001 and was the band’s third compilation CD and a comprehensive one at that.  You might be surprised at how much music the short-lived band had to offer and to tell you the truth this is a great collection.  You will definitely want to buy this album so please take the convenient link to Amazon.com and buy it NOW! Thank you!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 32 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 Fritz Schlependrecht

END Commentary 11-22-2012

Copyright © 2012 by MHB Productions

Word Count: 1,877.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 22, 2012 by Chef Fritz Schlependrecht



TWO-YEAR ANNIVERSARY OF THE ELEMENTAL NEWS OF THE DAY!

FABULOUS BAKERY DESSERTS, PART LXIX—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXIX: Pineapple Upside-Down Cake from Chef Fritz’s own Personal Book in a Spectacular Institutional Size—better than all the Rest!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK— HUMP DAY!

Bakersfield, CA, 11-22-2012 Th THANKSGIVING DAY: Happy Thanksgiving, friends, today is our two-year anniversary as well as Thanksgiving Day and also the infamous HUMP DAY that must be mentioned and gotten out of the way before anyone can proceed doing anything.  What a collection of disparately different events, all coming together on a single day much like the “end” is going to come on December 21, 2012.  No one know what exactly will happen when everything piles up until it does but at least we know that today is a special day and that I am the one here to celebrate it.  Stinkbug called me last night and told me to wish all of you a very happy two-year anniversary as readers, that he was proud of what we’ve accomplished here at the END and that he hopes we enjoy the time that remains us, if things come to a crashing and smashing end on the Twenty-first of next month.  Either way, we know that we’ve been vigilant in watching the astrological charts, in keeping up with the news, and knowing our history and together we wait this amazingly historical time that is rapidly descending upon us, to take place in 32 days counting today.

History is one of those amazing things and I am considering at some point going back to the university to obtain my Ph.D. in Culinary Foodservice History so that I can go back to teaching the desirous of knowledge at the university level.  Education is a true passion of mine, one that the culinary life has impeded at times but I always manage to return to what I love best and after training the future generations of culinarians, I love the prospect of becoming a professor and strutting about instructing the ignorant of what they’re missing in the wonderful world of hospitality.  Perhaps you may join me; I would love to commence teaching at the University of Hawaii, one of my favorite places on earth, primarily the branch at Hilo, Hawaii, on the Big Island—that, my friends, is the beautiful life!

Today, we bake one of the famed classic cakes of all time, the spectacular Pineapple Upside-Down Cake in an institutional form, no less.  This is my personal stab at the recipe and you have to know that in Europe, pineapples are seen as deliciously exotic items and this cake has a history in the grand traditions of Viennese Cuisine.  I believe that once you savor the first bite, absorb the first bit of crumbs, fruit, and sweetness; you will swoon with delight and fall into a sugar-laced trance.  I mean, what in this life could possibly be better than that, my friends, becoming a sugar-addict to this gorgeous cake would undoubtedly ruin many a marriage as husband left wife to pursue the road of endless sugar.  I’m just jesting my friends, you should know me better than that, don’t you, and Chef Fritz would never condone dishonesty in matrimony! Let’s begin:

(#1517) PINEAPPLE UPSIDE-DOWN CAKE—INSTITUTIONAL SIZE

 

This is an excellent way in which, to prepare the enchanting pineapple upside-down cake and once made, it becomes an indispensable part of your culinary history.  This is the perfect banquet size, serving approximately 60-80 people, depending upon your needs and usage. 

Yield:  2 hotel pans (full; 2-inch) / Mis-en-place: 1-1.25 hours:


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

Qty.
Measure
Item
Other
2
Cups
Clarified butter

2
#
Brown sugar

1
#10-can
Pineapple rings, drained

3
Cups
Softened butter

6
Cups
Granulated sugar

.125
Cup
Vanilla extract

12
Large
AA eggs

9
Cups
Cake flour

.25
Cup
Baking powder

1-1/3
Tablespoons
Baking soda

3/8
Teaspoon
Salt

3
Cups
Whole milk

Fresh whipped cream

Maraschino cherries

Fresh mint leaves
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or a convection oven—fan “off”—to 325°F. 

2.     Spray TWO two-inch hotel pans heavily with PAM Baking Spray or with some such other food release spray and set aside.  Drain pineapple rings and reserve juice for use somewhere else. 

3.     Combine the butter and brown sugar together in a large saucepot and place over moderate heat.  As soon as it begins melting, stir it constantly so that a homogenous glaze forms with NO weeping (separation between fat and sugar). 

4.     As soon as the glaze has formed, divide it between the two sprayed hotel pans and then place pineapple rings across it in rows of 4-5 x 8-10.  If you need additional rings, obtain and drain them and finish panning them; this is your topping.

5.      Now, with the aid of your Hobart mixer equipped with a paddle attachment, beat the butter, sugar, and vanilla extract at medium-high speed, taking care to scrape both sides of bowl and paddle at least 2-3 times, until it’s light and fluffy; then, stop and rest it.

6.     Have the eggs ready to add and then, when you commence the addition, first, break them into a separate bowl and then add them to the creamed butter mixture in the mixing bowl.  Doing it like this helps one avoid the unintended addition of eggshells to their cake batter, which to me is unprofessional. 

7.     Double-sift the dry ingredients together and have ready, too, as well as the milk.  Now, rotating the paddle at medium speed, begin adding the eggs, one-at-a-time, until all are incorporated; then, scrape the sides of the bowl and paddle once again and then using an alternating series of additions, add the DRY ingredients and the WET in the following manner: DRY-WET-DRY-WET-DRY. 

8.     When all have been incorporated into the butter-sugar-vanilla mixture, STOP, scrape down both bowl and sides ONE final time and then divide the batter into two batches, approximately 2.5-quarts each, and pour into the prepared cake pans containing the glaze. 

9.     Gently shake each pan to settle the contents and then place inside your preheated oven and if using the convection oven(s), flip the fan into the “on” position now.  Bake the cakes for about 50-60 minutes or until the cakes prove they’re done:

10. Upside-down cakes are a bit different from normal cakes due to the glaze in the bottom of the pan(s).  Insert a knife into the cake but not all the way through and withdraw it: if clean, you baked them and if not, continue baking until it does.  If the cakes are becoming overly brown or seem to be taking an inordinate amount of time to cook, cover them with foil and they will be done in a matter of minutes. 

11. As soon as you have baked the cakes, pull them from the oven and place them atop a pair of cooling racks.  Give them about 5-10 minutes to rest, then, sprinkle their tops heavily with granulated sugar and place an inverted half-sheet pan or hotel pan atop them and flip them over, using a quick motion so that you don’t drop them. 

12. Set them down atop the inverted pans with sheet pans around each one to catch errant glaze and allow the cakes to depan themselves atop the bottom one.  If they seem stuck, rap gently upon the pan to loosen them so they drop of their own accord due to the force of gravity.  The important thing to remember is not to shake them HARSHLY as this can tear the cake and damage your hard work; give them time to drop and generally, they do it quickly.

13. Once out of the pans, it is important to continue resting them until you can cut them and then one cuts them pineapple slice by pineapple slice, garnishes them with whipped cream rosettes, maraschino cherries, and mint leaves. 

14. Wrap leftovers with plastic wrap and refrigerate but note that this sort of cake does not last long nor does it remain fresh so use it as quickly as possible.

This is a great cake, one of the all-time classic cakes, easy to make, a pleasure to eat, keep this one handy in your culinary repertoire and you will do well.

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

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!

          All right, we have made it through the holiday, the two-year anniversary, and the Hump Day spectacular, which leaves us but three more days to go and then my friend and yours, Bea O’Malley, enters the world of professional foodservice and takes over.  I think she will have some marvelous treats to share with us as we commence the final days of November and then before you know it, it’s going to be the Christmas Season, the one that the crazed leftwing nuts of America so want to strip from Christians.  I think it’s time for another Teutonic Knights’ Crusade and an end to the hated leftwing radicals polluting the nation and the world today.  Things must change and I believe that we are entering the time when we can change them! Write me; tell me you’re with me!                                                   

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 BUFFALO SPRINGFIELD 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, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC
This is a photograph of me back in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982, went to work at one of the hotels, and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.





Chef Fritz Schlependrecht writes from Pasadena, CA.

---30---

The END Commentary for THANKSGIVING Thursday, November 22, 2012 by Chef Fritz Schlependrecht



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 Fritz Schlependrecht wrote this original essay.



Recipe created by Chef Fritz Schlependrecht on May 19, 1978 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 FRITZ SCHLEPENDRECHT
NEXT WEEK: BEA O’MALLEY♀
STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #0034, a 12” x 16" original oil painting by Beverly Carrick entitled, “The Produce Tester." 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.





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Tags:

Fritz Schlependrecht, Fabulous Bakery Desserts, Classic Bakery Desserts, Institutional sizes, BUFFALO SPRINGFIELD, Desserts, Frostings, Cakes and Cupcakes, Cakes, Frosted Desserts, Vanilla, Pineapple,


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CHEF FRITZ SCHLEPENDRECHT
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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!
 








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