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Tuesday, February 12, 2013

“Classic Quickbreads and Muffins, Part LXXV: Chef Vladimir returns with another Exceptional Muffin Formula, the ‘Original’ Banana-Blueberry-Nut Institutional-sized Batch Muffins!” by Chef Vladimir Gdansk





Today’s album is Frank Zappa’s tenth solo album, “Studio Tan,” also came out in 1978 as did yesterday’s selection, “Zappa in New York,” and is yet another unique masterpiece as only this musical genius has the ability to create, produce, and to share with the entire world.  This one is a great album and one you need to own so please take the convenient link posted above, go to Amazon.com, and buy it NOW!  Thank you for your support by buying all of your music through us!        





WEDNESDAY, FEBRUARY 13, 2013


THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!






STINKBUG 2013







Chef Vladimir Gdansk

END Commentary 02-13-2013

Copyright © 2012 by MHB Productions

Word Count: 3,244.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, February 13, 2013 by Chef Vladimir Gdansk



CLASSIC QUICKBREADS AND MUFFINS, PART LXXV


Classic Quickbreads and Muffins, Part LXXV: Chef Vladimir returns with another Exceptional Muffin Formula, the ‘Original’ Banana-Blueberry-Nut Institutional-sized Batch Muffins!” by Chef Vladimir Gdansk


815th BLOGPOST AT THE AICP-END!


 Roger Goodell, NFL Commissioner 

Bakersfield, CA, 02-13-2013 W: The funny thing about being a blogger is that the number of people who read our words on a daily basis sometimes surprises the hell out of us.  I am just a chef; nothing extraordinary but not a slug either but the folks I upset over accusing Roger Goodell of throwing the lights out at the Superdome is amazing!  That is the unique thing about blogging, yes, it is time-consuming and sometimes a pain in the ass but when one connects with an idea, which no one else has mentioned, it is amazing the level of the response!  Not only have I received death threats, persons unknown have threatened the lives of my wife and kids as well as relatives whom I have not seen in years.  When I took my complaints to the Mukilteo Police Department, they told me to watch what I said lest they respond to a complaint of homicide at my home meaning that if someone whacks me and my wife for outing the NFL Commissioner, I got what I deserved!  All right, I get the point, no one else on the blogosphere discussed this very cogent point until yours truly mentioned it and lo and behold, every thug bastard intermediary between the NFL hierarchy and the street criminals has now come out and accused me of being defamatory. 
President Barack Obama 

Now, if I were living next door in Canada, I could be prosecuted for saying what I did—which was merely speculation!—I could be fined by the authorities, taken to court, and sent to prison!  Granted, the United States has not quite arrived at that level of jurisprudence yet but at some point living in the era of Obamaism, it could be possible that they will charge me and send me to prison in chains.  However, does it not require a brave individual to step up and make the accusations that yes, unknown assassins fired more than one bullet at John Fitzgerald Kennedy on that fateful day in Dallas, Texas, and yes, that bullets flew from behind the grassy knoll and not just out of the book depository.  If you believe the one bullet theory in that the same slug hit JFK and Governor Connolly, then you believe that the lights went out at the Superdome on their own.  Friends, I beg to differ with you; if that was coincidence then it also is a coincidence that they murdered JFK on the day he visited Texas and that "they" blamed Lee Harvey Oswald of doing it.  I hate to tell you this, but what almost happened on Superbowl Sunday, February 03, 2013 was not a coincidence but a coordinated attempt to keep the 49ers in the game lest they be blown out of the state of Louisiana by a fired up Baltimore Ravens’ team.  It was going to get messy if someone did not try to stop their momentum and that person, my friends, was the NFL Commissioner or one of his operatives.  If for some reason they find me floating in a canal or face down in a ditch with my genitals stuffed in my mouth, sure, that will be a coincidence, too, right?
President George W. Bush 

The problem is living in the United States right now, we have this feeling as if the government is our “friend,” and that they look after our every need.  The situation is this: we do NOT want the government doing anything for us except to keep the playing field clean and without a great deal of laws prohibiting us from exercising our God-given rights at attaining success.  Now, however, with the reelection of the President and the changes already underway, all I can say is if you thought that living under George W. Bush was oppressive, you have not seen anything yet!  The level of control that is coming is going to dwarf anything previously seen and it is becoming clearer to me that I am going to have to restrict all of my employees to less than fulltime hours lest I have to pay the amount of bills for them I am going to be required to do.  I cannot pay for health insurance for more than 100 employees so I elect to take the fine instead and cancel their insurance—let the government step in and give it to them—that are precisely what they want to do!

We are now keeping a watch on the days to the next election because if we do not put a stop to this madness in 2014, then the country is going to ‘fundamentally be changed’ just as Mr. O promised us it was going to be.  If you believe in opportunity, if you believe in personal freedom, if you believe in American idealism and the ability to make one’s own decisions, we must keep the House Republican and win back the Senate as if we do not; it is going to be generations before ever we have the opportunity to do so ever again.  What does this have to do with Roger Goodell and throwing the Superbowl or attempting to do so?  Well, this is how the game is played in America, my friends, the authorities determine what they want and whom they want to win and then go about fixing it, rather than leaving it to chance.  Remember this, pay attention, become a part of the process rather than being a low information voter (meaning a ‘dumb ass!’).   Everyone must be held accountable at some time or another or what our parents and grandparents worked for is going to be nothing but a memory for those following our example. 

Enough of that, I am sure by tomorrow, I will have to apologize for my incendiary words accusing this person and that.  Today, we are making another Original Muffin Recipe in the institutional size in which, it was originally constructed—Banana-Blueberry-Nut Muffins for the professional baker!  This is a great recipe so please step up the plate and join us for culinary fun!  Without further talk, let us begin:

(#0006) BANANA-BLUEBERRY-NUT MUFFINS, ORIGINAL RECIPE—INSTITUTIONAL SIZE


There is something unique about using bananas and blueberries together, the end result is both familiar and enticing, like something “mom” used to bake.  When the customers smell the aromatic fragrance of these muffins fresh out of the oven, the demand for them increases hundred-fold because they are that good—that is why you must try them!  Try them once, watch the results, and be amazed at how lucrative this recipe can be—it is great!

Yield:  150 small (0.25-cup) muffins / Mis-en-place: 2-6 hours:



Qty.
Measure
Item
Other
1
Quart
Fresh blueberries—FROZEN
See Step #1
2
Quarts
All-purpose flour
1
Quart
Cake flour
.5
Cup
Bob’s Red Mill soy flour
.5
Cup
Nonfat dry milk
.25
Cup
Baking powder
.25
Cup
Baking soda
2
Teaspoons
Ground cardamom
2
Teaspoons
Ground nutmeg
2
Teaspoons
Salt
1
Quart
Finely-minced walnuts
8
Large
AA eggs
1
Quart
Granulated sugar
1
Quart
Vegetable oil
1.5
Quarts
Mashed bananas (about 12 medium-size fresh or 24 frozen)
2
Cups
Buttermilk
2
Cups
Sour cream
1
Tablespoon
Banana flavoring
1
Tablespoon
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! Pick over the fresh blueberries, then rinse and remove any remaining stems.  Spin them dry in the salad spinner to remove excess moister or dry them on cloth towels using an oscillating fan blowing across them as this accomplishes the same thing.  When dry, dust them with a small measure of all-purpose flour, and then place them onto a sheet pan and freeze for 1-2 hours or more until they are rock solid.  Note: we use fresh blueberries that we freeze ourselves because they retain their size and do not shrink, as do frozen berries, which leave unsightly depressions in the baked good.  Canned are okay but are much smaller and require a great deal of time to rinse off the blueberry juice’s color.  We do not want to discolor the white muffin batter in any way so buy fresh, freeze them, and use them as described below:

2.     Next, prepare the pans by selecting nothing but stainless steel or aluminum pans.  Spray them heavily with PAM Food Release spray, and then line them with either paper or aluminum baking cups.  Finally, spray both the tops and the liners with food release spray as this enables the consumer easily to remove the liner without it tearing apart or sticking to the pans.  Set them aside until required.

3.     Now, double-sift the next NINE ingredients after the blueberries and then stir in the nuts; set aside.

4.     Hook up the Hobart mixer and equip the PADDLE attachment.  Begin beating the eggs until light and foamy and then add the sugar, CREAMING the mixture together until it emulsifies and is fluffy. Then, add the vegetable oil, whipping it until it, too, is light and fluffy.  Finally, blend in the remaining ingredients; scrape down the sides of the bowl and paddle and then stop.

5.     Now, begin folding the DRY items into the WET, using the fewest amounts of low speed mixer rotations necessary to moisten the former with the latter.  Then, stop mixing, scrape down both the sides and the paddle, and rotate the paddle around again for another 20-30 seconds, at low speed.  Lumps bake out during the cooking process but what we want to accomplish here is NOT to make the finished product chewy which overdevelopment of the flour’s gluten does. 

6.     Cover the batter with plastic wrap and leave it to sit for 20 minutes.  Meanwhile, place a pot of water on the stove, bring it to a boil, and keep there.  Preheat standard oven to 400°F or a convection oven—fan “off”—to 350°F.  As soon as the water boils, place a sheet pan on the floor of the oven(s) and allow the steam to permeate them. 

7.     When time is up, stir the batter around the bowl with a rubber spatula.  Now, remove half of the batter into a sheet pan and place half of the frozen blueberries atop the part remaining in the mixing bowl.  Then, place the batter previously removed from the main batch atop it followed by the rest of the frozen blueberries. 

8.     Now, GENTLY fold the batter and berries together doing this as gently and as quickly as you can.  This is somewhat confusing but what we want to do is to leave the batter as WHITE as possible without lots of blue streaks ruining it.  Mix gently but do it as swiftly as possible so you complete the procedure within 40-60 seconds.   This is a professional recipe and we want it done professionally!

9.     Now, using an ice cream scoop dipped in cold running water, fill the muffin cups to their rims, shake the pans gently to settle the batter, and if you have any empty cups, fill them half-full with hot water.  Pull the pans with any remaining water out of the oven, place the muffin pans onto the middle oven racks (in convection ovens, you will generally have THREE and in standard ovens, generally ONLY one), and bake for 20-25 minutes.  If using convection ovens, flip the switch ON now.

10. Convection ovens take about one third less time whereas standard ovens require approximately 20-25 minutes.  After TEN minutes, drop the temperature by TEN degrees in either mode of oven and continue for another 15-18 minutes OR until a paring knife inserted into the middle rows removes “CLEAN.” Before doing that, just press the middle row gently with your fingertips, if the muffins spring back they are ready to be tested and if depressions remain, they need to continue baking.

11. As soon as they prove to be DONE, pull them out of the ovens, place them atop cooling racks, and rest for 1-2 minutes; then, gently rap the pans to loosen them, remove them with a paring knife, place atop the pans atilt in the cups and continue cooling them.  After another 2-3 minutes, place them directly atop cooling racks. 

12. If you want to glaze them, do so now and be sure to place drip pans beneath them.  I recommend that if you use these muffins in a professional setting, you keep them warm in low-temperature bun drawers.  Note that glaze usually disappears in this setting but if you use them for brunches or buffets, simply place them on decorative doily-lined trays accompanied by flavored butters of any type. 

13. If you plan to use these muffins within the same day, merely cover with wax paper and leave out at room temperature.  Otherwise, wrap them individually in plastic wrap, seal up tight in Ziploc Freezer bags and then FREEZE, never refrigerate, as doing so tends to dry out breads of any type.  Use within 5-7 days or start anew.

14. NOTE: bananas are best if used fresh so mash them in the mixer using a paddle attachment; however, if you have old bananas, throw them into the freezer, bring them out the night before you plan on baking the muffins, and defrost them.  Normally, using frozen bananas increases the flavor and makes the finished product much sweeter due to the development of the fruit’s fructose.  Two frozen bananas equal one fresh.

This is a great recipe, one everyone can enjoy, flavorful, delicious, and a real moneymaker as it allows you to utilize leftover or older fruits. In the professional world, this is what it is all about: making money out of the least amount of new ingredients necessary.  Instead of plotting out what you are going to serve 30 days in advance, do it week by week or better yet: day by day.  Only in this way and by using a chalkboard menu, you are going to make the most money instead of attempting to fulfill a menu that is NOT making you money.  Do it like a professional and not like an amateur and possibly, you will be able to join the ranks of true professionals!   Pay attention!

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ROXY AND ELSEWHERE

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.
ONE SIZE FITS ALL

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!
BONGO FURY

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!              
ZOOT ALLURES

          To buy paintings, recipes, or full article series, please send us your information by mailing us at 10001 Camino Media #20669, Bakersfield, CA, 93311-1310.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!       
ZAPPA IN NEW YORK

          Every time I come to Bakersfield, I am somewhat excited about being here because this is a unique area in which to visit, not like the state of Washington, which at this time of year is damned cold.  Here, people walk around shivering and all I can do is to laugh at them because temperatures in the sixties are much better than in the forties.  If I could find a similar job to what I do up north, I would move here in a minute but sadly, I cannot, I have to admit, I have never seen this many chain restaurants in my entire life!  Who the hell would want to work in a city like this where every single restaurant is but a ‘store’ in a long chain of slop houses?  I pride myself of maintaining independence and not having a binder with photos of each dish—even a glass of milk!—depicting how it should look when served!  Good Lord, how depressing is that, I have to drive up to Wasco or out to Arvin to find an independently owned restaurant, about thirty miles away from Bakersfield.  Totally disgusting, I am sorry, there has to be a better way to foodservice life than this!                                                                    
STUDIO TAN

Anyhow, 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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association

This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it is something I still do actively every day in my late eighties in Washington State.

Chef Vladimir Gdansk writes from Mukilteo, Washington.

---30---

The END Commentary for Wednesday, February 13, 2013 by Chef Vladimir Gdansk


 Mama Roomba's Restaurant in Bakersfield, California

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 Vladimir Gdansk wrote this original essay.


Recipe created by Chef Vladimir Gdansk on June 16, 1982 in Mukilteo, Washington.

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This is #0117, a 16” x 20" original oil painting by Beverly Carrick entitled, “Where the Prickly Pear Blooms." 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 (1927-2012)!

Pictures #0000-0395











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The Chef’s Culinary Nightmare: Our Muse…




  


Beverly Carrick Original Paintings Price List:


  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



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