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Wednesday, February 13, 2013

“Classic Quickbreads and Muffins, Part LXXVI: The Topic for today’s Classic Quickbreads and Muffins Recipes is one of the All-Time Best—Red, White, and Blue Muffins, the Original Recipe in an Institutional Size” by Chef Vladimir Gdansk



Today’s album is Frank Zappa’s eleventh solo album, “Sleep Dirt,” also came out in 1979 and once more demonstrated the man’s uncanny brilliance in making creative music with twisted lyrics!  We love Frank and we love the Mothers and suggest that you take the convenient link to Amazon.com and buy this wonderful album NOW!  Use the handy link posted above and it will whisk you away to Amazon, the greatest online department store in the world!         




THURSDAY, FEBRUARY 14, 2013


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






STINKBUG 2013






Chef Vladimir Gdansk

END Commentary 02-14-2013

Copyright © 2012 by MHB Productions

Word Count: 2,752 .


AMERICAN INSTITUTE OF CULINARY POLITICS


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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, February 14, 2013 by Chef Vladimir Gdansk





CLASSIC QUICKBREADS AND MUFFINS, PART LXXVI



Classic Quickbreads and Muffins, Part LXXVI: The Topic for today’s Classic Quickbreads and Muffins Recipes is one of the All-Time Best—Red, White, and Blue Muffins, the Original Recipe in an Institutional Size” by Chef Vladimir Gdansk



816th BLOGPOST AT THE AICP-END!

HAPPY VALENTINE’S DAY 2013

HUMP DAY!

Bakersfield, CA, 02-14-2013 Th: Today is a great day indeed to be a blogger at the American Institute of Culinary Politics-Elemental News of the Day as it is not only Hump Day but also Valentine’s Day, one of the best holidays of the year!  Tonight, we are all going to go out to Mama Roomba’s Caribbean restaurant on Eye Street in Downtown Bakersfield, a nice place in which to visit and enjoy the ambiance of fine dining in a tropical style.  Currently, the weather has been fairly cold but not as cold as where I call home, Mukilteo, Washington.  There, it is chilly, most of the time one never even sees the sun, which freaks out a lot of people when they first move there.  If one comes from a sunny clime, it can be quite depressing as you would be surprised at how much you cherish the sun when you never see it anymore.  I have worked in numerous places over the course of my life and I do enjoy working in the great state of Washington but I must say the winters can be atrocious and it is nice to leave it all behind if even for a week.

Our muffin for today is a great one, perfect for the holiday itself, the beautiful Red, White, and Blue Muffin!  Made with fresh blueberries, maraschino cherries, and flaky coconut, it is delicious, looks wonderful, and is exciting to see the looks on the faces of the diners.  We present it in its original form, enough to make 140 small muffins, perfect for any foodservice operation on a mid-level scale.  For those who need an even greater increase, always multiply things in the quarterly manner, you know using .25, .50, and .75 for best results.  The idea is, however, to begin reducing the salt by one-eighth as you move up the quantities as if you do not, at some point, the salt is going to be overpowering.  Here we go, if you’re ready:

(#0008) RED, WHITE, AND BLUE MUFFINS, ORIGINAL RECIPE—INSTITUTIONAL SIZE


Once a lightning bolt hurled by the God of baking struck me and lo and behold, one of the most beautiful muffin formulas I ever created came to me in the middle of the night!  Blessed by this vision, the next day, I hurried in to the bakery and began concocting my best muffin recipe ever just in time for the Sunday brunch.  Over time, it became my Fourth of July muffin offering and a popular one at that! Once you make this, you are going to concur undoubtedly, it is that good!

Yield:  140 small (0.25-cup) muffins / Mis-en-place: 2 hours-plus:



Qty.
Measure
Item
Other
3
Cups
Fresh blueberries
FROZEN
2
Cups
Chopped maraschino cherries, rinsed
FROZEN
2
Cups
Shredded sweetened coconut
2
Quarts
All-purpose flour
1
Quart
Cake flour
.5
Cup
Nonfat dry milk
.5
Cup
Bob’s Red Mill soy flour
.5
Cup
Baking powder
1
Tablespoon
Baking soda
1
Tablespoon
Salt
8
Large
AA eggs
1.25
Quarts
Granulated sugar
2
Cups
Vegetable oil
1
Quart
Sour cream
1
Quart
Buttermilk
1-1/3
Tablespoons
Vanilla extract
2
Teaspoons
Cherry flavoring
2
Teaspoons
Torani’s blueberry syrup
The Finish—Optional
1
Quart
Powdered sugar
2
Cups
Pineapple juice
1-1/3
Tablespoons
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! The first thing to do is to prepare the berries and the cherries.  Wash the blueberries, remove any stems, and dry them in a hand-operated salad spinner or on towels before an oscillating fan blowing across them.  Then, dust them with a small amount of all-purpose flour, place them on a sheet pan, and FREEZE*.  As for the cherries, chop the maraschinos in a food processor then rinse them underneath cold running water. We want to get as much of the coloring off them as possible—then dry them in much the same way as you did the berries afterward dusting them with flour and freezing them, too.  Have the coconut ready for use.

2.     Next, prepare your muffin pans by selecting nothing but reflective bakeware such as stainless steel or aluminum.  Spray the pans heavily with PAM Baking Spray, Crisco Pan Release, or any other heavy-duty food release spray.  Then, line them with either paper or aluminum baking cups and finally, spray both the cups and the liners with a lot of food release spray, too as this helps both in the de-panning process and in the guests’ removal of the liner.  It is not good to lose product due to it sticking to the pans or the liners and then tearing apart; allow the guests to tear their own muffins apart.

3.     Double-sift the first SEVEN ingredients together beginning with the all-purpose flour, ending with the salt; then, stir in the coconut, and set aside.

4.     Next, hook up the Hobart mixer and attach the PADDLE attachment.  Begin beating the eggs and sugar together at medium-high speed, beating until the mixture is CREAMED.  Then, add the vegetable oil and continue beating at the same speed until the mixture is light, fluffy, and smooth.

5.     Add the remaining ingredients, blending well; then, fold the DRY mix into the WET using the least amount of low-speed mixer rotations necessary to moisten the former with the latter.  Stop, scrape down the sides of the bowl and paddle, and rotate the paddle slowly around the bowl counting off thirty seconds. 

6.     Cover the bowl with plastic wrap and rest the batter for 20 minutes.  Meanwhile, Preheat standard oven to 400°F or a convection oven—fan in the “off” position for now—to 350°F.  Place a pot of water on the stove and bring it to a boil.  When time is up, place a pan or pans on the floor of as many ovens as you are using and steam the oven for 10 minutes. 

7.     As you, do so, begin filling the muffin cups with batter but first, bring out the frozen cherries and berries.  Remove half of the batter from the mixing bowl and place half of each fruit atop the portion remaining.  Then, return the other half of the batter placing the rest of the fruit atop it.  Now, with great care, GENTLY begin folding the fruits into the batter taking care to do so as directed.  It takes some time but you need to do it as quickly as possible so that you discolor the batter as little as possible.   When mixed, stop stirring and prepare the cups:

8.     Using an ice cream scoop dipped in cold running water, fill the cups to their rims.  Gently shake the pans to settle it then place on the middle oven racks.  In a standard oven, this is usually ONE shelf while in a convection oven; it is three racks but always avoid the uppermost and the bottommost as they are the hottest areas of an oven.  If using convection, flip the switch “on” now and pull out the pans of water.  NOTE: if any empty cups remain on the muffin pans, fill them halfway with hot water to keep the pans stable.

9.     Convection oven: bake for 5-6 minutes, then drop heat by 10 degrees and if using a standard oven, bake for 10 minutes before dropping the heat by TEN degrees.  Total time for convection ovens is 18-22 while standard ovens are 20-25.  When the shorter amount of time is up, begin testing the muffins to see if you have baked them.  First, open the door and observe them: are they still gooshy and wet?  Then, keep baking but if you can press them with your fingertips and the depressions immediately spring back, test them with a paring knife inserted directly into the center of the center row: if it withdraws CLEAN, they are ready to remove and if not, keep baking.

10.  When ready, pull the pans out of the oven, place atop cooling racks, and cool for 1-2 minutes; then, gently rap the pans to loosen them, pry them out and leave them atilt in their cups for 2-3 minutes.  Finally, remove them completely and place them directly onto the cooling racks with a drip pan beneath each rack. 

11. If you wish to glaze the muffins, combine the ingredients listed under the “Finish.”  Swirl the glaze back and forth over them with a wire whisk drizzling them with loops and swirls of glaze.  To serve, place them on decorative serving trays lined with doilies and serve with flavored butters.  If you do not glaze them, keep them warm in bun warmers and glaze them to order by keeping the glaze warm in a chafing dish. 

12. If the muffins are for use in the same day, keep them out at room temperature.  Otherwise, wrap leftovers individually in plastic wrap, seal up tight in Ziploc Freezer Bags and freeze, NEVER refrigerate as this tends to dry them out due to lack of humidity.  Freeze for 5-7 days but be sure to use them PRIOR to that time for best usage as otherwise, you need to toss them out and start anew.

*It is important to use nothing but fresh berries, which we freeze rather than buying frozen berries.  Frozen ones lose half their size when defrosted so if baked in a muffin or a quickbread, they leave unsightly gaps where once they were full.  Therefore, it is important to use fresh berries prepared in the way directed in Step #1, which we then freeze.  Only in this way do we eliminate the gaps in the finished muffins.  Canned berries are fine with the exception that they are small and that it takes way more time to rinse the coloring off them then it does the cherries.  What we want is a WHITE muffin interspersed with bits of blue, red, and flaky white coconut.  Strive to achieve this and you are going to create a magnificent muffin!

Not only are these muffins tasty, they are absolutely beautiful and worth making, serving, and enjoying frequently!  Always take your time when baking quickbreads and muffins as the baker makes most of his or her mistakes whenever he or she is harried and forced to move along faster than is reasonable.  Yes, I know we work in a time-conscious business but I am telling you, it is better to come in a half hour on your own time and doing it right rather than making a major mistake and having to start over.  If you work in a place where they discourage you from working on your own time, tell them to go fuck themselves and get with the program.  I am sick of bosses worrying constantly about their employees trying to take advantage of them or get injured on the job so they can sue their employer, I mean, is this the America we want to live and work in or are we going to make a change next year in November?  The more people I speak with about the horrifying mess with Obamacare, the more disgusted I become.  We must do something or throw in the towel and move to Costa Rica.

---------------------------------------------------------------------------------
ONE SIZE FITS ALL

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.
BONGO FURY

          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!
ZOOT ALLURES

          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!              
ZAPPA IN NEW YORK

          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!       
STUDIO TAN

          As I mentioned, we are going out to Mama Roomba’s tonight with Brian and his wife, Linda, you know, my coauthor here at the END and also its publisher.  I brought my wife Helen with me from our home in Mukilteo because after being married for as long as I have, if I don’t bring her to town with me, she probably is going to run off with the milkman or the gardener.  No, I am kidding, she would never leave me, when you have been married for as long as she and I have, there is no way one can live without the other.  I figure that if the NFL commissioner or one of his operatives whacks me for accusing him of putting the lights out at the Superbowl, then she is going to inherit everything so it is important I bring her with me in case they are searching for me in Washington State.  We will see you tomorrow and tell you how it all it went at Mama’s; it’s a great place from what I hear!  God bless and have a lovely day, we will pick back up tomorrow where we left off, and I assure you!  Oh, we need to give a shout out to Chef Pedro as today is his birthday, happy birthday Chef Pedro, may you have many more before your liver and kidneys give out due to chronic alcoholism!  God bless you, sir and Happy Valentine’s Day!                                                                    
SLEEP DIRT

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 Thursday, February 14, 2013 by Chef Vladimir Gdansk



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 April 19, 1983 in Mukilteo, Washington.

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This is #0118, an 8” x 10" original oil painting by Beverly Carrick entitled, “Sunset Time." 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










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 © 02-08-2013, 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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Vladimir Gdansk,, the Mothers of Invention, Frank Zappa, Classic Quickbreads and Muffins, Muffins, Bananas, Gourmet Muffins, Bakery Recipes, the Bakery, Specialty Flours, Blueberries, Muffins 101,  



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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 VLADIMIR GDANSK
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!


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!





BUYSLEEP DIRTBY Frank Zappa AT AMAZON.COM NOW!



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.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—FEBRUARY 08, 2013:

1940: Pedro R. Munoz, Chef and Blogger at the American Institute of Culinary Politics-Elemental News of the Day was born. Chef Pedro’s parents are Elizando W. and Maria Sancha Munoz and their son was born in Fresno, California.





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