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Thursday, February 14, 2013

“Classic Quickbreads and Muffins, Part LXXVII: Once More, Chef Vlad presents another Great Muffin Recipe—Banana Muffins—the Original Recipe in an Institutional Size” by Chef Vladimir Gdansk



Today’s album is Frank Zappa’s twelfth solo album, “Sheik Yerbouti,” came out in 1979 and was another crazy installment in the ongoing musical career of Frank Zappa, with or without the Mothers beside him!  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!         





FRIDAY, FEBRUARY 15, 2013


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







STINKBUG 2013







Chef Vladimir Gdansk

END Commentary 02-15-2013

Copyright © 2012 by MHB Productions

Word Count: 2,840.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, February 15, 2013 by Chef Vladimir Gdansk




CLASSIC QUICKBREADS AND MUFFINS, PART LXXVII



Classic Quickbreads and Muffins, Part LXXVII: Once More, Chef Vlad presents another Great Muffin Recipe—Banana Muffins—the Original Recipe in an Institutional Size” by Chef Vladimir Gdansk



817th BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-15-2013 F: We had a great time last night at Mama Roomba’s, it is a wonderful place reminiscent of places I visited with my wife and kids during my younger days, we spent a lot of time rummaging about the Caribbean Sea and its many beautiful islands.  Life in the tropics is great with the exception of one thing: if you are on any of the islands, which are NOT part of the United States, at one point, you are going to become violently ill, it is inevitable, with food poisoning.  I forget exactly what they call it but there are so many street vendors selling everything from dog-on-a-stick to God knows what, fresh juices, fresh fruit, tons of different culinary delights but at some point, you get the “disease” and spend a few days to a week hugging the toilet.  Whatever it is, everyone gets it at some point and the vomit and the diarrhea, one cannot believes that there is that much foul-smelling stuff in one’s guts but believe you-me, it comes flying out, violently!  Once you have survived the illness, which many times one prays for death before coming out on the other side, you usually never acquire it again.  Yes, you can avoid eating foods prepared on the street corner but let us say in a place like the former French-owned islands, that you are going to get it regardless of what you do.  Even eating at restaurants is no secure thing as many times, the employees fail to wash their hands, touch the food inappropriately, and just do not observe the health codes as if we must adhere to here in the United States.  The best thing one can do is to get all of the shots offered by the State Department before visiting any of the islands lest you spend an extra week or two puking out your intestines before returning home.  That is why nowadays, if we visit the region, we go to the U.S. Virgin Islands or to Bermuda or the Bahamas, British-held areas, places that obviously, are much more cognizant of the issues of foodborne illness.

Mama Roomba’s is a great place in Bakersfield, California, to eat, they have amazing food in a wonderful setting, no more than maybe 50-60 people seated at any one time.  I urge anyone visiting the area to please stop by and try the food; you are going to be quite pleased that you did.  The only thing somewhat peculiar is the portrait of Che Guevara on the wall of the men’s room, like he is some sort of God or something but then most people lack knowledge of history and so have no idea who the murdering thug is.  It is amazing to me the iconic picture of this Argentinean killer who served Fidel Castro is so famous and appears on everything from t-shirts to the walls of men’s rooms. 

Okay, today, we are making a great recipe for Banana Muffins, the original one we posted years ago and in an institutional size.  Since then, we have created and recreated many different varieties, which all of us writing here at the American Institute of Culinary Politics-Elemental News of the Day have a hand in making.  I think that when you make them for your place of employment, you will be delighted with the end results, of that, I have no doubt!  Here we go:

(#0010) BANANA MUFFINS, ORIGINAL RECIPE—INSTITUTIONAL SIZE


Bananas are one of the most popular fruits served in restaurants, whether it is breakfast, lunch, or dinner depending upon the dish or the meal.  The problem with many fresh fruits is that they do not last long under normal conditions and so we are faced then with finding ways in which, to utilize their potential to the fullest.  In the case of bananas, baking them in muffins, quickbreads, cakes, cupcakes, or anything else is the ideal way to get the maximum bang for our buck and that is precisely what we designed this recipe to do.  Besides, it is also the best muffin recipe any of you are ever going to see and that says a lot: you have my guarantee on it!

Yield: 152 small (0.25-cup) muffins / Mis-en-place: 2 hours:



Qty.
Measure
Item
Other
2
Quarts
All-purpose flour
1
Quart
Cake flour
.5
Cup
Nonfat dry milk
.5
Cup
Bob’s Red Mill cake flour
3/8
Cup
Baking powder
2-2/3
Tablespoons
Baking soda
1-1/3
Tablespoons
Ground nutmeg
2
Teaspoons
Salt
2
Teaspoons
Ground cloves
8
Large
AA eggs
1
Quart
Granulated sugar
1
Quart
Vegetable oil
1
Quart
Buttermilk
2
Quarts
Mashed bananas (about 16 medium or 32 FROZEN- see Step #1)
.125
Cup
Vanilla extract
1
Tablespoon
Banana flavoring
.125
Cup
Torani’s bananas foster syrup
The Finish (Optional):
1
Quart
Powdered sugar
.5
Quart
Pineapple, pear, or peach syrup
.125
Cup
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! Bananas: in professional foodservice, every single item equals food cost, good or bad.  Generally, we serve fresh fruit, which means we have items that get beyond their use date, a category into which, bananas most often fall.  Take your old bananas, bag them up, and toss them into the freezer for use later.  To use frozen bananas, TWO equals ONE fresh so bring them out the night before to defrost overnight in your refrigerator.  Old bananas are perfect for baking as not only do we utilize every single aspect of the fruit, the more overripe they are, the more their flavor increases, which is a wonderful aspect as the finished product, whether it’s muffins, quickbreads, cakes, or cupcakes, is delicious.  

2.     Next, prepare your baking pans by selecting non-dark bakeware, using only reflective bakeware such as stainless steel or aluminum.  Spray the pans heavily with PAM Baking Spray, Crisco Pan Release, or some such other food release spray.  Line the cups with paper or aluminum liners, then spray both them and the tops of the pans heavily with food release spray, too, as this makes it easier to remove them once you have baked the muffins by either you or your guests.   Do not spare the spray! 

3.     Place a pot of water on the stovetop and have it simmering.  Preheat standard oven to 400°F or a convection oven to 350°F, fan in the “off” position.   Double-sift the first NINE ingredients and set aside. 

4.     Hook up your Hobart mixer and attachment the PADDLE to it.  Begin beating the eggs and sugar together until you CREAM the mixture meaning that it is light and fluffy.  Begin beating in the vegetable oil, dribbling it in along the sides so that you emulsify the mixture as this makes for a better bakery product. 

5.     Add the remaining ingredients blending well, and then scrape down the sides of the bowl and the paddle.  Now, begin folding the DRY into the WET using the least amount of low-speed paddle rotations necessary to moisten the former by the latter.  The key to this is just to moisten the dry ingredients and not worrying about the lumps, as they tend to bake out during the cooking process.  If you overmix the batter at this stage, you risk the danger of overdeveloping the gluten in the flour making for a chewy or tough finished product—not professional!

6.     Scrape down the bowl and the paddle and then rotate the paddle around the bowl on low speed for another 40-50 seconds then stop.  Cover the bowl with plastic wrap, leave it out at room temperature for 20-30 minutes, and then begin scooping it into the prepared cups using an ice cream scoop dipped occasionally in cold running water.  Fill the cups to their rims, then shake the pans and rest them for another five minutes.

7.     Pour the water into shallow pans placed on the floor of the oven prior to baking your muffins.  Allow it to steam the ovens for 5-10 minutes then place the pans inside on the middle oven rack(s).  In a convection oven, avoid the topmost and bottommost shelves while in a standard, you usually have one-to-two levels. 

8.     When time is up, pull the water out and place the muffin pans onto the shelves.  Bake for 10 minutes; then lower the heat to 375°F (standard) or 325°F (convection), and continue baking another 15-18 minutes (standard) or another 12-15 minutes (convection).  When time is up, touch the muffins with your fingertips by pressing the middle rows gently and watching the reaction: if they spring back, they are almost done and if the depressions remain, they need to continue baking.  If they seem to be done, insert a sharp paring knife directly into the center of each of the middle row of muffins and if it withdraws, clean, you can pull them out, placing them atop cooling racks.

9.     After 1-2 minutes, gently rap the pans to loosen them and then remove them, placing them atilt in the pans to rest another 1-2 minutes.  Finally, remove them entirely and place directly atop cooling racks with drip pans underneath.  If you wish to glaze them, prepare the glaze NOW by placing the ingredients into the bowl of an electric mixer equipped with a whip attachment and mix well.  Scrape the bowl and sides down and whip it around the bowl for another 60 seconds.

10. Now, drizzle the muffins with glaze by swirling it back and forth over the muffins using a wire whisk.  Swirl it over them, looping them with strands of sugary glaze and then place them onto doily-lined decorative serving trays—this is perfect for Sunday or holiday brunches, buffets, or some such other function.  The other way is to glaze them to order—if you wish!—by keeping them in bun warmers and then when serving with luncheon entrees, glaze them with warm glaze, kept in a chafing dish, of course, and serve on bread and butter plates.

11. Plastic wrap leftovers either together in a communal hotel pan or individually and then storing them in the freezer.  If to be used within the course of the day, leave them out at room temperature covered with either wax paper or plastic wrap.  Do not refrigerate, as this tends to dry baked goods out, so avoid it.  Use frozen baked goods within 5-7 days for best results.

12. Bakers can make their batter the night before if to be baked first thing in the morning by making it and then storing it in the refrigerator—this is fine.  Just allow it to rest at room temperature for about 20-30 minutes before scooping into prepared muffin pans.  The other way—which is fine!—is to make the dry mix and to leave it out at room temperature and to have the liquid portion measured out and stored in the walk-in refrigerator for immediate put-together the next day (following the rest of the steps).  This is only if you intend to bake it within sixteen hours at the most but NEVER longer than that!

Everyone loves banana muffins and this recipe is the absolute best, everyone is going to enjoy it and it will not only make you popular as a baker, it is going to make you money, too so go for it!  You see, that is the number one thing after bringing in and satisfying customers is making sure you hold onto the money you make.  Too often, too many modern chefs have no idea how to make money much less to make it reproduce.  Too often, they lack the book knowledge so necessary with which one succeeds in the business world, something that is horribly tragic in and of it.  Join us by reading the old blogs on how to be an executive chef, meaning to be both aware of the business as well as to be innovative, creative, and remarkable.  You must learn it or you will lose it, I have seen them come and go!

---------------------------------------------------------------------------------
BONGO FURY

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.
ZOOT ALLURES

          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!
ZAPPA IN NEW YORK

          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!              
STUDIO TAN

          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!       
SLEEP DIRT

          Every day I have been in Bakersfield, I have listened to that dimwit, Ralph Bailey, listen to him speaking about stuff of which, he knows little or nothing.  I think we must all write the radio station that employs him, KNZR AM 1560 Radio in Bakersfield, California, and tell them to please, FIRE this imbecile!  The man is so repugnant; it also gives me a new case of the Caribbean Gripe, something of which I never wish to experience ever again!  When one has a fool working for them, one’s business becomes foolish and that is precisely what the self-appointed boneheaded fool represents perfectly!  People of Kern County, tell the radio station’s new manager to please put an end to Ralph Bailey, the man is a blithering idiot and needs to go back to Mississippi, Alabama, or wherever the hell he came from, enough is enough!                                                                      
SHEIK YERBOUTI

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 Friday, February 15, 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 14, 1983 in Mukilteo, Washington.

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This is #0119, a 24” x 48" original oil painting by Beverly Carrick entitled, “The Rolling Surf." 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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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 © 02-09-2013, 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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Tags:

Vladimir Gdansk,, the Mothers of Invention, Frank Zappa, Classic Quickbreads and Muffins, Muffins, Bananas, Gourmet Muffins, Bakery Recipes, the Bakery, Specialty Flours, Original Recipes, 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!





BUYSHEIK YERBOUTIBY 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.



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