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Friday, February 15, 2013

“Classic Quickbreads and Muffins, Part LXXVIII: The Weekend Dawns with Yet Another, Classic, Original Formula Muffin Recipe in an Institutional Size: Applesauce Muffins” by Chef Vladimir Gdansk



Today’s album is Frank Zappa’s thirteenth solo album (technically three), “Joe’s Garage, Acts I-III, Box Set,” came out in 1979 and was yet 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!         





SATURDAY, FEBRUARY 16, 2013


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






STINKBUG 2013







Chef Vladimir Gdansk

END Commentary 02-16-2013

Copyright © 2012 by MHB Productions

Word Count: 3,001.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, February 16, 2013 by Chef Vladimir Gdansk





CLASSIC QUICKBREADS AND MUFFINS, PART LXXVIII



Classic Quickbreads and Muffins, Part LXXVIII: The Weekend Dawns with Yet Another, Classic, Original Formula Muffin Recipe in an Institutional Size: Applesauce Muffins” by Chef Vladimir Gdansk



818th BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-16-2013 S: What a life we live in professional foodservice, seldom are we home to watch the television shows our spouses and kids have the opportunity to watch.  My wife, Helen, has been with me for more years than I can remember which is sort of unusual in the world of professional foodservice as there is always temptation leading the chef astray.  I must admit that when I was a young “buck” years ago, I had a wandering eye but once Helen threatened me with castration, I became blind.  Yet, there were many cooks around me who had inappropriate relationships with foodservers, pantry girls, and even salespeople but whenever it came to my attention due to an angry spouse threatening to kill the executive sous chef or the breakfast cook, I quickly had to step in and put a stop to it.  If I did not step in, I might very well lose a valuable employee due to his being unable to control his dick.

Nowadays, however, we make our employees sit through hours of sexual harassment films to try to make them understand that what once went on in the kitchens of old no longer can occur due to the possibility of lawsuits shutting us down.  Things have truly changed as the foodservice industry is one in which, I never thought the day would ever come that people could not do and say, the things they got away with from the dawn of time.  In many ways, it has ruined us but it also has taught us that no longer can we schlep the pantry girl in the storeroom without consequences, something I dearly miss from when I was a youngster.  I guess change comes to every profession at some point and the foodservice industry has seen its share, maybe it’s good, maybe it’s not, but like the Age of Obama, nothing remains the same.

Now, back to the talk of television shows, my wife Helen sits home watching the Animal Planet Channel and the Discovery Channel and let me tell you this: never have I seen so many shows going against the grain of what they teach the younger cooks about sexual harassment.  On the one hand, we want to raise our children, our grandkids, and our great grandkids to value their bodies, to respect themselves, and to grow up right in a very immoral time.  Yet, when I watch shows like “Gypsy Sisters,” or “My Big, Fat Gypsy Wedding,” they devalue women to the point of being manholes, pincushions, and a whole lot of other very derogatory images.  I try to tell my kids to tell their kids not to let them watch this garbage and yet here they are, wanting tattoos, facial piercings, and God knows what else?  What the hell is happening in our nation when we try to teach our kids to grow up right and yet everything they see makes women nothing more than sexual objects?  Sure, it was great when I was a youngster because boys will be boys but nowadays with the spread of virulent sex-based diseases, something must happen lest our grade school age daughters and granddaughters grow up with sexually transmitted diseases that scar their lives forever.  I think if President Obama really wants to transform the country that he needs to do something about turning it away from the levels of sin in which, it seems to be reveling.  People, write your congressperson and tell him or her that something must be done about the road down which we journey lest we lose our kids forever and the country for good. 

Okay, enough of the social commentary for today, it is time to get the weekend underway so in one more day—tomorrow—I can head back to Mukilteo and the cold wintry snows.  I have a great muffin recipe for you today, one I personally love as do many people in this fine country, Applesauce Muffins.  This is the original formula I created back in the late 1970s and it is one I still use today.  Granted, I use different recipes for different things but this one is one I highly recommend to all professional bakers.  Here we go:

(#0013) APPLESAUCE MUFFINS, ORIGINAL FORMULA—INSTITUTIONAL SIZE


One of the most popular muffins ever, applesauce muffins are not only naturally sweet, they taste great, too.  One can use granulated sugar or use something like Splenda, a great product for use in all forms of cookery.  One of the earliest muffin recipes I developed as a young baker, this one has been with me for many years and it has changed only here and there, as I developed specialty forms of it using altered ingredients.  I highly recommend this recipe to all bakers working in professional foodservice today, as it is perhaps the ultimate best.  Give it a try; I am sure you are going to concur!

Yield:  192 small (0.25-cup) muffins / Mis-en-place: 1.5-2 hours:



Qty.
Measure
Item
Other
3
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
1-1/3
Tablespoons
Baking soda
.125
Cup
Ground cinnamon
1-1/3
Tablespoons
Salt
1
Quart
Raisins
1
Quart
Finely-minced walnuts
8
Large
AA eggs
5-1/3
Cups
Granulated sugar
1
Quart
Vegetable oil
1.5
Quarts
Buttermilk
1
Quart
Applesauce
2-2/3
Tablespoons
Vanilla extract
.25
Cup
Torani’s Apple Syrup
The Finish (Optional):
1
Quart
Powdered sugar
.5
Quart
Apple juice
1
Tablespoons
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! First, prepare your pans by selecting nothing but stainless steel or heavy-duty aluminum pans due to their reflectivity.  Never use dark bakeware as this absorbs heat rather than deflects it, which makes the finished product darker, crustier, and less professional.  Spray them heavily with PAM Baking Spray, Crisco Pan Spray, or some such other heavy-duty food release spray.  Then, line the cups with paper or aluminum liners, then spray them heavily with food release spray, too, as well as the tops of the pans as this makes it easier for the consumer to remove the muffin from the paper and the baker able to remove the muffins from the pans without tearing them.  Set the pans aside and at this time, place a pot of water atop the stove over a medium flame.

2.     Next, double-sift the first EIGHT ingredients and if using the raisins and/or the nuts, stir them at this point and then set the DRY ingredients aside until required.

3.     Hook up your Hobart mixer and equip the PADDLE attachment.  Begin beating the eggs and sugar together until you CREAM the two together.  Creaming means making a homogenous, fluffy, and light mixture, this leads to a better bakery product.  Then, begin beating in the oil slowly along the sides of the bowl until the mixture emulsifies, meaning that it again is a combined, fluffy-light mixture.  These two steps are important to the success of the finished product so take your time and do it right.

4.     Next, add the remaining ingredients mixing well.  Stop, scrape down the sides of the bowl, paddle, and then begin folding the DRY into the WET using the least amount of low-speed mixer rotations necessary.  What I want you to do here is to combine until you moisten the DRY with the WET but do NOT overmix the two parts.  If you do so, this can overdevelop the gluten contained in the flour thereby making the finished product chewy and heavy, not something desirable in a muffin or a quickbread.

5.     Cover the batter with plastic wrap and rest it for 15-20 minutes.  Meanwhile, preheat your standard oven to 400°F or your convection oven to 350°F.  Do not turn the fan on (if using the convection oven) until told to do so.  Bring the water to a boil atop the stove and then when the oven alerts you to it is on temp, place a shallow pan on the oven floor of each oven and pour in a portion of the water so that it humidifies the ovens—this is a replication of the steam-injection ovens used by professional bakers.

6.     Remove the plastic wrap atop the muffin batter, scrape down both the sides and the paddle and then remove the implement and send to the sink.  Using an ice cream scoop, begin scooping the batter into the prepared muffin cups, rinsing the scoop off underneath cold running water anytime it begins to stick as this helps keep the mechanism fluid.  Fill the cups almost to the tops of each cup but NOT the top. 

7.     Gently shake the pans to settle the batter and if any empty cups remain, fill them half full with HOT water as this keeps the pans stable and level.  Remove the pans from the oven discarding any remaining water and place the pans onto the middle oven racks.  In a convection oven, you have 3-4 (avoiding the uppermost rack, as it is too hot there) while in a standard, you generally have ONE rack as both the topmost and the bottommost are too hot.  If using the convection oven, flip the fan switch “on” now.

8.     Convection ovens: bake 5-8 minutes or in standard ovens, 8-10 minutes; then, reduce the heat by 25 degrees (convection: 325°F; standard: 350°F) and continue baking another 15-18 minutes (convection) or 12-15 minutes (standard).  At the lesser amount of time for each cooking type, test the muffins for doneness by first touching—gently!—the middle rows and see the result: if they immediately spring back, they are close to being done and if the depressions remain, they are NOT. 

9.     If they spring back, insert a paring knife into the center of the middle rows of muffins and if it withdraws CLEAN, the muffins are ready for removal and if not, continue baking them until they prove to be done.  Pull the pans out of the oven, place atop a cooling rack, and cool for 1-2 minutes.  Then, gently rap the pans to loosen them, then pry them loose and leave atilt in the muffin cups for another minute or two.  Finally, remove them entirely from the cups; place directly atop a cooling rack, and with drip pans underneath each one.

10. If you would like to glaze the muffins, combine the ingredients listed under “the Finish.”  Blend well and rest it while the muffins bake so that when they are ready to glaze, it is ready for them.  Now, here’s how we do it:

a.     Brunch or buffet service: serve the muffins atop doily-lined serving trays GLAZED;

b.     Lunch or dinner service: keep the muffins warm in bun drawers and glaze to order.

11. To glaze the muffins, swirl the glaze back and forth across the muffins on the drip pans using a wire whisk looping them with sugary strands of sugary glaze.  If you like, dust them with some more crushed walnuts and/or raisins or currants.  To glaze them to order, keep the glaze warm in a chafing dish so the servers can do it to order.  Be sure to serve them on doily-lined bread-and-butter plates. 

12. If for use within 8-16 hours, keep the muffins out at room temperature covered with a sheet of wax paper or plastic wrap and if not, either wrap them up together in a hotel pan OR wrap them individually in plastic wrap, seal up tight in Ziploc Freezer Bags and then FREEZE.  Never store baked breads of any type in the refrigerator as this tends to dry them out due to lack of humidity so if you freeze them, pull them out the night before your intended usage and allow them to defrost at room temperature.  If necessary, re-glaze them and serve them when the time is right.  After 5-7 days of freezer time, either use them or cut them up for use in bread puddings or toss them out and start anew.

Applesauce muffins are one of the most popular muffins ever requested at brunch or buffet events and are a wonderful way to utilize leftover applesauce from pork-based dinners or whatnot.  As long as the applesauce is not growing mold, it is usable but if it is, toss it out immediately, as we no longer permit this sort of thing to continue in professional foodservice as once it did back in the 1970s and prior.

Tomorrow, we have one greater recipe to do and then my friend and yours, Vicky Mazarotti is going to come in and take over the famed Stinkbug Chair.  I hope you will welcome her with all the gusto with which you have welcomed me, it’s what we do around here, the crème de la crème, so to speak!  

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ZOOT ALLURES

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.
ZAPPA IN NEW YORK

          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!
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          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!              
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          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!       
SHEIK YERBOUTI

          Do not forget: we have two things we need to accomplish here at the AICP-END; we need to fire that ignoramus Ralph Bailey, one of the most stupid, ignorant, bone-headed fools ever to breathe his putrid breath onto a microphone.  Second, we need to urge our congressperson to do something about the loss of morality amongst the young due to the crap the television cable channels promote.  If we are to save our country and not to lose it as many of our current movies dealing with the future of it, we must do something now lest our girl children become sluts and our boys become predators.  I am sorry, if we do nothing about it, the young are going to suffer while old folks like me die off due to lack of medical care thanks to the oncoming horrors of Obamacare.  Remember: we have until 2014 to save this country but if the conservative folks do not make their voices heard ala 2010 next year, and then you can kiss this nation goodbye forever!                                                                      
JOE’S GARAGE, ACTS I-III (BOX SET)

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 Saturday, February 16, 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 March 13, 1978 in Mukilteo, Washington.

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This is #0120, a 12” x 16" original oil painting by Beverly Carrick entitled, “Teddy Bears and Palo Verde." 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)!

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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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