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Saturday, February 16, 2013

“Classic Quickbreads and Muffins, Part LXXIX: our Final Original Muffin Recipe in its Institutional Size is the Recipe for Pineapple-Carrot Muffins, exceptionally Good and Beautiful to Boot!” by Chef Vladimir Gdansk





Today’s Mothers of Invention album is their sixteenth album, “the Grandmothers,” which appeared on record store shelves in 1980 and featured a reformation of the original Mothers sans Frank Zappa!  After Frank’s injuries in the mid-1970’s, the band splintered apart and the bulk of it went off with Flo and Eddie leaving Frank to begin a lucrative solo career.  This is a great album and one you need to own!  Every dime we make from your purchases helps keep the American Institute of Culinary Politics-Elemental News of the Day online 24/7/365! Thank you!         





SUNDAY, FEBRUARY 17, 2013


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






STINKBUG 2013






Chef Vladimir Gdansk

END Commentary 02-17-2013

Copyright © 2012 by MHB Productions

Word Count: 3,015.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, February 17, 2013 by Chef Vladimir Gdansk





CLASSIC QUICKBREADS AND MUFFINS, PART LXXIX



Classic Quickbreads and Muffins, Part LXXIX: our Final Original Muffin Recipe in its Institutional Size is the Recipe for Pineapple-Carrot Muffins, exceptionally Good and Beautiful to Boot!” by Chef Vladimir Gdansk



819th BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-17-2013 Su: I love Sunday as it marks the day when we roll up our knives in our knife bags, toss them into the trunk of our car, and head back up the road to home in Mukilteo, Washington.  My wife, Helen, and I make the trip in two days, we head north out of Bakersfield until we hit Eureka where we call it a night as let’s face it, we are old people, we simply do not have that energy to drive straight to home from here in California.  The drive up through Central California is extremely tiring, this is, after all, an extremely long state and all I can say is that I am glad that the corporation headquarters are not down in San Diego as good golly miss molly that would be a hell of a drive!  Driving through Oregon is bad enough, climbing Mt. Hood and getting down to the other side can sometimes prove troublesome on our Coupe de Ville as it is a gigantic mountain right in the way the road home.  Once we get over that bugger, the rest of Oregon is not too bad if one rules out the multitudes of dirty diapers folks seem to have no problem of tossing out on the roadside.  Someone told me that this is “progress,” what with all of the illegals the President is in the process of granting citizenship to, let them live like they do down in Mexico, Guatemala, Nicaragua, and El Salvador.  If they want to throw their dirty diapers out alongside one of natures most beautiful highways, then God bless them, we have achieved nirvana!
Guatemala 
  Here’s the deal and you can criticize me all you want, I do not care as I am heading home and who knows? I might retire and hang up my clogs, my checkered pants, and my chef’s coats.  I no longer wear a scarf that was how chefs dressed in the old days although I do think that it adds a level of class to the uniform.  Back to the point:  the reason why we undergo these mass legalizations of illegals is, I believe, because it keeps the wage scale “low.”  The way it does this is simple: when wages begin to climb, the government knocks them back down by legalizing a bunch of people who broke the laws to sneak into this country.  That kicks the wages back down to where they were thirty years ago.  In the late 1980’s, I was making more than $19 an hour as a chef but then at some point around 2000, it seemed like the state of Washington began taking a backward climb as wages went down with the influx of Mexicans into the state over the 1990s.  This put the wages back down to the late 1970s when they were around $4-5 hour for a line cook, maybe less, depending upon where one lived.  Add to that decreased benefits, healthcare costs, you name it, all of it went backwards.
Mexico

Why then, does a liberal president or a liberal congress do stuff like this?  Well, they can go on and on about the ONE percent and how evil they are to butter up their ninety-nine percenters as these low information voters have absolutely NO understanding of how things work in the country, much less the world.  They think the RICH are getting hosed when in fact, EVERYONE is getting strapped with higher taxes but because President Obama tells them he is ONLY targeting the wealthy, they believe him because let’s face it, they are fricking stupid! 
President Barack Obama

Knocking the wages and the benefits back down keeps them from rising sky-high in order to keep them on a par with everything else but no, they toss this oversized bone to their wealthier constituents and donors to keep them happy all the while they vilify them to their ignorant clients.  It is a game played in America all the time and the Democrats should be ashamed of it, as what they do is so unfair.  Add to them the Republicans who go along with whatever they want and you, my friend, have a very crooked government intent only on its own self-aggrandizement.  If we do not have a turnaround based solely on conservatism, I am sorry, friends, the health and the wealth of this nation is going to disappear down the drain hole with a terrible sucking noise—this is not the American anyone should want but it is the one they are giving us!

Okay, enough of this, tomorrow, I begin my journey home with my dear wife, passing through the miles of dirty diapers littering the highway through the great liberal state of Oregon.  Washington is a big lib state, too, but it has a better state government that pretty much leaves its citizens alone to go about their business.  If I had to live in California for the rest of my life, I most likely would eat our Remington 12 gauge shotgun and put an end to my misery but such is life, my friends, it is what it is, right?

Our muffin recipe for today is a great one: Pineapple-Carrot Muffins, super delicious, exceptionally sweet, a pure joy to eat.  Let’s do it so I can hit the road and not have to come back until sometime late in September or possibly later than that, this is the best part of this gig, the amount of time we have to ourselves.  Here is our recipe:

(#0020) PINEAPPLE-CARROT MUFFINS, ORIGINAL RECIPE—INSTITUTIONAL SIZE


One of the great things about having grown up when I did is the fact that most of our parents, grandparents, and even our great-grandparents all baked to one degree or another.  I remember my beloved Grandmother, she baked all the breads, muffins, coffee cakes, you name it, and she baked it and all from scratch.  I loved following her about the kitchen learning the tips and the ways in which she made stuff so I could muster it at a later time in my life and put it to the financial good of both my family and I and also our business in professional foodservice.  Try this recipe, I guarantee you are going to love it and also that your guests are going to love it, too—this is great stuff!

Yield:  130 small (0.25-cup) size / Mis-en-place: 1.5 hours:



Qty.
Measure
Item
Other
1.5
Quarts
All-purpose flour
.5
Quart
Cake flour
.5
Cup
Nonfat dry milk
.5
Cup
Bob’s Red Mill soy flour
.25
Cup
Baking powder
.125
Cup
Baking soda
2
Teaspoons
Ground cinnamon
2
Teaspoons
Ground allspice
2
Teaspoons
Salt
3
Cups
Freshly-grated carrots
2
Cups
Finely-minced walnuts
16
Large
AA eggs
3
Cups
Granulated sugar
1
Quart
Vegetable oil
1
Quart
Crushed pineapple with juice
1.5
Tablespoons
Vanilla extract
1.5
Tablespoons
Pineapple flavoring
.25
Cup
Minced orange filling or .125 cup orange zest
The Finish (Optional):
1
Quart
Powdered sugar
.5
Quart
Pineapple juice
1-1/3
Tablespoons
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! As always, prepare your pans by selecting ONLY stainless steel or aluminum bakeware and by avoiding darker bakeware due to the fact that the latter repels heat rather than pulling it in ala the dark metals.  This is important as perfect muffins have tender crust and crowns and NOT crusty or crispy due to overbaking.  Spray them heavily with PAM Baking Spray, Crisco Pan Spray, or some such other heavy-duty food release spray, then lining them with either paper or aluminum cup liners, and finally by spraying both the liners and the tops of the pans heavily with food release spray, too, as this make the process of de-panning the baked goods much simpler.  Professionals want TWO things: first, they want their baked products to pop out of the pans and second, they want the liners easily removed by their guests. Set the pans aside until required and at this time, place a pot of water over a medium flame.

2.     Next, double-sift the first NINE ingredients and then stir in the carrots and the nuts; set aside.

3.     Hook up your Hobart mixer and attach the PADDLE attachment.  Begin beating the eggs and sugar together until you CREAM the two ingredients; then, begin scaling in the vegetable oil along the sides of the bowl, beating at medium-high speed until you emulsify the mixture.  Stop; scrape down both bowl sides and the paddle then add the remaining ingredients, blending well.

4.     Now, fold the DRY ingredients into the WET using the least amount of medium-low speed mixer rotations necessary to blend the two components together.  Moisten the dry mix but take care not to overdo it as this can overdevelop the flour’s gluten thereby toughening up the finished product.  Just rotate the paddle around the bowl until you combine the two then stop; scrape down both the sides of the bowl and the paddle, then mix again for another 20 seconds. 

5.     Cover the batter with plastic wrap and refrigerate for 20-30 minutes.  Towards the end of this time, preheat standard oven to 375°F or a convection oven—fan “off”—to 325°F. 

6.     Bring the batter out of the refrigerator and with the aid of an ice cream scoop dipped in cool running water on occasion, scoop the batter into the prepared cups filling them ALMOST to their rims.  Shake the pans gently to settle it then set aside for a few minutes.

7.     Place a hotel pan on the oven floor of each oven you use and pour in about one inch of water.  Steam the ovens for 10 minutes then remove the pans and discard any remaining water by using it halfway to fill any EMPTY muffin cups on the pans.  This keeps the pans stable as they bake so they do not twist or turn due to the oven’s heat. 

8.     Place the prepared pans on the middle oven rows.  In a convection oven, you have THREE while in a standard oven, you have but one.  Never place pans in the uppermost or the bottommost shelf as the heat generally is much higher there.  If you have to bake them in two batches then that is what you must do.

9.     If using the convection oven, flip the switch “on” now.  Convection oven baking time: 18-22 minutes whereas standard oven baking time is 20-25.  At the earlier mark, check the muffins for doneness by lightly pressing those in the middle rows with your fingertips: if they immediately spring back, they are almost done but if not, they must continue baking.

10. Next, insert a paring knife into the centers of the middle rows of muffins and withdraw it: does it remove “clean” or does it still have batter coating it?  If the latter, continue baking and if not, pull the pan(s) out, place them atop cooling rack(s) and cool for 1-2 minutes; then, after a gentle rap to loosen the baked goods, remove them and leave them atilt in the muffin cups for another 1-2 minutes.  Finally, remove them altogether and leave atop the cooling racks with drip pans placed underneath each one.

11. If using the glaze, prepare it while you continue baking your muffins; then, if glazing them for brunch or buffet display trays, swirl the glaze back-and-forth over them so that you coat them with swirls of sugary glaze—they are now ready to serve.  If serving them individually, place them in bun warming drawers and have the servers keep the glaze warm in a chafing dish so they can glaze them prior to taking them to their guests.   Place them on doily-lined bread-and-butter plates and serve.

12. If muffins are to be used within day of baking, cover with sheets of wax paper and leave out at room temperature but if to be used later or are leftover, either wrap them up in plastic wrap individually or jointly, label, date, and freeze, NEVER refrigerate as this tends to dry them out due to lack of humidity.   Shelf life in the freezer is 5-7 days; after that, you can cut them up for use in bread pudding or you can serve them and move them out; otherwise, toss them out and start anew. 

Pineapple and carrots are a wonderful combination and this muffin is the perfect vehicle for presenting both of them. Together, it is almost reminiscent of Mom’s carrot cake recipe, a very delicious one indeed and one everyone in your dining sphere is going to love.

---------------------------------------------------------------------------------
ZAPPA IN NEW YORK

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.
STUDIO TAN

          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!       
JOE’S GARAGE, ACTS I-III (BOX SET)

          I have had a great time but before I go, I must say, “Happy Birthday, Chef Fritz!”  As you know, Chef Fritz is one of our bloggers, a fine man with a great sense of humor and a good wit.  One needs that to survive in this business as if one lacks it, life can be and most likely will be horribly difficult.  In addition to that, please buy some of the CDs we promote here on a daily basis, we are currently pushing and promoting the Mothers of Invention and Frank Zappa, both uniquely beloved American bands.  The fact that Mr. Zappa died of prostate cancer is something that should alarm all of us men, as he was fairly young when he found out he was a goner.  It is important to see one’s doctor and allow him to check you out but men, do not worry, they no longer have to rely on the old finger exam, they now have a blood test that shows the presence of prostate cancer, which keeps those of you who fear a little good-natured buggering from undergoing the experience.  I, however, highly recommend the old way, it cements the relationship between doctor and patient—I am ONLY joking!  LOL!  See you next time! Oh, don’t forget to welcome Chef Mazarotti tomorrow with a big round of applause!                                                                        
THE GRANDMOTHERS

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 Sunday, February 17, 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 July 19, 1983 in Mukilteo, Washington.

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This is #0121, a 16” x 20" original oil painting by Beverly Carrick entitled, “Twilight Reverie." 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 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 © 02-11-2013, 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, Pineapple, Gourmet Muffins, Bakery Recipes, the Bakery, Specialty Flours, Original Recipes, Muffins 101,  



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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.



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


TODAY IN HISTORY—FEBRUARY 17, 2013:
  1. 1942: Irina and Helmut Schlependrecht welcomed their son, Chef Fritz, currently a blogger here at the American Institute of Culinary Politics-Elemental News of the Day into their family.  Irina gave birth to him in Anaheim, California and he later apprenticed to be a chef at age 10.  
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