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Sunday, February 17, 2013

“Classic Quickbreads and Muffins, Part LXXX: Here we are again: Chef Vicky drew the Classic Quickbreads and Muffins Category, which means we have another Week of Fabulous Muffin Recipes in their Original Form: Banana-Bran Muffins!” by Chef V. Vicky Mazarotti



Today’s album is Frank Zappa’s fourteenth solo album, “Tinsel Town Rebellion,” came out in 1981 and was once again, another thematic album like his previous one about Joe’s Garage!  We love everything the Mothers of Invention and Frank Zappa have done and suggest that you begin your collection of this rock-and-roll icon by picking it up at a great price!  Use the handy link posted above and it will whisk you away to Amazon, the greatest online department store in the world!         




MONDAY, FEBRUARY 18, 2013


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







STINKBUG 2013







Chef V. Vicky Mazarotti

END Commentary 02-18-2013

Copyright © 2012 by MHB Productions

Word Count: 3,318.


AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, February 18, 2013 by Chef V. Vicky Mazarotti





CLASSIC QUICKBREADS AND MUFFINS, PART LXXX


Classic Quickbreads and Muffins, Part LXXX: Here we are again: Chef Vicky drew the Classic Quickbreads and Muffins Category, which means we have another Week of Fabulous Muffin Recipes in their Original Form: Banana-Bran Muffins!” by Chef V. Vicky Mazarotti


820th BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-18-2013 M: It is great to be back at the American Institute of Culinary Politics-Elemental News of the Day, when last I was here, it was sometime in July and the management of the blog was worrying about the End Times on December 21, 2012—which did not happen, by the way!  Yet, I know I was watching the calendar and watching the days, then watching the hours, the minutes, and finally—NOTHING!  Here we are, we are still here and I thank Almighty God for that, that it was a load and that life as we know goes on and on, my friends.  I am sure some of you were concerned however as there was a lot of hubbub about it everywhere from the bank to the grocery store, from the foodservice purveyors and from the weak members of our crews looking for a way to get some extra time off—I gave it to them—I fired them!  I decided that these pro-Obama supporters telling me how I needed to pay their medical insurance needed some permanent time off so I gave it to them and boy! They were surprised! 

We have a new rule around here beginning today: we must announce at the end of our post what political party to which, we belong and what our core political beliefs are as some people tend to question from what side of the aisle do we emanate?  Okay, I must admit that about ninety percent of us are conservative in one way or another but let’s face it: one cannot own a business without being conservative not unless the government is your buddy and it gives you a great deal of tax breaks, incentives, and a whole basket of other irreplaceable goodies!  It is the low end workers, you know, the permanent Democrats as I call them who wash the dishes, dump the trash, wash the crappers, they are the ones telling us who own the business that we “must” do more for them lest they are going to quit on us.  I do the best I can but do you think in the world of professional foodservice that we are RICH?  Maybe if I owned a chain of hotels but working in foodservice is sort of like working in a gas station: you cannot charge a great deal, overhead is high, food cost continues going up, wages are high as possible to keep the good employees while the rest earn minimum wage or a little bit more.  It is not how I wish to do things; it is HOW I must do them because now with Obamacare kicking in, my tax obligation is skyrocketing! I am forced to either layoff people, cut their hours back, or close the doors to my otherwise thriving business because I cannot pay all of the bills associated with being a business owner.  What is it that the low information voters, the bottom rung of my employees do not or do NOT want to see?  They envision me living in a mansion, driving a Ferrari, living the good life when I am driving a Chrysler that is fifteen years old so they can drive better cars than I am. 

Okay, that is our motivational speech for today with one addition: the important thing in every management-employee relationship is that it is imperative that we discuss these issues with the staff, that we hold meetings to which, all must attend so we can explain to them the consequences and ramifications of their actions.  I realize a lot of people voted for a wide variety of reasons, most of which had little or nothing to do with the economy but more for personal reasons.  People voted because they “like the guy,” “he seems nice,” “he likes Gays”or“maybe he will pay for my sexual reassignment surgery.”  None of these things has anything to do with putting people back to work, reducing the budget deficit, lowering taxes, defending the nation, and providing REAL help to the economically depressed.  Instead, they are getting someone who would rather legalize 15-20 million more people who are going to take the minimum wage jobs leaving true Americans unemployed.  Wake up, I urge you, something must be done before it becomes truly too late!
Vladimir Gdanask, Chef

I drew the category card of “Classic Muffins and Quickbreads” once again, something that seems to occur here a great deal of the time as many times, we do twin weeks of the same recipes.  Perhaps, Stinkbug makes it that way because no one questions the draw out of his chef’s hat so now, like my friend and fellow blogger, Vladimir Gdansk; I am doing a second week of muffin recipes in their original and institutional-sized forms.  I am thrilled as baking is one of those rapidly diminishing arts that most never see anymore in the professional world.  All too often, professional chefs take shortcuts and buy premade products whether they are batters or baked goods directly from local bakeries or worse, from their purveyors, coming to them FROZEN!  We are making a great recipe today, Banana-Bran Muffins, one of my favorite recipes and one I know all of you are going to love.  Here we go:

(#0024) BANANA-BRAN MUFFINS, ORIGINAL RECIPE—INSTITUTIONAL SIZE


Normal restaurants typically have many leftover bananas on hand, so it makes sense to find multiple ways to use them such as this recipe, which combines bran with this delicious fruit.  Besides, putting the two together increases their value and makes the health nuts go, well, for lack of a better word, “bananas” over them.  Keep this recipe handy as you are going to use it a lot, it is that good!

Yield:  106 small (0.25 cup) muffins / Mis-en-place: 2-8 hours:



Qty.
Measure
Item
Other
6.25
Cups
All-purpose flour
.75
Cup
Bob’s Red Mill whole-wheat flour
.5
Cup
Bob’s Red Mill soy flour
.5
Cup
Nonfat dry milk
3/8
Cup
Baking powder
2.5
Teaspoons
Salt
1.25
Teaspoons
Baking soda
3.75
Cups
Bob’s Red Mill whole-wheat bran
2.5
Cups
Finely-minced walnuts
2.5
Cups
Golden raisins
10
Large
AA eggs
1-2/3
Cups
Grandma’s molasses
1-2/3
Cups
Vegetable oil
3/8
Cup
Lemon juice
1.25
Quarts
Mashed bananas (about 10 fresh or 20 frozen)
1-1/3
Tablespoons
Vanilla extract
.125
Cup
Banana flavoring
The Finish:
2-3
Cups
Powdered sugar



Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your muffin cups by selecting nothing but stainless steel or aluminum pans, reflective bakeware, if you will, as it deflects heat away from the baking item rather than absorbing it, making the finished product, dark, unpleasant, and unprofessional.  Spray the pans heavily with PAM Baking Spray, Crisco Pan Spray, or some such other heavy-duty food release spray.  Then, line the cups with either paper or aluminum pan liners followed by heavy-duty food release spray, sprayed into all of the cups and onto the tops of the pans.  This enables you to remove the muffins without losing a one due to it sticking to the pan, tearing apart, and looking horrible and for the consumer who can easily peel the liner away without tearing his or her muffin apart.  Set your pans aside and at this time, please place a pot of water on the stove and bring it to a boil.

2.     Next, double-sift the first SEVEN items together then stir in the bran, nuts, and raisins; set aside.  Hook up your Hobart mixer and equip it with the PADDLE attachment.  Preheat your standard oven to 400°F or your convection oven—fan “off”—to 350°F. 

3.     Begin beating the eggs, sugar, and oil together at medium-high speed until you CREAM the mixture together: this means that you have emulsified it, that it is light, fluffy, and homogenous, which leads to a more professional product.  It is important to beat the eggs and sugar together until it rises and lightens and then by adding the oil in along the sides of the bowl slowly, beating constantly.

4.     When you have accomplished this step, add the remaining ingredients, blending it all in until the mixture is smooth. Then, using the least amount of low speed paddle rotations about the mixing bowl, fold the DRY into the WET meaning to moisten it using the fewest strokes necessary.  Yes, it may require 30-60 seconds because of the batch size but what you are attempting is to combine the two parts together without overbeating it, which leads to the overdevelopment of the flour’s gluten.  What does this do? It leads to a chewier, less attractive item, what we professional bakers call “unprofessional.”  Besides, lumps bake out during the cooking process so do not worry about them!

5.     Cover the batter with plastic wrap and allow it to rest for 20 minutes; this helps it solidify which keeps it from overflowing the cups and making a big mess of both the oven and the kitchen.  Meanwhile, after 10 minutes, place shallow hotel pans on the floors of the ovens and pour in about 1-2 inches of hot water.  Steam the ovens for 10 minutes before baking the muffins, which leads to a better product and duplicates the professional baker’s use of steam-injected ovens.

6.     When time is up, stir the batter around, scraping both the sides of the mixing bowl and the paddle.  Remove the implement and then with the aid of an ice cream scoop occasionally dipped in cool running water to keep the mechanism fluid, fill the cups almost to their rims but not quite.  Gently shake the pans to settle it, place them on the middle oven racks taking care to avoid both the bottommost and the topmost as this is where heat congregates and becomes much hotter, pull the pans of whatever water remains out, and if using convection ovens, flip the switch to “on” now.

a.     NOTE: to ensure even baking, fill any empty muffin cups HALF FULL with hot water as this stabilizes the pans during baking.

7.     Standard ovens’ baking time: 20-25 minutes while convection ovens’ baking time is 18-22 minutes.  After FIVE minutes convection or 10 minutes standard, drop the heat by 25°F and continue baking until the lower amount of time has passed; then, test them for doneness by gently pressing your fingertips against the middle rows of muffins to watch the results.  If the depressions remain, keep baking but if they immediately spring back, test them with a paring knife inserted into the centers.  If it withdraws without batter clinging to it, you have baked them but if it does NOT, then continue baking until it does.

8.     When done, pull the pans from the oven, place atop cooling racks, and cool for 1-2 minutes and then, gently rap the pans to loosen them and depan them leaving them atilt in their muffin cups.  After another 2-3 minutes, remove the pans entirely and place the muffins directly atop the racks to finish cooling. Place drip pans underneath them if you plan to dust them with powdered sugar. 

9.     Muffins intended for use within the day of baking, one could keep out at room temperature if covered with plastic or wax paper wrap.  You do not have to completely encircle them unless not to be used until more than 3-4 hours later.  If at or past that time, cover them securely so that air cannot cause them to overly dry and loose moisture.  If serving them for a brunch or a buffet, place them on ornate decorative pans lined with doilies and sprinkle them prior to service with powdered sugar shaken through a fine-meshed sieve.  If to be used at mealtimes and served alongside them, keep them warm in bun warmers allowing the servers to place them on doily-lined plates and dusting them individually before taking them to the tables. 

10. Plastic-wrap individually or collectively any leftover product and then FREEZE, never refrigerate due to lack of humidity, which dries out breads of any type.  Label, date, and freeze taking care to use them within 5-7 days at most; otherwise, cut them up for use in bread puddings or throw them out, baking fresh.

11. Note: bananas for muffins such as this one, you can freeze ahead of time by tossing unattractive fruit—still in its peel—into a bag and then into the freezer.  This allows the baker to use up old fruit and—in addition—also to make money doing it.  Normally, older fruits’ flavors intensify due to the fructose aging, which makes wonderful muffins, quickbreads, cakes or cupcakes so it behooves one never to throw away their old fruits but to freeze them for use later.  Use common sense and make money, this is how we did it in the “old days” and did well doing it.  Simply bring them out to defrost the night before by placing frozen fruit in a pan in your walk-in refrigerator and using it the next day or toss them before an oscillating fan and defrost them within 30-60 minutes tops.

Banana-bran muffins are a great combination that a great majority of the foodies in America depict as healthy by so take advantage of it and make money thereby driving up your black line and lowering your food cost.

Remember: it is important to use every asset you have on hand, whether it is in your pantry or in your walk-in refrigerator.  Old fruits do NOT necessarily mean they must go into the refuse bin; no, if properly maintained, used, and cared for, they are great products bringing in revenue and making you a very smart cookie in the business office.  All too often, my male counterparts toss stuff out because they lack the inspiration that women seem to bring to the job and being one, I always urge that my fellow sisters achieve higher and higher posts in every facet of foodservice so they can realize their potential.  We must do the things our male cohorts seem not to want to do and that is get down and dirty, use the nasty fruits and turn them into blossoms of financial income!

---------------------------------------------------------------------------------
STUDIO TAN

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.
SLEEP DIRT

          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!
SHEIK YERBOUTI

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

          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!       
THE GRANDMOTHERS

          Please visit Amazon.com and purchase the albums we have listed for you, the Mothers of Invention and Frank Zappa are one of those unique experiences only true aficionados of music of the era.  The Mothers came out in the mid-1960s, shortly after the Beach Boys in fact which makes them one of the oldest American rock-and-roll bands.  The sad thing is that Frank Zappa died from prostate cancer, something that he could easily have avoided had he merely paid attention to his physical health and visited his doctor.  The sad thing is the fact that when he was injured in the 1970s by a fan on stage somewhere in Europe I believe, he became addicted to pain killers and probably overlooked the signs his body was sending him until it was too late.  We women need to care for ourselves, to visit female doctors as only they have the acute ability to care for us just as men need to visit their male physicians for which, they can be better cared.  It is important never to overlook one’s signals, it is then that they seal their own fate and to me, that’s just sad.  It is sort of, like what happened to our patron saint, Beverly Carrick Snow, she knew something was wrong but kept on denying it until it was too late and the cure would have destroyed her.  Instead, she opted to take the easier way out, selected hospice, and died within three weeks, we still miss her dearly.  The lesson learned is this: pay attention to your bodies so you do not waste a promising talent, don’t become a statistic!                                                                         
TINSEL TOWN REBELLION

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. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.


This is a photo of me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

Chef V. Vicky Mazarotti writes from Taft, California.  Conservative Republican.

---30---

The END Commentary for Monday, February 18, 2013 by Chef V. Vicky Mazarotti



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 V. Vicky Mazarotti wrote this original essay.


Recipe created by Chef V. Vicky Mazarotti on January 30, 1982 in Bakersfield, ca.

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This is #0122, an 8” x 10" original oil painting by Beverly Carrick entitled, “Saguaro Canyon." 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 © 02-11-2013, 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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V. Vicky Mazarotti, 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 V. VICKY MAZAROTTI
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!





BUYTINSEL TOWN REBELLIONBY 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!



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