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Monday, February 18, 2013

“Classic Quickbreads and Muffins, Part LXXXI: Chef Vick returns with another Exceptional Original Muffin Recipe: Prune Muffins, in the Classic Form, only the Best for our Readership at all times!” by Chef V. Vicky Mazarotti


Today’s album is Frank Zappa’s fifteenth solo album (actually three CDs), “Shut up and play yer Guitar, Box Set,” came out in 1982 and was once again, another thematic group of albums combined together in a fabulous box set!  As always, we advertise ONLY the best music by the best musicians and/or bands and also music emanating out of the era of the 1960s onward.  Use the handy link posted above and it will whisk you away to Amazon, the greatest online department store in the world!         





TUESDAY, FEBRUARY 19, 2013


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






STINKBUG 2013






Chef V. Vicky Mazarotti

END Commentary 02-19-2013

Copyright © 2012 by MHB Productions

Word Count: 3,102.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Tuesday, February 19, 2013 by Chef V. Vicky Mazarotti





CLASSIC QUICKBREADS AND MUFFINS, PART LXXXI



Classic Quickbreads and Muffins, Part LXXXI: Chef Vick returns with another Exceptional Original Muffin Recipe: Prune Muffins, in the Classic Form, only the Best for our Readership at all times!” by Chef V. Vicky Mazarotti



821ST BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-19-2013 T: Yesterday, I was moaning and groaning about the cost of being a business owner and an employer and that to some, I am sure they were thinking, “Yikes, another bitchy woman, crying about hard it is.”  Yes, maybe so but to that, I say, “screw you” because it seems to me that it is always the slackers who are the first to criticize the business owner because we have to do it by the book while you f--- round finding ways to game the system.  This is the thing that is so maddening: the government interferes in our businesses until we see blue, they tell us what we can do, what we cannot do, how we have to do it and what is going to happen to us if we mess any of it up!  We have to hire competent bookkeeping professionals because if we make a mistake on our taxes, both the Internal Revenue Service and the California Franchise Tax Board come down upon us like a load of bricks.  I have had employees who have made my life miserable and the more times I went after them, I found out that the “book” I built on them was missing this or lacking that and that I had to continue to employ the thieving idiot.  Life is not easy when one attempts to be successful and that is why I tell everyone that the key to success is to look poorer than your employees and to avoid any trappings of wealth.  Besides, if I had any “trappings,” I would not show them, I would amble about town looking like the Mafiosi of old wearing nothing but the worst clothes, driving the worst cars, and living in the worst dumps so the employees would not try to take advantage of either me or my largesse.     

Okay, again, I am sure I sound like a whining, moaning woman, please give me a break, maybe one day when you reach your goals in life, you suddenly are going to see that a large majority of those working under you would like nothing more than to see you lying dead in the street.  Then, they would laugh at you, mistreat your body, rob you blind, and maybe burn down your business, this is how it is in the Age of Obama.  Everyone wants to take advantage of you believing that if you have a business, that you are some sort of wealthy landowning, evil baron of business whom they can go after until they drag you down.  Look at all of these ninety-nine percenters, these fools believe that their lot in life needs to be handed to them as if they are some sort of prince or princess, it’s disgusting and it makes me want to puke.  All I can say is that life is not what we think it is when we were growing up, we saw our parents, either together or separately leaving the house early in the morning or returning home after the sun had long gone down.  Mom threw dinner together, dad ate it, went to bed, while Mom stayed up cleaning he dishes, straightening up the house, and then helping us with our schoolwork.  I grew up in a restaurant family, they owned their business, worked hard, died in their seventies, and left it all up to us kids to carry their banner through life.  They helped me as much as they could but NOT once did I ever think that I deserved them to give me something for doing nothing: life was not like that.

If I were President, what would I do?  The first thing I would do is to dissolve the Department of Education; it is my strongest belief that the things taught to our children are not something they should learn.  I put my kids into private schools when they were young and even though some saw this as “classist,” I am sorry, it was for their own good and believe me, they grew up in the way I wanted them to do.  We must get a handle on what goes on in the battle for the hearts and minds of our children while they are in the hands of educators because more often than not, they have a bunch of leftists telling them things we would rather they did not hear.  They tell them stuff about sex, stuff about Gays and lesbians, and stuff about the Prophet Mohammud.  The time has come for us to reclaim our nation and to put it back onto the track that our Forefathers and Founding Fathers intended for us to go as if we do not, the nation is lost forever.  Sure, yuck it up, make fun of me, I know how it is, but one day when you have property of your own and you have uneducated fascist attempting to take it away, you are going to feel the exact same way, I guarantee it!

Today, we are going to make the original formula for Prune Muffins, one that was created long ago, worked well, and were very popular.  Times have changed however, not many people tend to want this sort of thing anymore but to that, I, too, say, “screw ‘em, prune muffins are great!”  Let’s go:

(#0023) PRUNE MUFFINS, ORIGINAL FORMULA—INSTITUTIONAL SIZE


While some people avoid prunes due to whatever bugaboo they have based on when they were a child, most people enjoy them if prepared in the correct manner, which in this case, they totally are!  Prune muffins are wonderful vehicles for this very much-underutilized fruit, not only do they look beautiful and smell wonderful, they taste good, too! Try them and you are going to see precisely what I mean, they are absolutely delicious and a pure pleasure to make and to enjoy!

Yield:  156 small (0.25-cup) muffins / Mis-en-place: 1.5-2 hours:



Qty.
Measure
Item
Other
2.5
Quarts
All-purpose flour
1.5
Quarts
Bob’s Red Mill whole-wheat flour
5/8
Cup
Baking powder
.5
Cup
Bob’s Red Mill soy flour
.5
Cup
Nonfat dry milk
2
Teaspoons
Baking soda
.25
Cup
Ground cinnamon
.125
Cup
Ground nutmeg
2
Teaspoons
Ground mace
2
Teaspoons
Ground cardamom
.5
Cup
Bob’s Red Mill whole-wheat bran
2
Quarts
Finely-minced prunes
8
Large
AA eggs
1
Quart
Brown sugar
2.75
Cups
Granulated sugar
2.75
Cups
Vegetable oil
2.25
Quarts
Buttermilk
.125
Cup
Vanilla extract
1-1/3
Tablespoons
Orange emulsion
The Finish (Optional):
1
Quart
Powdered sugar
.5
Quart
Pineapple juice
.125
Cup
Vanilla extract



Method:

1.     Mis-en-place: have everything ready with which to work! First, prepare your pans by selecting only reflective stainless steel or aluminum.  Spray them heavily with PAM Baking Spray, Crisco Pan Release spray, or some such other food release spray.  Next, line them with either aluminum or paper baking cups, then spray both the cups and the tops of the pans heavily with food release spray, too—this helps in the removal of the baked goods from their pans and also for the removal of the cupcake liners by the guests.  Nothing is worse than losing a portion of your baked goods because of tearing or of pulling them apart.  Set your pans aside until called for later in the recipe.

2.     Next, place a pot of hot water on the stove and bring it to a simmer.  Preheat standard ovens to 400°F or a convection oven—fan “off”—to 350°F.  Double-sift the first TEN ingredients then stir in the bran and set aside.  Fine-chop the prunes either by hand or using a food processor but first, ALWAYS check for leftover portions of pits as nothing is worse than having a guest bite into one and break a tooth—failure to do so can lead to lawsuits, a needless expense in professional foodservice so always pay close attention to pitfalls such as this one.

3.     Hook up your Hobart mixer and equip it with the PADDLE attachment. Begin beating the eggs at medium high speed and when light and yellowy, add the two sugars and the oil and continue beating until you CREAM the mixture together.  This is an important step as it makes a better-baked product: beat the mixture until it is light, fluffy, and almost doubled in size as this makes the batter homogenous and somewhat emulsified.

4.     Then, add the remaining ingredients, blending well and finally, stop mixing, scrape down the sides of the bowl and the paddle, then commence combining the DRY with the WET.  Rotate the mixer on low speed slowly around the bowl moistening the former by the latter.  Raise the speed for 15-20 seconds and beat it quickly then stop, scraping down the bowl and paddle.  It is important not to overbeat the mixture as this can develop the flour’s gluten making the finished product much more chewy, tough, and truthfully, unprofessional.  Lumps bake out during the cooking process so never worry about this, the batter takes care of its own.

5.     Cover the batter with plastic wrap and refrigerate for 20-30 minutes; After 10 minutes or so, place two-inch hotel pans on the floors of the ovens and pour in about an inch of water.  This procedure humidifies the oven, mimicking the steam-injection ovens professional bakers employ. 

6.     Meanwhile, stir the batter with a large spoon, then begin filling the baking cups on your prepared pans with batter, almost to their rims but not to the actual tops.  Fill any empty cups halfway with hot water taking care not to spill it onto the muffin batter.  Gently shake the pans, and then place onto the middle oven racks taking care to avoid the uppermost and the bottommost as in many ovens, heat tend to congregate there.   This means in a convection oven, you have about THREE working shelves whereas in a standard oven, 1-2.  Pull the pans with water out of the oven and discard any remaining liquid that did not dissipate into steam and if using a convection oven, flip the switches “on” now.

7.     Baking time, convection: 18-22 minutes; standard oven: 20-25 minutes and after five-10 minutes (the first being for convection, the second for standard), reduce heat by 25°F and continue baking.  In addition, if you can and feel the need to do so, rotate any pans needing to do so NOW; otherwise, continue as you are.

8.     At the earlier measure of time (18, 20 minutes respectfully), check for status: press the muffins on the middle rows with your fingertips and if the depressions immediately spring back, they are close to done and if not, they obviously need to continue baking.   If they seem to be “done,” insert a paring knife directly into the muffins in the center rows, a couple a pan to see the results: if the knife removes CLEAN, they are done and if not, they must continue baking for another 3-4 minutes. 

9.     When the muffins finally are ready, pull the pans out and place them atop cooling racks.  After 1-2 minutes, gently rap the pans to loosen the contents then remove the muffins one-by-one leaving them atilt in their cups.  After another 2-3 minutes, remove the pans completely leaving the muffins directly atop the cooling racks with drip pans underneath each rack.

10. If using glaze, have it made and ready to go by combining the contents in the mixing bowl using a WHIP attachment.  You can do this in one of two ways: if sending out on doily-lined decorative trays, using a wire whisk, swirl the glaze, back and forth over each row, drizzling them with syrupy ribbons of sweetness. Place them onto decorative pans, accompany with flavored butters of one kind or another, and take out to the brunch, the buffet luncheon table, or for anything else for which, you intended them.  If to be used individually, keep the glaze warm in a chafing dish and allow the servers to place them atop bread-and-butter plates underlined with doilies and then swoop the glaze over and across them before taking to the guests.

11. Leftovers: wrap either communally or individually in plastic wrap and FREEZE after securing them in Ziploc Freezer Bags. If to be used within 8-12 hours, maintain at room temperature covered with sheets of plastic wrap or wax paper and after that, freeze them as directed above.  Never refrigerate baked goods as the lack of humidity dries them out, always freeze them for best results.  To defrost them, bring them out the night before leaving them at room temperature but note: after 5-7 days in the freezer, either USE or LOSE them.  Cut them up for bread pudding or throw them away and start fresh.   

These are great muffins, much loved by all who enjoy them and when one adds the fact that they are healthy and beneficial to the digestive system in a mild sort of way, it does not take a great deal of promotion to send them to happy customers.

---------------------------------------------------------------------------------
SLEEP DIRT

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.
SHEIK YERBOUTI

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

          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!       
TINSEL TOWN REBELLION

          You must forgive me, I am sorry to rave and rant like a crazy woman but it is somewhat depressing when you realize everything you work so hard for can easily be taken away just by some disgruntled idiot brimming with hubris, sort of like our Great Leader.  While I do not wish to be insulting, the thing puzzling me is what happened to the Tea Party in 2012, why did more than four million of us sit this one out, was Mitt Romney that bad of a guy or did you just accept the drumbeat about him being a felonious, dog-hating, unsympathetic to the sick bonehead?  I am telling you, watching last week’s State of the Union Address about made me upchuck in front of the television set, it was that horrifying, I can only handle so much and that was too much.  Do not get me wrong, I do not think “President Romney” would have been a “great presidency” no more than was George W. Bush’s but it would have to be better than the past four years, I am telling you.  Now—we have another four years and who knows? Maybe he will pull a “Bloomberg,” redo the Constitution and give himself the option of running again—for a third term!—in 2016! I would have to put a gun in my mouth and end it all what with the low information voters running around trying to ruin our businesses!                                                                          
SHUT UP AND PLAY YER GUITAR THE 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. 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 Tuesday, February 19, 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 March 28, 1985 in Bakersfield, ca.

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This is #0123, a 36” x 48" original oil painting by Beverly Carrick entitled, “The Luminous Shore." 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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