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Tuesday, February 19, 2013

“Classic Quickbreads and Muffins, Part LXXXII: Besides talking Truthfully about Politics among other things, Chef Vicky presents the Readership with her Original Coconut Muffin Recipe in its Institutional Size” by Chef V. Vicky Mazarotti




Today’s album is Frank Zappa’s sixteenth solo album, “You are what You is,” came out in 1982 as have the previous days’ CD suggestions and was once again, another outstanding album by one of rock music’s most enigmatic and unique individuals!  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 1960's onward.  Use the handy link posted above and it will whisk you away to Amazon, the greatest online department store in the world!         





WEDNESDAY, FEBRUARY 20, 2013


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






STINKBUG 2013






Chef V. Vicky Mazarotti

END Commentary 02-20-2013

Copyright © 2012 by MHB Productions

Word Count: 3,011.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, February 20, 2013 by Chef V. Vicky Mazarotti





CLASSIC QUICKBREADS AND MUFFINS, PART LXXXII



Classic Quickbreads and Muffins, Part LXXXII: Besides talking Truthfully about Politics among other things, Chef Vicky presents the Readership with her Original Coconut Muffin Recipe in its Institutional Size” by Chef V. Vicky Mazarotti



822nd BLOGPOST AT THE AICP-END!

Bakersfield, CA, 02-20-2013 W: Word came to me yesterday that Chef Vicky was “treading on ground that Chef Gervais walked upon last year” which immediately sent shivers up my spine: I do not want to do a second week because I am running off at the mouth about how ‘difficult’ times have become in the world of foodservice ownership!  I get the idea, I sent word back through management that I hope is going to mollify Chef Stinkbug and keep him from deciding with the Board of Directors to ‘punish’ me for being so vociferous in my affront to what is going on in our country today.  I know he secretly concurs with me because everyone is troubled by what is going on within our nation at the present time but I know when to zip my lip, shut up, and go get a manicure and a pedicure so as to keep out of trouble.  Besides, I don’t want Stinkbug doing me like the Chick in the flick, “The Girl with the Dragon Tattoo,” you know, where the social worker strapped the troubled girl to the bed and did her up from behind; no, no, no!  That is definitely not for me so will move onto other pastures.

One thing about being a baker is that it is not as big a trouble spot as let’s say, the chefs handling raw meat products.  There is little that can make someone ill in a horrible way such as let’s say, mingling blood products with the salad lettuce now that is something that is very horrifying.  Virtually everyone working in this industry gets a foodborne illness at least once in life and generally, it has to do with the fact that someone forgot to wash their hands before they touched their face.  Now, we are not supposed ever to put hands to our faces when we handle any type of food but let’s face it: occasionally things happen that are beyond our control.  When someone immediately has a sneeze and to keep it from splattering across the raw vegetables, you grab some paper towels lying nearby that someone spilled something insidious on and it makes you sick.  Most all of us have been made ill at one time or another because of raw eggs, if anything in our world is deadly, generally, it’s the eggs.  ALWAYS wash your hands whenever you handle eggs lest you give yourself something you are never going to forget—even forty years later! 

We talked about the Caribbean and what happens down there, if you live there, at some point you are going to get “it,” the illness, the gripe, the horrifying bout of holding the toilet bowl while it bursts from both ends.  I remember one time I was breaking flats of eggs for use in a breakfast buffet and for some reason, I was careless that day and somehow got raw egg yolks in my face, some of which, unfortunately, made it to my mouth and nose.  After quickly rinsing the goo off me, touching up my makeup and heading back to work, I thought no more about it but around 3:00 A.M. the next morning, I felt that horrible alert shooting through my subconscious mind:           GET TO THE BATHROOM NOW!

I jumped out of bed and over my snoring husband, no sooner did I get in there and before I could pull my nightgown off my trembling, sweaty body, I was down in the floor puking my guts out into the toilet bowl, the wastebasket, and the floor.  Then, while I still had the garment clinging to my face as I attempted to pull it over my head, it came again and this time on both ends.  My husband leaped up out of bed and came running in there but I motioned him away: “I’m sick, get out of here, NOW!”

I spent the next two days lying on the floor of our bathroom, going between a spinning head, a barfing gut, and sweating every ounce of fluid out of my pores before it began to let up.  My hubby called the doctor but they told him that it sure “sounded like foodborne illness and that if it did not clear up in another day or two, I might have to go to the hospital.” 

There I lay, in the most un-ladylike way of my life, praying for death, begging for life, until it finally began to let up.  I knew then, that in another day, possibly two, I would recover and return to the land of the living.  I swore an oath to God to ‘please let me live, I don’t want to die clinging to the crapper, I don’t want to leave my kids without their mother.”  I think he heard me because the fever let up, the sweat stopped soaking my gown, and my body finally quit trembling, I was going to live.

All I can say is this: ALWAYS pay attention to what you handle, how you handle it, and what you wear when you handle it.  I do not care; nothing is as bad as begging the Lord to take away your life because you did something so stupid that it scarred you mentally and emotionally for life!  Pay attention to the health codes, never lapse for a moment thinking, “Naw, this can’t happen to me” because when you do, it does, and like the name of Frank Zappa’s album today, “You is what you is” and if you made yourself sick, you are a fool!  Okay, let’s bake; today we are making coconut muffins, one of the most popular muffins of all time.  Here we go:

(#0033) COCONUT MUFFINS, ORIGINAL FORMULA—INSTITUTIONAL SIZE


From the time, I was a child, coconut was one of my favorite sweets if you will as I loved it in bake goods, in candy, you name it, and I loved it.  I have made coconut muffins in one form or another for more than 40 years and this recipe is a tried-and-true, time-honored creation I know you are going to love unless, of course, you detest it! However, why not try it anyway?

Yield:  144 small (0.25-cup) muffins / Mis-en-place: 45-50 minutes:



Qty.
Measure
Item
Other
3
Quarts
Cake flour 
.25
Cup
Baking powder
.5
Cup
Bob’s Red Mill soy flour
.5
Cup
Powdered milk
1-1/3
Tablespoons
Baking soda
2
Teaspoons
Salt
3
Quarts
Sweetened flake coconut
16
Large
AA eggs
1
Quart
Granulated sugar
1
Quart
Vegetable oil
1.5
Quarts
Milk
.25
Cup
Lemon zest
1-1/3
Tablespoons
Vanilla extract
.125
Cup
Coconut extract
.5
Cup
Torani’s coconut syrup
The Finish:
1
Quart
Powdered sugar
2
Cups
Pineapple juice
2-2/3
Tablespoons
Vanilla extract
.25
Cup
Torani’s coconut syrup



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 SEVEN ingredients then stir in the coconut, zest, and set aside. 

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.

Coconut is one of those fruits that people either love emphatically or detest with their noses turned up against it.  Personally, I think coconut is a fine thing with which to work and generally have always found a great many appreciative connoisseurs who enjoy partaking of its splendid flavor.  Try it—you are going to love it, no doubt about it! 

---------------------------------------------------------------------------------
SHEIK YERBOUTI

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.
JOE’S GARAGE, ACTS I-III (BOX SET)

          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!       
SHUT UP AND PLAY YER GUITAR THE BOX SET

          We managed to avoid Obama-bashing today, which I think is a good thing although I urge all of you to wake up for the so-called Day of Resistance taking part across this great nation of ours!  People in every state, every county, and every region are taking to the streets telling the world that we value FREEDOM over serfdom, no more lying down and taking it up the giggy, that part of our lives is over and done, we are AMERICANS!  Americans do not lie down and take it where the sun doesn’t shine unless they go in for that sort of thing but hey, “you is what you is,” right?  Anyhow, look for it on the Internet, check it out and see where it is going on in your neighborhood and say “enough, I am not taking this anymore!”  God save the country, we do need to do something and need to do it now lest we lose this great nation!                                                                          
YOU IS WHAT YOU IS

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 Wednesday, February 20, 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 August 29, 1982 in Bakersfield, ca.

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This is #0124, a 20” x 24" original oil painting by Beverly Carrick entitled, “Yucca Valley." 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 © 02-13-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Tags:

V. Vicky Mazarotti, the Mothers of Invention, Frank Zappa, Classic Quickbreads and Muffins, Muffins, Coconut, Gourmet Muffins, Bakery Recipes, the Bakery, Specialty Flours, Original Recipes, Muffins 101,  



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CHEF V. VICKY MAZAROTTI
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The Chef’s Culinary Nightmare: Our Muse…
  
Beverly Carrick Original Paintings Price List:

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



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