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Friday, February 22, 2013

“Classic Quickbreads and Muffins, Part LXXXV: Let the Good Times Roll again—here’s another Fabulous and Historical Cornbread Muffin in its Original, Institutional Form—“Johnny Cake” Muffins” by Chef V. Vicky Mazarotti



 
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Today’s album is Frank Zappa’s nineteenth solo album, “Baby Snakes,” came out in 1983 as did yesterday’s “Man from Utopia,” and is yet another fine installment in the solo career of this unique and controversial rock star, a true genius regardless of whether or not he’s X-rated!  We love Frank and know that you do, too, because never before have we sold as many albums as we have currently been selling since we began offering albums by both the Mothers of Invention and Frank Zappa, beginning January 21, 2013—exactly ONE month ago so buy it now!  Use the convenient link posted above, go to Amazon.com and purchase it thereby giving us the credit for which, we thank you!           





SATURDAY, FEBRUARY 23, 2013

 

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

 

 

 

 
 
 
STINKBUG 2013
 
 
 

 



Chef V. Vicky Mazarotti

END Commentary 02-23-2013

Copyright © 2012 by MHB Productions

Word Count: 3,205.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for     Saturday, February 23, 2013 by Chef V. Vicky Mazarotti




CLASSIC QUICKBREADS AND MUFFINS, PART LXXXV



Classic Quickbreads and Muffins, Part LXXXV: Let the Good Times Roll again—here’s another Fabulous and Historical Cornbread Muffin in its Original, Institutional Form—“Johnny Cake” Muffins” by Chef V. Vicky Mazarotti



825TH BLOGPOST AT THE AICP-END!

 

Bakersfield, CA, 02-23-2013 S: Welcome to the weekend edition of the AICP-END, the place where sometimes the best posts appear and the best in political discourse takes place because no one comes here and the powers that be are home sleeping in their beds.  I have had some concerns lately about all of this talk about seizing guns, I know that President Obama jumped onto the topic at his State of the Union Address last week when he was exhorting that all of these poor victims have a “vote.”  I am sorry, the guns are not the villains, and it is the mentally ill, deranged, and/or criminal elements roaming the streets of the United States.  If President Obama wanted to quit campaigning for the moment, quit acting like he is OUTSIDE of the Washington mainstream for just a second, he could honestly do the right thing by canceling out what Ronald Reagan did—a person whom he hates vehemently, no less!—by reopening the mental institutions of the nation!  It is there that most of our problems began— until the late 1980s, the mental institutions of the nation were going strong.  Yes, many people were mistreated by those meant to care for them, a tragedy, no doubt, but at least those deemed dangerous to society had a home, were fed, and looked out for whereas now, they wander the country’s streets.  I was so mad when President Reagan closed them down as he turned these poor lost souls out into the street while saving money.  Sometimes, the heart has to lose out to the bottom line and sometimes the bottom line loses out to the heart and in this case, I think it is more important to fund the sanctuaries where the mentally ill can reside.  It seems more humane than sending them out into a bleak world of eating out of trash cans, fornicating for money in darkened alleyways, and living in utmost filth—who would want that?  The only thing that must change is the abuse heaped upon them by those unsuited to care for them, something that should happen in the nation’s prisons, too: no one should be condemned to a life of sexual abuse; I see that nowhere in any state’s constitution!    
President Barack Obama
What can we do then?  I think that Mr. Obama should get up there next year at his sixth State of the Union Address and call for increased care of the mentally ill, the poor, the lost of our society rather than in trying to rob the nation’s law-abiding citizens of their guns.  I know that if the ATF arrives outside my house demanding my guns, they are going to get both barrels in their face, have no doubt about that.  My guns are my property, I have the legal authorizations necessary to pack concealed heat in quite a few different states and anyone who attempts to deprive me of it faces going down with numerous bullet holes punched through their torsos.  I will go down like the Los Angeles, cop, the one that law enforcement seemed really to want to take out sans a trial.  The last time I saw something like that is when the Branch Davidian Compound in Waco, Texas was burned to the ground by agents of the Bureau of Alcohol, Tobacco, Firearms, and Explosives, something that has never before happened on American soil.  Let’s see, who was the President at the time? Oh, wait, it was another Democrat, it was Bill Clinton and his attorney general, Janet Reno, gave the go-ahead to wipe them out, something is clearly wrong with this story.  I would like to know why they REALLY killed Christopher Darden, the LAPD former officer whom they put a death warrant atop his head and burned him to death in that cabin at Big Bear last week. 
President Bill Clinton
It is this America that makes one want to own guns as over the past 40 years, the government has grown big, and like the octopus that it is, it keeps reaching out, ensnaring the unwary, pulling them in, taking them over, and putting them where they want them.  They want our guns and most law-abiding citizens do not intend to surrender them, myself included.  It is not the right of the government to remove our firearms, the Constitution forbids it and if they want my AR-15, my Uzi, and my numerous firearms, then they need to come and get them from my dead body.  No one is backing down, not when the serpent rears its head, bares its fangs, and attempts to strike!  No, we slice the head off its body and throw the remainder to the dogs.  People have God-given rights given them by the Founding Fathers and no matter what they say, do, or attempt, they are never going to subdue the people of this nation, they will have to employ an army of illegals to accomplish their evil goals but I am telling you, we are not giving up without a fight.
Today, we are making one of the classic old time muffins, “Johnny Cake” Muffins, a type of cornbread that we make with separated eggs meaning egg yolks and whipped egg whites, something that leavens and lightens them better than anything else I know.  I think that once you try them, you are going to find them exceptionally delicious and that means, you are looking at a great seller, something your customers are going to request week after week—I guarantee it!  Here we go:

(#0052) “JOHNNY CAKE” MUFFINS—INSTITUTIONAL SIZE

 

“Johnny Cake” muffins emanated out of the old American South and one can still find them there in certain areas where ageless bakers still live and work, practicing their age-old craft.  If you seek things unique with which, to place upon your dinner or lunch and breakfast menus, then you have indeed found something extremely good with this muffin recipe.  Lightened by whipped egg whites, these cornbread muffins are unique and worth the extra effort, of that, there is no doubt.  Try them once, you are going to agree and once you serve them to your clientele and/or guests, they will reassure you that yes, indeed, you have made the correct choice in adding them to your stable of products.
Yield:  160 small (0.25-cup) muffins / Mis-en-place: 1-1.5 hours:
 

 

Qty.
Measure
Item
Other
2.5
Quarts
All-purpose flour
 
1.25
Quarts
Argo yellow cornmeal
 
8-2/3
Tablespoons
Baking powder
 
.5
Cup
Bob’s Red Mill soy flour
 
.5
Cup
Nonfat dry milk
 
.125
Cup
Baking soda
 
1/3
Cup
Salt
 
2.5
Cups
Soft sweet butter
 
2.5
Cups
Granulated sugar
 
10
Large
AA egg yolks 
 
2.5
Cups
Grandma’s unsulphured molasses
 
7.5
Cups
Sour milk
 
.125
Cup
Vanilla extract
 
10
Large
Egg whites, whipped with 2 teaspoons cream of tartar
Drawn butter
 

 

Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the baking cups by selecting nothing but stainless steel or heavy-duty aluminum reflective bakeware and never dark.  It is important that your baking pans deflect heat away from the muffins as they bake rather than drawing it in and causing them to darken unattractively.  Spray them heavily with PAM Baking Spray, Crisco Pan Release, or some such other food release spray; then, line them with paper or aluminum baking cups. Follow that by another heavy-duty dousing of food release spray in BOTH the cups and the TOPS of the pans as this makes the act of removing the muffins from both the cups and the liners much more simple!  Set the pans aside until required later in the recipe.
2.      Double-sift the first SEVEN ingredients together and then set them aside until required.  Meanwhile, preheat your standard oven to 400°F or your convection oven to 350°F—fan “off” for now.  Place a pot of water stovetop over medium-high flame and bring to a near-boil. 
3.      Hook up your Hobart mixer and equip the WHIP attachment.  Separate the eggs taking great pains to get absolutely NO egg yolk into the whites!  If you do, the whites are never going to form a “meringue,” meaning they are not going to stiffen and you will waste your time.  How we do it in the professional world is this:  have three bowls before you.  Next, crack the first egg and then sifting it between the fingers of one hand, remove the WHITE from the YOLK and place both in each of one bowls.  You now have one bowl for whites on your left, one bowl for yolks to your right and a sifting bowl directly in the middle.  This way, if you should get some yolk into the white you are sifting at present, you can put that damaged egg into another—fourth—bowl for the purposes of freezing.  Never do the sifting over the communal bowl of egg whites because if you screw up and get some yolk into it, you will not have to throw the rest of them out and start over.  For whatever reason, egg whites need to be very homogenous, without any yolk, and whipped in a sanitized clean, dry bowl as otherwise, it simply is not going to happen so take these precautions every time you perform this procedure!  Anyhow, sift all of the eggs—properly—into their selective bowls and set aside. 
4.      With the mixer ready with the whip attachment and the mixing bowl as described above, begin whipping the egg whites at medium-high speed until they begin to form soft peaks.  Then, begin sifting the cream of tartar into the egg whites bit-by-bit as you continue whipping them until you attain STIFFENED peaks; at that point, scrape them out of the mixing bowl, place into a sanitized dry porcelain or plastic bowl, and refrigerate until required.
5.      Wipe out the mixing bowl and now attach the PADDLE attachment.  Begin beating the butter at medium speed until it begins to soften and fluff up; then, add the sugar and the molasses in measured amounts until you have a fluffy mixture before you. 

6.      Begin adding the egg yolks one by one, beating well after each addition, until you have added them all.  Scrape down both the sides of the mixing bowl and the paddle then stop. 
7.      Now, add the dry mix and the sour milk (combined with the vanilla) in alternating batches of DRY-WET-DRY-WET-DAY, taking care to scrape down both the sides of the bowl and the paddle after each addition.  Whip it at medium speed for 30-40 seconds then stop beating and begin folding the whipped egg whites into the mixture.  Scrape the sides of the bowl and the paddle numerous times, as you continue rotating it slowly around the bowl until you combine the mixture. 
8.      Pull it from the machine and cover the bowl with plastic wrap and rest it for 20 minutes; meanwhile, place two-inch hotel pans on the floors of the ovens you plan to use.  Pour in about 1-2 inches of hot water from the pot stovetop and steam the ovens for 10-20 minutes. 
9.      When the 20 minutes are oven, stir the batter once again and then using an ice cream scoop occasionally dipped in cold running water thereby keeping the mechanism fluid, fill the cups almost to their rims BUT NOT QUITE.  Shake the pans to settle the batter, and then place inside your preheated ovens on the middle oven racks.  In standard ovens, you usually have 1-2 racks whereas in convection, you typically have three.  Always avoid the uppermost and the bottommost, as heat usually is much more intense there.  If using the convection oven, flip it to “on” now, after five minutes, pull the pans with any residual water out of the oven, and discard.
10. Bake the muffins 18-22 minutes (convection) or 20-25 (standard).  After five minutes, drop the heat in either the convection or the standard by 25°F and continue baking.  When you reach the first measure of time, begin testing the muffins for doneness by gently pressing one’s fingertips against the middle row of muffins.  If the depressions immediately spring back and fill in, your muffins are close to being baked and if not, continue baking until they do.  The final test is to insert a paring knife into the center rows of muffins and then withdrawing it: if it removes DRY, the muffins are done and if WET, they must continue baking until they do. 
11. As soon as the muffins are ready, pull the pans out of the ovens and place them atop cooling racks; then, after 1-2 minutes, gently rap the edges of the pans to loosen them, then pry them loose and leave them atilt in their cups.  Finally, pull them completely out of their pans and leave them directly atop the cooling racks.  If you desire, brush them with DRAWN butter as this moistens them and adds flavor but does not leave remnants of the milk fats or the whey making them much more beautiful. 
12. If you plan to use them within the day, leave them out at room temperature covered with sheets of plastic wrap or wax paper.  You may keep them warm in bun-warming drawers for use by the servers.  You can wrap leftovers in plastic wrap, either individually or collectively, and then seal them up airtight in Ziploc freezer bags followed by labeling, dating, and freezing.  Be sure to use them within 5-7 days; after that use them in cornbread stuffing or toss them out and start anew. 
These are a unique species of cornbread muffins, something from the South, which makes it both historical and delicious!
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TINSEL TOWN REBELLION

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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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THE MAN FROM UTOPIA
            I do not want any of you to get anything wrong, do not worry about my statements earlier in the post as I am not suggesting we have an armed insurrection, overthrow the government, and send them packing.  What I am suggesting is that we do it using the means of noted humanists like the Reverend Martin Luther King, a true man of God or someone like Nelson Mandela, imprisoned by his government for 27 years until he was elected to lead it.  Things change if people do them correctly, it is something no government in the world can stop, including the People’s Republic of China, look at what they did to put down the people years ago practicing Falun Gong—they had a hell of a time imprisoning them, trying to stop them.  While they may imprison the physical bodies of those the government wishes to silence, they cannot silence their thoughts, their ideas, or their philosophies and at some point, there is going to be a mass uprising of concerned citizens intent on putting an end to this non-stop overspending, behemoth of a government, mark my words!  Is that not what you come here to the AICP-END for, for ideas of liberation as well as culinary thoughts?  Join us, become one with us, sign up to receive our blog in your inbox on a daily basis, it is what it is and will be what it is going to be.                                                                               
BABY SNAKES
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 Saturday, February 23, 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 April 12, 1981 in Bakersfield, ca.

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This is #0127, a 24” x 36" original oil painting by Beverly Carrick entitled, “Last Man Out." 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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V. Vicky Mazarotti, the Mothers of Invention, Frank Zappa, Classic Quickbreads and Muffins, Muffins, Cornbread, Gourmet Muffins, Bakery Recipes, the Bakery, Specialty Flours, Original Recipes, Muffins 101,  

 

 

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CHEF V. VICKY MAZAROTTI
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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!

 

 

 

 

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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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