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Thursday, February 21, 2013

“Classic Quickbreads and Muffins, Part LXXXIV: Chef Vicky takes a Return Trip down yesterday’s Path by teaching the Readership how to make a Second Institutional-Sized Cornbread Recipe: ‘Eating Cornbread’” by Chef V. Vicky Mazarotti



Today’s album is Frank Zappa’s eighteenth solo album, “the Man from Utopia,” came out in 1983 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!           


FRIDAY, FEBRUARY 22, 2013
 
THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!
 
 
 
 
 
STINKBUG 2013
 
 
 

Chef V. Vicky Mazarotti
END Commentary 02-22-2013
Copyright © 2012 by MHB Productions
Word Count: 2,877.
 
AMERICAN INSTITUTE OF CULINARY POLITICS
 
ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, February 22, 2013 by Chef V. Vicky Mazarotti


CLASSIC QUICKBREADS AND MUFFINS, PART LXXXIV

Classic Quickbreads and Muffins, Part LXXXIV: Chef Vicky takes a Return Trip down yesterday’s Path by teaching the Readership how to make a Second Institutional-Sized Cornbread Recipe: ‘Eating Cornbread’” by Chef V. Vicky Mazarotti

824TH BLOGPOST AT THE AICP-END!
 
Bakersfield, CA, 02-22-2013 F: We have now reached the downward slide in my time here at the blog this time around, which means I most likely will not see you again until sometime around mid-to-late July.  Your friend and mine, Murph MacDougal, is coming in first thing Monday, I love her, and she is a fine person and is somewhat more conservative on financial issues due to her Libertarian Party allegiance.  Like many Libertarians, she is more liberal on the social issues thinking that everyone should have the right to do whatever they want whether it is getting an abortion, smoking pot, legalizing other drugs, and loosening control of the border.  I like the fact that we have disparate views here on politics although as noted many times before by various authors, we are a conservative organization—to a degree.  We have to be open to all viewpoints lest we find the federal government interfering in our business and telling us what we can and cannot do in the world of national and global politics.  In my view, the world is what it is and there is not much we can do about anything anymore, I sometimes believe in the theory that there is a shadow government overseeing the nation and that what we see on television is merely the imagery that they wish us to see.  It’s all for show, something to keep the people on edge at one another’s throats in order to keep them from interfering with the REAL government’s doings. 
George Noory
 
Let’s look at this “theory,” something I heard on the George Noory Show on AM Radio, you know, Coast-to-Coast AM after Dark, that “why did it take the Space Shuttle 2-3 days to reach the International Space Station when it is not that far away? If it took the astronauts about one week to arrive at the moon and then another to return, how come it took the Space Shuttle the amount of time it did to dock at the space station?  Where was it, what was it doing, where did it go, why, why, why?  You see, something is or was there, now that we no longer have an active space program (with the exception of the air force launching the ‘mini space shuttle,’ the one they occasionally talk about that is about one-third the size of the real one), we have quickly lost thought about it.  I think at some point, someone needs to come out and explain to the nation and the world what the REAL program is and what its intended purposes are?  Whatever it was or is, there seems to be something nefarious about all of this, just as bad as what Chef Vladimir was discussing last week when he speculated about whether or not the NFL commissioner, Roger Goodell, threw the power switch at Superbowl XLVII?  There are so many different conspiracy theories underway or part of the nation’s “unknown” history that make one curious as to why things are the way they are.  It is just like last year’s election, I was watching the results on television in our kitchen and before I knew it or anyone else for that matter, it was over and done.  The sous chef came to me and said, “Hey, Chef, the election is over, it’s done, Mr. Obama is President again!”  Before I could say a word, the staff was out there clapping their hands and I was practically falling out of my chair in my office!  Sure, the immigrant workers (they have their Green Cards!) think it’s great but the friends with whom I have worked for years said, that it was mighty fishy.  Damned right it was fishy, something was very wrong but NO one is questioning the results or the fact that in some locales there was 113-percent voter turnout (most counties in the state of Florida) or even more. 
ROGER GOODELL, NFL COMMISSIONER
It is not up to me to figure out the chicanery going on in the nation at present and the fact that I am as old as I am means I no longer have to worry about it more than maybe another decade or so.  It’s my kids, grandkids, and their kids who are going to have to worry and for them, I feel horrible, I truly do.  They are the ones who are going to have to bear the burden of debt that is going to influence virtually every single facet of their lives as not only are their taxes going up, the price of doing business is rising.  The minimum wage hike to NINE dollars an hour is going to cripple business, and the wide-open borders are going to bury us in people who have no wish to assimilate.  No longer do they want to learn the language, they want to establish their own colonies here among us in the same way that the ancient barbarians entered Roman territory and remained among them until they absorbed them.  They did not see it at the time but lo and behold, it was what did them in, they became soft, enjoyed their games, their loose morals, their shameful ways and then when the Germanic peoples eventually took them over, it was to “protect” the Romans, not destroy them.
Okay, what I love about writing for the blog is the fact that this is the one place in which, we can spout off about ideas on things without having to worry about being terminated on our job.  That is why we all use alternative names so as NOT to “out” ourselves to those around us and suffer our tires being slashed, our houses burned, our spouses beaten, robbed, and whacked.  Our last blog was unceremoniously shut down by the FCC as a trial run of the Obama Administration’s so-called “emergency control of the Internet,” you know, where the government can control the online life of its citizens in case of “danger.”  Now, we switch over to the culinary portion of the blog for today and I promise that before I leave this Sunday, I will at some point offer some sort of apology to everyone offended by my meanderings!  Until then, however, oh, boo hoo.  Learn to live with it or go home, crying!  Here we go, another Cornbread Recipe just for you, the professional culinarians!
(#0054) “EATING” CORNBREAD—INSTITUTIONAL SIZE
 
Normally, one of the earliest introductions to the art of baking quickbreads is when one makes his or her first cornbread.  Typically, it happens around the winter holidays as cornbread stuffing or cornbread for “eating” is a normal accompaniment for both Thanksgiving and Christmas holiday meals.  Sure, one can buy premade mixes for use with tap water but why do that when you can make it yourself and believe me: people notice the difference and appreciate it!  This is a great recipe, everyone loves it just as you are going to love it, of that, there is NO doubt so give it a shot, try it once, become converted, and there you go!
Yield:  One “full” sheet pan / Mis-en-place: 2 hours:
 
 
Qty.
Measure
Item
Other
1.5
Quarts
All-purpose flour
 
1.5
Quarts
Argo yellow cornbread
 
.5
Cup
Nonfat dry milk
 
.5
Cup
Bob’s Red Mill soy flour
 
.5
Cup
Baking powder
 
.125
Cup
Baking soda
 
.125
Cup
Salt
 
16
Large
AA eggs
 
1.5
Cups
Granulated sugar
 
3
Cups
Vegetable oil
 
1.5
Quarts
Sour milk
 
.25
Cup
Vanilla extract
 

Method:
1.     Mis-en-place: have everything ready with which to work! Prepare a large, full-sized sheet pan by spraying it heavily with PAM Baking Spray, Crisco Pan Release Spray, or some such other heavy-duty food release spray, then line it with sheets of wax paper, followed by another heavy round of food release spray—ESPECIALLY IN THE CORNERS! Then, using a flour sifter, sift all-purpose flour around the sprayed sheet, then set it aside until required.  Meanwhile, place a pot of hot water on the stovetop and bring to a boil.
2.     Double-sift the first SEVEN ingredients together and set aside.  Hook up the Hobart mixer, equip it with the PADDLE attachment, and begin beating the eggs, sugar, and oil at medium-high speed until you CREAM it; this means, that it fluffs up, is light, and almost doubled in size.  This is an important step—never overlook or omit it—as it lightens and softens the bread. 
3.     Add the remaining ingredients, blending well, then fold the DRY into the WET using the least amount of low-speed mixer-rotations necessary to moisten the former with the latter.  Scrape the sides of the bowl and the paddle and rotate the paddle around the bowl again for another 30-40 seconds. Scrape the bowl and paddle again and rest the batter for 30 minutes, covered with plastic wrap.
4.     Preheat your standard oven to 375°F or a convection oven—fan “off”—to 325°F. Approximately 10 minutes prior to placing the batter into the oven, pour boiling water into a hotel pan placed on the bottom floor of the oven.  Steam the oven for about 10-15 minutes—this is essential to the wellbeing and finished texture of the bread so do it. 
5.     When the batter is ready to bake, stir it with a spatula and then scrape the sides of the bowl down.  Then, pour it into the prepared sheet pan, gently shake it, settling the contents, and then place it on the middle oven rack, retaining the water left inside the pan for the first 5-10 minutes.  If using the convection oven, flip the fan “on” now.
6.     After 10 minutes, pull out any residual water remaining in the pan and discard it.  Bake the bread at this temperature for a full 20 minutes, then reduce it by 25°F and continue baking for another 5-10 minutes or until a paring knife inserted into the center of the bread determines that it is “done.” To prove it, the paring knife is going to withdraw “clean.”
7.     As soon as the bread pronounces it’s done, pull it out, place atop a cooling rack, and cool for about 25-30 minutes.  Then, place an inverted sheet pan atop it with a sheet of wax paper separating the bread from the outside top of the second pan, quickly—and deftly—flip the pan upside-down dropping the baked bread out atop it. 
8.     What you have now is the underside of the bread facing you—the new TOP of the bread and note: it is a beautiful, homogenous smooth loaf, just like a baked cake, ready to divide and to serve.  Using a sharp bread knife, cut the bread into squares of equal size and keep warm in bread warmer or in an alterscham oven on low temperature.  Serve it to order accompanied by freshly whipped honey butter and red raspberry preserves. 
9.     Wrap leftover portions of cornbread either communally in hotel pans or individually in plastic wrap, then zipped up tight in Ziploc bags and then label, date, and frozen for later use.  Use cornbread within 3-5 days unless, of course, you intend it for cornbread dressing for use with poultry, seafood, or pork.  If saved for that, use it within 2-3 weeks but if for “eating,” use them within the aforementioned prior amount of time.
Every chef needs a good cornbread recipe and friends, this is one great recipe!  Use it for eating primarily or use it for secondary procedures such as cornbread dressing, breading, or stuffing.  In fact, this is something I highly recommend as cornbread stuffing is one of those ultimate ways to serve salmon, halibut, or even crab: stuffed!  Cornbread makes it very tasty and people generally tend to order it off the kitchen’s hot window all night long.  This is a great way to add another $2-3 to the tab per plate without expending any additional money items.  Try it: you are going to like it, if not love it!
---------------------------------------------------------------------------------
THE GRANDMOTHERS
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.
TINSEL TOWN REBELLION
 
          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!
SHUT UP AND PLAY YER GUITAR THE 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!              
YOU ARE WHAT YOU IS
 
          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!       
SHIP ARRIVING TOO LATE TO SAVE A DROWNING WITCH
 
          Maybe I will say it now as no one seems to visit us on the weekends, I am sorry if I have offended the members of the government, of the current administration, any illegals, any space aliens, and any-and-all others who upset easily over hearing or being told the truth.  The last thing I want is for Stinkbug to have another blog shut down by the FCC or some such other government entity because for him and for the rest of us, that would suck.  We can always all register to be Democrats or hand in our resignations, either way, something is going to buy off the bureaucratic thugs who keep an eye on us along with the rest of the non-liberal-left bloggers.  Forgive me, tomorrow and Sunday, we will discuss nothing but food, maybe some sports, who knows, maybe we will discuss some sewing tips.  You know, some of us still sew, and I do have my mother’s Singer sewing machine and bring it out once every 4-5 years to sew up a dress or something.  That is what women used to do, before we went to work and began kicking the crap out of men!                                                                            
THE MAN FROM UTOPIA
 
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 Friday, February 22, 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 May 29, 1974 in Bakersfield, ca.
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This is #0126, an 11” x 14" original oil painting by Beverly Carrick entitled, “Spring Storm." 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.
 
 
 
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Tags:
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
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!
 
 
 
 
BUYTHE MAN FROM UTOPIABY 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.



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