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Friday, April 12, 2013

“Classic Quickbreads and Muffins, Part XCII: The 92nd Installment of this Series features a Wonderful Quickbread Recipe: Quick Spice Bread, spicier than all the Rest!” by Chef Charles “the Chuckster” Smithenstein

 
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Today’s album is Frank Zappa’s sixtieth solo album, “Joe’s Ménage,” which came out in 2008 and was another fine gem from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         



 

SATURDAY, APRIL 13, 2013

 

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

 

 

 
 
 
STINKBUG 2013
 
 
 
 

 



Chef Charles “the Chuckster” Smithenstein

END Commentary 04-13-2013

Copyright © 2012 by MHB Productions

Word Count: 3,067.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, April 13, 2013 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PART XCII



Classic Quickbreads and Muffins, Part XCII: The 92nd Installment of this Series features a Wonderful Quickbread Recipe: Quick Spice Bread, spicier than all the Rest!” by Chef Charles “the Chuckster” Smithenstein

 

874th BLOGPOST AT THE AICP-END!

Quick Spice Bread

Bakersfield, CA, 04-13-2013 S: Ah, here it is Saturday, that means one more day, and I am off to the races.  I think we have covered a great deal of ground this week, taking some shots at the crooked Galkos Construction Company, the solar company that ripped off my friend’s aged mother by installing a system designed to produce more energy than what they guaranteed to buy.  That’s the rub: one does not benefit from this excess solar power, as the provider, the leasing company, has to take it from you and transfer it over to Pacific Gas & Electric OR you have to pay them to take it off your hands.  Now, I have no idea if they don’t take it, will your home explode or something or is it something you can hold onto by transferring it into batteries for use during let’s say, the winter?   Unfortunately, that is not how it works, if you produce too much energy through the system’s conversion of solar energy into a viable power source, i.e., electricity, someone has to take it from you; otherwise, the system can only hold so much and if not used right away, is all for naught.  My friend’s mother thought she had finally found a way to combat the abusive energy company because no matter what she did, her bills were always far higher than any of her neighbors and had not she owned her house outright, she would have been forced to sell it to the best bidder.  With the economy being in the tank, there’s no telling how much she could have gotten for her half-million dollar home. 

President Barack Obama

Not yet rectified, this situation has a long ways to go so that means that someone else most likely is going to inform you of the progress being made to save her home and to rid her of this horrid contraption.  To me, it’s like one of those classic Greek tragedies, the person thinks they are doing the right thing and lo and behold, it leads them to their doom instead of taking them to Mount Olympus.  We all are racking our minds to find ways in which, to force the GCI people to find some equitable solution instead of threatening an aged woman with loss of her home.  It appears to most all of us those alternative forms of energy are merely pipe dreams, nothing more.  The President is always up there at the bully pulpit railing away at the gas and oil industries and has done everything in his power to close the coal industry for good.  My view is why not find the NEXT thing and make it economically workable before you get rid of the thing we presently use?  It is like the space program; President Obama has made them nothing more than a Muslim-outreach program because the “next thing” has not yet come.  Therefore, NASA is doing very little if any space exploration and it’s clear to me that over the course of time, if something is not done to stop it or to put Americans back on the Moon, the Chinese will be the next ones there.  If ever we should fear the militarization of the satellite, it is now if the Chinese plant their flag there. 

Leticia Perez

Unfortunately, our government is mired in stalemate as the Republicans do their best to counter the President’s actions while the Democrats strategize as how to recapture the House next year and have the final two years of his presidency under total control as were the first two years.  Mr. Obama has no intention of being a lame duck, that is perfectly clear and I believe that unless we find some way to counter this illegal alien voter registration drive, it may well happen.  We also need to run some strong candidates, something of which, I am a proponent and will work hard to achieve.  The problem is, the Hispanic voters throughout Kern County and the state of California seem to favor any person with a Spanish surname who has a “D” behind their name.   This is why we are trying to put a stop to Leticia Perez, former council member here in Bakersfield who now is pursuing the open seat abandoned by Michael Rubio when he moved to Chevron-Texaco.

Senator Marco Rubio, R-FL

I am still loyal to the Bush side of the Republican Party and tend to view the newcomers, the young bucks like Senator Marco Rubio, R-FL, Senator Rand Paul, R-KY, and Senator Ted Cruz, R-TX, with some suspicion as these gentlemen achieved their office by members or supporters of the Tex Party.  I believe that the Tea Party is dangerous for the nation, as it seems to empower a bunch of people to force their way into the halls of power and to cause as much upheaval across the country as they can.  We need a political leader such as Jeb Bush, former Florida governor, who would be a great choice to be President in 2016.  I believe that others who follow in the Karl Rove scheme of things have the best ability to save the country from its economic morass and to tell you the truth, I could see Mitt Romney running again and quite possibly winning next year.  I believe that as time goes by, the people will tire of the so-called “Celebrity of the United States” and will actively seek to put a tried-and-true politician into the White House and not some Tea Party upstart who intends on forcing conservatism upon the masses.  We need someone to guide us out of the muck pit into which, we’ve been tossed and that, my friends, only comes with experience, someone who’s been there before or close enough to it to understand its intricacies so that he or she can repair the damage that the current administration has caused.  Well, that’s enough for now, I think we should commence our recipe so we can stop for the day and get the heck out of here!  Here we go:    

(#0093) QUICK SPICE BREAD

 


I was fortunate as a youngster to have grandmothers who enjoyed baking so prior to my entering the world of professional foodservice, I had the opportunity to study ahead.  When finally given an opportunity to work with the kitchen baker, he was somewhat impressed by the knowledge I already possessed, which made every subsequent teaching that much easier to absorb, to learn, and eventually, to improve.  Spice bread is one of those unique breads that at first, some people hold their noses at but once given an opportunity to try a freshly glazed slice with a big dollop of whipped sweet butter, they become converted for life!
Yield:  1 9” x 5” loaf  / Mis-en-place: 1.45 hours:
 

 


Qty.
Measure
Item
Other
2
Cups
All-purpose flour
 
1
Cup
Cake flour
 
1
Tablespoon
Bob’s Red Mill soy flour
 
1
Tablespoon
Nonfat dry milk
 
1
Tablespoon
Baking powder
 
2
Teaspoons
Ground cinnamon
 
1.5
Teaspoons
Ground nutmeg
 
1
Teaspoon
Ground ginger
 
1
Teaspoon
Ground mace
 
.5
Teaspoon
Ground cloves
 
.5
Teaspoon
Ground cardamom
 
.5
Teaspoon
Baking soda
 
.25
Teaspoon
Ground allspice
 
1
Tablespoon
Orange zest
 
1
Cup
Finely-minced walnuts
Optional
2
Large
AA eggs
 
1.25
Cups
Granulated sugar
 
.5
Cup
Vegetable oil
 
1.5
Cups
Milk
 
1
Teaspoon
Vanilla extract
 
The Finish:
1+
Cups
Powdered sugar
 
1-2
Tablespoons
Pineapple juice
 
1
Teaspoon
Vanilla extract
 

 


Method:
1.     Mis-en-place: have everything ready with which to work!  Mis-en-place: have everything ready with which to work! Prepare your loaf pan first: use only reflective stainless steel or aluminum bakeware, never dark bakeware, as the former repels the heat rather than drawing it in as the latter does.  Spray it with PAM (or with some such other food release spray), line it with wax paper or a paper liner, and spray the paper so that the baked loaf will peel away from the paper without tearing apart.  Set the pan aside.
2.     Next, place a pot of hot water on your stovetop and keep it simmering until needed.  Also, preheat your standard oven to 350°F or your convection oven to 300°F—fan “on”—and proceed to next step:
3.     Double-sift the first THIRTEEN ingredients together; then, stir in the zest and the nuts—if using—and then set aside. Now, with the aid of an electric mixer equipped with a paddle attachment, beat the eggs, sugar, and vegetable oil until the mixture is “creamed.” It will be light, homogenous, and syrupy and at that point, stop mixing and add the vanilla.  Scrape the bowl and the paddle down and then rotate the paddle around the bowl one last time on low speed.
4.     Now, combine the DRY ingredients with the WET using the least amount of medium-low speed rotations necessary to accomplish this step.  It is important NOT to overmix a quickbread batter as it overdevelops the gluten contained in the all-purpose flour.  Never worry about lumps as they cook out during the baking process, mix just until you form the batter then stop.
5.     Place a pan on the oven floor containing about one inch of hot water, steaming the oven for about 10-15 minutes before inserting it.  This mimics the ability of professional bakers who use steam-injected ovens thereby giving their breads a lighter feel to them. Once you insert the loaf, pull the remnants of the water out after 10 minutes leaving the loaf to finish using dry heat.
6.     Scoop the batter with the use of a rubber spatula into the prepared loaf pan; shake to settle the contents, place on middle rack of preheated oven, and bake for 50-55 minutes.  Check the loaf for doneness by inserting a paring knife or cake tester into the center mass of the loaf: if it withdraws “clean,” the loaf is ready and if not, bake another 10-15 minutes.  Should the top begin to brown too much, tent it with a piece of aluminum foil to protect it.
7.     As soon as the loaf proves itself “baked,” remove it, place it atop a cooling rack and then, after 2-3 minutes, gently rap the edge of the pan to loosen the loaf, remove it, and finish cooling it.  As it cools, prepare the cream cheese topping by placing a double boiler on the stovetop and by placing the remaining hot water and any additional hot water as necessary.  Place the cream cheese and the rest of the ingredients into it and heat it until it becomes soft enough to pour out onto the top of the baked bread without it running off onto the drip pan.  When you can do this, spread the topping onto the top of the loaf or pour it out over it and let it quickly adhere to the bread.  Rest it for about 15-20 minutes before slicing and serving it.
8.     As it cools, combine the ingredients listed under the “Finish” together with the aid of your electric mixer equipped with a WHIP attachment.  Place the sugar and vanilla into the bowl first and then gradually begin adding the pineapple juice while mixing the glaze on low speed.  Generally, to make a thick glaze, it takes about 1-2 tablespoons of liquid to about one cup of powdered sugar so take your time, do it right and when done, stop, scrape down the bowl, shake the whip, and stir it with a spoon.  If it is thick, it’s perfect so set it someplace warm like atop the stove or in the cooling oven. 
9.     Scoop the glaze out atop the cooling loaf until it coats the top and dribbles down the sides.  Continue the cooling process until the glaze solidifies and then when it has, using a serrated-edged knife, begin slicing the bread into serving slices.  Place the slices atop a doily-lined serving tray and serve.  Accompany with whipped butter and fruit preserves of choice.
10. Always wrap leftover slices or breads in plastic wrap, then in aluminum foil, and then zip up tight in a Zip-Loc Freezer Bag.  Unless to be consumed within a day, never refrigerate breads of any type as it dries them out whereas the freezer will keep them fresh for 5-7 days; after that, discard them if you cannot use them in bread puddings.
Spice cake, muffins, and quickbreads are a matter of personal taste for most people but as good as this one is, it quickly converts a great many people once they have tasted it.  Keep it in your repertoire and pull it out when you think your customers need a change of pace, but as time progresses, you will receive more and more requests for it!
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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 P.O. Box #20669, Bakersfield, CA, 93309-0669.  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!

ONE SHOT DEAL

          Well, tomorrow is it and then I am on my way out of here, which means that your friend and mine, Chef Pedro Munoz enters the door and takes over the famed Stinkbug Chair.  I have had a lovely time this week and one of the perquisites we enjoy here at the AICP-END is the fact that we are wined and dined virtually every night.  We go out to the local bars such as Trout’s, Ernie’s, the Mint, and other fine places where we drink until the early hours of the morning.  We go out to dinner at mostly Mexican restaurants, as almost everything else in Bakersfield, California, is a chain restaurant, something that does not speak well for the mentality of the people.  We have all sorts of hellholes in which, to waste money and the one I avoid the most is the Golden Corral.  You know, they have that “Chocolate Wonderfall” over there that is difficult to imagine how they manage to keep it free of foodborne illness-causing organisms, I would never touch it nor let my grandkids touch it.  I don’t go there on my own volition but sometimes some of the other brave souls working here go there for the hell of it.  I suggest that all of you avoid it all costs, no matter where it’s located!  Anyhow, we will meet again tomorrow and then it’s sayonara!                                

 
JOE’S MÉNAGE

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!

Charles “the Chuckster” Smithenstein

Charles Smithenstein
Restaurant Manager, Mixologist, Foodserver, and Cook
This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.

Chef Charles Smithenstein writes from Delano, California. 

Chef Charles Smithenstein is a liberal Republican (some call him a ‘RINO’).

---30---

The AICP-END Commentary for Saturday, April 13, 2013 by Chef Charles “the Chuckster” Smithenstein

 

 

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 Charles “the Chuckster” Smithenstein wrote this original essay.

 

Recipe created by Chef Charles “the Chuckster” Smithenstein on October 13, 1983 in Bakersfield, CA.

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This is #0176, a 16” x 20" original oil painting by Beverly Carrick entitled, “A Victorian Beauty." 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!

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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 © 04-07-2013, 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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Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN
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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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TODAY IN HISTORY—APRIL 13, 2013:

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