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Sunday, January 20, 2013

“Breakfast Spectacular, Part XV: Chef Itzi Nakamura returns with a Week of Spectacular Breakfast Entrees, Dishes, and Recipes—Pancakes and Waffles all Week-Long!” by Itzi Nakamura



Today, we begin offering albums by the one only Frank Zappa and the Mothers of Invention, one of the most unique and perverse rock bands to explode out of Los Angeles, California, in the 1960s.  Originally, they began as any other rock and roll band in the modern era but then veered into extremely questionable topics, ideas, and peculiar musical interpretations.  Loved to this day, the Mothers of Invention are one of the most exciting bands and this, their first album, “Freak Out,” introduced them to the world in 1966!  Please take the convenient link above, visit Amazon.com, and buy this CD NOW!  Thank you for giving us the musical credits, it helps keep the AICP-END alive and well!





MONDAY, JANUARY 21, 2013


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







STINKBUG 2013





Chef Itzi Nakamura  

END Commentary 01-21-2013

Copyright © 2012 by MHB Productions

Word Count: 2,631.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, January 21, 2013 by Chef Itzi Nakamura



BREAKFAST SPECTACULAR, PART XV




Breakfast Spectacular, Part XV: Chef Itzi Nakamura returns with a Week of Spectacular Breakfast Entrees, Dishes, and Recipes—Pancakes and Waffles all Week-Long!” by Chef Itzi Nakamura  





Bakersfield, CA, 01-21-2013 M:  Aloha from Kihei, Hawaii, friends, I am so glad to finally be back for my SECOND time in the famed AICP-END seat!  I was last here in June of 2012 and now, I have returned more than six months later.  I also have been given the Breakfast Specialties category, one that no one here has done since January of 2012 so I feel honored to be back and to be given something no one has done in a year!  We love pancakes here in Hawaii, we serve almost every type one can conjure up in their mind and then some that maybe they do not.  I think we are going to have loads of fun and that all of you are going to be quite pleased with all of the ono dishes we are going to prepare this week. 

       First, let me say something about the previous month-long story on the life and times of Beverly Carrick Snow: I never met this woman but from what I understand, she is indeed one of the greatest people anyone has ever known and that her talents is both immense and God-given.  I do know there are many atheists running around out there but if you grow up in Hawaii as I have, you learn there is a spiritual realm here on earth.  It always amazes me how the folks from the Mainland have mixed feelings about the presence of God but when you look up at the stars at night in the less-populated areas of the island, you can feel the touch of God and of all the Hawaiian Gods, too.  People here are very spiritual and all faiths are welcome, there are churches everywhere one goes and we have almost every faith represented here.  I think that Beverly Carrick’s talent was given to her by God and that she used it to spread love and happiness to those in need of it.  I so wish I had met this woman, but unfortunately, I never had the opportunity.  Stinkbug has gifted me one of her paintings and it is hanging on the wall of my upcountry home.   It makes me feel good to look at it and both my husband and I feel blessed to have it on our walls.  I do urge all of you to please visit the Beverly Carrick.com Website where you will see many fine images and also contact Mr. Roland Carl Davis, the acting assistant editor here at the American Institute of Culinary Politics-Elemental News of the Day to order paintings you see here on display.   

Okay, as I said, I have been given the Breakfast Spectacular Series and I love doing this sort of thing.  When people come to Hawaii, they expect to eat all sorts of tropical dishes, which is always fun but in this series, we get to do the things we personally enjoy making and eating.  We are going to make a very special pancake dish today, one all of you may or may not know, it’s my recipe for White Chocolate Chip Pancakes!  If you are ready, let us start now:

(#0111) WHITE CHOCOLATE CHIP PANCAKES


Everyone loves pancakes unless, of course, they are concerned with their weight.  However, every now and then, one can fudge on watching their waistlines and go for broke by eating a dish such as this one.  White chocolate is such a delectable, delightful substance that when combined with this great buttermilk pancake batter becomes unbeatable.  Try it once and I predict you are going to be hooked and will forever search for this in every pancake house you visit over the course of the rest of your life!

Yield:  9-10 medium pancakes / Mis-en-place: 20-25 minutes:



Qty.
Measure
Item
Other
1
Cup
All-purpose flour
.25
Cup
Cake flour
1
Tablespoon
Granulated sugar
1
Tablespoon
Bob’s Red Mill soy flour
1
Tablespoon
Powdered milk
1
Teaspoon
Baking powder
.5
Teaspoon
Baking soda
.25
Teaspoon
Salt
1
Large
AA egg
.125
Cup
Vegetable oil
1.5
Teaspoons
Vanilla extract
.5+
Cup
Buttermilk or sour cream
1
Cup
Nestles white chocolate chips
The Finish:
Orange slices
Parsley sprigs
Whipped butter
1
Batch
Whipped Cream


Method:

1.     Mis-en-place: have everything ready with which to work! Preheat your griddle to 350°F or place two heavy-duty skillets atop medium-low flame. 

2.     Double-sift the first EIGHT ingredients together and set aside until required.

3.     Using a Kitchen Aid mixer equipped with a PADDLE attachment, beat the egg at medium-high speed until light and foamy.  Add the remaining ingredients, mixing well.

4.     Now, add the DRY mixture to the WET using the least amount of strokes necessary to combine the two parts together.  Do not worry about lumps as they typically bake out during the cooking process.  What you want to do is to blend the mixture until you have moistened the dry mix but do NOT overmix as this overdevelops the gluten in the all-purpose flour thereby making the finished product CHEWY. 

5.     Scrape the sides of the bowl and the paddle with a rubber spatula and then cover the batter and refrigerate for 10 minutes. 

6.     When time is up, stir the batter again and note that it has considerably thickened.  Spray the cooking mode with a light spray of food release spray and then using burlap or a towel dipped in salad oil; rub the cooking surface giving it sheen.  This helps brown the pancakes and keeps them from sticking and/or tearing when you flip them.

7.     Test the cooking surface with a few drops of batter: if they immediately bubble up and brown too much, reduce the heat.  If it takes them several minutes to rise, the heat is okay for cooking.

8.     Using either a ladle or a pancake gun, pour 4-5-inch rounds onto the skillets/griddle and allow them to cook. Sprinkle 2-3 teaspoons of white chocolate chips on the backs of each cake. Give them 1-2 minutes then gently lift the edges of a couple and peer underneath them.  If the color is moderately tanned and bubbles appear on the topside, flip them over with a spatula lightly dipped in salad oil. 

9.     While you cook the pancakes, make the whipped cream recipe at the bottom of this recipe.

10. Continue cooking them on the second side for another minute or two then remove from the cooking surface and keep warm in a 225°F oven.   Finish cooking all of the pancakes then prepare to serve them:

11. Place the pancakes either on a large serving platter or on individual plates to serve.  Using a pastry bag, pipe a large swirl of whipped cream atop each serving and then sprinkle any extra white chocolate chips atop that.  Then, place a ramekin of whipped butter on each serving and an orange slice with a sprig of parsley thrust through its center.  Either your pancakes are now ready to serve by themselves or accompanied by meat and eggs, it is up to you!

12. This is a great basic recipe for pancakes; it never fails and always works well.  I have made this recipe countless times over four decades and its perfect, just watch the temperature of your cooking surface NOT to overcook them! 

Here is the Whipped Cream formula: 

(#1587) WHIPPED CREAM II


Like many other standard products, the more one can make for him-or-herself and from scratch, the more individual your cooking abilities and the more they’ll stand out.  It is important to be able to make fresh whipped cream from scratch and to do it right, something more people than you’d ever believe know how to do.  I love fresh whipped cream and even though it does not stand up for very long, it is the best!  Try making this one and you will see precisely what I mean!

Yield:  about 3+ cups / Mis-en-place: 10 minutes:



Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream
.5
Cup
Confectioners’ or powdered sugar
2
Tablespoons
Triple sec liqueur
.5
Teaspoon
Meyer’s light rum
1
Tablespoon
Vanilla extract


Method:

1.     Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it is stiff.

This is a good whipped cream recipe to have on hand. Here is a good whipped butter formula:

(#1588) WHIPPED BUTTER


Whipped butter is an essential condiment in most restaurants, especially for the breakfast and brunch shifts.  This is one of the best formulas that I have for making this important item and it is not only tasty, it is economical as it fluffs way out and expands in volume.  Each time you need it, just re-whip and toss in a little bit of crushed ice as it helps expand the finished amount.

Yield:  about 1.25 # / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
1
#
Sweet butter
Softened
1
Teaspoon
Kosher salt
.125
Cup
Whole milk
Crushed ice



Method:

1.     Mis-en-place: have everything ready with which to work!

2.     Using an electric mixer equipped with a paddle attachment beat the softened butter with the kosher salt until light and airy.  As you do so, gradually add the milk until it has been incorporated.

3.     Now, for the trick: in the old days of foodservice, like the mid-1970’s all the way back, chefs always added a little bit of CRUSHED ICE to the mix as they beat the butter.  For a pound, it won’t take much but this is what you do: as you’re beating the butter, be sure to lift the bottom of the mixing bowl so that the paddle scrapes the bottom and the sides.  As it continues to rotate at medium-high speed, add a tablespoon of crushed ice at a time until the butter has almost doubled in size and is super-light and fluffy.  Don’t overdo it but add enough to increase its volume.

4.     When it’s where we want it, place it into a pastry bag equipped with a star tip or using a 1-ounce ice cream scoop, scoop it into balls and accompany your hot cakes, waffles, and French toast or your hot buns and muffins with it.

5.     If you have leftovers, refrigerate them and always be sure to wrap it up airtight in order to keep the flavors of the refrigerator out of it.  You’ll have to re-whip it the next day and after two days, melt it and use it for cooking or discard it.

This is the time-honored way of whipping butter.  It’s a little bit deceptive by legal standards but it’s a heck of a product.  These are great pancakes, one everyone loves!

---------------------------------------------------------------------------------

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.

          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!

          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!              

          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!       

          That is going to do it for today, friends, I hope you enjoyed our first breakfast dish in over a year.  I have no idea how either Stinkbug or Mr. Scharbug managed to overlook that preposterous oversight but I am glad that I am the one doing it.  This is also my sophomore week so I am determined to present to you nothing but the best dishes my Hawaiian mind can conjure up for your dining delight.  Be sure to tell all of your friends what is going on here at the AICP-END and please! Leave me comments, send me your cards and letters and I will answer all of them with my personal photo!  Aloha, my friends, I will see all of you tomorrow!  Bye-bye!  Now the closing comments:                                                 

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!

Itzi Nakamura

Itzi Nakamura

Certified Executive Chef—American Culinary Federation, Inc.  

This is me back in the 1980's when I was the Executive Chef at a fine-dining restaurant out in Lahaina, HI, on the beautiful island of Maui.  I began my culinary career in the late 1960’s while living on my home island of Oahu and after spending some time in California during the 1990’s, I returned to my native Hawaii and am currently running a gourmet restaurant in Kihei, HI.  My experience has been in fine-dining but I’ve also spent time running a hospital kitchen as both a dietician and as a Cook IV.


Chef Itzi Nakamura writes from Kihei, HI..

---30---

The END Commentary for Monday, January 21, 2013 by Chef Itzi Nakamura



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 Itzi Nakamura wrote this original essay.


Recipe created by Chef Itzi Nakamura on August 28, 2013 in Kapalua, HI.

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This is #0094, an 8” x 10" original oil painting by Beverly Carrick entitled, “November Vineyard." 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!

Pictures #0000-0395










CAVEAT:

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.




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 © 01-18-2013, 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:

Itzi Nakamura, the Mothers of Invention, Breakfast Spectacular, Breakfast Foods, Pancakes and Waffles, Pancake and Waffle Toppings, Griddle Cakes, French Toast, Breakfast Specialties, Morning Meals,



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NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!











CHEF ITZI NAKAMURA
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!





BUYFREAK OUTBY Frank Zappa and the Mothers of Invention AT AMAZON.COM NOW!



The Chef’s Culinary Nightmare: Our Muse…



Today’s Beverly Carrick Photo: this is a photo of John and Beverly Snow on Army Day at the Toro Park Bar-be-que in 1989
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.


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!



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