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Monday, January 21, 2013

“Breakfast Spectacular, Part XVI: Today’s Breakfast Menu features a Great Recipe for French Toast, Texas-Style—nothing but the Best!” by Chef Itzi Nakamura


Today’s Frank Zappa and the Mothers of Invention album is their second album, “Absolutely Free,” which the band released in 1967.  Like their first album, “Freak Out,” the band proved that they were indeed unique among the stable of artists at Warner Brothers Records and had absolutely nothing that AM radio deejays could play.  FM Radio, however, was perfect for them and this album blazed up its charts.  Great music and a definite must for all serious collectors of the band and of the musical times, you can buy this CD now simply by using the handy link provided above and by then going to Amazon.com and buying it!  Thank you for using our site to buy your CDs, it helps us keep the proverbial wolves from our door! 





TUESDAY, JANUARY 22, 2013


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






STINKBUG 2013




Chef Itzi Nakamura  

END Commentary 01-22-2013

Copyright © 2012 by MHB Productions

Word Count: 2,320.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Tuesday, January 22, 2013 by Chef Itzi Nakamura



BREAKFAST SPECTACULAR, PART XVI



Breakfast Spectacular, Part XVI: Today’s Breakfast Menu features a Great Recipe for French Toast, Texas-Style—nothing but the Best!” by Chef Itzi Nakamura  




Bakersfield, CA, 01-22-2013 T:  Greetings again from beautiful Hawaii, I have been jogging along the beachfront along the Kihei Road and it never fails to amaze me how many people have never seen the beauty of my home state!  This is a place you absolutely must come at some point in your life and if you cannot afford to move here, at least you can visit and take the memory of it home with you!  I know that Stinkbug told me that when he moved here back in the 1980’s, he had the good fortune of living with his spouse—a native of the islands—but grew tired of her family.  When you grow up here, everything is about family, it’s about people coming to visit at all times of the day or night and when they do, everyone gets busy in the kitchen cooking rice, making food, and so the party begins.  For those unaccustomed to living here, it can be somewhat trying especially if you marry into a Hawaiian household.  I know my husband, the first time he experienced a New Year’s Eve here, he was petrified because the Kanakas were out firing off shotguns at the stroke of midnight and he said it reminded him of serving in Vietnam in 1971!  Oh, the poor baby, he was somewhat shocked but that is how we do it here, we sell fireworks at both New Year’s and also the Fourth of July, it gets pretty rowdy here what with the police department speeding all over the place trying to catch these guys doing the bad things they’re doing.  Nevertheless, to me, its home, I love it, and hope you come and visit!

Today, we are going to make my version of French Toast, Texas-style, if you will.  I know you’re thinking, “Itzi, what the heck you doing making Texas-style French toast in Hawaii, where’s the pineapple, guava, or the papayas?”  Well, we cannot make any of those if we first do not have the basic style down pat and that is what we are going to do here today, make my French toast recipe and then we shall see where that leads us.  Is that okay, mainland friends, or do I need slap pineapple on it now?  Yes, I am “laughing out loud,” you silly folks! Here we go:  


(#0113) FRENCH TOAST I


Everyone generally has his or her favorite way of making French toast and this one happens to be one of mine.  Flavorful, it is not too expensive and easy to make.  Always make sure you strain the mixture to remove the egg white blotches as their presence can ruin the dish’s appearance; strive for excellence!

Yield:  4 servings / Mis-en-place: 45 minutes:



Qty.
Measure
Item
Other
8
Slices
Texas toast bread
The Egg Batter:
8
Large
AA eggs
Beaten & strained
.5
Cup
Heavy cream
.125
Cup
Half-and-half 
1
Cup
Powdered sugar
.5
Teaspoon
Ground cinnamon
.5
Teaspoon
Ground nutmeg
1
Tablespoon
Vanilla extract
1.5
Teaspoons
Almond extract 
The Cooking Mode:
Vegetable oil
The Finish:
.75
Cup
Powdered sugar
Ground nutmeg
4
Slices
Orange slices
4
Each
Sprigs fresh parsley
Rinsed
.125
Cup
Orange zest
Whipped butter



Method:

1.     Mis-en-place: have everything ready with which to work! Have the bread ready, out at room temperature and make sure it is fresh! 

2.     Preheat griddle to 350°F or place 2-3 heavy-bottomed skillets atop medium-low flame.  Season the cooking surface with a towel or burlap dipped in vegetable oil and prior to use, spray it lightly with a good quality food-release spray.

3.     Using an electric mixer equipped with a WHIP attachment beat the eggs at medium-high speed until they are light and fluffy; then, add the heavy cream and half-and-half, blending well.

4.     Force this mixture through a fine-meshed sieve so that the egg whites or albumin is broken up and is NOT blotchy.  Nothing is worse than having blobs of egg white ruin the looks of the finished dish.

5.     Return the mixture to the mixer after wiping both the bowl and whip clean.  Add the powdered sugar, the cinnamon, nutmeg, and the two extracts.  Beat at medium high speed for 20-30 seconds then force the mixture through a wiped-clean sieve again into a large bowl.

6.     Test the cooking surface to see that it is WARM but not HOT.  Spray it with PAM or some such other food release spray then wipe the surface with the oily rag or burlap one more time. Preheat a standard oven to 225°F for a holding site before proceeding.

7.     Press the bread into the egg batter slice-by-slice, allowing excess egg batter to run back into the bowl.  Give it a good coating but do NOT drown it.  Place a bit of oil on the cooking surface to give it a good sheen and then place the Texas toast dipped in egg into it. 

8.     Cook until the first side is golden brown, then flip the bread over and repeat the process on the second side.  When both sides are golden brown, transfer them into a pan for holding in the oven until all are ready.  Repeat the process until you cook all of the bread then prepare to serve:

9.     Using individual platters, place four slices cut from TWO slices of Texas toast on each one.  Place two half-slices facing towards the right and two facing towards the left.  Dust each serving heavily with powdered sugar shaken from a shaker and then with a light dust of nutmeg.  Place an orange slice with a parsley sprig thrust through the center of each one on one end and a ramekin of whipped butter on the other side.  Accompany with meat and/or eggs of your choice and then, your French toast is now ready to serve.

10. There is not a great deal you can do with leftover French toast, but you can wrap cooked slices and use them within a day as leftovers.  If not used within the day, toss them out but do not worry about wastage, this is a relatively low-cost dish.

This is a classic way of making French toast or a good base for an even more elaborate dish with fruit of one’s choice and/or whipped or sour cream.

Here’s the Whipped Butter, my friends:

(#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 you have incorporated all of it.

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!

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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!       

          Okay, Day Number Two is over and done and that means tomorrow, we arrive at the Eve of Hump Day!  Yes, I remember that we have to mention, “hump day,” here at the AICP-END lest we have to do a second week.  There is no way I will forget that, as I do not wish to be stuck with a second week.  I am not used to sitting down, keying in my recipes and then having to write an article but given enough time, anything is possible.  I always want to urge all of you to—please!—visit the series that Moses Scharbug III worked on long and hard, the one about Beverly Carrick Snow, the world’s one and only greatest artist ever!  We used to have galleries here in Hawaii that had her paintings on the wall but now, sadly we have none of which, I know.  Maybe one day again we will, if Brian Carrick and his lovely wife, Linda, ever move back here when they retire!  God bless all of you, I hope you all can visit us here, we love having you!                                                   

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 have also spent time running a hospital kitchen as both a dietician and as a Cook IV.


Chef Itzi Nakamura writes from Kihei, HI.

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The END Commentary for Tuesday, January 22, 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 April 21, 1979 in Kihei, HI.

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This is #0095, a 10” x 8" original oil painting by Beverly Carrick entitled, “Saguaro Sunset." 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 © 01-19-2013, 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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The Chef’s Culinary Nightmare: Our Muse…




Today’s Beverly Carrick Photo: here’s the artist as a young girl doing the Valse Bluette at age nine; she so wanted to be a dancer!  

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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