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Tuesday, January 22, 2013

“Breakfast Spectacular, Part XVII: Chef Itzi presents an amazing Pancake Recipe Today—Pumpkin Pancakes, unbelievably a Big Favorite in Hawaii!” by Chef Itzi Nakamura


Today’s Frank Zappa and the Mothers of Invention album is their third album, “We’re only in it for the Money,” which the band released in 1968.  Once more, the band showed that it could do musical takeoffs of the major bands of the day, with this album taking a major poke at the Beatles!  As always, this is a great record, one every fan of the musical times needs to own and you can own it simply by following the handy link posted above and venturing to Amazon.com!  Thank you for using our site to buy your CDs, it helps us keep the proverbial wolves from our door! 





WEDNESDAY, JANUARY 23, 2013



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






STINKBUG 2013




Chef Itzi Nakamura  

END Commentary 01-23-2013

Copyright © 2012 by MHB Productions

Word Count: 3,091.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, January 23, 2013 by Chef Itzi Nakamura



BREAKFAST SPECTACULAR, PART XVII



Breakfast Spectacular, Part XVII: Chef Itzi presents an amazing Pancake Recipe Today—Pumpkin Pancakes, unbelievably a Big Favorite in Hawaii!” by Chef Itzi Nakamura  




Bakersfield, CA, 01-23-2013 W:  Ah, here we are, another lovely day living in paradise, my friends.  My husband and I have been house-hunting upcountry on Maui and we are considering a home up in Kula, for us, it is a major steal at little under $560,000.  You see, in the past decade, more homes have been built on Maui than in the previous decades as the country administrators believe that it is wise to open the three islands making up our county (Maui, Lanai, and Molokai PLUS Kahoolawe—the one island upon which, no one lives due to tons of ordnance fired by the U.S. Navy over the last 75 years) to the outside world.  Yes, the locals do not care for this idea but to me, it is a good thing to bring new employers, educated professionals, and other assorted folks to beef up our population thereby making it good for all of us.   The Local folks are never going to be happy as they still reminisce over their grandparents’ and great-grandparents’ stories about how things were before the islands became part of the United States.  They long for the old days, when no haoeles lived here, walked our streets, or imprisoned our queen.  You cannot change what has happened, there is absolutely no way in which, we can reclaim our heritage but then, if you listen to the purebloods, not even I belong here even though my family has been here for generations!

Hawaii is a melting pot of people from almost all parts of the world.  You can visit Honolulu and find restaurants of every stripe, color, or tint, every shade of the color spectrum, every ethnicity, every race, and every culture.  We have opened our “doors” to all peoples around the world and they in turn have enriched us by sharing their cultures with all of us.  Yet, the real Hawaiians rue the day when they lost their culture, lost their land, and lost their freedoms to progress.  Much like the American Indian, they covet a bygone age when they could run around half-naked, swimming and fishing the unadulterated waters, and to share one heritage, one culture, and one lifestyle.  Unfortunately, the world and its ways change and the weaker are unable to throw off the stronger and so lose their place in history.  I am originally a Portuguese-Hawaiian person married to a Japanese-Hawaiian, and our children are Polynesian-Portuguese-Japanese, and one day, their children will be even more convoluted as they intermingle and intermarry with the people living around them.  All we hope is that the islands are NOT allowed to become overpopulated because like it or not, it costs more to live here, those are simple the facts of life!

Before we begin, I must say a few words about sports: many of us living here like the San Francisco 49ers, some like the San Diego Chargers, others like the Seattle Seahawks and a few souls love the Oakland Raiders.  I am happy that the 49ers are in the Superbowl, it’s been a long time since last, they were there and we are going to have a large Superbowl Party at the hotel.  We are going to start early in the day as let’s face it, everything here is early, we are three hours less than the West Coast!  If the game starts at 1:30 P.M. in California, we are ready to party by 9:30 A.M. here, which means the booze is flowing, the food is ready, and everyone is ready to get the party underway.   The Maui County Police Department is going to be quite busy that day as they are most days because let’s face it, we like our liquor over here and for some, they like smoking the pakalolo, too.  For those of you unaware as to what “pakalolo” is, look it up, it’s our native weed.  No! I do not smoke, I know most everyone else does but not me—I’m too old for that crap!

Today, we are going to make something I truly enjoy, as do those around me whenever we feature it on the menu: Pumpkin Pancakes!  Pumpkins are a favorite item over here in Hawaii, we love squashes, taro, and stuff like that, and pumpkins are rather prevalent here.  Making pumpkin pancakes is not a difficult thing to do as one can use either canned product or fresh, depending upon whatever you have on hand or prefer.  I love using fresh pumpkin but one can also use fresh, you just have to steam it and then mash it up.  Once that is done, everything else is simple.  If you are ready, let’s go:

(#0111-B) PUMPKIN PANCAKES


One of the joys of the winter holidays (or working in a pancake house) is the different types of seasonal pancakes one can make.  Pumpkin hotcakes are simply amazing; they taste wonderful, look good, and are a cinch to make.  Keep this recipe handy as you definitely are going to use over the years multiple times.  Most people become converts once they taste them and to tell you the truth, this is one of the best recipes ever!

Yield:  10 medium pancakes / Mis-en-place: 30-40 minutes:



Qty.
Measure
Item
Other
1
Cup
All-purpose flour
.25
Cup
Cake flour
1
Tablespoon
Powdered milk
1
Tablespoon
Bob’s Red Mill soy flour
1
Teaspoon
Baking powder
.5
Teaspoon
Baking soda
.25
Teaspoon
Ground cinnamon 
.25
Teaspoon
Salt
.125
Teaspoon
Ground nutmeg
.125
Teaspoon
Ground ginger
`
.0125
Teaspoon
Ground cloves
.0125
Teaspoon
Ground mace
1
Tablespoon
Orange zest
1
Large
AA egg
.125
Cup
Granulated sugar
.125
Cup
Drawn butter—all fat and whey removed)
.5
Cup
Buttermilk
.5
Cup
Libby’s canned or cooked fresh pumpkin
.125
Cup
Whole milk
1
Teaspoon
Vanilla extract
1
Teaspoon
Torani’s pumpkin spice syrup
The Finish:
2-4
Slices
Fresh orange
2-4
Sprigs
Parsley
Rinsed
Whipped butter
Mrs. Butterworth’s maple syrup
Powdered sugar



Method:

1.     Mis-en-place: have everything ready with which to work! Double-sift the first TWELVE ingredients together, then stir in the orange zest and set aside.

2.     Place the egg into the bowl of a Kitchen Aid mixer equipped with a PADDLE attachment.  Add the sugar and drawn butter and CREAM the mixture together at medium-high speed until it is both fluffy and light. 

3.     Add the buttermilk, pumpkin, milk, extract, and syrup to it, blending well. 

4.     Fold the DRY ingredients into the WET using the fewest amounts of low speed mixer rotations until the latter moisten the former.  Like muffins or quickbreads, never overmix a pancake or waffle batter as like the others, it tends to overdevelop the flour’s gluten thereby causing a tough, chewy finished product.   Besides—the lumps cook out during the cooking process.

5.     When you have formed the batter, wrap it with plastic wrap and rest it for about 10-15 minutes.  During this time, heat your griddle to 350°F (or place heavy-bottomed skillets atop medium-low flame).  Season either choice with a light spray of Crisco Pan Spray and then a light rub of vegetable oil.  In addition to this, preheat your standard oven to 275°F for holding purposes.

6.     When time is up, stir the batter, scrape the sides, and stir again.  If it thickens too much, add a dab of milk and stir again so that it is proper pancake consistency: we want them to be somewhat thick, not to be runny. 

7.     Wipe the cooking surface with a dab of oil again and if too hot, lower heat by a few degrees (test it by dropping a few drops of batter atop it and watch its response).  Using a ladle or a pancake gun, place four-inch circles of batter atop the cooking surface and cook 1.5-2 minutes per side.  Lift a corner of several pancakes to check the underside and if they are golden-brown and the top is beginning to bubble, flip them over and cook for the same amount of time.  Normally, if you drag a fingertip across the surface of your pancakes and it feels like a proverbial “baby’s bottom,” the pancakes are ready to remove from the heat source. 

8.     Place the cakes atop a pie tin and keep warm in your preheated oven until ready to serve.  Place a slightly moistened cloth atop them to prevent their drying out while you wait.  As soon as everything is ready to serve, set up your plates (preferably using platters):

9.     Place 2-3 pancakes atop each plate with a ramekin of whipped butter on each.  Place an orange slice with a parsley sprig thrust through the center of each and finally, dust each plate with a good sprinkle of powdered sugar.  If accompanying with eggs, meat, or a combination thereof, place alongside the cakes on each plate and serve.

10. Normally, if you do not need to cook the entire batch, the batter is okay if wrapped airtight and left in your refrigerator overnight but you MUST cook them the next morning as otherwise, the batter is going to darken dramatically to the point no one is going to want to eat the finished product.  You can cook the entire batch and store the remainder wrapped up in plastic wrap and sealed in Ziploc freezer bags for use within 2-3 days; after that discard them and begin anew. 

Pumpkin pancakes are good anytime of the year but are especially good around the fall and winter holidays.  They allow the chef a good way to utilize leftover canned or cooked pumpkin or yams/sweet potatoes for that matter.

Once again, here is the whipped butter formula PLUS one for orange butter, a delicious treat in and of itself:

(#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!

(#1340) ORANGE BUTTER


Orange butter is a tasty accompaniment for those Sunday brunch lines to serve with your croissants, quickbreads, and muffins.  It also shows you have class as orange is one of the best additions to any baked product you might have on your breakfast menu including pancakes, waffles, and even blintzes and crepes.  Easy to make, it can be kept on hand—chilled—for several days but if left out at room temperature, it must be tossed at the end of the shift—preferably within no more than two hours at room temperature.

Yield:  about 2# / Mis-en-place: 15-20 minutes:



Qty.
Measure
Item
Other
1
#
Unsalted butter
Softened
2
Cups
Powdered sugar
1
Cup
Minced oranges
.25
Cup
Orange juice
1
Teaspoon
Torani’s orange syrup
1
Teaspoon
Vanilla extract
1
Tablespoon
Orange zest
Fresh parsley sprigs
Rinsed


Method:

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

2.     Place softened butter in the bowl of an electric mixer and then using a paddle attachment; beat it until it’s light and airy.  Add then the powdered sugar, bit-by-bit, beating well after each addition. 

3.     Add the remaining ingredients with the exception of the final one and beat until well blended, flavorful, and beautiful. 

4.     Using a pastry bag equipped with a star tip, pump the butter in an undulating, up-and-down motion into an attractive serving dish and then garnish with the orange zest and a few sprigs of fresh parsley along its side around the dish. 

This is an excellent flavored butter, one that’s always popular on a brunch buffet.

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

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!       

          There you go, day number three over and done and you know what that means: tomorrow is HUMP DAY, the one and only day no one here at the Elemental News of the Day-American Institute of Culinary Politics fails to mention!  I hope you are enjoying yourself, please leave comments, notes, send me cards and letters and I will mention you if you interest me or I will mail a reply and a photo of myself to put on your kitchen wall!   Oh, please buy any of the albums we mention here as each time you buy something, that money helps us keep this important blog up-and-running!  Stinkbug swears we are going to get at least 80,000 hits this year and I do hope he’s right!  Please, become a part of the fastest growing online Internet experience!                                                    

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.

---30---

The END Commentary for Wednesday, January 23, 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 WEEK:
♀TODAY: CHEF ITZI NAKAMURA
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014! 
This is #0096, a 12” x 16" original oil painting by Beverly Carrick entitled, “Sunrise." 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.




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 © 01-20-2013, 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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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!





BUYWE’RE ONLY IN IT FOR THE MONEYBY Frank Zappa and the Mothers of Invention AT AMAZON.COM NOW!



The Chef’s Culinary Nightmare: Our Muse…



Today’s Beverly Carrick Photo: here’s the artist as a young adult. (#BEJ0001.3e #4.  

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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