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Wednesday, January 23, 2013

“Breakfast Spectacular, Part XVIII: Today, Chef Itzi presents a Great Recipe for making Butterscotch Chip Buttermilk Pancakes—too Good to be True!” by Chef Itzi Nakamura



Today’s Frank Zappa and the Mothers of Invention album is their fourth album, “Cruisin’ with Reuben and the Jets,” which the band released in 1968 as they did yesterday’s selection, “We’re only in it for the Money.”  This album was a theme album featuring a fictitious band, Reuben and the Jets, and their on-the-road adventures.  Like their previous three albums, this one is a classic one, too, and definitely one all of you will need to own!  Buy it now by using the link posted above, which is going to whisk you away to Amazon.com where you can buy it at a phenomenal price!  Thank you for your patronage!   





THURSDAY, JANUARY 24, 2013

 

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

 

 

 



STINKBUG 2013

 

 

 

Chef Itzi Nakamura  

END Commentary 01-24-2013

Copyright © 2012 by MHB Productions

Word Count: 2,800.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, January 24, 2013 by Chef Itzi Nakamura

 

 

BREAKFAST SPECTACULAR, PART XVIII

 

 

Breakfast Spectacular, Part XVIII: Today, Chef Itzi presents a Great Recipe for making Butterscotch Chip Buttermilk Pancakes—too Good to be True!” by Chef Itzi Nakamura  

 

HUMP DAY!

 

Bakersfield, CA, 01-24-2013 Th:  Today is that wonderful day, “Hump Day,” when the foodservice author writing at the American Institute of Culinary Politics-Elemental News of the Day hits the midpoint of their workweek.  I want you to know that I will not be the one to let its acknowledgement fall by the wayside as it is difficult emailing all of my articles, recipes, and photographs from Maui to Oildale.  Whoever is running the kitchen on any given day at the corporate offices has to then go into the test kitchen and recreate everything we write about to make sure that it is going to hold up on the Internet.  We almost always have unblemished records, which is extremely important, as we would not have the loyal readership we do if we presented numerous failures. 

The trick to using modern technology to accomplish our goals is sometimes mind numbing at best such as dealing with Carbonite.com.  A great thing given to us by the technological wizards, when it has issues or goes down, it is difficult to restore to its original form taking numerous sessions of help from the tech department.  I know that once I lost a great deal of information because the program crashed and send my hard work and writing efforts into the darkness of the blogosphere.   Sometimes it proves to be frustrating as the main office runs more than three computers at any one time to deal with the volume of work with which it does on any given day.  Occasionally, I have discovered, the next day’s blog is lucky to be posted at 11:59 P.M. every night because with Nerds on Call.com helping us, we still have major technology problems.  I hope that I manage to have an unblemished week as we have had some ongoing issues right now, very frustrating to me as this is only my sophomore week here at the END.

Okay, enough bitching and complaining about our online technology issues, let’s make some butterscotch chip pancakes!  In much the same way that we made our white chocolate chip pancakes on Monday, we now are going to do it with butterscotch chips from Nestles.  Nestles makes the best chocolates and it is a joy using them in a wide variety of different dishes.  Pancakes, muffins, quickbreads, cookies, all of these are obvious choices and this recipe is going to melt in your mouths.   The first time I was introduced to these scrumptious morsels, I also ate the entire bag but fell into a sugar swoon, and had to go home for the rest of the day.  Dealing with a pre-diabetic state is not an easy thing, especially for someone living in Paradise because here, we have all sorts of ono cakes, desserts, confections, and baked goods.   I think once you have made this recipe and sit down to enjoy it, it is one that is going to become a regular member of your culinary repertoire as it is GOOD!  Trust me, I would not lie to you, dear readers, please join me at the breakfast table once you have made these delicious griddlecakes.  I guarantee that you will are going to be blessed with a heavenly treat.   Perhaps, you will hear the breeze whispering through the palms lining the shores, smell the salt on the air, and see the orcas breaching in the wide expanse of Maalaea Harbor.  Write me and tell me your reactions, please!  

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

(#0111-D) BUTTERSCOTCH CHIP PANCAKES

 

Like white or chocolate chip pancakes, butterscotch chips—made by Nestles—are an excellent addition to everything from muffins to quickbreads, and from cookies to pancakes.  Here, we have a delicious butterscotch chip pancake recipe, one I guarantee is going to make you swoon with delight.  Take your time, making sure the cooking surface is the correct temperature and once you drop the batter onto it, keep a close watch on them lest they over-brown and lose their beauty, if not their flavor!

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 butterscotch  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 butterscotch 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 appears to be a light tan 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 Butterscotch 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, slowly add the milk until the batter incorporates most if not all of it—use your best judgment as to thickness.

3.     Now, for the trick: in the old days of foodservice, like the mid-1970s 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 will not take much but this is what you do: as you are 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.  Do not overdo it but add enough to increase its volume.

4.     When it is 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 will 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 is a little bit deceptive by legal standards but it is a heck of a product.  These are great pancakes, one everyone loves!

Remember: it is important always to garnish your plates lest they appear “boring” to the guests.  People enjoy food that is beautiful and in Hawaii, that is not a problem whereas it might be elsewhere.  We have many edible flowers growing across the islands, which makes it easy to garnish our plates.  You need to look up the flowers growing in your area for ones that are edible or non-toxic.  If you should NOT eat something, please inform your guests that the garnish is there merely for its beauty and is not meant for consumption by them or anyone else!

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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!       

          My friends, we have hit day number four and from here on out, it is all downhill!  I do hope you enjoyed today’s offering and even though it is similar to Monday’s selection, it is still its own beast!  I love the wonderful variety of sweetened morsels available to us from these fine chocolatiers who also give us the red, green, and other assorted colors coinciding with various holidays every year.  Check with your local grocers, see what they have on hand, then go for it, and become the best baker in your town, city, or state!   We need more innovative cooks, chefs, and bakers every single day in the United States and the world!                                                  

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 Thursday, January 24, 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 May 13, 1987 in Kihei, HI.

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This is #0097, a 20” x 16" original oil painting by Beverly Carrick entitled, “The Concert." 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—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!

 

 

 

 

BUYCRUISIN’ WITH REBEN AND THE JETSBY Frank Zappa and the Mothers of Invention AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

Today’s Beverly Carrick Photo: #BEJ0003.1a.0a BEJ @ 18 Years Old.  

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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