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Friday, January 25, 2013

“Breakfast Spectacular, Part XX: Chef Itzi mixes things up today by presenting a Recipe for Buckwheat Hotcakes, an Old Favorite from Long Ago—Extremely Delicious and Beautiful to Boot!” by Chef Itzi Nakamura



Today’s Frank Zappa and the Mothers of Invention album is their sixth album, “Uncle Meat,” which the band released in 1969 as they did yesterday’s gem “The S--- of the Mothers!”  This was their next studio album and was another great album!  The genius of Frank Zappa and his band is visible for all to see and hear, which makes this a very good album, one everyone needs to own   ! Please visit  Amazon.com and buy the CD now, you will not be disappointed!   Thank you for your patronage!   





SATURDAY, JANUARY 26, 2013



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






STINKBUG 2013






Chef Itzi Nakamura  

END Commentary 01-26-2013

Copyright © 2012 by MHB Productions

Word Count: 2,418.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, January 26, 2013 by Chef Itzi Nakamura



BREAKFAST SPECTACULAR, PART XX




Breakfast Spectacular, Part XX: Chef Itzi mixes things up today by presenting a Recipe for Buckwheat Hotcakes, an Old Favorite from Long Ago—Extremely Delicious and Beautiful to Boot!” by Chef Itzi Nakamura  





Bakersfield, CA, 01-26-2013 S:  Greetings and welcome to the Saturday edition of the American Institute of the Culinary Politics-Elemental News of the Day, the fastest growing Internet foodservice site the world has ever seen!  Since I have the honor of being the first author of the New Year following on the heels of the esteemed Moses Scharbug III, I thought we would have some fun and do something from the vaults: buckwheat hotcakes!  Now, many might wonder, who eats buckwheat hotcakes in Hawaii? Well, maybe not many do but like everywhere else, we are an amalgam of different cultures, ethnicities, and races.  Now, many are oriental—obviously!—but we also have many people who have moved here from the American Midwest.  Like Florida has its snowbirds, we have ours, too, plus many Canadians, Germans, even Eastern Europeans who have either passed through or came here because of work.  Honolulu has many different restaurants that feature all sorts of ethnic restaurants and there, you find things like buckwheat pancakes.  In Kahului, we have an IHOP restaurant, we also have a Denny’s but of all of them, and I run dishes like what we have been doing lately plus what we are doing today on my Sunday brunch!  I alone am the only one who runs menus friendly to the mainlanders out of Minnesota, Wisconsin, and even Nebraska more so than anyone else.  Sadly, however, I cannot tell you my place of employment as each one of us must sign the contract which forbids self-promotion as otherwise, we cannot write for the END.  I can however, steer you close by mentioning certain landmarks, streets, and business establishments!  Eventually, we will be able to share most of our information but the main reason why we keep things the way we do is that we do not want any repercussions hurled at us because of our political beliefs, statements, and ideologies.   

Buckwheat is a time-honored grain, emanating to us out of Eastern Europe.  Specialty flour, it is one that cannot be used in totality as it lacks much of the gluten required to make a bread remain cohesive.  However, using it in a quickbread, you know, a bread made with baking powder or baking soda means that we do not have to follow the same principles we would if we were making a yeast-based bread.  In that case, it is important to have enough gluten with which to make a bread hold together once it begins rising and then baking.  If we tried to make a yeast loaf, we would need to mix the specialty flour—in this case buckwheat—with all-purpose or bread flour using a ratio of 1:5.  This means, we would have to mix the buckwheat flour (one cup) with a gluten-flour at five cups to one cup.  What I am saying is that we would mix buckwheat flour with bread flour using one cup of the buckwheat with five cups of bread or all-purpose flour as otherwise, it would not hold together nor rise as well, if we used ALL buckwheat flour.  I am sure it can be done if someone has a formula but I suspect it would be sort of like making salt-free bread: a challenging thing to do indeed!

Anyhow, buckwheat hotcakes are extremely tasty and one which, I myself personally enjoy.  Looking at them, one generally thinks, “they are going to taste nasty” because they are so dark and go against the grain of what one normally expects to see: golden-brown pancakes.  Let me assure you, however, there is absolutely NOTHING wrong with buckwheat, it is an amazing flour and one I know all of you are going to enjoy so why don’t we begin today’s recipe?

(#0109-A) BUCKWHEAT PANCAKES


I do not know exactly when I became acquainted with buckwheat pancakes but what I do know is that I was favorably impressed.  Buckwheat is time-honored, much-beloved specialty flour and in the quickbread sense, pancakes using it taste great and look wonderful.  I can almost guarantee you that if you never have tasted them nor even seen them, they are not what they look like: unusual!  Try them, I know you will become a convert for life!

Yield:  10-12 medium pancakes / Mis-en-place: 30-40 minutes:



Qty.
Measure
Item
Other
.5
Cup
All-purpose flour
.5
Cup
Cake flour
.25
Cup
Bob’s Red Mill buckwheat flour
1.5
Tablespoons
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+
Cups
Buttermilk
2
Teaspoons
Vanilla extract
The Garnish:
Orange slices
Parsley sprigs
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work! Preheat a griddle to 350° or place two, heavy-bottom skillets over low flame.  Have vegetable oil and food release spray handy to season the cooking surface prior to use.

2.     Double-sift the first NINE ingredients together and then set aside. 

3.     Using a Kitchen Aid or Hobart mixer equipped with a PADDLE attachment, begin beating the egg at medium-high speed.  Add the oil and cream the mixture together until it is light. 

4.     Add the remaining ingredients to the egg-oil mixture, blending well. 

5.     Fold the DRY mix into the WET using the least amount of low-speed mixer rotations.  Scrape the sides of the bowl and the paddle and rotate the attachment again, slowly around the bowl.  Moisten the dry mix but do NOT overmix the batter as this can overdevelop the flour’s gluten making the finished product chewy, an unpleasant attribute.  Besides, lumps bake out during the cooking process so do not worry, the thing that is important is the double-sift of the dry items in order to break down any clumps of either baking soda or power, a very unpleasant attribute should one bite into a chunk of either one!

6.     Cover the batter with plastic wrap and allow it to rest for twenty (20) minutes.  Preheat a standard oven to 275°F for holding purposes.  Whip some butter and warm your pancake syrup in a small skillet over low flame.

7.     When time is up and the batter has thickened, prepare the cooking surface(s) by rubbing it/them with a towel dipped in vegetable oil.  Do not overdo it, just dip it into enough oil so that you can give the surface a nice sheen.  Then, spray it with PAM Baking Spray or Crisco Food Release spray.   

8.     Stir the batter around and scrape the sides with a rubber spatula.  Drop a few drops of water onto the hot cooking surface to see if they take a few seconds to evaporate.  Drop a few drops of the batter onto the surface and watch their reaction: if they darken too quickly, the surface is way too hot so lower the temperature.  If they take 30-40 seconds to rise and maybe bubble a little bit, it is ready.

9.     Using a spatula or a pancake gun, drop small 4-5 inch circles atop the cooking surface.  Cook for about 50-60 seconds per side.  Normally, when pancakes need to be flipped (and only one time, please!), they bubble up on the topside of the first side.  Lift an edge to peer underneath; if it is a dark, golden-brown in color, flip them over but if not, cook for 10-20 seconds longer.

10. When the cakes are ready to flip over, insert a spatula dipped in oil underneath each one and flip it over.  Continue cooking another 50-60 seconds on the second side but normally, no longer than that.  To test for doneness, slide an index finger over the top surface of each one: if it feels like a baby’s cheek, they are ready and if not, cook another 10-20 seconds. 

11. If you need to cook the cakes in batches, hold the cooked ones in a shallow pie pan with a slightly moistened towel atop them in the low-temp oven.  Cook the entire batch then prepare to serve.  (If you are accompanying the pancakes with eggs and/or meat, prepare either alongside the pancakes so everything is ready at the same time). 

12. To serve, place individual portions atop small, individual-sized serving platters.  Layer them two-to-three pancakes in a row.  Place an orange slice with a parsley sprig thrust the center on one end of each plate.  Place a ramekin of whipped butter at the other end of each serving. If using meat(s) and/or eggs, place them on top of the stack to make pancake sandwiches.  If desired, give them a good dusting of powdered sugar then serve them.

13. There is not a great deal one can do with leftover pancakes unless they have never been sent out or placed in the oven.  You can then wrap them with plastic wrap, refrigerate them, and use within 24 hours.  Heat leftovers in the microwave for several seconds and then serve them.

Not many people know about buckwheat pancakes anymore but when I was a young line cook back in the early 1970’s, they were extremely popular and are elsewhere in the United States.  Every chef needs to know how to make them so that they do not have to rely upon a dry mix ordered from a foodservice supply company.

---------------------------------------------------------------------------------
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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.
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          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!       
“cruisin’ with reuben and the jets”

          Friends, I would like to urge you to please seek out albums by the bands represented by us here at the American Institute of Culinary Politics-Elemental News of the Day as (1) we offer you nothing but the best music of the era in which, most of us grew up and (2) we offer them to you from Amazon.com.  Buying CDs, DVDs, LPs, and other forms of music/movies is as simple as making an individual account and then going for it.  I love the Mothers of Invention, believe that Frank Zappa is one of the all-time greatest musical geniuses, and expect that you, too, are going to feel the same way once you listen to the album offered today: “Uncle Meat!”  This has to be one of his all-time greatest musical offerings and as always, the band never fails to deliver the goods.  Please, if not for your sake, then buy it for mine as every sale I rack up during my time in the Chef’s Chair here at the END puts money in my pocket!  Thank you!                                                     
“uncle meat”

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 Saturday, January 26, 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 29, 1974 in Kihei, HI.

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This is #0099, a 12” x 16" original oil painting by Beverly Carrick entitled, “Evening Rider." 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 © 01-22-2013, 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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BUYUNCLE MEATBY Frank Zappa and the Mothers of Invention AT AMAZON.COM NOW!



The Chef’s Culinary Nightmare: Our Muse…




Today’s Beverly Carrick Photo: #1 in Line at Adeline Stimple’s Dance Academy in La Habra, California, at 7.  

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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