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Saturday, January 26, 2013

“Breakfast Spectacular, Part XXI: Chef Itzi ends the Week by Presenting the Readership with a Superb Recipe for New York Cheesecake Pancakes—absolutely Delicious!” by Chef Itzi Nakamura



Today’s Frank Zappa and the Mothers of Invention album is their seventh album, “Mothermania,” which appeared on record store shelves in 1969!  This is a somewhat difficult album to find although Amazon.com does have it.  It is somewhat of a best of album plus more unique and interesting cuts, one that every collector alive must have!  Therefore, please take the handy link provided above, go to Amazon.com, and buy it now!   Thank you for your patronage!   





SUNDAY, JANUARY 27, 2013


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






STINKBUG 2013





Chef Itzi Nakamura  

END Commentary 01-27-2013

Copyright © 2012 by MHB Productions

Word Count: 3,065.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, January 27, 2013 by Chef Itzi Nakamura



BREAKFAST SPECTACULAR, PART XXI




Breakfast Spectacular, Part XXI: Chef Itzi ends the Week by Presenting the Readership with a Superb Recipe for New York Cheesecake Pancakes—absolutely Delicious!” by Chef Itzi Nakamura  




Bakersfield, CA, 01-27-2013 Su: Today is “aloha” day for me, which means, I am out the door and on the pau hana road home to Kihei.  Of course, the only time I came to Oildale was the first time I decided to write for the American Institute of Culinary Politics-Elemental News of the Day and had to because meeting Stinkbug is a requirement of taking a writing job here.  Now, I simply send my blogposts and recipes to the kitchen staff at the corporate office on Robert’s Lane and they do the rest.   I love their kitchen, they have a marvelous facility north of the river and it is fascinating to come to this part of California, a place to which, I had only journeyed on several previous occasions.   I must tell all of you, anyone wishing to break into online blogging needs to contact the assistant editor, Moses Scharbug III, or Roland Carl Davis, the acting assistant editor about signing up for a ten-year contract.  It is sort of like joining the military when one signs up to write for the AICP-END and it quickly becomes a career or, in my case, a second career.   Still, blogging is something I enjoy doing and would not give up for anything in the world, something I urge all of you to do, too, as Stinkbug always is in need of new authors! 
CHEF ELVIN C. MCCARDLE

Tomorrow, Chef McCardle comes in and that is spectacular, he is going to be Chef Number Two of 2013.  I have no idea what it is he is going to do but whatever it is—you know it is going to be great.  Please send me cards, letters, emails, postcards, anything letting me know how much you have enjoyed today’s post as well as all the rest from our week together.   We thrive on acknowledgement from our fans and the readership and even from those who disagree vehemently with us or hate our guts (like that’s possible!).  We also need you to go out and buy all of the CDs we sell to the public every single day as that income keeps the AICP-END up-and-running!  It takes money to keep the blog up, you know!

Today, we are going to make a final recipe, this one sort of an ad hoc one thrown together from disparate parts.  This is where true genius comes in, the place where the perceptive restaurant chef sees a brand new idea blossom before their eyes!  In today’s case, we are making a buttermilk pancake batter with bits and pieces of New York cheesecake tossed into it, then topping it with strawberries and whipped cream!  Is it a dessert or is it a true breakfast item, you be the judge but the first time I saw this done, I must admit, it was at the IHOP here on Maui.  Am I copying it and calling it mine?  No, the idea is NOT mine but the formulations for what I am making based upon what I saw and ate is.  Moreover, add to that the cheesecake recipe to which, I will guide you here at the blog and you can choose whichever cheesecake formula you care to make and then, it will be ALL yours!  That is what true restaurant innovation is, friends, it is about seeing something, taking it back to your culinary lair, transforming it into something you have made and then serving it—with success!—to your general public!  Hoorah!  Look at what I created!  Yes, foodservice formulas are meant to be copied by all of us and then transformed into something personal.  I mean, look at what has gone on with “chicken nuggets!”  I believe that McDonald’s was the first restaurant franchise to come up with a delicious (and moneymaking) way to use bits and pieces of chicken meat by turning them into nuggets.  Then, they combine them with different sauces, market them exceptionally well, and next thing you know, EVERYBODY is making chicken nuggets!  It is like “buffalo wings,” too, same idea, same principle.  Here we go:

(#0111) BUTTERMILK PANCAKE BATTER

                                                                                     

It is always good to have a pancake batter mix on hand in case of emergencies in the professional world because if one does not and it is Sunday brunch and you did either not order enough or the truck never made it due to bad weather, it can get rough when people cannot get their fluffy buttermilk pancakes.  Therefore, every chef, worth his or her salt, needs to be able to create one immediately and get it to the fry cooks.  This is a good one; it has worked for me for more than four decades and will work for you.

1. Yield: about eight 6” pancakes / Mis en place: about 30 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
.5
Teaspoon
Iodized salt
1
Teaspoon
Baking powder
.5
Teaspoon
Baking soda
1
Large
AA egg
.125
Cup
Granulated sugar
.125
Cup
Vegetable oil
1
Cup
Buttermilk (amount depends on weather, etc.)
1
Teaspoon
Vanilla extract



Method:

1.     Double-sift dry ingredients together and set aside.

2.     Beat the egg, add the remaining ingredients to it, and blend well.

3.     Blend in the dry ingredients mixing until combined but do not overmix.  Rest batter for 5-10 minutes before using it so that it has a chance to set up; then, stir it with a spoon and use it as directed.

4.     Cook pancakes on preheated griddle or in a large skillet lightly oiled.  As soon as bubbles appear, flip the pancakes over and continue cooking for roughly the same amount of time as you did for the first side.

5.     Repeat process until you have cooked all of the batter but note: you can wrap it airtight, store it in the refrigerator overnight and use it the next day; however, after that, discard it. Keep warm in a 200°F oven wrapped in a moist towel until ready to serve. Then, bring to the table; provide plenty of whipped butter and maple syrup then get ready to enjoy a delicious home cooked meal.

People have so many convenience products available to them nowadays that they forget how to make the classic preparations.  It is good to be able to do things from scratch once in awhile as times occur when you find you are out of instant mix and need to make pancakes NOW.  Keep this recipe handy for those times.
Chef V. Vicky Mazarotti

Okay, now, if you want to make your own cheesecake, here is a list of the ones we have published here at the AICP-END, all by V. Vicky Mazarotti:

  1. -15-2011 M: “Fabulous Bakery Desserts, Part XXII:  Cheesecake Seminar, Part I—Classic No-Bake Cheesecake with Raspberry Coulis is easy to make and a Joy to Eat!” by V. Vicky Mazarotti.
  2. 08-16-2011 T: “Fabulous Bakery Desserts, Part XXIII:  Cheesecake Seminar, Part II—White Chocolate Cheesecake—too Good to be True!” by V. Vicky Mazarotti.
  3. 08-17-2011 W: “Fabulous Bakery Desserts, Part XXIV:  Cheesecake Seminar, Part III—Chocolate-Cherry Cheesecake—the Crème d’ la Crème of Cheesecakes” by V. Vicky Mazarotti.
  4. 08-18-2011 Th: “Fabulous Bakery Desserts, Part XXV:  Cheesecake Seminar, Part IV—Spiced Pumpkin Cheesecake—none Better!” by V. Vicky Mazarotti.
  5. 08-19-2011 F: “Fabulous Bakery Desserts, Part XXVI:  Cheesecake Seminar, Part V—Vick’s ‘Big One’—one of the Biggest I’ve ever Seen!” by V. Vicky Mazarotti.
  6. 08-20-2011 S: “Fabulous Bakery Desserts, Part XXVII:  Cheesecake Seminar, Part VI: the “Calorie Buster” Cheesecake—forget about your Diet and dig in!” by V. Vicky Mazarotti.
  7. 08-21-2011 Su: “Fabulous Bakery Desserts, Part XXVIII:  Cheesecake Seminar, Part VII: Vick’s New York-style Cheesecake with Strawberry Topping—ain’t None Better!” by V. Vicky Mazarotti.

6.     Now, let’s go back to step #4:  using the above batter, cut up about 1-2-cups of your favorite cheesecake and toss in about ONE cup of it into the batter as you cook it, as though it were butterscotch, white chocolate, or dark chocolate chips.  Cook as directed.  Then, you will need to make a batch of whipped cream as well as whipped butter:  

(#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.

(#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’s not only tasty, it’s 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
#
Salted 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’s 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. Here is your final preparation, the Strawberry Sauce:

(#1367) STRAWBERRY TOPPING



Yield: about ONE cup:


Qty.
Measure
Item
Other
7
Large
Strawberries, washed
1
Cup
Kern’s strawberry nectar
.125
Cup
Granulated sugar
.125
Cup
Light corn syrup
1.5
Teaspoons
Lemon juice
1
Teaspoon
Clear gel or cornstarch
2
Teaspoons
Cold water


Method:

1.     Hull the strawberries and wash them well. Cut SIX of them into halves and leave the seventh whole.

2.     In a saucepan, combine the nectar, sugar, corn syrup, and lemon juice.  Bring to a boil over a high flame; as it boils, combine the clear gel or cornstarch with the cold water, whisking well, and then whisk it into the boiling liquid.  Stir until the sauce has tightened and is free from lumps.  Set aside to cool.

3.     Make a border of whipped cream along the edge of a No-Bake Cheesecake. Dip each half-berry into the sauce and arrange around the edge like the points on a clock.  The final berry, partially quartered and spread open, is placed in the center of the cheesecake.  With the aid of a whisk, drizzle strawberry sauce over all as well as the rest of the cake.  Chill until serving time.

This is a classic, all-purpose sauce that will transform any cheesecake into something wonderful.

FINAL STEP: now that you have all the components, to serve your New York Cheesecake, Strawberry Pancakes, sprinkle the other cup of crumbled cheesecake pieces atop the pancakes on individual serving plates, then top with sauce, and finally, pipe a massive mound of whipped cream atop the plates.  Place a sprig of fresh mint atop each and accompany with whipped butter, Mrs. Butterworth’s maple syrup or some of the very delicious Smucker’s syrups (blueberry, triple berry, strawberry, or boysenberry), and if desired, some meat, eggs, hashed browns, and toast.  However, if you are in the least bit diabetic, stay away from this fabulous dish as it most likely is going to KILL you!  If you have, no issues dealing with sugar or calories, then dig in, Hawaii-style!

---------------------------------------------------------------------------------
Absolutely Free

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’re only in it for the Money

          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!
Cruisin’ with ruben and the jets

          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!              
The S--- of the Mothers

          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!       
Uncle Meat

          That is it for me today, friends, I will see you in six or seven months! That means, I will not return until sometime in the midst of the summer, maybe slightly before, maybe somewhat after.  Let us remember to work together as one nation because even though we are made up of many different peoples, we are but one, we are Americans and we must support our president as he attempts to regain control over a vastly divided country.  I will see you soon, God bless all of you! Farewell!                                                      
Mothermania

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 Sunday, January 27, 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 WEEK:
♀TODAY: CHEF ITZI NAKAMURA
NEXT WEEK: CHEF ELVIN C. MCCARDLE♂
STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014! 
This is #0100, an 8” x 10" original oil painting by Beverly Carrick entitled, “Maui Moonlight." 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 © 01-23-2013, 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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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!





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The Chef’s Culinary Nightmare: Our Muse…





Today’s Beverly Carrick Photo: #1 —.  

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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