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Sunday, August 18, 2013

“Fabulous Bakery Desserts, Part LXXXVIII: Chef Itzi starts a Weeklong Love-Fest by presenting her Favorite Desserts—today, it’s Strawberry Crisp ala Mode—Wow!” by Chef Itzi Nakamura


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We continue Round #2 of the Grateful Dead today with our final offering for this go-round “Rare Broadcasts,” which came out in 2013 and features many rare radio broadcast recordings, a true collector’s item! We urge you to visit Amazon.com by using the above link, picking it up, because you will be glad you did!  Tomorrow, we will pick up with new releases by Quicksilver Messenger Service we missed the first go-round! Thank you!

MONDAY, AUGUST 19, 2013


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










STINKBUG 2013









Chef Itzi Nakamura 
END Commentary 08-19-2013
Copyright © 2013 by MHB Productions
Word Count: 3,103.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 19, 2013 by Chef Itzi Nakamura 


FABULOUS BAKERY DESSERTS, PART LXXXVIII


“Fabulous Bakery Desserts, Part LXXXVIII: Chef Itzi starts a Weeklong Love-Fest by presenting her Favorite Desserts—today, it’s Strawberry Crisp ala Mode—Wow!” by Chef Itzi Nakamura


1,002nd BLOGPOST AT THE AICP-END!
President Barack Obama—under assault by Far Right Whackos   

Bakersfield, CA, 08-19-2013 Monday: Dear friends, hello again, from the lovely coastal enclave of Kihei, Maui, Hawaii, the place where we have the most beautiful beach, the best seaside restaurants, and the greatest resort hotels in all of the islands.  I have lived in Hawaii my entire life and have never had the desire to pick up my family and home and go somewhere else, it would be difficult to leave the family structure with which, and I have spent my entire life to go somewhere else on the mainland.  Hawaiians of all types, colors, ethnicities, you name it, we are like one big interacting family and it would be with great sense of loss were I to leave it all behind me.  My family lives all over the islands, my parents are alive as are my grandparents, and all of them would shed many tears were my husband and I to take the kids and go to Oklahoma City, USA.  Therefore, we have made the commitment to not only our children but to the rest of the extended family to remain here in what we consider paradise and to enjoy every moment of it.  I see so many people who come from elsewhere in the world who fall in love with the islands and have a very difficult time going back home, it’s like, once you taste true heaven on earth, how can you ever return to your homes ever again?

I have selected the “Desserts” category and am so glad that I have because I have so many good things I want to share with each of you.  All too often, we find ourselves locked into doing the same things, more or less copying whatever the current trends are statewide, nationwide, and worldwide.  Some of this, I blame on the international chef’s organizations while others I blame on ‘tourist chefs,’ you know, those peculiar individuals who travel along different vacation areas, spend some time among the locals, then move on to the next best place where the continue ‘infecting’ those with whom they work.  It has become more difficult for these touristy sorts to come here, grab a paycheck, surf the beaches, and then take off because jobs are tougher to find.  The economy has hurt us, too, and it looks to continue the way that it has until the Republicans find some way in which, they can work with President Obama.  I see them as the true “party of NO” in that whatever our brave and hardworking president attempts to do, they are always there thwarting him.  It is my hope that eventually, they will come to some sort of understanding with Mr. Obama because if they do not, I see nothing but hard times ahead for our country.
Leader of the Pack: Rush Limbaugh—time to go!
The first thing I think the Republicans could do is to QUIT listening to the likes of Rush Limbaugh, Sean Hannity, and Michael Savage and let’s not forget that curmudgeon of conservatism, Glenn Beck.  Every day, they have a tag team of sorts from one radio station to another of men—and women, too, let’s not forget the likes of Laura Ingram!—attacking the president and his party for trying to pass immigration reform, comprehensive healthcare, and saving the American economy.  It becomes quite hypnotic to listen to first one and then another of these talk radio thugs beat us down with ‘facts’ and other fabrications to the point that we are left feeling like we’ve been not only raped but beaten up, too.  While I realize that the bulk of the authors here at the American Institute of Culinary Politics-Elemental News of the Day are so-called conservatives, it is up to the few liberals among them—you know, the ‘tokens’—to make sure the truth gets out and that we don’t all end up in prison for being one-sided here. 
Sean Hannity—Propagandist for the Right
Let me mention one thing that I find to be upsetting and it’s the disrespectful happening at the Missouri State Fair in which, a rodeo clown asked the audience if they wanted to see a bull attack a dummy that looked like President Obama.  It’s things like this that upset those among us who believe in fair play and who never encouraged or did anything similar to the previous president, George W. Bush.  We revered him as much as we revere the current occupant of the White House and that is as it should be.  It is quite shocking to me when people laugh and make fun of our nation’s leaders because it puts all of us at risk, leaves our nation open to worldwide ridicule and is something one would never see a reasonable Democrat do to a member of the opposition.  Let’s face it, one of the things that make me cringe when I come to the mainland for my annual visit is that in the test kitchens here at the AICP-END offices on Robert’s Lane in Oildale, California, is the fact that we are required to listen to every radio show on KNZR! That includes the hardcore racist Jaz McKay—and by the time we get back onboard our flight and leave for home, our heads are spinning!  Our nation worked long and hard to put an end to racism in all its unsavory aspects and yet, we have an entire group of people who seem to feel that it is acceptable to insult our nation’s leaders and to embarrass them around the world.  It’s no wonder that Vladimir Putin has done what he’s done, you know, by taking in that horrendous traitor, Eric Snowden.   All of you conservatives should be ashamed of yourselves, you need to put your white hoods and hats away and become one with us because we are the future of this company while you are the ugly past!
Russian President Vladimir Putin
Okay, today, we are going to make our first dessert, I would love to talk more about what we have discussed and I am sure we will as our week progresses.  Today, we are going to make a lovely, oven-baked dessert, one we could never make if it were in a larger setting such as a pie or a cobbler: strawberry crisp a la mode.  Strawberries are delicate, they cannot handle direct oven heat for longer than about 10-15 minutes at the most; after that, they begin collapsing in upon themselves and exit the oven as warm strawberry preserves, not something we intended to make but an ugly by-product of an error.  Instead, we are going to put the berries replete with a protective layer of filling into a small scalloped-type dish, then topping it with a layer of crisp topping, and then placing it into a hot oven where we pull it out about 8-10 minutes later then slap some rock hard frozen ice cream atop it.  Here we go:
(#1799) STRAWBERRY CRISP A LA MODE


The delicious thing about the spring and summer is the propensity of fresh berries available to both the home chef and the professional. Many towns and cities have not only roadside stands but also farmer’s markets where everything is readily available, fresh, and ready with which to work.  I love using strawberries as they do not hold up in cobbler form unless, of course, you do it like this—then, they shine like the brightest stars in the galaxy!  Once you savor the abundant, strawberry flavor coupled with the Betty topping and vanilla ice cream, you will wonder as to why you never thought of doing strawberries like this!

Yield:  8 servings  / Mis-en-place: 1.5 hours:




Qty.
Measure
Item
Other
The Gel:
1
Cup
Granulated sugar

.25
Cup
Jell-O-brand strawberry Jell-O

3/8
Cup
Clear gel (preferred) or cornstarch

1
Teaspoon
Lemon extract

.75
Teaspoon
Almond extract

.75
Teaspoon
Red food color

.5
Teaspoon
Salt

1.5
Cups 
Strawberry Kool-Aid or juice

.25
Cup
Hershey’s strawberry syrup

.25
Cup
Torani’s strawberry syrup

1
Each
Bay leaf

Crisp Topping:
1
Cup
Granulated sugar

1
Cup
All-purpose flour

.5
Cup
Light brown sugar

.75-1
Cup
Salted butter
melted
The Strawberries:
2
Baskets
Ripe strawberries (hulled and sliced)

The Ice Cream:
8
Scoops
Dreyer’s vanilla or strawberry ice cream
Or homemade!
The Garnish:
8
Sprigs
Fresh mint
Rinsed and dried
The Presentation:
8
Large rim
Serving plates

8
Each
Paper doilies

8
Each
Cigar wafers

8
Each
Dessert spoons


Fresh Strawberries
Method:

1.      Mis-en-place: have everything ready with which to work! First, the thing to do is to make the gel, as it needs cooking time and it needs chilling time. Chef’s Note: clear gel is something professional bakers and restaurant chefs have available to them unlike folks at home.  The benefits of this excellent thickener is that it remains the same consistency COLD as it does hot and what’s more, it does NOT cloud as does cornstarch, two very important qualities with which, to create five-star desserts.  You can buy it online by going to Amazon.com and going to their grocery section and ordering one-pound bags from Barry’s Farms.  Keep this coveted item at home and your friends and neighbors will always wonder what your secret is!  For those of you in the professional arena, if you truly want to be at the top of your craft, you, too, need to use this rather than using cornstarch because this is what the best of us do!

2.      Hook up your Kitchen Aid mixer and attach the WHIP attachment.  Place the first SEVEN ingredients into it, mixing well on low speed.  The secret to using clear gel (especially!) and cornstarch is to first, combine the liquid ingredients and then SLOWLY add them in along the sides of the bowl whilst rotating the whip around it on LOW speed.  Do not add MUCH of it at a time as you go as this will cause lumps; just add enough to liquefy the ingredients and to moisten them. 

3.      Force the mixture through a fine-meshed sieve into a heavy-bottomed saucepot; scrape the underside of the sieve to force the mixture through from the top alternating pressing it from above into the pot. Then, poor any remaining liquid slowly through the sieve to force through any remaining solids, then pour the mixture back through the sieve into the bowl to catch anything that might have escaped. Finally, spray the pot with a thin layer of food release spray, pour the mixture back into it, and ultimately add the bay leaf.

4.      Place the pot atop a medium flame and bring it slowly to a boil, stirring with a whip frequently.  As it approaches a boil, whisk constantly, then raise the heat to medium-high, bring to a boil—WHISKING CONSTANTLY!—until first, it thickens and second, it clarifies.  Lower the flame to low, allow the sauce to perk over low temperature for a few minutes, then pour through a sieve—removing the bay leaf and minimizing any possible blobs—into a shallow pan placed atop a cooling rack. 

5.      Allow the gel to cool and as it does, spray a piece of wax paper with food release spray, place it atop the gel—SPRAYED-SIDE-DOWN—atop it and when cool enough to refrigerate, do so.

6.      Clean and sanitize the mixing bowl, hook it up, and attack the PADDLE attachment.  Under the “Crisp Topping,” add the first three ingredients and blend well.  Then, take the melted butter bit-by-bit along the sides of the mixing bowl until you have crumbly mixture—this is your Crisp topping.  For best results, store it in an airtight container in your refrigerator bringing it out about 20-30 minutes before use.  Long term storage is simple, using a vacuum-pack Foodsaver 3400 Series seal the crisp topping, label, date, and freeze it for use at a later time—this works best but for this recipe, have it ready in the fridge.

7.      The Strawberries: hull and rinse them well, then slice them into medium-thick slices.  Now, you may not need all of them so use your best judgment but we need approximately one-third to one-half cup of sliced berries to fill our burnt cream or scallop dessert dish.  Have your berries ready.

8.      Prepare your dishes by spraying them with a light sheen of food release spray, then layer the berry slices within them.  Pour enough of the gel over them but note you may have more left to fill additional desserts.  It depends on the dish size you choose but it never hurts to have extra sauce as it lasts for about week in your refrigerator—always keep it covered airtight!

9.      Scoop the balls of ice cream ahead of time and keep frozen.  Have the mint sprigs at the ready as well as the dishes, spoons, everything ready.  Preheat your standard oven to 400°F or your convection oven at 350°F.  When it is time to serve the desserts, bring them out, cover with a good layer of crisp topping, place them onto a sheet pan, and place inside your preheated oven on its middle shelf. 

10. Bake for 5-10 minutes or until the top of each is golden-brown.  Then, quickly pull out, place atop a cooling rack and finish the preparation.  Onto each doily-lined serving plate, place on strawberry crisp directly onto its center.  Place the scoop of ice cream atop it, place a mint sprig somewhere next to it, add a cigar wafer, and finally add a chilled dessertspoon.  Serve immediately!

11. You can reheat leftovers in the microwave or scrape off the original topping, add new, and reheat in the same way.  Save individual ingredients for use later but do your best to use them as quickly as possible. 

While it is difficult to make baked strawberry pies or cobblers, you can do it like this with excellent results.  You can make this for home use or you can extend the recipe and do it for banquets of as many as you can possibly do.  The trick is, always use clear gel and always keep a close eye on the cooking process, if you do that, you will always have success!
Fresh Hawaiian Strawberries
I bet you did not think that we have strawberries in Hawaii but we do, we also have rhubarb, and a wide variety of other amazing fruits and vegetables besides pineapple, guavas, papayas, and mangoes.   That is what makes living here so idyllic for all of us especially on Maui as upcountry, on Haleakala, we grow things at varying levels and climates for use not only here on the island but around the world.  Our produce brings in loads of money every year, as does our very own meatpacking industry.  If the rest of the world collapsed and Hawaii remained alone, I think we could survive, I think we could make it even if a dome was slapped on top of us like Stephen King’s Chester’s Mill.   Now those people are in a world of hurt!




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            That will do it for our first day back together and what a day it was!  For the first time since I became a blogger here, I actually got into politics and voiced my feelings for the rest of the world to know and appreciate.  I also urge all of you, especially da kine among you, you know, the native folks to please leave me some comments so we can show that we are truly the no ka oi island of the chain!  Do not get me wrong, the other islands have their own personalities and attributes but we have the best of everything.  We have the upcountry, we have the backside, and we have the far west and the back east, we have the south where the whales breach and we have the north shore outside Paia where the surfers and windsurfers rule the day.  The one thing we do not have are those who make fun of our elected leaders, we respect and revere them whether they are Republicans or Democrats and that is exactly how it’s supposed to be. There is nothing one gains from insulting others, we must always find a way in which, and we can work together; otherwise, what is the point in being an American?:  We will discuss more of this in the days to come, see you all tomorrow!       
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Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by the Grateful Dead, Big Brother and the Holding Company, and Iron Butterfly 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 a photo of 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’ve also spent time running a hospital kitchen as both a dietician and as a Cook IV.

Chef Itzi Nakamura writes from Kihei, HI.

Chef Itzi Nakamura is a proud member of the Democratic Party.

Rotation: (1) Cheryl La Tigre (2) Itzi Nakamura (3) Elvin C. McCardle

---30---
The END Commentary for Monday, August 19, 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 August 01, 1993 in Kahului, HI.

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This is #0304, a 12” x 16" original oil painting by Beverly Carrick entitled, “Evening Shadows.” 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 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 American Institute of Culinary Politics-Elemental News of the Day!
Beverly Carrick: the World’s Greatest Artist (1927-2012)!
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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 © 08-09-2013, 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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Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.



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Tags:
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CHEF ITZI NAKAMURA
 
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The Chef’s Culinary Nightmare: Our Muse…
Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.

#0298 30” x 40” “Day’s End” by Beverly Carrick

Beverly Carrick Original Paintings Price List:
#0299 “The B. P. & Q. Club (The Butterflies, Poppies, & Quail Club)” by Beverly Carrick
Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size 9” x 12”................................................................................................. $ 1,200.00.
Size 8” x 10”................................................................................................. $ 1,000.00.
Size 6” x 8”................................................................................................... $    950.00.
Size 5” x 7”................................................................................................... $    850.00.

#0300 12” x 16” “The Party Crasher” by Beverly Carrick


I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF ITZI NAKAMURA!
#0301 30” x 40” “Palo Verde Creek” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—AUGUST 19, 2013:
  1. ----:   
  
#0302 30” x 40” “Desert Flood” by Beverly Carrick



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#0303 12” x 16” “Pink, Gold, and Shades of Blue” by Beverly Carrick



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DICK’S PICKS VOLUME XV—RACEWAY PARK, ENGLISHTOWN, NJ, 09-03-1977
SO MANY ROADS 1965-1995
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DICK’S PICKS VOLUME XVI—THE FILLMORE WEST, SAN FRANCISCO, CA, 11-08-1969
DICK’S PICKS VOLUME XVII—BOSTON GARDEN, BOSTON, MA, 09-25-1991
DICK’S PICKS VOLUME XVIII—DANE COUNTY COLISEUM, MADISON, WI, 02-05-1978 AND THE UNI-DOME, CEDAR FALLS, IA, 02-07-1978
DICK’S PICKS VOLUME XIX—FAIRGROUNDS ARENA, OKLAHOMA CITY, OK, 10-19-1973
LADIES AND GENTLEMEN—THE GRATEFUL DEAD @ THE FILLMORE EAST 04-10-1971
VIEW FROM THE VAULT, VOLUME I: JULY 06-08, 1990, PITTSBURGH, PA, AND LOUISVILLE, KY
PLEASE BUY THESE FINE ALBUMS BY BIG BROTHER AND THE HOLDING COMPANY!
BE A BROTHER
HOW HARD IT IS
CAN’T GO HOME AGAIN
LIVE AT THE WINTERLAND 1968
DO WHAT YOU LOVE
HOLD ME—LIVE IN GERMANY
LOST TAPES
CHEAPER THRILLS
LIVE IN SAN FRANCISCO 1966
PLEASE BUY THESE FINE ALBUMS BY THE GREAT ROCK BAND SPIRIT:
SPIRIT
THE FAMILY THAT PLAYS TOGETHER
CLEAR
TWELVE DREAMS OF DR. SARDONICUS
FEEDBACK
JO JO GUNNE

PROTECT THE FIRST AMENDMENT!
PROTECT THE SECOND AMENDMENT!
FOR GOD’S SAKE, UPHOLD THE TWENTY-SECOND AMENDMENT!
PROTECT THE RIGHT TO VOTE AND PROTECT THE RIGHT OF STATES’ VOTER ID LAWS!
SAFEGUARD THE FOURTH AMENDMENT TO THE CONSTITUTION—NO NSA SNOOPING!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!

#0304 12” x 16” “Evening Shadows” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR AUGUST 19, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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