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Monday, August 19, 2013

“Fabulous Bakery Desserts, Part XC: Chef Itzi starts continues her Weeklong Spectacular with Fruits by presenting the Readership her amazing Cherry Crisp with Whipped Cream!” by Chef Itzi Nakamura


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As with our previous go-round with the Dead, we pick up with another of the great psychedelic bands out of Frisco, the Quicksilver Messenger Service! Like many other great groups of the time, many new recordings from the early days have popped up, our first is their “Live at the Avalon Ballroom, San Francisco, CA, 09-September-1966,” (released in 2008) truly an awesome recording!  Please take the convenient link above to go to Amazon.com so you can buy it!—you’ll be glad you did!


TUESDAY, AUGUST 20, 2013


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










STINKBUG 2013









Chef Itzi Nakamura 
END Commentary 08-20-2013
Copyright © 2013 by MHB Productions
Word Count: 3,627.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 20, 2013 by Chef Itzi Nakamura 


FABULOUS BAKERY DESSERTS, PART XC


“Fabulous Bakery Desserts, Part XC: Chef Itzi starts continues her Weeklong Spectacular with Fruits by presenting the Readership her amazing Cherry Crisp with Whipped Cream!” by Chef Itzi Nakamura

1,003rd BLOGPOST AT THE AICP-END!
Quicksilver Messenger Service  
Bakersfield, CA, 08-20-2013 Tuesday: I am excited today to note that we are now offering a second round of albums by the Quicksilver Messenger Service, one of the best bands to come out of the psychedelic 1960’s and one we claim somewhat as our own because they recorded two albums here.  I think in 1969 and 1970, they spent time living on Maui where they recorded “Just for Love” and “What about Me,” two exceptional pieces of musical art that combined the San Francisco sound with that of the islands resulting in two very fine additions to the era.  I realize that many people never cared for the inclusion of vocalist-songwriter Dino Valenti and loved the band in its earlier form and that is precisely what you have with this new series of live performances: the quartet at its exciting best! 
The Grateful Dead
Unfortunately, I am a bit too young to have seen these bands in their heyday, I think the Grateful Dead came here sometime in the 1970’s and that only individual members have come since.  Most bands come here to vacation and then do a show or two, which to us is sort of like having the Pro Bowl at the end of every NFL season (or most of them except when they try to put them somewhere else!).  Quicksilver is one of the best bands out of the Bay Area way back when because they had a combined guitar assault that the Jefferson Airplane and the Dead could not match.  Then, when Dino got out of prison from one of his many drug busts, they took him back into the fold and that is when many of the people ended up leaving the band behind.  You have to imagine that I—as a later fan—came to love, know, and appreciate each of these bands for what they were and for their musical contributions, which makes me a true fan.  The great thing about being a blogger here is that we have a deal with management that ALL of us get the albums we advertise whether or not we actually are the one presenting them.  That is a perk that should make EVERY foodservice blogger want to work here but as you see, we are very selective at who we choose to work here. 
California Governor Jerry Brown
You know, last week, the governor of California, Jerry Brown, took a monumental step to secure the rights of all people, including those among us who feel as if they are the opposite sex when in fact, they’re not but cannot exercise how they feel openly without being molested, mistreated, and singled out for persecution.  While I am not Gay, I do have a family member who has lived a difficult life because he was a boy who felt that he was a girl but was never allowed to express his feelings openly.  I think that we, as a nation, have to point the way ahead for the rest of the world when it comes to equal rights for all of our citizens because let’s face it, there are many backward nations around the world—like Russia!—who allow their archaic prejudices to get in the way and blind them.  We must support President Barack Obama and Vice President Joe Biden as they push ahead for rights for all of us, but especially for the LGBT community who has suffered persecution far too long.  That is the sign of an advanced nation, one that allows all of its citizens to share in the American dream, to be able to live and to enjoy the things that most of us take for granted and have enjoyed since birth.  We allow all people to live and to enjoy the rights of all humankind to love whoever they want to love and to do so without attack here in Hawaii.  I think the rest of the nation would become more at peace with itself if we just let the Democratic leadership take us to the promised land!
The Rainbow Flag of Equality—the True American Flag!
We are here today to make another fabulous dessert, one I truly love because to us, cherries are what pineapple is to the rest of the nation: tropical.  This does not mean we cannot grow them in one form or another, we are quite capable of growing a wide variety of things here high up on the slopes of Pele’s home, Mt. Haleakala!  We have many different levels from which hot houses and specialized orchards manage to give us things we might never have known or enjoyed in the past, things like berries, figs, dates, it’s all here and we make the best use of it.  Cherries are costly no matter where one lives and it sucks when you go to Foodland to buy some fresh fruit, take it home, and find that it has gotten all yucky, spoiled and nasty.  I hate paying $5-10 per pound for something I plan to sink my teeth into and then when I do, I react in horror, spit it out, and say, “What the heck?”  Why would I want to waste the big bucks to buy something for which, I have to find some sort of immediate usage? Well, if you do, then this is what you do: if you cannot take it back to the store, then transform it into an amazing dessert such as the one following:

(#1800) CHERRY CRISP A LA MODE



Nothing is better than cherries or berries during the summer, of that, have no doubt, especially if the fruits are fresh.  Normally, in the ‘old’ days, we used frozen or canned products, quality a variable whereas now, we can get fresh at the same or even better price.  With cherries, however, fresh means we have to pit them, a time-consuming affair to say the least, but one that pays marvelous dividends, especially in reputation and one’s ratings within the community or if you are a home chef, among your friends.  Once you savor the first bite of this delectable God-given delight, you become hooked for life, of that, have no doubt!

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




Qty.
Measure
Item
Other
The Cherries:
2
#
Fresh red cherries—pitted by YOU
Stems removed
The Cherry Water:
1
Quart
Simmering water

The Gel:
1.75
Cups 
Cherry water from above

.25
Cup
Torani’s cherry syrup

.25
Cup
Jell-O-brand black cherry Jell-O

3/8
Cup
Clear gel (preferable) or cornstarch

1
Cup
Granulated sugar

.5
Teaspoon
Salt

1
Teaspoon
Lemon extract

.75
Teaspoon
Almond extract

.75
Teaspoon
Red food color

1
Each
Bay leaf

The Crisp Topping:
1
Cup
All-purpose flour

1
Cup
Granulated sugar

.5
Cup
Brown sugar

.75-1
Cup
Melted butter

The Ice Cream:
8
Scoops
Dreyer’s vanilla or cherry ice cream

Optional Whipped Cream Topping:
2
Cups
Homemade whipped cream
OPTIONAL
Mint Garnish:
8
Sprigs
Fresh mint
Rinsed and dried
The Finish:
8
Large
Serving plates

8
Large
Paper lace doilies

8
Each
Chilled dessertspoons

8
Each
Cigar wafers
Optional



Method:

1.      Mis-en-place: have everything ready with which to work! The first job is the MOST important, pitting fresh sweet cherries purchased by you.  Sometimes, when we buy cherries, we are unclear as to their exact quality because, let us face it, we do not always know where purveyors or grocers buy their product.  Many times, roadside stands and farmer’s markets have better quality then again, life is sometimes a gamble.  As soon as cherries seem like they are going to go bad, that is the moment in which, we must strike.  First, remove the stems, then using a pitter or a huller, remove the pits and discard them.  ALWAYS double and treble, check your self-pitted fruits as if you do not, you run the risk of someone having a dental trauma who then sues the hell out of you!  Every moment lost in preparation is one not spent in a court of law or causes one to lose their otherwise sterling reputation! 

2.      Place the water atop the stove and bring it to a boil.  As soon as it is, drop the heat to LOW and drop the cherries into it.  NEVER return the liquid to a boil, just keep the cherries there for 1-2 minutes; and then strain the fruit through a colander retaining the liquid in a bowl beneath them.

3.      After the cherries have drained for about 10 minutes, pour the liquid into a shallow pan placed atop a cooling rack so it quickly cools and add the Torani’s syrup to it.

4.       Meanwhile, hook up your Kitchen Aid mixer and attach the WHIP attachment.  Chef’s Note: while we do not normally find clear gel in grocery stores with which to make quality desserts such as pie gels, which this gel resembles, YOU NEED IT!  If you are a home chef, you can buy it online at Amazon.com in one-pound packages available from Barry’s Farms.  Clear gel is more refined than is cornstarch, which it allows it to (1) maintain the same consistency COLD as it does HOT and (2) it remains clear whether HOT or COLD, which is essential to making and maintaining top quality gel mixtures.  If you are a professional chef and do not use clear gel, then shame on you, do not consider yourself a professional—you are nothing but a smuck!

5.      Into the bowl of the electric mixer, put the Jell-O, clear gel (or cornstarch), the sugar, salt, the extracts, and food color.  Begin adding the cool cherry water-cherry syrup along the sides of the bowl.  Do this SLOWLY so the gel/cornstarch does NOT clump up—all the while rotating the WHIP attachment around the bowl—until the dry ingredients are moist.  Lift it up by the base if needed in order to incorporate the dry ingredients into a ‘mushy mixture.’

6.      Pour this mixture through a fine-meshed sieve into a bowl, scraping it from the bottom with a spatula then forcing it from the top by scraping it there.  When you have forced everything through the sieve, pour any remaining liquid through from the top to bring any residual ingredients left.  Pour this mixture back through the sieve into a heavy-duty pot sprayed with a light sheen of food release spray. Place it over medium heat and add the bay leaf. 

7.      As it comes to a boil, begin whisking it constantly and raise the heat to high.  Now, whisk the sauce continually and as it begins boiling, it begins clarifying.  Keep it there for about one minute; then drop the flame to low and allow the gel to perk along over low flame for another 2-3 minutes.

8.      Pour the hot gel through a colander, forcing through any blobs, into a shallow pan placed atop a cooling rack.  As it cools, spray a piece of wax paper with food release spray, then place it atop the gel, sprayed-side-DOWN, to prevent the formation of an unsightly skin which also causes you to lose a portion of your creation. 

9.      During this time, prepare the crisp topping by placing the first three ingredients back into a sanitized mixing bowl hooked up with the PADDLE attachment.  Mix them well, and then begin adding the drawn butter in along the sides of the bowl, rotating the whip constantly.  When it begins to clump up, taste it and you will see that, it has a marvelous flavor.  Place this topping into an airtight container.  When not in use, keep it refrigerated or place it into a Foodsaver vacuum-packed bag so you can freeze it for later use without it going stale!

10. Scoop the ice cream and place it back into the freezer.  When time comes to serve the dessert, prepare your serving dishes by using Crème Brule or scallop dishes or some such small bakeware that can hold about .75-1 cup of fruit.  When the cherry gel is cool, add the cherries to it, stirring gently to blend.  Fill the prepared dishes and top with a healthy layer of crisp topping. 

11. Preheat standard oven to 400°F or a convection oven to 350°F, fan in the “on” position.  Place the prepared cherry crisps onto a sheet pan for easier handling, place them onto the middle oven rack of the preheated oven, and bake for about 5-10 minutes or until they turn golden-brown. 

12. As soon as they do that, pull the pan out of the oven, place atop a cooling rack, and prepare the setups.  Lay the serving plates out before you, preferably ones with a wide rim.  Place doilies in the center of each, then place the crisps atop them in the middle.  Place a scoop of ice cream atop each and if desired, dribble any remaining gel/sauce over them to give them a rosy sheen.  Place a sprig of mint onto each one, a cigar wafer if you have them, a dessertspoon from the freezer, then they are ready to serve.

13. Always keep any cherry sauce/gel in the refrigerator in an airtight container.  Use it within 5-7 days at most for vest results while keeping the Betty topping in an airtight bag within the freezer.  Always use ingredients as soon as possible for best results.

14. Alternatively or with the ice cream, you can top the dessert with homemade whipped cream.  Here is the 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:

15. 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.

Either way, whatever you choose to do, do what works for you and yours.  The key to making desserts such as this one is to get the most for your investment while selling it with all the gusto you have got.  People love desserts such as this one during the summer, fruit desserts are extremely popular.

Now, when I first made this dessert, I used frozen Montmorency cherries, something that is very good because of their tart quality.  Generally, frozen cherries packed in tins containing frozen juice make some of the best desserts imaginable but we do not always have the opportunity to find them.  However, when you have fresh fruit and it begins going bad, you have to act quick and that means, this is where desserts such as this one emanate.  Yes, you can make them still fancier than this one, which is up to you, but I will tell you, sometimes simple is best and that is the thing I am trying to impart to each of the AICP-END readership!

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SO GLAD YOU MADE IT—SPRING 1990 LIMITED EDITION 18-DISK BOX SET
SO GLAD YOU MADE IT—SPRING 1990
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.

MAY 1977
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!  Here’s another note: do NOT do business with Galkos Construction, Inc., those people are nothing but crooks as if you lease your system, you will never pay it off, plus you have to pay them for excess energy produced by your system, the electric company does not buy all of it nor do they!  AVOID GCI AT ALL COSTS; DO NOT DO BUSINESS WITH THESE CROOKS!
DAVE’S PICKS VOLUME V—PAULEY PAVILION, UCLA, LOS ANGELES, CA, 11-17-1973
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RARE BROADCASTS
Well, Tuesday is now in the history books, I hope you have had a lovely time.  We try to do some amazing things here at the American Institute of Culinary Politics-Elemental News of the Day and I hope that you come to visit us every day of the week for the best and the most in the world of professional foodservice.  Virtually every single blogger here—wait!—we call ourselves authors!—does their utmost best to instruct the readership how to do the things which they might not lack knowledge of doing.  Inform your friends, family, and coworkers of the culinary miracles we do here at this amazing blog with which, I am so proud to be a part!  I will see you tomorrow and I hope to mention the good news delivered to the nation by our great attorney general, Eric Holder, on the issues of race and the unfair sentencing for non-violent drug offenders.  Indiscriminate prison terms for drug crimes not causing violence has far too long penalized minority offenders and I am glad that he is leading the way with a blazing torch!  I will see you all tomorrow!  Aloha!        
LIVE AT THE AVALON BALLROOM, SAN FRANCISCO, CA, 09-SEPTEMBER-1966
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 Spirit 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 Tuesday, August 20, 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 July 26, 1981 in Kahului, HI.

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This is #0305, a 12” x 16" original oil painting by Beverly Carrick entitled, “The Sun’s Last Glow.” 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)!
Pictures #0000-0395










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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:
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
 
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

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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.

#0299 “The B. P. & Q. Club (The Butterflies, Poppies, & Quail Club)” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0300 12” x 16” “The Party Crasher” 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.


#0301 30” x 40” “Palo Verde Creek” by Beverly Carrick

I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF CHERYL LA TIGRE!
#0302 30” x 40” “Desert Flood” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—AUGUST 20, 2013:
  1. ----:   
  
#0303 12” x 16” “Pink, Gold, and Shades of Blue” by Beverly Carrick



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



BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
SO MANY ROADS 1965-1995
SO MANY ROADS 1965-1995 SAMPLER
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
DICK’S PICKS VOLUME XX—CAPITOL CENTER, LANDOVER, MARYLAND, 09-25-1976 AND ONONDAGA COUNTY WAR MEMORIAL, SYRACUSE, NY, 09-28-1976
PLEASE BUY THESE FINE ALBUMS BY BIG BROTHER AND THE HOLDING COMPANY!
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
LIVE AT THE CAROUSEL BALLROOM 1968
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
BITE DOWN HARD

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!

#0305 12” x 16” “The Sun’s Last Glow” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR AUGUST 20, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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