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Wednesday, August 21, 2013

“Fabulous Bakery Desserts, Part XCII: Chef Itzi shows us another Wonderful Dessert today, her Multi-Berry Cobbler-Crisp—Stupendous!” 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 third is their “Live at the Fillmore Auditorium, San Francisco, CA, 04-February-1967,” (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!

THURSDAY, AUGUST 22, 2013

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










STINKBUG 2013









Chef Itzi Nakamura 
END Commentary 08-22-2013
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 Thursday, August 22, 2013 by Chef Itzi Nakamura 


FABULOUS BAKERY DESSERTS, PART XCII


“Fabulous Bakery Desserts, Part XCII: Chef Itzi shows us another Wonderful Dessert today, her Multi-Berry Cobbler-Crisp—Stupendous!” by Chef Itzi Nakamura


1,005th BLOGPOST AT THE AICP-END!
HUMP DAY!  
Bakersfield, CA, 08-22-2013 Thursday: Welcome to the HUMP DAY edition of your favorite blog and mine, the American Institute of Culinary Politics-Elemental News of the Day.  We try our best to make the difficult easy, the inexplicable understood, and the secret known to all.  This is where we talk about food, we discuss politics, and we occasionally have fun together and all I ask is that you leave me plenty of comments so I can win the coveted prize of a first class trip for my family to Paris, France.  Yes, that is the prize for the author who generates the most comments in any one week, we have many people who visit us but never share their thoughts for whatever reason.  I know on one occasion, I have been told that people think we are some sort of front group for governmental intrusion into our lives and I want to assure you that this is the farthest from the truth!  While I and a few of my other co-authors are liberals, the bulk of the original bloggers here are card-carrying conservative ditto-heads, which is something I assure you I am not. I like what Mr. Obama is doing and I believe in everything he tells us unlike many of the right wing fans who haunt these pages.  I think that if we all chipped in together, we could make this a much better country in which, to live and that we could bring people of every background, race, and ethnicity into a common place!
The Portuguese Flag
When I was young, I had a difficult time because I am of mixed heritage.  My father is Japanese-American while my mom is a mix of German and Portuguese, which is why I have blond hair but appear to be an Asian.  Growing up, it was somewhat difficult because like it or not, the Japanese are not seen in the same light as many of the other people of Hawaii.  People of Japanese descent tend to run the government at many levels, also serve in the police departments, fire departments, you name it and they do it.  I was born on Lanai in Lanai City, which used to be the ‘pineapple island’ whereas now, it is the resort island.  Most of the kids with whom I grew up were Hawaiian or pretty much close to it, which rather made me an outsider.  I persevered and did the best I could to be better than everyone else did and over the course of time, they accepted me and here I am today: married to a nice man of Japanese descent, Edmund “Chono” Nakamura. Our kids are mixes once again so the cycle of life continually spins around, but Hawaii is my home, always been my home, and will continue being my home, but it is a home to which, we graciously add outsiders!
The German Flag
I think that as time goes by, Americans can work together but at some point, we have to be able to put the racism of the past behind us.  While I never had it as bad as do blacks and Latinos on the mainland, I am somewhat similar in some of the prejudices I have experienced over the course of my life like I said.  I think one of the problems that affects us the most is that people still have not become color blind, which is the most important aspect of a successful multi-racial society.  Like it or not, many bad things have happened over the course of history to which, ignorant but well-meaning people have added to such as the recent “stop and frisk’ law in New York City.  I think it was a great thing for the people of not only that city but across the nation because a law like that simply cannot be allowed to stand!  When the police department of any locale can stop seventy-five percent minority citizens, ask them who they are, where they’re going, and to see what they might have in their pockets, that to me is outrageous.  That would be like living in Honolulu, the police strolling down the street and stopping everyone that looked like a low-income individual and is of a ‘different shade of skin.’  In the America of the Twenty-First Century, things like that simply cannot stand without challenge.
Mayor Michael Bloomberg—a Lousy Liberal!
Now, don’t get me wrong and think that we have no prejudice here in the islands; we do, quite a bit of it, in fact, though you might never know it but we have come a long ways, too.  It is easy to see why the purebloods suffer from resentment because this was THEIR island nation until the Americans and the British stole it out from under them.  At the same time, the thieves did many good things for the people here but like many Native Americans on the mainland, having the government take care of you is not the same as being able to go out, follow your own direction, and to do so without being bothered.  Many of the pureblooded islanders live itinerant lives, which has forced the plantations of the past to bring in Hispanic workers from the mainland to pick the pineapples and cut the sugarcane.  Now, however, many of those things are disappearing as more and more homes are popping up all over the place and we become more and more a resort destination rather than a true working state;.  Oh, well, all I can say to that is that live moves forward and never back and those who wish to restore the monarchy never will be able to do so. 
Arnie’s Restaurant in Mukilteo, Washington
Okay, today, we are going to make a multi-berry crisp a la mode, one I think solves every person’s taste.  I know that once I was on vacation in Washington State and I saw something similar to what I am going to present; however, mine is so much more better that the Washington locals could learn a great deal from reading my post, especially the workers at Arnie’s Restaurant on the hill overlooking the ferry crossing in Mukilteo.   There, they had some sort of mixed berry cobbler with a cookie topping that smacked of frozen fruit in a state that has all sorts of fresh fruits!  How shameful is that?  Anyhow, here we go:
(#1802) MULTI-BERRY COBBLER-CRISP A LA MODE


Most chefs in today’s world enjoy working with each season as it presents myriad possibilities in which to use and to display the fruits of each season.  Spring and summer is usually the best time of year as we have so many different varieties of berries to use that sometimes, it drives us mad trying to present each one in new and exciting ways.  In this case, I have combined several berries to make a fabulous dessert, one people remember for years to come meaning your business becomes better known and you become the most revered chef within your community and possibly your region!
Yield:  8 servings / Mis-en-place: 1.5-1.75 hours:




Qty.
Measure
Item
Other
The Berries:
1
Basket
Fresh blackberries, rinsed and picked over

1
Basket
Fresh raspberries, rinsed and picked over
Dried
1
Basket
Either blueberries or strawberries
Rinsed & hulled
The Gel:
1
Cup
Granulated sugar

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

3/8
Cup
Clear gel (preferable) or cornstarch

.5
Teaspoon
Salt

1
Teaspoon
Lemon extract

1
Teaspoon
Almond extract

.75
Teaspoon
Red food color

.125
Teaspoon
Blue food color

1
Cup
Berry juice of one kind or another

.25
Cup
Torani’s strawberry syrup

.25
Cup
Torani’s blackberry syrup

.25
Cup
Torani’s raspberry syrup

.25
Cup
Torani’s blueberry syrup

1
Each
Bay leaf

The Crisp Topping (Crumble is below at the end of the recipe)
1
Cup
All-purpose flour

1
Cup
Granulated sugar

.5
Cup
Brown sugar

.75-1
Cup
Melted butter

The Ice Cream:
8
Scoops
Tillamook vanilla ice cream

The Garnish:

8
Sprigs
Fresh mint, rinsed and dried

The Serving:
8
Each
Broad-brimmed serving plates

8
Each
Paper-lace doilies

8
Each
Roland-brand Gaufrette cigar cookies

8
Each
Chilled dessertspoons



Method:

1.     Mis-en-place: have everything ready with which to work! First, pick the berries you wish to use or if you have other berries like boysenberries or loganberries available to you, use whatever you wish to use.  Always pick through them, trimming or removing any bad pieces or parts, and hulling anything that requires it. Rinse them, dry them, and place them inside a container in the refrigerator.  If using large berries, take care to slice them.  We will be using scalloped dishes or those for Crème Brule’s or burnt creams.

2.     Hook up your Kitchen Aid mixer and attach the WHIP attachment.  Add the first EIGHT ingredients and blend well, lifting the mixing bowl if necessary, to get the contents at its bottom blended in with everything else. 

3.     Combine the juice with the FOUR syrups.  We use Torani’s and Amoretti’s products, which have exquisite flavor.  NEVER heat the liquid to which, you are using with clear gel and even cornstarch.  Let me explain the reason WHY we use clear gel over cornstarch is because it (1) maintains the same consistency COLD as it does HOT and (2) it maintains its remarkable clarity whether HOT or COLD.  This is important for fruit-based gels one uses with cobblers, pies, and other such items.  Generally, you cannot find it at the grocery store or even Smart and 

Final but you can find it at Amazon.com using its Grocery-Gourmet Foods’ link.  Usually, Barry Farms is the one selling the product so buy a couple of pounds as once you use it, you will never use cornstarch ever again when making these types of products.

4.     Begin adding the combined liquid mixture in along the sides of the mixing bowl all the while rotating the WHIP around the bowl at low speed.  When you have a thick syrupy liquid, pour it through a fine-meshed sieve into a bowl, using a rubber spatula or spoon to both scrape it off the bottom of the sieve while trading off and forcing it down from the top.  Use any remaining liquid mixture to force through anything on the top of the sieve until your efforts force everything through it. 

5.     Now, spray a heavy-bottomed saucepot with food release spray then pour the liquid through the sieve—again—into the pot.  Add the bay leaf to the mixture and place it atop a medium-high flame, stirring all the while it comes to a boil.  Once there, begin stirring constantly in order to prevent any part of it from scorching and keep it there for 2-3 minutes, stirring constantly.  During this time, it will thicken and it is going to clarify, this is what you want. 

6.     Next, pour the gel through the fine-meshed sieve, removing the bay leaf in the process, into a shallow pan placed atop a cooling rack.  After several minutes, spray a sheet of wax paper with food release spray, then place it SPRAYED-SIDE-DOWN to prevent the formation of an unattractive and wasteful skin.  Place the gel into your refrigerator and allow it to cool.

7.     Clean the mixing bowl, hook it backup to the machine, and then attach the PADDLE attachment. Add the first three ingredients of the Crisp topping and blend well, using the paddle at low speed.  Then, begin scaling in the melted butter along the sides of the bowl until you form a crumbly mixture.  Stop mixing at that point, put it into a sanitized airtight container, and place it into the fridge.

8.     Get everything else ready such as scooping the ice cream into balls and then freezing them rock hard.  Get the mint garnish ready, rinsed and clean.  Have everything else ready to go and then when time comes to serve your desserts, preheat your standard oven to 400°F or your convection oven—fan in the “on” position—to 350°F. 

9.     Spray eight ovenproof dishes such as those used for burnt creams or Crème Brule’s with food release spray.  Then, bring the berries out, mix them up, and then put them into the dishes close to the level of the rim.  Pour the gel over them or if need be, use a spreading tool to coat the berries completely with it.  Finally, spread a layer of the Crisp (or Crumble) topping across them.  Place them atop a sheet pan for easier movement, and then place the pan inside your preheated oven on the middle oven rack. 

10. Bake for 5-10 minutes until they become golden-brown and once they do, pull the pan out of the oven, place atop a cooling rack, and prepare the setups.  Place the dishes onto the middle of each doily-lined serving plate, and then place a scoop of ice cream atop each one. Plant a sprig of parsley onto each one, then place a cigar wafer onto one side and a chilled dessertspoon on the other—serve them immediately!

11. Always store leftover gel in the refrigerator in an airtight container that you label, date, and keep cold.  As for the crisp topping, you must keep it airtight or you can vacuum pack it using a Foodsaver, which removes all oxygen keeping it fresh far longer.  Label, date it, and keep frozen except when in use.   Now, here is the alternative topping, the ‘crumble topping:’   

(#1534) CRUMBLE TOPPING

Yield:  1.5 quarts / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
.5
Cup
Sweet butter
Unsalted
.75
Cup
All-purpose flour

.75
Cup
Raw oatmeal

.75
Cup
Packed dark brown sugar



Method:

1.     Mis-en-place: have everything ready with which to work! Place the butter into the bowl of a Kitchen Aid mixer equipped with a PADDLE attachment.  Begin slowly beating the butter until it softens; stop, scrape the sides and the paddle and add the remaining ingredients. 

2.     Begin rotating the PADDLE attachment again at slow speed around the bowl for 2-3 minutes or until the mixture is well mixed and crumbly.  Never allow the butter to warm, always use COLD butter and mix quickly.  Scrape down the sides of the bowl and the PADDLE again then transfer into a sanitized container equipped with a tight-fitting lid.  Cover with plastic wrap FIRST, then apply the lid, label, date, and keep refrigerated for a week but do your best to use it well within that timeframe.  Otherwise, transfer it into a Ziploc freezer bag and freeze it until needed.

3.     To use it, place it atop a cobbler pan with pie fruit of choice.  Apply a generous topping and then place into a preheated 375°F standard oven or a 325°F convection oven with the fan in the “on” position.  Cook for approximately 20-30 minutes or until the topping is a crispy golden brown, but do NOT under any circumstances over-bake this as it ruins it entirely!

Either way, this is a great dessert, one you can use for a variety of functions, whether Sunday brunch or an elegant, plate-out meal.  Once you have the opportunity to taste this magnificent dessert, the boundaries become limitless!

Back to the dessert I had at Arnie’s, that was back in the old days and I think that they like many others felt they could get by serving frozen fruits to their customers but at some point later in the 1990’s, they must have known that their customer base was not going to accept frozen fruit as fresh.  Let me tell you something: currently of living in a nation that has many fresh fruits and vegetables, anyone who tries to serve crap is going to attain a reputation for serving crap and that to me is the kiss of death!  Never take the cheap way out unless, of course, you are a chain restaurant where people expect to be given low quality foods.  Even then, however, it can cost you your long-term reputation!

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MAY 1977
DAVE’S PICKS VOLUME V—PAULEY PAVILION, UCLA, LOS ANGELES, CA, 11-17-1973
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.
DAVE’S PICKS VOLUME VI—SAN FRANCISCO, CA, 12-20-1969 & ST. LOUIS, MO, 02-02-1970
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LIVE AT THE AVALON BALLROOM, SAN FRANCISCO, CA, 09-SEPTEMBER-1966
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LIVE AT THE AVALON BALLROOM, SAN FRANCISCO, CA, 28-OCTOBER-1966
Well, that is going to do it for Hump Day here at the American Institute of Culinary Politics-Elemental News of the Day that means everything else is downhill from here.  I am sorry if I veered off track and talked your ears off, but that is sort of what we do both here at the blog and in the islands.  We love to share stories with everyone who is willing to listen and when the elders open up and talk about the ‘old days’ before the islands were overtaken by the haeoles—which, I use with all the love in my heart!—mainlanders, that is something to hear! Anyhow, we will talk more ‘stories’ tomorrow so if I were you, I would make sure I am here at 11:59 p.m., California time or 8:59 p.m. Hawaiian time!       
LIVE AT THE FILLMORE AUDITORIUM, SAN FRANCISCO, CA, 04-FEBRUARY-1967
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 Thursday, August 22, 2013 by Chef Itzi Nakamura

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.
REFERENCES:
The one-and-only Chef Itzi Nakamura wrote this original essay.

Recipe created by Chef Itzi Nakamura on May 19, 1986 in Kahului, HI.

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This is #0307, a 24” x 48" original oil painting by Beverly Carrick entitled, “Seagulls and Sandpipers.” 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 © 08-12-2013, 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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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
 
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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…
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.

#0301 30” x 40” “Palo Verde Creek” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0302 30” x 40” “Desert Flood” 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.

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

I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF ITZI NAKAMURA!
#0304 12” x 16” “Evening Shadows” by Beverly Carrick
                                                                       
TODAY IN HISTORY—AUGUST 22, 2013:
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#0305 12” x 16” “The Sun’s Last Glow” by Beverly Carrick


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#0306 12” x 16” “El Sol Del Supoeste” by Beverly Carrick



BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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
DICK’S PICKS VOLUME XXI—RICHMOND COLISEUM, RICHMOND, VA, 09-02-1980 AND 11-01-1985
DICK’S PICKS VOLUME XXII—KING’S BEACH BOWL, LAKE TAHOE, CA, 02-23-TO-24, 1968
PLEASE BUY THESE FINE ALBUMS BY BIG BROTHER AND THE HOLDING COMPANY!
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:
THE FAMILY THAT PLAYS TOGETHER
CLEAR
TWELVE DREAMS OF DR. SARDONICUS
FEEDBACK
JO JO GUNNE
BITE DOWN HARD
JUMPIN’ THE GUNNE
SO…WHERE IS THE SHOW?
PLEASE BUY THESE FINE ALBUMS BY QUICKSILVER MESSENGER SERVICE:
Live at the Avalon Ballroom, San Francisco, CA, 09-September-1966

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!

#0307 24” x 48” “Seagulls and Sandpipers” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR AUGUST 22, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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