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Thursday, August 22, 2013

“Fabulous Bakery Desserts, Part XCIII: Chef Itzi gives us yet another Excellent Fruit Dessert, today’s is Blueberry Crisp a la Mode—‘Tropical’ for Hawaiian Tastes!” 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 fourth is their “Live at the Fillmore Auditorium, San Francisco, CA, 06-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!

FRIDAY, AUGUST 23, 2013


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










STINKBUG 2013









Chef Itzi Nakamura 
END Commentary 08-23-2013
Copyright © 2013 by MHB Productions
Word Count: 3,299.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 23, 2013 by Chef Itzi Nakamura 

FABULOUS BAKERY DESSERTS, PART XCIII

“Fabulous Bakery Desserts, Part XCIII: Chef Itzi gives us yet another Excellent Fruit Dessert, today’s is Blueberry Crisp a la Mode—‘Tropical’ for Hawaiian Tastes!” by Chef Itzi Nakamura

1,006th BLOGPOST AT THE AICP-END!
The Flag of Mexico  
Bakersfield, CA, 08-23-2013 Friday: My time is coming close to an end and I can get back in my rental car, head south to LAX, and fly back to Kahului Airport.  First, I am going to finish hanging out with the fellas here because as they have before, they always show us a good time whenever we come.  My husband was unable to make this trip but I brought my sister, Mana, along with me because her son goes to the University of Southern California.  He plays on their baseball team and is optimistic of turning pro, so it is always important that we find the time to visit my nephew before going home.  We brought all of the things he likes from home, especially a lot of salt seeds; he prefers the plum seeds more than anything else and loves the rainbow bread.  I would have brought him some manapuas but his mother promised him she would whip up a batch before we got on the big bird and headed home.  You have to know that whenever Hawaiian people—no matter their blood—visit family living on the mainland, it is like bringing a little bit of home to them in a care package of sorts.  Trust me, it is extremely hard to go to some other part of the country, leave everything you know behind but when you finally arrive back home for good, it’s like one long ongoing celebration!  All of the relatives from everywhere come to the luau and it goes on all night!

I have to admit that coming to Bakersfield and its smaller neighbor, Oildale, California, north of the river, is always a fun thing to do.  We get to see things we might normally see back home such as going to a mountain lake or out to the desert to see the many cacti, the animals, and to watch the sun setting somewhere close to home.  We also get a chance—if we get all of our test work out of the way with plenty of time to spare—over to the California coastline, which is way different than the one we have back home.  I love visiting Morro Bay, California, that is one of the most beautiful places I have seen outside the islands, what with the gigantic rock standing out in the harbor.  They also have some truly amazing shops and I love the food, it is quite different from the islands and many of the fish along the shore are quite different from those inhabiting the reefs and the deep water surrounding Hawaii.  Let’s face the facts: if you walk out into the California ocean, the sand goes out a great ways, especially at low tide whereas in Hawaii, if you head out to the deeper water, you do so almost immediately.  The great thing is that if you love water sports, particularly scuba diving, you can go out and explore the waters around Molokini where the volcanic tip of a very small, almost-island is.  There, you will find more tropical fish than anywhere along the California coastline until you go down somewhere in Mexico like Ensenada.  I have been to Mexico when I was younger because I attended school at San Diego State, which was a great place for me because of the many Hawaiians living there.  Had my parents known I was a party girl of sorts, they might have sent me to the University of Hawaii but let’s face it: kids seldom tell their parents everything.  I do know that my nephew, his mother, and I will have a heart-to-heart talk when we see him this upcoming Monday!  Kids can never hide the things they do from those who already know the score!

You know, earlier in the week, I was discussing the fact that we need some sort of comprehensive immigration reform because let’s face it: the problem is larger than any of us ever could have imagined.  While I agree with what the Democrat party wants to do, I do not agree with allowing this sudden flood of undocumented workers coming to the border crossings and begging for asylum because of fear of the Mexican drug war.  While I bleed for those suffering real abuse, I also know that the little terrorist brothers, the Tsarnaev Brothers, came here from Chechnya and caused many innocent people great harm.  They came here as refugees, something that we simply cannot permit to happen again because like it or not, while the government spies on us for our own good, occasionally they miss people like those two who then blow up innocent people, a hell of a way to repay the nation that took them in in their hours of need.  You see, I do believe that we are in the midst of a war on terror, one from which, we cannot extricate ourselves simply because we want to.  In this respect, I believe that the Republicans are more on the ball when it comes to defending the nation, which is something I know, makes my fellow Democrats cringe and to question my loyalty.  Shame on them! If I had a family member who lost their life or lost a limb, I would be mad as hell and wondering WHY my government let them down.  We must put forth a strong defense in order to keep our enemies at bay; otherwise, they will win the war through trickery and attrition, something America cannot afford to allow. 

Today, we are going to do something similar to what we have been doing the other days of this week, this time with blueberries.  Then, tomorrow, we are going to work with rhubarb, and finally on Sunday, switch gears all together and make some banana dessert, you know, bananas foster! You know, everyone thinks they can make bananas foster but let me tell you, there is a trick to doing it, one everyone needs to know or otherwise, don’t even try to do it!  All of these recipes will be complete with photos!
(#1803) BLUEBERRY CRISP A LA MODE


Blueberries are phenomenally good in that while they may not have an overpowering flavor, they allow the chef to provide them that flavor through using the right sorts of products.  Always use the best items you can find such as Torani’s or Amoretti’s syrups, they are the best gifts any chef can ever have.

Yield:  8 servings / Mis-en-place: 1.5-1.75 hours:




Qty.
Measure
Item
Other
The Blueberries:
2-3
Baskets
Fresh blueberries, rinsed, picked over, and dried
The Gel:
1
Cup
Granulated sugar

.25
Cup
Jell-O-brand Blueberry 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 
Blueberry or other berry juice

.55
Cup
Torani’s blueberry syrup

1
Each
Bay leaf

The Crisp Topping:
1
Cup
Granulated sugar

1
Cup
All-purpose flour

.5
Cup
Light brown sugar

.75-1
Cup
Salted butter
Melted
The Ice Cream:
8
Scoops
Tillamook vanilla or homemade blueberry ice cream
The Garnish:
8
Sprigs
Fresh mint
Rinsed and dried
The Setup:
8
Large rim
Serving plates

8
Each
Paper doilies

8
Each
Cigar wafers

8
Each
Dessert spoons




Method:

1.      Mis-en-place: have everything ready with which to work! The Blueberries: rinse them well and pick through them, removing any that are not up to par.  Place them in a container and refrigerate until needed but always make sure they are dry as wet berries spoil quickly.

2.      The next 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!

3.      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. 

4.      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.

5.      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. 

6.      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.

7.      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.

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 Blueberry 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. If you have leftover gel, keep it cold in an airtight, labeled and dated container with a tight-fitting lid.  As for the Betty topping, seal it up airtight in a vacuum-sealed Foodsaver bag, which you then label, date, and keep in the freezer until you need it. 

Blueberries are elegant in any presentation in which, the crafty chef presents them and this dessert is the all-time best there is.  I suggest you use it for special occasions and that you only get your berries from excellent sources such as local farmers or from a farmer’s market you know and trust.  Once you serve this dessert, you will see amazing results and it’s one I occasionally add ground up white chocolate to the Betty mix for an even more exotic twist!  

To me, fresh blueberries are what life is all about because you have to understand that as kids, when we walked to the Foster Freeze in Kahului, after my family moved there so I could go to school with a wider range of kids, I always asked for the blueberry and boysenberry freezes. Delicious vanilla ice cream mixed with FRESH berries, my tastebuds melted in my mouth and I became mesmerized for life.  I am telling you, that is the ultimate treat in life; in fact, any ice cream stand on Maui in the summertime is something that is a gift from the Gods.  Thank you, Pele!

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DAVE’S PICKS VOLUME V—PAULEY PAVILION, UCLA, LOS ANGELES, CA, 11-17-1973
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Okay, I need all of you to leave me comments and tell me how well I am doing so I can achieve my dream of visiting Paris, France.  All it takes for me to accomplish this by year’s end is 100 comments posted on the blogsite but not the ones that post an ad for removing nose hair or zits from one’s back as part of them.  Shame on all of you low lif4e smucks who try to slip in ads for penis enlargement and other such fake crap.  I am telling you, if anyone feels they need more than ten inches, then I suggest they go find them a baboon at the zoo!  Women don’t want that sort of thing; it is too damn much so remember: do not leave us the crappy ads attached to comments, just leave us ono comments!  See you 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 Friday, August 23, 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 03, 1987 in Kahului, HI.

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This is #0308, a 36” x 48" original oil painting by Beverly Carrick entitled, “Pink Fire.” 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 © 08-13-2013, 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:
Itzi Nakamura, The Grateful Dead, Summer Vacation 2013, Quicksilver Messenger Service, Fabulous Bakery Desserts, Cobblers, Crisps and Crumbles, ala Mode Desserts, Fresh Berries,


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Listen to KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  
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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!

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.

#0302 30” x 40” “Desert Flood” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0303 12” x 16” “Pink, Gold, and Shades of Blue” 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.


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

I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF ITZI NAKAMURA!
#0305 12” x 16” “The Sun’s Last Glow” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—AUGUST 23, 2013:
  1. ----:   
  

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



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



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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
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CLEAR
TWELVE DREAMS OF DR. SARDONICUS
FEEDBACK
JO JO GUNNE
BITE DOWN HARD
JUMPIN’ THE GUNNE
SO…WHERE IS THE SHOW?
SPIRIT OF ’76
PLEASE BUY THESE FINE ALBUMS BY QUICKSILVER MESSENGER SERVICE:
Live at the Avalon Ballroom, San Francisco, CA, 09-September-1966
Live at the Avalon Ballroom, San Francisco, CA, 28-October-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!

#0308 36” x 48” “Pink Fire” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR AUGUST 23, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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