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Friday, August 23, 2013

“Fabulous Bakery Desserts, Part XCIV: Today, Chef Itzi tackles a Different Fruit—Fresh Rhubarb Crisp—Mouth-watering, Delicious, and Tantalizingly Tart!” 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 fifth is their “Live at the Carousel Ballroom, San Francisco, CA, 14-April-1968,” (released in 2010) 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!

SATURDAY, AUGUST 24, 2013

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










STINKBUG 2013









Chef Itzi Nakamura 
END Commentary 08-24-2013
Copyright © 2013 by MHB Productions
Word Count: 3,903.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, August 24, 2013 by Chef Itzi Nakamura 


FABULOUS BAKERY DESSERTS, PART XCIV


“Fabulous Bakery Desserts, Part XCIV: Today, Chef Itzi tackles a Different Fruit—Fresh Rhubarb Crisp—Mouth-watering, Delicious, and Tantalizingly Tart!” by Chef Itzi Nakamura


1,007th BLOGPOST AT THE AICP-END!
Fresh Mint—our Plants died!   
Bakersfield, CA, 08-24-2013 Saturday: Good morning and welcome, to the 1,007th blogpost at the American Institute of Culinary Politics-Elemental News of the Day, the place where we talk stories, get the job done, and have a great time doing it! I have to apologize for an accident that happened this week and has given me a problem in presenting my desserts but normally, here at the corporate offices, we have an acre out back with a great deal of fresh herbs on it.  Unfortunately, our gardener, the mighty Pedro S. used the wrong insecticide and wiped out half of the plants.  That has given me a problem in placing fresh sprigs of mint onto each of the dessert plates we have photographed for your visual enjoyment and the storeroom manager, Smokehouse, failed to bring in the Roland cigar wafers for this entire week of desserts!  I am sure that by the time the final blog posts, the purveyors will deliver the supplies to our backdoor.  However, he went out to the different grocery stores here in town and also the nurseries that seem to be all over this city, in the move to get things ready for the fall, many of the summertime items are no longer being replaced.   Therefore, my desserts have lacked these very important items with which, to make them mouthwatering to the viewer and for that, I am terribly ashamed, next time I come and if I do the desserts category ever again, I will make sure a week ahead of my arrival that everything is in place!  Please, accept my apologies!
The Flag of California
I am glad that I came to California this time around because unbelievably, a girl from Hawaii can have a good time visiting the desert.  It does get hot on the island of Maui, but only when the trade winds quit blowing for a few days, then you’d think we were melting onto the pavement.  Without the winds, I think we’d all be at one another’s throats most of the time they never fail to blow.  I think if they ever did, the people would be running around going insane because they are what moves the heat out to sea and provides the cooling rains that give the islands life.  As I have said before, each of the islands has a tropical side (the east) and a desert side (the west) with a demarcation line between the two of sorts.  The Big Island is especially noticeable because of the two active volcanoes and I have heard others compare it to the evil place in the Lord of the Rings, Mordor.  If you take the Saddle Road between the two, it is a land of smoky darkness where hardly anything grows and yes, it is quite spooky and to make things worse, most of living in the islands is quite superstitious.   There are all sorts of stories on Maui about the “Night Marchers,” ancient Hawaiian warriors that some people see late at night on the backside of Haleakala marching off to battle, torches held high.  I would love to see this but nevertheless, I am a true believer as I must be because were I not one; it would be difficult for me to hold my head up in front of my fellow Hawaiians! 
Denzel Washington
When I first came to town, my sister and I went out to see a movie, we saw “2 Guns” with Denzel Washington and Mark Wahlberg and it was a wonderful movie, I must say.  I think that we will be seeing “We’re the Millers” before we head back but I wish we had time to see some others.  The cost of movies here is never as high as it is back home and all I can say is thank the Lord for having Netflix that is a great company because you can find almost anything you want and get it in record time.  These are the sorts of ideas I wish I had the opportunity to have thought up but technology always sort of put me off a bit, it seemed like it took me a decade to catch up to each new thing, heck!  I do not even have a smart phone; I am not that smart so I leave it to the kids and their friends to show me how to use that sort of stuff. 
Mark Wahlberg
All right, we talked enough story for one day; the time is here for us to make our dessert for today.  Did you know that rhubarb grows in Hawaii like everything else?  Well, if you don’t, you do now and let me tell you, everything we grow here has the Hawaiian twist to it, meaning it is far more ono than any of you know unless, of course, you live here all year round!  The dessert we are making today is similar to the other ones and that means, get ready for some pretty ono-licious eating!  Here we go:
(#1804) FRESH RHUBARB CRISP A LA MODE


The great thing about regionalism in the United States and around the world is that there are so many different fruits and vegetables and things one can use that are little known in other areas and which need introduction to new markets.  Rhubarb is one such item, one many people have no idea how it tastes much less to use and that requires savvy chefs such as myself to spread the joys of eating rhubarb in a variety of ways.  I suspect that once you have an opportunity to make and taste this amazing dessert, you will become a lifelong fan and will ‘infect’ others with your enthusiasm.  Rhubarb deserves a place in the pantheon of all-time great desserts and this concoction guarantees that!

Yield:  8-12 servings / Mis-en-place: 1.5-1.75 hours:




Qty.
Measure
Item
Other
Fresh Rhubarb:
2.5-3
#
Fresh rhubarb
See Step #1
2
Quarts
Cooking water

Rhubarb Gel:
2
Cups
Rhubarb cooking water

.5
Cup
Grenadine syrup

2
Cups
Granulated sugar

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

3/8
Cup
Clear gel (preferable) or cornstarch

1.5
Teaspoons
Ground cinnamon

.5
Teaspoon
Salt

1.5
Teaspoons
Lemon extract

1
Tablespoon
Everybody’s Rhubarb, rhubarb syrup

.75
Teaspoon
Almond extract

1
Each
Bay leaf

The Dark Crisp Topping:
1
Cup
All-purpose flour

1
Cup
Granulated sugar

.5
Cup
Dark brown sugar

.75-1
Cup
Melted butter

The Ice Cream:
8
Scoops
Tillamook vanilla ice cream or homemade rhubarb ice cream
The Garnish:
8
Sprigs
Fresh mint, rinsed and dried

The Setup:
8
Each
Large underling plates with wide rims

8
Each
Paper lace doilies

8
Each
Gaufrette cigar wafers

8
Each
Chilled dessert spoons



Method:
1.     Mis-en-place: have everything ready with which to work! The Rhubarb: always select the freshest, most firm stalks of rhubarb, it is important that you pick through each one searching for the best pieces.  Once you select them, take them back to your kitchen and if not already trimmed off, remove ALL green leaves, stems and stalks and discard them.  These parts can prove to be toxic to human beings so it is important never to use them as food.  In addition to this, remove any wooden parts of the stalk, as these are not edible.  The stalks you have should be red at the bottom as well as at the top.  Next, segregate them by size.  Slice the smaller stalks into pieces about .25-.5-inch thick, and set these aside.  The larger stalks, if you need to slice them into lengthwise halves or thirds, do so and then slice them into similar pieces.  Do this with every size and then prepare to blanch them in different batches according to their sizes.   To blanch this ‘fruit,’ (I see it as a ‘fruit’ since I am treating it as such), place a pot of simmering water atop the stovetop sans any salt.  Beginning with the largest grouping, blanch them for 1-3 minutes or until they feel somewhat soft, pull a piece out of the water, bite and chew it, and let this be your guide.  As soon as they are, where they should be, pull the first batch out and immediately plunge it into a bowl of ice water.  Repeat this process only shortening the time for each of the next 2-3 groupings of similar size.  Chef’s note: when you bite the pieces to test their tenderness level, do NOT allow the bitterness of the rhubarb to put you off, that is how it is, but when we combine it with the sugary gel, there it is a very delicious sweet-and-sour style of dessert, excellent.

2.     While the 'fruit' chills in the ice water, take care NOT to toss out the cooking water, you need two cups of it and you need to chill it as quickly as possible because when using clear gel, NEVER combine it with hot liquid, as this causes nothing but waste.  Place it into the refrigerator or into your freezer so it is ice cold.

a.     A word about clear gel’s benefits as opposed to cornstarch: the first is more refined and while not readily available at the grocery store, it is available at Amazon.com, go to their Grocery/Gourmet Foods section/link, look for Barry Farms’ brand and buy a couple of pounds.  Clear gel is what professional bakers and chefs use to make pie and cobbler fillings and clear dessert sauces.  The reason for this is that it (1) maintains the same thickness whether hot or cold and (2) retains its clarity whether hot or cold.  Cornstarch does neither of these things which makes it good only for making hot sauces thick sans a roux, what we call jus lie, but never for clarified cold or hot dessert sauces.  If you want to play with the big boys, then you need to use what we use and in doing so, you will be light years ahead of your competition!

3.     The gel: combine the chilled rhubarb water with the grenadine syrup and set aside. Then combine everything left in the grouping with the exception of the bay leaf, something you will add after combining the DRY ingredients with the WET and before the stove.  Place them in the bowl of your Kitchen Aid mixer and hook up the WHIP attachment.  Blend them well, rotating the implement at low speed, then begin scaling in the liquid along the side of the bowl, slowly, all the while the whip rotates slowly around the bowl.  Lift the bowl’s bottom if you need to in order to make sure that ALL of the dry items become moist.  As soon as you have a thick ‘sludge’ in the mixing bowl, add just a little bit more of the liquid so you can force it through a fine-meshed sieve into a bowl.  Scrape the mixture from the bottom with a rubber spatula alternatively while pushing it through from the top.  This prevents any unsightly and unattractive gel blobs from ruining the texture and appearance of the finished product so never skip this step. Finally, when you have pushed the mixture completely through the mesh, pour the remaining liquid through it, which pulls everything else into the container.

4.     Now, spray a heavy-bottomed saucepot large enough to hold the mixture and then pour the mixture through the fine-meshed sieve—AGAIN (to be on the safe side)—and add the bay leaf.  Place the pot over a medium-high flame and begin whisking it with a whip.  As it approaches a boil, whisk it constantly, taking care to stir the bottom of the pot so NOTHING has an opportunity to scorch.  Continue whisking it as you raise the flame to high until it (1) thickens and (2) clarifies.  As soon as it does that, drop the flame to LOW and allow it to perk over low heat for another minute or two as this develops the ultimate flavor.

5.     As soon as the gel has cooked the required time, pull it from the stove, scrape it into a shallow pan placed atop a cooling rack, and after a few minutes, spray a piece of wax paper with food release spray, then press it atop the cooling gel, SPRAYED-SIDE-DOWN.  This prevents any unsightly skin formation, which not only looks and tastes yucky but wastes precious rhubarb gel.  Then, place the gel in the fridge for 20 minutes.  After that, stir the cooked rhubarb into the gel, taking care to do it gently, all the while folding the ‘fruit’ into the mixture.  When you have done this, return it to the fridge and cover it with plastic wrap but if you feel a need to do so, leave a corner uncovered for any retained heat the chance to escape. 

6.     Now, clean out the mixing bowl once again and this time, hook up the PADDLE attachment.  Place the first three ingredients listed under the “Dark Crisp Topping” into the bowl and begin rotating the paddle implement around it slowly, all the while combining it together.  Then, when you have a fine-crumb mixture, begin scaling the melted butter in along the sides of the bowl, taking care to stop between additions, allowing the dry ingredients to accept it.  When you have a fine crumb mixture, stop mixing, scoop it into an airtight bag and have ready. 

7.     Scoop your ice cream balls and return them to the freezer so they are ROCK HARD.  Alternatively, you could make your own homemade ice cream making rhubarb one, which would be stupendous for a dessert such as this one.  Either way, it is up to you.  In addition to this, have everything else ready to go and then when you are ready to go, let’s proceed to the finish line!

8.     Preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F.  Spray eight burnt cream or scalloped-style dessert dishes with food release spray, then spoon the rhubarb filling into each one taking care to tamp it down a bit.  Then line with a layer of the dark Betty topping and smooth it off with a butter knife or spreader.  Place the dishes onto a sheet pan for easier movement in and out of the oven, and then place inside your preheated oven on its middle rack. 

9.     Bake for 5-10 minutes or the topping has become somewhat soft and is a beautiful golden-brown in color; pull them out of the oven immediately and place the pan atop a cooling rack.  Bring your chosen underlining plates with wide rims to the workbench, place them out and then place one dish of dessert onto each one.  Atop that, place a scoop of rock-hard ice cream, and then place a sprig of fresh mint onto each dish.  Finally, place a dessertspoon on one side of the plate and either plant the Gaufrette directly into the ice cream or onto the other side of the plate. Your desserts are now ready for immediate service!

10. Generally, you might be able to squeeze out another dessert or two from this batch but normally, I like giving the customer something of which to think!  Besides, depending upon where you live, rhubarb is not always a costly commodity and it’s important to me that everyone in the world knows and appreciates this under-utilized ‘fruit.’ 

11. If you have leftover product, use it as quickly as possible; otherwise, place it covered in a sanitized airtight container and label, date, and refrigerate it.  Always keep any leftover crumb topping sealed airtight in either a vacuum-packed bag frozen in the freezer for best results; always label and date this mixture and do your best to use it within 2-3 weeks at most. 

Rhubarb is an exceptional item with which, the talented chef can work and it’s also one with a long history of appearing in top-quality, award-winning pies and cobblers at county fairs from one end of the nation to the other.  I came to love it and to see its potential the first time I had a rhubarb cobbler topped with homemade rhubarb ice cream in Iowa, while on a vacation to Chicago one summer and believe me, I would not recommend it if it were not the most phenomenal ‘fruit’ I have ever seen!  

I think of all the desserts I have given you this week, this one might be among my all-time favorites and I hope, yours, too!  Rhubarb is such an under-utilized ‘fruit,’ that not everyone feels confident making it.  I have to admit the first time I worked with it, I turned it into liquefied slop, it looks strong and hard but sometimes, it cooks far faster than one thinks so always, keep a very close eye upon it, you will be fine if you do.  Anyhow, I hope that the next time I come, I will be able to share some exciting things like guava products but then, I do not know how many people have guava available to them, and they do not last a long time so I think it is difficult to ship them around the world.  However, we can utilize the juice and that along with Amoretti’s guava syrup is enough to do whatever job one chooses to do! Lillikoi is another such item I think the fans would love to use in whatever they can so who knows? Maybe next time, we will do some really exotic things!

---------------------------------------------------------------------------------
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LIVE AT THE AVALON BALLROOM, SAN FRANCISCO, CA, 09-SEPTEMBER-1966
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!
LIVE AT THE AVALON BALLROOM, SAN FRANCISCO, CA, 28-OCTOBER-1966
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LIVE AT THE FILLMORE AUDITORIUM, SAN FRANCISCO, CA, 04-FEBRUARY-1967
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LIVE AT THE FILLMORE AUDITORIUM, SAN FRANCISCO, CA, 06-FEBRUARY-1967
Okay, makamakas, we have had a great day and that means we have one more to go and then I am going to head down south to San Diego before flying out for home.  Tomorrow, we will make one more classic dessert but this one is going to be different from all the others because we are going to make Bananas Foster, one of the classic Southern desserts that one does not always expect to see in Hawaii.  Hey!  We have Cajun Nights, too, albeit, Hawaiian-style, which means we fix ‘em up good!  Anyhow, the good thing about working with bananas now is that we have so many different types available to us, which is what makes life wonderful, imagine doing it with midget bananas, red bananas, even plantains but they would require some cooking ahead of time to make ‘em work.  I will see you all tomorrow, have a lovely Saturday night and we will conclude everything tomorrow, ‘apopo!         
LIVE AT THE CAROUSEL BALLROOM, SAN FRANCISCO, CA, 14-APRIL-1968
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 Saturday, August 24, 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 June 30, 1987 in Kahului, HI.

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This is #0309, a 24” x 36" original oil painting by Beverly Carrick entitled, “Reflections.” 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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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 © 08-14-2013, 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, Rhubarb,


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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.


#0303 12” x 16” “Pink, Gold, and Shades of Blue” by Beverly Carrick
Beverly Carrick Original Paintings Price List:

#0304 12” x 16” “Evening Shadows” 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.


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

I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF ITZI NAKAMURA!
#0306 12” x 16” “El Sol Del Supoeste” by Beverly Carrick
                      
                                                 
TODAY IN HISTORY—AUGUST 24, 2013:
  1. ----:   
  
#0307 24” x 48” “Seagulls and Sandpipers” by Beverly Carrick



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



BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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
VIEW FROM THE VAULT, VOLUME II—R.F.K. STADIUM, WASHINGTON, D.C. 06-14-1991
PLEASE BUY THESE FINE ALBUMS BY BIG BROTHER AND THE HOLDING COMPANY!
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:
TWELVE DREAMS OF DR. SARDONICUS
FEEDBACK
JO JO GUNNE
BITE DOWN HARD
JUMPIN’ THE GUNNE
SO…WHERE IS THE SHOW?
SPIRIT OF ‘76
SON OF SPIRIT

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
Live at the Fillmore Auditorium, San Francisco, CA, 04-February-1967

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!

#0309 24” x 36” “Reflections” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR AUGUST 24, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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