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Wednesday, June 6, 2012

“Special Menus Index, Pt. LX: Father’s Day Menu 2012, Pt. IV—Side Dish Seminar, Pt. II—the Vegetables: Three-Squash Sauté, Grilled Vegetables, and Stuffed Zucchinis—the Best Vegetables Dad has ever seen or eaten—guaranteed!” by Chef Itzi Nakamura



Today, we continue offering albums by STEPPENWOLF!   Their FOURTEENTH album—“Skullduggery”—was released in 1976 and was the final release of the official Steppenwolf reformation!  After this, the band would mostly become a “Golden Oldies Act” fronted by John Kay, an able and talented performer, no doubt, but never what the band originally was.  Anyhow, it’s still a great album and one you definitely need to go to Amazon.com and purchase NOW!  Thank you, the Elemental News of the Day.  




COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


Here's the countdown to December 21, 2012: from today, we have 199 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Itzi Nakamura

END Commentary 06-07-2012

Copyright © 2012 by MHB Productions

Word Count: 3,575.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 07, 2012 by Chef Itzi Nakamura

SPECIAL MENUS INDEX, PT. LX

 Special Menus Index, Pt. LX: Father’s Day Menu 2012, Pt. IV—Side Dish Seminar, Pt. II—the Vegetables: Three-Squash Sauté, Grilled Vegetables, and Stuffed Zucchinis—the Best Vegetables Dad has ever seen or eaten—guaranteed!” by Chef Itzi Nakamura



Bakersfield, CA, 06-07-2012 Th: Greetings, once again, my friends, I’m very glad to be back with you!  I see that today, we have gone below 200 days in our nonstop countdown to the End of the Mayan Calendar and whatever lies beyond, a somewhat disturbing thing for those concerned by it like Stinkbug.   Even over here in Hawaii, we watch the History Channel and pay attention to the prophecies of Nostradamus and such and there are own historical seers and prophets most of whom have been lost or disappeared in the terrible times when Hawaii lost its status as an independent kingdom and was annexed into the United States.  The year was 1898, it was an occurrence that took place as a result of the Spanish-American War when the United States extended its reach across the Pacific Ocean but that is a story best for another occasion but let me say this: it is still painful history here and we spend more time learning about Hawaii then we do about the Mainland’s history.  But, I have no wish to reopen old wounds.

But still, the End of the Mayan Calendar is worrisome to many and that is why Stinkbug has mandated that each and every one of us here at the Elemental News of the Day keep mentioning it and keep spinning the dial as we begin each new day.  Some believe that horrible things will result on December 21 of this year while others scoff at it and accuse those who believe in the date as being superstitious, frightened little children, and imbeciles.  Me, I’m somewhere in the middle, awaiting something that I have no power to change while at the same time admonishing myself for being so foolish to even give it a second thought.  I guess, my friends, we shall see what we shall see!

Let me tell you one thing about the Hawaiian Islands: we have many superstitions here and one of the most “haunted places” is the Iao Valley up by Wailuku on Maui.  In the daytime, it’s a lovely place but at night, the spirits of the slaughtered warriors killed by King Kamehameha walk the park like shadows.  The normal folk of Maui avoid the place after dark because it’s a bad place to be just as they avoid the backside of Haleakala due to the presence of the “Night Marchers.” I’ve seen them marching in long lines chanting and doing the dances of the past and let me tell you this: it’s a very eerie feeling when you see something that your mind is telling you is NOT there, that it’s unreal, that it’s superstitious.  But once your eyes have seen something like this, you will never forget it and you will have greater respect for the spirits of the dead because in a place like Hawaii, the dead are literally everywhere, underfoot.  There have been so many ancient wars that the dead lie in every part of the islands and no one knows who the heck is under their feet so they tread carefully, say the appropriate prayers, and try not to offend either the dead or the gods.  But NO Hawaiian local would ever tell an outsider about any of this stuff; no, you have to become one of us to be accepted into the superstitions and hidden ways of the islands.

Here’s our Menu:

FATHER’S DAY 2012 MENU

I.                   Tomato and Green Bell Pepper Salad

II.               Tam O’Shanter Tortellini Salad

III.            Old-Fashioned Coleslaw

IV.             Fresh Steamed Artichoke with Roasted Red Pepper Aioli

V.                Fresh Steamed Asparagus with Lemon Buerre Blanc

VI.             Crispy-fried Wontons

VII.         Boston-style Baked Beans 

VIII.      Saffron Potatoes

IX.             Piñon Nut Pilaf

X.                Three-Squash Sauté

XI.             Grilled Vegetables

XII.         Stuffed Zucchini

XIII.      Lime Butter Steak ala Juan

XIV.       Broiled Swordfish with Pineapple Salsa and Fish Juice

XV.          Coconut Cream Pie

XVI.       Fresh Nectarine Betty

XVII.   Mai Tai

XVIII.                        Malibu Cove 

XIX.       Cannonball

XX.          Angel’s Delight

XXI.       Cold Irish

XXII.   Jamaican Dust

Well, I’ve told you enough about the secret things of Maui and the Islands in general so we need to proceed to our recipes and get things going.  Today, we will do our vegetable dishes which will make Dad extremely happy.  Note that these are ALL Mainland dishes!

(#1612) THREE-SQUASH SAUTÉ



There is nothing better than a medley of squashes such as zucchini, yellow zucchini, and Mexican gray squash in a flavorful butter sauce with some carrots for color.  A delicious dish, this is an excellent presentation of four relatively low-cost vegetables which makes it a premium dish to accompany more expensive entrees.  As long as the cooks pay close attention to the cooking times, they’ll always have spectacular results but if they overcook them and then try to cover it up, the consumers won’t be happy.  Be careful so that you always serve nothing but the best!

Yield:  6-8 servings / Mis-en-place: 15-20 minutes; cooking time: 2-3 minutes. 




Qty.
Measure
Item
Other
1.5
Cups
Italian squash, ripple-cut into rounds

1.5
Cups
Yellow squash, ripple-cut into half-rounds

1.5
Cups
Gray squash, ripple-cut into bias-cut slices

1.5
Cups
Carrots, ripple-cut into bias-cut slices

.25
Cup
Drawn butter

.75
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

1
Tablespoon
Diced pimientos

1
Tablespoon
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Have a vegetable steamer on your stove over simmering, salted water.  Note: even though you’re not actually cooking the vegetables in water, you still need to salt it in order to keep the color of the cooked vegetables vibrant, brilliant, and beautiful.  So, always add at least a teaspoon of salt to the water.

a.      Blanch each vegetable separately from another.  Each of the squashes will be cooked al dente-tender in less than 60 seconds so keep a close eye on them.  As soon as they’re ready, remove and plunge them into a bowl of ice water to retard further cooking.  The carrots will take about 60 seconds to 1.5 minutes at most but pay close attention to them, too; the can cook amazingly fast and it’s important to us that each of the veggies is crisp, crunchy, and al dente-tender.

2.      When the veggies are chilled, drain and discard the cold water and place the veggies into the bowl of a salad spinner and spin off excess water.  This will allow the seasonings and the butter to adhere to them better so you will have maximum flavor.  Spin for a minute or two to remove all moisture content from them.

3.      Meanwhile, have a large skillet placed over a medium flame and spray it with PAM or with some such other food release spray.  Add the drawn butter. (Note: using drawn butter is better due to its ability to withstand higher temperatures than whole butter which still has the fats and milk solids within its chemistry.  Always melt butter slowly over low heat and then draw off the scum that rises to the surface thereby leaving the pure butter at the middle. When you hit the watery-whey at the bottom, STOP drawing and discard it, retaining only the pure butter).

4.      When the drawn butter is sizzling, add the seasonings and then add the blanched vegetables after having heated them in your microwave oven.  Toss quickly to coat with butter and spices and then when totally hot, transfer to either a serving dish or to individual plates or monkey dishes for service.  Be sure to sprinkle either the family-style bowl or the individual servings with freshly minced parsley; then, they’re ready to serve!

5.      Leftovers should be chilled to below 45°F as quickly as possible and then transferred to a sanitized, airtight container with a tight-fitting lid.  Reheat in the microwave to 165°F or higher to be on the safe side.  Never hold cooked vegetables for longer than 1-2 days at most, discarding them when time’s up. Note: you can use them as soup vegetables, too, so find other uses for them; in this way, you’re saving money and sometimes making money for the house.

This is a great vegetable recipe that makes use of three flavorful squashes in one beautiful and flavorful sauté.

(#1613) GRILLED VEGETABLES


Grilled vegetable skewers have always been popular with outdoor cooking buffs and have been utilized in all sorts of Mediterranean Cuisine restaurants all over the world.  Back in the day when we were running a very busy foodservice operation, we used to make these by the hundreds, sometimes thousands for use on expensive hors d’oeuvres buffets and cocktail parties.  Fairly easy to make, they taste marvelous and look beautiful and people find that they do indeed love their veggies!  The balsamic vinegar dressing is the perfect accompaniment for them and this is a great recipe and production for a low-cost recipe.

Yield:  8-10 orders / Mis-en-place: 24 hours / Cooking time: 3-4 minutes. 




Qty.
Measure
Item
Other
2
Each
Italian zucchini, cut into rounds 
Blanched
2
Each
Yellow zucchini, cut into rounds
Blanched
1
Each
Italian eggplant, cut into rounds
Blanched
1
Each
Red bell pepper, seeded and stemmed, cut into squares, 1” x 1”
1
Each
Yellow bell pepper, seeded and stemmed, cut into squares, 1” x 1”
1
Each
Green bell pepper, seeded and stemmed, cut into squares, 1” x 1”
1
Each
Orange bell pepper, seeded and stemmed, cut into squares, 1” x 1”
16
Each
Cherry tomatoes
Stemmed
32
Each
Large button mushrooms
Rinsed
1
Large
Bunch broccoli, separated into florets
Blanched
1
Head
Cauliflower, separated into florets
Blanched
1
Quart
Balsamic vinegar dressing (Recipe #466)

Kosher Salt and Pepper Seasoning (Recipe #1324)
.25
Cup
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! The first thing to do is to prepare each of the vegetables by trimming ends, seeding and/or stemming them, and then rinsing them.  Blanch each one—including the cut bell peppers—in simmering salted water for NO more than 20-30 seconds and then drain and plunge each one into ICE water to retard further cooking AND to maintain their original colors. When thoroughly chilled, drain and dry with the aid of a salad spinner—if you have one!—and then set aside.  You can find salad spinners for home use at stores such as IKEA.

2.      Make the Balsamic Vinegar Dressing with the following recipe:

(#466) BALSAMIC VINEGAR DRESSING





Yield:  about one quart  / Mis-en-place: :




Qty.
Measure
Item
Other
2
Cups
Whole grain mustard

.25
Cup
 Balsamic vinegar

2
Tablespoons
Lemon juice

.75
Quart
Olive oil




Method:

3.      Mis-en-place: have everything ready with which to work!

4.      Using an electric mixer equipped with a whip attachment beat the first three ingredients until light and creamy.  Then, begin dribbling in the olive oil along the sides of the mixing bowl all the while whipping on medium speed until the dressing has increased in volume.  Continue this procedure until ALL of the oil has been incorporated.

5.      Transfer the dressing into a sanitized storage container with a tight-fitting lid and label and date the contents.  Keep refrigerated for no more than 5-7 days and afterward, discard the out-of-date dressing.  You will probably need to re-whip it when you serve it as the oil generally will separate from the bulkier ingredients.

This is one of the better Balsamic Vinegar Dressings you will find: it is tasty, easily made, and will do your salads justice!

6.      Make the Kosher Salt and Pepper Seasoning:

(#1324) KOSHER SALT AND PEPPER SEASONING




1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes


Assorted Spices

Method:

7.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

8.      When everything is made, place the Balsamic Vinegar Dressing into a large pan or baking dish and add the vegetables to it, stirring well but gently.  Cover with plastic wrap and refrigerate overnight. 

9.      The next day, make shish kebabs with the vegetables by using either bamboo or metal skewers.  If using bamboo, soak them in cold water OVERNIGHT to harden them and to keep them from being singed on the broiler.  Start with one green zucchini at the bottom of 8-12 skewers followed by a yellow zucchini round.  Then put on a bell pepper of each color followed by a mushroom, followed by an eggplant round followed by a cherry tomato followed by a cauliflower floret.  Begin again and this time, end it with a broccoli floret and then a mushroom.  If you have room, do it again beginning with the beginning of the order. 

a.      The idea is to have two zucchini rounds followed by four bell peppers followed by a large button mushroom, followed by an eggplant round followed by a cherry tomato and a cauliflower floret for the first half; then, do it again ending with a broccoli floret and another mushroom.  If you can do it again—if using 8”-to-10” skewers, repeat the process up to the conclusion of the beginning round so that you have beautiful vegetable skewers before you.

10. Return them to a large pan and cover with the balsamic vinegar dressing and refrigerate for a couple of hours; then, when it’s time to cook, heat up your kitchen’s broiler or you outdoor barbeque and when hot, wipe the grills with a burlap rag dipped in vegetable oil to season the grates and to keep the vegetables from sticking.

11. Place the vegetable skewers atop the hot grates and baste with the leftover salad dressing.  Turn them over only once or twice but no more.  As the vegetables are already blanched, all you’re doing is to mark them and to give them a bit of charcoalized flavor. Be sure to sprinkle liberally with the Kosher Salt and Pepper Seasoning to give them added flavor.  As they come off the broiler, brush them with whatever dressing remains and then prepare to serve them.

12. Scoot the vegetables off of the skewers onto the serving plates with whatever entrees you’re accompanying them with and then sprinkle with freshly minced parsley flakes. 

These beautiful skewers can be used for not only entrees but shortened for use as appetizers on banquets or on cocktail buffets; it’s up to you how you set them up. Okay, here’s our final recipe for today, my friends:

(#981) STUFFED ZUCCHINI



Stuffed zucchini are marvelous; they look stupendous, taste great, and are a grand way of utilizing subpar vegetables and leftovers by transforming them into individual works of art.  Everyone who loves squash loves this recipe as do many who DON’T as once their eyes alight upon them; they’re thoroughly impressed and anticipate the first delicious bite.  Use this one for your gourmet dinners and it will increase your reputation dramatically within the foodservice community.  The great thing about the recipe is that you can substitute yellow squash, Mexican gray squash, and even summer squash if you so desire or have a need to do so.  Keep this recipe handy, it’s going to be a very popular one!

Yield:  12 servings  / Mis-en-place: 1.5-2 hours:




Qty.
Measure
Item
Other
10
Each
5-6-ounce green zucchini (weighed prior to trimming)
6
Ounces
Yellow onions

6
Ounces
Carrots, peeled and trimmed

1.5
Each
Large AAA eggs, beaten and strained

1.5
Cups
Cracker meal

.75
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

1-1/3
Tablespoons
Freshly minced garlic

1.75
Teaspoons
Worcestershire sauce

.75
Teaspoons
Mrs. Dash seasoning

3/8
Cup
Melted butter

Grated Parmesan cheese

Spanish paprika

Chablis




Method:

1.      Mis-en-place: have everything ready with which to work! NOTE: this is one of those imprecise recipes due to one never knowing exactly how much cracker meal will be needed due to the moisture content of the vegetables in the overall mixture so one has to go by feel as much as by the directions.  Also: you need a PASTRY BAG with a large star tip.

2.      Halve the first SIX zucchini. Place the halves into a vegetable steamer cut-side-DOWN and steam just until the centers are TENDER. Then, steam the three WHOLE zukes along with the carrots and the onion just until tender, too—but don’t overcook them! Pay attention as each one will cook at its own pace depending on the type of steamer, the temperature of the water, and the amount of steam generated.

3.      Scoop the centers from the HALVED zukes and then run them through a meat grinder along with the whole zucchini, carrots, and onion.  Combine the ground vegetables in the bowl of an electric mixer equipped with a paddle attachment along with the 1.5 beaten large eggs, seasonings, and cracker meal.  Add just enough cracker meal until a firm yet pliable filling has been formed that you will be able to pump through a pastry bag.  If you get it too stiff, add a bit of the steamer’s water to thin it down but DON’T overdo it!

4.      Place the halved zucchinis on a sheet pan with the scooped-out-sides facing UP.  Push them up against the edge of the pan and then using your pastry bag filled with the filling; pump it into each one with an undulating, up-and-down motion until each one is filled.  Douse with melted butter followed by parmesan cheese and paprika and then place inside your refrigerator for an hour or so.

5.      When time’s almost up, preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F.  Bring the stuffed zucchinis out and spray a sheet pan with PAM and then place the vegetables onto it.  Pour some Chablis around them to help them steam and to give them additional flavor and then place inside the hot oven on the middle oven rack.  Bake until they’re somewhat “puffy,” due to the expansion of the eggs.  Then, remove them and transfer each one to a plate with whatever entrée with which you’re serving them.

This is a classy recipe for serving squash and the beauty of it is that you can use older zucchinis that maybe don’t have their original beauty about them but are still worthy of being used as a dinner vegetable.  The ones that look the worst can be the ones used strictly for filling the better-looking halves.  You can also utilize carrot and onion scraps by combining whatever you have to fill the necessary required weights.

--------------------------------------------

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’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s 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’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

I think we’ve made some really great recipes over the course of our time together and I am so glad that my debut commenced with the Father’s Day Menu for 2012.  Fathers are very important and here in Hawaii, the father is a revered individual just as are mothers and all relatives in general.  We believe that their spirits come back to us in the form of amakuas, the spirits in the creatures that live and spend their lives intertwined with ours such as the shark, MAKO, among others; as I’ve said, the spirit world is very important to the people of Maui and of Hawaii and before one comes here, they should spend some time studying them. Well, enough of that for today!                              

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by STEPPENWOLF and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

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.
---30---

The END Commentary for Thursday, June 07, 2012 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:

This original essay was written by the one-and-only Chef Itzi Nakamura



Recipe created by Chef Itzi Nakamura on May 30, 1983 in Honolulu, HI.

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THIS WEEK: FATHER’S DAY 2012 MENU

STINKBUG AT THE COUNTDOWN TO THE END DAYS


This is #634 a 20” x 24" original oil painting by Beverly Carrick entitled, “Adobe Hacienda." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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 Elemental News of the Day!
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Tags:

Itzi Nakamura, Special Menus, Side Dish Seminar, Side Dishes Seminar, Side Dishes, Steppenwolf, Good Food, Vegetables, Squash, Zucchinis, Gourmet Dining, Bell Peppers, Vegetable Dishes, Father’s Day,





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CONGRATULATIONS TO MITT ROMNEY FOR WINNING THE REPUBLICAN NOMINATION FOR PRESIDENT OF THE UNITED STATES!
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of  BOTH November 06 AND December 21, 2012!

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