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Thursday, April 18, 2013

“The Salad Chef Speaks, Part XL: Today’s Salad is a Real Moneymaker—Asparagus-Strawberry Salad, Better than the Best Salad of any other Chef around the World!” by Chef Pedro R. Munoz

 
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Today’s album is Frank Zappa’s sixty-sixth solo album, “Congress shall make no Law,” which came out in 2010 and was another long-lost excellent live recording from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         

 

 

FRIDAY, APRIL 19, 2013

 

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

 

 

 
 
 
STINKBUG 2013
 
 
 
 
 

 

 

Chef Pedro R. Munoz

END Commentary 04-19-2013

Copyright © 2012 by MHB Productions

Word Count: 3,672.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, April 19, 2013 by Chef Pedro R. Munoz

 


THE SALAD CHEF SPEAKS, PART XL

 

The Salad Chef Speaks, Part XL:   Today’s Salad is a Real Moneymaker—Asparagus-Strawberry Salad, Better than the Best Salad of any other Chef around the World!” by Chef Pedro R. Munoz

 

880th BLOGPOST AT THE AICP-END!

Far Left Liberal Financier George Soros

Bakersfield, CA, 04-19-2013 F: I am glad we have arrived at Friday—that means we have two more days to go and then I will be heading south to the beautiful part of our state.  I enjoy coming to Bakersfield but this time, I fear I have set off a firestorm as I have opened my mouth regarding topics that usually are the death knell of a Democrat.   The sad thing is there used to be divisions in my party that had room for everyone, no matter which side of the party they inhabited.  The thing that is so troubling is that I feel that someone like George Soros, far left Greek tycoon is the one bankrolling most of our politicians and it’s as if he pushed a button that suddenly gave everyone their marching orders.  The reason I say this is because the major networks—with the exception of FOX—is because they ALL say the same thing about whatever topic it is they find themselves discussing on the evening news and it’s amazing to me how many times the exact same phrases, words, ideas, and topics are broached.  You know, last week, someone planted a bug in the Senate Minority Leader Mitch McConnell’s office and overheard him discussing the potential opponent for his seat, Ashley Judd.  I cringed when I heard the news commentator discussing the “shocking revelations” emanating from Senator McConnell’s office, as I knew it was probably a load.  First of all, does anyone in their right minds think that the major news media would discuss someone bugging Barack Obama’s office and putting whatever choice tidbits he said about his last opponent, Governor Mitt Romney, on the six o’clock news?  God, NO—no one would expose a Democrat unless a conservative radical managed to barge his or her way onto FOX News and provided the tapes!  

Senate Minority Leader Mitch McConnell, R-KY

These are the things that have begun opening my eyes to the way things are in this world and believe me, I find it troubling.  The amount of news coverage blasting Mr. McConnell is extremely troubling as when my friends began pointing out all of the unfairness surrounding this troubling incident as well as the lack of outrage over his office being wiretapped is what has changed my mind.  As I have mentioned several times over this past week, I am beginning to question my allegiance to the Democratic Party of modern times as this certainly is not the party of John Fitzgerald Kennedy, Harry Truman, even Franklin Delano Roosevelt.  It is now the party of the far left liberals, people who strive to attain and to hold onto power in any way in which they can.  I mean the fact that a slime ball like former New York congressman Anthony Weiner, you know—the guy who texted pictures of his junk all over the world!—might run for mayor of New York is mind-blowing!  What the hell is happening to our nation?  Just the idea that a whack job like actress Ashley Judd would be considered to be a viable candidate is f---ing troubling, again—what the hell is going on with my party, have they lost their minds?

President Harry S. Truman, Democrat

At some point, all of us have our ‘come to Jesus moment’ like Saul did on the road to Damascus.  He didn’t want to ‘come to Jesus’ but when Jesus appeared in the road before him and his horse threw him, Saul had no choice but to do what the Lord wanted him to do.  I think this is what has happened to me, my eyes are slowly being opened and in much the same way an alcoholic loses all of his friends when he decides to quit drinking, I am beginning to lose mine.  Truth be told, if my friends dump me because of my changing political beliefs then all I can say is “Goodbye and good riddance.”  If that is how it is, then so be it but at some point, every single one of us who believes in a free market, believes in capitalism, and all of us being endowed by our creators to strive for everything we can, then so be it.  I think the people hovering around the bottom drawing food stamps, subsidies, getting free government cheese, they need to wake up before it’s too late as next year—it will be too late. 

FOX NEWS

I urge all of you to begin finding your news in a variety of places, not just ABC, CBS, NBC, MSNBC, and CNN, go to FOX News, too, even though they are becoming somewhat more liberal in their programming but go to the talk radio shows we advertise here at this blog.  Read the blogs, especially the Drudge Report or others that you find interesting.  The networks are all saying that Mr. Obama’s $3.8 trillion budget for 2014 is a wonderful thing but if you like what you see happening in places like Greece, Spain, Portugal, Italy, and Cypress, then you know what’s in store for us.  I used to think the Affordable Care Act would help all of us but when I see the President taking steps to legalize the millions of illegals living here, I see what is going to happen: the complete collapse of our economy—I can no longer support this!   You should not support any of this either, especially those of you on the bottom end of the economy as it’s going to destroy all of you.  At some point, the economy will no longer be able to sustain itself and when that happens, you are going to have NOTHING! 
MSNBC—Worst News Site on Television!

Today, we are making a great salad, one of the more expensive ones so I consider it to be somewhat seasonal due to the asparagus and the strawberries.  Sure, we can get these things year-round but asparagus is best when it’s fresh, tender, and thin.  The thinness is what we seek when we buy our produce and if the produce companies ship us bad product, we need to get them back as soon as possible and to pick up their crap.  Anyhow, here’s the salad, I know you are going to love it and so will your clientele.   Here it is:

(#1750-E) ASPARAGUS-STRAWBERRY SALADS

 


This is one of the ultimate best sellers of my salad repertoire, one I recommend to anyone desirous of making a name for him-or-herself and a great way to spread one’s reputation far and wide.  Being a salad chef is sometimes viewed as a tedious job but if you have not the skills or the artistry for the position, you need to wash the dishes or scrub the pots but whatever it takes, stay off the cooks’ line!
Yield:  four servings / Mis-en-place: 1-2 hours:
 

 


Qty.
Measure
Item
Other
1.5-2
Cups
Glazed Walnuts (Recipe #1352)
See below
1-2
Bunches
Fresh asparagus (How to prepare Asparagus)
See below
9
Ounces
Mesclun lettuce
 
1
Quart
Fresh strawberries, hulled, rinsed and sliced
 
2
Medium
Oranges, peeled, pith removed, cut into quarters/eighths due to size
3-4
Medium ribs
Celery, cut into angular cuts
 
2-3
Medium
Vine-ripened tomatoes, hulled and quartered
 
4
Sprigs
Fresh parsley
Rinsed and dried
Splenda sugar-based sweetener
 
.125
Cup
Finely-minced parsley flakes
Rinsed and dried
Dressings of choice
 
Catalina Salad Dressing (bottled or make your own)

 


Method:

1.     Mis-en-place: have everything ready with which to work!
(#1352) GLAZED WALNUTS #2

 
 

Yield:  1#  / Mis-en-place: 45-60 minutes:
 

 


Qty.
Measure
Item
Other
1
#
Walnut halves and pieces
 
2
Quarts
Boiling water
 
1
Cup
Pineapple juice
 
2+
Cups
Powdered sugar
 

 


Method:
2.     Mis-en-place: have everything ready with which to work!  Bring water to a boil and when it is, drop the walnuts into it and keep there for no more than 30 seconds—remove and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.
3.     Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the walnuts onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note it might take 15-20 minutes to do this, possibly longer depending upon the time of year.
Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label, date, and refrigerate.  Use on salads, desserts, or baked goods.
4.     Read this section NEXT:

(#1610) HOW TO PREPARE ASPARAGUS

 


Asparagus is a tricky vegetable at times to prepare, one that novices tend to mess up.  In the “old days” or my grandparents, back in the 1960’s and prior, vegetable cookery was seen as secondary to whatever source of protein was being slapped on the table.  ALL vegetables were overcooked, lacked vitamin content, and generally looked horrible.  Nowadays, however, fresh vegetable cookery is important, chefs see veggies as a full partner in whatever they serve, and they must cook them in such a way that they look, taste, and smell spectacular and have 99% of their vitamin and mineral content.
As we know or should know asparagus is one of the MOST expensive vegetables on the market today, as it is a specialty veg that even though available all year-round, has its own seasons, more or less.  Many times, we see it in different thicknesses, the thinnest ones being the most sought-after while the thicker ones are soup material.  Generally, professionals save ALL parts of the asparagus including the wooden lower ends because when peeled, they make marvelous vegetable dishes of their own or we can use them as the base for the stock used in cream of asparagus soup. 
When you bring fresh asparagus home, trim off the lower ends by about ONE inch; you may either save or discard it.  Place the asparagus into a glass-like container or a thermos with water to about two inches.  Place it trimmed-base-side-DOWN in the water and allow it drink it in: in this way, it will keep the vegetable moist and ready for action rather than drying it out and allowing it go limp.  Always cover the top of the container with a moistened towel to keep it humidified. We can keep fresh asparagus this way for 2-4 days, the former time for cooking being preferable to the latter.
We can cook asparagus in one of three ways: (1) the old-fashioned way in a pot of boiling, salted water; (2) in a vegetable steamer; or (3) in an asparagus steamer or in a Bain Marie or double boiler.  The first way is okay, the second, better, and the third way, best.  As most of us may not have an asparagus steamer, the Number Two way is best followed by Number One.
Prior to cooking the asparagus, rinse it underneath cold running water, then select serving portions, and tie each group with white string at both top and bottom: this allows for easier handling and will prevent the all-important tips from being broken off.  Have water in the pot, the double boiler, or the asparagus steamer at a moderate boil and make sure you have salted it with kosher salt.  The salt is what keeps a vegetable’s color the same as in its raw form.  In addition, have a large pot or bowl full of ice water, as cooked vegetables must be immediately chilled also to maintain their raw color.
Yield:  8 servings  / Mis-en-place: 1-2 minutes:
 

 


Qty.
Measure
Item
Other
2-3
#
Fresh asparagus, cleaned and trimmed
 
Boiling water
 
2
Teaspoons
Kosher salt
 
Ice water
 

 


Method:
5.     Mis-en-place: have everything ready with which to work! Have the salted water ready and going and when you place the asparagus within it, cover it up and let it go.  The thinner the asparagus, the quicker the cooking time so figure 60 seconds or less.  If it is extremely thin, allow no more than 20-30 seconds.  As soon as it is al dente-tender, REMOVE it and plunge immediately into ICE WATER.  This retards any further cooking as well as captures the color as if a photograph captures an image.
6.     As soon as it is chilled, remove it and allow it to dry.  To serve, heat it up in the microwave and then serve as your recipe directs you to do.
Asparagus is a classy vegetable and one that figures in many different dishes ranging from vegetable dishes to Auguste Escoffier entrees such as Veal Oskar, Veau ala Cliff, and a wide range of others.  It is important to know how to fix it if one wants to be a great chef and this primer will help you do that. 
7.     With everything ready, assemble the salads: using four medium-sized salad plates pulled from the plate freezer, assemble a mound of Mesclun lettuces atop each and then using the chilled, freshly cooked asparagus, place 3-4 spears of asparagus around all four sides, sort of like piling Lincoln logs. 
8.     In the center, place a mound of oranges and spread strawberries over the salad followed by the walnuts and celery chunks.  Dust the salads with parsley flakes, Splenda, the sugar-based sweetener, and plant them with a parsley sprig.  Douse with Catalina salad dressing, either yours or bottle from a source like Kraft Foods.  Place the plates atop cloth napkin-lined underliners and present to your guests with plenty of extra dressing in goosenecks along with fresh HOT bread and butter.  Always suggest freshly grated black pepper that is necessary!
If you would like to master the art of making homemade Catalina dressing, here is our formula:

(#1351) CATALINA SALAD DRESSING

 


Always one of the more popular salad dressings, Catalina Dressing is the panacea for the sweet tooth who loves flavorful, spicy-sweet, tomato-based dressings.  Easily made, it lasts for at least a week and will beat any store-bought brand.  Give it a shot!
Yield:  about four cups  / Mis-en-place: 15-20 minutes:
 

 


Qty.
Measure
Item
Other
1
Cup
Catsup
 
.5
Cup
Apple cider vinegar
 
1
Cup
Granulated sugar
 
1
Teaspoon
Kosher salt
 
.5
Teaspoon
Black pepper
 
.5
Teaspoon
Hungarian paprika
 
.5
Teaspoon
Gebhart’s red chili powder
 
.125
Cup
Onion juice
 
.25
Teaspoon
Celery salt
 
1
Cup
Vegetable oil
 

 


Method:
1.     Mis-en-place: have everything ready with which to work!
2.     Combine all of the ingredients with the exception of the last one in the bowl of an electric mixer equipped with a whip.  Blend them well—mixing as long as it takes—being sure to scrape the sides several times during the process.
3.     Raise the speed to a higher number and begin dribbling in the vegetable oil along the sides of the bowl—bit-by-bit—until a smooth, creamy dressing has resulted.  If this requires a bit more oil, be sure to add whatever you deem appropriate and then when done, transfer to a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Keep for no more than 10-14 days after which discarding and beginning fresh.
This great salad dressing mimics the bottled varieties available in the grocery stores.  The reason for the shelf life of 10-14 days is that we’re making a fresh dressing without benefit of commercial preservatives and would not want you to keep it for any longer than we suggest is a safe time.  It is always up to YOU—the consumer—to protect others from foodborne illnesses at all times.  Be sure to shake the dressing prior to every use and if the jar begins to become somewhat crusted along the sides, transfer the remainder to a fresh jar.  This is where many times harmful bacteria begin to thrive so always be aware of all potential possibilities of foodborne illness occurring and be proactive, not reactive.
This is a high-priced salad, one that is going to do well for you so keep it in your repertoire; it is a great seasonal salad!

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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
JOE’S MÉNAGE

THE LUMPY MONEY PROJECT-OBJECT

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.

 
PHILLY ‘76

          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!
 
GREASY LOVE SONGS

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
BEAT THE BOOTS I

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
ARK LIVE—1991

          Amigos, I want you to consider what it is I have been discussing with you as at some point, all of us have to open our eyes and realize that what is going on in our nation is unsustainable.  I realize that there are many dependent people out there, waiting for their government checks, whatever it is they need to have in order to keep their families going.  However, when one considers that the Frank-Dodd Act basically drove American banks to make dubious loans, that that is the prime reason as to why we now find ourselves.  When the housing market collapsed, it took everything else with it as that was one of the last true industries not packaged up and shipped to China.  If we cannot recover our lost industries, i.e., make it easier for businesses to compete here and to attract businesses from elsewhere to relocate here, our beans are cooked, the oven’s turned off, the lights are out, we’re over and done.   Wake up before it’s too late, it’s time to regain the America our folks had and not the one of poor people barely getting by.  We also need to make it so that people do not have to resort to crime to keep afloat and if we can do that, we can shut down the endless cycle of our fellow citizens going in and out of the nation’s jails.  We will talk more on this tomorrow and Sunday.  See you then!                                      

 
CONGRESS SHALL MAKE NO LAW

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 Frank Zappa and the Mothers of Invention 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!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.

This is a photo of me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my hometown in San Diego, CA.

Member of the CA063 San Diego Chefs de Cuisine Chapter 

Chef Pedro is a moderate Democrat.
 

Chef Pedro writes from San Diego, CA

---30---

The AICP-END Commentary for Friday, April 19, 2013 by Chef Pedro R. Munoz

 

 

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 Pedro R. Munoz wrote this original essay.

 

Recipe created by Chef Pedro R. Munoz on June 03, 1983 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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This is #0182, a 20” x 24" original oil painting by Beverly Carrick entitled, “Evening Palms." 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 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 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 Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 
 

 

 

 

 

 

 

 

CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 

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 © 04-14-2013, 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:

Pedro Munoz,  the Mothers of Invention, Frank Zappa, The Salad Chef Speaks, The Prepmaster, California Cuisine, Mesclun Lettuce, Celery, Master Salads,  Glazed Walnuts, Asparagus, Tomatoes,

 

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.

 

 

 
THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 
NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!

Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!

 


Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!

 

 

 

CHEF PEDRO MUNOZ
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!

 

 

 
BUYCONGRESS SHALL MAKE NO LAWBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  

Beverly Carrick Original Paintings Price List:

 


  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” ….................................................................................$ 5,400.00.
  12. Size 12” x 16”…...................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15.            Size 8” x 10” …………………………………………………………. $ 1,000.00.

 

 
 
GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

 
 
TODAY IN HISTORY—APRIL 19, 2013:

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