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Friday, April 19, 2013

“The Salad Chef Speaks, Part XLI: Saturday’s Salad is a Simple yet Elegant Egg-Garnished Starter Salad, very Tasty and Low-Cost to Boot!” by Chef Pedro R. Munoz


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Today’s album is Frank Zappa’s sixty-seventh solo album, “Hammersmith Odeon, 3-CD Set,” 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!                         

 

 

SATURDAY, APRIL 20, 2013

 

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

 

 


 
 
 
STINKBUG 2013]
 
 
 
 

 

 

Chef Pedro R. Munoz

END Commentary 04-20-2013

Copyright © 2012 by MHB Productions

Word Count: 3,649.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, April 20, 2013 by Chef Pedro R. Munoz

 

THE SALAD CHEF SPEAKS, PART XLI

 


The Salad Chef Speaks, Part XLI: Saturday’s Salad is a Simple yet Elegant Egg-Garnished Starter Salad, very Tasty and Low-Cost to Boot!” by Chef Pedro R. Munoz

 

881st BLOGPOST AT THE AICP-END!

President Barack Obama

Bakersfield, CA, 04-20-2013 S: We have been discussing my supposed transformation from being a card-carrying Democrat to somewhat of a conservative.  I am not leaving my party, my party is leaving me and the fact that we seem to be on a dead end street heading to a period of higher taxes, less benefits, an oppressive medical system, and the potential loss of both Social Security and Medicare has awaken me from my stupor.  In 2008, I was as excited as I thought we were on the road to racial equality, that the bogeyman of slavery, racial inequality, and the ongoing din of party strife was ending—boy! How wrong was I?  You see, I think that if our nation cannot somehow come to grips with the realities as espoused by Obamaism, our nation is going to wither away and die.  My abuela always told me that wise men said that great nations commit suicide—invaders from the outside are not the culprits.  She pointed out to me the fact that the Mesoamerican cultures dominated Mexico, Central America basically destroyed them, and that only the Spaniards overran the Aztecs and the Incas.   For centuries, these cultures maintained their dominance over the rest of the smaller cultures until for some mysterious reason; they abandoned their cities of stone and disappeared into the jungle.   To this day, NO one understands the “WHY” they left what was up until then a thriving culture, they just up and left their cities and went to who knows where?    
House Speaker John Boehner

That is my feeling about the future of the United States I feel it in my bones that we have arrived at a crossroads in the history of our nation.  Divided into half, the nation neither side likes the other and is unwilling to seriously deal with one another.  I get the idea that many of the Republicans would if the President and his coconspirators would toss them a significant bone but as of yet, that has not happened.  Oh, sure, he said he would cut some money from the budget if they would agree to the diminishing of all of the social welfare programs, programs which up until now, he guaranteed his supporters to uphold.   From what I have heard, not many of them are pleased that he is considering trashing some of the programs he has for so long promoted, I guess it’s just a sop to drive the Republicans crazy because no matter what happens, they always seem to get the shaft.   I believe that at some point, Mr. Boehner is going to have his wake-up call, you know what I said yesterday, the “come to Jesus moment” in which, he sees his political future and the President for what he is—a charlatan!

The San Diego Chargers (see below)

Again, I realize that many of my fellow Democrats is crying out that Chef Pedro is a worthless traitor and who knows, maybe that is I!  I am someone to whom life has gifted with a great many gifts and I feel that it’s my duty to share my knowledge with my progeny.  Unlike Cheech and Chong, I need to neither revisit my past nor make a living from going back to the times when I was a drunken, drug-addled chef.  I now live in the light of knowledge, have returned to my church and am somewhat outraged at all of these laws based upon the idea that the right to practice one’s religion unmolested has been thrown out of the window.   You know, I cannot see a Catholic priest having to administer the sacrament of marriage to two homos that is something that the government has NO right to force upon those serious about their religious faith.  Yet, my uncle who runs a Bible store in Monterey, California, has been forced to hire some punk kid with tattoos on his face, neck, and arms and has piercings in his face.  He was threatened with a lawsuit if he did not hire this individual and it’s a shock for the faithful to enter his store and to see this outrageous individual behind the counter.  It is as if they are stuffing this crap down our throats and if that is not enough to transform our loyalties, I have no ideas as to what will? 

The Democrat Party

I know that a lot of flak is going to be incoming so all I can say is that as long as I have the right to exercise free speech, then I plan on doing it. If one day I leave the corporate offices of the American Institute of Culinary Politics-Elemental News of the Day and my car explodes due to a bomb, I hope you all will remember me and to take care of my wife.  My wife is still a big flaming liberal and that is how it’s always going to be but I do hope that like myself, she will undergo conversion and leave the darkness for the light.  Now, do not think I am trying to sneak in a dig at the President, I am almost as dark as he is, more so, I believe so that was NOT what I was saying.  Pay attention before you start sending your poison pen letters!

 
Today, we are making a simple salad yet a tricky one.  You would not believe how many people do NOT know how to boil an egg, it’s difficult for many of you so heed my words, pay attention to the directions!  There is nothing worse than boiling twelve dozen eggs and having half of them fall apart due to their sticking to the fricking shells!  Just pay attention to the explanation as to how to do it and you, my friends, will be as great a chef as am I!

(#1750-F) EGG-GARNISHED STARTER SALAD

 


The art of salad making is a time-honored exploit and this one is a great luncheon offering, one most people find enjoyable.  I explain the key to making perfect eggs below as this is one of the most difficult jobs in the kitchen for the uninitiated.  Granted, some things require time but this is a simple thing to learn and once you do, you definitely are never going to forget it.  Try it; you are going to find it one that everyone loves!

Yield:  four servings / Mis-en-place: 2-3 hours:
 

 


Qty.
Measure
Item
Other
1.5-2
Cups
Glazed Walnuts (Recipe #1352)
See Step #1 below
2
Cups
Garbanzo Beans (Recipe #1461)
See Step #5 below
1-2
Heads
Iceberg lettuce, washed and dried
See Step #12 below
1
Large
Cucumber
See Step #13 below
2
Medium
Carrots
See Step #14 below
4
Large
Hardboiled eggs
See Step #7 below 
2-3
Medium
Kiwifruit, peeled and sliced
See Step #15 below
3-4
Medium
Scallions, cleaned and peeled, diced
See Step #16 below
4
Sprigs
Fresh parsley
Rinsed
.125
Cup
Freshly minced parsley flakes
Rinsed and dried
Splenda sugar-based sweetener
 
Salad dressings of choice
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Prepare the Glazed Walnuts recipe first:

 
(#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.
4.     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.
5.     Next, prepare the Garbanzo Beans recipe taking care to double it and have ready:

(#1461) GARBANZO BEANS

 


 

1. About one-plus cups
 

 

Qty.
Measure
Item
Other
.5
Cup
Raw garbanzo beans
 
.25
Cup
Finely-minced celery
 
.25
Cup
Finely-minced carrots
 
.25
Cup
Finely-minced yellow onions
 
2
Drops
Yellow food color
 
1
Teaspoon
Kosher salt
 
.0125
Teaspoon
Black pepper
 
.25
Teaspoon
Minced garlic
 
1
Teaspoon
Minced fresh parsley
 
.25
Cup
Oil and vinegar dressing
 
1
Teaspoon
Minced pimientos
 
1
Teaspoon
Minced chives
 
1
Teaspoon
Minced red onions
 

 


Method:

6.     Soak garbanzos overnight and then the next day, bring to a boil in freshly salted water and when they are, lower the temp to medium and simmer for 30-45 minutes OR until they’re done. When they are, drain them and plunge into ice water in order to retard further cooking.

7.     Combine the rest of the ingredients together in a bowl and add the garbanzos.  Chill them and then serve, either as a side dish or as a salad accompaniment. Now, boil the eggs by using this formula:

(#1751) HOW TO BOIL EGGS

 


Boiling the perfect egg is NOT as simple as it seems and there is a specific formula for doing it perfectly.  This is that formula so commit it to memory as otherwise, peeling the perfect egg is going to elude you, thereby driving you crazy!  When you need to have boiled eggs NOW and you find yourself tearing half of them apart, it is a frustrating situation so never have that problem again!
Yield:  12 eggs  / Mis-en-place: 40-50 minutes:
 

 


Qty.
Measure
Item
Other
12
Large
Eggs
 
.5
Cup
Salt
 
Water to cover
 

 


Method:

8.     Mis-en-place: have everything ready with which to work!  Place the eggs into a pot after checking for any cracks or other damages.  Cover with COLD water and add the salt. 
9.     Place over a medium-high flame, bring to a boil and once there, cover the pot with a lid and turn off the heat.  Allow the eggs to sit atop the cooling stove for about 20-30 minutes. 

10. Then, dump the water and peel the eggs using cold running water to facilitate the process.  Keep the eggs stored in a container of cold water with a lemon slice.  Use within 2-3 days at most; after that, you might think of tossing them out as their quality diminishes. 


11. Everyone needs to know how to boil eggs properly as otherwise; you cannot call yourself a chef.  This is a great formula for making the perfect eggs and note that the large amount of salt is what makes the peeling process easy as it prevents the membrane from sticking to the shell.

12. Now onto the salad:  remove the outer leaves of the iceberg lettuce taking care to select only firm, non-blemished heads.  Keep the better-looking outer leaves and immediately soak them in ice water.  Take the rest of the lettuce and after removing the stems, chop it up and send it to a sink full of ice water, too.  Soak for 30 minutes, then drain and eventually spin it DRY using a salad spinner. 

13. As for the cucumber, remove both ends and then using a potato peeler, peel strips off the vegetable by moving the peeler lengthwise down the veggie.  Then, using a sharp knife or a ripple-cutter, slice it into rounds.  Store them in a container in your refrigerator. 

14. Peel the carrot(s) after removing the ends and then using a sharp knife, cut the veggie into an angular cut, if necessary—if the carrots are LARGE—cut them in half first LENGTHWISE and then slice it.  Keep in a refrigerated container until needed. 

15. Remove the ends of the kiwifruit and then peel each one with the aid of a sharp knife.  Slice the fruit into rounds, which you then keep refrigerated until needed. 
16. As for the scallions, select medium-sized veggies and then using the same sharp knife, slice them into square-dice and keep them refrigerated until needed. 

17. The Assembly: using four chilled salad plates, place the outer leaves of iceberg lettuce formed into sort of a CUP.  Then place the chopped iceberg lettuce in the center of each, piling up as sort of a mound.

18. Place the ingredients around the inside of the outer lettuce leaves so you have a nice, designed salad.  Sprinkle each with Splenda to add sweetness as well as parsley flakes.  Then, plant sprigs of fresh parsley atop each and then place atop cloth napkin-lined underliners for service.  Accompany with goosenecks of dressing, fresh hot bread with lots of butter, and always offer freshly ground black pepper. 

For those of you needing help with mincing fresh parsley, here is a reminder:

(#1747) HOW TO PREPARE FRESH MINCED PARSLEY

 


Preparing parsley flakes is like doing the eggs, it’s not difficult to do but there is a definite way so pay attention to this one, too!

Yield:  .5-.75 cup  / Mis-en-place: 16-24 hours:
 

 


Qty.
Measure
Item
Other
1
Large
Bunch fresh parsley
 
Water
 

 


Method:

 
1.     Mis-en-place: have everything ready with which to work! Remove the stems of the parsley bunch and plunge it into cold water, with ice if you wish.  Soak it for several hours; then remove it, shake it, and if necessary, place the sprigs into a salad spinner and spin it until dry. 

2.     Place the sprigs onto a large cutting board and then using either a sharpened Chinese knife or two sharpened French knives held side-by-side in your holding hand, swiftly mince the sprigs using an up-and-down motion and then one in which you quickly raise and lower the back end many times.  This is a time consuming situation but there is nothing better than using the REAL thing so keep chopping until the parsley flakes are extremely small.

3.     As you chop the leafy vegetables, keep bunching the sprigs into a tightly held mound so that your blade(s) move through a firm mass as this quickens the procedure.  Pull out any sprigs that get in the way and continue chopping as fiercely as possible.  Your shoulder begins to tire but continue chopping until you have a mess of finely minced flakes.

4.     Now, scrape the flakes onto the center of a towel that is not going to tear apart and when you have, twist the towel into a tight bunch.  Hold it underneath cold running water and as you do so, continue twisting it so that a flood of green water flows out down the drain.  Continue rinsing and twisting until the water finally is clear and then keep doing it for a few more minutes to ensure that it is where it must be. 

5.     When you finish rinsing it, place the parsley—still in a tight, knotted ball—in a place safe from anyone mistakenly snatching up the towel and spilling your hard work all over the counter or flow.  Rest it overnight, then the next day, unwrap the towel and shake the flakes onto a sheet pan. 

6.     Cover the sheet pan with wax paper and let the pan sit out for at least 6-8 hours so that the flakes thoroughly DRY.  The parsley is now ready for use.  If you use it sparingly, transfer it into a plastic Ziploc bag and place in the freezer and if you use it a great deal, place it into a covered container and keep chilled so that it does not spoil.  In the freezer, the parsley lasts a long time whereas if kept out at room temperature for several hours, it diminishes quickly.  That is not to say it is NOT usable because it is, dump it into soups, sauces, anywhere that requires parsley flakes.
This is a great salad, it’s simple yet it’s elegant and I assure you that if you add it to your luncheon menu, you are going to see it rise in popularity quickly, of that, there’s absolutely no doubt!
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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
THE LUMPY MONEY PROJECT-OBJECT

 
PHILLY ‘76

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.

 
GREASY LOVE SONGS

          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!

 

 
BEAT THE BOOTS I

          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!

 
ARK LIVE—1991

          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!

 

CONGRESS SHALL MAKE NO LAW

          One more day to go and then it’s adios, amigos, I am headed home to San Diego.  This year, I so hope that the Padres are going to cream the fricking Dodgers, the boys from Los Angeles suck, Don Mattingly is not the sort of guy I would want managing my team as maybe he’s a great hitter but to me, he’s a quitter.  He has no idea as to how to manage and to push a team to go the distance and all I can say is that that is good for the home team down here in SD.  I also bashed Norv Turner, the FORMER coach of the San Diego Chargers, that man has never won crap and yet, he maintained his hold on the team for more years than any of us wanted.  The fact that LT left the team for greener fields says a lot about the cruddy managerial skills of Mr. Turner and his staff, horrible management for any team, I think Norv should go to the Raiders, they are worse than us! See you tomorrow on Sunday, our final day and then it’s hasta la vista!                                       

 

HAMMERSMITH ODEON 3-CD SET

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 Saturday, April 20, 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.

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This is #0183, a 20” x 24" original oil painting by Beverly Carrick entitled, “Poppies Forever." 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 © 04-15-2013, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

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!

 

 

 
BUYHAMMERSMITH ODEON, 3-CD SETBY 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 20, 2013:

  1. ----:
 
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DON’T FORGET TO BUY THESE FINE ALBUMS BY THE MOTHERS OF INVENTION/FRANK ZAPPA AT AMAZON.COM, THE WORLD’S LARGEST ONLINE DEPARTMENT STORE!

THE OLD MASTERS BOX II

JAZZ FROM HELL

LONDON SYMPHONY ORCHESTRA, VOLUME II

GUITAR

YOU CAN’T DO THAT ONSTAGE ANYMORE, VOLUME I

YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME II

DON’T FORGET TO BUY THESE FINE ALBUMS BY FLEETWOOD MAC AT AMAZON.COM, THE WORLD’S LARGEST ONLINE DEPARTMENT STORE!

 
THE DANCE

DON’T FORGET TO BUY ALBUMS BY SAVOY BROWN AS ADVERTISED HERE AT THE AICP-END!
BLUE MATTER
A STEP FURTHER
RAW SIENNA
LOOKING IN
STREET CORNER TALKING

HELLBOUND TRAIN

LION’S SHARE

JACK THE TOAD

 

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!

 
Thanks!

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