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Thursday, May 9, 2013

“Breakfast Spectacular, Part XXV: Today’s Breakfast Topic is Country Sausage and Eggs, Stinkbug-Style; we also cut loose Talk Radio AM 1560 in Bakersfield, California” by Chef Stinkbug



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Today’s album is Frank Zappa’s eighty-seventh solo album, “Unmitigated Audacity,” which came out in 2012 and yet 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! There are THREE more Zappa albums to go and then, it is the Thirteenth Floor Elevators!                        

 

 

FRIDAY, MAY 10, 2013

 

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

 

 

 
 
 
 
 
STINKBUG 2013
 
 
 
 
 

 

Chef Stinkbug

END Commentary 05-10-2013

Copyright © 2013 by MHB Productions

Word Count: 3,642.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Friday, May 10, 2013 by Chef Stinkbug

 

BREAKFAST SPECTACULAR, PART XXV

 


Breakfast Spectacular, Part XXV: Today’s Breakfast Topic is Country Sausage and Eggs, Stinkbug-Style; we also cut loose Talk Radio AM 1560 in Bakersfield, California” by Chef Stinkbug

901st BLOGPOST AT THE AICP-END!

AM 1560 RADIO IN BAKERSFIELD, CALIFORNIA

Bakersfield, CA, 05-10-2013 F: It would appear that I dropped a nuclear weapon yesterday what with the number of complaints the blog received over the termination of our promotional relationship with AM 1560 Talk Radio in Bakersfield, California.  As you recall, we expressed dissatisfaction over the station’s desire to put skank talk show host Inga Barks onto the radio in place of the Mark Levin show, I mean, what can I say.  She sucks!  She would be better off to return to 1180 AM Radio in the city rather than ruin the best talk radio station in the entire San Joaquin Valley!  Over there—at 1180 AM—they have two worthless hosts: Scott Cox, noted sexual deviate that once molested Ms. Barks and the inebriated Ralph Bailey, Jr.  Both of those hosts are retreads, you know, dinosaurs, which would be better off in the retirement home for former radio “stars.”  However, neither man is a “star” nor have they ever been!  They are more like “local color,” you know characters you might meet trolling the gay bar of town, the infamous Casablanca Club downtown.  We have heard stories about both of these men and it’s shame our local morals have so declined that either of these men is given a job speaking to the county’s citizens!   We tell it like it is and it’s notable that we have survived numerous lawsuits over the free expression of opinions.  That is what the Constitution guarantees us with the right of free speech, the government cannot silence us nor will we permit washed-up radio hosts to do so!  It pays to have excellent attorneys!

THE CASABLANCA CLUB—Bakersfield’s only Gay Bar!

Okay, here it is, Friday, and the breakfast spectacular continues.  Yesterday, we covered quite a few topics, one of them being the fact that the authorities in the Boston Marathon bombing arrested THREE more people who helped the Tsarnaev brothers cover their tracks!  Did NOT the Administration tell us that there was nothing more to see, that we were to move on, to see no evil, speak no evil, and most of all, hear no evil!   Well, life is not as simple as that, there is a lot more to see, the fact that they found female DNA on parts of the bomb suggests that at some point someone else had contact with the slow cookers used as bombs.  I suspect that the elder Tsarnaev brother, Tamerlan, took his wife’s pressure cooker and packed it full of whatever explosives he happened to have on hand.  Perhaps, they were not his wife’s but how do we know beyond a doubt that the missus didn’t help make the bombs?  I am not sure they can prove the American convert to Islam (her family must be so proud!) actually helped them make the bomb but then again, how can they not?   Like all of the other homegrown terrorist attacks over the past five years, the web is usually much deeper than first suspected and over the course of time, others fall into it, which the authorities then round up—no thanks to Attorney General, Eric Holder.

NBA Gay Athlete, Jason Collins

Meanwhile, life goes on as usual.  The President and his henchmen are more enamored of Jason Collins, the Gay NBA star’s coming out notice last week.  The man is an UNEMPLOYED NBA star but next year, like most businesses have to have one of everything, you know—one Latino, one Black, one woman, one Gay—some team is going to pick him up or more likely, be forced to pick him up by the White House.  Whoever owes favors to the administration will have to hire the guy, a man who scores two points per game, plays very few minutes, and was unknown until he said, “I’m queer, I’m here” on national television.   All I can say is, “give me a break, enough is enough!”  I want my country to matter, to be relevant, to be what it once was instead of being more about the “X-Factor,” “So You think you can Dance,” “The Voice,” and “Survivor.”  Yet, that is all we are, that is what the world knows us as, we are becoming as relevant as is France and the United Kingdom, meaning we are relevant as crap.  Sometimes I want to hold my head in my hands and cry, but that is something I never do, it’s not in me to show emotion to those around me.  Nope, I cannot do it— it’s sickening!

The Flag of Mexico

Since it is now Friday, let us continue with what we have been doing the past several days, namely working on breakfast recipes.  I realize that many of you tend to think that any idiot can fry eggs, cook bacon, sausage, hell, they can flip an omelet.  While that might be true, it’s not always true and as we see more and illegals entering foodservice, we must find ways to get them on board with those of us Americans still fortunate enough to be working as chefs in America’s restaurants.  You know, when I was boy, more than sixty years ago, I saw one illegal working in every restaurant with everyone else being an American citizen.  Now, it’s the other way around and much like the rest of the world, the starving masses from the Third World flood the First World, bringing down their standard of living while polluting the gene pool.  However, at some point, one would think that the leaders of the First World would begin to wake up, put an end to the hordes pouring in, and make things the way they once were.  Then again, I think that most of the world’s leaders are Globalists, meaning that it would be better for the ones living at the top of the food chain if the United Nations erased the borders of all First World nations.  Let me know what you think about this topic as it is very important to me as it should be to you!

The Flag of France

Okay, now, we are going to make the omelet, which is our topic for today.  Most people love ham and cheese omelets but since we are going to add some Serrano chilis to the mix, it becomes even more exciting.  I know that all of you will find it to be the crème de la crème, just as I see it.  Besides, omelets make a lot of money for restaurants as it allows the chefs to utilize leftover bits and pieces of this and that, thereby increasing the profit margin!  Here we go:

(#1293-ll) HAM, PEPPERS, AND CHEESE OMELETS

 


Making omelets is one of those things every chef needs to be able to do, granted there are a variety of ways in which, the skillful chef can do it.  Some flip them over without stirring them, others roll them over into a tightened shape, while I prefer to stir them into a greater volume and then finish them in the oven.  This is an excellent combination, I know you are going to love it, try it once, you become a lifelong fan!

Yield:  4 servings / Mis-en-place: 30 minutes:
 

 


Qty.
Measure
Item
Other
12
Large
AA eggs
 
1
Cup
Hormel Cure 81 ham, fine-diced
 
.125
Cup
Serrano chilis (seeded, stemmed, and minced)
 
3
Cups
Shredded Tillamook cheddar cheese
 
Vegetable oil
 
1
Batch
Hashed Brown Potatoes (Recipe #1772)
Or Brunch Potatoes
Stinkbug Seasoning (Recipe #0226)
See below
4-6
Slices
Fresh oranges
 
4-6
Sprigs
Fresh parsley
Rinsed and dried
Freshly minced parsley flakes
Rinsed and dried
Spanish paprika
 
8-12
Slices
Warm toast of choice
 
Fruit preserves, jams, jellies, and whipped butter

 


Method:

1.     Mis-en-place: have everything ready with which to work! First, prepare the hashed brown potatoes:

(#1772) HASHED BROWN POTATOES

 


When I was a young chef more than 45 years ago, I used frozen hashed brown potatoes like everyone else and then at one restaurant in which, I worked, we made hashed brown potatoes out of leftover baked potatoes.  This was fine, they had amazing flavor; however, most county health departments discourage that practice now as old potatoes have an amazing ability to cause foodborne illnesses due to bacteria build-up.  Typically, most reputable fine-dining restaurants typically dispose of bakers after TWO hours of holding time replacing them with fresh to prevent this undesirable problem from occurring.  This is beside the point, however, most restaurants do everything from scratch if they truly are the best at what they do and leave frozen “store-bought” spuds to the chain restaurants while making theirs from fresh potatoes.  This is the perfect recipe for making the best-hashed brown potatoes ever, I guarantee you, and you are going to love it! 

Yield:  6-8 servings / Mis-en-place: 4-8 hours:
 

 


Qty.
Measure
Item
Other
5
#
Russet potatoes
 
Kosher salt
 
Vegetable oil
 
Stinkbug Seasoning (Recipe #0226)
See Step #2
Lawrey’s seasoned salt
 
Lawrey’s seasoned pepper
 

 


Method:

2.     Mis-en-place: have everything ready with which to work!  First, make your Stinkbug Seasoning, the BEST seasoning agent you have ever tasted!

(#0226) STINKBUG’S SEASONING

 


Every chef worth his or her “salt” (to borrow an age-old expression!) should have his or her own, personal, seasoning blends and this one, friends, is the best there is.  Keep it on hand and use it for all of your culinary needs as it adds the right amount of flavor and increases the ultimate tang of your finished foods.

1. Yield: One cup of seasoning:
 

 


Qty.
Measure
Item
Other
1
Cup
Kosher salt
 
1
Tablespoon
Black pepper
 
1
Tablespoon
Granulated garlic
 
1.5
Teaspoon
Granulated onion
 
.5
Teaspoon
Hungarian paprika
 
1
Teaspoon
Summer savory
 
1
Teaspoon
Dry parsley flakes
 

 


Method:

3.     Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished seasoning in an airtight, DRY container.

4.     The Potatoes: when we make fresh-hashed browns, what normally would feed more people typically feeds less because once you cook and grate the potatoes, the yield is not as much as what one thinks it is going to be.  Anyhow, set up your vegetable steamer with boiling water laced with kosher salt in the bottom compartment and if necessary, place a second pot of backup hot water atop the stove to replace what is lost through steam.  

5.     Scrub your potatoes but leave them peeled for now.  When the steamer is going strong, place the potatoes into the top compartment and begin the cooking process.  Normally, russet potatoes take about 45-50 minutes to cook so keep a watchful eye upon them.  Check every 15 minutes or so, especially once you go past the first 30 minutes. 

6.     As soon as a paring knife can enter the spuds but still meets some resistance, STOP steaming them!  Do not cook the potatoes to the point that a paring knife easily passes through them as this means they are overcooked and not worthy of being used as hashed brown potatoes.  The minute they are ready, pull them out and plunge them into a container of ice water, as it is important to STOP the cooking process NOW!

7.     Rest the potatoes for 10-15 minutes; then, pull them out, peel them with the paring knife, place each one atop a drip rack and rest them.  Before we freeze them, we want them to be very DRY so if necessary, place an oscillating fan to blow across them thereby drying them using circulating air.  When they are dry, seal them into Ziploc freezer bags and freeze for 25-30 minutes; then pull them out and run them through a Cuisinart using a grating attachment. 

8.     Place them onto a sheet pan, cover with plastic wrap, and return to the freezer.  When it is time to cook the potatoes, prepare the cooking mode by using either a heavy-bottomed skillet or a flattop griddle set to 350°F.  Add the appropriate amount of oil and when it is sizzling, add the potatoes straight out of the freezer and season to taste with the Stinkbug Seasoning and the Lawrey’s seasoned salt and pepper. 

9.     As the potatoes cook, lace the top with a bit of vegetable oil so it can trickle down through them and then when you notice them becoming crispy around the edges, flip them over using a spatula.  Continue cooking them on the second side and then when HOT and CRISP, serve them immediately. 

10. Normally, leftovers are not worth much but if you can somehow use them (if raw) in potato soup, do so, and if cooked, sometimes if the quality is still GOOD, you can combine them with vegetables and cheese to form Lyonnais Potatoes and serve them as a dinner accompaniment.   Always keep raw potatoes sealed up tight in the freezer and note that after a week of being frozen and not used use them now or lose them!

Anyone can buy frozen hashed brown potatoes at the store but why do that when you can make you own potatoes and be a culinary star?  I remember the famed Pantry Coffee Shop in Los Angeles, California, these guys always had skillets of special potatoes frying around the 24-hour clock!  You can be a star, too, by making potatoes so good, the customers or your family members go crazy over them!

11. PREHEAT STANDARD OVEN TO 400°F.

12.  The Omelet Eggs: hook up your Kitchen Aid or Hobart mixer and attach the WHIP attachment. Beat the eggs at medium high speed and add some of the Stinkbug Seasoning to them as you do so.  When light, yellowy, it’s time to stop whipping and to force them through a fine-meshed sieve into a bowl; set aside.

13. In a skillet, add some oil and then when hot, add the ham and the chopped chilis.  Sauté over medium flame and then when warm, pull from the burners, set aside, and keep the contents warm.  Now, make the omelets:

14. Place four omelet pans over medium flame.  Omelet pans are eight inches across whereas egg skillets are six inches across.  Add some oil and when hot, add equal measures of beaten and strained eggs to each one. 

15. As an omelet chef, you must be involved every step of the way: as the egg begins to firm around the edges, lift the pans up towards you so liquid eggs run away from you and down around the backside of the omelet shell.  You keep lifting and allowing the raw eggs to run around behind the cooking shell as this keeps the eggs cooking and increases the size of the omelets. 

16. When you have almost cooked the eggs all the way, using your skills as an omelet chef, flip the pan away from you, up, and over, flipping the omelet shell over towards you.  Then, when you have the once bottom side now on the top, fill each one with equal amounts of the ham mixture and then with half a cup of shredded cheese.

17. Now, fold the omelets over themselves so you have the classic omelet look (a half-moon).  Place additional shredded cheese atop each one and place in the oven as this part of the procedure puffs them UP.  Place four serving plates in front of you and place cooked potatoes at the 12 o’clock position.  After 1-2 minutes, pull the omelets out of the oven, slide them (or lift with a spatula if you cannot do this!) onto the 6 o’clock position, one on each plate.  Place the orange/parsley garnish on either side, then dust the plates and the omelets with parsley flakes and paprika—they are now ready to serve accompanied by hot toast, preserves, jams, jellies, and butter.

Making omelets is a skill, but one anyone can easily learn if he or she puts in the required time.  The idea is continually to swirl the pan around so the liquid egg keeps flowing behind the cooked, which as mentioned, increases the size of the omelets and keeps the eggs cooking.  Then, the chef flips the omelet shell over away from them and then up and over towards them, you can do this!

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CONCEPTUAL CONTINUITY
DISCONNECTED SYNAPSES

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.

SWISS CHEESE/FIRE

          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!

TENGO NA MINCHA TANTA

          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!

AT THE CIRCUS

          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!

AS AN AM

          When El Chilote comes in on Monday, I know he’s going to be excited that we cut Jaz McKay and his station loose.  We know that as a liberal, having to listen to that radio station when he arrives and then spend the rest of the week here is almost been workplace cruelty as having to listen to unabashed conservatives 24/7 is too much to ask of anyone!  Granted, it is true to sever this relationship but like all things, we have to change with the times meaning it’s more important to be proactive than reactive.  Keep that in mind when things go to hell next year and you all will have the opportunity to survive the oncoming nightmare, all I can say if I am considering closing my restaurant here in the United States and to relocate it to the Caribbean, that tells you a lot about what I see coming.  Read the book we currently promote, “The Obamacare Survival Guide,” it’s that important!  See you tomorrow and then one more day after that, I am out the door for good!                                                            

UNMITIGATED AUDACITY  

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!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC

This is I back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

Chef Stinkbug writes from Oildale, California. 

Chef Stinkbug is a Conservative Ronald Reagan Republican.

Rotation: (1) Brian Carrick (2) Stinkbug (3) El Chilote.

---30---

The AICP-END Commentary for Friday, May 10, 2013 by Chef Stinkbug

 

 

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 Stinkbug wrote this original essay.

 

Recipe created by Chef Stinkbug on April 21, 1974 in Bakersfield, CA.

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

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read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!  

 

This is #0203, a 24” x 48" original oil painting by Beverly Carrick entitled, “Enchanted Land”. 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 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 © 05-05-2013, 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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Executive Vice President: Alvin T. Woliztnikistein

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Beer: Smokehouse

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:

Stinkbug, the Mothers of Invention, Frank Zappa, Breakfast Potatoes, Breakfast Meats, Omelets, Two Eggs any Style, Breakfast Meats 101, Eggs to Order, Classic Breakfasts, Cure 81 Ham,

 

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.

 

 

 

WE LISTEN TO MARK LEVIN AT TALK RADIO 1270 DETROIT! MARY LOU GUNN, GET RID OF INGA BARKS AND GIVE US BACK LEVIN AT HIS PROPER TIME!

 

 

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!

DON’T LISTEN TO AM 1560 IN BAKERSFIELD, CA, UNLESS THEY RETURN MARK LEVIN TO THE PROPER TIME! THAT GOES FOR THE JAZ MCKAY SHOW, TOO!

 


 

 

CHEF STINKBUG
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!

 

 

 

BUYUNMITIGATED AUDACITYBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

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.

 


 

  

Beverly Carrick Original Paintings Price List:
 

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.

 




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

 
TODAY IN HISTORY—MAY 10, 2013:

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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!

FRANK ZAPPA PLAYS THE MUSIC OF FRANK ZAPPA

HAVE I OFFENDED SOMEONE

MYSTERY DISC

STRICTLY GENTEEL: A CLASSICAL INTRODUCTION

CUCAMONGA

CHEAP THRILLS

DON’T FORGET TO BUY ALBUMS BY SAVOY BROWN AS ADVERTISED HERE AT THE AICP-END!

KINGS OF BOOGIE

LIVE AND KICKIN’

LET IT RIDE

BRING IT HOME

LIVE AT THE RECORD PLANT

THE BOTTOM LINE ENCORE COLLECTION

THE BLUES KEEP ME HOLDING ON

LOOKING FROM THE OUTSIDE LIVE ’69 & ‘70

JACK THE TOAD LIVE ’70 & ‘72

STRANGE DREAMS

 
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!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!

THE MOTHERS OF INVENTION/FRANK ZAPPA CDS AS OFFERED HERE AT THE AICP-END:

Use the Tabs at the right to locate all of the blogs featuring these albums—they are all in order!

01-21-2013 M: The Mothers of Invention: “Freak Out” 1966.

01-22-2013 T: The Mothers of Invention: “Absolutely Free” 1967.

01-23-2013 W: The Mothers of Invention: “We’re only in it for the Money” 1968.

01-24-2013 Th: The Mothers of Invention: “Cruisin’ with Reuben and the Jets” 1968.

01-25-2013 F: The Mothers of Invention: “The S--- of the Mothers” 1969.

01-26-2013 S: The Mothers of Invention: “Uncle Meat” 1969.

01-27-2013 Su: The Mothers of Invention: “Mothermania” 1969.

01-28-2013 M: Frank Zappa: “Lumpy Gravy & Hot Rats” 1969.

01-29-2013 T: The Mothers of Invention: “Burnt Weenie Sandwich” 1970.

01-30-2013 W: The Mothers of Invention: “Weasels ripped my Flesh” 1970.

01-31-2013 Th: Frank Zappa: “Chunga’s Revenge” 1970.

02-01-2013 F: The Mothers of Invention: “Fillmore East—June 1971” 1971.

02-02-2013 S: The Mothers of Invention: “200 Motels” 1971.

02-03-2013 Su: The Mothers of Invention: “Just another Band from L.A.” 1972.

02-04-2013 M: Frank Zappa: “Waka/Jawaka” 1972.

02-05-2013 T: Frank Zappa: “The Grand Wazoo” 1972.

02-06-2013 W: The Mothers of Invention:”Over-Nite Sensation” 1973.

02-07-2013 Th: Frank Zappa: “Apostrophe” 1974.

02-08-2013 F: The Mothers of Invention: “Roxy and Elsewhere” 1974.

02-09-2013 S: The Mothers of Invention: “One Size Fits All” 1975.

02-10-2013 Su: Frank Zappa & Captain Beefheart: “Bongo Fury” 1975.

02-11-2013 M: Frank Zappa: “Zoot Allures” 1976.

02-12-2013 T: Frank Zappa: “Zappa in New York” 1978. 

02-13-2013 W: Frank Zappa: “Studio Tan” 1978.

02-14-2013 Th: Frank Zappa: “Sleep Dirt” 1979.

02-15-2013 F: Frank Zappa: “Sheik Yerbouti” 1979.

02-16-2013 S: Frank Zappa: “Joe’s Garage Acts I-III Box Set” 1979.

02-17-2013 Su: The Mothers of Invention: “The Grandmothers” 1980.

02-18-2013 M: Frank Zappa: “Tinsel Town Rebellion” 1981.

02-19-2013 T: Frank Zappa: “Shut up and play your Guitar Box Set” 1982.

02-20-2013 W: Frank Zappa: “You are what you is” 1982.

02-21-2013 Th: Frank Zappa: “Ship arriving too late to save a drowning Witch” 1982.

02-22-2013 F: Frank Zappa: “Man from Utopia” 1983.

02-23-2013 S: Frank Zappa: “Baby Snakes” 1983.

02-24-2013 Su: Frank Zappa: “London Symphony Orchestra Vols. I & II” 1983.

02-25-2013 M: Frank Zappa: “Boulez conducts Zappa- Perfect Stranger” 1983.

02-26-2013 T: Frank Zappa: “Them or Us, Thing-Fish” 1984. (End Zappa solo music here)

02-27-2013 W: Frank Zappa: “Francesco Zappa” 1984.

02-28-2013 Th: Frank Zappa: “The Old Masters, Box I” 1984.

03-01-2013 F: Frank Zappa: “Meets the Mothers of Prevention” 1985.

03-02-2013 S: Frank Zappa: “Does Humor belong in Music” 1986.

03-03-2013 Su: Frank Zappa: “The Old Masters Box Two” 1986.

03-04-2013 M: Frank Zappa: “Jazz from Hell” 1986.

03-05-2013 T: Frank Zappa: “London Symphony Orchestra, Vol. 2” 1987.

03-06-2013 W: Frank Zappa: “Guitar” 1988.

03-07-2013 Th: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. I” 1988.

03-08-2013 F: The Mothers of Invention: “You can’t do that on Stage anymore, Vol. 2” 1988.

03-09-2013 S: Frank Zappa: “Broadway the Hard Way” 1988.

03-10-2013 Su: The Mothers of Invention: “You Can’t do that on Stage Anymore Vol. 3” 1989.

03-11-2013 M: Frank Zappa: “The Best Band you never heard in your Life” 1991.

03-12-2013 T: Frank Zappa: “Make a Jazz Noise Here” 1991.

03-13-2013 W: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 4” 1991.

03-14-2013 Th: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 5” 1992. .

03-15-2013 F: The Mothers of Invention: “You can’t do that on Stage Anymore, Vol. 6” 1992.

03-16-2013 S: The Mothers of Invention: “Playground Psychotics” 1992.

03-17-2013 Su: The Mothers of Invention: “Ahead of their Time” 1993. St. Patrick’s Day.

03-18-2013 M: Frank Zappa: “The Yellow Shark” 1993. Last album while Frank was alive.

03-19-2013 T: Frank Zappa: “Civilization Phaze 3” 1994.

03-20-2013 W: Frank Zappa: “The Lost Episodes” 1995.

03-21-2013 Th: Frank Zappa: “Strictly Commercial” 1995.

03-22-2013 F: Frank Zappa: “Lather” 1996.

03-23-2013 S: Frank Zappa: “Frank Zappa plays the Music of Frank Zappa” 1996.

03-24-2013 Su: Frank Zappa: “Have I offended someone” 1997.

03-25-2013 M: Frank Zappa: “Mystery Disc” 1998.

03-26-2013 T: Frank Zappa: “Strictly Genteel: a Classical Introduction” 1998 (Compilation).

03-27-2013 W: Frank Zappa: “Cucamonga” 1998.

03-28-2013 Th: Frank Zappa: “Cheap Thrills” 1998.

03-29-2013 F: Frank Zappa: “Son of Cheap Thrills” 1999.

03-30-2013 S: Frank Zappa: “Everything is Healing Nicely” 1999.

03-31-2013 Su:  Frank Zappa: “FZ:OZ” 2002.  EASTER SUNDAY

04-01-2013 M: Frank Zappa: “Halloween” 2003. April Fool’s Day

04-02-2013 T: Frank Zappa: “Joe’s Corsage” 2004.

04-03-2013 W: Frank Zappa: “Joe’s Domage” 2004.

04-04-2013 Th: Frank Zappa: “Quadiophiliac” 2005.

04-05-2013 F: Frank Zappa: “Joe’s X-Massage” 2005.

04-06-2013 S: Frank Zappa: “Imaginary Diseases” 2006.

04-07-2013 Su: Frank Zappa: “The MOFO Project Object” 2006.

04-08-2013 M: Frank Zappa: “Trance-Fusion” 2006.

04-09-2013 T: Frank Zappa: “Buffalo” 2007. 

04-10-2013 W: Frank Zappa: “The Dub Room Special” 2007.

04-11-2013 Th: Frank Zappa: “Wazoo” 2007.

04-12-2013 F: Frank Zappa: “One Shot Deal” 2008.

04-13-2013 S: Frank Zappa: “Joe’s Ménage” 2008.

04-14-2013 Su: Frank Zappa: “Lumpy Money Project-Object” 2009.

04-15-2013 M: Frank Zappa: “Philly 76” 2009.

04-16-2013 T: Frank Zappa: “Greasy Love Songs” 2009.

04-17-2013 W: Frank Zappa: “Beat the Boots” 2009.

04-18-2013 Th: Frank Zappa: “Ark—Live 1991” 2010.

04-19-2013 F: Frank Zappa: “Congress shall make no Law” 2010.

04-20-2013 S: Frank Zappa: “Hammersmith Odeon” 3-CD Set 2010.

04-21-2013 Su: Frank Zappa: “Feeding the Monkeys at Ma Maison” 2011.

04-22-2013 M: Frank Zappa: “Carnegie Hall 4-CD Set” 2011.

04-23-2013 T: Frank Zappa: “Understanding America” 2012.

04-24-2013 W: Frank Zappa: “Finer Moments” 2012.

04-25-2013 Th: Frank Zappa: “Beat the Boots III” Disc One 2012.

04-26-2013 F: Frank Zappa: “Beat the Boots III” Disc Two 2012.

04-27-2013 S: Frank Zappa: “Beat the Boots III” Disc Three 2012.

04-28-2013 Su: Frank Zappa: “Beat the Boots III Disc Four” 2012.

04-29-2013 M: Frank Zappa: “Beat the Boots III” Disc Five 2012.

04-30-2013 T: Frank Zappa: “Beat the Boots III” Disc Six 2012.

05-01-2013 W: Frank Zappa: “’Tis the Season to be Jelly” 2012.

05-02-2013 Th: Frank Zappa: “Electric Aunt Jemima” 2012.

05-03-2013 F: Frank Zappa: “Picquantique” 2012.

05-04-2013 S: Frank Zappa: “Conceptual Continuity” 2012.

05-05-2013 Su: Frank Zappa: “Disconnected Synapses” 2012.

05-06-2013 M: Frank Zappa: “Swiss Cheese/Fire” 2012.

05-07-2013 T: Frank Zappa: “Tengo Na Mincha Tanta” 2012.

05-08-2013 W: Frank Zappa: “At the Circus” 2012.

05-09-2013 Th Frank Zappa: “As An Am” 2012.

05-10-2013 F Frank Zappa: “Unmitigated Audacity” 2012.

05-11-2013 S Frank Zappa: “Freaks and Motherfuckers” 2013.

05-12-2013 Su Frank Zappa: “Saarbrucken ‘78” 2013.

05-13-2013 M: Frank Zappa: “Anyway the Wind Blows” 2013.

 

 

 

 

 

 

 

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