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Monday, November 4, 2013

“Famous Restaurant Recipes, Part LXIII: Chef Smithenstein tells the Republicans HOW to Win the Elections of 2014 by ridding the Party of the Rightwing Nut Jobs, Talk Radio Boobs, and then shows us how to make Swordfish Provencale!” by Chef Charles “the Chuckster” Smithenstein


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s fifth album, “Rock and Roll,” came out in late 1969 as did yesterday’s selection and found the band uncovering a newer, heavier sound that would eventually lead the band to break apart!  This is an awesome album and one everyone who loves the genre needs to buy NOW! Go to Amazon.com and buy it immediately, you will be so glad you did!  We also are presenting a book by the noted author, Mark R. Levin, “Liberty and Tyranny—a Conservative Manifesto,” a very important book and one ALL of you needs to read” (thanks, Stinkbug).


TUESDAY, NOVEMBER 05, 2013

THE NEW AGE—364 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-05-2013
Copyright © 2013 by MHB Productions
Word Count: 3,027.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Tuesday, November 05, 2013 by
Chef Charles “the Chuckster” Smithenstein

­­­ FAMOUS RESTAURANT RECIPES, PART LXIII

DAY NUMBER 36 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXIII: Chef Smithenstein tells the Republicans HOW to Win the Elections of 2014 by ridding the Party of the Rightwing Nut Jobs, Talk Radio Boobs, and then shows us how to make Swordfish Provencale!” by Chef Charles “the Chuckster” Smithenstein


1,080th BLOGPOST AT THE AICP-END!
Tea Party Loser in 2010: Christine O’Donnell
Bakersfield, CA, 11-05-2013 Tuesday: The countdown clock to next year’s election is now at 364 days, now, LESS than a year.  We have 364 days to plan a massive, nationwide strategy in which, the Republicans need to knock out numerous Democrats in both the House and Senate but especially, the latter!  I would say we actually have a damned good chance at taking the Senate but we won’t do it if we put up the likes of Christine O’Donnell and other similar losers (I can’t even think of the name of the woman who ran against Harry Reid last time around, that woman WAS a bonafide nut!).  There are many Democrats in the Senate right now running in fear from Obamacare and it’s these smuck-bags that I believe the Republican Party can knock out in major numbers! 
Alaskan Freshman Democratic Senator, Mark Begich
The first loser we can bag is Mark Begich in Alaska along with Mark Pryor of Arkansas and another in Mark Udall in Colorado.  All three of these losers are senators we can send packing provided we put the RIGHT candidates up to challenge them and then wage a good fight.  There are other Democrats like Chris Coons in Delaware, Brian Schatz in Hawaii, and Mary Landrieu in Louisiana as well as Al Franken in Minnesota that we should be able to knock out as well.  Let’s face it, Jeanne Shaheen of New Hampshire, Tom Udall of New Mexico, and Kay Hagan of North Carolina are vulnerable as well as Tim Johnson of South Dakota, ALL of these are potential knockouts in the first round!  It all comes down to WHO we run as candidates and as long as we don’t have some bonehead offend women by making off the cuff remarks about ‘abortion’ and ‘rape.’ As long as don’t offend women, Blacks, Latinos, and Gays, then we have a good chance of pulverizing all of these worthless leftwing liberal Democrats, people we need to send packing!
Minnesota Freshman Democrat Senator, Al Franken
As far as the Republicans are concerned, I know the far right anti-abortion, Bible-thumping, ideologues are going to primary some of our best soldiers in the Senate, men like Senate Minority Leader, Mitch McConnell and Lindsay Graham are going to be up against serious challenges.  I think the far right folks will attempt to remove Saxby Chambliss of Georgia, Jeffrey Chiesa of New Jersey (appointed by Governor Christie in 2013), John Cornyn of Texas, and Mike Enzi of Wyoming, ALL of these senators are either vulnerable to primary challengers OR from Democrats because they are in BLUE states.   I think we need to defend ALL of these seats and to do our best to grab those of the Democrats and the only way we can do this is if we put up good middle-of-the-road moderate candidates who appeal to BOTH sides of the aisle.  This is a MUST-DO and we cannot allow the Tea Party or the radio talk show hosts like Rush Limbaugh, Jaz McKay, Sean Hannity, and Mark Levin to hurt our chances at taking over BOTH houses of government and making Barack Obama into a lame duck for two years.   We must fight hard, we must fight strong, and we must rid the party of these anti-abortion, ultra-religious, gun-toting idiots who are the bane of the modern Republican Party.  Sure, maybe at one time they were a help but I think we need to cleanse the party of all of these losers now and do it soon.  Here in Bakersfield, we need to push for the removal of Jaz McKay, as the man is a racist, an ignorant fool, someone who hurts our chances more than he helps them!
Jaz McKay—I know Stinkbug likes him but this Bum has to go—we don’t need Racists in our Party!
We will discuss this topic more as the week progresses but for now, I want to introduce to you today’s fine-dining experience, my recipe for Grilled Swordfish Provencale, a great way to bring the South of France, you know, the Bay of Biscay into your restaurant. Swordfish is an excellent choice for any special menu presentation, one I think is available from one end of the country to the other and generally quite fresh thanks to overnight airfreight.  Anyhow, here is my recipe for today, one I know you all are going to love!  Here we go:  
(#1232) GRILLED SWORDFISH PROVENCALE

Swordfish Provencale
Who does not love Mediterranean-style foods nowadays?  I see all sorts of broiler fast-food joints featuring Mediterranean or North African cooking, which makes me think, that we have finally gone round the world in our fast food thinking.  That’s great because it allows us to pull old tricks out of our chefs’ hats and this one is a tried-and-true classic that I know all of you is going to enjoy.  Trust me, make it al dente and you will be overjoyed by the results!
Fresh Swordfish
Yield:  Four servings / Mis-en-place: 1-1.25 hours:

Vermouth
Qty.
Measure
Item
Other
The Swordfish:
4
6-7-ounce
Swordfish portions

Fish Basting Oil (Recipe #0240)
4.5
Ounces
Butter, clarified

4.5
Ounces
Margarine, clarified

1.5
Teaspoon
Garlic salt

2-2/3
Tablespoons
Vermouth

2
Tablespoons
Lemon juice

2
Teaspoons
Worcestershire sauce

2
Teaspoons
Lawrey’s seasoned salt

1.75
Tablespoons
Lemon pepper

1.5
Teaspoons
Granulated sugar

1.5
Teaspoons
Hungarian paprika

.75
Teaspoon
A-1 steak sauce

.75
Teaspoon
Tabasco sauce

The Provencale Vegetables:
2
Each
Vine-ripened tomatoes

1
Cup
Small yellow onion cubes

1
Cup
Diced green bell peppers

1
Cup
Diced red bell peppers

.5
Cup
Diced yellow bell peppers

.5
cup
Diced orange bell peppers

.5
Cup
Small cube celery

Stinkbug Seasoning (Recipe #0226)
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

Add the following to the above seasoning mix:
.125
Cup
Whole oregano

.125
Cup
Whole sweet basil

2
Teaspoons
Whole rosemary

2
Teaspoons
Whole thyme

Provencale Sauce Preparation:
.5
cup
Olive oil

1
Cup
Tomato sauce

1
Cup
Fish stock

1
Each
Bay leaf

Sweet red wine to taste

The Vegetables:
1
Cup
Cauliflower florets
Blanched
1
Cup
Broccoli florets
Blanched
1
Cup
Ripple-cut carrots
Blanched
1
Cup
Ripple-cut green zucchini
Blanched
Drawn butter

The Finish:
3-4
Cups
Cooked rice of choice

4
Each
Lemon crowns

Freshly minced parsley flakes
Rinsed and dried
4
Each
Sprigs fresh parsley
Rinsed
1
Cup
Slivered scallions
Washed

Assorted Vegetables

Method:
Salted Butter
1.     Mis-en-place: have everything ready with which to work! Have the swordfish ready in the refrigerator.  Prepare the Fish Basting Oil (FBO) now:

2.     Mis-en-place: As for the clarified fats, melt them in a saucepan together BUT DO NOT STIR! When melted, draw the clear liquid off the top and discard the resi­due on the bottom. (By doing this process, you remove any whey or solids, which can burn and smoke at low temperatures. The product is clear oil that you can heat to high tempera­tures without burning).

3.     Add remaining ingredients to clarified fats and thoroughly combine; then set bowl inside a larger bowl filled with ice and stir until emulsified. Keep what you need out at room temperature and discard it at the end of the night when you finish cooking.

4.     Vegetables and the rice: blanch the veggies for quick preparation at serving time and have the drawn butter ready as well as the Stinkbug Seasoning.  Make your rice so that it coincides with the finish of the fish and time to serve.  Have all of the incidentals ready, too, like the garnishes. 

5.     Sauce Provencale: place a heavy-duty skillet atop medium low flame and add the olive oil to it.  When it begins to sizzle, add the veggies and season to taste with some of the Stinkbug Seasoning.  When they are somewhat tender, stir in the tomato sauce and some fish stock to make a reasonably thick sauce but one to which, you will add some red wine to both flavor it and to provide some liquidity.  Keep the sauce off to one side of the stove so that it remains warm but in which, the veggies do not disappear. 

6.     With the fish basting oil at the ready, as soon as your broiler is ready to go, place the swordfish portions in a pan and baste heavily with the basting oil and season to taste with the Stinkbug Seasoning. 

7.     Drop the swordfish portions onto the lower-temp part of the broiler and begin the marking process.  You want the fish to have distinctive broiler marks so cook them low, slow, and baste heavily with the oil.  Allow about 1.5-2 minutes per mark but at the same time, leave the fish a trifle underdone.  Do NOT overcook! 

8.     As soon as the fish is ready to pull from the flame, have everything ready to go so as the fish cooks, toss the mixed vegetables in drawn butter in a heavy skillet and season to taste with the Stinkbug Seasoning.  Do NOT overcook the veggies so once you place the swordfish portions at the six o’clock position on your plates, place the rice at the ten o’clock and the veggies at the two o’clock.  Ladle the Provencale Sauce over each fish portion and then scatter slivered scallions over them followed by parsley flakes, some paprika if you wish, and a lemon crown with a parsley sprig.  Serve your fish NOW while it’s hot, moist, and delicious, BUT NEVER keep it on hold!

9.     Leftovers: you can use fish in fish chowder, veggies wherever you can, and rice is always usable if you keep it moist.  Always watch temperatures so make sure leftover rice gets to 45º F as quickly as possible to avoid any possibility of foodborne illness. 
Swordfish Provencale
Swordfish Provencale is one of those ‘South-of-France’ dishes, Mediterranean in spirit, style, and flavorings.  I think that if you make the sauce as you prepare the dish, it comes out with that ‘on-the-spot preparation’ that makes it look both unique and trendy.  You will enjoy this recipe, put your heart into it and give it all you got and your friends, family, or neighbors will sing, “Hail to the chef!”
More Swordfish
Deep-sea fish is one of the true gifts to the world from God, he has bestowed on us the diamonds of the deep, I love working with these fish and feel sad that some of the others have been removed from us, you know, shark, what with all the concerns about them being fished to death.  I think there is room for ALL of these fish as long as we husband the resources given to us rather than overfishing and watching them disappear and the environment go dark.   I love working with seafood and one thing I pay no attention is the smucks out there who keep telling us to become ‘vegetarians’ and don’t things with faces on them.  Hell, I am sure if you look at the abundant gifts on the earth, EVERYTHING has a face on it somewhere, which means, we’d all starve to death! 
Fresh Swordfish
You can find the best fish in the best grocery stores or from local fishermen who bring their catches into local coastal markets, which then send them to the interior of the nation practically overnight.  The thing is, we need to take advantage of the fish and seafood we find in our locales and then send them to chefs in other parts of the country for them to use.  We have contacts in the Midwest from which, we buy fish straight out of the Mississippi River from Iowa down to New Orleans, which means we have the largest selection of river and lake fish of anyone on the West Coast!  Find people with whom you can do business and take advantage of what they have to offer you, this is how it’s done, my friends!   
The Flag of Louisiana—lots of Fresh Here!
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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 AICP-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.
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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!
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          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!
NEAR THE BEGINNING
Remember, my friends, the time is coming when we need to find the RIGHT candidates who we can put up for elections from the TOP down and the BOTTOM up.  We need to find people with a wide range of appeal and we need to promote them for every office available to us in next year’s election.  We did in 2010 and we can do it again in 2014, we have the wherewithal, the ability, and damned sure the money, which we may not have come 2016.  I am somewhat fearful as others have recently said that Barack Obama may try to run his wife and give us another eight years of Obamaism, something from which, the company cannot recover.  If you feel you have what it takes, form a committee and find supporters and work within the party structure, this is something we can do and must do.  We need ALL moderates who appeal to EVERYONE and we need to quit listening to the likes of the Talk Radio smucks!  See you tomorrow, buy some of the CDs we advertise, leave some comments, and we will pick up where we left off tomorrow, my friends; good day!          
ROCK AND ROLL

Stinkbug’s Closing Paragraph:
Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by Family/Streetwalkers, Vanilla Fudge, the Grateful Dead, SANTANA, and pretty soon Love, 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!
Charles “the Chuckster” Smithenstein
Charles Smithenstein
Restaurant Manager, Mixologist, Foodserver, and Cook


This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late thirties at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.
Chef Charles Smithenstein writes from Delano, California

Chef Charles Smithenstein is a liberal Republican (some call him a ‘RINO’).


Rotation: (1) B.H. “BC” Cznystekinki (2) Charles Smithenstein (3) Pedro Munoz
---30---
The END Commentary for Tuesday, November 05, 2013 by Chef Charles “the Chuckster” Smithenstein


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 Charles “the Chuckster” Smithenstein wrote this original essay.
THANK YOU TO EVERYONE WHOSE PHOTOGRAPHS WE BORROW FOR PRESENTATION HERE—WE ARE GRATEFUL!
99-PERCENT OF ALL FOOD AND PRODUCT PHOTOS ARE SHOT IN-HOUSE!

Article concept and/or recipe created by Chef Charles “the Chuckster” Smithenstein on April 13, 1983 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!



This is #0382, a 40” x 60" original oil painting by Beverly Carrick entitled, “Sunset Range.” It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the American Institute of Culinary Politics-Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!
Pictures #0000-0395










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 © 10-26-2013, 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:
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WE NOW PROUDLY LISTEN TO INGA BARKS AT AM 1560 RADIO IN BAKERSFIELD, CALIFORNIA AND LISTEN TO MARK LEVIN ELSEWHERE!
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 KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  
We listen to KVEC News-Talk 920 in San Luis Obispo, California!
Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!




CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN
 
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! Thanks, truly yours, Chef Charles “the Chuckster” Smithenstein




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 The Chef’s Culinary Nightmare: Our Muse…
Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.

#0376 20” x 24” “Yuccas Glow” by Beverly Carrick
Beverly Carrick Original Paintings Price List:

#0377 12” x 16” “The Little Bird Girl” by Beverly Carrick
Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size 9” x 12”................................................................................................. $ 1,200.00.
Size 8” x 10”................................................................................................. $ 1,000.00.
Size 6” x 8”................................................................................................... $    950.00.
Size 5” x 7”................................................................................................... $    850.00.

#0378 12” x 16” “Autumn Nocturne” by Beverly Carrick

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0379 30” x 40” “September Aspen” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 05, 2013:
President Woodrow Wilson
  1. 1605: The “Gunpowder Plot” failed as Guy Fawkes was seized before he could blow up the English Parliament.  (For your information, masks bearing Fawkes’ resemblance are used by anarchists, Anonymous, and other anti-government groups).
  2. 1781: The Continental Congress elected John Hanson of Maryland its chairperson giving him the title of “President of the United States in Congress Assembled.”
  3. 1872: Suffragist Susan B. Anthony defied the law by attempting to cast a vote for President Ulysses S. Grant.  Later, she was convicted of the crime and fined $100; however, she never paid it.
  4. 1911: Aviator Calbraith P. Rodgers arrived in Pasadena, California, completing the first continental airplane trip in 49 days.
  5. 1912: Democrat Woodrow Wilson was elected president, defeating Progressive Party member Theodore Roosevelt, incumbent William Howard Taft, and Socialist Eugene V. Debs.
  6. 1946: Gram Parsons, future member of the Byrds and the Flying Burrito Brothers as well as a solo career was born on this date.
  7. 1968: Richard M. Nixon won the presidency defeating Vice President Hubert H. Humphrey and American Independent candidate George C. Wallace.                        

#0380 20” x 24” “Desert Twilight” by Beverly Carrick


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#0381 24” x 48” “Yuccas Bloom” by Beverly Carrick

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DAVE’S PICKS VOLUME II—DILLON STADIUM, HARTFORD, CT, 07-31-1974
DAVE’S PICKS VOLUME III—AUDITORIUM THEATER, CHICAGO, IL, 10-22-1971
DAVE’S PICKS VOLUME IV—COLLEGE OF WILLIAM AND MARY, WILLIAMSBURG, VA, 09-24-1976
SO GLAD YOU MADE IT—LIMITED EDITION 18-DISK BOX SET
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#0382 40” x 60” “Sunset Range” by Beverly Carrick


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Mark R. Levin: “Liberty and Tyranny: a Conservative Manifesto.”

FAMOUS RESTAURANT RECIPES, PART LXIII
  1. 12-04-2010 S: “Famous Restaurant Recipes Part I: Lobster Thermidor—Tale of Two Lobsters can make a Difference on a Plate” by Stinkbug.
  2. 12-05-2010 Su: “Famous Restaurant Recipes Part II: Chicken Gloria—Chicken Gloria gets a slathering of Orange-Apricot Sauce” by Stinkbug.
  3. 12-06-2010 M: “Famous Restaurant Recipes, Part III: Chicken Breasts ala Marengo and Veal Sautee Rosemarie with Sweet Red Peppers” by Stinkbug.
  4. 12-07-2010 T: “Famous Restaurant Recipes, Part IV: Coq au Vin—Chicken and Wine Recipes are Homey” by Stinkbug.
  5. 12-18-2010 S: “Famous Restaurant Recipes, Part V—No Fooling: Halibut among easier Fish to Prepare and Tartar Sauce is Superb” by Stinkbug.
  6. 12-24-2010 F: “Famous Restaurant Recipes, Part VI—Veau Sauté a la California and Chicken Breasts a la Marsala” by Stinkbug.
  7. 12-26-2010 Su: “Famous Restaurant Recipes, Part VII—the Chef’s Daughter and Chicken Mozzarella” by Stinkbug.
  8. 12-28-2010 T: “Famous Restaurant Recipes, Part VIII—the First Friday Night PLUS Fabulous Mexican Chimichangas” by Stinkbug.
  9. 12-29-2010 W: “Famous Restaurant Recipes, Part IX—La Christina and the Crackup PLUS Stinkbug’s Stupendous Enchiladas: None Better!” by Stinkbug.
  10. 01-28-2011 F: “Famous Restaurant Recipes, Part X—Veal Sauté Ponce de Leon” by Stinkbug.
  11. 03-11-2011 F: “Famous Restaurant Recipes, Part XI: Tangy Shrimp, Chicken, and Sausage spice Brown Rice” by Brian Carrick.
  12. 03-15-2011 T: “Famous Restaurant Recipes, Part XII: Chicken Drambuie and Chicken Yucatan” by Stinkbug.
  13. 06-12-2011 Su: “Famous Restaurant Recipes, Part XIII—Chicken Diavolo” by Tiresias.
  14. 06-13-2011 M: “Famous Restaurant Recipes, Part XIV—Veau Sauté ala Orange” by Tiresias.
  15. 07-02-2011 S: “Famous Restaurant Recipes, Part XV: Halibut topped with Crab and Artichokes—One of the Best Seafood Dishes of all Times” by El Chilote.
  16. 07-03-2011 Su: “Famous Restaurant Recipes, Part XVI: Halibut San Juan—an Old-time Delight from the Great Pacific Northwest” by Chef Kilgore Randalini.
  17. 07-04-2011 M: “Famous Restaurant Recipes, Part XVII: Beer-Battered Halibut—an All-American Treat for the Fourth of July” by Vladimir Gdansk.
  18. 07-09-2011 S: “Famous Restaurant Recipes, Part XVIII: Austro-Hungarian Paprika Chicken—Classic Eastern European Cookery at its Best” by Vladimir Gdansk.
  19. 07-14-2011 F: “Famous Restaurant Recipes, Part XIX: Chicken a la Normande—a Classic Dish by the ‘King of Chefs and the Chef of Kings’: Auguste Escoffier (1846-1935)” by Olaf Bologolo.
  20. 09-05-2011 M: “Famous Restaurant Recipes, Part XX: Pork Cutlets a’ l’Orange—Fabulous French Cooking for an unforgettable Labor Day Dinner” by Goldfish.
  21. 09-06-2011 T: “Famous Restaurant Recipes, Part XXI: Veal Sauté St. Raphael—California Cuisine from the 1980’s for a Brand-New Generation” by Goldfish.
  22. 09-07-2011 W: “Famous Restaurant Recipes, Part XXII: Veal Sauté ala Oskar—one of the Greatest Veal Dishes from the Golden Age of French Cuisine” by Goldfish.
  23. 09-08-2011 Th: “Famous Restaurant Recipes, Part XXIII: Chicken Breast Sauté ala Gloria—tender Chicken Breasts covered in an Orange-Apricot Sauce” by Goldfish.
  24. 09-09-2011 F: “Famous Restaurant Recipes, Part XXIV: Braised Pork Chops Chasseur—Mediterranean-style Cuisine from the South of France” by Goldfish.
  25. 09-10-2011 S: “Famous Restaurant Recipes, Part XXV: Blanquette d’Agneau—Continental Lamb Stew braised in Cream and Stock” by Goldfish.
  26. 09-11-2011 Su: “Famous Restaurant Recipes, Part XXVI: Halibut Cheek Penne Pasta in Pesto Cream Sauce—unique Seafood Dish from the Puget Sound” by Goldfish.
  27. 10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Munoz.
  28. 10-11-2011 T: “Famous Restaurant Recipes, Part XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Recipes of the past Fifteen Years” by Chef Pedro Munoz.
  29. 10-12-2011 W: “Famous Restaurant Recipes, Part XXIX: Peanut-Crusted Sea Bass with Thai Sweet and Spicy Sauce—Mind-blowingly Good!” by Chef Pedro Munoz.
  30. 10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Munoz.
  31. 10-14-2011 F: “Famous Restaurant Recipes, Part XXXI: Grilled Halibut Fletch with Beefsteak Tomatoes and Basil-Balsamic Vinaigrette—a Dish too Good to be True!” by Chef Pedro Munoz.
  32. 10-15-2011 S: “Famous Restaurant Recipes, Part XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are too good to be True!” by Chef Pedro Munoz.
  33. 10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sauteed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Munoz.
  34. 10-17-2011 M: “Famous Restaurant Recipes, Part XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
  35. 10-18-2011 T: “Famous Restaurant Recipes, Part XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
  36. 10-19-2011 W: “Famous Restaurant Recipes, Part XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
  37. 10-20-2011 Th: “Famous Restaurant Recipes, Part XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
  38. 10-21-2011 F: “Famous Restaurant Recipes, Part XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
  39. 10-22-2011 S: “Famous Restaurant Recipes, Part XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
  40. 10-23-2011 Su: “Famous Restaurant Recipes, Part XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
  41. 04-16-2011 M: “Famous Restaurant Recipes, Part XLI: Red Snapper d’ Gruene Mansion—a Fabulous Country Club Dish from New Orleans” by El Chilote.
  42. 04-17-2011 T: “Famous Restaurant Recipes, Part XLII: El Chilote sells out his Latino Heritage—the one-and-only Panko-breaded Seafood Platter with Tartar and Cocktail Sauces—delightfully Good” by El Chilote.
  43. 04-18-2011 W: “Famous Restaurant Recipes, Part XLIII: Northwest Cioppino—one of the All-Time Great Mixed Seafood Dishes in a Savory Tomato Sauce as only El Chilote can Prepare” by El Chilote.
  44. 04-19-2011 Th: “Famous Restaurant Recipes, Part XLIV: The Best Australian Lobster Tail Presentation Ever” by El Chilote.
  45. 04-20-2011 F: “Famous Restaurant Recipes, Part XLV: Shrimp Denise—Jumbo Shrimp wrapped with Bacon and served amidst a Pool of Brown Sauce—Country Club Cookery at its Best” by El Chilote.
  46. 04-21-2011 S: “Famous Restaurant Recipes, Part XLVI: Filets of English Sole Bonne Femme—a Classic Creation by the Great French Chef Auguste Escoffier” by El Chilote.
  47. 04-22-2011 Su: “Famous Restaurant Recipes, Part XLVII: Blackened Red Snapper accompanied by Roasted Red Pepper and Cilantro Aioli and Roasted Onion Tartar Sauce—a Tribute to Cajun Chef Paul Prudhomme” by El Chilote.
  48. 06-11-2012 M: “Famous Restaurant Recipes, Part XLVIII: Seared Tenderloin of Beef topped with Portobello Mushroom Ragu and served with Potato Pancakes and Grilled Asparagus—Country Club Cuisine at its ultimate Best!” by Elvin P. McCardle.
  49. 06-12-2012 T: “Famous Restaurant Recipes, Part XLIX: One of the Best Seafood-Ravioli Dishes ever—Lobster Raviolis with Smoked Salmon, Shrimp, and Crab—too Delicious to Describe!” by Elvin P. McCardle.
  50. 06-13-2012 W: “Famous Restaurant Recipes, Part L: Fresh Cajun Catfish with Mixed Greens and Roasted Red Pepper and Cilantro Aioli—a Mouth-watering Way to serve an Old Favorite” by Elvin P. McCardle.
  51. 06-14-2012 Th: “Famous Restaurant Recipes, Part LI: Prime Corn-fed Iowa Ribeye Steaks topped with Crispy-fried Onions and Maytag Bleu Cheese plus a Port-Glazed Shallot and Shitake Mushroom Sauce—Country Club-dining at its ultimate best!” by Elvin P. McCardle.
  52. 06-15-2012 F: “Famous Restaurant Recipes, Part LII: Pan-Roasted Chicken Breast with Dungeness Crabmeat and Havarti-Dill Sauce—man, it doesn’t come any better than this!” by Elvin P. McCardle.
  53. 06-16-2012 S: “Famous Restaurant Recipes, Part LIII: Veal Morganu—one of the Modern Classics to have come from the 1990’s—tender Veal topped with Marinara and Asiago Cheese Sauces served atop Linguine and accompanied by Buttered Broccoli and Carrots” by Elvin P. McCardle.
  54. 06-17-2012 Su: “Famous Restaurant Recipes, Part LIV: A Variation on one of the Greatest Recipes of All-Time—Pork Cutlets ala Normande—indescribably Delicious!” by Elvin P. McCardle.
  55. 06-25-2012 M: “Famous Restaurant Recipes, Part LV: Veal ala Cyrano—a Variation on Veal Scaloppini with Shitake Mushrooms—Spectacular!” by Vladimir Gdansk.
  56. 06-26-2012 T: “Famous Restaurant Recipes, Part LVI: Veau aux Kiwi—tender Veal encased in a White Wine Cream Sauce, topped with Cheese and luscious Kiwifruit—too Good to be True!” by Vladimir Gdansk.
  57. 06-27-2012 W: “Famous Restaurant Recipes, Part LVII: Chicken Breasts Dijonaise—tender Boneless Breasts of Chicken sautéed with Mustard and Heavy Cream—delightfully Delicious!” by Vladimir Gdansk.
  58. 06-28-2012 Th: “Famous Restaurant Recipes, Part LVIII: Chicken Breasts sauté ala Veronique—Classic French Dish featuring sautéed Boneless Breasts of Chicken in a White Wine Cream Sauce with Marinated Grapes—the Best of the Best!” by Vladimir Gdansk.
  59. 06-29-2012 F: “Famous Restaurant Recipes, Part LIX: Braised Lamb Shanks ala Beatrice—Classic South-of-France Cuisine featuring Tender, ‘Fall-off-the-Bone’ Lamb Shanks in a Zesty Tomato Sauce” by Vladimir Gdansk.
  60. 06-30-2012 S: “Famous Restaurant Recipes, Part LX: Broiled Medallions of USDA Prime Filet Mignon in Plum Sauce—an Oriental Twist for the Crème de la Crème of Beef Steaks” by Vladimir Gdansk.
  61. 07-01-2012 Su: “Famous Restaurant Recipes, Part LXI: Succulent USDA New York Strip Loin Mustard Steak—if you have Mustard Cravings, this Steak is for You!” by Vladimir Gdansk.
  62. 11-04-2013 M: “Famous Restaurant Recipes, Part LXII: after lamenting the Shutdown of the Federal Government and how it might affect the Republicans, the Chef attacks Obamacare and then shows us how to make a lovely Dungeness Crab-Stuffed Salmon!” by Chef Charles “the Chuckster” Smithenstein.
  63. 11-05-2013 T: “Famous Restaurant Recipes, Part LXIII: Chef Smithenstein tells the Republicans HOW to Win the Elections of 2014 by ridding the Party of the Rightwing Nut Jobs, Talk Radio Boobs, and then shows us how to make Swordfish Provencale!” by Chef Charles “the Chuckster” Smithenstein.

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