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Thursday, November 7, 2013

“Famous Restaurant Recipes, Part LXVI: after blasting the Tea Party and then telling us how we need to elect more Moderate Republicans, Chef Chuck shows us how to make the BEST Vegetarian Dish ever!” by Chef C. Smithenstein


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s eighth album, “Best of Vanilla Fudge Live Back on Stage,” came out in 1991 and was the band’s first live album featuring it’s greatest tunes and more! This is one great CD, one everyone can love so please!—buy it now at the greatest online department store in the world, Amazon.com!   We would like to present to you a book by conservative voice, Dr. Benjamin Carson, entitled, “America the Beautiful—rediscovering what made this Nation Great,” a very personal view at what this country once was!  Use the link above and buy it NOW!

FRIDAY, NOVEMBER 08, 2013


THE NEW AGE—361 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-08-2013
Copyright © 2013 by MHB Productions
Word Count: 4,389.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Friday, November 08, 2013 by
Chef Charles “the Chuckster” Smithenstein


­­­ FAMOUS RESTAURANT RECIPES, PART LXVI

DAY NUMBER 39 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXVI: after blasting the Tea Party and then telling us how we need to elect more Moderate Republicans, Chef Chuck shows us how to make the BEST Vegetarian Dish ever!” by Chef Charles “the Chuckster” Smithenstein


1,083rd BLOGPOST AT THE AICP-END!
The Edsel—ill-fated American Automobile and sort of like the Affordable Care Act
Bakersfield, CA, 11-08-2013 Friday: Every single day now, there are one or more reports that Barack Obama’s signature law, the ill fated but not-going-anywhere-anytime-soon Patient Protection and Affordable Care Act, is the biggest mess since the now valuable Edsel.  At least with the Edsel, the law did not require the citizens of the United States to buy the fricking thing whereas no one—with the exception of illegal aliens—can get out of purchasing it.  I, however, believe that if everyone practiced the tactics of Mahatmas Gandhi, we would be able to put this law out to pasture and defy the Democrats and the federal government, too.  Can you imagine if every citizen—save those who truly need the thing—said, “NO, WE ARE NOT GOING TO SUBMIT TO THIS INTRUSIVE INVASION OF OUR LIVES,” what the hell could the Feds or the Obamaists do?  There are too many of us to imprison and if we did it as well as I think we could, we might also derail and destroy the Internal Revenue Service!  What can they do to more than 300 million Americans if we all just said, “NO” and continued about our business, there is no way they could break the back of the American people.  I am beginning to think that this might work, we just have to get everyone to come onboard with this line of thought because if we do not, can you imagine the next time the federal government is in danger of shutting down, that the President threatens the people of this nation with a shut-off of their healthcare system?  We all remember what Harry Reid said when asked about the kids with cancer, he very callously pointed out that, ‘Hey!  Why would I give them their cancer treatment when I have a bunch of folks out of work at an airbase in my home state of Nevada?’ If this is not a premonition of what’s to come in the future, then I don’t know what the hell is!

Senate Majority Leader Harry Reid—a BIG Smuck
Now, I believe that the Republicans should repeal and replace this act because ALL of us need to accept the fact that once this thing becomes entrenched in the lives of EVERY American and soon, I suspect, for the new citizens soon to come thanks to Immigration Reform, there will be no way to get rid of it.  We can and should fix it, we need to help those in need of help but for those who have their own insurance and like it, should be able to keep it because that is what the President guaranteed them—on numerous occasions over the course of 3-4 years now!—then he should keep his word.  I think this is what the Republican Party stalwarts need to enforce on the President. Our party’s ruling Senate and House members need to make the President keep his word and I am sure that if we will push erstwhile freshman senators like Ted Cruz of Texas, Mike Lee of Utah, Marco Rubio of Florida, then we might be able to cross the aisle and come to terms with the Democrats.  I cannot believe Democrat senators facing tough reelection fights in Red-dominant states will not come to the bargaining table and then take the fight to the President and his ever-lessening grip on power.  You see, the debacle of Obamacare combined with the man’s overpowering ego is the key to bringing him down and putting him in his place.  We need to make sure we run strong moderate Republicans and keep the Tea Party whackos out of primary races so we can assert the dominance of our party’s correct ideology on the rest of the nation.  The key comes down to fighting the challenge from the far right and keeping men and women in office who know how to carve out deals, shake hands, and do the work of the people and not nut-bags who want to make the nation into something it’s not.   I think we can win on a number of topics because WE are the voice of reason, WE are the voice of wisdom, and WE have the best interests of the American people in our hearts.  Yes, WE are fighting for our fellow citizens and I think that we can repeal, replace, and make right the healthcare woes of the country!
Freshman Senator from Texas, Ted Cruz—dangerous!
I also think that we need to take charge of the immigration reform battle because we need a pathway to citizenship for those who have had to remain hidden in the shadows.  We can help these people and transform them into Republicans by showing them the error of their and their Democrat Party allies.  We can make things right, we can help people attain citizenship, and in the end we can keep them here in the country helping our economy grow and return to dominance in the world.  We need to keep the Chinese out and make our economy the top one in the world, I am telling you, ALL of this is possible and we can damn well do it but the road to victory begins now and in earnest on January 02, 2014.  We need to reclaim the state of California, too, by sending Jerry Brown to the retirement home and by recalling and replacing the Democrat leadership in the state’s Assembly.  We can do it, it will take hard work, lots of money but I am really good at getting people to donate their hard-earned money to the right people as I work hard for the Republican Party every election!
California Governor Jerry “Moonbeam” Brown
Today, we are going to make a great vegetarian entrée, not something you generally see here in the pages of our blog so let me be the first person to present to you, Vegetarian Delight I.  This is important to do correctly as all too often, chefs view vegetarian diners as ‘pain-in-their-asses,’ but I beg to argue and to suggest that doing them right or wrong can either make or break us as these people spread the word far and wide.  Here is my dish for this fabulous Friday!
(#1835) VEGETARIAN DELIGHT

All too often, busy chefs feel put out by the vegetarians who attend functions in their restaurants with their meat-eating friends and send out stuff that gives them a negative reputation, which is not something that should ever happen!  We need to put as much work into making plates for our special guests as much as we do for their carnivorous friends and coworkers.  This is but one type one can easily do in relatively short time with ingredients normally on hand in most restaurants and for those at home; this is something that you, too, can easily do for your vegetarian friends who will at least eat dairy products.  Otherwise, for vegans, you will have to use olive oil in place of the butter, which works just as well.
Vegetarian Delight I
Yield:  4 servings / Mis-en-place: 1 hour:

Stinkbug Seasoning—an Essential Ingredient
Qty.
Measure
Item
Other
1
#
Salted butter, melted and drawn

#0226 Stinkbug Seasoning:
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

The Vegetables:
4
Medium
Vine-ripened tomatoes

2
Cups
Cauliflower florets

2
Cups
Broccoflower florets

2
Cups
Broccoli florets

1-2
Medium
Carrots, peeled and ripple-cut

8-12
Small
Brussels sprouts

1
Cup
Red bell pepper cubes

1
Cup
Yellow bell pepper cubes

1
Cup
Orange bell pepper cubes

The Vegetable Steamer Prep:
--
--
Water for boiling

--
--
Kosher salt

The Finish:
4
Sprigs
Fresh parsley
Rinsed and dried
--
--
Freshly minced parsley flakes
Rinsed and dried

Boiling Water

Method:
Cauliflower
1.     Mis-en-place: have everything ready with which to work!

2.     Melt the butter over low heat and as you do so, begin the drawing process by skimming off the milk fats that rise to the top and discard them.  Continue drawing off the clear liquid and place it into another container and when you hit the watery whey at the bottom, stop drawing and discard both the whey and the fats unless, you want to save them for making yeast breads or rolls as it is highly nutritious.  Keep the drawn butter warm and then make the Stinkbug Seasoning by doing the following:

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.     Next, cut the vegetables by separating the three cruciferous vegetables into florets and saving the stalks and trim for use in making soups.  Try to cut them into uniform size and rinse and wash them. 

5.     Next, peel the carrot or carrots and then trim both the ends; then using a ripple-cut knife, cut them into diagonal, ripple-cut slices.  Rinse and wash them. 

6.     Trim the ends of the Brussels sprouts and then trim an “X” into the root end.  Doing this allows the heat to penetrate the core of the sprout much more quickly making for a much more tender, appetizing vegetable.  Rinse them and set them aside. 

7.     As for the bell peppers, always remove the stem and the seedpods, then cut them into thirds and remove the ribs.  If there is a lot of white on the inner portions of the bells, trim it off using a sharp paring knife so they are more attractive.  Cut them into medium-sized cubes, then rinse them and set them aside. 

8.     As for the tomatoes, remove the cores and then slice an “X” into the sides of each one; this allows for easier removal of the skin once they come out of the veggie steamer. 

9.     Set up your vegetable steamer now and add plenty of kosher salt to the water as this is what keeps the vegetables’ colors as close to their raw state as possible and many times improves it.  Bring it to a boil then lower it slightly and prepare to cook.  At this point, also have a large bowl full of lots of ice and cold water as once the veggies exit the steamer, this is where they go as this prevents overcooking and maintains the color.

10.  Begin with the cruciferous veggies, doing each group in its own turn.  Start with the cauliflower and keep a close eye on the florets; normally, they cook in a matter of 2-3 minutes but test them by inserting a paring knife into the stalks of the florets and it enters and exits easily, pull them out and plunge them into the ice water.

11. Next, do the broccoflower in much the same way, sometimes, they can prove to be pretty tough so you might need to give them a moment or two longer; keep a close eye on them.  Test them just as you did for the preceding veggie then pull them out and drop them into the ice water.

12. Next, cook the broccoli and this vegetable generally cooks faster than either of the preceding two does so keep a close eye on them; the minute the paring knife enters the stalks, pull them out and drop them into the ice water.  If you are running out of ice, quickly add some more to the chill bowl. 

13. Cook the carrots next and they cook about the same as the cauliflower and broccoflower so once the knife enters the carrots, pull them and drop them into the ice water. 

14. Cook the Brussels sprouts next and they generally take longer than any of their cruciferous cousins and this is WHY you carve the “X” in the root base as this allows the heat to penetrate the centers much more quickly.  Once a paring knife enters and exits them, pull them out and place them into the ice water. 

15. Cook the bell pepper cubes next and they cook rather quickly so keep a close eye on them as you want to keep them crisp and you want them to keep their color.  The minute they pass the test, pull them and drop them into the ice water. 

16. After 5-10 minutes, drain the vegetables and then spin them dry in a salad spinner so they lose all of the excess moisture as this moisture can dilute the butter and inevitably the flavor of the overall dish.  When completely dry, separate the veggies into types (cauliflower, broccoli, broccoflower, carrots, sprouts, and peppers) and then set them aside.  Heat up 3-4 skillets over low flame. 

17. Replenish the water in the steamer and replace the kosher salt for the tomatoes.  When the time comes to serve the dish, add drawn butter into the skillets and let it heat up and once it does, give each one a good sprinkle of the Stinkbug Seasoning.  Heat the veggies in your microwave to give them a head start and then place the broccoli, cauliflower, and broccoflower into one skillet, the carrots into the second, the Brussels sprouts into the third, and bell peppers into the fourth. 


18. Heat them up, gently toss them, and while you do this, drop the tomatoes into the steamer and cook them for 2-4 minutes or until they become soft and yet, still have some firmness.  Pull them out, peel away the skin starting at the “X” you carved previously and then slice them into thirds. 

19. Test the veggies in the skillets for flavor and heat and if need be, add additional seasoning to give them a good zing.  Place the tomatoes into the center of each plate loosely stacked atop one another and then place the other veggies decoratively around the center point using all of your culinary artistry and ability.  Dust the plates heavily with freshly minced parsley (I will show you how below) and then plant a sprig or two of parsley onto each plate.  If you wish, accompany the vegetable plates with aioli’s, mayonnaise, and drawn butter for dipping and pouring.  Serve immediately! 

20. You can prep the bulk of the vegetables ahead with the exception of the tomatoes for quick cooking and have all of the ingredients ready to go.  As for leftovers, all you can do is to toss them into some sort of vegetable soup, a terrine, or anything else that comes to mind but treat them with the same care you would anything else as foodborne illness cam come from vegetable matter as easily as it comes from foods containing protein like meat, poultry, and fish.
Broccoflower
All chefs need to be skilled in making vegetarian dishes as much as any other entrees containing meat of one type or another.  Many times, these dishes need more attention because there is nothing worse than to send out some crappy looking vegetarian meal that the non-meat-eating guest will remember with disgust for a long, long time.  
Here is the method for mincing fresh parsley:

(#1747) HOW TO PREPARE FRESH MINCED PARSLEY

Fresh Parsley

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


Mincing Parsley

Qty.
Measure
Item
Other
1
Large
Bunch fresh parsley

Water

More Parsley

Method:
Chinese Knife
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, keeping bunching the sprigs into a tight bunch so that the 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.   
Parsley Knot
Mincing parsley flakes is a standard job for either the Prepmaster or the line cooks, generally on a daily basis and at home, it is something that you need to have on hand because garnishing one’s food is part of the battle in an effort to make people enjoy whatever it is you cook.  We use parsley flakes on practically everything so it is important always to have it on hand.
Vegetarian Delight I
Vegetarian dishes are always important because nowadays, whether we as chefs like it or not, there are more and more vegetarians of one form or another dining in our restaurants!  If we cannot give them something that is equally as wonderful as what their carnivorous companions are enjoying, then we suck as professionals.  After having spent a lifetime discovering and educating myself on every imaginable cuisine around the planet, I found the Asian cultures to be the best at doing this sort of thing.  We have so many obvious places from which, to choose knowledge that I suggest building one’s library of culinary tomes, books, and photographic essays by visiting Amazon.com and buying everything used at great prices!  Trust me, this is how I’ve done it!
NO More Tea Party
Friends, please remember that we must find a way to derail the Tea Party and similar nut-jobs ruining the American way of doing politics.  When the people feel that they can actually influence and transform the political system, we are in danger of being overrun by all sorts of goons intent on making us into something not seen since the Founders built this nation.  I am like many who feel that we have a living Constitution, one that needs to adjust and transform with each and every age.  Otherwise, if we cannot keep up with the rest of the world, we run the risk of becoming archaic and open to outside intrusion in much the same way as other cultures have risen and collapsed before us.  We must remain relevant with the times if we are to keep abreast of our competitors as we march into the future!  Be there or be nowhere, just remember to KEEP the Tea Party OUT of it!   
The Bill of Rights
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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.
NEAR THE BEGINNING
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ROCK AND ROLL
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BEST OF VANILLA FUDGE
          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!
MYSTERY
I need to make something known here that currently, Chef Stinkbug is the individual who dictates the way the blog appears and he is the one who now presents the different books by the conservative authors he follows.  He loves these people and while he encourages ALL viewpoints here at the AICP-END, he is the master of all that appears on this page.  We also want you to know that Internet Explorer does NOT present our page in the way it should appear that you will do better viewing it with either Google Chrome or Mozilla Firefox, either of these presents our page in the way it should and needs to be seen.  We do our best to keep updating and keeping our blog among the best experiences across the Internet and also present links to political bloggers of ALL viewpoints, too.  We feel that we get our message across when we do it in an atmosphere of openness because our ways are the right ways!  Buy some CDs, buy some books, become a follower, leave comments, tell us you love or hate us, we love it all.  We also love your cards, letters, emails, and the occasional SWATTING that happens at our Oildale corporate offices.  See you all tomorrow, adios!         
BEST OF VANILLA FUDGE LIVE BACK ON STAGE
Chef Stinkbug’s Closing:
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, SANTANA, Vanilla Fudge, the Grateful Dead, and 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’).

Charles Smithenstein’s Birthday is August 26, 1950. He was born to Wilson X. and Ruthie Smithenstein in Bakersfield, CA
Rotation: (1) B.H. “BC” Cznystekinki (2) Charles Smithenstein (3) Pedro Munoz
---30---
The END Commentary for Friday, November 08, 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 October 26, 1983 in Bakersfield, CA.

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This is #0385, a 20” x 24" original oil painting by Beverly Carrick entitled, “Canyon de Chelly.” 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










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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 © 10-29-2013, 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:
Chef Charles Smithenstein, Famous Restaurant Recipes, Vanilla Fudge, HATER, Fine-Dining, NO MORE TEA PARTY, Vegetarian Specialties, RINOS are Good, Dr. Benjamin Carson, 2014 Elections,


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 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




BUY “BEST OF VANILLA FUDGE LIVE ON STAGE” BY VANILLA FUDGE 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.

#0379 30” x 40” “September Aspen” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0380 20” x 24” “Desert Twilight” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0382 40” x 60” “Sunset Range” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 08, 2013:
Adolf Hitler
  1. 1923: Adolf Hitler launched his first attempt at seizing power in Germany with a failed coup in Munich that became known as the “Beer Hall Putsch.”
  2. 1932: New York Governor Franklin Delano Roosevelt defeated incumbent Republican President Herbert Hoover.
  3. 1942: Operation Torch, resulting in an Allied victory, began during World War II as U.S. and British forces landed in French North Africa.
  4. 1950: During the Korean War, the first battle between jet airplanes took place as U.S. Air Force pilot Lt. Russell J. Brown shot down a North Korean MiG-15.
  5. 1960: Massachusetts Senator John F. Kennedy defeated Republican Vice President Richard M. Nixon for the presidency.
  6. 1972: The premium cable network HBO (Home Box Office) made its debut with a showing of the movie, “Sometimes a Great Notion.”
  7. 1980: Scientists at the Jet Propulsion Laboratory in Pasadena, California, announced that the space probe Voyager-1 had discovered a 15th moon orbiting the planet Saturn.                            


#0383 24” x 30” “Dos Amigos” by Beverly Carrick



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#0384 24” x 36” “Happy Hour at the Blue Door” by Beverly Carrick

NOTE: YOU CAN FIND ALL OF THE MUSIC WE ADVERTISE BY LOOKING UP THE BANDS BY USING THE TABS AT THE RIGHT SIDE OF THE POST—THANK YOU!
PLEASE BUY THE FOLLOWING CDS BY THE GREAT ACID BAND OF ALL TIME, VANILLA FUDGE!
VANILLA FUDGE
THE BEAT GOES ON
RENAISSANCE
NEAR THE BEGINNING
ROCK AND ROLL
BEST OF VANILLA FUDGE
MYSTERY
BEST OF VANILLA FUDGE LIVE BACK ON STAGE

BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
DAVE’S PICKS VOLUME I—THE MOSQUE, RICHMOND, VA, 05-25-1977
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
SO GLAD YOU MADE IT—SPRING 1990
MAY 1977
DAVE’S PICKS VOLUME V—PAULEY PAVILION, UCLA, LOS ANGELES, CA, 11-17-1973
PLEASE BUY THE FOLLOWING CDS BY THE ONE-AND-ONLY SANTANA!
CARLOS SANTANA AND BUDDY MILES! LIVE!
CARAVANSERAI
LOVE, DEVOTION AND SURRENDER
WELCOME
LOTUS
GREATEST HITS
ILLUMINATIONS
BORBOLETTA
AMIGOS
PLEASE BUY THE FOLLOWING ALBUMS BY THE GREAT LOS ANGELES ROCK BAND:
LOVE

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!

SAFEGUARD THE FOURTH AMENDMENT TO THE CONSTITUTION—NO NSA SNOOPING!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!

#0385 20” x 24” “Canyon de Chelly” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 08, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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PLEASE SIGN UP TO JOIN ‘HATER,’ THE GROWING ORGANIZATION TO STOP TOM AMMIANO’S WRETCHED TRANSGENDER EDUCATION REFORM!  THIS MAN MUST BE MADE TO PAY FOR HIS CRIMES AGAINST CHILDREN!


Vanilla Fudge: “Best of Vanilla Fudge—Live back on Stage


Dr. Benjamin Carson: “America the Beautiful—rediscovering what made this Nation Great.”
 FAMOUS RESTAURANT RECIPES, PART LXVI
  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.
  64. 11-06-2013 W: “Famous Restaurant Recipes, Part LXIV: Chuck discusses how to rid the Republican Party of the Whacko Birds and then shows the Readership how to make Sauteed Catfish with Caper-Butter Sauce—Yummy!” by Chef Charles “the Chuckster” Smithenstein.
  65. 11-07-2013 Th: “Famous Restaurant Recipes, Part LXV: the Chuckster continues to Attack the Tea Party, tells us how the Republicans will win next Year’s Elections and then shows the Blogosphere how to make Classic Steak Dianne—Wow!” by Chef Charles “the Chuckster” Smithenstein.
  66. 11-08-2013 F: “Famous Restaurant Recipes, Part LXVI: after blasting the Tea Party and then telling us how we need to elect more Moderate Republicans, Chef Chuck shows us how to make the BEST Vegetarian Dish ever!” by Chef Charles “the Chuckster” Smithenstein.

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See you Next Time!






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