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Friday, November 8, 2013

“Famous Restaurant Recipes, Part LXVII: The Chuckster says the Democrats will be like ‘Br’er Rabbit and the Tar Baby’ when it comes to Obamacare then shows us how to make Red Snapper a la Florentina!” by Chef C. Smithenstein


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s ninth album, “Psychedelic Sundae—the Best of Vanilla Fudge,” came out in 1993 and was phenomenal Best Of package! 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 also present a book by another conservative author, David Horowitz, “How Obama betrayed America…and NO One is holding him Accountable,” an excellent book and one every conservative needs to own and read before November 2014 arrives!

SATURDAY, NOVEMBER 09, 2013

THE NEW AGE—360 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-09-2013
Copyright © 2013 by MHB Productions
Word Count: 3,307.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Saturday, November 09, 2013 by
Chef Charles “the Chuckster” Smithenstein

­­­ FAMOUS RESTAURANT RECIPES, PART LXVII
DAY NUMBER 40 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXVII: The Chuckster says the Democrats will be like ‘Br’er Rabbit and the Tar Baby’ when it comes to Obamacare then shows us how to make Red Snapper a la Florentina!” by Chef Charles “the Chuckster” Smithenstein

1,084th BLOGPOST AT THE AICP-END!
The Democrats and Obamacare: like Br’er Rabbit and the Tar Baby—NO way to get rid of it!
Bakersfield, CA, 11-09-2013 Saturday: We have now arrived at Day Number 40 under the non-existent Obamacare healthcare overhaul and the fools trying to fix it swear it’s going to be done on the LAST day of this month.  Then, more than 300 million Americans MUST purchase their healthcare for the year 2014 by the FIFTEENTH of next month, something that simply is not possible at the time of this writing ten days ago.  What a world in which, we live, right?  This is a horrendous mess of massive proportions and I suspect that this is PRECISELY how the President and his minions in the House and Senate designed it to be, a cluster-f--- of gigantic proportions!  You see, I suspect that the plan is SO broke even with the theft of more than $700 million from Medicare to fund this f---ing mess, that they hope to reel in more fines than pay out insurance claims to those who manage to sign up for it.  I think that NO matter what the Democrats do, this is going to stick to them like tar to Br’er Rabbi, there is no way they can shake this mess off them by November 2014 and the people of this nation are going to DESTROY them.  In fact, this might be of epic proportions, this might be like the BIG SWING in the 1930’s and the 1940’s when Franklin Delano Roosevelt collected many dissatisfied citizens of all types and groups to the Democrat Party.  I believe that with the right candidates in the right places the Republicans can and will condemn the Democrat Party of the 21st Century to the slime pits of HELL! 
Reince Priebus—leader of the Republican Party
Now, I don’t want to start counting my eggs before they begin hatching but I do believe that if Reince Priebus manages to select and fund the right candidates, we will hammer the Democrats from all sides and leave them in the wilderness for more than half-a-century.  I think that the Democrats know this, we see it in intercepted emails between various leaders and ideologues lamenting the oncoming disaster of 2014.  Hell, I think the ONLY reason WHY President Barack Obama will NOT face impeachment is because it would look bad for the Republicans to send the first non-white president in the history of the nation packing and quite possibly to jail.  He certainly deserves it what with the deaths of our ambassador and three others in Benghazi last year as well as the Fast and Furious and the NSA spying as well as the unrestricted drone warfare being conducted on citizens.  If he were white, he would be facing a terrible future, I remember how they wanted to put George W. Bush in prison, the current president deserves whereas his predecessor did not. Shifts like these come only once, maybe twice in a century and the fact that Herbert Hoover was the Republican who drove the Blacks into the hands of the Democrats is sort of sweet when it’s going to be the first Black president who drives the Blacks and everyone else back to the Republicans.  How sweet is that but let’s face the facts, Obama has brought his own political demise—and legacy!—into being thanks to his over-blown ego that has never allowed him to LOSE a political fight.  In doing everything he and his fellow Democrats could do back in 2009 in their effort to force Obamacare onto the American people, he’s given the nation a F---ED UP PRODUCT!  Thank you, Mr. Obama, you brought on this yourself and we are going to use it against you!
Republican President Herbert Hoover
The key to this effort is the selection of the RIGHT people to run against all of the vulnerable Democrat senators as well as protecting our current leadership in the Senate and House.  I believe we can do this because next year when people do not have medical insurance, are working 29-hour weeks or less, are struggling to get by in a time when federal and state governments controlled by Democrats want to raise our taxes, these bastards are setting themselves up for a horrible fall.  We don’t even need to kick them in the back when they tumble over the cliffs, their own momentum is going to do it for us.  We just need to get the right people to run for office and then we need to take it to the entrenched Democrats who have another five years before they have to worry about reelection and get them set up for a fall of their own.  We can and will do this and then we can repeal and repair Obamacare, remove HIS name from it, and offer the American people a product that can actually improve their lives.  The Democrats will be backbenchers for decades to come and this is WHY I believe these people are frothing at the mouth mad, not only do they have to defend their actions, they have to defend this atrocious healthcare mess. This mess is the thing that is going to be like cement shoes around their feet and ankles, shoes that will carry them to the bottom of the Potomac where the fish will devour them alive.
French Chef Auguste Escoffier
Today, we are going to do another classic seafood dish that used to be standard fare on dining room menus from one end of the nation to the other, Red Snapper a la Florentina.  A great seafood dish served atop a delicious bed of bacon-and-onion-fried spinach flavored with balsamic vinegar.  This is a great dish that certainly is in need of rebirth and your friend, Chef Smithenstein, is just the one to do it; here we go:
(#1217-A) RED SNAPPER A LA FLORENTINA
Red Snapper a la Florentine is a classic dish from the long ago past when chefs used French culinary techniques and training for practically every menu in grand hotels, country clubs, and fine-dining restaurants.  I have always enjoyed pulling out the proven classics and watching the new wave of kid chefs step back in shock.  I mean, if the food is not stacked on top of itself with pools of different sauces swirling around them on the plate, they have NO idea what it is you’re doing.  I would rather use the knowledge of famed French Chef Auguste Escoffier, the so-called “King of Chefs and Chef to Kings” (1846-1935) any day of the week.  Call me a dinosaur, I don’t care, I cook from the heart and this is my gift to you!
Red Snapper a la Florentine
Yield:  4 Servings / Mis-en-place: one hour-plus (depends on the Chef):

Butter
Qty.
Measure
Item
Other
White Wine Sauce:
3/8
Cup
Melted butter

3/8
Cup
All-purpose flour

2.25
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.5
Teaspoon
Ground nutmeg

1.25
Quarts
Heavy cream

1
Cup
White wine

Florentine:
2.25
#
Cleaned baby spinach

1
Cup
Minced yellow onions

.5
Cup
Bacon fat

.25
Cup
Olive oil

2.5
Teaspoon
Kosher salt

1
Teaspoon
White pepper

.25
Cup
Lemon juice

.125
Cup
White vinegar

Red Snapper:
4
5-6-ounce
Red snapper portions, de-boned

Some fish stock

Seasoned Flour II (Recipe #1592)
2.5
Cups
All-purpose flour

1
Teaspoon
Cayenne pepper

1
Teaspoon
White pepper

1.5
Teaspoons
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Dried parsley flakes

Cooking Mode:
.5-1
Cup
Drawn butter

.125
Cup
Lemon juice

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

The Finish:
3
Cups
Steamed, sautéed and buttered red potatoes
Small
1
Bunch
Steamed asparagus, buttered and seasoned

Freshly minced parsley flakes
Rinsed and dried
Spanish paprika

4
Each
Lemon crowns

4
Sprigs
Fresh parsley
Rinsed

Fresh Red Snapper

Method:
Herbs and Spices
1.     Mis-en-place: have everything ready with which to work! That means have all of the ingredients lined up and ready to go including the seasoned flour and the Stinkbug Seasoning as well as the drawn butter.  Trim the red snapper filets to make them uniform and be sure to remove the portion on each filet in which, the bones reside.  You can pull them out with pliers or you cut out the section, which is what I would recommend as you can make stock out of these useless pieces for the fish stock.

2.     Setup: steam the potatoes ahead of time and have them ready to go and likewise for the asparagus.  Trim off the woody ends, discard them, and then remove another inch or so from the base reserving these portions for cream of asparagus soup.  Preheat standard oven to 375° F and have ready.

3.     Next, make the white wine sauce by making a roux with the butter, spices, and flour in a heavy-bottomed two-quart saucepot and in another, heat the cream and the white wine.  To the first pot in which, you are making a white roux, so cook it over low flame whisking frequently.  Cook it for several minutes until it seems fluffy and uniform then raise the heat under the pot and begin whisking in the hot liquid. 

4.     Whisk rapidly so that the liquid combines with the roux leaving NO visible lumps or blobs.  Do this quickly while whisking like a mad chef and when combined, drop the flame to medium-low, taste and readjust the flavoring if necessary, and keep it warm.  Stir it occasionally as it perks over low flame and never let it become too thick.

5.     Florentine: place a large sauté pan atop medium flame and add the bacon fat and olive oil.  When the fat and oil begin to sizzle, add the onions and sauté them until translucent and tender.  Add the spinach to it and drop the flame to LOW, allowing it to wilt.  As it does so, add the vinegar and lemon juice and keep warm.  Season with the salt and white pepper and if necessary, adjust the flavor. 

6.     The Fish: dredge the snapper portions in the seasoned flour and have ready.  Meanwhile, place another heavy-bottomed sauté pan atop medium flame and add part of the drawn butter to it, allowing it to heat.  When it begins sizzling, add the dusted snapper portions and quickly brown on both sides.  Season the fish to taste with the Stinkbug Seasoning to provide additional flavor and pour in a small amount of HOT fish stock to add both moisture and additional zing and then, insert the pan into the hot oven. 

7.      In a third sauté pan over medium heat, add some drawn butter and the steamed potatoes and flavor with Stinkbug Seasoning while in another sauté pan over medium-low flame, heat the blanched asparagus and season in the same way. 

8.     Pull the fish from the oven and ladle some of the white wine sauce across it then place it back into the oven while you prepare the plates.  Place a mound of spinach at the six o’clock position and place potatoes at the ten o’clock and asparagus at the ten o’clock.  Pull the fish from the oven and place one portion each atop each mound of sautéed spinach.  Ladle more white wine sauce over each fish portion and dust with freshly minced parsley flakes and a few shakes of Spanish paprika.  If you like, sprinkle more parsley flakes around the rims of the plates then insert the lemon crown into the middle of the plates followed by a sprig of fresh parsley.   Take care to dust the spuds with parsley flakes then the fish is ready for immediate service!

9.     Leftovers: should you have leftovers, you can use the spuds again either in soup or as a side dish, depending upon their quality after cooking.  The asparagus is good for use in cream soups or as an omelet filling while the fish is good for use in fish chowders.   Most likely, none of these ingredients—with the exception of the white wine sauce, unused portions of the seasoned flour and the Stinkbug Seasoning will never be good for an entrée once cooked so always do your best to cook the proper amount so you waste nothing.
Red Snapper a la Florentine
This dish is one of those timeless classics, which a chef knowledgeable of past culinary history can pull out of his or her hat and use again at one time or another.  I favor combining past influences with new and menu making allows the veteran chef a chance to shine on ALL fronts!
Red Snapper a la Florentine #2
I love these sorts of dishes that come to us from the annals of the great French chef, Auguste Escoffier, as I mentioned above, the so-called “King of Chefs, the Chef of Kings,” a man born in 1846 and who died in 1935 leaving the world a legacy of fabulous French cooking!  I know that if you seek him out by finding and enjoying his massive tome on Classic French Cuisine, you will be as enamored of this part of our culinary history as I am.  Look for it at Amazon.com, the ONLY place one should ever shop for their merchandise!
Stop the Tea Party NOW!
Okay, remember that we must begin looking for the RIGHT candidates with which to beat the Democrats into submission and I believe that we can do it.  We first must destroy the Tea Party and get these Bible-thumping, gun-toting idiots to step back and let professionals take the fight to the enemy.  They can help us by donating money to the Republican National Committee and doing the grunt work for individual politicians but otherwise stand back and keep their pie-holes shut!  Trust me, this is the ONLY way we can and ever win, doing it the RIGHT WAY! 
2016 Begins NOW!
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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.
ROCK AND ROLL
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!
BEST OF VANILLA FUDGE LIVE BACK ON STAGE
Wow, one more day to go and that’s good, I have so much work to do as we move into the holiday season of the year and then next year, the real battle begins.  We are going to drive these damned Democrats out of this damned country, we need to make things right for decades to come and the only way we can do that is by driving the communists out and making the United States safe again for REAL Democracy!  Please, begin working for candidates, people who can do the right things for this nation because if we don’t and the Obamaists somehow fix the healthcare f---up and keep it going, our day will be over and done.  Please, buy some of the CDs we advertise, check out the books, look into the great things we do here and become one with us.  WE NEED YOU! See you tomorrow, have an awesome Saturday and I will see you at 11:59 p.m. tonight!          
PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE
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, the Grateful Dead, Vanilla Fudge, the SANTANA, 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’).


Rotation: (1) B.H. “BC” Cznystekinki (2) Charles Smithenstein (3) Pedro Munoz
---30---
The END Commentary for Saturday, November 09, 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 May 23, 1983 in Bakersfield, California.

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This is #0386, a 24” x 18" original oil painting by Beverly Carrick entitled, “The Hidden Canyon.” 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)!
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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 © 10-30-2013, 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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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.

#0380 20” x 24” “Desert Twilight” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0381 24” x 48” “Yuccas Bloom” 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.

#0382 40” x 60” “Sunset Range” by Beverly Carrick

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0383 24” x 30” “Dos Amigos” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 09, 2013:
East German Flag
  1. 1620: The passengers and crew of the Mayflower sighted Cape Cod.
  2. 1872: Fire destroyed nearly 800 buildings in Boston, Massachusetts.
  3. 1918: It was announced that Germany’s Kaiser Wilhelm II would abdicate; he then fled to the Netherlands.
  4. 1938: Nazis looted and burned synagogues as well as Jewish-owned stores and houses in Germany and Austria in a pogrom that became known as “Kristallnacht.”
  5. 1952: Chaim Weizmann, the first president of Israel, died.
  6. 1953: Welsh author-poet Dylan Thomas died in New York at age 39.
  7. 1961: U.S. Air Force pilot Major Robert M. White became the first pilot to fly an Air Force X-15 rocket plane at six times the speed of sound.  Meanwhile, the Beatles’ future manager Brian Epstein, first saw the group perform at the Cavern Club in Liverpool, England. 
  8. 1989: Communist East Germany threw open its borders allowing citizens to travel freely to the West; joyous Germans danced atop the Berlin Wall.                              

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


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#0385 20” x 24” “Canyon de Chelly” 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!
THE BEAT GOES ON
RENAISSANCE
NEAR THE BEGINNING
ROCK AND ROLL
BEST OF VANILLA FUDGE
MYSTERY
BEST OF VANILLA FUDGE LIVE BACK ON STAGE
PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE

BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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
DAVE’S PICKS VOLUME VI—SAN FRANCISCO, CA, 12-20-1969 AND ST. LOUIS, MO, 02-02-1970
PLEASE BUY THE FOLLOWING CDS BY THE ONE-AND-ONLY SANTANA!
CARAVANSERAI
LOVE, DEVOTION AND SURRENDER
WELCOME
LOTUS
GREATEST HITS
ILLUMINATIONS
BORBOLETTA
AMIGOS
FESTIVAL
PLEASE BUY THE FOLLOWING ALBUMS BY THE GREAT LOS ANGELES ROCK BAND:
LOVE
DA CAPO

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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!

#0386 24” x 18” “the Hidden Canyon” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 09, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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Vanilla Fudge: “Psychedelic Sundae—the Best of Vanilla Fudge


David Horowitz: “How Obama betrayed America…and NO One is holding him Accountable.”

FAMOUS RESTAURANT RECIPES, PART LXVII
  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.
  67. 11-09-2013 S: “Famous Restaurant Recipes, Part LXVII: The Chuckster says the Democrats will be like ‘Br’er Rabbit and the Tar Baby’ when it comes to Obamacare then shows us how to make Red Snapper a la Florentina!” by Chef Charles “the Chuckster” Smithenstein.


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See you next time!




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