Popular Posts

Saturday, November 9, 2013

“Famous Restaurant Recipes, Part LXVIII: Chef tells us what we have to do to Win Next Year’s Elections and also the Election of 2016; then, he shows us how to make Wild Cherry Chicken!” by Chef C. Smithenstein


--> ------------------------------------------
We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s ninth album, “Then and Now ,” came out in 2001 and was another phenomenal Best Of package coupled with additional material! 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 noted conservative author Mark Levin and his father, Jack E. Levin, “The Crossing.” This book demonstrates the greatness of the United States and is a darned good book to own! Use the link above and pick it up at Amazon.com!

SUNDAY, NOVEMBER 10, 2013


THE NEW AGE—359 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-10-2013
Copyright © 2013 by MHB Productions
Word Count: 3,500.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Sunday, November 10, 2013 by
Chef Charles “the Chuckster” Smithenstein

­­­ FAMOUS RESTAURANT RECIPES, PART LXVIII
DAY NUMBER 41 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXVIII: Chef tells us what we have to do to Win Next Year’s Elections and also the Election of 2016; then, he shows us how to make Wild Cherry Chicken!” by Chef C. Smithenstein


1,085th BLOGPOST AT THE AICP-END!
Chef Pedro Munoz
Bakersfield, CA, 11-10-2013 Sunday: Welcome to the last day of the week for me and tomorrow, you have your friend and mine, Chef Pedro Munoz coming in the backdoor to do a week of political discussion and professional foodservice.  I think he’s going to do a Thanksgiving Menu based on recipes we have presented here at one time or another, I know he’s excited about doing it and I do believe you will enjoy it!   It is our sacred duty here at the American Institute of Culinary Politics-Elemental News of the Day, to keep you entertained and enthralled with our concise and poignant political speech and we do our best to present ALL sides even though we are a predominantly right of center blog.  This is the thing that many of our younger citizens seem to overlook, the idea that business generally is quite conservative because in a free market economy, we have to be successful if we wish to give our workers raises and an excellent benefit package and also to expand and to upgrade the business itself.  I realize that many of the Millennial Generation seems to think that business is BAD, EVIL, and needs to be taken over by the government, which is the worst possible thing that could ever happen to this country!  I try to instruct the impressionable youngsters who work for me that without a free market economy, they will never attain the level or the standard of living their parents and grandparents enjoyed and that for the first time in this nation, that they are going to be worse off than their forbears!
U.S. Department of Education
I believe that the federal government’s control of the educational system in this nation is the culprit in the devastation of the American K-12 student because in conjunction with forcing native-born students to work at the pace of all of the non-English-speaking newcomers, they are slowing them down by a grade or two, possibly more.  The modern-day teacher does their best NOT to instill in the younger generations the idea that success is good, that individuality is something worth striving for, and that competition is the way of the world, whether it is a lion on the African veldt or an up-and-comer in the boardroom.  Instead, they do their best to make them clones of themselves so they can manipulate their minds and teach them to become good little socialists.  They force all sorts of multi-ethnic educational ideas on them instead of making them into American citizens.  I believe that the battle to be fought in this country falls across two broad fronts: taking back the educational system and forcing the media at all levels to return to their unbiased reporting instead of being in the tank for the Obamaists.   If we do not somehow accomplish this, the encroachment of socialist theory and practice is going to continue unabated and at some point, the world depicted in the novel “1984” will become a reality.  I hate to use the term, “brainwashing” as that has negative connotations yet, it’s truer now more so than ever.  I believe that if the Republicans do not find a way to curtail this infringement on our civil liberties, human rights that the nation will become an one-party system in which, the Democrats will forever be in power, and we will never retake the nation for ours. 
Talk Radio Instigator Sean Hannity
I realize that some of you now think I sound more like a Rush Limbaugh lunatic than I do a reasonable Republican but let’s face it, what I am saying is not insane like men like Limbaugh, Sean Hannity, and Glenn Beck preach on a daily basis.  I am merely pointing out the facts of the matter and how important it is that the Republican leadership uncover a way to come to grips with their Democratic counterparts. Moreover, we need to return to the days when we could work together in a two-party system and without the rampant name-calling from the left.  There simply is no reason WHY there should be so much negativity in government because this causes anger, depression, and unhappiness as well as sporadic outbreaks of violence across the country.  When the people see their leaders fighting one another and calling each other horrible names, it cannot but help to rub off on the voters and those waiting in line to receive their voting rights.   I think we can save the country and put the nuts at both ends of the spectrum on notice that the adults are retaking and reclaiming their responsibility to lead the nation with dignity. 
HHS Director Kathleen Sebelius—a BIG Liar
The other thing I want to mention is that last week, I cheered when I watched the House grilling that flop of a cabinet member, Kathleen Sebelius.  If ever a failure of an entire system was apparent, it is blatantly so what with the collapse of the entire Obamacare system, this is a disaster of unprecedented proportions what with the failure of a majority of the people signing up for this mess.  I do believe that the right way to brush back this horrendous assault on our liberties is that we all adopt the practices of Mahatmas Gandhi because now is the time for the people of the nation to put their foot down and say “NO” to both Obamacare and the Internal Revenue Service.  We need to stop this mess if we can and then repeal and replace it, there is no way we cannot win a major victory in next year’s elections and take the White House back in 2016.   I expect that we are going to sweep the nation clean of Democrats over the course of the next two elections so it should behoove them to work with the Republican leadership now and either fix it or toss them under the bus and keep them there.   We can and will do this, we just need to rid the party of the Tea Party nut-jobs so we can bring rationality back to the political process!
Mahatmas Gandhi—we should follow HIM
Our final dish of the week is an excellent one and our first chicken dish if I remember correctly, Wild Cherry Chicken!  You take a basic cherry filling and place it atop your chicken and man, do you have a fabulous dish of monumental proportions!  People love sweet entrees, there is something enticing about them and if you add some alcohol to the mix, it becomes even better and more expensive!  I think you are going to enjoy this dish immensely so without any further discussion on this Sunday morning, here it is:  
(#1836) WILD CHERRY CHICKEN

Wild cherry chicken is one of the best dishes one can fix during the winter months as it’s beautiful, has a holiday feel to it, and is an excellent way in which, to combine different items together in a new and pleasing way.  I have prepared this dish for more than 40 years and it’s always delivered raves each and every time.  I know that you will enjoy it, too, as there is nothing more tasty, beautiful to behold, and to enjoy over a leisurely dinner. 
Cherry Filling
Yield:  4 servings / Mis-en-place: 1.25-1.5 hours:


Clear Gel—an ESSENTIAL Ingredient
Qty.
Measure
Item
Other
Wild Cherry Sauce:
3
Cups
Canned sour pie cherries, drained with juice reserved
1-1/3
Cups
Reserved cherry juice

2/3
Cup
Orange juice

1-1/3
Cups
Granulated sugar

.25
Teaspoon
Kosher salt

1
Teaspoon
Ground cinnamon

1
Teaspoon
Lemon juice

1
Teaspoon
Almond extract

2
Teaspoons
Torani’s cherry syrup

1-1/3
Tablespoons
Clear gel or cornstarch

The Chicken:
4
5-6-ounce
Boneless chicken breasts or thighs

Seasoned Flour (Recipe #0232)
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes

Basic Sourdough Breading (Recipe #0238)
1
Cups
Whole cracked and strained eggs

.5
Cup
Whole milk

1.5
Quarts
Sourdough bread crumbs

Kosher Salt and Pepper Seasoning (Recipe #1324):
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes

The Sauté:
.5-.75
Cup
Drawn butter

The Finish:
3-4
Cups
Buttered Barilla-brand pasta of choice

2
Cups
Broccoli florets
Blanched
2
Cups
Cauliflower florets
Blanched
1
Cup
Chinese-cut celery
Blanched
--
--
Additional drawn butter for the veggies



Freshly minced parsley flakes
Rinsed and dried
4
Each
Sprigs fresh parsley
Rinsed

Kosher Salt and Pepper Seasoning

Method:
Chicken Thighs
1.     Mis-en-place: have everything ready with which to work! Make the sauce first by having everything ready.  Have the cherries drained and the juice reserved and if you need to add a little bit of water or additional orange juice, please do so.  Scoop the ice cream and place in your freezer on a sheet pan lined with wax paper.
2.     Combine the cherry and orange juices together and set aside. Combine the granulated sugar, salt, cinnamon, and either the clear gel or the cornstarch in the bowl of an electric mixer equipped with a whip attachment and blend together well. Add the lemon juice, almond extract, and the cherry syrup and then gradually add the juice mixture mixing well as you do so.

3.     Pour the sauce mixture through a fine-meshed sieve into a saucepot sprayed with PAM or some such other food release spray.  Place over medium-high heat and bring to a boil.  As soon as it is, lower the temperature to a low simmer and allow it to perk for a few minutes over a low flame. Keep the sauce warm until you are ready for it.

4.   The Chicken: trim off any excess fat and then pound it with a meat tenderizer after placing it atop a sheet of plastic wrap and with another sheet on top to prevent splattering.  Do pound with overpowering blows; just pound the breasts/thighs to tenderize them.  Keep refrigerated until ready to cook the dish.

5.     Prepare the seasoned flour and have it ready in an airtight container.  To dust the chicken, use an amount you think is appropriate and once used, NEVER use it for anything else and again, never return it to the parent batch lest you inadvertently cause foodborne illness through the process of ‘cross contamination.

6.     Next, set up the sourdough breading by first placing the seasoned flour in one pan, the cracked and strained eggs in a second pan, and the sourdough breadcrumbs in the third pan.  First, dust the tenderized chicken in the seasoned flour; then place into the egg mixture; finally, place the chicken portions into the breadcrumbs and press gently but firmly on both sides to bread them well; set aside for the moment.

7.     Prepare the kosher salt and pepper seasoning and have ready as this is your secondary seasoning after the seasoned flour.  Keep in an airtight container. 

8.     The Preparation: place 1-2 heavy-bottomed sauté pans atop medium-low heat and add a layer of drawn butter.  Chef’s note: we use drawn butter because with the fat removed, the propensity to scorch is lower because it can handle higher heat as well as the flavor is much more intense.  However, we are going to cook the chicken over moderately low flame so take your time.  Preheat your standard oven to 375° F and have ready.

9.     When the butter is fairly hot, add the breaded chicken portions to it and brown on both sides.  Season the chicken to taste with the kosher salt and pepper seasoning. Then, when the portions are golden-brown on both sides, place the chicken onto a sheet pan and insert inside your preheated oven.  Cook the breasts/thighs to an internal temperature of 165º F or higher but never less than that baseline temperature. 

10. While the chicken finishes in the oven, have the pasta of choice ready to go and also the vegetables, heated and tossed in butter.  Season to taste with the secondary seasoning and prepare to serve when the meat reaches the specified minimum temperature. 

11. Place the chicken portions onto each plate at the six o’clock position. Place the veggies at the ten o’clock and the pasta at the two o’clock.  Ladle the wild cherry sauce over each chicken portion, then dust everything with freshly minced parsley flakes and then plant a sprig of parsley onto each plate; serve immediately.

12. Always cool leftovers of any type to 45 degrees or less and then store in airtight sanitized airtight containers, which you then label, date, and keep refrigerated; use within 1-2 days. Always keep everything stored separately from one another.
Wild Cherry Chicken
Wild cherry chicken is a gourmet dish of sorts, one I love to serve during the winter months because it puts a smile on the faces of the diners and satisfies their appetites. Add the fact that it’s beautiful, too, and you have an amazing dish for use professionally or at home.
Fresh Veal
Chicken, veal, and pork are the perfect vehicles for sweet sauces and toppings because they are like a blank canvass, awaiting the strokes of a master chef to transform it into something amazing and memorable for years to come.  The world of fine-dining allows chefs a great deal of leeway when it comes to the design of menus and special menus and this is where you insert something like this, on a cold winter night.  You can use, of course, fresh cherries, you just need to pit them obviously but canned and especially frozen are perfect for the job, have no doubt about that!  We see the bulk of our cherries during the summer months so run it as a summer special using fresh and then in the winter, use the frozen and you will keep the dish more or less the same.


The National Security Administration
Well, that is going to do it for today’s get-together and the entire week’s worth of labor.  I hope that you will see fit to leave me some comments, to become a follower, maybe even give us a donation with which, to keep our doors open, our computers running, and enough security to keep the NSA out of our communication devices.  Of course, no one can know for certain when the government is spying on them because I believe, they would rather spy on the PEOPLE rather than look for potential terrorists.  I mean, did these smucks find the Boston Marathon bombers and stop them?  Of course, not, they would rather spy on you, me, and our allies around the world, this is something else the Republicans need to end as soon as possible.  We are Americans, we do NOT live in a police state, and we are a FREE people and need to fight hard to protect our personal liberties!   
2016 begins today!
---------------------------------------------------------------------------------
PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
NEAR THE BEGINNING
ROCK AND ROLL
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.
BEST OF VANILLA FUDGE
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!
MYSTERY
          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!
BEST OF VANILLA FUDGE LIVE BACK ON STAGE
          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!
PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE
I do not normally read a great deal of ultra-conservative books, magazines, and articles, but I must recommend the book we are advertising today, Mark R. Levin and his father, Jack E. Levin’s book, “The Crossing.” It is a masterful book on the risk taken by General George Washington when he took the fight to the British by attacking their Hessian allies on the other side of the Delaware River smack dab in the middle of the winter.  It was a brave undertaking fraught with the possibility of a loss or worse, a catastrophe and that makes it good reading.  We can always learn from history just as future generations will learn from our mistakes—and successes—today.  Have a great time, we will meet next year sometime in 2014 and we will be fighting hard from January 02, 2014 to reclaim what’s ours and to beat the Democrats into mush.  We must do this, we have to do this, if we do not do this, then you can kiss America’s rear-end goodbye!  Please, buy some CDs, some books, patronize our advertisers, read the accompanying blogs, please give us comments, cards, letters, and you can support us, too, by giving us a nice donation!  See you next year, take care and goodbye!         
THEN AND NOW
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 Vanilla Fudge, the Grateful Dead, SANTANA, Love, and everyone else we have advertised 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 Sunday, November 10, 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 19, 1979 in Bakersfield, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
http://elementalnewsoftheday.blogspot.com/
read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!
THIS WEEK:
THIS WEEK: CHEF CHARLES SMITHENSTEIN♂
NEXT WEEK: CHEF PEDRO MUNOZ♂

STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!



This is #0387, a 36” x 48" original oil painting by Beverly Carrick entitled, “Sunset and Purple Shadows.” 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 © 10-31-2013, 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.
President: Garfield H. Johnson
Executive Vice President: Alvin T. Woliztnikistein
Publisher: B. Carrick
Assistant Publisher: Roland Carl Davis
Chief Editor: Stinkbug
Assistant Editor: Moses Scharbug III
Mail Room: Jane Lee Tarzana (direct all mail here).
Proofreader: Amos Mosby Caruthers
Amazon.com Liaison: Gilbert R.
Beer: Smokehouse
Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:
Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.




MAGNOLIA HILLTOP BREWERS PRODUCTIONS
Tags:
Chef C. Smithenstein, Famous Restaurant Recipes, Vanilla Fudge, HATER, 2016 BEGINS TODAY, Mark Levin, U.S. Dept. of Education, Wild Cherry Chicken, Fine-Dining, Chicken

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 “THEN AND NOW” 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.

#0381 24” x 48” “Yuccas Bloom” by Beverly Carrick
Beverly Carrick Original Paintings Price List:

#0382 40” x 60” “Sunset Range” 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.

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


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0384 24” x 36” “Happy Hour at the Blue Door” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 10, 2013:
Soviet Leader Leonid I. Brezhnev
  1. 1775: The United States Marines were authorized under authority of the Continental Congress. 
  2. 1871: Journalist-explorer Henry M. Stanley found Scottish missionary David Livingstone, who had not been heard from for years, living near Lake Tanganyika in Central Africa. 
  3. 1919: The American Legion opened its first national convention in Minneapolis. 
  4. 1928: Japanese emperor, Hirohito, was formally enthroned, almost two years after his ascension.
  5. 1938: Kate Smith sang Irving Berlin’s “God Bless America” on her CBS radio program.  Elsewhere, Turkish statesman Mustafa Kemal Ataturk died in Istanbul at age 57.
  6. 1942: Winston Churchill delivered a speech in London in which, he said, “I have not become the King’s First Minister to preside over the liquidation of the British Empire.:
  7. 1951: Customer-dialed long distance telephone service began as Mayor M. Leslie Denning of Englewood, New Jersey, called Alameda, California, Mayor Frank Osborne without operator assistance. 
  8. 1954: The United States Marine Corps Memorial, depicting the raising of the American flag on Iwo Jima in 1945, was dedicated by President Dwight D. Eisenhower in Arlington, Virginia.
  9. 1969: The children’s educational program, “Sesame Street,” made its debut on National Educational Television (later PBS).
  10. 1972: Three armed men hijacked Southern Airways Flight 49, a DC-9 with 24 other passengers onboard during a stopover in Birmingham, Alabama, and demanded $10 million in ransom.  The 30-hour ordeal, which involved stops in nine other U.S. cities and Toronto, finally ended with a second landing in Cuba, where the hijackers were taken into custody by Cuban authorities. 
  11. 1982: The newly finished Vietnam Veterans Memorial was opened to its first visitors in Washington, D.C., three days before its dedication.  Elsewhere, Soviet leader, Leonid I. Brezhnev died at age 75.                                 

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


Advertisements:


#0386 24” x 18” “the Hidden Canyon” 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!
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
THEN AND NOW

BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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
RARE BROADCASTS
PLEASE BUY THE FOLLOWING CDS BY THE ONE-AND-ONLY SANTANA!
LOVE, DEVOTION AND SURRENDER
WELCOME
LOTUS
GREATEST HITS
ILLUMINATIONS
BORBOLETTA
AMIGOS
FESTIVAL
MOONFLOWER
PLEASE BUY THE FOLLOWING ALBUMS BY THE GREAT LOS ANGELES ROCK BAND:
LOVE
DA CAPO
FOREVER CHANGES

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!

#0387 36” x 48” “Sunset and Purple Shadows” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 10, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


-----------

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: “Then and Now

Mark R. Levin and Jack E. Levin: “The Crossing.”

---------------------------------------------------------------------------------------------------------------

FAMOUS RESTAURANT RECIPES, PART LXVIII
  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.
  68. 11-10-2013 Su: “Famous Restaurant Recipes, Part LXVIII: Chef tells us what we have to do to Win Next Year’s Elections and also the Election of 2016; then, he shows us how to make Wild Cherry Chicken!” by Chef C. Smithenstein.
---30---
See you next time—the kool-aid kid!





No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!