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Sunday, November 10, 2013

“Special Menus Index, Part LXXI: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Munoz


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s tenth and eleventh albums, “The Return” and “Live in Germany—Rocks the Universe, Part I,” came out in 2003 and found the original back doing what it does best: powerhouse rock and roll!  One CD features more new material while the other features blowout performances in the land of heavy rock, Germany!  You need to own both of them so go to Amazon.com and buy BOTH of these CDs now—you will be glad you did!    

MONDAY, NOVEMBER 11, 2013


THE NEW AGE—358 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Pedro Munoz
END Commentary 11-11-2013
Copyright © 2013 by MHB Productions
Word Count: 4,793.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Monday, November 11, 2013 by
Chef Pedro Munoz

­­­ SPECIAL MENUS INDEX, PART LXXI

DAY NUMBER 42 UNDER OBAMACARE!

“Special Menus Index, Part LXXI: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Munoz

VETERAN’S DAY
1,086th BLOGPOST AT THE AICP-END!
Obamacare—End of the Nation, as we know it
Bakersfield, CA, 11-11-2013 Monday: Mis amigos, welcome, here we are once again, it’s not been since April of this year when last we had a chance to share ideas with one another and maybe find some ways in which, we could repair the ills of this great nation.  As all of you who have read my blogposts know, I love this country and believe that it is worth saving and returning to the pedestal upon which, it once stood.  As a Democrat, it troubles me more than I care to say about what is going on in this nation and how we are going down a path that few seldom manage to find their way back!   As I mentioned last time, I was indeed leery of the approaching doom of Obamacare and it would seem that I was not wrong in my basis assumptions.  I had no idea that nationwide healthcare as envisioned by my fellow Democrats would fall apart as quickly as it did but what has happened has been far worse than what any of us could ever have anticipated and it hurts the party to which, I have been a member since turning 18.  My family has been stalwarts of the Democrat Party, they voted in every election and supported the great leaders of the past, men such as Roosevelt, Truman, Kennedy, Johnson, and even Carter.  I have to admit that Bill Clinton and his wife pushed the envelope a bit too far than any of us ever thought he would but I suspect that his wife, Hillary—and maybe our next party nominee for president!—pushed him to it.  Now, with Mr. Obama in office, I am fearful that by the time he leaves office, he may destroy our party beyond repair, something that would hurt many of us who love it dearly!  
President John F. Kennedy
I think the Democrat Party is in dire times as much as the Republicans seem to be.  Both sides are being pulled to their extremes by those who wish to either assert—in the Democrats case—or reassert—as in the Republicans case—control over the party.  I cannot recall a time when we had as many leftwing people in office or striving for office as we now do and I have to ponder where they have been hiding all this time.  On the other side of the aisle, it appears to me that the Republicans in office face a rising tide of increasingly strident conservatives who wish to push the party back in the direction of Ronald Reagan and others of his kind because their current batch of leaders has become far too moderate for their tastes.  It is understandable as politicians like John McCain, Lindsey Graham, and Mitch McConnell, the people see them as appeasers or Democrats-light.   I think the problem is, we really need to push the nation back in the direction of the Constitution as like it or not, the Founding Documents are nearly fault-free and have served us well as a shining example of how to keep a free society free.  What’s going on now is the blatant attempt by the far left to overthrow the existing order and fundamentally transform the people into mind-numb, robotic clones of themselves.  Virtually every Democrat running for office in recent times is far to the left of the party, which is becoming the mainstream of the party.  I think we can, however, defeat this treacherous move by standing firm against Obamacare as if we do not, it is going to destroy our nation!
Senator John McCain of Arizona
Where I work, the city of San Diego, we are mostly a city of Democrats and in recent times, the loss of one’s healthcare insurance is increasing and getting uglier by the day.  People whom I know and those with whom I work as the executive chef have come to me telling me that they have received letters notifying them of lost insurance coverage thanks to the president’s healthcare law.  Our place of business is experiencing this problem and I, too, have lost my work plan.  I am grateful that my wife still works for the county so I have secondary insurance there but for how long, I have no idea.  What’s happening here is the fact that BOTH Democrats and Republicans alike are losing their healthcare and some of these people damn sure need it, particularly those with family members who require healthcare or those who depend upon psychiatric meds to keep them working and on the job without flipping out and doing themselves harm or harming others.  I have single employees who live alone and who have asked me, ‘what will happen to them should they become ill, unable to work, HOW are they going to continue paying for their coverage?’  Everyone is terrified of the IRS coming in and taking everything they own away to pay for their loss of coverage.  One thing I know is that by putting the tax collection agency into the pot as the enforcer in all of this, people will have no way to help themselves or to hide.  This is diabolical, my friends, the thing that is so horrible is that it’s all by design!
President Barack Obama
I feel bad dissing my party but let’s face it: I think we made a mistake back in 2008, there, I said it, plain and simple.  This is going to be our theme for the rest of the week, most likely, unless some other topic presents itself.  Let us now move on to what we came here today to do, prepare a Thanksgiving menu based on past recipes other chefs have used at the blog. 
THANKSGIVING DINNER 2013
I found a turkey recipe that is as good as mine, here at the blog and it’s one I would love to share with you.  I think that citrus and alcohol-glazed turkeys are the best kind unless, of course, you want to deep-fry a turkey, which is always fraught with danger in my opinion!  Anyhow, I think that once you sink your teeth into this beautiful bird, you will see that it’s the sort of thing upon which, one creates family traditions that last for decades to come!  Here we go:
(#1705) ROASTED TURKEY WITH MAPLE-ORANGE GLAZE


It’s good to have several different preparations for making roasted turkey and I personally guarantee this one to be among the best that you will ever do in your entire lifetime!  I love using Foster Farms fresh turkeys as they have flavor that is unbeatable by any frozen bird.  It is something that everyone notices, appreciates, and compliments the chef on, so never use anything else.
Raw Turkey
Yield:  8-12 servings / Mis-en-place: 4-5 hours:

Lemons
Qty.
Measure
Item
Other
The Turkey:
1
16-18#
Foster Farms whole turkey

1
Each
Lemon, halved

Kosher salt and pepper seasoning

1
Tablespoon
Whole thyme

2
Teaspoons
Whole marjoram

2
Cups
Softened butter

.5
Cup
Farmer John Maple Bacon, diced fine

2
Sprigs
Fresh parsley

2
Each
Bay leaves

2
Each
Shallots, peeled and finely minced

1
Cup
Celery leaves

1
Each
Carrot, chopped

8-9
Cups
Turkey Dressing with Wild Rice

.25
Cup
Cold water

2
Cups
Vermouth

2
Cups
Chicken broth

.25
Cup
Hennessey Cognac

2-3
Cups
Maple-Orange Glaze (Recipe #1709)
Below

Bay Leaves
Method:
Carrots—a necessary Root Vegetable
1.      Mis-en-place: have everything ready with which to work.  Set the liver, gizzard, heart, and neck aside until called for.  Heat a standard oven to 400°F or a convection oven—fan “on”—to 350°F.  Spray a large roasting pan with PAM or some such other food release spray and have ready. 

2.      Hold the bird underneath cold running water and rinse it well.  Pat it dry with a towel and then toss that towel in the dirty clothes hamper so you do not cross-contaminate any of the other foods with it.  Rub the bird inside and out with the lemon halves paying special attention to the cavity and neck openings.  This will make the bird taste and smell sweeter while it’s cooking.  In fact, this is a good practice for ALL fowl. 

3.      Prepare the Kosher Salt and Pepper seasoning in a bowl, stir in the thyme and marjoram, and then, using an electric mixer equipped with a paddle attachment, combine the seasonings with the softened butter.  Mix well. Now, place the turkey in the prepared roasting pan and rub it inside and out with the seasoned butter mixture until it’s all used up.  Be sure to lift the skin and spread it underneath the skin, too. 

4.      Next, add the bacon, parsley sprigs, bay leaves, shallots, celery leaves, and the chopped carrots into both the main cavity and the neck.  Then, place the prepared Parsnip-Apple Stuffing into both the main and the neck cavities, packing it in the best you can but DON’T overload it, as it will expand during the cooking process.  This is the STUFFING FORMULA: allow for half-a-cup per pound of raw bird.  Should you have any additional stuffing, be sure to bake it in a separate dish.

5.      Now comes the artistic part: trussing the bird.  Using your trussing needle with about 15-20 inches of twine, sew up the back vent by loosely stitching it shut using a back-and-forth motion.  Pull it through the sides of the meat, securing somewhat firmly but not so tight that it will explode during cooking.  Pull the strings together, tie them into a tight knot, cut off, and discard the excess twine.

6.      Thread your trussing needle with about TWO FEET of twine.  Fold the wing tips in until they just about meet in the center of the BACK of the bird.  Fold the neck flap DOWN onto the back.  Then, push the needle through ONE wing and into the shoulder exiting out through the other wing; don’t unthread your needle just yet.

7.    Drop down to the drums.  Squeeze the meat firmly at the bottom by pushing the body upwards while squeezing the drums close to the body.  Still using the string from Step #6, push the needle through the nearest drumstick’s upper part into the body and out through the SAME place on the opposite drumstick; now, cut the string and tie a tight knot as described in Step #5. 

8.      Remove the needle from the string and turn the bird over on the side with the loose ends of the string. Pull the string from the drum closer to the one from the wing and tie a tight knot.  Snip off any excess thread and then re-thread the needle with another two feet of string and turn the bird, breast-side-DOWN, and push the needle through the center of one wing joint into the body and out through the same place on the other side—leave the string attached.

9.      Roll the buttered turkey breast-side-UP again and shove the needle through the lower end of the drumstick, into the body above the vent flap and OUT through the other drumstick in the same place.  Turn the bird on its side once more, pull loose strings together and tie a tight knot closer to the wing joint than the drum.  Again, snip off any excess twine and discard it.

10.  Place the trussed turkey BACK-SIDE-DOWN in the roasting pan and place inside your preheated oven, preferably on the middle or middle-low rack, depending upon your oven’s size, and roast the bird for about 20-30 minutes or until it begins to show signs of browning.  Then, drop the temperature of your oven by 50°F and continue roasting for an additional 4.5-6 hours OR until a quick-temp thermometer inserted into the thickest part of the thigh and into the stuffing reads 180°F.  Note, cooked poultry should ALWAYS read 165°F and the stuffing, which contains eggs, should read 170°-180°F.

11.  While the bird is cooking, make the BASTING mixture by combining the ingredients vermouth, chicken broth, and cognac—this is a standard basting mixture.  Every 20 minutes or so, baste the bird with this mixture and when you’ve used it up, by then, the bird should have produced a sea of drippings.  Continue basting the bird by using those drippings—pick them up in a ladle and pour over and across the cooking bird in order to keep it moist, flavorful, and tender. 

12. Now, during the rest of the time that the turkey is in the oven, baste it almost constantly with the Orange-Maple Glaze (below).  Baste it heavily and as the turkey cooks, continue basting it heavily towards the end so that it has sheen when pulled from the oven.  Whatever glaze you have left in the pan you should pour over the top of the meat once you remove it from the oven.

13. Should the bird begin to brown too much, spray a piece of aluminum foil with PAM and tent it.  Be sure to protect the wings and the drums as they brown the fastest.  Always tent the wings!

14. When the turkey begins to show signs that it’s done, double-check it.  Take the temperature reading in a variety of places: the breast, the thigh, and the stuffing.  Run a skewer into the thickest part of the thigh and if the ensuing liquid is CLEAR, it is ready to come out of the oven and if it shows signs of BLOOD, continue cooking. 

15. When the temperature and the secondary test with the skewer show the bird is done, remove it from the oven and un-tent it.  Be sure to remove ALL of the string—I can never stress this enough—as there’s nothing worse than getting a piece of twine between your teeth—YUCK!

16. Note: roasting the bird at the lower temperature requires a longer cooking time but it cuts down on shrinkage and produces a much-more tenderized bird than if you cook at higher temperatures.  In addition, continuously basting the birds adds to its finished flavor and its tenderness so NEVER omit this part of the process!

17. To carve the bird, place it onto a carving board with the breast facing YOU.  Place your fork between the leg and the breast, then slice the skin between the leg and the body; pull the leg OUT.

18. Carve the breast in a slanting manner so that you’re slicing it—parallel to the rib cage—starting at the wing and working toward the breastplate.  Include some of the stuffing with each slice.

19. Cut the drumstick from the thigh and cut as many thin slices of dark meat as possible.  Cut parallel to the bone once again on both the drums and the thighs.

20. When you’ve carved one side of the bird, turn it around and repeat the procedure on the opposite side.  Alternatively, if you’re not a very good table carver, perform this feat in the sanctity of your kitchen and arrange the sliced pieces on your serving platter for presentation at the table.  Finally, one last hint: MAKE SURE THAT YOU SHARPEN YOUR KNIVES!    
Raw Turkey
Roasting turkeys is not a difficult thing provided you follow all the steps and pay attention to what you’re doing.  NEVER neglect your bird while it’s cooking and never leave it out at room temperature for very long prior to cooking.  The best way to defrost a turkey safely is to do it within the confines of your refrigerator 5-6 days in advance so that it defrosts naturally and isn’t rushed.  It’s when you try to speed up the process that it stays out too long at room temperature and becomes a bastion for foodborne illness.  NEVER leave it out for very long after you have stuffed it and always make sure the stuffing is very COOL before packing the bird with it.  If you place warm stuffing inside a cold bird and then place it inside your oven, there will be a long period of time where the bird will be in the DANGER ZONE: between 45°F and 140°F and this can prove deadly.  It takes an hour or two for the heat of the oven to reach the center and begin cooking it, which means that your bird will be dangerously open to foodborne illness, which could cause illness for your entire family.
Turkey Stock
The thing to do is always to check with your county health department so that you know what their recommendations are when it comes to cooking your holiday meals.  It’s important to know what’s going on around you so that you don’t commit a grave error and make an otherwise happy occasion into a deadly one that no one will ever forgive or forget.  Always reside on the side of being safe and NEVER take chances with anyone’s health—it could prove deadly.  At the same time, these warnings are merely to make you be a better cook and chef; don’t be afraid to prepare a holiday meal, just pay attention to what you’re doing.  In professional foodservice, we might cook 100 turkeys or more for a holiday meal in a hotel, country club, or in a hospital and we do it without problems.  You can join us by learning what’s at stake and how to avoid problems.

Here’s the Kosher Salt and Pepper recipe:
(#1324) KOSHER SALT AND PEPPER SEASONING

Kosher Salt

1. Yield: One cup of seasoning:


Hungarian Paprika


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes



Method:

21. Combine together and store in an airtight container. This is a good basic, salt-and-pepper seasoning for which, you will find many uses.

Here’s the Stuffing Recipe:
(#958) TURKEY DRESSING WITH WILD RICE

Butter

Yield:  12 cups  / Mis-en-place: about an hour:





Qty.
Measure
Item
Other
Seasoned Breadcrumbs:
1
Cup
Dried bread crumbs

2.5
Teaspoons
Minced garlic

2.5
Teaspoons
Minced onions

1
Tablespoon
Freshly minced parsley flakes
Rinsed
2.25
Teaspoons
Lawrey’s seasoned salt

.5
Teaspoon
Kosher salt

3/8
Teaspoon
White pepper

3/8
Teaspoon
Whole Italian seasoning

The Stuffing:
2
#
Red potatoes, boiled and grated

3
Cups
Chopped yellow onions

1.5
Cups
Diced celery

.5
Cup
Melted butter

1.25
Cup
Seasoned bread crumbs
From above
1
Large
AA egg

2
Cups
Cooked wild rice

.5
#
Jimmy Dean sage sausage, cooked & diced

3.75
Teaspoons
Poultry seasoning

.75
Teaspoon
White pepper

.5
Teaspoon
Celery salt

.25
Cup
Freshly minced parsley

.5
Teaspoon
Whole summer savory

.5
Teaspoon
Whole rosemary

.5
Teaspoon
Whole sage

.75
Cup
Chicken broth


Freshly Minced Parsley
Method:
22. Mis-en-place: have everything ready with which to work.  Combine the ingredients listed underneath the seasoned breadcrumbs and set aside. 

23. Meanwhile, cook the potatoes until tender, then plunge into a bowl of ice water.  As soon as you chill them enough to grate, grate them. 

24. Heat the butter in a large skillet or rondeau and when it begins sizzling, sauté the celery and onions in it until tender.  Then, add the rest of the dressing ingredients, blending everything together well, then remove from the heat.

25. When you have combined your dressing, you can stuff the bird with it or place it inside a well-sprayed baking dish or pan with PAM or some such other food release spray.  In the bird, the stuffing must reach at least 170°F but preferably, 180°F while in the baking dish, 165°F is fine.  The reason for this is the fact that inside the bird, the stuffing has the opportunity to absorb the blood from the bird and to do so before the heat of the oven has the opportunity to reach it.  This means that it remains in the Danger Zone of between 45°F and 140°F for much longer than it does within the baking dish.  The addition of raw eggs also requires the higher temperature UNLESS YOU USE EGGBEATERS OR SOME SUCH OTHER PREPARED AND PASTEURIZED EGG MIXTURE—THIS IS ADVISABLE.

26. If you choose to bake it separately, bake it in a 350°F standard oven covered with a piece of PAM-sprayed foil or wax paper to keep it both moist and not overly browned. When you have finished it, remove and serve it immediately.

I have used this recipe professionally for many years and find it to be both tasty and well-worth trying.  Turkey is what you make it and this stuffing gives it personality. 

Here’s the Maple-Orange Glaze for this recipe:
(#1709) MAPLE-ORANGE GLAZE

This glaze is perfect for basting all sorts of meats, whether they are pork, poultry, or even lamb or fish. 
Torani’s Orange Syrup
Yield:  1 quart / Mis-en-place: 30 minutes:


Almond Extract

Qty.
Measure
Item
Other
3
Cups
Mrs. Butterworth’s maple syrup

1
Cup
Clarified butter

2
Cups
Strained orange juice (no pulp)

1
Tablespoon
Almond extract

2
Tablespoons
Torani’s orange syrup

Cornstarch slurry


Clarified Butter
Method:
Kingsford's Cornstarch

1.  Mis-en-place: have everything ready with which to work! Combine the first three ingredients together in a saucepot and bring it to a boil; then, whisk in the cornstarch slurry until it thickens to a moderately thick sauce.  Reduce the heat to low, add the almond extract and orange syrup and allow it to clarify.  Then, remove from the heat and use it. 

2.      You can keep it warm on the steam table or in a Bain Marie. 

3.   Cool leftovers to below 45°F as quickly as possible and then transfer to a sanitized airtight container equipped with a tight-fitting lid; then, label, date, and refrigerate.  Use within 5-7 days.

This is an excellent maple-orange glaze, perfect for basting pork, poultry, and anything else for which it seems beneficial.  I enjoy serving more than one bird on my holiday buffets and I know that it’s something that is not as easy on the home front anymore now that houses have ONE oven and a microwave instead of the standard two with which, they always used to come! I certainly think it would be a great thing for architects and manufacturers to return to building homes with two ovens as this is how it’s supposed to be in this country, not skimping on the important stuff while covering it up with a lot of glossy crap—that’s my opinion at least!   
Mrs. Buttersworth Maple Syrup
---------------------------------------------------------------------------------
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ROCK AND ROLL
BEST OF VANILLA FUDGE
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.
MYSTERY
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!
BEST OF VANILLA FUDGE LIVE BACK ON STAGE
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PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE
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THEN AND NOW
I have to admit, I am rather amused at how easily the Republicans deflected the fact that some in their ranks were able to shut the federal government down and then escape the fact thanks to the president’s healthcare plan collapsing upon delivery on the first day of functioning.  I am beginning to suspect that our leader seems to throw tons of the people’s dollars to things he wants or likes and that virtually ALL of them go broke, fall apart, or disintegrate in the way the Affordable Care Act has.  That should be the wakeup call, the clarion cry from on high, we need to get up and get out into the streets and ask for a do-over so we can put people back to work and give them more than 29 fricking hours per week!  As long as we have this damned law on the books, it’s going to siphon the life out of all of us and what once was meant to be beneficial to the American people is now as malignant as the most disgusting cancer.  President Obama, as a lifelong Democrat and a supporter of you, I am asking you please!  Fix this mess! Otherwise, it’s going to ruin all of us and leave this nation wide open to outside attack, thanks to the divisions eating us up alive!  We need leadership now more than ever, please, do not worry about anything else until you fix this disaster!  Okay, that’s it for today, I will see all of you mañana, mis amigos, have a lovely day and farewell!          
THE RETURN
LIVE IN GERMANY PART I—ROCKS THE UNIVERSE
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!
Pedro Munoz
Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.


This is a photo of me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my hometown in San Diego, CA.
Member of the CA063 San Diego Chefs de Cuisine Chapter 
Chef Pedro is a moderate Democrat.

Chef Pedro writes from San Diego, CA

Rotation: (1) Charles Smithenstein (2) Pedro Munoz (3) Gervais Krinkelmeier.
---30---
The END Commentary for Monday, November 11, 2013 by Chef Pedro R. Munoz


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 Pedro R. Munoz 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 Pedro R. Munoz on November 22, 1983 in Seaside, California.

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This is #0388, a 36” x 48" original oil painting by Beverly Carrick entitled, “Those Magnificent Mountains.” 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 © 11-01-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.
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Executive Vice President: Alvin T. Woliztnikistein
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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 Pedro R. Munoz, Special Menus Index, Vanilla Fudge, Holiday Turkey, Stop Obamacare NOW, Barack Obama, Saving the Nation, Home-Cooking, Holiday Traditions, Thanksgiving Menu,

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!
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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 PEDRO MUNOZ
 
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 Pedro R. Munoz




BUY “THE RETURN” BY VANILLA FUDGE AT AMAZON.COM NOW!
BUY “LIVE IN GERMANY—ROCKS THE UNIVERSE, PART I” 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.

#0382 40” x 60” “Sunset Range” by Beverly Carrick
Beverly Carrick Original Paintings Price List:

#0383 24” x 30” “Dos Amigos” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0385 20” x 24” “Canyon de Chelly” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 11, 2013:
President Warren Gamaliel Harding
  1. 1620: 41 pilgrims aboard the Mayflower, anchored off Massachusetts, signed a compact calling for a “Body Politick.”
  2. 1831: Nat Turner, a slave who led a violent insurrection against whites, was executed in Jerusalem, Virginia. 
  3. 1889: Washington became the nation’s 42nd state.
  4. 1909: President William Howard Taft accepted the recommendation of a joint Army-Navy board that Pearl Harbor in the Hawaiian Islands be made the main U.S. Naval station in the Pacific.
  5. 1918: Fighting in World War I ended as an Armistice between Germany and the Allies was signed.
  6. 1921: The remains of an unidentified U.S. service member were interred in a Tomb of the Unknown Soldier in Arlington National Cemetery in a ceremony presided over by President Warren G. Harding.
  7. 1932: A new tomb to house the remains of the Unknown Soldier was dedicated at Arlington National Cemetery.
  8. 1942: During World War II, Germany completed its occupation of France.
  9. 1947: Bruce Barthol, the bassist with the psychedelic Bay Area rock group, Country Joe and the Fish, was born on this date.
  10. 1956: Chef and author with the American Institute of Culinary Politics-Elemental News of the Day, Itzi Nakamura, was born on this date.
  11. 1960: South Vietnamese President Ngo Dinh Diem survived a coup attempt by army rebels but was overthrown and killed by another coup in 1963.
  12. 1966: Gemini 12 blasted off from Cape Kennedy with astronauts James A. Lovell and Edwin “Buzz” Aldrin, Jr. aboard.
  13. 1972: The U.S. Army turned over its base at Long Binh to the South Vietnamese symbolizing the end of direct U.S. military involvement in the Vietnam War.
  14. 1987: Following the failure of two Supreme Court nominations, President Ronald Reagan announced the choice of Judge Anthony M. Kennedy who went on to win confirmation.
  15. 1992: The Church of England voted to ordain women as priests.
  16. 2007: General President Pervez Musharraf said Pakistan would stick to its January schedule for parliamentary elections but put no time limit on emergency rule.                                      

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


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#0387 36” x 48” “Sunset and Purple Shadows” 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!
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SO GLAD YOU MADE IT—SPRING 1990
MAY 1977
DAVE’S PICKS VOLUME V—PAULEY PAVILION, UCLA, LOS ANGELES, CA, 11-17-1973
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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!

#0388 36” x 48” “Those Magnificent Mountains” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 11, 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!
SPECIAL MENUS INDEX, PT. LXXI
I.        02-25-2011 F: “Special Menus, Pt. I: Easter Sunday Holiday Brunch, Pt. I—Eggs” by Brian Carrick.
II.     02-26-2011 S: “Special Menus, Pt. II: Easter Sunday Holiday Brunch, Pt. II—Eggs” by Brian Carrick.
III.   02-27-2011 Su: “Special Menus, Pt. III: Easter Sunday Holiday Brunch, Pt. III—Eggs” by Brian Carrick.
IV.  02-28-2011 M: “Special Menus, Pt. IV: Easter Sunday Holiday Brunch, Pt. IV—Eggs and Omelets” by Brian Carrick.
V.    03-01-2011 T: “Special Menus, Pt. V: Easter Sunday Holiday Brunch, Pt. V—Eggs and Omelets continued” by Brian Carrick.
VI.  03-02-2011 W: “Special Menus, Pt. VI: Easter Sunday Holiday Brunch, Pt. VI—Poached Egg Specialties” by Brian Carrick.
VII.                       03-03-2011 Th: “Special Menus, Pt. VII: Easter Sunday Holiday Brunch, Pt. VII—Poached Egg Specialties II” by Brian Carrick.
VIII.                     03-04-2011 F: “Special Menus, Pt. VIII: Easter Sunday Holiday Brunch, Pt. VIII—Scrambles Pt. I” by Brian Carrick.
IX.  03-05-2011 S: “Special Menus, Pt. IX: Easter Sunday Holiday Brunch, Pt. IX—Scrambles Pt. II” by Brian Carrick.
X.    03-06-2011 Su: “Special Menus, Pt. X: Easter Sunday Holiday Brunch, Pt. X—the Brunch Menu, Pt. I” by Goldfish.
XI.  03-07-2011 M: “Special Menus, Pt. XI: Easter Sunday Holiday Brunch, Pt. XI—the Brunch Menu, Pt. II” by Goldfish.
XII.                       03-08-2011 T: “Special Menus, Pt. XII: Easter Sunday Holiday Brunch, Pt. XII—the Brunch Menu, Pt. III” by Gervais.
XIII.                     03-09-2011 W: “Special Menus, Pt. XIII: Easter Sunday Holiday Brunch, Pt. XIII—the Brunch Menu, Pt. IV” by Lilah Paulikovich.
XIV.                    03-10-2011 Th: “Special Menus, Pt. XIV: Easter Sunday Holiday Brunch, Pt. XIV—the Brunch Menu, Pt. V” by Brian Carrick.
XV.                      11-07-2011 M: “Special Menus, Pt. XV: Thanksgiving Dinner, Pt. I—Holiday Roast Turkey Preparation and Parsnip-Apple Stuffing” by El Chilote.
XVI.                    11-08-2011 T: “Special Menus, Pt. XVI: Thanksgiving Dinner, Pt. II—Turkey Stock, Turkey Gravy, and Seasoning Mixes” by El Chilote.
XVII.                 11-09-2011 W: “Special Menus, Pt. XVII: Thanksgiving Dinner, Pt. III—Mashed Sweet Potatoes and Whipped Red Potatoes top the Menu for Today” by El Chilote.
XVIII.               11-10-2011 Th: “Special Menus, Pt. XVIII: Thanksgiving Dinner, Pt. IV—Candied Parsnips and Buttered Peas with Ham and Apples—Two “Must’s” for any Thanksgiving Table” by El Chilote.
XIX.                    11-11-2011 F: “Special Menus, Pt. XIX: Thanksgiving Dinner, Pt. V—Fresh Cranberry Sauce and Blue Cornmeal Muffins—don’t forget these Two!” for any Thanksgiving Table” by El Chilote.
XX.                      11-12-2011 S: “Special Menus, Pt. XX: Thanksgiving Dinner, Pt. VI—Homemade Pumpkin and Mincemeat Pies with Brandy Sauce and Fresh Whipped Cream” by El Chilote.
XXI.                    11-13-2011 Su: “Special Menus, Pt. XXI: Thanksgiving Dinner, Pt. VII—Waldorf Salad, Green Salad, and Other Odds’n’Ends for the Thanksgiving Day Spread” by El Chilote.
XXII.                 12-05-2011 M: Special Menus Index, Pt. XXII: Christmas Menu 2011, Pt. I—Holiday Baked Ham with Rhubarb Sauce—deliciously Different” by Chef Fritz Schlependrecht.
XXIII.               12-06-2011 T: Special Menus Index, Pt. XXIII: Christmas Menu 2011, Pt. II—Scalloped Potatoes and Candied Yams—two Traditional Comfort Foods” by Chef Fritz Schlependrecht.
XXIV.              12-07-2011 W: Special Menus Index, Pt. XXIV: Christmas Menu 2011, Pt. III—a Medley of Vegetables for your Christmas Dinner—Glazed Carrots, Gingered Rutabagas, and Green Beans Americana” by Chef Fritz Schlependrecht.
XXV.                12-08-2011 Th: Special Menus Index, Pt. XXV: Christmas Menu 2011, Pt. IV—two Holiday Soups: Roasted Butternut Squash Soup and Chicken Noodle or Rice Soup—what could be Better?” by Chef Fritz Schlependrecht.
XXVI.              12-09-2011 F: Special Menus Index, Pt. XXVI: Christmas Menu 2011, Pt. V—Spice Muffins and ‘PP Muffins’—only the Best for your Christmas Table” by Chef Fritz Schlependrecht.
XXVII.           12-10-2011 S: Special Menus Index, Pt. XXVII: Christmas Menu 2011, Pt. VI—a Beautiful Assortment of Holiday Salads” by Chef Fritz Schlependrecht.
XXVIII.         12-11-2011 Su: Special Menus Index, Pt. XXVIII: Christmas Menu 2011, Pt. VII—Blueberry Cream Cheese Pie—too Good to be True” by Chef Fritz Schlependrecht.
XXIX.              02-06-2012 M: “Special Menus, Pt. XXIX: ‘Valentine’s Day 2012 Menu, Pt. I—Soup Seminar featuring Two Classic Soups: Corn Chowder and Cream of Onion” by JT.
XXX.                02-07-2012 T: “Special Menus, Pt. XXX: ‘Valentine’s Day 2012 Menu, Pt. II—The Salad Chef Speaks: JT’s Fresh Fruit Plate and Newport Salad with Newport Dressing” by JT.
XXXI.              02-08-2012 W: “Special Menus, Pt. XXXI: ‘Valentine’s Day 2012 Menu, Pt. III—Famous Restaurant Recipes: Stuffed Cornish Game Hens with Sauce Supreme and Roasted Leg of Lamb with Mint Demi-glace” by JT.
XXXII.           02-09-2012 Th: “Special Menus, Pt. XXXII: ‘Valentine’s Day 2012 Menu, Pt. IV—Side Dish Seminar: Pommes Amandine, Rice and Fruit Dressing, and Buttered, Parslied Egg Noodles—perfect Accompaniments for your Valentine’s Day Spectacular” by JT.
XXXIII.         02-10-2012 F: “Special Menus, Pt. XXXIII: ‘Valentine’s Day 2012 Menu, Pt. V—Side Dish Seminar: Spaghetti Squash Timbales and Classic Broccoli Normande—more perfect Accompaniments for your Valentine’s Day Spectacular” by JT.
XXXIV.        02-11-2012 S: “Special Menus, Pt. XXXIV: ‘Valentine’s Day 2012 Menu, Pt. VI—Bread Seminar: Rice Flour Bread and Apricot Muffins—delicious Accompaniments for your Special Dinner” by JT.
XXXV.          02-12-2012 Su: “Special Menus, Pt. XXXV: ‘Valentine’s Day 2012 Menu, Pt. VII—Fabulous Bakery Desserts: Boysenberry Mousse and Strawberry Parfaits—two Excellent Desserts to finish off your Holiday Feast” by JT.
XXXVI.        03-12-2012 M: “Special Menu Index Pt. XXXVI—St. Patrick’s Day Menu, Pt. I—the Salad Chef Speaks—two Excellent Irish Salads: Colcannon and Irish Lamb Salad—Unbelievable” by Charles “the Chuckster” Smithenstein.
XXXVII.     03-13-2012 T: “Special Menu Index Pt. XXXVII—St. Patrick’s Day Menu, Pt. II—Soup Seminar—two Excellent Irish Soups: Corned Beef and Chicken Chowder and Irish Lamb Soup—two timeless Classics” by Charles “the Chuckster” Smithenstein.
XXXVIII.   03-14-2012 W: “Special Menu Index Pt. XXXVIII—St. Patrick’s Day Menu, Pt. III—Famous Restaurant Recipes—two Excellent Irish Entrees: Corned Beef and Cabbage and Roast Leg of Lamb with Cinnamon-Rhubarb Sauce—two masterful Presentations” by Charles “the Chuckster” Smithenstein.
XXXIX.        03-15-2012 Th: “Special Menu Index Pt. XXXIX—St. Patrick’s Day Menu, Pt. IV—Side Dish Seminar—two Great Root Vegetable Recipes: Roasted New Potatoes and Buttered Red Potatoes and Rutabagas—perfect for your St. Paddy’s Day Menu” by Charles “the Chuckster” Smithenstein.
XL.                       03-16-2012 F: “Special Menu Index Pt. XL—St. Patrick’s Day Menu, Pt. V—Side Dish Seminar—two Vegetable Dishes with which to compliment your Dinner—Carrots and Parsnips and Turnips and Peas” by Charles “the Chuckster” Smithenstein.
XLI.                     03-17-2012 S: “Special Menu Index Pt. XLI—St. Patrick’s Day Menu, Pt. VI—Classic Quickbreads and Muffins—“Irish Soda Bread” and Cranberry Scones—the Breads for your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
XLII.                  03-18-2012 Su: “Special Menu Index Pt. XLII—St. Patrick’s Day Menu, Pt. VII—Fabulous Bakery Desserts—Irish Cream Cheesecake and Apple-Pear Shortbread—the Conclusion of your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
XLIII.                04-02-2012 M: “Special Menus Index, Pt. XLIII: Easter Sunday Dinner Menu, Pt. I: the Salad Chef Speaks—three Fabulous Salads: Brian’s Spring Salad, Kern County Salad, and Asparagus Salad” by Brian Carrick.
XLIV.               04-03-2012 T: “Special Menus Index, Pt. XLIV: Easter Sunday Dinner Menu, Pt. II: Soup Seminar featuring Two Classic Springtime Soups: Cream of Rutabaga and Cream of Carrot-Parsnips—tasty, Aromatic, and a sensual Experience” by Brian Carrick.
XLV.                 04-04-2012 W: “Special Menus Index, Pt. XLV: Easter Sunday Dinner Menu, Pt. III: Famous Restaurant Recipes featuring Roast Prime Rib with Accompaniments and French Cuisine at its Best—Salmon Richelieu” by Brian Carrick.
XLVI.               04-05-2012 Th: “Special Menus Index, Pt. XLVI: Easter Sunday Dinner Menu, Pt. IV: Side Dish Seminar, Pt. I—Roasted Red Potatoes with Potato Seasoning and Pilaf Savoyarde—two Excellent Dishes for your Easter Supper” by Brian Carrick.
XLVII.            04-06-2012 F: “Special Menus Index, Pt. XLVII: Easter Sunday Dinner Menu, Pt. V: Side Dish Seminar, Pt. II—Candied Parsnips II and Glazed Banana Squash—two Timeless Classics that will liven up your Easter Dinner” by Brian Carrick.
XLVIII.          04-07-2012 S: “Special Menus Index, Pt. XLVIII: Easter Sunday Dinner Menu, Pt. VI: Classic Quickbreads and Muffins—Pina-Colada Muffins and Poppyseed Muffins—two Fantastic Muffin Recipes for your Easter Dinner” by Brian Carrick.
XLIX.               04-08-20112 Su: “Special Menus Index, Pt. XLIX: Easter Sunday Dinner Menu, Pt. VII: Fabulous Bakery Desserts—Springtime Favorite Boysenberry Shortcake with Whipped Cream and Easter Orange Cake—what a way to conclude your Easter Dinner” by Brian Carrick.
L.     04-30-2012 M: “Special Menus Index, Pt. L: Mother’s Day Menu, Pt. I—the Salad Chef Speaks—Jellied-Apricot Salad, Ensalada du Vermont, and Spinach Salad with Chevre Goat’s Cheese—a Trio of Tried-and-True Salads designed to make Mom Happy” by Tiresias.
LI.   05-01-2012 T: “Special Menus Index, Pt. LI: Mother’s Day Menu, Pt. II—Soup Seminar featuring Potage ala Mongole and Cream of Celery-Apple Soup—two delicious Soups that will please Mom” by Tiresias.
LII.05-02-2012 W: “Special Menus Index, Pt. LII: Mother’s Day Menu, Pt. III—Famous Restaurant Recipes: Veal Cordon Bleu and Sauteed Quail Salinas-style—two wonderful Recipes designed to please Mom” by Tiresias.
LIII.                      05-03-2012 Th: “Special Menus Index, Pt. LIII: Mother’s Day Menu, Pt. IV—Side Dish Seminar, Pt. I: Carrot Soufflé, Scandinavian Vegetables, and Buttered Peas with Button Mushrooms—all Three excellent Choices for Mom on her Special Day” by Tiresias.
LIV.                     05-04-2012 F: “Special Menus Index, Pt. LIV: Mother’s Day Menu, Pt. V—Side Dish Seminar, Pt. II: Confetti Rice and Lyonnais Potatoes—two Classic Side Dishes that will enliven both your Veal and Quail Entrees on your Mother’s Day Menu” by Tiresias.
LV.                       05-05-2012 S: “Special Menus Index, Pt. LV: Mother’s Day Menu, Pt. VI—Classic Quickbreads and Muffins/Yeast Bread Seminar—San Joaquin Valley Orange-Rye Rolls and Caraway-Onion Muffins—two Bakery Delights for Mother’s Day Dinner” by Tiresias.
LVI.                     05-06-2012 Su: “Special Menus Index, Pt. LVI: Mother’s Day Menu, Pt. VII—Fabulous Bakery Desserts/Beverage Seminar—Real Strawberry Mousse, Sour Cream Chocolate Cake, Tropical Iceberg, and Peach Melba—two wonderful Desserts and two Great Beverages with which to wash them down” by Tiresias.
LVII.                  06-04-2012 M: Special Menus Index, Pt. LVII: Father’s Day Menu 2012, Pt. I—the Salad Chef Speaks: Tomato and Green Bell Pepper Salad, Tam O’Shanter Tortellini Salad, and Old-Fashioned Coleslaw—three Great Salads to get your Father’s Day Dinner off to a good Start” by Chef Itzi Nakamura.
LVIII.            06-05-2012 T: Special Menus Index, Pt. LVIII: Father’s Day Menu 2012, Pt. II—Appetizers Index: Crispy-fried Wontons, Steamed Asparagus with Lemon Buerre Blanc, and Steamed Artichokes—three awesome Appetizers designed to make Dad’s Day a True Delight” by Chef Itzi Nakamura.
LIX.                   06-06-2012 W: Special Menus Index, Pt. LIX: Father’s Day Menu 2012, Pt. III—Side Dish Seminar, Pt. I—the Starches: Boston-style Baked Beans, Saffron Potatoes, and Piñon Nut Pilaf—three Good Ones with which to fire up Dad!” by Chef Itzi Nakamura.
LX.                       06-07-2012 Th: Special Menus Index, Pt. LX: Father’s Day Menu 2012, Pt. IV—Side Dish Seminar, Pt. II—the Vegetables: Three-Squash Sauté, Grilled Vegetables, and Stuffed Zucchinis—the Best Vegetables Dad has ever seen or eaten—guaranteed!” by Chef Itzi Nakamura.
LXI.                   06-08-2012 F: Special Menus Index, Pt. LXI: Father’s Day Menu 2012, Pt. V—Famous Restaurant Recipes: Lime Butter Steak ala Juan and Broiled Hawaiian Swordfish with Pineapple Salsa and Fish Juice—perfect for making Dad the happiest Guy on the Planet!” by Chef Itzi Nakamura.
LXII.                06-09-2012 S: Special Menus Index, Pt. LXII: Father’s Day Menu 2012, Pt. VI—Fabulous Bakery Desserts: High-top Coconut Cream Pie and Fresh Nectarine Betty—two amazing Desserts with which to bring Father’s Day to a Close” by Chef Itzi Nakamura.
LXIII.            06-10-2012 Su: Special Menus Index, Pt. LXIII: Father’s Day Menu 2012, Pt. VII—Beverage Recipes Index: a Bunch of Delicious Mixed Drinks with which to excite Dad—Maui Mai Tai, Malibu Cove, Cannonball, Angel’s Delight, Cold Irish, and Jamaican Dust” by Chef Itzi Nakamura.
LXIV.               11-12-2012 M: “Special Menus Index, Part LXIV: Thanksgiving 2012 Dinner Menu—the Hooter presents Three Unusual Salads to start Thanksgiving Dinner off—Cranberry Gelatin Salad, Fruit Slaw with Fruit Dressing, and Sea Foam Salad—temptingly Tasty!” by the Hooter.
LXV.                 11-13-2012 T: “Special Menus Index, Part LXV: Thanksgiving 2012 Dinner Menu—the Hooter moves into the Soup Seminar by showing us how to make a Superb Cream of Red Potato and Chive Soup!” by the Hooter.
LXVI.               11-14-2012 W: “Special Menus Index, Part LXVI: Thanksgiving 2012 Dinner Menu—Famous Restaurant Recipes is Today’s Topic as the Chef presents his Entrée and its Immediate Accompaniments!” by the Hooter.
LXVII.            11-15-2012 Th: “Special Menus Index, Part LXVII: Thanksgiving 2012 Dinner Menu—Sauce and Side Dish Seminar commences Today with Turkey Gravy II and English Roasted Potatoes—simply Delicious!” by the Hooter.
LXVIII.          11-16-2012 F: “Special Menus Index, Part LXVIII: Thanksgiving 2012 Dinner Menu—the Side Dish Seminar continues Today with Two Delicious Vegetable Dishes and One Fabulous Rice Dish!” by the Hooter.
LXIX.               11-17-2012 S: “Special Menus Index, Part LXIX: Thanksgiving 2012 Dinner Menu—the Bread Seminar is Today’s Topic with a Spectacular Recipe for Buckwheat Fantans—Deliciously Dark” by the Hooter.
LXX.                 11-18-2012 Su: “Special Menus Index, Part LXX: Thanksgiving 2012 Dinner Menu—Fabulous Bakery Desserts features Classic Russian Romanoff Custard with Orange-Vodka Sauce” by the Hooter.
LXXI.               11-11-2013 M: “Special Menus Index, Part LXXI: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Munoz.
CHEF PEDRO MUNOZ’S BLOGPOSTS
  1. 12-30-2010 Th: “Guest Chef, Part I: New Year’s Eve Chili con Carne get-together” by Chef Pedro Munoz.
  2. 12-31-2010 F: “Guest Chef, Part II: New Year’s Eve Chili con Carne get-together completed” by Chef Pedro Munoz.
  3. 05-13-2011 F: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XVII” by Chef Pedro Munoz.
  4. 05-14-2011 S: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XVIII” by Chef Pedro Munoz.
  5. 05-15-2011 Su: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XIX” by Chef Pedro Munoz.
  6. 06-28-2011 T: “Classic Quickbreads and Muffins, Part XX: Carrot-Pecan Loaf and Sweet Whole Wheat Bread—Favorite Quickbreads beloved by All” by Chef Pedro Munoz.
  7. 07-18-2011 M: “Yeast Bread Seminar, Part XVII: Castilian Sourdough Bread—a Treat from the Iberian Peninsula” by Chef Pedro Munoz.
  8. 10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Munoz.
  9. 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.
  10. 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.
  11. 10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Munoz.
  12. 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.
  13. 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.
  14. 10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sauteed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Munoz.
  15. 03-19-2012 M: “Yeast Bread Seminar, Part XXV: “White Dinner Roll Yeast Bread Dough—Bowknots to delight your Guests and make your Cash Registers Ring” by Chef Pedro Munoz.
  16. 03-20-2012 T: “Yeast Bread Seminar, Part XXVI: “Awesome Sweet Potato Rolls—not only do you utilize the Leftovers in your Refrigerator, you create a Masterpiece in the Process” by Chef Pedro Munoz.
  17. 03-21-2012 W: “Yeast Bread Seminar, Part XXVII: “The Best Onion Buns in the World—easy to make and a Joy to Eat” by Chef Pedro Munoz.
  18. 03-22-2012 Th: “Yeast Bread Seminar, Part XXVIII: “Rye Flour Dinner Rolls are not only tasty but also easy to make” by Chef Pedro Munoz.
  19. 03-23-2012 F: “Yeast Bread Seminar, Part XXIX: “Tomato-Dill Buns is one of the Best-ever Recipes presented at the Elemental News of the Day” by Chef Pedro Munoz.
  20. 03-24-2012 S: “Yeast Bread Seminar, Part XXX: “Spinach Rolls feature a Classic White Dough interspersed with Flakes of Green Spinach—too Delicious to be True” by Chef Pedro Munoz.
  21. 03-25-2012 Su: “Yeast Bread Seminar, Part XXXI: “Chef Pedro saved the Best for Last: His Exquisite Pumpkin Yeast Rolls are the Lightest, Fluffiest Rolls you have ever eaten” by Chef Pedro Munoz.
  22. 08-27-2012 M: “Yeast Bread Seminar, Part XXXII: “Chef Munoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro Munoz.
  23. 08-28-2012 T: “Yeast Bread Seminar, Part XXXIII: “Today’s Yeast Bread hails from Guatemala—Pan Guatemalteco, Corn-based, Multi-Grained, and totally Delicious!” by Chef Pedro Munoz.
  24. 08-29-2012 W: “Yeast Bread Seminar, Part XXXIV: “Today’s Cutting Board features Jewish Pumpernickel Bread—Dark, Delicious, and Delightful!” by Chef Pedro Munoz.
  25. 08-30-2012 Th: “Yeast Bread Seminar, Part XXXV: “Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro Munoz.
  26. 08-31-2012 F: “Yeast Bread Seminar, Part XXXVI: “Today’s Specialty Flour Roll features Millet (Sorghum) Flour, one of the Chef’s Favorites” by Chef Pedro Munoz.
  27. 09-01-2012 S: “Yeast Bread Seminar, Part XXXVII: “Saturday’s Bread Schedule features a Beaut from Sicily—Mediterranean Bread” by Chef Pedro Munoz.
  28. 09-02-2012 Su: “Yeast Bread Seminar, Part XXXVIII: “Like every other Elemental News of the Day Chef, Chef Pedro saved the Best for Last: Powerful Red Chili Buns!” by Chef Pedro Munoz.
  29. 04-15-2013 M: “The Salad Chef Speaks, Part XXXVI: “Welcome Chef Pedro, today, he picks up with the Salad Chef Speaks’ Series with a Wonderful Side Salad—Beautiful Salad #1!” by Chef Pedro Munoz.
  30. 04-16-2013 T: “The Salad Chef Speaks, Part XXXVII: “Once again, Chef Pedro presents another Five-Star Salad—Mexican Salad #1!” by Chef Pedro Munoz.
  31. 04-17-2013 W: “The Salad Chef Speaks, Part XXXVIII: “Chef Pedro presents a Wonderful Salad for Today—Gourmet Salads #1—absolutely Tasty, Great, and Good!” by Chef Pedro Munoz.
  32. 04-18-2013 Th: “The Salad Chef Speaks, Part XXXIX: “Chef Pedro blows the Competition away with today’s Salad—Tomato-Grape-Walnut Salad—delightfully Delicious!” by Chef Pedro Munoz.
  33. 04-19-2013 F: “The Salad Chef Speaks, Part XL: “Today’s Salad is a Real Moneymaker—Asparagus-Strawberry Salad—better than the Best Salad of any other Chef around the World!!” by Chef Pedro Munoz.
  34. 04-20-2013 S: “The Salad Chef Speaks, Part XLI: “Saturday’s Salad is a Simple yet Elegant Egg-Garnished Starter Salad, very Tasty and Low Cost to Boot!” by Chef Pedro Munoz.
  35. 04-21-2013 Su: “The Salad Chef Speaks, Part XLII: “The Final Salad of the Week is almost like Dessert—Tomato-Peach-Walnut Salad—based on Classic Peach Melba!” by Chef Pedro Munoz.
  36. 11-11-2013 M: “Special Menus Index, Part LXXII: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Munoz.

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