Popular Posts

Monday, November 11, 2013

“Special Menus Index, Part LXXII: Disillusioned with Obamacare, Chef Pedro calls the President, a ‘Liar,” and then shows the Readership how to make Classic Turkey Stock—Gravy is IMPORTANT!” by Chef Pedro Munoz


--> -----------------------------------------------
We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s twelfth and thirteenth albums, “The Real Deal: Vanilla Fudge Live” and “Live in Germany—Rocks the Universe, Part II,” 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 these so go to Amazon.com and buy BOTH of these CDs now!    

TUESDAY, NOVEMBER 12, 2013

THE NEW AGE—357 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Pedro Munoz
END Commentary 11-12-2013
Copyright © 2013 by MHB Productions
Word Count: 2,963.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Tuesday, November 12, 2013 by
Chef Pedro Munoz

­­­ SPECIAL MENUS INDEX, PT. LXXII

DAY NUMBER 43 UNDER OBAMACARE!

“Special Menus Index, Part LXXII: Disillusioned with Obamacare, Chef Pedro calls the President, a ‘Liar,” and then shows the Readership how to make Classic Turkey Stock—Gravy is IMPORTANT!” by Chef Pedro Munoz


1,087th BLOGPOST AT THE AICP-END!
Defund Obamacare NOW!

Bakersfield, CA, 11-12-2013 Tuesday: One of the things that has disillusioned me is the amount of blatant lying going on across the board of EVERY single Democrat, it’s almost as if the Party is dictating to them YOU must say this as otherwise, everything is lost.  When the President begins lying to the American people on the level that his predecessor did, amigos, we are in DEEP trouble.  There is no dispute that the Website has been a major disaster, from the moment it went operational, the site crashed leaving millions of people stranded and soon to be without insurance.  As I said yesterday, the people at my place of business are losing insurance right and left and that includes me, I do not think that my insurance plan from United Healthcare was a “bad apple,” yet, that is the spin the president now employs.  I believe that unless he does something and does it soon, that the Democrat Party is going to lose in massive numbers in next year’s mid-terms elections.  I listened to that hag Dianne Feinstein talking to Bob Schaeffer on last week’s Sunday shows and she flung the blame far and wide while trying to cover her own ass by blaming it all on the DESTROYERS running around out there trying to bring down her beloved president.  I am sorry, this is a disaster, I think most of us knew that the party was going down a path that it should have thought about first but no, they had to stumble headlong down that path and it has led them to disaster.  She can blame everyone she wants to, she can cast the net across the pond and reel in the likes of Ted Cruz, Mike Lee, and others who have stood against this abominable act and make everyone who disagrees with the liberal leaders out to be haters and destroyers.  At some point, this line of reasoning and this camino down, which, they wish to go, is going to lead all of us to disaster and our opponents are going to lead MY party out to pasture for more than a couple decades at least. 
Dianne Feinstein—it’s Time for her to go!
The thing that outrages not only my family, but my friends, neighbors, employees, and me, is the fact that OUR party’s leaders seem bent on LYING to ALL of us, which simply is not something we can reward with reelection and party loyalty.  When the leadership and its underlings lie to our faces in the same way they lie to the rest of the nation, it makes so damned mad that I have no problem voting across the aisle next year and awarding the Senate to the Republicans, too.  I have almost never strayed from the party into which, I was born but let’s face it: if we do not do something and soon to save the country and reignite the nation’s economy, the nation is not going to last much longer under these circumstances.  The cost of healthcare is rising sky-high as are the costs of everything else.  I remember Mr. Obama telling us repeatedly is that the average healthcare plan would drop by $2,500 and that using the Website would be as easy as shopping at Amazon.com.  Hell, our principal advertiser here at our blog is none other than Amazon.com and NEVER do they crash or go down no matter how many people visit their site on a daily basis!  President Obama, if you wish to save the party and to help the nation, you need to shut this massive mess down now and fix it as otherwise, you are going to lose me, my family, and everyone else I know and love.   The one thing I will NOT tolerate from you, sir, is the nonstop spewing of lies, disingenuous facts, bullcrap, and whatever else you seem to think no one is going to call you on, sir.  I cannot handle this nor should I have to, sir, and I believe that I speak for many more people like me, people who have been Democrats since before you were born, sir!  FIX OBAMACARE AND KEEP YOUR WORD, SIR, AS OTHERWISE, I AM VOTING REPUBLICAN NEXT YEAR TO PUNISH YOU AND EVERY OTHER LYING DEMOCRAT AND RINO REPUBLICAN!
President Barack Obama—tell the Truth, PLEASE, Sir!
I want to say something else that I thought I would never say about this president but I think in retrospect of everything he has ‘accomplished,’ that this man is NOT an American.  I realize people say that about me, as I grew up, the white kids called me a ‘wetback’ and a ‘border jumper,’ even though my family had lived in Indio, California, for decades.  However, when my father’s restaurant became successful and he was able to move it into San Diego, we found ourselves living in an upscale area of the city, which at the time, was mostly white.  Yes, people pointed fingers and yelled nasty epithets at us but we dealt with it, got over it, and survived.  Now, the entire city is a hodge-podge with more Hispanics than ever and no one says anything to my family or I and we do the same.  Back to the president, however, I thought at first that he would be the great reconciler of the races but now, now, I simply do not think so anymore.  You see, I am beginning to believe the words I hear from his detractors and wished I had paid them heed back in last year’s election; the man did NOT deserve a second term and it kills me to say that but it’s true.  We need to hamstring this man so he can do no further harm to the nation and we have to do it in next year’s midterms, I am beginning to think that a growing number of Latinos are thinking the same way because I see it and hear it all around me.  We are tired of having putos like our former mayor, you know, the lecherous bastard we just replaced, Bob Filner, it’s as if we were swamped with all sorts of immoral people who now need to go.  We are going through what the Republicans underwent back in 2006 with the Mark Foley Scandal.  It’s a shame but it’s true!
Mayor Bob Filner—a ‘Common’ Democrat?
THANKSGIVING DINNER 2013
Roasted Turkey
We continue today with our Thanksgiving 2013 Special Menu, one comprised of dishes I have made myself but have been presented at this blog by other authors, so I get to give you a personal spin on them!    Today, we will do the stock and gravy that is important to the success of the overall meal, never doubt that the GRAVY is more important than the bird, itself, that is, unless you overbake your turkey and then shame on you!  Pay attention so you can prepare the best meal anyone in your family has ever had the pleasure to enjoy!  Here we go:
(#0211) TURKEY STOCK


Turkey Stock
Making stocks has become a lost art what with the ability to buy premade bases that contain everything you need to make quality stock.  However, for those of us who still prefer to do it in the way in which our forebears did it, then this is the way for you to prepare a quality batch of stock for use at home or on the job.  You can halve the recipe for a more manageable batch but it generally takes the same amount of time to make so keep a close eye on it before you leave the kitchen for the evening taking care to add additional liquid should it need it so that it does not run dry. 
Carrots for Stock
Yield:  3 gallons / Mis-en-place: 8-16 hours:

Celery for Stock
Qty.
Measure
Item
Other
2
Each
Turkey carcasses

4
Gallons
Water

.25
Bunch
Celery, chopped

1.25
Pieces
Yellow onions, chopped

10
Tablespoons
Carrots, chopped

1.5
Teaspoon s
Whole rosemary

1.25
Pieces
Bay leaves

1.5
Teaspoons
Thyme

2
Tablespoons
Garlic cloves

.25
#
Turkey base (top quality)

1
Tablespoon
Black peppercorns


Yellow Onions for Stock
Method:

1.      Mis-en-place: Cover carcasses with cold water and allow sitting for 30 minutes; then, draining off and covering with fresh. Add the rest of the ingredients except for the peppercorns and bring to a boil and keep there for 2 minutes; then, lower flame to barest minimum and allow it to perk overnight on your stovetop. Add the peppercorns now.


2.      The next day, return to a high simmer and keep there for 5 minutes; then, strain the broth through a double-chinois filtered with a towel into bucket(s) then through the chinois lined with cheesecloth. If not using to prepare turkey gravy right away, place the buckets in your sink and surround them with ice to quickly bring the temperature down to 45°F or below as soon as possible.  This is important so that you do not inadvertently cause it to spoil or lead to foodborne illness. 


3.      Transfer the liquid into sanitized, airtight containers with tight-fitting lids, label, date, and then, refrigerate.  The stock will last up to two weeks as long as the fat cap atop it does not become broken but once you remove a portion, use it within 1-2 days.  You can bring it to a boil once more and then repeat the cooling process, this will extend its life for another 3-4 days but the sooner you use it, the better!

This is a good way to make turkey stock—an integral and important item one needs to have on hand in both professional foodservice or at home—if you plan to prepare a large Thanksgiving feast.  When I was a young fry cook, the chef under whom I trained told me that the gravy is the most important thing in a holiday meal as it’s what people remember and take away with them when they return to their homes.  The stock is the most important thing as far as the gravy is concerned so always put your all into making the best stock so that it produces quality gravy!  This is the key to lifelong holiday success and trust me, I know of what I speak!
Fall and Winter Gourds
Unlike other times we have done the special menu index, we are not going to overload the post with tons of information but merely present various items one needs to do if he or she is going to prepare a successful holiday dinner.  Let’s face it, Thanksgiving and Christmas are still the two big family days of the year and that is as it should be, it’s important that we gather around the table and share our ideas with one another about how we can leave a better world to our children and their children.   We also need to be able to help the less fortunate who live in our towns and cities, too, as we are the backbone of our communities.  My business has always given free meals to the less fortunate and will continue doing so in the wonderful city of San Diego, California! My family came here with nothing way, way back and it’s my intention to pass on the fruits of my labor to those less fortunate than me and my family!  God bless you all!   
Thanksgiving Day Holiday Items
---------------------------------------------------------------------------------
PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
BEST OF VANILLA FUDGE
MYSTERY
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 LIVE BACK ON STAGE
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!
PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE
            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!
THEN AND NOW
            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!
THE RETURN
LIVE IN GERMANY PART I—ROCKS THE UNIVERSE
Hey, I am having a great time today listening to all of the CDs by the one-and-only Vanilla Fudge, can you believe that I saw this band long ago when they came to California in the late 1960’s?  Yes, it’s true, and let me say this, I don’t remember a hell of a lot about those times because I was somewhat wasted at the time. What I do remember my ears suffering for about a month as my girl and I were right in front of the left stack of Marshall Amps and madre mío, my hearing suffered for way more than I expected.  I think it’s great that the original band is back together and have been for a long time now because the more we have avenues with which to view our long ago past, the more we feel great about having survived those very crazy times.  We used to drop acid at many of these shows and there was a time when I thought I was melting into the floor of the Hollywood Bowl, I am amazed that I am still here today!  Ah, well, what the heck, right, life is about experiences and the more we experience, the better off in life we are!  See you all tomorrow, have a lovely Tuesday and we will pick up tomorrow where we left off today!          
THE REAL DEAL: VANILLA FUDGE LIVE
LIVE IN GERMANY PART II—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 Tuesday, November 12, 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 21, 1984 in San Diego, 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 PEDRO MUNOZ♂
NEXT WEEK: CHEF GERVAIS KRINKELMEIER♂

STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!



This is #0389, a 20” x 24" original oil painting by Beverly Carrick entitled, “The Storms of March.” 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 © 11-02-2013, 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 Pedro R. Munoz, Special Menus Index, Vanilla Fudge, Political Lies, Turkey Stock, Basic Stocks, Thanksgiving Menu 2013, Death of the Democrat Party, Saving the Democrat Party, STOP Obama,


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 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 REAL DEAL: VANILLA FUDGE LIVE” BY VANILLA FUDGE AT AMAZON.COM NOW!
BUY “LIVE IN GERMANY—ROCKS THE UNIVERSE, PART II” 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.

#0383 24” x 30” “Dos Amigos” by Beverly Carrick
Beverly Carrick Original Paintings Price List:

#0384 24” x 36” “Happy Hour at the Blue Door” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0386 24” x 18” “the Hidden Canyon” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 12, 2013:
Soviet Leader, Josef Stalin:
  1. 1815: American suffragist Elizabeth Cady Stanton was born in Johnstown, New York.
  2. 1918: The short-lived Republic of German-Austria was declared.
  3. 1927: Josef Stalin became the undisputed leader of the Soviet Union as the Communist Party expelled co-founder Leon Trotsky
  4. 1942: The World War II Battle of Guadalcanal began in which, the Allies won a major victory over the Imperial Japanese. 
  5. 1948: World War II Japanese Premier Hideki Tojo and several other wartime leaders found themselves sentenced to death for war crimes by a military tribunal. 
  6. 1969: News of the massacre at the Vietnamese village of My Lai, an incident that took place the previous year in March 1968, became known as investigative reporter Seymour Hersh broke the story. 
  7. 1977: The City of New Orleans elected its first black mayor, Ernest “Dutch” Morial, the winner of a runoff election. 
  8. 1982: Yuri V. Andropov was elected to succeed the late Leonid I. Brezhnev as general-secretary of the Soviet Communist Party’s Central Committee.                                         

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


Advertisements:


#0388 36” x 48” “Those Magnificent Mountains” 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!
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
THE RETURN
LIVE IN GERMANY—ROCKS THE UNIVERSE, PART I
THE REAL DEAL: VANILLA FUDGE LIVE
LIVE IN GERMANY—ROCKS THE UNIVERSE, PART II

BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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!
LOTUS
GREATEST HITS
ILLUMINATIONS
BORBOLETTA
AMIGOS
FESTIVAL
MOONFLOWER
INNER SECRETS
ONENESS—SILVER DREAMS, GOLDEN REALITY
PLEASE BUY THE FOLLOWING ALBUMS BY THE GREAT LOS ANGELES ROCK BAND:
LOVE
DA CAPO
FOREVER CHANGES
FOUR SALE
OUT HERE

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!


#0389 20” x 24” “The Storms of March” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 12, 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!



SPECIAL MENUS INDEX, PT. LXXII
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.
LXXII.            11-12-2013 T: “Special Menus Index, Part LXXII: Disillusioned with Obamacare, Chef Pedro calls the President, a ‘Liar,” and then shows the Readership how to make Classic Turkey Stock—Gravy is IMPORTANT!” 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.
  37. 11-12-2013 T: “Special Menus Index, Part LXXII: Disillusioned with Obamacare, Chef Pedro calls the President, a ‘Liar,” and then shows the Readership how to make Classic Turkey Stock—Gravy is IMPORTANT!” by Chef Pedro Munoz.
Vanilla Fudge: “The Real Deal: Vanilla Fudge Live

Vanilla Fudge: “Live in Germany, Part II—Rocks the Universe



See you next time!


No comments:

Post a Comment

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