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Tuesday, November 12, 2013

“Special Menus Index, Part LXXIII: Chef Munoz makes a Difficult Suggestion saying that President Obama should resign for the Good of the Party and then shows the Readership how to make the BEST Turkey Gravy in the World! ” by Chef Pedro Munoz


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s fourteenth and fifteenth albums, “Extended Versions” and “Live in Germany—Rocks the Universe, Part II,” came out in 2004 and 2005 respectively, and presented the band doing what it does best: blowing the hell out of its audiences!  I urge you to buy BOTH of these CDs as you will love them and then, in three days, we will FINALLY present albums by the one-and-only Creedence Clearwater Revival! It’s about time!     

WEDNESDAY, NOVEMBER 13, 2013

THE NEW AGE—356 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Pedro Munoz
END Commentary 11-13-2013
Copyright © 2013 by MHB Productions
Word Count: 3,086.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Wednesday, November 13, 2013 by
Chef Pedro Munoz

­­­ SPECIAL MENUS INDEX, PT. LXXIII

DAY NUMBER 44 UNDER OBAMACARE!

“Special Menus Index, Part LXXIII: Chef Munoz makes a Difficult Suggestion saying that President Obama should resign for the Good of the Party and then shows the Readership how to make the BEST Turkey Gravy in the World! ” by Chef Pedro Munoz

1,088th BLOGPOST AT THE AICP-END!
President Barack Hussein Obama
Bakersfield, CA, 11-13-2013 Wednesday: I was alive during the 1960’s and 1970’s and I remember the Democrat Party of old being about helping the underdog, providing for the ‘little guy,’ helping those who needed help get back on their feet.  President Nixon accomplished many things during his time in office, namely opened the door to Communist China, began détente with the Soviet Union, and brought the war in Vietnam to an end, which saved thousands of American lives.  He also gave us the EPA, he gave us OSHA, he did many things that should have made the liberals his friend but instead, they brought him down and sent him into retirement.  I do not know if it was right or wrong, I never thought about it much at the time whereas now, I see MY president struggling to survive and I am beginning to think that this man needs to do what President Nixon did and that is to resign.  Yes, I have said it, he needs to resign for the good of the party and its future because I believe that if he does not, it’s possible that he will accomplish nothing over the rest of the time he’s in office.  The reason for this is because he is going to beset by the collapse of his healthcare plan, the fact that he is LYING to us, and other numerous scandal lurking out there waiting to strike once again. 
Mouthpiece for the ‘MOB’ Jay Carney
Now, let me say this to you, amigos, it pains me horribly for ME, Chef Pedro Munoz, a Hispanic, to go against the FIRST non-white chief executive in the history of our nation but I am more angry now than I have ever been before!  We are getting angrier by the day because the president does NOT respect the people and proves it by the nonstop lying that goes on around the clock!  If I see that little puto, Jay Carney, up there wagging his finger and telling us, ‘Yes, the president has said that you could keep your plans all along as long as they were in sync with the healthcare law!’ Mr. Obama never once said that, he went across the country prior to the passage of the law and after telling us all that “If you like your healthcare insurance and you like your doctor, then you can keep it and him or her.”  He never said that we could keep them ‘as long as they met the basic tenets of the Affordable Care Act,’ never once did he say that and now he looks us in the face with his props standing behind him telling us that “yes—that is what I said!”  The man is a liar and I am angry because it wounds me deeply to say that!  This is horrible, it kills me and my family to pull back from President Obama, we voted for him twice, gave him his two big wins because we believed in him, we believed that a new day was indeed coming and that the old way of doing things was going to be retired for good.  Now, all I can say is that that was nothing but a lie, it was garbage, the kind of thing that goes down the garbage disposal or into the bucket to feed the pigs, it’s nothing but disingenuous statements one after the other. 
REAL Racism
Back to the party’s leaders asking the president to resign for the good of the party, I think the only reason he manages to hang on is that the Republicans lack the cojones to take the fight to them.  I have to admit the fact that our party and its allies in the media and in Hollywood are so good at hurling the charge of “RACISM” at any and all detractors has worked really well at keeping them silenced.  Speaker Boehner has been struggling over the course of the man’s entire time in office with how to go about attacking him without our side screaming “RACIST!”  However, at some point, the cry of “RACISM” is going to lose all power and credibility the more it’s used, which will delete is future usage.  At some point, people are going to tire of either calling someone a ‘racist’ or having someone else call them a ‘racist,’ which is bad because in instances of TRUE racism, it will no longer work.  This might allow REAL racists to get away with doing negative things, which will not do society well.  It is important that at some point, our side stops calling our opponents ‘racists’ as it will lose all value remaining it now to disappear.   I suggest to those who continue supporting this president to begin moderating their use of the charge as it is going to disappear from the vernacular.  People around me don’t seem to give a damn if anyone calls them a ‘racist’ anymore, they go ahead and say whatever it is they want to say and don’t give a hoot about the consequences!  
Senate Majority Leader Harry Reid
I also believe that besides Barack Obama stepping down and riding off into the sunset that Senate Majority Leader Harry Reid, House Minority Leader Nancy Pelosi, and possibly other top Democrats consider stepping down, too, so our party can experience a rebirth.  I believe we have lost this fight due to the fact that the healthcare.gov website has been such a traumatic waste of much-needed money and then add the fact that people’s information might get hacked, we have the makings of a major disaster on the horizon here.  All of these people who have hurled the insults they did at Ted Cruz and others on the opposing side really made me ashamed to be a Democrat and that is why I am considering re-registering my political affiliation as an ‘independent.’  I can never register as a Republican but my wife and I are actively considering registering as independents.   The Democrat Party needs to undergo a major renovation and the far left nuts need to head into retirement, the sooner, the better, the people are tired of this ongoing nonstop fight!
House Minority Leader Nancy Pelosi
Well, I realize that I might seem to be radioactive poison to my fellow Democrats because it’s not every day that one of the many minority groups that make up the party comes out and actively calls for the president to step down from office and leave for the farm.  The only way we can fix the party is through undergoing rebirth, sort of like taking the blue pill or the red pill in the Matrix movies.  If we don’t, we stand to be tarred and feathered by this ongoing disaster, which will cost us numerous offices next year in the mid-terms.  I also fear that if the Republicans keep the House and retake the Senate, there might be the possibility of impeachment if the truth about what happened at Benghazi comes out along with the results of Fast and Furious.  Right now, our party is in mortal danger of being marginalized and what we once planned to do to the Republicans now is a looming possibility for us. 
Senator Ted Cruz
Okay, I think I may have cut my own throat by saying what I have said but we need to say what must be said, right?  Besides, more and more people are beginning to think along the same lines, which means, I may be the beginning of a temblor that is going to rock America!  Let me move to what it is we came here to do today and that is making the turkey gravy from yesterday’s stock so here we go: 
Roast Turkey Carcass
(#1711) TURKEY GRAVY II



This is an orange-flavored variation on the basic turkey gravy and one that will amaze the tastebuds of every guest as well as those of yourself.  Try it once and you become hooked to it, requiring it every time you serve turkey. 
All-Purpose Flour
Yield:  6-8 cups / Mis-en-place: 1.5 to 2 hours:

Turkey Stock
Qty.
Measure
Item
Other
1.5
Cups
Turkey drippings

3
Tablespoons
Gallo ruby port 

1.25
Cups
All-purpose flour

10
Cups
Turkey stock

2.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

1
Teaspoon
Whole thyme

.5
Teaspoon
Poultry seasoning

2
Teaspoons
Freshly minced parsley
Rinsed
.25
Cup
Fresh orange zest

.25
Cup
Cointreau orange-flavored liqueur

1
Cup
Cooked diced giblets, gizzards, & neck meat


Whole Thyme
Method:

1.     Mis-en-place: prepare the turkey stock by placing the necks, gizzards, giblets, heart, and vegetable scraps such as parsley stems, carrot peels and ends, celery leaves, yellow onion peels, and parsnip peelings into a large pot and boiling them.  Add about 2 gallons of water and place on the stove OR use the recipe for making turkey stock.

2.     Place the roasting pan that had the turkey in it and turn up the heat to a medium-flame.  Add the Madeira sherry and deglaze the pan.  With a whisk or a spoon, scrape all of the caramelized drippings off the bottom of the pan. 

3.     Measure the drippings—return one cup to the roasting pan and discard the rest.  Add the flour and whisk together well.  Cook to form a roux while in the meantime, bring the stock on the stove to a boil.  Pour it into the roux—whisking constantly—until a smooth pan sauce has formed.  Simmer the sauce for several minutes and should it appear too thin, make a roux out of any reserved drippings and additional all-purpose flour OR make cornstarch slurry and whisk it in, thickening it up.

4.     Chop the gizzards, giblets, heart, and the neck and return to the gravy.  Discard the liver or mix it into the dressing.  Add the seasonings to the gravy by removing a small portion of it, placing it in the bowl of an electric mixer equipped with a whip attachment, and adding the spices to it.  Whip at medium-high speed and then scoop this mixture into the gravy.  Whisk fiercely to combine it and to distribute the spices and then lower the heat to a low simmer and allow it to perk for 20-30 minutes, stirring occasionally, for the flavor to develop.  Then, it is ready to serve.

5.     Leftovers: should you have leftovers or make a larger batch for use over several days, always pour the sauce into shallow pans placed atop cooling racks and bring the temperature down to 40°F or lower as quickly as possible.  If you need to use an oscillating fan, make sure the blades have been sanitized and take care to stir the gravy frequently so that an unsightly as well as wasteful skin does not form atop it.  Once it hits the target temperature, transfer the gravy into sanitized airtight containers with a tight-fitting lid.  Label, date, and keep it refrigerated and use it within 3-4 days. 

6.     Always reheat leftover portions to 165°F atop a double boiler and never return reheated portions to the parent batch, as this is a quick way to cause foodborne illness through contamination.   If you observe these rules, you will never have a problem but it’s wise to check the taste and smell prior to heating as this can spare you a lot of grief later in the day.  One final word, if you remove multiple portions from the same container, either scrape down its sides after each withdrawal or transfer into a new container as harmful bacteria tends to grow on the residue along the sides of the container—avoid this common pitfall!
Turkey Gravy
I base this classic turkey gravy upon the drippings as without them, you lack potent flavor so never discard them.  The drippings is where virtually ALL of the flavor is located, left there as the meat slowly roasts and caramel deposits form on the pan which provide both color and flavor.  The best gravy is one in which the color is very natural and so is the flavor, augmented by very few spices and herbs.
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As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the AICP-END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.
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          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!
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I want you all to know that I am having a crisis of conscience and that I know by sharing with you my personal feelings over the onrushing disaster the Democrat Party faces that many of the hardcore left-wingers are going to become angered by what I have said.  Let’s face the hard and difficult truth here, friends, if we do not do something and do it soon, our party may lose more seats than the 700-plus we lost nationwide back in 2010!  I do not think we can absorb those losses and what’s more, I am tired of being tied to a chief executive who seems to feel that lying is totally fine, I mean, how do I explain to my kids, grandkids, and great-grandkids that the man leading the nation is nothing but a liar and a political hack?  I mean they ask me questions whenever they see the news on TV and I always try to be honest with all of my kids that is how I have raised them.  I have been married to the same woman, Lucinda Maria, since 1969, which is pretty darned good for a chef, believe me!  I value our relationship and family is very important and if one is not totally honest with everyone in it, then they are doing them a great disservice.  Honesty is the BEST policy!  See you all tomorrow! Adios!          
EXTENDED VERSIONS
LIVE IN GERMANY PART III—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 Wednesday, November 13, 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 December 17, 1984 in San Diego, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0390, a 16” x 20" original oil painting by Beverly Carrick entitled, “By a Waterfall.” 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 © 11-03-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.
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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:
Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.



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Tags:
Chef Pedro R. Munoz, Special Menus Index, Vanilla Fudge, Obama MUST Resign, Obamacare Fiasco, Political Independents, Thanksgiving Menu 2013, Death of the Democrat Party, Saving the Democrat Party, STOP Obama,  


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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




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 The Chef’s Culinary Nightmare: Our Muse…
Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.


#0384 24” x 36” “Happy Hour at the Blue Door” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0385 20” x 24” “Canyon de Chelly” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0387 36” x 48” “Sunset and Purple Shadows” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 13, 2013:
Benjamin Franklin:
  1. 1312: England’s King Edward III was born at Windsor Castle.
  2. 1789: Benjamin Franklin, in a letter to a friend, Jean-Baptise Leroy: “In this world, nothing can be said to be certain other than death and taxes.”
  3. 1909: 259 men and boys lost their lives when fire erupted inside a coalmine in Cherry, Illinois.
  4. 1927: The Holland Tunnel opened to the public, providing access between lower Manhattan and New Jersey beneath the Hudson River.
  5. 1937: The NBC Symphony Orchestra, formed exclusively for radio broadcasting, made its debut.
  6. 1942: President Franklin Delano Roosevelt signed a measure lowering the minimum draft age from 21 to 18.
  7. 1956: The U.S. Supreme Court struck down laws calling for racial segregation on public city and state busses. 
  8. 1974: Karen Silkwood, a technician and union activist at the Kerr-McGee Cimarron plutonium plant near Crescent, Oklahoma, died in a car crash while on her way to meet a reporter and spill her guts.                                            


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


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

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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
EXTENDED VERSIONS
LIVE IN GERMANY—ROCKS THE UNIVERSE, PART III

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#0390 16” x 20” “By a Waterfall” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 13, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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SPECIAL MENUS INDEX, PT. LXXIII
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.
LXXIII.      11-13-2013 W: “Special Menus Index, Part LXXIII: Chef Munoz makes a Difficult Suggestion saying that President Obama should resign for the Good of the Party and then shows the Readership how to make the BEST Turkey Gravy in the World! ” 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.
  38. 11-13-2013 W: “Special Menus Index, Part LXXIII: Chef Munoz makes a Difficult Suggestion saying that President Obama should resign for the Good of the Party and then shows the Readership how to make the BEST Turkey Gravy in the World! ” by Chef Pedro Munoz.
Vanilla Fudge: “Extended Versions
Vanilla Fudge: “Live in Germany, Part III—Rocks the Universe

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