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Thursday, November 14, 2013

“Special Menus Index, Part LXXV: Stop Obamacare to save the American Economy and then Chef Pedro shows the World how to make the Best Damned Banana Squash ever for Thanksgiving 2013!” by Chef Pedro Munoz


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s seventeenth and final album, “Box of Fudge,” came out in 2009 and was the band’s long-awaited box set that contains the best of their music and then some!  Be sure to go to Amazon.com as you will love this and then TOMORROW, we will FINALLY present albums by the one-and-only Creedence Clearwater Revival! It’s about time!     


FRIDAY, NOVEMBER 15, 2013

THE NEW AGE—354 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!



STINKBUG 2013



Chef Pedro Munoz

END Commentary 11-15-2013

Copyright © 2013 by MHB Productions

Word Count: 2,993.


AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Friday, November 15, 2013 by
Chef Pedro Munoz



­­­ SPECIAL MENUS INDEX, PT. LXXV
DAY NUMBER 46 UNDER OBAMACARE!

“Special Menus Index, Part LXXV: Stop Obamacare to save the American Economy and then Chef Pedro shows the World how to make the Best Damned Banana Squash ever for Thanksgiving 2013!” by Chef Pedro Munoz



1,090th BLOGPOST AT THE AICP-END!

Vice President Joe Biden

Bakersfield, CA, 11-15-2013 Friday: Good morning, my friends, I want you to know that I am a liberal when it comes to the social issues of the day.  I believe that it is very important that we continue promoting women’s rights including reproductive rights, that we fight for immigration reform, and that we continue the battle against racism by making it possible for all minorities to participate in American society without threat of discrimination, violence, or other misconduct.  We have so much that we need to fix in the United States that it could take another century before we accomplish our work.  Do not think I am a total traitor to the liberal cause when I say that we need to jettison Obamacare and that maybe even the president himself needs to step down and hand the reins of power to Vice President Joe Biden.   I think that Mr. Obama has made some major mistakes and one of them is not putting his ALL into fixing the economy from the first day he assumed office because this is the one-and-only thing that continues to keep our economy stagnant.  How can we get the country up-and-going if the president continues his ongoing, nonstop promotion of a law that was passed several years ago but which has proven to be a disaster?  We need to remove the president and allow the vice president to take over and to shut down the healthcare.gov website so the IT people can fix the damned thing!  It is either that or we need to do what the growing number of critics demand and that is to overturn the law and start fresh.  However, I do not think there’s any chance of that happening and our economy will continue to suffer, bleeding from its multiple wounds.    

Hillary Clinton in 2016?

I truly thought that President Obama would keep his word on the day he assumed office and at first, it seemed that he was on the job doing the work of the people and had numerous people helping him.  However, as time went by, it became increasingly clearer and clearer that he had another agenda and not the one upon which, most of the nation elected him to do.  I think many of us were somewhat confused when the president began promoting this healthcare transformation via a law no one ever bothered to read nor cared to do, which has led us into this malaise.  If we cannot somehow get out of this and reboot the nation, then our country is going to decline and will continue to do so for the next three years or more, depending upon who wins the White House in 2016.  I know the Democrats have some hope that Hillary can win after seeing their friend and aide Terry McAuliffe win the Virginia state house but we have to face the cold hard facts: he only won because the Libertarian candidate siphoned off enough votes from Attorney General Cuccinelli, which helped him eke out his minimal victory.  The only way the Democrats can win is if they follow the Clinton Model, the one that helped Bill win the White House in 1992 and 1996 because both times, there was a third candidate in both those races: Ross Perot.  The thing that is even more embarrassing is the fact that the Dems spent $25 million to the $1 million spent by the Cuccinelli campaign that is a horrible fact to consider!  We can win only through outspending our opponents and then waging a phony war on women that has seemed to stick to the Dems more so than their opponents do over the past year or so.  At some point, people get tired of listening to all of these ‘hot button topics’ that work well at first and then rapidly grow old.  Eventually, people will wake up and begin laughing at us and this is why I going to re-register as an independent—I want to disassociate myself from this mess, my heart is no longer in it!
Former Third Party Candidate, Ross Perot

Back to the economy, I think we need to overturn the healthcare law so employers can open up their businesses and give people 40-hour workweeks as that is the basic tenet for which, people have fought and died for, giving people the chance to better their lives through honest work.  If we do not do this, I believe that we are going to see more and more public outrages such as gun crimes, which seem to stick to President Obama like glue sticks to Elmer’s.  In fact, the amount of sociopaths and psychopaths who have gone on public rampages and shot and killed, wounded, or terrified has been overwhelming since the president’s reelection.  I realize that many on both sides of the aisle seem to feel that legislating stricter and stricter gun control laws will fix it but I think we need to ask ourselves WHY these crimes continue to happen if our society is ‘doing so well?’  I see the president as an animus that seems to inspire these people to act out their dreadful fantasies because prior to his present administration and his previous one, the amount of gun crimes was very low.  In fact, the Federal Bureau of Investigation has said there has been a steady drop in the use of gun crime so why is there a major spike in mass public shootings under this president.  I believe it’s because he is now a divisive figure and the less stable are responding to the chaos in the world around them and will continue doing so until the nation's leaders return some sort of stability to American society!
Victorious Democrat Gubernatorial Candidate Terry McAuliffe

I think that’s enough for this very unpalatable topic for now as believe me, NO one knows why we have had one shooting after another and yet, no one does anything about the ongoing slaughter in the president’s hometown of Chicago, Illinois.  Let us move onto something much more palatable and that is appropriate vegetables for our Thanksgiving feast, a very important part of the meal since we made our potatoes yesterday.  Typically, many people seem to feel that buttered peas are a good side dish as Thanksgiving but I would like to make another suggestion to stir the pot! 

THANKSGIVING DINNER 2013

Banana Squash

(#1024) GLAZED BANANA SQUASH


Banana squash is a great vegetable with which, one can work as it lends itself to a variety of preparations from a side dish to pies and even cakes.  People tend to enjoy winter squashes because they shine when prepared in a buttery-sugary way, to say the least.  I find them essential for the holiday season and enjoy serving this form of the venerable squash at my Thanksgiving feasts.  Try it, I think you definitely will love it as will your diners or your guests!


Yield:  8 servings  / Mis-en-place: 30-60 minutes:

 Brown Sugar

Qty.
Measure
Item
Other
3.75-4
#
Cleaned banana squash
Buy cleaned
4
Quarts
Boiling water
.5
#
Butter
1
#
Dark brown sugar
1
Teaspoon
Kosher salt
.25
Teaspoon
Black pepper
.125
Cup
Finely-minced parsley flakes
Rinsed

 Butter

Method:
Kosher Salt

1.     Mis-en-place: have everything ready with which to work! There are TWO ways of doing this: (a) use a regular steamer or (b) steam them in the oven in which case, you won’t need as much water.


a.     Regular Steamer: place the sections of squash, preferably cut into 6.5-7-ounce slices into the steamer over boiling water, put on the lid, and steam for anywhere from 15-30 minutes OR until a paring knife easily penetrates the center of each.  The reason for the large amount of water is that it might take additional water than what the steamer can hold so have it ready on the stove, refilling as necessary.  If you have to do this in batches, that’s okay, you can reheat them again in the microwave oven.

b.     Oven steaming: place the sections of squash onto a perforated roasting pan (on the top—after spraying it with PAM or some such other food release spray) and fill the bottom with boiling water.  Spray a sheet or two of aluminum foil with PAM and then wrap them up tight—sprayed-side-DOWN upon the squash—and then place inside a preheated 425°F standard oven or 375°F convection oven—fan “on.”  Bake for 30-45 minutes or until the paring knife passes easily through each one.  Proceed:

2.     Combine the brown sugar with the kosher salt and pepper and have ready.  Next, when you have cooked the squash sections (and reheated them, if necessary, in the microwave) place them all on a sheet pan.  Douse each portion with butter and then cover the pan with the seasoned brown sugar and place inside a preheated 400°F standard oven or 350°F convection oven—fan “on”—on the middle oven rack. 

3.     Take some of the boiling water left on the stove and douse each section with no more than a tablespoon or two at the most to get the sugar to begin melting.  Once it starts, it will continue so don’t overdo it, just baste them with melted butter and sugar and a bit of additional water until thoroughly crusted with brown sugar glaze.  Remove then, sprinkle with parsley flakes, and place the squash portions upon a serving platter for family-style service or on individual plates with whatever entrees you’ve selected and serve.
Glazed Banana Squash

This is a great way to fix any large squash (with the exception of spaghetti squash) but banana squash is the traditional one for this sort of preparation.  You can generally find cut and prepared portions in the grocery store’s produce aisle all year-round.  Alternatively, you can buy the big one, take it home, and cut it up.  The first time I was handed one of these brutes by the chef and told to fix it, I was mortified, I had never seen such a thing.  Anyhow, you can always use leftovers to make squash muffins, pies, custards, or whatever so be creative, inventive, and go for it!
Banana Squash Pie

We have accomplished a great deal this week with still more to go so I hope you will join us tomorrow and also visit us on Sunday.  You can find us at LinkedIn.com where we have numerous friends who enjoy chatting with us but want you to know that we abandoned Facebook, as they are a bunch of prissy punks.  Imagine, they send you the photos and names of people suggesting you might know them so you then send them a friend request to which, they complain to management saying that the sender terrified them.  I do not know what the hell is wrong with the younger generation of people nowadays, particularly the fricking women because for someone to become terrified at a friend request is beyond my comprehension!  I think it’s doubly important that someone fix the damned economy so the young people will have an opportunity to mature a bit at a younger age rather than remaining in their parents’ homes until the age of thirty!  I left home at the age of 17 and went to work, got my own place and been at it ever since! Grow up, young people, find your way in life instead of being an albatross around the necks of your parents!
Facebook Founder (and Pussy) Mark Zuckerberg

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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!

PSYCHEDELIC SUNDAE—THE BEST OF VANILLA FUDGE
THEN AND NOW

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.
THE RETURN
LIVE IN GERMANY PART I—ROCKS THE UNIVERSE

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!

THE REAL DEAL: VANILLA FUDGE LIVE

LIVE IN GERMANY PART II—ROCKS THE UNIVERSE

          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!

EXTENDED VERSIONS
LIVE IN GERMANY PART III—ROCKS THE UNIVERSE

          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!

OUT THROUGH THE IN DOOR

Tomorrow, we will continue preparing for our Thanksgiving dinner at the end of the month.  Tomorrow, we begin promoting CDs by the great rock band Creedence Clearwater Revival, a band I must say we overlooked way back when we began advertising the music we love at Amazon.com!  I saw this band at least three times back in the day, for a period of time I lived in Marin County and came across the bridge into the City to see the bands at the Fillmore West, the Cow Palace, and other stellar long ago places.  I had a unique youth in that I did a lot of things and somehow survived all of them, which is a testament to my stamina as a human being.  I have no problem admitting that I did a lot of drugs during the day but managed to straighten up, as I grew older.  Nowadays, the drugs are so powerful and so toxic that I think if the crap we have now were available back then, 90-percent of us would be dead!  The damned methamphetamine, the bath salts, even the weed is mind-blowing then throw in this other crap like Molly and whatever else the people nowadays do, we are living in dangerous times.  I have warned my kids, grandkids, and even the grandkids that if papa ever catches them doing stuff they should not be doing, he will come down on them like a load of bricks!  All right, I will see you all mañana!          

BOX OF FUDGE

Chef Stinkbug’s Closing:

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by 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 Friday, November 15, 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 15, 1983 in San Diego, California.


KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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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!

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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!




This is #0392, a 36” x 48" original oil painting by Beverly Carrick entitled, “The Winds 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 © 11-05-2013, 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.




MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Chef Pedro R. Munoz, Special Menus Index, Vanilla Fudge, Banana Squash, Obama Administration and Gun Crimes, STOP Obama, Saving the American Economy, Thanksgiving Menu 2013,

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 “BOX OF FUDGE” 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.

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

Beverly Carrick Original Paintings Price List:

#0387 36” x 48” “Sunset and Purple Shadows” 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.

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


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA

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

                                                                       

TODAY IN HISTORY—NOVEMBER 15, 2013:

The Flag of the Philippines:

  1. 1777: The Second Continental Congress approved the Articles of Confederation.
  2. 1806: Explorer Zebulon Pike spotted the mountaintop now known as “Pikes Peak,” in present-day Colorado.
  3. 1889: Brazil was proclaimed a republic as its emperor Dom Pedro II was overthrown.
  4. 1935: The Commonwealth of the Philippines was established as its new president, Manuel L. Quezon, took office.
  5. 1937: The House and Senate chambers of the U.S. Capitol were air-conditioned for the first time.
  6. 1939: President Franklin Delano Roosevelt laid the cornerstone of the Jefferson Memorial in Washington, D.C.
  7. 1942: The naval Battle of Guadalcanal during World War II ended with a decisive U.S. victory over Japanese forces. 
  8. 1947: Gene Clark, one of the original five Byrds and the first to leave due to fear of flying was born on this date. 
  9. 1948: William Lyon Mackenzie King retired as prime minister of Canada after 21 years; he was succeeded by Louis St. Laurent.                                             

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



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#0391 20” x 24” “Teton Sunrise” 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!
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
EXTENDED VERSIONS
LIVE IN GERMANY—ROCKS THE UNIVERSE, PART III
OUT THROUGH THE IN DOOR
BOX OF FUDGE


BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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!

BORBOLETTA
AMIGOS
FESTIVAL
MOONFLOWER
INNER SECRETS
ONENESS—SILVER DREAMS, GOLDEN REALITY
MARATHON
THE SWING OF DELIGHT
ZEBOP!

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LOVE

DA CAPO
FOREVER CHANGES
FOUR SALE

OUT HERE

FALSE START I
REAL TO REEL
LOVE LOST
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!


#0392 36” x 48” “The Winds of March” by Beverly Carrick



THIS IS THE CONCLUSION OF OUR NOVEMBER 15, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  



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Vanilla Fudge: “Box of Fudge


SPECIAL MENUS INDEX, PART LXXV

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.

LXXIV.      11-14-2013 Th: “Special Menus Index, Part LXXIV: under Attack from Leftwing Family Members, Chef Pedro stands up for himself then shows the World how to make Mashed Red Potatoes for Thanksgiving!” by Chef Pedro Munoz.

LXXV.        11-15-2013 F: “Special Menus Index, Part LXXV: Stop Obamacare to save the American Economy and then Chef Pedro shows the World how to make the Best Damned Banana Squash ever for Thanksgiving 2013!” by Chef Pedro Munoz.

CHEF PEDRO MUNOZ’S BLOGPOSTS

  1. 12-30-2010 Th: “Guest Chef, Part I: New Year’s Eve Chili con Carne get-together” by Chef Pedro Munoz.
  2. 12-31-2010 F: “Guest Chef, Part II: New Year’s Eve Chili con Carne get-together completed” by Chef Pedro Munoz.
  3. 05-13-2011 F: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XVII” by Chef Pedro Munoz.
  4. 05-14-2011 S: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XVIII” by Chef Pedro Munoz.
  5. 05-15-2011 Su: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XIX” by Chef Pedro Munoz.
  6. 06-28-2011 T: “Classic Quickbreads and Muffins, Part XX: Carrot-Pecan Loaf and Sweet Whole Wheat Bread—Favorite Quickbreads beloved by All” by Chef Pedro Munoz.
  7. 07-18-2011 M: “Yeast Bread Seminar, Part XVII: Castilian Sourdough Bread—a Treat from the Iberian Peninsula” by Chef Pedro Munoz.
  8. 10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Munoz.
  9. 10-11-2011 T: “Famous Restaurant Recipes, Part XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Recipes of the past Fifteen Years” by Chef Pedro Munoz.
  10. 10-12-2011 W: “Famous Restaurant Recipes, Part XXIX: Peanut-Crusted Sea Bass with Thai Sweet and Spicy Sauce—Mind-blowingly Good!” by Chef Pedro Munoz.
  11. 10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Munoz.
  12. 10-14-2011 F: “Famous Restaurant Recipes, Part XXXI: Grilled Halibut Fletch with Beefsteak Tomatoes and Basil-Balsamic Vinaigrette—a Dish too Good to be True!” by Chef Pedro Munoz.
  13. 10-15-2011 S: “Famous Restaurant Recipes, Part XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are too good to be True!” by Chef Pedro Munoz.
  14. 10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sauteed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Munoz.
  15. 03-19-2012 M: “Yeast Bread Seminar, Part XXV: “White Dinner Roll Yeast Bread Dough—Bowknots to delight your Guests and make your Cash Registers Ring” by Chef Pedro Munoz.
  16. 03-20-2012 T: “Yeast Bread Seminar, Part XXVI: “Awesome Sweet Potato Rolls—not only do you utilize the Leftovers in your Refrigerator, you create a Masterpiece in the Process” by Chef Pedro Munoz.
  17. 03-21-2012 W: “Yeast Bread Seminar, Part XXVII: “The Best Onion Buns in the World—easy to make and a Joy to Eat” by Chef Pedro Munoz.
  18. 03-22-2012 Th: “Yeast Bread Seminar, Part XXVIII: “Rye Flour Dinner Rolls are not only tasty but also easy to make” by Chef Pedro Munoz.
  19. 03-23-2012 F: “Yeast Bread Seminar, Part XXIX: “Tomato-Dill Buns is one of the Best-ever Recipes presented at the Elemental News of the Day” by Chef Pedro Munoz.
  20. 03-24-2012 S: “Yeast Bread Seminar, Part XXX: “Spinach Rolls feature a Classic White Dough interspersed with Flakes of Green Spinach—too Delicious to be True” by Chef Pedro Munoz.
  21. 03-25-2012 Su: “Yeast Bread Seminar, Part XXXI: “Chef Pedro saved the Best for Last: His Exquisite Pumpkin Yeast Rolls are the Lightest, Fluffiest Rolls you have ever eaten” by Chef Pedro Munoz.
  22. 08-27-2012 M: “Yeast Bread Seminar, Part XXXII: “Chef Munoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro Munoz.
  23. 08-28-2012 T: “Yeast Bread Seminar, Part XXXIII: “Today’s Yeast Bread hails from Guatemala—Pan Guatemalteco, Corn-based, Multi-Grained, and totally Delicious!” by Chef Pedro Munoz.
  24. 08-29-2012 W: “Yeast Bread Seminar, Part XXXIV: “Today’s Cutting Board features Jewish Pumpernickel Bread—Dark, Delicious, and Delightful!” by Chef Pedro Munoz.
  25. 08-30-2012 Th: “Yeast Bread Seminar, Part XXXV: “Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro Munoz.
  26. 08-31-2012 F: “Yeast Bread Seminar, Part XXXVI: “Today’s Specialty Flour Roll features Millet (Sorghum) Flour, one of the Chef’s Favorites” by Chef Pedro Munoz.
  27. 09-01-2012 S: “Yeast Bread Seminar, Part XXXVII: “Saturday’s Bread Schedule features a Beaut from Sicily—Mediterranean Bread” by Chef Pedro Munoz.
  28. 09-02-2012 Su: “Yeast Bread Seminar, Part XXXVIII: “Like every other Elemental News of the Day Chef, Chef Pedro saved the Best for Last: Powerful Red Chili Buns!” by Chef Pedro Munoz.
  29. 04-15-2013 M: “The Salad Chef Speaks, Part XXXVI: “Welcome Chef Pedro, today, he picks up with the Salad Chef Speaks’ Series with a Wonderful Side Salad—Beautiful Salad #1!” by Chef Pedro Munoz.
  30. 04-16-2013 T: “The Salad Chef Speaks, Part XXXVII: “Once again, Chef Pedro presents another Five-Star Salad—Mexican Salad #1!” by Chef Pedro Munoz.
  31. 04-17-2013 W: “The Salad Chef Speaks, Part XXXVIII: “Chef Pedro presents a Wonderful Salad for Today—Gourmet Salads #1—absolutely Tasty, Great, and Good!” by Chef Pedro Munoz.
  32. 04-18-2013 Th: “The Salad Chef Speaks, Part XXXIX: “Chef Pedro blows the Competition away with today’s Salad—Tomato-Grape-Walnut Salad—delightfully Delicious!” by Chef Pedro Munoz.
  33. 04-19-2013 F: “The Salad Chef Speaks, Part XL: “Today’s Salad is a Real Moneymaker—Asparagus-Strawberry Salad—better than the Best Salad of any other Chef around the World!!” by Chef Pedro Munoz.
  34. 04-20-2013 S: “The Salad Chef Speaks, Part XLI: “Saturday’s Salad is a Simple yet Elegant Egg-Garnished Starter Salad, very Tasty and Low Cost to Boot!” by Chef Pedro Munoz.
  35. 04-21-2013 Su: “The Salad Chef Speaks, Part XLII: “The Final Salad of the Week is almost like Dessert—Tomato-Peach-Walnut Salad—based on Classic Peach Melba!” by Chef Pedro Munoz.
  36. 11-11-2013 M: “Special Menus Index, Part LXXII: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Munoz.
  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.
  39. 11-14-2013 Th: “Special Menus Index, Part LXXIV: under Attack from Leftwing Family Members, Chef Pedro stands up for himself then shows the World how to make Mashed Red Potatoes for Thanksgiving!” by Chef Pedro Munoz.
  40. 11-15-2013 F: “Special Menus Index, Part LXXV: Stop Obamacare to save the American Economy and then Chef Pedro shows the World how to make the Best Damned Banana Squash ever for Thanksgiving 2013!” by Chef Pedro Munoz.




Vanilla Fudge: “Box of Fudge


See you next time!

1 comment:

  1. I think that President Obama needs to step down and resign as you guys say because what he has done to the country has not been good. Once a president becomes a known worldwide liar, he is no longer trustworthy and needs to be kicked out of office. Thanks for the good work, I appreciate it!

    ReplyDelete

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