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Friday, November 15, 2013

“Special Menus Index, Part LXXVI: Chef Pedro talks about the outrageous Treatment of David Eckert by New Mexico Police then shows the Readership how to make Buckwheat Rolls for Thanksgiving 2013 Dinner!” by Chef Pedro Munoz


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Today, we albums by the one-and-only Creedence Clearwater Revival, which is about time considering the fact that we somehow overlooked this amazing rock-and-roll band from Berkeley, California!  CCR roared out of the Bay Area in the Mid-1960’s and released their first album, self-titled, “Creedence Clearwater Revival” in 1968 to major approval!  Please take the convenient link posted above, go to Amazon.com and buy it now! You owe this to yourself!   In addition to the above CD, we are offering a great book by noted conservative author, Ann Coulter, “Demonic: how the Liberal Mob is endangering America,” you can buy it at Amazon.com by using the link posted above!

SATURDAY, NOVEMBER 16, 2013


THE NEW AGE—353 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Pedro Munoz
END Commentary 11-16-2013
Copyright © 2013 by MHB Productions
Word Count: 3,736.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Saturday, November 16, 2013 by
Chef Pedro Munoz

­­­ SPECIAL MENUS INDEX, PT. LXXVI

DAY NUMBER 47 UNDER OBAMACARE!

“Special Menus Index, Part LXXVI: Chef Pedro talks about the outrageous Treatment of David Eckert by New Mexico Police then shows the Readership how to make Buckwheat Rolls for Thanksgiving 2013 Dinner!” by Chef Pedro Munoz


1,091st BLOGPOST AT THE AICP-END!

The Mexicali Restaurant
Bakersfield, CA, 11-16-2013 Saturday: Welcome to the weekend edition of the American Institute of Culinary Politics-Elemental News of the Day, this is where we spend our time hanging out, drinking beer, and doing the work of the people!  Next week, Chef Krinkelmeier comes in to do his stint at the AICP-END, in fact, he arrived yesterday evening and we all went out on the town to celebrate another successful year!  We went downtown to the original Mexicali Restaurant, a family-owned local place that in my estimation serves the best Mexican cuisine outside of Mexico! Now, that takes a lot to say because my folks and especially my grandparents could cook up a storm so every place I go to eat has to measure up to them and the Mexicali does just that!
Talk Show Host Glenn Beck
Now, the news last week was abuzz with the news that Glenn Beck broke (and I do not support Mr. Beck but this is important!) but on January 02, 2013, a man named David Eckert was leaving a Wal-Mart in Deming, New Mexico, and failed to come to a full stop at stop sign.  The police asked him to step out of his car and the officers noted that the man seemed to be clenching his buttocks so they brought a dog over to inspect the car and Mr. Eckert.  The dog showed interest in the driver’s seat prompting police to ask Mr. Eckert if there were drugs in his vehicle to which, he said “no.”  Now, it’s important to note that this was not a ‘drug-sniffing dog,’ it was one of the officer’s pets and this dog showed interest so again, the police questioned the ‘suspect’ and again, he said NO to drugs.  Since the police suspected that the man had drugs stuffed inside his body cavity, they obtained a search warrant for both the man’s car and his anal cavity.  They took him to a physician with whom the police contracted to conduct the search and he refused to do so on ethical grounds so they took him to another facility and with an expired warrant in hand, conducted the search with an inexperienced medical practitioner. 
The Flag of New Mexico
Mr. Eckert endured several finger exams as both medical technician and officers attempted to locate drugs in his backdoor cavity then ordered him to undergo several enemas while the police kept a close watch on the proceedings.  When no drugs turned up here, they then subjected the man to a pair of colonoscopies, which again turned up no drugs.  To compound matters, the warrant was obtained in one county but the procedures were carried out in another county, which made the searches illegal.  The man was stopped on the Second of the month and the ordeal went on for more than 13 hours.  He was subjected to humiliation, embarrassment, and not to mention major discomfort as practically everyone in the legal establishment of Deming had their hands up his ass.  He begged for an attorney and was not given one because a suspect cannot have legal protection until one is charged with a crime  Even more questionable is the fact that the man was white and that all of the law enforcement officers were Hispanic.  Either way, there is no excuse for the abuse this poor man suffered because these things cannot happen in this country because they smack of fascism!   The final outrage was that the medical facility under which, the abuse occurred sent Mr. Eckert a bill for $6,000 to cover the time spent searching his bum!
NO Police Brutality!
Now, this story did not come out until the time of this writing a week ago and it’s because Mr. Eckert is involved in a major lawsuit to punish these overzealous totalitarian officers who committed this outrage on this man.  If these officers, all of whom are fellow Hispanics, did this out of prejudice, then one has to wonder what the hell is going on and why there’s no oversight.  This smacks of something the Nazis would have done for God’s sake and I am telling you that it seems to me that ‘thug culture’ is creeping into every facet of our lives.  When the police become abusive and begin submitting people to routine body cavity searches, either alongside the highways as has happened in Texas or take them to friendly medical facilities that will do the dirty work (no pun intended) for them, then we have reason to be fearful over police misconduct.  All I know is that we cannot allow this to happen and while I suspect that maybe this sort of evil act is something that has been ongoing in the backwards areas of our nation for a long time, we need to put our foot down as a society and come down on these people like a load of firebricks! 
The Flag of Texas
The problem is, we have seen an ongoing loss of rights from one end of the country to the other in which, cameras are everywhere prying into our private lives as well as the National Security Agency, the Internal Revenue Service, the Federal Bureau of Investigation, and state and local police agencies regularly do this sort of thing.  Once the genie is out of the bottle, how the heck do you capture him again and stuff him back into his bottle?  It’s like putting glue back into its container, there is almost no way one can do this with success unless there are mandates from the top on down!  Man, all I can say is that I am fearful when I return to San Diego, there are a whole lot of road out there through extremely prejudicial places like Los Angeles and Oceanside. I have to remember NOT to clinch my butt cheeks if I’m stopped by the cops as otherwise, my anal privacy might end up  being violated by this culture of thugs!

The National Security Agency
I guess that today, we should make something like bread so I am going to look way back in the blogposts here and pick out a great roll recipe!  Making bread has become so much easier nowadays what with the SAF yeast, the kind you mix with the flour and then form the dough.  It’s almost foolproof and practically anyone can become a seasoned baker simply by using it!
(#0134) BUCKWHEAT BUNS



Like women, specialty flours are what make life unique for manly bakers because they allow us to enjoy the variety offered us by life!  Buckwheat is one of those flours that one seldom sees in use in professional foodservice but over the course of my lengthy career and having worked in numerous states, I have used this amazing dough in a variety of places and ways.  Usually, people are stunned when they see and taste them, thinking that it must be ‘rye’ when in fact, it is not!  I urge every single one of you who might have an itch for something new to try this recipe as you will love it!
SAF Yeast
Yield:  10 2-ounce rolls / Mis-en-place: 1.5-2 hours:

Powdered Milk
Qty.
Measure
Item
Other
The Bread Dough:
2
Cups +
Pillsbury Gold Medal Bread flour

.75
Cup
Bob’s Red Mill buckwheat flour

1
Tablespoon
Salt

1
Tablespoon
Powdered milk

1
Tablespoon
Bob’s Red Mill soy flour

3/8
Ounce
SAF Instant Yeast

3
Tablespoons
Molasses

.25
Cup
Vegetable oil

1
Large
AA egg

5/8
Cup
Tepid black coffee (but NOT hot!)

Pan Preparation:
Albers’ yellow or white cornmeal

Eggwash and Topping:
1
Large
AA egg
Pureed
Sesame seeds

The Finish:
Drawn butter


Bob’s Red Mill Buckwheat Flour
Method:
Fire Bricks
1.     Mis-en-place: have everything ready with which to work!  We will be using the BRICK METHOD today so please acquaint yourself with it NOW:
THE BRICK METHOD

Professional bakeries use steam-injected ovens, which increase the “spring” of their yeast breads.  Never use this technique for quickbreads or muffins—ONLY for yeast breads. 

The term, “oven spring” is one used by bakers around the world and it means that when the risen raw dough—either loaves or rolls—is placed inside one’s preheated convection oven, it jumps the moment the fan is switched “on.” Bakeries use steam-injected convection ovens, which allow them to (1) increase the size of their yeast breads through the phenomenon of “oven spring” as well as (2) hardening the outer crusts through the injection of steam at a crucial moment at the start of the baking process. 

Normally, loaves traditionally bake in standard ovens but bakeries tend to bake both loaves and rolls in convection ovens because it increases their size once you turn the fan "on."   Bakers at home generally do not have convection ovens unless they have either a Jenn-Aire Range or restaurant equipment. However, most restaurant bakers have convection ovens but do NOT have steam-injection capacity so it is convenient for them to use the Brick Method, too, as I have done over the course of my entire career.  Therefore, if one wants to bake like a professional bakery in a bakery, they must use this method:

This is how it works: first, buy 3-4 firebricks at your local hardware store and if at home, buy a metal half hotel pan from the local restaurant supply store.  While making your bread dough, heat the bricks on the stovetop (gas is best) as well as a pot of hot water.  Then, when your yeast loaves are proofing and ALMOST ready to hit the preheated oven, approximately 5 minutes before they are due to enter it place the metal pan on the oven floor. Then, place 1-2 HOT bricks within it using heavy gloves, and then standing back so as to avoid the sudden upward-rising blast of hot steam, pour the water over the bricks. Then, slam the door shut and allow the oven to steam for at least 5 minutes.

When the proofed bread is ready to go in, place it atop the middle oven rack of the steam-injected oven and shut the door immediately.  Allow them to bathe within the steam for at least 5 minutes and if using a convection oven, throw the switch “on” after 1-2 minutes and watch the loaves or rolls JUMP UP.  After a total of five minutes, remove the pan, the bricks, and whatever—if any—water remains and continue baking until baked.

I discovered this method years ago when I first read about “oven spring” in a baker’s book from the 1950’s.  I talked to professional bread bakers outside of restaurants and they explained the process to me.  I began employing it, discovered fantastic test results, and have used it both on the job and at home for at least 25 years.  You can obtain similar results and have success with your baking by employing it, just remember to be extremely careful!

2.     Bread Dough: hook up your Kitchen Aid countertop mixer and place the first NINE items into the bowl.  Hook up the DOUGH HOOK and begin rotating it slowly around the bowl, blending the ingredients together.  Let it move about the bowl for a couple of minutes then stop. 

3.     Begin scaling in the WARM black coffee.  When working with SAF Instant Yeast, it does NOT require as warm a liquid as does fresh cake/active dry yeast but it still must be warm to the touch but NOT HOT!  Allow the dough hook to rotate around the bowl on low speed all the while adding the liquid until the dough incorporates it.  However, if you do not have quite enough, add a bit more liquid until everything is off the bottom of the bowl. 

4.     Now, finish the dough: keep rotating the dough hook around the bowl on low speed and as it does, observe the dough- it should be pulling itself onto the hook and maybe back onto the sides of the bowl but eventually, it must attach itself to the hook.  If a bit too wet and it tends to remain on the sides of the bowl, begin sprinkling in a bit more bread flour.  This is the VARIABLE part of yeast dough-making, depending upon (1) the time of season (2) the humidity in the kitchen and (3) the quality of the flour; it might require MORE or LESS flour because what you want is the dough to pull onto the hook as it rotates around the bowl and for it to remain there. 

5.     When the dough is on the hook, lift the top of the mixer UP and feel the dough hanging on the hook: how does it feel? Does it feel firm yet somewhat moist, alive to the touch or does it feel overly wet?  It is difficult to explain how exactly yeast bread dough must feel but there must be a certain amount of elasticity.  It must feel alive to the touch!

6.     Pull the dough out onto a sanitized, lightly floured work surface and quickly begin kneading it with your hands and a rolling pin.  Roll it out, pull it back in upon itself, form it into a ball, and roll it around.  Roll doughs do NOT require a great deal of kneading so do this 2-3 times; then, place it into a bowl slightly double the size of the dough, place it someplace warm (like an unused oven, a high kitchen shelf, or some such other place but NEVER next to open flames or boiling pots!). 

7.     After covering the dough with a dry cloth, prepare the SHEET PAN or a PIE PAN by spraying it with Crisco Baking Spray then dusting it with yellow or white cornmeal as this gives the finished bread both flavor and color.  Set the pan(s) aside.  Put a pot of water onto the stove (for the Brick Method) and then preheat your standard oven to 375°F or a convection oven to 325°F with the fan “off” for now. 

8.     The dough should double in size within 30 minutes: as soon as it has, insert your index finger directly into the center of the loaf.  If the dough immediately fills in the depression, keep proofing it and if the depression remains, the dough is ready!  Pull it out of the bowl, back onto the lightly floured work surface, and begin rolling it out to about .5-.75-inches thick. 

9.     Using a dough knife, cut out approximately 9-10 2-ounce pieces of dough and quickly roll them into balls.  Place the balls onto the prepared pan next to each other, sort of like biscuits, and then puree the second egg to break up the albumin and to make it pour freely. 

10. Brush the tops of the buns with this ‘eggwash’ and then dust them with sesame seeds.  Place the unbaked dough back in the warm spot and allow the rolls to double in size.  As soon as they double up, prepare to bake them by humidifying the oven now for about 5-10 minutes; then, place the pan(s) inside the oven and bake for 10 minutes.  If using the convection oven, flip the switch to “ON” now!

11. Pull the brick and any residual water out of the oven after 10 minutes (standard) or 5 minutes (convection) and finish baking the rolls for another 5-10 minutes or until they feel firm to the touch when poked on the sides and their tops are a dusky brown in color.

12. Place the pan atop a cooling rack and immediately begin basting with melted butter.  After about 5-10 minutes, separate them from one another and prepare to serve them immediately! 

13. If you have leftovers, wrap them up in plastic wrap and then zip them up tight in Zip-Loc freezer bags.  Label, date, and freeze but use them within 2-3 days; after that use them or lose them!

These are great rolls and allow the home baker the ability to begin incorporating the wide variety of specialty flours available to us nowadays.  This is one of the better roll recipes I have in my large catalog of baked goods and people tend to go nuts over stuff like this.  Being a baker is about presenting old things in new ways and believes you me when I tell you the flavor of these rolls is stupendous!
Buckwheat Buns
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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
THEN AND NOW
THE RETURN
LIVE IN GERMANY PART I—ROCKS THE UNIVERSE
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 REAL DEAL: VANILLA FUDGE LIVE
LIVE IN GERMANY PART II—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!
EXTENDED VERSIONS
LIVE IN GERMANY PART III—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!
OUT THROUGH THE IN DOOR
          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!
BOX OF FUDGE
I am still upset over what happened to Mr. Eckert and think that this sort of thing is something that simply cannot happen in this country.  When our personal beings are no longer inviolate and protected—unless there is great reason to suspect that something indeed is hidden within it!—then we have lost all constitutional protections and the nation is in mortal danger.  Something else that drives me towards political independence is the fact that MY party—the Democrats!—the protectors of personal liberties, no less!—is the one actively working against the people.  It seeks to suppress all libertarian protections and to make all of us vulnerable to increasingly strident and dangerous tactics.  We must put a stop to this sort of thing and bring America back to where it once stood, a guarantor of freedom for all who live under its flag.  We must defend the Constitution and all for which it stands!  See you tomorrow, have a wonderful Sunday, mis amigos, I will be here at 11: 59 p.m. tonight!          
CREEDENCE CLEARWATER REVIVAL
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 Saturday, November 16, 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 June 11, 1983 in Sunnyside, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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THIS WEEK: CHEF PEDRO MUNOZ♂
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!



This is #0393, a 20” x 24" original oil painting by Beverly Carrick entitled, “Sun’s Last Light.” 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 © 11-06-2013, 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, Creedence Clearwater RevivalThanksgiving Menu, Stop Obamacare NOW, Barack Obama, Saving the Nation, Home-Cooking, Holiday Traditions,

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 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 “CREEDENCE CLEARWATER REVIVAL” BY CREEDENCE CLEARWATER REVIVAL 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.

#0387 36” x 48” “Sunset and Purple Shadows” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0388 36” x 48” “Those Magnificent Mountains” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0390 16” x 20” “By a Waterfall” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 16, 2013:
Pattie Santos of It’s a Beautiful Day:
  1. 1776: The British captured Fort Washington in New York during the American Revolution.
  2. 1885: Canadian rebel leader Louis Riel was executed for high treason.
  3. 1907: Oklahoma became the 46th state of the Union. 
  4. 1933: The United States and the Soviet Union established diplomatic relations.
  5. 1949: Pattie Santos, future lead singer with the Bay Area rock group, It’s a Beautiful Day, was born on this date.
  6. 1959: The Rodgers and Hammerstein musical, “The Sound of Music” opened on Broadway.
  7. 1960: Academy Award-winning actor Clark Gable died in Los Angeles, California, at age 59.
  8. 1961: House Speaker Samuel T. Rayburn, 79, died at his home in Bonham, Texas, having served as speaker since 1940 except for two terms as Minority Leader of the Democrats.
  9. 1966: Dr. Samuel H. Sheppard was acquitted in his second trial of murdering his pregnant wife, Marilyn, in 1954.
  10. 1973: Skylab 4, carrying a crew of three astronauts was launched from Cape Canaveral on an 84-day mission.
  11. 1994: Dino Valenti, lead singer and guitarist with the rock group, Quicksilver Messenger Service, died.                                              


#0391 20” x 24” “Teton Sunrise” by Beverly Carrick



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

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#0393 20” x 24” “Sun’s Last Light” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 16, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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SPECIAL MENUS INDEX, PART LXXVI
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.
LXXVI.      11-16-2013 S: “Special Menus Index, Part LXXVI: Chef Pedro talks about the outrageous Treatment of David Eckert by New Mexico Police then shows the Readership how to make Buckwheat Rolls for Thanksgiving 2013 Dinner!” 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. 
  41. 11-16-2013 S: “Special Menus Index, Part LXXVI: Chef Pedro talks about the outrageous Treatment of David Eckert by New Mexico Police then shows the Readership how to make Buckwheat Rolls for Thanksgiving 2013 Dinner!” by Chef Pedro Munoz.
Creedence Clearwater Revival: “Creedence Clearwater Revival
Ann Coulter: “Demonic- How the Liberal Mob is endangering America.”
See You Next Time! 

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