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Saturday, November 16, 2013

“Special Menus Index, Part LXXVII: WHY Mr. Obama should abandon Healthcare Reform and resign for the Good of the Party, then on to Pumpkin Pie!” by Chef Pedro Munoz


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Today, we continue offering albums by the one-and-only Creedence Clearwater Revival! The band’s sophomore album, “Bayou Country” came out in 1969 and broke the charts with hit after hit!  This is an album EVERYBODY needs to own so   please!—take the convenient link posted above, go to Amazon.com and buy it now! You owe this to yourself!   In addition to today’s album, we are offering another book by conservative author Ann Coulter, entitled, “Mugged: Racial Demagoguery from the Seventies to Obama,” a great read for those concerned with what the Democrats are doing to this nation!  Use the link above and go buy it now!

SUNDAY, NOVEMBER 17, 2013


THE NEW AGE—352 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Pedro Munoz
END Commentary 11-17-2013
Copyright © 2013 by MHB Productions
Word Count: 3,326.

AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Sunday, November 17, 2013 by
Chef Pedro Munoz


­­­ SPECIAL MENUS INDEX, PT. LXXVII
DAY NUMBER 48 UNDER OBAMACARE!

“Special Menus Index, Part LXXVII: WHY Mr. Obama should abandon Healthcare Reform and resign for the Good of the Party, then on to Pumpkin Pie!” by Chef Pedro Munoz


1,092nd BLOGPOST AT THE AICP-END!
New Virginia Governor Terry McAuliffe
Bakersfield, CA, 11-17-2013 Sunday: After last week’s squeaker in the Virginia gubernatorial race, you know, Terry McAuliffe, winning by 1-2 points, I think it is something that should wake up my party!  I know that President Obama and other bigwigs in the Democrat Party were pounding the pavement for their man and all of the liberal pundits and talking heads were saying that he was going to win by ‘double digits.’  I think you can see by his slippery win that Obamacare is damaging our party more than any of us would care to admit.  I cannot understand WHY President Obama and his cohorts are so damned determined NOT to admit defeat in this matter because this matter is going to damage our party severely next year and that is why I am going to become an independent.  I cannot continue defending this mess when my employees, my family, myself and many other people whom I know have lost their medical coverage.  It’s either they lost it or their costs have doubled, trebled, and in some cases have quadrupled and then when you add the fact that the government website is NOT secure, I don’t know why anyone in his or her right mind would sign up for the horrid thing.  This is the stuff of which, our opponents make nightmares, my friends!
Governor Chris Christie of New Jersey
I keep hoping that someone in the party is going to come to his or her senses and tells the president “Sir, you are a lead weight about our electoral necks and that for the best for the country; you need to step down, Mr. President!”  My fear is that he simply will not listen to reason and that he is determined more than ever to force this thing through regardless of the cost.  While I admire his tenacity, I am fearful that his dictatorial ways are going to cost our party the Senate, any chance of reclaiming the House and in 2016, will put someone like Governor Chris Christie into the White House.  While the governor might be a good man, I am not sure whether he’s more liberal or conservative, it’s always possible that Scott Walker of Wisconsin or Rick Perry of Texas might overwhelm him and we might have another rock solid conservative in there, which might be exactly what the nation needs at this point.  What the nation needs is someone to jump-kick it into being once again, rebooting it so it industry and employment can fire up and people can go back to work.  We need to become what we helped Japan, Korea, even China to do back in the day when we slowly shipped industries overseas to them and to other places like India and Bangladesh and get our people back to work.  We need to put the environmentalists out to pasture and send the Gays after them, I’m sorry, at some point, we need to free ourselves from identity politics and look at people as individuals.  As an old Latino chef, I never expected someone to give me a handout or help me up, I did it myself and that is precisely how it’s supposed to be in the United States of America, for Christ’s sake!
The GOP
Well, it’s Sunday so why don’t we move into the real reason we’re here today and that is FOOD.  Thanksgiving is a time when families of every stripe come together from one end of the country to the other and many times, we have political battles around the table.  I remember my grandfather was a rock-solid REPUBLICAN because he felt that conservative politics are what built the nation and allowed big dreams and high ideals to lead it forward into the future.  We have to realize that the 20th Century was an amazing time for this nation and its expansion onto the world stage was unprecedented in modern history.  Mexico, on the other hand, has always been a liberal hotbed of clashing ideas, quarreling politics, attacks on opponents, and more than one revolution.  Over the course of time, many Latinos have bought into the leftist-liberal agenda and seem to feel that our ‘Big Brother to the north’ owed us a great deal because they did invade Mexico after we tried to stop the loss of Texas.  Up until the Mexican -American War of 1848-1850, we were staunch allies of the U.S. and looked up to them as a child does his father.  We thought that we would never lose that fraternal feeling and yet, after we were assaulted, raped, and beaten into submission, we had to give up territory on two occasions in order to keep the rest of our nation from being swallowed up by the Yankees!  Over time, we have come to see that the U.S. as an oppressor and yet, we all want to come here and be a part of this country because we feel that it is our home as much as it is the Anglo-Americans!   
The Flag of Mexico
I was born in Fresno, California, but most of my relatives all immigrated to the U.S. and I am first generation American and my progeny are ALL Americans and yet we feel a connection to the motherland below the border.  In my heart, I believe that there is room for all of us here and that we can have a successful multi-cultural society that will benefit all of us.  We are a tossed salad of sorts and not a melting pot and what I want to say is that I think we all need to come together and work hard at restoring this nation to what it once was and what it can and will be again.  I think we need some sort of medical foundation upon which, EVERY citizen has basic coverage and can never be sent to the poor house because of a major illness.  However, the Affordable Care Act is not the foundation that the country needs and I hope that the Democrat Party’s leaders can persuade Mr. Obama to relinquish his grip on the government and step down so we can move ahead with the business of the people: restoring the economy!  Okay, let’s cook and we will discuss this thought before we call it a day!  Our recipe is obviously one for pumpkin pie!
Defund Obamacare NOW!
(#1370) PUMPKIN PIES


Pumpkin pie is good anytime of the year but at Thanksgiving and Christmas, well, you had better have them on hand or no one is going to be happy!  Making pumpkin pie is easy as in essence all they are is a custard pie, with pumpkin and not just milk, eggs, and vanilla.  Of course, these ingredients are a part of pumpkin pie but it’s the pumpkin, sweet potatoes, yams, or banana squash that make them truly unique.  I know that once you savor the sweet smell of the pies exiting the oven that you will ask yourself, “Why haven’t I done this every year?”  Well, begin the traditions for the future today and you will become a part of the amazing American culinary heritage!
Crisco Shortening
Yield:  3-8” pies  / Mis-en-place: 2 hours:

Torani’s Pumpkin Spice Syrup
Qty.
Measure
Item
Other
3
Each
8” pie shells (see below)
Unbaked
4
Each
Large AAA eggs

32
Ounces
Canned or cooked pumpkin, yams, sweet potatoes, or banana squash
1.5
Cups
Granulated sugar

.75
Teaspoon
Salt

2
Teaspoons
Ground cinnamon

.75
Teaspoon
Ground ginger

.25
Teaspoon
Ground cloves

.25
Teaspoon
Ground mace

.25
Teaspoon
Ground nutmeg

1
Tablespoon
Torani’s pumpkin spice syrup

2
12-oz. cans
Evaporated milk 

The Finish:
1
Batch
Fresh whipped cream (Recipe #1463)

Fresh mint sprigs
Rinsed
Ground Cinnamon
Method:
Ground Nutmeg
1.     Mis-en-place: have everything ready with which to work! The first thing to do is to prepare the pie dough below which will give you about four crusts:
 (#1446) ALL-PURPOSE PIE DOUGH



Yield: about 2.5# pie dough / Mis-en-place: about 45-60 minutes:


Qty.
Measure
Item
Other

2
Cups
All-purpose flour
12-ounces

1
Tablespoon
Kosher salt
1-ounce

3
Tablespoons
Granulated sugar
1.5-ounces

12
Ounces
Chilled Crisco shortening


2
Ounces
Cold butter, cut into tiny pieces


2
Cups
All-purpose flour
12-ounces

6-8
Tablespoons
Ice water


Method:

  1. Combine the flour, salt, and sugar together in a bowl and stir to blend well. Be sure to put the first measure of flour on the bottom and the second on the top. 
  2. Work the shortening/butter into the flour mixture by rubbing it between the palms of your hands until both are about the size of small pebbles. 
  3. Form a “well” in the center of the dry goods and pour the ice water into its center.  Gradually fold the flour in from the sides of the bowl mixing constantly as you do this.  Should it be too STIFF, add a little extra water.
  4. Scoop the pie dough out onto a lightly floured surface and knead it until firm dough has formed.  Wrap it up tightly in plastic wrap and refrigerate for about 30 minutes.
  5. Divide the dough into THREE equal portions and divide each one in half. Form each into a smooth round.  Refrigerate the dough for 10 minutes after wrapping it securely in plastic wrap before proceeding.  When time’s up, roll out the rounds on a lightly floured, clean work surface until each is large enough to drape over a 9” pie pan.
  6. When ready, cover both pie dishes with the dough and fit it in by pressing on the sides and the bottom with your fingertips.  Crimp the dough along the upper edges to form a decorative border.  Place these crusts inside your FREEZER for the time being until called for.

This classic pie dough is one you can use for most of your bakery needs: from making pies to cobblers, to strudels and quiche crusts, and whatever else you might require. 

Pie Preparation:
8.     Preheat standard oven to 425°F or a convection oven to 375°F.

9.     Beat the eggs with the aid of an electric mixer equipped with a whip attachment until light and foamy; then, add the sugar and beat it in until you CREAM the mixture; then, add the remaining ingredients and blend well, taking care to scrape the sides of the bowl and paddle several times during mixing.

10. Pour the mixture through a strainer to remove any lumps or stray bits of eggshells.    Bring the pie shells out of the freezer and place them atop a sheet pan lined with parchment paper.  Pour the filling into each shell up the rims, and then stop. 

11. Place the sheet pan onto the middle oven rack and if using a convection oven, flip the fan “on” now.  Bake for 20 minutes; then lower the temperature by 50°F and continue baking another 40-45 minutes OR until a paring knife inserted into the center of each pie withdraws “cleanly.”

12. Pull the sheet pan out of the oven, place atop a cooling rack and rest the pies; when completely cool, cover with wax paper and refrigerate.  Prepare the whipped cream NOW:

(#1463) FRESH WHIPPED CREAM

Everyone needs to know how to make fresh whipped cream from scratch: it’s both better tasting and economical to buy a pint or a quart and whip one’s own.  The trick is in paying close attention to it when the peaks start to firm up as the difference between whipped cream and cement is about 10-20 seconds.  Always watch it and if in doubt, stop the mixer and both feel and taste it: see how it feels on your finger and in your mouth.  NEVER over-whip heavy cream as it’s impossible to repair it.
Heavy Cream
Yield:  about ONE quart  / Mis-en-place: 10 minutes:

Powdered Sugar
Qty.
Measure
Item
Other
1
Quart
Heavy cream

2
Cups
Powdered sugar

2
Teaspoons
Vanilla extract

1
Teaspoon
Almond extract


Method:

13. Mis-en-place: Using an electric mixer equipped with a whip attachment, beat the cream, sugar, and extracts together at medium-high speed and when semi-stiff peaks have formed—STOP mixing.  Refrigerate the cream until called for.

14. To top the pies, place the whipped cream into a large pastry bag equipped with a large star tip and then with an undulating, up-and-down rippling motion, pipe an ever-tightening circle of whipped cream until it comes to a point in the center of each pie.  They are now ready to serve, cut each pie into either six or eight slices, place on paper-doily-lined plates, accompany with a sprig of fresh mint, and serve.

15. Wrap leftover pies with plastic wrap and refrigerate.  Label, date, and keep for no more than 3-4 days tops, try to use them well within that frame of time.
Libby’s Canned Pumpkin—the ONLY Brand!

This is an excellent pumpkin pie recipe, a must-have item for all winter holidays but also for all-year-round, too.  Generally, one will find in the remaining coffee shops of the nation as well as truckstops and roadside diners that pumpkin pie is ALWAYS available, which is a good thing.  Trust me, nothing is better than pumpkin pie with lots of whipped cream swirled atop it, the working class folks love it as do most of the rest of the people of this nation.  If you have fresh pumpkins available to you then all you have to do is to cut them open, remove the seeds, and then steam the meat for use in whatever recipe requires canned pumpkin.  Fresh pumpkin pie is unbelievably good!
Fresh Pumpkins
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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
THE RETURN
LIVE IN GERMANY PART I—ROCKS THE UNIVERSE
THE REAL DEAL: VANILLA FUDGE LIVE
LIVE IN GERMANY PART II—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.
EXTENDED VERSIONS
LIVE IN GERMANY PART III—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!
OUT THROUGH THE IN DOOR
          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!
BOX OF FUDGE
          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!
CREEDENCE CLEARWATER REVIVAL
Toronto Mayor Robert “Bob” Ford—Crack Head!
I want to tell you all that I had a lovely time during my time here in Bakersfield and look forward to returning to a Filner-free San Diego.  You know, nothing is more shameful than having some hotdog pervertido as the face of one’s city!  This man has harmed the image of our beautiful city more than you could imagine because he was the ongoing image of our city in much the same way as that crack-head mayor of Toronto, Bob Ford, is for them!  It is embarrassing and it certainly does hurt our party because it seems we are going down the same road that ruined the Republicans in the beginning of the previous decade.  You know, we tarred Mr. Bush with the antics of Republicans in the government underneath him and now, we have scumbags like Bob Filner who has trashed our image.  How can we preach about women’s rights when we have slime balls like our former mayor doing everything he can to embarrass us?  All I can say is that I am glad we solved our problem and sent that bastard packing!  Anyhow, you all have a lovely six-to-seven months before I return and then next year, we will approach the election battles that gathering on a cloudy horizon!  God bless, have a great half-year, and we will meet again next year! Adios!         
BAYOU COUNTRY
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 Creedence Clearwater Revival, 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 Sunday, November 17, 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 19, 1973 in San Diego, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!



This is #0394, a 12” x 16" original oil painting by Beverly Carrick entitled, “Autumn’s Colors.” 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 © 11-07-2013, 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 Revival, STOP Obama, Saving the American Economy, Thanksgiving Menu 2013, Mayor Bob Ford, Crack Heads,



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 “BAYOU COUNTRY” 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.


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

Beverly Carrick Original Paintings Price List:

#0389 20” x 24” “The Storms of March” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA

#0391 20” x 24” “Teton Sunrise” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 17, 2013:
President Richard M. Nixon:
  1. 1558: Elizabeth I acceded to the English throne upon the death of Queen Mary.
  2. 1800: Congress held its first session in Washington, D.C., in the partially completed Capitol building.
  3. 1869: The Suez Canal opened in Egypt.
  4. 1911: The African-American fraternity Psi Phi was founded at Howard University in Washington, D.C.
  5. 1917: French sculptor Auguste Rodin died in Meudon at age 77.
  6. 1934: Lyndon Baines Johnson married Claudia Alta Taylor, better known as ‘Lady Bird,’ in San Antonio, Texas.
  7. 1954: Chef and AICP-END blogger Cheryl La Tigre was born in Lahaina, HI.
  8. 1962: Washington Dulles International Airport was officially dedicated by President John F. Kennedy.
  9. 1962: The musical comedy, “Little Me,” starring Sid Caesar in seven roles, opened on Broadway.
  10. 1969: The first round of Strategic Arms Limitation Talks between the United States and the Soviet Union opened in Helsinki, Finland.
  11. 1973: President Richard M. Nixon told Associated Press managing editors in Orlando, Florida, “People have got to know whether their president is a crook.  Well, I’m not a crook.”
  12. 1979: Iran’s Ayatollah Khomeini ordered the release of 13 black and/or female American hostages being held at the U.S. Embassy in Tehran. 
  13. 1987: A federal jury in Denver, Colorado, convicted two white supremacists of Civil Rights violations in the 1984 slaying of radio talk show host, Alan Berg, both of whom later died in federal prison.                                               


#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

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#0394 12” x 16” “Autumn’s Colors” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 17, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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SPECIAL MENUS INDEX, PART LXXVII
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.
LXXVII.   11-17-2013 Su: “Special Menus Index, Part LXXVII: WHY Mr. Obama should abandon Healthcare Reform and resign for the Good of the Party, then on to Pumpkin Pie!” 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
  42. 11-17-2013 Su: “Special Menus Index, Part LXXVII: WHY Mr. Obama should abandon Healthcare Reform and resign for the Good of the Party, then on to Pumpkin Pie!” by Chef Pedro Munoz.
Creedence Clearwater Revival: “Bayou Country

Ann Coulter: “Racial Demagoguery in America: from the Seventies to Obama


See you next time!



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