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Saturday, October 15, 2016

Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost


“Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost” by Chef Gervais Krinkelmeier



Hillary swears more than a Russian sailor does and uniformed Secret Service at the White House have said it

Frazier Park, CA, 10-15-2016 Saturday:  Yesterday, I wrote an open letter to the Hillary campaign noting that I think they are running on empty right now because all they have to throw at Donald Trump are baseless claims about him ‘groping women’ or ‘saying naughty stuff.’  Hillary we know you swear like a Russian sailor so what is up with you woman?  You have one of the all-time worst mouths on any presidential contender and if we are to believe various accounts by Secret Service officers assigned to the White House, you are a malevolent shrew of a woman.  Personally, I would compare you with a Tasmanian devil as what I have seen on the cable channels that share videos of wildlife around the world; you resemble the nasty little ‘devil.’
I no longer care what she says about Donald Trump and let me also say that I no longer watch any of the news broadcasts on ABC, CBS, NBC, CNBC, MSNBC, or CNN.  I watch Fox News sparingly because even there, there are many pro-Hillary supporters, which keeps me watching mostly Bret Baier and Special Report, On the Record with Brit Hume, and sometimes Sean Hannity.  Otherwise, I tune into Talk Radio or I listen to music but I do my best to avoid the poisonous news on the aforementioned channels, all of which seek to take out Donald Trump.
Today, I want to talk about the Republicans abandoning Donald Trump.  To me, the GOP is just as dirty, just as slimy, and just as greasy as the damned Democrats are.  You folks inhabiting the party resemble lemmings or other animals with herd mentality because instead of truly accessing the mood of the nation, you are as opposed to a Donald J. Trump presidency as are the Democrats.  I think this is going to put you on the losing side as when we Libertarians or Constitution Party members begin building a bigger, better party, you will enable us to be able to do it—FINALLY!
What is so delightful is the fact that YOU seemingly do not recognize the danger into which, you have put yourselves by ‘standing up for your strong principles.’  Please, the Republican Party has even fewer principles than do the godless Democrats and you have demonstrated just how in the tank you are with the party seeking to destroy the greatest nation on Earth.
I know the Republicans believe that a Donald Trump presidency is one they can stop and I also know that you will join ranks with the Democrats, forever proving to the nation exactly who you are.  You despise the voters as much as do the Democrats and as one side of a two-sided coin, you care more for personal power and self-enrichment than you do for keeping campaign promises and doing your best to halt the destruction wrought by President Barack Obama.
Donald Trump threatens the way things happen in the nation’s capital and although you and your Democratic allies think you can stop Trump, he will sidestep you and appeal directly to the American people.  “The people for whom you vote want to stop the great things I seek to do so you must bombard their offices with nonstop phone calls, cards, and letters letting them know how you feel about them and that you will no longer vote for them or contribute money to their campaigns.’ 
We know the American people are fed up with this sick arrangement the two-party system has kept going for more than 150 years and it is high time that we, the people, stand up and let our elected leaders know how we feel about them.  They work for us, not the other way around and it is time we step up and take back power and return it to the states where it belongs.
Starting with the speaker of the House, Paul Ryan on down to Kevin McCarthy, we need to vote these people out of office or we need to let them know that we do not appreciate their desertions.  I have no choice but to vote for McCarthy as I am in his district but I sure voted for primary challenger Ken Mettler in June.  We need someone who will recognize that we are the people who keep him in office but given the right alternative, we could vote him OUT.
My Republican friends find comfort following their dismay that now they know who is real and who is not.  The growing number of Republican turncoats tells us that the status quo is far more important than making America great again, which is going to be their undoing. 
Even though they strive to deny the White House to Donald Trump, there is no stopping the Trump juggernaut as it continues gathering steam.  No matter what the media says about Donald Trump, words mean little, proof means everything; however, Trump has done nothing to prevent him from winning the presidency while the Clintons have done much. 
In fact, the Clintons have done so much against the goals of this nation that to put Hillary Clinton into the White House would be to sell the nation out to the highest bidder.  We know the Clintons have ties to Vladimir Putin yet they use him as a foil to beat back the gains Donald Trump makes every day.  Hillary and the Russians have a great relationship, which is why it is so laughable whenever the Democrats and their media allies attempt to blame it on Trump.
As the hacked emails continue to imperil the Clinton campaign, we have to thank WikiLeaks for doing the job for which, Julian Assange assigned it—keeping the politicians HONEST.  However, his organization has its hands full in attempting to keep the Clintons ‘honest’ because they do not deny any of things we have learned about them, merely continue bashing their Russian allies. 
I seriously doubt the Russians had anything to do with exposing Hillary Clinton because I suspect they would rather have HER in office than to have Donald Trump.  Hillary, after all, helped negotiate the flawed nuclear arms deal that weakens the United States while allowing the Russians to grow theirs. 
Trump on the other hand might make the Russians wary because every time we have a strong president, they generally rein in their ambitions.  Granted, when George W. Bush was on the way out and under constant assault by the Dems and the media, he did gobble up some provinces from neighboring Georgia. 
As Obama continues his descent into anonymity, Russia says it is going to rebuild its bases in Cuba and in Vietnam while continuing to probe not only the defenses of the United States but also those of NATO and of even neutral Sweden.  Vladimir Putin is on the march and who can blame him, as he wants to restore the former Soviet Union to all its magnificence.  Obama is an easy target and because of his inabilities, Putin says he is going to maintain a permanent naval base in Syria.
We are living in dark and dangerous times and because the Republicans would rather join forces with the Democrats instead of circling the wagons around their candidate, we are going to appear ripe for the picking.  What happened in Benghazi on September 11, 2012, could be but a blip in the rearview mirror as more and more international challenges and outrages continue to confront us. 
Look at the recent outrages that happened in Yemen what with the Iranian-backed Houthi rebels launching missiles at U.S. Navy destroyer operating in international waters.  It took us several days before we began launching Tomahawk cruise missiles in retaliation, which tells the enemy that we are weak and have a feckless leader.  If Hillary Clinton wins the White House on November 8, it is only going to get worse. 
I hope the Republicans wake up and support their candidate because even though I believe he is going to win the election and win by a HUGE margin, he needs a supportive House and Senate to help him keep his promises. 
What’s more, we know the GOP wants to fight against him because they are nothing more than chicken s**t, but one can only hope.  We need a unified nation to protect us from the threats around the globe as well as from the ones we know now lurk here at home. 
Friends, mobilize your friends to get out and vote on November 8 and make sure they alert their elected officials as to HOW they feel.  Republicans and Democrats alike have to know that there will be penalties for abandoning the nation in its time of need because if another problem somewhere in the world erupts, we lack the ability and the resources to contend with it.
Woe to the nation should Hillary become the next commander-in-chief because we will lose our liberties such as being able to listen to Talk Radio, blog online, and to own and to use firearms.  We will see a multi-generational shift in the Supreme Court that will force all of the social changes down our throats that I discussed earlier in the week. 
Furthermore, we must elect someone who will defend the American Way of Life and will prevent Democrats and RINOS from continuing to dilute it with people who will never assimilate and learn to speak our language. 
You should come to the San Joaquin Valley and see that virtually 99.9-percent of the crime names offenders with Hispanic surnames as the culprits.  Home invasion, street crime, gang-related crime, auto theft, hit-and-runs, drug trafficking, all of these crimes feature folks with Spanish last names. 
Our politicians have allowed the people who will subjugate us and reclaim our land for Mexico and other Latin American nations to take over what we have worked long and hard to build and there is only one person who says he will defend us from the invasion—Donald Trump. 
I will close here for today and tomorrow, we will finish my weeklong stint.  Thanks for joining me and God bless each of you.  We have to stop the Democratic campaign to destroy religion in this country; perhaps we will discuss that tomorrow.        
Thanks, my friends.
Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef, and Baker for 45 years.

This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel.  I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend.  We later worked together in Washington State in the Puget Sound area, primarily Mukilteo.  I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.
Gervais writes from Frazier Park, CA.

Gervais is a member of the Libertarian Party.

Rotation: (1) Chef V. Vicky Mazarotti (2) Chef Gervais Krinkelmeier (3) Chef Kilgore Randalini (4) Chef James “Jimmy” Hall (5) Chef Goldie McNamara (6) Chef Vladimir Gdansk (7) Chef James “Jimmy” Hall (8) Chef Tiresias Helenus Grinikeodopuloposlus
10-15-2016 S Political Topics and Essays, Part DCCCLXXXVII: “Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost” by Chef Gervais Krinkelmeier  
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Krinkelmeier, Gervais.  “Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost
Roland Carl Davis edited and rewrote the blog post today.








This artwork is #1456 an 8” x 10" original oil painting by Beverly Carrick, which is entitled, “Riding Solo in the Snow.”  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 the blog'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 #0960-1480

G. Krinkelmeier, Political Topics and Essays, The Hollies, Russia, Vladimir Putin, Hillary and Bill Clinton, Donald Trump, Election 2016, Paul Ryan, Kevin McCarthy, Houthi Rebels, Barack Obama,



Moby Grape featuring Don Stevenson:
  1. 1501: English Crown Prince Arthur marries Catherine of Aragon.
  2. 1520: King Henry VIII orders the installation of bowling lanes at Whitehall.
  3. 1522: Emperor Karel I of Spain names Hernando Cortez the new governor of the Territory of Mexico.
  4. 1582: Many Catholic countries switch to the Gregorian calendar, skip 10 days.
  5. 1655: The citizens of Lublin, Poland, massacre their Jewish citizen.
  6. 1815: Napoleon Bonaparte commenced his exile on the remote island of St. Helena.
  7. 1858: The seventh and final debate between senatorial candidates Abraham Lincoln and Stephen Douglas took place in Alton, Illinois.
  8. 1860: 11-year-old Grace Bedell of Westfield, New York, wrote a letter to presidential candidate Abraham Lincoln, suggesting he could improve his appearance if he grew a beard.
  9. 1866: The Great Fire of Quebec, Canada, claims 2,500 homes.
  10. 1880: 633 years after construction on the cathedral at Koln, Germany, construction is complete.
  11. 1883: The U.S. Supreme Court declares the Civil Rights Act of 1875 to be unconstitutional.
  12. 1894: The French military command accuses Captain Alfred Dreyfus, a Jewish officer, to be guilty of espionage.
  13. 1914: President Woodrow Wilson signed the Clayton Antitrust Act into law on this date, which expanded on the Sherman Antitrust Act of 1890.
  14. 1917: Convicted of spying for the Germans during World War I, a French firing squad executed Dutch dancer, Mata Hari, outside of Paris.  Meanwhile, in the 14th World Series, the Chicago White Sox beat the New York Giants 4 games to two.
  15. 1923: In the 20th World Series, the New York Yankees earn their first series win by beating the New York Giants, 4 games to two.
  16. 1924: President Calvin Coolidge declares the Statue of Liberty to be a national monument.
  17. 1925: In the 22nd World Series, the Pittsburgh Pirates beat the Washington Senators, 4 games to three.
  18. 1928: The German dirigible Graf Zeppelin landed in Lakehurst, New Jersey, completing its first commercial flight across the Atlantic Ocean.
  19. 1933: The Philadelphia Eagles play their first NFL game and lose 56-0 to the New York Giants.
  20. 1937: The Ernest Hemingway novel, “To have and to have not” hits publication.
  21. 1939: Mayor Fiorello LaGuardia dedicated New York Municipal Airport on this date; eventually, the city would rename the airport in honor of him. 
  22. 1940: The German Luftwaffe bombs London, hitting the Waterloo Train Station and killing at least 400 British citizens.
  23. 1942: In Stalingrad, units of the German Sixth Army finally occupy the Soviet-controlled tractor factory, losing at least 3,000 soldiers in the fighting.  Meanwhile, Don Stevenson, future drummer of the San Francisco acid rock band, Moby Grape, is born in Seattle.
  24. 1945: After convicting him of treason for working for the Nazis during World War II by being the leader of Vichy France, French authorities executed Pierre Laval.
  25. 1946: Nazi war criminal Hermann Goering fatally poisoned himself hours before he was to face the hangman.  Meanwhile, in the 43rd World Series, the St. Louis Cardinals beat the Boston Red Sox 4 games to three.
  26. 1951: The classic sitcom, “I Love Lucy,” premiered on CBS with the episode, “The Girls want to go to the Nightclub.”
  27. 1954: Hurricane Hazel made landfall on the Carolina coast as a Category 4 storm; national and global authorities blamed Hazel for some 1,000 deaths in the Caribbean, 95 in the U.S., and 81 in Canada.
  28. 1964: The Soviet Union’s news agency announced that the Politburo had removed Premier Nikita Khrushchev from power.  Meanwhile, in the 61st World Series, the St. Louis Cardinals beat the New York Yankees 4 games to three at Busch Stadium.  Next, songwriter Cole Porter, 73, died in Santa Monica, California.  Finally, Britain’s Labour Party, led by Harold Wilson, returned to power in the general elections.
  29. 1969: Peace demonstrators staged protests across the United States declaring a ‘moratorium against the Vietnam War.”          
  30. 1970: In the 67th World Series, the Baltimore Orioles beat the Cincinnati Reds 4 games to one.  Meanwhile, Anwar Sadat becomes the president of Egypt.
  31. 1975: Iceland moves its international boundary from 50 to 200 miles.
  32. 1983: At the Beirut, Lebanon, airport, U.S. Marine sharpshooters take out five terrorist snipers.
  33. 1984: Congress passed the Freedom of Information Act.
  34. 1989: Wayne Gretzky passes Gordie Howe as the NHLs all-time scorer.
  35. 1990: Soviet President Mikhail S. Gorbachev wins the Nobel Peace Prize.
  36. 1991: Clarence Thomas wins confirmation—after a grueling set of hearings—to the Supreme Court of the United States.
  37. 1993: Nelson Mandela and South African President F. W. De Klerk receive the Nobel Peace Prize for bringing peace to their troubled nation.
  38. 1995: The Carolina Panthers win their first NFL game ever by beating the New York Jets, 26-15.
  39. 2009: In China, six people receive death sentences due to their part in ethnic rioting that killed more than 200 people in the Xinjiang Province of western China.
  40. 2012: Amidst protests against austerity, the Portuguese government announces details of its draft budget for 2013.
  41. 2013: Eleanor Catton wins the 2013 Man Booker Prize for her book, “The Luminaries” on this date.
  42. 2014: The Dow Jones Industrial Average suffers its second largest dip since September 2011, dropping 458 points before regaining much of the loss to close down 173 points at just above 16,141.

As always, we thank the good folks at Brainy History for doing the hard work of the compiling of historical happenings, dates, and everything else by which at the American Institute of Culinary Politics-Elemental News of the Day publish a blog that draws readers from all over the world!  Thank you and God bless you for doing this very important work!























The Hollies released their first studio album since 1983, “Staying Power,” (2006) an album of all new tunes featuring a new lineup with ONLY two original members (or close to it): Bobby Elliott (drums) and Tony Hicks (guitars/vocals).  Fans love the effort and we concur, which is why we urge new and old fans alike to use the link we provide you here so you can go directly to Amazon.com and pick it up in the format, the condition, and the price that works best for you—you will be so glad you did.

“Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost” by Chef Gervais Krinkelmeier


Original Beverly Carrick Artworks, Beverly Carrick—World Famous Artist, G. Krinkelmeier, Political Topics and Essays, The Hollies, Russia, Vladimir Putin, Hillary and Bill Clinton, Donald Trump, Election 2016, Paul Ryan, Kevin McCarthy, Houthi Rebels, Barack Obama, Voting out the Turncoats, Doing Business with the Russians, Rebuilding the Soviet Union, Russian Ascendance, Fighting to Stop Donald Trump, Dems and GOP one side each of a two-sided coin,

Please join us at the American Institute of Culinary Politics-Elemental News of the Day, the place where we cover the topics of the day as well as professional foodservice, Beverly Carrick original artworks, and discussions on music, pop culture, and anything else that comes up over the course of a day!

As always, we thank the good folks at Brainy History for doing the hard work of compiling historical happenings, dates, and everything else by which at the American Institute of Culinary Politics-Elemental News of the Day publish a blog that draws readers from all over the world!  Thank you and God bless you for doing this very important work!

1.      03-08-2011 T: “Special Menus, Pt. XII: Easter Sunday Holiday Brunch, Pt. XII—the Brunch Menu, Pt. III” by Gervais.
2.      06-09-2011 Th: “Classic Bakery Desserts, Pt. XVIII: Lemon Mousse” by Gervais.
3.      06-10-2011 F: “Classic Bakery Desserts, Pt. XIX: Broken Glass Cake” by Gervais.
4.      06-29-2011 W: “Hawaiian and Polynesian Recipes, Pt. VI: Tangerine Chicken—Delicious Dish easily made at Home” by Gervais.
5.      07-19-2011 T: “Fabulous Bakery Desserts, Pt. XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals” by Gervais.
6.      10-17-2011 M: “Famous Restaurant Recipes, Pt. XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
7.      10-18-2011 T: “Famous Restaurant Recipes, Pt. XXXV: Sautéed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
8.      10-19-2011 W: “Famous Restaurant Recipes, Pt. XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
9.      10-20-2011 Th: “Famous Restaurant Recipes, Pt. XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
10.  10-21-2011 F: “Famous Restaurant Recipes, Pt. XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
11.  10-22-2011 S: “Famous Restaurant Recipes, Pt. XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
12.  10-23-2011 Su: “Famous Restaurant Recipes, Pt. XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
13.  03-26-2012 M: “Pasta Specialties, Pt. XI: Gervais presents one of his Best Dishes for your Dining Pleasure: Pesto-Grilled Chicken Breasts with Fuseli Pasta Primavera with which to Greet the Spring” by Gervais.
14.  03-27-2012 T: “Pasta Specialties, Pt. XII: The One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best” by Gervais.
15.  03-28-2012 W: “Pasta Specialties, Pt. XIII: Alaskan King Crab Fettuccine in a Delicious Garlic-Parmesan Cream Sauce—a Little Bit of Heaven in your Home or Restaurant” by Gervais.
16.  03-29-2012 Th: “Pasta Specialties, Pt. XIV: Old-Fashioned Ham and Macaroni—one of America’s All-Time Favorite Comfort Foods for the Twenty-First Century” by Gervais.
17.  03-30-2012 F: “Pasta Specialties, Pt. XV: Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with Tenderized Chicken Breasts” by Gervais.
18.  03-31-2012 S: “Pasta Specialties, Pt. XVI: Rock Shrimp and Prosciutto Penne Pasta—a Classic Combination of Delicious Rock Shrimp with Prosciutto Ham and Penne Pasta in a Savory Sauce” by Gervais.
19.  04-01-2012 Su: “Pasta Specialties, Pt. XVII: Northwest Seafood Pasta—a Great Way to Maximize Profits while cleaning out your Walk-in Refrigerator in your Professional Kitchen” by Gervais.
20.  09-03-2012 M: “Mis-en-Place Index, Part XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Gervais.
21.  09-04-2012 T: “Mis-en-Place Index, Part XVI: House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” by Gervais.
22.  09-05-2012 W: “Mis-en-Place Index, Part XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient Institutional Size” by Gervais.
23.  09-06-2012 Th: “Mis-en-Place Index, Part XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” by Gervais.
24.  09-07-2012 F: “Mis-en-Place Index, Part XIX: The Best Institutional-sized Sesame Seed Vinaigrette Dressing ever before seen in Modern American Cookery” by Gervais.
25.  09-08-2012 S: “Mis-en-Place Index, Part XX: Chef Gervais presents the Best Hawaiian Vinaigrette Salad Dressing ever made in the United States or elsewhere in the World using only the Very Best Ingredients!” by Gervais.
26.  09-09-2012 Su: “Mis-en-Place Index, Part XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” by Gervais.
27.  09-10-2012 M: “Mis-en-Place Index, Part XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” by Gervais.
28.  09-11-2012 T: “Mis-en-Place Index, Part XXIII: Today’s Mis-en-Place Institutional-sized Topic is Gervais’ Mukilteo Clam Chowder—perhaps the Best Chowder ever seen on Planet Earth!” by Gervais.
29.  09-12-2012 W: “Mis-en-Place Index, Part XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today by presenting an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” by Gervais.
30.  09-13-2012 Th: “Mis-en-Place Index, Part XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce in a Convenient Institutional Size—on Hump Day, no less!” by Gervais.
31.  09-14-2012 F: “Mis-en-Place Index, Part XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade!” by Gervais.
32.  09-15-2012 S: “Mis-en-Place Index, Part XXVII: Punished Chef Gervais continues Institutional Sizes by showing the Fans of the Elemental News of the Day his Recipe for (Northwest) Thousand Island Dressing #5—simply tasty!” by Gervais.
33.  09-16-2012 Su: “Mis-en-Place Index, Part XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” by Gervais.
34.  09-17-2012 M: “Mis-en-Place Index, Part XXIX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Herb Oil for Garlic Bread and Basting Purposes—guaranteed to be the Best ever used by You!” by Gervais.
35.  09-18-2012 T: “Mis-en-Place Index, Part XXX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good!” by Gervais.
36.  09-19-2012 W: “Mis-en-Place Index, Part XXXI: The Second Week of Chef Gervais’ Punishment sees an Interesting Deviation in Institutional Sizes—Citrus Buerre Blanc, enough to serve a Busy Dinner Night!” by Gervais.
37.  09-20-2012 Th: “Mis-en-Place Index, Part XXXII: The Second Week of Chef Gervais’ Punishment sees still another Interesting Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, or Pork!” by Gervais.
38.  09-21-2012 F: “Classic Quickbreads and Muffins, Part LIII: The Second Week of Chef Gervais’ Punishment sees still another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe!” by Gervais.
39.  09-22-2012 S: “Classic Quickbreads and Muffins, Part LIV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins!” by Gervais.
40.  09-23-2012 Su: “Classic Quickbreads and Muffins, Part LV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Gervais.
41.  09-24-2012 M: “Classic Quickbreads and Muffins, Part LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” by Gervais.
42.  09-25-2012 T: “Classic Quickbreads and Muffins, Part LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious Muffin in an Institutional Size—Carrot-Pear Muffins—Angelic Bites of Heaven!” by Gervais.
43.  09-26-2012 W: “Classic Quickbreads and Muffins, Part LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” by Gervais.
44.  09-27-2012 Th: “Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple-Butter Muffins!” by Gervais.
45.  09-28-2012 F: “Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Gervais.
46.  09-29-2012 S: “Classic Quickbreads and Muffins, Part LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” by Gervais.
47.  09-30-2012 Su: “Classic Quickbreads and Muffins, Part LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Last Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” by Gervais.
48.  04-22-2013 M: “Soup Seminar, Part LXV: Chef Gervais returns for the First Time since Last Year’s Punishment of doing Four Weeks Straight with another Soup Seminar featuring today’s Cajun Duck Gumbo!” by Gervais.
49.  04-23-2013 T: “Soup Seminar, Part LXVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and forgotten by Most Americans—how sad!” by Gervais.
50.  04-24-2013 W: “Soup Seminar, Part LXVII: Yesterday, it was India, today, it’s China—Chef Krinkelmeier’s Chinese Noodle Soup—only the Best for America and the World!” by Gervais.
51.  04-25-2013 Th: “Soup Seminar, Part LXVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!” by Gervais.
52.  04-26-2012 F: “Soup Seminar, Part LXIX: We now leave Asia for some ‘Bucolic’ Foods, Rustic Red Bean Soup with Broccoli—Beautiful and Delicious!” by Gervais.
53.  04-27-2013 S: “Soup Seminar, Part L: today, we have yet another Excellent Bean Soup Recipe—Authentic, Mexican-Style Black Bean Soup to be Precise!” by Gervais.
54.  04-28-2013 Su: “Soup Seminar, Part LI: The Week concludes with a Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Gervais.
55.  11-18-2013 M: “Soup Seminar, Part LII: I told you so about Obamacare and then Chef Gervais shows the Blogosphere how to make his Famous Cream of Asparagus Soup—the Best of the Best!” by Chef Gervais Krinkelmeier.
56.  11-19-2013 T: “Soup Seminar, Part LIII: after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier.
57.  11-20-2013 W: “Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier.
58.  11-21-2013 Th: “Soup Seminar, Part LV: Gervais continues promoting the Libertarian Party and discusses WHY it’s Good for ALL of us and then shows the World how to make Pork-and-Tortilla Soup!” by Chef Gervais Krinkelmeier.
59.  11-22-2013 F: “Soup Seminar, Part LVI: Gervais continues his Discourse on What it means to be a Libertarian then shows the Readership how to make a Lovely Cream of Cauliflower-Brussels Sprouts Soup—Amazingly Good!” by Chef Gervais Krinkelmeier.
60.  11-23-2013 S: “Soup Seminar, Part LVII: Gervais continues promoting the Libertarian Party as a Strong Third Party then teaches the Worldwide Readership HOW to make Spanish Bean Soup—better than Arnie’s!” by Chef Gervais Krinkelmeier.
61.  11-24-2013 Su: “Soup Seminar, Part LVIII: Gervais finishes discussing Libertarian Ideals then shows the Worldwide Readership how to make Cajun Crab and Tasso Soup—Delicious!” by Chef Gervais Krinkelmeier.
62.  04-07-2014 M: “Political Topics and Essays, Part Eighty-Five: Gervais comes in promoting Libertarians, which believes are Better than BOTH the Democrats and the Republicans, then tosses in Political Cartoons and Gremlins—go Figure!” by Chef Gervais Krinkelmeier.
63.  04-08-2014 T: “Political Topics and Essays, Part Eighty-Six: The Chef says that if ALL Opposition to the Democrat and Republican Parties registered Libertarian with the Tea Party joining, too, it would put the Fear of GOD into both Mainstream Parties and might actually lead to a Viable Third Party, something which would defend American Freedoms!” by Chef G. Krinkelmeier.
64.  04-09-2014 W: “Political Topics and Essays, Part Eighty-Seven: Gervais asks, ‘WHY is it that President Obama wants to bring all of us DOWN to Third World Levels rather than raise everyone UP to First World Levels?’  Because he HATES the United States and wants to see it destroyed!” by Chef Gervais Krinkelmeier.
65.  04-10-2014 Th: “Political Topics and Essays, Part Eighty-Eight: Today, we discuss the BIG THREE California Criminal State Senators—Leland Yee, Roderick Wright, and Ron Calderon—and HOW ALL of America should be outraged by the Depredations of Democrats—it has to STOP and in November, it will!” by Chef Gervais Krinkelmeier.
66.  04-11-2014 F: “Political Topics and Essays, Part Eighty-Nine: Gervais continues to pummel One Corrupt Democrat (and a Republican) Politician after another all the while urging the Readers to Register Libertarian so we can build the Party from the Ground Up and becoming a Nationwide Party in Two Decades!” by Chef Gervais Krinkelmeier.
67.  04-12-2014 S: “Political Topics and Essays, Part Ninety: today’s Political Cartoon Assault is one that lampoons Gay Marriage, how it damages a Moral Society, and discusses Recent Cases of Perversion exposed by KNZR 1560 Talk Show Host Jaz McKay exposed about Children abused by their Adoptive Gay Parents—this needs to stop!” by Chef Gervais Krinkelmeier.
68.  04-13-2014 Su: “Political Topics and Essays, Part Ninety-One: Morality is a Pillar of Human Society, which means that while the Majority of Americans can Tolerate Gays and Civil Unions, we cannot Tolerate Gay Marriage even being Libertarians—we have a Duty to the Future of the Nation and to our Children!” by Chef Gervais Krinkelmeier.
69.  10-27-2014 M: “Political Topics and Essays, Part Two-Hundred-and-Eighty-Eight: our Right to Vote for the Candidates of our Choice is in Danger of being Lost if we do not Guarantee the Identification of ALL Voters—not doing so is how a Free People loses its Freedom” by Chef Gervais Krinkelmeier.
70.  10-28-2014 T: “Political Topics and Essays, Part Two-Hundred-and-Eighty-Nine: Chef Gervais discusses the Statewide Political Races in California today, how the Democrats are working Hard at rigging them their Way and what we, as Voters, must do to save the State!” by Chef Gervais Krinkelmeier.
71.  10-29-2014 W: “Political Topics and Essays, Part Two-Hundred-and-Ninety: before continuing Yesterday’s Discussion on California Politics, Chef Gervais discusses the Strange Fact that an Impoverished Individual can go to Sacramento and come Home a Millionaire—if NOT a Billionaire!” by Chef Gervais Krinkelmeier.
72.  10-30-2014 Th: “Political Topics and Essays, Part Two-Hundred-and-Ninety-One: Chef Gervais discusses the other Elective Positions on the California State Ballot, how we must deny the Democrats every Seat we can and finally, the Ill-Effects of the Affordable Care Act—it’s a BIG Day!” by Chef Gervais Krinkelmeier.
73.  10-31-2014 F: “Political Topics and Essays, Part Two-Hundred-and-Ninety-Two: Chef Gervais discusses Tacky Halloween Costumes then launches into both of the Mainstream Political Parties reminding Everyone that they have a Moral Duty to turn up at the Polls on Tuesday to make their Voices Heard!” by Chef Gervais Krinkelmeier.
74.  11-01-2014 S: “Political Topics and Essays, Part Two-Hundred-and-Ninety-Three: how is it California lacks Water for Farms but finds it for Housing Tracts built atop those Farms—don’t they know the Agricultural Industry was here way before the Salmon Industry—damn Democrats!” by Chef Gervais Krinkelmeier.
75.  11-02-2014 Su: “Political Topics and Essays, Part Two-Hundred-and-Ninety-Four: Gervais talks about the Tragedy caused by the Democrats’ Control of the Once-Golden State, how we can stop it, and WHY everyone MUST Vote on Tuesday, November Fourth—do not miss the Election!” by Chef Gervais Krinkelmeier.
76.  04-06-2015 M: “Political Topics and Essays, Part CDXIV: Libertarianism is Back with Chef Gervais—today’s Topic Concerns Second Amendment Rights in the United States and how Two-Faced Democrats oppose said Rights but own Firearms, too” by Chef Gervais Krinkelmeier.
77.  04-07-2015 T: “Political Topics and Essays, Part CDXV: Gervais tackles the Water Issues crippling most California Counties all because the Governor is in League with the Flaming Environmentalist Groups—does not the State and its Agricultural Industry matter more than the Delta Smelt?” by Chef Gervais Krinkelmeier.
78.  04-08-2015 W: “Political Topics and Essays, Part CDXVI: Gervais discusses the ongoing Hullabaloo in Indian over the Religious Freedom Restoration Act and how we could get around the Outrage and use Libertarian Principles to live together” by Chef Gervais Krinkelmeier.
79.  04-09-2015 Th: “Political Topics and Essays, Part CDXVII: Today’s Topic is the Lack of Tolerance exhibited by the LGBT Community and also the Sad Fact that Homosexuality is a ‘Choice’ and not a Predetermined Fact of Birth because there is NO Gay Gene” by Chef Gervais Krinkelmeier.
80.  04-10-2015 F: “Political Topics and Essays, Part CDXVIII: we leave the LGBT Community behind today so we can discuss the REAL Reason we have been involved in it and that is the Obama Deal with the Mullahs in Iran—once again, another Diversion from what matters” by Chef Gervais Krinkelmeier.
81.  04-11-2015 S: “Political Topics and Essays, Part CDIX: Gervais discusses the Upcoming Bakersfield Rock & Country, Music and Art Festival at Pioneer Village in Bakersfield, California on May 23, 2015—it is going to be a Major Cluster-F—k!” by Chef Gervais Krinkelmeier.
82.  04-12-2015 Su: “Political Topics and Essays, Part CDX: The Week concludes with Gervais commenting on the NEW phony “GOP War on Gays” and the Obama-Iran Deal—neither one bodes well for the United States but End Times Events seem set in Motion—thanks Obama!” by Chef Gervais Krinkelmeier.
83.  11-30-2015 M: “Political Topics and Essays, Part DXCIII: Gervais discusses how Hispanics working in his restaurant admire Donald Trump and concur with what he says about Illegal Immigration—WOW!” by Chef Gervais Krinkelmeier.
84.  12-01-2015 T: “Political Topics and Essays, Part DXCIV: Obama may not want to face up to the Disaster he created but we sure as Hell must—buy Guns, Ammo, and Shooting Time for your Family Members of ALL Ages and Sexes” by Chef Gervais Krinkelmeier.
85.  12-02-2015 W: Political Topics and Essays, Part DXCV: We commence doing Political Cartoons again, the First Time since October because we all need a Laugh living in the Modern Day World” by Chef Gervais Krinkelmeier.
86.  12-03-2015 Th: “Political Topics and Essays, Part DXCVI: We commence doing Political Cartoons again, the Second Time since October because we all need a Laugh living in a World in which, a White Cop guns down a Young Black Male and it takes a YEAR for the news to come out” by Chef G. Krinkelmeier.
87.  12-04-2015 F: “Political Topics and Essays, Part DXCVII: Gervais has more Political Cartoons for you today and also shares his thoughts on a Recent IRS Scam in which, you get a Voice Message telling you, you OWE Big Back Taxes!” by Chef Gervais Krinkelmeier.
88.  12-05-2015 S: “Weekend Session, Part XVIII: we finally keep our Promise in that we will share with YOU the Information we have on the Bootleg CDs by the Who, Part I” by Chef Gervais Krinkelmeier.
89.  12-06-2015 Su: “Weekend Session, Part XIX: we finally keep our Promise in that we will share with YOU the Information we have on the Bootleg CDs by the Who, Part II” by Chef Gervais Krinkelmeier.
90.  04-25-2016 M: “We need a Strong Third Party now more than ever because if EITHER Donald Trump or Hillary Clinton wins the White House, the Nation or the World will rue the Day” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXII
91.  04-26-2016 T: “Since when does Gender Identity trump the protection of the Weak, the Vulnerable, and the Young from Sexual Predators—what has happened to the Country?” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXIII
92.  04-27-2016 W: “After Tuesday, it appears that Donald Trump and Hillary Clinton will duke it out for the White House this Fall—it is going to be a Long, Hot Seven Months despite the Temperature as the Two Titans Wage War” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXIV
93.  04-28-2016 Th: “Ted Cruz named Carly Fiorina to be his Running Mate—should he win the Nomination—something I believe to be an Excellent Idea because she is a Powerful Woman is Wise and can trash BOTH Trump AND Hillary” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXV
94.  04-29-2016 F: “It appears as though John Boehner still wants to be a ‘Player’ in the Current Election Cycle and has signified his desire to remain so by attacking Senator Ted Cruz—someone who helped him in the Past—with some very Ugly Words” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXVI
95.  04-30-2016 S: “We have Numerous Questions about the Chem Trails we see in the Skies above us almost all the Time and looking at the Government’s Track Record of Tuskegee VD Experimentation along with other Crimes causes us MUCH Concern, Pt.  I” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXVII
96.  05-01-2016 Su: “We have Numerous Questions about the Chem Trails we see in the Skies above us almost all the Time and looking at the Government’s Track Record of Tuskegee VD Experimentation along with other Crimes causes us MUCH Concern, Pt.  II” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCXXVIII
97.  10-10-2016 M:  “Six Months ago, I did not think Things could get any worse but boy, EVERYTHING is going to Hell in a Handbasket what with Trump Audio and WikiLeaks dumping of Hillary Clinton DISASTERS” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXII
98.  10-11-2016 T: “The American Left continues its attempt at twisting important news such as claiming that ‘Hillary Clinton won Sunday night’s debate’ instead of telling the truth—Trump won it hands down” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXIII
99.  10-12-2016 W:  “Yesterday, Matt Lauer lamented he had FEAR over what might happen in January 2017—WHY the FEAR, Matt, you and your News Media Ilk are the Ones who have caused it!” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXIV
100.                      10-13-2016 Th: “Hillary and the Leftwing of America seeks to degrade and to tear down the Moral Foundation of the Country, a Foundation upon which, EVERYTHING Else resides—we must vote for Donald Trump” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXV
101.                      10-14-2016 F: “Today I share with you my Open Letter to Hillary Rodham Clinton and tell her how she is going to lose the Election, WHY she will, and also say that California is going to vote for Donald Trump” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXVI
102.                      10-15-2016 S: “Hillary blames the Russians for all of her Woes; however, once she wins the White House, she will work arm-in-arm with Vladimir Putin as she seeks to continue her self-enrichment at OUR cost” by Chef Gervais KrinkelmeierPolitical Topics and Essays, Part DCCCLXXXVII
103.                      10-16-2016 Su:


1.      12-02-2015 W: “Beverly Carrick Paintings Start-to-Finish, Part Sixty-Six: Chef Gervais does his First Stint here at the AICP-END Blog and invites everyone to join him, celebrating the Artworks of Beverly Carrick” by Chef Gervais KrinkelmeierBeverly Carrick Paintings Start-to-Finish, Part LXXIV
2.      04-27-2016 W: “We at the Blog believe that it would be Great if either Hillary Clinton or Donald Trump bought some Beverly Carrick Paintings and installed them in the White House, which is where her work belongs” by Chef Gervais Krinkelmeier.  Beverly Carrick Paintings Start-to-Finish, Part XCV
3.      10-12-2016 W: “We talk Politics here today because after the Reelection of Barack Hussein Obama in 2012, Beverly became Ill, lost the Will to Live, and crossed over to the Other Side within Three Short Weeks” by Chef Gervais KrinkelmeierBeverly Carrick Paintings Start-to-Finish, Part CXVII

1.      11-25-2010 Th: Miscellaneous Articles Index, Part I: “The Story of Ginny Murphy, the Dissolution of my First Marriage, and the Loss of Innocence while working on the Grapevine for Chef Arturo Valachi Santania” by Chef Craig “Stinkbug” Carrici.
2.      11-26-2010 F:  Miscellaneous Articles Index, Part II: “Today, we begin discussing the Art of managing the Professional Kitchen, something one has to learn from the School of Hard Knocks and nowhere else—the Chef as Manager, Part I” by Chef Craig “Stinkbug” Carrici.
3.      11-27-2010 S: “Culinary Essays at the Elemental News of the Day: The Chef as Manager, Part II” by Stinkbug.
4.      11-28-2010 Su: “The Chef as Manager, Part III” by Stinkbug.
5.      11-29-2010 M: “The Chef as Manager, Part IV” by Stinkbug.
6.      11-30-2010 T: “Stinkbug’s Bread Seminar I” by Stinkbug.
7.      12-01-2010 W: “Stinkbug’s Bread Seminar II: Add some Spice with Specialty Flours/Specialty Flours add Variety to Daily Bread” by Stinkbug.
8.      12-02-2010 Th: “Stinkbug’s Bread Seminar III: Stinkbug’s Bread Seminar III, the Story of Chef Fabian/Chef Henry, and the Bakersfield Hilton Hotel 1976” by Stinkbug.
9.      12-03-2010 F: “Stinkbug’s Bread Seminar IV and learning to cook Soul Food 2001” by Stinkbug.
10. 12-04-2010 S: “Famous Restaurant Recipes Part I: Lobster Thermidor—Tale of Two Lobsters can make a Difference on a Plate” by Stinkbug.
11. 12-05-2010 Su: “Famous Restaurant Recipes Part II: Chicken Gloria—Chicken Gloria gets a slathering of Orange-Apricot Sauce” by Stinkbug.
12. 12-06-2010 M: “Famous Restaurant Recipes, Part III: Chicken Breasts ala Marengo and Veal Sautee Rosemarie with Sweet Red Peppers” by Stinkbug.
13. 12-07-2010 T: “Famous Restaurant Recipes, Part IV: Coq au Vin—Chicken and Wine Recipes are Homey” by Stinkbug.
14. 12-08-2010 W: “Classic Quickbreads and Muffins, Part I—Classic Cornmeal, Apple-Blueberry, and Coconut Muffins” by Stinkbug.
15. 12-09-2010 Th: “Classic Quickbreads and Muffins, Part II—Orange, Blueberry, Banana and Pumpkin Muffins” by Stinkbug.
16. 12-10-2010 F: “Old-Fashioned Home Cooking, Part I—Chicken and Dumplings” by Stinkbug.
17. 12-11-2010 S: “Classic Quickbreads and Muffins, Part III—Red, White and Blue Muffins, Pineapple-Almond Muffins, and Linzer Muffins” by Stinkbug.
18. 12-12-2010 Su: “Yeast Bread Seminar, Part V: Sourdough Starters and a Word on their Origins” by Stinkbug.
19. 12-13-2010 M: “Yeast Bread Seminar, Part VI: Yeast Bread Seminar VI: Troubleshooting Bread Woes” by Stinkbug.
20. 12-14-2010 T: “War in the Wild, Wild East circa 66-70 A.D.” by Brian Carrick.
21. 12-14-2010 T: “Week XIV in the NFL” by Stinkbug.
22. 12-15-2010 W: “Yeast Bread Seminar, Part VII: Yeast Bread Seminar VII—Fabulous Zucchini Bread and the Brick Method” by Stinkbug.
23. 12-16-2010 Th: “Yeast Bread Seminar, Part VIII: Yeast Bread Seminar VIII—Sweet Dough French Bread baked using the Brick Method” by Stinkbug.
24. 12-17-2010 F: “Yeast Bread Seminar, Part IX: Yeast Bread Seminar IX—Crusty Rolls get their Flavor from Sourdough, Chocolate, and Rye” by Stinkbug.
25. 12-18-2010 S: “Famous Restaurant Recipes, Part V—No Fooling: Halibut among easier Fish to Prepare and Tartar Sauce is Superb” by Stinkbug.
26. 12-19-2010 Su: “Classic Quickbreads and Muffins, Part IV—Stinkbug’s Muffins and Quickbreads Seminar, Volume IV plus how I became the Baker at the Brennerville Country Club in 1981” by Stinkbug.
27. 12-20-2010 M: “Classic Quickbreads and Muffins, Part V—Stinkbug’s World Famous Bran Muffins and the Changing of the Guard—the Story of Flora’s Departure and the Advent of Roxanna” by Stinkbug.
28. 12-21-2010 T: “Classic Quickbreads and Muffins, Part VI—Stinkbug’s Muffins and Quickbreads, Part VI and Zingo’s Café and getting hired at the Brennerville Country Club” by Stinkbug.
29. 12-22-2010 T: “Week XV in the NFL” by Brian Carrick.
30. 12-22-2010 W: “Classic Quickbreads and Muffins, Part VII—Stinkbug’s Muffins and Quickbreads, Part VII and the Story of Lars, Aunt Pussy and Rita—Ménage au Troas” by Stinkbug.
31. 12-23-2010 Th: “Home Cooking Favorites, Part I: Stinkbug’s Meatloaf—Tried and True and How I became a Cook in 1973” by Stinkbug.
32. 12-24-2010 F: “Famous Restaurant Recipes, Part VI—Veau Sauté a la California and Chicken Breasts a la Marsala” by Stinkbug.
33. 12-25-2010: S “Coffee Shop Favorites, Part I: Americana—Hamburgers sizzling on an open Grill Night and Day; plus Life at the Rodeway Inn 1978-79 and the Story of Kathy—Plus the Perfect Hamburger” by Stinkbug.
34. 12-26-2010 Su: “Famous Restaurant Recipes, Part VII—the Chef’s Daughter and Chicken Mozzarella” by Stinkbug.
35. 12-27-2010 M: “Hawaiian and Polynesian Recipes, Part I: The 1988 Vacation to Maui with Roxanna and a Brief History of How We Came to Be PLUS Stinkbug’s Famed Mango Chicken—Straight from Maui to You!” by Stinkbug.
36. 12-28-2010 T: “Famous Restaurant Recipes, Part VIII—the First Friday Night PLUS Fabulous Mexican Chimichangas” by Stinkbug.
37. 12-28-2010 T: “Week XVI in the NFL” by Brian Carrick.
38. 12-29-2010 W: “Famous Restaurant Recipes, Part IX—La Christina and the Crackup PLUS Stinkbug’s Stupendous Enchiladas: None Better!” by Stinkbug.
39. 12-30-2010 Th: “Guest Chef, Part I: New Year’s Eve Chili con Carne get-together” by Chef Pedro Munoz.
40. 12-31-2010 F: “Guest Chef, Part II: New Year’s Eve Chili con Carne get-together completed” by Chef Pedro Munoz.
41. 01-01-2011 S: “Fabulous Bakery Desserts, Part I: Apple Strudel—Apple Strudel should be made 24 Hours before Brunch” by Stinkbug.
42. 01-02-2011 Su: “Fabulous Bakery Desserts, Part II: Apple Strudel—Apple Strudel should be made 24 Hours before Brunch” by Stinkbug.
43. 01-03-2011 M: “Classic Quickbreads and Muffins, Part VIII—Exciting Holiday Muffins for New Year’s 2011 (Holiday Confetti and Kiwi Muffins)” by Stinkbug.
44. 01-04-2011 T: “Week XVII in the NFL” by Brian Carrick.
45. 01-05-2011 W: “Coffee Shop Favorites, Part II: Humble Chicken-Fried Steak is a Classic” by Stinkbug.
46. 01-06-2011 Th: “The Salad Chef Speaks, Part I: the Pantry Chef exposed—here’s how to make All of the Class Pantry Salads” by Stinkbug.
47. 01-07-2011 F: “The Salad Chef Speaks, Part II: More Great Pantry Salads for your Pleasure” by Stinkbug.
48. 01-08-2011 S: “The Salad Chef Speaks, Part III: Caesar Salad History reveals interesting Origins” by Stinkbug.
49. 01-09-2011 Su: “The Salad Chef Speaks, Part IV: Newport Salad will help Cook earn Brownie Points” by Stinkbug.
50. 01-10-2011 M: “The Salad Chef Speaks, Part V: on Today’s Menu are more Classic Salads and Dressings—Shrimp Louis, Chef’s Salad, Thousand Island and Buttermilk Dressings” by Stinkbug.
51. 01-10-2011 M: “Week XVIII in the NFL” by Brian Carrick.
52. 01-11-2011 T: “The Death of John Wayne PLUS Italian Pot Roast” by Stinkbug.
53. 01-12-2011 W: “Professional Foodservice Discussions, Part I: Controlling Labor-and-Food Cost Discussion, #1—PLUS Chow Fuk Yuk” by Stinkbug.
54. 01-13-2011 Th: “Professional Foodservice Discussions, Part II: Controlling Labor-and-Food Cost Discussion, #2—PLUS Chocolate Chip Cookies” by Stinkbug.
55. 01-14-2011 F: “Professional Foodservice Discussions, Part III: Controlling Labor-and-Food Cost Discussion, #3—PLUS Soup Seminar, Part I: Minestrone Soup alla Romana” by Stinkbug.
56. 01-15-2011 S: “Fabulous Bakery Desserts, Part III: Peach Pie Filling and Pie Dough (Fabulous Bakery Desserts, Part III)” by Stinkbug.
57. 01-16-2011 Su: “Fabulous Bakery Desserts, Part IV: Pecan Pie Filling and Pie Dough (Fabulous Bakery Desserts, Part IV) PLUS High Speed Rail coming to California thanks to President Obama” by Stinkbug.
58. 01-17-2011 M: “Educational Writings, Part I: Discourse on the Philosopher Rene Descartes” by Stinkbug.
59. 01-17-2011 M: “Week XIX in the NFL” by Brian Carrick.
60. 01-18-2011 T: “Fabulous Bakery Desserts, Part V: The Unimaginably Wonderful Jell-O Cream Pie” by Stinkbug.
61. 01-19-2011 W: “Yeast Bread Seminar, Part X: Yeast Bread Seminar X—Iberian Peninsula Source of this Week’s Sourdough Bread” by Stinkbug.
62. 01-20-2011 Th: “Classic Quickbreads and Muffins, Part IX—Stinkbug’s World-Famous Banana Bread” by Stinkbug.
63. 01-21-2011 F: “Side Dishes Seminar, Part I: Today, Chef Stinkbug commences a Brand-New Series: Side Dishes Seminar featuring Scalloped Potatoes, Risotto Rice Milanese, and Rutabagas O’Brien” by Chef Stinkbug.
64. 01-22-2011 S: “Foodservice Career Notes, Part I—Essay on a Foodservice Career, Part I” by Stinkbug.
65. 01-23-2011 Su: “Foodservice Career Notes, Part II—Essay on a Foodservice Career, Part II” by Stinkbug.
66. 01-24-2011 M: “Foodservice Career Notes, Part III—Essay on a Foodservice Career, Part III” by Stinkbug.
67. 01-25-2011 T: “Foodservice Career Notes, Part IV—Essay on a Foodservice Career, Part IV” by Stinkbug.
68. 01-26-2011 W: “Foodservice Career Notes, Part V—Essay on a Foodservice Career, Part V” by Stinkbug.
69. 01-27-2011 Th: “Fabulous Bakery Desserts, Part VI: Fresh Strawberry Pie for an early Spring” by Stinkbug.
70. 01-28-2011 F: “Famous Restaurant Recipes, Part X—Veal Sauté Ponce de Leon” by Stinkbug.
71. 01-29-2011 S: “Fabulous Bakery Desserts, Part VII: Peach Pie and Pie Dough” by Stinkbug.
72. 01-30-2011 Su: “Fabulous Bakery Desserts, Part VIII: Lemon Meringue Pie done right” by Stinkbug.
73. 01-31-2011 M: “Fabulous Bakery Desserts, Part IX: Old-fashioned Puddings and Custards, Part I” by Stinkbug.  Fluffy Egg Custard and Old-fashioned Tapioca Pudding.
74. 02-01-2011 T: “Fabulous Bakery Desserts, Part X: Old-fashioned Puddings and Custards, Part II” by Stinkbug.  Blanc Mange and Rice Pudding.
75. 02-02-2011 W: “Foodservice Career Notes, Part VI—Essay on a Foodservice Career, Part VI” by Stinkbug.  Discussion regarding Sanitation in the Professional Kitchen.
76. 02-03-2011 Th: “Foodservice Career Notes, Part VII—How to speak like a Professional Chef, Part I” by Stinkbug.
77. 02-04-2011 F: “Foodservice Career Notes, Part VIII—How to speak like a Professional Chef, Part II” by Stinkbug.
78. 02-05-2011 S: “Foodservice Career Notes, Part IX—How to speak like a Professional Chef, Part III” by Stinkbug.
79. 02-06-2011 Su: “Foodservice Career Notes, Part X—How to speak like a Professional Chef, Part IV” by Stinkbug.
80. 02-07-2011 M: “Educational Writings, Part II: A Case for Israel” by Stinkbug.
81. 02-08-2011 T: “Classic Quickbreads and Muffins, Part X—Banana and Pumpkin Muffins” by Stinkbug.
82. 02-09-2011 W: “Coffee Shop Favorites, Part III: Pork Chops, Gravy and Potatoes, great on a Cold Evening” by Stinkbug.
83. 02-10-2011 Th: “Classic Quickbreads and Muffins, Part XI—the Cure for what ails you: Apple-Coconut-Bran Muffins” by Goldfish.
84. 02-11-2011 F: “Yeast Bread Seminar, Part XI: Yeast Bread Seminar XI—Revision of Bread Recipe creates tasty Danish Beer Bread” by Stinkbug.
85. 02-12-2011 S: “Educational Writings, Part III: Discourse on ‘Hatred’s Kingdom’” by Brian Carrick.
86. 02-13-2011 Su: “Classic Quickbreads and Muffins, Part XII—Classic Cornmeal, Apple-Blueberry, and Banana-Coconut Muffins” by Stinkbug.
87. 02-14-2011 M: “Fabulous Bakery Desserts, Part XI: Cherry Pie Filling and Pie Dough” by Stinkbug
88. 02-15-2011 T: “What is it about Christianity that causes so much Fear in the United States and the Western World” by Professor Elrod Dimplewhite.  Opinion Article, Part I.
89. 02-16-2011 W: “Yeast Bread Seminar, Part XII: Yeast Bread Seminar XII—Pinwheel Loaf consists of Two Doughs instead of One” by Stinkbug.
90. 02-17-2011 Th: “Yeast Bread Seminar, Part XIII: Sour Pumpernickel worth Time, Effort needed to bake Fine Bread” by Stinkbug.
91. 02-18-2011 F: “Yeast Bread Seminar, Part XIV: Sourdough Sauertieg-Zwiebelbrot is a Cinch if made from Scratch” by Stinkbug.
92. 02-19-2011 S: “Fabulous Bakery Desserts, Part XI: Chocolate Cream Pie tempts Tongue and threatens Waistline” by Jimmy Hall.
93. 02-20-2011 Su: “Classic Quickbreads and Muffins, Part XIII—Pineapple and Apricot Quickbreads done in a Jiffy” by Lilah Paulikovich.
94. 02-21-2011 M: “Coffee Shop Favorites, Part IV: El Chilote rejoins the Blog by presenting his First Article for the Audience’s Consideration:  Turkey Cutlets with Homemade Gravy and Fresh Cranberry Sauce—Magnificently Delicious and Soul-Satisfying!” by Chef El Chilote.
95. 02-22-2011 T: “Fabulous Bakery Desserts, Part XII: The Unimaginably Wonderful Jell-O Cream Pie” by Jimmy Hall.
96. 02-23-2011 W: “Sandwich Seminar, Part I: The Napoleon, Beef Grenadier, Turkey Stack, Ham Stack, El Vaquero, Classic Baron of Beef, and Stinkbug’s Chicago Sandwich” by Stinkbug.
97. 02-24-2011 Th: “Sandwich Seminar, Part II: the Crab Melt, the Monte Cristo, El Chilote’s Clubhouse Sandwich, Goldie’s Knockwurst, Bay Shrimp Taco, and Bay Shrimp Quesadilla” by El Chilote.
98. 02-25-2011 F: “Special Menus, Part I: Easter Sunday Holiday Brunch, Part I—Eggs” by Brian Carrick.
99. 02-26-2011 S: “Special Menus, Part II: Easter Sunday Holiday Brunch, Part II—Eggs” by Brian Carrick.
100.                     02-27-2011 Su: “Special Menus, Part III: Easter Sunday Holiday Brunch, Part III—Eggs” by Brian Carrick.
101.                     02-28-2011 M: “Special Menus, Part IV: Easter Sunday Holiday Brunch, Part IV—Eggs and Omelets” by Brian Carrick.
102.                     03-01-2011 T: “Special Menus, Part V: Easter Sunday Holiday Brunch, Part V—Eggs and Omelets continued” by Brian Carrick.
103.                     03-02-2011 W: “Special Menus, Part VI: Easter Sunday Holiday Brunch, Part VI—Poached Egg Specialties” by Brian Carrick.
104.                     03-03-2011 Th: “Special Menus, Part VII: Easter Sunday Holiday Brunch, Part VII—Poached Egg Specialties II” by Brian Carrick.
105.                     03-04-2011 F: “Special Menus, Part VIII: Easter Sunday Holiday Brunch, Part VIII—Scrambles Part I” by Brian Carrick.
106.                     03-05-2011 S: “Special Menus, Part IX: Easter Sunday Holiday Brunch, Part IX—Scrambles Part II” by Brian Carrick.
107.                     03-06-2011 Su: “Special Menus, Part X: Easter Sunday Holiday Brunch, Part X—the Brunch Menu, Part I” by Goldfish.
108.                     03-07-2011 M: “Special Menus, Part XI: Easter Sunday Holiday Brunch, Part XI—the Brunch Menu, Part II” by Goldfish.
109.                     03-08-2011 T: “Special Menus, Part XII: Easter Sunday Holiday Brunch, Part XII—the Brunch Menu, Part III” by Gervais.
110.                     03-09-2011 W: “Special Menus, Part XIII: Easter Sunday Holiday Brunch, Part XIII—the Brunch Menu, Part IV” by Lilah Paulikovich.
111.                     03-10-2011 Th: “Special Menus, Part XIV: Easter Sunday Holiday Brunch, Part XIV—the Brunch Menu, Part V” by Brian Carrick.
112.                     03-11-2011 F: “Famous Restaurant Recipes, Part XI: Tangy Shrimp, Chicken, and Sausage spice Brown Rice” by Brian Carrick.
113.                     03-13-2011 Su: “Fabulous Bakery Desserts, Part XIII—Lemon Meringue Pie done Right” by BC.
114.                     03-14-2011 T: “Educational Writings, Part IV: Psychedelic Poster Art’” by Brian Carrick.
115.                     03-15-2011 T: “Famous Restaurant Recipes, Part XII: Chicken Drambuie and Chicken Yucatan” by Stinkbug.
116.                     03-16-2011 W: “Classic Quickbreads and Muffins, Part XIV: Caraway-Onion Savory Muffins and Cheese’n’Pepper Savory Muffins” by Lilah Paulikovich.
117.                     03-17-2011 Th: “Appetizers Index, Part I: Chef El Chilote returns for his Second Engagement and commences a Series on Appetizers: Appetizers, a Pain in the Chef’s Ass but True Money-Makers, Part I” by Chef El Chilote.
118.                     03-18-2011 F: “Appetizers Index, Part II: Today, the Chef shows the Readership how to make one of the Best Appetizers anywhere in the World: Calamari Greek-Style, Appetizers, Part II” by Chef El Chilote.
119.                     03-19-2011 S: “Appetizers Index, Part III: today’s Appetizer is one of the All-Time Best: Fresh Dungeness Crab Cocktail—the Best the Ocean has to deliver!” by Chef El Chilote.
120.                     03-20-2011 Su: “Appetizers Index, Part IV: Chef Chilote teaches the Readership how to make one of the Best Crab Cake Mixes the World has ever seen and one he created himself!” by Chef El Chilote.
121.                     03-21-2011 M: “Appetizers Index, Part V: Today, the Chef teaches the Readership HOW to make the Ultimate Crab-and-Artichoke Dip, something upon which, he’s based his Worldwide Fame—Join us now!” by Chef El Chilote.
122.                     03-22-2011 T: “Appetizers—A Pain in the Ass, Part VI” by BC.
123.                     03-23-2011 W: “Appetizers—A Pain in the Ass, Part VII” by BC.
124.                     03-24-2011 Th: “Appetizers Index, Part VIII: We have a New Chef for you today, Chef Elvin C. McCardle and he shows us how to make Stuffed Bombay Mushrooms and also talks about the encroaching Tide of Socialism in this Nation and how we must defeat it!” by Chef Elvin C. McCardle
125.                     03-25-2011 F: “Appetizers Index, Part IX: after discussing the ongoing Turmoil in the Middle East and how President Obama seems to favor the Jihadists, Chef Elvin shows the Readership how to make a Superb Dungeness Crab Cocktail!” by Chef Elvin C. McCardle
126.                     03-26-2011 S: “Appetizers Index, Part X: Brand-New Blogger, V. Vicky Mazarotti comes in and shows the Readership how to make Clam Dip and talks about reclaiming the White House in next Year’s Presidential Election!” by V. Vicky Mazarotti.
127.                     03-27-2011 Su: 03-27-2011 Su: “Appetizers Index, Part XI: after discussing the Legality of President Obama’s Air Strikes on Libya, Chef Mazarotti shows the END Readership how to make the Perfect Cheeseboard—Kaddafi might have liked it!” by Chef V. Vicky Mazarotti
128.                     03-28-2011 M: “Appetizers Index, Part XII: does Mr. Obama have the Same Cojones that George W. Bush had?  Stick around and find out and then learn how to make Chef Mazarotti’s French Onion Dip—Best in the West!” by V. Vicky Mazarotti.
129.                     03-29-2011 T: “Appetizers Index, Part XIII: Chef Vicky finished up with her Series on Appetizers and Hors d’oeuvres after bashing President Obama and his Islamist Connection—quite enthralling!” by V. Vicky Mazarotti.
130.                     03-30-2011 W: “Classic Quickbreads and Muffins, Part XV: New Blogger “the Hooter” talks about the Need for REAL HOPE AND CHANGE and then shows the Blogosphere how to make Yellow Cornbread Muffins—mm-mm Good!” by Elmer K. “the Hooter” Hootenstein
131.                     03-31-2011 TH: “Hawaiian and Polynesian Recipes, Part II: Fabulous Pork Meatballs—Fit for King Kamehameha and the Story of Luigi’s on Maui” by V. Vicky Mazarotti.
132.                     04-01-2011 F: “Educational Writings, Part V—Syria—Dictatorship Five Thousand Years in the Making” by JT.
133.                     04-02-2011 S: “Educational Writings, Part VI—Discourse on Hatred’s Kingdom” by Brian Carrick.
134.                     04-03-2011 Su: “Educational Writings, Part VII—the Infamous Standard Prison Experiment” by the Hooter.
135.                     04-04-2011 M: “Educational Writings-Discourse Index, Part VIII: showing that ALL Chefs who write for the AICP-END are Brilliant Individuals, Chef Gdansk presents a Paper on the Apache Indians—Awesome!” by Chef Vladimir Gdansk.
136.                     04-05-2011 T: Hawaiian and Polynesian Recipes, Part III: Chef Carrick talks about the Good Old Days of living in Hawaii and then shows us how to make his Mango Chicken, something similar to what his Counterpart Stinkbug recently did!” by Chef B. Carrick
137.                     04-06-2011 W: “Mis-en-Place Index, Part I: today, Chef Stinkbug kicks off a Brand-New Series on the Prepmaster, the Man or Woman who is responsible for the Smooth-Running of virtually every Restaurant across the Nation and who does not receive the Rewards they’re due!” by Chef Stinkbug
138.                     04-07-2011 Th: “Mis-en-Place Index, Part II: Stinkbug takes us into the World of the Prepmaster, the Number One Position in the Kitchen following the Chef and sometimes more so than the Head Chef because this Guy does it All!” by Stinkbug.
139.                     04-08-2011 F: “Mis-en-Place Index, Part III: after shooting Barbs at Blowhard and Phony Chefs like Guy Fieri and Gordon Ramsay, Stinkbug shows the Readership how to make Key Flavoring Ingredients used by every Professional Chef!” by Stinkbug..
140.                     04-09-2011 S: ”Mis-en-Place Index, Part IV: Stinkbug returns with More Prepmaster Recipes but First raises the Question as to WHY Would anyone want to be an Ally of the United States with Barack Obama in the White House!” by Stinkbug.
141.                     04-10-2011 Su: “Mis-en-Place Index, Part V: Chef Vlad comes in to begin the First Day of a Three-Day Stint and shares his Prime Rib and Potato Seasonings with the Readership!” by Chef Vladimir Gdansk.
142.                     04-11-2011 M: “Mis-en-Place Index, Part VI: Before discussing some Important Spice Mixtures, Chef Vladimir bemoans Barack Obama’s Treatment of American Allies, blasts the Libs, and praises Conservatism; just another Day at the AICP-END!” by Chef Vladimir Gdansk.
143.                     04-12-2011 T: “Mis-en-Place Index, Part VII: Chef Gdansk finishes the Mis-en-Place Series by going out with a Bang—something ALL of you will enjoy but First there is a Great Deal to Cover and We need to Cover it Today so come on in!” by Chef Vladimir Gdansk.
144.                     04-13-2011 W: “Fabulous Bakery Desserts, Part XIV: Lilah presents the Classic Carrot Cake that Chef Brian Carrick first devised while working at the famed Stockdale Country Club in Bakersfield, California!” by Chef Lilah Paulikovich.
145.                     04-14-2011 Th: “Fabulous Bakery Desserts, Part XV: The Murph arrives for her First Day at the New Blog and Lo and Behold what does she present to the Readership on her First Day: Southern-Style Pecan Pie, good enough for the Obama White House!” by Chef Murph MacDougal.
146.                     04-15-2011 F: “Fabulous Bakery Desserts, Part XVI: Chef Brian arrives today to present one of his Famous Stockdale Country Club Desserts, the Classic Old English Trifle, a Delicious Masterpiece of macerated Cake, Custard, and Delectable Fruits!” by Chef B. Carrick.
147.                     04-16-2011 S: “Side Dish Seminar, Part II: Chef Charles returns for his Second Go-Round at the New AICP-END and presents the Second Installment of the Side Dish Seminar—Hickory Smoked Potatoes, a Southern Gem that ONLY I Know so come along and learn how to make it with me!” by Chef Charles Smithenstein.
148.                     04-17-2011 Su: “Side Dish Seminar, Part III: Chef Charles presents another Stellar Side Dish Recipe, this one plucked from Northern Italy, a Dish so Delightful and Wonderful that it remains with one throughout their Entire Lifetime but First a Discussion about what is happening in the Middle East and in Barack Obama’s Mind” by Chef Charles Smithenstein.
149.                     04-18-2011 M: “Side Dish Seminar, Part IV: Chef Charles teaches the Readership how to make the Delightful Scalloped Potato Dish his Parents used in their Own Restaurant more than 50 Years Ago, something Few See much anymore as Many Chefs utilize Box Mixes and Illegal Aliens for Staff” by Chef Charles Smithenstein.
150.                     04-19-2011 T: “Side Dish Seminar, Part V: Chef Charles presents TWO Classic Side Dishes today, one being an Italian Rice Dish—Risotto Milanese—and the other, a Rutabaga Dish—Rutabagas O’Brien—Irish Cuisine at its absolute BEST!” by Chef Charles Smithenstein.
151.                     04-20-2011 W: “Side Dish Seminar, Part VI: Chef Smithenstein shows the Readership HOW to make the Standard Au Jus Recipe—you use more than just a Packet with a Dry Mix in it, my Friends; if you don’t know how to make it in MY Restaurant, I will kick your Butt out my Back Door!” by Chef Charles Smithenstein.
152.                     04-21-2011 Th: “Side Dish Seminar, Part VII: Yet another Chef returns to the NEW Blog, one who wrote at the OLD Blog—at Choseit.com and he presents an Amazing Scalloped Potato-Carrot Dish that goes well with Most Entrees and is Beautiful to Behold!” by Chef B. H. “BC” Cznystekinki.
153.                     04-22-2011 F: “Side Dish Seminar, Part VIII: Today, we learn the Tricks of the Trade to making Stuffed Baked Potatoes, not something you see much of in today’s Culinary World but still a damned Good One to pull out of your Chef’s Hat on Occasion!” by Chef B. H. “BC” Cznystekinki.
154.                     04-23-2011 S: “Side Dish Seminar, Part IX: the Day before Easter 2011, the Chef pulls a Trick out of his aged Chef’s Hat—Classic Greek Pilav, perfect for any Mediterranean Dish you might have in Mind!” by Chef B. H. “BC” Cznystekinki.
155.                     04-24-2011 Su: “Educational Writings-Discourse, Part IX: you may not know it NOW but in a Few Years, Illegal Immigration—under the Control of Barack Hussein Obama—is going to become a MAJOR Problem, one that has the Power to destroy this Nation for Good!” by Tiresias Helenus Grinikeodopuloposlus.
156.                     04-25-2011 M: “Side Dish Seminar, Part X: on the Day following Easter 2011, Chef Stinkbug pulls a True Gem out of his Aged Chef’s Hat, one for the Classic Green Herbal Pilaf, a Diamond in one’s Personal Chef’s Book to be used only in the MOST Important Menus!” by Chef Stinkbug.
157.                     04-26-2011 T: “Miscellaneous Articles Index, Part XVIII: the Care and Feeding of a Chef’s Knives as defined and instructed by a Master Chef such as Chef Charles—this is an Important Topic so do not shy away from today’s Blog Post—thank you!” by Chef Charles Smithenstein.
158.                     04-27-2011 W: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part I” by Goldfish.
159.                     04-28-2011 Th: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part II” by Goldfish.
160.                     04-28-2011 Th: “Sergeant-Major of the Professional Kitchen, Part II: today, Chef Goldie elaborates on the Basic Mayonnaise-based Sauces she began in Yesterday's Post!” by Chef Goldie “Goldfish” McNamara.
161.                     04-29-2011 F: “Sergeant-Major of the Professional Kitchen, Part III: Goldie begins the Presentation of Top Pantry Recipes with a Great One for French Vinegar and Oil Dressing as well as one for Sauce Ravigote—don’t miss these!” by Chef Goldie “Goldfish” McNamara.
162.                     04-30-2011 S: “Sergeant-Major of the Professional Kitchen, Part IV: Goldie pulls out a Couple of Zesty Cocktail Sauces for Today, something of which, every Chef worth his or her Salt needs to have in his or her Repertoire—be sure to check these two out now!” by Chef Goldie “Goldfish” McNamara.
163.                     05-01-2011 Su: “Sergeant-Major of the Professional Kitchen, Part V: Lilah comes in and picks up where Goldie left off Yesterday by presenting Two More Important, All-Purpose Pantry Sauces that will enliven your foods, amaze your Palate and enrich the Bottom Line of the Foodservice Operation!” by Chef Lilah Paulikovich.
164.                     05-02-2011 M: “Sergeant-Major of the Professional Kitchen, Part VI: Lilah discusses the Joys of living and working in the Hawaiian Islands, the Diversions, the way of Life that ALL Native-born People love…then, she shares her Recipe for House Croutons, noting it is better to do everything from Scratch rather than buying it from a Purveyor!” by Chef Lilah Paulikovich.
165.                     05-03-2011 T: “Sergeant-Major of the Professional Kitchen, Part VII: Lilah presents a Great Recipe for 1000 Island Dressing, one of the Best as she says herself so please, join us in our ongoing, lengthy Series on the most Important Post in any Restaurant, the Prepmaster!” by Chef Lilah Paulikovich.
166.                     05-04-2011 W: “Sergeant-Major of the Professional Kitchen, Part VIII: after sharing comments on the Recent Death of al-Qaida Terrorist Osama bin Laden and congrats to the Commander-in-Chief, Lilah continues with Prepmaster Recipes such as the outstanding Bleu Cheese Dressing #1 in an Institutional Size!” by Chef Lilah Paulikovich.
167.                     05-05-2011 Th: “Sergeant-Major of the Professional Kitchen, Part IX: Chef BC jumps into the ongoing Topic of the Death of Osama bin Laden, how the Pakistanis gave him Succor, and how the World is close to exploding over the growing Terrorism Crisis then shares a Recipe for an Institutional Sized-Batch of French Dressing!” by Chef B.H. “BC” Cznystekinki.
168.                     05-06-2011 F: “Sergeant-Major of the Professional Kitchen, Part X: Chef BC continues to give Kudos to the Obama Administration for taking Out Number One Terrorist, Osama bin Laden, in Abbottabad, Pakistan, and then questions the ‘Alliance’ with that Nation—and then shares TWO Caesar Salad Dressing Recipes” by Chef B.H. “BC” Cznystekinki.
169.                     05-07-2011 S: “Sergeant-Major of the Professional Kitchen, Part XI: Chef BC discusses the Lunacy of Mexico seeking American Tourism when their nation is among the Most Violent, Corrupt, and Criminal Countries on the Earth and then some More Salad Dressings from Hawaii!” by Chef B.H. “BC” Cznystekinki.
170.                     05-08-2011 Su: “Sergeant-Major of the Professional Kitchen, Part XII: we discuss Murderous Punk Joran van der Sloot as well as the rising Tide of Angry Arabs around the Middle East and then launch into an Institutional-sized Batch of Hot Seafood Salad Dressing—don’t miss this Post!” by Chef B.H. “BC” Cznystekinki.
171.                     05-09-2011 M: “Sergeant-Major of the Professional Kitchen, Part XIII: Chef Olaf Bologolo commences his First Day at the AICP-END Blog by picking up where Chef BC left off—more spectacular Prepmaster Foods, these being for Basque Restaurant Aficionados” by Olaf Bologolo.
172.                     05-10-2011 T: “Sergeant-Major of the Professional Kitchen, Part XIV: Olaf’s Second Day on the Job features more Pickled Beans as well as a Great Recipe for the Most Exquisite of Dishes, Pickled Beef Tongue—a Basque Specialty!” by Olaf Bologolo.
173.                     05-11-2011 W: “Sergeant-Major of the Professional Kitchen, Part XV: Olaf continues discussing the ongoing Road Trip the Bloggers at the AICP-END currently enjoy but also shares some Final Prepmaster Recipes everyone is going to enjoy” by Olaf Bologolo.
174.                     05-12-2011 Th: “Sergeant-Major of the Professional Kitchen, Part XVI: after discussing the Insane (and Hypocritical) Policies of Barack Obama—namely interfering in Libya in the drive to expel Moammar Gaddafi—Pedro shares a Prepmaster Recipe with the Readers” by Chef Pedro Munoz.
175.                     05-13-2011 F: “Sergeant-Major of the Professional Kitchen, Part XVII: California needs to do something about its dwindling Water Supply as if it does not, we might see a Revolution break out and the wipe out of the California Democrat Party —then we make some Pantry Salads” by Chef Pedro Munoz.
176.                     05-14-2011 S: “Sergeant-Major of the Professional Kitchen, Part XVIII: Chef Pedro is glad he survived yesterday and then goes on to discuss the Recent Events taking place in Pakistan in the aftermath of the U.S. taking out Terrorist Osama bin Laden—then more Pantry Recipes!” by Chef Pedro Munoz.
177.                     05-15-2011 Su:  “Sergeant-Major of the Professional Kitchen, Part XIX: Chef JT shares Recipes for Spreadable Garlic Butter as well as Homemade Chutney, things EVERY Chef in the World needs to know how to make so why not learn with JT!” by Chef James “JT” Tobiason.
178.                     05-16-2011 M: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XX” by JT.
179.                     05-17-2011 T: “Kitchen Nobility—the Saucier, Part I” by JT.
180.                     05-18-2011 W: “Kitchen Nobility—the Saucier, Part II” by Stinkbug.
181.                     05-19-2011 Th: “Kitchen Nobility—the Saucier, Part III” by Stinkbug.
182.                     05-20-2011 F: “Kitchen Nobility—the Saucier, Part IV” by Stinkbug.
183.                     05-21-2011 S: “Kitchen Nobility—the Saucier, Part V” by Stinkbug.
184.                     05-22-2011 Su: “Kitchen Nobility—the Saucier, Part VI” by Stinkbug.
185.                     05-23-2011 M: “Kitchen Nobility—the Saucier, Part VII” by Stinkbug.
186.                     05-24-2011 T: “Kitchen Nobility—the Saucier, Part VIII” by Stinkbug.
187.                     05-25-2011 W: “Kitchen Nobility—the Saucier, Part IX” Smithenstein.
188.                     05-26-2011 Th: “Kitchen Nobility—the Saucier, Part X” Smithenstein.
189.                     05-27-2011 F: “Kitchen Nobility—the Saucier, Part XI” Smithenstein.
190.                     05-28-2011 S: “Kitchen Nobility—the Saucier, Part XII” Smithenstein.
191.                     05-29-2011 Su: “Kitchen Nobility—the Saucier, Part XIII” Smithenstein.
192.                     05-30-2011 M: “Kitchen Nobility—the Saucier, Part XIV” by Chef Kilgore Randalini.
193.                     05-31-2011 T: “Kitchen Nobility—the Saucier, Part XV” by Chef Kilgore Randalini.
194.                     06-01-2011 W: “Kitchen Nobility—the Saucier, Part XVI” by Chef Kilgore Randalini.
195.                     06-02-2011 Th: “Kitchen Nobility—the Saucier, Part XVII” by Chef Kilgore Randalini.
196.                     06-03-2011 F: “Kitchen Nobility—the Saucier, Part XVIII” by Chef Kilgore Randalini.
197.                     06-04-2011 S: “Classic Quickbreads and Muffins, Part XVI: ABC Muffins” by Lilah Paulikovich.
198.                     06-05-2011 Su: “Soup Seminar, Part II—Ground Beef and Three-Bean Soup” by El Chilote.
199.                     06-06-2011 M: “Soup Seminar, Part III—Cream of Asparagus and Cream of Onion Soups” by El Chilote.
200.                     06-07-2011 T: “Soup Seminar, Part IV—Old-Fashioned Vegetable Soup with Barley and Cabbage Soup” by El Chilote.
201.                     06-08-2011 W: “Classic Bakery Desserts, Part XVII: Butterscotch Cream Pie and Fresh Whipped Cream” by Murph MacDougal.
202.                     06-09-2011 Th: “Classic Bakery Desserts, Part XVIII: Lemon Mousse” by Gervais.
203.                     06-10-2011 F: “Classic Bakery Desserts, Part XIX: Broken Glass Cake” by Gervais.
204.                     06-11-2011 S: “Classic Bakery Desserts, Part XX: Coconut Cream Pie” by JT.
205.                     06-12-2011 Su: “Famous Restaurant Recipes, Part XIII—Chicken Diavolo” by Tiresias.
206.                     06-13-2011 M: “Famous Restaurant Recipes, Part XIV—Veau Sauté ala Orange” by Tiresias.
207.                     06-14-2011 T: “Hawaiian and Polynesian Recipes, Part IV—Chicken and Broccoli” by the Hooter.
208.                     06-15-2011 W: “Hawaiian and Polynesian Recipes, Part V—Oriental Beef and Veggies” by the Hooter.
209.                     06-16-2011 Th: “Hawaiian and Polynesian Recipes, Part VI—Chinese Orange Beef” by Elvin P. McCardle.
210.                     06-17-2011 F: “Yeast Bread Seminar, Part XV: Pane al Pomodoro—Classic Italian Tomato Bread” by Jimmy Hall.
211.                     06-18-2011 S: “Bread Seminar, Part XVI: Panmarino—Toasted Pulverized Rosemary Flavors Bread” by Vladimir Gdansk.
212.                     06-19-2011 Su: “Bread Seminar, Part XVII: Pane al Peperoni—Italian Loaf adds flair to Dining” by V. Vicky Mazarotti.
213.                     06-20-2011 M: “Bread Seminar, Part XVIII: Pane agli Funghi—Seasoned Italian Loaf makes Perfect Dinner Bread” by V. Vicky Mazarotti.
214.                     06-21-2011 T: “Pasta Specialties, Part I: Lasagna—Self-proclaimed Household Champ shares Recipe” by Murph MacDougal.
215.                     06-22-2011 W: “Central Asian Specialties, Part I: Lamb Curry—Curried Lamb is both a Treat and a guaranteed Money-maker for any Kitchen” by JT.
216.                     06-23-2011 Th: “Central Asian Specialties, Part II—Curried Cabbage, Vegetable, and Lentil Soup—loved by Vegetarians everywhere” by Goldfish.
217.                     06-24-2011 F: “Pasta Specialties, Part II: Spaghetti and Meatballs—much-beloved Italian Classic enjoyed by All” by Olaf Bologolo.
218.                     06-25-2011 S: “Classic Quickbreads and Muffins, Part XVII: Banana-Orange-Multi-Bran Muffins” by Lilah Paulikovich.
219.                     06-26-2011 Su: “Classic Quickbreads and Muffins, Part XVIII—Multi-Bran, Date, and Carrot Muffins” by B. H. “BC” Cznystekinki.
220.                     06-27-2011 M: “Classic Quickbreads and Muffins Part XIX—Banana-Blueberry-Nut Muffins by Charles “the Chuckster” Smithenstein.
221.                     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.
222.                     06-29-2011 W: “Hawaiian and Polynesian Recipes, Part VI: Tangerine Chicken—Delicious Dish easily made at Home” by Gervais.
223.                     06-30-2011 Th: “Side Dish Seminar, Part X: Potatoes a’ la’ Crecey—Classic French Dish that can easily be made at your Home’” by Brian Carrick.
224.                     07-01-2011 F: “Side Dish Seminar, Part XI: Risi Bisi—Italian Rice Dish that is a Beautiful Classic if ever there was One” by Stinkbug.
225.                     07-02-2011 S: “Famous Restaurant Recipes, Part XV: Halibut topped with Crab and Artichokes—One of the Best Seafood Dishes of all Times” by El Chilote.
226.                     07-03-2011 Su: “Famous Restaurant Recipes, Part XVI: Halibut San Juan—an Old-time Delight from the Great Pacific Northwest” by Chef Kilgore Randalini.
227.                     07-04-2011 M: “Famous Restaurant Recipes, Part XVII: Beer-Battered Halibut—an All-American Treat for the Fourth of July” by Vladimir Gdansk.
228.                     07-05-2011 M: “Side Dishes Seminar, Part XII: Rice Pilau and Dirty Rice—two Classic Rice Dishes from around the World” by Tiresias.
229.                     07-06-2011 W: “Side Dishes Seminar, Part XIII: Turkish Pilaf and Spanish Rice—Delicious Rice Recipes from around the Globe” by the Hooter.
230.                     07-07-2011 Th: “The Salad Chef Speaks, Part V—a Selection of Different Salad Dressings that can be easily made at Home” by Elvin P. McCardle.
231.                     07-08-2011 F: “The Salad Chef Speaks, Part VI: more Mouth-watering Dressings to excite your Palate” by Jimmy Hall.
232.                     07-09-2011 S: “Famous Restaurant Recipes, Part XVIII: Austro-Hungarian Paprika Chicken—Classic Eastern European Cookery at its Best” by Vladimir Gdansk.
233.                     07-10-2011 Su: “Central Asian Specialties, Part III:  Malaysian-style Chicken Breast—Curried Chicken with a Medley of Toppings that will wow one’s Palate” by V. Vicky Mazarotti.
234.                     07-11-2011 T: “Hawaiian and Polynesian Recipes, Part VII: Sweet’n’Sour Pork—cooked in the Traditional Way: Pan-fried and covered with a Red Sweet’n’Sour Sauce” by Murph MacDougal.
235.                     07-12-2011 T: “Hawaiian and Polynesian Recipes, Part VIII: Pineapple Chicken and Vegetables—easily made at Home” by JT.
236.                     07-13-2011 W: “Classic Quickbreads and Muffins, Part XXI: Maple-Buckwheat Muffins—Southern Cooking at its Best” by Goldfish.
237.                     07-14-2011 F: “Famous Restaurant Recipes, Part XIX: Chicken a la Normande—a Classic Dish by the ‘King of Chefs and the Chef of Kings’: Auguste Escoffier (1846-1935)” by Olaf Bologolo.
238.                     07-15-2011 F: “Central Asian Favorites, Part IV: A Trio of Savory Sauces—Delicious Sauces with which to enliven your Evening Meals” by Lilah Paulikovich.
239.                     07-16-2011 S: “Central Asian Favorites, Part V—More Tasty Condiments for your Asian Meals—Two Chutneys and a Sauce” by B. H. “BC” Cznystekinki.
240.                     07-17-2011 Su: “Classic Quickbreads and Muffins Part XXII—Multi-Bran, Banana, and Orange Muffins—Wonderfully Sweet and Nutritious to Boot” by Charles “the Chuckster” Smithenstein.
241.                     07-18-2011 M: “Yeast Bread Seminar, Part XVII: Castilian Sourdough Bread—a Treat from the Iberian Peninsula” by Chef Pedro Munoz.
242.                     07-19-2011 T: “Fabulous Bakery Desserts, Part XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals” by Gervais.
243.                     07-20-2011 W: “Pasta Specialties, Part III: Quick Meat Sauce and Penne Pasta—a Fast Meal prepared in less than Sixty Minutes’” by Brian Carrick.
244.                     07-21-2011 Th: “Soup Seminar, Part V: Red Bean Soup—Prepared in the Old-Fashioned Way” by Stinkbug.
245.                     07-22-2011 F: “Classic Quickbreads and Muffins, Part XXIII: Maple-Graham Bread—a Mélange of Flavors combined together in One tasty Bread” by El Chilote.
246.                     07-23-2011 S: “Coffee Shop Favorites, Part V: Salisbury Steak—Long-Forgotten Coffee Shop Favorite from the Days when there were Coffee Shops” by Chef Kilgore Randalini.
247.                     07-24-2011 Su: “Hawaiian and Polynesian Recipes, Part IX: Baked Luau Ham with Sweet’n’Sour Ham Sauce—Delicious Way to serve Ham in the Summertime” by Vladimir Gdansk.
248.                     07-25-2011 M: “Old-Fashioned Home Cooking, Part III: Shepherd’s Lamb Stew—a Basque Classic with which you will fall in Love” by Tiresias.
249.                     07-26-2011 T: “Soup Seminar, Part VI: The Classic Stockdale Country Club Chowder—released to the General Public for the very first Time!” by the Hooter.
250.                     07-27-2011 W: “Soup Seminar, Part VII—Lecture on the Soup-Master’s Position, Part 1” by Elvin P. McCardle.
251.                     07-28-2011 Th: “Soup Seminar, Part VIII—Lecture on the Soup-Master’s Position, Part 2” by Elvin P. McCardle.
252.                     07-29-2011 F: “Soup Seminar, Part IX: Elvin P. McCardle’s Chicken Gumbo—Much-Beloved Soup from Chef McCardle’s Youth First on Today’s List” by Elvin P. McCardle.
253.                     07-30-2011 S: “Soup Seminar, Part X: Cabbage Soup and Red Cabbage Soup—Two Excellent Soups to add to your Repertoire” by Elvin P. McCardle.
254.                     07-31-2011 Su: “Soup Seminar, Part XI: Shrimp Gumbo #1—a Southern Classic from Ventura Beach, California” by Elvin P. McCardle.
255.                     08-01-2011 M: “Soup Seminar, Part XII: Shrimp Gumbo #2—Jimmy Hall takes over the Soup Seminar and offers his own Shrimp Gumbo Recipe” by Jimmy Hall.
256.                     08-02-2011 T: “Soup Seminar, Part XIII: Chicken Vermicelli Soup—one of the All-time Classic yet simple Recipes that even the Pot washer can throw Together!” by Jimmy Hall.
257.                     08-03-2011 W: “Soup Seminar, Part XIV: Chicken Noodle-or-Rice Soup—Grandma always knew Best!” by Jimmy Hall.
258.                     08-04-2011 Th: “Soup Seminar, Part XV: Turkey-Vegetable Soup—Good for Any Time of the Year!” by Jimmy Hall.
259.                     08-05-2011 F: “Soup Seminar, Part XVI: Chicken-Vegetable Soup—the Flipside of Yesterday’s Soup Coin!” by Jimmy Hall.
260.                     08-06-2011 S: “Soup Seminar, Part XVII: Vegetable Chowder—a Great way to enjoy the Taste of Chowder without the Clams” by Jimmy Hall.
261.                     08-07-2011 Su: “Soup Seminar, Part XVIII: Vegetable Soup—the Classic Soup of All-time!” by Jimmy Hall.
262.                     08-08-2011 M: “Yeast Bread Seminar, Part XVIII: Cajun Sourdough Bread—one of the Best Sourdough Breads I ever created!” by Vladimir Gdansk.
263.                     08-09-2011 T: “Yeast Bread Seminar, Part XIX: Kraftbrot—not a Sourdough Bread but one of the Trickiest to make” by Vladimir Gdansk.
264.                     08-10-2011 W: “Yeast Bread Seminar, Part XX: Spanish Sourdough Bread—other Guys make Sourdough Breads, too, you know!” by Vladimir Gdansk.
265.                     08-11-2011 Th: “Yeast Bread Seminar, Part XXI: Pane Paisano—Ordinary Italian Sourdough Bread with a unique Shape” by Vladimir Gdansk.
266.                     08-12-2011 F: “Yeast Bread Seminar, Part XXII: Pane al Formaggio—Italian Cheese Bread a Great Way to utilize Old Cheeses” by Vladimir Gdansk.
267.                     08-13-2011 S: “Yeast Bread Seminar, Part XXIII: Zeppelin Rolls—if you’re not careful, these Rolls will float right out of your Oven!” by Vladimir Gdansk.
268.                     08-14-2011 Su: “Yeast Bread Seminar, Part XXIV: Soft Rye Flour Rolls—Master Yeast Roll Dough Recipe in Rye Form” by Vladimir Gdansk.
269.                     08-15-2011 M: “Fabulous Bakery Desserts, Part XXII:  Cheesecake Seminar, Part I—Classic No-Bake Cheesecake with Raspberry Coulis is easy to make and a Joy to Eat!” by V. Vicky Mazarotti.
270.                     08-16-2011 T: “Fabulous Bakery Desserts, Part XXIII:  Cheesecake Seminar, Part II—White Chocolate Cheesecake—too Good to be True!” by V. Vicky Mazarotti.
271.                     08-17-2011 W: “Fabulous Bakery Desserts, Part XXIV:  Cheesecake Seminar, Part III—Chocolate-Cherry Cheesecake—the Crème d’ la Crème of Cheesecakes” by V. Vicky Mazarotti.
272.                     08-18-2011 Th: “Fabulous Bakery Desserts, Part XXV:  Cheesecake Seminar, Part IV—Spiced Pumpkin Cheesecake—none Better!” by V. Vicky Mazarotti.
273.                     08-19-2011 F: “Fabulous Bakery Desserts, Part XXVI:  Cheesecake Seminar, Part V—Vick’s ‘Big One’—one of the Biggest I’ve ever Seen!” by V. Vicky Mazarotti.
274.                     08-20-2011 S: “Fabulous Bakery Desserts, Part XXVII:  Cheesecake Seminar, Part VI: the “Calorie Buster” Cheesecake—forget about your Diet and dig in!” by V. Vicky Mazarotti.
275.                     08-21-2011 Su: “Fabulous Bakery Desserts, Part XXVIII:  Cheesecake Seminar, Part VII: Vick’s New York-style Cheesecake with Strawberry Topping—ain’t None Better!” by V. Vicky Mazarotti.
276.                     08-22-2011 M: “Fabulous Bakery Desserts, Part XXIX: Old-Fashioned Puddings and Custards, Part III—Croissant Pudding with Pumpkin” by Murph MacDougal.
277.                     08-23-2011 T: “Fabulous Bakery Desserts, Part XXX: Boysenberry Pie and Pie Dough—a Wonderful Summertime Treat!” by Murph MacDougal.
278.                     08-24-2011 W: “Fabulous Bakery Desserts, Part XXXI: Chocolate-Amaretto Mousse—a Tasty Treat from long ago that’s still Good Today!” by Murph MacDougal.
279.                     08-25-2011 Th: “Fabulous Bakery Desserts, Part XXXII: White Chocolate Mousse—another Light and Fluffy Mousse for your dining Delight!” by Murph MacDougal.
280.                     08-26-2011 F: “Fabulous Bakery Desserts, Part XXXIII: Peach Melba—the Classic Dessert as created by the Great French Chef Auguste Escoffier” by Murph MacDougal.
281.                     08-27-2011 S: “Fabulous Bakery Desserts, Part XXXIV: Cherries Jubilee—another Classic Dessert created by the Great French Chef Auguste Escoffier” by Murph MacDougal.
282.                     08-28-2011 Su: “Fabulous Bakery Desserts, Part XXXV: Peaches a’ l’ Opera—a Final Classic Dessert created by the Great French Chef Auguste Escoffier” by Murph MacDougal.
283.                     08-29-2011 M: “Classic Quickbreads and Muffins, Part XXIV: Peach-Pecan Muffins—Delicious Muffins with a Southern Flair” by JT.
284.                     08-30-2011 T: “Classic Quickbreads and Muffins, Part XXV: Pineapple-Almond Muffins—tasty beyond Description” by JT.
285.                     08-31-2011 W: “Classic Quickbreads and Muffins, Part XXVI: Banana Muffins—the Darker the Banana—the Better the Flavor!” by JT.
286.                     09-01-2011 Th: “Classic Quickbreads and Muffins, Part XXVII: Lemon Muffins—tricky to make unless one has access to a Bakery Supply Company but it can be done” by JT.
287.                     09-01-2011 Th: “Classic Quickbreads and Muffins, Part XXVIII: Quick Applesauce Bread—quick and easy like Chef JT promised!” by JT.
288.                     09-03-2011 S: “Classic Quickbreads and Muffins, Part XXIX: Quick Pineapple Bread—one of the All-Time Great Favorite Breads” by JT.
289.                     09-04-2011 Su: “Classic Quickbreads and Muffins, Part XXX: Three Flavored-Butters—the Perfect Accompaniments for your Quickbreads and Muffins” by JT.
290.                     09-05-2011 M: “Famous Restaurant Recipes, Part XX: Pork Cutlets a’ l’Orange—Fabulous French Cooking for an unforgettable Labor Day Dinner” by Goldfish.
291.                     09-06-2011 T: “Famous Restaurant Recipes, Part XXI: Veal Sauté St. Raphael—California Cuisine from the 1980’s for a Brand-New Generation” by Goldfish.
292.                     09-07-2011 W: “Famous Restaurant Recipes, Part XXII: Veal Sauté ala Oskar—one of the Greatest Veal Dishes from the Golden Age of French Cuisine” by Goldfish.
293.                     09-08-2011 Th: “Famous Restaurant Recipes, Part XXIII: Chicken Breast Sauté ala Gloria—tender Chicken Breasts covered in an Orange-Apricot Sauce” by Goldfish.
294.                     09-09-2011 F: “Famous Restaurant Recipes, Part XXIV: Braised Pork Chops —Mediterranean-style Cuisine from the South of France” by Goldfish.
295.                     09-10-2011 S: “Famous Restaurant Recipes, Part XXV: Blanquette d’Agneau—Continental Lamb Stew braised in Cream and Stock” by Goldfish.
296.                     09-11-2011 Su: “Famous Restaurant Recipes, Part XXVI: Halibut Cheek Penne Pasta in Pesto Cream Sauce—unique Seafood Dish from the Puget Sound” by Goldfish.
297.                     09-12-2011 M: “Coffee Shop Favorites, Part VI: Chicken-Fried Steak—All-American Truckstop Food from one end of the Nation to the Other” by Olaf Bologolo.
298.                     09-13-2011 T: “Coffee Shop Favorites, Part VII: Breaded Veal Cutlet with Chicken Gravy—once a Coffee Shop Deception now—the Real Thing!” by Olaf Bologolo.

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