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Sunday, November 27, 2016

What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror

Chef Charles Smithenstein
The AICP-END Blog
PO Box 20669
Bakersfield, CA 93390-0669


THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY COMMENTARY-OPINION-SPORTS-FOODSERVICE FOR SUNDAY, NOVEMBER 27, 2016 BY CHEF CHARLES ‘CHUCK’ SMITHENSTEIN


­­­­­­­­­ HAPPY THANKSGIVING WEEKEND 2016


“What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror” by Chef Charles Smithenstein


FALL SESSION 2016


BLOGPOST #2,198 AT THE AICP-END


NINETEEN DAYS AFTER ELECTION DAY

We are on the edge of a complete liberal meltdown and how sweet it is—after eight years of Obamaism
Delano, CA, 11-27-2016 Sunday: My, my, my, I am but a simple chef working in the grape-picking town of Delano, California, and EVEN I can see the meltdown numerous people lurking on the Left experience over Donald J. Trump winning the White House.  Supermodel Gigi Haddad came out and slammed Melania Trump by doing an ugly impersonation of the woman that to me made no sense.  Tell me, Gigi, what was the point of your obnoxious little tirade at some dumb-assed award show that no one gives a F**K about watching? 
Granted, I am about a week late and a few dollars short because this event occurred this past Sunday—or so I guess—and I am just now getting around to mentioning it. 
Moreover, I thought the LEFT always said that ‘we should leave family members out of the splatter zone and just criticize the politicians themselves.’  Was I somewhere else on the day when the Dems spewed out their latest laundry list of ‘rules’ that commentators should follow or is there just a double standard that excuses lefties while going after righties?
Then, there is criticism of Senator Jeff Sessions, and whatever the man said 30 years ago.  While I realize the Dems will always return back 100 years if they have to in order to slime an opponent, I say, “So f**king what?” 
Enough with the nitpicking, libs, you sons-of-bitches NEVER criticized Senator Robert Byrd of West Virginia nor did you ever go after other racists lurking within the Senate and House.  It only seems to pertain to people on the RIGHT side of the aisle, which smacks to me of hypocrisy.
Ah, so Senator Sessions did not win a federal judgeship because of saying something that rubbed liberals wrong, the things the libs say daily rubs me wrong like stroking my ass with sandpaper. 
What I have heard is that thanks to Senator Sessions when he was the attorney-general of Alabama, the man bankrupted the Ku Klux Klan in his state.  He also managed to send a KKK murderer of a young black kid to death row so what more do you need to know?   
Then, we hear that Barack Hussein Obama plans to remain in Washington, DC, once he leaves office, ostensibly, to remain in that city so his youngest daughter can finish school there.  Gee, if only that were true. 
We know why the man plans to remain in the capital and that is so that once Donald J. Trump begins trashing his crumbling legacy, the news shows can bring the angry former president to the nearest mic so he can voice his disapproval. 
We have never had a prior president EVER remain in the spotlight following his tenure in office and something tells me we most likely will not.  I suspect that if the 44th president begins competing for brownie points against President Donald J. Trump, something might happen to the bitter man such as a meteor falling out of the sky and blasting him to smithereens. 
Note, I am not saying God should send a meteor shooting to Earth to deal with a cockroach but once the former president begins flapping his gums and spewing out all sorts of liberal, leftwing, Saul Alinsky-inspired propaganda, something WILL HAVE TO HAPPEN.  We cannot have TWO competing presidents vying for the same job, especially when one of them NO longer is president and needs to return to the Windy City.
Then, we have the tragic story unfolding of ALL of the liberals who threatened to leave the country in a torrent if Donald J. Trump won the White House in the first place.  Hmmm, where are they now? 
Furthermore, I see pumpkin-headed Whoopi Goldberg still sits on her show just as I see Miley Cyrus still prancing around on the Voice.  I see others who told us they would flee the country as do rats a sinking ship such as the pathetic, overweight Michael Moore—God, what a loser!  I say, “There is no better time to go than now so please, leave the country and leave us in peace.”
It is going to be a long four years but something tells me that Donald J. Trump and the administration the man continues putting together in front of our very eyes is one that is going to find a way to clobber all leftist critics. 
I suspect that even Obama has no clue as to what he is up against but I think he will discover it extremely quickly and that someone will write his notes in the same way they wrote them for the dummy in the Broadway show, “Hamilton.”
If that dick knew WHO Mr. Hamilton was, he would know that the Founding Father was against illegal immigration and wanted to vet every person seeking to come to the NEW United States of America. 
What’s more, he was not about throwing the gates open and allowing every Tom, Dick, Harry, and boneheads from a Broadway musical to flood into the country uninvited.  I hate to say it, we are going to see change on a monumental scale that some of the less intelligent members of the opposition’s heads are going to spin.
Yep, they are going to spin like Linda Blair’s in “The Exorcist.” In fact, green projectile vomiting is going to begin and it will afflict every member on the Left seeking to derail Donald Trump. 
Likewise, the good people on Saturday Night Live are going to go berserk and speaking of SNL, let me say something to Larry David: Alec Baldwin is a HORRIBLE Donald Trump.  Bring back Taran Killiam who used to portray him, someone you dumped from the show this year—that fellow was a GREAT Trump.
Friends, this is the final post of the year for me and I want you to know that things are going to get so much better, that America will be great again.  There are going to be numerous Lefties and perhaps some on the Right who will throw a noose over the rafters in their garage, stand on a stool, and go to meet their Maker or who will put a gun in their mouth and eat it. 
We have suffered beneath an administration that bought its own bulls**t and now wallows in it because the people of this country did not want to continue going left.  We now want to return to what made the country great and it was not communism.  Capitalism is the only way to go and a business-friendly president and administration is going to save the nation from the despair of Obamaism.
Have a great Christmas and a wonderful New Year and we will meet again at some point in 2017.  Please, thank God for giving us the wonderful opportunity to restore America to the land of opportunity for EVERYONE and let us get this communism crap into the rearview mirror as quickly as possible.   
   Thanks, my friends and I will see YOU NEXT YEAR.  Merry Christmas, God bless you and God bless America—we are going to be great again!
Charles Smithenstein
Charles Smithenstein
Restaurant Manager, Mixologist, Foodserver, and Cook


This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue.  I was in my late 30's at the time.  I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years.  Our city has experienced marvelous growth and is fast becoming a player in county politics.
Chef Charles Smithenstein writes from Delano, California

Chef Charles Smithenstein is a liberal Republican (some call him a ‘RINO’).

Rotation: (1) Chef Tiresias Helenus Grinikeodopuloposlus (2) Chef Charles Smithenstein (3) Chef James “JT” Tobiason (3) Chef Elmer K. Hootenstein (4) Chef Pedro Munoz and (5) Chef Olaf Bologolo
CHEF CHARLES SMITHENSTEIN
END COMMENTARY 11-27-2016
COPYRIGHT © 2016 BY MHB PRODUCTIONS
WORD COUNT: 1,204
11-27-2016 Su Political Topics and Essays, Part CMXXX: “What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror” by Chef Charles Smithenstein.    
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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions.  This article is copyrighted © 11-26-2016, all rights reserved.

REFERENCES:
Smithenstein, Charles.  “What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror
Roland Carl Davis edited and rewrote the blog post today.




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This artwork is #0005 a 20’ x 24’ original oil painting by Beverly Carrick, which is entitled, “Spring on Highway 1.”  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

Labels:
C. Smithenstein, Political Topics and Essays, The Beatles, Donald Trump, Barack Obama, Obamaism, Saul Alinsky, Communism, Make America Great Again, Leftwing Losers, “Hamilton”,






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TODAY IN HISTORY—NOVEMBER 27, 2016:

Jimi Hendrix:
A.    399: St. Anastasias I begins his reign as Catholic Pope.
B.     1095: Pope Urban II preaches for all Christian knights to go on the First Crusade to the Holy Land to liberate it from the Muslim enemy.
C.    1701: Astronomer Anders Celsius, inventor of the Celsius temperature scale, was born in Uppsala, Sweden.
D.    1817: The First Seminole War commences as U.S. soldiers attack a Native American village in the Florida Everglades.
E.     1839: Mathematicians founded the American Statistical Association in Boston, Massachusetts.
F.     1901: The U.S. Army War College was established in Washington, D.C.
G.    1910: The Pennsylvania Railroad began regularly serving New York’s Pennsylvania Station.
H.    1911: The stage comedy, “The Playboy of the Western World” by J.M. Synge received a hostile reception in New York because of its supposed portrayal of Irish characters.  Elsewhere, theatrical producer David Merrick was born in St. Louis.
I.       1912: The Spanish Protectorate of Morocco begins.  Elsewhere in Albania, the small Balkan nation adopts its new flag.
J.      1924: Macy’s first Thanksgiving Day parade—billed as a “Christmas Parade”—took place in New York City.
K.    1939: The play, “Key Largo,” by Maxwell Anderson, opened at the Ethel Barrymore Theater in New York.
L.      1942: During World War II, the French navy at Toulon scuttled its ships and submarines to keep them from falling into the hands of the Nazis who were overrunning the Low Countries and France.  Elsewhere in the world, Jimmy Hendrix (later to be "Jimi")--the famed guitarist who died young--was born in Seattle, Washington on this date.  Finally, in Yugoslavia, Partisan leader Josef Broz Tito appoints members to an anti-Fascist council.
M.  1953: Playwright Eugene O’Neill died in Boston at age 65.
N.    1962: The first Boeing 727 was rolled out at the company’s Renton plant.
O.    1965: 15,000 anti-war demonstrators march on Washington, D.C. in protest of the growing war in Vietnam.
P.     1966: In the highest scoring game in NFL history, the Washington Redskins beat the New York Giants 72-41.
Q.    1967: The Beatles release the “Magical Mystery Tour,” album to critical acclaim.
R.    1970: Pope Paul VI, visiting the Philippines, was slightly wounded at the airport in Manila by a dagger-wielding Bolivian painter disguised as a priest.  Meanwhile, George Harrison releases three-record set, “All Things Must Pass.” 
S.      1973: The Senate voted 92-3 to confirm Gerald R. Ford as vice president, succeeding Spiro T. Agnew who had recently resigned. 
T.     1978: San Francisco Mayor George Moscone and Supervisor Harvey Milk, a Gay-rights activist, were shot to death inside city hall by former supervisor Dan White
U.    1983: 181 people lost their lives when a Colombian Avianca Airlines Boeing 747 crashed near Madrid’s Barajas Airport.     
V.    1989: A bomb blamed on drug traffickers destroyed a Columbian Avianca Boeing 727, killing all 107 people on board and three people on the ground.
W.  1990: British Conservative Party members choose John Major to succeed Margaret Thatcher as prime minister.
X.    1991: The Undertaker beats Hulk Hogan to become the new WWF champion.
Y.    1994: In the 82nd Canadian Football League Grey Cup, the British Columbia Lions beat the Baltimore Stallions 26-23.
Z.     1997: Barry Sanders of the Detroit Lions becomes the second leading all-time rusher of the NFL.
AA.          2004: After four decades in North Korea and less than one month in a U.S. military jail near Tokyo, U.S. Army deserter Charles Jenkins became a free man.
BB.           2009: Tiger Woods crashed his SUV outside his Florida mansion, sparking widespread attention to reports of cheating on his wife, Elin Nordegren; the couple divorced the following year.
CC.          2010: Icelanders vote for the creators of a new constitution to replace an edited version of the Danish constitution since 1994.   
DD.          2011: The Arab League votes to impose sanctions on Syria due to the continued violent uprising taking place within that country; Syria says the move is ‘unprecedented.’
EE.           2012: The United Kingdom agrees to create new public and private universities; these will be the first universities the UK has created in decades.
FF.2013: In Italy, legislators expelled ex-Prime Minister Silvio Berlusconi from parliament due to his tax fraud conviction.
GG.         2014: Despite pressure from non-OPEC oil-producing nations, OPEC announces that it will continue oil production at present levels, causing oil to fall to $69.00 per barrel.                                                       




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!





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SUNDAY, NOVEMBER 27, 2016




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“What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror” by Chef Charles Smithenstein




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Original Beverly Carrick Artworks, Beverly Carrick—World Famous Artist, C. Smithenstein, Political Topics and Essays, The Beatles, Donald Trump, Barack Obama, Obamaism, Saul Alinsky, Communism, Make America Great Again, Leftwing Losers, “Hamilton”, Alec Baldwin, Gigi Haddad, Saturday Night Live, SNL, Leftwing Nastiness, Taran Killiam, Goodbye Obamaism, Liberal Preaching to the Choir, Donald Trump will make ‘America great again’,

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!


CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN’S BLOGPOSTS 2010-2016
1.      03-14-2011 M: “Educational Discourse—Writings Index, Part IV: Chef Smithenstein presents one of his All-Time Favorite Articles—Psychedelic Poster Art by Good Friend, Brian Carrick.”
2.      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.
3.      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.
4.      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.
5.      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.
6.      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.
7.      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.
8.      05-26-2011 Th: “Kitchen Nobility—the Saucier, Pt. X” by Charles “the Chuckster” Smithenstein.
9.      05-27-2011 F: “Kitchen Nobility—the Saucier, Pt. XI” by Charles “the Chuckster” Smithenstein.
10. 05-28-2011 S: “Kitchen Nobility—the Saucier, Pt. XII” by Charles “the Chuckster” Smithenstein.
11. 05-29-2011 Su: “Kitchen Nobility—the Saucier, Pt. XIII” by Charles “the Chuckster” Smithenstein.
12. 06-27-2011 M: “Classic Quickbreads and Muffins Pt. XIX—Banana-Blueberry-Nut Muffins by Charles “the Chuckster” Smithenstein.
13. 07-17-2011 Su: “Classic Quickbreads and Muffins Pt. XXII—Multi-Bran, Banana, and Orange Muffins—Wonderfully Sweet and Nutritious to Boot” by Charles “the Chuckster” Smithenstein.
14. 10-03-2011 M: “Side Dish Seminar Pt. XIV—Bombay Rice—Indian Cuisine at its Apex” by Charles “the Chuckster” Smithenstein.
15. 10-04-2011 T: “Side Dish Seminar Pt. XV—Vermicelli Pilaf—a Tasty Combination of Rice and Pasta all in One Dish” by Charles “the Chuckster” Smithenstein.
16. 10-05-2011 W: “Side Dish Seminar Pt. XVI—Russian Palov—Eastern European Masterpiece” by Charles “the Chuckster” Smithenstein.
17. 10-06-2011 Th: “Side Dish Seminar Pt. XVII—Saffron Rice—the Most Expensive Rice Dish in the World—but worth it!” by Charles “the Chuckster” Smithenstein.
18. 10-07-2011 F: “Side Dish Seminar Pt. XVIII—Cheese Potatoes—what could be Better than Hash Browned Potatoes mixed with Melted Cheese?” by Charles “the Chuckster” Smithenstein.
19. 10-08-2011 S: “Side Dish Seminar Pt. XIX—Polish-style Mashed Potatoes—so many tasty things you can do with Bacon Fat—don’t throw it out!” by Charles “the Chuckster” Smithenstein.
20. 10-09-2011 Su: “Side Dish Seminar Pt. XX—Broccoli Normande—the Classiest Vegetable Dish—Ever!” by Charles “the Chuckster” Smithenstein.
21. 03-12-2012 M: “Special Menu Index Pt. XXXVI—St. Patrick’s Day Menu, Pt. I—the Salad Chef Speaks—two Excellent Irish Salads: Colcannon and Irish Lamb Salad—Unbelievable” by Charles “the Chuckster” Smithenstein.
22. 03-13-2012 T: “Special Menu Index Pt. XXXVII—St. Patrick’s Day Menu, Pt. II—Soup Seminar—two Excellent Irish Soups: Corned Beef and Chicken Chowder and Irish Lamb Soup—two timeless Classics” by Charles “the Chuckster” Smithenstein.
23. 03-14-2012 W: “Special Menu Index Pt. XXXVIII—St. Patrick’s Day Menu, Pt. III—Famous Restaurant Recipes—two Excellent Irish Entrees: Corned Beef and Cabbage and Roast Leg of Lamb with Cinnamon-Rhubarb Sauce—two masterful Presentations” by Charles “the Chuckster” Smithenstein.
24. 03-15-2012 Th: “Special Menu Index Pt. XXXIX—St. Patrick’s Day Menu, Pt. IV—Side Dish Seminar—two Great Root Vegetable Recipes: Roasted New Potatoes and Buttered Red Potatoes and Rutabagas—perfect for your St. Paddy’s Day Menu” by Charles “the Chuckster” Smithenstein.
25. 03-16-2012 F: “Special Menu Index Pt. LX—St. Patrick’s Day Menu, Pt. V—Side Dish Seminar—two Vegetable Dishes with which to compliment your Dinner—Carrots and Parsnips and Turnips and Peas” by Charles “the Chuckster” Smithenstein.
26. 03-17-2012 S: “Special Menu Index Pt. XLI—St. Patrick’s Day Menu, Pt. VI—Classic Quickbreads and Muffins—“Irish Soda Bread” and Cranberry Scones—the Breads for your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
27. 03-18-2012 Su: “Special Menu Index Pt. XLII—St. Patrick’s Day Menu, Pt. VII—Fabulous Bakery Desserts—Irish Cream Cheesecake and Apple-Pear Shortbread—the Conclusion of your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
28. 08-20-2012 M: “Classic Quickbreads and Muffins, Part XLVI—Chef Smithenstein picks up where Chef BC left off: Quick Lemon Bread in on the Menu for Today!” by Charles “the Chuckster” Smithenstein.
29. 08-21-2012 T: “Classic Quickbreads and Muffins, Part XLVII—Today’s Quickbread is Chef Smithenstein’s Personal Recipe for Quick Pumpkin Bread—indescribably Delicious!” by Charles “the Chuckster” Smithenstein.
30. 08-22-2012 W: “Classic Quickbreads and Muffins, Part XLVIII—Quick Whole-Wheat Strawberry Bread is on Today’s Menu!” by Charles “the Chuckster” Smithenstein.
31. 08-23-2012 Th: “Classic Quickbreads and Muffins, Part XLIX—Today’s Recipe switches Culinary Gears—Glazed Yam Muffins are the Absolute Best!” by Charles “the Chuckster” Smithenstein.
32. 08-24-2012 F: “Classic Quickbreads and Muffins, Part L—Classic Bran Muffins are the Best of the Best!” by Charles “the Chuckster” Smithenstein.
33. 08-25-2012 S: “Classic Quickbreads and Muffins, Part LI—Delicious Spice Muffins are a Blast from America’s Old-Time Past!” by Charles “the Chuckster” Smithenstein.
34. 08-26-2012 Su: “Classic Quickbreads and Muffins, Part LII—Polynesian Bran Muffins—perfect for the Chuckster’s Birthday Celebration!” by Charles “the Chuckster” Smithenstein.
35. 04-08-2013 M: “Classic Quickbreads and Muffins, Part LXXXVII—Chef Smithenstein returns today and picks up where he left off last August 2012—More Exciting Quickbread and Muffin Recipes with today’s being Delicious Chili-Pepper-Cheese Savory Muffins!” by Charles “the Chuckster” Smithenstein.
36. 04-09-2013 T: “Classic Quickbreads and Muffins, Part LXXXVIII—Chef Smithenstein presents another Great Savory Muffin Recipe—Raisin-Rye Muffins—the Best you have ever seen!” by Charles “the Chuckster” Smithenstein.
37. 04-10-2013 W: “Classic Quickbreads and Muffins, Part LXXXIX—The Chef comes up with yet another Excellent Savory Muffin Recipe—Caraway-Onion-Rye Muffins—the Best you’ve ever seen!” by Charles “the Chuckster” Smithenstein.
38. 04-11-2013 Th: “Classic Quickbreads and Muffins, Part XC—today, the Chef moves into the Realm of Quickbreads by presenting the Readership his Recipe for Quick Carrot-Pineapple-Pecan Bread—the Best you’ve ever seen!” by Charles “the Chuckster” Smithenstein.
39. 04-12-2013 F: “Classic Quickbreads and Muffins, Part XCI—once again, the Chef comes up with another Indulgent Quickbread, Quick Cream Cheese Loaf—tastier than the Rest of the Competition combined!” by Charles “the Chuckster” Smithenstein.
40. 04-13-2013 S: “Classic Quickbreads and Muffins, Part XCII—the 92nd Installment of this Series features a Wonderful Quickbread Recipe: Quick Spice Bread—spicier than all the Rest!” by Charles “the Chuckster” Smithenstein.
41. 04-14-2013 Su: “Classic Quickbreads and Muffins, Part XCIII—the Week ends with Chef Smithenstein going back to Muffins: Orange Muffins II, better than the Rest of the Chefs Combined!” by Charles “the Chuckster” Smithenstein.
42. 11-04-2013 M: “Famous Restaurant Recipes, Part LXII: after lamenting the Shutdown of the Federal Government and how it might affect the Republicans, the Chef attacks Obamacare and then shows us how to make a lovely Dungeness Crab-Stuffed Salmon!” by Chef Charles “the Chuckster” Smithenstein.
43. 11-05-2013 T: “Famous Restaurant Recipes, Part LXIII: Chef Smithenstein tells the Republicans HOW to Win the Elections of 2014 by ridding the Party of the Rightwing Nut Jobs, Talk Radio Boobs, and then shows us how to make Swordfish Provencale!” by Chef Charles “the Chuckster” Smithenstein.
44. 11-06-2013 W: “Famous Restaurant Recipes, Part LXIV: Chuck discusses how to rid the Republican Party of the Whacko Birds and then shows the Readership how to make Sautéed Catfish with Caper-Butter Sauce—Yummy!” by Chef Charles “the Chuckster” Smithenstein.
45. 11-07-2013 Th: “Famous Restaurant Recipes, Part LXV: the Chuckster continues to Attack the Tea Party, tells us how the Republicans will win next Year’s Elections and then shows the Blogosphere how to make Classic Steak Dianne—Wow!” by Chef Charles “the Chuckster” Smithenstein.
46. 11-08-2013 F: “Famous Restaurant Recipes, Part LXVI: after blasting the Tea Party and then telling us how we need to elect more Moderate Republicans, Chef Chuck shows us how to make the BEST Vegetarian Dish ever!” by Chef Charles “the Chuckster” Smithenstein.
47. 11-09-2013 S: “Famous Restaurant Recipes, Part LXVII: The Chuckster says the Democrats will be like ‘Br’er Rabbit and the Tar Baby’ when it comes to Obamacare then shows us how to make Red Snapper a la Florentina!” by Chef Charles “the Chuckster” Smithenstein.
48. 11-10-2013 Su: “Famous Restaurant Recipes, Part LXVIII: Chef tells us what we have to do to Win Next Year’s Elections and also the Election of 2016; then, he shows us how to make Wild Cherry Chicken!” by Chef C. Smithenstein.
49. 03-03-2014 M: “Political Topics and Essays, Part Fifty: Chef Smith comes in with BOTH Barrels Blasting: at Talk Radio Goons like Jaz McKay and at the Tea-Bagging Idiots ruining the GOP; he then tells the Readership how to Beat BOTH Threats—Read On!” by Chef C. Smithenstein.
50. 03-04-2014 T: “Political Topics and Essays, Part Fifty-two: Chef Chuck really crosses Swords with the Teabaggers who he sees as Enemy #1, the Main Threat, before taking on Threat #2—the Obama Administration!” by Chef C. Smithenstein.
51. 03-05-2014 W: “Political Topics and Essays, Part Fifty-Two: What has happened to the America of Old, how can we permit the Obama Administration to continue gobbling up Power like a slut gobbles up Schlongs, at what Point do we reassert the Morality that has served the United States of America Well: the time to assert it is NOW!” by Chef C. Smithenstein.
52. 03-06-2014 Th: “Political Topics and Essays, Part Fifty-Three: Chef Chuck goes after Illegal Alien-Loving Local Reporter, Jose Gaspar, calling him out on the Carpet and then launches into a Lengthy Tirade on Illegal Immigration and how we can stop it by getting them to Vote for the GOP!” by Chef C. Smithenstein.
53. 03-07-2014 F: “Political Topics and Essays, Part Fifty-Four: Chef Smithenstein introduces the Sons of Champlin, then takes it to the Fanatics keeping Congress the do-nothing Congress that it is then stands up for the State of Arizona fighting to keep the Gays under Control—about time!” by Chef C. Smithenstein.
54. 03-08-2014 S: “Political Topics and Essays, Part Fifty-Five: The Bathroom Bill and Arizona’s Capitulation to the Gay Mafia causes Chef Smithenstein to take it to the Homosexual Lobby in a Hot and Heavy Way—WE NEED TO STOP THESE PEOPLE NOW!” by Chef C. Smithenstein.
  1. 03-09-2014 Su: “Political Topics and Essays, Part Fifty-Six: Today, we look at all sorts of Democrat Party Hacks and how the Clintons need to watch out for the Masses of Opponents determined to take them out BEFORE the 2016 Presidential Election—it ain’t gonna be Hillary—I guarantee it!” by Chef C. Smithenstein.
  2. 10-06-2014 M: “Political Topics and Essays, Part Two-Hundred-and-Sixty-Seven: for the First Time in nearly Half-a-Year, Chef Charles comes in to pick up where he left off in March 2014—trying to save the Great State of California by going after the Democrats!” by Chef Charles Smithenstein.
  3. 10-07-2014 T: “Political Topics and Essays, Part Two-Hundred-and-Sixty-Eight: Chef Charles shares his Concerns on the Spread of ISIS around the World and into the United States, too; maybe the Spread of the Ebola Virus will kill off some of the Terrorists, maybe it will kill us” by Chef Charles Smithenstein.
  4. 10-08-2014 W: “Political Topics and Essays, Part Two-Hundred-and-Sixty-Nine: Chef Charles questions the Sanity in allowing People to come to the United States who have been in EBOLA Country—is this Part of Obama’s ‘Fundamental Transformation’ of the USA?” by Chef Charles Smithenstein.
  5. 10-09-2014 Th: “Political Topics and Essays, Part Two-Hundred-and-Seventy: Chef Charles continues taking the Obama Administration to Task over NOT calling ‘Terrorism’ Terrorism as in the Oklahoma Beheading and MORE on the Ebola Crisis in the U.S.” by Chef Charles Smithenstein.
  6. 10-10-2014 F:  “Political Topics and Essays, Part Two-Hundred-and-Seventy-one: Chef Charles discusses the Probability of California Jerry Brown running for the Democrat Party’s Presidential Nomination in 2016 and describes all the Damage he has done to the Golden State” by Chef Charles Smithenstein.
  7. 10-11-2014 S: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Two: Chef Charles discusses a Difficult Topic, how to Dress and to Look if you want to go to Work for Me or for any other Five-Star Chef in the United States and NOT Mexico—leave the Tats, Piercings, and the Dirt at Home!” by Chef Charles Smithenstein.
  8. 10-12-2014 Su: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Three: Chef Charles closes the Week on a Serious Note: has the Obama Administration brought Ebola to the U.S. deliberately or because they are just plain Stupid—either way, it’s our demise” by Chef Charles Smithenstein.
  9. 03-02-2015 M:  “Political Topics and Essays, Part CCCLII: we need Migrant Farmworkers in the United States but that does not mean that we have to make Citizens out of them no matter what Morons such as Luis Gutierrez and Jorge Ramos demand of us!” by Chef Charles Smithenstein.
  10. 03-03-2015 T: “Political Topics and Essays, Part CCCLII: Chef Smithenstein picks up where he left off by discussing the Danger Wide Open Borders pose for the Nation and the growing Threat of Radical Islam in the Form of ISIS crossing them and hitting the Homeland” by Chef Charles Smithenstein.
  11. 03-04-2015 W: “Political Topics and Essays, Part CCCLIII: Chef Smithenstein admits that his Views on the Science of Global Warming have indeed changed; he believes it is nothing more than a Noxious Lie” by Chef Charles Smithenstein.
  12. 03-05-2015 Th: “Political Topics and Essays, Part CCCLIV: Chef Smithenstein discusses the President’s Veto of the Keystone XL Pipeline, what the GOP needs to do and the Danger of having a Vociferous Chief Executive remaining in DC after a New President takes Office—what can we do?” by Chef Charles Smithenstein.
  13. 03-06-2015 F: “Political Topics and Essays, Part CCCLV: Chef Charles shares and Open Letter of Sorts to the GOP Leadership in Washington, DC—You must act in the Here and Now, which means STOP BARACK OBAMA NOW—do NOT allow him to Open the Nation’s Borders to Illegal Aliens!” by Chef Charles Smithenstein.
  14. 03-07-2015 S: “Political Topics and Essays, Part CCCLVI: Charles politely asks the Teabagger Patriots if they would get onboard with WHOEVER the Eventual 2016b GOP Presidential Candidate will be—even if it goes against their Values—to prevent another Four Years of the Obama Era from Continuing with another Whacko Liberal” by Chef Charles Smithenstein.
  15. 03-08-2015 Su: “Political Topics and Essays, Part CCCLVII: Charles ends the Week by agreeing with Rush Limbaugh’s “I hope he fails” Comment because now, the Feds are seeking to take away our Ammunition and make our Firearms Worthless—it is Time for the People to Stand up to Totalitarianism!” by Chef Charles Smithenstein.
  16. 10-26-2015 M: “Political Topics and Essays, Part DLVIII: People change their Minds about Gun Ownership until some Thuggish, Junkie Punk puts a Round past their Head—WHY my Family and I own Guns” by Chef Charles Smithenstein.
  17. 10-27-2015 T: “Political Topics and Essays, Part DLIX: what we see taking Place over in Israel will soon be coming here—People running around Crazy attacking Innocent Americans with Meat Cleavers and Machetes—BUY GUNS NOW!” by Chef Charles Smithenstein.
  18. 10-28-2015 W: “Political Topics and Essays, Part DLX: I like what Donald Trump says because Right Now, the Illegal Alien Invasion of the Nation threatens us more than any other Threat, which is WHY we need someone such as Him to save us!” by Chef Charles Smithenstein.
  19. 10-29-2015 Th: “Political Topics and Essays, Part DLX: I like what Donald Trump says because Right Now, the Illegal Alien Invasion of the Nation threatens us more than any other Threat, which is WHY we need someone such as Him to save us!” by Chef Charles Smithenstein.
  20. 10-30-2015 F: “Political Topics and Essays, Part DLXII: it appears that the Politics of the Past 45 Years has given us what we now see: Reality TV Star and Real Estate Mogul Donald Trump vs. the Crooked Hillary Clinton” by Chef Charles Smithenstein.
  21. 10-31-2015 S: “Political Topics and Essays, Part DLXIII: Let us talk about Halloween Today, how ‘Modern Times’ have transformed the Holiday from one that Kids could safely enjoy to one they now cannot—tragic!” by Chef Charles Smithenstein.
  22. 11-01-2015 Su: “Political Topics and Essays, Part DLXIV: In July 2014, Abu Bakr al-Baghdadi told us he was coming so WHY has everyone gone Blind, Deaf, and Dumb when it comes to seeing what the Muslim ‘Refugees’ truly are: the Invasion Force” by Chef Charles Smithenstein.
  23. 06-13-2016 M: “Another Act of Islamic Terrorism on American Soil and President Obama cannot combine the Words ‘Islamic’ and ‘Terror;’ this is WHY Donald Trump is going to win in November because Americans are ANGRY” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXIV
  24. 06-14-2016 T: “The LGBT Community needs to know who its TRUE Friends are: Christians, while we may not agree with your Lifestyle Choices, we do not advocate your Murder as do Many of the Muslims the Obama Administration brings into the Country” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXV
  25. 06-15-2016 W: “I urge the LGBT Community to cross the Political Divide and to join the GOP—we may not agree on EVERYTHING but we care about you as Fellow Human Beings and do not put Militant Islamists ABOVE you” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXVI
  26. 06-16-2016 Th: “If the GOP does not stand behind Donald Trump and Hillary Clinton wins the White House, the Scumbags deserve whatever they get—SHAME on them!” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXVII
  27. 06-17-2016 F: “While we do not know whether Mr. Obama is still a Muslim or not, I believe he is simply because of his inability to EVER call the Enemy we face what it is: Radical Islamist Terrorists!” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXVIII
  28. 06-18-2016 S: “Watching Obama and Joe Biden point the Finger at Responsible Gun Owners and the GOP in Orlando, Florida, on Thursday makes me Sick and then watching John McCain made me EVEN Sicker—HOW is this Possible?” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXIX
  29. 06-19-2016 Su: “Democrats promote all sorts of Hypocrisy such as building Windmills for Energy, which kill Millions of Birds every Year to allowing Water to flow out to Sea even though they tell us the Sea Levels are rising” by Chef Charles Smithenstein.  Political Topics and Essays, Part DCCLXX
  30. 11-21-2016 M: “President Obama, the American People cannot wait to see you leave Office and even though we know you won’t go away, we hope that Donald Trump will destroy your Legacy through being successful” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXIV
  31. 11-22-2016 T: “When Obama finally leaves Office, he will have but two ‘Accomplishments’—the First NON-White President and the First Communist President who destroyed HIS Party” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXV
  32. 11-23-2016 W: “The People of California pray that Donald Trump can rescue our State from the Kymer Rouge-like Liberal Lunatics destroying our once-Golden State—save us Donald!” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXVI 
  33. 11-24-2016 Th: “Charles shares his Thanksgiving Day 2016 ‘Thanks’ with the Readership and notes that he has so much for which to be thankful, thanks to the Massive Electoral Victory of Donald J. Trump” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXVII
  34. 11-25-2016 F: “We advertise the BEST Music the World has ever heard, which is WHY on this Black Friday Edition of the AICP-END Blog, we share Some Thoughts on the Beatles” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXVIII 
  35. 11-26-2016 S: “Despite pushback from the Former President and his Liberal News Media Cronies, I think President Donald J. Trump is going to make America Great again and will deal a Deathblow to ALL Things Lib” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXIX
  36. 11-27-2016 Su: “What a Joy it is to watch the American Left go berserk with the Realization that Donald J. Trump is going to make America Great again and what a Pleasure it will be to see Obamaism disappear in the Rearview Mirror” by Chef Charles Smithenstein.  Political Topics and Essays, Part CMXXX


CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN’S BLOGPOSTS @ the AICP-END BLOG 2010-2016
1.      10-28-2015 W: “Beverly Carrick Paintings Start-to-Finish, Part Sixty-One: today, Chef Charles brings up Firearms, something People might find incongruous with an Art Blog but HEY—Beverly’s Second Husband was a Marksman and a Hero!” by Chef Charles Smithenstein. Beverly Carrick Paintings Start-to-Finish, Part LXIX
2.      06-15-2016 W: “Beverly loved the Great American Southwest and spent Time on Numerous Native American Reservations so she could paint their Way of Life with Accuracy” by Chef Charles Smithenstein. Beverly Carrick Paintings Start-to-Finish, Part CI
3.      11-23-2016 W: “With Donald J. Trump winning the Presidency, Chef Brian says his Mother now feels Vindication because the Reelection of Barack Obama caused her to give up the Ghost in 2012” by Chef Charles Smithenstein.  Beverly Carrick Paintings Start-to-Finish, Part CXXIV



THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY MASTER INDEX 2010-2016

299.09-14-2011 W: “Coffee Shop Favorites, Part VIII: Herbed Pork Chops with Pork Gravy—Center-Cut Pork Chops rubbed with Seasonings and braised in the Skillet” by Olaf Bologolo.
300.09-15-2011 Th: “Coffee Shop Favorites, Part IX: Sautéed Halibut Fletch ala Maître d’ Hotel with Butter Sauce—Coffee Shop Favorite has French, not American, Origins” by Olaf Bologolo.
301.09-16-2011 F: “Old-Fashioned Home Cooking, Part IV: Creamy Tuna Casserole with Cashew Nuts—one of my Mother’s Best Dishes” by Olaf Bologolo.
302.09-17-2011 S: “Old-Fashioned Home Cooking, Part V: Home-made Barbeque Chicken—made with Love by Grandmother Bologolo” by Olaf Bologolo.
303.09-18-2011 Su: “Old-Fashioned Home Cooking, Part VI: Pan-fried Pork Chops with Pan Gravy—Greasy, but Delicious, the Way a Pork Chop should be!” by Olaf Bologolo.
304.09-19-2011 M: “Fabulous Bakery Desserts, Part XXXVI: Chocolate Pate with Crème Fraiche and Raspberry Sauce—a Delicious Dessert, to say the Least!” by Lilah Paulikovich.
305.09-20-2011 T: “Fabulous Bakery Desserts, Part XXXVII: Lilah Paulikovich’s White Chocolate Cheesecake with Sour Cream Topping—the Best of the Best!” by Lilah Paulikovich.
306.09-21-2011 W: “Fabulous Bakery Desserts, Part XXXVIII: Lilah Paulikovich’s Classic Refrigerator Cheesecake with Strawberry Sauce—One of the Best!” by Lilah Paulikovich.
307.09-22-2011 Th: “Fabulous Bakery Desserts, Part XXXIX: Lilah Paulikovich’s Classic Crème Brule Recipe—out of this World!” by Lilah Paulikovich.
308.09-23-2011 F: “Fabulous Bakery Desserts, Part XL: Lilah Paulikovich’s Italian Cheesecake with Strawberry Sauce—a Time-Honored Treat covered in Cherries and Sour Cream!” by Lilah Paulikovich.
309.09-24-2011 S: “Fabulous Bakery Desserts, Part XLI: Lilah Paulikovich’s Burnt Cream Recipe—Crème Brule’s Sweeter Cousin” by Lilah Paulikovich.
310.09-25-2011 Su: “Fabulous Bakery Desserts, Part XLI: Lilah Paulikovich’s Chocolate Cream Cheese Mousse Recipe—unlike anything you’ve ever seen before” by Lilah Paulikovich.
311.09-26-2011 M: “Appetizers—a Pain in the Ass, Part XIV: California Crab Cake Appetizer —Succulent, Tender, Juicy Crab Cake Appetizer with Lime Pepper Sauce” by B. H. “BC” Cznystekinki.
312.09-27-2011 T: “Appetizers—a Pain in the Ass, Part XV: Crispy Deep-Fried Calamari with Dueling Aiolis —one of the Best Appetizers Ever!” by B. H. “BC” Cznystekinki.
313.09-28-2011 W: “Appetizers—a Pain in the Ass, Part XVI: All-American Buffalo Wings and Buffalo Sauce—the Greatest Money-making Appetizer Ever!” by B. H. “BC” Cznystekinki.
314.09-29-2011 Th: “Appetizers—a Pain in the Ass, Part XVII: Crab and Artichoke Dip with Foccacia Cheese Bread—definitely the Best Appetizer I have in my Repertoire” by B. H. “BC” Cznystekinki.
315.09-30-2011 F: “Appetizers—a Pain in the Ass, Part XVIII: Crab-Stuffed Mushrooms using yesterday’s Crab and Artichoke Dip—what could be better?” by B. H. “BC” Cznystekinki.
316.10-01-2011 S: “Appetizers—a Pain in the Ass, Part XIX: Tri-Colored Natchos with Hot, Melted Cheese—quite possibly the Best Bar Food Dish ever invented!” by B. H. “BC” Cznystekinki.
317.10-02-2011 Su: “Appetizers—a Pain in the Ass, Part XX: Steamed Penn Cove Mussels—there’s nothing better than Sautéed Shellfish in White Wine and Garlic” by B. H. “BC” Cznystekinki.
318.10-03-2011 M: “Side Dish Seminar Part XIV—Bombay Rice—Indian Cuisine at its Apex” by Charles “the Chuckster” Smithenstein.
319.10-04-2011 T: “Side Dish Seminar Part XV—Vermicelli Pilaf—a Tasty Combination of Rice and Pasta all in One Dish” by Charles “the Chuckster” Smithenstein.
320.10-05-2011 W: “Side Dish Seminar Part XVI—Russian Palov—Eastern European Masterpiece” by Charles “the Chuckster” Smithenstein.
321.10-06-2011 Th: “Side Dish Seminar Part XVII—Saffron Rice—the Most Expensive Rice Dish in the World—but worth it!” by Charles “the Chuckster” Smithenstein.
322.10-07-2011 F: “Side Dish Seminar Part XVIII—Cheese Potatoes—what could be Better than Hash Browned Potatoes mixed with Melted Cheese?” by Charles “the Chuckster” Smithenstein.
323.10-08-2011 S: “Side Dish Seminar Part XIX—Polish-style Mashed Potatoes—so many tasty things you can do with Bacon Fat—don’t throw it out!” by Charles “the Chuckster” Smithenstein.
324.10-09-2011 Su: “Side Dish Seminar Part XX—Broccoli Normande—the Classiest Vegetable Dish—Ever!” by Charles “the Chuckster” Smithenstein.
325.10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Munoz.
326.10-11-2011 T: “Famous Restaurant Recipes, Part XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Recipes of the past Fifteen Years” by Chef Pedro Munoz.
327.10-12-2011 W: “Famous Restaurant Recipes, Part XXIX: Peanut-Crusted Sea Bass with Thai Sweet and Spicy Sauce—Mind-blowingly Good!” by Chef Pedro Munoz.
328.10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Munoz.
329.10-14-2011 F: “Famous Restaurant Recipes, Part XXXI: Grilled Halibut Fletch with Beefsteak Tomatoes and Basil-Balsamic Vinaigrette—a Dish too Good to be True!” by Chef Pedro Munoz.
330.10-15-2011 S: “Famous Restaurant Recipes, Part XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are too good to be True!” by Chef Pedro Munoz.
331.10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sautéed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Munoz.
332.10-17-2011 M: “Famous Restaurant Recipes, Part XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
333.10-18-2011 T: “Famous Restaurant Recipes, Part XXXV: Sautéed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
334.10-19-2011 W: “Famous Restaurant Recipes, Part XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
335.10-20-2011 Th: “Famous Restaurant Recipes, Part XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
336.10-21-2011 F: “Famous Restaurant Recipes, Part XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
337.10-22-2011 S: “Famous Restaurant Recipes, Part XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
338.10-23-2011 Su: “Famous Restaurant Recipes, Part XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
339.10-24-2011 M: “Sandwich Seminar, Part III: How to make the Best Hamburgers in the World” by Brian Carrick.
340.10-25-2011 T: “Sandwich Seminar, Part IV: Cajun Cheeseburger—one of the All-Time Great Hamburgers of the Stockdale Country Club!” by Brian Carrick.
341.10-26-2011 W: “Sandwich Seminar, Part V: Cordon Bleu Cheeseburger—another One of the Great Hamburgers of the Stockdale Country Club!” by Brian Carrick.
342.10-27-2011 Th: “Sandwich Seminar, Part VI: The British Burger—Truckstop Classic recreated here at the Elemental News of the Day” by Brian Carrick.
343.10-28-2011 F: “Sandwich Seminar, Part VII: The Much-Loved Teriyaki Burger—served in Truckstops, Restaurants, and Country Clubs—and even Fast Food Hellholes!” by Brian Carrick.
344.10-29-2011 S: “Sandwich Seminar, Part VIII: The French Burger—the Flipside of Thursday’s British Burger—Oui, Oui, Mon Amis!” by Brian Carrick.
345.10-30-2011 Su: “Sandwich Seminar, Part IX: The Southwest Chili-Rubbed Bacon Cheeseburger—Flamethrower Hot!” by Brian Carrick.
346.10-31-2011 M: “The Salad Chef Speaks, Part VII: the Original Caesar Salad as created at Caesar’s Restaurant in Tijuana, Mexico, during the Great Depression” by Stinkbug.
347.11-01-2011 T: “The Salad Chef Speaks, Part VIII: The One-and-Only Spinach Salad—one of the All-Time Great Ones found virtually everywhere—including Fast Food Franchises!” by Stinkbug.
348.11-02-2011 W: “The Salad Chef Speaks, Part IX: Delicious Persian Chicken Salad—Poached Chicken Breast in Harmony with the Fruits of the Field” by Stinkbug.
349.11-03-2011 Th: “The Salad Chef Speaks, Part X: South Pacific Salad with a Creamy Coconut Dressing is out of this World” by Stinkbug.
350.11-04-2011 F: “The Salad Chef Speaks, Part XI: Smoked Chicken, Fresh Fruit, and Mesclun Salad is a Bright Spot in the Midst of the Cold Weather Months” by Stinkbug.
351.11-05-2011 S: “The Salad Chef Speaks, Part XII: the Much-Revered Chef’s Salad—found on virtually almost every Menu across the World in One Form or Another” by Stinkbug.
352.11-06-2011 Su: “The Salad Chef Speaks, Part XIII: the Ultimate Fruit Salad—the Greatest Fruit Salad—Ever!” by Stinkbug.
353.11-07-2011 M: “Special Menus, Part XV: Thanksgiving Dinner, Part I—Holiday Roast Turkey Preparation and Parsnip-Apple Stuffing” by El Chilote.
354.11-08-2011 T: “Special Menus, Part XVI: Thanksgiving Dinner, Part II—Turkey Stock, Turkey Gravy, and Seasoning Mixes” by El Chilote.
355.11-09-2011 W: “Special Menus, Part XVII: Thanksgiving Dinner, Part III—Mashed Sweet Potatoes and Whipped Red Potatoes top the Menu for Today” by El Chilote.
356.11-10-2011 Th: “Special Menus, Part XVIII: Thanksgiving Dinner, Part IV—Candied Parsnips and Buttered Peas with Ham and Apples—Two “Must’s” for any Thanksgiving Table” by El Chilote.
357.11-11-2011 F: “Special Menus, Part XIX: Thanksgiving Dinner, Part V—Fresh Cranberry Sauce and Blue Cornmeal Muffins—do not forget these Two!” for any Thanksgiving Table” by El Chilote.
358.11-12-2011 S: “Special Menus, Part XX: Thanksgiving Dinner, Part VI—Homemade Pumpkin and Mincemeat Pies with Brandy Sauce and Fresh Whipped Cream” by El Chilote.
359.11-13-2011 Su: “Special Menus, Part XXI: Thanksgiving Dinner, Part VII—Waldorf Salad, Green Salad, and Other Odds’n’Ends for the Thanksgiving Day Spread” by El Chilote.
360.11-14-2011 M: “Pasta Specialties, Part IV: Stuffed Manicotti—a Delightful Dish that’s easy to Make!” by Chef Kilgore Randalini.
361.11-15-2011 T: “Pasta Specialties, Part V: Linguine Primavera—one of the All-Time Classic Vegetarian, Diet-Conscious Dishes” by Chef Kilgore Randalini.
362.11-16-2011 W: “Pasta Specialties, Part VI: Southwestern Chili-Rubbed Grilled Chicken Pasta—Hot and Spicy Food that always hits the Spot!” by Chef Kilgore Randalini.
363.11-17-2011 Th: “Pasta Specialties, Part VII: Lamb Pasta with Wild Chanterelles—a Great Way to utilize Leftover Lamb” by Chef Kilgore Randalini.
364.11-18-2011 F: “Pasta Specialties, Part VIII: Scallop Tetrazzini—an Old Favorite Revisited” by Chef Kilgore Randalini.
365.11-19-2011 S: “Pasta Specialties, Part IX: Linguine with Both Red and White Clam Sauces—Italian Cuisine at its Best” by Chef Kilgore Randalini.
366.11-20-2011 Su: “Pasta Specialties, Part X: Marbled Polenta and Grilled Vegetable Lasagna—not really a Pasta Dish but it’ll do” by Chef Kilgore Randalini.
367.11-21-2011 M: “Central Asian Favorites, Part VI: the Classic Chicken Curry—delicious Yellow Curry fit for a King” by Tiresias.
368.11-22-2011 T: “Central Asian Favorites, Part VII: Tamarind-Glazed Seabass with Mango-Pineapple Salsa—one of the better Dishes of this Century” by Tiresias.
369.11-23-2011 W: “Central Asian Favorites, Part VIII: Curried Crab Pasta—Dungeness Crabmeat, Heavy Cream, and Bow-Tie Pasta—what could be better?” by Tiresias.
370.11-24-2011 Th: “Central Asian Favorites, Part IX: Shrimp Green Curry—Spicy Dish that will transform your Thanksgiving Day Feast” by Tiresias.
371.11-25-2011 F: “Central Asian Favorites, Part X: Classic Red Pork Curry—Red Hot and Real Good” by Tiresias.
372.11-26-2011 S: “Central Asian Favorites, Part XI: Mongolian Barbequed Beef—Charred Medium-Rare and Blest by a Plum Dipping Sauce” by Tiresias.
373.11-27-2011 Su: “Central Asian Favorites, Part XII: Chicken and Shrimp Curry—Traditional Yellow Curry at its Best” by Tiresias.
374.11-28-2011 M: “Fabulous Bakery Desserts, Part XLIII: Pumpkin Delight—more Delightful than your Regular Pumpkin Pie and just in Time for Christmas 2011” by the Hooter.
375.11-29-2011 T: “Fabulous Bakery Desserts, Part XLIV: Pumpkin Delight—Cream Puffs—Gifts from Heaven” by the Hooter.
376.11-30-2011 W: “Fabulous Bakery Desserts, Part XLV: Apple Pie with Brandy Sauce and Freshly-Whipped Cream—a ‘Must-Have’ for any Holiday Spread” by the Hooter.
377.12-01-2011 Th: “Fabulous Bakery Desserts, Part XLVI: Chocolate Porter Ale Ice Cream—perfect Accompaniment for your Holiday Pies” by the Hooter.
378.12-02-2011 F: “Fabulous Bakery Desserts, Part XLVII: Elegant Edible Sundae Cups—Pecan-Praline Flowery Sundae Cups” by the Hooter.
379.12-03-2011 S: “Fabulous Bakery Desserts, Part XLVIII: Raisin Pie—the Forgotten Member of the Classic Holiday Dessert Cart” by the Hooter.
380.12-04-2011 Su: “Fabulous Bakery Desserts, Part XLIX: Butterfinger Pie—the Best Ice Cream Pie in the World” by the Hooter.
381.12-05-2011 M: Special Menus Index, Part XXII: Christmas Menu 2011, Part I—Holiday Baked Ham with Rhubarb Sauce—deliciously Different” by Chef Fritz Schlependrecht.
382.12-06-2011 T: Special Menus Index, Part XXIII: Christmas Menu 2011, Part II—Scalloped Potatoes and Candied Yams—two Traditional Comfort Foods” by Chef Fritz Schlependrecht.
383.12-07-2011 W: Special Menus Index, Part XXIV: Christmas Menu 2011, Part III—a Medley of Vegetables for your Christmas Dinner—Glazed Carrots, Gingered Rutabagas, and Green Beans Americana” by Chef Fritz Schlependrecht.
384.12-08-2011 Th: Special Menus Index, Part XXV: Christmas Menu 2011, Part IV—two Holiday Soups: Roasted Butternut Squash Soup and Chicken Noodle or Rice Soup—what could be Better?” by Chef Fritz Schlependrecht.
385.12-09-2011 F: Special Menus Index, Part XXVI: Christmas Menu 2011, Part V—Spice Muffins and ‘PP Muffins’—only the Best for your Christmas Table” by Chef Fritz Schlependrecht.
386.12-10-2011 S: Special Menus Index, Part XXVII: Christmas Menu 2011, Part VI—a Beautiful Assortment of Holiday Salads” by Chef Fritz Schlependrecht.
387.12-11-2011 Su: Special Menus Index, Part XXVIII: Christmas Menu 2011, Part VII—Blueberry Cream Cheese Pie—too Good to be True” by Chef Fritz Schlependrecht.
388.12-12-2011 M: “Classic Quickbreads and Muffins, Part XXXI: Pumpkin Fritters and Apple Fritters—two Southern Classics” by Bea O’Malley.”
389.12-13-2011 T: “Fabulous Bakery Desserts, Part L: Two Perfect Holiday Desserts from the O’Malley Family Cookbook—Holiday Pumpkin Roll and Holiday Sundae Supreme” by Bea O’Malley.”
390.12-14-2011 W: “Old-Fashioned Home Cooking, Part VI: Cinnamon Duck with Apple-Almond Dressing, Orange Duck Sauce, and Cinnamon-Baked Apples—the Epitome of the Family Holiday” by Bea O’Malley.”
391.12-15-2011 Th: “Beverage Recipes, Part I: O’Malley’s Eggnog, Christmas Punch, Christmas Smoothie, and Holiday Ice Cream Punch—four must-have Beverages with which to enliven your Christmas Season” by Bea O’Malley.”
392.12-16-2011 F: “Soup Seminar, Part XIX: Creamy Artichoke and Crushed Hazelnut Soup and Matzo Ball Soup—the Perfect Accompaniments for Christmas Dinner” by Bea O’Malley.”
393.12-17-2011 S: “The Salad Chef Speaks, Part XIV: a Beautiful Selection of Holiday Salads for your Dinner Table—Cherry Cream Squares, Cranberry Mold, Raspberry Jell-O Salad, and Cucumber Salad” by Bea O’Malley.”
394.12-18-2011 Su: “Fabulous Bakery Desserts, Part LI—Candy Seminar, Part I: Caramel Cream Nut Roll, Nut-Mallow Goodies, Date Loaf, and Sour Cream Fudge—Family Heirloom Recipes shared for the First Time” by Bea O’Malley.”
395.12-19-2011 M: “Hawaiian and Polynesian Recipes, Part X: Chicken Nishime—an All-Time Hawaiian Favorite made with Konnyaku” by Chef Cheryl La Tigre.
396.12-20-2011 T: “Hawaiian and Polynesian Recipes, Part XI: Barbequed Spareribs, Chinese-style with Chinese Rib and Plum Dipping Sauces—Hawaii-Delicious” by Chef Cheryl La Tigre.
397.12-21-2011 W: “Hawaiian and Polynesian Recipes, Part XII: Pork Adobo—originally from the Philippines, it’s even better on Oahu” by Chef Cheryl La Tigre.
398.12-22-2011 Th: “Hawaiian and Polynesian Recipes, Part XIII: Egg Foo Yung made with Kamaboko—Oriental Omelets are popular in Hawaii” by Chef Cheryl La Tigre.
399.12-23-2011 F: “Hawaiian and Polynesian Recipes, Part XIV: Deep-Fried Jumbo Prawns in Panko Breading with Mango-Pineapple Salsa—Latin-Fused Hawaiian Cuisine is simply Amazing” by Chef Cheryl La Tigre.
400.12-24-2011 S: “Hawaiian and Polynesian Recipes, Part XV: Baked Opakapaka with Pineapple Hollandaise—Hawaiian and French Cuisines intermingled to create a Taste of Heaven” by Chef Cheryl La Tigre.
401.12-25-2011 Su (Christmas): “Hawaiian and Polynesian Recipes, Part XVI: Pork, Chicken, and Shrimp Hekka—a Traditional Dish that’s Perfect for a Hawaiian Holiday” by Chef Cheryl La Tigre.
402.12-26-2011 M:  “Best of Week, Part I: Discourse on the Philosopher Rene Descartes” by Stinkbug [hosted by Moses Scharbug III].
403.12-27-2011 T:  “Best of Week, Part II: the Death of John Wayne” by Stinkbug [hosted by Moses Scharbug III].
404.12-28-2011 W:  “Best of Week, Part III: War in the Wild, Wild East” by Brian Carrick [hosted by Moses Scharbug III].
405.12-29-2011 Th:  “Best of Week, Part IV: Discourse on Dore Gold’s Hatred’s Kingdom” by Brian Carrick [hosted by Moses Scharbug III].
406.12-30-2011 F:  “Best of Week, Part V: Psychedelic Poster Art” by Brian Carrick [hosted by Moses Scharbug III].
407.12-31-2011 S:  “Best of Week, Part VI: Ginny Murph” by Stinkbug [hosted by Moses Scharbug III].
408.01-01-2012 Su:  “Best of Week, Part VII: Discourse on Illegal Immigration” by Tiresias [hosted by Moses Scharbug III].
409.01-02-2012 M: “Soup Seminar, Part XX: Ventura Beach Minestrone Soup—a Tasty Delight from the Central California Coast” by Elvin P. McCardle.
410.01-03-2012 T “Soup Seminar, Part XXI: Green Bean Chowder—a wonderful and profitable Way to clean out the Icebox” by Elvin P. McCardle.
411.01-04-2012 W: “Soup Seminar, Part XXII: Pinto Bean Soup—a Good Way to utilize Leftovers from Mexican Night” by Elvin P. McCardle.
412.01-05-2012 Th: “Soup Seminar, Part XXIII: Ventura Beach Clam Chowder—the Best you’ve ever had” by Elvin P. McCardle.
413.01-06-2012 F: “Soup Seminar, Part XXIV: Hot and Sour Soup—a tasty Treat from the Orient” by Elvin P. McCardle.
414.01-07-2012 S: “Soup Seminar, Part XXV: Mexican Tomato-Rice Soup—the Perfect Accompaniment for Mexican Night” by Elvin P. McCardle.
415.01-08-2012 Su: “Soup Seminar, Part XXVI: Cauliflower-Cheddar Soup—a Flavorful Combination of Cauliflower and Cheddar Cheese” by Elvin P. McCardle.
416.01-09-2012 M: “Breakfast Spectacular, Part I: Buckwheat Pancakes—a Blast from the Pioneer Past” by Jimmy Hall.
417.01-10-2012 T: “Breakfast Spectacular, Part II: Blueberry Pancakes with Cinnamon-Blueberry Sauce—a tasty Treat that everyone loves” by Jimmy Hall.
418.01-11-2012 W: “Breakfast Spectacular, Part III: Strawberry Waffles with Whipped Cream—Coffee Shop Favorite from way back when” by Jimmy Hall.
419.01-12-2012 Th: “Breakfast Spectacular, Part IV: Jimmy Hall’s Famed French Toast—there ain’t none Better” by Jimmy Hall.
420.01-13-2012 F: “Breakfast Spectacular, Part V: Brunch Sticky Buns using Rich’s Home-style Roll Dough—an acceptable Shortcut” by Jimmy Hall.
421.01-14-2012 S: “Breakfast Spectacular, Part VI: The One-and-Only French Toast Sandwich is too good to be True” by Jimmy Hall.
422.01-15-2012 Su: “Breakfast Spectacular, Part VII: Granny Hall’s World-Famous Fried Cornmeal Mush with Whipped Butter—an Old-Time Favorite Dish” by Jimmy Hall.
423.01-16-2012 M: “Breakfast Spectacular, Part VIII: Vladimir’s Napa Valley Scramble with Tasty Brunch Potatoes—the Best Breakfast in the World” by Vladimir Gdansk.
424.01-17-2012 T: “Breakfast Spectacular, Part IX: Vladimir’s Calistoga Scramble with Tasty Brunch Potatoes (Again!)  —the Second-Best Breakfast in the World” by Vladimir Gdansk.
425.01-18-2012 W: “Breakfast Spectacular, Part X: Vladimir’s Broadway Bob’s Scramble with Tasty Brunch Potatoes (Again!)  —the Third-Best Breakfast in the World” by Vladimir Gdansk.
426.01-19-2012 Th: “Breakfast Spectacular, Part XI: Vladimir’s Isernio Sausage Scramble with Tasty Brunch Potatoes (Again!)  —the Fourth-Best Breakfast in the World” by Vladimir Gdansk.
427.01-20-2012 F: “Breakfast Spectacular, Part XII: Vladimir’s Mexicali Omelet with Tasty Brunch Potatoes (Again!)  —the Fifth-Best Breakfast in the World” by Vladimir Gdansk.
428.01-21-2012 S: “Breakfast Spectacular, Part XIII: Vladimir’s Bear Mountain Omelet with Tasty Brunch Potatoes (Again!)  —the Sixth-Best Breakfast in the World” by Vladimir Gdansk.
429.01-22-2012 Su: “Breakfast Spectacular, Part XIV: Vladimir’s Seafood Omelet with Tasty Brunch Potatoes (Again!)  —the Seventh-Best Breakfast in the World” by Vladimir Gdansk.
430.01-23-2012 M: “Old-Fashioned Home-Cooking, Part VIII:  Veal Collops with Sauce Brune aux Fines Herbs—an Updated Version of What Grandmother used to Make” by V. Vicky Mazarotti.
431.01-24-2012 T: “Old-Fashioned Home-Cooking, Part IX:  Fricassee of Rabbit—a Delightful Dish from Long Ago” by V. Vicky Mazarotti.
432.01-25-2012 W: “Old-Fashioned Home-Cooking, Part X:  Fried Salmon Fletches with Cocktail and Tartar Sauces—the Best Way to prepare Salmon” by V. Vicky Mazarotti.
433.01-26-2012 Th: “Old-Fashioned Home-Cooking, Part XI:  Classic Roast Beef with Brown Gravy and Yorkshire Pudding—the Way Meat’s supposed to be Cooked—and Served!” by V. Vicky Mazarotti.
434.01-27-2012 F: “Old-Fashioned Home-Cooking, Part XII:  Cinnamon-and-Mustard-Rubbed Roast Pork Loin with Baked Apple Topping—the Best in the West” by V. Vicky Mazarotti.
435.01-28-2012 S: “Old-Fashioned Home-Cooking, Part XIII:  Grandmother Mazarotti’s Chicken Pot Pie with Savory Vegetables and Sauce—the Ultimate Pot Pie Recipe” by V. Vicky Mazarotti.
436.01-29-2012 Su: “Old-Fashioned Home-Cooking, Part XIV:  Fabulous Turkey Cutlets with Turkey Gravy and Fresh Cranberry Topping—only the Best for my Family” by V. Vicky Mazarotti.
437.01-30-2012 M: “Beverages, Part II: Bailey’s Shake, Blushing Maiden, Lucky Lady, and Morgan’s Red Rouge—four Tasty Beverages to enliven your Winter” by Murph MacDougal.
438.01-31-2012 T: “Beverages, Part III: Four More Alcoholic Beverages to make your Winter tolerable—Barracuda, Icebreaker, Purple Gecko, and Tropical Iceberg” by Murph MacDougal.
439.02-01-2012 W: “Beverages, Part IV: Four More Tasty Beverages that will make your Winter extremely Warm—Champagne Punch, Coffee Pot Punch, Murph’s Hawaiian Punch, and Winter Cheer” by Murph MacDougal.
440.02-02-2012 Th: “Beverages, Part V: Today’s Installment of the Beverage Recipes’ Series features Four Mixed Drinks—the Bakersfield Zombie, the Bushwhacker, the Moonraker, and Murph’s Classic Fizz” by Murph MacDougal.
441.02-03-2012 F: “Beverages, Part VI: The Murph returns with Four More fabulous Adult Beverages—Bailey’s French Dream, Coconut-Almond Margarita, Murph’s Old-Fashioned, and Ramos Gin Fizz—all deliciously Good” by Murph MacDougal.
442.02-04-2012 S: “Beverages, Part VII: Saturday’s the Day for Classic Bar Drinks: Classic Tequila Sunrise, Cosmopolitan Martini, Murph’s Brandy Alexander, and Murph’s Mother-of-a-Bloody Mary—all Certified Classics” by Murph MacDougal.
443.02-05-2012 Su: “Beverages, Part VIII: Sunday is the Day for a Milk Shake Seminar—in February?  Yes!  Anytime of the Year is Right for making Milk Shakes” by Murph MacDougal.
444.02-06-2012 M: “Special Menus, Part XXX: ‘Valentine’s Day 2012 Menu, Part I—Soup Seminar featuring Two Classic Soups: Corn Chowder and Cream of Onion” by JT.
445.02-07-2012 T: “Special Menus, Part XXXI: ‘Valentine’s Day 2012 Menu, Part II—The Salad Chef Speaks: JT’s Fresh Fruit Plate and Newport Salad with Newport Dressing” by JT.
446.02-08-2012 W: “Special Menus, Part XXXII: ‘Valentine’s Day 2012 Menu, Part III—Famous Restaurant Recipes: Stuffed Cornish Game Hens with Sauce Supreme and Roasted Leg of Lamb with Mint Demi-glace” by JT.
447.02-09-2012 Th: “Special Menus, Part XXXIII: ‘Valentine’s Day 2012 Menu, Part IV—Side Dish Seminar: Pommes Amandine, Rice and Fruit Dressing, and Buttered, Parslied Egg Noodles—perfect Accompaniments for your Valentine’s Day Spectacular” by JT.
448.02-10-2012 F: “Special Menus, Part XXXIV: ‘Valentine’s Day 2012 Menu, Part V—Side Dish Seminar: Spaghetti Squash Timbales and Classic Broccoli Normande—more perfect Accompaniments for your Valentine’s Day Spectacular” by JT.
449.02-11-2012 S: “Special Menus, Part XXXV: ‘Valentine’s Day 2012 Menu, Part VI—Bread Seminar: Rice Flour Bread and Apricot Muffins—delicious Accompaniments for your Special Dinner” by JT.
450.02-12-2012 Su: “Special Menus, Part XXXVI: ‘Valentine’s Day 2012 Menu, Part VII—Fabulous Bakery Desserts: Boysenberry Mousse and Strawberry Parfaits—two Excellent Desserts to finish off your Holiday Feast” by JT.
451.02-13-2012 M: “Coffee Shop Favorites, Part X: Old-Fashioned Beef Tips with Steamed Rice—one of the All-Time Great Dishes (and Cost-Effective, Too!” by Goldfish.
452.02-14-2012 T: “Coffee Shop Favorites, Part XI: Classic Beef Stroganoff with Egg Noodles—another Unforgettable Coffee Shop Delight” by Goldfish.
453.02-15-2012 W: “Coffee Shop Favorites, Part XII: Rahm Schnitzel—not your typical Veal Cutlet but an Old Coffee Shop Favorite” by Goldfish.
454.02-16-2012 Th: “Coffee Shop Favorites, Part XIII: Deep-Fried Shrimp—one of the Best Coffee Shop Dishes ever made; the only Difference is, it’s made by YOU” by Goldfish.
455.02-17-2012 F: “Coffee Shop Favorites, Part XIV: Sautéed Calves Liver with Bacon and Onions—a “MUST” on every Coffee Shop Menu from Coast to Coast” by Goldfish.
456.02-18-2012 S: “Coffee Shop Favorites, Part XV: Southern Deep-Fried Chicken—one of the Best Recipes Ever for Fried Chicken” by Goldfish.
457.02-19-2012 Su: “Coffee Shop Favorites, Part XVI: Braised Suisse Steak ala Jardinière—so Good, the Great French Chef Auguste Escoffier would be Wowed by It!” by Goldfish.
458.02-20-2012 M: “Mis-en-Place, Part VIII: How to Make the Classic Stocks properly—one of the Most Important Jobs in any Kitchen (featuring Beef and Veal Stocks and the Floating Island)” by Olaf Bologolo.
459.02-21-2012 T: “Mis-en-Place, Part IX: How to Make the Classic Stocks properly—one of the Most Important Jobs in any Kitchen (featuring Chicken and Pork Stocks, Standard Mirepoix, White Mirepoix, and French Fines Herbs), Part II” by Olaf Bologolo.
460.02-22-2012 W: “Mis-en-Place, Part X: How to Make the Classic Stocks properly—one of the Most Important Jobs in any Kitchen (featuring Standard Au Jus and Lamb Stock, and the Floating Island), Part III” by Olaf Bologolo.
461.02-23-2012 Th: “Mis-en-Place, Part XI: How to Make the Classic Stocks properly—one of the Most Important Jobs in any Kitchen (featuring Fish and Shellfish Stocks), Part IV” by Olaf Bologolo.
462.02-24-2012 F: “Mis-en-Place, Part XII: Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better” by Olaf Bologolo.  (Barbeque Pork Marinade, Roasted Garlic Butter, and Garlic Butter Dipping Sauce).
463.02-25-2012 S: “Mis-en-Place, Part XIII: Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better, Part II” by Olaf Bologolo.  (Herb Oil for Garlic Bread and Basting, Seafood Skewer Marinade, and Southwest Chili Rub).
464.02-26-2012 Su: “Mis-en-Place, Part XIV: Today’s Mis-en-Place Recipes feature Seasoning Agents, Rubs, and Marinades with which to make your Foods Better, Part III” by Olaf Bologolo.  (Frying Beer Batter, Prime Rib Seasoning I, and Southwest Chili Rub II).
465.02-27-2012 M: “The Salad Chef Speaks, Part XV: Starter Caesar Salad with Northwest Caesar Dressing—a Delicious Combination of Taste, Elegance, and Beauty” by Lilah Paulikovich.
466.02-28-2012 T: “The Salad Chef Speaks, Part XVI: Butter Leaf Vinaigrette with Caramelized Walnuts, House Croutons, and Balsamic Vinaigrette Dressing—a Quadruple Assortment of Excellent Recipes” by Lilah Paulikovich.
467.02-29-2012 W: “The Salad Chef Speaks, Part XVII: Lilah’s Hawaii Salad with Papaya Seed Dressing—a Beautiful Assortment of Fresh Garden Vegetables in a Flavorful Dressing” by Lilah Paulikovich.
468.03-01-2012 Th: “The Salad Chef Speaks, Part XVIII: Bleu Cheese Starter Salad with the Best Bleu Cheese Dressing ever—perfect for Early Bird Dinners” by Lilah Paulikovich.
469.03-02-2012 F: “The Salad Chef Speaks, Part XIX: Starter Spinach Salad with House Croutons—elegant enough to stand alone of for use on Banquets” by Lilah Paulikovich.
470.03-03-2012 S: “The Salad Chef Speaks, Part XX: House Honey Starter Salad with House Honey Dressing—a Combination that simply can’t be Beat” by Lilah Paulikovich.
471.03-04-2012 Su: “The Salad Chef Speaks, Part XXI: Lilah’s Hot Seafood Salad with Hot Seafood Salad Dressing—better than all the Rest” by Lilah Paulikovich.
472.03-05-2012 M: “Sandwich Seminar, Part X: The Best Monte Cristo Sandwich ever made—Lightly, Fluffy, and Delicious” by B. H. “BC” Cznystekinki.
473.03-06-2012 T: “Sandwich Seminar, Part XI: The Best Crab Melt in the World—a California Coastline Classic” by B. H. “BC” Cznystekinki.
474.03-07-2012 W: “Sandwich Seminar, Part XII: Bay Shrimp Tacos, Fresh Tomato Salsa, and Chipotle Sauce for Four—Modern Mexican Food too Good to be True” by B. H. “BC” Cznystekinki.
475.03-08-2012 Th: “Sandwich Seminar, Part XIII: B. C.’s Famed Foccacia Crab Dip Sandwich—the Greatest Sandwich of All-Time” by B. H. “BC” Cznystekinki.
476.03-09-2012 F: “Sandwich Seminar, Part XIV: B. C.’s Reuben Sandwich—the Best Delicatessen Sandwich ever with Hints on how to cook the Perfect Corned Beef Brisket” by B. H. “BC” Cznystekinki.
477.03-10-2012 S: “Sandwich Seminar, Part XV: B. C.’s Marinated Fish Tacos, with Fish Taco Sauce, Fresh Tomato Salsa, and my own personal Fish Marinade” by B. H. “BC” Cznystekinki.
478.03-11-2012 Su: “Sandwich Seminar, Part XVI: B. C.’s Southwest Chili-Rubbed Chicken Sandwich—Light Years ahead of its Time PLUS Sweet Potato Fries” by B. H. “BC” Cznystekinki.
479.03-12-2012 M: “Special Menu Index Part XXXVI—St. Patrick’s Day Menu, Part I—the Salad Chef Speaks—two Excellent Irish Salads: Colcannon and Irish Lamb Salad—Unbelievable” by Charles “the Chuckster” Smithenstein.
480.03-13-2012 T: “Special Menu Index Part XXXVII—St. Patrick’s Day Menu, Part II—Soup Seminar—two Excellent Irish Soups: Corned Beef and Chicken Chowder and Irish Lamb Soup—two timeless Classics” by Charles “the Chuckster” Smithenstein.
481.03-14-2012 W: “Special Menu Index Part XXXVIII—St. Patrick’s Day Menu, Part III—Famous Restaurant Recipes—two Excellent Irish Entrees: Corned Beef and Cabbage and Roast Leg of Lamb with Cinnamon-Rhubarb Sauce—two masterful Presentations” by Charles “the Chuckster” Smithenstein.
482.03-15-2012 Th: “Special Menu Index Part XXXIX—St. Patrick’s Day Menu, Part IV—Side Dish Seminar—two Great Root Vegetable Recipes: Roasted New Potatoes and Buttered Red Potatoes and Rutabagas—perfect for your St. Paddy’s Day Menu” by Charles “the Chuckster” Smithenstein.
483.03-16-2012 F: “Special Menu Index Part XL—St. Patrick’s Day Menu, Part V—Side Dish Seminar—two Vegetable Dishes with which to compliment your Dinner—Carrots and Parsnips and Turnips and Peas” by Charles “the Chuckster” Smithenstein.
484.03-17-2012 S: “Special Menu Index Part XLI—St. Patrick’s Day Menu, Part VI—Classic Quickbreads and Muffins—“Irish Soda Bread” and Cranberry Scones—the Breads for your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
485.03-18-2012 Su: “Special Menu Index Part XLII—St. Patrick’s Day Menu, Part VII—Fabulous Bakery Desserts—Irish Cream Cheesecake and Apple-Pear Shortbread—the Conclusion of your St. Patrick’s Day Feast” by Charles “the Chuckster” Smithenstein.
486.03-19-2012 M: “Yeast Bread Seminar, Part XXV: “White Dinner Roll Yeast Bread Dough—Bowknots to delight your Guests and make your Cash Registers Ring” by Chef Pedro Munoz.
487.03-20-2012 T: “Yeast Bread Seminar, Part XXVI: “Awesome Sweet Potato Rolls—not only do you utilize the Leftovers in your Refrigerator, you create a Masterpiece in the Process” by Chef Pedro Munoz.
488.03-21-2012 W: “Yeast Bread Seminar, Part XXVII: “The Best Onion Buns in the World—easy to make and a Joy to Eat” by Chef Pedro Munoz.
489.03-22-2012 Th: “Yeast Bread Seminar, Part XXVIII: “Rye Flour Dinner Rolls are not only Tasty but also Easy to make” by Chef Pedro Munoz.
490.03-23-2012 F: “Yeast Bread Seminar, Part XXIX: “Tomato-Dill Buns is one of the Best-ever Recipes presented at the Elemental News of the Day” by Chef Pedro Munoz.
491.03-24-2012 S: “Yeast Bread Seminar, Part XXX: “Spinach Rolls feature a Classic White Dough interspersed with Flakes of Green Spinach—too Delicious to be True” by Chef Pedro Munoz.
492.03-25-2012 Su: “Yeast Bread Seminar, Part XXXI: “Chef Pedro saved the Best for Last: His Exquisite Pumpkin Yeast Rolls are the Lightest, Fluffiest Rolls you have ever eaten” by Chef Pedro Munoz.
493.03-26-2012 M: “Pasta Specialties, Part 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.
494.03-27-2012 T: “Pasta Specialties, Part XII: the One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best” by Gervais.
495.03-28-2012 W: “Pasta Specialties, Part XIII: Alaskan King Crab Fettuccine in a Delicious Garlic-Parmesan Cream Sauce—a Little Bit of Heaven in your Home or Restaurant” by Gervais.
496.03-29-2012 Th: “Pasta Specialties, Part XIV: Old-Fashioned Ham and Macaroni—one of America’s All-Time Favorite Comfort Foods for the Twenty-First Century” by Gervais.
497.03-30-2012 F: “Pasta Specialties, Part XV: Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with Tenderized Chicken Breasts” by Gervais.
498.03-31-2012 S: “Pasta Specialties, Part 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.
499.04-01-2012 Su: “Pasta Specialties, Part XVII: Northwest Seafood Pasta—a Great Way to Maximize Profits while cleaning out your Walk-in Refrigerator in your Professional Kitchen” by Gervais.
500.04-02-2012 M: “Special Menus Index, Part XLIII: Easter Sunday Dinner Menu, Part I: the Salad Chef Speaks—three Fabulous Salads: Brian’s Spring Salad, Kern County Salad, and Asparagus Salad” by Brian Carrick.
501.04-03-2012 T: “Special Menus Index, Part XLIV: Easter Sunday Dinner Menu, Part II: Soup Seminar featuring Two Classic Springtime Soups: Cream of Rutabaga and Cream of Carrot-Parsnips—tasty, Aromatic, and a sensual Experience” by Brian Carrick.
502.04-04-2012 W: “Special Menus Index, Part XLV: Easter Sunday Dinner Menu, Part III: Famous Restaurant Recipes featuring Roast Prime Rib with Accompaniments and French Cuisine at its Best—Salmon Richelieu” by Brian Carrick.
503.04-05-2012 Th: “Special Menus Index, Part XLVI: Easter Sunday Dinner Menu, Part IV: Side Dish Seminar, Part I—Roasted Red Potatoes with Potato Seasoning and Pilaf Savoyarde—two Excellent Dishes for your Easter Supper” by Brian Carrick.
504.04-06-2012 F: “Special Menus Index, Part XLVII: Easter Sunday Dinner Menu, Part V: Side Dish Seminar, Part II—Candied Parsnips II and Glazed Banana Squash—two Timeless Classics that will liven up your Easter Dinner” by Brian Carrick.
505.04-07-2012 S: “Special Menus Index, Part XLVIII: Easter Sunday Dinner Menu, Part VI: Classic Quickbreads and Muffins—Pina-Colada Muffins and Poppyseed Muffins—two Fantastic Muffin Recipes for your Easter Dinner” by Brian Carrick.
506.04-08-2012 Su: “Special Menus Index, Part XLIX: Easter Sunday Dinner Menu, Part VII: Fabulous Bakery Desserts—Springtime Favorite Boysenberry Shortcake with Whipped Cream and Easter Orange Cake—what a way to conclude your Easter Dinner” by Brian Carrick.
507.04-09-2012 M: “Appetizers—a Pain in the Ass, Part XXI: Steamed Clams and Mussels Combination—a Great Way to enjoy tasty Shellfish!” by Stinkbug.
508.04-10-2012 T: “Appetizers—a Pain in the Ass, Part XXII: Garlic Baguettes with Eggplant Marinara—a Great Way to turn Eggplant-haters into Lifelong Fans” by Stinkbug.
509.04-11-2012 W: “Appetizers—a Pain in the Ass, Part XXIII: Roasted Oysters Marinara served on a Bed of Rock Salt—indescribably Delicious” by Stinkbug.
510.04-12-2012 Th: “Appetizers—a Pain in the Ass, Part XXIV: Delicious Coconut Chicken Appetizer makes a Great Luncheon Entrée, too” by Stinkbug.
511.04-13-2012 F: “Appetizers—a Pain in the Ass, Part XXV: Two Excellent Beefsteak Tomato Appetizers for the True Tomato Fans out there who lurk among us—designed to make the Cash Registers Ring for Low-Cost, Quality Appetizers” by Stinkbug.
512.04-14-2012 S: “Appetizers—a Pain in the Ass, Part XXVI: Fried Razor Clams with Lemon-Pepper Butter, with Tartar Sauce and Cocktail Sauce—Bar Food gone Mad” by Stinkbug.
513.04-15-2012 Su: “Appetizers—a Pain in the Ass, Part XXVII: Classic Escargot—one of the All-Time Great Appetizers of the Past Two Centuries” by Stinkbug.
514.04-16-2012 M: “Famous Restaurant Recipes, Part XLI: Red Snapper d’ Gruene Mansion—a Fabulous Country Club Dish from New Orleans” by El Chilote.
515.04-17-2012 T: “Famous Restaurant Recipes, Part XLII: El Chilote sells out his Latino Heritage—the one-and-only Panko-breaded Seafood Platter with Tartar and Cocktail Sauces—delightfully Good” by El Chilote.
516.04-18-2012 W: “Famous Restaurant Recipes, Part XLIII: Northwest Cioppino—one of the All-Time Great Mixed Seafood Dishes in a Savory Tomato Sauce as only El Chilote can Prepare” by El Chilote.
517.04-19-2012 Th: “Famous Restaurant Recipes, Part XLIV: The Best Australian Lobster Tail Presentation Ever” by El Chilote.
518.04-20-2012 F: “Famous Restaurant Recipes, Part XLV: Shrimp Denise—Jumbo Shrimp wrapped with Bacon and served amidst a Pool of Brown Sauce—Country Club Cookery at its Best” by El Chilote.
519.04-21-2012 S: “Famous Restaurant Recipes, Part XLVI: Filets of English Sole Bonne Femme—a Classic Creation by the Great French Chef Auguste Escoffier” by El Chilote.
520.04-22-2012 Su: “Famous Restaurant Recipes, Part XLVII: Blackened Red Snapper accompanied by Roasted Red Pepper and Cilantro Aioli and Roasted Onion Tartar Sauce—a Tribute to Cajun Chef Paul Prudhomme” by El Chilote.
521.04-23-2012 M: “Fabulous Bakery Desserts, Part LII: Fantastic Cherry Pie a Great Prelude to Mother’s Menu Spectacular beginning Next Week and a Warm Welcome of Spring” by Chef Kilgore Randalini.
522.04-24-2012 T: “Fabulous Bakery Desserts, Part LIII: The Best Chocolate-Walnut Brownie Recipe in the World PLUS Chocolate Buttercream Frosting—a Chocolate-Lover’s Dream come True” by Chef Kilgore Randalini.
523.04-25-2012 W: “Fabulous Bakery Desserts, Part LIV: Chef Randalini presents his Recipe for Oatmeal Cookies—better than Grandma used to Make” by Chef Kilgore Randalini.
524.04-26-2012 Th: “Fabulous Bakery Desserts, Part LV: Today’s Recipe is for Russian Tea Cookies—delicious Shortening-based Cookies dusted with Powdered Sugar—Heavenly Morsels to be Sure” by Chef Kilgore Randalini.
525.04-27-2012 F: “Fabulous Bakery Desserts, Part LVI: Chef Randalini presents another Wonderful Cookie Recipe—Coconut Cookies—and What Cookies they are!” by Chef Kilgore Randalini.
526.04-28-2012 S: “Fabulous Bakery Desserts, Part LVII: Peanut Butter Cookies—the All-Time Favorite Cookie of the American People from One End of the Country to the Other” by Chef Kilgore Randalini.
527.04-29-2012 Su: “Fabulous Bakery Desserts, Part LVIII: Chef Kilgore presents his Final Cookie Recipe: Lemon Cookies that are Better than any Other Cookie Recipe known to Man or Woman in Modern Times” by Chef Kilgore Randalini.
528.04-30-2011 M: “Special Menus Index, Part L: Mother’s Day Menu, Part I—the Salad Chef Speaks—Jellied-Apricot Salad, Ensalada du Vermont, and Spinach Salad with Chevre Goat’s Cheese—a Trio of Tried-and-True Salads designed to make Mom Happy” by Tiresias.
529.05-01-2011 T: “Special Menus Index, Part LI: Mother’s Day Menu, Part II—Soup Seminar featuring Potage ala Mongole and Cream of Celery-Apple Soup—two delicious Soups that will please Mom” by Tiresias.
530.05-02-2012 W: “Special Menus Index, Part LII: Mother’s Day Menu, Part III—Famous Restaurant Recipes: Veal Cordon Bleu and Sautéed Quail Salinas-style—two wonderful Recipes designed to please Mom” by Tiresias.
531.05-03-2012 Th: “Special Menus Index, Part LIII: Mother’s Day Menu, Part IV—Side Dish Seminar, Part I: Carrot Soufflé, Scandinavian Vegetables, and Buttered Peas with Button Mushrooms—all Three excellent Choices for Mom on her Special Day” by Tiresias.
532.05-04-2012 F: “Special Menus Index, Part LIV: Mother’s Day Menu, Part V—Side Dish Seminar, Part II: Confetti Rice and Lyonnais Potatoes—two Classic Side Dishes that will enliven both your Veal and Quail Entrees on your Mother’s Day Menu” by Tiresias.
533.05-05-2012 S: “Special Menus Index, Part LV: Mother’s Day Menu, Part VI—Classic Quickbreads and Muffins/Yeast Bread Seminar—San Joaquin Valley Orange-Rye Rolls and Caraway-Onion Muffins—two Bakery Delights for Mother’s Day Dinner” by Tiresias.
534.05-06-2012 Su: “Special Menus Index, Part LVI: Mother’s Day Menu, Part VII—Fabulous Bakery Desserts/Beverage Seminar—Real Strawberry Mousse, Sour Cream Chocolate Cake, Tropical Iceberg, and Peach Melba—two wonderful Desserts and two Great Beverages with which to wash them down” by Tiresias.
535.05-07-2012 M: “Classic Quickbreads and Muffins, Part XXXII: Concord Muffins—a Great Way to utilize everything in the Ice Box and to make Money on It” by the Hooter.
536.05-08-2012 T: “Classic Quickbreads and Muffins, Part XXXIII: Applesauce Muffins—another Great Way to utilize everything in the Ice Box and to make Money on It” by the Hooter.
537.05-09-2012 W: “Classic Quickbreads and Muffins, Part XXXIV: Carrot Cake’r’s Muffins—almost like eating Carrot Cake but not quite as Sweet” by the Hooter.
538.05-10-2012 Th: “Classic Quickbreads and Muffins, Part XXXV: Maple-Graham Muffins—some of the deliriously-best Muffins ever baked make use of McDonald’s-brand Maple Syrup—wow!” by the Hooter.
539.05-11-2012 F: “Classic Quickbreads and Muffins, Part XXXVI: Pumpkin Muffins #2—one of the Best Ways to utilize Leftover Pumpkin whether it be canned or Fresh” by the Hooter.
540.05-12-2012 S: “Classic Quickbreads and Muffins, Part XXXVII: Coconut-Date Muffins—an Old-Time Favorite dusted off and given New Life by the Hooter” by the Hooter.
541.05-13-2012 Su: “Classic Quickbreads and Muffins, Part XXXVIII: Trailmix Muffins—designed to mimic the Trailmix Craze of the 1980’s, these Muffins are still as good Today as they were back then” by the Hooter.  Mother’s Day.
542.05-14-2012 M: Side Dishes Seminar, Part XXI: Scalloped Potatoes Bolangiere—one of the All-Time Great Auguste Escoffier Potato Dishes as prepared by Master Chef Fritz” by Chef Fritz Schlependrecht.
543.05-15-2012 T: Side Dishes Seminar, Part XXII: Pommes de Tierre Magdalene—Mediterranean-style Scalloped Potatoes made with Tomato Juice hails from the South of France” by Chef Fritz Schlependrecht.
544.05-16-2012 W: Side Dishes Seminar, Part XXIII: One of the More unusual Side Dishes to ever be featured at the Elemental News of the Day—Beet Pilaf” by Chef Fritz Schlependrecht.
545.05-17-2012 Th: Side Dishes Seminar, Part XXIV: Riz Cassoulet—South of France Side Dish Magic—and a Classic to Boot!” by Chef Fritz Schlependrecht.
546.05-18-2012 F: Side Dishes Seminar, Part XXV: Macaroni au Gratin—this Excellent Side Dish acceptable to Every One because it’s the Number One Comfort Food” by Chef Fritz Schlependrecht.
547.05-19-2012 S: Side Dishes Seminar, Part XXVI: Wild Rice Dressing—the One Wild Rice Dish that every Cook should know!” by Chef Fritz Schlependrecht.
548.05-20-2012 Su: Side Dishes Seminar, Part XXVII: Chef Fritz completes his Week with Two Fabulous Vegetable Dishes—Minted Carrots and Carrots in Sour Cream” by Chef Fritz Schlependrecht.
549.05-21-2012 M: “Beverage Recipes, Part IX—Bea O’Malley returns with a Week of the Beverage Seminar—Today, Four Delicious Adult Beverages with which to Start off Summer” by Bea O’Malley.”
550.05-22-2012 T: “Beverage Recipes, Part X—Four Timeless and Much-Loved Mixed Drinks—Classic Tom Collins, French Imperial Punch, Frozen Daiquiri, and Rusty Nail—Superb!” by Bea O’Malley.”
551.05-23-2012 W: “Beverage Recipes, Part XI—Four more Delicious Mixed Drinks and Cocktails designed to Light your Summer Fire: Pineapple Bomb, O’Malley’s Long Island Iced Tea, Black Currant Martini, and Old San Juan—too Good to be True!” by Bea O’Malley.”
552.05-24-2012 Th: “Beverage Recipes, Part XII—Still Four more Delicious Mixed Drinks and Cocktails designed to Light your Summer Fire: Fru-Fru, Pirate’s Punch, Pink Lemonade, and Bacardi Collins—ALL too Good to be True!” by Bea O’Malley.”
553.05-25-2012 F: “Beverage Recipes, Part XIII—Every Summer is the ‘Summer of Love’ when you have these Four Fabulous Drinks: Kandy Kane, Bea’s Apple Pie, Raspberry Truffle, and Bungi Jumper—Ooh La La!” by Bea O’Malley.”
554.05-26-2012 S: “Beverage Recipes, Part XIV—Memorial Day Weekend is definitely the time to enjoy these Four Delightful Alcoholic Beverages: Redheaded Slut, Zombie, Homerun, and El Presidente—but do it responsibly!” by Bea O’Malley.”
555.05-27-2012 Su: “Beverage Recipes, Part XV—Memorial Day Weekend and the Final Four Boozy Drinks to make it Exciting: Creamy Orange-Vanilla Smoothie, Hard Hat, La Bomba, and O’Malley’s Monsoon—designed to leave you under the Table” by Bea O’Malley.”
556.05-28-2012 M: “Hawaiian and Polynesian Recipes, Part XVII: Baked Fresh Yelloweye Rockfish with Asian Black Bean Sauce—a Delicious Combination that is Ono-Licious” by Chef Cheryl La Tigre.
557.05-29-2012 T: “Hawaiian and Polynesian Recipes, Part XVIII: Broiled Fresh Hawaiian Tuna with Cabernet Demi-Glace Sauce and Flash-Fried Maui Onions—the Best of the Mid-Pacific Deep-Sea Fishing Fleets” by Chef Cheryl La Tigre.
558.05-30-2012 W: “Hawaiian and Polynesian Recipes, Part XIX: Grilled Fresh Onaga with Bay Shrimp and Caramelized Almonds—flaky Fish with Succulent-Sweet Almonds” by Chef Cheryl La Tigre.
559.05-31-2012 Th: “Hawaiian and Polynesian Recipes, Part XX: Fresh Grilled Hawaiian Swordfish with Orange-Tarragon Relish—one of my All-Time Favorite Dishes” by Chef Cheryl La Tigre.




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