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Saturday, December 17, 2016

It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day

Chef Pedro Munoz
C/O 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 SATURDAY, DECEMBER 17, 2016 BY CHEF PEDRO MUÑOZ


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“It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day” by Chef Pedro Muñoz


"Parece que Vladimir Putin teme a Donald Trump porque mira a los rusos apresurarse a la destrucción de las Fuerzas Anti-Assad en Siria, que quieren tener la guerra antes del Día de la Inauguración" por el Chef Pedro Muñoz


FALL SESSION 2016


BLOGPOST #2,218 AT THE AICP-END


THIRTY-NINE DAYS AFTER ELECTION DAY


Why does the LEFT always say the same thing whenever they attack someone on the other side of the aisle?
San Diego, CA, 12-17-2016 Saturday: I do not know about you, but I, everyone’s educated and aged host, you know-- educado y envejecido--find it quite interesting whenever I turn on the TV, see a leftist, and the same damned thing spills out of his or her mouth that the next leftist and the one after that say. 
I remember when we all thought that George W. Bush was a pindejo, un estúpido culo, and the news media kept going on about him picking Dick Cheney as vice president because Cheney gave the younger Bush ‘gravitas.’ 
Virtually every television news commentator from the BIG THREE news networks—ABC, CBS, and NBC—as well as CNN, MSNBC, and some of the others that haunt the fringes of the cable dial ALL used the exact same phrase and word, ‘gravitas.’  Dick Cheney gave George W. Bush much-needed ‘gravitas.’ 
We see the same feeding frenzy every time we hear mention of the 2016 Election and how the Russians involved themselves in it so they could get Donald Trump into the White House and keep Hillary Rodham Clinton out of the halls of power. 
Whether you watch morning news while drinking coffee and eating breakfast burritos or you catch the evening news or spend an entire day watching cable news hacks drone on and on, they all say virtually the same damned thing.  That is, Donald Trump worked hand-in-hand with Vladimir Putin to win the election.  To this, I proclaim, “BULLS**T!”
Do you recall that George W. Bush and Vladimir Putin had a somewhat good relationship because the latter knew that the former would not hesitate to use American power to obtain a desired result if Putin handed him a provocation. 
Granted, the men had differences in policy but one kindred spirit generally recognizes another just as one alpha male recognizes another, sort of like one great ape recognizing the now deceased Harambe. 
Moreover, I think that Vladimir Putin and Russia maintained a somewhat friendly relationship with the United States during the tenure of Bush #43.  However, when Barack Hussein Obama won the 2008 Election, I suspect that Mr. Putin saw someone whom he could play like a Stradivarius. 
Play him, he did, Mr. Putin recognized that Mr. Obama had some sort of ‘messianic complex’ and that his willingness to travel one end of the world to the other, all the while apologizing for what Obama perceived worth apologizing for, he knew he could manipulate this bloated blowfish ego who wanted to change the U.S. forever.
We must commend God for allowing Donald J. Trump to win the White House on November 8 and not Hillary Rodham Clinton.  The woman as the architect and face of the disastrous foreign policy faux pas—un falso pas--of the Obama administration would only have continued the mess by being the Marie Antoinette of American politics. 
Thank God again that she lost the election and we did not have to see her eat cake while the nation continued to implode.
Unfortunately, the Dems—my former party, mis amigos, something I never have problems reminding you—cannot get over the fact that the American people did not want 4-8 years MORE of what we soon will put out on the street like yesterday’s cat droppings: Obamaism.
Obamaism, something many of us thought might actually fix some of the inequities of American history such as electing the first partially non-white president in the history of the nation or put racism to bed for good turned out to be untrue. 
That has not been the case as instead of fixing racism, President Obama poured as much gasoline onto the raging fire as he could and then every time some event erupted on America’s streets, he would go out there and gin things up as much as he could. 
In essence, what President Obama attempted to do—and I must say did a damned good job of it—was to burn down as much of the country as he could through his poorly timed statements and intrigues. 
Moreover, from day number one, everything became a matter of race and anyone who had a point of disagreement with the youthful president suddenly became a ‘racist.’ 
I think the enemies or competitors of the United States—saw a wonderful opening into the world of all sorts of trouble and went through the door at full speed.  Look at the perfect opportunity the Arab Spring presented the president, especially the opening in Iran that he blew off. 
Mira, the Green Revolution sought to toss out the mullahs and give way to a democratically elected government and instead of going to their aid, Obama poured additional high octane gasoline onto the folks seeking liberty.
Elsewhere, he and Hillary Clinton set off ‘dirty bombs’ around the rest of the Middle East giving way to the rise of totalitarian regimes backed by Islamist thugs.  Pulling out of Iraq and allowing Syria to devolve into a turbulent hotspot gave rise to ISIS, something that Obama denies but which we all know is the truth.
Therefore, since Hillary and Barack Obama created the mess we now see engulfing much of the Middle East, I find it hilarious that as the Russians complete the destruction of anti-Assad forces in Syria, the libs and the Democrats all bray about how the Russians swayed the election. 
The Russians did not sway the election and the proof is in the corn pudding, amigos.  I mean look at how quickly the Russians and their Iranian and Syrian allies are speeding up the annihilation of anyone opposing Bashar al-Assad.  The Russian-led coalition have flattened Aleppo and most likely will clean up other regional ‘septic tanks’ such as Raqqa and Palmyra, a place ISIS managed to capture once again. 
I think the ‘need for speed’ the Russian coalition is using means they want to clean up the mess Assad and Obama made before Donald Trump becomes president. 
You see, I have this overwhelming hunch that Vladimir Putin recognizes that President Trump will be much more difficult with whom to contend than with the outgoing, lackluster, bumbling boob under which, our nation has had to suffer these long eight years. 
Only time is going to tell; however, the more I hear my former political party compadres wail and grumble over how ‘the Russians did it, the Russians did it, they did not like Hillary, but the Russians wanted Donald Trump to win’ only reinforces my view that we made the right choice.
Let me know what you think—I would love to hear your comments--so shoot me some emails or critiques of what I have said and you and I will go mano a mano.  See you tomorrow.       
Nos vemos!
Pedro Muñoz
Executive Chef Pedro Muñoz
CEC, American Culinary Federation, Inc.


This is a photo of me at an awards dinner in San Diego for the Chefs de Cuisine in 1978.  I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield.  I am still working part-time in my semi-retired years in my hometown in San Diego, CA.
Member of the CA063 San Diego Chefs de Cuisine Chapter 
Chef Pedro is now an Independent.

Chef Pedro writes from San Diego, CA

Contact Chef Pedro at the following email address: Pedrothechef2010q@yahoo.com
Rotation: (1) Chef Elmer K. Hootenstein (2) Pedro Muñoz (3) Chef Olaf Bologolo and (4) Chef B.H. “BC” Cznystekinki
CHEF PEDRO MUÑOZ
END COMMENTARY 12-17-2016
COPYRIGHT © 2016 BY MHB PRODUCTIONS
WORD COUNT: 1,144
12-17-2016 Saturday-- Political Topics and Essays, Part CML: “It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day” by Chef Pedro Muñoz.    
HOW TO CONTACT THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY: Write us at PO Box 20669, Bakersfield, CA 93390-0669 or call us at (661) 374-1430 between the hours of 8:00 a.m. and 8:00 p.m. PST weekdays and weekends, well, take your chances.  You can also email us by contacting the author of the week using his or her email address, which we provide beneath their personal information.  




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REFERENCES:
Muñoz, Pedro.  “It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day
Roland Carl Davis edited and rewrote the blog post today.





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THE BEVERLY CARRICK ORIGINAL ARTWORK OF THE DAY:




This artwork is #0025 a 20’ x 16’ original oil painting by Beverly Carrick, which is entitled, “Gulls and Shells.”  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:
Pedro Muñoz, Political Topics and Essays, John Lennon & Yoko Ono, George W. Bush, Dick Cheney, Gravitas, Hillary Clinton, Barack Obama, Vladimir Putin, Bashar al-Assad, Syrian Civil War,





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TODAY IN HISTORY—DECEMBER 17, 2016:


Free and Bad Company featuring Paul Rodgers:


A.    283: St. Gaius begins his reign as Catholic Pope.
B.     1526: Pope Clemens VII calls for the Inquisition of all who are not right with the Catholic Church.
C.    1538: Pope Paul III excommunicates England’s King Henry VIII.
D.    1718: England declares war on Spain
E.     1745: The army of Bonnie Prince Charlie retreats back into Scotland followed by British troops.
F.     1777: France recognized American independence. 
G.    1790: The Spanish discover the Aztec’s calendar stone at Mexico City.
H.    1798: Senator William Blount of Tennessee becomes the first sitting U.S. senator to undergo impeachment proceedings.
I.       1830: South American patriot Simon Bolivar died in Colombia.
J.      1862: General Ulysses S. Grants issues Order #11 during the Civil War; this expels all Jews from Tennessee, Mississippi, and Kentucky.  The order came about because General Grant wanted to stop the black market trade in Southern cotton and he suspected that Jews were behind it.
K.    1865: Franz Schubert’s Symphony No. 8, the “Unfinished” (because only of its movements were completed) was performed publicly for the first time in Vienna, Austria, 37 years after the composer’s death.
L.     1895: The Anti-Saloon League forms in Washington, D.C.
M.  1903: Wilbur and Orville Wright of Dayton, Ohio, conducted the first successful manned powered-airplane flights near Kitty Hawk, North Carolina, using their experimental craft, the Wright Flyer
N.    1914: Ottoman Turkish authorities expel all Jews from the city of Tel Aviv in Palestine.  Meanwhile, at Limanova, Poland, Austro-Hungarian troops decimate the Russians during World War I.  Finally, Great Britain declared Egypt to be a British protectorate.
O.    1925: Colonel William “Billy” Mitchell suffered conviction at his court-martial in Washington, DC, of insubordination for accusing senior military officials of incompetence and criminal negligence; the judges suspended him from active duty.  Meanwhile, the Soviet Union and Turkey sign a non-aggression pact.
P.     1939: The crew of the German pocket battleship Admiral Graf Spee scuttled her rather than allowing her to fall into British hands, ending the World War II Battle of the River Plate off Uruguay.
Q.    1941: Axis troops under the command of Afrika Korps General Erwin Rommel begin a retreat from British forces.
R.    1942: Famed American blues guitarist, Paul Butterfield, was born in Chicago on this date.  
S.      1944: The U.S. War Department announced it was ending its policy of excluding Japanese-Americans from the West Coast.  Meanwhile, detention camps begin releasing the Nisei population.  Finally, in a storm off the coast of the Philippines, several U.S. destroyers sink in a storm costing 790 lives.
T.     1949: Future British rock star (Free, Bad Company, the Firm, and others) Paul Rodgers is born.
U.    1951: The government of the Netherlands forbids members of the Dutch Communist Party to hold civil service jobs.
V.    1957: The United States successfully test-fired the Atlas intercontinental ballistic missile for the first time, which would become the vehicle by which; it would defend the nation and put men on the moon.
W.  1961: India takes over Goa and two other Portuguese colonies—Davao and Diu--on its mainland.
X.    1969: The United States Air Force release “Project Blue Book,” their comprehensive investigation into the UFO mystery, which proclaims ‘there are NO UFOs.’
Y.    1975: Former member of the Manson Family and attempted assassin of President Gerald R. Ford, Lynette “Squeaky” Fromme receives a life sentence for the assassination attempt.
Z.     1979: Arthur McDuffie, a black insurance executive, suffered fatal injuries after leading police on a chase with his motorcycle in Miami.  Later, four white police officers accused of having beaten Mr. McDuffie later won acquittal at their trial, which sparked race riots throughout the area.
AA.          1986: At Papworth Hospital in Cambridge, England, Mrs. Davina Thompson makes medical history by receiving the first heart, lung, and liver transplant.
BB.           1988: The USS Tennessee, the first nuclear submarine to carry Trident-2 missiles, receives its commission.
CC.          1989: The animated TV series, “The Simpsons” premiered on FOX-TV with its first episode being a Christmas theme.  To this day, the show is still on FOX.
DD.          1991: The Cleveland Cavaliers beat the Miami Heat by a record 148-80, by a record 68 points.
EE.           2004: President George W. Bush signs the Intelligence Reform and Terrorism Act of 2004, which organizes all of the nation’s intelligence agencies and creates the position of national security director.
FF.2010: The United Kingdom gives all prisoners serving sentences of less than four years the right to vote.
GG.         2011: At Tahir Square in Cairo, Egypt, on the second day of skirmishes between Egyptian army soldiers and raving lunatic Muslim Brotherhood nuts, at least 10 people die and hundreds more suffer serious injuries.
HH.         2012: Outside the Kumsusan Palace of the Sun Mausoleum in Pyongyang, North Korea, citizens observe three minutes of silence in honor of dead leader, Kim Jung-Il.
II.   2012: The governor of South Carolina selects Congressman Tim Scott, Republican, to replace outgoing Senator Jim DeMint; Scott is the first black senator from the South since 1881.
JJ. 2013: Cleveland’s Rock-and-Roll Hall of Fame announces the list of inductees for 2014 are Peter Gabriel, Hall & Oates, Nirvana, KISS, and Cat Stevens.
KK.         2014: The Obama administration announces it is going to end the embargo on communist Cuba (thanks, Obama).  The announcement appeared after the U.S. swapped three Cuban prisoners for American aid worker Alan Gross and an unnamed American spy.




 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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SATURDAY, DECEMBER 17, 2016




John Lennon & Yoko Ono released his next album, “Some Time in New York City,” on September 15, 1972.  Joining the duo on this endeavor was the New York City-based band, Elephant’s Memory.  The group consisted of Stan Bronstein (horns, vocals), Rick Frank Jr. (drums), John Ward (bass), Chester Ayers (guitars), Myron Yules (bass & horns), R. Sussman (keyboards), Michael Shapiro (vocals), Guy Peritore (guitars/vocals), and David Cohen (guitars/keyboards/vocals).  Some fans of Lennon proclaim this outing as perhaps his weakest musical effort of the era, something with which, we wholeheartedly disagree.  Contained on the first disc of a two-disc set is perhaps one of the songwriter/musician’s boldest tunes, “Woman is the N****R of the World.”  Nowadays, one cannot even say the word, which is as it should be.  However, the song was feminist in nature, denoting that from one end of the globe to the other, women suffer at the hands of men in the same way blacks suffer at the hands of racists.  Practically EVERY song on the first disc is political in nature, which John Lennon and his wife were brilliant at commenting upon; however, the second disc features the complete band rocking out at a fabled musical theater in NYC.  We hope you will use the link we provide you here so you can go to Amazon.com.  Once there, you can get it in the format, the condition, and the price that works best for you—it makes a great holiday gift, especially for Millennials who think Maroon 5 is somehow a GREAT band—bullshit!



“It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day” by Chef Pedro Muñoz

"Parece que Vladimir Putin teme a Donald Trump porque mira a los rusos apresurarse a la destrucción de las Fuerzas Anti-Assad en Siria, que quieren tener la guerra antes del Día de la Inauguración" por el Chef Pedro Muñoz






SEARCH DESCRIPTION:

Original Beverly Carrick Artworks, Beverly Carrick—World Famous Artist, Pedro Muñoz, Political Topics and Essays, John Lennon & Yoko Ono, George W. Bush, Dick Cheney, Gravitas, Hillary Clinton, Barack Obama, Vladimir Putin, Bashar al-Assad, Syrian Civil War, Obamaism, Failure of Obamaism, Obama and Issues of race, Obama igniting issues of race, Pouring Gas on the Racial Fire, Obamaism is a Failure, Saving the United States from Obamaism,

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 PEDRO MUÑOZ’S BLOGPOSTS @ THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY
1.      12-30-2010 Th: “Guest Chef, Part I: New Year’s Eve Chili con Carne get-together” by Chef Pedro Muñoz.
2.      12-31-2010 F: “Guest Chef, Part II: New Year’s Eve Chili con Carne get-together completed” by Chef Pedro Muñoz.
3.      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 Muñoz.
4.      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 Muñoz.
5.      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 Muñoz.
6.      05-15-2011 Su: “The Sergeant-Major of the Professional Kitchen—the Pantry Chef, Part XIX” by Chef Pedro Muñoz.
7.      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 Muñoz.
8.      07-18-2011 M: “Yeast Bread Seminar, Part XVII: Castilian Sourdough Bread—a Treat from the Iberian Peninsula” by Chef Pedro Muñoz.
9.      10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Muñoz.
10. 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 Muñoz.
11. 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 Muñoz.
12. 10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Muñoz.
13. 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 Muñoz.
14. 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 Muñoz.
15. 10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sautéed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Muñoz.
16. 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 Muñoz.
17. 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 Muñoz.
18. 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 Muñoz.
19. 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 Muñoz.
20. 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 Muñoz.
21. 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 Muñoz.
22. 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 Muñoz.
23. 08-27-2012 M: “Yeast Bread Seminar, Part XXXII: “Chef Muñoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro Muñoz.
24. 08-28-2012 T: “Yeast Bread Seminar, Part XXXIII: “Today’s Yeast Bread hails from Guatemala—Pan Guatemalteco, Corn-based, Multi-Grained, and totally Delicious!” by Chef Pedro Muñoz.
25. 08-29-2012 W: “Yeast Bread Seminar, Part XXXIV: “Today’s Cutting Board features Jewish Pumpernickel Bread—Dark, Delicious, and Delightful!” by Chef Pedro Muñoz.
26. 08-30-2012 Th: “Yeast Bread Seminar, Part XXXV: “Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro Muñoz.
27. 08-31-2012 F: “Yeast Bread Seminar, Part XXXVI: “Today’s Specialty Flour Roll features Millet (Sorghum) Flour, one of the Chef’s Favorites” by Chef Pedro Muñoz.
28. 09-01-2012 S: “Yeast Bread Seminar, Part XXXVII: “Saturday’s Bread Schedule features a Beaut from Sicily—Mediterranean Bread” by Chef Pedro Muñoz.
29. 09-02-2012 Su: “Yeast Bread Seminar, Part XXXVIII: “Like every other Elemental News of the Day Chef, Chef Pedro saved the Best for Last: Powerful Red Chili Buns!” by Chef Pedro Muñoz.
30. 04-15-2013 M: “The Salad Chef Speaks, Part XXXVI: “Welcome Chef Pedro, today, he picks up with the Salad Chef Speaks’ Series with a Wonderful Side Salad—Beautiful Salad #1!” by Chef Pedro Muñoz.
31. 04-16-2013 T: “The Salad Chef Speaks, Part XXXVII: “Once again, Chef Pedro presents another Five-Star Salad—Mexican Salad #1!” by Chef Pedro Muñoz.
32. 04-17-2013 W: “The Salad Chef Speaks, Part XXXVIII: “Chef Pedro presents a Wonderful Salad for Today—Gourmet Salads #1—absolutely Tasty, Great, and Good!” by Chef Pedro Muñoz.
33. 04-18-2013 Th: “The Salad Chef Speaks, Part XXXIX: “Chef Pedro blows the Competition away with today’s Salad—Tomato-Grape-Walnut Salad—delightfully Delicious!” by Chef Pedro Muñoz.
34. 04-19-2013 F: “The Salad Chef Speaks, Part XL: “Today’s Salad is a Real Moneymaker—Asparagus-Strawberry Salad—better than the Best Salad of any other Chef around the World!” by Chef Pedro Muñoz.
35. 04-20-2013 S: “The Salad Chef Speaks, Part XLI: “Saturday’s Salad is a Simple yet Elegant Egg-Garnished Starter Salad, very Tasty and Low Cost to Boot!” by Chef Pedro Muñoz.
36. 04-21-2013 Su: “The Salad Chef Speaks, Part XLII: “The Final Salad of the Week is almost like Dessert—Tomato-Peach-Walnut Salad—based on Classic Peach Melba!” by Chef Pedro Muñoz.
37. 11-11-2013 M: “Special Menus Index, Part LXXII: Chef Pedro discusses the Death of his Political Party thanks to the Obamaists, how Hard it’s going to be to Recover, and then shows us how to make a Great Turkey for Thanksgiving 2013!” by Chef Pedro Muñoz.
38. 11-12-2013 T: “Special Menus Index, Part LXXII: Disillusioned with Obamacare, Chef Pedro calls the President, a ‘Liar,” and then shows the Readership how to make Classic Turkey Stock—Gravy is IMPORTANT!” by Chef Pedro Muñoz.
39. 11-13-2013 W: “Special Menus Index, Part LXXIII: Chef Muñoz makes a Difficult Suggestion saying that President Obama should resign for the Good of the Party and then shows the Readership how to make the BEST Turkey Gravy in the World!” by Chef Pedro Muñoz.
40. 11-14-2013 Th: “Special Menus Index, Part LXXIV: under Attack from Leftwing Family Members, Chef Pedro stands up for himself then shows the World how to make Mashed Red Potatoes for Thanksgiving!” by Chef Pedro Muñoz.
41. 11-15-2013 F: “Special Menus Index, Part LXXV: Stop Obamacare to save the American Economy and then Chef Pedro shows the World how to make the Best Damned Banana Squash ever for Thanksgiving 2013!” by Chef Pedro Muñoz.
42. 11-16-2013 S: “Special Menus Index, Part LXXVI: Chef Pedro talks about the outrageous Treatment of David Eckert by New Mexico Police then shows the Readership how to make Buckwheat Rolls for Thanksgiving 2013 Dinner!” by Chef Pedro Muñoz.
43. 11-17-2013 Su: “Special Menus Index, Part LXXVII: WHY Mr. Obama should abandon Healthcare Reform and resign for the Good of the Party, then on to Pumpkin Pie!” by Chef Pedro Muñoz.
44. 03-10-2014 M: “Political Topics and Essays, Part Fifty-Seven: Somewhat under the Weather, Chef Pedro discusses the Russian Invasion of the Ukraine and then presents some Political Cartoons that he finds to be Both Funny and Unique, even if they pack a punch and make the President Upset—quit sniveling!” by Chef Pedro Muñoz.
45. 03-11-2014 T: “Political Topics and Essays, Part Fifty-Eight: Chef Pedro discusses the Plan to divide California into Six Separate States, why we need to do it, WHY it probably will not happen, and also some of the State’s Worst Democrat Politicians—like Former SD Mayor, Bob Filner!” by Chef Pedro Muñoz.
46. 03-12-2014 W: “Political Topics and Essays, Part Fifty-Nine: Chef Muñoz discusses HOW Deporting Illegal Aliens, American-Born Children and all, will cause Wages to Rise Sky-High Overnight and then agrees with Last Week’s Author that the Tea Party needs to go along with the Illegals if we are ever going to fix the Nation!” by Chef Pedro Muñoz.
47. 03-13-2014 Th: “Political Topics and Essays, Part Sixty: Chef Pedro castigates the Commander-in-Chief for abrogating his Duty to not only defending the Nation’s Borders but also for NOT helping American Minorities in the way he promised he would do—WHERE are the Jobs, Mr. President!” by Chef Pedro Muñoz.
48. 03-14-2014 F: “Political Topics and Essays, Part Sixty-One: Chef Pedro expresses Disgust with President Obama, his Foreign Policy (or Lack of it), and how he has made the World MORE Dangerous for American than he has made us stronger—November cannot come Fast enough!” by Chef Pedro Muñoz.
49. 03-15-2014 S: “Political Topics and Essays, Part Sixty-Two: The Chef goes after the Affordable Care Act, President Obama, Gay Marriage, the FAKE Gay-bashing Case in Hercules, California, and then warns ALL Cross-dressers to straighten up and leave behind the Fairy World!” by Chef Pedro Muñoz.
50. 03-16-2014 Su: “Political Topics and Essays, Part Sixty-Three: today’s Topic deals with HATE CRIMES based on a Recent Episode of Law and Order SVU, how the Obama Administration does NOT want Equality among Americans, and concludes with Gays not feeling comfortable to play in the NFL—this is the BEST Blog of Chef Pedro’s Career!” by Chef Pedro Muñoz.
51. 10-13-2014 M: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Four: Chef Pedro returns for Round Number Two 2014 and takes it straight towards President Obama, right where he left off earlier this Year—what is up with ISIS and Ebola?” by Chef Pedro Muñoz.
52. 10-14-2014 T: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Five: today’s Topic is the Devastation the Obama Administration has left in its Wake, who might be a Good Choice for the GOP in 2016, and this Year’s Election is a Tidal Wave Election!” by Chef Pedro Muñoz.
53. 10-15-2014 W: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Six: Chef Pedro explains WHY he left the Democrat Party to become a Political Independent and how Ebola will be the only thing for which, the World remembers Barack Obama” by Chef Pedro Muñoz.
54. 10-16-2014 Th: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Seven: the Chef urges Islam to undergo a push towards Modernity and to put the Radical Jihadists out of your Faith before it destroys ALL of its Practitioners—Christianity did it!” by Chef Pedro Muñoz.
55. 10-17-2014 F: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Eight: Chef Pedro reiterates what he said earlier in the Year about WHY he moved from being a Democrat to being an Independent favoring the Right—this Nation is Worth Saving and it is up to US to save it!” by Chef Pedro Muñoz.
56. 10-18-2014 S: “Political Topics and Essays, Part Two-Hundred-and-Seventy-Nine: whether we like it or not, we cannot but help wonder as to WHY President Obama would open the United States to a Possible Epidemic of Ebola—is ‘Social Justice’ the Prime Mover for the President?” by Chef Pedro Muñoz.
57. 10-19-2014 Su: “Political Topics and Essays, Part Two-Hundred-and-Eighty: we need a Third Political Party to balance the other Two; plus, the GOP has a Duty—if it wants to Win and Win Big Next Month—to tell us what they plan to do once they take Power ” by Chef Pedro Muñoz.
58. 03-16-2015 M: “Political Topics and Essays, Part CCCXLV: Chef Pedro returns with the News that anyone who thought the Border Invasion has abated, you need to look again—the Illegals continue crossing it bringing more and more Dangerous Diseases into the Country—we must stop it!” by Chef Pedro Muñoz.
59. 03-17-2015 T: “Political Topics and Essays, Part CCCXLVI: how can we vote for Hillary Clinton when she is as Transparent as is her Former Boss, Barack Hussein Obama, a Man who definitely is NOT Crystal Clear—we need to elect People with whom we agree and trust, NOT Politicians seeking to rule us as if we are Serfs” by Chef Pedro Muñoz.
60. 03-18-2015 W: “Political Topics and Essays, Part CCCXLVII: the Topic of the Day is the Witch-Hunt of Democrat Senator Bob Menendez because he opposes President Obama on BOTH making Deals with the Iranians and normalizing Relations with Cuba—what is up with that?” by Chef Pedro Muñoz.
61. 03-19-2015 Th: “Political Topics and Essays, Part CCCXLVIII: why the Double Standard when it comes to Private versus Government-Controlled Email for Cabinet Secretaries, Ambassadors, and other Potentates within the U.S. Government—because they plan to do something we have NOT seen since Benedict Arnold” by Chef Pedro Muñoz.
62. 03-20-2015 F: “Political Topics and Essays, Part CCCXLIX: thanks to the Obama Administration and the Justice Department, we saw Violence erupt in Missouri Last Week as Thugs shot Two Ferguson Police Officers in an Apparent Ambush—we might be entering the Antebellum before a Second Civil War, Folks!” by Chef Pedro Muñoz.
63. 03-21-2015 S: “Political Topics and Essays, Part CCCL: I love Jaz McKay’s Idea about ‘Thugfest 2015’—let’s reinvent Gladiatorial  Games by putting them on Pay-Per-View and then sending out the Nation’s Death Row Inmates to do Battle with one another—how awesome is that—and I’m a Former Liberal!” by Chef Pedro Muñoz.
64. 03-22-2015 Su: “Political Topics and Essays, Part CCCLI: Pedro ends the Week discussing Birth Tourism, how the Democrats want Illegal Aliens over Native-Born Citizens, Dick Durbin’s demanding those given Amnesty need Enfranchisement, and finally how the NAACP is fighting back” by Chef Pedro Muñoz.
65. 11-09-2015 M: “Political Topics and Essays, Part DLXXII: Voting for Trump might not be a Bad Thing, especially if he fixes the Broken Immigration System by building his Wall and deporting all of the Criminal Aliens” by Chef Pedro Muñoz.
66. 11-10-2015 T: “Political Topics and Essays, Part DLXXIII: So, the President wants to remove our Ability to ask a Potential Employee whether or not he or she has a Criminal Record?  What is wrong with this President?” by Chef Pedro Muñoz.
67. 11-11-2015 W: “Political Topics and Essays, Part DLXXIV: WHY does President Obama have such a Hard-On for Syrian President Bashar al-Assad?  If the American People tried to remove HIM from Office, he might be dropping Barrel Bombs on them, too” by Chef Pedro Muñoz.
68. 11-12-2015 Th: “Political Topics and Essays, Part DLXXV: Jeb cannot ‘Fix’ anything, the man is so messed up that it is an embarrassment not only to his Family but to the Entire Nation and the World as well—NO MORE BUSHES!” by Chef Pedro Muñoz.
69. 11-13-2015 F: “Political Topics and Essays, Part DLXXVI: why does it NOT surprise me that the UC Merced Stabber was another Muslim SOB by the Name of Faisal Mohammad—this has to STOP NOW!” by Chef Pedro Muñoz.
70. 11-14-2015 S: “Political Topics and Essays, Part DLXVII: the Next President needs to dismantle and dismember CAIR before it allows Islamists to dismantle the United States of America—CAIR is EVIL” by Chef Pedro Muñoz.
71. 11-15-2015 Su: “Political Topics and Essays, Part DLXVIII: it is pretty damned Sad when the Only World Leader for whom Americans have to cheer is Russian President Vladimir Putin—kick some ISIS Ass, Vlad!” by Chef Pedro Muñoz.
72. 07-04-2016 M: “I thought Things were Bad Last November when I was last here but now, Things are even Worse than they were then as we see the Clintons outsmarting President Obama with Loretta Lynch as their Inside Eyes and Ears” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXIV
73. 07-05-2016 T: “The United States is not as Bad as the Liberal Sell-Out Democrats attempt to make it but if we no longer teach American History in High Schools and in College—even to History Majors—how are we to get the Truth out there?” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXV
74. 07-06-2016 W: “FBI Director James Comey gave Hillary Clinton a PASS on her Private Email Server through ruling out ‘Intent,’ which not only clears her but Everyone Else in the Obama Administration whom we now know most likely did the SAME Thing ” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXVI
75. 07-07-2016 Th: “If there is anyone out there who cannot see the Obvious Comparisons to the Weimar Republic of Germany or to the Days preceding the October Revolution in Czarist Russia, then I don’t know where you been!” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXVII
76. 07-08-2016 F: “Both Political Conventions this Year are going to resemble what we saw 48 Years ago in Chicago when Street Riots and Protests broke out around the Democratic National Convention in Protest over the Vietnam War” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXVIII
77. 07-09-2016 S: “If J. Edgar Hoover instead of James B. Comey were in charge of today’s FBI, I think Hillary Clinton would have much to fear and might have to withdraw from the 2016 Presidential Election” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCLXXXIX
78. 07-10-2016 Su: “After watching the Dallas Massacre on Thursday Night, I can say with Conviction that we as a Nation are entering a Period in U.S. History akin to or worse than what we witnessed in the 1960s” by Chef Pedro Muñoz.  Political Topics and Essays, Part DCCXC
79. 12-12-2016 M: “Friends, I sure do hope that President-Elect Donald Trump plans to keep his Word when it comes to defending the Borders, booting out Illegal Aliens, and letting Immigration Authorities do their Jobs” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMXLV
80. 12-13-2016 T: “It is Time we Americans tell the Truth—the RIGHT is not responsible for the inundation of Fake News but the LEFT—they are the Ones who create the Lies, Falsehoods, Accusations, and Disinformation” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMXLVI
81. 12-14-2016 W: “I think that Barack Obama—and NOT THE RUSSIANS—was behind the DNC Hacks because he is a Malignant, Evil Force who will do better attacking Trump than Hillary” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMXLVII
82. 12-15-2016 Th: “Democrats have ONLY themselves to blame for the defeat of Hillary Rodham Clinton so enough with the whining, crying, and moaning you leftists scum—grow up!” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMXLVIII
83. 12-16-2016 F: “Every American should prepare him-or-herself to join Donald Trump on the Restoration-of-American Journey he plans to embark upon once he assumes Office” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMXLIX
84. 12-17-2016 S: “It appears Vladimir Putin fears Donald Trump because look at the Russians hurry up the Destruction of the Anti-Assad Forces in Syria, they want to have the War OVER before Inauguration Day” by Chef Pedro Muñoz.  Political Topics and Essays, Part CML
85. 12-18-2016 Su: “I think we should have a Nuremburg-style ‘War Crimes Tribunal’ for former Obama Administration Officials seeing as how they ALMOST pulled off a Coup—thank God for Donald J. Trump!” by Chef Pedro Muñoz.  Political Topics and Essays, Part CMLI



CHEF PEDRO MUÑOZ’S BLOGPOSTS @ THE AICP-END BLOG:

1.      11-11-2015 W: “Beverly Carrick Paintings Start-to-Finish, Part Sixty-Three: Beverly always had a Soft Spot in her Heart for America’s Soldiers, Sailors, Airmen, Marines, Coast Guard, and Merchant Marines and always supported their Causes with her Fortune” by Chef Pedro Muñoz.  Beverly Carrick Paintings Start-to-Finish, Part LXXI
2.      07-06-2016 W: “Beverly Carrick certainly does deserve becoming a Saint of the World of Fine Art because her Paintings lift the Spirits when Criminals such as Hillary Clinton seem to escape the Punishment she so rightly deserves” by Chef Pedro Muñoz.  Beverly Carrick Paintings Start-to-Finish, Part CIII
3.      12-14-2016 W: “Beverly Carrick Artworks are akin to communing with God as it opens the Mind, purifies the Soul, and opens the Heart to something far greater than anything anyone else ever could” by Chef Pedro Muñoz.  Beverly Carrick Paintings Start-to-Finish, Part CXXVII



 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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