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Wednesday, February 1, 2017

If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail

Chef Roland Carl Davis
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 WEDNESDAY, FEBRUARY 01, 2017 BY CHEF ROLAND CARL DAVIS, EDITOR


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“If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail” by Chef Roland Carl Davis


WINTER SESSION 2017


BLOGPOST #2,264 AT THE AICP-END


EIGHTY-FIVE DAYS AFTER ELECTION DAY



The Democrat Party needs not follow the example set by the Republicans as the ‘Party of No’ as it will cost us in 2018
Arvin, CA, 02-01-2017 Wednesday: Some of my more liberal friends sometimes insult me by calling me a ‘closet Republican’ to which, I scoff at them and tell them they are full of S**T.  Look, I am not enthralled with the election of Donald Trump but I can tell you that MY party set itself up for a massive fall by limiting the number of competitors for the nomination in 2016 and then going with the absolute worst human being we could ever choose to represent us. 
Now, I am full of disgust over how the Dems in the Senate continue dragging their heels in the Cabinet secretary confirmations for President Trump.  I mean, how can we accuse the Republicans of being the ‘party of no’ if we now are going to usurp their place and become even worse than them?—it makes no sense.
If we want Donald Trump to fail—and believe me, he is on the road to humiliating failure—let us flesh out his cabinet and give him the nod to go for it.  He cannot refrain from saying impolitic things; things I think ALL of us know will place him in danger of eventual impeachment. 
However, if the Democrat Party continue being the ‘Party of NO,’ if we continue dragging our feet and fighting him on everything, and if we have no answers of our own, we will not win either the House or Senate in 2018 but stand to lose MORE seats.    
I fear the once-great Democrat Party is going to become a shadow of its former self through our inability to engage on virtually anything with more ferocity than a sand flea nipping at an exposed leg.  I hope we find the cojones with which, to push back without appearing to be a bunch of losers attempting to act like winners.
While I hate to say this, we are NOT winners, we are losers, and the big reason for this is that we have the oldest people serving in the leadership of our party that the other side has.  They have an amazingly deep bench whereas ours seems to contain little more than dinosaurs, halfwits, and fossils. 
Add to this the tragic reappearance of former President Barack Obama, carping at Donald Trump from the left, something that is far more embarrassing to us in the long term than it is helpful in the short run.  He needs to vanish as quickly as possible. 
Look, Mr. Obama is the primary reason as to why our party no longer has its once formidable mojo, he cost us more seats than any Democrat president in the history of the nation has and his disastrous time in office is going to continue costing us seats.
Add to this the recalcitrance and the reluctance of the Democrats to give Mr. Trump his cabinet in the way in which, the Republicans did NOT when voting on the members of Mr. Obama’s cabinet we are going to continue our unchosen role of becoming the ‘incredible vanishing political party.’
What can we do?  Well, we need to prod our leaders with cattle prods to get them moving and acting as an opposition party and not as an obstructionist party.  I think that if we give President Trump a long enough leash, he will run it out to the max, tumble over the cliff, and strangle himself with it. 
There is no way that Donald Trump can be a great president so why not give him his cabinet choices and then seek to undermine him at every turn?  After all, we were able to drive down the polling numbers of the last Republican president so why not continue using the subterfuge and the behind-the-scenes tactics, I see no reason as to WHY President Trump will not be the architect of his own downfall.
This is what I believe we must do in order to survive as legitimate political party and note that some on the far left fringe of our party might determine as ‘radical’ but we cannot listen to the folks inhabiting the Kuiper Belt of Democrat politics if we are going to survive as a political party. 
First, we need to move the OLD GUARD out of office meaning we must boot out Nancy Pelosi, Chuck Schumer, Dick Durbin, Bernie Sanders (not even a flipping Democrat, folks!), James Clyburn, Sheila Jackson Lee, Dianne Feinstein, and many of the other older politicians. 
As they say—and I am a firm believer of this—one cannot teach an old dog new tricks and believe me, every time voters see Nancy Pelosi on television just as they did Hillary, they begin losing their dinner.  That woman (Pelosi)—although she raises massive amounts of campaign cash—needs to go and that means, we must primary her in 2018. 
We also must find a way to inform Barack Obama that your time has come and gone and it serves no purpose for you to be talking garbage from the wings.  When it is time to go out and stump for other politicians or those seeking to be politicians, then yes, go out there and slam Donald Trump but for now, remain silent—get me? 
What purpose does it serve to have ‘sour grapes Obama’ out there bitching at Donald Trump and his desire to protect America from jihadists and potential jihadists?  All President Trump has to do is to continue tweeting out the sad fact that the former president and his two lackluster secretaries of state are the ones who created ISIS. 
It is not a lie, I mean; I have been around for a long, long time so I can separate fact from fiction.  Abandoning Iraq to its own ends was the catalyst that poured gasoline onto the ISIS conflagration, one that threatens to undermine the stability of the entire civilized world.  
While I hate to say it, yes, indeed, President Obama is the father of ISIS because abandoning Iraq and massive amounts of war materiel to the enemy is what gave growth to Abu Bakr al-Baghdadi and his perverted organization. 
All Trump has to do is to continue hammering this truth home via tweets, news conferences, and from the press secretary and honest-to-God Democrats and not the Soros-hired street riffraff will understand who is responsible for the world being in the sad state in which, we find it.
This is going to do it for me today here at the main blog; however, I invite all of you to join us over at the secondary blog where we celebrate the life, times, and art of the great Beverly Carrick.
She is a woman for whom I have the utmost respect even though the family informs me that she would be a strong supporter of Donald Trump.  I guess we all have flaws in life but her art, well, it is ethereal, high in the clouds and yet not so expensive at this date to own.  Please, join me over there and we will celebrate her together.
See you all tomorrow (and over there today),     
R. C. Davis
Roland Carl Davis
American Culinary Federation, Inc., CWC
_____________________________________________________________________

This is me as a young chef back in the 1960's when I was working as a sous chef at a fine-dining restaurant, the Victor Hugo, over on the coast around Newport, California.  I began my career working as a pot washer at the age of 10, move to washing dishes in 1958, became a chef's apprentice in 1961 and have been a career professional ever since.  I am still involved in professional foodservice as a consultant for food and beverage professionals.
Chef Roland Carl Davis writes from Arvin, CA.

Chef Roland Carl Davis is a proud Democrat

Contact me at the following address: rcdavisHUGO1G@outlook.com
CHEF ROLAND CARL DAVIS
END COMMENTARY 02-01-2017
COPYRIGHT © 2017 BY MHB PRODUCTIONS
WORD COUNT: 1,204
02-01-2017 Wednesday--Political Topics and Essays, Part CMLXXXIV: “If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail” by Chef Roland Carl Davis.    
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.  





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 © 01-31-2017, all rights reserved.

REFERENCES:
Davis, Roland C.  “If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail
Moses Scharbug III edited and rewrote the blog post today.





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PLEASE VISIT THE GREAT FACEBOOK PAGE OF AMERICA’S TOP ARTIST, BEVERLY CARRICK, SO YOU CAN SHARE COMMENTS AND FEELINGS ABOUT THE LIFE OF THIS GREAT ARTIST.  THERE WILL NEVER BE ANOTHER LIKE SHE, WE MOURN HER DEATH, WHICH OCCURRED IN NOVEMBER 2012.  GOD REST AND BLESS HER SOUL!





PLEASE JOIN US AT THE AICP-END BLOG WHERE WE PROMOTE THE ARTWORKS OF AMERICA’S GREATEST ARTIST, BEVERLY CARRICK.  WE ALSO PROMOTE MUSIC THERE THAT WE HAVE NOT PRESENTED AT THE MAIN BLOG SO PLEASE GO OVER THERE AND SEE WHAT WE HAVE FOR YOU—YOU WILL BE GLAD YOU DID!





VISIT BEVERLY CARRICK.COM TO SEE WHAT PAINTINGS ARE AVAILABLE FOR YOU TO PURCHASE—YOU WILL BE GLAD YOU DID.  THERE, YOU WILL FIND MANY GORGEOUS PAINTINGS, SOME OF WHICH MAY STILL BE THERE FOR YOU TO ADD TO YOUR GROWING COLLECTION OF ARTWORKS.

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THE BEVERLY CARRICK ORIGINAL ARTWORK OF THE DAY:



This artwork is #0071 a 24’ x 48’ original oil painting by Beverly Carrick, which is entitled, “Reflections of Evening.”  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 #0001-1495

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Roland Carl Davis, Political Topics and Essays, The Beatles, Donald Trump, Senate Confirmations, Chuck Schumer, Nancy Pelosi, Dick Durbin, Bernie Sanders, Hillary Clinton, Barack Obama, Dianne Feinstein,







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TODAY IN HISTORY—FEBRUARY 01, 2017:



The Seattle Seahawks vs. the New England Patriots:



A.    1587: English Queen Elizabeth I signs Mary Stuart’s death sentence, which sends her to the headsman for dispatch.
B.     1662: The Dutch garrison on the island of Formosa surrenders to Chinese pirates.
C.    1720: Sweden and Prussia sign a peace treaty.
D.    1742: Sardinia and Austria sign a peace treaty.
E.     1789: The French military drives the Chinese out of the Vietnamese city of Thang Long.
F.     1790: The U.S. Supreme Court convened for the first time in New York; however, since only three of the six justices were present, the court recessed until the next day.
G.    1810: The census of the United States is at this point in the nation’s history: 7,239,881 (white) and black, 1,377,808.  Meanwhile, the first insurance company managed by blacks in the nation is the American Insurance Company of Philadelphia.
H.    1860: Morris Raphall is the first rabbi to open the session of the House of Representatives does so on this date.
I.       1861: Texas becomes the seventh state to secede from the Union.
J.      1862: “The Battle Hymn of the Republic,” a poem written by Julia Ward Howe, was first published in the Atlantic Monthly.
K.    1865: During the Civil War, Union forces led by Maj. Gen. William T. Sherman began the Carolina Campaign as they invaded South Carolina.  Meanwhile, John S. Rock, the first black lawyer to practice before the U.S. Supreme Court, wins admittance to the bar of that body.
L.     1871: Georgia’s Jefferson Long is the first black to make an official speech in the U.S. House of Representatives; the topic is opposition to leniency towards former Confederates.
M.  1896: Giacomo Puccini’s opera “La Boehme” premiered in Turin.
N.    1917: During World War I, Admiral Alfred von Tirpitz of Germany announces a policy of unrestricted submarine warfare.
O.    1919: Pageant organizers in New York City crowned the first Miss America winner.
P.     1922: In one of Hollywood’s most enduring mysteries, unknown assailant(s) shot movie director William Desmond Taylor to death in his home; law enforcement has never solved the crime.
Q.    1924: Great Britain formally recognizes the Soviet Union.
R.    1940: During the Winter War, the Soviets launch a new offensive against Finland.
S.      1942: The Voice of America broadcast its first program to Europe, relaying it through the facilities of the British Broadcasting Corporation in London, Great Britain.
T.     1943: The federal government authorized one of America’s most highly decorated military units, the 442nd Regimental Combat Team, made up almost exclusively of Japanese-Americans, on this date.  Meanwhile in Norway, the German occupiers make Vidkun Quisling the premier.
U.    1946: Norwegian political leader Trygve Lie won election to be the first secretary-general of the United Nations.
V.    1951: The United Nations condemns the People’s Republic of China as the aggressor in Korea.
W.  1952: Tunisia revolts against the French colonial management.
X.    1957: Pilot PH Young is the first black to pilot a U.S. commercial airliner.
Y.    1958: Egypt and Syria announce plans to merge into the United Arab Republic.
Z.     1960: Four black college students began a sit-in protest at a Woolworth’s lunch counter in Greensboro, North Carolina where white foodservice workers refused them service.
AA.          1965: Martin Luther King and 700 fellow demonstrators suffer arrest in Selma, Alabama.
BB.           1968: During the Tet Offensive in Vietnam, the photo seen around the world: Saigon police chief Nguyen Ngoc Loan executes a captured Viet Cong officer with a bullet shot to the head.  Meanwhile, Richard M. Nixon announced his bid for the Republican presidential nomination.
CC.          1969: During a concert stop in Florida, the cops arrest Jim Morrison of the Doors for indecent exposure.
DD.          1978: Director Roman Polanski skips bail and flees to France after pleading guilty to charges of having sex with a 13-year-old girl.
EE.           1979: Patricia Hearst walks from a prison in San Francisco, California.  A jury convicted her of aiding the Symbionese Liberation Army in the robbing of some banks a few years back.  Elsewhere, Ayatollah Ruhollah Khomeini received a tumultuous welcome in Tehran as he ended nearly 15 years of exile.
FF.1988: Actress Heather O’Rourke who costarred in the 1982 movie, “Poltergeist” died in San Diego, California, at age 12.
GG.         1995: British rock performer Richey Edwards, 27, disappeared after witnesses last seeing him in London; no one has ever determined his fate.
HH.         2003: The space shuttle Columbia broke up during re-entry, killing all seven of its crewmembers.
II.   2004: At least 250 Muslim pilgrims die when crushed to death during the annual stoning of Satan ritual in Mena Valley, Saudi Arabia.  In the U.S. at Super Bowl XXXVIII, the New England Patriots beat the Carolina Panthers 32-29.
JJ. 2010: President Barack Obama proposes a $3.8-trillion budget for fiscal year 2011, which projects a record-high budget deficit of $1.6 trillion in 2010.  Elsewhere, movie producer David Brown (“Jaws,” “Cocoon,” and “A Few Good Men”), 93, died in New York.
KK.         2011: In Tahir Square in Cairo, the largest protest yet takes place against the regime of Hosni Mubarak; two million people vow to remain there until he steps down and leaves the country.
LL.           2012: In Washington State, the legislature passes a bill allowing same-sex marriage.
MM.      2013: US Secretary of State Hillary Clinton steps down from her post and Senator John F. Kerry succeeds her.
NN.          2014: The U.S. State Department completes its long-delayed review of the Keystone XL Pipeline and notes that it would not significantly increase greenhouse gases in the atmosphere.  Yet Barack Obama will not approve it.
OO.         2015: In Super Bowl XLIX, the New England Patriots beat the defending Super Bowl champion Seattle Seahawks 28-24 in a game that seesawed back-and-forth.  New England quarterback, Tom Brady, set a new Super Bowl record by passing for his 12-touchdown pass in a Super Bowl surpassing Joe Montana’s record of 11.  He also has played in six Super Bowls, a new record, winning four and losing two.  In winning #6, he is in a class with only Terry Bradshaw and Joe Montana, both of whom won four Super Bowls each.  Finally, he was the MVP of Super Bowl XLIX—God bless him and congratulations to the team!







 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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WEDNESDAY, FEBRUARY 01, 2017



The Beatles—well, their record company—released the next album by the band, “20 Greatest Hits” on October 11, 1982.  A band with as much GREAT music as this group has, selecting TWENTY tunes for an album to be their GOLDEN GREATS presents numerous challenges.  Yet, the record company is able to do so and the price is good.  Please, use the link we provide you here so you can go to Amazon.com and check it out in the format, the condition, and the price that works best for you—you will be so glad you did.



“If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail” by Chef Roland Carl Davis





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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!





ROLAND CARL DAVIS’ BLOGPOSTS @ THE AICP-END BLOG 2016-2017:
1.      07-25-2016 M: “Today is my First Blog Post for the AICP-END Blog and Politics is on Tap throughout today and the Rest of the Week—we have to support Hillary Clinton as electing Donald Trump would cause Mass Suicide” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCV
2.      07-26-2016 T:  “Thanks to the Rigged System of Super Delegates and the Collusion between Hillary and Former DNC Chairperson Debbie Wasserman Schultz, we could see 4-8 Years of Donald Trump—are YOU prepared for that?” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCVI
3.      07-27-2016 W:  “Although the Democratic Party’s National Convention is going along well, allow me to make Some Suggestions such as throwing out the Palestinian Flag and bringing in More American Flags to make it go EVEN BETTER” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCVII
4.      07-28-2016 Th:  “What with his ‘News Conference’ yesterday, Donald Trump has proven to ALL Americans that he is a Dirty, Underhanded Cage Fighter who will stop at Nothing to deny Hillary Clinton the White House in November” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCVIII
5.      07-29-2016 F: “There is a Reason WHY Democrats have not discussed defeating ISIS in Great Detail—we know it exists and will defeat it once we elect Hillary Clinton and Tim Kaine to lead us in November!” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCIX
6.      07-30-2016 S:  “After suffering through EIGHT Years of George W. Bush, how could we elect someone FAR WORSE than he to be the Next President of the United States?  Hillary Clinton is the ONLY Logical Choice!” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCX
7.      07-31-2016 Su: “If you do not believe in the Perils of Climate Change then you should come spend a Summer Here in Kern County, California, where we have more than 37-Plus Days of 100-Degrees or More” by Chef Roland Carl Davis.  Political Topics and Essays, Part DCCCXI
8.      01-30-2017 M:  “While Hillary went down in Flames, Governor Jerry Brown here in California intends to put up a Stout Resistance to the Looming Threat on the Eastern Horizon emanating from the Trump Mob” by Chef Roland Carl Davis.  Political Topics and Essays, Part CMLXXXII
9.      01-31-2017 T:  “The Leadership of the Democrat Party is the Entity that let us down, not we, the Voters, who have stuck by them through Thick and Thin and look at what it has gotten us--disaster” by Chef Roland Carl Davis.  Political Topics and Essays, Part CMLXXXIII        
10. 02-01-2017 W: “If MY Democrat Party does not stop being the ‘Party of No,’ we run the Risk of being a Far Left Fringe Party for Generations to come; give Trump his Cabinet and he will fail” by Chef Roland Carl Davis.  Political Topics and Essays, Part CMLXXXIV
11. 02-02-2017 Th: “Although a ‘Blue Dog Democrat,’ I have SEVEN Legitimate and well-thought-out Reasons as to WHY Donald Trump is Bad for our Country and keeping Muslims out is NOT one of them” by Chef Roland Carl Davis.  Political Topics and Essays, Part CMLXXXV
12. 02-03-2017 F:
13. 02-04-2017 S:
14. 02-05-2017 Su:


ROLAND CARL DAVIS’ BLOGPOSTS @ THE AICP-END BLOG:
1.      07-27-2016 W: “One of the True Sorrows of my Life is that I never came to know Beverly Carrick as well as have some of my Co-Bloggers here at the AICP-END, Something I very much wish I had—her Paintings are MARVELOUS!” by Chef Roland Carl Davis.  Beverly Carrick Paintings Start-to-Finish, Part CVII
2.      02-01-2017 W: “Whenever we mention the Counterfeiters of Beverly Carrick Artworks, they crash our Servers, which in turn spikes our Numbers into the Stratosphere—keep it up, China, India, Russia, and Brazil!” by Chef Roland Carl Davis.  Beverly Carrick Paintings Start-to-Finish, Part CXXXIV



  THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY MASTER INDEX 2010-2017

560.06-01-2012 F: “Hawaiian and Polynesian Recipes, Part XX: Broiled Mahi-Mahi Teriyaki-style with Grilled Pineapple and Sautéed Langoustines—one of the Best Dishes Hawaii has to Offer” by Chef Cheryl La Tigre.
561.06-02-2012 S: “Hawaiian and Polynesian Recipes, Part XXI: Baked Opakapaka with Pineapple Hollandaise—a Bit Touristy but not the way Chef La Tigre does it!” by Chef Cheryl La Tigre.
562.06-03-2012 Su: “Hawaiian and Polynesian Recipes, Part XXII: Classic Maui Duck—it’s NOT Seafood but it’s the Crème de la Crème of what Hawaii has to offer!” by Chef Cheryl La Tigre.
563.06-04-2012 M: Special Menus Index, Part LVII: Father’s Day Menu 2012, Part I—the Salad Chef Speaks: Tomato and Green Bell Pepper Salad, Tam O’Shanter Tortellini Salad, and Old-Fashioned Coleslaw—three Great Salads to get your Father’s Day Dinner off to a good Start” by Chef Itzi Nakamura.
564.06-05-2012 T: Special Menus Index, Part LVIII: Father’s Day Menu 2012, Part II—Appetizers Index: Crispy-fried Wontons, Steamed Asparagus with Lemon Buerre Blanc, and Steamed Artichokes—three awesome Appetizers designed to make Dad’s Day a True Delight” by Chef Itzi Nakamura.
565.06-06-2012 W: Special Menus Index, Part LIX: Father’s Day Menu 2012, Part III—Side Dish Seminar, Part I—the Starches: Boston-style Baked Beans, Saffron Potatoes, and Piñon Nut Pilaf—three Good Ones with which to fire up Dad!” by Chef Itzi Nakamura.
566.06-07-2012 Th: Special Menus Index, Part LX: Father’s Day Menu 2012, Part IV—Side Dish Seminar, Part II—the Vegetables: Three-Squash Sauté, Grilled Vegetables, and Stuffed Zucchinis—the Best Vegetables Dad has ever seen or eaten—guaranteed!” by Chef Itzi Nakamura.
567.06-08-2012 F: Special Menus Index, Part LXI: Father’s Day Menu 2012, Part V—Famous Restaurant Recipes: Lime Butter Steak ala Juan and Broiled Hawaiian Swordfish with Pineapple Salsa and Fish Juice—perfect for making Dad the happiest Guy on the Planet!” by Chef Itzi Nakamura.
568.06-09-2012 S: Special Menus Index, Part LXII: Father’s Day Menu 2012, Part VI—Fabulous Bakery Desserts: High-top Coconut Cream Pie and Fresh Nectarine Betty—two amazing Desserts with which to bring Father’s Day to a Close” by Chef Itzi Nakamura.
569.06-10-2012 Su: Special Menus Index, Part LXIII: Father’s Day Menu 2012, Part VII—Beverage Recipes Index: a Bunch of Delicious Mixed Drinks with which to excite Dad—Maui Mai Tai, Malibu Cove, Cannonball, Angel’s Delight, Cold Irish, and Jamaican Dust” by Chef Itzi Nakamura.
570.06-11-2012 M: “Famous Restaurant Recipes, Part XLVIII: Seared Tenderloin of Beef topped with Portobello Mushroom Ragu and served with Potato Pancakes and Grilled Asparagus—Country Club Cuisine at its ultimate Best!” by Elvin P. McCardle.
571.06-12-2012 T: “Famous Restaurant Recipes, Part XLIX: One of the Best Seafood-Ravioli Dishes ever—Lobster Raviolis with Smoked Salmon, Shrimp, and Crab—too Delicious to Describe!” by Elvin P. McCardle.
572.06-13-2012 W: “Famous Restaurant Recipes, Part L: Fresh Cajun Catfish with Mixed Greens and Roasted Red Pepper and Cilantro Aioli—a Mouth-watering Way to serve an Old Favorite” by Elvin P. McCardle.
573.06-14-2012 Th: “Famous Restaurant Recipes, Part LI: Prime Corn-fed Iowa Ribeye Steaks topped with Crispy-fried Onions and Maytag Bleu Cheese plus a Port-Glazed Shallot and Shitake Mushroom Sauce—Country Club-dining at its ultimate best!” by Elvin P. McCardle.
574.06-15-2012 F: “Famous Restaurant Recipes, Part LII: Pan-Roasted Chicken Breast with Dungeness Crabmeat and Havarti-Dill Sauce—man, it doesn’t come any better than this!” by Elvin P. McCardle.
575.06-16-2012 S: “Famous Restaurant Recipes, Part LIII: Veal Morganu—one of the Modern Classics to have come from the 1990’s—tender Veal topped with Marinara and Asiago Cheese Sauces served atop Linguine and accompanied by Buttered Broccoli and Carrots” by Elvin P. McCardle.
576.06-17-2012 Su: “Famous Restaurant Recipes, Part LIV: A Variation on one of the Greatest Recipes of All-Time—Pork Cutlets ala Normande—indescribably Delicious!” by Elvin P. McCardle.
577.06-18-2012 M: “Soup Seminar, Part XXVII: Spanish Bean Soup—excellent Cold-Weather Soup great in the Summertime, too!” by Jimmy Hall.
578.06-19-2012 T: “Soup Seminar, Part XXVIII: Chicken-Tortilla Soup—one of the Best of the Best of the Modern, Popularized Theme Soups—perfect at every Fast Food Chain and Restaurant—and your Home, too!” by Jimmy Hall.
579.06-20-2012 W: “Soup Seminar, Part XXIX: Philadelphia Pepper Pot Soup—Lovers of Hot and Spicy Foods, this Soup is for You!” by Jimmy Hall.
580.06-21-2012 Th: “Soup Seminar, Part XXX: Cheese Soup—an Old-Time Favorite revived for Modern Times” by Jimmy Hall.
581.06-22-2012 F: “Soup Seminar, Part XXXI: Cream of Spinach Soup—Elegant Cuisine at its Ultimate Best” by Jimmy Hall.
582.06-23-2012 S: “Soup Seminar, Part XXXII: Cajun Corn Chowder—the Absolute Best Soup Around” by Jimmy Hall.
583.06-24-2012 Su: “Soup Seminar, Part XXXIII: Manhattan Clam Chowder—the Other Side of the Clam Chowder Coin” by Jimmy Hall.
584.06-25-2012 M: “Famous Restaurant Recipes, Part LV: Veal ala Cyrano—a Variation on Veal Scaloppini with Shitake Mushrooms—Spectacular!” by Vladimir Gdansk.
585.06-26-2012 T: “Famous Restaurant Recipes, Part LVI: Veau aux Kiwi—tender Veal encased in a White Wine Cream Sauce, topped with Cheese and luscious Kiwifruit—too Good to be True!” by Vladimir Gdansk.
586.06-27-2012 W: “Famous Restaurant Recipes, Part LVII: Chicken Breasts Dijonaise—tender Boneless Breasts of Chicken sautéed with Mustard and Heavy Cream—delightfully Delicious!” by Vladimir Gdansk.
587.06-28-2012 Th: “Famous Restaurant Recipes, Part LVIII: Chicken Breasts sauté ala Veronique—Classic French Dish featuring sautéed Boneless Breasts of Chicken in a White Wine Cream Sauce with Marinated Grapes—the Best of the Best!” by Vladimir Gdansk.
588.06-29-2012 F: “Famous Restaurant Recipes, Part LIX: Braised Lamb Shanks ala Beatrice—Classic South-of-France Cuisine featuring Tender, ‘Fall-off-the-Bone’ Lamb Shanks in a Zesty Tomato Sauce” by Vladimir Gdansk.
589.06-30-2012 S: “Famous Restaurant Recipes, Part LX: Broiled Medallions of USDA Prime Filet Mignon in Plum Sauce—an Oriental Twist for the Crème de la Crème of Beef Steaks” by Vladimir Gdansk.
590.07-01-2012 Su: “Famous Restaurant Recipes, Part LXI: Succulent USDA New York Strip Loin Mustard Steak—if you have Mustard Cravings, this Steak is for You!” by Vladimir Gdansk.
591.07-02-2012 M: “Old-Fashioned Home-Cooking, Part XV:  Austro-Hungarian Cuisine at its Best: Roasted Chicken Breasts ala Smitane—succulent Chicken Breasts encased in a Tasty Sour Cream, Onion, and Mushroom Sauce” by V. Vicky Mazarotti.
592.07-03-2012 T: “Old-Fashioned Home-Cooking, Part XVI:  Tender Roast Pork Tenderloin ala Danoisie—delicious Grape Jelly and Onion-Infused, Sugar-glazed Pork is out of this World!” by V. Vicky Mazarotti.
593.07-04-2012 W: “Old-Fashioned Home-Cooking, Part XVII:  Tender Eye-of-Round Roast Beef ala Marchand Du Vin—Low-Cost Beef Dish braised in Classic French Red Wine Sauce” by V. Vicky Mazarotti.
594.07-05-2012 Th: “Old-Fashioned Home-Cooking, Part XVIII:  Grilled Halibut Fletches topped with Red Zinfandel Sauce—tender Fresh Halibut flavored to Perfection with the Luster of Red Wine” by V. Vicky Mazarotti.
595.07-06-2012 F: “Old-Fashioned Home-Cooking, Part XIX:  Sautéed Chicken Breasts ala Corinthian—Classic Greek-inspired Creamy Chicken and Currant Dish is absolutely Amazing!” by V. Vicky Mazarotti.
596.07-07-2012 S: “Old-Fashioned Home-Cooking, Part XX:  Sesame Chicken with Cumberland Sauce—an Old-Time Favorite revisited by Chef Mazarotti” by V. Vicky Mazarotti.
597.07-08-2012 Su: “Old-Fashioned Home-Cooking, Part XXI:  I have saved the Best for Last: Two-Hour Deep Pit-style Barbeque with Barbeque Salsa—lip-smacking Good!” by V. Vicky Mazarotti.
598.07-09-2012 M: “Pasta Specialties, Part XVIII: Delicious Linguine alla Genovese is on the Menu for Today: Cream, Pesto, and Jumbo Prawns—what could be Better?” by Murph MacDougal.
599.07-10-2012 T: “Pasta Specialties, Part XIX: Spaghettini alla Campagnola—shredded Italian-style Beef in a Creamy Marinara Sauce with Garlic and Mushrooms—Exquisite!” by Murph MacDougal.
600.07-11-2012 W: “Pasta Specialties, Part XX: Ravioli alla Taormínese—the Best Ravioli Dish of All-Time!” by Murph MacDougal.
601.07-12-2012 Th: “Pasta Specialties, Part XXI: Murph’s Linguine alla Puttanesca—a Vegetarian’s Delight!” by Murph MacDougal.
602.07-13-2012 F: “Pasta Specialties, Part XXII: Pennette con Pollo e Gorgonzola—one of the Best Italian Dishes of Modern Times” by Murph MacDougal.
603.07-14-2012 S: “Pasta Specialties, Part XXIII: Linguine alla Pescatore—Tomato Linguine tossed with Marinara Sauce, Lobster, Mussels, Clams, Prawns, and Scallops is too Good to be True!” by Murph MacDougal.
604.07-15-2012 Su: “Pasta Specialties, Part XXIV: Spaghettini al Pomodoro—a Great Way to end the Week-long Series on Pasta—tender Spaghettini tossed with Garlic, Tomatoes, and Olive Oil” by Murph MacDougal.
605.07-16-2012 M: Central Asian Favorites, Part XIII: Baked Fresh Yelloweye Rockfish in an Asian Black Bean Butter Sauce—Central Asian Favorites is Back, New, and Excitingly Different!” by JT.
606.07-17-2012 T: Central Asian Favorites, Part XIV: Classic Cantonese Beef with Oyster Sauce—one of the Most-Beloved Chinese Dishes” by JT.
607.07-18-2012 W: Central Asian Favorites, Part XV: Cantonese-style Chicken and Cucumbers is not only Beautiful to Behold, it is a Joy to Eat!” by JT.
608.07-19-2012 Th: Central Asian Favorites, Part XVI: The Best Chinese Sweet-and-Sour Meatballs ever made!” by JT.
609.07-20-2012 F: Central Asian Favorites, Part XVII: More Exciting Chinese Culinary Delights—Szechuan Jumbo Shrimp and Green Peas—Simple yet Good!” by JT.
610.07-21-2012 S: Central Asian Favorites, Part XVIII: Chinese Steamed Fish served atop a Bed of Napa Cabbage—a Great Dish for your Saturday Evening Meal!” by JT.
611.07-22-2012 Su: Central Asian Favorites, Part XIX: JT’s Birthday Celebration saved the Best for Last: Chinese-style Deep-fried Shrimp with Homemade Plum Sauce!” by JT.
612.07-23-2012 M: “Sandwich Seminar, Part XVII: Mahi-Mahi Tacos—the Best Bar Food in Town!” by Goldfish.
613.07-24-2012 T: “Sandwich Seminar, Part XVIII: Goldie’s Best Sandwich Ever—Barbequed Ham Dip with Red Cabbage Coleslaw, Fabian’s Barbeque Sauce and Homemade Ham Ju” by Goldfish.
614.07-25-2012 W: “Sandwich Seminar, Part XIX: Goldie’s Second-Best Sandwich Ever—Country Club Chicken Salad Sandwich made with Chicken-Almond-and-Pineapple Chicken Salad-Wow!” by Goldfish.
615.07-26-2012 Th: “Sandwich Seminar, Part XX: The Best of the Best—Bay Shrimp Salad Sandwich on Tom Cat Bakery’s Eastern European-style Black Sandwich Bread—too Good to be True!” by Goldfish.
616.07-27-2012 F: “Sandwich Seminar, Part XXI: The Best Chicken Clubhouse Sandwich ever made!  It features Aunt Millie’s Whole-Wheat Hamburger Buns, Homemade Ranch Dressing, and other wonderful Ingredients” by Goldfish.
617.07-28-2012 S: “Sandwich Seminar, Part XXII: Goldie’s Combination Corned Beef-Pastrami is the Best in the West (and everywhere else)!” by Goldfish.
618.07-29-2012 Su: “Sandwich Seminar, Part XXIII: Goldie’s Special Bacon-Lettuce-and-Tomato (and Avocado) Sandwich—a Great Sandwich for a Summer Sunday!” by Goldfish.
619.07-30-2012 M: “The Salad Chef Speaks, Part XXII: Chef Olaf presents his Best Salad ever—California Salad with Tart Tarragon Dressing” by Olaf Bologolo.
620.07-31-2012 T: “The Salad Chef Speaks, Part XXIII: Ceviche Salad is a Delicious Example of Mexican-Californian Cuisine” by Olaf Bologolo.
621.08-01-2012 W: “The Salad Chef Speaks, Part XXIV: Chicken, Wild Rice, and Sesame Salad—one of the All-Time Best ever!” by Olaf Bologolo.
622.08-02-2012 Th: “The Salad Chef Speaks, Part XXV: Chef Olaf’s Poached Prawn and Vegetable Salad—his Greatest Creation in Fifty Years!” by Olaf Bologolo.
623.08-03-2012 F: “The Salad Chef Speaks, Part XXVI: Vermont Salad features Smoked Ham, Turkey, Glazed Walnuts, Mandarin Oranges and Lime Vinaigrette Dressing—too Delicious to Describe!” by Olaf Bologolo.
624.08-04-2012 S: “The Salad Chef Speaks, Part XXVII: The Classic Salad for Saturday Night’s Dinner—California Blackstone Salad, a Time-Honored Beauty from the 1980s!” by Olaf Bologolo.
625.08-05-2012 Su: “The Salad Chef Speaks, Part XXVIII: Chef Olaf ends his Week with a Spectacular Honey-Mustard, Spinach-and-Chicken Salad—better than any Spinach Salad you’ve ever had!” by Olaf Bologolo.
626.08-06-2012 M: “Appetizers Index, Part XXVIII: Lilah begins a Wonderful Week of Appetizers by presenting her Shrimp Dip Recipe—one every Home and Professional Chef should know!” by Lilah Paulikovich.
627.08-07-2012 T: “Appetizers Index, Part XXIX: Clam Dip is the Topic for Today’s Appetizer Discussion” by Lilah Paulikovich.
628.08-08-2012 W: “Appetizers Index, Part XXX: Bleu Cheese Dip is Lilah Paulikovich’s Topic for today’s Appetizer Series” by Lilah Paulikovich.
629.08-09-2012 Th: “Appetizers Index, Part XXXI: Hummus—Chickpea Delight from the Middle East now an American Favorite!” by Lilah Paulikovich.
630.08-10-2012 F: “Appetizers Index Part XXXII: Chef Lilah’s Famed Bacon Dip—Number One on Maui and Everywhere Else!” by Lilah Paulikovich.
631.08-11-2012 S: “Appetizers Index Part XXXIII: Today’s Dip is Classic French Onion made from Scratch (well, almost), and is Tasty, Delicious, and Good!” by Lilah Paulikovich.
632.08-12-2012 Su: “Appetizers Index Part XXXIV: The Final Dip of the Week: Lilah’s Chili con Queso—didn’t think I could do, right?” by Lilah Paulikovich.
633.08-13-2012 M: “Classic Quickbreads and Muffins, Part XXXIX: Cranberry-Nut Quickbread—not only is it Beautiful, it Tastes Good and is a Good Seller!” by B. H. “BC” Cznystekinki.
634.08-14-2012 T: “Classic Quickbreads and Muffins, Part XL: BC’s Fantastic Cherry-Nut Quickbread—amazingly Beautiful and terribly Delicious!” by B. H. “BC” Cznystekinki.
635.08-15-2012 W: “Classic Quickbreads and Muffins, Part XLI: Famed Carrot-Nut Quickbread is one of the Best in Chef BC’s Cookbooks!” by B. H. “BC” Cznystekinki.
636.08-16-2012 Th: “Classic Quickbread and Muffins, Part XLII: Chef Cznystekinki presents his Recipe for Quick Pineapple Bread Today—the Best you’ve ever Had!” by B. H. “BC” Cznystekinki.
637.08-17-2012 F: “Classic Quickbreads and Muffins, Part XLIII: Chef Cznystekinki presents his Recipe for Quick Date-Bran Bread, one of the Healthiest (not to mention Tastiest) Breads ever devised by Modern-Day Bakers!” by B. H. “BC” Cznystekinki.
638.08-18-2012 S: “Classic Quickbreads and Muffins, Part XLIV: Today’s Quick Blueberry-Nut Bread learned in Chef B.C.’s Youth from Hotel Baker Tommy Cortez!” by B. H. “BC” Cznystekinki.
639.08-19-2012 Su: “Classic Quickbreads and Muffins, Part XLV: Our Final Bread for this Go-Round is the Best of the Best—Quick Banana-Nut Bread, Delicious, Economical, and maybe even Gourmet!” by B. H. “BC” Cznystekinki.
640.08-20-2012 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.]
641.08-21-2012 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.
642.08-22-2012 W: “Classic Quickbreads and Muffins, Part XLVIII—Quick Whole-Wheat Strawberry Bread is on Today’s Menu!” by Charles “the Chuckster” Smithenstein.
643.08-23-2012 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.
644.08-24-2012 F: “Classic Quickbreads and Muffins, Part L—Classic Bran Muffins are the Best of the Best!” by Charles “the Chuckster” Smithenstein.
645.08-25-2012 S: “Classic Quickbreads and Muffins, Part LI—Delicious Spice Muffins are a Blast from America’s Old-Time Past!” by Charles “the Chuckster” Smithenstein.
646.08-26-2012 Su: “Classic Quickbreads and Muffins, Part LII—Polynesian Bran Muffins—perfect for the Chuckster’s Birthday Celebration!” by Charles “the Chuckster” Smithenstein.
647.08-27-2012 M: “Yeast Bread Seminar, Part XXXII: “Chef Munoz picks up where he left off in March—today’s Topic is Triticale Rolls” by Chef Pedro Munoz.
648.08-28-2012 T: “Yeast Bread Seminar, Part XXXIII: “Today’s Yeast Bread hails from Guatemala—Pan Guatemalteco, Corn-based, Multi-Grained, and totally Delicious!” by Chef Pedro Munoz.
649.08-29-2012 W: “Yeast Bread Seminar, Part XXXIV: “Today’s Cutting Board features Jewish Pumpernickel Bread—Dark, Delicious, and Delightful!” by Chef Pedro Munoz.
650.08-30-2012 Th: “Yeast Bread Seminar, Part XXXV: “Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro Munoz.
651.08-31-2012 F: “Yeast Bread Seminar, Part XXXVI: “Today’s Specialty Flour Roll features Millet (Sorghum) Flour, one of the Chef’s Favorites” by Chef Pedro Munoz.
652.09-01-2012 S: “Yeast Bread Seminar, Part XXXVII: “Saturday’s Bread Schedule features a Beaut from Sicily—Mediterranean Bread” by Chef Pedro Munoz.
653.09-02-2012 Su: “Yeast Bread Seminar, Part XXXVIII: “Like every other Elemental News of the Day Chef, Chef Pedro saved the Best for Last: Powerful Red Chili Buns!” by Chef Pedro Munoz.
654.09-03-2012 M: “Mis-en-Place Index, Part XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Gervais.
655.09-04-2012 T: “Mis-en-Place Index, Part XVI: House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” by Gervais.
656.09-05-2012 W: “Mis-en-Place Index, Part  XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient Institutional Size” by Gervais.
657.09-06-2012 Th: “Mis-en-Place Index, Part XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” by Gervais.
658.09-07-2012 F: “Mis-en-Place Index, Part XIX: The Best Institutional-sized Sesame Seed Vinaigrette Dressing ever before seen in Modern American Cookery” by Gervais.
659.09-08-2012 S: “Mis-en-Place Index, Part  XX: Chef Gervais presents the Best Hawaiian Vinaigrette Salad Dressing ever made in the United States or elsewhere in the World using only the Very Best Ingredients!” by Gervais.
660.09-09-2012 Su: “Mis-en-Place Index, Part  XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” by Gervais.
661.09-10-2012 M: “Mis-en-Place Index, Part XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” by Gervais.
662.09-11-2012 T: “Mis-en-Place Index, Part XXIII: Today’s Mis-en-Place Institutional-sized Topic is Gervais’ Mukilteo Clam Chowder—perhaps the Best Chowder ever seen on Planet Earth!” by Gervais.
663.09-12-2012 W: “Mis-en-Place Index, Part XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today by presenting an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” by Gervais.
664.09-13-2012 Th: “Mis-en-Place Index, Part  XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce in a Convenient Institutional Size—on Hump Day, no less!” by Gervais.
665.09-14-2012 F: “Mis-en-Place Index, Part  XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade!” by Gervais.
666.09-15-2012 S: “Mis-en-Place Index, Part  XXVII: Punished Chef Gervais continues Institutional Sizes by showing the Fans of the Elemental News of the Day his Recipe for (Northwest) Thousand Island Dressing #5—simply tasty!” by Gervais.
667.09-16-2012 Su: “Mis-en-Place Index, Part XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” by Gervais.
668.09-17-2012 M: “Mis-en-Place Index, Part  XXIX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Herb Oil for Garlic Bread and Basting Purposes—guaranteed to be the Best ever used by You!” by Gervais.
669.09-18-2012 T: “Mis-en-Place Index, Part  XXX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good!” by Gervais.
670.09-19-2012 W: “Mis-en-Place Index, Part XXXI: The Second Week of Chef Gervais’ Punishment sees an Interesting Deviation in Institutional Sizes—Citrus Buerre Blanc, enough to serve a Busy Dinner Night!” by Gervais.
671.09-20-2012 Th: “Mis-en-Place Index, Part XXXII: The Second Week of Chef Gervais’ Punishment sees still another Interesting Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, or Pork!” by Gervais.
672.09-21-2012 F: “Classic Quickbreads and Muffins, Part LIII: The Second Week of Chef Gervais’ Punishment sees still another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe!” by Gervais.
673.09-22-2012 S: “Classic Quickbreads and Muffins, Part LIV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins!” by Gervais.
674.09-23-2012 Su: “Classic Quickbreads and Muffins, Part LV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Gervais.
675.09-24-2012 M: “Classic Quickbreads and Muffins, Part LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” by Gervais.
676.09-25-2012 T: “Classic Quickbreads and Muffins, Part LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious Muffin in an Institutional Size—Carrot-Pear Muffins—Angelic Bites of Heaven!” by Gervais.
677.09-26-2012 W: “Classic Quickbreads and Muffins, Part  LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” by Gervais.
678.09-27-2012 Th: “Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple-Butter Muffins!” by Gervais.
679.09-28-2012 F: “Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Gervais.
680.09-29-2012 S: “Classic Quickbreads and Muffins, Part LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” by Gervais.
681.09-30-2012 Su: “Classic Quickbreads and Muffins, Part LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Last Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” by Gervais.
682.10-01-2012 M: “Classic Quickbreads and Muffins, Part XLIII: Chef Carrick finally arrives to do his Week and continues in the Shoes of Punished Chef Krinkelmeier by doing an Institutional-sized Yellow Cornbread Muffins II” by Brian Carrick.
683.10-02-2012 T: “Classic Quickbreads and Muffins, Part XLIV: Today’s Institutional Muffin is a Good One: Pina-Colada Muffins, First seen on this Past Easter’s Dinner Menu but in a New, ‘Larger Size’” by Brian Carrick.
684.10-03-2012 W: “Classic Quickbreads and Muffins, Part XLV: Chef Carrick continues his Weeklong Presentation of Institutional Sizes by delivering a Fantastic Apricot Muffin of his Own” by Brian Carrick.
685.10-04-2012 Th: “Soup Seminar, Part XXXIV: Today, Chef Carrick switches Gears to the Soup Seminar by teaching us his Recipe for the Clam Chowder at Bakersfield’s Seven Oaks Country Club—Third Best Country Club in the Area” by Brian Carrick.
686.10-05-2012 F: “Soup Seminar, Part XXXV: Today, Chef Carrick continues the Soup Seminar by teaching us his Recipe for the Clam Chowder at Whidbey Island’s Useless Bay Golf and Country Club—Second-Best overall Chowder in his Repertoire” by Brian Carrick.
687.10-06-2012 S: “Soup Seminar, Part XXXVI: Chef Carrick does it again: another Great Clam Chowder Recipe, this Time featuring the Holy Grail of Chowder Recipes, the Famed Stockdale Country Club New England Clam Chowder—the Best in the World!” by Brian Carrick.
688.10-07-2012 Su: “Soup Seminar, Part XXXVII: The Final Institutionalized-Size Soup for the Week is also our Fourth Clam Chowder Recipe—Boston Clam Chowder, another Delicious Variation on Cream Chowder” by Brian Carrick.
689.10-08-2012 M: “Side Dish Seminar, Part XXVIII: The “Boss” takes over from Chef Carrick and moves into Institutional-Sized Side Dishes and Accompaniments—Roasted Potatoes Nouvelle” by Stinkbug.
690.10-09-2012 T: “Side Dish Seminar, Part XXIX: Our Menu for Today features another Scalloped Potato Dish—Julienned Pommes de Tierre Birgette—a Mediterranean-style Dish” by Stinkbug.
691.10-10-2012 W: “Side Dish Seminar, Part XXX: Great French Chef, Auguste Escoffier, is the Basis for Today’s Spectacular Potato Dish in an Institutional Size: Pommes Duchess” by Stinkbug.
692.10-11-2012 Th: “Side Dish Seminar, Part XXXI: Great French Chef, Auguste Escoffier, is the Basis for a Second Spectacular Potato Dish in an Institutional Size: Pommes Sautés en Dés—forerunner of the Famed Potatoes O’Brien” by Stinkbug.
693.10-12-2012 F: “Side Dish Seminar, Part XXXII: Chef Stinkbug moves into Institutional-Sized Rice Dishes by presenting a Portuguese Classic—Arroz a la Portuguesa” by Stinkbug.
694.10-13-2012 S: “Side Dish Seminar, Part XXXIII: Chef Stinkbug presents another Institutional-Sized Rice Dish, this Time, a German One: Reis Montgelas, made with Artichoke Hearts” by Stinkbug.
695.10-14-2012 Su: “Side Dish Seminar, Part XXXIV: Our Institutional-Sized Rice Dish for Today is an Old Seven Oaks Country Club Favorite—Orange-Pistachio Rice—as Tasty as it is Beautiful” by Stinkbug.
696.10-15-2012 M: “Side Dish Seminar, Part XXXV: Everybody’s Favorite Chef, El Chilote, picks up where Stinkbug left off with MORE Institutional Sizes—German-Style Potato Pancakes” by El Chilote.
697.10-16-2012 T: “Side Dish Seminar, Part XXXVI: El Chilote resurrects a Middle Eastern Classic—Lentil Pilaf—bursting with Delicious Health!” by El Chilote.
698.10-17-2012 W: “Side Dish Seminar, Part XXXVII: El Chilote tackles Risi Bisi, an amazingly Wonderful Italian Rice Dish in an Institutional Size!” by El Chilote.
699.10-18-2012 Th: “Side Dish Seminar, Part XXXVIII: El Chilote updates an Old Favorite previously seen on the Pages of the Elemental News of the Day—Gratin de Tierre a` la Crecey but in a New, Institutional Size!” by El Chilote.
700.10-19-2012 F: “Side Dish Seminar, Part XXXIX: El Chilote does it again by Updating another Favorite Potato Dish—Sour Cream Potato Casserole in an exciting Institutional Size!” by El Chilote.
701.10-20-2012 S: “Side Dish Seminar, Part XL: El Chilote presents an Original Auguste Escoffier Potato Classic—Scalloped Potatoes in an Institutional Size!” by El Chilote.
702.10-21-2012 Su: “Side Dish Seminar, Part XLI: El Chilote concludes his Week-long Excursion in Institutional Sizes by showing us how to make Hickory-Smoked Potatoes, enough to Feed 30-to-40 People!” by El Chilote.
703.10-22-2012 M: “Side Dishes Seminar, Part XLII: Lo-and-Behold, Chef Kilgore comes in and picks up where Chef El Chilote left off with More Institutional-Sized Side Dishes and Accompaniments—Kartoffeln Bulgarische, an Austro-Hungarian Classic Potato Dish” by Chef Kilgore Randalini.
704.10-23-2012 T: “Side Dishes Seminar, Part XLIII: after Yesterday’s Whopper of a Potato Dish, Chef Randalini switches Gears to an Old Italian Favorite—Mostaccioli Parmesano” by Chef Kilgore Randalini.
705.10-24-2012 W: “Side Dishes Seminar, Part XLIV: Chef Randalini comes up with another Twist of the Tail by presenting to us Dungeness Crab Stuffing, perfect for stuffing Sole, Salmon, Halibut, Shellfish, and anything Else that gets in the Way” by Chef Kilgore Randalini.
706.10-25-2012 Th: “Side Dishes Seminar, Part XLV: Chef Randalini shares the Most Expensive Rice Dish ever made—Saffron Rice—tasty, Delicious, and mind-blowingly Unique!” by Chef Kilgore Randalini.
707.10-26-2012 F: “Side Dishes Seminar, Part XLVI: Chef Randalini updates the Lyonnais Potato Recipe that appeared on May 04, 2012 by transforming it into an Institutional-sized Recipe for your Dining Pleasure!” by Chef Kilgore Randalini.
708.10-27-2012 S: “Side Dishes Seminar, Part XLVII: Today, Chef Randalini pulls a Real ‘Rabbit out of his Chef’s Hat’ by presenting the Unusual Mimosa Potatoes in an Institutional Size!” by Chef Kilgore Randalini.
709.10-28-2012 Su: “Side Dishes Seminar, Part XLVIII: The Week’s Final Side Dish is an Old Cowboy Potato Recipe—Red Chili Potatoes” by Chef Kilgore Randalini.
710.10-29-2012 M: “Classic Quickbreads and Muffins, Part LXVI: Welcome Chef Tiresias—today’s Institutional-Sized Product finds us back at the Classic Quickbreads and Muffins Category with a Fabulous Peanut Butter-Bran Muffin” by Tiresias.
711.10-30-2012 T: “Classic Quickbreads and Muffins, Part LXVII: Chef Tiresias presents an Institutional-Sized Version of his Famed Mango (Jelly) Muffins—too Delicious to be True” by Tiresias.
712.10-31-2012 W: “Classic Quickbreads and Muffins, Part LXVIII: Chef Tiresias presents another Institutional-Sized Muffin Recipe by presenting an Extraordinary Rhubarb-Craisin Muffin—incredibly Delicious!” by Tiresias.
713.11-01-2012 Th: “Classic Quickbreads and Muffins, Part LXIX: Chef Tiresias presents another Superb Muffin Recipe: Polynesian-Bran Muffins II—a Great Way to enjoy Wonderful Bran!” by Tiresias.
714.11-02-2012 F: “Classic Quickbreads and Muffins, Part LXX: Friday is another Exciting Muffin Day for Chef Tiresias as he presents an Institutional-Sized Peach-Nut Muffin Recipe—too Good to be True!” by Tiresias.
715.11-03-2012 S: “Classic Quickbreads and Muffins, Part LXXI: The Weekend brings us still More Wonderful Muffin Recipes (in an Institutional Size, of Course)—today, Chef Tiresias teaches the Readership how to make Chef Carrick’s famed Old-Fashioned Strawberry Muffins” by Tiresias.
716.11-04-2012 Su: “Classic Quickbreads and Muffins, Part LXXII: Chef Tiresias closes the Week by presenting a Muffin Recipe from December 2010—Stinkbug’s Blueberry Muffins but in an Institutional Size” by Tiresias.
717.11-05-2012 M:  “Best of Week, Part VIII—Fabulous Bakery Desserts LIX: Moses Scharbug III presents his First “Best Of Blog” of the Week—Chef Gervais’ Broken Glass Cake Recipe of June 10, 2011—one of our All-Time Best-ever Desserts!” by Tiresias [hosted by Moses Scharbug III].
718.11-06-2012 T:  “Best of Week, Part IX—Fabulous Bakery Desserts LX: Moses Scharbug III presents his Second “Best Of Blog” of the Week—Chef Stinkbug’s Fluffy Egg Custard and Tapioca Pudding Recipes of January 31, 2011—two more of our All-Time Best-ever Desserts!” by Tiresias [hosted by Moses Scharbug III].
719.11-07-2012 W:  “Best of Week, Part X—Fabulous Bakery Desserts LXI: Moses Scharbug III presents his Third “Best Of Blog” of the Week—Chef Brian Carrick’s acclaimed Old English Trifle from April 15, 2011—ideal for the Holidays of 2012!” by Tiresias [hosted by Moses Scharbug III].
720.11-08-2012 Th:  “Best of Week, Part XI—Fabulous Bakery Desserts LXII: Moses Scharbug III presents his Fourth “Best Of Blog” of the Week—the Hooter’s amazing Butterfinger Pie Recipe from December 04, 2011—one of the Greatest Ice Cream Desserts Ever!” by Tiresias [hosted by Moses Scharbug III].
721.11-09-2012 F:  “Best of Week, Part XII—Fabulous Bakery Desserts LXIII: Moses Scharbug III presents his Fifth “Best Of Blog” of the Week—El Chilote’s exquisite Mincemeat Pie Recipe from November 12, 2011—just in Time for your Thanksgiving Dinner!” by Tiresias [hosted by Moses Scharbug III].
722.11-10-2012 S:  “Best of Week, Part XIII—Fabulous Bakery Desserts LXIV: Moses Scharbug III presents his Sixth “Best Of Blog” of the Week—Murph MacDougal’s presentation of Auguste Escoffier’s Classic Cherries Jubilee Dessert from August 27, 2011—Amazing!” by Tiresias [hosted by Moses Scharbug III].
723.11-11-2012 Su:  “Best of Week, Part XIV—Fabulous Bakery Desserts LXV: Moses Scharbug III presents his Seventh “Best Of Blog” of the Week—Lilah Paulikovich’s presentation of Brian Carrick’s  Stockdale Country Club Carrot Cake with Cream Cheese Frosting Recipe from April 13, 2011—Delicious!” by Tiresias [hosted by Moses Scharbug III].



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