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Sunday, April 1, 2012

“Special Menus, Pt. XLIII: ‘Easter Sunday Dinner, Pt. I—three Fabulous Springtime Salads: Brian’s Spring Salad, Kern County Salad, and Asparagus Salad” by Chef Brian Craig Carrick



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their FORTY-SECOND and final album—“A Collection”—was released in 2011 and was another great retrospective best of album by one of rock’s greatest bands ever! You’ll definitely want to buy this one NOW!  [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.




                                                                                  


Here's the countdown to December 21, 2012: from today, we have 265 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!






EASTER 2012 WEEK!


                                                                                 

STINKBUG 2012



                                                                                     




Chef Brian Craig Carrick

END Commentary 04-02-2012

Copyright © 2012 by MHB Productions

Word Count: 3,860.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, April 02, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLIII

 Special Menus, Pt. XLIII: ‘Easter Sunday Dinner, Pt. I—three Fabulous Springtime Salads: Brian’s Spring Salad, Kern County Salad, and Asparagus Salad” by Chef Brian Craig Carrick



Bakersfield, CA, 04-02-2012 M: Hello, friends!  It is so good to be back after my Halloween wedding and honeymoon of last year.  We spent two wonderful weeks in Hawaii, sightseeing the islands and visiting the places I knew from the days when I was so fortunate to live on Maui, from 1989 through 1995.  I had such a wonderful life there, it would have been even better if I had divorced my second wife, Kay, an alcoholic inebriate that harped after me day after day for having been an unfaithful smuck.  I should have divorced her and sent her packing as there was so many beautiful Hawaiian girls that would have been happy to have had me and yet, I did the honorable thing, moved with her to Washington State after she bankrupted me and then divorced her there.  I should have returned to Maui but didn’t but am so glad that I took the Lovely Lady Linda there and had a lovely time.  I love Maui, it’s the “no ka oi” island, there is “none better” and if the day ever comes that I win the lottery, the LLL and I will be moving back to the Garden Isle and quite possibly buying a nice property on the west end.  It is my dream and one day if I am lucky, we will realize it together! 

I was so fortunate to have met Ms. Lindy; she has become the lifelong partner I’ve sought throughout my entire life.  I thought I had her in Iowa but after she dumped me on November 08, 2010, I was devastated and had no idea which way to turn.  But then, through a stroke of good fortune, I met Linda and we fell in love and before I knew it, she had erased the misery of the past and after this moment, I will never mention nor think of Iowa ever again, she broke my heart but by doing so gave me the greatest gift of my life—Linda—and from here on out, it will be all about her and the past will be dead, dead, dead! I am so grateful for her, God, I wished I met her decades ago and had had children, it’s the one thing I’ve missed out on in life as every woman I had ever met was a bonafide skank up until now—thank you, Lord, for your gift!

Today, we are going to pick up our Special Menus again with a weeklong Easter menu.  The holiday is this Sunday, the final day of the series but the menu is a dinner menu and the desserts are relatively easy so there will be NO problem putting them together this Sunday.  Besides, our blogs appear at 11:59 P.M. the day before so you will have access to it on Saturday night and will therefore have an entire day to put things together.  I realize that many of you attend Sunrise Services which is a good thing as once you get home, you will be able to put the menu in play and then have time to go back to bed for several hours prior to formulating dinner.  Last year, we did a two-week special on putting together an Easter Sunday Brunch and you can always refer back to that as I am the one who authored most of those article, the rest being done by Gervais, Goldfish, and my dear Lilah Paulikovich.  The Easter Sunday Spectacular ran from February 25, 2010 through March 09, 2010 so you can find those recipes by either looking up the specific articles or by going through the TAGS link on this blog; either way, you will find many marvelous recipes with which to put on a lovely brunch and then with this week’s recipes, a wonderful dinner!  Here’s our menu:

EASTER SUNDAY MENU 2012

I.                  Brian’s Spring Salad

II.               Kern County Salad

III.           Asparagus Salad

IV.           Cream of Rutabaga Soup

V.               Cream of Carrot-Parsnip Soup

VI.           Roast Prime Rib with Au Jus and Yorkshire Pudding

VII.        Baked Salmon ala Richelieu

VIII.    Roasted Red Jacket Potatoes

IX.           Pilaf Savoyarde  

X.               Candied Parsnips  

XI.           Glazed Banana Squash  

XII.        Poppyseed Muffins  

XIII.    Pina-Colada Muffins  

XIV.    Boysenberry Shortcake with Whipped Cream  

Easter Orange Cake

We will commence with the salad aspect of it and then pick up with the soups tomorrow and then the entrees on Wednesday.  You should go out and buy your prime rib today and find top quality salmon, something brought down from Washington State or Alaska.  Try to find something better than Atlantic salmon if you can but then, take what you can find.  Generally Copper King and Yukon King Salmon are considered to be the best but other varieties will work as well.  Our menu is designed to feed EIGHT people with comfort but more can be squeezed out of it if you extend the recipes.  The desserts and the meat are easy enough as they’re designed to feed more.  Be sure to buy nothing but “prime” or “choice” for the rib as anything less lacks the marbling to make it tasty.  Talk to your local butcher as soon as possible and if your town or city has the sort of specialty meat markets such as Bakersfield has, most notably, the Prime Cut located at several locations, you should be able to find your prime rib with ease.  Remember, the cut is actually a STANDING RIB ROAST —the name “prime” being the name used by most people but really meaning the quality as given to it by the U. S. Department of Agriculture.  Talk to your butchers, they’ll steer you in the right direction!  Here we go:

(#1350) BRIAN’S SPRING SALAD





Yield:  8 servings  / Mis-en-place: 45-60 minutes, possibly longer:




Qty.
Measure
Item
Other
16
Each
Outer leaves RED LEAF lettuce
Washed
24
Ounces
Mesclun lettuce
Rinsed
2
Each
Vine-ripened tomatoes, cut into wedges

1
Cup
Julienned carrots

1
Cup
Chinese-cut celery (bias-cut)

1
Small basket
Strawberries, hulled and sliced
Sugared
Granulated sugar

4
Each
Mandarins, peeled and segmented

4
Each
Kiwi fruit, peeled and sliced

2
Each
Nectarines, peeled and pitted; diced
Sugared
1
Small bunch
Red seedless grapes, halved
Sugared
2
Each
Oranges, peeled and diced
Sugared
.5
Cup
Julienned scallions

.125
Cup
Finely minced parsley
Rinsed
1
Cup
Glazed walnuts

8
Each
Parsley sprigs
Rinsed
2
Cups
Catalina dressing




Method:

1.      Mis-en-place: have everything ready with which to work! This is a salad that takes a bit of preparation as it is a time-consuming presentation of spring and summer fruits.  Sometimes, if you need to vary the fruits according to the season, do so.  Be sure to prepare the Catalina salad dressing first so that it is well-chilled (please see below). Also, prepare the glazed walnuts and have ready (see below, too).

a.      Core the tomatoes and then slice each one into about EIGHT wedges; place in a clean container and cover with plastic wrap.

b.      Prepare the carrots as directed; as for the celery, hold the ribs on their sides with the open end to the left and the closed end to the right.  Then, using a sharp French or Chinese knife, slice them at an angle from the backside all the way up the spine.  This will create the classic “Chinese-cut,” which looks sort of like a “horseshoe.” Store both the carrots and celery in bowls of water.  

c.      Rinse and hull the strawberries and then slice.  Store in a closed container and cover them with a small amount of granulated sugar.  Peel and segment the Mandarins and sugar them in a bowl, too.  Peel and slice the kiwifruit and do the same with them.

d.      Peel the nectarines and then pit and dice the meat; store in a bowl with a light amount of granulated sugar upon them.  Clean the grapes and sugar them.  Finally, peel the oranges, dice them, and sugar and store them, too, until called for.

e.      Julienne the onions and store in a Zip-Loc bag.  Mince the parsley and rinse it well with the use of a cloth towel to remove excess chlorophyll from it.  Rinse the parsley sprigs, have the nuts, and the dressing ready.  Here are the two additional recipes:

(#1352) GLAZED WALNUTS #2





Yield:  1#  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1
#
Walnut halves and pieces

2
Quarts
Boiling water

1
Cup
Pineapple juice

2+
Cups
Powdered sugar




Method:

2.      Mis-en-place: have everything ready with which to work!  Bring water to a boil and when it is, drop the walnuts into it and keep there for no more than 30 seconds; remove and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.

3.      Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the walnuts onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note: it might take 15-20 minutes to do this, possibly longer depending upon the time of year.

4.      Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label and date and use on salads, desserts, or baked goods.

This is an old country club recipe that has always been a favorite of almost everyone with the exception of those who either don’t care for nuts or can’t eat them.  This is a great one to have on hand.

(#1351) CATALINA SALAD DRESSING





Yield:  about four cups  / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
1
Cup
Catsup

.5
Cup
Apple cider vinegar

1
Cup
Granulated sugar

1
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Gebhart’s red chili powder

.125
Cup
Onion juice

.25
Teaspoon
Celery salt

1
Cup
Vegetable oil




Method:

5.      Mis-en-place: have everything ready with which to work!

6.      Combine all of the ingredients with the exception of the last one in the bowl of an electric mixer equipped with a whip.  Blend them well—mixing as long as it takes—being sure to scrape the sides several times during the process.

7.      Raise the speed to a higher number and begin dribbling in the vegetable oil along the sides of the bowl—bit-by-bit—until a smooth, creamy dressing has resulted.  If this requires a bit more oil, be sure to add whatever you deem appropriate and then when done, transfer to a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Keep for no more than 10-14 days after which discarding and beginning fresh.

This is a great salad dressing that mimics the bottled varieties available in the grocery stores.  The reason for the shelf life of 10-14 days is that we’re making a fresh dressing without benefit of commercial preservatives and would not want you to keep it for any longer than we suggest is a safe time.  It is always up to YOU—the consumer—to protect others from foodborne illnesses at all times.  Be sure to shake the dressing prior to every use and if the jar begins to become somewhat crusted along the sides, transfer the remainder to a fresh jar.  This is where many times harmful bacteria begin to thrive so always be aware of all potential possibilities of foodborne illness occurring and be proactive, not reactive.

Final Preparation:

8.      The salads can be done ahead of time (within a reasonable amount like 1-2 hours) and plastic-wrapped and then kept in the refrigerator.  Lay the eight salad plates out before you and line each with TWO leaves of red leaf lettuce and then top with about 2-3 ounces of Mesclun lettuce. 

9.      Place 2-3 (or more) vine-ripened tomato slices along the outside edges, sort of in a pinwheel pattern.  Place small mounds of julienned carrots and Chinese-cut celery on each plate.  Arrange all of the other fruits atop each bed of lettuce in an attractive way and then top with Catalina dressing in a ribbony, back-and-forth pattern.  Top with parsley flakes, glazed walnuts, and a parsley sprig.  Then, the salads are ready to be served.

This is a great salad that most people find to be absolutely stunning.  Be an artist—arrange the fruits—in such a way that the diners are left speechless.  This is a wonderful salad that has always worked well in both the professional and the home environments and if you need to vary the fruits, by all means, do so!

Here’s the Kern County Salad:

(#720) KERN COUNTY SALAD





Yield:  8 servings  / Mis-en-place: 1 hour / serving time: 10 minutes




Qty.
Measure
Item
Other
1
Large head
Butterleaf lettuce, outer leaves reserved
Chop the rest
1
Large head
Romaine lettuce, outer leaves removed
Chop the rest
1
Large
Cucumber, peeled and diced

1
Large
Green bell pepper, hulled, seeded, and de-ribbed; dice
2
15-oz. cans
Mandarin orange segments, drained

.125
Cup
Freshly minced parsley flakes
Rinsed well
8
Each
Sprigs fresh parsley
Rinsed
2-3
Cups
Buttermilk salad dressing
See below
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Rinse the lettuce head and then trim and remove the outer leaves.  Save the butterleaf lettuce outer leaves.  Chop the romaine and butterleaf lettuces and soak them in ice water for about 45 minutes; then, drain them and if you have a salad spinner, be sure to spin the remaining water off of them. Set aside to dry.

2.      Prepare the cucumbers and the bell peppers.  Have the Mandarins drained and set aside.  Do the fresh parsley flakes, be sure to rinse them underneath cold running water bunched up in a cloth towel.  Prepare the dressing (see below). 

3.      To serve, place the reserved outer leaves of butterleaf lettuce on eight serving plates and then pile a mound of the other lettuces atop it.  Sprinkle the cucumbers and bell peppers over each and arrange the Mandarins around the plates in pinwheel fashion. 

4.      Ladle dressing over each and garnish with sprinkles of parsley flakes and paprika and then garnish with a sprig of parsley and serve.

Here’s the Buttermilk Salad Dressing:

(#461) BUTTERMILK DRESSING





Yield:  about ONE quart  / Mis-en-place: 8-10 minutes:




Qty.
Measure
Item
Other
2
Cups
Buttermilk

2
Cups
Mayonnaise

1
Teaspoon
Garlic powder

1-1/3
Tablespoon
Onion powder

.25
Teaspoon
Tabasco sauce

2
Teaspoons
Kosher salt

.25
Teaspoon
Worcestershire sauce

1
Teaspoon
Black pepper

.25
Cup
White vinegar

2
Teaspoons
Granulated sugar

.125
Cup
Dried parsley flakes




Method:

5.      Mis-en-place: have everything ready with which to work! 

6.      Combine everything in the bowl of an electric mixer and blend well, using a wire whip, until well-blended.  Be sure to scrape the sides several times during mixing and then transfer to a sanitized airtight container equipped with a tight-fitting lid, label, date, and refrigerate.  Keep for no more than 10-14 days at most; after that, discard it and begin fresh.

This is the classic, pre-Ranch sort of dressing that hails to us from an older time and was a popular one in its day.  It’s been reborn for us here in the Twenty-first Century.

This is a great salad, one that everyone enjoys.  Sometimes, simpler is better so never be afraid to try new things and if you can improve them, by all means, do so.

Here’s the Asparagus Salad:

(#1353) ASPARAGUS SALAD





Yield:  8 servings  / Mis-en-place: 60+ minutes:




Qty.
Measure
Item
Other
2
Bunches
Fresh asparagus (green) thin spears ONLY!
Ends trimmed
3
Quarts
Boiling water

2
Teaspoons
Kosher salt

8
Each
Hardboiled large AAA eggs

3
Quarts
COLD water

.5
Cup
Table salt

1
Each
Red bell pepper, hulled, seeded, and de-ribbed; cut into thin strips
1
Head
Iceberg lettuce; outer leaves reserved, the rest chopped;
2
Cups
Russian Salad Dressing #1
See below
.125
Cup
Freshly minced parsley flakes
Rinsed
4
Sprigs
Fresh mint
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work!  Make the Russian dressing as directed and have ready.

2.      Blanch the asparagus in the boiling salted water (first measure) for no more than 15-30 seconds; you want it tender albeit al dente so the moment it shows signs of being cooked, remove and discard the water and PLUNGE it immediately into a bowl of ice water to retard any further cooking!

3.      Place the cold water into a large saucepot and add the HALF-cup of table salt.  Place the eggs within it and place atop a medium-high burner.  Bring to a boil and once it’s reached it, kill the flame and cover the pot with a lid.  Remove from the burner and leave covered for 20-25 minutes; by allowing the eggs to begin in cold water and then allowing them to seep, they will be hardboiled perfectly.  The yolks will be lemon-yellow and the whites firm and attractive.  The large amount of salt helps the membrane loosen and come off easier which allows you to peel the eggs for an unblemished result.  Works every time—chill the eggs.

4.      Prepare the red bell pepper as directed: be sure to remove the whitish inner layer of the pepper once you’ve de-ribbed it.  Using a very sharp French or filleting knife, slice it off to reveal the reddish, inner layer.  Julienne this very fine and set aside.

5.      Wash and chop the lettuce.  Keep the outer leaves.  Use a salad spinner to remove all excess water.  Then, when it’s time to serve, line eight serving plates with a leaf of iceberg lettuce and then top with a mound of chopped.  Lay a mound of asparagus spears across the top and then garnish with the bell pepper strips.  Place one egg—halved—on each plate.  Drizzle with Russian dressing and garnish with parsley flakes.  Lay a sprig of fresh mint alongside each salad. This salad is now ready to serve! 

Here’s the Russian Salad Dressing:

(#442) RUSSIAN SALAD DRESSING #1





Yield:  about 5 cups  / Mis-en-place: 5-7 minutes:




Qty.
Measure
Item
Other
5
Cups
Catsup

5
Cups
White vinegar

.5
Cup
Vegetable oil

.125
Cup
Granulated sugar

1
Tablespoon
Kosher salt

1.5
Teaspoons
Granulated onion

1
Tablespoon
Worcestershire sauce

1
Tablespoon
Minced celery

.75
Teaspoon
Black pepper




Method:

6.      Mis-en-place: have everything ready with which to work! Blend everything with the use of an electric mixer equipped with a whip attachment.  Scrape the sides and whip until smooth.  Transfer to a sanitized, airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate.  Keep for no longer than 14 days; afterwards, begin fresh.

This is a good Russian Salad Dressing recipe, basic, simple, and tasty.  Keep this recipe on hand as it will be used many times. Enjoy!

This is a great way to present fresh, extremely thin spears of asparagus.  The dressing really adds a great deal of flavor and the presentation is picture-perfect. Enjoy!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

This will do it for Day One of our weeklong Easter Sunday Dinner series; I do hope you have enjoyed the start of it.  I realize we should have done it last week but much like the St. Patrick’s Day Menu we did last month, there was a mix-up in assignments and the drawing of cards from Stinkbug’s famed black chef’s hat.  Normally, he’s on top of the situation but has been concerned with the oncoming December 21, 2012 date and the end of the Mayan calendar.  I am somewhat amazed that last year on the 10th or 11th of November that an asteroid the size of an aircraft carrier whizzed by the earth within the orbit of the moon that had only been seen TWO MONTHS EARLIER! Who the hell knows what the heck is out there in the direction of the sun that hasn’t been seen?  It could quite possibly be true—the Mayan Calendar—and we could be coming to our doom very soon.  I know I will be eating and drinking heavily prior to December just in case but will be faithful to the Lovely Lady Linda!

               Today is the last album offering by the Doors and that means tomorrow, we will begin offering another band’s works, probably the Strawberry Alarm Clock’s repertoire, a short-lived band that had one monster hit and then disappeared into the annals of rock-and-roll history.  Please join us by becoming a follower and by leaving comments before we’re closed down for having no readers.  We try to offer every type of culinary blog available so that you can find others through reading our pages.  We thank you for your readership, so please send everyone you know to us! Thanks!

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member


This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I’ve worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired at the present time due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

---30---

The END Commentary for Monday, April 02, 2012 by Chef Brian Craig Carrick



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Brian Craig Carrick

.



Recipe created by Chef Brian Craig Carrick on June 20, 1992 in Kahului, HI.

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This is #1275 a 16” x 20" original oil painting by Beverly Carrick entitled, “After the Movies.’" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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 Elemental News of the Day!

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