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Friday, March 8, 2013

“Mis-en-Place Index, Part XXXVIII: Today, Chef JT transforms the Basic Mayonnaise from Thursday into the French Classic—Mayonnaise aux Fines Herbs, perfect for everything from Fresh Seafood to Egg Dishes!” by Chef James “JT” Tobiason


 
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Today’s album is Frank Zappa’s thirty-first solo album, “Broadway the Hard Way,” which came out in 1988 and was once more another stellar addition to the ongoing never-ending saga of Mr. Zappa!  Over the course of his life and for years afterward, much like Jimi Hendrix, Frank Zappa performed in virtually every genre of music imaginable and some to this day not yet realized!  He was light years ahead of every modern-day punk playing a guitar so PLEASE!  Go to Amazon.com and buy this amazing album now—you’ll be glad you did!                  





SATURDAY, MARCH 09, 2013

 

 
THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
 
STINKBUG 2013
 
 

 



Chef James “JT” Tobiason

END Commentary 03-09-2013

Copyright © 2012 by MHB Productions

Word Count: 3,213.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, March 09, 2013 by Chef James “JT” Tobiason



MIS-EN-PLACE INDEX, PART XXXVIII

 



Mis-en-Place Index, Part XXXVIII: Today, Chef JT transforms the Basic Mayonnaise from Thursday into the French Classic—Mayonnaise aux Fines Herbs, perfect for everything from Fresh Seafood to Egg Dishes!” by Chef James “JT” Tobiason



839th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 03-09-2013 S: Thank Goodness that the weekend is upon us, something I have been meaning to mention but have lacked the time and the energy to bring up is the horrendous thing that took place last week at the assisted living home here in Bakersfield, California, at Glenwood Gardens.  When I began listening to local radio talk show host, a man we tirelessly promote 24/7 to become the next biggest talk radio nationwide host, Jaz McKay on Monday, I was stunned when I heard the lengthy tape played by him in which, he played the entire 911 call.  Let me bring you up to par with what we know and what the rest of the nation knows, an elderly patient at the home passed out, had a seizure, or some such other life-threatening malady in which, she needed immediate assistance.   Listening to the lackluster response from the nursing staff on hand, the emergency caller tried to enlist them to help her save the life of this patient but all they did was blow off one entreaty after another and the woman died.  She died in the hands of caretakers while apparently their supervisor stood over them—yelling at them!—not to administer help as that WAS NOT THEIR POLICY!  IT WAS NOT THEIR POLICY TO ADMINISTER AID TO A DYING CLIENT PLACED IN THEIR CARE AND FOR WHOM HER FAMILY PROBABLY PAYS ABOUT FIVE GRAND A MONTH! What the hell is happening in this nation of ours is this how it’s going to be now that we are living underneath the behemoth of Obamacare, imbecility, disgusting, and maltreatment?  I cannot imagine what is going to happen to my family should I ever have to enlist the aid of some REPUTABLE senior care home and unless I am there 24/7, is that what is in store for them and for us when we reach that time in our lives? 
Soviet Dictator Josef Stalin
Let me tell you something about the road upon which we presently journey, it is a road from which, there is going to be NO return unless something happens next year in November.  I cannot see how it is going to change because virtually every Republican the party elects and sends to Washington, D.C. falls in line with the Democrats and then it becomes the Old Boy’s Club of sorts.  Once there, they forget their vows to uphold the Constitution of the United States and quickly pal up with the liberals leading to horrendous consequences such as what we saw at Glenwood Gardens last week.   This sort of treatment is what is in store for all of us as low-paid illegal aliens and hacks laid off from better jobs gravitate to the bottom and take over the retirement homes of America in the same ways in which, they have taken over the meat-processing industry—among others—in this nation.  They now are treating our elderly as though they are a side of beef, once a living, breathing animal, now a slab of lifeless dripping flesh ready for the dismemberment.   I am telling you that if someone does not begin electing members of the Constitution Party of the United States or some other third party or better yet, Tea Party members, we stand to lose our nation in less than eight years!  Tell me: whoever thought it was going to be that easy, I am begging you, please answer me, and tell me who thought that the greatest democracy on the face of this earth could be overthrown so easily by a bunch of flaming Marxists-Leninists?   These people are Stalinists, I am seeing a repetition of what happened in Nazi Germany right before my eyes, something is underway from which, there is no return, my friends, absolutely NO return!
Something else that is ongoing and connected to this is the fact that the Republican governors—the last stalwarts against the creeping spread of socialism—now are opting INTO Obamacare rather than out of it.  It is this mindset that is leading us down the path trodden by the Fuhrer, himself, the one in which the less productive or the non-productive members of society are jettisoned into the great unknown because they give nothing to the greater society.  If my grandparents were alive now, my granddad would ask me, “why did we fight for the nation during World War II, to have immoral leaders send us to the death chambers?”  I do not know what I would tell them, I would be at a loss for words but the one thing I do know is this:  unless we do something and soon.  What I mean is this: if we do win back the Senate in 2014 and add to the members in the House with some non-Democrats (i.e., Constitutionalists and Tea Party members), we are going to be done like the Christmas goose.  Our goose is cooked, it’s over and done, the liberals are overturning more than 200 years of pretty good government, sure, there was slavery, that was a bad thing but we have a chance to move past it.  I mean, if South Africa can make the strides their nation has, so can we but first people need to move past it and to feel free to say what they feel without being called “racist.”  Being called a “racist” is as bad as being called a “pedophile.”   Friends, join us here at the AICP-END, become one with us and not with them, your kids and grandkids are going to thank you for it, no one ever thought that this was going to happen!  Send us everyone you know to become ONE with us (or most of us) and not to keep adhering to the dark side.  Soon, what happened at Glenwood Gardens is going to be the norm, not the occasional.  We must begin saving this nation before we lose it forever, too many people, living and the unborn, are counting on us to save it; unfortunately, I think time is almost gone. 

Alright, as long as we still have a blog and the federal government has not shut us down yet, we are going to use our mayonnaise from Thursday or if you like, yesterday’s salad dressing to make Mayonnaise aux Fines Herbs, a herb-infused mayo.  As tasty as it is, it is perfect for everything from hors d’oeuvres, seafood dishes, eggs, you name it, and it’s good for it.  Therefore, if you are ready and want to get started, here it is:

(#0392) MAYONNAISE AU FINES HERBES

 

          Chefs learn at an early age that mayonnaise is just the beginning as it is but a single member of the French Five Sauces Family.  To the classically trained chef, we have broth-based sauces (Veloutes), cream-based sauces (Béchamel), tomato-based sauces (Tomates), egg-based sauces (Hollandaises), and mayonnaise-based sauces (Mayonnaise).  This sauce is obviously but one member of the final family of sauces but is an integral part of it, being used for a wide variety of items as mentioned at the end of the recipe.  Keep this one handy as it makes a simple yet flavorful topping for everything from baked trout to hardboiled eggs, to countless hors d’oeuvres, you name it, it’s good for it so keep it handy.   

Yield:  about 1.25 quarts / Mis-en-place: 1 hour:
 

 

Qty.
Measure
Item
Other
8
Large
AA egg yolks
 
2
Teaspoons
Kosher salt
 
2
Teaspoons
Heinz apple cider vinegar
 
2
Teaspoons
Powdered sugar
 
1
Teaspoon
Colman’s dry mustard
 
.25
Teaspoon
Cayenne pepper
 
2
Cups
Olive oil
 
.25
Cup
Heinz apple cider vinegar
 
.25
Cup
Freshly-squeezed lemon juice
 
1
Cup
Vegetable oil
 
Fresh Herb Enrichment:
.5
Cup
Gallo sherry
 
.25
Cup
Freshly minced parsley
Rinsed and dried
.125
Cup
Tarragon leaves, minced 
Rinsed and dried
.125
Cup
Sweet basil, minced 
Rinsed and dried
.125
Cup
Minced chives, minced 
Rinsed and dried
.125
Cup
Chervil leaves, minced 
Rinsed and dried
1
Tablespoon
Oregano, minced 
Rinsed and dried
1
Tablespoon
Summer savory, minced 
Rinsed and dried

 

Method:

1.     Mis-en-place: have everything ready with which to work! Have your Kitchen Aid mixer and equip it with a WHIP attachment, taking care to wash and sanitize everything. 
a.     In the first measure of apple cider vinegar, soak the dry ingredients. 
2.     Now, beating the whip at medium-high speed, beat the yolks in the bottom of the mixing bowl until they are a light yellowish color; then, blend in the next FIVE ingredients, slowing rotating the whip and holding the bowl up—if necessary—so the whip reaches the bottom.
3.     With the whip rotating at medium-high speed, begin dribbling in the first measure of olive oil along the sides of the bowl—slowly.  This is an emulsification meaning a mixture in which  you suspend air within the liquid and a very important step so do NOT rush it.  If it seems like the mixture is going to break or is too oily, stop adding and if necessary, remove some of the oil from the top and begin adding it again under the same conditions.  Continue adding the oil until the mixture incorporates ALL of it, and then stop.
4.     In one bowl, combine the second measure of olive oil with the lemon juice and set it aside while having the measure of vegetable oil available in another bowl. 
5.     Now this may seem somewhat silly perhaps, but begin adding part of the second and third mixtures to the mixture in the mixing bowl—slowly—a bit at a time while continuing to beat the whip at medium speed.  Continue the process until you have added all of either bowl or the main mixture—your mayonnaise—begins fluffing up nicely.  This takes some time so it is important that you do NOT rush it as if you do, you will ruin it necessitating the need to begin again.
6.     Making mayonnaise is a slow process but this is how chefs did it in the old days, we did not call up the purveyor or the grocery store and have them send a bunch of it over to us.  Take your time, emulsify the mixture correctly and the air is going to fluff it up automatically.  The key is to watch it at all times, it takes time but the product is both delicious and unique.  It allows the salad chef to be in charge of making his or her own basic ingredient, which means it is going to have a wonderful flavor all its own. 
7.     When you have the mayonnaise and are satisfied with the results, proceed to the next step by having all of the fresh herbs minced, tied up in a cloth knot, rinsed underneath cold running water until the water is clear, and then dried.  Leave them in the cloth knot for several hours, then spread them out across a sheet pan and either have an oscillating fan blowing across them or leave them in low temperature oven, like 200°F for 30-45 minutes. 
8.     Then, place a small skillet atop a medium-low flame, add the sherry and bring it to a boil.  Add the assorted herbs; reduce them in the wine until the liquid is almost evaporated, then set aside to cool for several minutes.  Have the mayonnaise ready to go on the mixer, scrape the mixture into it, blending well, taking care to scrape down the side of the bowl and the whip attachment.  
9.     Transfer it into a sanitized airtight container and label, date, and refrigerate it at or below 45°F at all times.  As you have made this item and it is NOT store bought, its shelf life is about 5-7 days but do your best to use it well within that period for best results.
10. NOTE: regarding health, sanitation, and the county health code, the lemon juice is what purifies the egg yolks and keeps salmonella at bay.  It is important ALWAYS to select the BEST eggs without cracks or openings of any kind, using nothing but the freshest LOCAL eggs, not ones transported from 100 miles away or farther.  Always rinse your eggs underneath cold running water as salmonella exists on the OUTSIDE of the shell and only enters the egg when you crack it or it is cracked through mishandling.  Use common sense and you will be okay, this is how we did it in the old days and people were not dying from food poisoning as much as they do now.
11. This mayonnaise is now ready for use as a condiment atop eggs in the French-European manner, or as a topping for seafood dishes, meats, vegetables, even salads or as an enrichment ingredient for other sauces, dressings, anything of which, your mind can conjure, there’s no limitations!
This is the classic mayonnaise dressing at its best, made from scratch, homemade just like making one’s own ice cream so keep the recipe handy: you might use it once every ten years but there are occasions in life when something happens and one needs mayonnaise right away.

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JAZZ FROM HELL

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

 
LONDON SYMPHONY ORCHESTRA, VOLUME II

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 
GUITAR

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
YOU CAN’T DO THAT ON STAGE ANYMORE VOLUME I

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME II

          Friends, please do not forget to send us everyone you know to come and visit us, we have a great thing going on over here at the AICP-END, even if we are just a foodists blog, we still cover a wide variety of topics.  One thing necessary in the world of professional foodservice is the need for educated owners and managers, people who can help their employees attain Maslow’s Hierarchy of Needs’ uppermost level, self-actualization.  I am sorry, I realize that many of you feel that it is the duty of the owner and the managers including head chefs to make money and keep the bottommost levels oppressed and ignorant.  I am sorry, whether or not we agree or disagree around here, it is important that we (1) educate our personnel, (2) help them attain their goals; (3) instill in them the American way, and (4) help on their journey throughout their lifetime journey.  It is NOT about keeping them in their place, taking what little they possess from them and giving it to ourselves, I am sorry, it is up to us to HELP our people so they stay with us because we are GOOD to them, not because we threaten to destroy them and their families.  Why do you think there is so much rage in our streets, among our citizens, among those visiting us, staying in our nation, why, why, why?  If we help our people self-actualize, we help them to join us at the top and not keep them at the bottom, you know that, I know that, most everyone knows that including President Barack Obama!  Wake up before it’s too late!   Well, one more day and then I am on my way back to Visalia, thank God for small-town America, there is still refuges all across this nation!  

 
BROADWAY THE HARD WAY

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 Frank Zappa and the Mothers of Invention and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC
This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

Chef James “JT” Tobiason writes from Visalia, California.

Chef James “JT” Tobiason is a member of the CONSTITUTION PARTY OF THE UNITED STATES.

 
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The AICP-END Commentary for Saturday, March 09, 2013 by Chef James “JT” Tobiason

 

 

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:

The one-and-only Chef James “JT” Tobiason wrote this original essay.

 

Recipe created by Chef James “JT” Tobiason on April 29, 1974 in Fresno, CA.

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This is #0141, a 5” x 7" original oil painting by Beverly Carrick entitled, “Sunset and Sea." 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 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 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 Elemental News of the Day!

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Pictures #0000-0395

 

 

 

 

 

 

 

 

 

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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 03-01-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Tags:

JT, James “JT” Tobiason, the Mothers of Invention, Frank Zappa, Condiments, Tasty Foods, Mis-en-Place, Mayonnaise, Tartar Sauces; Basic Sauces 101; MOTHER SAUCES; Mis-en-Place 101; Sauces;

 

 

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NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

 

 

 

 

 

 

 

 

CHEF JAMES “JT” TOBIASON
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

 

 

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The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  

Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—MARCH 09, 2013:

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