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Saturday, March 16, 2013

“Soup Seminar, Part XLIV: Goldie finishes her Week with a completely Different Soup than any of the Rest: Cream of Cauliflower-Cheese Soup I in an Institutional Size, of Course!” by Chef Goldie “Goldfish” McNamara

 
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Today’s Mothers of Invention album is their twenty-fourth album, “Ahead of their Time,” which appeared on record store shelves in 1993 and was another comprehensive look at one of the rock era’s more unique bands!  This album has some great music, which we wholeheartedly endorse and recommend to you, the refined listener!  We recommend that you take the link posted above, go to Amazon.com, and buy this album NOW! Thank you!                    





SUNDAY, MARCH 17, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-17-2013

Copyright © 2012 by MHB Productions

Word Count: 2,944.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, March 17, 2013 by Chef Goldie “Goldfish” McNamara



SOUP SEMINAR, PART XLIV—CREAM OF CAULIFLOWER-CHEESE SOUP I—INSTITUTIONAL SIZE

 



Soup Seminar, Part XLIV: Goldie finishes her Week with a completely Different Soup than any of the Rest: Cream of Cauliflower-Cheese Soup I in an Institutional Size, of Course!” by Chef Goldie “Goldfish” McNamara

 
847th BLOGPOST AT THE AICP-END!

HAPPY ST. PATRICKS DAY 2013 WEEKEND!

New York Mayor and Smuck, Michael Bloomberg 

Bakersfield, CA, 03-17-2013 Su:  Awhile back, the esteemed mayor of the City of New York, Michael Bloomberg, had his Department of Health pass legislation preventing non-State-regulated businesses from selling oversized sugary drinks.  A few years ago, this same crusading liberal had salt removed from the tables of every foodservice operation across the city whether the people asked for it or demanded it.  He has done some other things causing the ire of the people whom he governs and thankfully, on Monday of this week, the New York State Supreme Court declared his laws null and void, invalidating it.  I get what the man wants to do, he wishes to help the citizens of his city become healthy but when government routinely begins doing things like this, you can bet that there’s going to be an outrage.  Like it or not—how can you declare a Big Gulp illegal when you still permit the sale of tobacco and alcohol?  Is this the era of Big Brother from which none of us can escape?  I’m telling you, the situation is becoming frightening as Americans, once the freest people on the face of the planet, become imprisoned under well-to-do, well-meaning liberals.  Something must be done and soon but there is nothing that can or will happen—this is the era of Obamacare!
Now, you know me, I am a liberal Republican, I believe in social liberalism but in fiscal conservatism.  While I may not agree with the Gay Agenda, I do feel that they have the right to want the same things as their heterosexual compatriots. However, at the same time, how can anyone eradicate the morality that has guided humanity since the dawn of recorded time?  We can allow homosexuals to live a life unmolested by anyone else but what we cannot do is to impose their will—the will of the minority, one not based on skin color but on what they do in the privacy of their bedrooms—on the majority?  It seems we are getting it from all sides, the Gays want to force their ways down our throats (in more ways than one), the liberals want to control what we eat, drink, how and where we do it, and when we do it, and now with the oncoming nightmare of new health restrictions, the age of American freedom has all but vanished!

The only reason that the New York Supreme Court overturned the Bloomberg Law is that it was not applicable to all, only to NON-regulated businesses.  If someone has a convenience store, regulated by the City of New York, they can sell as many Big Gulps as they wish while a restaurant, a bar, an independent foodservice operation cannot.  I am telling you, if our parents—the men and women who fought the wars in World War II, Korea, and Vietnam knew this was how life was going to be, would they have fought those wars so vigorously if at all?  No, something is wrong and all I can say is that at times, it pushes me to the bounds of my soul, I simply cannot get on board all of this mind-numbing control, the nation is undergoing the fundamental changes promised by then-Senator Barack Obama in 2008 and it is not going to be pretty! 

Since today is St. Patrick’s Day, we are going to get to our topic so I can get back to work.  As always, this is one of the busiest days on any restaurant’s calendar, the bar crowds are astronomical just as are the arrests for drunken driving.  Let me veer onto one topic I feel is of interest is that is the cynicism upon which, I view our legal system.  I think that people whom are swept up in the net of law enforcement for possessing some pills for which, they have no prescription is an out-and-out crime.  I rather believe in the Libertarian philosophy when it comes to this topic because I see the criminal justice system as the BIG BUSINESS that it is.  Once one enters that system, it is almost impossible to escape it because let’s face it, the private penal institutions, the parole and probation officers, the lawyers, the drunken driving schools, the courthouses, the jails, all of it makes money for SOMEONE.  I believe in the non-punishment of victimless crimes because let’s face it: one wrong move and anyone can end up in jail, whether it’s a mistruth on a job application, a check when one thought they had sufficient funds but found out to their chagrin that they do not, or someone has a few pain pills, it’s off to jail.  At every step of the way, someone profits from the misery of others and then, when those poor souls leave incarceration, their lives have been altered forever.   Please, do yourselves a favor and do NOT drink and drive, too many of my employees have suffered because of it and I hate to see anymore young men and women enter the system, it breaks my heart.   I beg you, tonight and every night, do not drive while under the influence, at some point, our criminal justice system must change or we stand to lose our nation!

Our soup for today is one very different from any of the others I have presented this week so let’s get it going.  It is Cream of Cauliflower-Cheese Soup #1, a damned good one in a handy institutional size.  Let’s do it:

(#0580) CREAM OF CAULIFLOWER-CHEESE SOUP—INSTITUTIONAL SIZE

 

Cream of Cauliflower and Cheese Soup is one of the great ways to use up leftover vegetables and cheese.  The marriage of the two is excitingly delicious and a crowd pleaser whenever it is served.  I do guarantee that your customers are going to be quite enamored of it as will your food cost when it drops by beacoup points.  It is always great to have recipes such as this one because it permits the chef numerous ways to do the same thing while using a selection of different ingredients.  Keep this one handy—you will use it repeatedly!
Yield:  6.5 gallons / Mis-en-place: 2 hours:
 

 

Qty.
Measure
Item
Other
4
Gallons
Chicken stock
 
2
Quarts
Chopped cauliflower ends, leaves, scraps
 
2.5
Quarts
Melted butter
 
1.5
Gallons
Minced cauliflower florets
 
3
Quarts
Minced yellow onions
 
3
Quarts
Minced celery
 
2
Cups
Minced carrots
 
4
Each
Bay leaves
 
3/8
Cup
Kosher salt
 
1-1/3
Tablespoons
White pepper
 
.125
Cup
Whole thyme
 
1
Tablespoon
Nutmeg
 
3
Quarts
All-purpose flour
 
2.5
Gallons
Heavy cream
 
1
8-oz jar
Dijon mustard
 
.5
Cup
Flamed sherry
 
.5
Cup
Flamed brandy
 
1.5
Quarts
Shredded cheese
 
Enrichment:
1
#
Sweet butter
Softened
The Finish:
2
Cups
Freshly minced parsley flakes
Rinsed and dried
1-2
Quarts
Shredded cheese of choice
 
Spanish paprika
 


 

Method:

1.     Mis-en-place: have everything ready with which to work! Place four gallons of chicken stock atop the stove and add to it the cauliflower ends, scraps, and leaves.  Bring it to a high simmer, then through the process of reduction, reduce the liquid to three gallons and then, at that point, strain out the vegetables and discard them.  Return the liquid to the stove and keep warm. 
2.     Meanwhile, place a heavy-duty soup pot or G.I. pan atop the stove and thoroughly spray it with Crisco Pan Release or some such other food release spray.  Add the butter to it and over medium-low flame, melt it, and then add the vegetables.
3.     Over medium-low heat, begin sautéing the veggies and as they become tender, add the herbs and spices, mixing them in, as you gently stir the soup’s mirepoix.  When the vegetables have become completely tender and the air aromatic with the fragrance of the seasonings, begin stirring in the flour to create the soup’s roux. 
4.     Cook the roux until it is “blond,” taking care NOT to over-darken it as this is a cream soup, which means it must be snow-white to be considered successful.  Take care to scrape into the corners—especially if using the G.I. pots!—so nothing has the chance to scorch or to stick.  Bring the chicken stock to a boil and have the heavy cream on stovetop in a second pot over medium flame.
5.     Begin whisking the stock into the roux by pouring it in—a batch at a time using a soup pot—whisking feverishly as you do so.  It is important to add the liquid bit-by-bit taking great care thoroughly to whisk it into the soup’s base.  What you do NOT want to have are any lumps of roux; this means add the liquid slowly while whisking it furiously into the roux.
6.     When all of the chicken stock is in the pot, continue whisking the basic soup as you bring the temperature up to a boil.  Allow it to remain there for one-to-two minutes; then, drop the flame and again through the process of reduction, permit it to thicken to medium thickness.  Now, it is time to begin whisking in the cream.
7.     When you have added all of the cream, permit the soup to sit over low flame until it reduces the desired thickness.  A cream soup should never be THICK like paste nor should it be watery like a stock-based soup.  It must be of moderate thickness so allow it to get there and do take care to stir it about frequently.   When it is close to the desired thickness, add the cheese noting that it will thicken the soup to some degree and add the mustard and the flambéed liquors.  In addition to that, stir in the pound of softened butter for additional enrichment, check and readjust the seasoning, and now, the soup is ready for serving.
8.     Transfer the soup into soup tureens and provide the servers with additional shredded cheese of choice as well as freshly minced parsley flakes and a shaker of paprika.  Have the servers—at the moment of service!—add a bit of cheese, parsley flakes, and a sprinkle or two of paprika.  Place the soup cups or bowls atop doily-lined plates. 
9.     If not for immediate use, pour the soup into two-inch hotel pans placed atop cooling racks.  If necessary, have an oscillating fan—with sanitized fan blades!—placed to blow across the surface of the pans.  Take care to stir the soup occasionally so you bring the internal temperature to 45°F or below and then transfer the pans into the walk-in refrigerator.  Place them atop the racks taking care to ensure that there is premium airflow all around the pans and then when cold enough to combine together and store in five gallon buckets, pour the soup into sanitized containers equipped with tight-fitting lids.  Label, date, and keep refrigerated except when in use. 
10. To serve from the walk-in, always take the desired amount of soup from the main batch, heat in the top of a Bain Marie over hot water and if necessary, add additional cheese to the soup as well as heavy cream.  If any of the removed amounts is leftover, place it into its own container and label, date, and keep refrigerated and be sure to use the leftover amounts FIRST!  Never recombine used amounts with the parent amounts, as this is a good way to cause foodborne illness.  In addition to that, take care to chill leftover amounts in the same manner. 
11. Shelf life is approximately 2-4 days but do your best to use the soup within the first two days rather than in the last two as this is when the soup is at a premium.  After that, toss it out and begin anew.  Note: you can alter the flavor of the soup by the type of cheese you choose and can also add the name of the cheese to the title of the soup such as “Cream of Cauliflower-Cheddar Cheese Soup” or “Cream of Cauliflower-Pepper-Jack Cheese Soup.”     

This is a wonderful soup and in much the same way that a good cheese sauce makes “Broccoli Normande” the delicious veggie dish that it is so too does cheese and cauliflower in a soup.  Try different varieties and be happy that in doing so, it allows you to utilize leftover bits and pieces of cheese from cheese boards used on buffets.
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YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME IV

          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!

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

          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 VI

          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!

 
PLAYGROUND PSYCHOTICS

          Have a great day and night and remember my plea: do not drink and drive, I don’t want any of our readership ever entering the criminal justice system.  When it no longer is a big business in which, the unfortunate are raped, molested, and mistreated, it might be a better place in which, people are truly rehabilitated but until then: stay out of it.  In addition to that, the people of New York City need to vote that scumbag Michael Bloomberg out of office, that man is a Nazi if ever I saw one, enough’s enough!  It is time our nation returns to our senses and keeps liberal Republicanism on track, not rampant Marxism as seems to be the way of the world at the present time.  God bless all of you, see you in six to seven months! Until then, fare thee well1 Bye!     

 
AHEAD OF THEIR TIME

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!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.

Chef Goldie “Goldfish” McNamara is a liberal Republican.

---30---

The AICP-END Commentary for Sunday, March 17, 2013 by Chef Goldie “Goldfish” McNamara

 

 

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 Goldie “Goldfish” McNamara wrote this original essay.

 

Recipe created by Chef Goldie “Goldfish” McNamara on June 10, 1978 in Bakersfield, CA.

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This is #0149, a 40” x 60" original oil painting by Beverly Carrick entitled, “Purple Mountain Majesty." 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!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 
 

 

 

 

 

 

 

 

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NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 
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 © 03-09-2013, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

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:

Goldie “Goldfish” McNamara, the Mothers of Invention, Frank Zappa, the Prepmaster, Soups, Stocks, the Soup-Master, Navy Beans, Meat Stocks, Institutional Sizes, Auguste Escoffier, Legumes and Grains,

 

 

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CHEF GOLDIE “GOLDFISH” MCNAMARA
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 17, 2013:

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