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Friday, March 1, 2013

“The Salad Chef Speaks, Part XXXIV: The Murph pulls a Treat out of her Chef’s Hat by presenting a Wonderful Salad in Honor of the Firing of Radio Talk Show Host Ralph Bailey, Jr.—Strawberry Salads!” by Chef Murph MacDougal



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Today’s album is Frank Zappa’s twenty-sixth solo album , “Does Humor belong in Music,” came out in 1986 once more is another exciting album by one of Rock-and-Roll’s most unique and greatest musicians!  Once more, Frank delivers the goods and boy, what goods they are; it is one of his best works of the 1980’s which means you need to buy it now!  I suggest that you take the link posted above, go to Amazon.com and buy it post haste!  You are going to be glad that you did!               





 
OH, MY GOD! THE SEQUESTER IS HERE!

 

SATURDAY, MARCH 02, 2013

 

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

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Murph MacDougal

END Commentary 03-02-2013

Copyright © 2012 by MHB Productions

Word Count: 3,317.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, March 02, 2013 by Chef Murph MacDougal



THE SALAD CHEF SPEAKS, PART XXXIV



The Salad Chef Speaks, Part XXXIV: The Murph pulls a Treat out of her Chef’s Hat by presenting a Wonderful Salad in Honor of the Firing of Radio Talk Show Host Ralph Bailey, Jr.—Strawberry Salads!” by Chef Murph MacDougal



832nd BLOGPOST AT THE AICP-END!

 

Bakersfield, CA, 03-02-2013 S: We are in a celebratory mood here at the American Institute of Culinary Politics-Elemental News of the Day over the cashiering of the boob-headed ignoramus talk radio host, Ralph Emerson Bailey, Junior’s termination at the AM 1560 Clear Channel Radio Station in Bakersfield, California.  We pushed for this for a long time, the man has been nothing but an insult to the audience and to people from outside of Bakersfield who pass through our lovely county headed north or south.  When three o’clock p.m. comes around and Ralph came on, he subjected us to three hours of a blathering bonehead that made many of us sick.  For one thing, he attempted to say that be spoke out for all of us but then went on to tell us how we were ignorant ourselves for having this view or that and all I can say is that as a listener from over on the coast, it was nine long years and we are glad he’s gone!  Thank you, NEW station manager Mary Lou Gunn, thank you for sparing us the ramblings of this alcoholic loser, this stuffed shirt who knew little to nothing about the topics of which, he spoke.  We are thankful that you have Jaz McKay, a man our blog has pushed to be a national talk show host for several years now, a man who deserves to rise to the top along with his producer, Tony “Puck” Whitnack, a talented duo who make listening to the radio enjoyable while we work in the kitchens of California.  It is high time that Mark Levin comes on at 3 P.M. and that someone else like maybe the Laura Ingram show comes on (tape-delayed, of course) at 6 P.M.  That would be awesome as now, you have the opportunity to go for the head shot and become the most powerful station on the West Coast!  Thank you for firing Ralph Bailey, we know he claims that he quit on his own but we know that it took us pushing day after day to rid the airwaves of imbecility that now, the man is GONE!
Ralph Emerson Bailey, Jr.--gone for good!
Let's discuss the radio business and how it affects the lives of professional foodservice workers who labor in the restaurants of America.  We listen to the radio all day long and it is a way for employers to influence the minds of their workers.   It is very important that the chefs and managers steer their younger crewmembers away from listening to hard rock stations or worse—for those of you who hire illegals, MEXICAN music!—and get them onto the right wing conservative talk shows of the country.  It is important that we educate our employees lest they go out and begin voting for people like President Obama because he is a “nice guy,” God, do not make me sick!  How many times I heard that coming out of the mouths of the foodservers made me want to walk up to them and bitch-slap them silly, yes, I know those are big words coming from a woman but at some point, it has got to stop!  If we do not bring these folks back to reality, then we will lose the nation and 2014 will be the final opportunity to put an end to this long, national nightmare.  Mr. Obama may “seem” like a nice guy but let me tell you, that cold fish of a politician and his hardcore leftist wife, Michelle, the First Lady, both are intent on accomplishing one thing: the subjugation of the nation and the destruction of the right side of the aisle.  This is why it is important that many of you begin registering and voting Libertarian in 2014 because that is the only chance, we have at moving forward and pushing our party.  If you do not think you can win the presidential elections voting for Libertarian candidates, then do not do it, go back to being a Republican, hold your nose, and vote for whomever the schlubs put up there, like the doughnut-eating Chris Christie, a big left-leaning “Republican.”  He might have an opportunity to win the big one but I doubt that if Mr. Obama begins the drumbeat to change the Constitution making it so a person can run for the presidency more than two times, there is NO one who can beat this man and the nation is going to go DOWN.  There are so many low information voters out there running around, that is hard to imagine a scenario in which, the conservatives can win another election unless somehow, they can take over a larger portion of the media.  I do so wish that Mr. Murdoch would find a way to establish another network with which, to do battle against the likes of MSNBC, NBC, CBS, ABC, CNN, and CNBC, someone must come up with something better than FOX!  Besides, FOX is becoming more and more moderate and if that is not sickening enough, I have no idea what could be worse—do you?
New Jersey Governor and RHINO Chris Christie
Let us move on, my potential fellow future Libertarian Party members and do some cooking today.  In honor of the dismissal of the aforementioned idiot formerly on the radio, I have pulled a wonderful salad out of my hat and am presenting it to you today for your dining enjoyment.  It is somewhat similar to some of the others and yet, each one is quite different from one another.  Today’s salad is my superlative Strawberry Salad, it is delicious, it is good, it is one all of you are going to love and to enjoy, no doubt about it.   Fresh fruit is always a good thing with which to work and the fact that so many things are available to us all-year-round, then no one has any difficulty finding the items with which, they want to work.  Things fly in a daily basis, coming to us from South America, most notably Chile, as well as Peru, Colombia, and sometimes from Argentina.  Things that once were “specialties” are now as ordinary as seeing Mr. Obama’s picture on the front page of daily newspapers across the nation!  I mean, when do we NOT see the guy, either giving a speech, on the paper, on TV, yucking it up with Jay Leno, David Letterman, and every other tiresome “comic” on network TV?  Anyhow, enough bitching, I do not want to have what happened to my good friend, Chef Gervais happen to me (check out last year!).  Here it is:

(#1745-F) STRAWBERRY SALADS
 

Creating beautiful works of art is quite enjoyable especially when one is around and can observe the reactions on the faces of the consumers or to hear about it secondhand from the servers.  This is one such salad that always makes a strong impression as seeing it placed before one is quite exciting!  Normally, the guest responds favorably and spends a great deal of time taking this delicious garden feast apart while expecting a superlative entrée afterward.

Yield:  four servings / Mis-en-place: one hour / Serving time: 7-12 minutes. 
 

 

Qty.
Measure
Item
Other
1-2
Cups
Mesclun lettuces 
Rinsed
1
Small head
Red leaf lettuce, cleaned and chopped
Rinsed
Splenda sweetener made from real sugar
 
2
Cups
Sliced fresh strawberries
Rinsed
2
Each
Kiwifruit, peeled and sliced
 
1
Medium
Carrot, peeled and ripple-cut thin slices
 
1-2
Ribs
Celery, oriental (angular) cut
 
1
Cup
Red seedless grapes, halved
 
1
Cup
Medium black olives
 
1
Cup
Candied Walnuts (Recipe #1352)
 
2
Each
Hard-boiled eggs, sliced
 
1
Cup
Prepared garbanzos either canned or fresh 
Recipe #1461 below
Catalina dressing or dressing of choice
 
4
Each
Sprigs fresh parsley
Rinsed
Freshly minced parsley flakes
Rinsed and dried

 

Method:

1.     Mis-en-place: have everything ready with which to work! The first thing to do is to prepare the glazed walnuts.  Here is the recipe to do so:

(#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, date, and refrigerate.  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 do not care for nuts or cannot eat them.  This is a great one to have on hand. Now, if you want to prepare the Garbanzo Beans instead of just buying them, here is the recipe with which to do that:

(#1461) GARBANZO BEANS

 
 

1. About one-plus cups
 

 

Qty.
Measure
Item
Other
.5
Cup
Raw garbanzo beans
 
.25
Cup
Finely-minced celery
 
.25
Cup
Finely-minced carrots
 
.25
Cup
Finely-minced yellow onions
 
2
Drops
Yellow food color
 
1
Teaspoon
Kosher salt
 
.0125
Teaspoon
Black pepper
 
.25
Teaspoon
Minced garlic
 
1
Teaspoon
Minced fresh parsley
 
.25
Cup
Oil and vinegar dressing
 
1
Teaspoon
Minced pimientos
 
1
Teaspoon
Minced chives
 
1
Teaspoon
Minced red onions
 

 

Method:

5.     Soak garbanzos overnight and then the next day, bring to a boil in freshly salted water and when they are, lower the temp to medium and simmer for 30-45 minutes OR until they’re done. When they are, drain them and plunge into ice water in order to retard further cooking.
6.     Combine the rest of the ingredients together in a bowl and add the garbanzos.  Chill them and then serve, either as a side dish or as a salad accompaniment.

Garbanzo beans go in and out of popularity but you can almost always find them on salad bars across the nation.  If you like garbanzos, this is a good recipe and if not, well, do not make them.  Enjoy!
7.     Now, with these two staples out of the way, prepare the rest of the components first starting with the lettuces.  Remove any blemished or otherwise unattractive outer leaves reserving some of the better red leaf lettuce for use as foundations for the salad.  Take care to soak each one in ice water, then drain and spin dry in a salad spinner.  Keep the outer leaves wrapped in moist towels while chopping the remaining iceberg and red leaf lettuces; store them together in your refrigerator.
8.     Hull the strawberries, rinse them, then slice them and sweeten with Splenda.
 
9.     Peel the kiwifruit and then slice each one into thin slices; sweeten to taste with Splenda; then place in a pan and refrigerate.
10. Prepare the carrot by peeling it, then holding it firm and slicing it into angular slices using a ripple-cutting knife.  Refrigerate in a separate pan.
11. Likewise rinse the celery stalk(s), then holding firm with the depression facing the left, slice it into angular cuts reminiscent of Chinese cuisine, then place them into a pan and refrigerate.
12. Rinse the grapes and remove any stems; then halve, sweeten with Splenda and place into a separate pan and keep chilled.
13. Open a can of medium black olives and rinse off the brine.
14. Boil the eggs by placing them in a small pot of COLD salted water; gradually bring them to a boil, then remove from the flame and cover with a lid.  Rest them for 1-2 minutes; then return them to the burner you just turned off and leave them there covered with the lid for about 15 minutes.  Afterward, peel them and refrigerate them until firm, then finally, place into an egg slicer and slice.  Keep refrigerated in a separate pan from the other ingredients.
15. Either make the Catalina Dressing or have a bottle of your favorite brand chilled.  Also, have the parsley sprigs and the parsley flakes on hand.  Keep four medium-sized salad plates on hand in the freezer or in a pan of ice.
16. When it is time to prepare the salads, bring all of the components together.  Bring the plates out, place them atop a sanitized work surface and dry them off.  Line each one with a leaf or two of red leaf lettuce, then top with a mound of red leaf and Mesclun lettuces.
17. Now, on alternating sides, place carrots and celery followed by slices of kiwifruit again on alternating sides followed by a topping of sugared strawberries.  Top this mound with sprinklings of halved grapes, garbanzo beans, walnuts, and olives.  Insert slices of hard-boiled egg at various points taking great care to make the salads as attractive as you possibly can.  If you do NOT need all of the ingredients, then do NOT force them onto the salad; however, it is better to have enough for what you need so you can do the job as the remaining items can be made into still another salad or two or for making FOUR LARGER salads—use your judgment!
Another option...
18. Then, drizzle the salads with Catalina dressing followed by one parsley sprig each and a dusting of both Splenda and parsley flakes.  Place the salads on napkin-lined trays with doily-lined serving plates beneath each salad and accompany with fresh-baked hot bread, whipped butter, and additional dressing if deemed necessary.  Now, it is time to serve these delectably beautiful artworks!    
Making salads is sometime quite therapeutic as there is nothing better than presenting wonderful works of art to famished guests.  When they see what the opener looks like, they are going to be anticipating a magnificent dinner so take care NOT to let them down in this regard!
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BOULEZ CONDUCTS ZAPPA—PERFECT STRANGER

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.

 
THEM OR US/THING FISH

          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!

 
FRANCESCO ZAPPA

          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!    

 
THE OLD MASTERS, BOX 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!       

         
FRANK ZAPPA MEETS THE MOTHERS OF PREVENTION

One more day to go and then my good friend, Chef JT is going to come in and occupy the coveted Stinkbug Chair here at the test kitchens in Oildale, California.  I hate to say this but the blog is going to subject you to yet another conservative thinker, Chef JT is a proud member of the Constitution Party of the United States, [http://www.constitutionparty.com/] votes Republican like most of us, but is concerned about how they are trashing the founding documents of the country.  We do have quite a few “fringe” parties but let me say something to you: if we do NOT attempt to bring about some sort of change ala the TEA PARTY, then we risk being gobbled up by the liberals, who by all counts, are but a small percentage of the nation!  However, with the news media on their side, they sound like they are 99 percent!  Do not get fooled by this idiocy, it is nothing but a sustained propaganda effort, designed to make all of us depressed, keep our mouths shut, say nothing, turn in our guns, do not be fooled by these guys.  If I ever win a gigantic lottery, I will buy a string of newspapers nationwide and will employ thousands of conservative libertarian journalists in an effort to right the wrongs of the so-called ninety-nine percenters running around, eating out of garbage cans and what not.  You be forewarned!                                                                                    

 
DOES HUMOR BELONG IN MUSIC

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, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________
This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that is where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

Chef Murph MacDougal writes from San Luis Obispo, California.

Chef Murph MacDougal is a proud member of the Libertarian Party of the United States.

 
---30---

The END Commentary for Saturday, March 02, 2013 by Chef Murph MacDougal

 

 

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 Murph MacDougal wrote this original essay.

 

Recipe created by Chef Murph MacDougal on May 18, 1987 in Bakersfield, ca.

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This is #0134, a 16” x 20" original oil painting by Beverly Carrick entitled, “Teddy Bears, Cholas, and Spring Flowers." 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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Murph MacDougal, the Mothers of Invention, Frank Zappa, The Salad Chef Speaks, The Prepmaster, California Cuisine, Peaches, Mixed Greens, Elegant Presentations, Kiwifruit, Strawberries, Grapes,

 

 

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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!

 

 

 

 

 

 

 

 

 

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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!

 

 

 

 

BUYDOES HUMOR BELONG IN MUSICBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

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!

 
 


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