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Wednesday, April 24, 2013

“Soup Seminar, Part XLVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!” by Chef Gervais Krinkelmeier



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Today’s album is Frank Zappa’s seventy-second solo album, “Beat the Boots III, Disk I,” which came out in 2012 and yet was another long-lost excellent live recording from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         

 

 

THURSDAY, APRIL 25, 2013

 

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

 

 

 
 
 
 
STINKBUG 2013
 
 
 

 

 

Chef Gervais Krinkelmeier

END Commentary 04-25-2013

Copyright © 2012 by MHB Productions

Word Count: 3,280.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, April 25, 2013 by Chef Gervais Krinkelmeier

 

SOUP SEMINAR, PT XLVIII—SIZZLING RICE SOUP

 

Soup Seminar, Part XLVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!” by Chef Gervais Krinkelmeier

886th BLOGPOST AT THE AICP-END!

HUMP DAY!

Bakersfield, CA, 04-25-2013 Th: Here we are, Hump Day, the best day of the week by far with the exception of Sunday as that is the day I leave out the backdoor, provided I say nothing to cause me to suffer punishment again like last year.  However, living in this time, one has to wonder what the dickens is going on when we have a nut over in North Korea threatening us with a nuclear holocaust.  We have people blowing things up and killing people and we have terrorists send letters filled with poisonous substances to our elected leaders including the president of the United States, Barack Obama.  Now, if I were a cynic, I would be questioning if persons unknown in the federal government were doing all of these things in order to help Mr. Obama get his agenda rammed through, lock, stock, and barrel.  I know there are people out there who will be critical of me for saying something like this but those of you with longer memories recall that many in the world around us accused George W. Bush of being the perpetrator behind 911.  While most sane people found that claim to be outrageous, some on the far left ran with it for months, hell, even for years.  They went to no ends to accuse Mr. Bush of being behind every single negative event in this country and the news media gave them lots of room in which to do it.  I am telling you, we live in dark times when the liberal progressives are the ones doing the things of which, they accuse others of doing.  How horrendous is that, my friends, and yet, no one calls them onto the carpet and tells them to stop doing it, no, they urge them to keep making their erroneous slanderous claims. 

President George W. Bush

Some of my fellow chefs have been discussing the prospect of relocating to the Central American nations of either Belize or Costa Rica and right now, some of our board members are down there investigating the scene to see if we need to relocate the AICP-END.  Personally, I would be for it as my family thinks it would be unique to live in a nonaligned nation friendly to Yankees.  I think I would love the weather, enjoy the climate and take great delight in the deep-sea fishing available to residents. The fact that Belize speaks English as its first language is even more exciting as I would not have to sharpen up my Spanish language skills.  Yes, I know what you are thinking, you’re thinking, “Chef Gervais, shame on you!  You work in professional foodservice and don’t speak Spanish, what kind of smuck are you?”  Well, the kind of smuck I am is one who still believes in one nation, one language and I say F--- those who think differently.  I think that one day, the United States will find that what Dr. Michael Savage says in his radio program, “The Savage Nation” that “one language, one border, one culture” is what it’s all about so there!

Radio Talk Show Host, Dr. Michael Savage

One thing we need to do is to reclaim the feeling we once had, such as what occurred on September 12, 2001, we were all Americans that day.  Sure, some of the far left liberal pundits were saying they had to “refrain from going after Bush due to the magnitude of what happened the day before” but once he invaded Iraq and it turned into a hellhole, it was over and done for him.  They went back to doing what they did best and that was to destroy the man, to tear him down, to ruin his life, his family’s life, and to ruin whatever sort of legacy to which, he might aspire.  The troubling thing about all of this is that last week on Wednesday, there was initial mention of a suspect in the Boston Marathon being taken into custody and that the suspect might be “dark-skinned.”  Meanwhile, on Salon.com, there was an article by one bastard saying that they hoped to God that it was a “white, Tea Party member,” that they hoped God would deliver on that.  Yet, we have NOT one mention ever of a Tea Party rally having been violent, only the suppressed stories of more than 7,000 people arrested at various Occupy Wall Street Rallies.” 

Occupy Wall Street Original Poster

I think in the past fourteen years now, the nation has undergone radical change, we have gone from a President who found himself mired in a terrible situation and attempted to do something about it.  Why in hell, he ever invaded Iraq, we can only guess but what has been ongoing in Afghanistan has been important except for the restrictions placed upon our service members in how they can and cannot go about fighting the enemy.  I think Libertarian thought is against all foreign involvements unless forced upon us but after what happened on September 11, 2001, what else, could we do but take the fight to the snake’s nest?  We have to win the war on terrorism but we need to fight it in a different way, we need to pull out of all the places we presently are and get back to defending our homeland.  I just wish we could get the American spirit back, not have it like what it’s been under this administration, these are indeed horrible times.

Sizzling Rice Soup

Today, we are going to make another Chinese soup, Sizzling Rice Soup, one of the best of the best Asiatic soups available to us.  There is nothing more exciting than hearing the sound of sizzling rice in one’s bowl as hot, delicious soup is poured over it by the foodserver.  It is one of the most exciting sounds one ever hears while working in professional foodservice and the great thing about it is, is that  there is a variety of ways in which, one can go about doing it.   Come on along for another journey into the realm of delicious soups, the thing that either makes or breaks a top-of-the-line restaurant, something I know all of you either are or aspire to.  Remember, quality soup is about your Prepmaster Game, it’s all about making and maintaining quality stocks as they can either make you or they can break you, you have the means to do both within your hands.  Here we go: 

(#1756) SIZZLING RICE SOUP
 

Once one moves past making the traditional or basic soups like cream of this or that or broth-based, legume-based soups such as navy bean, split pea, or lentil, they find an entirely new world out there when they move into the realm of Asian soups.  Sizzling rice soup is amazing in that it is not difficult to make and that not only does it taste great, it’s also one of those SHOW soups, something typically done at tableside.  It may seem odd not to cook the vegetables directly in the broth, ala vegetable soup, but this soup is based on two things for success: its appearance and the quality of the stocks the chef uses.  Pay attention to perfecting both and you, my friend, will be a big success!

Yield:  2.5 quarts / Mis-en-place: 8-12 servings:
 

 


Qty.
Measure
Item
Other
2.5
Quarts
Chicken stock
 
.5
Quart
Ham stock
 
1.5
Cups
Diced cooked ham
 
2
Each
Bay leaves
 
1
Cup
Fine-cut cauliflower
Blanched
1
Cup
Fine-cut broccoli
Blanched
1
Cup
Fine-diced assorted squash
Blanched
1
Cup
Fine-diced carrots
Blanched
1
Cup
Fine-diced celery
Blanched
.5
Cup
Fine-diced red bell peppers
Blanched
.5
Cup
Fine-diced green bell peppers
Blanched
.5
Cup
Fine-diced asparagus
Blanched
.5
Cup
Slivered leeks
 
.125
Cup
Fine-diced shallots
 
1
Each
Green Serrano chili, seeded & stemmed
Fine-diced
1
Cup
Soy sauce
 
1
Tablespoon
Sambal Oelek
 
.5
Teaspoon
Minced fresh ginger
 
.5
Teaspoon
Minced fresh garlic
 
.25
Teaspoon
Sea salt
 
.25
Teaspoon
Kosher salt
 
.125
Teaspoon
Chinese five-spice
 
Cornstarch slurry
 
2
Cups
Hinode short-grain rice
Raw
4
Cups
Boiling water
 
1
Teaspoon
Kosher salt
 
1
Tablespoon
Sesame oil
 
.5
Cup
Sesame oil
 
1
Cup
Slivered green onions
 

 


Method:

1.     Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or a convection oven—fan “off”—to 325°F.  Combine the two stocks together and add both the ham and the bay leaves.  Place over a moderate flame and allow to slowly heat. 

2.     Meanwhile, using a vegetable steamer placed above boiling salted water, blanch each of the vegetables requiring it to al dente status and then as each one completes, immediately plunge it into a bowl of ice water.  In an oriental soup such as this one, use nothing but the best stocks and blanch each vegetable separately over salted boiling water so that you preserve each one’s color.  This soup is as much about “show” as it is about taste so do each veggie separately from the other and pay close attention so as not to overcook a single one. 

3.     When the stock is hot, add the next eight ingredients to it beginning with the Serrano chili and ending with the Chinese five-spice.  Should any oily scum rise to the surface, please take care to remove it so as not to blemish the soup. 

4.     Now, heat the four-cup measure of water to a boil in a heavy-duty saucepot to which, you have applied a good sheen of Crisco Pan Release food spray or with some such other food release spray and add to it the salt and the first measure of sesame oil.  When it begins to boil, add the rice and then—stirring almost constantly—return it to a boil.  Continue cooking it, stirring all the while, until the liquid reduces close to the level of the rice; then put on a tight-fitting lid, place on the middle oven rack of your preheated oven and, if using the convection oven, flip the switch to “ON” now. Cook the rice for 25 minutes (standard) or about 16-18 minutes for convection. 

5.     As soon as you have cooked the rice, remove it from the oven, remove the lid, fluff it with a fork permitting the release of steam and keep it warm.  Place a large sautoir, heavy-duty skillet, or wok atop medium flame and bring it to heat.  As soon as it is HOT, add the sesame oil and bring it to medium-high heat.  Then, add the fluffed rice scraped out of the pot, taking care to stand back so that hot oil, water, or steam does not spatter/scald you.  Fry the rice until it has crusty-brown on the first side, then flip it over and do the same with the second.

6.     Bring the liquid to a boil in the first pot and MILDLY tighten it with cornstarch slurry whisked in.  Do NOT over-thicken it as you do not want it to be gloppy, just enough to give it MILD body.  Now, to serve it, you can do one of two things: either heat the vegetables in the microwave oven after spinning them DRY in a salad spinner and then adding them to the soup or you can add them to order.  Here is the serving procedure:

7.     Once you have fried the rice to a crusty brown, immediately remove it from the flame; scrape it into a pot to keep it warm.  Place the rice into serving bowls followed by either the soup containing vegetables or add the vegetables and then top it with the liquefied soup.  This soup is a "show soup" meant to be served by a foodserver at tableside so part of the procedure is as much about SHOW as it is about food quality. 

a.     If at home, the moment you are ready to serve it, place the rice into individual bowls out of the oven placed atop cloth napkin-lined serving plates then add hot combined vegetables followed by a cup or more of stock.  Garnish it with slivered green scallions and serve it.

b.     If on the job, you must keep the rice warm or better yet, fried to order so the server can take the combined soup, HOT rice, and garnish to the tableside where they then add the rice followed by the soup containing the vegetables.  You get a bit of show as the hot liquid hits the hot rice in the hot bowls, which you then garnish with slivered green onions. 

8.     You must pour leftover liquid soup or soup containing the vegetables into a shallow pan placed atop a cooling rack.  Bring it down to 45°F or below then transfer into the refrigerator with airflow guaranteed on all sides.  When it is 40°F or below, pour it into a sanitized airtight container equipped with a tight-fitting lid, then label, date, and keep refrigerated.  The stock remains usable for 3-5 days but you will need to do fresh vegetables and brand-new rice each time you plan to use it.  NEVER return leftover amounts to the main amount as this raises the possibility of souring the parent batch.  Never save after 4-5 days so use it well within that period.

If you are a chef and do not know how to make this soup, do not consider yourself to be a “chef.” It is simple yet elegant and the quality of your stock either guarantees success/no success.  Always make stocks from quality ingredients to which, if necessary, you add quality bases like “Better-than-Bouillon.”

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FEEDING THE MONKEYS AT MA MAISON

          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!  Here’s another note: do NOT do business with Galkos Construction, Inc., those people are nothing but crooks as if you lease your system, you will never pay it off, plus you have to pay them for excess energy produced by your system, the electric company does not buy all of it nor do they!  AVOID GCI AT ALL COSTS; DO NOT DO BUSINESS WITH THESE CROOKS!

CARNEGIE HALL, 4-CD SET

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UNDERSTANDING AMERICA

          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!

 

FINER MOMENTS

          The thing we as Americans need to be concerned with is the fact that within the United States, we have a wide variety of groups seeking to overthrow our government.  The fact that the Occupy Wall Street crowd is hand-in-hand with anarchists like Anonymous should be somewhat concerning to us as individuals.  We are losing control of our nation and our government because as long as these people protest our current level of oppressive government, instead of making it lessen, it causes it to increase still more and that is not a good thing.  It leads us to become overburdened with more government instead of less and that is never good, I urge all of you please to use the God-given intelligence you possess as if we do not, then we stand to go the way of other great cultures, overrun by negative forces both within and without.  As culinary masters, we have a duty to teach our younger members the right way to view politics and not to allow them to be unwitting tools in the war on the nation’s security.  I don’t know, maybe it’s just me, maybe I am the only one who sees things as worse than what they were in 1999 and before.  Something about going past the year 2000 has not been good for either the nation or the world, reflect on that for a while!                                            

 

BEAT THE BOOTS III, DISK I

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!

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.

This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Gervais writes from Frazier Park, CA.

Gervais is a member of the Libertarian Party.

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The AICP-END Commentary for Thursday, April 25, 2013 by Chef Gervais Krinkelmeier

 

 

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 Gervais Krinkelmeier wrote this original essay.

 

Recipe created by Chef Gervais Krinkelmeier on May 30, 1983 in Bakersfield, CA.

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This is #0188, a 24” x 36" original oil painting by Beverly Carrick entitled, and “Cloud Shadows”. It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at or at 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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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 © 04-20-2013, 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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 Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!

 

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CHEF GERVAIS KRINKELMEIER
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—APRIL 25, 2013:

  1. .  

 
 


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