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Sunday, May 19, 2013

“Sandwich Seminar, Part XXIV: Chef Kilgore arrives today and for the First Time in almost a Year, he picks up with the Sandwich Seminar with today’s Selection being a Fabulous, Panko-Breaded Chicken Sandwich!” by Chef Kilgore Randalini.

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Today, we continue offering albums by Thirteenth Floor Elevators, one of the psychedelic era’s most electrified acid bands.  Our selection for today is their seventh album featuring the band’s final concert in their halcyon days, entitled, “the Last Concert,” which came out sometime in 1994 and is a fantastic album featuring the band at is all-time best. Please go to Amazon.com right now and BUY this stellar album by using the convenient link above!                        





MONDAY, MAY 20, 2013

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









STINKBUG 2013









Chef Kilgore Randalini
END Commentary 05-20-2013
Copyright © 2013 by MHB Productions
Word Count: 3,137.





 AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, May 20, 2013 by Chef Kilgore Randalini


SANDWICH SEMINAR, PART    XXIV



“Sandwich Seminar, Part XXIV: Chef Kilgore arrives today and for the First Time in almost a Year, he picks up with the Sandwich Seminar with today’s Selection being a Fabulous, Panko-Breaded Chicken Sandwich!” by Chef Kilgore Randalini.
911th BLOGPOST AT THE AICP-END!
The Internal Revenue Service
Bakersfield, CA, 05-20-2013 M: Good morning happy Monday, I am delighted to see all of you!  Welcome to the American Institute of Culinary Politics-Elemental News of the Day, the place where we cover the topics of the day and do some cooking, too.  I think that at some point from what I hear, we may be getting our very own website, something that intrigues all of us!   I think if we achieve our long-desired goal, we will become the number one foodservice entity on the Internet, you know, a force with which to reckon, right? 
President Richard M. Nixon
We last were together on Sunday, October 28, 2012, SEVEN months ago and together, we were anticipating the oncoming End Times of December 21, 2012. That was the day the Mayans said our world would come to some sort of an end because it was the day their calendar came to an abrupt stop after running thousands of years.  Except this: the end did NOT come and we find ourselves alive and well and for that, I guess we should all be thankful!  However, some of the things currently going on in the nation and in the world are truly depressing.  What I mean is this: the fact that the Internal Revenue Service has been putting certain political groups under harsh scrutiny in order for them to achieve tax-exempt status is somewhat disheartening, it says our government is still the same as in the days of Richard M. Nixon, nearly forty years ago!
Cleveland kidnapper and serial rapist, Ariel Castro
The other thing that so horrifies me is the tragic story that had a wonderful conclusion, you know the three women discovered alive in Cleveland, Ohio, after being missing for more than ten years.  I have children of my own and I cannot imagine how horrifying it must be to undergo what those poor women have gone through;  I would love to be the one to put that terrible man, Ariel Castro, to death when the time comes, as he does not deserve to live.  Otherwise, if they somehow give the man life in prison, this is what I think they need to do to the bastard:  they need to give him a sex change and then put him into the worst state prison in the state of Ohio.  The bastard then must spend his life living in the yard, a sexual plaything for the inmates.  They should never let him die, the people must hold him to account for the horrendous acts for which he stands accused, and he should never have another day of peace during the rest of his life.  It makes me sick to my stomach to see the little punk standing meekly in court, eyes down, sadness on his face, this sick f--- must suffer for the terrible crimes he perpetrated on those three young women.  I also cannot see how his two brothers could not have known and yet, they are on television—with their attorneys, no less!—claiming they knew nothing, you know, like Sergeant Schultz on the old black-and-white TV show, Hogan’s Heroes.   Anyhow, we will discuss more of this as the week proceeds but let us get down to business!
Bar Menu
I have the sandwich category for which, I am quite excited; it is a category that does not come up often so I am happy to be the one to pick it up after nearly a year of inactivity.  Most cooks consider the pantry station and the breakfast and lunch line of most restaurants to be a pain in their rear ends; however, if the head chef designs them well, they can make a great deal of money for the establishment.  The great thing about making sandwiches is that they do not require a great deal of ingredients, no, what they require is excellent presentation as that is what sells them to both the lunch crowd and to the bar crowd, too.  Once modern-day chefs came up with the idea of having a bar menu, too, that featured more than onion rings and curly fries, they came up with a way in which, they could give the bar customers less food for more money.  This first sandwich, the Panko-breaded chicken sandwich, is one such item!  Here we go:  
(#1780) PANKO-BREADED CHICKEN SANDWICH



Nowadays, everyone from the finest hotel dining rooms to five-star country clubs to chain burger restaurants is jumping onto the Panko bandwagon; I however, have used Panko to its fullest for more than twenty-plus years and have enjoyed immense success with it cemented to my menus.  I tend to think that word of my sandwiches began sweeping the country and quite possibly the world sometime during the 1990’s and the proof of that is when I took a job with a well-known restaurant several states away from where I started: it was a carbon copy of mine!  Anyhow, try this one out, I guarantee it will be as successful for you as mine have been for me!

Yield:  4 sandwiches / Mis-en-place: 1.5-2 hours / Prep-time: 10-12 minutes




Qty.
Measure
Item
Other
The Sauce:
1
Batch
Barbeque Sauce #1 (Fabian’s) Recipe #0247
See #1
The Chicken Prep:
4
4-ounce
Boneless chicken thighs
Masticated
Vegetable oil

Kosher Salt and Pepper (Recipe #1324)
See step #4
Adolph’s meat tenderizer

The Panko Breading:
2
X
Panko-Breading (Recipe #1420)
See #5
Cooking Medium:
Vegetable oil

The Bread:
4
Each
French bread sandwich rolls

Drawn butter

The Finish:
4
Leaves
Iceberg lettuce, rinsed and dried

4
Slices
Vine-ripened tomatoes, rinsed

16
Each
Bread and butter pickles

Best Foods’ mayonnaise

8
Each
Specialty tomatoes of choice
Garnish
4
Each
Sprigs fresh parsley
Rinsed and dried
8
Each
Clubhouse sandwich toothpicks

What’s More:
Curly fries or onion rings—it’s up to you



Method:
1.     Mis-en-place: have everything ready with which to work!  First, prepare the barbeque sauce or use your own if you have a favorite recipe or store-bought brand:
(#247) BARBEQUE SAUCE #1 (FABIAN’S WAY) (HOME USE)


This is a smaller batch of a larger professional-sized barbeque sauce.  This is a delicious sauce and satisfies whatever needs you may have for an excellent barbeque sauce. 

Yield:  about 2.5-3 quarts / Mis-en-place: 1-1.5 hours:




Qty.
Measure
Item
Other
3.75
Cups
Tomato puree

3.75
Cups 
Tomato sauce

3.75
Cups
Red chili (tomato) sauce

1.5
Cups 
Tomato juice

.5
#
Brown sugar

.5
Cup
Diced green bell peppers, seeded & stemmed

1-1/3
Tablespoons
Apple cider vinegar

.125
Cup
Worcestershire sauce

3/8
Cups
Wright’s liquid smoke

.125
Cup
Soy sauce



Method:
2.   Mis-en-place: have everything ready with which to work! Combine all ingredients together in a large saucepot and place over medium-high heat; when it is close to boiling, reduce heat to low and simmer for about an hour until reduced to half. 

3.     Once there, transfer into a sanitized pan no higher than two inches and place atop a cooling rack.  Bring to below 45°F as quickly as possible (using ice baths or oscillating fans) before transferring to sanitized airtight containers for refrigerated storage.  Label, date, and refrigerate and keep for no more than two weeks. After that either discard it or use it but it is preferable to use before its storage life is exhausted. (This is classic barbeque sauce and the first one learned by me as a young chef.  It is simple and tasty and will satisfy all of your barbeque sauce needs and can be adjusted to fulfill whatever other uses for which, you might need a spicy sauce).

4.     While the sauce cooks, prepare the chicken thighs (or breasts, if you prefer) and their seasoning by first, placing the chicken between two sheets of plastic wrap and then using a foodservice hammer or masticator, gently pound them to tenderize them.  Prepare the following seasoning and have ready:
(#1324) KOSHER SALT AND PEPPER SEASONING



1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes



Method:
5.     Combine and store in an airtight container—use for all seasoning needs.  Place the tenderized chicken into a baking dish; lightly apply vegetable oil, Kosher Salt & Pepper Seasoning, and a few shakes of meat tenderizer. Cover with plastic wrap and refrigerate briefly until you complete the sauce.  Prepare the Panko Breading next:
(#1420) BASIC PANKO BREADING




Yield: about 5 cups of breading material / Mis-en-place: 5-8 minutes:




Qty.
Measure
Item
Other
1.5
Cups
All-purpose flour

1.5
Cups
Buttermilk

3
Cups
Panko Japanese bread crumbs

1
Tablespoon
Dried parsley flakes

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Whole thyme



Method:
6.     Remove the chicken from the dish, shake to rid the thighs or breasts of excess oil and if necessary, pat dry.  Bread them in the following way:

7.     Mis-en-place: Bowl #1: all-purpose flour.  Bowl #2: buttermilk. Bowl #3: the Panko breadcrumbs combined with the seasonings.

8.     Breading procedure: dust the chicken in the flour, shake off excess, and then plunge into the buttermilk.  Allow it to soak for several minutes and then remove, allowing excess to drain off, and place in the seasoned Panko breadcrumbs. Press lightly on both sides and then transfer to a sheet pan lined with wax paper and refrigerate or freeze. Chef’s Note: this is an important formula that all chefs and cooks need to have on hand.

9.     Cooking process: place a heavy-duty frying pan or two OR use a flattop griddle to cook the chicken.  In addition to this, preheat a standard oven to 375°F or a convection oven—fan “on”—to 325°F.  Have a baking dish or a broiling pan at the ready. 

10. Heat the skillets over medium-low flame or if using the flattop, heat it to 325°F.  When hot, add some vegetable oil, about .125-inch and when hot, add the breaded chicken thighs or breasts to it and cook them until golden-brown on both sides.  These takes 4-6 minutes and then when done, place them onto the broiling pan or into a baking dish, pour a bit of oil on the top of each, then place inside the preheated oven on its middle oven rack.  Cook for another 6-8 minutes; however, check the condition of the chicken prior to placing into the oven: cut a corner of each piece and observe the meat; if it’s close to a solid color with minimal blood, it’s close to done and if not, cook the thighs/breasts until they are.

11. Once the chicken hits the oven, quickly slice the French rolls in half if not already pre-sliced and quickly brush with the drawn butter.  Slap them onto the griddle or into pans, depending upon your circumstances, and cook to golden-brown.  When the chicken is ready and the buns are ready, it is time to prepare the final presentation.  Place the buns open-face upon four decorative plates and place one breaded chicken thigh/breast atop each.  At the twelve o’clock, place the lettuce leaf, the tomato slices, the pickles, and the specialty tomatoes.  Finally, plant a sprig of parsley onto each and dip up four ramekins of your barbeque sauce.  If you plan to accompany the sandwiches with fries or onion rings, have them ready to go, as you must serve these sandwiches immediately for the diners' full enjoyment!  

12. Leftovers: leftovers generally are not something we have to worry about on the pantry side.  Typically, we have fresh chicken prepared every day at the ready in refrigerated drawers or compartments as well as fresh Panko breading mix.  We dump the egg batter out every single day and never keep it after use, as this is one of the quickest ways to cause foodborne illness and one’s business as well.  Always cook chicken to 165°F or higher for best results.  Always maintain the barbeque sauce in the way in which any sauce needs to be: keep it hot or cold but never in between for best results.

Panko has been with us for a long time and yet, over the past 10-15 years, it is as it is brand new!  I have used Panko for more years than I care to remember and believe me, it makes the best-breaded foods ever tasted by you, your family or your clientele.  

I hope you enjoyed this amazing sandwich, as I mentioned, people act like Japanese bread crumbs, aka “Panko” are a new discovery but I hate to shatter that idea because we have been using them to make TOP DOLLAR sandwiches for more years than I care to remember.  I am pleased that Panko is such a top-draw now, you know, even Long John Silver’s chain of fish restaurants was advertising their Panko-breaded seafood, a great thing, I must admit!  Okay, let us continue to the end of today’s blogpost and then we shall meet again tomorrow!  Please, leave me some comments—I would love to hear from all of you!


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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
THE PSYCHEDELIC SOUNDS OF THE 13TH FLOOR ELEVATORS
EASTER EVERYWHERE
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.
LIVE
          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 is 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!
BULL OF THE WOODS
          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!
MAGIC OF THE PYRAMIDS
          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!
GOING UP—THE BEST OF THE ELEVATORS
          I must say that it is good to be back and that I am always to see my friends around the world whenever I come to the corporate offices of the AICP-END here in Oildale, California.  I love meeting the readership on line, whether in cards, letters, or in phone calls, it all works for me.  I also am excited to be here while we promote albums by the 13th Floor Elevators as these guys were one of the greatest psychedelic bands, sort of like HP Lovecraft, another exciting acid band from the “old days,” you know, the Summer of Love” and all that sort of stuff.  Yes, I did my share of psychedelics back in the late 1960’s and early 1970’s and while I no longer use them, I must admit, I had a hell of a time doing it!  The great thing now is, what with medicinal marijuana, most of the other drugs are sure to follow; we can only wait and see!                                                                  
THE LAST CONCERT  
Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by either Frank Zappa and the Mothers of Invention or Thirteenth Floor Elevators 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!
Kilgore Randalini
Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.
Chef Kilgore Randalini writes from Bakersfield, California.

Chef Kilgore Randalini is an Independent.

Rotation: (1) El Chilote (2) Kilgore Randalini (3) Tiresias

---30---
The AICP-END Commentary for Monday, May 20, 2013 by Chef Kilgore Randalini


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 Kilgore Randalini wrote this original essay.

Recipe created by Chef Kilgore Randalini on June 08, 1983 in Los Angeles, CA.
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This is #0213, a 24” x 36" original oil painting by Beverly Carrick entitled, “Saguaros and Purple Mountains”. 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










CAVEAT:
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 © 05-14-2013, 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:
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PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!


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!


Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!
Listen to KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  



CHEF KILGORE RANDALINI
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!




BUYTHE LAST CONCERTBY 13th Floor Elevators AT AMAZON.COM NOW!



The Chef’s Culinary Nightmare: Our Muse…

Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.


  

Beverly Carrick Original Paintings Price List:

Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size  9” x 12”................................................................................................ $ 1,200.00.
Size  8” x 10”................................................................................................ $ 1,000.00.
Size  6” x 8”.................................................................................................. $    950.00.
Size  5” x 7”.................................................................................................. $    850.00.


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


TODAY IN HISTORY—MAY 20, 2013:
  1. .  



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YOU SHOULD HAVE BEEN THERE
STEEL
TOO MUCH OF A GOOD THING
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THE PSYCHEDELIC SOUNDS OF THE 13TH FLOOR ELEVATORS
EASTER EVERYWHERE
LIVE
BULL OF THE WOODS
MAGIC OF THE PYRAMIDS
GOING UP—THE BEST OF THE ELEVATORS
THE LAST CONCERT
------------------------------
PROTECT THE FIRST AMENDMENT!
PROTECT THE SECOND AMENDMENT!
FOR GOD’S SAKE, UPHOLD THE TWENTY-SECOND AMENDMENT!
PROTECT THE RIGHT TO VOTE AND PROTECT THE RIGHT OF STATES’ VOTER ID LAWS!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!



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