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Thursday, November 21, 2013

“Soup Seminar, Part LVI: Gervais continues his Discourse on What it means to be a Libertarian then shows the Readership how to make a Lovely Cream of Cauliflower-Brussels Sprouts Soup—Amazingly Good!” by Chef Gervais Krinkelmeier


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Today’s album by the great band, Creedence Clearwater Revival is their seventh and last studio album, “Mardi Gras” came out in 1972 and contained the band’s final hit, “Sweet Hitchhiker!”  EVERYONE needs to own this album so please!—take the convenient link posted above, go to Amazon.com and buy it now! You owe this to yourself, your friends and family!   In addition, please buy the new book by David Limbaugh entitled, “Persecution: How Liberals are Waging War against Christians,” as we need to stop this horrible mess from damaging the nation any further.

FRIDAY, NOVEMBER 22, 2013

THE NEW AGE—347 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Gervais Krinkelmeier
END Commentary 11-22-2013
Copyright © 2013 by MHB Productions
Word Count: 3,723.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Friday, November 22, 2013 by
Chef Gervais Krinkelmeier

­­­ SOUP SEMINAR, PART LVI—CREAM OF CAULIFLOWER-BRUSSELS SPROUTS SOUP

DAY NUMBER 53 UNDER OBAMACARE!

“Soup Seminar, Part LVI: Gervais continues his Discourse on What it means to be a Libertarian then shows the Readership how to make a Lovely Cream of Cauliflower-Brussels Sprouts Soup—Amazingly Good!” by Chef Gervais Krinkelmeier


1,097th BLOGPOST AT THE AICP-END!
It is Time for President Barack Obama to Resign!
Bakersfield, CA, 11-22-2013 Friday: My, my, my, it’s Day #53 under the crashing Patient Protection and Affordable Care Act, the signature law that our president shoved down our throats back in 2009, much to the detriment of the nation!  Every day of the week, another negative fact comes out about this atrocious attempt to steal the freedom of the people away and it’s amazing at how close this drive to instill socialism into the hearts and minds of the people has been!  I think it’s fitting that the president is now more or less in the same boat as his predecessor, a man he vilified for almost the entire time he’s been in office, and probably is going to end up the WORST president in American history, worse than Jimmy Carter, to be sure!  Now, do not get me wrong here and think that I support the previous administration because Mr. Bush did shove the Patriot Act down our throats, a law the current president said he was going to repeal the moment he took office, as well as expanded government.  I have never agreed with the ‘legacy’ of George W. Bush as in my opinion, he really does not have one  with the exception that he did take the war to the enemy in Afghanistan and made them pay for what they did to us on September 11, 2001.  That is not something we could overlook and I am glad he did it; however, I am upset with Barack Obama informing the world he was going to pull out ALL American and Allied troops in 2014 while leaving them there to die over the past three years.  Even Libertarians —who generally are opposed to war!—felt that this was something the nation needed to do, to beat back the terrorists who would deny us our rights but not leave our men and women of the military to continue losing their lives there.  If you are going to announce a withdrawal date, announce it when the troops are leaving the country, Mr. President!   
President Jimmy Carter—not looking so bad now, is he.
The thing that shocked me last week was the exposure by James O’Keefe who did investigative work of the Obamacare Navigators in their offices and uncovered the fact that these smuck-bags, former or current members of ACORN—now working under the umbrella of AmeriCorps, continues to do the work of the far left liberal whackos.  Granted, the Clinton Administration created AmeriCorps, but I believe that now, it has become the personal vehicle of President Obama, who has them spread out across America’s neighborhoods doing his personal bidding.  What O’Keefe discovered is that these people are doing their best to avoid the tax laws, are advising their clients how to qualify for government subsidies whether they truly qualify for them or not, and also are using it as a vehicle to push healthcare in the form of government-run, low cost plans.  The idea is that in order to fundamentally transform the United States of America into a socialist paradise a la Barack Obama and his minions, is that first the system has to be overloaded so that it self-implodes and collapses.   Only then can the socialists and possibly the communists reformulate the country into their progressive heaven, something that is not heavenly at all but a lifetime of living under an oppressive regime.  This is what the residents of the New World fought a bloody revolution for, to put an end to the oppressions visited upon them by the English crown!  This is not America, America is about liberty and justice and personal freedom!   
AmeriCorps
Let me continue with some more of the Libertarian Statement of Principles, something we have discussed over the past three days.  Here is what we say about Economic Liberty: “Libertarians want all members of society to have abundant opportunities to achieve economic success.  A free and competitive market allocates resources in the most efficient manner.  Each person has the right to offer goods and services to others on the free market.  The only proper role of government in the economic realm is to protect property rights, adjudicate disputes, and provide a legal framework in which we protect voluntary trade.  All efforts by government to redistribute wealth, or to control or manage trade, are improper in a free society.”  You see, Libertarians are your best friend when it comes to allowing one to achieve as much wealth as they possibly can but let me add another aspect of our principles concerning healthcare, the MOST important right of a free and open world:

2.9 Health Care: “We favor restoring and reviving a free market health care system.  We recognize the freedom of individuals to determine the level of health insurance they want (if any), the level of health care they want, the care providers they want, the medicines and treatments they will use and all other aspects of their medical care, including end-of-life decisions.  People should be free to purchase health insurance across state lines.”  You see, what we offer is the RIGHT way of healthcare options and decisions and not this top-down, draconian-style of healthcare the president wants to cram down our throats.  He is desirous of transferring your and my wealth to those who have done nothing to achieve it via forcing aged citizens to have birth control coverage and maternity care as well as forcing the younger members of society to carry coverage of which, they have no need.  We need to put a stop to this insanity and the president needs someone to remind him that he works for us, not the other way around. If we do not put this man in his place by either destructing the healthcare act he so callously forced onto the population of the nation or by forcing him to resign, the United States will no longer be a nation of freedom and liberty!
If You Love Freedom, become a Libertarian!
Okay, we will continue with more of the same commentary over the final two days of my stint but now, we will move into the soup recipe of the day! I have a cream soup for your dining enjoyment today, one of which, I am quite fond and serve fairly frequently in my restaurant up here in Frazier Park, California, the most beautiful place in all of Kern County!  I realize that not many people know of this lovely spot but the next time you find yourself heading north or south on the I-5, please drop in and stay awhile, you will find us to be the friendliest, nicest folks on Earth and the food, well, for which to die!  Here’s my soup:
Fresh Cauliflower

(#0579-A) CREAM OF CAULIFLOWER-BRUSSELS SPROUTS SOUP—INSTITUTIONAL SIZE
Fresh Brussels Sprouts
Being a professional chef is not always as glamorous as it seems because most of the time, the head chef and his or her sous chefs find themselves in a constant battle of trying to find a ‘home’ for a horde of leftovers on hand every day of the work week!  The idea is to utilize virtually everything so that the profits continue going up while loss goes down and that means that even veggies have their place in the economic-culinary spectrum!  Having worked in some of the top five star restaurants on the West Coast over the course of my life, I learned from the best of the best when it comes to top chefs and 99-percent of everything we had on hand on any given day found a ‘home’ in soup or chili con carne or even in appetizers.  I urge you always to look at everything and let the cogs and springs located within your gray matter point you in the direction in which, you need to go and you, my fellow chef, will find great success in the culinary journey we all share!
Chicken Stock
Yield:  5.25 + gallons / Mis-en-place: 2 hours:

Cooked Brussels Sprouts
Qty.
Measure
Item
Other
4
Gallons
Chicken stock

1.5
Quarts
Chopped cauliflower ends, leaves, scraps

.5
Quart
Chopped cooked Brussels sprouts

2.5
Quarts
Melted butter

1.5
Gallons
Minced cauliflower florets

3
Quarts
Minced yellow onions

3
Quarts
Minced celery

2
Cups
Minced carrots

1
Cup
Fine-diced leeks

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

Enrichment:
1
#
Sweet butter
Softened
The Finish:
2
Cups
Freshly minced parsley flakes
Rinsed and dried
Spanish paprika

Butter
Method:
Soup Vegetables
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 and also the Brussels sprouts.  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 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 freshly minced parsley flakes and a shaker of paprika.  Have the servers—at the moment of service!—add a bit of 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 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 about 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.      

French Chef Auguste Escoffier
Diners generally equate a flavorful cream soup with classic French cuisine, which is great because in essence for us, the professional chefs, it allows us to use ingredients that have ‘grown long in the tooth’ or are leftover from banquet dinners.  Many times, less-educated cooks tend to throw these things away but when you have had a banquet in which, you served cauliflower and Brussels sprouts—you end up with leftovers!  The key to using them in soup the next day is to always drain all liquid from the veggies then cool them properly and keep refrigerated.  Then, you can transform them into a delicious cream soup that everyone will enjoy at the next day’s lunch!  Utilize everything and you will find that profits go up and wastage goes down!
Cream of Cauliflower-Brussels Sprouts Soup
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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 AICP-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.
GREEN RIVER
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!
WILLIE AND THE POOR BOYS
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          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!
PENDULUM
People, I am telling you that YOU need to become a Libertarian!  If we have six-percent of Americans who identify themselves as members of the party, why are not six-percent of the Congress Libertarian?  I am telling you that we live in a slave-master relationship with our leaders and that if we do not rise up and put these derelicts in their places then we face becoming little more than serfs with benefits!  Our president views us as little more than its servants and it keeps us in line by putting the Internal Revenue Service onto us where they keep us fearful, is this something you want for not only yourselves but also for the children of your children and their children?  We need to do something before ALL freedom is lost and gone and that if we do not rise up and boot these imbeciles out, we will lose the rest of our freedoms once and for all.  The fact that we might relocate our blog to the Cayman Islands or to the British Virgin Islands should tell you something.  Let's face it, no one is safe living in this oppressive, omnipotent society, we need to return to a time of FREEDOM and LIBERTY, we fought one revolution to attain that and we may have to fight another one to reclaim it!  Have a great day, I will see you all tomorrow, that is, if I don’t end up face down in a ditch with my junk in my mouth between here and there: you NEVER know!          
MARDI GRAS
Chef Stinkbug’s Closing:
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 Vanilla FudgeCreedence Clearwater Revival, SANTANA, Love, and everyone else we have advertised 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.

Rotation: (1) Pedro Munoz (2) Gervais Krinkelmeier (3) Brian Carrick
---30---
The END Commentary for Friday, November 22, 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.
THANK YOU TO EVERYONE WHOSE PHOTOGRAPHS WE BORROW FOR PRESENTATION HERE—WE ARE GRATEFUL!
WE SHOOT 99-PERCENT OF ALL FOOD AND PRODUCT PHOTOS IN-HOUSE!

Article concept and/or recipe created by Chef Gervais Krinkelmeier on April 27, 1983 in Mukilteo, Washington.

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This is #0399, a 36” x 48" original oil painting by Beverly Carrick entitled, “Winter Dreams.” 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 American Institute of Culinary Politics-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 © 11-13-2013, 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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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! Thanks, truly yours, Chef Gervais Krinkelmeier




BUY “MARDI GRAS” BY CREEDENCE CLEARWATER REVIVAL 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.

#0393 20” x 24” “Sun’s Last Light” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0394 12” x 16” “Autumn’s Colors” by Beverly Carrick
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.

#0395 12” x 16” “The Mill Race” by Beverly Carrick

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0396 12” x 16” “Homestead” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 22, 2013:
Prime Minister Margaret Thatcher:
  1. 1718: English pirate Edward Teach—better known as “Blackbeard”—was killed during a battle off the coast of present-day North Carolina.
  2. 1862: Giuseppe Verdi’s opera “La Forza del Destino” had its world premiere in St. Petersburg, Russia.
  3. 1928: “Bolero” by Maurice Ravel was first performed in Paris, France.
  4. 1930: Listeners of the British Broadcasting Corporation heard for the first time, radio coverage of an American college football game as Harvard defeated Yale 13-0.
  5. 1935: A flying boat, the China Clipper, took off from Alameda, California, carrying more than 100,000 pieces of mail on the first trans-Pacific airmail flight.
  6. 1943: President Franklin Delano Roosevelt, British Prime Minister Winston Churchill, and Chinese leader Chiang Kai-shek, met in Cairo to discuss measures for defeating Japan.  Elsewhere, lyricist Lorenz Hart died in New York at age 48.
  7. 1947: Rod Price, famed slide guitarist of the English rock band, Foghat, was born.
  8. 1954: The Humane Society of the United States was incorporated as the National Humane Society. 
  9. 1963: President John F. Kennedy was shot to death during a motorcade in Dallas, Texas; Texas Governor John B. Connally, in the same open car as the President, was seriously wounded.  A suspect, Lee Harvey Oswald, was arrested but was later shot by Jack Ruby while being transferred to jail.
  10. 1965: The musical, “Man of La Mancha,” premiered on Broadway.
  11. 1967: The U.N. Security Council approved Resolution 242, which called for Israel to withdraw from territories it had captured the previous June and implicitly called on adversaries to recognize Israel’s right to exist.
  12. 1986: Elzire Dionne, who had given birth to quintuplets in 1934, died at a hospital in North Bay, Ontario, Canada, at age 77.
  13. 1990: British Prime Minister Margaret Thatcher, having failed to win reelection of the Conservative Party leadership, on the first ballot, announced her resignation.                                                          


#0397 40” x 60” “Desert Fire” by Beverly Carrick


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#0398 12” x 16” “Sundown Creek” by Beverly Carrick

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#0399 36” x 48” “Winter’s Dreams” by Beverly Carrick


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THE SOUP SEMINAR INDEX
SOUP SEMINAR, PART LVI—CREAM OF CAULIFLOWER-BRUSSELS SPROUTS SOUP
  1. 01-14-2011 F: “Professional Foodservice Discussions, Part III: Controlling Labor-and-Food Cost Discussion, #3—PLUS Soup Seminar, Part I: Minestrone Soup alla Romana” by Stinkbug.
  2. 06-05-2011 Su: “Soup Seminar, Part II—Ground Beef and Three-Bean Soup” by El Chilote.
  3. 06-06-2011 M: “Soup Seminar, Part III—Cream of Asparagus and Cream of Onion Soups” by El Chilote.
  4. 06-07-2011 T: “Soup Seminar, Part IV—Old-Fashioned Vegetable Soup with Barley and Cabbage Soup” by El Chilote.
  5. 07-21-2011 Th: “Soup Seminar, Part V: Red Bean Soup—Prepared in the Old-Fashioned Way” by Stinkbug.
  6. 07-26-2011 T: “Soup Seminar, Part VI: The Classic Stockdale Country Club Chowder—released to the General Public for the very first Time!” by the Hooter.
  7. 07-27-2011 W: “Soup Seminar, Part VII—Lecture on the Soup-Master’s Position, Part 1” by Elvin P. McCardle.
  8. 07-28-2011 Th: “Soup Seminar, Part VIII—Lecture on the Soup-Master’s Position, Part 2” by Elvin P. McCardle.
  9. 07-29-2011 F: “Soup Seminar, Part IX: Elvin P. McCardle’s Chicken Gumbo—Much-Beloved Soup from Chef McCardle’s Youth First on Today’s List” by Elvin P. McCardle.
  10. 07-30-2011 S: “Soup Seminar, Part X: Cabbage Soup and Red Cabbage Soup—Two Excellent Soups to add to your Repertoire” by Elvin P. McCardle.
  11. 07-31-2011 Su: “Soup Seminar, Part XI: Shrimp Gumbo #1—a Southern Classic from Ventura Beach, California” by Elvin P. McCardle.
  12. 08-01-2011 M: “Soup Seminar, Part XII: Shrimp Gumbo #2—Jimmy Hall takes over the Soup Seminar and offers his own Shrimp Gumbo Recipe” by Jimmy Hall.
  13. 08-02-2011 T: “Soup Seminar, Part XIII: Chicken Vermicelli Soup—one of the All-time Classic yet simple Recipes that even the Potwasher can throw Together!” by Jimmy Hall.
  14. 08-03-2011 W: “Soup Seminar, Part XIV: Chicken Noodle-or-Rice Soup—Grandma always knew Best!” by Jimmy Hall.
  15. 08-04-2011 Th: “Soup Seminar, Part XV: Turkey-Vegetable Soup—Good for Any Time of the Year!” by Jimmy Hall.
  16. 08-05-2011 F: “Soup Seminar, Part XVI: Chicken-Vegetable Soup—the Flipside of Yesterday’s Soup Coin!” by Jimmy Hall.
  17. 08-06-2011 S: “Soup Seminar, Part XVII: Vegetable Chowder—a Great way to enjoy the Taste of Chowder without the Clams” by Jimmy Hall.
  18. 08-07-2011 Su: “Soup Seminar, Part XVIII: Vegetable Soup—the Classic Soup of All-time!” by Jimmy Hall.
  19. 12-16-2011 F: “Soup Seminar, Part XIX: Creamy Artichoke and Crushed Hazelnut Soup and Matzo Ball Soup—the Perfect Accompaniments for Christmas Dinner” by Bea O’Malley.”
  20. 01-02-2012 M: “Soup Seminar, Part XX: Ventura Beach Minestrone Soup—a Tasty Delight from the Central California Coast” by Elvin P. McCardle.
  21. 01-03-2012 T: “Soup Seminar, Part XXI: Green Bean Chowder—a wonderful and profitable Way to clean out the Icebox” by Elvin P. McCardle.
  22. 01-04-2012 W: “Soup Seminar, Part XXII: Pinto Bean Soup—a Good Way to utilize Leftovers from Mexican Night” by Elvin P. McCardle.
  23. 01-05-2012 Th: “Soup Seminar, Part XXIII: Ventura Beach Clam Chowder—the Best you’ve ever had” by Elvin P. McCardle.
  24. 01-06-2012 F: “Soup Seminar, Part XXIV: Hot and Sour Soup—a tasty Treat from the Orient” by Elvin P. McCardle.
  25. 01-07-2012 S: “Soup Seminar, Part XXV: Mexican Tomato-Rice Soup—the Perfect Accompaniment for Mexican Night” by Elvin P. McCardle.
  26. 01-08-2012 Su: “Soup Seminar, Part XXVI: Cauliflower-Cheddar Soup—a Flavorful Combination of Cauliflower and Cheddar Cheese” by Elvin P. McCardle.
  27. 06-18-2012 M: “Soup Seminar, Part XXVII: Spanish Bean Soup—excellent Cold-Weather Soup great in the Summertime, too!” by Jimmy Hall.
  28. 06-19-2012 T: “Soup Seminar, Part XXVIII: Chicken-Tortilla Soup—one of the Best of the Best of the Modern, Popularized Theme Soups—perfect at every Fast Food Chain and Restaurant—and your Home, too!” by Jimmy Hall.
  29. 06-20-2012 W: “Soup Seminar, Part XXIX: Philadelphia Pepper Pot Soup—Lovers of Hot and Spicy Foods, this Soup is for You!” by Jimmy Hall.
  30. 06-21-2012 Th: “Soup Seminar, Part XXX: Cheese Soup—an Old-Time Favorite revived for Modern Times” by Jimmy Hall.
  31. 06-22-2012 F: “Soup Seminar, Part XXXI: Cream of Spinach Soup—Elegant Cuisine at its Ultimate Best” by Jimmy Hall.
  32. 06-23-2012 S: “Soup Seminar, Part XXXII: Cajun Corn Chowder—the Absolute Best Soup Around” by Jimmy Hall.
  33. 06-24-2012 Su: “Soup Seminar, Part XXXIII: Manhattan Clam Chowder—the Other Side of the Clam Chowder Coin” by Jimmy Hall.
  34. 10-04-2012 Th: “Soup Seminar, Part XXXIV: Today, Chef Carrick switches Gears to the Soup Seminar by teaching us his Recipe for the Clam Chowder at Bakersfield’s Seven Oaks Country Club—Third Best Country Club in the Area” by Brian Carrick.
  35. 10-05-2012 F: “Soup Seminar, Part XXXV: Today, Chef Carrick continues the Soup Seminar by teaching us his Recipe for the Clam Chowder at Whidbey Island’s Useless Bay Golf and Country Club—Second-Best overall Chowder in his Repertoire” by Brian Carrick.
  36. 10-06-2012 S: “Soup Seminar, Part XXXVI: Chef Carrick does it again: another Great Clam Chowder Recipe, this Time featuring the Holy Grail of Chowder Recipes, the Famed Stockdale Country Club New England Clam Chowder—the Best in the World!” by Brian Carrick.
  37. 10-07-2012 Su: “Soup Seminar, Part XXXVII: The Final Institutionalized-Size Soup for the Week is also our Fourth Clam Chowder Recipe—Boston Clam Chowder, another Delicious Variation on Cream Chowder” by Brian Carrick.
  38. 03-11-2013 M: “Soup Seminar, Part XXXVIII: Everyone’s Friend, Chef Goldie comes in today to do her Weeklong Soup Seminar in Institutional Sizes: Split Pea I!” by Goldfish.
  39. 03-12-2013 T: “Soup Seminar, Part. XXXIX: On Tap for Today is a Delightful, Institutional-Sized Version of Goldie’s Lentil Soup with Frankfurters—Old and Just the Way we like it!” by Goldfish.
  40. 03-13-2013 W: “Soup Seminar, Part. XL: We hit Number Forty of the Soup Seminar and celebrate it by returning to the Basics—Vegetable Soup in an Institutional Size!” by Goldfish.
  41. 03-14-2013 Th: “Soup Seminar, Part. XLI: Our Institutional-Sized Soup of the Day is a Classic from Olden Days: Navy Bean Soup—as Good Today as it was way back when!” by Goldfish.
  42. 03-15-2013 F: “Soup Seminar, Part. XLII: Our Soup for today is an Unusual One, created by French Chef Auguste Escoffier—Potage ala Mongole—the Marriage of Split Pea and Tomato Soups!” by Goldfish.
  43. 03-16-2013 S: “Soup Seminar, Part. XLIII: Today’s Soup is another Stellar Example of how One combines Leftovers Together to create a Culinary Masterpiece—Corn Chowder I in an Institutional Size!” by Goldfish.
  44. 03-17-2013 Su: “Soup Seminar, Part. XLIV: Goldie finishes her Week with a Completely Different Soup than any of her other Offerings—Cream of Cauliflower-Cheese Soup I—in an Institutional Size, of Course!” by Goldfish.
  45. 04-22-2013 M: “Soup Seminar, Part. LXV: Chef Gervais returns for the First Time since Last Year’s Punishment of doing Four Weeks Straight with another Soup Seminar featuring today’s Cajun Duck Gumbo!” by Gervais.
  46. 04-23-2013 T: “Soup Seminar, Part. LXVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and forgotten by Most Americans—how sad!” by Gervais.
  47. 04-24-2013 W: “Soup Seminar, Part. LXVII: Yesterday, it was India, today, it’s China—Chef Krinkelmeier’s Chinese Noodle Soup—only the Best for America and the World!” by Gervais.
  48. 04-25-2013 Th: “Soup Seminar, Part. LXVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!” by Gervais.
  49. 04-26-2013 F: “Soup Seminar, Part. LXIX: We now leave Asia for some ‘Bucolic’ Foods, Rustic Red Bean Soup with Broccoli—Beautiful and Delicious!” by Gervais.
  50. 04-27-2013 S: “Soup Seminar, Part. L: today, we have yet another Excellent Bean Soup Recipe—Authentic, Mexican-Style Black Bean Soup to be Precise!” by Gervais.
  51. 04-28-2013 Su: “Soup Seminar, Part. LI: the Week concludes with a Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Gervais.
  52. 11-18-2013 M: “Soup Seminar, Part LII: I told you so about Obamacare and then Chef Gervais shows the Blogosphere how to make his Famous Cream of Asparagus Soup—the Best of the Best!” by Chef Gervais Krinkelmeier.
  53. 11-19-2013 T: “Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier.
  54. 11-20-2013 W: “Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier.
  55. 11-21-2013 Th: “Soup Seminar, Part LV: Gervais continues promoting the Libertarian Party and discusses WHY it’s Good for ALL of us and then shows the World how to make Pork-and-Tortilla Soup!” by Chef Gervais Krinkelmeier.
  56. 11-22-2013 F: “Soup Seminar, Part LVI: Gervais continues his Discourse on What it means to be a Libertarian then shows the Readership how to make a Lovely Cream of Cauliflower-Brussels Sprouts Soup—Amazingly Good!” by Chef Gervais Krinkelmeier.
CHEF GERVAIS KRINKELMEIER’S BLOGPOSTS
  1. 03-08-2011 T: “Special Menus, Pt. XII: Easter Sunday Holiday Brunch, Pt. XII—the Brunch Menu, Pt. III” by Gervais.
  2. 06-09-2011 Th: “Classic Bakery Desserts, Pt. XVIII: Lemon Mousse” by Gervais.
  3. 06-10-2011 F: “Classic Bakery Desserts, Pt. XIX: Broken Glass Cake” by Gervais.
  4. 06-29-2011 W: “Hawaiian and Polynesian Recipes, Pt. VI: Tangerine Chicken—Delicious Dish easily made at Home” by Gervais.
  5. 07-19-2011 T: “Fabulous Bakery Desserts, Pt. XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals” by Gervais.
  6. 10-17-2011 M: “Famous Restaurant Recipes, Pt. XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
  7. 10-18-2011 T: “Famous Restaurant Recipes, Pt. XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
  8. 10-19-2011 W: “Famous Restaurant Recipes, Pt. XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
  9. 10-20-2011 Th: “Famous Restaurant Recipes, Pt. XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
  10. 10-21-2011 F: “Famous Restaurant Recipes, Pt. XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
  11. 10-22-2011 S: “Famous Restaurant Recipes, Pt. XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
  12. 10-23-2011 Su: “Famous Restaurant Recipes, Pt. XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
  13. 03-26-2012 M: “Pasta Specialties, Pt. XI: Gervais presents one of his Best Dishes for your Dining Pleasure: Pesto-Grilled Chicken Breasts with Fuseli Pasta Primavera with which to Greet the Spring” by Gervais.
  14. 03-27-2012 T: “Pasta Specialties, Pt. XII: the One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best” by Gervais.
  15. 03-28-2012 W: “Pasta Specialties, Pt. XIII: Alaskan King Crab Fettuccine in a Delicious Garlic-Parmesan Cream Sauce—a Little Bit of Heaven in your Home or Restaurant” by Gervais.
  16. 03-29-2012 Th: “Pasta Specialties, Pt. XIV: Old-Fashioned Ham and Macaroni—one of America’s All-Time Favorite Comfort Foods for the Twenty-First Century” by Gervais.
  17. 03-30-2012 F: “Pasta Specialties, Pt. XV: Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with Tenderized Chicken Breasts” by Gervais.
  18. 03-31-2012 S: “Pasta Specialties, Pt. XVI: Rock Shrimp and Prosciutto Penne Pasta—a Classic Combination of Delicious Rock Shrimp with Prosciutto Ham and Penne Pasta in a Savory Sauce” by Gervais.
  19. 04-01-2012 Su: “Pasta Specialties, Pt. XVII: Northwest Seafood Pasta—a Great Way to Maximize Profits while cleaning out your Walk-in Refrigerator in your Professional Kitchen” by Gervais.
  20. 09-03-2012 M: “Mis-en-Place Index, Part. XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Gervais.
  21. 09-04-2012 T: “Mis-en-Place Index, Part. XVI: House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” by Gervais.
  22. 09-05-2012 W: “Mis-en-Place Index, Part. XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient Institutional Size” by Gervais.
  23. 09-06-2012 Th: “Mis-en-Place Index, Part. XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” by Gervais.
  24. 09-07-2012 F: “Mis-en-Place Index, Part. XIX: The Best Institutional-sized Sesame Seed Vinaigrette Dressing ever before seen in Modern American Cookery” by Gervais.
  25. 09-08-2012 S: “Mis-en-Place Index, Part. XX: Chef Gervais presents the Best Hawaiian Vinaigrette Salad Dressing ever made in the United States or elsewhere in the World using only the Very Best Ingredients!” by Gervais.
  26. 09-09-2012 Su: “Mis-en-Place Index, Part. XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” by Gervais.
  27. 09-10-2012 M: “Mis-en-Place Index, Part. XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” by Gervais.
  28. 09-11-2012 T: “Mis-en-Place Index, Part. XXIII: Today’s Mis-en-Place Institutional-sized Topic is Gervais’ Mukilteo Clam Chowder—perhaps the Best Chowder ever seen on Planet Earth!” by Gervais.
  29. 09-12-2012 W: “Mis-en-Place Index, Part. XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today by presenting an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” by Gervais.
  30. 09-13-2012 Th: “Mis-en-Place Index, Part. XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce in a Convenient Institutional Size—on Hump Day, no less!” by Gervais.
  31. 09-14-2012 F: “Mis-en-Place Index, Part. XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade!” by Gervais.
  32. 09-15-2012 S: “Mis-en-Place Index, Part. XXVII: Punished Chef Gervais continues Institutional Sizes by showing the Fans of the Elemental News of the Day his Recipe for (Northwest) Thousand Island Dressing #5—simply tasty!” by Gervais.
  33. 09-16-2012 Su: “Mis-en-Place Index, Part. XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” by Gervais.
  34. 09-17-2012 M: “Mis-en-Place Index, Part. XXIX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Herb Oil for Garlic Bread and Basting Purposes—guaranteed to be the Best ever used by You!” by Gervais.
  35. 09-18-2012 T: “Mis-en-Place Index, Part. XXX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good!” by Gervais.
  36. 09-19-2012 W: “Mis-en-Place Index, Part. XXXI: The Second Week of Chef Gervais’ Punishment sees an Interesting Deviation in Institutional Sizes—Citrus Buerre Blanc, enough to serve a Busy Dinner Night!” by Gervais.
  37. 09-20-2012 Th: “Mis-en-Place Index, Part. XXXII: The Second Week of Chef Gervais’ Punishment sees still another Interesting Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, or Pork!” by Gervais.
  38. 09-21-2012 F: “Classic Quickbreads and Muffins, Part. LIII: The Second Week of Chef Gervais’ Punishment sees still another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe!” by Gervais.
  39. 09-22-2012 S: “Classic Quickbreads and Muffins, Part. LIV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins!” by Gervais.
  40. 09-23-2012 Su: “Classic Quickbreads and Muffins, Part. LV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Gervais.
  41. 09-24-2012 M: “Classic Quickbreads and Muffins, Part. LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” by Gervais.
  42. 09-25-2012 T: “Classic Quickbreads and Muffins, Part. LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious Muffin in an Institutional Size—Carrot-Pear Muffins—Angelic Bites of Heaven!” by Gervais.
  43. 09-26-2012 W: “Classic Quickbreads and Muffins, Part. LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” by Gervais.
  44. 09-27-2012 Th: “Classic Quickbreads and Muffins, Part. LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple-Butter Muffins!” by Gervais.
  45. 09-28-2012 F: “Classic Quickbreads and Muffins, Part. LIX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Gervais.
  46. 09-29-2012 S: “Classic Quickbreads and Muffins, Part. LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” by Gervais.
  47. 09-30-2012 Su: “Classic Quickbreads and Muffins, Part. LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Last Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” by Gervais.
  48. 04-22-2013 M: “Soup Seminar, Part. LXV: Chef Gervais returns for the First Time since Last Year’s Punishment of doing Four Weeks Straight with another Soup Seminar featuring today’s Cajun Duck Gumbo!” by Gervais.
  49. 04-23-2013 T: “Soup Seminar, Part. LXVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and forgotten by Most Americans—how sad!” by Gervais.
  50. 04-24-2013 W: “Soup Seminar, Part. LXVII: Yesterday, it was India, today, it’s China—Chef Krinkelmeier’s Chinese Noodle Soup—only the Best for America and the World!” by Gervais.
  51. 04-25-2013 Th: “Soup Seminar, Part. LXVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!” by Gervais.
  52. 04-26-2012 F: “Soup Seminar, Part. LXIX: We now leave Asia for some ‘Bucolic’ Foods, Rustic Red Bean Soup with Broccoli—Beautiful and Delicious!” by Gervais.
  53. 04-27-2013 S: “Soup Seminar, Part. L: today, we have yet another Excellent Bean Soup Recipe—Authentic, Mexican-Style Black Bean Soup to be Precise!” by Gervais.
  54. 04-28-2013 Su: “Soup Seminar, Part. LI: the Week concludes with a Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Gervais.
  55. 11-18-2013 M: “Soup Seminar, Part LII: I told you so about Obamacare and then Chef Gervais shows the Blogosphere how to make his Famous Cream of Asparagus Soup—the Best of the Best!” by Chef Gervais Krinkelmeier.
  56. 11-19-2013 T: “Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier.
  57. 11-20-2013 W: “Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier.
  58. 11-21-2013 Th: “Soup Seminar, Part LV: Gervais continues promoting the Libertarian Party and discusses WHY it’s Good for ALL of us and then shows the World how to make Pork-and-Tortilla Soup!” by Chef Gervais Krinkelmeier.
  59. 11-22-2013 F: “Soup Seminar, Part LVI: Gervais continues his Discourse on What it means to be a Libertarian then shows the Readership how to make a Lovely Cream of Cauliflower-Brussels Sprouts Soup—Amazingly Good!” by Chef Gervais Krinkelmeier.
Creedence Clearwater Revival: “Mardi Gras


David Limbaugh: “Persecution: How Liberals are waging War against Christians


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