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Friday, November 22, 2013

“Soup Seminar, Part LVII: Gervais continues promoting the Libertarian Party as a Strong Third Party then teaches the Worldwide Readership HOW to make Spanish Bean Soup—better than Arnie’s!” by Chef Gervais Krinkelmeier


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Today’s album by the great band, Creedence Clearwater Revival is their eighth and first ‘best of’ album, “Creedence Gold” came out in 1973 and contained all of the band’s many hits in ONE place!  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.

SATURDAY, NOVEMBER 23, 2013


THE NEW AGE—346 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Gervais Krinkelmeier
END Commentary 11-23-2013
Copyright © 2013 by MHB Productions
Word Count: 3,361.



AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Saturday, November 23, 2013 by
Chef Gervais Krinkelmeier



­­­ SOUP SEMINAR, PART LVII—SPANISH BEAN SOUP


DAY NUMBER 54 UNDER OBAMACARE!


“Soup Seminar, Part LVII: Gervais continues promoting the Libertarian Party as a Strong Third Party then teaches the Worldwide Readership HOW to make Spanish Bean Soup—better than Arnie’s!” by Chef Gervais Krinkelmeier
 1,098th BLOGPOST AT THE AICP-END!

The Libertarian Party is the New “IN” Party!
Bakersfield, CA, 11-23-2013 Saturday: We have been talking about the benefits of being a member of the Libertarian Party and how more Americans truly are Libertarian in their beliefs and ideals than they know.  The fact that at least six percent of the American population is Libertarian should say something about our appeal, the only problem being WHY are not six-percent of both the Congress and the Senate Libertarians?  Now, something that I find to be extremely interesting is the fact that President Obama last week on Thursday, November 14, 2013, ‘came to the rescue’ and said that EVERYONE who lost their healthcare policies can now keep them for ONE MORE YEAR, in essence so you will overlook Democrats in Congress in the 2014 mid-terms.  We now have a dictator who is out there telling the insurance companies what they have to do and what they cannot do, we do not live in a dictatorship, at least not yet, and we should all be terrified of what is happening in the country!  Mr. Obama is determined to win the House in 2014 and to maintain and possibly add to the Senate so he can have his final two years as they were during his first two years.  No one should be happy with what is going on and should be truly fearful, how can Obama choose what parts of his law to enforce/not to enforce?  Once a law becomes law, there is nothing that any of us can do to change it short of Congress repealing the law and starting over from scratch.  Yet, Mr. Obama is out there telling the insurance companies that they now have to take the people they dumped back and to reinstate those policies.  How in the name of God can the president do these things, we should all be terrified of what the man is doing!  Look, he is telling the insurers they have to provide the canceled plans but he says nothing about them keeping the premiums the same.   We need to do something and do it soon so we do not have this mess starting anew after next year’s elections!
President Barack Obama—phony in Chief
Now, note the fact that I am not oblivious to the way things are and while I feel that now more so than ever we have to elect Libertarians at all levels of government, from dogcatcher to senator and maybe one day, the White House, too.  However, we will have to scrutinize every single election and if a Republican who espouses conservative ideals has a chance of pummeling a Democrat seat-holder, then we have to go with that person.  If there is a RINO Republican battling a Democrat, then we have to find a strong Libertarian candidate and find the money to make him or her potential winning office-holder.  We have to get out there and define both sides of the opposition and then espouse our political thought so we can outline and define these imbeciles intent on running the government in the same losing way.   I believe we can do this but the key to winning these battles after defining our opponents is the raising of large sums of money.  I believe we can begin small, we need to win mayoral races in small to medium-size towns and cities, we also need to win school board seats, county commissioner positions, and then seek statewide offices.  I believe that as we win the smaller seats and show what it is we promote that over the course of time, people will see us for what we are and that is people determined to maintain the constitutional freedoms guaranteed us by the founding documents! Our best argument is that NO president or senatorial or house member can direct the American people to BUY something on pain of the government penalizing or even imprisoning them—this simply is NOT American!
Join the Libertarian Party—STOP BIG Government!
Let us continue looking at the Libertarian Statement of Principles, it is important that I impart as much as possible of the basic tenets we represent and proclaim to ALL Americans in all fifty states and our territories and possessions, too.  Let us look at the principles we hold dearly regarding government finance and spending because as we all know, our government is out of control by offering subsidies for healthcare insurance, the amount of food stamps this president hands out, and all other attempts by government at siphoning up all of our disposable income:
2.4 Government and Spending: “All persons are entitled to keep the fruits of their labor.  We call for the repeal of the income tax, the abolishment of the Internal Revenue Service and all federal programs and services not required under the U.S. Constitution.  We oppose any legal requirements forcing employers to serve as tax collectors.  Government should not incur debt, which burdens future generations without their consent.  We support the passage of a “Balanced Budget Amendment” to the U.S. Constitution, provided that the budget is balanced exclusively by cutting expenditures, and not by raising taxes.”   You see, this should appeal to the broad spectrum of American citizens, whether they were born here or are naturalized citizens.  People have a right to keep the wealth they accumulate and to be able to pass it onto their heirs without the Death Tax removing large amounts of their capital.  Now, let us look at the principles we have regarding money and financial markets:
2.5 Money and Financial Markets: We favor free-market banking, with unrestricted competition among banks and depository institutions of all types.  Individuals engaged in voluntary exchange should be free to use as money any mutually agreeable commodity or item.  We support a halt to inflationary monetary policies and unconstitutional legal tender laws.”   Let us look next at how we see monopolies and corporations:
2.6 Monopolies and Corporations: We defend the right of individuals to form corporations, cooperatives, and other types of companies based on voluntary association.  We seek to divest government of all functions that non-governmental organizations or private individuals can provide.  We oppose government subsidies to business, labor, or any other special interest.  Industries should be governed by free markets.”
2.7 Labor Markets: We support repeal of all laws, which impede the ability of any person to find employment.  We oppose government-fostered forced retirement.  We support the right of free persons to associate or not associate in labor unions, and an employer should have the right to recognize or refuse to recognize a union.  We oppose government interference in bargaining, such as compulsory arbitration or imposing an obligation to bargain.”  
Spanish Bean Soup
Okay, we have done as much promotion of the Libertarian Party as possible today and now must move onto the recipe of the day, Spanish Bean Soup! I think most people generally enjoy spicy dishes and as we know, over the past two decades, tortillas have replaced bread, salsa has replaced catsup, and so on and so forth.  This soup is not so much Mexican as it is old-style Spanish, which means it has much more classic flavor, herbs and spices, and features a blend of two beans, not one.  I think that the combination of pinto and white beans is what makes it so beautiful and I know that once you enjoy the fist taste, that you, too, will become a lifelong fan!  Here we go:
Spanish Bean Soup
(#0534) SPANISH BEAN SOUP—INSTITUTIONAL SIZE

Being a soup-master is an important aspect of being a chef because many times, people judge us on our soup selections, their flavors and tastes, and how many different soups we have to offer!  All too often nowadays, chefs of medium-and-low experience take shortcuts by buying premade soups, frozen or worse, canned, and serve them as homemade.  People can sniff out pre-fabricated soups in a moment so why risk damaging your reputation by serving crap, make your own soups and you will see an upward spike in repeat visits, the stuff upon which, ALL restaurants seek more than anything else will.  Get in the habit of selling soups to go and you will see even more business coming in the door, so keep this soup recipe on hand and you will be the culinary star of the town or city in which, you live!
Pinto Beans
Yield:  about 8.5-10 gallons soup / Mis-en-place: 8 hours / Cooking time: 20-30 minutes

Small White Beans
Qty.
Measure
Item
Other
7.5
Cups
Pinto beans

3.75
Cups
White beans

10
Piece
Bay leaf

7.5
Gallons
Water or ham broth

1
Cup
Ham base

5-5/8
Cups
Melted butter or bacon drippings

7.5
Cups
Diced carrots

7.5
Cups
Diced yellow onions

7.5
Cups
Diced celery

3.75
Cups
Diced leeks

.5
Cup 
Minced garlic

.5
Cup
Ground cumin

1/3
Cup
Kosher salt

2.5
Tablespoons
White pepper

1/3
Cup
Whole oregano

2
Quarts
All-purpose flour

2
Quarts
Tomato juice

3
Quarts
Diced tomatoes with juice

3
Tablespoons
Worcestershire sauce

1
Cup
Catsup

1
Cup
Minced cilantro


Ham Base
Method:
Ground Cumin
1.     Mis-en-place: have everything ready with which to work!

2.  Combine the first FIVE ingredients in a large pot and then leave them out overnight covered with plastic wrap; this rehydrates the beans.  It is best when one allows their beans and legumes to rehydrate as it makes their cooking that much more quickly.

3.     The next day, put the beans on the fire in the pot in which, they are in and place it over a medium flame.  Meanwhile, in a large heavy-bottomed soup pot, add the melted butter or bacon fat to it after thoroughly spraying it thoroughly with PAM or with some such food release spray.  Set it atop the flame and allow the fat to come to a sizzle. 

a.     Meanwhile, preheat your standard oven to 375°F.

4.  When you have heated the fat, add the vegetables, spices and cook them—stirring frequently—over moderate flame.  This is the first part of the soup’s roux and it is important that you prepare it slowly so that the vegetables retain their flavor and tenderness.  Keep a close watch upon them and stir frequently to prevent scorching.

5.     When the mirepoix vegetables have become tender and translucent, add the flour and cook—stirring constantly—until it begins to thicken.  Continue cooking it for several minutes and then place it inside your preheated oven on the middle oven rack.  Cook the roux for about 15-20 minutes.

6.     Cooking the soup’s roux will develop it and darken it somewhat, which will add both color and flavor to the finished soup.  Cover it with wax paper and stir occasionally with a wooden or metal spoon.  The idea is that when the roux has puffed up and the air’s aromatic with the fragrance of herbs and veggies, the roux is ready to go. 

7.     While the roux bakes in the oven, combine the tomato juice, the diced tomatoes and juice, the catsup, and the Worcestershire sauce together and add it to the cooking beans.  Keep a close eye upon the beans: the minute they become tender, STOP cooking and remove them!  Lift them out with a slotted utensil and transfer them to a bowl of ice water to retard further cooking.

8.     When the roux is ready, raise the temperature of the liquid to a boil and if not enough liquid remains to make about 4-5 cups, add more to it.  Place the roux over medium-high flame—stirring constantly!—and then when the liquid is at the boiling point, pour it in to the roux—whisking like a mad man!—taking care to stand back to keep from being scalded by the upward-rising blast of steam. 

9.     Whisk constantly as the soup begins to thicken and as it does so, allow it to boil for 1-2 minutes.  Stir, almost constantly, during this time and then lower the heat to low and allow it to perk over low flame.  If it is too thick, add additional liquid to it and if too thin, tighten it up with cornstarch slurry.  Add the minced cilantro and check and readjust the seasonings as necessary.  It should be a bit on the spicy side.

10. Drain the beans from the cold water and dry.  Prior to serving, heat the beans in the microwave and then add them to the soup.  Serve the soup in individual soup bowls or cups placed atop doily-lined serving plates or in a soup tureen garnished with additional minced cilantro.  Accompany with bread and butter and make a meal of it.

11. You must always cool leftovers to below 45°F as quickly as possible.  Place leftovers in a shallow pan or baking dish and set atop a cooling rack.  Place a sheet of wax paper sprayed with PAM—sprayed-side-DOWN atop the soup—to prevent a skin from forming.

12. When cooled to below 45°F, transfer it to sanitized airtight containers and label, date, and refrigerate.  Reheat the soup either in a double boiler with additional liquid or in the microwave but always make sure you bring it to 165°F or higher.  In your refrigerator, the soup maintains freshness for 2-3 days but after that, toss it out.
Spanish Bean Soup
This great soup is from the days when I made fresh soups every day of the week.  I was always in search of new and different things and this one was very popular!  People like spicy Hispanic-style foods and this soup is the crème de la crème so to say when it comes to self-promotion of my amazing body of works!  Keep the recipe on hand as you will find it to be a top-seller or a good favorite at home, people will proclaim you the master chef every single time you serve it!
Cooling Spanish Bean Soup
Spanish Bean Soup
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BAYOU COUNTRY
GREEN RIVER
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.
WILLIE AND THE POOR BOYS
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!
COSMO’S FACTORY
          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!
PENDULUM
          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!
MARDI GRAS
I hope that you are picking up on what it is I am trying to explain to you regarding the ideals of the Libertarian Party because let’s face it: we should all be amazed that the two-party morass under which, we have lived for more than a century is the cause of all misery in this nation!  Add to that the fact that now, we have an extra-constitutional president who seems to have NO checks and balances reining him in and you have the recipe for disaster that we now are living with every single day of the past five years!  As everyone who has a sick family member knows, the healthcare you took for granted is now marginal at best, you have no idea if the physicians caring for your family member will be there tomorrow!  We have all heard the stories about cancer victims and horribly ill children losing their medical practitioners and struggling to find anything they can in order to keep themselves alive!  Who would ever have thought that little over five years ago, we would be living in the greatest Marxist takeover of the greatest nation on earth?  Certainly not me nor most of the rest of you, too, we thought that maybe we would be opening a new era in which, the politics of the past would disappear once and for all.  I hate to say this, but I wish George W. Bush was the f---ing president again, at least HE loved the nation!           
CREEDENCE GOLD
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 Fudge, the Grateful Dead, 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 Saturday, November 23, 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 August 15, 1986 in Mukilteo, Washington.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0400, a 16” x 20" original oil painting by Beverly Carrick entitled, “Friends.” 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 #0396-0551










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 © 11-14-2013, 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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 WE NOW PROUDLY LISTEN TO INGA BARKS AT AM 1560 RADIO IN BAKERSFIELD, CALIFORNIA AND LISTEN TO MARK LEVIN ELSEWHERE!
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 KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  
We listen to KVEC News-Talk 920 in San Luis Obispo, California!
Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!




 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 “CREEDENCE GOLD” 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.

#0394 12” x 16” “Autumn’s Colors” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0395 12” x 16” “The Mill Race” 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.

#0396 12” x 16” “Homestead” by Beverly Carrick

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0397 40” x 60” “Desert Fire” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 23, 2013:
President Franklin Pierce:
  1. 1765: Frederick County, Maryland, became the first colonial entity to repudiate the British Stamp Act.
  2. 1804: The 14th President of the United States, Franklin Pierce, was born in Hillsboro, New Hampshire.  
  3. 1887: Actor Boris Karloff was born William Henry Pratt in London, England.
  4. 1903: Enrico Caruso made his American debut at the Metropolitan Opera House in New York  appearing in “Rigoleto.”
  5. 1910: American-born physician Hawley Harvey Crippen was hanged at Pentonville Prison in London, England, for murdering his wife, Cora.  His mistress, Ethel La Neve, however, was acquitted in a separate trial for being an accessory.
  6. 1936: “Life,” the photojournalism magazine created by Henry R. Luce, was first published.
  7. 1942: During World War II, President Franklin Delano Roosevelt signed a measure establishing the U.S. Women’s Coast Guard Reserve, or “SPARS,” an abbreviation of the U.S. Coast Guard’s motto, “Semper Paratus”—“Always Ready.”  Elsewhere, the German 4th and 6th Armies surrounded at Stalingrad while the Romanian 3rd and 5th Army Corps surrender to the Soviets outside of Stalingrad.
  8. 1943: During World War II, U.S. forces seized control of Makin and Tarawa Atolls from the Japanese. 
  9. 1946: French navy fire kills 6,000 people at Haiphong Harbor in French Indochina.
  10. 1959: The musical, “Fiorello!” starring Tom Bosley as legendary New York Mayor Fiorello LaGuardia, opened on Broadway.
  11. 1971: The People’s Republic of China was seated on the U.N. Security Council. 
  12. 1980: Some 2,600 people were killed in an earthquake in southern Italy.
  13. 1988: Wayne Gretzky scored his 600th National Hockey League goal.
  14. 1991: Heavyweight boxer Evander Holyfield knocked out Bert Cooper in seven rounds to claim the heavyweight boxing title for himself.
  15. 1992: In Germany, three Turks were killed when rightist militants firebombed their homes in Moelln; in Berlin, hundreds of demonstrators protested in solidarity with foreigners.  Elsewhere, country star Roy Acuff died in Nashville, Tennessee, at age 84.
  16. 1996: A commandeered Ethiopian Airlines Boeing 767 crashed into the water off the Comoros Islands, killing 125 of the 175 people on board including all three hijackers.
  17. 2012: Egyptian president and friend of President Obama, Mohammud Morsi granted himself sweeping new powers making him little more than a potentate led to popular uprisings around the country.                                                             


#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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#0400 16” x 20” “Friends” by Beverly Carrick


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THE SOUP SEMINAR INDEX
SOUP SEMINAR, PART LVII—SPANISH BEAN 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.
  57. 11-23-2013 S: “Soup Seminar, Part LVII: Gervais continues promoting the Libertarian Party as a Strong Third Party then teaches the Worldwide Readership HOW to make Spanish Bean Soup—better than Arnie’s!” by Chef Gervais Krinkelmeier.
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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.
  60. 11-23-2013 S: “Soup Seminar, Part LVII: Gervais continues promoting the Libertarian Party as a Strong Third Party then teaches the Worldwide Readership HOW to make Spanish Bean Soup—better than Arnie’s!” by Chef Gervais Krinkelmeier.
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Creedence Clearwater Revival: “Creedence Gold
David Limbaugh: “Persecution: How Liberals are waging War against Christians
See You Next Time!
Correction: yesterday we said Americorps when we meant to say Common Corps. Sorry!

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