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Saturday, November 23, 2013

“Soup Seminar, Part LVIII: Gervais finishes discussing Libertarian Ideals then shows the Worldwide Readership how to make Cajun Crab and Tasso Soup—Delicious!” by Chef Gervais Krinkelmeier


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Today’s album by the great band, Creedence Clearwater Revival is their ninth and their first live album, “Live in Europe” came out in 1973 and contained all of the band’s many hits in ONE place—live on stage!  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.

SUNDAY, NOVEMBER 24, 2013

THE NEW AGE—345 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Gervais Krinkelmeier
END Commentary 11-24-2013
Copyright © 2013 by MHB Productions
Word Count: 3,204.

AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Sunday, November 24, 2013 by
Chef Gervais Krinkelmeier

­­­ SOUP SEMINAR, PART LVIII—CAJUN CRAB AND TASSO SOUP
DAY NUMBER 55 UNDER OBAMACARE!
“Soup Seminar, Part LVIII: Gervais finishes discussing Libertarian Ideals then shows the Worldwide Readership how to make Cajun Crab and Tasso Soup—Delicious!” by Chef Gervais Krinkelmeier


1,099th BLOGPOST AT THE AICP-END!
The Time for Libertarianism is NOW!
Bakersfield, CA, 11-24-2013 Sunday: We have arrived at the final day of the week, which means, next year, we get down to business as far as elections go.  I believe that 2014 is going to be an end-all, be-all, as far as The Libertarian Party is concerned because I believe that we are going to field a wide group of potential congressmen-and-women and senators.  I am telling you that if the Republicans do not grow a spine and begin fighting back as they have been over the past few weeks then it’s going to be wide open for the Libertarians to run the board.  Never have we, the People, seen the Democrats in as dire circumstances as they now are and it only continue getting worse day-by-day. I recall not long ago that liberal smuck-bags from Harry Reid to Nancy Pelosi, from Joe Biden to the president, and from every other corner of this great nation saying to us, “It’s the law of the land, it’s the law of the land and you can’t do anything to it to change it or subvert it!” They were saying that about the Affordable Care Act and then when the president popped up before the microphones and with his teleprompter running before him said that once again, he was, going to tweak it to prevent the people from losing their insurance.  I think we all know—with the exception of the illegals and non-English speaking citizens—that once a law is law; you cannot do anything to change it unless the Congress does something to fix it.  In effect, it has to go through the legislative process all over again and not once has any of the changes the president has wrought gone through the legislative process, not once!
Harry Reid doing what he does best: picking his Nose
The problem leading Americans astray and into self-destructive behaviors is the fact that in the present two-party system, there are few people out there whom they feel truly speaks for them!  We feel that our leaders lie to us around the clock and that the opposition party (the Republicans) wants to be a lesser form of the ruling party (the Democrats).  People do not want Democrat and Democrat-light, they want TWO competing parties and as long as the Republicans are going to continue listening to what others tell them they should feel, or be, or do, then they are going to be under this self-destructive spell that the Dems have been so successful putting on their foes.  Never before have we had the opportunity for a third party, one that takes some of the liberal ideas from the Dems that are good and some from the Republicans concerning personal property and economic theory, had such great opportunity to become the NUMBER ONE party!   We can do it, I know we can and while last year, I spent over a month writing blog after blog thanks to some of the things I said about President Obama, mostly pushing the people to vote for Mitt Romney, this year, I can share my Libertarian views without fear of penalty! America needs a third party now more than ever and I believe that if we can put forth well-spoken, well-educated political candidates that we can actually snip off some of the low-hanging fruit and begin building up a strong support system.  Believe me, if we begin winning some seats, we will become a viable party and more and more people will begin donating larger sums of money and bingo!  We will be up-and-running, taking hits from all sides!
The Flag of Kenya
Let us look at some of the other Libertarian Statement of Principles, principles of which, I think all of us can agree are righteous and workable.  NO one wants another two years of Obama standing before us, lying to us, making us sick to our stomachs.  Let’s face it, from the time we were small children looking up to our mothers and father, our parents taught us not to lie.  Maybe Kenyans don’t teach their kids it’s not right to lie, I don’t know, what I do know is that President Obama is a well-practiced lying leader, something that should put the fear of God or of no God, depending upon your religious preferences into all of us.  Let us look at the issue of Education as Libertarians see it:
2.8 Education: “Education is best provided by the free market, achieving greater quality, accountability and efficiency with more diversity of choice.  Recognizing that the education of children is a parental responsibility, we would restore authority to parents to determine the education of their children, without interference from government.  Parents should have control of and responsibility for all funds expended for their children’s education.” 
2.10 Retirement and Income Security: “Retirement planning is the responsibility of the individual, not the government.  Libertarians would phase out the current government-sponsored Social Security system and transition to a private voluntary system.  The proper and most effective source of help for the poor is the voluntary efforts of private groups and individuals.  We believe members of society will become more charitable and civil society will be strengthened as government reduces its activity in this realm.”
3.2 Internal Security and Individual Rights: “The defense of the country requires that we have adequate intelligence to detect and to counter threats to domestic security.  This requirement must not take priority over maintaining the civil liberties of our citizens.  The Constitution and the Bill of Rights shall not be suspended even during time of war.  Intelligence agencies that legitimately seek to preserve the security of the nation must be subject to oversight and transparency.  We oppose the government’s use of secret classifications to keep from the public information that it should have, especially that which shows the government has violated the law.” You see the recent outrages over the NSA and the IRS intruding into the lives of ordinary, everyday Americans should stop immediately and should never have happened in the first place.  I urge all of you to consider switching party allegiance and become a Libertarian; put the fear of righteous anger into the politicians playing with our lives daily!
Fresh Crabmeat—too Expensive to Waste!
We now come to our final soup of the day and it’s the best of the best, I assure you, it’s one that is a classic piece de resistance as the French would say and I guarantee you it is well worth the money spent on it.  Like anything else, the idea is to use whatever you have on hand that you need to use so that nothing ever goes to waste or goes home in the toolboxes of your line cooks.  Here we go:
Cajun Crab Bisque with Tasso
(#0611) CAJUN CRAB BISQUE WITH TASSO—INSTITUTIONAL SIZE

Who does not love Cajun-styled foods, I ask you with the exception of those suffering with stomach ulcers!  Well, there are always some of those, I was once included in that number of sufferers but have since overcome my gastric distress and have been able to enjoy this soup once again.  I think that if you try this delectable soup featuring crab and Tasso, man, you have a winner on your hands; one everyone is going to love this tasty concoction!
Sweet Butter
Yield:  5-.75 gallons (23-quarts) / Mis-en-place: 2.25 hours:

Dungeness Crabmeat
Qty.
Measure
Item
Other
The Stock:
1.25
Gallons
Crab broth

1
Gallon
Clam, lobster, shrimp, or seafood broth

3
Quarts
Diced tomatoes with juice

2
Quarts
Cajun tasso ham or regular ham

.25
Cup
Whole pickling spice

4
Each
Bay leaves

The Seasonings and the Roux:
2
Cups
Melted butter

2
Cups
Bacon fat

2
Cups
Diced yellow onions

2
Cups
Diced green bell peppers

2
Cups
Diced celery

2
Cups
Diced chives

.25
Cup
Hungarian paprika

.25
Cup
Minced fresh garlic

3
Tablespoons
Kosher salt

3
Tablespoons
Whole thyme

.125
Cup
Whole marjoram

.125
Cup
Whole oregano

.125
Cup
Gumbo file

3/16
Cup
Crushed fennel seed

.125
Cup
Dry mustard

2
Teaspoons
White pepper

1
Teaspoon
Cayenne pepper

1
Teaspoon
Crushed hot chilis

1.5
Quarts
All-purpose flour

The Finish:
1
Gallon
Heavy cream

2
Quarts
Crabmeat

1
Quart
Marsala sherry

1
Cup
Lemon juice

1
Cup
Freshly minced parsley flakes
Rinsed and dried
The Presentation:
2
Quarts
Crab leg meat

2
Cups
Freshly minced parsley flakes
Rinsed and dried
Spanish paprika


Fennel Seed
Method:
All-Purpose Flour
1.     Mis-en-place: have everything ready with which to work! Combine the stock ingredients in a large stockpot and have medium-low flame. 

2.     Next, place a heavy-duty roasting pan (G.I. pot) over low flame and after spraying it with a heavy sheen of Crisco Pan Release, add the butter and allow it to melt.  Then, add the mirepoix vegetables and the seasonings and begin sautéing the mixture over the low flame until the veggies have become tender and the air aromatic with the fragrance of the herbs and spices. 

3.     Add the flour to the mixture and then using a heavy-duty whisk, begin stirring the fledgling roux constantly taking care to transform it into a blonde roux, taking care to reach into all four corners of the pan and not allowing any of it to scorch.  As you do this, bring the liquid in the first pot to a full boil. 

4.     When the roux is blonde and fluffy, begin whisking the boiling liquid into the roux and continuing to do so until the basic soup begins forming.  Whisk constantly and with vigor as it is important that NONE of the spices have the opportunity to clump.  Chef’s Note: we add the seasonings to the roux as generally, the chance of them clumping up into spice clusters is a lot less than if we add them into the liquid; there, they almost always clump up, which is not professional!

5.     As the soup comes to a full-fledged boil, continue whisking it and then lower the flame to low.  Continue cooking it for about 10-15 minutes, and then add the heavy cream, lemon juice, Marsala, the parsley flakes, and the crabmeat. 

6.     Now, the next step is crucial for two things: to the success of the soup and so that you do not injure yourself.  Hook up your Hobart mixer and attach the GRINDER attachment.  To it, attach the large-hole ring and once you do and with the machine running on low speed, begin scooping the soup into the holding plate atop it and allow it to pass through the grinder and into another heavy-duty saucepot.  Do this until all of the soup has passed through the grinder and that it now is uniform bisque. 

7.     When you have done this, return the pot to the stovetop over low, low flame and allow it to perk for about 30 minutes developing flavor.  When it approaches serving time, pour the soup into tureens for use by the waitstaff while keeping the rest warm atop a double boiler.  Provide the servers with chilled crabmeat, parsley flakes, and paprika.  Have them place a small mound of crabmeat atop each soup portion, then dust with parsley flakes and a shake or two of paprika.  Serve the bowls or cups atop doily-lined underliners and away you go!

8.     As for leftovers, always pour the soup into shallow 2-inch hotel pans placed atop cooling racks and if necessary, permit an oscillating fan to blow across the surface of the soup to cool it down much quicker than it would be without them.  However, always make sure the fan’s blades have been sanitized, as you certainly do not want to blow dirt and dust across the soup pans.  You can also leave the soup in a larger container and place it into a sink full of ice but you must stir it frequently! 

9.     When the soup cools to 45°F, spray sheets of wax paper with Crisco Pan Release spray and then press the sheets atop each hotel pan, sprayed-side-DOWN atop the soup as this prevents skin formation.  Place the hotel pans onto your walk-in refrigerator racks with plenty of room for air to circulate around them from all sides.  When the soup is at or below 40°F, you can transfer the soup into sanitized five-gallon buckets with tight-fitting lids.  Label, date, and keep refrigerated and when heating for use, always do so atop Bain Maries over boiling water to an internal temperature of 165°F.  NEVER return reused amounts to the parent batch and note that once used twice and not used entirely, you should dispose of the soup rather than saving it as this prevents any possibility of bacterial infection.  Finally, use the soup within 1-2 days of preparation and never keep it for longer than THREE days at most due to the crabmeat and the ham. 

What with the explosion of interest in the cooking of the Cajun/Creole/Deep South cuisines back in the 1980’s, it behooves every professional chef to have at least one or two Southern soup recipes and this one is amazing, of that, have absolutely NO doubt, my friends!  Cajun ham, aka ‘Tasso,’ is a delightful spicy ham so loved by the people of the Deep South and can be found at specialty markets and also online.  Once you serve this delicious soup, you will become a proponent of it and will serve it on specialty nights and designed menus, to be sure!
Cajun Chef Paul Prudhomme’s Book, Cajun Cooking!
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GREEN RIVER
WILLIE AND THE POOR BOYS
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.
COSMO’S FACTORY
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!
PENDULUM
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MARDI GRAS
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CREEDENCE GOLD
What a week, my friends, we have covered many topics and most of them; I truly hope you will investigate on your own.  Look: if you ever want the political bullcrap that goes on 24/7/365 to stop, help a viable third party become established!  Give your time, your precious money, work for it, strive to change things, let’s fundamentally transform the way politics works in this country and not listen to the lies spouted by this lying chief executive.  I think we must instruct all children that this is not how politics is supposed to work in the United States of America, that men like Harry Reid and women like Nancy Pelosi need to be ejected from office as quickly as possible.  They can laugh at us, they can mock us, they can throw rocks through our windows or SWAT us, in the end, we will show them WHO is right and WHO is wrong!         
LIVE IN EUROPE
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, Creedence Clearwater Revival, SANTANA, Love, the Jefferson Airplane, 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 Sunday, November 24, 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!
99-PERCENT OF ALL FOOD AND PRODUCT PHOTOS ARE SHOT IN-HOUSE!

Article concept and/or recipe created by Chef Gervais Krinkelmeier on August 13, 1981 in Los Angeles, California.

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This is #0401, a 16” x 20" original oil painting by Beverly Carrick entitled, “Alone.” 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










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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 © 11-15-2013, 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 “LIVE IN EUROPE” 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.

#0395 12” x 16” “The Mill Race” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0396 12” x 16” “Homestead” 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.

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


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0398 12” x 16” “Sundown Creek” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 24, 2013:
Confederate President Jefferson Davis:
  1. 1859: British naturalist Charles Darwin published “On the Origin of the Species,” which explained the Theory of Evolution” through natural selection.
  2. 1862: Confederate President Jefferson Davis appointed General Joseph E. Johnston to command the Department of the West during the Civil War.
  3. 1922: Irish nationalist and author Erskine Childers was executed in Dublin by Free State forces.   
  4. 1939: British Overseas Airways Corp. (BOAC) was formally established.
  5. 1941: The U.S. Supreme Court, in Edwards v. California, unanimously struck down a law prohibiting people from bringing impoverished non-residents into the state.
  6. 1942: German Field Marshal Eric von Manstein arrives at Starobelsk to seek a way to relieve the trapped Germans at Stalingrad.
  7. 1950: The musical, “Guys and Dolls,” based on the writings of Damon Runyon and featuring songs by Frank Loesser opened on Broadway. Elsewhere, U.S. and United Nations troops begin counterattack against North Korean forces with the hope of ending the Korean War by Christmas. 
  8. 1954: France sends an additional 20,000 troops to bolster their North African colony of Algeria.
  9. 1963: Jack Ruby shot and mortally wounded Lee Harvey Oswald, the accused assassin of President John F. Kennedy, in a scene captured on live television. 
  10. 1966: The Beatles begin their recording sessions for the “Sergeant Pepper’s Lonely Hearts Club Band” album.
  11. 1969: Apollo 12 splashed down safely in the Pacific Ocean after returning from the moon.
  12. 1971: A hijacker calling himself “Dan Cooper,” (but who became popularly known as “D.B. Cooper”) parachuted from a Northwest Orient Airlines 727 over the Pacific Northwest after receiving $200,000 in ransom—to this day, his fate remains unknown.
  13. 1982: Barack Hussein Obama, Sr. a Kenyan government economist and father of the president, was killed in an automobile accident in Nairobi; he was 46.
  14. 1985: Egyptian commandoes storm hijacked Boeing jetliner on the island of Malta resulting in 60 deaths.
  15. 1987: The United States and the Soviet Union agreed on terms to scrap short-and medium-range missiles. The Intermediate-Range Nuclear Forces Treaty was signed by President Ronald Reagan and Soviet leader Mikhail S. Gorbachev the following month.                                                             

#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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#0401 16” x 20” “Alone” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 24, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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THE SOUP SEMINAR INDEX
SOUP SEMINAR, PART LVIII—CAJUN CRAB AND TASSO BISQUE

  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.
  58. 11-24-2013 Su: “Soup Seminar, Part LVIII: Gervais finishes discussing Libertarian Ideals then shows the Worldwide Readership how to make Cajun Crab and Tasso Soup—Delicious!” 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.
  61. 11-24-2013 Su: “Soup Seminar, Part LVIII: Gervais finishes discussing Libertarian Ideals then shows the Worldwide Readership how to make Cajun Crab and Tasso Soup—Delicious!” by Chef Gervais Krinkelmeier.
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Creedence Clearwater Revival: “Live in Europe
David Limbaugh: “Persecution: How Liberals are waging War against Christians
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