[CH] Re: Chef Paul FREE offer for fan club members!
Constance Allen (callen@sirius.com)
Sat, 30 Oct 1999 05:04:46 -0700
Andy, I bought your free sample over back in July and you have
cashed my check. To date I have received nothing. That is also
true of others who have complained about what is termed "a rip off".
Perhaps you could clear up this poor public relations problem that
Chef Paul has!
Best regards,
_____________
Constance Allen
aka Fig Newton (Rumpole's Private Detective)
Livermore, California
mailto:callen@sirius.com
************
Andy Mortensen wrote:
>
> Hello Chef Paul Fan Club Members! We're offering
> our online fan club members a special offer!
>
> --------------------------------------------------
> If you ever want to remove yourself from this mailing
> list, send email to "majordomo@listserv.accesscom.net"
> with the following command in the body of your email
> message:
>
> unsubscribe chefpaul your@email.com (ie. joeblow@aol.com)
> ---------------------------------------------
>
> Try some of my newest offerings in trial size 1/4-ounce
> packets. We give you the Magic FREE and you cover the
> shipping and handling costs of $1.25. You will receive:
>
> 1 Packet of Chipotle Chile (Hot)
> 1 Packet of Ancho Chile (Medium)
> 1 Packet of New Mexico Chile (Mild)
> 1 Packet Magic Salt Free Seasoning(tm)
> 1 Packet Magic Seasoning Salt(tm)
> 1 Packet Barbecue Magic(tm)
> Plus - Magic Seasoning Blends Catalog (with 7 recipes)
> And - A $5-Off good towards purchase certificate.
> Send a check or money order for $1.25 to:
>
> Magic Seasoning Blends/Magic Bulletin
> P.O. Box 23342
> New Orleans, LA 70183-0342
>
> Browse our website at http://www.chefpaul.com for new
> recipes and some great NEW catalog items. Pay particular
> attention to the foodservice professional quality cookware
> from Lincoln(r) and try a bag or two of the Cajun Creole
> Hot Nuts - - guaranteed to please!!
>
> Here are a couple of good summer recipes to try:
>
> Big Bang Barbecue Sauce
> Makes about 3 quarts
>
> 1/4 cup (1/2 stick) margarine
> 1/4 cup vegetable oil
> 5 tablespoons Chef Paul Prudhomme's Barbecue Magic(r) or
> Chef Paul Prudhomme's Meat Magic(r)
> 5 cups chopped onions, in all
> 2 cups chopped celery, in all
> 1/2 cup freshly squeezed lemon juice
> 2 cups crushed canned tomatoes
> 1 cup canned tomato purée
> 2 tablespoons minced fresh garlic
> 11/4 cups packed dark brown sugar, in all
> 1 tablespoon grated fresh lemon peel
> 1/2 unpeeled medium orange, cut into quarters
> 5 cups chicken stock, in all
> 4 bay leaves
> 1/2 cup cider vinegar
>
> Melt the margarine with the oil in a heavy 12-inch skillet
> over high heat. When it sizzles, stir in 4 tablespoons of
> the Meat Magic. Cook stirring constantly, until the Meat
> Magic starts to darken, about 1 minute. Add 3 cups of the
> onions and 1 cup of the celery, stir well, and cook for 2
> minutes. Cover and cook for 3 minutes, then stir and scrape
> the pan bottom well. Cover and cook for another 3 minutes,
> then stir and scrape the pan bottom again. Cover and cook
> 31/2 minutes more, then stir and scrape up all the brown bits.
>
> Cover again and cook for 3 minutes, then add the lemon juice
> and deglaze the pan. Scrape the sides and bottom of the pan
> to get up all the brown bits, and cook, stirring occasionally,
> for 1 minute.
>
> Add the crushed tomatoes, tomato purée, garlic, 1/2 cup of the
> brown sugar, and the lemon peel. Cook for 2 minutes, then add
> the orange quarters and the remaining Meat Magic. Cook
> stirring occasionally, for 3 minutes more. Add 2 cups of
> the stock, the remaining onions and celery, and the bay
> leaves. Stir well and cook, stirring occasionally, for 7
> minutes. Stir in 1 cup more stock and bring to a boil,
> stirring occasionally. Reduce the heat to low and simmer,
> stirring occasionally, for 30 minutes. Stir in 1 cup more
> stock, the remaining brown sugar and the vinegar. Cook, s
> tirring occasionally, for 40 minutes. Stir in the remaining
> stock and cook, stirring occasionally, until the sauce
> thickens somewhat and the flavors blend, about 45 minutes.
>
> Traditional Potato Salad
> Makes 6 to 8 side-dish servings
>
> 2 tablespoons plus 1 teaspoon Chef Paul
> Prudhomme's Vegetable Magic(r)
> 1 teaspoon salt
> 11/2 cups salad dressing or mayonnaise
> 4 medium-size white potatoes, cooked,
> peeled, and diced into 1/2-inch cubes
> 6 hard-boiled eggs, peeled and finely chopped
> 1/4 cup finely diced onions
> 1/4 cup finely diced celery
> 1/4 cup finely diced green bell peppers
>
> Blend the Vegetable Magic and salt into the salad dressing
> or mayonnaise in a large bowl, then add all the remaining
> ingredients. Mix well and refrigerate until ready to serve.
>
> Do you have a favorite recipe of your own using Magic
> Seasoning Blends? Email it to us and we will feature
> several of the most creative on our website.
>
> Thanks for being loyal to Magic Seasoning Blends!
> Good Cooking, Good Eating, Good Loving!
>
> Chef Paul Prudhomme
>
> Magic Seasoning Blends
> PO Box 23342, New Orleans, Louisiana 70183-0342
> Phone (504) 731-3590
> Fax (504) 731-3576
> Email: info@chefpaul.com
> Web: http://www.chefpaul.com
_____________