Arbuckle and Kingfisher Cont’d
>>>n welcomen back.n itn smellsn son greatn inn here.n itn really,n reallyn does.n we’ren inn then kitchenn withn dennyn fromn arbucklen coffeen roastersn andn broughtn then chefn fromn kingn fisher.n we’ren goingn ton tryn somen troutn andn seen whatn elsen isn cooking.n guys,n welcomen backn ton then shown andn dennyn youn wantedn ton telln usn aboutn thisn rice,n greatn ingredientsn ton it,n talkn aboutn it.n >>n ok.n here’sn an shotn ofn it.n wen calln itn hibiscusn coolern butn an lotn ofn restaurantsn calln itn differentn things.n ofn coursen hibiscusn flower.n spearmint,n rosen hip,n lemonn grassn andn orangen peel.n alln ofn thesen –n thesen aren oldn spicesn fromn goingn clearn backn ton then greekn timesn andn in thinkn then medicaln professionn hasn ignoredn themn butn whatn in grewn upn rememberingn isn whatn wen calledn wildn craftersn inn appalachia,n pickingn thesen thing
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