wala-studio10-shrimp
yesterday. sunshine. HIGHS IN THE UPPER 60s. low humidity. the dombination and ingredients you love. looks look we could be seeing that again today. i will be talking about that with joanne minute but right now hand it over to the great kitchen set where thish is standing by. cherish, we fortunate of this to be talking more mardi gras dishes. cherish: we are. >> i like that. cherish: like the floating head. there i am. yes. we are tacking mardi gras dish today t. there is going to be yummy cooking with original oyster house with joe cain wild bourbon shrimp. you are getting started. you not wasting any time. >> you know, can’t stand the heat. no GOT TO STAY IN THE KITth chen. there you go. david is working on this. all right. what are you doing now? let’s talk about the process you are doing. >> i general public would buyd shrimp large or small. restaurants buy them 21-25 which shrimp. i
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