1. Combine the bay leaves, fennel and mustard seeds, garlic, chile, thyme, vinegar, water, sugar and the salt in a small nonreactive saucepan. 2. Combine rice, sugar and milk in a heavy nonreactive saucepan and bring to a boil. 3. Combine the vinegar, salt, sugar, cinnamon stick, peppercorns, mustard seeds, allspice and bay leaves in a nonreactive medium saucepan. 4. Combine the shallots, wine and bourbon in a small nonreactive saucepan. 5. Combine the vinegar and shallots in a nonreactive saucepan over low heat. 6. Combine all ingredients, except the barbecue sauce, in a nonreactive saucepan with a tight-fitting lid. 7. Combine in a small nonreactive saucepan with the shallot, garlic and cream. 8. Combine the wine, water and sugar in a nonreactive saucepan and warm, stirring, until sugar dissolves. 9. Heat the butter in a nonreactive saucepan and add the sorrel strips. 10. Heat the olive oil in medium nonreactive saucepan until almost smoking. |