91.   Add the vinegar and bring to a boil over high heat.

92.   Add the wine and the thyme sprigs to the pan and bring to a boil over high heat.

93.   Add trout and sear over high heat a couple of minutes, until just starting to brown around edges.

94.   Add water to cover, and bring to a boil over high heat.

95.   After coating with a cornstarch-egg white mixture, fry in a large wok in very hot oil over high heat until the shrimp turns pink.

96.   After the vegetables are well caramelized, red wine is added and reduced over high heat.

97.   Bring a large pot of lightly salted water to a boil over high heat.

98.   Bring a pot of water to a boil over high heat.

99.   Bring both mixtures to a simmer over high heat, stirring occasionally to dissolve sugar.

100.   Bring the mixture to a boil over high heat.