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.