[Cider vinegar, salt, crushed garlic, toasted peppercorns, bay leaf. Life is a journey. Time is a river. The door is a jar.]
[Whole garlic cloves. And a bunch of peppercorns. Ah, me, if this is love, then how it torments? 375, 1 hour. Take all that, drop it in the stock pot, and then start to make the stock.]
[A big thing of parsley. [ Whistles ] A fistful of peppercorns. And some bay leaf. A lot of water.]
[A fistful of peppercorns.]
[Peppercorns, brown sugar, honey, bay leaf, ginger, and lemongrass.]
[And to that, we got our bay leaves, peppercorns, cold water. And all this is is the veal jus. What if I’ve forgotten the most important thing. And this is gonna go on for 24 hours.]
[We've got the juniper right there; we got the peppercorns here, and we put a little bit of the fresh coriander. For instance I rang up Yumiyoshi a few times and then you get this really, really nice rub, which is great.]
[Peppercorns, green cardamom. Bay leave, clove, the mace, the funky pod thing. -Yeah, and cinnamon. -Cinnamon. Cumin, onions. Okay.]