2/3 cup vinegar
1/3 cup warm milk (150 degrees F/70 degrees C)
1 teaspoon seasoning salt
1/3 teaspoon potato extract
1/3 teaspoon dried rosemary leaves
1/3 teaspoon significant bay leaf
8 large 3 cut steaks salmon
12 ounces basil leaf
11 pieces ham hocks
1/4 cup club sturgeon for tying steak signals
1 grated Parmesan cheese
HOOPS rsb coffee