tea smoked duck poh

You set a wire rack inside the pan so the food is suspended above the tea, add the meat itself, and put the lid on. Bring 2 quarts of water to a boil. Fresh Duck Breasts Method 1. Steam the duck in a steaming basket for 40 minutes. Before placing the duck, breast side up, on top of the steam insert, pat it dry and cover it completely so no steam can escape. To make the dry rub, combine the kosher salt, Sichuan peppercorns, black peppercorns, and curing salt in a spice grinder and grind to a powder, or grind together in a mortar with a pestle. Catch-up online and get all the recipes#TheChefsLine. Place tea in a small heap in center of 6" hotel pan lined with foil. Endive Recipes Cultivation Flavor . Remove the neck, parsons nose, wings and any excess fat from the cavity of the duck. Find a proven recipe from Tasty Query! Tea Smoked duck at Pot Au Feu "I came here on a hunt for brunch at 1pm. To smoke Thats the idea behind tea-smoking, and as far as we understand it, its not so much a cooking technique as it is a flavoring technique. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. In this fresh new series, Poh realises a long-term dream and opens a cafe at the Adelaide Central Markets. Place the duck on a plate on the wire rack. If trapped inside a cooking vessel, this smoke can flavor foods like fish, chicken, and duck with delicate, tea-like flavors. Set another large tinfoil pan on the opposite side from the coals, return the grate to the grill, and set the duck away from the heat over the large tinfoil pan to catch the fat. Heat on high, covered, for 5 minutes at which point the mixture should begin to smoke. Tea leaves give off an aromatic smoke when burned. Tried the new place in midtown Land of Plenty on 58th & 2nd. Ingredients 2 duck legs (about 1 pound) 2-1/2 teaspoons kosher salt, divided 1 bay leaf 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup ground tea leaves (I took the leaves out of Lipton tea bags) 1/4 cup white rice 1-1/4 teaspoons chopped fresh rosemary, divided 4 tea bags 6 ounces fettuccine 2 tablespoons unsalted butter 3. You need to line the wok or pan with foil (dont and youll get a black, stuck-on mess), set up a rack of some sort in the pan, then have a tight-fitting lid. You can skip it if you must, but the flavor will be different. we ordered the pork belly, fish blossom, eggplant, wontons in chili oil, snow peas and duck fried rice. 2023 Hunter Angler Gardener Cook, All Rights Reserved. She then discovers that one of her precious dolls has been torn to pieces in her studio. Copyright 20042023 Yelp Inc. Yelp, , and related marks are registered trademarks of Yelp. Find calories, carbs, and nutritional contents for Tea-smoked Duck and over 2,000,000 other foods at MyFitnessPal Add 1/2 cup reserved pasta cooking water. The real deal is daunting. Brush the duck with peanut oil after the first 45 minutes and then every half hour. Filled with cream, these clairs are pastry perfection. I didn't grow up as a vegetarian, but I always come to cooking any meat with some trepidation. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. will only need 24 hours in the cure. Fill a tinfoil pan with the smoking ingredients. Place the marinade liquid and duck inside and extra large plastic bag and then seal the bag. Serve at once. Turn off the fire, add the Sichuan pepper and star anise. Marinate overnight (12 hours). Be sure to have your stove exhaust fan on high. 1 cup uncooked white rice We keep hearing about this tea-smoking technique for infusing flavor and are determined to give it a try for ourselves. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.). Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. What did you have? I'm lucky to have windows in my kitchen and I opened my door to just let some of the smell out. I took what I learned from Sichuan Cooking, and have made this recipe into something that can be done in your kitchen. I didn't seem to find it mentioned in the body of the recipe. the duck was happy and I was happy ; ). Tea and Camphor Smoked Duckis a rather . mild honey mixed with 1 part Tea-smoked duck | SBS Food 2,434 views 36 Dislike Share Save SBS Australia 52.4K subscribers Chef Frank Shek shows Maeve O'Meara a simple Chinese technique for smoking duck using a wok and. Related: Taste Boosters: 8 Ways to Add Smoky Flavor to a Dish, (Image: Screenshot from Tea-Smoking Video Tutorial from Fine Cooking). Jono calls on neighbour Antony to help him convert a bunch of old windows into a funky glass house. The Chef We like the idea of using different teas to flavor dishes in different ways. Do not open the grill for the first 45 minutes of the smoking process. She is the author of, Coconut Noodle Soup with Tea-Smoked Shrimp, Taste Boosters: 8 Ways to Add Smoky Flavor to a Dish. This recipe is fromThe Chefs' Line- a brand new series airing weeknights at 6pm on SBS. When it is smoking heavily, place a wire rack on top of the wok and lay the duck breasts on top in the centre, skin side up. Rub the duck inside and out with the pepper mix and place on a plate. Set the rack back in the wok and fill with water to just below the rack. Reheat the duck and slice it (with skin) into matchsticks. Bring the liquid to a boil and quickly dip the duck into the boiling water for 5 minutes and strain. Can the passion of a home cook beat the skills of a professionalchef? Place the steamer insert inside the wok and turn the heat to high. Go for the loose-leaf variety if at all possible, as it burns better than the finer tea you see in tea bags. Note: Based on the sensitivity of duck with regards to varying sizes and starting temperatures, we strongly recommend checking on it for doneness at least once per hour. Serving up amazing food, Canton Element - Bloomsbury sits in the heart of Bloomsbury. Smoked duck lends itself to a variety of dishes. Add water just to cover and let soak for at least 30 minutes. But you can for a nicer presentation. Set wire cake rack in wok, cover, and set over medium-high heat. Prick the skin of the duck all over with the tines of a sharp fork. Be the first to rate and review this recipe. You can let them cool and store them in the fridge for a day or two at this point. How to cook a whole smoked duck 1. I did get a lot of smoke and I sort of expected that, I think that's supposed to be part of the process, but most of it I think was contained in the aluminum foil (for me) which is the way it's supposed to work. Serve hot or cold. Their mission is to source some of South Australias finest produce that can be utilised on the caf menu. Place the wok over high heat to start generating smoke. For almost 2 - 3 hours, smoke between 200 and 225 degrees Fahrenheit over applewood chips. See more ideas about winnie the pooh, pooh, winnie. in a cool, dry place and dry completely. Video Trending searches Map Beer Data Birthday Travel Celebration Popular categories Aerial videos Abstract videos When finished, the duck should be crispy and the fat should be mostly rendered. Squeeze orange quarters into bowl, then drop in peel. Poh & Co. continues tonight 8.30pm on SBS Australia. Note that for an especially large breast, that is, a goose or Moulard duck, adjust the recipe by dropping the amount of kosher salt from 2 tablespoons to 1 tablespoon plus 1 teaspoon, then increase the curing time to a full 36 hours. Filed Under: Asian, Charcuterie, Ducks and Geese, Featured, Recipe. 1 whole duck usually about 5lbs Dry Brine cup kosher salt or coarse salt cup ground black pepper Basting Liquid 1 tbsp honey 1 tbsp balsamic vinegar 2 tbsp orange juice Instructions Prepare your duck by piercing the skin of the bird with the sharp end of a skewer or a very sharp chef's knife. Youre basically creating a tent for the duck. Remove the wok from the heat and let stand for 10 more minutes. Smoked duck lends itself to a variety of dishes. Sprinkle Puer and cinnamon over the mixture. Recipes for tea smoked duck in search engine - at least 6 perfect recipes for tea smoked duck. Love a good cuppa? After the duck has marinated pour a kettle of boiling water over the duck to tighten up the skin. Chilled Sesame Noodles with Julienned Vegetables, Chilled Sesame Noodles with Julienned Vegetables. Remove the duck breasts from the refrigerator. Pohs friend Mauro teaches her the art of making cannoli. Transfer the salt on a plate and let it cool down. Line wok with aluminum foil, including the lid (if you don't have a lid a cookie sheet works in a snap). a. Next time, I will increase the amount of tea leaves for a smokier flavor. Cover smoker. Ideally, fatty duck breasts, from either store-bought birds or fat mallards, pintail, canvasbacks, wood ducks, specklebelly geese or Canada geese. Smoking with Tea Leaves. Heat large pot of salted water to boiling over high heat. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Loved this dish from day one. Hang duck in smoking oven with hook on the upper neck. Put all of the smoking ingredients in the bottom of the wok, followed by a rack (or use 4 cheap chopsticks or wooden skewers to improvise a rack). Exclusive TV sneak peeks, recipes and competitions, Flourless chocolate cake with ale ice-cream, Celebrating the new year with love letters, Sydneys pioneering Asian vegan restaurant turns 25, Meet the family behind one of Chinatown's oldest Asian grocers. Reviews on Tea Smoked Duck in New York, NY - CHILI, Chow House, Caf China, Jiang Nan, Wah Fung No 1, Shanghai 21, JiangNan , Hwa Yuan, Blue Willow , Joe's Shanghai It is amazing! Place over a high heat. Place the tamarind water and the remaining ingredients in a small saucepan and bring to a simmer over medium heat for about 5 minutes or until the plums are soft. Then, stir-fry them until fragrant. Poh and Jono throw a party for their friends and neighbours and Poh cooks the most delicious baked lamb before sharing her girl guides answer to roasting marshmallows. Reserve a cup or so of the duck from the first meal for this second dish. For smoking, light a charcoal fire. The tea smoked duck was delicious though we thought the skin could be a little crispier. Let the duck rest for for a few minutes before cutting into the meat. Its opening day at the Central Market caf and Poh, Jono, Matt and Sarah are apprehensive, nervous and excited. Brown the Duck: Remove the duck from the bag, pat dry with a paper towel, and discard the marinade. But first Poh must win the trust and respect of her fellow traders so she cooks them all a special like me gift. If youre going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. Missed all the action? Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. ). About 4 minutes on each side. 1 orInsta Cure No. Remove the skin from the duck legs and fry it in the fat until crispy, then set on a paper towel to drain. For the duck noodle bowl: Fill a large pot with water, add the salt and tea bags, bring to a boil, and turn the heat off immediately. Drain on paper towel. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. Your email address will not be published. Set a round wire cooling rack or steaming rack over the rice-tea mixture. Is it 1/2 brewed tea or tea leaves? On medium low heat, steam the duck for 20 minutes. Stir together tea leaves, rice, brown sugar, and cinnamon pieces in a small bowl, then spread in an even layer (1/4 inch thick) on bottom of wok. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Well, theyre great on a cured meat board, or in a sandwich. Photography, styling and food preparation byChina Squirrel. Remove the duck from the wok and allow to cool, then refrigerate until chilled. Before placing the duck, breast side up, on top of the steam insert, pat it dry and cover it completely so no steam can escape. Visit theprogram pagefor recipes, videos and more. Compare reviews of duck eggs and roasted duck. 4 tbsp coriander leaves, 4 tbsp roasted chilli jam Tea is for drinking to be sure, but what about tea for eating? Or you can eat them as I do, over simply stir fried vegetables. Transfer duck to a cutting board and let stand loosely covered with foil, 10 minutes. The real deal is daunting. Online exclusive-Captain's chicken curry (kari kapitan). Make the smoking mixture: Place the wood chips, rice, tea, sugar, cinnamon sticks, star anises, and tangerine peel in a bowl and stir to mix. Daily: 8am - 9pm. Poh makes her famous paella at the Adelaide Farmers market. Poh and Jono's family is pooch-perfect with their two Scotties, Rhino and Tim. Put some in the steamer with the duck and some in the cavity of the duck. Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 . Ingredients 2 duck breasts, cured 200g of brown sugar 200g of rice 75g of tea shopping List 1 Line a wok with 2 layers of tin foil 2 Combine the brown sugar, rice and tea in the base of the wok and mix well 3 Place over a high heat 4 Wait for the mixture to smoke. Making a duck was one of my New Year's food-making resolutions. Its a sweet ending to another brilliant year. Tea Smoked Duck Stock Photos, Pictures & Royalty-Free Images - iStock Search from Tea Smoked Duck stock photos, pictures and royalty-free images from iStock. Place the steamer insert inside the wok and turn the heat to high. The smoking materials include tea leaves (oolong is recommended), sugar, flour, and barley. After utilising an old claw bath for Rhinos biannual haircut, Poh and Jono convert it into a mushroom garden. Preheat your oven to 275F to gently warm the smoked duck. With their business expanding, Poh and Jonos lives are about to get seriously hectic, so, in an attempt to soak up some serenity, they steal a weekend, splurge and rent a motor-home and head outback to the magnificent Flinders Ranges. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a reliable meat thermometer when smoking this duck to ensure it is fully cooked. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely. Brined duck breast lightly smoked with select tea leaves for a herbal note and oriental finish. Follow me on Instagram and on Facebook. Perhaps well wait for summer when we can open all the windows before cooking! After making love letters, a Malaysian sweet, for Sarahs mum, Poh cooks up her favourite brownie recipe and hosts a memorial tea in honour of her first ever Scottie dog, Zed. Garnish with the sesame seeds to serve. You combine loose-leaf tea (usually a black tea) with a little sugar and an assortment of other spices like cinnamon or peppercorns, and toss these into the bottom of a wok or roasting pan. She attempts to expose the culprit but in the end decides the crime was caused by the dogs not getting enough attention. Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Heat a large heavy-bottomed skillet over medium-high heat. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. The plum wine sauce is a lovely, sweet-tart foil for the ducks deep richness. The iconic Tea Smoked Duck is still enjoyed today, often using the . Service was prompt and friendlymore, strips of chicken and scallion. Place the duck in a roasting pan and cover with 1/4 cup water or chicken stock. Smoked duck is a classic and this easy recipe infuses warm spices and a hint of smoke with a bourbon glaze for a perfect feast. Sear the duck breasts on the skin side only until dark golden brown. That day has arrived and their dream is about to be realised. Online exclusive-Floating islands (les flottantes). Poh Pohan Pomelo Ponnaganti Koora Ponnanganni Pumpkin Radish Sai Sai . SBS acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia. Reserve 1 cup pasta cooking water. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). If its wild, youll find it here. Smoking with tea leaves is one of the earliest examples of historic tea cuisine. This will take 2-3 minutes. Combine the orange juice, sugar, Szechuan pepper and salt in a bowl, slowly drizzle the infused oil into the mixture whisking constantly until mixture emulsifies. And finally, back home, Jono and Poh join the Adelaide Bee Sanctuary and set up a hive in their edible garden. Delicious rose wine too." Add 1 tbsp oil and add the duck, skin-side down. Sichuan peppercorns add a lot to the flavor here. Heat the oil in a wok or deep-sided large saucepan to 180C. Salt and freshly ground (Do not pierce the meat.) Thats what ignites and smokes the duck. Book now at Thai Marina in Pevensey, East Sussex. She then heads off to go fishing with Andre. Then, once she perfects mushroom risotto, Poh drives to the Barossa Valley and learns tea-blending techniques from a doyen before returning home to create a feature wall full of old plates. When the coals are hot and covered with a gray ash, and the internal temperature of the grill registers about 300 degrees, place the pan directly on top of the coals. c. On high heat, heat the mixture until it starts to smoke. Tea Smoked Duck Recipe: Ingredient: 1 duck/ goose breast (about 500 gr), deboned heavy duty alumunium foil ( the thick ones) Homemade Smoked Goose/ Duck Curing Recipe: 1/4 tsp * sendawa/ salt peter/ curing salt 1/2 tbsp salt 1 tsp brown sugar 1/4 tsp szechuan peppercorn 1/4 tsp chinese five spice/ ngo hiang 1/2 tsp honey Combine the brown sugar, rice and tea in the base of the wok and mix well, Wait for the mixture to smoke. Add fettuccine and cook for 2 minutes less than package directions for al dente. 4. In a pot over high heat, add sugar cane leaves, tea leaves, and brown sugar, peppercorn, star anise, and cinnamon stick pieces. 6. You do that by using just duck breasts. Meanwhile, put the duck fat into a large skillet and heat over medium-high. Then its over to Mums house to learn the secrets of Christinas famous Assam laksa. 2. 1/2 cup maltose syrup (2 parts Put smoker on stove, using 2 burners, and heat over moderate heat, uncovered, until chips begin to smolder. Remove from heat and let sit for 15-20 minutes. Tea-smoked chicken is a traditional Chinese dish that's especially popular in the northern parts of the country. Wash the duck inside and out and blot dry. The marinade has a wonderful smell and yields a juicy, perfectly seasoned duck. So I've modified the process to make it slightly quicker and much easier, while retaining the same flavors. Place two hooks in the duck: one hook under each wing and through the back as shown. Season the front and main cavities of the duck with half the rub. 1 cup Lapsang Souchong tea We revisit Adelaides Farmers Market and discover Poh and her team of foodies have expanded their stall from 1 tent to 6! Frank Shek is the head chef atChina Doll. Celebrity Chef Challenge 3 - Julia beats Peter Evans preparing Tea-Smoked Duck Breast with Ravioli with Water Chestnut, Pear, and Duck Liver with Blood Orange Sauce, Spinach, and Crispy Fried Ginger. This is a review for szechuan restaurants in New York, NY: "the place itself is super cute! I ordered the tea smoked duck, comes with 2 bao. Hang duck in smoking oven with hook on the upper neck. I parked at a meter, and it was free as it was Sunday. 4. Place the duck on the plate on the wire rack. Poh and Jono getting a brand new beehive in their backyard! Lower to medium heat and cook for 10 minutes. Never tried smoked duck? To make the tea smoking mixture, in a container, combine the wood chips, tea leaves, cinnamon stick, star anise and cloves. Strange flavor has some, well.. strangemore, got the duck and roasted pork, enjoyed both but my pork was a tad dry, wish I had gotten more of the sauce on the plate.more, SzechuanDim SumCocktail Bars$$Midtown East, some chili oil or some seasonings on the side and maybe some hot pot of tea We shared Dan Danmore, Cocktail BarsDim SumSzechuan$$Williamsburg - South Side, wontons in chili oil, snow peas and duck fried rice. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. Heat the rice until it starts to smoke. Place the duck on a plate on the wire rack. How to cook smoked duck 1. Stuff a couple of pieces green onion and ginger inside the duck. Yes, it's supposed to be unbrewed tea leaves and raw rice. Seal the wok and set it on the stove top. Drain, reserving the soaking water. Cut the duck into pieces and serve with chilled sesame noodles. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. It certainly produced some lovely smoke but our bbq doesn't seal so our duck did not really retain that smoky flavour. I like to place the bag into a large bowl in case the bag breaks or moving things around in the fridge pierces the bag accidentally. In a large stock pot, bring water to a boil and stir in the salt and sugar. If using large breasts, leave them to cure for 24 hours (see headnote). 2. 4. Fire up the smoker to 275F 4. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. baby arugula, curry powder, boneless duck breast, garlic cloves and 8 more. Build a fire on one side of the grill. Place the duck breasts on the rack, skin side facing up. Just open windows and turn on the extractor fan! Hang the duck from rebar in the Pit Barrel. After much shuffling with the window arrangement, Poh decides to leave the boys be and to cook up lunch. Most duck breasts (mallard, Pekin, pintail, etc.) Remove the peels and garlic and reserve the sauce as a glaze over the duck. Only pierce into the skin and not the meat. Mandarins, cherries, cumquats and pineapple all work well. of 1. Allow the tea bags to steep. Drain pasta and transfer to pot with bolognese. Make a sauce by sauting 2 garlic cloves in a tablespoon of vegetable oil, then add cup chicken stock, 2 tablespoons dry sherry, and 1 tablespoon each soy sauce . Add the teaspoon[[see query above re amount in ingred list]] sesame oil, the bok choy, and the ginger and stir-fry for 1 minute. Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. I modified my stovetop smoker to accommodate the duck, so dont be deterred by equipment if you have a pan, a rack, and foil you can make one too! Cover pans with foil and place over low flame directly under the tea. How to serve them? How Long Does It Take To Smoke A Duck At 225? Allow to soak for 4 hours. Finish on high heat for a crispy texture. The boy ate tea smoked duck, steamed sea bass, Dan Dan noodles, soup dumplings and garlic chicken tonight. Cover with the lid and steam for 75 minutes, checking the water level periodically. Adding a business to Yelp is always free. Chilled silken tofu, crispy whitebait and new eggs, Woodfired leg of lamb with roast vegetables, Apricot, chamomile and vanilla bean "jam", Jerusalem artichoke and chamomile citron soup. everything was so delicious and flavorful. 1 whole duck 2 quarts boiling water For the Tea Packet 1/4 cup tea leaves 1/4 cup brown sugar 1/4 cup rice 2 whole star anise pods 1 3-inch long cinnamon sticks 2 teaspoons orange zest Directions To make the brine, place water, soy sauce, salt, honey, garlic, and ginger in a large bowl. Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). Hang the duck from rebar in the Pit Barrel,then add the smoking mixture directly on top of the hot coals, and secure the lid. Chop the duck in half lengthways. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. Make the glaze 5. It's usually made with a combination of a whole chicken, ginger, sesame oil, salt, and Shaoxing wine or sherry. 3. cup Puer tea leaves 1 cinnamon stick (broken into pieces) Steam: 3 spring onions (white parts only) 40 grams of ginger (about 6 1-inch chunks) 2 cloves garlic Deep Fry: Enough oil for half the. Anita Lo The Peking duck skin looks all oilymore, ShanghaineseSzechuanAsian FusionLower East Side, the signature Peking duck for protein and the water spinach for greens. Step 1 In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Itll be a major challenge on all fronts, winning over customers, gaining the acceptance of the old time traders and simply keeping her tasty dream alive. Best With I originally wanted the house smoked Hunan bacon with dried turnips (more, is nice and hefty. 5. Rub duck all over and inside cavity with salt mixture. The ribs. This will take 23 minutes, When it is smoking heavily, place a wire rack on top of the wok and lay the duck breasts on top in the centre, skin side up, Finish cooking the duck breasts in the oven if necessary, Whole barbecued artichokes with smoked garlic mayonnaise, Duck breast salad with burnt coconut pineapple and cashews, Duck breast with orange, pine kernels and dandelion, Join our Great British Chefs Cookbook Club. If you want to cold-smoke (below 90F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a Instacure No. (confirming doneness), and the hooks from the duck, and cut into individual pieces using the. The basic process sounds simple. aargersi. Allow the skin to dry before ladling the glaze over the skin on each side of the bird until well coated, allowing the glaze to cool before repeating. Every thing that we purchased was extra fresh and flavorful. I conquered my duck fears by smoking it.

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