more charges three arrangement three. three. two types of free. download free broadcast quality video for your media projects a free media all done to r.t. dot com. on larry king now i'm cooking with curtis down there it comes in that's really i don't think anything comes to anybody naturally i think truthfully need to learn how to use in our bodies you know the law you have to cook so it's part of the law of youths consider yourself a sex symbol chefs used to be the guys that had long hair and got out of work right where it's thinking of we couldn't get into the lot problems that suddenly were called sex symbols as results of what's happened to my industry got a book written by men about it plus as much as you want with you know of course the usual cost you get drugs but that's not what doesn't and that's ok ok all next on larry king now.

on this edition of larry king now you may notice things are a little different word my kitchen in my home in our home shawn and i our special guest is curtis stone the author of what's for dinner it's a new york times best seller welcome to our house we're going to begin with a cocktail now i don't think the little red wine i don't get caught what what is a brown bowl in the us to make sure that i think i have been behind you might like interest what i thought i'd juries do a really simple gin cocktail so it's gin and a bramble is actually comes from the u.k. it's an old style cocktail and you can give it a little twist and this is going to bit of key come by mean and and critic is a switch is a black count like you know about three or four put your way that's right ok so what i'm going to do is first model some ingredients of a little bit of sheet. by which i have to sliced up and just

a handful of blueberries and low blueberries good to good now i always sort of think with of course these measurements will be stuff but i do think when you're making a quilt tile each time you make it you want to make it a little different because sometimes you might want to be swayed as sometimes you want to be stronger the painting or on a day so that the mint the blueberries and the key comes out and then you go ahead and you just basically muddled this up so i give you want to do as well are ok ok i'm not idle people say i love that i love that. statement no i don't rather know what the other move the kitchen i make toast c.-q. governing little village you come visit level and then know that i made you tear a little bit i'm in life and then trying to decide to tear up. and i'll tear it up in a little mood where you are trying fame play and i know i do but the idea of modeling that is you bruise you know all of that flavor out of it and then i stamp vision writes it and we just go ahead this is the show which is that you got to write just

go ahead and i noticed a minute isn't it isn't collapsing that's a qaeda want to do it's hardly demolish it you just for a bruise a little bit of the flavor out of them come bruising ok good work i look at there are pros it's not a make solid it was now i didn't write them does and at the moment all right they're opening a new rochelle unbelievably high ad what is going to be called that's going to be a luddite and i it i don't have a name not yet i'm going to rest room it's very small very intimate market driven so get the best of the season and we just cook fantastic food not menu it's going to be no menu not made easy you get to put yourself in the shift hands it's may but it's very small as of the twenty five seats we're going to be south beverly bill of up on our left of the drive i got my bagel shop was there i was there i want to bagels what i didn't know that was yours will be neighbors as one of these couples gay i've stomped this little bit of sweetness i've got some a guy by the neck today how much just it just a little squirt maybe to taste it somewhere and it created because they said. a

little bit of black really i guess since as much as you want but of course the more you put the faster you get drugs but that's what doesn't that's a fact ok a little bit of gin is the next great it's nervous about old english from you know i count white you use deborah strong right yeah i had many restaurants before in the u.k. i haven't and this will be my first one and it's in the states gave it all up to come here for t.v. i did i did i came here to do a show called time shift which feels like it was many years ago but it was a lot of fun and you still do bravo nothing road top chef masters way we actually we have to she did very fast because we have to be respectful of all the different chefs on sergeant as well so you'll be in your restaurant but i sure will be unnamed restaurant on sub beverly drive with the young that would know minute i'm going to have to really solace that night i'm sad no name no menu and come in or where you want your thought i came in let's say in order to pizza we can i don't take the larry ok can right now watch i can't you get you straight or over there my

brain or so that's going to strain all of that stuff out which is going to have the going to take this away nazi that is that and then i was looking for education before that i couldn't find one of those fancy little ice crushes. oh my. kind of kitchen is this larry so no ice crusher fire fired so we're going to do is i'm going to take our little sean is a big cloth oh my god damn us you have to get physical so this is what you do when you have one of those fancy phrases that has an ice cube that is generated you get all of your ice into the thing into a dish profit then go ok pick it up and then when you think of the ballot you take out all of your aggression this is for all the restaurant critics that are going to come in and criticize mark. one side or the other and they criticize their own even though when they're all of their you mean the many. so we just did a very preliminary stage and with it you know it's you know that process i go when you're going over. like this are probably more accurately november. you're from

australia i am here for i was born in the city of melbourne for the new guy and then you go ahead meet some of that cursed on you could be ice in the glasses across the ice you want to go on ice oh i love can be very good i says in the do you feel it right up so this is a perfect summer cops out of course blueberries been a summer for it now you know you need a little ready to go shake a corner and it should come up about three quarters of the right katie do we have to stir it and they don't need to stir it given it again a little more unusual perhaps i suppose help to give a little bit of color i like that. and then that's it you can get a shit with some blueberries if you live a little old you have a couple there is on top of the version of the garnish now do we sip this sort of the girls was supposed to drink it down or what was the approach i just sit just sitting it's a british tree so it's a sort of drink you have a plan to get

a cork a ok let's see if it affects me cheese. blimey that's chase oh whoa. i think i got your olds got quite a lot of play look uses the allusions with this modern key later perhaps you can dial through why did you become a chef oh i love cooking and i guess i started cooking when i was a pretty young young lad with my of my granny and i've always loved the taste of food love love trying to figure out how you make certain things and. get out of our break up every morning and regardless of whether i've been in restaurants or develop the recipes for hunt cokes i really enjoy all of the now you hooked up with a famous chef right i did jack was i work for a guy that market here wife for many years and not a was in london actually he was the youngest ship in the world so in three michelin stars and i started working for marco as as an apprentice when i was twenty two and worked for him for eight years and ended up running quite

a substantial amount of his business did it come to you naturally. i don't think anything comes to to anybody naturally i think truthfully eed learn how to use in our bodies and a lot you learn how to cook a source by cooking a lot and i think you know hard work teaches you stuff no one walks onto a tape and hits a ball straight down the fairway the first time but pick up a golf club that takes a practice and some energy does anyone get a bad rep in the food department it does look i think when i first moved to the u.k. they. truthfully a huge separation in they make was a really good high end restaurants and the rest of it was pretty bad and since it's changed in this gastropods have been born and you know there's more good strong to me in local pubs in the food. is much better to get into the t.v. and. was involved in a book funnily enough first of all called london's finest ships in those dozen ships that were featured in that book and i got asked to do

a little bit of press for the book which was more into a they and that kind of thing and it was something i guess that i actually found that more easy than the cooking and indeed bases. and it's all about what it is you cook it and sort of one thing led to the next and before you know doing a show for the basing your more than restaurant how long my last day in a restaurant was probably just i write years ago now you going to go back into your own restaurant or beverly hills which was a pretty discriminating place in the people those low good restaurants here right you feeling pressure absolutely yeah a lot of pressure and you know the from what i am in boxing on is a really small venture but you know one that's extremely hard to make money out of and that's not really my motive to be honest it's because on the spade in a small kitchen and with a group of talented guys i miss that camaraderie between a group of young people who you know work really hard and produce something beautiful at the end of it some going to life in a twenty five to thirty say the restaurant which like i said doesn't make much

financial sense but i miss those kind of restaurants too i miss those beautiful little intimate settings where you go in the same major day time you go in the food is really special and someone's cooking from the heart and and that's what i want to do you have a liquor license back at the moment we've got a beer or wine license that i think somehow i'll be able to figure out how to make the bramble feel as we larry brown but you don't have a name yet about stones. i like a study just now i like stone yet i like it i'm reluctant to put my name into the restaurant divided as it was going to make it plain that other want to be. conceited about it or ostentation it with one of your famous chef you don't television you open a restaurant and you don't put your name on it that seems wrong think that's the best commercial movie i can see i think it should be my name yeah on this one for a name like lenny birnbaum now i don't know lenny birnbaum but maybe lenny birnbaum

will catch on but he'll say who's the chef there he's an example of a chef has had a little bit of luck and had pretty good success also a friend of yours who hasn't used his name on the restaurant spot wolfgang puck but he has other restaurants where he puts part on his name the name park is known my show i was a bar goes a great name it is a good time yeah it's one of those decisions that you go around and around and around with if i had to say they hate you one direction my granny's name was mold no not more that i'm thinking molds because she was the first one to teach me how to cope and over more it's it's not it's neither women as doug i wanted but it's not romantic as it is going to more once you're over i go to more exotic spec'd bacon and eggs write more let me get this morning not enough for once you're on today's stunts it's going to be stunts ok i like well i'm not above that don't follow me on the thing i like just don't ask well but usually lot of phone would you be there every night i'll be there as much as i hear you going to order that we

did t.v. schedule appearances and books i don't do that i'm going to change the mix of what we do a little bit with my business so i can be here more and i have got a young family as well i have hotel and zero. devoted to be in los angeles more than i am to travel you know of course i do do stuff outside of a restaurant so i'll carry on with some of that but the stuff that i can peel back from and just five percent more on the restaurant i will do it in the two year zero zero. a little boy hudson yes and i think that's a nice time hudson's marking on the something we do miss i'll give him that's because we've i just love the night you know it's the same sort of thing when you have a child it's simple it's that i've interest charge you have all these different ideas and you go around and around and around and then hopefully one just sticks out since i think that we'll be right back with curtis stone a lady is going to cook so my wife is going to join this we're in our kitchen don't go away. the fire. look.

look. look. look look. look look look look look look look look look look look look look look look it was terrible take a look very hard to take a look again look on here there's a lot that you never had sex with that earthquake there's no place. to look look look look look. look. look look look look look look look look look look look see look. like

a pretty. well it's done your common life and these are the things i think you know. pleasure to have you with us here on our t.v. today i roll the sushi. back with curtis stone the book is what's for dinner you know him from america's top chefs right it's a great man it's a great show a lot of things that youths can see yourself as a sex symbol

a sex symbol when i was getting all that when i'm sitting your kitchen bench. home i have a call that you know i guess look i had eyes is chefs used to be the guys that had long hair and got out of work right were a bit stinky for sale is that help and we couldn't get into the nightclubs and that's something they were called sex symbols it's bizarre to me what's happened to my industry i'll complain about it are you rough on your help out and i look i think in a in a restaurant environment it's a very different situation than most businesses operate on but you know everybody wants to wait at the same time it's hot you've got a group of people trying to you know get the food out as fast as you possibly can you know you done is up compared to whites you do have to be really directed occasionally voices to get raised and the language does dip below what's acceptable but you know i think i'm pretty reasonable ok we have some a social media question for you over johnny baggins we have twitter wants to know if you could have one meal one meal only last meal what would it be. all i would be

my granny's rossland shoes from yorkshire my grandma in the north of england she used to cook beautiful rice and gorgeous crispy potatoes in that thick gravy that probably doesn't taste that grow. but you know we're all for putting something that is sure it's a love you know tripoli when you cook that is hudson's or stone a well. have you cook the meal that were didn't work or many you know i have a wood fired oven a hive and of anything cooking out of this particular for a couple years that i still have a mouth open some carrots just yesterday i had to pay for whatever we did a production not through some carrots in and it's hard to regulate the temperature of those wood for seven and then. it goes a little to get a better saw then with that expected people come over they say bend something a sensation pretty funny i like burnt food they do get made if i order steak well done well done for he want for another for another they were strong on stage really did in new york not state was a cheese omelet i don't like eggs right i just don't like oh i like cheese so i

said to that i said to the hey bill the waiter i'd like a cheese omelet with extra cheese burnt so i don't taste the gig so he brought me some was fluffy upbringing by bring him by the chef came out and said who ordered the one with the world on leave. and threw me out of the restaurant we can understand from the respective right becky if you don't like eggs and you were alone but it's a little hard to do a good job as a chef but something you could try i like my my mother used to do it but my mother knew how about ok couple of quid if you only knew questions you know the first person you have a kissed i showed the always your name while kennedy low well like anybody was they didn't i'll burn that was involved yeah all we'll i think i was about fifteen the old but now it's eight is that right. looking chef you most admire. has a dress dish you've never mastered. who. would be

does it. sucker think about it the maids are pretty confident doesn't it. but they will skip basket that dish most nerve racking million level cooked by cooks for gordon ramsay and marco pierre white when i was just taking over as head chef of course about us and you know to have those two chefs walk in this is back without talking to each other and incidental luncheon they ordered on the the specials which were my dishes as opposed to marcus dishes so that was probably the most the right thing to go well it went very well actually and food you i hate eggs food you hate. i don't love the flavor of aniseed so licorice is something that i despise liquors yeah and so thing you miss most about australia. my family my mum still there my mum dad so this august so i didn't miss the time with them there's only one other cook quality there's no we done probably it was

just the fall out all of it. was a favorite australian slang cambridge we cork and amy's we called they could tell those show the year they taste delicious as well out but not all of it. what was the next first nor did the nation if you weren't a chef what i did be i think i'd be a god not i have a beautiful veggie god not imo it a lot of good and planting and growing and nurturing a god and so i think that i would have done that on a bigger because scout favorite restaurant. in los angeles is probably moyse allays and in new york in new york. seventy's a restaurant in london a little bit of down is pretty special in london i would say dinner by heston which is at the what used to be called the hyde park that's how i think now it's called the munder and are into a dinner a great restaurant in a hotel as swears and it is again more and more popular there's a bit of

a trend moving back towards those beautiful hotels he's got me sideways sloshed on my bramble is the great curtis stone he's going to open a restaurant beverly hills is booked as what's for dinner my wife will join us and we're going to cook something shaun king has joined us he's the seven hours what are we making he said larry i heard one of your favorite things in the world we're . going to show you how to make these delicious tropes are going to make a really quick brian for that and i'm going to sit with some of the candy tomato and i know you're great town i know you like ventura. county it says if you see a stock price rise regret made anything so we're going to put seat of the rock in the we're going to direct and. very little rock right there to begin my life which . might be sound it's a bit of a firearm said is a prime traditionally is a band aid to infuse flavor to anything to americans but you can do it with water so sugar can be that simple but then you can handle fruits of fruits or vegetables

we've got pictures of the season right now softness and peat that office pureed off and i'm going to literally take all of that she's off and then i'm going to cook the pork chops that appear at that age with a little bit of orange juice some salt and you were belated flyable so you go ahead you watch some of that excess. paste yourself and then you don't need to see if you've already got a. show you have to make that. into a food for a. bit of a. complication. you shouldn't be going to go. right you have. to look at. it. now to get at that town over how fast does that. get the face of it is a little art it's

a house mike. could do that will just as well in the middle east. and that is the time of year to start. a good amount so now why does it matter. because this is the. sort of march through the fog of the greed that is it's all contradictory to sleep. which is why you do it that sweet soul world again. you get that gary you blend it out. and once you've got that you get that part of a good pull but you know it's really it was very the reverse for you know when they see. you literally try to pull their fur. and then that will eat you only need to leave it for about an hour and. run over these vegetables little girl am with my darling granny before the. program he loves.

to make the school kids. to. the t.v. and some he wouldn't grow up but i actually think like really that he'd give it another element which is really that they get all of these friends to be together to try to. get an hour or so we're going to just cut through the items a couple of times and within a couple of times like that. and get yourself a dish you can go out and. get a could do this there may be. very. good and heard some of us. generous and. see the world for this of someone. and they need to get a little muscle work even the phrase this is the larry king special because iraq is cheap so we're going to go ahead and plenty our margins are lower and there you are

ranked everything. so the you see good if you pull. it here makes it a little good for. you the shape. of the. money. we're in says. the soldier the from. the right on the. yes. and what is it in there. he sounds out that is it and i'm going to record here is that there is an armor but if she could just claim. i mean i found.

the restaurant you are good or you sure can well mike will do anything you want to seems to me about restaurants and the reason i'm so question of the better this project is i think you've gone of the days of those restaurants that used to feel like it was your special little restaurant so i do think that cost is coming and i want to see you have to be able to make them through the service. exactly yeah i'm going to. my. ok so let's have the graphs and look for that. which you know i think it's important to cool the daughters and i did a little bit of research are you that you like sherry i think here what i'm going to do while we just finish up before trying to make a really crazy. hikers which are those beautiful little bride resting for one of the for the pope's health so i know you are a huge fan of souls are going to serve as our lead source for

a little going to taper off on monday. as you are on the first but i'm already in two thousand right she started and. i got into our little dress and we did for a little bit of extra virgin olive oil and. vinegar out. of the papers just with that extra virgin olive oil and thirty the delicious healthy that's there for about i use it on a bit of salt a little bit of pepper and then you've got a pretty good tights just made it so that you know you don't have to close the schools right. and i think my question should right we cannot say yes it's not. like that. right i can go ahead and just scoop out some of that delicious direct. flights for. credit shock

which is had sort of four or five minutes on the sundays for. a little bit of this you don't want to be. because it is full of pop and then just a little of that dressing for two hours are crazy people have that. sort of like that. they've got to go to really since the age it's going to taste and. needs a little brown bowl. it was more of this you don't care what it is like gus. you know why did. i hit my golf. that is so good. a solution would you make this island i guess this is a this if this is really really sort of like yeah well over there what's that's happening is that other folks at home enjoy this session is cursed on my wife shawn

on my cell phone to get his book because stallings what splendid hour you'll see him over his new restaurant i will let you know the name as soon as he needs it the men of beverly hills see have sung the following on twitter at kings things say goodbye. or even one. wealthy british style sign some time to. market why not i'm going to. find out what's really happening to the global economy

with my next concert for a no holds barred look at the global financial headlines tune into kinds a report on our. i know c.n.n. m s n b c news have taken some not so lightly but the fact is i admire their commitment to cover all sides of the story just in case one of them happens to be accurate. that was funny but it's closer to the truth and might think. it's because one whole attention and the mainstream media works side by side the joke is actually on you. and our teen years we have a different brain. because the news of the world just is not this funny i'm not laughing dammit i'm not high. because that's

a job well handled thing that. pushes the perpetrator is a real dilemma is driven by the hatred of the government. or religious fanatics. society protect itself against the uncomfortable how should it react to attacks with retaliation. or like the citizens of norway and spain who opted for freedom and openness. london two thousand and five. on july the seventh four bombs exploded three in underground trains one and a double decker bus the result fifty six deaths and seven hundred injuries the attack is not from the ounce.