here is the man and here's the money there completely separate matters. i think nothing should be done by force. there is no such need in poland. you do not have to force anything local governors justified there you turn by saying they're not ready to be accountable for the financial loss. i want to export. we heard from told us that such an approach by the a you to maintain unity in the block is a part of the dictatorship every local power should act according to the wheel and have a lot of a degree of power, especially in this case. especially in this case, so you know, i'm not entering into the subject matter, not talking about lesbian, gay, transgender, and song. i'm talking about the general view, the general principle. there should be a well respected by the european union. there are less the european union wants to become with south 1st sort of talk, receipt or dictatorship. i think is a very democratic choice. i think the informa common discount is like poland,

local municipalities, local provinces. so local powers, they have power enough for called into the constitution to act are called into they will, i think this is something which is completely legitimated and should be understood and should be allowed also the santo. okay, that should use for now next. and his mother's plus one is super chef darnell ferguson. well, there be back here afterwards. will your next update from archie in moscow? ah with both. oh, is your media

a reflection of reality in the world transformed what will make you feel safer? isolation, whole community. are you going the right way or are you being led? direct? what is true? what is great? in the world corrupted, you need to descend a join us in the depths or remain in the shallows. ah no one no, no, no, not a joke. no, no. what goal more real than what they should end up unit

731 was a unique organization in the history of the world. what they were trying to do was to simply do nothing short and build the most powerful and most deadly biological weapons program that the world had ever known. real. and you know, took production with it. i guess she'll, she'll go towards that they're not eligible. know, sunny laguna, she'll keep on moon monica. she no longer thought this meant union. the more a thunder i'm i've got all my sale coming up. i go on monday. i wish to know about dorothy, who knew you didn't or guzzle more or less to know jr

. let's i had to put on with this car, their mother and all you know by the big garage door cowers nice. oh boy, that's good to go that route on what the on this the wow she my a new ana. i'm all i can send more. 07 won't good. so you don't the you, you're not on the market to give us a b, you should expect to be of non government could be in the image of liberty of seat and i'm sorry, this is august nation. be you will have to see unless you want me to go with the energies you got to compose the western democratic system of a plant, the wall, and then political order. say

folks, next up on dennis miller plus one super chef darnell ferguson. you've seen him on guys, grocery games has a new show that he's the lead john over on discovery plus great concept, tiny food, fight all the flavors, all the cooking, all the implements, all the ingredients, small with a great idea. darnell ferguson right up to the side. dennis miller plus one thing a folks welcome to dennis miller plus one. i always love when i talk in the chefs. and today we've got darnell super shell ferguson on the show is a celebrity chef that has appeared on the rachel ray shell guy ferries, a triple g guys. groceries don't confuse it with a triple b. now i'm a real future fan that this is a triple di and triple g. so don't confuse and be poppy plan the food network. but

what i'm most struck by is i, i think i saw light up the great a g. i'll explain a shelly over some pork to dish and trust me that woman is a killer chefs. are good for super chef for beating her on guys tournament of champions season one and 2. he is now the lead judge and the new food competition series. and this made me laugh, i lot, tiny food fight, tiny food fight is currently available for streaming on discovery. plus. that's a long way of saying, please welcome darnell super chef burgersson. hey jeff, how you doing? fantastic. how about you? so i'm good brother, i appreciate your carbon. some time out for us. i know you were i, i heard were earlier, you were going to try to do it from the car in such a a good egg. but as he was with his kid sounds like your dad duty to day brother. yes. and i bribed him with candy to be quite a canadian a world made me not talk that always words. i listen,

i have to say i could see it on your face because when you go up i, i, it's not a clip of him against the, like i said, the great alex garnish. shelly, they are both they working with similar ingredients and they're on the sort of chip is brother you most of them please to knock her off because that is the m v p. i think no, exactly. is this you the one the seed in that turn? so it was the of that even i was surprised when you were like, you were like sha minot and those soup tournaments before the season where you came in at the 8 seed and you under right out of the box for the last 2 legs you, i i didn't even celebrate until after i got on the list and i thought it worked great for your brand man that gave you some serious gravitas and my eyes. and i'll tell you what on the opposite end of grab a toss. it made me laugh out loud. i thought every permutation of

a show about food had been done. but tiny food fight is such a great. it looks like it's the thunder dome of moves, bushes or something over there to explain. oh, we have here. died out a tiny school by which is they get, this isn't as you did for, i went into like, what could this be about like, i can go and it will blow your mind because as fun and whimsical in common, cool, and laid back a series of the show is the food that these put together. we'll make say how in the world was this possible? well, i think in a long time, and now people are really familiar with food network in a long time to a blank how i can believe it. now, you know, they like how to make a boot the size of a quarter, you know, because that's the basis for the size of the quarter. so easy, i make food. we're looking at 3 here, takes, you know,

we're looking at your favorite food, the barbecue with, you know, we're looking at all these things 1st on the size of a quarter. and that's why everybody was there yet to have paul read. come on is aunt mat in doing it. this will be of this will be the most school ranma you know what, whatever i go to a great restaurant, chef and the, the big, the huge guys, the thomas colors of the world. the grand act catches the world. they always blow your mind right out of the box with an amused bush, something to set the palate, get the taste does percolating. i'm always impressed that they can get that much flavor into it. and it sounds from your description here, it's not about just being diminutive hair. it's a big taste competition to right. good taste, texture. the plating, you know, the same way. we one big food a little bit. i want the tiny little again, and i can't tell you your want to be highly impressed when you see what they were

able to create. i mean, i was standing there looking light and all of that because i thought it couldn't make it. yeah. so then it will be good if you had a b. he's had to make food smaller. no, you got to cook a barby sized kitchen. the blame is a candle. well, this is every, from my generation, i'm 67. we had the easy bake oven and used to put the cookie dough and a little water in the pan, and then put it up against an 800 watt light bulb. and it sounds like you're dealing with something akin to that over there in the tiny kits. it's goes maybe the ovens enough in the arm, us in that, but it may be the all right, well we'll give a look. it's tiny food fight folks. and it's over on discovery, plus we're talking to darnell super chef ferguson. he's one of the host. is there another host or is it just you up and one? no, the, the main attraction is main where your name is memory. she's a comedian,

she's amazing. i mean, her personality is whimsical. she's as funny, as you can ask for a host of be on the show is about tiny as it was amazing. so she is the host and i kind of play off of her energy and it's a fun. so by the contestants, or how every having fun, who is, i mean, like even they have to make show about what they're doing and they like, i came really doing this on tv. you know, it's a fun time. you know what you, what i called him a maybe 2 months ago. i called you guys very. i knew him from years ago. i did one episode of diners drive ins and dives for a local company. i can't tell you how it help this restaurant up in santa barbara, where i live and i'm always touched by ferry. i hear people dismiss him sometimes on these. these reality shows are the food network. triple g triple di. and i love the shows i'm hooked. i can watch and food network all law and i can't tell

you how proud people are when they're with fairy. and i assume when you have these contestants on that kind of fight or funny, but they want to do, well, i find it a lot more touching than i thought i would i, i think people are proud of their chops and they want to exhibit them and you have to be sort of delicate the way you treat them even on the things about bad shifts. i think you have to be cool about the way you handle the contestants. oh for sure. you know, a lot of the time that even incentives i have more so than i just say, i'll be on guy tonight on a grocery game tonight was one that you gotta like, remember that i try to charity with hard out. you know, i drive or now you know, i'm, or i'm and i thought a lie because in their time the song i'm ever competing on that gross again, my number competing. and i, they really made me feel like i was meant to do this up. i would stop there, you know, so it's kind of cool because now i tell me the contest as we look up to you and i

can tell you thanks for the words you say, you know? so it's a big thing and like being around guy is just, you know, he's the michael jordan or industry that you know, no matter if you think he the chef or not, i can guarantee you 100 percent. sure. but it's kind of cool that you know for me as a chef, so it's kind of cool to see somebody who takes the shift world from a different perspective. like he's, i just know. so you gotta go see how other people are clicking. yeah, i think guys, every man thing is beautiful that you know, not everybody's going to be at court on blue. i, you know, although guy has a great lineage, i think it un l. v becoming a chef. he's got great jobs. but he has that every man touch where you can see when a guy showing him his corned beef hash outside of baltimore in a diner drive and a dive. and he's proud of it and everybody in the neighborhood eats it and he brings it out to ferry. and he gives property kisses, they're a little bump and he moves on. i always think that your brother,

that that means so much them and you know what? it does, the business star. now their business is never the same. again. it's not, they can't even keep up at the guy leaves that, you know, like that's where you have the story. nobody after dash, so comes on, can keep over there, changes everything for you. yeah, we're talking to darnell super chef ferguson and he's got a new show over there and discovery plus called tiny food fight. but i wanted to talk to him about his bonafide his chops. where do you, who do you learn to cook off of sometimes it's an older member in the family or was that your mom, your grandma, or where did you get your chops? man? is a guess i didn't learn from nobody. i'm a family guy because they were all their recipes and i can't make it to the restaurant of my mom's in their recipe. i always fun. i mean my mom are in competition. every time i go, i learned it's always been my name ever since i would have locational school for it and i had a gift for cooking, but i would say like, nowadays,

kind of like my inspiration and who i look up who is more like i really looked up to like michael because you know, he, he's the one that likes at the bar to where i'm trying to get to cooking wise. i feel like michael latasha was me if i had, if he had no michelin training. i. yeah, he's got amazing jobs man. and he's very, he's like blade runner, man, he comes in fully tatted. he comes in, lean his leg visally with a spatula, but my man is ready to go. when he gets in and it kills visit him. and his brother is again and yang. you know, the brothers is more accessible, good cop, bad cop. but but you know, if i was pushing some grub across the table to end of the judge, i'd be scared because mike, well, as a beast. yeah, because that was what i look up to that, you know, it was the reason why i started cooking. so a kid that made me, i never seen cooking in that kind of form. so you know, what i like watching is,

you know, i'm a, go to school for about like at least somebody that you know, it was a win win situation for me and i got to meet emerald, spend time with him. so and just change my whole perspective even more. i'm like, man, this is the kind of guy because as much as i want to do tv, i want it to be a great shit before i ever got on. yeah. and that's well from emerald. well, you got emeralds and you got diamonds in the rough and we're talking to one darnell super chef ferguson. he's on to come over there at, at the food network. and also tiny food fight is currently available streaming on discovery plus b. you see him as a judge, he turns up my guys goes against b bobby flay, all those things will come back. we'll talk about what a right time. it is a fittingly enough as a descriptor. what a right time it is to be a chef in this country because you can go 2 ways now and you go down the one path and work yourself. well, you're going to be, well, everything you touch the kitchen is going to turn to gold. the big business out there are no ferguson right after this are dennis miller plus one

live in a kind now where we receive so many inputs on a daily basis that are completely, i'm willing to reality. so think about how on social media filters. and they basically present themselves in a very unrealistic way. and so when we come down to fomo, there is any, involve more than that. it's about being sort of envious of something. it may not exist and is also really tied to the fact that as humans, we want to be part of the crowd. frances mc chrome recently said quote, the europeans must stop being naive when we are under pressure from powers which at times harden their stance. we need to react and show we have the power and capacity to defend ourselves. bold words, but does europe have the political will to actually defend itself?

with a folks welcome back to dennis miller plus one. we're talking to darnell super chef ferguson. i hope you've got that name, trademark. maybe because you know, you, everybody needs look tao. this are you more and is my actual name so it helps them . my middle name is actually super show where people don't ever believe that. there you go. you're covered, are you, he's the celebrity chef that it's appeared on the rachel racial, guy, fairies, grocery games, me bobby flay. he was also in season $1.00 and $2.00 of guys tournament champions over there he is now the lead judge on new food competition, tiny food fight, which is vailable for screaming on discovery plus. boy, i'll tell you what occasionally i look at magazines when i'm on an airplane and they always have stories about food festivals. and that is a beautiful time to have some cooking chops and some personality in this country

right now, isn't a chap oh, i will say i'm leading into the crime of it. yeah, it was not the time this karma's changing everything to care outside of musician and now that athletes, you know, chefs, they're going to be to talk to in the next couple years. you know, because everybody loves to watch it. love to do it. if it's a growing growing, it's only gonna keep moving forward. now that guy has kind of shape the way people see that. what did you take away from trade school? what are some of your key swing thoughts as a chef? what are you looking for? first data, we talked earlier about textures, flavors, what, what are some of your will go to moves that you like and you know, everybody has something they prefer. tell me about your approach. my approach is always in the possibilities. i don't really work from what i've seen. i've seen some number where i don't want to do it again. so i always work in the realm of with possible how can i transform this into something?

no one's ever heard of before, but that's a high value. you know, so far as i do is i always go from the creative side and then after that i go back to the technical side. ok, there's a certain way to do everything. you know, i'm technically sound even though my mind is out there and i will make them serene though ice cream. don't sandwich. but as i technically has to have the smoke inside of it, it has to have the mason brown sugar has to have all of these nuances to make the bar. so add, there are creatively. so how can i make somebody, i'm going to blow your mind when, when you hear this. so okay, how can i perfectly executed this? i think that refers back to one of your key decisions. i think in your fledgling days was you brought a high end dining to short or to cooking and louisville. i love that, but you're seeing those 2, john was together, was a smooth move. brother, tell me how it worked. and then he crum land down there in louisville. yes. so here

in louisville. mary. mecca. per capita. no. more than a little small town. yeah. beside a small town in kentucky. no one know that, but it's so many fancy restaurant. they're not how they one number one. so we independently is so competitive here that i had to figure out like what's, what's my niche? and i remember that i was in one of the best restaurants in america, cooking in mobiles, like kind of mad magazine. the best restaurant america and i was in there cooking and no one i knew at ever been to a restaurant ever plan to go to a restaurant. and i was like, wow, like, everyday people were like so oblivious to drive only the critics in the true food, you knew how good is restaurant. now that you know what, i want to be able to cook for people like normal people, like people who will go out to eat, can only spend $15.00 for dinner, $20.00 for dinner. and then i want people who go into restaurants weekly or bi

weekly. i want to come to my food like that. yeah. so i, so you know, i want to pick the same standards that we have in these high in restaurants and you see it now. so it's the whole, the tree now, i'll do the thing years ago. i'm actually not, i didn't so now you are, you were transferred. now you see all the how you have short order restaurant now because that's where the money that money's out in the fine dining. no more the money in the, the chicken places, the money's and all the you type of fast casual restaurant, everyone converting over to something that asking a long time ago, which is, you gotta be able to feed the masses. the masses don't like your food. forget the critics, the masses have to agree that your great credit for take, you know, i like this or good. everyday people don't agree that you're right. what you do. then i'm losing the mark somewhere, especially a 3rd brother because there's something primal about putting a smile on a human beings face by giving them sustenance. i remember my kid got out of college

degree when i started bacon bred for a while and he did it for a year and i said, would you do that for? and he said, i lived in these towers of academies. i did, i dug my education i had fundraiser, but i didn't feel like i was really taking a lot of these. i'm telling you when you pull a piece of bread out of an oven across the counter, and they're tearing it before they get out of the store and take a bite each, i can't tell you what satisfaction i got out of that. no, it truly is in, it's like, you know, i imagined like a painter. oh, gets a painter canvas in. and everybody wants to do their bidding like crazy. you know, it's a different billing to see your hands. make something in your mind. create something . and if the people just are by our it like, oh my gosh, like, you know what you are and want to do is eat, you know, my grandfather is still no matter what people will have to eat. yeah. there's only so much coastal property and you should buy it if you have a chance and you get into food or coffee. i always think of that starbucks guy just

said that one days that people are going to be drink in this till there's the end of time. i better get in on this early. so yeah, there are certain things food being one of them. i. 4 listen, i was wondering, you know, earlier i love the high low thing where you're flying high and techniques to sir regular fare for the working that i see that sort of morphed into a cooking style that you describe as urban eclectic break that down for me. what do you mean by that? exactly chef. so i was watching the show. i'm bravo cook and show i won't say his name. i was talking to bravo. and i remember seeing a chef i looked up to. he did molecular gash. a machine richer still limits? most of it. i think richard a couple weeks ago and he came back and he said the next thing he came back, he was a totally different. i think that what happened to me are my own identity is i was

cooking like a chef. i worked for for so long. yeah. finally, pharma identity. and so therefore when i heard that of the young age at the you know what? i will cook like myself from the get go when i'm learning from all these people, i'm going to create my own craft. i'm going to be known for 3rd seller food, and it was good and sort of champions. last season, the here market samuel said, i want to my place say, hey, whoever the ship is, has his own lane, like his food is so, so you know, with me and judging. he's a weapon, s f is, has their own lane and his food. it looks like whoever it is, but this is not a normal looking like this. this has an identity. so early question is me saying that my food is related to everyday person? it's. it's not the food that you wouldn't have had growing up at some point. but eclectic, i've learned a lot from being around the country cooking in around the world, cooking, so therefore, it will be the future can relate to, but it will be in a way you haven't seen that's a compliment from mark samuelson to because i view him as

a chef who lot of people have a chef have the finger on the pulse of their neighborhood, his neighborhoods, the world idea, this is a world chef and what a cool conflict that so mark is santos, and that's such a cool vibe. this cat has a what is for door ahead on it's looking good in a risk. you know, richard, he was always great, but he used to come in dressed up in the ghost buster suit with the phrase a. i take it easy. it's a always ready. so what about chef is it is brick and mortar dad, do you what? open a restaurant you, what have your own pad? well, what do you want to do? where do you go from here? well, i have a right now i have a total of $400.00 restaurants. so were opening up a new one at the end of this month. and then i'm also that's where i've been at

lately in my my, my actual culinary product will be in the grocery store and hopefully by the beginning of next year. so you'll be able to get a big matter. you'll be able to get my ranch, you get all the different products without a grocery stores. that's really where it's that big focus of mine is becoming a household name. and anonymously grateful chef. when we look for the products and the stores, eventually will it be under the moniker super shaft for a super snow kitchen? ah, well that's beautiful everything. when you see this branding stuff. eventually, eventually i'm going to a store to get a super chef, my melanie scoop or something. you know, that's where exactly got and super. so products you how, who are you in the whole setup? when you get home, if you need to super show kids there? well listen, i was like i said before we talk today, i heard you in the car with your kids and you still make a nice meal at home for the kids. right?

you can still what, what's one of your favorite at home? give me a good home this all at home. so and sound easy. i like to reach, you know, a lawyer does. i like, i right. you know, that's my main staple in life. i like to make a very good milky bis low, funny, or modern word of a them boozy. absolutely like. you like parisian no key boy in the bath. at least you didn't hit me with the rabbit or a cat where you could have went that on that yes, i could have listed it's good to meet you van. and the big things come in for super chef over there. look for the products. it's donna ferguson and the new shell, sorry, i've lost my note here is called tiny ford site. i just saw the trailer to that. i haven't seen an episode yet, but it looks very funny and it is exactly as per advertised. they're trying to make great taste great textures. great look. plating the whole 9 yards. it's just the

dishes are like this and some of the implements used to supply the dishes also like that great idea. somebody had over there at discovery plus and he is the head judge, darnell super chef ferguson. we appreciate your time, man, have a good life. oh man, you have a great one as well. all right, bye. talk to you down the road. that's darnell ferguson. this is dennis miller plus one ah, mass kaiser's financial survival guide, liquid assets are those that you can convert into cash quite easily. but keep in mind, no as the domain to inflation datawatch go report. with

a gas prices in europe hit a new record where the german government wanting people to prepare for a close to freezing month. meanwhile, the countries energy regulators yet to grant an operating license to the now fully completed nod stream to gas pipeline. whitehouse, declassified report revealing its suspected for years with the mystery sounds supposedly attacking us government staff abroad were not unknown rushing weapons but chirping crickets. poland accuses the e. u of blackmail for threatening to withhold cache from regions that don't recognize l g b t, right? we get reaction with.