the french is onions, celery and carrots. when those first french people undoubtedly they brought with them their seeds, a lot of ingredients intending to on the way they had in france. but here in the city where we paf painfully aware of being how feet under sea level do you grow a care rorcarrot. you can't grow a carrot where you can't dig a decent grave too se the water table is high. i think that is how the carrot to out and pepper went in what is the creole flavor. most important basis of verything is that radar creole rue with celery, bell pepper and onions. is typified by tomato. to be brown.nds often food is often red, tomato based. they love the color and they love the flavor. and, of course, there is nothing as delicious as a creole tomato season. that's another very important element. restaurants.two second oldest continuously operated restaurant and w orleans back to 1856 there have only been three the traditions have remained constant and authentic here. is probably the most new orleans.sh of sometimes the word g

once you have that, the dark thing that goes into everything is celery, bell pepper and onions. that is actually what i like to refer to, that traditional french was onions, celery and carrots. when the first french people got here, undoubtedly they brought with them their seed. a lot of their ingredients intending to carry on the way they were in france and we are painfully aware being 7 feet under sealevel no matter where you are, how in the world are you going to grow a carrot? you can't grow a carrot in a place where you can't even dig a decent grave because the water table is too high. that is how i believe the carrot came out and the cover went in to what is really the creole, the crux of the flavor, the most important phase of everything is the dark creole rule with celery, bell pepper and onions added. creole food is typified by tomato. cajun food tend to be brown. creole food is often red, often tomato-based. they love the color and the flavor and there is nothing as delicious as a creole tomato in season. tujacquesrestaurant, a culinary gem, the second boldest continuo

. >> like to start with fresh cabbage, carrots, little mayo, little celery seed. i like t whip it up nice and fresh and stir it up right over the bed of cabbage. the cabbage is nice and crunchy. i get a lot of people saying ii don't l cole slaw. i said i trust you you've been training your pallet, but just taste this. >> i saw amelia. ae had a baby fork and barel bite. i've got to get a big spoon here. al right. oh mgosh, it does look fresh. oh wow. that is nice. it's got a sweetness to i too. love it. >> it's that sweetness within that celery come in and give it that bite to bring it back down. >> it's got a lot going on. >> imagine later when we put it all together. the beans, the slaw the chicken. that's one big happy barbecue family. >> we've got the chicken coming up at 6. i want to talk to you about your barbecue sauce. this iset crossen kansas city and north carolina >> you get kansas city red and mix it with the tang. ie l to bring all barbecue regions together because i don't discriminate. >> that's the allru purpose >> it's a memphis style coming to kans

. >> break the celery in half? >> straight through it. he makes a pretty bold claim when it comes to this. >> i'll slice the banana, it will stay there. >> i don't believe it. >> he did exactly what he says. >> they slow it down. so you can see it for yourself. >> even when they slow it down, the card is still going fast. >> it is cool. >> ready? >> he gets a little crazy towards the end when they start throwing towards an olive. >> special bulletproof. >> that was mental. >> this whole video was filled with all kinds of craziness. see the whole thing on our website, rightthisminute.com. >> these two watch a camp for moms. >> i thought it was happy hour. >> i thought it was a spa. >> caught on video catching a wave. >> watch it. the slow motion formation of the most beautiful wave. >> see what it is like to ride the water coming up on "right this minute." and they happen easily. the other side of this... is they can be removed... easily. spray and wash's... powerful formula... removes over 100 stains. spray and wash. better on over 100 st

. >> why does celery sherbet not work? >> it does.t there. >>> ever have random supermarket chats with strangers? >> yes. >> next time you do, check behind you because it might be jack vale. he goes up to people, as they're distracted, jack vale is not stealing anything, he's doing the opposite. becoming a putpocket. or a putbasket. people suddenly sense that he's there. >> excuse me. i'm sorry. >> sorry about that. >> that was an impressive save. >> sometimes he does chicken out. uncle john goes, look at the wine. size matters not when it comes to doing this. pot of paint. he's waiting. that opportunity to maybe get that second one in there. uncle john working as a blocker. another paint goes in then a very confused woman. >> is this my cart? >> i don't remember this paint. >> this yours? >> see, this is all funny and stuff but see how well it works for a simple prank? if you turn your back and your purse is in your cart there, got to watch it. >> for real. that lady's been distracted. starts off. bang, bang, bang, more, more, more.

in another pan mix oregano pesto celery paste and white wine and simmer briefly at the garlic and meat balls. if it doesn't and it's important to reserve the oil because fat has one transports flavor you must. just add a little water or milk if the sauce gets too thick prepare the side dish while the meat calls are cocaine. use the oil from the meat balls to brown the potatoes season the chopped mangold and steam and. cut the zucchini into take slices and crying. after thirty minutes the meat balls are ready . season with pepper to taste the whole meal takes a good hour to prepare. mentally bombs are served dinner in a grain rebuilt in seventeen eighty two a colorful salad is the appetizer. and then comes the hock to actually. delicious food in rural surroundings isn't all that attracts visitors to the swiss countryside here they can also take a break from the hustle and bustle of urban life. when heard they. know we also have something to toast your max is turning fifteen years old and in light of this big occasion we've asked you all this week it to send in photos showing us how you

the french mere prios was onions, celery and carrots.hense fir french people got here, undoubtedly the there seeds. a lot of their ingredients intending to carry on the way they had in france and here in the city where we are painfully aware of being 17 feet under sea level no matter what where you are, how are you going to grow carrots? you can't grow. you can't even get a decent grave because the water table is too high so that's how i believe the carrots came out and the pepper went in to what is really the real mirepoix so the crux of our flavor, the most important bas of erything is that dark creole roux with celery, bell pepper and onion added. real food is also typified tomato. cajun food tends to be brown. real food is often red, often tomato-based. they love the color and they love the flavoand of course there's thing as delicious as a creole tomato in season so that isanother very important element . 2 jacks restaurant, 2 jacks is the second oldest continuously operated restaurant in new orleans, date back to 1856 and there hav

so the crux of our flavor, the most important place in everything is the dark real room with celery,ell pepper and onions added. creole food is typified by tomato, tends to be brown, creole food, often tomato-based and love the color and the flavor and nothing as delicious as creole tomato in season and that is a very important element. at two jack's restaurant, one of new orleans's great gems. the most continuously operated, dates back to 1856. and the traditions have remained constant and authentic. gumbo is probably the most emblematic dish in new orleans. sometimes the word gumbo is used to describe who we are as a people. gumbo is a bear very personal thing. we have a very typical gumbo, it means some of this beautiful thickening comes not from the room which gives the gumbo its color but also for late powder. it was introduced to the original creole settlers and a very unusual side effect of being added to a hot liquid that victims the liquid. and some gumbo's have filet powder as a thickener, some will have okra. the most fascinating thing about gumbo to me is where does it ge

> okay. >> so here we have our peppers, we have cele, and i kept the celery leaves.>> we can just scoop this up. >> scoop the whole thing up there. >> yep, yep, yep. yes, yes, you're doing it. i mean, right now, there's thing you can't do with this. >> a rig. >> the rest of it? >> yeah, the rest of it. st put it all in there. >> just like so. >> just like so. just like so. the theme of the show is treat yourself tueay. how do you treat yourself? >>h my lor sometimes i feel like i treat myself too often. and being good to myself is treating myself. last night, which was treating myself. >> sleep is everything. >> yes, it really is for me. so, yeah, just now i am getting to the age where you know, the stuff that doesn't seem so cool is cool. >> right. >> taking care of yourself, eating properly, all of that boring stuff. that is me treating myself. >> so we have some kidney beans, which we rinsed and drained. drained and rinsed, put those in here. >> i though you said y rented th. [ laughter ] like we can't afford regular --. >> on that date that i had back in the day,

. >> hat: yeah just parsnips and celery root. >> anthony: ah, okay.ing out there standing in the rain? and this sounds like a good idea when drinking -- a rousing game of stump, or stump and nails. throw a hammer in the air and drive it down hard. hopefully onto a nail rather than a hand or other extremity. preferably in the rain. how dumb do you feel if you end up in the hospital with that thing sunk into your cheek? >> man: only twice. >> anthony: has this happened? only twice? okay, good. so i like my odds. >> man: swing it down. { cheering ] >> man: you got a spark. >> man: you got a spark. >> man: first shot, first killing. >> anthony: as night falls, it's time for more food. >> jolie: hot pot, hot pot! >> anthony: i sit down with toby and his friends lucious, megan, and jolie. >> lucious: that's catfish coubion. rice first, tony. >> tony: perfect rice. >> anthony: that's a shrimp stew down there? >> toby: that's shrimp stew. >> anthony: hardboiled egg? i gotta ask though, but before i forget, now mardi gras is coming up tuesday? >> group: yes. >

. >> this is what a 1-year-old grizzly bear looks like enjoying a midday snack of celery.r looks like. okay. we know they're not black. at least the grizzlies will grow up to be well grizzly. >> these grizzly bears are now about 280 pounds. as males they will get to be 1,000 pounds. >> the zoo says many animals would be obviousens and have to be put dow sickly. near death. in the meantime the construction crews are working hard to get the rest of the has been at that time ready for the be a long time coming. it first became part of the zoo's master plan in the late 90s. construction started about three three years ago, cost $72 million. mostly through grants and donations. once again they hope to have it open to the public but july 12th. live at the oakland zoo. eric thomas, abc 7 news. >> that's going to be fun. thanks. >>> time for ask finney. "7 on your side" michael fipy answering question sent by facebook, twit twitter and email. first jean asks we bought airline tickets with the credit card but the flights were cancelled what's next. >> if you charge the flights, six

spices with a little brown sugar, some cracked black pepper, maybe little garlic and finish off with celery seed and i rub it down and marinate. we smoke it in on the grill. we chop it up. finish i off with a little summer slaw, some of that potato bread. when you put it in yourmouth, it's like you taste heaven. that's why divine barbecue, we're in motion. our motto is slow down and let us grill fyou. >> i've got to be in motion to burn this off. i've been eating since 4:00. this chicken is incredible. >> one oe'the things wre popular for at all the festivals and the fairs, especially at this 26th annual giant bar cue is i ring a cow bell. when people come, they be like jumbo turkey legs. and so we be selling these all day. >> this is what we're coming in with. doreen this is what we're doing. >> you would come running for anybody's cow bell, wouldn't you? >> come on out to the festival. >> at the website, you can find it anywhere. chef derek, thank you so much. doreen, we're comin in. our dogs would love this. >> let's not waste it on thek get b in here with some for the humans. see you in

tête de cochon with blue cheese and celery relish.s to me all the time. confit of beef tripe, and since i'm all about vegetables slow roasted cauliflower with caramelized onions, and lentils. >> anthony: so does second city travel, they have a road company? >> paul: there are touring companies, three touring companies. they're on cruise ships as well so i did ten months on a cruise ship. >> anthony: oh! >> paul: which is ten months of looking at the water and wondering you know at this trajectory would the boat pull me under? if i've had this much to drink, how long before the boat is out of my sightline? >> anthony: so that's like a prison ship, i mean. >> paul: yes. >> anthony: because you, you, you can't say, "-- this." >> paul: it's real fun for the first two months. it's a lot of fun hanging out with the crews. you know, there's a lot of, you know, venereal diseases going around. >> anthony: right. >> paul: and a lot of partying, there's a bar every two feet. and then after you hit the two months you're like, "i want to go home.

green giant conducted the survey in each state.on ns pepper celery and day. >> younow how you take pictures of your food when you buttaan et a $10,000inraabusor op who want to upload their photos and have them look amazing. >> oh. >> really does help the 'e t f lookreaus evenst more pretty. it's being called the first and only instagram tabn boston cp says the table has a move abdominal arm light that so youus ganet g.e right l ihtigin ayhe pys relevanrt fo g t their money back. >> stan. kevin sits down with 1 of the voices behind the character actor samuel l. jackson. back after this.>> ♪ a dose of vitalityest g into a county that badly needs it." "realistic ideas for attrti extending pre-k, improving traffic."gr "a prosive leader, for jobs, to fund schools without more taxes, to take on the nra and combat gun violence." "an eagerness to listen." "energy." "a passion for innovation." david blair, democrat for montgomery county executive,ed endorsygt the waon post. >> welcome back everybody. guess what? tucr has like fo rain in the forecast atllr a next -- ca

recalling six ounce, 12 ounce and 28 ounce veggie trays containing broccoli, cauliflower, carrots, celerya, michigan, minnesota and wisconsin. the f-d-a is investigating. (ken) with warmer temperatures ahead -- we're beginning to see more sharks in the waters on the west coast.(pam) just last month, we told you about several shark sightings in aptos. tonight, we are learning about another one ... it was found dead found near seascape beach resort. a marine biologist says, the 500- pound great white shark measured eight- feet -- nine- inches long.... and was about five- years old. the shark had numerous puncture wounds and scars consistent with hunting sea lions. the carcass was transported to a santa cruz research lab .... where a necropsy will be performed early next week. (pam) coming up... world cup soccer excitement is in the air ... but in some cases the joyful celebrations .... go a bit too far .. price americans pay for prescription drugs .... continues to rise -- the trump administration and congress are looking to take action. washington correspondent drew petrimoulx reports ....

the other thing that goes into everything is celery, peppers, and onions.ke to refer to as the creole mirpois. the first french people got undoubtedly, they brought their seeds, a lot of their ingredients, intending to carry on the way they did in france. city, we are painfully aware of being seven feet below sea level. how can you grow a caret? in aannot grow a carrot place you cannot even dig a decent grave. came out and the pepper went in. the crux of our flavor, the most important basis of everything is the dark creole rue. creole food is typified by tomato. cajun food tends to be brown. read, oftenis often tomato-based. they love the color and the flavor. of course, there's nothing as delicious as a creole tomato in season. that's another very important element. gems, itw orleans's dates back to 1856. there have only been three , so the tradition has remained constant and authentic. gumbo is probably the most emblematic dish of new orleans. gumbo., the word is used to describe who we are as a people. sometimes, the word gumbo is used to describe who we