my own omelets, they can cook their own omelets, they can cook their eggs, they can cook pancakes ands just this simple because i've got precise temperature control. and look how beautifully non-stick this is. all i have to do to make the omelet is tip it, the omelet runs back. i tip it again, it runs back. i'm going to be able to fill this up. so everybody can have whatever filling they like. i always like to have some mushrooms, some cheese, some peppers... >> and you know i like the healthy spinach, bob. >> ohh... >> i just ruined his omelet. >> [laughs] well, with the perfect green fry pan, we just simply fold that over, it's going to continue to cook while it's in the pan. i fold that out and look at this: my pan is clean, i'm ready to cook another omelet again. >> the heating is consistent, so i can set up a buffet with four or five of these and have different temperatures that are going to maintain. i think one of the biggest complaints is that sometimes the last people that go through the buffet, they get the cold food, and with the p.i.c., the food stays warm through the enti

my own omelets, they can cook their own omelets, they can cook their eggs, they can cook pancakes ands just this simple because i've got precise temperature control. and look how beautifully non-stick this is. all i have to do to make the omelet is tip it, the omelet runs back. i tip it again, it runs back. i'm going to be able to fill this up. so everybody can have whatever filling they like. i always like to have some mushrooms, some cheese, some peppers... >> and you know i like the healthy spinach, bob. >> ohh... >> i just ruined his omelet. >> [laughs well, with the perfect green fry pan, we just simply fold that over, it's going to continue to cook while it's in the pan. i fold that out and look at this: my pan is clean, i'm ready to cook another omelet again. >> the heating is consistent, so i can set up a buffet with four or five of these and have different temperatures that are going to maintain. i think one of the biggest complaints is that sometimes the last people that go through the buffet, they get the cold food, and with the p.i.c., the food stays warm through the entir

strangely enough, seven years prior to that approach to donald cook's trailer, he had -- he and cookad another encounter on a remote desert highway in the antelope valley that almost led to violence. sorenson had pulled cook over for reckless driving on a very remote patch of pavement, and a conversation quickly escalated, you know, into an argument. and the two almost came to blows until backup arrived at that time. and cook, after that he filed a number of complaints against sorenson. he tried to get him fired, and he sent letters from everyone, from then-head of the l.a. county sheriff's department steven block to the fbi. i mean, it was a very serious attempt to try to get steven sorenson fired. and he wasn't able to. but in my book i explore this idea of the conclusion of their dance happened that day on august 2, 2003, where deputy sorenson turns down the driveway, and who does he come up against, but donald cook, the guy who tried to get him fired. so at high noon on this august day in 2003, deputy sorenson makes this fateful turn down donald cook's driveway, and he heads past

there's no longer home cooking here. no, no. this is professional cooking.ave never cooked a pig's head before, but i love pork. i'm gonna do the black-eyed peas, cornbread, some collards. try to get some crispy fried pig ears. (james) pig heads does not bother me at all. i've seen a lot worse than this. i mean, it's, yeah, horrifying. i'm pretty sure vegetarian bri is peeing her pants over there, but it's not the worst thing i've ever seen. so the main components are the tongue, the ears, the cheek, and the snout. (graham) yeah, right. what would you do with the tongue? i would blanch the tongue first in a fragrant boiling water. then from there i'd braise it and serve that with a delicious creamed mashed potato with some fresh grated horseradish. (joe) who do you think's gonna struggle today? who's gonna really have a hard time? clearly bri. god bless her, vegetarian. totally out of her comfort zone. i think she's gonna struggle big-time. bri, how you doing? i'm great, chef. how are you? how is he? while i'm cooking.ok at him you don't want to look at him?

it is not about home cooking.ally about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk a

and having a mother that's a fantastic cook, a grandmother that was a fantastic cook and then being so enormously blessed with only boys in my life, when they got time to get married and i thought, oh, you know, all these family traditions, all these family recipes are going to get lost because my boys are boys, and they won't be cooking. and so i made a cookbook of our family favorites and gave it to the daughters-in-law which meant i had five copies of something similar to this. it's, obviously, a greatly expanded from that time. but the ore amazing thing that happened -- the other amazing thing that happened is that my love of cooking, my love of sharing our love at the family table was passed on to some of my sons, and they actually do cookment some of my boys really actually do cook. so in this cookbook are some recipes from my son josh, from my son craig who likes to cook soups, and so that love of the food and of cooking, fortunately, did even get passed down a little bit into some of my sons. so this is how the whole thing started. and after the campaign was over, my son josh w

joshua cooke says he has the answer. he is known as the matrix murderer. >> i would see myself in that role. >> the teenager who picked up a shotgun and killed his parents in their suburban virginia home. now joshua cooke tells his story in an exclusive prison interview with piers. >> i don't blame anyone but myself. >> the crime, the confession and a warning about the next adam lanza. >> these people were ticking time bombs. >> this is a special "piers morgan live" inside the mind of a killer. >> good evening. it's been ten years since joshua cooke did the unthinkable. on february 17th, 2003, the then 19-year-old picked up a shotgun, pointed it straight at his mother and father, and pulled the trigger, killing them both. how could he murder his parents? why did he do it? for a decade, joshua cooke has kept the motive a mystery until now. for the first time, the killer dubbed the matrix murderer is speaking out about the crime that made headlines across america and put him behind bars for 40 years. this is more than one

they actually go cook, some of my boys really do cook. in the cookbook are some recipes from my son josh, my son craig, who looks to cook soups. that love of the food and cooking, and fortunately did get passed down a little bit in to some of my sons. this is how the whole thing started, and after the campaign was over, my son josh, who happens to be one that loves to cook, said, mom you should put together a cookbook. i thought well, that will be fun. the cookbook is not like a normal cookbook because it has a lot of family traditions in there. a lot of stories, a lot of written material about our life. and so i think it's going to be interesting for people to think, we know who mitt romney is or know who the romney family is. i think they'll be surprised when they open this up and say -- and we give a peek in to life struggles, the fun of getting together, and everything else. just a lot of stories in there too. >> are you a good cook? >> i am a good cook. i think people would be surprised to know that i really actually even -- ran a li

cook to take the stage momentarily. we're going to take you inside the hall throughout the next 60 minutes so you can see and hear firsthand what cook and his other chefs have in store for the company and the consumer alike. sue is down at the new york stock exchange, but we start in san francisco with scott wapner as we wait for that big event to start. scott? >> reporter: absolutely, tyler. thanks so much. tim cook is expected to take the stage in the building behind me any moment now. he'll eventually be joined by other apple executives in a presentation that is expected to go about two hours. anticipation, of course, was high. tickets for this event sold out in just two minutes for the 5,000 developers who wanted to be a part of this, and it really comes at a bit of a strange time for apple given the fact that the stock has come all the way down. it's performed a little bit better lately, but certainly nowhere to the expectations of what apple traders and investors would certainly like. you have the news flow going

a guy named walter anderson who was a fry cook.nd he has this big novelty item where he has little buns and little burgers that he cooked all alongside each other on an iron skillet. >> and in 1991, created white cast castle. >> what began to happen is a lot of the burger chains were absorbed with giant corporations. how can we make it cheaply? and the answer to that was we'll cook them all ahead of time and have them sitting around. >> reporter: he believes we're living in the golden age of burgers. >> people now have the much higher expectations for what a hamburger can be. >> reporter: back at smashburger they are sering, smashing and salting every burger to order for their hundreds of thousands of customers who come in every day. but cooking up a good burger isn'texactly easy. >> i only got half. >> reporter: but the taste -- a smashing success. for "nightline," i'm lindsay davis in hackensack, new jersey. >>> up next, the octogenerian worth several hundred million dollars. [ stewart ] this is the kind of food i love to cook. i

when i do cooking classes, i do them out of a commercial kitchen. these are my consulting agreements. so i'm a consulting referral company. i'm the middleman. i have the advertising and marketing skills that other business owners don't have and i do the acquisition and match them with a consultant. this talks about -- it says the clients ability to work. i don't know if i brought -- somewhere in this contract it says my chef has to be certified and i have to use a commercial kitchen. here is an e-mail from one of my consultants says she works from florida. i crossed out some of these names because for public record. so, any ways, here is the w 9's for all of my consultants, a list of my consultants and their business names showing that again i'm just the middleman. the next thing i have, these are affidavits. they are from guest and roommates and these are all signed documents swearing that 250 dolores is a residence and they have been harassed by palacios and they are afraid of her. >> are these executed? >> they are all executed. >> the significan

i am going to go home and cook. i will text message u.n.s done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping so

>> well, i wouldn't recommend cooking inside of the house. you have to go outside and use a portable stove or something else. >> so it wouldn't be safe to use your fireplace to cook? >> not at first. you should check it by a professional first. >> outside should be a safe place to cook as long as you stay away from buildings and doors and windows. >> yes. that will be fine. >> here we have some alternative cooking areas. >> you can barbecue and if you have a regular propane bark could barbecue. >> thank you for joining us. and thanks for this terrific space that you have in this exhibition space and thanks for helping san francisco stay safe.

and then when you're cooking the potatoes, you want to cook them until they're nice and fork tender, so a fork goes in, you take it out, and they're nice and tender. another thing with mashed potatoes too is, depending on the type of potato you do, and en you cook them, is really not to over-- over-wp them, especially if you weresay if you were making a repotato mash. um, if you really over-whip them, then they really become kind of pasty. so y really want to make sure that you don't do that, because at that point it seems like there's not--you c't add enough cam to make them, uh, creamy. we've got our mashed potatoes. i've taken some caramelized onions--so we've takesome onions, we've slow-cooked them so they've got nice color, kind of caramelized the sugars in the onns, chopped them up, and now we're gonna d them to our mashed potatoes. and then it's just gonna be a quick, simple mix. but the sweetness from the onions, the caramelization, it just makes it a terrific, uh, mashedotato. another one you could , ani have some more mashed here, is a roasted garlic mashed. and the nice th

you ready to cook? >> jimmy: yeah. >> all right, cool. >> jimmy: thrice-cooked?it into, like, a skillet and fry it. so, i'm going to let you do the first thing. these are shanghainese rice cakes. >> jimmy: okay. >> you're going to drop these in that water, just like you'd poach pasta. it's a rice that will sundry. and then you slice it and then just go all in. >> jimmy: doesn't look like rice to me at all.o >> it's sundried, so -- >> jimmy: again, i've had some beers, so i'm sorry. i apologize. [ laughter ] all right, good. >> and then we're gonna -- >> jimmy: so, i put that in there.wu >> and just leave it alone. we'll just let that cook. >> jimmy: don't touch it. okay, i'm not touching it. >> we're going to go into our hot skillet here. >> jimmy: yep. perfect. >> and then you want to just take a little bit of that bacon. >> jimmy: yep. here's the bacon. throw it -- toss them on there? >> yeah, just throw a handful in there. >> jimmy: like, what size? >> like, more bacon. more bacon. >> jimmy: i felt like -- >> yeah, yeah. that's good, that's good. >> jimmy: i'm

i'm stewart harrington, red lobster line cook, and i sea food differently.s at projectluna.com . >>> if you want to see a snow leopard visit a zoo in san francisco or philly or st. louis but if you want to see one in the wild, quit your job and spend the next 20 years prepared to wait. the most elusive cat on the planet is among the rarest. but dan harris got a chance to pursue one of these creatures with a man determined to keep them from disappearing altogether. >> it's the middle of the night on the edge of the earth. >> don't walk in front of me. >> reporter: and these men have in their sights one of the most elusive animals on the planet, the snow leopard. this is the culmination of a week's long hunt led by this man, tom mccarthy who dedicated his life to saving the snow leopard. >> they are almost mystical. that's why so many people call them the ghosts of the mountains. >> reporter: mccarthy gave rare access as he and his team tried to track down a specific cat, a nine-year-old male who seems to have lived just as many lives. >> he is a dominant male

cook to take the stage momentarily. we're going to take you inside the hall throughout the next 60 minutes so you can see and hear firsthand what cook and his other chefs have in store for the company and the consumer alike. sue is down at the new york stock exchange, but we start in

people use wood for heating and cooking. the high demand for firewoood has accelerated de-forestation in the himalayan country, which in turn has led to desertification and soil erosion. woodfires are also contributing to air pollution. one small orphanage on the outskirts of the capital katmandu has come up with a simple but effective way to make its own fire fuel. the children crush fallen leaves with their feet. they live at an orphanage near the capital, kathmandu. school exercise books are re- cycled, too. >> already finished writing and homework. not used this year. >> new materials are made from old. the ground-up leaves are added to this mix of water and paper. >> no. it's enough. it's enough. >> it's not exactly a high-tech process, but it works. these are bio-mass briquettes. the orphanage is funded by private contributions, and doesn't have the money for firewood. >> we need a lot of money to buy food. and to buy tree is just a waste of money, tree and wood. and so we were searching for new substitute of the wood.

. >>> it is time for a cooking segment. cooking with the chef.t is a swedish chef, but he has stolen a recipe from the neighbor, and he is going to show us how to make a blood pancake. >> this is cold blood though. >> cooking with blood is very common in scandinavia and blood actually does contain a lot of nutrients and iron. >> but he starts out with an egg and pours some blood in it. >> i like to create the finland scientist that you are. >> this is breakfast for the vampire. >> he put the regular pancake together, but instead of mostly milk, it is mostly blood, but he tosses in the milk. >> cold milk and cold blood. bull p[ bleep ] brilliant. >> throws in the flour and mixing it up, and puts some butter in the skill let and it goes in and looks pink, but you will notice as it starts to cook, it loses the color. >> the blood will of course, coagulate and turn darker. >> the edges will start to cook and bubble. >> you want to wait for the bubbles to start bubbling up in the middle. this is the pancake telling you the flip me. >> watch at what it

. >> they cook it for you the way you want. oh, beautiful. wow. is the stuffed calamari, libyan style. so many seafood stuffed inside of it. like a turkey. >> good sauce. man, we are living large today. >> yes, we are. >> so what were you doing before the war? >> i was a travel agent. >> you were a travel agent? >> yes. and i was studying, too, medical school. >> many of the people who started the revolution who fought in the streets with makeshift weapons were like omar. medical students, garage mechanics or simply teenagers. they transformed themselves in a mat er of months from kids playing playstation to hardened fighters and field medics. >> nobody believed that he can be removed, really. >> how quickly after the uprising started did you begin to think that, wow, this is possible? that we might actually win? >> the first day. >> first day? >> yeah. >> the day before, you figured, impossible, we'll be stuck with this son of a bitch forever. a few hours later it's like, wow, this might work. >> seeing groups with you going toward the martyrs sq

a first we have a slow cook to entrust reserves on. accessories right so you're from the south you like slow cooked meals don't you. exactly ok what is what's the point here the fed can raise interest on excess reserves over time to keep all that money that's parked at the fed one point seven trillion dollars in excess reserves but you know that money is going to go to the big banks right now it's going to the treasury because the fed is paying such a little amount of interest rate but like i said that's going to change eventually you don't have your own final there you know i don't see how it up next we have marinated at mortgage backed securities a hint of a negative kind of that this kind of sounds like something only you could. no actually it was cooked up by bernanke himself when he decided that he was going to do press mortgage backed securities or the yields of them to make housing more affordable for everybody and support the mortgage market and this was several years ago as part of q.e. one and he just couldn't stop he's been

cashin' in starts cooking right now. hi, erybody. i am eric boling and welcome to cashin' in. wayne, and john and juan joining and keisha. welce, everybody. the government nfirming it is using nfl and otr sports to promote health care and the playbook is to get healthy young americans and it will save the cost of sicker people. but the priceay not beight for the young people. johnathon, young people said i don't want to do this. i rather pay the fine forot having alth care than support the sick people and using health care. >> they are going to advertise for that eric. when a private company advertises a voluntary good it is promotion. but government does it that violates rights that is propaganda and obama's goal is socialized medicin and pushg everyone, young people to be on the government plan. they are pulling out all of the stops. one percent of your income o the ads. a pole to authority. i don't like obama care and lebron thinks it is col, i should reconsider. weak. >> wayne, celebrities like yourself to tout obama care. if it needs tt much promotion couldn't be good. >>

[laughter] the opportunity to learn things like job interviewing skills, how to balance a budget, cooka healthy male and change a tire. you can consider my speech today a continuation of the passport to let after smith area and full disclosure, i cannot cook and definitely cannot change a tire. [laughter] of life after smith will be deciding what things you want to put your energy into and what things you don't. meher the big revelation for when i realized that i did not have to complete everything i thought i wanted to do, like learning german or becoming a good skier or learning to cook. i realized that you can complete the project by dropping it. [laughter] [applause] commencement speakers are traditionally expected to tell graduates how to get out there and climb the ladder of success. i want to ask him instead, to redefine success. the world you are headed into desperately needs it. and because you are up to it. your education at smith has made it unequivocally clear that you're entitled to take your place in the world on equal footing. what i urge you to do, not just take your pl

host of cooking channel's "nadia g.'" -- >> you said it. >> that's what they call it. says these dishes will help you bag them and tag them. >> that's sick. that is gross. >> pay attention, hoda. >> the biggest mistake people make when cooking the first meal for someone is putting on a massive spread, the oysters, the champagne. it makes you look desperate. >> that's how dumb people are. >> exactly. you want to cook up some simple dishes that are like not -- >> what are we making? >> first up, shepherd's pie. >> oh, that's so good. >> if you can help me mash up the potatoes here. we've got yams. throw in a little bit of cream. and a little bit of butter. in the meantime, here i've got some beef and onion. we're going to add some nice spice there, a little bit of salt, little bit of paprika, throw it all in there. give it some nice flavor and color. those onions. >> all right. >> a ton of taste. >> now into a greased baking dish it goes. we're going to create layers here. >> like a lasagna. >> exactly. >> and if these coo