so, my steaks are cooking. guess what we're gonna do?>> we're gonna do something with cheese. >> how about inside-out grilled-cheese sandwiches. >> oh, my gosh! it's like a double-decker grilled cheese. >> that's right. we took the cheese and put it on the outside. >> nice. >> all right. so, now i'm gonna put one in. >> okay. >> two. they all have cheese on them. three. now, watch this. >> oh, wow! >> with the cheese, look how i can move these grilled cheese around the pan. >> totally sliding. >> now i'll put the last one in. and then what i want to do is show you some of the hardest food to cook in the kitchen. >> oh, i see. >> this is what scares the home chef more than anything else. >> yeah. >> so, what we're gonna do is we're gonna put the skin side down. >> okay. >> that's the hardest way to do it, trust me. >> right. >> now, no fat, no oil, or butter. >> i see that. i'm nervous. >> we're gonna do healthy cooking for our salmon. >> oh. >> hear that? >> yeah. >> i think my pork chops might be done. >> okay. >> all right? look, i jus

it saves you cook time. it saves you clean-up time. >> within 5 or 10 minutes, i had lunch on the table. it's quick, it tastes good, and it's healthy. >> it's basically replaced my oven. >> i'm thinking about what i'm gonna eat right now. [ laughs ] >> announcer: and smart shoppers, ask your operator how to get free shipping, but you have to hurry, because this great deal is a limited-time, exclusive tv offer made available just to you from philips, the number-one global airfryer brand you can trust. call or click now to get your philips airfryer on its way today. >> so, kids love fried foods, and who can blame them? everyone. you can make perfectly-crispy, juicy chicken wings without all the fat. take some chicken wings, dump them in the fry basket. >> that's it? >> that's it. >> no salt, no pepper, no oil? >> no salt, no pepper, no oil. set the timer. set the temperature. and in no time at all, you're gonna have the crispiest, juiciest chicken wing that you've ever had. look how delicious that is. take you

it, who's going to cook it? products, right? >> leonardo paixao: yeah. >> anthony: so why not use them? >> leonardo paixao: yeah. >> anthony: bar da lora is named after its owner, also known as the blonde, who is the first woman to run a bar in the mercado central. it's a place to order a cold beer, wedge yourself shoulder-to-shoulder into a small table, and order this. you want this by the way. this place is famous for -- >> leonardo paixao: this place is famous for liver with jiló. jiló is very important to us. it's like an eggplant, but it's green and you need to eat it while it's still green, because if it ripens, it gets so bitter you can't eat it. >> anthony: all the food here is like if you -- if you bite too far into the pit, it stabs you. if you -- if you eat it at the wrong time it poisons you. >> leonardo paixao: uh, dangerous stuff, huh? >> anthony: lyon has paul bocuse. mineas has chef ivo faria, owner of vecchio sogno. he's the godfather of mineria cuisine and ingredients. [ ivo faria da costa spea

of cooking.r any circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >> hello. [ speaking french ] >> in the '70s as a young wanna-be cook, i managed to lay hands on a french copy of paul bocuse's classic cookbook "la cuisine de marche." and i gaped in wonder at the photos. struggled to translate the descriptions of dishes so fantastic i was quite sure i never, ever in my life would cook, much less eat. if you could please say how honored and grateful i am to be here. this is a dream come true. over the years, how many great chefs have come through this restaurant and gone on to open great restaurants? >> [ speaking french ]. >> he always have a child somewhere around the world because everywhere he goes around the world. >> but bocuse too is and was part of the system. he came up with his own cruel and terrifying masters and their faces are here. fernand point, the tower and

, but the value of cooking. to their health. and the teachers here see notjust the physical benefits to a good diet, but better mental health, as well. kids cook at home and bring the pictures in on their mobile so we can see. they are still cooking at home and they really enjoy it. a lot of kids also say it destresses them if they cook. i like to cook at home because i don't feel i am under pressure. and what i produce, everybody is happy with. a community where a poor diet contributes to avoidable health problems such as type two diabetes and heart disease, educating the next generation about how to cook and what to cook isa key part in creating a healthier fleetwood for the future. back at the westview community association, the cooking is finally over, and dinner is served. i'd definitely come again if they are doing another one. yes, it is lovely. well appreciated. with roast spuds, yorkshire pudding and stuffing, it is true that christmas dinner is perhaps not the healthiest meal of the year. but the skill

i've been given this gift, the gift is to cook. i would like to be able to play golf the way i cook. i don't think when i am cooking it just happens. >> go in. >> wow what a putt. anyone else, i am competing against myself. >> zach and natalie now plus one need this critical putt for parrot fifth hole -- par, on the fifth hole. >> come on. >> oh, my goodness. >> the team they are chasing all day, joe girardi and chef geoffrey zakarian. >> you are a coach, give positive thoughts. i'm going to do that are cooking. >> i like this. >> playing with rory mcilroy, don't worry about it. >> i have a great relationship with golf, i like golf, golf likes me. >> nicely done. >> get in. >> nice shot. >> get in. >> go in the hole. >> oh,. >> nice shot. >> we've had conversations in the parse, some arguments but in >> turn, ball, turn. >> i love the game of golf, everything that surrounds golf, history the excitement, the comrade, everything about golf to me is just a wonderful way to spend a few hours with your buddies. >> geoffrey zakarian and

to my one on the block an owner operated routine i recipient it's a they're going to be doing the cookingorld can you find that >> i'm one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we don't this it has chinese sister-in-law and a little bit of entertain sprouts and we love it here. >> there are 6 grilled cheese grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and it's spicecy and delicious i was the first person that came here and we were not prepared for this every year we're prepared everybody thinks what they're doing and we can cookout of our home and so the festivals were part of the group we shove what we do and we w we tried to capture the spirit of xrifs. >> and there from there to sales and the hard part of the sales is 250 assess our market and creating a market opportunity giving limited risks and sales experience to our guys and - >> san francisco is known worldwide for its atmospheric waterfront where spectacular views are by piers and sight and sounds are xhanl cha

and every time you cook, cleanup's a disaster. scraping, scrubbing -- what a chore. what if you could replace all this with one single, nonstick pan? and what if this pan was innovative in design and made of the highest-quality craftsmanship? and what if you could cook with it on the stove and in the oven? introducing copper chef, the nonstick, all-round square pan with ceramitech. it's a breakthrough in technology. copper chef with extra-deep sides replaces a roasting pan, a pot, a wok, and a baking dish. even cook mac and cheese from dry right in its own sauce. delicious! no more boiling and straining ever again. what's the secret? copper chef's innovative stainless-steel induction plate heats the pan quickly and evenly with no hot spots so you can sear meat in a flash. and watch this. copper chef is heatproof up to 850 degrees. incredible! copper chef's unique, square shape means you can cook more food pan. plus, your copper chef pan features ceramitech, a new generation of healthy ceramic nonstick technology. that means nothin

it is notjust teaching how to cook but the value of cooking and the difference a good diet can make toot only the physical benefits of a good diet, but better mental health as well. kids cook at home and send pictures on their mobile phones so we can see they are still cooking at home. many say it reduces their stress. they do not feel like they are under pressure at home and everyone is happy with what they produce. in a community where a poor diet contributes to avoidable health problems like type 2 diabetes and heart disease, educating the next generation about how to cook and what to cook is a key part of creating a healthier fleetwood for the future. back at the west view community association, the cooking is finally over and dinner is served. definitely come again if they are doing another one. it was lovely. well appreciated. the yorkshire pudding and potatoes showed that it is true that christmas dinner is perhaps not the healthiest dinner of the year, but the skills these young chefs are learning here about cooking and also working together and community are for life and not j

alastair cook will have to consider his future, starting on the plane home.gland. questions inevitably asked about the england ca ptain‘s future questions inevitably asked about the england captain's future and alastair cook had to face the press... it's the wrong time to make those decisions, because your energy is low, you know, morale is low. and you can make some foolish decisions at the time. so while there's not a test match for seven months, it will seem very foolish to stand here now and make a decision, which either you regret or you don't. so, if there was a test match in three weeks‘ time, then you'd have to think. now there is a bit of space, why not use it? many predicted it would be difficult but some of the performances have been beyond disappointing from an england side that have all to often seen batting collapses and not bowled with the sort of potency people expected. a big break in test cricket. not playing in that format again untiljuly, meanwhile alastair cook has an awful lot of thinking to do. well, a little earlier i spoke to former e

alastair cook in the meantime has a lot of thinking to do. spoke to former england captain michael vaughan and asked him what advice he would pass on to alastair cook now. the fortunate thing for him is that the team did not play a test match untiljuly. that the team did not play a test match until july. that is the team did not play a test match untiljuly. that is six months. i think he has to openly be very honest with himself. has he got the passion, has he got the energy, to ta ke passion, has he got the energy, to take the team forward after a break of six months? he has to be com pletely of six months? he has to be completely committed to make sure he ta kes completely committed to make sure he takes them through to seven next summer takes them through to seven next summerand takes them through to seven next summer and the ashes. if there is an inkling in his mind he could not ta ke inkling in his mind he could not take them through that period he has to stand aside now and find someone else to take the role for those seven games before

. >> as they grew up in in a how would that had access to good food and our parent cooked this is howou feed yours this is not happening in our country this is a huge pleasure i'm david one of the co-founder so about four year ago we worked with the serviced and got to know the kid one of the things we figured out was that they didn't know how to cook. >> i heard about the cooking school through the larkin academy a. >> their noting no way to feed themselves so they're eating a lot of fast food and i usually eat whatever safeway is near my home a lot of hot food i was excited that i was eating lunch enough instead of what and eat. >> as i was inviting them over teaching them basic ways to fix good food they were so existed. >> particle learning the skills and the food they were really go it it turned into the is charity foundation i ran into my friend we were talking about this this do you want to run this charity foundations and she said, yes. >> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fun

but how we pay our cooks. ishe struggle i how do we reengineer our business, because i want to pay my cooks as much as i can. i want them to have a better quality of life because it's a blue-collar labor in a white-collar environment very but we are still paying people not as much as i would like. host: where does it break? thed: it breaks on consumers and. most of the response ability is on our shoulders. the consumer has to understand that food should be more expensive trade not just for us, but for the farmers, the environment, for the many costs that are hidden. it is something we're really trying to figure out. we toyed around unsuccessfully with a no chip policy restaurant. the margins in the business, even a very successful restaurant, are slim to none. the first thing people want to get out of there had been a busy restaurant doesn't mean they are just raking in the money. it's going to take some time to figure out. i tell people when i get criticism from other people like you are not paying your cooks

. >> people say can you cook for this? cook for that? so i do. >> reporter: he never charges a dime. when he volunteers to cook each events just pays for the food and supplies. it began in 1995 when lowell volunteered to cook for a boy scout jamboree. then he built a mobile kitchen using equipment he salvaged through his demolition business. >> this is the griddle. >> i have a kitchen sink here. stainless steel. we can set up if you really want. >> reporter: the more he used the kitchen, and a barbecue he built, the more word got out. >> next year i got a call from a person who calls me up you were there last year? >> i said yeah. can you do it again? yeah, i can can do it. now i'm kind of on a list. every year they go next person in charge of this breck far, oh, this is a guy you need to call. >> reporter: this is lowell's smoker and barbecue in action here. look at the tri-tip in here? >> he has served up so many meals when you combine that with a pancake breakfast he has done, you try to total up the number of people he

. >> the san francisco cooking school is an amazing amazing partner. >> it is doing that in that space really elevates the space for the kids special for the chief that make it easy for them to come and it really makes the experience pretty special. >> i'm sutro sue set i'm a chief 2, 3, 4 san francisco. >> that's what those classes afford me the opportunity it breakdown the barriers and is this is not scary this is our choice about you many times this is a feel good what it is that you give them is an opportunity you have to make it seem like it's there for them for the taking show them it is their and they can do that. >> hi, i'm antonio the chief in san francisco. >> the majority of kids at that age in order to get them into food they need to see something simple and the evidence will show and easy to produce i want to make sure that people can do it with a bowl and spoon and burner and one pan. >> i like is the receipts that are simple and not feel like it's a burden to make foods the cohesives show something eased. >> i go for vera toilet so someone can't do it or its way out of t

alastair cook with a lot of thinking to do.e series in india played in the big bash in australia. eion morgan making 26, including this six for the sydney thunder. jason roy made a huge six for the opposing team, the sydney sixers. sam billings also playing for them. they beat the thunder with six balls to spare. valtteri bottas' moved to mercedes as lewis hamilton's new team—mate, after the retirement of nico rosberg, is close to completion. mercedes made a pitch for him to replace rosberg. the deal will see felipe massa come out of retirement and replacing nick williams. —— replace him at williams. jamie vardy will serve a three match ban after his claim for wrongful dismissal was rejected by the fa. vardy was shown a straight red for a two—footed tackle during leicester city's match against stoke on saturday. he won the ball, but made contact with mame diouf‘s shins. he'll now miss the premier league champions' games with everton, west ham and middlesbrough. j°ey joey barton will re—sign at burnley ona joey barton will re—si

easiest way to cook for a large bunch of people. and, you know, our pan is designed with these high sides so i can get this out beautifully. but i can make a huge, giant frittata. look at that. >> that's a lot of eggs, yeah. >> and you know what? i could have made it twice as high. it's fantastic. >> because of those deep sides, right? of course, look at my pan. >> clean as a whistle. i just have to wipe that out, and then you know what? >> [ laughs ] right. >> i can makother one, depending on how many people i have. >> of course. oh, that looks really pretty, too. >> all right, so i'm gonna get in there. >> cut it up! >>e're gonna check it out. yum. >> oh, beautiful! oh, at that! potatoes. >> look at the beautiful size of this frittata. look at that. >> most typical pans don't hold up in an industrial kitchen, 'cause truly, they're not designed to be worked the way we put them to work. the beauty of the copper chef, it's very, very versatile. it's really strong. the riveted handle also provides a level of strength that you do i can

so that is the main bit of the cooking done. searing for one minute in a frying pan. now this needs to cook forjust one minute on each side, so it might need the heat up a little bit. now for the moment of truth. the flavour is great. it definitely feels evenly cooked throughout. i probably miss the fact it is not crispier from the pan. i could have left it in to do that, but i didn't follow the instructions. but the taste is fantastic and the flavour is really good. a smart frying pan could have dealt with that issue. and, funnily enough, thatjust what pantelligent is. ok, i thought the idea it was daft to start with. who needs a bluetooth connected frying pan that connects to your mobile to tell you how long to cook things for? i do, it seems, as i perfected some dishes that may otherwise have been compromised. this is great. it even tells you how many degrees lower it needs to be. the pan‘s temperature sensor keeps track of the heat. so you are regularly reminded to turn it up and down. you are also told when to stir and when

cooking for ten. >> anthony: ten.ll, and this is the classic starter. also, a bread and tomato salad. >> tomaso: would you like to try something? >> anthony: that's old school. >> tomaso: we toast -- we toast the bread to make it a little bit harder. and normally we dotwo -- two days old. >> anthony: right. it's really good. really, really good. that's sicily right there. >> tomaso: right. yes. >> anthony: fresh shrimp, sautéed in garlic, butter, and herbs. i've noticed over time as i travel around the world that every great and enlightened culture, when they are confronted with the shrimp, or a prawn, right away. >> tomaso: that is the way you see if it's fresh or not. >> anthony: so, typical day when you were 15 years old. what did you eat for lunch? >> tomaso: we'll never missing pasta for lunch. >> anthony: pasta and meat? or pasta and fish? >> tomaso: yes. and fish. of course something lovely. basically you have to go right behind the corner to find your products. so whatever you can produce in sicily, that's who

get the nice panseared, cook it all the way through. you can cook it in the oven as we pushed of these ahead of time. -- poached these ahead of time. sean: i don't think i have done that. partial cook and sear them up. stacey, you guys have a fancy app. stacey: in the past few months we have been working on a new app that you can go on to find out about our menu. the most important thing is you can order online. you can be sitting from your desk at the office or your couch at home and you don't have to talk to anyone. you can order your favorite food and pick it up. if you want to pick it up and put it off a little bit so you can enjoy a beer while you are waiting for the food, you can set it to a later time. sean: that's me, ok. great way to order food. golden brown, we flip them over and add brussels sprouts and bacon bits. all that really starts to come together. sean: you can't go wrong with bacon. you guys have been open for 4 years now. stacey: 4 years in january. talking about bacon, bacon and maple are a big part of who we are.

>> we're gonna cook this at 375. made for you. >> tv magic! >> oh, look at this. >> that's gorgeous. i'll get the oven for you. >> oh, those biscuits are golden-brown. >> they certainly are. >> look at that. >> [ gasps ] that's pretty! >> all right. now, that handle's hot, 'cause i just took it out of the oven. >> okay. >> oh, man. are you kidding me? >> that looks fantastic. >> all right, let's get another biscuit on here. what do you think? >> oh, absolutely. >> oh, yeah. let's get this one. look at that. >> haven't had pot pie since i was a kid. and, let me tell you, it wasn't homemade. it was the kind that you bought in the freezer department. >> yeah. you don't want to eat that. >> no good. >> look at that. oh, man. >> ts >> 'cause i said i wanted to get rid of every appliance in your cabinet and all of your other pots and pans, we had to give you this fry basket. look at that beautiful fried chicken. >> yeah, yeah, yeah, yeah, yeah. my favorite part is the crispy! >> oh! >> i'm sorry. >> you know what? that's where it all counts right th

right now h he's a line cook but due to the nature of theure of shortage of line cooks heim iski also rightight hand man. m >> reporter: john atkinson ain owns two restaurants in restaurn southern california and likeora many others across the nationat has trouble finding young aspiring chefs willing to get their hands dirty. >> it's not what you seeth on tv. tv there are no bobby flays inlays any of these kitchens. kch it's really just sweat and hard and hot. h >> this is our secret spicet that we have. >> reporter: it's the same story in new y orte where salvatore coppola likes to likes keep his restaurant brimming with family recipes butecip b worries about finding help.s abd >> long hours.urs. getting paid 15, $22 at this point. po it's it's just a difficult d job. >> reporter: the bureau of the f labor statistics estimates eim 200,000 more cooks will be0 mo needed in the next eight years but the supply has beenas b chopped by the highee cost off culinary school wages that canst start off at just $10 an hour au and millennials wanting to go tg out on their own like aspiring r baker

even cook mac and cheese from dr

then moosh it up, cook it up. >> really good together. cook it up. you have schlapp happy bars. hmm. oh, my gosh. y'all are going to love these! >> yes. >> to get these recipes from kimberly go to today.com/food. work all the calories with the blind steps. >> they have a routine unlike anything you've efficient seen downstairs. come back and dance with us! but eat first! >> oh, and rain -- here we go. ?? >> it's amazing out there means to me the wonder and the wow of weather. >> everything is amazing. it could be the smallest ice crystal. the biggest storm cloud. >> what it's amazing out there means to me, it means looking up and being inspired. even if it's just straight up blue skies. >> how beautiful is that? that little burst of red that happens when the sun comes right over the ocean, when it comes up in the morning. across the sky from one side to another. >> the roar of the thunder, it's just one of the most amazing things. >> that's what it's amazing out there is. what it means to youmentally, and the memories you take away from that weather. >> how that absolutely affec

and we followed the package cooking instructions and took the temperature. can you cook it safe? >>> at least 12 guests were injured when fire broke out in the middle of the night at michigan's boyne highlands ski resort this weekend. the fire started on the third floor of the main lodge, and the entire resort is closed just as it enters its busiest season. >>> the atf has wrapped up its investigation into the warehouse fire that killed 36 people in oakland. new details about the investigation are expected to be revealed tomorrow during a news conference with atf and other agencies. a refrigerator has been ruled out as the cause of the fire, but agents still suspect it was something electrical. >>> also in california, a suspected hate crime outside a mosque in simi valley. now, police say john matteson confronted worshippers outside the mosque, and after a verbal altercation, he stabbed a man. police say the victim was targeted because of his religion. police are also looking for a second suspect who also may have been involved in that incident. >>> well, boeing says it now has a

they cook like two to three minutes on both sides. >> look at that. looks goods. >> sour cream on it? >> either one. whicher one you want. >> ooh. >> so they should be crisp on the outside and creamy inside. >> everybody loves these. >> smoked salmon on them. >> smoked salmon would be awesome. >> wouldn't that be great? >> come with me. >> okay. >> oh, my gosh. next is one of my favorites. it's fig prerves with a goat cheese on a pru shed ta. just cut in half like that. and then you put in a vanilla bean, split it. >> don't you love vanilla bean. >> cook it for like an hour. >> is that what happens? >> that's what you get. >> then a little bit of goat cheese just like that on this. then put a little bit of the fig preserve. and the vanilla kind of takes down and the orange takes down all of the sweetness. so who's in charge of that? >> this guy right here. >> own, without the cheese. >> there's something about the creamy goat cheese and the crunchy, that sweet and the vanilla. >> oh, my god, that crunch. mm. >> is that good? >> yeah! we're so happy! >

marty would never allow me to cook for company. he was the weekend cook. my daughter and her high school years realized daddies cooking -- daddy's cooking was better than mommy's, and mommy should be phased out of the kitchen. my wonderful daughter comes once a month. she cooks for me. she fills the freezer with individual dinners. she feels responsible for getting me out of the kitchen and doesn't think i should go back and it. [laughter] justice sotomayor: the supreme court refrigerator is filled with some of the leftovers. the bestwhat is experience for a supreme court justice? justice sotomayor: interesting question. charlie: tell me. justice sotomayor: well, i am biased. being on the district court, since all of my colleagues have only had court of appeals experience, except for a elena and there have been three supreme court justices in the history of the court with this experience, i find it hard to understand how you can really case ifte the life of a you haven't really sat in the courtroom to see that case develop, to understand the dynamics that

maybe you cook once in a while or maybe, like me, you use it all the time. it's gonna last, and it's gonna hold up through anything you give it. [ male announcer ] and now, to demonstrate

cooe sheet. >> you can use it as a cooking vessel. you can use it as a lid i never travel anywhere that i'm cooking without aluminum foil. there's your kitchen hack, travel with aluminum foil and chili some of those as well. >> because i am a hot food guy. >> a little steak it melts right up. >> that's the magic of aluminum foil. then from there because i'm a professional can i do this with my hands i'm going to grab this right here slide it onto the bun like so. drop the top on there put a couple of these fancy bamboo -- >> only on my side. >> that's right you don't like wood in your food. >> molly can't do wood in her food. hopefully it doesn't fall apart. you have that fantastic looking crunchy bread. look how fantastic that is. then you have the melted cheese. the onions a little crunch from the bread and we serve that up with a little side of aujus for dipping in if you are so inclined that is the thunder bay grille grill shaved prime rib sand wish available on the lunch menu today at thunder bay grille. gli'm going to let you ta

red rooster cook book" after his harlem restaurant. mar cushions it's such a pleasure to have you here. >> how are you? >> great to see you. >> nice to see that we're coordinated. >> ready for the holidays here. >> yes. >> i have to ask you, you have this remarkable story that epitomizes the american dream and yet you didn't start in america. can you give me a sense of your past. >> like any swede i was born in ethiopia and adopted to sweden and obviously i feel very fortunate about that and m different path. my sister and mom and i had tuberculosis, adopted in swooez sweden hand my grandmother there taught me how to cook and taught me basically everything that i know her today and her meat balls, grandma's khelga meat balls will always in hour restaurant. i felt -- i did all my education in europe in terms of working in france and switzerland and i wanted more. i wanted to own my own restaurant and coming to america was the place i felt i can do that. >> do you have to have other skills outside the kitchen? >> sure. >> business, brand

this is a small sample of what she cooked up for his family for the christmas weekend. —— what he cookedan almond paste that is toasting in the oven and it has little christmas shapes which i cut out. not only do you make me feel inadequate in the kitchen but i can't even tell the difference between a pie and a cake! it does look like a pie, it looks like pastry. it's nearly all gone already! i don't really do the main meal, ijust already! i don't really do the main meal, i just want the dessert! sea temperatures are around 12 celsius and the air temperature is the same on christmas day but we are in double figures across the board today will stop happy christmas to our weather watchers. it is a christmas day record of 15.6 celsius. we've achieved that before in 1920 celsius. we've achieved that before in1920 and celsius. we've achieved that before in 1920 and 1896. plenty of cloud across much of the uk, especially western parts where there is rain to content with. sunshine is hard to come by and the wet weather and more persistent rain works its way through scotland and northern ireland

. >> people say can you cook for this?k for that? sodo. >> reporter: he never charges a dime. when he volunteers to cook each events just pays for the food and supplies. it began in 1995 when lowell volunteered to cook for a boy scout jamboree. then he built a mobile kitchen using equipment he salvaged through his demolition business. >> this is the griddle. >> i have a kitchen sink here. >> reporter: the more ee used the barbecue, the more word got out. >> next year i got a call from a person who calls me up you were there last year? >> i said yeah. can you do it again? yeah, i can can do it. now i'm kind of on a list. every year they go next person in charge of this breck far, oh, this is a guy you need to call. >> reporter: this is local's smoker and barbecue in action here. look at the tri-tip in here? >> he has served up so many meals when you combine that with a pancake breakfast he has done, you try to total up the number of people he has fed? there's no telling. >> i got the equipment to do it. that makes a big dif

cheese and eggs, cooked in maple syrup.ar, topped with a heaping pile of fried pork rinds. good lord. mmm. oh, and a calf brain and maple bacon omelet, and these. how is this made? >> with love. >> panko-encrusted duck drumsticks. and maple barbecue sauce. good lord! wow. >> this is a classic quebec dish, a meat pie. >> tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that's not sufficient. >> usually there's no truffle, but -- >> yes, black truffles. >> more truffle. >> it's going to be too much truffle. >> my blood is getting thicker as i look at that. >> and now the main course, a home-grown, smoked right out front local ham with pineapple and green beans almandine, and with chicken. but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> into the chicken. >> yeah. >> good god. there is a light at the end of the tunnel. >> oh. >> someone should be singing the national anthem now, re

are you too busy to watch what you're cooking? tired of all that burnt food going to waste? worried about your kids getting a fire in the kitchen? well, those problems are a thing of the past. introducing the revolutionary precision induction cooktop from nuwave, the leader in portable induction cooking technology. the nuwave heats up twice as fast, uses up to 70% less energy and is safer than any cooktop. best of all, the nuwave is the only portable cooktop that gives you precise temperature control with the simple press of a button.

and if you would like to check out the cooking mom's recipes- and click on wakeup. here's a live look at.you'a up - milwaukee's only local news from [ tower pinging ] [ whistling ] we've got a problem, friend. half off any smartphone for anyone who switches? what's the problem? the naughty list shouldn't get deals! yeah, but anyone who switches gets half off of any smartphone. even these? yeah, any smartphone. call the big guy! [ bell dings ] santa? no, jingles. [ knuckles crack ] [ spits ] ooo. ouch. [ neck cracks ] [ darien ] switch and get half off any smartphone. ? ? ? when you find something worth waiting for, we'll help you invest to protect it for the future. financial guidance while you're mastering life. z26zsz zvpz slower than i expected it to. and so i think our biggest concern is going to be are we going to finish in time." now at 8-30 sorting out the votes! after a slow push to start-- officials hope to make up ground on day 2 of the election recount. good morning everyone and welcome back to wakeup. time now x:xx meteorologist rob haswell a very stubbo

in other words, tim cook is a smart guy. he knows where his bread is buttered, and he knows he's going to have to get along with the president-elect. it's not suitable, it's not right for someone like him to boycott these discussions. just like it wasn't suitable if he were to boycott carl icahn. >> right. tim cook is smart in adhering to what i would call a stakeholders model. this isn't a movie like mean girls where a republican comes to your table and you say, you can't sit with us. [laughter] it's not like that at all. this is saying let's break down -- maybe tim cook's not happy that trump won the election, maybe he is. i don't think he is. but the point is, he's saying how do i take care of my shareholders, my customers, my employees and then really everyone who uses his company's products. if you work with the president, you're going to be able to make things better for employees, they're going to work better, to innovate and make great products that the consumers love. the shareholders will benefit because earnings g

. >> i think they cook it in a few seconds.s the secret. >> anthony: the tiny little shrimps, deep fried first and tossed in a wok with garlic, ging ginger and soy. what's classic sang hihanghai fd what's distinct about it? shanghai has been for some time now a city of immigrants. the food reflects that geneal y genealogy. the professvince known for litt use of soy and sugar and attention to preserving the liveness of the dishes. it is the best of both worlds. great sauces and ingredients. braised pork belly of dark and light soy sauce and cinnamon and sugar and angus. a small punish poached first in rice wine and fried in ginger garlic and soils and ginger until a liquid produced. it is marinated and blanched and heated and left in the wok with dark soy, salt and sugar. a clay pot soup of bean curd and tofu ribbons and bamboo shoots. >> it is a commonist country. >> it is the most dynami dynamic -- country on earth. what do you think about that. >> i think a lot of my friends coming here thinking that china is a portion of nor

he started cooking young. it fell on him to raise and feed his five siblings. >> this is what we call pasajo. >> today he draws much of his inspiration from oaxaca's central market. probably america's most beloved food is what they think is mexican food. >> yes. >> and i think most americans' view of mexican food is beans, fried tortilla, melted cheese, some chicken. >> yes. >> in fact, in particular when we're talking about oaxaca, this is a deep, really sophisticated cuisine. >> that's correct. oaxaca has these different microclimates all over our territory. and that give us this enormous amount of spices, products, fruit, chilies. >> like 500,000 varieties of corn. something like that. this is where the good -- grows. >> this is barbacoa. and this lady here is always making the best. >> tender. >> yes. tender, tasty. >> mm, man. greens and crunch. >> cabbage and cilantro. >> oh, unbelievably good. so tasty. >> they'll give us some consomme. >> mm. man. deep. it's good. i'll finish this. this is just too dam

this is 33-year-old max cook. police say cook shot a man several times during a fight with him and another woman. it happened at a mobile home park earlier this month -- near nellis and owens. the victim was taken to the hospital in critical condition. a warrant has been issued for cook on several charges... including attempted murder. if you know anything about the shooting or where cook might be... call police or crimestoppers. the number is 7-0- 2-385-5555. racist letters being sent to people across the valley... and the paper those hateful notes are written on -- comes from a neighborhood homeowners association in spring valley. fox5s eric hilt

and the cooking mom is back ---- with an easy flourless some winter fun! carl adlibs tease [ tower pinging ] half off any smartphone for anyone who switches? what's the problem? the naughty list shouldn't get deals! yeah, but anyone who switches gets half off of any smartphone. even these? yeah, any smartphone. call the big guy! [ bell dings ] santa? no, jingles. [ knuckles crack ] [ spits ] ooo. ouch. [ neck cracks ] [ darien ] switch and get half off any smartphone. nicole: coming up today on real milwaukee -- no matter how hard you try -- you can neve grandma. ===== kramp: but now you can try! the new collection of recipes that will take you back to a simpler time. ===== nicole: plus -- have you ever wondered what restaurants do with the bread you leave untouched in the basket? ===== kramp: chefs spill the biggest restaurant secrets -- next on real milwaukee. whether you're an avid ice fisher, or want to try it out all you could ever need. carl joins us once more from state fair park. 2016 milwaukee ice fishing & winter sports show view all new ice fish