they say you cook not for money, revere nce , they say you cook not for money, reverence, 01’ they sayou cook not for money, reverence, or ostentation, but we passionately work. your breast is an earthly paradise and a place of pilgrimage. they do like you, don't bake? that is wonderful. yes. but an award to say about that. i think i know who said that, and he is one of my absolute heroes. i presume you are talking about michelle. an absolute legend in my eyes. let's talk about your background. your name has been described as dickensian. it does sound quite old—fashioned, doesn't dickensian. it does sound quite old —fashioned, doesn't it? dickensian. it does sound quite old—fashioned, doesn't it?|j dickensian. it does sound quite old-fashioned, doesn't it? i am the youngest of five boys. it is disastrous. i have got used to it. you talk about your family, you write about your family and how close you all are. a lot of high achievers. he didn't do particularly well. why cannot write a book? it is a passion for recipes and knowing recipes work. i'm the least achiever academically. i am t

america, i cooked quite a long time as well. europe, iam i cooked quite a long time as well.francophile, i love everything about france, spain and italy and greece. all of those countries. i have to be totally comfortable with myself knowing how to do the recipe, whether it be from italy or wherever. whether it be making pasta, i need to make sure i have seen that be made so many times it is not just seen that be made so many times it is notjust me seen that be made so many times it is not just me jumping seen that be made so many times it is notjust mejumping on a bandwagon. i want to learn how to get that absolutely right. yeah, i have been fortunate enough to go to some very nice places and learn from people who know what they are up to. one of my good friends is this wonderful indian chef. he has introduced me to spices not one where he would grab the next beer because you cannot taste which you are eating but clever, intelligent spicing and aromatics which absolutely enhance flavours. i have taken a lot from him about how to do that. what about your routine now? i learne

i am the least achiever academically out of all of us, ijust wanted to cook and try and cook the besten you started, how encouraging were your family? i would say my mother played a massive part. she always used to do a sunday lunch, everyone would sit around the table. it would include vegetables from the garden. a roast of some description, and a pudding or whatever. i was the one who was always helping her with puddings. that remains now because i have a very sweet tooth. i will never not have a pudding in a restaurant. she is massively influential in how i started. she pushed me into... i left school having an idea that i might be a cricketer, played cricket for kent, an under19 team. i was told at the end of the season, thanks, we will keep an eye on you but you are not what we are looking for. so she thought really quickly and said, you're not academic, you cannot be a vet which is something i wanted to be because i love animals. she said well, you like cooking so she put me on the path of doing a market stall, baking cakes and biscuits in the kitchen at home. a tiny kitchen. ev

do you cook for yourself? cooking for yourself is a very different thing, can you be bothered? little garden at home. i live with my boyfriend, he's a good cook. my sister lives there and we've got a lodger, we've got a nice house and a little garden. we do. only once or twice a week, and it's normally sunday. interestingly enough, we're going to try and write a book about that, because we have a great neighbourhood, loads of fun neighbours, so we always on a sunday... we've had different parties over the years, we call it a freezer party, where i basically open the freezer and bring everything out and use it up and then round and say, whose free? i've got a freezer i'm decluttering and i'm going to put everything in the freezer. and the other thing is we do sunday suppers. we do just genuinely have people over a lot of the time, and i like it, i enjoy it. it's relaxed, it's at your speed, there's no pressure of orders, you're cooking what you want cook and it's great. we'll do up to 12, 12 or 14, and i think that's a great number. and i like cooking, but what i tend to do is b

-no--oh, oh-- i'm sorry that i couldn't cook your strips. 'cause that's all you really cooked today. are we going there? -like--no, you going there. -are we going there? okay, good. you had a good dinner service. way to bounce back after two [bleep] challenges. thank you, that's right. because i'm the bounce-back queen. i've been nothing but a team player since i stepped foot in these doors. you just threw in my face and you said all i did was time wellingtons. are you kidding me? i did have all the other proteins assigned to me besides wellingtons. elise, you are a bitch. oh, oh, hold up. excuse me. don't call me a bitch again. van: i don't know why the girls just can't get along. them ratchets. ratchet girls. you had wellingtons and i had everything else assigned to me. -that's fine. elise: okay. go do you. go do you. i'm just saying. i can't-- -go do you. -why you so offended about my statement? my motivation is offensive to you? i was trying to help you today, but you had a attitude about it. where's the alcohol? they're going in circles

i'm gonna start cooking." and i had a friend who wanted to cook.o we started a catering business. ( music playing ) in one day, you become a billionaire. yes. i was driving up madison avenue, and thinking, "gosh, i can buy anything." - did you? - no, i was so stupid. ( laughs ) - did you? - no, i was so stupid. depend real fit briefs feature breathable, cotton-like fabric. in situations like this, there's no time for distractions. it's not enough to think i'm ready. i need to know i'm ready. no matter what lies ahead. get a free sample at depend.com. >> tech: so you think this chip is nothing to worry about? well at safelite, we know sooner or later every chip will crack. these friends were on a trip when their windshield got chipped. so they scheduled at safelite.com. they didn't have to change their plans or worry about a thing. i'll see you all in a little bit. and i fixed it right away with a strong repair they can trust. plus, with most insurance a safelite repair is no cost to you. >> customer: really?! >> tech: being there whenever you need

: cook with murray right there. >> jim: sorensen tried to knock it away. he broke the plane. they are double checking if he did. what do you think, tony? >> tony: it looks like a catch. as long as the ball did not move

i'm gonna start cooking." and i had a friend who wanted to cook.o we started a catering business. ( music playing ) in one day, you become a billionaire. yes. i was driving up madison avenue, and thinking, "gosh, i can buy anything." - did you? - no, i was so stupid. ( laughs ) - did you? - no, i was so stupid. i tabut with my back paines, i couldn't sleep and get up in time. then i found aleve pm. aleve pm is the only one to combine a safe sleep aid plus the 12 hour pain relieving strength of aleve. i'm back. aleve pm for a better am. cohigher!ad! higher! parents aren't perfect, but then they make us kraft mac & cheese and everything's good again. more! whuuuuuat?rtgage offer from the bank today. you never just get one offer. go to lendingtree.com and shop multiple loan offers for free! free? yeah. could save thousands. you should probably buy me dinner. no. go to lendingtree.com for a new home loan or refinance. receive up to five free offers and choose the loan that's right for you. our average customer could lower their monthly bills by over th

and a first down to cook at the 28th.t, the last one of the game for the raiders with 30 seconds left. >> tony: this is why they got cook in the off-season. you are going to see him. murray is guarding him, out and creates the open area where there is no help on that defens defense. they need to attack that every time on every play with different plays right there. as soon slow safety comes down, you take the shot outside the number. >> jim: now you have a right three seconds on the clock to put it back at 33. no timeout. >> tony: you are at the 29-yard line, you're really two plays inbounds. that's what you have. possibly a third if you do things perfectly. if you throw it in bounds, you better get the jump over the middle of the field. running the two man again. two high safeties again. as long as they stay there, one of the safeties comes down, your throat outside the numbers, he is throwing a down, off side. >> jim: here is carr to the end zone, and incomplete. that was intended for crabtree in the double coverage. >>

they're soaked in water, cooked in chicken stock, and served with crabmeat. from a nearby lake. steam. crab roe is mixed with red onion, pepper, and seasoning and added to the soup. and simmered. >> anthony: the symbolic and health aspects of many of these dishes, not to be overlooked. this is fantastic. lovely. how does hue differ from the rest of vietnam? >> jean-francois hubert: a wonderful architecture. and very quiet people. if you stay some time in hue, after some days you feel quiet. you take your time. >> anthony: goi hue is a traditional dish that's seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. >> lan hue: ooh. this spicy for you? >>

spin on cooking lessons and cooking classes.good day you'll find out how you can cook with the chef on a regular basis yourself. i love the idea blending cooking, smells delicious i stole some of the gruyere. what are we going to make later today. >> we'll make a frittata. >> with all the vegetables we can find in the refrigerator. >> i love it. >> chef i'll let you continue to work here. i'm going to walk over here. here's what the chef said this is what's great about the frittata. he said basically as long as you have eggs and anything else in your fridge. >> anything. >> he'll show you how you'll not go hungry. >> well if i have him in my kitchen. >> but later today you'll find out how you can have him in your kitchen. make sure you stickie round for the rest of the show today. >> welcome to good day at 10aa lot ahead for you. >> before we get to all the other things we have in store we got to turn to allison seymour and see what she's working on she's talking about headlines this morning. allison, good morning. >> good morni

is part of a large stretch of territory that baghdad also claims cook cook is home to significant numbers of arabs took men and christians the issue is further complicated by other groups for example shia militias along with iraqi forces have in recent hours taken over the city of sin jar as well as the disputed towns of muchmore quar and bassy car and the conflict has garnered attention from iraq's neighbors turkey iran and syria because they too have kurdish dominated regions shaded here. well let's bring in our guest to discuss all of this and in baghdad we have more by he's former iraqi national security advisor who's now a member of parliament for baghdad in erbil caution our kurdish political analyst and professor at the beit institute and in london. a research or at the university of exeter is strategy and security institute welcome to you all like to start with you in baghdad mr by your former national security advisor so you have extremely good sources i'd like your perspective right now of the situation on the ground where to broadcast it is. about zanny. so at the consulate rep

celebrations in can't cook as iraqi forces rolling. supporters of the iraqi central government could contain their joy. thousands of kurdish residents fled the city ahead of the advance. we're heading to irbil because the situation is getting worse the iraqi troops have entered there's no way we could stay. children are terrified we were afraid that there would be clashes and mortar rounds would have us that's what i'm worried about. can't cook an oil rich province claimed by both kurds and iraqi government had been under kurdish control since iraqi forces led when the slimy state militants swept through the region in twenty fourteen. now it's back into the control of the iraqi government the advance comes three weeks after residents in the kurdistan region and also here in cape cod voted overwhelmingly in favor of independence in a controversial referendum kurdish peshmerga leaders see the seizure of kirkuk amounts to a declaration of war. now with me i have florian oil she's a journalist who has reported extensively from iraq includi

if you lock guys up in cook county jail, that's $55,000 to $60,000 a year to lock them up.money for the violence, for the tough times, i'm actually extraordinarily hopeful. our guys want to change, you spent time with them earlier today. we're giving them a rationale choice they never had. people say you're giving them a second chance. it's a first chance. they never had a real chance. and to have a chance to have a job -- ( cheers and applause ) these are young men, the violence here in chicago is very targeted. 15 communities, 75% of the violence. 80% of those shooting and being shot are young black men of color 17 to 24. our job is to empower them but they're going to lead chicago where we need to go, we're just trying to give them a platform to take us there. ( cheers and applause ) >> trevor: the cred program is unique in that it's a wrap-around program, so you have programs where people go out and speak to the youth, you have programs where people try and rehabilitate at-risk black men who are in these communities that are segregated, but, curtis, you emerged as one o

like, my mother lived in the kitchen and she was the cook. so there's also evidence in the narrative that is support that kitchens were also living spaces. >> and the other room over there? >> without knowing exactly how many people were being fed out of this kitchen, you know, it's hard to -- you can't say what was being cooked or how often, and exactly how much you needed to be cooking at one time. but i'm guessing that was also probably just like a secondry -- a secondary kitchen or cooking space for them. without all the modern technology they have today, there's no way i could do survey work on my own. so that's why i'm very thankful that we have all this, and that i have access to it. because otherwise -- even just the digital measuring device that i use, i can't hold the end of one tape measurer and walk the other. so i use a laser measurer to measure things. so now i am taking some measurements of the room and the doors and the windows. i just finished measuring the fireplace and i'll do this for each of the different spaces in this b

and we followed the package cooking instructions and took the temperature. can you cook it safe? the thousands of wounded warriors returning from battle, wounded warrior project has developed the warriors to work program, a unique program that helps wounded warriors translate their military experience to the civilian workplace. the warriors to work program also works with employers to find the right job for the right warrior. contact wounded warrior project at findwwp.org. welcome home the brave. >>> fires have burned hundreds of structures in the vineyards. the vineyards are mostly intact and this is interesting. a spokesman with the grape growers believes the vines probably saved property and even lives. jennifer putnam says the fire just came up to the vineyard and stopped. it appears the open space of the vineyards which holds more moisture than oak forest became a natural fire break. >>> the blood centers are urging people not in the fire zone to give blood. >> that's because several centers in the fire zone are closed right now. the donation center on industrial drive in sa

. >> minji: i think they cook it, you know, a few seconds.youbao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what's distinctive about it? well, this, for instance. it's often black or dark and heavily inflected with oil, soy, and sugar. shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it's the best of both worlds. great sauces, great ingredients. there's hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that

here's a tip to keep the color from fading while cooking beats. them off too it's when they've cooled off a bit like. then you can easily rub away the skin with your hands by using the kitchen gloves. and one hundred a month. pre-cooked beads are the main ingredient in borscht the sour vegetable soup popular in eastern europe these are added after the celery turnips and carrots have finished cooking. the soup simmers for another twenty minutes and can then be served with fresh mushrooms and sour cream a delicious and healthy dish even after cooking. i'm cockiness is not a little while cooking red beets destroy some of the nutrients just as it does with other vegetables for as well call it acid as extremely heat sensitive and there's a lot of other vitamins as well. on the other hand second replan substances like carrots and noise are highly resistant to he sounds of so it's best to try to eat a combination of roll and cooked vegetables known. robbie's or use for the dessert or at least the juice from raw beats it goes into a sorbet together with a

the iraqi government to seize control of the disputed all rich city of kut cook and kurdish forces have retreated from other major contested areas in the north so how will this affect the kurds push to secede from baghdad this is inside story. hello again i'm james pays it's a battle for power sovereignty and oil and baghdad says it sent its strongest message so far so the kurdish leadership taking just a day to take charge of cook and the all fields around the city last month voters in iraq's kurdish region as well as some disputed areas overwhelmingly opted to secede but baghdad as well as neighbors iran and turkey who fiercely opposed the move will get to our panel of just guests to discuss all less but first this report from charles stratford the kurdish flag no longer flies in the center of kirkuk. the city now officially back in the hands of the iraqi government its forces but made a rapid advance launched in the middle of the night fifteen hours later the industrial area airports military base and critical fields were under the control of iraqi forces soon after they marched into

judith alphonso known as donna to take his cooking the speciality of the day. fished you. five kilos of fresh fish have to be scaled gutted and cut into pieces. is the main vegetable in the stew it's also known as african eggplant. the other ingredients onions tomatoes and coriander. and marcella leaves for. those that believe that the tree down a tad taste says they add a lot of flavor and that's said to be good for the digestion donna to take open beram are twenty years ago she started out cooking at home. the recipe also calls for red palm oil on principle almost everything is cooked with it . how do they taste sour novi and the fish later so it doesn't get too soft we cook the fish separately and add it to the still wants it's almost done. the stews eaten with rice beram our has become a very popular lunch place. morning this change turned yellow that's the problem or oil each portion has two pieces of fish. it's lunch time and the restaurant is filling up a portion of fish stew plus dessert cost the equivalent of three euros fifty. dollars and the lower the monkey was

from turkey cook iraqi government said the big consequences of the kurds held their independence referendum. according to them taking back control with resistance and the result is people leaving in their thousands of team was in amongst them as they left to an uncertain future and we've been following the online reaction from iraq he's. also on the grid the aftermath of catalonia referendum still the situation is on korea monday was the deadline for the council on leader to show his hand instead he sent a message for more dialogue but still not saying if the region would declare its independence and eight hundred and fifty million people. how is it that eleven percent of the world's population lives like this on welfare day we'll examine food security and what looks like it's getting worse. on air and streaming online through you tube facebook live and at al-jazeera dot com the events in northern iraq have moved very quickly this month started with the iraqi army moving in to take over facilities and military posts but as of ninety minutes ago it appears total control of kirkuk is now in i

. ♪ >> anthony: good cooking takes time. slow preparations that could take hours. >> iqou: the lagos up beat style makes it impossible for you to cook everything at home, so you go you buy from the street. >> anthony:so who blogs about food here? >> atim: we all do. >> iqou: we all blog about it. >> anthony: all? >> atim: yeah. >> anthony: atim, her mom, iqou, and friend, oz, are all hard workers, holding down multiple jobs between them. but they hold on to their fierce love of food and cooking. who are your readers? >> atim: primarily nigerians. >> anthony:homesick nigerians, also, i would think in the states. >> iqou: particularly homesick. >> atim: yeah, but then people who are married to nigerians that want to learn the cuisine. >> anthony: ah. these days, one often eats quickly in a place like this. yakoyo, serving traditional nigerian dishes made the way they should be made. >> iqou: this is called ewedu, juiced nigerian leaves. >> anthony: ewedu is a soup from the yoruba tribe. crayfish, chilies, locust beans and jute

cheese and eggs, cooked in maple syrup.autéed duck hearts, gizzards, and pig's ear, 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? >> martin: with love. >> anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. >> martin: this is a classic quebecer dish. it's called la tourtiere, you know? a meat pie. >> anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that's not sufficient. >> martin: usually there is no truffle, but i just -- >> anthony: yes, black truffles. >> david: more truffle. >> martin: maybe it's gonna be too much truffle. >> david: my blood's getting thicker as i look at that. >> anthony: and now the main course -- a homegrown, smoked >> anthony: and now the main course -- a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin

i cook to feed my family.ating something you love and do fewer your family and then it turns into a moneymaking venture. i wouldn't want to taint my love for the cooking. >> for me it is not about moneymaking. i have these beautiful products in my home and they work for me. i am so proud to have this every single day. this pan is well loved. >> how cute are your parents, going to multiple stores when this is available taking pictures. >> well, it is funny because they are still in the boxes.>> so, with our family everyone likes different things. you are at the point where you might be balancing three different meals. >> for me, my husband and i eat the same thing. my youngest daughter eats whatever but my five-year-old is being picky because they have that independence. they just want to make their own decision. >> how do you get him to eat vegetables?>> so, i have not had the struggle. we have been lucky with them but i think incorporating them into their diet when they were young and not making it a chore. a

this is yam raw, sliced, ground into a flour, and then cooked into a meal. pour in there? >> anthony:i do, i'm just lazy. man, you guys are harsh. >> oz: no, no, no. >> anthony: i'm going to be reading about myself on your blog, "he's an animal at the table." the food here is really, really good. >> iqou: we're seeing quite a bit of revolution going on. we're not all sit at home moms anymore. not many people want to pound yam. she certainly doesn't want to pound yam. and i'm sure when she's getting married, one of her gifts to her husband's house will not be a mortar and a pestle. >> oz: unlike 20 years or 30 years ago. >> iqou: it would be a food processor, most likely. and personally, i think maybe people, women, my generation might have failed people like her by not passing things on. but now, thanks to food bloggers, the younger ladies have a -- >> atim: an avenue to learn. >> iqou: -- an avenue to, you know, get this information without getting it from their mom. >> anthony:how much interest in food is there these days? more? >> oz: more. nigerians are

and a first down to cook at the 28th. dragging him down, timeout, the last one of the game for the raiders with 30 seconds left. >> tony: this is why they got cook in the off-season. you are going to see him. murray is guarding him, out and creates the open area where there is no help on that defens defense. they need to attack that every time on every play with different plays right there. as soon slow safety comes down, you take the shot outside the number. >> jim: now you have a right on the 29-yard line, they added three seconds on the clock to put it back at 33. no timeout. >> tony: you are at the 29-yard line, you're really two plays inbounds. that's what you have. possibly a third if you do things perfectly. if you throw it in bounds, you better get the jump over the middle of the field. running the two man again. two high safeties again. as long as they stay there, one of the safeties comes down, your throat outside the numbers, he is throwing a down, off side. >> jim: here is carr to the end zone, and incomplete.

cook city people populations coming out with. in order to defend the city which of the two more questions evening kathy just tell us very briefly what is this likely to mean for the fight against the so-called islamic state because we know for example the iraqi government and the kurdish peshmerga forces they've been part of a coalition fighting the group together. absolutely focuses the facing off against each other in our prayers and trained in us. but the united states itself sent us a very open position on how to mediate between those that the fight against isis is dying down there and we have a few small areas but very broad as isis. promises since very recently is free advice so this isn't really some people see it is a second to accomplish that these issues exist. as they were not then don't live and looks like now they're being dealt with on the street truthful which we didn't think was going to have. you that diplomacy would be the way to go but. cathy auton correspondent with the very latest on the situation and co cook

so it's cooked buffalo, raw buffalo. >> james: buffalo.eally good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table. you always got to have a soup. you always got to have some kind of larb, a stew. some kind of muddled salad. sticky rice, of course, and dip. >> anthony: and beer lao. >> james: and beer lao. yes. >> anthony: let's get some beer. >> mr. see: beer lao. [ all toast in foreign language ] >> anthony: your parents left laos, in what? ah -- >> james: ah, '81. >> anthony: '81. >> james: and you know, we migrated to a community of other laotians. and you know, it was pretty much a co

are you ready to get cooking? first thing we're gonna do is we're gonna heat up some olive oil. so, i've got it on medium heat. then i'm gonna take my chopped onions and put those in there. and you're gonna stir this and get these onions sautéed for about 2 to 3 minutes. and you want to sauté them till they get translucent. that's what we're looking for. wew nogoe 'radnn italian sausage. now, remember, when you get your italian sausage, you want to take it out of the casing before you put it in the pot. so, we're gonna brown this sausage. we're gonna try to get it crumbled up. ♪ okay, we're gonna add in our minced garlic. now, remember to keep stirring this because you don't want the garlic to burn. that's not gonna be good if we have burnt garlic. okay, so we've got our italian sausage and garlic nice and browned. here it goes. we're gonna put in the tomato sauce. we're gonna put in our dried pasta. we're gonna put in our dried basil, a little pinch of salt. and we're gonna add our water. okay, we're gonna give t

in and out home cooking out of course he's restaurants and berlin. and for the future projects or preserving german cars. i'm not far off today but if you watch the show yesterday you and i that i was right on trend is my dress and it's the collar. and this yeah i think a splash of color to an often dull when to wardrobe with paris fashion week in full swing in the moment we went to talk to the pros to find out what to wear as the code nights draw in hair in northern europe. whether it's own off the runways during the ready to paris is the perfect place to take the season's fashion pulse. design a street style. what to wear this for one thing is. for the cold winter months industry insider says this season is that. red is a big color i think the looks very good a lot of people it's going to blogs a bratz and it's a happy color is a great collocation of love and women are really using it in accessories of it told the looks if anybody and i love the already trend as in red from head to toe maybe red t. shirt or sweater red pants red shoes super cool. o

areas in the province because can't cook is not the only place to train central and. ok so there's still potential for a more complex there kurdish forces and iraqi government troops that were supposed to be allies in the fight against islamic state at least is this alliance now in shreds. i think unfortunately now yes this alliance does not have kids intent as i think is going to need some very strenuous to see going forward and to to try and put that together again they were allies and try to take most of her crisis and a lot of successful ration tice's onerous and out of iraq but what we're seeing in the wake of that is that these two sides that i've trained the us both of us were victims that tend to guns on each other to try and result problems. that actually go back decades and will not result in the ice and now afterwards revert to those same problems but with more weaponry on the books so really there's a need for quite strenuous to. the leaders to get around the table to avoid any more any more i don't care yes getting back to kirkuk the kurdish forces there

cook and. adding oil fields area has. kurdish. a fourteen. pendants nearly a month ago has feel tensions and now the two sides allies in the fight against the islamic state group have turned on each other alex jennings has the story. to curtis clark in central koekkoek is taken down. after three years is now being replaced by the iraqi flag. these taught meditation to the streets to celebrate as iraqi forces and shiite militia sees the governor's office. meanwhile thousands of sketch civilians fled the city. we have nothing to do with all this but the kids were terrified and we were afraid that there would be classes and shooting. earlier in the day iraqi forces moved into the disputed city. taking khimetrics sites and an oil field as they went. in some places they didn't even have to fight. but the profession of is opposed to the cut as president would have abandoned that positions without resistance. a rift between kurdish factions. below that it was them i don't know what's happening exactly. we've suffered casualties and we have withdrawn

and accept from the log book of captain james cook. wednesday september the sixty three we're in the utmost danger i'm sorry convinced that mr stevens chart is incorrect and not mine we turned to the northeast in the belief that this was the best direction in which to clear the coast the night was dark was sunda like me and rain as day dawned dangerous breakers could be seen on the coast in heavy seas swept over the four day. with the wind turning more and more in an easterly direction we was going to be able to maintain a slight distance from the weeks what made our situation even more along with the loss of the main topsail which was torn off we have no visible contact with the discovery which was saving some distance away to the moon i go and have missy on also. greenwich lies on the river thames several kilometers downstream from london for centuries it has been the heart of brick you see family he was from here the great naval figures like francis drake james koch and lord nelson set out to conquer the seven seas and he had to the

don't cook me. cook the food, all right?se, fold it up, pick your condiments. you got cabbage, tomato, onion, lettuce, of course, and hot peppers. up to the roof with a view, and eat. woo! spicy, good. i guess i wanna talk about nelson mandela, because what i was not aware of at all was the degree to which he was personally responsible for really the nuts and bolts of the transition from white rule to majority rule. >> percy: oh right. >> anthony: now he's very ill. >> percy: ill, yeah. >> anthony: what happens after mandela do you think? >> percy: we go on. i think the foundation is laid. and i think thank god we have him as a symbol. i think mandela represents our collective better intentions as a nation. >> anthony: all the things that could have gone terribly wrong, it's a remarkable thing how well it -- it went. >> percy: between 1990 and 1994, tough times, you know, internecine fighting, black-on-black violence, black-on-white violence. are we going to descend into a black path? but we transcended that through that mes

some students made a plea for home cooked meals.re now helping hurricane victims. ted greenberg explains. >> the for these two, college life had them craving the tastes of home. >> they were eating so much peanut butter jellies. i don't know how many boxes of pizza bag else. >> the students live with a third roommate near the campus. so the trio decided to post this ad on craigslist a couple weeks ago. from three college kids who need and miss mom's cooking. a light hearted plea for delicious food. even an offer to pay with labor or being your kid for the day. >> we're grown boys. we would be willing to take whatever leftovers. >> within hours of their post going online, the guys were getting responses, more than 100 in two days. and yes, folks were offering to send them home cooked food. >> it was really, really surprising to see. there was people immediately jumped on the chance to help. >> it does give a lot of hope for people. just when all this bad stuff is going. >> reporter: with that in mind, the students decided to ask thos

the recipe also calls for red palm oil on principle almost everything is cooked with it. how do they taste and sour novi and the fish later so it doesn't get too soft we cook the fish separately and add it to the still want to try most on. the stews eaten with rice beram our has become a very popular lunch place. more this juice turned yellow that's the problem or oil each portion has two pieces of fish. it's lunch time and the restaurant is filling up a portion of fish stew plus dessert cost the equivalent of three euros fifty. dollars and the lord of the monk i was very tasty. it's a traditional dish and she makes it every monday. during exhausting weekend we come every monday and the still gives us renewed energy. it's famous right there from absolutely donna to taste who is the best to follow. that's why the mocha always sells out but donna today also has a few snacks for the children to eat as they head home from school. oh more and. more. bangladesh is a densely populated country and yet around seventeen million people that are still not connected to the national gr

. >> anthony: who taught you to cook? who was the good cook in your family?er would say stuff like, "i don't care who you are, if you can't cook, you're nobody to me." so it's like -- >> anthony: oh wow. >> aini: yeah, from there, there's no teaching malay cooking here. you just come from your grandma's kitchen, your mom's kitchen and you learn by smelling, by seeing. that's how i teach my children to cook. all these dishes, when you do them, the aroma just floats around. i know exactly whether the chili paste frying in the pan ready or not. it's from here. basically it's from here. >> anthony: well, this food is so perfect. i mean, the flavors are so perfect and so delicious. ♪ >> anthony: after a two-hour flight from kuala lumpur, i land in borneo, third largest island in the world. divided between malaysia, brunei and indonesia. >> anthony: kuching. capital of the malaysian sarawak. it's a sleepy city with a colorful 19th-century boy's adventure story history. pirates, headhunters, opportunists, the former domain of sir james brooke, an englishman who came

which is slow cooked in broth and spices, pulled or shredded and then folded into an eggs mixture cooked the boil. powdered sugar and cinnamon. the whole lot is then wrapped in foi de brick, a crepe-like dough. after baked to a golden crispiness. there's a dusting of more cinnamon and sugar. it's got sweet, savory thing going on, and it's quite tasty. >> if you get nervous when you go in a room and you touch the light switch and the lights don't come on, you shouldn't be in this country. >> you said, i could live here. >> i'm still quite unsure about that. i came here in 1958 when it was quite different. long native dress. islam was still the throbbing motor of life here. i have a very tender feeling for morocco, courtesy of the people and the children, you know. the granddad of new england, as you might say. >> i always feel welcome here. i never consider that this is mine. it's theirs and they've allowed me to live here in a very nice way. and i feel recognition. they know who i am. they know who i am. >> there is a side-by-side aspect to life here that's very unusual. >> very unusual.