some cooks like cooking at home. i miss cooking the line as much as -- i wish i could cook more. >> charlie: do you, really? truthfully? >> truthfully. but at the same time it's weird because all of our kitchens are sort of open, i don't know if -- i have sort of different persona when i'mback there. >> charlie: people want to come in because your auto celebrity? >> i don't want to talk to them. not like i don't want to talk to them -- >> chaie: you have other things this do. >> yeah. i'm trying my best to ke a even temper and to have some balance. >> charlie: what's the likelihood we'll find one of your restaurants in las vegas? >> oh, man. that's the loaded question. i would say it's pretty good. i would say. >> charlie: do you have -- are you ambivalent about that? >> i'm not ambivalent. what it is is new york really hard to do business in new york. and what the dining public doesn't quite understand is that we're not a food culture like we are in france or italy or japan where you can sort of run a restaurant lik

68 for cook. gary, all four rounds in the 60s for john. mike reid making his way out as well. and john cook tried to taste that first major. he had to work a little overtime here to get it. >> gary: he really has. somehow or another, he has to regroup. and that would be the time i would want my caddie to be, you know, emphasizing the positive. a, we just played a great 72 holes. you had a great run there where you won over a par hole in the last 55 you played. you hit a good tee shot at 18 in regulation. let's go back. let's do that again. put the ball in position. let's go ahead and finish this thing off. it's still very doable. >> dan: look up to the lead to this tournament. john cook is in contention so many more time than mike reid has. >> gary: but john cook admitted to us that he just has had trouble finishing it off. you know, lapses in concentration. a little mental hiccups. and certainly, you know, that was one there at the 18th, the final hole. middle of the fairway with a 7 iron. you ma

some cooks le cooking at home. i miss cooking the line as much as -- i wish iould cook more. >> charlie: do u, reay? trhfully? >> trutully. but at theame timet's weird because all our kitchens are sort of open, i don't know if - i have sort o different persona when i'mback there. >> charlie: people want t come in becse your auto celebrit >> i don't want talk to them. not like i don'tant to talk to them -- >> chaie: you hav other things this . >> yeah. i'm trng my best toke a even temr and to have some balance. >> charlie: what's the likelihood we'llind one of your restaants in las vegas? >> oh, man. that's theoaded question. i would say it's pretty good. i wod say. >> charlie do you have -- are you ambivalent aut that? >> i'm not ambalent. what it is is new york rlly hard to do business w york. and what the dining public doesn't quite understand is that we're not aood culture like are france or italy or japan where you casort of run a restaurant like mom and pop operation. i jokethat i own a shoe store we have to s

don't i go to cooking school.jour. >> julie -- julia project, i cook my way through julia child's cookbook, 35 days, 524 recipes. i'm risking me well-being for a deranged assignment. >> is it crazy? >> yes. >> you should have seen the way those men looked at me. >> but then they discovered i was fearless. >> oh, julia, you make it sound so simple. >> your book is going to change the world. >> what if i don't make my deadline. i'll wasted a whole year of my life. i used to be thin and now i'm fat. >> just your face. >> it's supposed to be a big adventure but then it just turned out to be a lot of meltdowns. >> there's all of this stuff on the floor. >> oh, never apologise. >> from writer/director nora ephron. >> this is good. >> that is good, isn't it? >> meryl streep, amy adams. >> i was drowning and she pulled me out of the ocean. >> what's for dinner. >> what's for dinner? >> you have no -- for cooking. >> and mi pleased to be joined by two friends, nora ephron the writer and director and meryl streep, a great a

we go inside the kitchen with the woman who cooked her way to julia child. >>> and the wrestler out of the job and into the ring, complete with costumes, body slams and head locks, but can their grappling pay the bills? recession rumbles big time. captions paid for by abc, inc. >>> give, i'm cynthia mcfadden. we begin tonight with breaking news about a fatal rampmpage southwest opittsbsburgh that occurreded aund 8:00 p.m. eastern timeonight. as many as 15 pepeople were sho shopping centeter in the town o bridgeville, about nine miles outside pittsburgh. there are reports of l least five people dedead including th gunmen.the coconditions of e in ananthshooter'ss motive remain unclear. what remas clear is that the scene inside the gym was one of terroror. >> i was workg out and i heard a bunch of gunshots and seen everybody run. wewe head fofor the hills. >> i kept hearing, boom boooom boboom. it sounded like somebody hitting a bat off awall or something. >> they were in a pilates class and they turned the lights off and then the shooting started. >> i could see flashes in the dark and t

what are you cooking up today? >> we're cooking the afghanny chicken curry. and your brother is with you helping you out. that's your sue chef today. >> and it's all about the spices. >> can you tell us about the spices. >> well, i have salt, i have the paprika and the black pepper and the cur beyonder -- cur rander and the red hole chili pepper. >> and they add the beautiful colors in the food and the flavor. >> yeah,the flavor, yeah. >> the flavor's wonderful. and rice, not just any old rice. that's basmati rice. >> that's flavorful. >> is this a common dish in afghanistan. >> yes, people love it and mostly, here in america, you know like -- >> have you americanized it? >> well, you know -- kind of. i didn't want to cook it down -- [ indiscernible ] >> right. i wanted it to be church hi, y you -- crunchy. >> and we have vegetables and the onion and green pepper and red pepper an jalapeqo. i'm going to add cilantro in the end. in the end? >>> yes. >> and in terms of just how long this would take, really, it's just the chopping and slicing, that takes a while

cook something nice. >> i have vy modest hopes had.ustant people to feed themselves aittle bit better wn they're done seeing it. >> rose: to appreciate food. you want them all become foodies. >> no, no you don'have to do tha but the truthis, that people hav forgotten h easy it is to ck and how much fun it is to cook. and what the whole point of cooking is to mwhich is that it makes a place a home. doesn't matterf you are relatedo the peoe in the ho or not it is what brings pple together. theyll want to be in the kitchen anyw. >> that's true. >> are you on a roll as they say. is she not? >> no kiing. >> rose: no kidding. >> lots of rolls. >> rose: isn't it a eat time to meryltreep? >> yeah. i mean but --. >> rose: i mean everytng, the family tng. e kids are -- >> i'm getting set up her. >> rose: no, you're not. i'just fishing. >> no, i mean just b fate. we don't want to look at our good fortune, really in the eye. but i am very hap and lucky. and tired at the moment, ready to take a break. >> rose: how long is a break. >>ell, i made sev

i mean, she learned as most of american women did how to cook from julia.reaped the benefits of that. >> into the oven. >> reporter: sam says julia encouraged his mother to cook. >> julia came to visit one time and she said "this is what you have to cook." she wrote it out in back. of the book. >> reporter: that recipe still holds the spot in sam's stomach. >> beef borginon, the wine stew. one of my favorites. >> reporter: today sam gets his family involved. >> food is really a gesture of love. especially in this family. >> reporter: sam and his wife attended the premiere of "julie and julia" in new york. much as the movie renewed interest in julia child - >> put in pumpkin. >> what do you really like to do? >> eat. >> reporter: for sam it's renewed interest in the heart of the house, the kitchen. >> we went to the movie and said we have to start cooking again. >> reporter: they have. now creating one of her concoctions. chicken breast rolled in parmesan and fresh bread crumbs making it clear julia child cooked up quite a legacy. >> in everyday life there's

do see what our guest ch cooking -- cooking up this morning. don't go anywhere. we're coming right back. >>> there is nothing like a good friend to spend the weekends with and this is what these guys are looking for, a good forever home with a good friend. and our good friend kelly manon with the washington humane society joins us with thorning with two special pets in the making. these are some beautiful guys. that is big gray and this is domino. tell us about big gray because i don't think he likes being this close to domino. >> i don't think so early. he is a stray. and i got to meet him the other day and i realized he's the friendliest cat. >> that gray with the beautiful golden eyes. >> and he's a domestic long hair, so if you have allergies, you might want to go with a hort hair. but if you don't, he's such a sweetie. he just wants to cuddle. >> and you can see it. because this is a stressful situation with all of the lights and domino tting here. >> i love this dog. and he was surrendered by his owner and they didn't give us a reason just that they couldn'

and she teaches these teenagers how to cook. pizza is on the menu today. the main ingredients at this recipe our vegetables and pita bread. >> more fiber and protein there. >> the six-week class teaches teenagers about the power of eating right. >> breakfast burritos, smoothies, all other kinds of help the stock. -- healthy stuff. >> there is no reason why they cannot share this with families. >> we can help route. -- help her out. >> they learn why the prince the cook in class are healthy. and they pay attention. and they keep an eye on the kitchen, too. >>-packed up high with cheese and pepperoni. -- mind is packed up high with cheese and pepperoni. >> we know that they can change it small things. >> in the medical alert, another benefit of aspirin to those who suffer common cancer -- colon cancer. patients who took aspirin lowered the risk of dying from the disease. experts believe that it is behind risk of death linked to the pain killers. >>> the latest numbers from the iraqi health ministry showed that 67 troops have been diagnosed with swine flu whi

he's going to show us ho you to cook an egg. >> john almond's back there. we'll talk about tweeting and facebook. then we'll talk about john telling us about the outdoor amphitheater that you can set up this weekend. >> i was traying to find speakers all summer. now i knowy can't find them. he's got them. >> and omarosa, remember her from "the apprentice?" she's going to talk about a power summit. it will be good news. she will give us good lessons here today. >> action packed hour. >> let's get it going. >>> it's been a fantastic week in ocean city except for rain yesterday. they've added huge results from the great weather this morning they were down into the 60s, which is rather unusual at least during the mid-august. 70 degrees right now up the coast of rehoboth. we'll have the beach outlook coming your way in just a few minutes. great weekend to escape and tray to break some of that heat at the beach. 72 right now, a gorgeous start in downtown baltimore. a great day here. our two degree guarantee gets us up to 85 degrees. a fantastic day and a steam ba

so in other words you can cook pork chops and tenderloins now like you'd cook a steak or a beef tenderloin well, i still wouldn't care for it rare but i have seen some people eat it that way. >> because i kill my pork chops on the grill. i just kill them. they are dry like a sponge. >> yeah. and see, you have to be careful. you have to be careful that you don't kill them because it will make them as tough as shoe leather. and you want to get them just do that perfect stage where they are done but they are still juicy. >> hey, listen, paula. our time's running short. we have the smithfield web site up. >> .com. >> all your recipes, all these tips and techniques. >> yes. >> words of wisdom from paula dean. it's great having you with us. you are the best. we really appreciate it. >> you all are so sweet. it was great being with you today. and if i may, i'd like to just make a quickly minder along with smithfield that our food banks are not on vacation. they are still in need of food. so if you're blessed with a full pantry, please share with your local food bank. >> done deal. >> well put. >>

-year-old and 11-year-old who can cook it today. >> so what are we cooking today? >> today we'll cook grilled sesame childrenen and mand -- chicken and mandarin salad. >> back to you, allison. >> that's perfect for us, with all of our lives. thank you, tucker. >>> it looks like the heat and humidity is here and you might need to grab your umbrella today. tucker will look at the forecast. >>> and holly is getting ready to celebrate. >> reporter: that is not an understatement when you talk about this party going on at the national zoo this weekend. this is where we are live. it's the asian elephant celebrate. shanty is ready for a closeup. they have over 150,000 muscle tendons -- muscles and tendon this is their trunk. that's one of thethings you can learn when you bring your family out here. we'll learn about it later on fox 5 midday news. stay with us. you're just moving your fingers, aren't you? i gotta cut my nails. (announcer) now get three amazing fios services for the price of two. tv, internet, and phone for only... it all adds up to one incredible deal from

it's still cooking out there.e're going to plate it up next with the wine. >> what a day for cooking out. >> i know, i know. those of us in the weather department we had lunch outside. >> oh, you did, did you? you got to have lunch? we had to work through it. uh-huh. yeah. >> sorry. it doesn't happen often. and days like this during the summer doesn't happen either. low humidity across the area. there's the time lapse. only a few clouds across the area today. and the temperature not bad. ly a few degrees off the mark. 88 is the average. 86 is where we are right now. look at that sky. awfully, awfully nice. dewpoint at 43 degrees. 43 degrees. remember when we're up around 60. well, this weekend we'll be close to 730. meanwhile, take a look, district heights, 76 degrees. your humidity, 30%. dry in germantown and feeling good, 85 with westerly wind at 8 miles per hour. and a light wind down south. 86 degrees across the area. well, we haven't had a prolonged stretch of heat this summer. folks down south have. the sout

cook that up.at in and what we'll do is reduce it by half so concentrate all those flavors, cook the garlic and the thyme and crushed red pepper, nice favor and what we do is add chicken stock to it after it's reduced. bring it to a boil again. infuse the flavors a little bit more and then adjust a little bit of corn starch and create the slurry so it's nice and thick. >> what you need. that's the process. >> nice and thick so what we'll do is brush that sauce directly on those ribs when they're out of the aluminum foil. seeps a little more complicated than it is. >> it's worth it. >> if i can do it, trust me, anybody can do it. >> don't want to put it on too soon because it'll burn. >> the thing is you'll cook it again at a really low temperature like we've done here and you can see how these have that beautiful glaze on top. >> i do. >> see that? brush them nice and slow and really let them -- really let them cook. >> oh, that smell. >> i really appreciate -- you saved me there. thank you. so the

those will cook.secret ingredient is apple. >> oh. >> so i a little bit of apple. >> we are heading to the fall season. this is a perfect meal. >> a homey dish. it reallile is and the perfect appetizer that you can prepare ahead of time. and then have it ready and put it on a crusted bread. >> so you are sauteeing them with the rest of everything. >> i am going to put it together because in the end it goes in to a food processor so it gets chopped up and pure rayed. >> the tool i love to use at home is a food mill. you grind like this and that holds back the skin i'm leaving on here because i'm a lazy cook [ laughter ] >> and also the little fibers and tendons and so forth get held back in a food mill the way it doesn't in the food processor. >> makes a nice way to eat it. >> you cook it like this first and then to the food processor. we have a finished one over there? >> right. in the meantime i have added herbs, some rosemary, a little thyme. and this all kind of seasons it up with some oaromas. at

type of cooking. >> what's the goal?speaking foreign language ] >> we have two types of crepe that we serve. we serve a savory crepe and sweet crepes. you can have ham, cheese, turkey, pesto. >> but our whole counter here, every crepe is different. >> because a lot of different, you know, ingredients that you can do so you can mix all those or you can have some -- >> what did he say some. >> he says you have to take way the lumps, which is what he's doing now. >> he he's in a hurry today. i don't know why, but he's in a hurry. >> a lot of people from south baltimore say it's a pancake. >> it's thinner than a pancake. so americans get crepes? >> yes, it would be open two years from now and the business is growing slowly but surely. the kids love it. we do the special kids cooking class. >> what do we see here? >> i would say a berry crepe with whipped cream so that's filled with strawberry jam. >> it's french. usually put in ice cream and apples for the kids. that's a nutella crepe that has hazel nut and chocolate. >> i l

certified financial planner phil cook says she learned a valuable life lesson early. >> the budget for a student is the holy grail that they must live by day in and day out. and if they don't, and they blow the budget and miss two or three days of meals, they'll probably take that lesson to heart. >> reporter: cook points out it doesn't have to get that desperate if parents have the money conversation with their kids before college even starts. >> make sure that the child understands that the bank of mom and dad will be shutting down over the next few years, and that they're going to have the responsibility of handling their own finances. >> reporter: teach them how to make a budget. then go shopping together, so they learn about smart buying. and encourage them to avoid credit cards so they don't use what they don't have. if the plan is for the parent to chip in for things like spending money or apartment rent, consider sending monthly checks instead of a lump sum to cover an entire semester. >> that way if there are any problems or issues, you can identify them early on and work to c

the chef didn't want to cook out on the terrace. he saw the claudes and i said we are going to stay dry for the 9:00 a.m. i don't think he realized what i do. we will be cooking today. wait until you see what we are making. ho in ully you will get rain our garden. isoler alady found me isngcrpiee in byfrpiont royal and a couple in wi heerst where the teeserurater are nice lower to lower to mid- 70s. guess weates it atis not going be as hot itesas yayas yesrd te. the ergg. b bch of rain on the wider view. it is raining across southwestern virginia and north carolina. this batch is going to move and we will be on the northern periphery of it but pretty sure we will get some rain drops today. have the umbrella this afternoon. eastern suburbs have a shot of cracking mid 890s today. we will be working on that, too. in dc 76 right now. to the west cooler this afternoon with 70s to near 80 for the high out there. we will be taking a step to 85 at noon. by 5:00, showers are creeping in and thunderstorms are possible. nothing too widespread

white wine, onions, garlic, let that cook down. >> risotto takes a long time to cook?there is a little kicker to this. you need to add just a little bit of bacon fat. >> okay. >> cook that up. then we'll finish with green tomatoes. >> these are fantastic just by themselves. >> see bra coloko >> yum. elena you're making a peach mint soup? >> it is a little lighter than what these guys have started off with. we simply start by cooking down our peaches with some water. we're going to add honey. >> how do you pick a good peach? we know it is in season right now. >> believe it or not, the way to pick a peach is one, to smell it. it has to be nice and fragrant. it has to be a little bit soft to the touch. you brightly colored. very important. so getting back to the recipe -- we're going to add some lime juice and little bit of peach liquor, orange juice. let this boil. then we go to our food processor. this is cooled down. we're going to blend this up, add a little bit of sour cream just to thicken it. it is delicious. chill. >> you serve that chilled? >> we serve that chill

i cook my way thrgh julia child's cook book. 365 days, 524 recipes.ent. is it crazy? >> yes. >> you should have seen the way those men looked at me! and then they discovered i was fearless. >> oh, julia, you make it sound so simple. (screaming) >> your book is going to change the world. >> what if i don't make my deadline? i'll have wasted a wholeyear of my life. i used to be thin and now i'm fault. >> just ur faced. >> it's supposed to be a big adventure but it turned out to be lot of meltdowns. >> yuck! there's all of this stuff the floor! >> o, never apologize. >> from writer/director nora ef fron. >> this is good. >> that is good, isn't it? >> meryl streep, amy adams. >> i was drowning and she pulled me out of the ocean. >> don't get carried away. >> what's for diner? >> what's for dinner. >> oh, my. >> you have no real talent for cooking. >> rose: i am pleased to be joined by two friends, nora ephron the writer and director and meryl streep, the great actress. were you a day vo tae of julia child? >> i was in high school, of course. >> rose: (lau

and they're perfectly sized to cook quickly and evenly in only 10 minutes. it's the perfect answer to your dinner routine. (announcer) perdue perfect portions. also in a variety of all natural seasonings. >>> a surprise visit as follower president bill clinton goes to north korea. it's a high stakes akes mission free two american journalists there. and a meeting between bill clinton and kim jong-il. >>> and the future of the purple line. we'll learn whether you are riding on light rail or bus. >>> it's the president's birthday but the freebies you'll want to know about. fox 5 midday news starts now. >>> after years of planning, the area is one step closer to a purple line. thanks for watching midday, i'm allison seymour. >> and i'm holly morris. the purple line connecting prince george and montgomery will be light rail. now comes the tough part, the money. sarah simmons has our top stories. >> reporter: the purple line has been ten years in the making but it still has a long way to go. today the maryland governor announced that the plan is in place for light

>> the cook could cook for two minutes on each side. it should be able to rest up to a nice medium-well desired temperature to have the proper moisture. a meanwhile, a lot of fish are in the pan. it cleans baby arugella and then a heavy hand of jumbo fresh crab meat. >> no one here will argue with that. >> juice from a fresh lemon. then i take crushed red pepper, which are dried. then this is hawaiian seasalt, and then fennel seed. then course black pepper. it is gently mixed together. >> that smells great. >> it is great. i can't wait for you to try. it is mixed together lightly. the fish is going to cook in the pan. when it is done, i will put a little sal yad on the fish on the plate. it is one of the favorite dishes we have available on our menu pretty much all the time. >> while chad finishes the dish, we want to let you know city cafe is one of the restaurants participating in restaurant week. it goes from august 7th to the 16th. city restaurant is one of the restaurants participating. they have three-cours meals for $30.09. if yo

community leader dorothy turner's son played with cook. she has known the new chief all his life. >> i was elevated about that. and i think that it is wonderful. you think that earl deserves it. i lived to see a black president and now i'm living to see a black mischief in my community. >> reporter: cook's friends say he also instantly set a powerful example for the city's youth. growing up in public housing, now becoming the city's top law enforcement official. julie carrie, news4, alexandria. >> coming up, we will introduce you to a cab driver that donate ad kidney to a passenger. >>> president obama spent time on theurolemcof se today. >>> good evening. bob ryan, storm center 4. nice summer evening. we have pretty good visibility. no many days we have to worry about too much pollution. you can see the haze, hesh washington monument. excellent visibility. have y friends out at ocean city. it is still in the 80s. as a matter of fact, we can show you from the kite lot of. great spot there. beach cam. see folks still moving around. little b

grilled pizza cooks quickly. and so you -- flash on the grill. cook all the way through. keep your ingredients light and fresh. good for summertime. lot of in-season ingredients here. >> that's a little -- >> little bit of the garlic herb. >> okay. smells good. brown it up first? >> yes. brown one side. brown the one side. >> while that's cooking -- >> what's this? >> xwoet cheese spread. >>ny type of cheese? goat cheese do better than some? >> well, you can use mozzarella a you can use parmesan eese. whatever is going to cook up. make sure it is shredded cheese. >> those are -- >> caramelized onions. sweetness. >> very good. >> little cherry tomatoes. >> very nice. about how long and once these things are on the grill, how long do you need to leave them on there? >> two, three minutes. just to heat it through. make that easier take these over. >> okay. >> move them over here. i don't want to get in the way of progress. i don't want food to be spilled on my account. >> put a top on. so it cooks tin ingredients on the top. >> okay. two to three minutes and that's about it.

we try to make everybody happy. >> how long does this cook?five to six minutes, less than dry pasta. this is about 10 minutes. >> once it is done, you add it to this? >> i add it to the sauce, we store it with the pasta. >> very good, you brought a friend here today. this is just a little sample of things you can find. >> these are cold cuts that we actually sell in the deli. i have olive oil from my own farm in italy. all organic. we have the spread, the pates >> and we can come in -- >> this is made in-house. actually my brother-in-law he is the one -- >> that is his specialty? >> yes, that is his specialty. >> and check this out. canolis, hand made? >> this is from naples. >> and the food in the south, diffently from the north? >> we're more rustic down south, north is more like the french. >> and would you find more red sauce in the southern part? >> yes, more red sauce. and what you made here, pronounce it again. >> this is a wrap and sausage. >> and is this something that is a staple in italy? >> yeah, that is a real, real classic dish i

today, we're going to teach you the basics of cooking so you can save money cooking at home for youring up this morning at 9:00. we'll see you then. right now, let's return to you new york and more of "good morning america" and the idols coming your way next. ♪ tell me in the night you tell me lies ♪ ♪ no, no you can't disguise ♪ ♪ you can't disguise tell me lies ♪ ♪ tell me sweet, little lies [ cheers and applause ] >>> amen, brother. amen. [ cheers and applause ] oh. can you believe it? can you believe the talent on this stage? [ cheers and applause ] david cook, kris allen. how are you, sir? and adam lambert. so, we got a lot of music coming up. so, please, get to the weather fast. >>> we'll get to the weather. you stay in place. we have the concert coming up. in case you're walking out the door and you need to know what's going on. let's do a quick map of what it looks like on saturday. and we'll do your sunday map. saturday's forecast, the storms shrink and move towards the great lakes. but this heat is spreading to a lot of locations. new york city will get to 82 degrees, in ca

>> i'm an indifferent cook. i can cook -- i can cook out of this book. no, they think i'm good.>> no. my mother had a cookbook, one cookbook. the "i hate to cook" book. i remember the cover. >> a flash from the past. >> yeah. she also had the "joy of cooking" which was never cracked. >> spine was still stiff? >> yeah. no, my mother had other things to do and, you know, she didn't like to be in the kitchen that much. >> not that you need a compliment, but the movie is so terrific and such a joyful -- >> what do you mean i don't need a compliment? i need all the compliments i could possibly get. >> really? you're good. the whole movie is good. i was so happy to sit there and watch it. >> oh. >> it was such a great departure from everything. >> well, i know. yeah. >> how is it that -- because years ago we had a whole conversation about women and women's roles and everything else. you were sort of like the tom cruise, will smith of summer movies now, right? you make movies in the summer, good roles, things that we love to escape to. you're their box office smash. >> i know, go figur

>> i'm ap okay cook. avid more than expert, but, yeah. i like to cook.d a movie about you, who would you want to play? amy adams played you. wa did you think watching the film and seeing somebody play you? >> obviously, extraordinarily surreal to be watching this gorgeous oscar nominated actress says, i'm julie powell. very strange, but amy did such an amazing, amazing job, as did, obviously, meryl streep. >> how much did you lend your expertise of being julie powell to her? >> oh, nothing. none at all. i wasn't involved in the filming and i think that she and nora and chris messina, who plays my husband all sat down and decided we're going to work from nora's amazing script and from some of my book rather than trying to get all confused by meeting me and -- saying that, i'm me. >> you never met julia child? >> no. >> but you'd heard she wasn't really pleased with your book? >> right, right and, of course -- >> did that hurt you? >> of course. it's devastating. i spent a year doing this project that, to me, one of the main reasons that i had done anythin

america's cooks rely on innovation and culinary precision. dcs by fischer & paykel, offering premium indoor and outdoor kitchen appliances. >> and by kohler, inspiring home chefs to create a professional- level kitchen with innovative sinks, faucets, and cook centers. kohler. >> robert mondavi understood that sharing good food and wine with family and friends is one of life's true pleasures. woodbridge by robert mondavi, because he believed every table deserves the joy of great wine. by cooking.com, an online retailer for the kitchen enthusiast. if it's not in your kitchen, try ours. and by viva. >> store-bought bread-and-bake- them-up pork chops were supposed to solve two problems: convenience on the one hand and flavor on the other. well, they got it about half right. they're certainly convenient, but they often end up looking like this, a pasty, bready, dry coating-- not very tasty at all. now, if you do it yourself at home from scratch, sometimes the coating is patchy and comes off like this. or even worse, you bake up a pork chop with a

>> get that cooking. now, these shrimp are going to cook very, very quickly. >> how long?a minute, minute and a half on this side. >> how do you know when shrimp are finished? >> when they are pink and firm. >> sometime these can get like rubber. >> we'll add calamata olives, fresh basil and diced tomato. >> wow, all that? that's simple. all right. >> simple, fresh. we'll let that cook down a minute. we're going to flip our shrimp over. >> how long on each side? >> this was what, about a minute? as long as they are cooking, you are good to go he. we're going to add a little bit of white wine to help speed things up a little bit. >> why's that? >> the steam will cook it. so we'll add the rest of our white wine to the compote over here. about a quarter cup of tomato joyce. >> and just black pepper. >> we're not going to add any salt because the olives are salty. we'll garnish this with feta cheese which also has a high salt content. so you don't want to get too salty. we're going to let that stew. >> what is the best saw feed you love? if you could pull something out of that

she even cooked for 11 news for a story in january. she's back at work now but has to keep mum. >> she can't tell me anything about it. i know absolutely nothing. >> they take away the contestants cell phones. he only got one call during the taping. whatever happened in las vegas, didn't entirely stay there. jerry has noticed a difference in the kitchen. >> it was a great experience. she met people from around the country who are very serious about what they do and she came back with a much different approach to what she's doing in the kitchen, which i think is great. >> he's looking forward to seeing her on national tv. he'll be critiquing her every month. but he's sure she'll make baltimore proud. >> she has a great chance. >> the shofe premieres tonight at 9:00 on bravo. >> the chef from volt in frederick is also one of the contestants tonight. speaking of local celebrities, i hope you caught sandra this morning when she co-hosted on "live with regis & kelly." viewers voted sandra as the one you'd like to see guest host with regis.

cooking."o many years here on "gma," we were so fraud to call julia our own. and we look back at what inspired julie powell to write that book and, of course, inspired so many of us. >> hello. i'm julia child. >> reporter: she was magical. a life force. >> we're going to make boeuf. >> reporter: that unique voice. >> look what i found. >> reporter: the sly smile. something disarms that said pastries didn't have to be perfect, as long as you had fun. >> take it out and say good-bye. you have to have courages of your convictions, particularly if it's a loose mash like this. that didn't go well. >> reporter: in 1963, cooking on tv was unheard of. then, came america's first television chef. >> welcome t"the french chef." i'm julia child. we're having a champagne and coffee party today. >> reporter: she introduced the finest french food into american dining rooms, at a time when fast and frozen were considered gourmet. >> canned foods were huge. and everybody thought frozen was it. and everybody was

when he decided to have a what's cooking focused on fighting the freshman 15. why do you think so many young kids put on weight? >> well, i think it's when you said, this even translates into ult mood and grownup world. it's the slipperslope in sense, one, they loose sleep, they don't care what they eat or they eat for energy, you skip breakfast and you don't play any more. somethings like that, you're going to the vending machine and you're eating late mights. >> and mom's not telling you whatnot to eat. >> yeah, it doesn't matter. >> and you'll cook us up a sweet treat that's easy and good for us. >> most of colleges have a fridge and microwave. this is an easy late night, you're studying and you want something warm and light. i want you to take two stable spoons of cool whip. >> okay. >> we'll make it everyone. >> i love that gadget. >> you'll put it in here. mix half a tablespoon of light hershey's chocolate share syrup. >> and it only makes a difference when you make it every hour. and you'll stir it up and put it into the fridge to firm up a little bit. >

earl cook took over today as the new head of the alexandria police department. replacing former chief david baker. who resigned last month after being arrested on idudu charges. >>> cooke is 30-year veteran of alexandria's police force. he had interesting ties to the community. julie carey joins us from alexandria to tell us about him. >> reporter: the new police chief is a life long alexandria resident. he grew up in public housing just down the street from city hall. went on to football fame and today achieve ad life long goal. >> join me in presenting the chief's badge to my new police chief. >> reporter: it was history making moment as earl cook was handed the chief badge. standing ovation in a packed city council room. the city's first african-american chief was welcomed by the first african-american mayor. >> role model, mentor, strong leader, but most of all a well respected caring person. >> reporter: earl cook's rise to chief comes to the resignation of dave baker. he stepped down last month after being arrested for drunk driving inform following a traf

fox 5's paul wagner reports. >> reporter: the people who know earl cook, the real earl cook, the man behind the badge say he has an uncanny ability to put himself in other people's shoes, a cop with compassion. >> every decision he's ever made or how he's treated anybody, he's always treated people in the same fashion that he would want to be treated. >> reporter: for 30 years earl cook has patrolled this city. a legend for not only the success story he is but for what he did on the football field. >> he was on the legendary remember the titans team at t.c. williams and went to duke on a football scholarship. >> reporter: he even has a street named after him. >> i ouldn't be more delighted. i think earl has all of the outstanding leadership qualities that you would be looking for in a police chief. he has the integrity and intelligence. he has -- he's a homegrown guy. >> reporter: friends say earl cook has a tremendous sense of humor, a dedicated father of three girls, he's a diehard passionate redskins fan. sean knows earl cook from his work as chairman of the alexandria police foun

she chronicled the cooking. to do. >> she changed everything. before her was it was frozen food and can openers and marsh melos. >> don't knock marshmallows. >> when you flip anything, you just got to have the courage of your convictions, especially if it is a loose sort of mass like -- well, that didn't go very well. >> julie powell joins us on the plaza. great to have you with us. >> so glad to be here. >> you had a couple of moments like that, didn't you? >> i did. every now and again. >> it has to have been a whirlwind for you. you're winding down the press for the movie and the book now. but you start again when you go overseas. >> absolutely. there is always a new thing it looks like. >> did you ever think it would get this big when you were writing the blog? >> of course not. i started it in 2002. i didn't know what a blog was. i had no idea. and it was just part of the project i wanted to do to save my life by cooking. and the blogging was part of it. and i had no idea it was going to resonate with peopl

and we'll cook them until they're about med yule -- medium well. and we'll cook them through with a nice moist center. >> for the scallops, how long would that be? >> about five minutes. so stir the risotto until it absorbs the water. >> and you didn't put any seasoning at this stage? or did we miss some steps. >> i'll finish it off when i add the butter and cheese, which is what makes it nice and creamy. >> yeah. >> delicious butter. if you're going to have risotto, have it the right way. >> butter and cheese makes it creamy and flavorful. >> and some parmesan. >> it's very similar to parmesan. and salt and pepper. and then asparagus. >> nice. that is very nice. as we're moving toward adding the scallops, let me remind you that on our website, you'll find this. like i said, a details dish that you'll have to pay attention to, but the recipe is there if you do want to try it at home. myfoxdc.com for that. chef, that looks so good. finishing touches, nice and creamy. >> and that's it. and if you would like to see a restaurant or recipe featured here