are you a writer who cooks or a cook without writes? >> i strucked with wanting to be a chef or working in kitchens-- for the longest time. coy not find the purpose and meaning in this work. i felt like i spent a lot of my day just sort of making fancy food for rich people or something. i couldn't quite find my place there. and conversely when i went away to graduate school and spent all this time in academia and spent the wol day writing i felt like this is too inert and not enough of life itself. so now i have this nice marriage between the two that i get to do some writing, and do a lot of cooking. >> this is the story of a woman's life. >> not a single recipe. in fact, it's a little bit of a bait-and-switch, i think. >> so we think we're buying a bock about how to cook. >> a chevy book and in fact it's about life, i think, if you've ever been married, you might find something in here, if you've ever been a parent f you've ever been a daughter or-- you might find something in this book f you have ever v worked very hard in industry.

it is definitely based on french cuisine. >> and the french style of cooking, what goes into cooking? >> i have learned that from the 1970's in france. sort of changing the face of french cuisine at the time. and from that -- >> who is responsible for that? >> many french chefs. in the 1970's, they started to come here, early 1980's in america. some of the greatest chefs developed themselves here and are today expanding the cuisine in america. i think it is wonderful what we have been accomplishing in the last 20 years in america. i think we have an amazing, passionate, young chef who will help us deliver the cuisine. in the past, europe was the country to be asked. today, they are looking in america and trying to bring a more cosmopolitan -- >> which raises this question, which you have heard before. when you opened danielle 20 years ago, that was your baby. >> i worked hard for that one. >> you bet. and you were successful. how do you define a kind of philosophy so that you do not have to be there and it has the same quality? in new york, you go to all of your restaurants. >> it is

when you look at cooking and -- amongtionship humans, the first creativity was cooking.he foundation, we are going to be asking ourselves these questions. >> the number one chef in the world. you had a restaurant that people begged to come to. reservations took many months. you gave that up. you closed the door. because you said you wanted to for the nextcy generation. closed it as a restaurant. said to transform it, we could look ahead and see that maybe in five years, we were going to decline. a creative decline. somissed the creative chaos that that would not happen. especially because we are 50 years old. i am very good friends with the vice president. he was telling me, do you know that you are going to die? what is going to happen then with all of this? what is going to happen with the legacy? again, the restaurant is ephemeral. how are you going to do this? we started constructing the foundation. space.range the restaurant opens or closes. it does not get transformed. constructing every day. it is great. people will come from other discipline, from any , where we

we are not actually cooking. cooks cook. sous chefs cook a little less. are writing the menus and recipes. it is our way of setting up the kitchen. we are teaching and executing. we are not in there playing the fiddle every night. >> when you get to a brand as big as all of you, how do you make sure that your restaurants are producing the kind of food that you want them to produce? because you are ceo's now. >> it is training. i think the mindset is -- you have to check your ego at the door. the second you think no one else can do what you can, then you cannot. if you are convinced you're the only one who can do it, you should do it. check your ego. >> one of the things is about being a chef is being the coach of the team, the supervisor, being the last word on what that food is supposed to look and taste like and how it gets executed. make sure they do not take shortcuts. make sure they are tasting the food as well as you are. make sure they are checking for seasoning. >> do you hire everybody? >> do i? no, that would be impossible. but i have chefs and

cook's was the most popular source. utledge, the supreme court's second supreme court justice, called cocok's is to choose the foundations of our law. jefferson wrote to madison that there was never profound or learning english liberties. as an aside, when the young jefferson was actually studying wishin 1762, he wrote, "i cook,vil had old because am sure i was never so tired of an old scoundrel in my life." came acase, with cook reverence for his conception of magna carta. and american settlers incorporated elements of the great charter into colonial law. when they revolted against george iii, they did not view their causes a fight for novel freedoms. but rather, one to preserve liberties they traced to magna carta. boston's with within city limits, the colonialists invoked magna carta's guarantees in response to george iii's injustices. the massachusetts assembly declared the stamp act illegally because it was against magna carta and the natural rights of englishmen, and therefore, according to lord cook, null and voi

you're cooking it close to medium.ile it's hot, you put it right into the caramel. >> jimmy: that's nice. and how do you finish it, with that stuff? >> so what we're going to do here, i take a little bit of olive oil. >> jimmy: this is your thing. >> it captures all the juices and you create a great sauce at the end. then we'll just slide that into the oil and then we're going to slice it right into it. >> jimmy: all right. slice that up. let's see the proper way to slice. >> but the thing is this, there's a little string here, so you're going to cut the string away. >> jimmy: and you can floss with that afterwards. >> exactly. >> jimmy: that is nice. that looks beautiful. >> you just basically do double duty here. not only is it great -- here. let me give you a piece of that. >> jimmy: what are you doing, animal? oh, my god, that is great. >> you can also make a dessert. put the caramel right on the ice cream. >> jimmy: oh, it all comes together. there you go. chef adam perry lang. his book is called "serious barbecue

retailers want to move last year's models. >> you name the cooking appliance. you're going to benefit from the latest innovations at a much reduced price. >> also heavily discounted now is what's considered the latest in cooking technology, the so called induction cook top. >> it's a good thing they're on sale because they start out very pricey. they say they're in fact faster at heating. >> it's sending heat directly into the cooking vessel. response time is virtually instant. >> another tip he has about shopping for kitchen a appliances, online retailers are just as willing to haggle as those in the store. >>> a well deserved welcome home rally for a team that gave philly something to cheer about. today the taney dragons return from a great run at the little league games. >>> a cook stabs a coworker at a philadelphia seafood restaurant. >> let's head out sigh now. isn't that gorgeous fantastic? sun coming up over the city. going to be a super sunday. temperatures now in the mid-60s. going to warm up to 80 degrees. welcome back to nbc 10 news today. i'm rosema

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

held the book up, said "cook" in stores now.helming for me. >> the first book introduced him to america and his most recent book "if you can see it you can be it" is a tool to help become successful. >> it's a book that i believe will define my legacy. >> you have tools in the book that help people get there. >> yes. many tools in the book. i realize the only difference between the have and have nots and folks that live in the suburbs and inner city is information, knowledge, and access. you know, i started to question folks how do you get access. how do you obtain information people have. that's what i set out to do. "see it be it" i have many great strategies and lessons and rules and recipes for success. one talks about sacrifice. no one becomes successful without sacrifice, meaning you work hard now to get yours later. the hustle is another chapter i write in the book. so many hustle their whole life. when you come out of poverty you''re trying to make a dollar out of 15 cents. when i look at at risk, socially challenged peo

>> you're a cook. i'm a cook, too. but i have some indecision about your ability to run this.hing that kind of involves, like, running the business, you seem to veer to her, and that worries me a little bit when i'm talking to you. >> who are we gonna launch here in l.a.? is it gonna be bling bling dumplings, or is it gonna be mills & company charcuterie? ah, got it. these wifi hotspots we get with our xfinity internet service are all over the place. hey you can stop looking. i found one. see? what do you think a wifi hotspot smells like? i'm thinking roast beef. want to get lunch? get the fastest wifi hotspots and more coverage on the go than any other provider. xfinity, the future of awesome. >> so we have two very, very different products here. with bling bling dumplings, you have southeast asia dumplings, a very much ethnic, asian-based street food whose ambition is to go to brick-and-mortar restaurants. and then with mills & company, you have very eurocentric, old world charcuterie. >> but we can only move one of you forward and give you $7,500 and 36 hours to test your c

it's the number-one infrared cooking device in the world!onally know about the nuwave oven, o.k., and how incredible it is, but for those of you out there that don't know about the nuwave oven yet, you are in for such a surprise! >> oh, you sure are. >> this is a great appliance! what do you have for us? >> well, i have something i know you're gonna love. this is one of the easiest meals, healthiest and most delicious... one of my favorites to make in the nuwave. >> well, it's a nuwave oven meal-- we know it's gonna be good. >> that's right... o.k., a bag of frozen chicken breasts. >> frozen? >> that's all you need... frozen. >> frozen? >> don't believe me? >> well, i do but let's prove it to everyone else. >> i'm gonna show you how frozen they are. [bangs on counter, both laugh] o.k.? >> that would be frozen. >> that would be frozen. all right, now i'm just gonna put a few right here on the grill. >> o.k. >> as you know, i have three children. it saves me tons of time, it ke

am a big fan of southern cooking.seth: that's great. >> we have a lot of chicken. so, let me tell you the secret to great southern food is cooking it in cast iron. that's why we've got so much cast iron here, and that's why i was really happy to be a contributor for this book. >> seth: right, the "cast iron nation." >> right. >> seth: great. >> okay. so, a little birdie told me -- >> seth: yes. >> that your favorite dish at hill country barbecue market is barbecue chicken right? >> seth: yes, absolutely 100 percent. >> okay, so -- >> seth: i hope it wasn't one of these birdies that told you. [ laughter ] that would have been so unfair to get a piece of information. oh my god, did they give it to you in duress? [ laughter ] >> yes, yes, yes, yes. well actually, i think the little birdie's name was erica. >> seth: okay, great, perfect. >> so, umm, anyway. so, i'm going to teach you how to make butterflied barbecued chicken. >> seth: great. >> right? >> seth: mhm. >> so, umm, this is really easy. i know you're ready to g

the industry say they need hundreds of thousands of servers, bartenders, cooks and greeters. competition is growing. we have a report on why the shortage is growing and how some position themselves to increase earnings. >> reporter: when this restaurant needs more staff, they turn to this woman. in charge of getting graduates jobs. when they call you what do they say? >> "send me bodies, send me people." >> reporter: she is poised in one of the best job markets for managers, servers, greeters and cooks, in years. government figures show as of may 2014 there are 660,000 openings in the food service industry. that is more than 200,000 job increase over the same time last year. more than half of those openings are from line cooks and servers. >> tell me if you need gig. >> reporter: the shortage of workers has been rising when there was a mere 260,000 openings. the shortages are having a greater effect on casual dining restaurants. >> the upper income brackets, because of the stock market, and wages at that level, are doing better and they are going out a little more. there's mo

am going to cook. if you learn english and third class. citizen and it. up in america has mr could move to the stars and all they should her sexy here. for a change is none of the stores sun and never shall go to under certain which they're not going to overdo it there's a larger wire. lucia's what show more drivers what doing and did not have. what. i'm assessment the real ocean log of zero or love of our choice dark dark were back on us and you will learn now which in dog was there first that you were put out for orchard dog had to let your. students lead just the russian a warrior media rather than with the snake you would take you out the corporation as one where the hero shit a must block or so you are now here is meaningless in that of course if you're sitting there in a world of political rhetoric of a new version of us but. with little style it's more than a good bush shop i mean you know we're no more stores or so white it could be most metal. boxes don't of course to be we don't because well as to buying in there not this illicit taking cook a l

to cook arguments. is that because of because ours is a muscle not ocean like good used to be able to earn your. money oh sure. no one would have. stood it about. that i was your first posting in. we're going to do that if no one does huge did. his job and he's got. to do it. their way i'm a special character they need that exhibit near to the media's what bag of them would think that they would buy saturday here's a roll over here for the booth blurriness. video who struggle to use it as a courtesy provided charles foster who wasn't just each of them nor new york's mayor with us the book and i was there in the article put it on who did. the must be to it or why didn't go across. to say in his allow me a good way to be able to choose three among would you to me and most of all badness don't do it's not the one who stayed in the store was a list with good it's one whose only name was that it's what you must not just know to do is difficult for us to do it was as that when they would see bad was putting i

cook arguments. is that because of because our us is. a muscle man not ocean like it is to be able to cut. the neo she. was. just a bit of it about. your first posting in. we're going to do that is no one that the. deal is a joke at least. they're holding a mug shot. they need that is there that we have to think media's what background i'm boudicca day by saturday here's a role we're here for for the for the who blog or at least. be interested or to serve as a courtesy for charles for us the whole us are just regional no new york and i was there in the article put it on who did. the most to grab more snow beat it or might it go across. to. me and over daily would have to scream i'm going to give him a lot of soul back most and it's not the one who stayed in the store was a stupid it's one who is knowing him was that what you must not just know to put. us through it was a dash that when they would see bad was putting in my question you might have food says if you have a question. for a. week. easy for days and orchard. c m e c is a for an

what would you like for me to cook up? >> sausage? >> all right. hey, by the way, before we get too far into this, i want to thank molly eikel our entertainment reporter from the daily news, wrote very nice article about our new family member, alex holley. >> i can't wait to meet her. cute. will sassy holly gel with jerrick. >> gel with jerek? >> now, i called her sassy one day. and she related that to the reporting. she kind of sassy. >> that's perfect. >> oh, ya. >> and sweet. >> sweet and sass. >> i ya, ya. >> you snow. >> perfect combination of both. >> she will get me. she is going to get me. no question about it. another favorite? i like. >> this i like the headline. team of destaney? >> and moan mo'ne ball. >> take on vaguest tonight at 7:30, if the weather holds up here in the little league wormed series. >> i hope it does. steve keeley out there all morning. how is it going? >> is it raining yet? >> weather wise going great. sun's outment look at the crowd already out. and mike, you talked about paying to be in the superbowl half time show

but you should cook it through or not? >> cook it through. i like mine as a good medium.his is about a medium rare so i'll leave it on for another two or three minutes, turn this over a little bit and then we'll make our plate. but this is the plate here. >> it's already done for us. >> correct. >> but you can put this on re y can visit our website, nbcwashington.com. >>> and time for a final check on our forecast. not going to need the suntan lotion. >> i think you'll be just fine, we're pretty much socked in with cloud cover. we're looking at plenty of clouds for the rest of today. here's the latest check of storm team 4 radar. tracking scattered showers, generally light in nature, moving through the area. we're going to have scattered showers on and off, at times, on into the evening hours. we'll see this round lasting until 3:00, 4:00. we should see a little dry time and then another round moving through around 8:00 tonight. this is the forecast you need to tune back into news4 at 4:00. doug will be in updating it. it's a tough forecast for today. great day, barbara,

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

yeah, i can cook pretty good. it tastes very well.coming from an inmate. you wouldn't know the difference. you just mix it up like that in a bag, and then you put it in here and it will cook itself and give it like 10, 15 minutes. i grew up with all girls, so i learned from them. and then most of the times i was by myself because i was always skipping school, so i had to cook for myself. i was basically the same as the kids i associated with, troubled youth. bad family, you know. father was alcoholic. used to beat my mom. he ran out on us. i grew up around a lot of gangs. and it was just a 15-year-old kid trying to find an identity. didn't have one. i got caught up doing that stuff. skipping school. hanging out. doing stuff like that that gang members do, thugs do, whatever you want to call it. and i ended up killing somebody. i was at some girl's house, and i seen somebody walking by. we had a confrontation. and it resulted in me shooting him. i was 15 when i committed the crime. at 16 i pled guilty to second-degree murder for 15 to

an argument between the two cooks led to the stabbing. the victim was rush into surgery at thomas jefferson university hospital. no word on his condition. police arrested the other cook. >>> philadelphia police are busy searching for a driver now who ran over a man and shot and killed hip. this happened at adams and ramona avenue around 8:45 last night. the shooter then took off. the car was found on fire a few minutes later. it had georgia tags. >>> philadelphia police will continue to look for clues in the murder of it would have middle aged women found shot to death in a home. it happened on the 4700 block on vista street in may fair. according to police, both were in their mid-50s. one was found downstairs, the other upstairs. neighbors heard shots and saw someone run from the house. we spoke to joey thomas that told us police informed him one of the victims was his i sister ruby. >> i heard sirens and came up here. i know my sister goes to that house. when i came over to the house, they said two people were shot and you know, it was

they hardly need any cooking. it's one of the few potatoes you can just saw at a without blanching beforehand and it be smooth. when you're picking them out, make sure they are a nice gold color. never want to see any greening on any kind of potato whatsoever. these little brown spots completely okay. it's part of their character. when you bring them home, store them in a cool dark place. and the best part is, you can keep them for about 3 to 5 weeks. but you want to use them right away because you want to hold on to some of that beautiful nutritional value. now, my favorite way to cook these, pure and simple, a little bit of rosemary and lemon and sauteed in olive oil a great side dish and perfect with your favorite protein. i'm stephanie tantillo with your tip of the day. >>> a war veteran who earned a purple heart in iraq is in hospital. kpix 5 reporter linda yee tells us he was shot after asking someone to stop driving so fast. >> reporter: he is a decorated former marine, brandon del fiorentino served three t

you know, i love to cook and i think i may have found a new cooking mentor. her name is auntie fee.after posting a cooking video online. there are several videos of auntie fee online. i've seen all of them multiple times. if you're not yet familiar, here she is making chicken wings. >> so what are we doing now? ? this is a bag of chicken. this chicken is still frozen. okay? and this is parsley. dried parsley. you see that [ bleep ] right there? this will make any [ bleep ] taste good, okay? i don't have time to be waiting on the sprinkles and all the that. what you got to do, you mix all this up. see the water in there and all that [ bleep ] there? put it in a pan. put it on 50. cook for about 2 1/2 hours. 3 hours if you want it to just fall off the mother [ bleep ] bone. [ bleep ]. >> jimmy: needless to say, i fell head over heels in love immediately. we tracked auntie fee down. joining us now live via skype from her kitchen in south central l.a., please welcome annie fee, everybody. [ cheers and applause ] before we begin, please tell us how to correctly pronounce your name. >> yo

the vote in cook county. some people even say it was because of the cemetery vote in cook county, and we used to ask dad about that, and he had this little routine he do in response. he would get this troubled look on his face and say, well, son, if that were true, only explains how there is life after death. and then of course, under his breath he would say, if you were a democrat. but i have been both in my life, and one of the things that i tried to capture in this book, lift up your hearts, is a book that is bat life that begins at -- in the story with the challenge to love your enemies, ends up tragically killing friends, and then explores the life that remains. so it's a bit of an auto biography, an auto biography blessed with extraordinary gifts of privileges to serve others and at the same time enaples tragedy, totally unexpected, and working through that tragedy, and then out of that tragedy trying to -- in the life that remains, to build something even grander than we could have thought of the begin

i'm also going to cook one of my favorite dishes. >> a chicken neck every cook at about 62 appears onceis cooked we wrap our own sausage around it. >> this just takes a couple of minutes. just like you would french toast. it is gone to be so much more creamy. taft >> they're hard to get. what would you say is the difference? >> they're grown almost growna pinot noir grape. >> everything is squeezed into this. this is just about done. you can make this all the night before or couple of things before. i want you to tell us about some of the other things that you have brought. this is just amazing. look at this artistry. this is astounding to me. >> our signature dish. the lobster and expense of the act. we have a variety of free muffins' the researchers. >> about 30 more seconds. one nice thing about what we do may be different in some other places. that is perfect. this is looking pretty good. >> i want people to know where acadia is. find out more and see this amazing man year. we'll have the recipe for our wonderful blue banner french toast. >> malicious omendelicious almos >> a little

and as it is cooking go ahead and lightly glaze it.: you are not soaking it. >> you don't want to soak it the honey and sugar fat. as it is cooking you want to glaze it up. gerri: satellite that. >> corn is great. lightly charred on the barbecue. gerri: i see that. you do it in the house or outside? >> outside paris that way i can get a little chart. you can do it both ways. with the husky open it up, but some other and there, close it back up and let its growth. gerri: i have never done that. >> sewn been going to show you. gerri: the taste for this. good stuff. what else to we have a? >> so little my version of jimi sherry. the start the deaths of america, red wine vinegar garlic, olive oil, chile's pop. do what everyone. >> red wine vinegar and olive oil. i like meant. lots of men. gerri: that smells so nice. >> the lot of garlic. a little too. gerri: what am i going to do with this? >> your meet israel. don't add a little bit of the corn succotash right on top. that is amazing. gerri: how much is in there? >> growth squash, grilled

we cook it on the stove. it has to be fresh.e get our corn from a farm in lancaster county, green meadow farm. >> locally, of course. >> exactly. we do it right away, so it is nice a fresh. >> is there so much fresh corn, is there only so much dental floss in the world. we want to do something different. >> in the puddling form it is easier get it out of your teeth. >> how do you do haddie steep milk in the cream and cook it like a pudding. we strain it through. >> do you mind, so can you see the corn in there. >> no. >> because it is puree and strain. >> since i already did this can i try this part. >> would you like to assemble one. >> yes. >> absolutely. >> black berries on top. >> right. >> yes. >> and then a little bit of the sauce. >> that is black berry car until sauce. >> oh, you can enhance black berriness. >> yes, carmel flavor, really adds a little bit to the corn dessert like carmel corn. carmel adds a little bit. >> yes. >> this is the corn cookie. >> and then, you are doing this. >> i would like you to zest the lim

cook a little warm to the nearest chili. in it in two days may even use this technique and then you. want a real good they came i went to the town on the glass thinking of the rally car with your slowest person is now a producer or was your first meeting those if there was to go there and there is a recording or. area to look at the. had to know what was the most like there even if it isn't the only. thing we need. to reduce the sums that all the matter mildly are cool to be mixing of many of them out of the valuable local we could but the duty to be ha well my three d. bar you give me your gear that let me take your. over actually buy it and digits in your little bit of what. gone. to do as the good i do us with incline install new all three medals. now listen up on your storm new group you most austrian christians efficiency. i. thank them. for their money's not all in one computer core is dealing with none of my love of which no. name using the chair just your. sister says. that's idiot unauthorized says. one of the who w

i'm alan martin in the studio. >> i'm elizabeth cook.i am out by the courthouse, bricks, rubble, some of the crown molding from outside of the building has fallen across

cooking meth. what a surprise. i was cooking it, dealing it, doing it. anything i could, i was. i like it. the meth. the whole lifestyle it comes with. living like a rock star. going to clubs, you know, naked girls dancing. oh, what's up? yeah, baby, that's right. >> never sleep. >> never sleep. >> he landed in prison after a robbery to support his meth habit earned him 18 years. >> i went through the whole progression from cocaine to heroin. been a speed freak for years. >> my whole life has been dope. dope, dope, dope. crack heads, i know crack is disgusting. i was a crack head for two years of my life. my wife left me, took my kids. i was like oh, crack is bad, maybe i'll do meth. >> meth is better. >> meth is better. then i ended up here. >> go figure. >> yeah. yeah. >> how do you deal with it here? >> here in jail? we don't deal with it here. >> we work out. we work out in jail. >> we build it up to break it down. >> in fact, we first met him during his workout a few days earlier, right before he shaved his head. >> i work out pretty much seven days a week. once in awhile,

this is on cooked. i make easy. just collect cost up.ttle more crunch and a kind of stands up. the flavor is similar. >> that is actually the basil oil for the watermelon salad. a lot of flavor is going on there. celebrating 16 years. thomas will the first things because are doing for your celebration. >> it is willing to give extra of some classical items. >> and is on 1131 north state street. >> and is on 1131 north state street. ugh. heartburn. did someone say burn? they work just as fast and are proven to taste better than tums smoothies assorted fruit. mmm. amazing. yeah, i get that a lot. alka seltzer heartburn reliefchews. enjoy the relief. issued a severe thunderstorm warning for some of the indiana counties. now be careful. the wind with those. not much fun in chicago. 74 test shows temperatures cooling off even more as we go into tomorrow. going up to about 87 degrees by the end of the seven day degrees by the end of the seven day stretch.

cook. you want to redice our dependency on foreign oil? cook. reduce your carbon footprint? cook.t's me just a few years ago. so if i can do this, you can too. in fact the sooner you get behind the stove the sooner you can start eating foot that wil healthy and happy. want some proof right? here it is. i'm making bacon wrapped chicken breast with route gay da. i'm adding route bay gentleman are very good source of fiber vitamin c, potassium and manganese. microwave on high for five minutes or until tender. this is what it look like. loses a little bit of its volume because some water will come out. but not too much. now we wrap the bacon around the chicken for our bacon-wrapped chicken. i'm using turkey bacon. this goes under a broiler far five minutes. i'm talking about the part with the flame. for some people the top of their oven for some people it's in the drawer on the bottom. i want high heat for this application. i want it to cook fast and get brown. one portion of this is only 22 calories, four grams of fat. something you can make at home. five ingredients, takes five minu

and they basically talked about it and every summer her family would talk about this and she would cookther people as well that there would be a traditional ceremony or something to bring her all of the ingredients to make fried bread and fried chicken and she would cook all this in her backyard and she had all of this , the story about their lives that they were trying to tell in different ways. and then avis stayed home and her family didn't know very much about her life, just a little bit here and there. so i realize the uniqueness and that is kind of what got me going. from then on i tried to explore the uniqueness as well. and for example one wasn't noted horseman and a razor and so when i interviewed his family i asked him about that and what was his life and what was he about. and so then i tried to pick up something different with the individuals as well and there were these little babies who were traditional. they made dresses of calico fabric. and they would have a blanket or a shawl wrapped around them if they were going out. some still wore moccasins and later on they wore s

go watch to cook to do much to put. your do much to kill you feature when there's a vote through to. then you would soon we. will be increasing the somewhat as the go that bit of it are still to. come soon cappadonna down got more money. to see who she. owns the she's given. you need. yes numbers at a more. dynamic would store but not in the store to. the post and don't store. the new teachers to ear. but i give you the system to. tell you just don't give up at all they gave. up when you read you but almost eight absolutely he said. rejoice in. the billion. it was a brother to brood. but with. no through build a new community. strong i will not go or lives your civil war. prove that it was a. good one. between you push to do to you were. yet. but. just post. another screw not as much. of the. i suppose i must know there are going to see is in there. is a. good used to be. the only ocean. near. us to. been able. to do that if no one. here has a job. here . then you doubt is there that you have to think it is what back al

want to cook arguments. is that because of because our us is. a muscle man not ocean like it is to be able to cut. the neo she. was so. no one would have. stood. we're going to do that is no one does that any huge good. deal is a joke at least. it's. there when i'm a show. they need bags they get me out of the media's what back a number that day. and saturday here's a roll over here for the who love her this. video who struggle to use it as a courtesy for her chair which was the whole also just regional your new york real post doc and i was there in the article put it on who did. the most took up more than a bit on why didn't go across. to say. we're going to be able to choose three m. i'm going to get to know most of all i do you go back to austin and it's not the one who stayed in the store was a list with good it's one whose only name was that it's what you must not just give . us to know it was a dash that when they would see bad was putting in my two west virginia might still have food says if i can show she did that. for and it. really. ea

to cook arguments. is that because of because alice is. a muscle man not ocean like are used to be able to earn your. money oh she. was so near a. new one with. your first posting in. we're going to do that is no one that. you know you. feel is a joke. here where your mug shot. then you doubt exhibit a near to the media's what bad guy mumbled to the desperate by saturday here's a role we're here for the approval of this. video who stood with the stars of courage in progress charles foster who wasn't just regional nor new york and i was there in the article put it on who you were good the most took up more than i beat it on my to go across. to see. me and of ideally would it choose three among would you to me and most of all why do you want badness done and it's not the one who stayed in the store was a list with the it's one name was that what you must not just to put. us through it was that as that when they would see bad was putting in my question you might still have food says if you leave the show. for and it. really. easy for days and

to cook argument itself. is a book or so because alice is. a must for mulatto shoemaker just to be able to earn your. money oh sure. you want to. read about. your first posting in. we're doing that is no one doubts that any huge good. deal is a joke at least. it's. there when your mother. then you doubt is there that we have to think media's look back on them boudicca day and by saturday here's a roll over here for the who mother at least. bit interested with the stars of courage you provided charles foster who was just regional your new book a number doesn't the article put it on who you would the most to be to go across. to see. me and of ideally would i choose three among would you to me and most of all why do you want badness done and it's not just one who stayed in the store was a list with good it's one whose only name was that it's what you must not just know to put. us through it was as that when they would see barry was putting in my question you might still have food says if you have the shoe. for and it. really. easy for days and w

i'm gonna cook it will. air sugar in your list said chris. and i think there's more of it. happen in america has this the buddhist arsenal issued her sexy here. or a chain is nine of the stores on the internet that are good and under certain which there are really only that there's a larger wire. going to lucius what show more drivers were doing and did not have their own what it is is really the one. i'm assessment the relaunching log of zero or one of our choices. we're back on as people learn now which in dog is their first age were put out for orchard dog. students latest russian the warrior leader whether those with the snake you would think you are the corporations one was our hero she's almost like your suv and our wheel is meaningless in that of course if you're sitting there in a world of political rhetoric of a new version of us but. with at us dollars more than a good bush shop i mean you know we're no more stores or store whited couldn't get the most metal. boxes don't of course the we don't because of money and they're not this illicit taking cook a little warm

my mom would cook once in a while. she did a good job, but my dad was just the ultimate cook. and hours going to the fish markets. and he would grab the octopus. we'd take it home. that night i would put salt on the octopus. and my father would cook it that evening. and then we would eat it maybe at midnight. >> it's always been a part of your life, really. >> exactly. it's all good stuff. >> people have different ideas of what hawaiian cuisine is. how do you define hawaiian cuisine? >> number one, it's a state of mind to start with. but more important than that we have a lot of bounty of ingredients we have in hawaii so it's just a great place to be able to just work with a lot of great ingredients. and then just come up with this fantastic concoctions of all the different ethnic backgrounds that people have. it's a combination of a lot of different things. >> so many people look to you as a visionary for bringing this sort of palette to american people and to other countries. how has your vision changed since 25 years ago when you first opened the restaurant? >> you know wha