it's always cooked, served hot?man, that's good. >> daniel: that's what we're gonna eat with my father. >> anthony: oh yeah? >> daniel: i'm gonna get some here of the skin. [ reynon speaking french ] >> anthony: he knows he does really good work. >> daniel: uh-huh. >> anthony: he knows how good his stuff is, you know. cheers. oh nice, uh -- it's a beautiful day in lyon. >> daniel: yeah. >> anthony: in lyon, a city that believes absolutely in the power of food, one name is everywhere. a name that brought honor, attention, and millions of visitors to the city. though there have been many chef heroes in the annals of gastronomy, in lyon, and even across france, one name stands above all others. murals, bridges, markets, casual brasseries, the name of monsieur paul is everywhere. but one of his most enduring institutions is this -- l'institut bocuse. one of the nation's great culinary schools. [ chef speaking french ] >> anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baselin

a guy who's redefining what not just southern cooking is, was, and can be, but american cooking as aee! ♪ >> anthony: we're gonna talk a lot about this over the next week, about the notions of universal awesomeness. is the waffle house universally awesome? >> sean: we have one choice for late-night eating and it's the waffle house. and they create this environment where no matter how blitzed you are, or how normal you are, you are welcomed and treated equally with an experience. it's not just, like, you know, eating a plate of food. >> anthony: you're talking about it like a magical spiritual place. >> sean: no, it's beyond a magical spiritual place. >> anthony: it is indeed, marvelous, an irony-free zone where everything is beautiful and nothing hurts, where everybody, regardless of race, creed, color or degree of inebriation, is welcomed. its warm, yellow glow a beacon of hope and salvation, inviting the hungry, the lost, the seriously hammered all across the south to come inside. a place of safety and nourishment. it never closes. it is always always faithful, always there for you

cooking for customers, that's a different experience.aking an omelet for someone -- >> lucia: in the morning, after. you're saying? yeah. >> anthony: it's really the best. >> lucia: the guy that i marry, i was with him for the first time. and i cooked three eggs, two asparagus, and five cherry tomatoes, with my heart. and we had this small but very beautiful breakfast/brunch/lunch. >> anthony: it's the best thing ever, you're going to make me cry. >> lucia: you know? >> anthony: you're going to make me cry. there is some basic urge that made all of us at this table want to cook. there is a desire to say something you can't say to nurture. >> lucia: so basic and it's so beautiful that it's so basic. ♪ ♪ ♪ >> anthony: hablan por la espalda got together in 1996 when they were all just teenagers. they were considered pioneers of the diy hardcore movement here. two decades on, they're still one of the country's most popular bands, and they recently opened for iggy pop. ♪ ♪ >> anthony: right, so what does everybody do here? what do you do? >>

cook: thank you. we reject the excuse that getting the most out of technology means trading away your right to privacy. so we choose a different path. collecting as little of your data as possible, being thoughtful and respectful when it is in our care. because we know it belongs to you. in every way at every turn the question we ask ourselves is not what can we do, but what should we do? because steve taught us that's how change happens. and from him, i learned to never be content with the way that things are. i believe in mindset comes naturally to young people. and you should never let go of this restlessness. so today's ceremony isn't just about presenting you with a degree. it is about presenting you with a question. how will you challenge the status quo? how will you push the world forward? 50 years ago today, may 13th 1968, robert kennedy was campaigning in nebraska and spoke to a group of students who were wrestling with the same question. those were troubled times too. the u.s. was at war in

creole cooking first of all we have to say no matter what it is we are cooking it is almost invariably starting make a rue. -- it is a ins combination of flour and oil. preparation and in france it is butter and flour butter would burn before it gets to the dark color. dark rue the that other thing that goes in is celery, bell pepper and onions. that is actually what i like to to as the creole mir pois. the french is onions, celery and carrots. when those first french people undoubtedly they brought with them their seeds, a lot of ingredients intending to on the way they had in france. but here in the city where we paf painfully aware of being how feet under sea level do you grow a care rorcarrot. you can't grow a carrot where you can't dig a decent grave too se the water table is high. i think that is how the carrot to out and pepper went in what is the creole flavor. most important basis of verything is that radar creole rue with celery, bell pepper and onions. is typified by tomato. to be brown.nds often food is often red, tomato based. they love the color and they love the flavor.

and we followed the package cooking instructions and took the temperature. can you cook it safe? >>> t closed captioning provide by:. in the appearance of sun-damaged skin. gold bond. >>> there was a time not long ago seeing somebody in a wing suit was spectacular. we are seeing cross relatives. we know when it comes to this it is very hard to match speed. you need a very very talented canopy fliers that has extremely canopies like this one. it is almost like it is not there. tts like he is floating on a postage stamp on his head. >> yes. it is maneuvering into position. >> he can fly backwards so you can do this. >> oh. >> see. >> i didn't realize. >> yeah. he looped his feet under the front of their they say this is something only a handful of pilots can >>. >> i guess they wanted to do something special. >> this is what's happening in this video. we have seen it a number of times here on the show. in this case it is in russia. we are all out there trying to get some information as well. the two of them are prak tigsing their precision maneuvers. it only through training like t

what do you like to cook.we tend to get some really astonishing answers. >> as a chef tony bourdain became a worldwide celebrity but preferred to call himself a cook. a cook whose work a day beginning he never forgot he made his mark that was on display in the way the world reacted. the astronaut scott kelly tweeted just saw the sad news that anthony bourdain died. i watched his show in space. it made me feel connected to the planet, people and cultures and made my time there palatable. he inspired me to see the world up close. from his friend and fellow chef who found him unresponsive in the hotel room anthony was my best friend. a exceptional human being. inspiring and generous. one of the great story tellers. i pray he is at peace from the bottom of my heart. my love and prayers are with his family, friends and loved ones. >>> this response from a man named jeremy lincoln in erie, pennsylvania, sums a great deal. writing to cnn interactive taj. >> i get 60 minutes a night and my time begins parts unknown to

so, jefe, what's cooking?flanks. >> anthony: rib eyes. wow. >> nacho: some suckling pig. some snack. >> anthony: that's no snack, man, that's a meal right there. wow. >> nacho: do you wanna help in the kitchen, or? >> anthony: carving, yeah, man. >> nacho: all right. ♪ >> anthony: everybody's here. fermin and the guys from the band, lucia, federico, diego, and it's time to eat. >> ahony: oh, yeah. come on, that's perfect, right? >> lucia: nice. >> anthony: so how long has this place been here? >> martin: about 12 years. >> anthony: started as like a shack or a house? or? >> martin: it used to be a little house on the beach with a bar. you're not allowed to build here anymore, so we bought all this land and that's the only thing we can do. ♪ ♪ >> anthony: and the food is delicious. >> lucia: yeah. >> anthony: look at us out here, on a sand bar. in the middle of nowhere. eating like gods. >> lucia: but this is what i love about uruguay, no? then suddenly you take a drive, even like one hour and a half, and you'r

the last thing is we clearly want to move towards more scratch cooking, more cooking that's actually taking place in our schools, a central kitchen. so you know, what's a commitment to that within this contract? what sort of commitment do we have to move towards that, and you know, how does it -- another three years with revolution foods help us get there? i realize they're committing to the good food purchasing policy, which is great, but i think that we have a larger goal, as we talked about a lot, to where we want to be, and is this going to help us get there? [applause] >> thank you, commissioner. yes, we're concerned about the drop in lunch participation, as well. and the overall increase is directly connected with supper, so when we first rolled out this contract, we weren't providing supper at all. so now we're providing three meals a day and we're not sure what kind of connection there is between, you know, the proximity of when kids are getting supper in their after school program and lunch and if there is an impact on it. there is multiple dimensions to this. the question a

i love this kind of cooking, you know?be careful, though. it's hot, though. >> anthony: oh, yeah. >> masa: mm! >> anthony: wow, it's sweet. >> masa: [ speaking japanese ] >> konishi: [ speaking japanese ] >> anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. >> masa: [ speaking japanese ] >> anthony: oh, wow. >> masa: how is it, good? >> anthony: that is good. mm. >> masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how's the fish? >> konishi: [ speaking japanese ] [ laughter ] >> masa: you know what he said? "before fish, i'm gonna burn up." >> anthony: so him first. [ laughter ] >> masa: don't hurry. good food takes long time. >> anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? >> masa: umami is essence. strong essence. >> anthony: so it's a mysterious force. >> masa: yeah, much bigger than the universe. >> anthony: bigger than flavor? >> masa: of course. this veg

thhamark of creole cooking, we have to say no matter what it is we are cooking it is almost invariably starts off, a combination of flour and oil, traditionally a french word, a french preparation originally and in france it is butter and flour and in new orleans better would burn before getting to the dark color we like it to be. once you have that, the dark thing that goes into everything is celery, bell pepper and onions. that is actually what i like to refer to, that traditional french was onions, celery and carrots. when the first french people got here, undoubtedly they brought with them their seed. a lot of their ingredients intending to carry on the way they were in france and we are painfully aware being 7 feet under sealevel no matter where you are, how in the world are you going to grow a carrot? you can't grow a carrot in a place where you can't even dig a decent grave because the water table is too high. that is how i believe the carrot came out and the cover went in to what is really the creole, the crux of the flavor, the most important phase of everything is the dark cr

, i'm always interested in whose cooking, why they're cooking and what they're cooking and what they say. >> one of the things i remember in sicily when thai going to be making some sort of octopus. these fishermen said, okay wie'e going to take you out and you can catch your own. >> i am famous for my optimism. >> there's a dead sea creature sinking slowly to the seabed before me. are they kidding me? i'm thinking can this happen? it goes on, one dead cuttlefish, deceased octob decease octopus drops along the rocks. probably discovered and probably show off to camera. i'm not actually watching as this confederate boat over rolls up from the water one minute to the other. >> and my memory when that dead octopus started hitting the water around me, my sense of rage. >> it showed how passionate he was. he truly had this passion and care, in that particular moment it was very clear to me. >> and just when my brain threatens to short circuit with pleasure, descending as if from heaven itself. >> cheese, god, the cheese. >> i got to tell you, i don't care how many naked breasts are on tha

about. >> andres: i am a cook.en super interested in feeding the many. and when i've seen some of these women doing the change from the charcoal to the gas, everything changes around them. when we see these women cooking in the street with charcoal and we eat the plate of food, we should all be asking ourselves how that plate of food can really become an agent of change? >> cooper: an agent of change? >> andres: a true agent of change, one plate at a time. >> cooper: joseÉ andrees spent thanksgiving in puerto rico, continuing to feed people one plate at a time. this has been his biggest undertaking thus far. >> andres: every time there is a rainbow, you know things are going to get better. >> cooper: he still maintains a small presence on the island as life returns to normal, but he's already thinking about how he can do things better the next time disaster strikes. >> this cbs sports update is brought to you by the lincoln motor company. today at jack nicklaus memorial tournament. bryson dechambeau, the 24-year-ol

yourself the cooking itself blows your blood pressure before we take there where. we grill. the chicken to take grapes to the oil why don't you take all the voyage you know because this all here has a lot of essential fatty acids we need them and we will make a reduction reduction diet we go with the fed down and so we have to take care for the quality of the lunch or is it good or or. do you continue does a lunch can make a dinner. the violence is the important thing the whole much energy you have taken and the whole day you know how much you have lost so it's not important that you skip carbohydrates say in the evening or so right so what's the next step. the wedge becomes all new all of. them to the. young just wait. while we wait if to say something or all that einstein once said an empty stomach is not a good political advisor and this is why our department always feed us before we are allowed to answer e-mails. one of our upcoming shows will be looking at a common symptom. what health issues can be behind it ed what do you do if you just can't stop scratching

every kilo you've got too much is dangerous so today we're focusing on how to lose weight and how to cook and eat healthy and this is why i'm here in cologne with dr stephon look and your nutritionist as a food scientist so why is it so difficult to do is when it's very funny to have this tasty sweetness and this kind of food words makes us funny and there are a lot of marketing strategy from the industry to let us eat more than we earn each it's all about motivation and we're trying to motivate you to cook and to eat healthy that's what we're going to do today. i know it's very difficult to loose weight and to eat healthy so you could read all the new. studies and research papers and follow the advice of the resources but the next day there are new studies. and draw is five a result too aware of the contradictions in food science meat is unhealthy one day the next it's good milk may be terrible according to one study a must according to another opinions are also divided on bread. to still believe it is definitely a problem but studies reach such different conclusions about the health ben

most of the firemen are known for their cooking. we cook some outstanding meals.u don't want to be a belly robber. you better bring some food back for the boys. >> anthony: firefighters, in my experience, are a lot like the marines i've met over the years. no matter how badly lead, ridiculously underequipped, underappreciated, no matter how doomed their mission, they take a bizarre and quite beautiful pride in at least being screwed more than everybody else, and doing it with style. they seem to do what they do, for themselves. it's not a job, it's a calling. >> mike: this is where the guys store their gear, as you can see the gear is very weathered. >> anthony: how old? >> mike: oh this gear is only a couple years old. i mean -- >> anthony: but it gets beat up quick. >> mike: oh yeah, yeah. we've got one new coat hanging in there so there's a lucky guy that's got a new coat but that gear's seen a lot of action. >> anthony: where's the fire pole, dude? >> mike: they took them. >> anthony: oh man! >> mike: in the late 90's, management took the poles out. >> anthony

some bay area cooks are teaming up to change that. >> reporter: everyone likes a home cooked meal.ry to sell one and you are breaking the law. >> this is the way we've always been cooking. we've been creating food from our homes and sharing with communities. it's only in the last 100 years it became criminal. >> reporter: they held a rally in oakland to try to change the rules that prevent homemade food from being sold. the food served was prepared in a commercial kitchen passing all regulations by the health department. if it had been made at home, it could not be sold to the public. there was a ceased -- a cease and assist letter for this cook and now he's restricted to making only pretzels and cannot sell them from his house. >> i could give them away, i imagine. it is completely silly. that is the main barrier right now, that i cannot sell from home. >> reporter: their promoting assembly bill 626 that would relax the rules for home-based cooks who prepare a limited number of meals and make less than $50,000 per year doing it. they said the complex and expensive regulations go t

vice president cook? >> mr. cook: during the committee of the whole meeting, we had -- we asked questions about the process of the resolution and gave staff suggestion on how to go about creating the committee, potential members, that could support it. and encouraging not to hire consultants to oversee the process. we trust the doctor's leadership to find the right person. >> thank you. can we get a reading by commissioner sanchez, cook and haney? >> in support of a formal process in the renaming of san francisco unified district schools, they've been enduring pride to the residents of city and county of san francisco and where families are invested and dedicated to the schools which they attend, work at or send their children, as well as to all schools at large making our network an integral part of the social fabric and making our big city more accessible and embracing of our diverse community. and the renaming of the schools is the result of school communities petitioning the sf board of education, citing to

i'm more interested in who is cooking, why they're cooking what they're cooking and what else they have >> one of the scenes i remember in sicily when they were making some kind of octopus. and the fisherman said we're tiago taking you out and you get to catch your own. >> are these prime fishing waters? i don't know about thp but i am famous for optimism. suddenly there is a dead sea creature sinking closely it slowly to the sea bed. is this happening? but it goes on? one dead cuddle fush deceased okay put, frozen sea urchen after another droppings along the rocks to be heroically discovered by touri, i'm not watching as huss kfrt in the next boat hurls them in the water. >> in a minute the dead octopus hit the wert, my sense of rage and self-disgust and just i'm not going to say i had a mental or nervous breakdown but i came close. >> it showed how passion he was. in that moment it was clear to me. >> and just when the brain threatened to short circuit with pleasure, descending as if from heaven itself. cheese, the god, the cheese. >> i got to tell you i don't care how many naked brea

what's cooking? >> what's cooking. that's the question on penn a lot of stuff. if you're thinking of something to do for brunch, i might suggest you come here. starts at 11:00 a.m. this morning, that's when gates open. folks from all over t country here competing. this is indeed ape ction. winners go on to jack daniels event which is the holy grail for pit masters. come back with us live. i from iowa, one of the participants. third year here. >> yes, sir. >> reporter: we talke about traditions. are there regional traditions in barbeque? >> i think so, texas, more beef, bold flavors, memphis, sweet, dry run. kansas city is a mixture of allu when y go to different parts of the country, those are the meccas the traditions going on a long time. >> we were talking your famil is from indiana. >> long time ago, yes. >> reporter: those traditions go into stuff. >> my grandmother from missouri, she's awesome cook. my gndmother watched m a lot. my mom worked two jobs when i was growingp. my passion for cooking came from her. everything she did from scratch. awesome cook.

cheese and eggs, cooked in maple syrup.pile of fried pork rinds. good lord. mmm. oh, and a calf brain and maple o 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 right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. >> martin: that's stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in t

lamprey are butt ugly damn creatures, but delicious when cooked right and my man pedro knows how to cookin its own blood. >> ricardo: yeah, its bordelaise style, when it's bordelaise it means it has the blood. >> pedro: it takes a bit of wine so the blood doesn't curdle. you add the garlic, the salt, the pepper, the bay leaf and the parsley and a glass of whiskey. >> anthony: mm, it's good. it's fantastic. >> ricardo: the saudade is going back to a moment when you were happy. it doesn't matter if was through food, through sex, through whatever. >> anthony: you're making me sad already thinking about this. >> ricardo: no, but that's not sad come on. >> anthony: i'm getting depressed. yes, thinking about happy times that i can't have right now. >> ricardo: there's a hope in the future that that's going to happen because there's also a part of -- >> anthony: no. >> ricardo: yeah, i see it like that if you don't see it that's your problem. >> pedro: i was in portuguese colonial war, in guinea, for two years. >> ricardo: and you feel saudade for it? even though there was a war? >> pedro: ther

what do you like to cook?verywhere in the world we go and ask the simple question, we get astonishing answers. >>> george and amal clooney have been celebrating a lot lately. just this week, the twins turne prince harry and meghan markle. last night, his friends turned out to honor him. nancy o'dell joined the event. >> how big of an honor sit for you tonight? everybody says nobody can say bad word about you. >> wait until the night is over. it's fun. fun to be here. >> tult mat date night. on the red carpet, the debonair extraordinary shared the spot light with his sunning wife of three years. >> george! i love you. >> their twins, ella and alexander, who turned 1 day earlier were never far from their mind. >> yesterday was their birthday. their 1-year. >> i know. what did you do to celebrate? >> slept. they were sleeping most of the day. we woke them up and showed the cake to them. they would bo gak to sleep. >> jennifer aniston and courteney cox were a few of the friends. rande gerber and bill murray and ju

most iphones, remember, are assembled there and shipped around the world apple ceo tim cook has made china a real priority, making frequent visits, making big investments in companies like ride hailing giant didi. he has been talking to the trump administration, impressing upon them that trade wars will hurt the american economy the administration has told cook it wouldn't place tariffs on iphones. apple declined comment on that report but it's consistent with what cook told cnn earlier this month, saying that i don't think iphone will get a tariff on it, is my belief, based on what i've been told and what i see i just don't see that. munster says china would want to be careful about socking it to apple here after all it's a big employer over there, with more than 1 million chinese working in some way on apple products. china has used apple, in the past, as a weapon retaliation. they did delay approval of the iphone 6 apple execs interpreted that as a retaliation of obama aes administration's inindictment of chinese hackers. the last thing they want is a trade war ahead of its next b

. >>> delicious and illegal, selling a home cooked meal could get you arrested.ge that. kpix5's john ramos has the details. >> reporter: everyone likes a good home cooked meal, but try to sell one and you are breaking the law. >> in a lot of ways this is the oldest way people have been cooking. we've always been creating food out of our homes, sharing it with our communities. it's only really in the last 100 years that that became criminal. >> reporter: an organization of home cooks held a rally in oakland. they're trying to change the rules that prevent homemade food from being sold. the food served here was prepared in a commercial kitchen that passed all health department regulations, but if it had been made at home, it could not be sold to the public. that's what this man discovered when he got a cease and desist letter from the county because of the german meals he prepared from his kitchen. now he's restricted to making pretzels only and cannot sell them from his house. >> it cannot be a commerce. i could give them away, i imagine, but yes, it is completely

, i am much more interested these days in who's cooking, why they're cooking, what they're cooking andthey were going to be making some octopus and basically these fishermen said we'll take you out and you'll get to go out and catch your own. ♪ ♪ >> are these prime fishing waters? i don't know about this. but i am famous for my optimism. ♪ ♪ suddenly, there is a dead sea creature sinking slowly to the sea bed in front of me. are you kidding me? could this be happening? it goes on. one dead cuddle fish, deceased octopus drops among the rocks or along the sea floor, to be heroically discovered by turi and proudly shown off to the camera and i'm watching as this confederate throws them into the water one after another. >> the moment the dead octopus was in the water my rage and self-disgust and just -- i'm not going to say i had a mental or nervous breakdown, but i came close. >> it showed how passionate he and was in that particular moment it was very clear to me. just when my brain threatened to short circuit with pleasure, descended as if from heaven itself -- cheese. oh, god, the chee

a push to decriminalize home cooking. ♪ ♪ legendary jockey vÍctor espinoza is insatiable when it comesompeting. ♪ ♪ so is his horse. ♪ ♪ when it comes to snacking. ♪ ♪ ♪ ♪ that's why he uses the chase mobile app, to pay practically anyone, at any bank. life, lived victor's way. chase. make more of what's yours. street. it happened.. yesterday in fremont along castro lane.. near mission boulevard. >>> imagine bulls fighting head to head at your neighborhood street. it happened yesterday in fremont. how did those bad boys get there? >> don ford went to find out. >> reporter: something you anotheday infremont, every once in a while we have these days where some bulls run amok . >> reporter: bulls in the neighborhood, fighting in the middle of the street. how in the world did they get here? a local rancher who didn't want to go my camera said the pair were jousting and busted through this fence, easily snapping the chain. >> they estimated these were 2000 pounds each. these arat's we are usually dealing with. we have goats and sheep that occasionally show up on the roadway. we are usually

cooking well and easy to clean. you can replace coals through the front door and the coal grates can raise or lower easily in order to control cooking. in the end good food is what i's all about. okay now two tips for grilling. make sure the coal was the right temperature. that's when they're covered with a fine gray ash. and avoid using lighter fluid or self-lighting coals they can give the food a weird taste. we've had that before. >> we're going to your house. >> thanks, my knowledge. >> announcer: now the accuweather forecasts with sandhya patel. >>> and the weather will be really nice for father's day if you are grilling with dad. good evening to everyone. let me show you live dler 7 right now. most of you enjoying the sun. there is fog on the coast and some of you like that so it's there for you. look at the 24 hour change. most areas down cooler 13 degrees in napa. down 12 in santa rosa. from the south beach camera looking at hazy skies still as we still hold the haze from the last couple of the days of the w

. ♪ >> anthony: good cooking takes time.arations 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 leaves.

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so it's cooked buffalo, raw buffalo. >> james: buffalo.it's really 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 muc

>> america's opioids cooked in a cauldron, expertly smuggled, leaving a river of blood in their wake. >> right here on the street, you see there's a cooler and inside the cooler, we're told, there is a human head. >>> plus, meet the $600 million team putting out nearly every gif on the internet, but critics calling it cultural appropriation. >>> and mind-bending. you might have seen her walking upside down or eating a hamburger with her feet, with her brother behind the camera. how sophie dossi turned her torso twisting into a family business. >>> and later, a searching star, she's lived fast and furious. now, hollywood heroin michelle rodriguez on a quest for enlightenment in mexico. >> now, you're going to see who you really are. >>> here now, dan harris. >>> good evening. with america in the throes of an opioid crisis killing 115 people a day, tonight we'll take you to the source of the heroin supply chain, mexico. we travel into the territory of the sinaloa drug cartel and brings you closer than any american journalist before. >> fentanyl and opioid overdoses are making headlines.

then he wanted to go and see what my mother cook and my parents cook, and so we had dinner at home, andhow much tony was not about just the glamorous side of cooking. it was just about the authenticity in people's life with food. >> no doubt about it. well, daniel boulud, thank you very much. thank you for joining us. >> we miss him. >> thank you for sharing your memories. >> we miss him greatly, and pray for him. >> absolutely. for him and his family and his loved ones and friends. again, thank you. >> his daughter and his family, absolutely. very sad. >> yeah. there was nobody like anthony bourdain. there was no show like "parts unknown." cnn pays tribute to bourdain with a special night of episodes. it begins tonight at 8:00 p.m. eastern only on cnn. we'll be right back. at crowne plaza, we know business travel isn't just business. there's this. a bit of this. why not? your hotel should make it easy to do all the things you do. which is what we do. crowne plaza. we're all business, mostly. and with twice the detail of other tests... ...it can show dad where he's from ...and strengthe

>> jim: it was like pressure cooking. you know, it was like pressure cooking.oads leading to west berlin and they were controlled by the russians, basically. >> anthony: so, why would a walled city, surrounded by hostile forces, be such a hot house for art, music and free expression? >> jim: west berlin was always very international. we had people that were flying in from all walks of life. artists from all genres were here, and we were surrounded by east. the wall was a solid resistance, and you need a strong enemy to build a strong muscle. and people who were living here had to improvise a lot. >> anthony: i mean, what is seen by many as a golden period, the weimar era, was in fact a hotbed of music and culture and art in between two really awful events. >> jim: yes. >> anthony: followed by the wartime years, followed by a long period, i mean, post-war berlin was in ruins. when were the good times? >> jim: i have a very complex answer to that, and that is the best times are now. we have all the freedom that we want, you know? i think the best times are now. i

draw and cook foods to avoid cross contamination. cooks thoroughly to kill microorganisms. keep food it safe temperatures call to prevent bacterial growth. use safe water and safe raw materials to avoid content. producers are the ones primarily responsible for the safety of the food. but you can protect yourself and your family from diseases in a whole by applying the five keys to see for food use them you also have a role to play here. how the germans came together in one nation from shanda money to chancellor bismark. the history of the germans has been shaped like great lawyers. i swear always to bring my royal college of that to protect christendom and spread fine truth to the heathens will learn to play this. week to fall back to the enemy in togolese and steered by courageous decisions based above alcohols this you show your master that we have received the crown of our room from god and not from his presumptuous servant that's the realm of his whole soccer. league tomorrow we will have defeated the enemy all will never see one another again but. we must peace. to ens

separate draw and cook foods to avoid cross contamination. cooks thoroughly to kill microorganisms. keep food safe temperatures. to prevent bacterial growth. gives safe water and safe well materials to avoid continued. food producers are the ones primarily responsible for the safety of the food. but you can protect yourself and your family from diseases and all by plying the five kilos to sea for food use them you also have a role to play. because you see that when you fly from the macro and micro talk a you reform in the shadow of the migration crisis the leaders of france and germany call for our unified european response but is emmanuel mccraw support enough to help on the macro at home she's under intense pressure within her coalition to find a solution to the refugee crisis by the end of the month also on the program record numbers of people voting for that lives the un your refugee agency estimates sixty nine million people around the world are not displaced.