he's really endeared himself to the coaching staff here in pittsburgh. >> mike: matt cooke banged intoen. reaching in is malkin. trying to take it away is cooke. fed on to the back, paul martin. off the boards for michalek. backhander floated in front and varlamov got that one. jim cantore with an appraisal of our weather. where are you, jim? >> jim: we're up here on the weather roof. no question, it's cooled down. we have dropped about eight degrees from our high today of 56 degrees. that may be a reason why the ice is a little soft. the key about having a front come through is not only does the air cool down but it also takes the moisture out of the air. if you're thinking about moist and soft ice, that should help take care of it as we go through the evening. >> mike: good point. because there was concern that if the air was really moist, it might cloud up the visors. sergei gonchar in buffalo actually removed his, took it away because he couldn't see, it would fog up all the time. puck chipped loose and worked along by jay beagle. david steckel out of ohio state, turned back over t

cooks slowly, slowly. that's what good braising is about. you see what happens, matt, first of all you get the meat. slowly once that happens it all goes back into the meat. specifically when you braise if you let it rest, so this is a great dish to do a day before. >> we would cover this now for several hours. >> absolutely. in a little bit, this is kind of a chutney. cooked apples. >> but with horseradish. this is a bitter root vegetable. what are the tips for using that? it has a powerful taste. >> it's like wasabi. it's in the family. like turnips and all of that. it's great. >> less is more? >> no, no. you want lots of this. look at this. you know you usually buy it for cocktail sauce and vinegar. you can grate it like this. taste it. >> that's got some kick to it. >> yeah. but this is really -- if you have -- it clears your sinuses and everything. >> you're mixing it with apple. you cook it down? >> cook the apple down with just a little bit of water, just a little bit of salt. i will put -- just to bind it, just a touch of cream. and, you know, if you don't want to, you don't have to. it goes

producers of a movie starring matt damon, kate winslet and jude law will be in san francisco this weekend looking for extras. the movie is based on the book contagious by robin cook,000 extras. casting will take place from 2:00 to 6 p.m. and tomorrow at the embarcadero "y." you'll find the details on "see it on tv." parking lot 1007th edition of the kennel club dog show is this weekend at the dog palace. it's one of the most prestigious shows in the nation. don catches up with furry friends before their big day. >> best in show. >> a chance to run free before the serious stuff from the dog show. each breed has published standards and these dogs are judged against those. jean's been training dogs and owners more than 40 years and knows what it takes. >> a rapport between dogs and the person. and they get that. they have an attitude. they have a closeness to you and you to them. >> more disciplined for the handlers than there is for the dog. the dog has the training, also. >> we have become a team in order to really work together. and that's when it really flows, is when you've got that rhythm together. >> the border terrier is visiting convalescent homes. >> she's

cook it first. pound it out. >> oh, the chicken. >> not matt. >> take your best shot, babe. go ahead. >> with this end? quarter inch thick. we have one pounded out here. keep pounding. we're going to take and stuff it with a prosciutto, little bit of sage, couple leaves. then we just take and roll it. >> meredith, meredith. it's not a concert. all right? >> getting into it. >> you're going to roll it up and you have butcher's twine. >> we'll put ties on here. but we have a couple already tied. so season them up. we have a nonstick pan with a little bit of oil or stainless steel. we're going to sear those. >> this is a two-stage cooking process. you sear it in the pan -- >> and they go right into the oven. the key is we take the pan and we get a nice caramelization on the outside. so start it hot and then turn it down a little bit if it gets too much action going. >> okay. so after you have seared it for a little while you will use the same pan to make a medley of vegetables. >> a medley? >> you keep pounding. what kind of vegetables do you like? >> a medley. >> this could be anything. in the wintertime

during his leave tim cook will be in charge of day-to-day operations. matt? >> dr.ief medical editor and jim cremer is the host of "mad money" on m srkmsnbc. we have precious little information. the e-mail said the board of directors granted me a medical leave of absence to focus on my health. is it a continuation of something he's had or something new? and we don't know. >> jobs and his family have kept this very close to the vest. you're right. there is going to be a lot of speculation now. the kind of tumor he had in the pancreas is the best possible kind if you are going to get one. when it spreads to the liver it can spread quickly. he was diagnosed in 2004. he underwent a liver transplant in 2009. any time you have an organ transplant you go on immunosuppressive drugs. in a cancer patient that concerns doctors because if you reduce a person's ability to fight off a tumor there could be a new tumor. he could reject the liver. there could be infection and at least those three things go to the top of the list. >> you talk about rejection of the donated liver. i t

cooks is f >>> this morning on how to cook everything today, the best of mark bitt man began writing his column in 1997. now that column is coming to an end. >> hi, mattk times magazine and do a weekly op-ed on food. >> really exciting. >> that's cool. >> yeah. >> looking at the recipes from the minimalist you have three hall-of-famers. >> i have a list today of 25, which wasn't easy out of a thousand. >> this is spaghetti with fried eggs. >> arthur swartz, a fellow new yorker taught me this. this is one of the best late night, get home at 10:00, you didn't eat dinner, you want something fast. this is great. take olive oil, set pasta to cook. fry up some eggs in there. >> okay. >> you don't have to be careful but the idea is you understood cook them. you really just want the whites to set. >> if you don't like the runny yolk can you break it? >> no. here's the thing, the heat of the pasta cooks the eggs. as we were talking about before this segment, the pasta will cook the eggs. you have residual heat from the pasta. add a little bit of pasta water and you get a sauce out of it. so we need to wait for a second here. >> using regular spaghetti. can you