yellow onions. that's why they are becoming more popular. but in europe, and other parts of the world, white onions are more popular than yellow onions. let's talk about selection and storage. when you buy them, very white all the way around. free from any sprouting whatsoever. when you bring them home, do not store them in the refrigerator. store them in a cool, dry place. now, the shelf life is not long as yellow onions. as a matter of fact, shelf life is short. they start to break down and sprout up on you so buy them and enjoy them within 10 days at the most. yellow onions last about two weeks. but not these. every day counts! as a matter of fact, buy them and enjoy them. but when you saute them, it doesn't take long for the sugar to come out. and i'm tony tantillo, your fresh grocer. nd always remember to eat fresh and stay healthy. >>> still ahead, getting pets ready for halloween. what you can do to keep them safe for trick or treat. the mae gave her top executive managed aa huge pay raiseet,

>> i hate onions. >> that's why she's crying. >> they started an onion crying beauty contest. i'm not kidding. this is actually a contest to see who can do it the prettiest. >> the judges are the people online. in fact, these are the contestants. the winner is this lady, 76-year-old with almost 32,000 votes. >> that's not just onion. that's emotion behind those tears. >> it's also an opportunity to participate in this contest. >> i love onions. >> no, no, no. >> do the crying. >> i have to go. >> we've got a gagger. >> we found a weakness. >> come on, i want to cry. i've got my eyeball right next to it. >> i'm not feeling anything yet. >> it's come, it's coming. >> those are good and sweet. >> i don't think it's going to work. >> no, this was a fail of fails. >> oh, you are rubbing it on your eyelids. >> the method acting this guy does. >> nothing. >> nothing! >> that's our run down of the day's best vieshl videos. for more rightthisminute.com has it or catch >>> right now, a dry start but i'm tracking matthew's moisture and this front for a chance of wayne this weekend. >> on

onions and peppers. inside. and steam nutrient-rich vegetables and seafood dishes infused with flavor! on today's program, discover all the amazing meals you can make with our 6 in 1 power airfryer xl. you know him as america's favorite on-air tv chef. eric theiss is a successful author and culinary expert. coming up, eric reveals recipes from his new book, featuring deep-fried favorites re-created for the power airfryer xl. and stay tuned to find out how you can get eric's new recipe book free with your order today. now here's your hosts, >> guess what. >> yeah? >> i've got something special today. >> i know you do. >> what if i told you that in the future, there would be an appliance that could cook all your favorite fried foods, but with up to 80% less fat? >> i'd say, "bring on the future." >> you've got that right. listen, the future is here. it's the power airfryer xl. it fries your food with air. look at our gorgeous non-stick copper pot. all right, now to use this, we have a setting for fries. >> wait, t

it's an area known for its pungent onions. >> that's why she's crying. >> they started an onion crying beauty contest. this is a contest to see who can do it the prettiest. >> right, they are avoiding the ugly cry. >> the judges are the people watching these videos online. the winner is this lady, 76-year-old, with almost 32,000 votes. >> that's not just onion. that's emotion behind those tears. >> there's also an opportunity for us to participate in this contest. >> i love onions. >> you have to understand, i'm not playing. >> no, no, no. >> >> we don't have tears, but we have a -- >> i have to go. >> we found a new thing of charities. quite the weakness. >> come on, i want to cry. got my eyeball right next to it. >> i'm not feeling anything yet. >> it's coming, it's coming, i can feel it, it's coming. >> good and sweet. >> you are rubbing it on your eyelid. >> boy, the method acting this guy does. >> nothing. >> got nothing. >>> that's a look at the day's best videos. if you want more, we've got it at rightthisminute.com or you can join us on the next episode ? >> announcer: today we

add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. stir in cauliflower, eggs, green onions and soy sauce mixture. cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. garnish with sesame seeds, if desired. 1 large egg, beaten 1 garlic clove, minced onion, diced 1 large carrot, grated cup frozen corn cup frozen peas sesame seeds, to garnish directions in a small bowl, whisk together soy sauce, sesame oil, and ginger; set aside. heat 1/2 tablespoon vegetable oil in a medium skillet over low heat. add egg and scramble until cooked through, about 4 minutes. set aside. heat remaining e oil in a large skillet or wok over medium high heat. add garlic and onion to the skillet, and cook, stirring and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. stir in cauliflower, eggs, green heated through and the cauliflower is tender,

this is h it's an area known for its pungent onions. >> that's why she's crying. >> they started an onion crying beauty contest. this is a contest to see who can do it the prettiest. >> right, they are avoiding the ugly cry. >> the judges are the people watching these videos online. in fact, these are the contestants. the winner is this lady, votes. >> that's not just onion. that's emotion behind those tears. >> there's also an opportunity for us to participate in this contest. >> i love onions. >> you have to understand, i'm not playing. >> no, no, no. >> do that. >> we don't have tears, but we have a -- >> i have to go. >> we found a new thing of charities. quite the weakness. >> come on, i want to cry. got my eyeball right next to it. >> i'm not feeling anything yet. >> it's coming, it's coming, i can feel it, it's coming. >> good and sweet. >> i don't think it's going to work. >> this was a fail of fails. >> you are rubbing it on your eyelid. guy does. >> nothing. >> got nothing. >>> that's a look at the day's best videos. if you want more, we've got it at rightthisminute.com or you c

so what out what we call, "french onion bake" so you can enjoy "the best part of the onion soup" in a totally new way. i'm howard in the mr. food test kitchen where today we've discovered a "cheesier way" for you to say . "ooh it's so i'm hillary clinton and i approve this message. ers. she's a slob. she ate like a pig. a person who's flat chested is very hard to be a 10. does she have a good body? no. does she have a fat [expletive]? absolutely. do you treat women with respect? smash and grab robbery what crooks get away with at a pot shop. plus, how a pug becomes a hometown hero. and, a tropical storm makes it's way to haiti-- welcome back, thank you for joining us, i'm ally crutcher. hurricane matthew has made its way to haiti. the u-s national hurricane center says the category four storm made landfall this morning. gabe gutierrez reports. right now matthew, a category four storm, is slamming into the southwestern tip of the peninsula here in haiti. this is the strongest up to 40 inches of rain are forecast and that could trigger deadly floods and mudslides in a country that is st

and then i'm going to put our beautiful onion. >> okay. >> now that's nothing but onion. >> right. egg -- >> egg wash, okay. >> that's it. >> mm-hmm. >> now we're just going to wash this up with the egg and then my fresh bread crumbs on here. now remember, you can make these bread crumbs yourself or you can buy them pre-made. i teach you how to do it in the book. it's guilt free. >> yeah. >> again, with the touch of a button, that's all we need to do. like i said, the proof is in the taste. >> wow, that's so pretty. >> look at that beauty, right? >> it was not deep fried. it only cost us a dollar. and get this. you get a blooming onion out. >> yeah? >> how many calories do you think it has? >> i don't know, a few hundred at least. >> try 2,000. guess how many calories is in ours? >> mm... >> 400 calories. >> nice. >> but the taste is what's important, denise. >> wow! >> one for you. >> mm-hmm. >> and one for me. look at these beauties. >> care if i dip mine? >> oh, man, no, i'm dipping, are you kidding? >> and you know what? you'd never know that it wasn't dropped in a vat of fat. >> a

>> i hate onions. >> that's why she's crying. >> they started an onion crying beauty contest. i'm not kidding. this is actually a contest to see who can do it the prettiest. >> the judges are the people that are watching these videos online. in fact, these are the 76-year-old with almost 32,000 votes. >> that's not just onion. that's emotion behind those tears. >> it's also an opportunity to participate in this contest. >> i love onions. >> no, no, no. >> do the >> i have to go. >> we've got a gagger. >> we found a weakness. >> come on, i want to cry. i've got my eyeball right next to it. >> i'm not feeling anything yet. >> it's come, it's coming. i can feel it. it's coming. >> those are good and sweet. >> i don't think it's going to work. >> no, this was a fail of fails. your eyelids. >> the method acting this guy does. >> nothing. >> nothing! >> that's our run down of the day's best vieshl videos. for more rightthisminute.com has it or catch it on the next >> you're watching in medical news and information. i'm randy alvarez. today's topic -- replacing missing teeth with den

"i am onion oil bawl sweetheart." i think i got another one. "i am onion oil bawl sweetheart."" that's two ts. "i am onion oil bawl"--i want to make sure i'm seeing it right. >> you'll get it. >> "sweetheart." "who wants to..." "sweetheart," there are two ts. "who wants to be a millionaire." okay. "who wants to be a millionaire." that's one m. so i think i can do another one. i got the j out there. let me do it one more time. i think a i can eliminate 'cause of two ms. "who wants"--i'm sure it looks so weird i'm doing this so much, but, man, in your head, it's like, you gotta be real clear. >> don't worry about it. >> okay. >> just concentrate on the game. >> great, thank you, all right. "who...wants..." what was i looking at? i already forgot. uh...uh...okay. "throw a snowmobile at a mill." oh, my goodness. okay, so i got rid of that. "at a mill," "who wants to be a millionaire." oh, i think i got it, es! "who wants to be"--no es. "who wants to be"--one. a m-i-l-l-i-o-n-a-i-r-e. that's two. e. e. oh, dear lord, b, final answer. oh. >> there's two es in "sweetheart." >> no, i k

onion, garlic. we so we can get all the oils and the flavors together. we have the peppers and the onions. garlic. pretty much, we are making a sofrito. cook it slowly and not burn the flavors. after a few minutes, this is our consistency. this is what we are looking for. a nice sofrito. all the vegetables and everything cooked down. the peppers. that is all flavor. we have our sofrito going so we and then, on this, this soup, i'm going to let the cream the work. so ... they are going to pick up the soup. and then, the cream will be our coconut cream. a little bit of salt. remember, the fish is salty too. there is salt on the fish. not too much. right now, we are going to bring this to a boil. and this will cook for maybe another five to six minutes. then we will see what cooks faster. mix it all up. so, this cazuela, it's a latin dish. it is done in a lot of countries. every countr h you. it has coconut milk, part of the caribbean and latin countries. they have some dish similar to it. pretty much, every latin country in the caribbean will have a cazuel

plain old french onion soup mix. >> i've never used that before. >> french's onion soup mix. >> you can use it in burgers, also. this is roast beef. i picked a little tip up in philadelphia, you actually -- they do it cold when they do their roast pork. then it actually soaks up more of the moisture. put it in cold into hot beef use tongs, because it is tv. >> subtle, adam. >> you working a little rick astley? >> i'm never going to give you up, al. >> okay. go on. >> ooh, my lord. moving on, we have a grease baking tray. d >> adam richmond, ladies and gentlemen! >> he's going out of here with a second date. >> either that or a lawsuit. >> you're not an employee. put your buns down. >> ladies and gentlemen, tamron hall! >> guys, we're -- your wife is over there laughing. sidney, don't feed these guys this stuff. >> if you wouldn't mind, my dear, put a little bit of onions while she's making -- aw -- all right. i had to go there. >> do your job as a protector. >> i will add the beef. lay this down there. now basically you would do that. add the beef. then just advance the recipe to here.

charity would leave the onions. >> i'll eat bones, but onions, i draw the line. >> well, fellas, may have gone too far even for the three of i'm there for that. >> always involving a trampoline with these guys. >> from here it goes downhill because they bring in several boxes of gallons of mayonnaise. >> oh, no. >> they've gone condimental. >> what are they doing? >> they are going to dump it all over the trampoline. >> i like to put it on pizza, people think that's crazy. >> that is crazy. >> so good. >> what's the point >> they are now spreading the mayonnaise on the trampoline, get on the roof, and one by one -- they somehow fought to put the baby pool underneath to catch all the mayonnaise. >> caught that? >> yeah. >> oh, man. >> that trampoline's ruined now. somehow i'm still entertained. >> welcome to youtube. >> so what else could you do once covered in mayonnaise? flip and splash around. it's nasty. >> it's her first time on the roof. >> here you see her trying to make her way off the roof. >> why the struggle is real. >> lay on your belly. don't miss the buzz word for after

add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. stir in cauliflower, eggs, green onions and soy sauce mixture. heated through and the cauliflower is tender, about 3-4 minutes. garnish with sesame seeds, heated through and the minutes. we have many more recipes on our website -- just go to our home when you see news - or if you have pictures or video to share... you can do that by going to our page on facebook. you can also "like" our page to stay up to date on breaking news have you heard of these new halloween french fries? mcdonald's in japan is offering fries covered with pumpkin and chocolate sauce. mark its 45th anniversary in japan. thanks for joining us this morning. our next newscast is tonight at 5. until thenj thanks for joining us this morning. our next newscast is tonight >>> this sunday, trump's terrible week. a rough debate. 3:00 a.m. tweets. and an obsession with the 1996 miss un

>>onions, okra. potus showed up. alonso morning there. >> i did not drive the orange truck. >> i did not. >> 1952 dodge pick-up truck. man! anyone that comes ahead of you on the list to get the truck. you might have to -- >> mrs. obama wanted the truck. >> it's her, then you. what are you feeling good about this friday? >> i had -- i went out to have a martini with a friend last night and i went for the second martini and i feel pretty good actually today. >> i thought you were going to say you didn't have it so you felt good. >> normally i wouldn't, but the second martini -- >> what time? about what time of the night? >> like 8:00. >> oh, that was risky. >> dirty martini? >> no. just a -- just a straight -- >> olives? onions? >> olive on the top. i don't play around. >> how did james bond? >> shaken, not stirred. >> always feel free to tweet us, go on our facebook page which we rarely talk about anymore. we were like soliciting every day for would-be followers. let us know what you're feeling good about. >>> we've g

normative is changing onion and tomato. give me a break.or ch we're going to use all the whitw parts so it rolls all over the place.e. you're going to put some of the three so i chopped up three cloves of garlic here.ee and we are going to fit some more 10 meters.ing can they handle this. i put up half a teaspoon andnd i've got 3 tablespoons it's not the real great insight. i made a core what is going tog make this all works. from the olive scene.f i hope you are watching out there.e.i there it goes. the olive oil in there too. let's see ?-ellipsis taste like. we're going to turn this down. a little more olive oil. is pretty close. when we go to commercial break willcom pull it out. that's why i love that soh thought it was her stomachh growling. it makes the same noise.e. let it drain just a hair. it's a beautiful looking pasta. we're going to need a dish for you.e' a sizable dish.sh. something small. that's a bigso done. sticking to mossman.n. sauce. that's's give it a nice little flip up a little bit. how face-offs. like

. >> and the onions are going. >> what are you watching in the veggies. >> the onions start getting brighter and the brocollini that bright green color. put those veggies in. >> it will keep you pull and it's really good for you. that's it. pan is clean. two minutes. >> two minutes. >> actually only one minute and 40 seconds there. as part of our commitment to our heart health, abc15 encourage you to know your numbers. blood sugar, blood pressure, cholesterol and weight. you can go to rally for red. >> had to do that story around dinner time. >> you can put more veggies on your pizza. >> thank you for doing that story. >> i learned something, i like it. >>> let's talk about the weather and the changes we're tracking, breezy. going into the higher terrain. all of this ahead of the next storm system that is really pounding the pacific northwest right now. a couple of tornadoes through oregon earlier today. really, really rare for that part of the country. another big surge of energy coming up there over the weekend. the storm track is going to stay too far to the north for arizona. take a look

. >> definitely show she's got good onions. >> yes, onions. let's get the full highlights now.or that, we go to jeff skversky. >> this week, all week long, jim schwartz says it's my job to put out a fire. bradford has been on fire, a perfect record and number one completion percentage in the nfl until the eagles doused him with six sacks and puts him out. sam bradford has love for carson wentz, but none for eagles fans. booed after he takes the field. first quarter, eagles fans love this. picked off in the end zone by rodney mcleod. his first interception of the season. welcome back, sam. eagles take over. not for long. wentz fumbled the exchange. vikings recover. the next play, the vikings fumble it back. malcolm jenkins recovers. eagles combine for five turnovers. wentz now picks off for the second time in the game. the eagles third straight drive with a turnover after an ugly and scoreless first quarter. second quarter, eagles finally hold on to the ball. the kick off. they were just talking, watch him go. huff is going to huff and puff and blow the roof off the house. 98 ya

onions and peppers. roast rotisserie-style whole chicken that's so juicy on the inside. and steam nutrient-rich vegetables and seafood dishes infused with flavor! on today's program, discover all the amazing meals you can make with our 6 in 1 power airfryer xl. you know him as america's favorite on-air tv chef. eric theiss is a successful author and culinary expert. coming up, eric reveals recipes from his new book, featuring deep-fried favorites re-created for the power airfryer xl. and stay tuned to find out how you can get eric's new recipe now here's your hosts, eric theiss and denise repko. >> guess what. >> yeah? >> i've got something special today. >> i know you do. >> what if i told you that in the future, there would be an appliance that could cook all your favorite fried foods, but with up to 80% less fat? >> i'd say, "bring on the future." >> you've got that right. listen, the future is here. it's the power airfryer xl. it fries your food with air. look at our gorgeous non-stick copper pot. all right, now to use this, we have a it's that easy. >> wait, this is

. >> she has onions there. >> you do eventually bake that. >> yes, absolutely. >> you just can't eat raw meat here. >> real quickly here lets put up monarch the pool over there in northern liberties because you are right, it is opened year round. >> and it is heated. >> that is a nice place. >> you want the lotion then. >> yes. >> they used to call that thing across the street piazza. >> yes. >> now it is called something something else. >> it is hard to say without getting in trouble with the fcc. >> schmidt's commons. >> i brought you some sand, these were in my kid stuff, so we have real sand in the beach. >> if a woman would bring a buck net their their kid use you would clean out the sand. >> it is invisible bucket. >> green bucket. >> they cannot even see you are holding anything. >> boy this smells good. >> you are rubbing but it is not soak in. >> look at how knoby my knees are, that is gross. >> i heard you asking sue if she ever treated on billy, and she obviously said no, never once. >> she laughed at the notion of it. >> do you think she's telling the truth. >> yes, i thi

plenty of onion. >> and the bay leaves? >> bay leaves too. >> okay. >> and now the bacon is a little salty so you too much but you want to put a little. >> i like it spicy. >> okay, then you let that slowly wilt until -- >> on a low heat, right? >> get the bacon crispy. >> yes. >> and then the onions. so here we are. >> i'm not finished. >> by the way, i like cooking. throw it in there, hoda, the whole thing. >> i washed my hands. again, i'm confirmed that, just so it's not -- >> okay, good job. all right. all right. all right. >> thank you so much. >> you know what i always do, i always -- i have the -- >> oh, smart. >> wait what are you doing? we cannot waste -- >> why are you doing that? >> i'm collecting all the tomatoes. >> oh, you're not losing one to m tomato. >> put that on the side. let that zisimmer away. >> it takes a village. >> clean. until it gets to this point. >> look at this kath. >> i can't wait. we've been foaming at the mouth. >> this is cooking. you're going to fish it out just like that and put it righ

charity would leave the onions. >> i'll eat bones, but onions, i draw the line. >> well, fellas, may have gone too far even for the three us. it involves a trampoline. i'm there for that. >> always involving a trampoline with these guys. >> from here it goes downhill because they bring in several boxes of gallons of mayonnaise. >> oh, no. >> they've gone condimental. >> what are they doing? >> they are going to dump it all over the trampoline. >> i like to put it on pizza, people think that's crazy. >> that is crazy. >> they are now spreading the mayonnaise on the trampoline, get on the roof, and one by one -- they somehow fought to put the baby pool underneath to catch all the mayonnaise. >> caught that? >> yeah. >> oh, man. >> that trampoline's ruined now. there is somehow i'm still entertained. >> welcome to youtube. >> so what else could you do once covered in mayonnaise? flip and splash around. it's nasty. >> it's her first time on the roof. >> here you see her trying to make her way off the roof. >> why the struggle is real. >> plus, it's time to play, so don't miss the don't m

start with a little onion and garlic. in a pan. >> shrimp. >> going with the shrimp and ondoey. the thing i spend so much time talking to my chefs about cooking shrimp just perfectly. e really want shrimp to just turn pink on the outside. >> and then flip t. yeah. and get them -- >> chewy and then nasty otherwise. so want those cooked. come in with your, with your potato. >> correct. >> what you -- >> shall we taste it? is it time? >> we are. >> where are the eggs? just in there. >> the eggs go in at the very end. put in all your tomato. >> the corn. >> that's corn for hoda. >> correct. >> all right. get after it. >> i'm going for the drink. >> of course you are. >> we heard about you. >> uh-huh. >> so -- trying to get a bite of everything. that's the trouble. can't do it in the time -- >> oh, my gosh. >> you actually eat a breakfast. don't you? >> uh-huh. took me there. >> right. >> in mississippi. >> that is delicious. >> thank you so much. >> that is so good. >> these recipes head to today.com/food. >> something else going for you in the morning. >> it will curie. >> we're go