that's what we're made of. ♪ ba da ba ba ba 100% angus beef, hickory-smoked bacon, red onions, swissheese, sauteed mushrooms? where else but mcdonald's? the mcdonald's angus third pounders. that's what we're made of. ♪ ba da ba ba ba >>> that does it for this edition of "our world with black enterprise. don't forget to go to our website where you can give us your feedback on the show. until next time, i'm ed gordon. thanks for making our world your world. -- captions by vitac -- www.vitac.com (announcer) new icy hot spray. relief that's icy to dull pain, hot to relax it away. and no mess. new icy hot spray. don't mess around with pain. (announcer) when diarrhea hits... kaopectate stops it fast. kaopectate stops it fast. kaopectate stops it fast. powerful liquid relief speeds to the source. fast. (announcer) stop the uh-oh fast with kao.

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[indistinct] >> sweet california red onions. that's the best. to really spice it up, we're going to add some of these really sweet onions. >> little or a lot? >> a little. >> ok. ok. [laughs] >> and lastly, to really make sure that the salsa pops, we've got the jalapeno. nice green stems. make sure there's no bruises on them. >> little? >> lots. >> [laughs] you like it spicy. >> great. >> oh, jeez. >> and then, just to make sure that we have the flavor right, we're going to add a little bit of garlic powder. >> ok. >> about a half teaspoon of salt. >> ok. cool. >> nice. about a quarter teaspoon of black pepper. >> black pepper. mix that all in? >> mix that all up. >> now, taste test. >> the best part, right here. great salsa. >> [laughs] >> good job, tracy. >> all right. good job, glen. >> that concludes today's tour of the best of "california country." join us next time for more undiscovered treasures from the most fascinating state in the country. [captioning made possible by california farm bureau federation] [captioned by the national ioning

[indistinct] >> sweet california red onions. that's the best. to really spice

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100% angus beef, hickory-smoked bacon, red onions, swiss cheese, sauteed mushrooms?>> it's fun. a lot of people compare it to "who's the boss" but we're doing a nostalgic throw-back to old sitcoms with new material. >> joey is playing a character who is like taking the fall from wall street. he's an ex-wall street guy totally become -- >> he has to work a job beneath him. >> totally. funny enough my character is completely domestically challenged and self-centered and silly. he is the one bringing in the reigns and helping me raise teenagers but neither know what to do. they're my sister's kids. my sister is incarcerated. it makes it funny. it's a comedy. so my sister is incarcerated and my brother-in-law is on the run because of a ponzi scheme and he sees i need help. he moves in. >> you have great chemistry. >> you do. >> and it debuted to huge ratings? >> it did. tuesday we had huge ratings and we hope to do that for a few more years. >> people want some of that nostalgia, don't you think? >> they not only want -- they want the feel-good show and want to laugh. i

we have our tuna and rice and we have a little red onion. >> we have something else that's red, too.t to mix that up, a little rose and a little lemon. >> is that it right here? look at the final product. >> that's beautiful. >> look at elena. >> thank you so much. >> what happened, honey? >> i did a slip and fall routine, and -- >> i'm fine. i'm here. >> oh, you're so sweet. >> we're making a chilled berry. take your -- take it over here. you want to talk about the accents? >> okay. okay. shall i start? >> please. >> chilled berry soup. mix your berries, whichever berries you like, some red wine, lots of red wine, sugar and cinnamon sticks. we let it come to a boil, and then we'll as i remember for about 30 minutes. it will look like this, we'll just simmer 30 minutes. this is what it looks like, and we like to -- thank you so much. raspberry sorbet. it's a very lady like dessert. good for our figures, and some toasted almonds on top. isn't that lovely? >> that looks great. >> it's fruit. >> it's fruit. you're allowed. >> fruit and sugar, sugar. >> just a little. >> how is it? >> de

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black beans, chopped red bell pepper, red onions, jalapeno, lime vinegarette, with lime juice and oliveaches and plums. mash with sugar, let them stand. over vanilla ice cream. that's all. >> we'll test it out. >> for more on recipes and all these goodies because they are delicious, logon to the website. we'll be back with more and ,,,,,,,,,, [ female announcer ] at the jcpenney huge sale this friday and saturday, you can get huge savings on hot looks for school this year. save huge with night and day doorbusters. get huge savings on $4.99 juniors' arizona favorite tees. and $9.99 guys' and men's shorts. save huge on juniors' shoes: 50% off olsenboye, decree, and arizona. and save huge with $9.99 total girl skinny jeans. it's all saving, no waiting with instant money. 10 bucks back on the spot when you spend 50. go to jcp.com to see everything on sale. new look, new year, who knew! jcpenney. ♪ in the summer sometime >>> we have a big announcement to make this morning. our friend dave price growing up at last. tomorrow -- >> that's an overstatement. >> tomorrow he's getting married. >> y

. ♪ we're the kids in america 100% angus beef, hickory-smoked bacon, red onions, swiss cheese, sauteedellogg's® wants to make kids happy one tummy at a time. because 9 out of 10 kids don't get the fiber they need, that's why froot loops® and apple jacks® have 3 grams of fiber in every yummy bowl. they're the cereals your kids love and the fiber their tummies love... which makes for a whole lotta happy. froot loops® and apple jacks, an oh-so-good source of fiber. kellogg's® makes fiber fun. >> announcer: "today's consumer" is brought to you by bank of america. >>> this morning on "today's consumer" helping your kids become smart spenders. with the back-to-school shopping season in full swing it's a good time to give your kids a lesson in finance whether they're heading off to kindergarten or high school. some tips from a couple of moms who just happen to be experts. michelle is a parenting expert, carmen wong ullrich helps us on "today's money 911." >> good morning. >> michelle, you think -- you just start right from the beginning. >> you start from the get-go. three to five is when we

red grits. >> all right. >> i have onion garlic summer corn in there, add some tomatoes. the grits nice and red. as that's simmering away, i'll add in my shrimp in here. this is a beautiful big shrimp. you know, the shrimp season just opened in the gulf right now. >> well, they opened up some fishing areas again. they say these shrimp down there are just as good as they've ever been. >> that's right. and i think that's important that we actually employ back and sort of support the gulf in terms of what we can do. when we can buy -- >> so you put a little salt on it. what else? >> paprika, chile, just a hint of heat. >> nice to have that hint in there. >> i always put the lemon straight in. when i marinate it, i put it straight in. >> right in the frying pan. a little liquid. >> this does not stay on there re long, right? >> about a minute and a half on each side. we flip them over, we'll add in some tomatoes, cherry tomatoes. i really want to cook from the season right now. you have corn just coming in right now, tomatoes are great, right? >> sure. a little more salt. >> y

red mustard. there's even some chard in here. i see chives, onions, and notice the flowers. beautiful. easier to produce and put together than you could imagine. first, start with the stuff that you like to put in your dishes. if you use a lot of parsley, put it in there. maybe broccoli, cauliflower? in my case, i'm a huge fan of fresh beets. i love beets. i also love arugula. there's nothing like an arugula salad. and heck, it works in soups and on pizzas. and i also use a lot of chives. so that's what's going to go into my garden. first steps with this wine barrel here include a little bit of gravel in the bottom, one to 2 inches. a high quality potting soil, too. be sure to read the label. you want things like kelp meal, feather meal, bat guano. this is good stuff for inside your garden. once it's in there, you're ready to rock and roll. you get planting by mixing in a diversity of plants. break up the roots a little bit. plant to the same depth as where the plant may have been inside the 6-pack. get a few of those guys in there. make it look pretty. it doesn't have to be perfect, b

. >> red peppers, green peppers, onion.brought me back to this recipe. that's my thing right there. >> scoring points. >> only problem i had when i called and asked for the recipe, she said, who's going to cook it? >> oh. that's right. who is going to make it for the show. that's really important. >> who is going to make it as good as she does? >> yeah. we hope we did a good job here. everybody has had a chance to make their case. warren, to me, yours was just -- i don't know how it can't happen. >> sam, you're not a judge. alexis has been nodding her head with every bite. but you have to decide who wins. >> the rice. >> the rice. there's one vote. the rice. >> bingo. >> i have to say the chicken, number one. >> the pistachio? >> pistachio chicken. >> we have a runoff here. you to break the tie. >> i say the chicken. the pistachio. art is the winner. >> both of you guys are losers. >> i'm going home to grandma. >> we're celebrating a wedding over there. > we have a birthday here. >> thank you. >> hope you had fun today. >>

learne >> how to make a spa geti sauce and put carrots and celery and onions and zhu cchinee and blend it up and it is still fabulous red cause. >> why is it important to have the language of the kitchen? your lifes. >> the boot camp chefs also get instruction similar to what is taught in top professional cooking schools. >> we use a lot of culinary language. we move into knife skills. we give them french terms to understand what they are actually doing. we do basic cooking techniques with them. we put them in their chef whites well. had kids walk by the classroom the other day and they said look at all the chefs in the room so we start to give them a sense of identity. >> and a school cook for 26 years janice adams has watched with alarms her institutes waistlines have expanded. now she wants to bring a sea change to her lunchroom. >> we have to be careful about what we are putting in our bodies and what the kids are getting in their bodies. these are the kids that are going to have to take care of us some day. and if we don't watch what we are putting into them, how can they take care of us. >> what is the difference