what he is explaining about samuelsson, billings and vickers. there is a fundamental debate and that is going on in the congress of the united states today. this fundamental debate is about regulation. on this side of the aisle we believe that we understand and recognize the cause of the meltdown and what brought us to the brink of a depression and we have also heard from our regulators, they need to be supported. a need to do a better job and the dodd frank will help to do that. and on the opposite side of the aisle we are hearing we need less regulation. my colleagues on the opposite side of the aisle are claiming that regulation is a job killer. so this debate is so important because it is about which way america, are we going to have regulatory agencies that turn a blind eye, that are not supported with their technological capabilities are going to be intimidated or are we going to have a regulatory system that is going to do the job they are expected to do not only to protect the public and the consumers but to help regulate what happens in

chef marcus samuelsson is owner of red rooster harlem here in new york city.versatile little -- is it a vegetable, the garlic? >> it's in the onion family. >> okay. >> and for us chefs in the wintertime, when we're sort of struggling finding great ingredients we always go back to garlic. i think it's garlic has real medicinal flavor to it, too. we all struggling with colds. >> feeling a little congested. >> guess what? that recipe, roast some garlic. you can put it in a cup of tea. you can put it in soup. you can put it in a dessert. you can put it in anything. >> a little bit of nature giving back. to roast our garlic which we're going to use in everything this morning. >> sounds complicated. very, very easy. a little bit of foil, a little bit of garlic. cut the top off. salt, thyme. >> fresh thyme. >> yeah. >> and then you're going to put the rosemary and olive oil. we're just going to put this in the oven for 350 for about 40 minutes. >> and you put the oil around the garlic. >> yes. >> garlic can be pretty strong and pungent when they're raw, right? once w