this sauce. this sauce. robyn's. i know their mind was made up before.crying. sometimes i feel like i'm dealing with a child. listen carefully. the winner of hell's kitchen will become the head chef at gordon ramsay's steak in vegas. so this challenge, for me, is critical. let's start off with the battle of the filet--let's go. (announcer) first up, tiffany and justin will go head to head with their filet dishes, which also include beets carrots, zucchini, and chorizo. (justin) chef, what i did for you today is a truffle-smashed beets, glazed carrots chorizo cream sauce, and a chorizo zucchini cake. i'm nervous as hell. they were tough ingredients to incorporate together. and i hope chef ramsay likes my creativity. wow, that's delicious. thank you, chef. i mean really delicious. i can taste the smokiness of the chorizo coming through. the beets are delicious. my biggest problem i want to eat more. thank you. great job, indeed. thank you very much. tiffany. i have a chorizo-zucchini stuffing in the filet. you stuffed the filet? i stuffed the filet. wow. d

make sauces with perfect temperature control. gas and electric stoves have hot coils and open flames which can burn you. the nuwave p.i.c. transfers heat only to your cookware so it's 100% safe. look what happens with this egg: the pan is hot, but the cooktop is not. that's the magic of induction cooking. >> it gets hot within five seconds, but then you take the pan off and put your hand on the device and it's cold. >> announcer: why crowd your kitchen with expensive bulky appliances? the nuwave precision induction cooktop is a complete kitchen all in one. it's your portable indoor grill, temperature-controlled deep fryer, festive fondue maker, time-saving pressure cooker, healthy vegetable steamer and programmable slow cooker. >> it's small, it's efficient, it's clean and it's safe. >> announcer: the oversized 12-inch tempered glass surface can handle even large pots and pans. the nuwave p.i.c. works with most cookware-- just check for the "induction cooking ready" symbol-- plus it works perfectly with the induction-ready nuwave

here's our sars, a very latery sauce. and -- hearty sauce. and we have mushrooms with garlic.ything. they catch all the over flavors while releasing their own. >> and the pasta, we're going to put it in here with some of the water. perfect. >> and you're going to add pasta water as you cook because it's a thick sauce and everything's going to absorb. >> and red pepper flakes to it. we're going to adjust a little bit of garlic salt, pepper and to finish it off, a little bit of parseley. perfect. to -- parsely. and roman know cheese and that's it. >> make this when you're hungry. >> ciao everybody. >> we're going to be right back. first as we count down to opening day, here's a live look at the new bay bridge. stay with us. ron: years ago i made a promise to provide the best for my family in sickness and in health. carol and i needed help figuring out what's covered by medicare and what's not. so we turned to the same folks we've relied on for health insurance all these years. announcer: ron and carol called anthem blue cross and found an affordable medicare supplement insurance

>> turkey, meatballs, pastrami -- always piled high, plus dozens of hot sauces. >> we were having the best time of our entire life. i don't think we were smart enough to probably realize what a risk we were, the fact that we opened the first week and we had like $80 left in our checking account. >> once they got cooking, it took discipline to reinvest and grow the business. >> they used to call me "dr. no" back then. i'd be like, "no. no." >> stephen joost grew up with robin and chris. he met with them just after he'd lost his job as an accountant, to discuss their finances. over chicken wings and beers, he became their c.f.o. >> we were just hoping to pay the electric and rent bill the first month, and i was just hoping to get some accounting fees out of it. i could see after we got to about 10 or 20 stores, then you can start seeing the big picture. >> now they own 29 firehouse sub shops. >> ♪ whoo! >> but that's only a fraction of the total, thanks to franchising. >> well over 400 restaurants now, serving about 700,000 customers per week. >> all: welcome to firehouse! >> at the end

it'll be like a nice spaghetti sauce. then we will put in the fish soup.he last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the cit

good sauce. that's good. that's some good stuff, my friends. know them by the number of their dead. early morning in yangon. among the crush of commuters, shoppers, people trying to make a living, rise up the last remnants of empire. faded, often crumbling, but still there after all these years. these are the offices, businesses, and public buildings of the british colonials. this building was once one of the swankest department stores in rangoon. a century ago in the poem by kipling, young englishmen, you could buy fine egyptian cigarettes, french liqueurs. the floor tiles were shipped over from manchester. now people live here. a half century of a pariah state has left very few of these buildings in good repair. there are divergent views on whether to preserve them. for many a reminder of colonial subjugation, for others, a vestige of a golden time. ♪ >> these days in myanmar in the streets, on the docks, it's all about moving forward. in an economy ripe to explode if things continue to trend, the busy port appears even busier today as worker

cooked shrimp lathered in manet, ketchup and wore chester shire sauce.les to stews. cooked rice, and guancha, not a clam -- >> like a rock mollusk pretty much. >> it's delicious. wow. >> so this is like palau, very pacific pago rojo, red snapper. >> steamed shrimp, and nice green tomatoes. on the corners everything where. >> like home made. you definitely have to come to some pacifico experience, either cali or go straight to the coast. you have to have a caribbean experience. a mountain experience, and the other would be to go to amazon, like the jungle. >> i'm planning a vacation. should i come to colombia? come to cali? >> most definitely. you will find great music, great partying, great food, beautiful views, beautiful nature around. >> yeah, yeah, look, the country is beautiful, we know this. but most americans, they're afraid to come. is colombia any more dangerous for a tourist than rio or puerto rico? i mean, my impression is no. when you go to rio, you don't wear a big watch or an expensive suit, you don't behave like an idiot, and life is going

have eight cans, some of them are fruit, custard, some of them are bad like cat food, fish, tomato sauce>> we will eat four each. hopefully i'll get the good ones. joe will eat the bad ones. >> he got the fish in tomato sauce and he will eat it. >> sort of. >> he barely put it in his mouth. >> that doesn't count. that's a fail. >> what does the other guy get? >> oh, you got -- >> cherries. >> pull. >> third pull? >> apples. >> yeah. >> mushrooms. >> i think they're hamming it up for the camera. mushrooms are not that bad, maybe they look like slugs, but, no they're not. >> do you think maybe -- >> i'm not seeing anything scary. >> i never said it wasn't hard. >> pick a number. >> number six. >> believe it or not, i never had spaghetti-os. >> thank god. >> it's like peaches or something. down the hatch it goes. >> a brave girl. >> a nice treat. >> can i have some of yours? >>> it's almost time to check out some real or fake videos with e-bom's world. first a power line surge gone wild. >> i will go real. >> i don't know what they did or how they did it. >> one big parking brake blundermen

they did waste some perfectly good barbecue sauce. >> strange. >>> 5:10. the announcement this morning that could be great news for thousands of college students across the bay area. >>> plus, the wikileaks scandal spreading farther than originally thought, including possibly all the way to osama bin laden. >>> we'll take a look at your business. >>> welcome back, everybody. it is 5:13. san jose is offering more classes online. other schools also part that have expansion. governor brown has pushed for schools to gre aggressively p r pursue courses online. >>> scott mcgrew continues our coverage. online class particularly helpful for struggling students, right? >> this is sort of the unspoken benefit, high school seniors turned college freshman are showing up unprepared for college. so many of the deals that san jose state makes, like this agreement with online system udacity are made to shore up undereducated students by giving them online classes. funding of state universities are so poor, some classes become overf overfull. leaving them waiting to gradua

long bean salad with sesame and fish sauce. even this salad of indian-style samosa. everything is out there at the same time. >> yes. >> no first course, second course? >> no. if i'm invited to a friend's house, the table would be covered with dishes. covered. >> and it's really about the interaction between a lot of colors or textures in one dish or -- >> different. >> wow, i'm in love. that's good. >> yes. thank you. >> and of course, there's the maddeningly delicious condiments and pickles with which to make each dish your own. >> you make a lot of different combinations with each mouthful. >> this is something confusing in this part of the world, everybody eats everything differently very much to their taste. >> anything goes. >> every mouthful, you can make as different as you want. ♪ upside down. >> hi. >> hi. you know, i can save you 15% today if you open up a charge card account with us. >> you just read my mind. >> announcer: just one little piece of information and they can open bogus accounts, stealing your credit, y

i like to add a little extra hot sauce just over the top. you have our buffalo chicken wing minimeatballs. if i heard of a restaurant called meatball shop, i wouldn't think of much. i feel like when you come here, you get a little bit more. you get your bill at the end of the meal and it's a lotless than you would have paid. so you feel like wow, that was awesome. we're here for our second plate, which is our spicy pork meatballs. it is the simplest recipe we make in the restaurant. about two pounds of ground pork. and we have five ingredients. so for this recipe, we use some fresh bread diced up. about a quarter cup of bread crumbs, two teaspoons of salt. we use hot pickled cherry peppers. not terribly spicy, but they give it a really grate briny flavor. two eggs. i'm going to go ahead and give them a mix. and i'm going to pop them in the oven for about 17 minutes at 375 degrees. i'm extremely proud of the fact that i am able to keep it simple. i think that's the hardest thing to do. some of the greatest things in life are the simple things

long bean salad what sesame and fish sauce. leaf salad, even this salad of indian-style samosa. everything is out there at the same time. no first court or second course? >> no. if i'm invited to a friend's house, the table would be covered with dishes. >> it's about the interaction between a lot of colors in one dish or -- >> or different. >> wow, i'm in love. that's good. >> yes. thank you. >> and of course, there's the maddeningly delicious condiments and pickles of which to make each dish your own. >> you make a lot of different combinations with each mouthful. >> this is something confusing in this part of the world, everyone eats differently to their own taste. >> anything goes. >> every mouthful, you can make a different taste. ♪ girl vo: i'm pretty conservative. very logical thinker. (laughs) i'm telling you right now, the girl back at home would absolutely not have taken a zip line in the jungle. (screams) i'm really glad that girl stayed at home. vo: expedia helps 30 million travelers a month find what they're looking

the red sauce is fat and sugar. the creamy sauce, fat, sugar and salt. we are eating fat on fat. what do we expect to happen. fat, sugar and salt stimulate us. they stimulate us to eat more and more. >> you have identified in your mind the problem. what is the solution now? is there a magic wand? get rid of every chili's restaurant in the country? >> we can change how we look at big food with portion size. change how we look at pcessed foods. it's so highly processed, we used to chew on 20 to 30 times per bite. the food is so processed, anything objectionable is taken out. we are self-stimulating ourselves and just eating baby food. i think we can change how we look at food. i think the food industry is starting to change, too. >> he details the theories in his book called "the end of overeating" and the teen investigation, "the food is fooling you." >>> coming up, he's the first, but won't be the last. do the warrior fans or owners care that you are gay? the first openly gaye executive in a major sport. he talks about coming out and his advice to other gay players and executives

because everything is better with tomato sauce and just in case that's not enough to remind you thiss still the pizza burger, it has all been encased in some delicious pizza dough. >> that looks off the hook. also a vegetarian version with five kinds of cheese instead of meat. either of them will set you back about 15 bucks. and probably cost a powerful apartme antacid. a pizza burger isn't quite that thing. >> amazing and easy on the go pizza. pizza is always a little difficult to eat. burgers are a little difficult to eat on the go. pizzaburger, it like has its own home. i'm going to go. road trip! >> road trip. >> all right. for some of you your local news is next. >> for everyone else, the critic for the common man remembering roger ebert. when we come back. i had enough of feeling embarrassed about my skin. [ designer ] enough of just covering up my moderate to severe plaque psoriasis. i decided enough is enough. ♪ [ spa lady ] i started enbrel. it's clinically proven to provide clearer skin. [ rv guy ] enbrel may not work for everyone -- and may not clear you completely, but fo

it's called "naked balls with hairy sauce." [ cheers and applause ] there it is once again.y apprentice." words that actually came out of his mouth. here is your microphone. good luck to you, buddy. go for it. [ cheers and applause ] ♪ ♪ have you ever had your gorilla genitalia so excited it spins like a ferris wheel ♪ ♪ my underwear is starting to stick to the ceiling naked balls ♪ ♪ with hairy sauce naked balls with hairy sauce i'm the cat ♪ ♪ in the hat and i love you ♪ [ cheers and applause ] >> jimmy: that is beautiful. that was beautiful. you're the cat in the hat, and you love me. >> i love you. >> jimmy: that is absolutely beautiful. that's going to be -- that's going to be a tough one to beat there. what's that? we have time -- we have time for one more contestant? great. let's bring him out. [ cheers and applause ] ♪ >> jimmy: that's gary busey! >> jimmy fallon! >> jimmy: that is gary busey! welcome to "gary busey karaoke"! this is fantastic. >> i know it's fantastic. >> jimmy: would you like to give it a try? you've created it. >> oh, yeah. i don't try anything, i

want chipotle southwest sauce, toasty flatbread?subway® ♪ get 5% cash back at restaurants a handsome man will deliver good news. when you use your chase freedom card this quarter. what? activate your 5% cash back at chase.com/freedom >>> dancing with the stars is mixing it up this season. tonight it's side by side chal he can each dancer has to perform alongside a pro dance couple. that sounds hard. we will be rooting for jacoby jones. see how they do tonight at 8 here on abc. and starting today, you can enter for a chance to see the final performance on dancing with the stars next month. we are going to send you there. you will get a three-day, two night hotel stay and round trip airfare. all you have to do is like our abc2 fan page and go ahead and give us a thumbs up and the more people you get to like our page the better your chances to become at winning. the contest end on friday, do u abc2news.com/facebook. >>> more than a thousand people came out for dancing with the stars memory ball. this is a local convenient. and this is

make sauces with perfect temperature control. and electric stoves have hot coils and open flames which can burn you. the nuwave p.i.c. transfers heat only to your cookware so it's 100% safe. look what happens with this egg: the pan is hot, but the cooktop is not. that's the magic of induction cooking. >> group: wow! >> woman: it's not even hot. >> will it change the way you cook at home? >> group: yes. >> announcer: why crowd your kitchen with expensive bulky appliances? the nuwave precision induction cooktop is a complete kitchen all in one. it's your portable indoor grill, temperature-controlled deep fryer, festive fondue maker, time-saving pressure cooker, healthy vegetable steamer and programmable slow cooker. >> if i had this, i would fry all day, every day. [laughte >> so i can steam my vegetables on top, i've got my couscous my rice, my pasta underneath everything is done, you come home from a hard day at work 10 minutes, you got food for the whole family. >> announcer: the oversized 12-inch tempered glass surface can hand

good sauce. that's good. that's some good stuff, my friends.know them by the number of their dead. early morning in yangon. among the crush of commuters, shoppers, people trying to make a living, rise up the last remnants of empire. faded, often crumbling, but still there after all these years. these are the offices, businesses, and public buildings of the british colonials. this building was once one of the swankest department stores in rangoon. a century ago in the poem by kipling, young englishmen, you could buy fine egyptian cigarettes, french liqueurs. the floor tiles were shipped over from manchester. now people live here. a half century of a pariah state has left very few of these buildings in good repair. there are divergent views on whether to preserve them. for many a reminder of colonial subjugation, for others, a vestige of a golden time. ♪ >>> these days in myanmar in the streets, on the docks, it's all about moving forward. in an economy ripe to explode if things continue to trend, the busy port appears even busier today as worker

now, i embarked upon this journey wondering, what is the secrecy sauce? after founding and running women for women for 18 years, an organization that supports women survivors of war, and help them rebuild their lives by doing simple thing. we ask every single person in here to sponsor one woman at a time by sending her $30 and month and exchanging pictures and letters with her. you can help one of these women. you can help claudine or cuna or whoever is here, and it was a very simple program designed to help women move from crisis to opportunity. so you sponsor her, we give her training and vocational skilled training, training in women's right training, and she graduates at the end of the year and we help her get a job and stand up on her feet. and after 18 years of growing women for women international, from helping 33 bosnian pin to 303,000 women all over the world, and distributing more than $100 million to women survivors of war. [applause] >> i went and i decided to actually leave so i can do something completely different in my home country. my hom

that red sauce. what is it? fat and sugar. white creamy sauce fat sugar and salt. we are eating fat on fat on fat. fact is that fat and sugar and salt stimulate us to eat more and more. >> you have identified in your mind the problem. what is the solution now? is there a magic wand? >> i think we can change how we look at big food. huge portions, we can change how we look at processed foods. the food is so highly processed. we used to chew on the average maybe 20 or 30 times per bite. food today any objectionable goes down the wash. we are just eating baby food. so the fact is i think we can change how we look at food. and i think the food industry is starting to change, too. >> it is a fascinating debate that impacts millions of americans. he details the theories in his books and speaks across the country. we will be posting the segment on our website and you can see other profile interviews. go to nbcbayarea.com/theinterview. >>> legal experts are calling it a rare move and one that governor brown says he is going to fight. the governor says he does not plan to c

elaine, try the beef 'cause that's real au jus sauce, huh? real au jus sauce! hey, kramer, ramirez has never heard your pants story. ok. well i had bob saccamano on the phone and i suddenly realized that i-- kramer, you can't tell that story now. it belongs to peterman. what do you mean? you signed the release. yeah? he sat in mud, not you. but i did sit in mud. you didn't. you never sat in mud. i was all dirty. it never happened. what about the pants? hey, hey, hey, all right, yeah. oh, yeah, well, uh yeah, uh, the pants, they fit well, and so i decided i wasn't gonna return 'em. whoo-hoo! it's getting late. maybe we better get going. what, you're gonna go now? hey, whoa, come on-- i don't-- kramer, kramer i got big trouble with the van buren boys. now, they're tough cookies. i heard that you got on their good side. what did you do? uh, oh, nothing, nothing. no, i certainly don't have any stories if that's what you're implying. you know what those guys are gonna do to me? yeah, well, uh you didn't hear it from me, but the van buren boys they never hassle their

i've read the book looking for secret sauce clues and a think i found a lot. and zeke tried to summarize them. your father already came from to whichever is a very different kinds and to have very different approaches to achieving, but not particularly to being parents. so tell us about your father in the upbringing he had in a completely different country. >> my dad was born in israel. his parents had escaped from a nasa. the soviet union, very early on. there were pharmacists. he had an older brother who was substantially older who ended up being killed in 1933 when my dad was a young boy. he was on the periphery of a battle between jews and arabs in jerusalem. a bullet ricocheted off of the street and craze is like. and pretty penicillin. he became infected and ended up dying. not in the book, but he is buried on the mount of olives. for those of you in a jerusalem is on the east side of the old city. no one had seen his grave for years and years. then when we were in israel for my nephew's permits -- but that's up, my daughter and i withheld vote -- help o

over here extra meals, using that same mother sauce, you're now going to make, what is this? asian flair and i have you taste this before we have chicken and leek soup with fried macaroni to crisp it up. >> chicken left over from earlier. >> with two things we have four meals. >> this is really good. i like your take, stephanie, fantastic. >> you want to try tried macaroni? >> it's really healthy. stephanie, thank you so much. >> thank you. >> by the way you can print out all of these recipes and a complete shopping list on our website today.com. >>> we're back with today's take three but first a look at your local news and your local weather forecasts. looks >> good morning. i'm sarah caldwell. here is a look at one of our top tories this morning. open heart city police are investigating six different shootings that happened since friday -- baltimore city police are investigating six different shootings. police say someone shot a 16- year-old in the face and hit yesterday afternoon in west baltimore. the victim was transported to the hospital, where he is hey, what are you d

soy sauce. plum sauce. >> all of it? >> yes. >> chicken stock. then we have the veggies.ers, peppers, peppers. we simply saute it. wok it. that's all you want to do. >> you will serve this over jasmine rice? >> yes. that is here and fresh scallions which you slice. you have rice and the stir fry and the veggies. everything you need and it's really, really easy to make as you can see. >> it's a good way to start the week. that's monday. we will meet you around the back. salmon on tuesday. you will use salmon later in the week as well. >> on thursday. here's what's great about this. i got the salmon and i slice it for this for the secures. i get my veggies. olive oil, okay? i use shallots. a little garlic. artichokes that you have there. sun dried tomato, okay? >> the goods thing about salmon is it tastes great. >> the bad thing is you know it's there for a week. >> for leaves ayling lingering. >> you see how easy this is. this is one of the things you want to capture. if you have homework and laundry and kids or a busy schedule, this stuff works well because it's really qu

spspicicy crispy chicken, hicky smoked bacon,on memeltlting cheese, and smoky chipotle sauce plus friesnand d a drink for $4.99? tht combo is chipopocray. anand d chipotle is my hashtag faveflave. lelet t me guess-you're the nw social media intern.nt yeyeahah! grgreaeat. i'm late for a mee. can you make some copies? .....w.with the tanning bede no one has ever heard of ellen gordon so he made a homophobic statement he made an anti he gave a statement. now everyone is doing cartwheels to apologize for him. have a good night everyone >> pam: will see what

(man) to me, harmony is similar to the spice that you use when you're creating a sauce. you've got a melody. there are many different ways you can harmonize the same melody, and the way you choose to harmonize it is what will give you a different emotional response. so in that sense, i really feel that the harmony is responsible for how a melody makes you feel. [low hum and sticks clacking] [cultural music montage] [keyboard plays light jazz music] (man) harmony can best be described as notes sounding together in combination; pitches that are stacked on top of one another. if we hear only a melody by itself, with no harmonic accompaniment, it might sound something like this. [plays melody line from "we three kings"] now if we hear an accompaniment to it, this would be considered harmonizing the melody. this hand is going to play the harmonic accompaniment. this hand will play the melody again. (man) if you look at harmony as the sounding of a number of musical notes at the same time, it's not a phenomenon that is confined to europe or the united states. it happens in a m

spicy crispy chicken, hickory smoked bacon, melting cheese, and smoky chipotle sauce plus fries and a drink for $4.99? that combo is chipot-cray. and chipotle is my hashtag faveflave. let me guess-you're the new social media intern. yeah! great. i'm late for a meeting. can you make some copies? ...with the tanning bed? >> colbert: welcome back, everybody. my guest tonight has a new book of poetry you should memorize. it's called... i don't know. i'll ask her. please welcome caroline kennedy. ( cheers and applause ) hey, good to see you. how are you? >> good. colbert: good to see you again >> thank you colbert: how have you been? very well colbert: you're the author and editor of ten books on american history, politics, constitutional law and poetry: you got another poetry book here. it's called "poems to learn by heart." >> that's right colbert: why are you so on to poetry? do we need it anymore? we have twitter. it's shorter, you know, better grammar than e.e. cummings >> girls love poetry colbert: they do? yes, they do colbert: i know they like the chocolate and the flowers. if you

he likes to hit the sauce. >> it's my beer. >> really? >> he likes drinking the beer.de, let me get some of that. >> he keeps drinking it after the dog licks it. >> he's not just licking the bottle, he's trying to get his paws on the thing. >> you have a drinking problem. >> the first step is admitting you have a problem. steve is like this is mine, get your own. >> gertrude would like beer, too. >> eyes bugged out. >> you have a drinking problem. steve, you have a problem. >> steve hasn't changed out of that hoody for weeks. he won't stop watching "scrubs." >> beer, not good for dogs. all right steve, you're cut off. >>> oh, snap! you know it's not another wake boarding trip if red bull isn't involved. they partnered with snap orlando to promote photographers. wait until you see what they did. they got light painter to come up with a concept and what he did was add lights to wake boards that red bull athletes would use to go out on the water at night highlighting their moves with the use of these lights. and the results are nothing short of amazing. >> okay, now i see

spspicicy crispy chicken, hicky smoked bacon,on memeltlting cheese, and smoky chipotle sauce plus fries d a drink for $4.99? tht combo is chipot-cray. anand d chipotle is my hashtag faveflave. lelet t me guess-you're the nw social media intern.nt yeyeahah! grgreaeat. i'm late for a mee. can you make some copies? .....w.with the tanning bede >> the sunshine right around the corner. a little bit of patchy but this fall outside. temperatures are right now in the '40's and '50's. we are already warming up outside. let's take a look at hayward you are at 65. 43 and walnut creek. today san f 73 degrees for today. 14 degrees warmer than yesterday. san jose will be 84. coming up we will talk just about how long this warming trend will last. weekend. the best friend of the woman killed in front of her 4-year-old child in oakland on wednesday says he heard from her just hours before. those details next. let's take a quick look outside this morning. san francisco. for your forecast. new this morn trans. two of them still insix people were taken to the and are expected to be okay. of the vicitms. f

. >> because sauce is a big component, not the biggest.ato crop, if it's booming, maybe -- the sauce could come down. you did not list gasoline as one of the costs. >> gasoline indirectly i think is the most important. >> right. so therefore -- >> over time --. gasoline is down dramatically. will you see some sort of bigger gain than talking about the new year's day, which we spent a lot of time talking about, but i don't think it's substantive. >> it spiked up first. we had to get gas up to get it back down again. and so, you know, it's back into a very reasonable range for us. longer-term, it's the one i worry about the most. >> okay. >> energy costs flow through all commodities. >> that's why you need natural gas for your delivery cars. one last thing. goldman guy kind of represented a lot of different analysts by saying that there was really a kind of temporary spike here in numbers. and they expect solid, same-store sales. on your conference call, i'm thinking about how you're going to deploy all that capital, not worried about this o

spspicicy crispy chicken, hicky smoked bacon,on memeltlting cheese, and smoky chipotle sauce plus friessanand d a drink for $4.99? tht combo is chipot-cray. anand d chipotle is my hashtag faveflave. lelet t me guess-you're the nw social media intern.nt yeyeahah! grgreaeat. i'm late for a mee. can you make some copies? .....w.with the tanning bede

did you pick up the low sodium soy sauce from the market? yes. thank you. you're welcome.ght, it's shredded. what do you want me to do? i want you to check before you accept the order. sorry. were you distracted by the possibility that koothrappali might have intercourse with penny tonight? he's not going to have intercourse with penny. then there's no excuse for this chicken. you know, this situation with koothrappali brings to mind a story from my childhood. oh, goody, more tales from the panhandle. that's northwest texas. i am from east texas the gulf region, home to many vietnamese shrimpers. do the shrimpers feature in your story? no. anyway when i was eight a montgomery ward delivery van ran over our family cat lucky. lucky? yes, lucky. he's irony-impaired. just move on. while others mourned lucky i realized his untimely demise provided me with the opportunity to replace him with something more suited to my pet needs: a faithful companion that i could snuggle with at night yet would be capable of killing upon telepathic command. so not a puppy? please, no, nothing so

it's got a little bit of may nays, one egg, salt and pepper, a little bit of hot sauce. >> you've given me that recipe and it's on jchayward.com. >> i have. i'm going to chop it up really fast. >> and put it together. >> i'm going to form patties. >> you just saute it? >> absolutely. >> not too much. >> and we'll have you taste this here. >> this is the finished product. oh, my gosh, doesn't that look good? don't forget, get a copy of "the washington post" cookbook. we're going to finish this and i'm going to have lunch. it looks so good. congratulations, bonnie, on a fabulous book. >> thank you. >>