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tv   ABC World News Now  ABC  April 3, 2015 1:42am-4:01am PDT

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[ cheers and applause ] ♪ >> hey, whoo! hey y'all, hey y'all. people think i'm drunk. i know. well hello, hello, hello and welcome to "the view," y'all. welcome to "the view"! [ cheers and applause ] i'm telling you, you are going to be putting weight on from all of the food you're going to be smelling because you're not going to be eating it. we're going to be eating it. you know who should have been today here? candice bergen. last year she proudly declared she's fat and happy. she said she gained 30 pounds in the last few years and she
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couldn't care less because she doesn't eat to live. she lives to eat. >> that's not even fat. she doesn't look fat to me. she just put on a few pounds. she looks fantastic. >> i don't like the fact that she's calling herself fat and happy. just be happy. who cares. you don't have to say you're fat and happy. >> and you're candice bergen. you can be whatever you want to be. be anything! >> those are pictures of her as a model and i think you read about models when they get pregnant and they're like i was so fat and heavy and i gained 85 pounds and they're still this big. this is sort of the sickness in our culture where models are so unnaushlly thin that when they have a body that looks like the rest of us they're like now i'm fat. oh, no you just look like us. >> it's like the standard. >> the modelling and acting world -- >> you can't be the standard. >> it's a crazy thing but i think part of the problem with a lot of what we see in terms of obesity and stuff is the feed.
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genetically modified items like apples and potatoes were recently approved by the usda for consumption, but consumer groups are kind of saying hold on a minute. we may boycott you because nobody wants to eat fake food. >> that's all we've been eating. in the last 30 years things have become more and more genetically modified. this is our meat, our fruit, everything. if somebody doesn't stand up and say, hey, this isn't healthy, the next generation won't be as healthy or live as long. >> when you're a little kid you become aware of steroids and a lot of kids develop faster because they have steroids pumped into our food. if you hit these people where their wallets are -- what? did you hear something? >> why are you looking around like that? >> whoopi what's happening?
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>> i just -- i'm not -- one of the things that drives me a little crazy is the nanny thing because i feel like there are people who can actually go and have mcdonald's and be fine and they know how to have it and walk away but i can't be responsible for you not being able to do what you need to do for yourself. so i'm saying i don't want to see a bunch of numbers next to the -- if i go to white castle i know what's in white castle, okay? i'm not sure what it is but i don't want to know what it is! [ cheers and applause ] >> my concern is that it's not just fast food. it's what we don't know. that's the disturbing part is that when you think you're eating more healthy and you're in fact not. >> but see -- but my point is people start to say, we should boycott this boycott this boycott this. and i say the way you should
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boycott it is don't eat it if you don't want to but don't stop me. >> i think there are addictive substances. high fructose corn syrup isn't just an ingredient. it's an addictive substance. >> but instead of saying hey government stop using this in stuff, i mean part of it is like we were talking about chicken the other day. chicken breasts are this big. >> they're on steroids. >> but do you want to go find a chicken that doesn't have steroids? of course you do. but can you afford it no. >> that is the problem. >> to me i don't want the responsibility of what you should be doing or not doing. i want us to say, hey, collectively collectively we're not going to do this [mute] stuff anymore. >> that's a very good point that you bring up because i did not grow up with a lot of money --
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enough of this foreplay! enough! i love you but enough! we thought this was the view/chew cookoff. why am i not "viewing" any "chewing" yet? let's get started and meet the teams! lights! music! let's get cooking! first up, he's the ginger giant of the culinary world with the ultimate straight man's shoe fetish -- 230 pairs of crocs! joining whoopi as part of team "croc-pot," mario batali! [ cheers and applause ] ♪ next up, the bald brawler who says his cooking is totally meat-centric, just like my personal life! joining nicolle on team "meat the press," michael symon! [ cheers and applause ]
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♪ she's the model who became a top chef and she's showing you hootie-who has the moves in the kitchen, whatever the hell that means. joining rosie on team "fry girls," carla hall! [ cheers and applause ] ♪ for years he told you "what not to wear" with style expert stacey london, and hopefully i won't be learning what not to eat. joining stacey on team "cookwear," clinton kelly! [ cheers and applause ] ♪ >> look at those besties. and at my side as judge of the third annual view/chew cookoff, a vivacious veggie
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lover, the great and powerful, daphne oz! [ cheers and applause ] ♪ >> i love you. >> the rules are simple. these are the rules. each team will prepare a main course for not a penny more than $10. clinton and stacey are you paying attention? i'm going to have to separate you. at the end of the show daphne and i will determine which team will win the cookoff. are you ready? >> i have a question. will you guys be tasting? >> we'll be tasting and judging. >> will you be tasting meat? >> yes. she's eaten meat today. when we come back, the third annual view/chew cookoff begins. we'll be right back! >> announcer: the heat is on. whoopi and mario batali are firing up the third annual view/chew cookoff, next.
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[ cheers and applause ] we're back to kick off the third annual view/chew cookoff. remember, each team must make a feast for under 10 bucks. first up whoopi and mario, team "croc-pot." this is the third time you've cooked together. >> yes. >> and you've never won. >> that's all right. >> that's all right. >> let's put it this way. we're winners -- he's called eat-aly, honey. he don't need to win. >> we're both italians. maybe a few favors. you're making tacos. >> we're going to make tacos. we're going to use skirt steak which is inexpensive and the most delicious thing you can do and then we're going to mix up spice. we have cumin, chilly.
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>> that's a lot of spice. whoopi i thought you didn't like spice. >> i don't but i'm going to eat it today. >> you cook two nights a year but you're pulling it out here. >> i'm giving you the value of -- >> bam. >> she's bamming! >> she wants to win. go whoopi. >> you have a little olive oil on that. and then we put it into a nice hot skillet. >> mario, you usually cook italian but you're going mexican here. i like this. >> in my house, we cook a lot of things. we play with whatever is in the market. it depends. not every day is spaghetti and meatballs. get in there. look at her go. >> better aim, darling. better aim. there you go. you steam it a little bit? >> this is crazy to me. it's wet. >> i know i know. >> i have had stranger things in my mouth, that's true. [ cheers and applause ]
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>> so what's going on next here? >> so now you get the steak grilling cook it until whatever temperature you like, meadedium rare medium well. you get a meat thermometer. >> that's key what you're cooking. when you guess and you don't know you can really screw it up. >> they say that the zen master cooks by thought. but the paid professional chef uses a thermometer and timing. >> that's true. >> so here we have some roasted tomatoes. two cloves of garlic. we have the juice of one lime. that goes in. >> one lime. >> what is your winning strategy this year? this is your year to shine, i think. this could be a clincher dish. >> this could be it. >> there's two ways to win -- cheating and bribery.
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we have a little bit of chipotle which is a slightly spicy smoked jalapeno. it's the adobo itself. it's quite delicious and simple to buy. not very expensive. just a touch of water. then we take a little bit of cilantro. >> some people don't like cilantro. >> me either. >> that's right. daphne doesn't like cilantro. >> it's your dish. >> i like cilantro. some people don't. >> so that's how easy it is to make a salsa. >> that's you will you have to do. >> fantastic-0! >> that's like smelling salts. she's fainted, she's fainted, get the salsa. it's like smelling salts. >> what's important about the skirt steak, you take it off the grill or the pan and allow it to rest for five to ten minutes. it's not going to be stinging hot, but when you allow it to rest the juices stay in and the steak becomes something entirely
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different. >> i always thought it was tired. >> it wasn't tired at all. oh, look the little die agrams -- i mean the tacos. >> these are tortillas. we take a little sauce like this just a little not too much. a little avocado. a little cheese. >> what kind of cheese is that? >> queso fresco. >> this is the problem here. we're judges. i feel like the voice, we're mentoring. we're talking. we're judging. >> i think whoopi better try this. she's hungry. >> yeah i'm starving. >> the steak is cooked so well. whoopi, great job. >> tastes good whoopi? you like it? you think you're going to win? you think maybe you got a shot here? she can't even speak. when we come back team "meat the press" will take the stage. we'll be right back, don't go away. >> announcer: can nicolle and michael score a game change in the third annual view/chew cookoff? find out next.
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you know how to react to their asthma attacks. here's how to prevent them. call... visit... or call your doctor. because... [ cheers and applause ] we're back with the third annual view/chew cookoff. up next, nicolle and michael are team "meat the press." [ cheers and applause ] >> so how did you spend your money? how did you keep this under $10, mr. symon? >> well, nicolle and i are both
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from the greek descent. >> we know this. >> we used all vegetables. this is a classic dish that my grandma taught me. it's zucchini keftedes. it's dill lemon zest over a yogurt sauce. daphne has had it before. >> you decided not to go the meat route. >> to really stretch the dollar if you limit the amount of meat that you buy, you could really get a lot more food with vegetables often than meat. so maybe if you want to serve this with a little bit of chicken breast that's fine. but lower the amount of protein. >> okay get cooking. >> all right, all right. >> get cooking! >> the first thing we did is granted a bunch of zucchini. >> like for zucchini bread. >> what the key is here -- oh, look there's a sticker here that says one large mixing bowl. >> in case you didn't notice. >> and you just give it a wring. because to get the fritters nice
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and crispy you want to make sure that excess liquid is out. >> there's a lot of water in there. there's a very bloated and retaining zucchini. >> that's why it's so good for you, right? >> absolutely. this is intensifying the flavor. >> scallions. >> nicolle, do you cook a lot of home? >> i do. i actually have a cooking injury competing with my 3-year-old. >> you were practicing? >> we republicans, we like to win things. [ cheers and applause ] >> by any means. >> noikicolle must you get political over the zucchini? >> come out here and throw something at me. >> this zucchini keftedes -- >> it's nonpartisan. >> yes, it crosses partisan lines. >> what we did, we mixed -- we put in about four tablespoons of flour, a zest of lemon, fresh
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dill salt and pepper and mix it together. this is something you could do the night before mario and let it sit. >> you can let it rest? >> you can let it rest. >> the zucchini has been working all night, if you know what i mean. >> you keep your hands off my zucchini. >> i will i will. >> those greeks and sa sicilians, they share something. >> i saw pictures of him when he was in high school. i was like if i had known you in high school it would have been all over. you would have been my water boy. [ cheers and applause ] >> hey you over there. >> come here give me the water, hurry up! my sa sicilian grandmother is waiting for me. this is horrifying. like ahhh! >> the oil is about 360 degrees. >> that's scary. >> you keep making jokes about me being your bitch and i got to keep the -- [ cheers and applause ] >> that's right. that's right. >> i'll shield you, mario, i'll shield you. >> all right, i say you won that round.
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>> oh, michael! you've given me -- >> mario! set the oil to 360 degrees. you dip the spoon in the oil so the keftedes slides off -- >> is that how you yell at your kids? >> kyle is 28. i never yell at him anymore. we slide it in until they are nice and golden brown. and then you have these beautiful -- >> turn them over. >> here's one right here that's finished. >> gently blot gently. blot gently, gently. gently, gently. >> then you sprinkle them with a little bit of salt. >> see, we can't eat them. i can only eat them when i judge later on. >> yogurt sauce. greek yogurt fresh dill a pinch of salt, a little more lemon zest. >> i'm having one. i can't stand it! >> i can't do it. >> you can't judge it? >> i can't do it. >> if you don't want to pick the
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winner. >> it's not even about that. we're not allowed to. >> it's against the rules. >> open! it tastes delicious. >> is it really delicious? >> really good. >> this looks amazing. we're going to eat them later. when we come back, team "fry girls," carla and rosie, are taking the stage. we'll be right back. >> announcer: rosie and carla get moving on their menu for the third annual view/chew cookoff, next. headache? motrin helps you be an unstoppable, let's-rock-this-concert- like-it's-1999 kind of mom. back pain? motrin helps you be the side-planking keeping-up-with- your-girlfriend- even-though-you'll-feel-it- later kind of woman you are. body pain? motrin helps you be an unstoppable, i-can-totally-do-this- all-in-one-trip kind of woman. when pain tries to stop you, there's motrin. motrin works fast to stop pain where it starts. make it happen with new motrin liquid gels.
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[ cheers and applause ] the view/chew cookoff continues now with team "fry girls," rosie and carla. >> one, two, three, hit it! >> bring it down. [ cheers and applause ] >> i knew that would happen. so my little dancettes, what did you do to keep this under $10? how did you do it? >> we're going to make an african groundnut stew. it's hardy. we're using all vegetables. we're beefing up the protein with a small red bean. we've got sweet potato peppers, onion. we have so many flavors that their mouth is going to pop. >> and the peanut butter.
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>> i used to make a stew with peanut butter and chicken that i learned from the pointer sisters on the old merv griffin show. >> how old are you? >> i'm 55 years old. i'm 55 daphne. are you kidding me i stay home and watch turner classic movies. i'm elderly. listen, daphne was saying this is one of our favorite recipes ever. >> i don't want to give you preferential treatment but this was one of my favorite recipes you've ever made. >> this recipe some other judges from another show called top -- and i won't even finish the name. i actually won a trip to tokyo with this stew. >> i'm just laughing because rosie is like -- >> she's all about finishing. >> she sounds like carerie's mother when she's chopping the carrots. hilarious. go forgotin the closet and pray.
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>> rosie is dicing this. we're going to get our onion in here. >> rosie, you don't want to lose right? she's intense. white men can't jump but puerto rican girls can't lose. [ cheers and applause ] >> okay okay. rosie, dump this in here. >> i love this. i want to get one of these. >> you can have this one. >> you want to get one of those plastic things? i think they're available at every 99 cent store. you could go and get one. i'll put one in your christmas stocking. >> the thing about this soup is really a dump and stir. so we have in here the onions the garlic and the peppers. and then we're going to dump in our tomatoes or before that -- >> the ginger. >> the ginger yes. and the cumin. this is about to go from zero to 60 right now. the cumin and the ginger you smell that? >> you know what it's saying? cumin eat! >> it sure is. we're going to put in some tomatoes. so all of that. >> can i just say that me and
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mario go way back and i just love you so much. and you've always been so kind to me. >> so kind. >> that's all i want to say. >> are you trying to seduce me a little bit? >> do it girl. >> no. >> no. let me tell you something -- >> he's into it. >> if i was straight -- [ cheers and applause ] >> oh, no it's my wife. hide the knives. i'm going back over. i didn't do anything. >> i know what's going on. that's her favorite dish. she's all over you. you let her get all over you like that? >> honey, i swear, it's not what it looked like. it's not what it looked like! >> it was purely physical. >> my pants were up and it wouldn't work anyway so you know. >> see, now we can't win now because -- >> i don't know who's going to
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win because -- >> we dumped everything in here. this has the smooth peanut butter. it can be chunky if you want. i just put a little bit of water in here to loosen that up. i'm going to put in the sweet potatoes which we already seared so that's going to go in there. >> i keep stirring? >> keep stirring. go ahead and poured the veggie stock. did i mention that it's vegetarian? what! >> you could do it with anything. >> you can add chicken. you can add beef. >> i love the peanut butter. >> a little bit of water, that goes in there. all of this is going to simmer and we're going to let that simmer until everything comes together. here we have the finished product. >> how long does it simmer? >> 15 or 20 minutes or until it's tasty. >> how long do you and rosie need? >> 7 minutes. >> look you guys you can't taste it but rosie and i can. look at all of these vegetables. the color is delicious. >> the colors look lovely.
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they're beautiful. >> the peanuts on top. and then you have lime. it's so beautiful and delicious. rosie, you taste it. they can't really taste it. the thing about this it's $9.95. under $10 you get this huge pot of stew. right? nothing about the truth. >> it's very good. >> how much dancing goes on in your kitchen when you cook? >> a lot of dancing because all of those flavors that i use in those winning dishes that i make it just makes me what? break it down. >> do you cook a lot, rosie? >> i do cook a lot. i cook almost every day. but no dancing, but a lot of drinking. i like to drink wine when me and my sister -- especially when me and my sister carmen cook. i'm really not a drinker but the food comes out so much better. >> you like some wine as you're going along. when we come back, clinton and stacey, team "cookwear," are cooking up their dish. don't go away, we'll be right back.
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across america people, like basketball hall of famer dominique wilkins, are taking charge of their type 2 diabetes... ...with non-insulin victoza. for a while, i took a pill to lower my blood sugar but it didn't get me to my goal. so i asked my doctor about victoza. he said victoza works differently than pills and comes in a pen. victoza is proven to lower blood sugar and a1c. it's taken once a day, any time. and the needle is thin. victoza is not for weight loss but it may help you lose some weight. victoza is an injectable prescription medicine that may improve blood sugar in adults with type 2 diabetes when used with diet and exercise. it is not recommended as the first medication to treat diabetes and should not be used in people with type 1 diabetes or diabetic ketoacidosis. victoza has not been studied with mealtime insulin. victoza is not insulin. do not take victoza if you have a personal or family history of medullary thyroid cancer multiple endocrine neoplasia syndrome type 2, or if you are allergic to victoza
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♪ announcer: today on "the chew" -- are you ready to bad? real bad -- ? put that summer diet on hold because we're diving into our "guilty pleasures." what's the creamy, dreamy dip clinton just can't say no to? and the pleasure is all ours when we ask mario to throw
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together a sinfully delicious treat from a mystery fridge. plus -- what if we said you can bake cupcakes in jars? >> you're gonna get the cookie dough, like literally with every bite. >> announcer: it all starts right now on "the chew." ♪ [ cheers and applause ] >> good afternoon! thank you. what a good audience. they're a good audience. >> lots of energy. >> patience, patient audience. welcome to "the chew." ♪ >> ohh, dark chocolate. [ audience ohs ] >> crispy bacon. >> mmm. >> karaoke with my kitten. [ record scratch ] >> well, that killed the mood. [ laughter ] >> well, if you haven't guessed, today's all about the naughty nibbles that keep us going. that's right, we're talking "guilty pleasures" all hour. [ cheers and applause ] >> that's a good show, guilty pleasure show.
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daphne is starting us off with one of your guiltiest pleasures of all. we all know that you love banana pudding. >> right, you know i love my banana pudding. i upgraded it with another love that i have, which is coffee. so i made basically banana's foster, but instead of alcohol, i used coffee to deglaze in the pan after i caramelized some butter, sugar and tossed those bananas in there. >> what? >> ohh! >> make your vanilla pudding from scratch. >> what's this bowl of whipped cream here? [ laughter ] >> it's for after the show. >> we just always keep that around. [ laughter ] >> do you want a little dollop on top? >> if you don't mind, yeah. >> this is real whipped cream, not whipped topping. >> thank you. >> the vanilla cookies, the coffee -- >> oh, the vanilla wafers, you gotta -- i mean if you don't have those, you don't have pudding. >> this is so good. >> oh, wow daphne. tasty. >> and that little jolt of caffeine just gets ya -- gets ya going. >> this is brilliant. [ cheers and applause ] >> gets the people going. >> mm. love it. >> well we knew banana pudding is your guilty pleasure. what would you say that you
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guys -- what would you is your guilty pleasure? >> i want to know yours first. >> yah, go carla. tell us about yours. >> i think mine changed. honestly, the older i get, they change because there's so many things that my body is like, "ugh, are you havin' that?" so, it's like "ugh." like electra. [ laughter ] >> but i love a good sundae, like three scoops of like burgundy cherry ice cream with hot fudge -- >> oh? >> with whipped cream and marcona almonds. >> did you just say burgundy cherry ice cream? like it's a flavor that everybody gets. it's right next to the haagen daz vanilla bean. >> what are you saying? >> i've never even heard of it. >> it's a flavor. >> who makes burgundy cherry? i've never heard of it. >> it's a flavor that i get y'all. [ laughter ] >> she made a mistake and now she's got to run with it. >> no it is not black cherry. >> burgundy cherry. >> it's called -- oh maybe it's called black cherry. [ laughter ] >> oh my god. now it's always been overdeemed
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cherry. >> wow, wow. >> like the kind you had at our house? >> no. no, but i -- go ahead, you guys find it for me. you know it's out there. it's part of my guily pleasure. [ laughter ] >> oh this is what happens when you can't drink coffee. >> i know really. >> that's your burgundy cherry ice cream. >> my -- my burgundy -- [ laughter ] >> look see, he is too. >> my guilty pleasure would be when carla hall comes over in the summer and she makes little cherry hand pies. but they ain't no burgundy, they're just regular cherry. they're sour cherry. >> oh sour cherry. >> tarts they call them and when she makes them, it is the greatest thing ever. and you eat them at the beach while your kids play hip-hop music on one of those -- >> oh my god yes, a little too loudly. [ light laughter ] all right michael symon what's yours. >> oh mine is salt and vinegar chips with french onion dip. >> oh what? >> i go through the whole bag of french -- of salt and vinegar chips, a vat of there's a cleveland one called lawson's french onion dip, a vat of that, but salt and vinegar chips, see
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ya later. yeah fat on my couch. >> you know what i love? every once in a while i will order chinese food. >> mm-hmm. >> i will get either general tso's chicken or seasame chicken, you know that fried stuff that's just doughy and fried, put it in a big bowl, put the rice down, put the big bowl of -- put all the chicken on top, put the bowl on my belly, watch tv and eat it like this and it is like the best thing in the world. i love it. [ applause ] love it, love it, love it. i haven't done that in a long time, which makes me think that it's time to do that. >> no it's fine. >> i know when liz is out of town i can -- eat like a horse. >> carla you have a segment coming up later in the show that you wanted to talk about. >> oh yes, yes, yes, yes, yes, yes. so later in the show, speaking of guiltiest pleasures, two women from cupcake love -- cupcake love. oh my god am i messing it all up? >> it's burgundy cherry love. [ light laughter ] >> they're going to be here and we have a huge surprise for them, which is so amazing you guys. oh i'm so excited about that.
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>> okay, all right. [ cheers and applause ] >> i'm crazy right now. >> you know what happened? you had a sip of coffee. >> no i had your coffee and i said i can -- you said can you handle the coffee and of course i can handle the coffee. i can't handle the coffee. >> i think the -- i think the hair's pulled back a little too tight today. >> i can't handle the coffee. >> electra. [ laughter ] >> all right you all may of heard that we were recently nominated for a daytime emmy award. [ cheers and applause ] but this is interesting, in the category of outstanding informative talk show hosts, we're up against none of than daphne's father dr. oz. [ audience ohs ] >> yes. family rivalry. >> and things have gotten pretty real, so take a look at what happened this morning. >> congratulations on your nomination. >> same to you beautiful one. you make me proud every single day, i know you know that, but i'm pretty competitive. so i thought maybe we could make this a little bit more interesting if you're willing to make a side wager on the best host emmy? i have right here what i'm willing to wager with you. okay, if i win you're going to
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have to deal with a s-l-t. that's a sardine, lettuce and tomato sandwich. >> i'm going to smell like a cat. >> no you won't smell like a cat, you're going to like this. there's three pounds of extra salty fresh sardines in here. all you got to do is each a couple pounds of these little babies if i win. >> okay fine, i see your s-l-t and i raise you a plate of fried chocolate sandwich cookies. you have to eat 1,000 calories of these bad boys, these state fair favorites with a smile on your face. >> i bet that was mario's idea. here's the deal, i'm going to take the bet. if you win, i will eat your fried -- i'm gonna say it, fried oreos and if i win, then you've got to take a hunking bite out of this sardine, lettuce and tomoato sandwich. >> all right. >> is that a deal? >> i'm hoping to win that's all i'm saving. >> i love you beautiful. >> love you too. >> kiss little philo for me. >> i will. >> and good luck in the emmys. >> thank you, you guys too. [ cheers and applause ] >> he's so cool. >> can i just say, that's how my
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real family treats me, but you guys are my work family, so on the off chance that i end up having to eat an s-l-t, i'm going to share a layer with each of you. >> oh hell you're not. [ laughter ] >> so we can all take it down together. >> i'm in, don't worry. >> it's all right if lose mario and i are going to do things the old fashioned way. we're going to go over there with a bat. [ laughter ] >> all right well we'll see when that turns out. that's in april right? >> i know, i know. [ cheers and applause ] >> plus we're in april. all right look, we're going to take a quick break. don't go away, "guilty pleasures" all hour long. [ cheers and applause ] ♪ >> announcer: coming up -- mario's guilty pleasure is whatever he can make on the fly when our "guilty pleasure" hour returns. [ cheers and applause ] ♪ oh, i love game night. ooh, it's a house and a car! so far, you're horrible at this, flo. yeah, no talent for drawing, flo. house! car! oh, raise the roof! no one? remember when we used to raise the roof, diane? oh, quiet, richard i'm trying to make
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even a simpleton can do it! full stars. that's my line! ♪ what's better than nachos and beer? nachos, brisket and beer... new brisket nachos bar snacks start under $5 only at applebee's. i thought i'd start the video by showing you the apartment building where the fire was. when things like this happen i think you find a new perspective on life. hi. red cross put us in a hotel so we were able to stay together. we're strong and if we overcame that or if we can overcome that we can overcome anything, so. [ sniffle ] (male announcer) how far would you go to help someone? would you cross a street?
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would you cross an ocean? would you go if you could use your knowledge to teach someone and, in the process, maybe learn something yourself? life is calling. how far will you go? peace corps. @@v >> announcer: welcome back to an hour of "guilty pleasure" today on "the chew." [ cheers and applause ] >> welcome back to "the chew." it's time to see if mario can cook on his feet and turn in an assortment of surprise ingredients into a killer dish. it's time for -- ♪ -- mario's mystery fridge challenge. [ cheers ] all right. the three fridges you see before you are stocked full of ingredients, but mario has no idea what's inside of them. the only clue he's got is a guilty pleasure food that's on top of a fridge. so, he'll choose one fridge and then use the guilty pleasure food on top, plus everything inside the fridge to make a complete meal. mario, are you ready to take on this challenge? >> oh yes i am, ms. oz. >> great.
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[ cheers ] please choose between fridge number one with nacho cheese chips. [ audience ohs ] fridge number two with hot dogs. [ cheers ] oh yeah. or fridge number three with peanut butter sandwich cookies. [ cheers ] and a burgundy cherry side. all right, let's see what's inside the fridge you're going to choose. what's it going to be? [ audience shouts ] >> i'm going nacho cheese. >> yeah, go nacho cheese. all right, good, my favorite. [ cheers ] clinton, please reveal what's inside fridge number one. >> you will be so glad that you chose me. >> oh. [ trumpet ] all right. we've got nacho cheese chips, breakfast sausage, chocolate sandwich cookies, vanilla ice cream, chocolate hazelnut spread -- [ laughter ] >> oh, wow. >> sorry, sorry about that. >> what the hell -- >> guess what, you also get these. [ laughter ] >> all right. >> all right, grab your food. let's get cooking. >> all right, all right, all right.
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[ cheers ] >> wait, we didn't find out what was over here. >> yeah. >> this is all sweet stuff. >> that's not really my jam. >> what's in the other one? >> well, when mario is over there setting himself up, i'm going to see what's in the other -- >> got the chips? >> yes, go for it. all right. [ cheers ] just because i have no idea what could have been crazier than that, let's see what is in fridge number two. fridge two had hot dogs, corn chips, hot sauce, peanut butter, american cheese, and cake donuts. hello, listen to the audience. they said two. and fridge three had peanut butter sandwich cookies, cheese puffs, tater tots, deli ham, salsa, and texas toast. [ audience ohs ] all right, well, it's mario batali. he will think of something. [ cheers ] what are you even thinking of over here? i mean this is crazy. >> i'm thinking, though well, whatever it is, i am going to crust it with the crunched up nacho cheese chips. and then these sandwich cookies, i'm probably going to make them into some kind of a beverage.
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the bleu cheese is still tbd which is to be determined. but, i'm thinking i got an idea. >> you want to smash them in here? >> sure, thank you, chef symon. >> you're welcome. >> all right, so i have this beautiful breakfast sausage, which i don't know if you all remember this, but back in the '70s and '80s before i got my start on the big food network, i used to be a hand model. >> that's right. [ laughter ] >> 'cause it worked out that well for me. so what i'm going to do, i think i'm going to make this kind of into a little burger patty. what do you think of that? >> that's a good idea. >> are you making breakfast burger patties? >> uh, i'm making a guilty pleasure, which can happen at any time in the day or the night. right daph? so, i will get the patties going like that. so, symon, i need that. [ knife chopping ] [ cheers ] >> what a stud. >> they don't call him, iron chef symon, for nothing around here, do they? >> well, i was fueling up on carla's ice cream earlier. >> yes, that burgundy cherry. [ laughter ] >> by the way, it is the flavor -- >> in 1971.
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>> doesn't matter, i was there when there was a flavor. [ laughter ] >> all right, so i've got these crusted. which i must say, in terms of guilty, that was pretty guilty, wouldn't you say? [ cheers ] all right, so i'm going to get them in a non-stick pan. right, get that going. i'm thinking i'm going to maybe take it to another level, like a bleu cheese fondue. >> oh! >> there you go. >> because we are taking it right down to a problem. add a little bit of cream to that. a pinch of salt. spicy bleu cheese fondue. >> sure is. >> yeah, why not. >> this is like chopped on crack. [ laughter ] >> take it to the edge. >> yeah. >> and then i'm going to say -- maybe we can make -- >> please tell me that's separate? >> no, no, no. yeah, it's separate. >> oh, oh good. >> we're going to make like -- >> can you blend it? [ laughter ] >> remember those segments? those were the days. >> i got it, i got it. [ cheers ] >> remember those segments?
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>> those were the days. >> right. >> all right. >> and some chocolate hazelnut spread. [ cheers ] so, give that a little zap for me dapho. >> all right. >> my fondue is starting to bubble like that. for the hamburger buns. >> yes. >> oh yeah, let me take a couple of those. let me get them toasted. and i think we are looking really good actually. given the nature of the challenge. [ cheers ] i'm going to toast these buns. >> right on top? >> no, no, no, no, no. >> kidding. all right, mario's going to keep cooking. we'll see how this turns out when we get back, don't go away. >> announcer: still to come -- >> we're going to get the cookie dough, like literally every bite. >> announcer: we're about to change the way you make cupcakes forever. >> i didn't even know you could bake in mason jars. >> announcer: don't miss a sugary sweet bite. [ cheers and applause ] ♪ can i at least put my shoes on? if your bladder is calling the shots ... you may have a medical condition called overactive bladder ... ...or oab you've got to be kidding me. i've had enough! it's time to talk to the doctor. ask your doctor how myrbetriq may help treat...
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>> announcer: welcome back to "the chew" as we enjoy some of our "guilty pleasures." [ cheers and applause ] >> welcome back to "the chew." there is nothing guilty about the pleasure i take in watching mario turn an assortment of unknown ingredients into a masterpiece. before the break he chose a fridge full of mystery foods and started his dish which must incorporate everything found in the fridge. just to remind you it was nacho cheese, breakfast sausage, chocolate sandwich cookies, vanilla ice cream, chocolate hazelnut spread, and bleu cheese. all right. [ cheers and applause ] mario batali, catch us up on what you've done so far. >> all right so what i did is i took the breakfast patties, i squished them down, i crushed some tortilla chips, i put them in it. then i cooked them on the one side, then i took some onion, i chopped it up into little
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pieces, i put it in the pan, then i flipped it with the crunchy side going down on top of the onions to crust an onion and crunchy tortilla chip crust. i took the bleu cheese with a little bit of heavy cream and some hot chilies and made a fondue. i took the oreos with the ice cream and the chocolate hazelnut spread and whipped it into what i would call a flurry or a scurry. i took some -- i took some iceberg lettuce, i mixed it with a little bit of salt, some hot chilies, and some hot sauce and created kind of like the special sauce. lettuce, cheese, pickles, onions, all in one little thing. then you take the patty like so. [ audience ohs ] right? and then we take the pickled jalapenos that i keep in my pantry at all times. >> oh yes. >> and put those there. and then we take the fondue that we created -- sorry chef symon. >> oh no, i gotcha. >> fondue and this is where
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we -- it grants just a little restraint. >> oh. >> oh yes, this sandwich is all about restraint. >> just a tablespoon of that. well when they said guilty pleasures they first asked me "does that mean caviar? does that mean like lobsters?" and i said "i'm not guilty about any of that stuff." i'm guilty about stuff i know that you shouldn't eat probably even once or twice a year. [ light laughter ] but when you do that right then suddenly ladies and gentlemen -- go ahead, daph, you know where you're going with that. >> i was gonna keep it for myself. >> oh okay. couple more on there. >> oh. >> can i crush? >> please. >> all right. >> listening to those beefsteak guns of daphne oz crush the tortilla chips adds audio value to our sandwiches like nobody's business. >> that's my guilty pleasure right there. >> everyone only needs to eat half of one of these. let's see how they are. >> clinton i'll take mine over here away from your shoe. >> thank you. carla ruined my shoes during the commercial break. >> no. >> we won't go into that. >> yeah a little bit of caffeine and then she had some gin and oh boy we're off to the races. [ laughter ] >> jeez. >> wow mario. this is like -- this is even better than i thought it was gonna be. [ cheers and applause ] >> let's see how it tastes.
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hold on -- [ hammering ] -- guilty as charged! [ cheers and applause ] >> wow. >> wow. >> wow. >> that's pretty darn tasty. >> that's pretty good. >> america, don't eat like this a lot. seriously. >> once a year on the show you should do something like this. that's it. symon, what do you got? >> well i'm gonna make a little spring cocktail to go with our crazy sandwich. so this -- it's a cocktail using a little bit more strength. it is my strawberry, rhubarb, and basil muddler. >> oh. [ audience ohs ] >> perfect spring cocktail. a muddler, batali. so the first thing i do is i take a little bit of pims and i'm gonna put that in the bottom. and some basil. >> what's pims? >> pims. >> english stuff? >> yeah. >> oh, from henley. >> it's very -- has a little bit of an herbal flavor to it. >> aromatic. >> aromatic, yeah. maybe you've had a pims cup in your past? >> yes i have. >> or 12? >> i wear a boater hat.
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>> right. so you muddle the pims and the basil together. and then i made a puree, i took -- for the puree i took strawberry, i took rhubarb, a little bit of sugar and some water, cooked it until it got nice and thick, about a quarter cup of sugar, quarter cup of water and a squeeze of a lemon. cooked it for about 30 minutes and then just pureed it until it was smooth. now this you could make way ahead of time, it'll hold in your fridge for up to a month. >> is it kinda like a jam? >> yeah, it's not quite as thick as a jam. >> it's fresh too. >> yeah. >> oh, yum. >> so we're gonna put a little bit of that in there. >> is that the muddling that already happened? >> no, the muddle -- we muddle -- >> use the muddler to muddle. >> i am, jeez-oh-man. [ light laughter ] >> you said to call it a muddle. >> i did, i did, clinton. be quiet. [ light laughter ] >> he forgot the muddling part. >> it happens. >> i was so excited about my puree i forgot the muddle. >> okay. >> i'm not gonna lie. >> don't forget about this part though. [ light laughter ] >> to this we're gonna add some gin. >> you're grumpy this week. >> i am a little grumpy this week. i'm not gonna lie. [ cheers ]
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i'm moving apartments this week and it's got me a little crazy and grumpy. >> the first symon has moved in 30 years. the wife has moved seven times, with him. [ laughter ] >> all right so, essentially you want to go equal parts pim, puree, and gin. like a third, a third, a third. and then we top it all off -- oh god i'm a hot mess. we're gonna put in some ice cubes. >> he slept in a new bed last night. >> i did. >> dogs are all over the house, no one knows what's going on. >> and a little bit of soda -- >> who knows where liz is. >> --or tonic. we give this a stir. it's actually -- it's delicious. >> it is really delicious. >> i've been drinking it this whole time. [ laughter ] >> oh, lovely. thank you. >> it's really good, michael. >> the only thing gooder -- >> gooder? [ laughter ] >> this is a hell of a combo. >> it's just one of those days, you guys. you might want to stick around, we may have our pants off when
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>> announcer: "the che >> announcer: welcome back -- it's an hour of non-stop "guilty pleasure" today on "the chew." [ cheers and applause ] >> welcome back to "the chew." you guys, for me, one guilty pleasure that always satisfies my sweet tooth is a cupcake. so i knew that i had to check out "taste love cupcakes." i didn't get it right the first time, but i got it right that time. [ light laughter ] it's in michigan where they're baking up treats like you have never seen before. take a look at this. ♪ two moms, six kids. >> we got a lot of cookie dough here. >> over 100 cupcake flavors and a whole lotta love. >> thank you so much. have a good day. >> i'm here at "taste love cupcakes" in detroit. >> "taste love cupcakes" is an upscale cupcakery. we specialize in gourmet cupcakes and just giving people a little bit of the finer things that they like.
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>> so what flavors do you have today? >> today we have red velvet, cookies and cream, sweet potato, and chocolate chip cookie dough. >> mmm! >> i know, it's good. >> i heard about something else that is really intriguing me. >> mm-hmm. >> and that is the half pint. >> well, a half pint is our cupcake baked in a half pint mason jar. >> and we have seen different ways to transport cupcakes. you can bake the cupcake, put it in a jar. we were like, "what if we bake it in the jar?" >> will you share -- [ music stops ] why you -- i haven't asked you yet. why you looking at me like that? i haven't said anything! i want you to make some half pints with me. >> anything for you. >> really? >> we'll do it, carla. yes. >> okay. >> only because we love you. ♪ >> all right, so we're going to make the chocolate chip cookie dough half pint. carla, if you can measure out a cup and a half of oil for me. >> okay. >> perfect. we're just going to do the
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traditional method. wet, dry, wet, dry. and we want to let that fully incorporate. you want to scrape it, carla? >> i want to scrape. i was going to taste that. >> oh -- oh -- okay. would you like a little spoon or something? [ laughter ] >> that is good. >> that's simple. >> and it's so good already. ♪ i didn't even know you could bake in mason jars. so what is the secret for making sure they don't get too hot? >> we can't bake at an extremely high temperature. >> when you first created this, what was the reaction? >> once people find out that it's not frosting, it's not a candle. >> right, right. it's not a candle. >> right, it's not a candle. [ laughter ] they just open it up and dig in with a spoon. they're in love. ♪ >> okay, so next we're going to do the filling. eggless cookie dough. >> do you ever let your kids taste? >> we do. >> yeah? all right, we need kids with spoons on deck. >> where's the kids? >> kids with spoons on deck. >> really good.
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>> all right, so you guys going to come back when it's all finished? >> yeah! [ laughter ] >> all right, it's a deal. ♪ >> so we're going to put everything together. >> so you start by using our little core there. >> okay. >> and you core out the middle -- and just kind of make a little tube and stuff it in there. >> what? >> yeah. >> so you're going to get the cookie dough, like literally with every bite. that's the goal. >> wow. ♪ >> now it's time to taste it. all right, so what do you guys think? this is my first half pint. did i do well? >> yes. >> yes, very good. >> mmm. and the frosting -- this frosting is delicious. >> tastes just like cookie dough batter, right? >> right. now do you know what i really like about these? they are packaged perfectly so that i can take them back to the studio -- >> mm-hmm. >> for my co-hosts to have. because they're going to what? [ together ] >> taste the love. [ laughter ] ♪ [ cheers and applause ]
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>> you guys, yolanda and michelle from "taste love cupcakes" are here with us today. welcome to the show, ladies! [ cheers and applause ] >> thank you! >> we were just such fast friends. so how did you two actually meet? >> well, it's been -- what, over 20 years when we met? >> yes. >> wow. >> in college at the university of michigan, ann arbor. go blue! [ cheers and applause ] >> that's the team that always loses to ohio state, right? >> never. [ laughter ] >> never. >> so you met in college. so college, and now you have this bake shop. so how did you make the transition and you guys come together to actually decide to open up a cake shop -- cupcake shop. >> right. well, so we went our separate ways after college. she did her thing, you know i did mine. we came back. fast forward -- what, 2009? >> 2009. >> right. >> around when i was still eating burgundy cherry ice cream. >> right, right, right. [ laughter ] >> and so, we were both stay at home moms at the time. i had developed a cupcake obsession. i brought some red velvet cupcakes to a sorority dinner. everybody loved them. she especially loved them.
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>> i took all of them home. >> took them home for herself, yep. she hoarded them. >> all right. >> yeah, she became my first customer. [ applause ] >> well, you guys, the half pint that i have -- the chocolate chip half pint -- we're going to take some of the same ingredients that were the inspiration for the dish that we're going to be making coming up. it is a choco-chip cookie layer cake. [ cheers and applause ] don't go away 'cause you want to see this. [ cheers and applause ] ♪ even keep your toilet clean and fresh. introducing lysol click gel. a single use applicator that helps you avoid contact with germs. just click it in and recycle! to enjoy continuous clean freshness with every flush for up to one week. lysol click gel keeps it clean with one click. lysol. start healthing.
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♪ >> announcer: welcome back to an hour of "guilty pleasures" today on "the chew." [ cheers and applause ] >> welcome back to "the chew!" i'm here with yolanda and michelle, the owners of "taste love cupcakes" in royal oak, michigan, and their half pints have inspired me to make one of the sweetest guilty pleasures we have ever created. i promised you guys the choco-chip cookie dough layer cake and we are going to put it together right now. [ applause ] >> let's do it! >> now you guys, whether you are a cake person, whether you are a cookie person, whether you are an ice cream person, this dessert is for you. [ cheers and applause ] so we have your version of the cake that you actually make, that is here. >> okay. >> we have your brown sugar frosting that is right here, and then we have your eggless cookie dough, the chocolate chip cookie dough right here and then we have ice cream. so what i did was we layered in here in a spring form pan, so
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we've got the cake in there and then the icing. now we're going to put some cookie crumbles on top. >> can i do that, carla? >> yup, go ahead and do that. >> all right. >> mmhm, that's right. >> a lot? >> yeah, i mean a whole layer because -- you're not shy at your bakery, don't be shy now. [ applause ] >> just use the whole bowl. >> all right, yup, yup, yup, what? and then the ice cream, that goes down. and so you saw -- you could probably put that -- okay now you guys have six kids between the both of you all. >> yes. >> how, i mean, right? now what i hear is "free labor." but how does that work? >> soon as they get of age. >> how does that work, like, in the family, in the business? are they working in the family? how are you balancing all of that? >> they do, they help out a lot. they're amazing. um, we balance it. it's tough but it's inspiration for them and you know we hope just with our brand "taste love cupcakes" they'll be inspired to just do it and do it big. [ applause ] >> right. >> all right so that goes in
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there. now at this point, you actually set that up and then you let it freeze, you re-freeze it, and then, um, you put more icing on top. and so here, i actually frosted this right in the break and put more cookie crumbs on top. all right, now -- y'all don't even know yet. you don't even know. so how did you come up with this half pint? >> the half pints came about because we were trying to figure out the best way to ship cupcakes without like damaging them or smashing them or whatever. >> right. >> and half pint mason jars were all the rage. people were putting their drinks in 'em, people were putting flowers in 'em. we thought the mason jars were so cute, i said "let's try and bake in the mason jar," and that's how it came to be. >> instead of layering in it, we wanted to bake it in there. >> all right, well we don't have any mason jars right here, but we have this creation. >> oh yeah, that's going to be good. >> and i'm going to cut into it and i want to know what you all think. all of you alls' recipes -- >> i can't wait.
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>> what? okay. >> carla -- >> carla -- [ applause ] >> yum! >> what? okay, so there's one. go ahead, dig in. there's a fork there. >> thank you. >> now, i know it's sweet and we're talking about the guiltiest pleasures. >> oh yeah. >> so you guys tell me what you think. >> amazing. >> just get in there and just focus on the cake. [ light laughter ] >> just focus, right? you know, you just might -- >> you come in with us. >> you got a job carla. >> okay well i have a job because let me tell you -- >> you're hired. >> let me tell you why else i'm hired because we heard you guys needed some equipment to help you bake more cupcakes, so what's up michael? ♪ >> oh my god. [ cheers and applause ] ♪ >> i cannot tell you -- >> it's a big one! >> you know what? >> this is amazing!
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>> oh my god. >> let me tell you, when i found out that they were giving you all the mixer, i couldn't even contain my emotions because i remember when i got my first mixture in my business and it's huge and it just takes you -- girl, this is what i'm feeling! [ applause ] this is a 20 quart mixer and it's going to make your lives so much easier. >> absolutely. [ applause ] >> thank you! >> what do you guys think? what do you think? >> we love it! >> thank you so much. thank you. thank you guys so much. >> up next, clinton is showing us his guiltiest pleasures. we're all going to cry, don't go away! [ cheers and applause ] ♪ new revlon photoready airbrush effect™ makeup revolutionary formula with light-filtering technology delivers a poreless, airbrushed look. and soft-focus pigments create a luminous finish.
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♪ >> welcome back to "the chew."
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today we're sharing some of our favorite guilty pleasures and one of mine has to be a really creamy buttery crab dip. [ audience ohs ] all right this is so much fun at a party. it's perfect for any party including my favorite kind, one where they serve cocktails. [ light laughter ] all right so michael, you've already given me a cocktail, so do you want to help me out with this today? >> as long as i don't have to muddle i am your guy. >> yeah seriously, right? what happened there? you choked on the muddle. >> i did, i just got a little choked up. >> it happens to the best of us, what are you going to do? >> yeah. >> yep, so we have here our roux. we have two tablespoons of butter and two tablespoons of flour. we let it get a little you know dark -- >> golden. >> -- little golden and to that we're going to add one cup of melt -- of warmed milk and one cup of warmed heavy cream. and we just as we do that we just sort of we keep whisking so we incorporate it all beautifully, get it nice and creamy. obviously the roux is the -- >> thickener. >> -- the thickener. okay, we get that in. want to make sure there's no lumps or anything like that. >> i'm smooth baby, i'm smooth. >> and now here's the trick that i love for this recipe.
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we're going to add a couple of egg yolks to this to really -- it almost turns it into like a custard when it's all baked together with the crab and everything, so we're going to put -- was it monterrey jack cheese -- >> all right. >> all right, we're going to do eight ounces of cubed cream cheese as well. [ audience ohs ] i mean this is an indulgence. this is a guilty, guilty, guilty -- >> minute on the lips, a lifetime on the hips. [ laughter ] >> at this point you might want, you could -- >> spoon it up, i'm ready, i'm ready, i'm ready. >> we're going to add a couple of the egg yolks here. we'll do some cayenne pepper as well, a nice pinch of that. >> oh yeah. >> well that was a big pinch. >> that's all right. >> all right. >> batali likes it spicy. >> i like it spicy. >> salt and some pepper, all right. and we stir that until it gets beautiful, smooth and creamy. i'm going to add a little nutmeg as well, so we'll grate some fresh nutmeg in there. >> it's kinda nice 'cause the eggs really help thicken it up too. it's like you almost have two thickeners, the roux and then
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the eggs. >> exactly. all right, so i have a swap of that. so this turns into this if you just keep stirring on the stove and at this point is when we stir in some of our chives, chopped fresh chives. and we're ready to fold in our lump crab meat. now, you want to make sure you're getting lump crab meat 'cause if it doesn't say lump on the package or at the fish store, you're going to get lots of like little bits of crab that won't hold together. and if you can't find it in your local supermarket, you can order lump crab meat either from maryland or from the west coast out in california. >> yeah most of this kind of stuff you can get online, they'll pack it packed in ice come to your door. >> they sort of -- they put it in ice because you stir the next day, so this is great if you're having a party. all right, so then we fold in lots of lump crab just like that. >> where did you get this clinton? >> i -- you know what, my grandma who lives in san francisco used to make something just like this and so when i'd go out to visit her we'd have all this great seafood and super delicious. so now it's creamy, it's got the chunks of crab in there. >> and when they -- when you put it in don't stir crazy at this point, just incorporate. >> yeah you don't want to break
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that crab up into little bits, you want the big chunks. all right so now we pour it into a buttered baking dish. now this recipe is enough to pour into two baking dishes, but we'll just pour it into one right now. >> cayenne's got me over here. >> cayenne all the way over there? >> oh no, i'm sorry. >> so the great thing about this recipe is it's kind of a big recipe and what i recommend if you're having a party is to break it up into two baking dishes that way you can put one in the oven and then people i guarantee will devour it in a second. >> oh my gosh. >> okay and then you have the other baking dish that you can just pull out and put in -- >> after your friends leave. [ applause ] [ laughter ] >> and now before this goes in the oven however, we take crumbled -- i guess we have to call these buttery crackers. >> buttery crackers, i like to call 'em -- but you can -- [ laughter ] >> it looks a lot like ritz crackers. >> they do, don't they, yeah? [ laughter ] so i sprinkle that on top and this is going to give it a beautiful golden crust. all right and then i just take little dots of butter -- >> get out of here. >> yes, i mean it's like butter and more butter and then some cream cheese and some more cheese and some crab, so it's
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basically a heart attack in a dish. >> no wonder you spend so much time in the gym. [ light laughter ] >> they said "what's your guilty pleasure?" i was like "i want something that i really don't eat a lot." >> there's nothing worse than you know not filling your guilty pleasures and then you're just never happy. you've got to do it every once in a while. >> all right so look, let's put this in the oven at 350 for about 15-20 minutes. sometimes i hit it under the broiler for five minutes after that. >> to get it nice and golden. >> yes, when we come back we're going to dig into this, so don't go away. [ cheers and applause ] ♪ >> announcer: tomorrow on "the chew" -- we're turning easter sunday into easter fun day. >> i am in -- right now. >> announcer: with an extra value friday easter brunch. that's tomorrow on "the chew." defy gravity. juvéderm voluma® is the only fda-approved injectable gel to instantly add volume to your cheek area. as you age, cheeks can lose volume. voluma adds volume creating contour and lift for a more youthful profile. for up to two years. temporary side effects include tenderness, swelling, firmness lumps, bumps, bruising, pain redness, discoloration and itching. ask your doctor. juvéderm voluma®. defy gravity.
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♪ [ cheers and applause ] >> welcome back to "the chew." we're about to dig into my -- one of my guilty pleasures -- this creamy, buttery crab dip.
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this is what we did so far -- we made our bechamel with flour and butter, and then we added some milk and heavy cream. then we added some spices. we folded in some jumbo lump crab meat. >> mmm. >> we baked it in the oven for 15-20 minutes. we just finished it under the broiler for the last three or so, and it comes out looking like this, which is gorgeous. >> very excited. >> lets dig in! all right, symon. >> so just get in there? >> yeah, just -- >> did you double layer your spanks today, clinton? [ laughter ] >> it's a good thing i did, let me tell you. >> oh, man. >> let me know what you guys think. >> moaningly delicious. moaning. >> the spice is so good, it comes right through. >> mmm. >> the cayenne, oh it's perfect. >> mm-hmm. >> right? oh! i'm glad you guys like it. it's so good. like, next time you have a party, you bring this out. i mean, your guests are gonna go crazy for it. they scarf it down, and then you just giggle. like, "haha, you just gained five pounds." [ laughter ] you give them a gift. [ laughter ] >> it was a fun show today. >> really fun show.
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>> we all kinda -- it's like we started the show off on helium or something. >> yes. i mean, this is one of those shows where the five of us are like we had sweets, and lots of butter, and sausage burgers. >> i had caffeine, i had a little sip of drink, and i was crazy until that mixer came out. and i think it just threw me back to a place when i got my first mixer, and i was like, oh, my gosh -- >> i just love those girls. i love those girls. [ applause ] >> yes. and their cupcakes are delicious. i had that sweet potato cupcake, it was out of control. what was the name of the bakery again? >> taste love. >> taste love bakery. all right, look, we're out of time. special thanks to the ladies at taste love cupcakes for joining us today. be sure to go to for all of our recipes, tips and exclusive web content. tune in tomorrow for extra value friday -- easter brunch. have a fabulous day, everybody! [ cheers and applause ] ♪
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♪ this morning on "world news now," terror at home. the alleged bomb plot stopped here in the u.s. two american women under arrest for planning a major attack. looking to use similar devices as the ones the boston marathon bombers used. plan to kill. the new discovery after the jet crash in the alps. investigators revealing what the co-pilot searched for on-line before the crash. how he may have been planning for days. lost at sea. the incredible survival story of a man stranded on the water for two months. keeping himself alive by catching fish hundreds of miles from shore. what he plans to do now that he is finally home. now a fuller house. the '90s sitcom classic getting a sequel for your next dreaming binge. 20 years later, a new adventure
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for the tanner family. but is the whole gang on board? it is friday, april 3rd. >> announcer: from abc news, this is "world news now." good morning, everyone. i'm bazi kanani in for reena. >> hello to you all. i'm t.j. holmes thank you for being with us. we have to start with the arrest of two women here in new york city in custody facing terrorism charges. >> the pair were the targets of an undercover fbi sting which authorities say captured them discussing how to use explosives in an attack. an attorney for one of the women says she will plead not guilty. abc's pierre thomas has more. >> reporter: two u.s. women, one-time roommates from queens, new york, accused of being covert supporters of isis and al qaeda's deadly affiliate in yemen. noelle velentzas and asia siddiqui ages 28 and 31 in federal court. their alleged plan to detonate a bomb in a massive terrorist
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attack here in the u.s. both suspects have been allegedly studying bomb making online, including the pressure cooker explosive used in the boston marathon attacks. authorities found four propane tanks they say siddiqui planned to turn in to a deadly explosive. the other suspect had been inspired by videos like this showing radicals beheading victims. >> from the planning, the purchase of the equipment, their online activities. every indication is they fully intended to carry out a bombing. >> neighbors were shocked. >> it's incredible. i can't believe it. >> reporter: both women had been allegedly meeting with under cover fbi operatives who had them under surveillance for months. chillingly, one of the women said there was no need to go overseas for isis when there were ways to attack here at home in what she called the last war, the big war, armageddon. law enforcement sources tell me the arrest represent one more disturbing sign there maybe radicals among us.
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pierre thomas, abc news, new york. we're hearing new details from the terror attack in kenya from those who managed to escape. one student hiding in his room said he heard the gunmen say we are al shabaab as they went door to door. then he heard them asking whether students inside were muslims or christians. christians were shot on the spot. each blast of the gun, i thought i was going to die, he says. at least 147 people died and dozens more injured. millions of americans are smack in the middle of extreme weather right now. severe storms bringing heavy rain, flooding and tornados even from the gulf coast to the canadian border. a possible tornado in afton, oklahoma. heavily damaging homes there. two semis along interstate 44 were blown over. there's much more of that extreme weather ahead. >> accu-weather's justin povick is joining us with details. good morning, justin. t.j. and bazi, thanks and
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good morning. an active afternoon once again today in terms of severe weather. today's threat will be further south and east over the western tennessee valley stretching from lexington, kentucky, to birmingham late afternoon. damaging winds, large hail and isolated tornados possible. dramatically cooler over the plains. high pressure builds in. there will be sunshine but need the coats in the twin cities. t.j. and bazi, back to you. >> justin, thank you so much, as always. we turn to disturbing new signs the co-pilot of the germanwings plane deliberately planned a murder-suicide mission. investigators uncovered alarming information from his computer. alex marquardt reports from germany. >> reporter: disturbing new evidence that andreas lubitz may have been planning his deadly flight for days. german investigators revealing a search of the co-pilot's tablet computer shows in the weeks before the crash he had researched medical treatments, suicide methods and information
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on cockpit door security. he would have known when the captain tried to reenter the cockpit by punching a code in to a keypad he could flip a switch and lock him out, and that the steel-reinforced door was designed to withstand even a blast from a grenade. his breathing remaining normal even as the pilot screamed, "for god's sake open the door" and tried to break it down. on the mountain, recovery workers unearthing another piece of the puzzle the second black box, the flight data recorder buried and charred. but prosecutors say they are still hopeful it will yield crucial information on exactly what happened in that cockpit in those final moments. french officials have revealed a fighter jet that was scrambled that day saw the whole tragedy unfold. the fighter pilot watching as the germanwings flight slammed in to the mountain. alex marquardt, abc news, dusseldorf, germany. now to that breakthrough agreement for iran. sealing a preliminary deal with
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six world powers to roll back its nuclear program. after eight days of marathon talks in switzerland, teheran has agreed to drastically cut its centrifuges used to enrich uranium. the time it would take to build an atomic bomb would go from several months to a year. and there will be strict monitoring and inspections for at least 20 years. all in exchange for a break in tough economic sanctions. israeli prime minister benjamin netanyahu called the agreement a threat to the survival of israel. president obama says if iran cheats, the world will know it. after much contentious debate and intense pressure, two governors have signed bills clarifying their state's religious freedom laws. indiana governor mike pence agreed to a fix that states the law does not allow any business to deny service to any customer including gays. in arkansas, the governor there asa hutchinson signed a similar bill under pressure from opponents, including his own son and businesses including wal-mart which is
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based in arkansas. new details about that noose found in a tree on the campus of duke university. an undergraduate student has admitted to putting it there. duke administrators say that person is no longer on campus but is still enrolled at the school. he or she is subject to the school's conduct process and could face criminal charges. an investigation is being conducted in to whether others were involved. comedian chris rock has tweeted another picture of himself getting pulled over by police. sparking debate over what many say is a result of driving while black. in the selfie behind the wheel there of his car, you can see the lights of the squad car in the background. his caption, "stopped by the cops again, wish me luck." rock has been pulled over three times in two months each time posting a photo. he didn't elaborate why he was stopped or how it turned out. more proof that americans are consuming way too much salt which is linked to high blood pressure. cdc researchers say it is not coming from the salt shaker.
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the biggest offenders are pizzas, pastas and meats. 75% of which exceed national sodium thresholds. cold cuts, soups and sandwiches are packed with extra salt. foods deemed healthy by the fda must contain less than a quarter teaspoon of salt. this courthouse in downtown los angeles is a busy place, trials going on and a baby being born in the hallway. yeah. a woman was walking down the hall when she started to experience severe labor pains. this all happened so fast, sheriffs deputies had to pitch in to deliver a baby boy before paramedics even had a chance to get there. this morning both mom and baby are doing fine. no word on their trial date. just kidding. they are not. sorry. we turn to the "price is right" now. been hearing about this video. a legendary game show. they have these models there. every once in a while they get in trouble on stage and a mistake is made. >> this was a rather expensive mistake. a contestant had three chances to pick the right price of a
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hyundai sonata. look at how it went down. >> 19,849. no. >> oh. >> i won it. congratulations. we'll just give you a car. >> oops. not supposed to pull that tag. but win it she did. host drew carey telling the contestant, congratulations. the model there just gave you a car. >> the model there you see her trying to hide. come out from behind, sister. she was embarrassed. but she tried hiding. she tweeted saying carey could not have been more supportive along with the hashtag "woke up feeling generous." no word if they will dock this from her pay but she essentially gave away a prize they might not have had to give away. so maybe this could be a nice gesture and let the lady have
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her car. >> look at all of the publicity they are getting out of this. >> now this model that we never heard of, we will know her now. >> hyundai may not be mad about this car giveaway at this point. >> of course not. congrats to the lady. t minus two days to the beginning of the end of "mad men." in honor of the premiere of the final seven episodes, amc have a mad men by the numbers including how many women don draper has slept with. i know you want to know. >> it is a lot to count. first the dramatic tale of a man lost at sea for two months. how he survived and his first words to his father after his rescue straight ahead. >> announcer: "world news now" weather brought to you by dawn platinum power clean. leftovers. the unsung hero of meals.
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♪ all right. i want you to look at some incredible images from the skies over seattle. not once but twice, what you are seeing here, planes preparing to land were struck by lightning. there was a guy shooting this video. of course he couldn't believe what he was seeing here. passenger planes are actually designed to withstand lightning strikes. the electricity actually flows outside, never entering the cabin. that's good information to know now. people on board may not have even realized their plane was struck by lightning. they probably wouldn't want to know either. but they landed and everybody's
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fine. >> i'm sure they are thankful they didn't see those images until well after they were on the ground. on this good friday, we have a survival story that is being described just short of a miracle. >> a man missing at sea has been found alive. he's in the hospital recovering from this ordeal. abc's lana zak has his story. >> reporter: these are louis jordan's last moments lost at sea. a coast guard helicopter hoisted him aboard for what was nearly a voyage to the bottom of the sea. these are his first steps on dry land after more than two months. thursday afternoon, the coast guard got word from a german flagship "the houston express" that they had rescued a man from his sailboat about 200 miles east of cape hatteras, north carolina. the captain said jordan was stranded on the hull of his capsized 35-foot craft "the angel" whose mast snapped in two. he survived by catching fish. he was dehydrated, had a shoulder injury but otherwise in good shape.
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jordan was well enough to speak to his father. >> i haven't heard you in so long. >> nice to hear your voice. >> his family plans a reunion in the hospital just in time to celebrate easter together. lana zak, abc news, new york. >> wow. >> really incredible. you can see from the pictures there the toll that that journey took on his body. he lost a lot of weight. his clothes were tattered obviously. his hair and beard had grown out. you can't imagine what two months on a capsized boat would have been like. >> you hear the stories every once in a while. this guy is a fisherman. he went out to fish. he knows how to catch fish. so that certainly helped him out there. always wonder if you would be able to do this. he was drinking rainwater, kept himself alive holding to hope and it worked. but i can't imagine. >> i hope once he has had a chance to recover and get hydrated and rest up and see his family we will hear more on his story and get the details. >> the movie is coming in 2017.
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it will be a disney production. up next, we're one step closer to a "full house" reunion series. also madmen by the numbers. the skinny is next. >> announcer: "world news now" continues after this from our abc stations.
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♪ ♪ skinny so skinny ♪
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all right. topping our headlines in "the skinny" this morning. bringing back the tanners. >> netflix is one step closer to ordering a new season of "full house." the last season aired 20 years ago, back in 1995. oh, the olson twins were so little then. now tv line is reporting netflix is rebooting the popular abc show. >> it will be called "fuller house" and focus on candace cameron-bure's character and her best friend andrea barber as kimmy gibbler. >> i remember them well. >> fellow "full house" vets john stamos, bob saget and. david alan coulier are expected to make guest appearances and stamos is producer to the show. turn to another reboot. this time winnie-the-pooh, our parent company, disney, developing a live action feature of the animated classic. according to a deadline it will focus on christopher robin as an
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adult bringing him back to his best bear friend and the story hundred acre wood. >> the announcement comes on the heels of disney's plans to release live action version of several classics, including "dumbo," "beauty and the beast," another "alice in wonderland" and "mulan" in the live action winnie-the-pooh is early in the development stages. stay tuned. curious to how it will work out. >> can't wait to see it. continuing the over indulgence in nostalgia this morning comes reboot of another classic '90s movie. >> "ground hog day." we're talking about a musical this time. it is headed to broadway march 9th, 2017. this is a 1993 classic comedy starring bill murray a tv weatherman from pittsburgh covering groundhog day in punxsutawney, pennsylvania, stuck in a repeating loop of days. >> theatergoers will be treated to the same show over and over again every single night. i always wondered if for actors on broadway, every night feels like groundhog day.
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>> i'm so impressed with them. they do a 2:00 show and 8:00 show and everybody in the audience is seeing it for the first time so you have to be on every time. much respect to you guys. finally -- all of that nostalgia, let's get to something new. just in time for sunday's premiere of part two of the final season of "mad men," amc has put together a fun video titled "mad men by the numbers." ♪ >> bombs away. ♪ ♪ >> 18. some of those numbers seem low. the slaps seem low to me. the cigarette number there and 18 on the don draper. seven seasons. incidentally, they are not real cigarettes, by the way. they are herbal cigarettes. the beginning of the end of mad
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men kicks off sunday night on amc. >> a lot of fans disappointed about that. >> we have your week in review coming up. stay with us. >> important message for residents age 50 to 85. write down this number now. right now,
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♪ well, we close out the week of divisive politics, startling revelations and potential end to one lawmaker's long political career. >> also a week of celebrities, toasted and roasted. here now is our "friday rewind." >> this is not about discrimination. this is about protecting the religious liberty of every hoosier of every faith. >> no hate in our state! >> if we don't speak out, we are letting them think it is okay with what is going on. we're absolutely not okay with it. >> my son, seth, signed the petition asking me, dad, the governor, to veto this bill. >> these documents don't show
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any hints of being suicidal or being aggressive. >> somewhere someone allowed this pilot to continue on in his training, in spite of what he told them is quite surprising. >> i'm outraged that prosecutors at the justice department were tricked in to starting this investigation three years ago with false allegations by those who have a political motive to silence me, but i will not be silenced. >> i'm so grateful to have my life back. that's all i can say. >> i miss fighting with him to be honest. it's gotten harder to find people who enjoy a good fight as much as ted did. >> paul walker was the one that told me to cut the umbilical cord. as i was cutting the cord two weeks ago, i couldn't stop by thinking about it and when it came time to write the name pauline just came out. >> different is good.
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[ cheers and applause ] so don't fit in. don't sit still. don't ever try to be less than what you are and when someone tells you are different, smile, hold your head up high and be proud. >> people refer to mr. bieber as a kid or as a boy. but here's a news flash, gang, he's a man. a man who sings songs for 9-year-olds. >> what a week it was. >> that was funny. you know what we started the piece off right because so much of the week has been about governor pence and the interview. he did it right on this set with george stephanopoulos and here we are at the end of the week and apparently it has maybe been worked out with a fix there in indiana. >> a lot of major developments we have seen this week in the investigation of the plane crash in the alps and then the justin bieber roast that we will all remember. >> we have the updates on our facebook page. >> announcer: this is abc's "world news now," informing insomniacs for two decades.
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ades. woman: something's not right. woman: my first symptoms were... man: constant tingling in my toes. woman: i had double vision. man: they said "you have multiple sclerosis." man: i kind of had to get a grasp on reality. man: i had to adapt and change very rapidly. woman: i had to lear how to drive with my hands -- yeah, that was interesting. man: a symptom may cause you not to be able to do that anymore, and at one point i was able to do any of those. man: since i've been cycling it's definitely helped my walking. woman: it's a fantastic opportunity to be working together with a common goal of curing ms and sharing is the key.
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making news in america this morning, breaking overnight, possible tornadoes touching down. the damage already left behind and where the severe weather is heading right now. landmark deal. world powers coming to an agreement with iran over its nuclear program, but it's not over yet. and the bitter battle brewing in congress as we see celebrations on the streets in tehran. we are live in washington. finally found. the story developing overnight. an amazing discovery out at sea. a sailor missing for months found alive. how did he survive? and tanner reunion. "full house" fans can hardly contain themselves with a possibility of the show making a return.


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