Page 695 - Baker News Today

The baker and his wife. the prince and cinderella. >> i was raised to be charming, not sincere. >> reporter: and, of course, the witch who is also a mother at heart. we asked meryl about one of her lines. "i was just trying to be a good mother." >> which i can relate to. >> reporter: and we asked about her grown children now artists, too. >> all three of my daughters are wonderful people. and my son is a fabulous person. everybody is loved in equal measure. >> reporter: david muir, abc news, new...

Please. >> yes, i can. >> raise your hands. >> hmm. >> all right. on your knees. >> yep. >> you know, its kind of degrading. really. being all shackled up like this, like an animal. this isnt who i want to be. i dont want to be jailbird denbraven. i want to be out here and be an upstanding citizen and good boy and not come back to jail. >> shotgun. i call shotgun! coming up -- >> excellent back then. cheeseburger, fries, shrimp. boiled eggs with toast. dont have that no more. >> randy hudson, ...

Know, a few thousand. >> if you get lucky you get a big piece of cake. >> i like when they have brownies. >> moist brownies. >> as bakers we dont get a lot of complaints about the food. everyone, like i said, its so routine in here, its the same thing every day. they expect, you know, not so good of a meal. we dont come here because of the food. no. we all keep saying if they dont change the accommodations were not even coming back. >> orlow and fellow baker, herby, serving three months on an as...

Stopped caring. the next bakers can care. >> while jail food may not be to everyones liking, officials say the meals are designed to prove -- provide a nutritionally sound diet. thats important to heather pratt, because she says shes eating for two now. >> right now i believe i am pregnant. ricky believes were having a baby together. weve shared that together. >> pratt says she took a home pregnancy test just prior to her arrest a month earlier and believes the father is ricky mckaskle. >> do i ...

Cup cake wars. this might be my start. "cake boss" or whatever, who knows. >> orlow has a new challenge. pafeta has been released and or low must break in a rookie. >> theres two bakers, me and cody over here. hes my partner. he started today. im training him at the same time. i go home next week and someone will have to take my place, too. >> take the paddle off so it doesnt go all over the floor. per bag we get ten. theyre not the best, thickest cake but obviously for moneys -- obviously its a...

Removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch.

Son michel and his son cesar. >> my dream was always to put maison troisgros on my resume. >> bonjour. >> many have called maison troisgros the best restaurant in the world. and in the 60s the brothers pierre and jean were early, important, and fundamental innovators of what came to be known as nouvelle cuisine. behold, one of their breakout classics. one of the truly game-changing, timeless, most influential dishes in history. it seems now maybe a simple thing, but it absolutely turned the worl...

Paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and ...

Making the beans, not to waste time. >> truly a terrifying figure. >> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefull...

>> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise cant live without it. >> pate, sausages, its an art thats revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucis...