Emeril Legassi News Today

For chinese. there are, it turns out, a million ways to say suck my [ muted ] and like all great performances, its about timing, tone, and delivery. like cooking. thanks. you know, all the tv chefs are so cuddly and adorable. maybe im the anti-or something. you know, i dont know. >> for me it happened overnight. i mean, one minute i was a cook at restaurant and not a particularly great one. and the next i was an author and was literally overnight. fell in my lap. >> im selling books now. >> got ...

Food network? >> youre asking me to kick santa claus in the crotch on television. >> apparently brad pitt will be playing me in a movie. >> its tomorrow. >> oprah. >> no! youre kidding me. >> this is anthony bourdain. his book, "kitchen confidential," is a "new york times" best seller. >> i was born to cook. i love satisfying peoples appetites. next ill be doing the lambada with emeril. ♪ >> i hate myself. ♪ ♪

Bite. >> come on. >> all right. >> i dont think im going to eat it without a fork. >> what are you putting in there? >> thats a little bit of cream and then this year, we take the heads from the shrimp. look at those beautiful shrimp. we take the heads. >> see the heads on the shrimp. >> yes, you do. >> no, i dont. >> yes, you do! im changing your mind right now. so what were going to do is we make an extraction out of that and now what were doing is we just cook, we cook them down with lemon an...

>> not sense brezhnev have america been captivated by eyebrows. >> i cant believe that. did you really do that? >> yeah. i think that girl -- >> do you do that when you cook? >> i do it when i watch people cook like emeril is here, hes the ultimate gulf chef, tv personality, wonderful person and a gifted cook but you are really concerned about the gulf coast. when the b.p. oil disaster happened, it hurt the country. it hurt the people. it hurt people like you. >> but b.p. has done an amazing job...

>> what about -- and also, we had the dip. >> you know what? the crab dip is amazing. the key ingredient is -- >> what you should do is come to new orleans and celebrate the gulf coast seafood bash. >> that looks delicious. >> my thing is where would we stay, guys? >> with emeril. >> do we know anybody? do we know anybody in new orleans where we could stay? >> listen, i might be able to take care of that for you. >> you might? ok, very good. >> exactly, i could do that with a lot of seafood, tho...

Im telling you right now. ok. >> here we go. >> ok. >> what about -- and also, we had the dip. >> you know what? the crab dip is amazing. the key ingredient is -- >> what you should do is come to new orleans and celebrate the gulf coast seafood bash. >> that looks delicious. >> my thing is where would we stay, guys? >> with emeril. >> do we know anybody? do we know anybody in new orleans where we could stay? >> listen, i might be able to take care of that for you. >> you might? ok, very good. >>...

Coast bash, seafood bash, tourism bash thats happening. you know whats going on in new orleans right now? sugar bowl two nights ago. saints coming on saturday, playoff game. bcs championship on monday and lots of seafood. >> lets find out what people will be eating here. >> all right. right over here, ok, why dont you do this? >> im the taster. >> yeah, youre the taster! >> this is some of our blue crab. this is a blue crab and jalapeno dip. try one. >> and jalapeno? >> and jalapeno dip. >> uh-o...

>> thats the opinion of senator john mccain this morning. on a much lighter note, we have emeril legassi coming up, ive been smelling his food during this entire interview and i know you have a pretty good hand on the barbecue. maybe sometime we should have you in here to cook for us as well. are you up for that? >> i promise you i will cook you some ribs that will be the best youve ever had in your life. >> ive heard that about you, senator. have a fantastic day. thanks for getting up early. >>...

Flip-flopping. i mean, its remarkable and it is disgraceful. >> thats the opinion of senator john mccain this morning. on a much lighter note, we have emeril legassi coming up, ive been smelling his food during this entire interview and i know you have a pretty good hand on the barbecue. maybe sometime we should have you in here to cook for us as well. are you up for that? >> i promise you i will cook you some ribs that will be the best youve ever had in your life. >> ive heard that about you, s...

>> a brow off. >> make the music louder so i can keep up. >> you know what, brian, heres the thing she appears to be edited where you have the uncanny ability to do it live. >> i know. shes a professional. >> lets have a brow off. >> a brow off. >> can you make the music louder so i can keep up? >> you know what, brian, here the thing, she appears to be edited where you have the uncanny ability to do this live! >> right, i know. she is -- shes a professional. >> so who does it better? we report ...