Page 46 - Smelling News Today

The dominion revelation show u that the dont really have a choice this is what their audienc wants. they want not only dismissiv permission, they want th intensity and rage, and they will keep serving into them. i dont think that the timbe is pick enough to offset tha overriding busines calculation. >> angelo and andy, you have connected so many dots for us. thank you both so much for being with us. next, margaret children forced to work potentially dangerou jobs here in the united states the ne...

Thats why you love it, because it has a lot of flavor. were gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, thats amazing. like, how long do you leave it? isnt there a rule? - for a cut this thick, 15 to 20 minutes. thats enough. - thats how you clean it? it looks like youre making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is th...

- oh, thats amazing. like, how long do you leave it? isnt there a rule? - for a cut this thick, 15 to 20 minutes. thats enough. - thats how you clean it? it looks like youre making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that youre grilling and theyre not invited, so-- - it makes them jealous. [sizzling] and its hot. - if youre doing this cut of meat... but you need that hea...

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- known as the recado king, robertos star of the menu tonight is his black recado. are we doing the spices here? - well, yes. were gonna grind the spices here. - all right. - but actually, were gonna burn the spices here. - ooh! - [laughs] we have onion, oregano, cumin, garlic, annatto seeds, the pepper. - uh-huh. roberto is making his recado negro from scratch... - so if you want to start... - yeah. what do i do? with me as his wingman. we put it in here? - yeah. - oh, my god! [laughter] - good...

Now, you can start smelling. - yeah. oh, its smoking. - [laughs] - wave it towards you. - [laughs] - it smells amazing. is this what makes it black, is that char? - yeah. - yeah? and he really does mean "burn the chili." [coughing] - yeah, yeah. [laughs] [coughing continues] are you guys ok? - [laughs] - is it just me? - lets let them burn a little bit more, and... - more? - we grind. - this goes against all my instincts. and now, we grind it? - yeah, lets go. - ok. - oh, my god. are we sure thi...

- [chuckles] - how are you? oh, you look so handsome in your chefs clothes. - welcome. [laughs] - known as the recado king, robertos star of the menu tonight is his black recado. are we doing the spices here? - well, yes. were gonna grind the spices here. - all right. - but actually, were gonna burn the spices here. - ooh! - [laughs] we have onion, oregano, cumin, garlic, annatto seeds, the pepper. - uh-huh. roberto is making his recado negro from scratch... - so if you want to start... - yeah. ...

- the less hot. - the less hot. now, you can start smelling. - yeah. oh, its smoking. - [laughs] - wave it towards you. - [laughs] - it smells amazing. is this what makes it black, is that char? - yeah. - yeah? and he really does mean "burn the chili." [coughing] - yeah, yeah. [laughs] [coughing continues] are you guys ok? - [laughs] - is it just me? - lets let them burn a little bit more, and... - more? - we grind. - this goes against all my instincts. and now, we grind it? - yeah, lets go. - o...

- known as the recado king, robertos star of the menu tonight is his black recado. are we doing the spices here? - well, yes. were gonna grind the spices here. - all right. - but actually, were gonna burn the spices here. - ooh! - [laughs] we have onion, oregano, cumin, garlic, annatto seeds, the pepper. - uh-huh. roberto is making his recado negro from scratch... - so if you want to start... - yeah. what do i do? with me as his wingman. we put it in here? - yeah. - oh, my god! [laughter] - good...