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Culinary training. he's completely self-taught, picking up bits and pieces where he can, often from the women in the neighborhood. so you're plucking the best of everybody's culinary culture. >> sanza: everyday. every day i learn. the smell. the color of the broth. what are you eating? where are you from? i've been taught by some men, "that's not how it's cooked at home," you know? >> anthony: right. >> sanza: go to that auntie. to the back of some dingy club, in the back there's a small kitchen. look there, it'll be nice. she'll teach you something. and then, that's me. >> anthony: uh-huh. >>...

From that attack. we'll have their emotional reunion coming up. plus, george w. bush has apparently had enough of donald trump. and noup he's running to the rescue of some republicans. that's coming up. w he's running rescue of some republicans. that's coming up. beyond has a natural grain free pet food committed to truth on the label. when we say real meat is the first ingredient, it is number one. and we leave out corn, wheat and soy. for your pet, we go beyond.

Challenges is that you have to go through four different governmental entities to be able to hire a foreign worker. >> the next generation of torreys is weary of continuing the family tradition. >> it's hard to watch she is working more trying to stay in business than try to better our business. people writing the regulations have never even stepped foot on a farm. >> average american not in farming, how does this effect their grocery store bills and economy. >> higher prices for the consumer. >> that could mean a product that's imported instead of locally grown. >> it's also a national securi...

Out with salt and pepper, some fresh thyme jammed in the cavity. browned in the pan, plenty of butter to baste with. in traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with a flavoring agent like onion pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress alongside s...

Of the british isles, bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with a flavoring agent like onion pique and nutmeg and bay leaf and then thickened with raspings of bred. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress alongside some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> this is specifically scottish. this is a grouse,...