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conversation. they did not just rigged the story on hunter biden and chang the trajectory of the 2020 election, which i think they di and then probably the big story -- makes watergate look like jaywalking. i can't even calm up with a hyperbolic way of describing ho big this now is and i feel like they are just getting started i terms of the revelations. haven't gotten to the direct collision that was going on as soon as joe biden got into the white house. we had a few far left wing radicals completely altering th way we talk about every story i america. if you thought to yourself, my goodness, my country has gone insane, how do we get here buck it was because of the secret inside of twitter. i saw dan by gino, god bless hi
Entertainer and musician Gino Fabbri has added another feather to his colourful cap, using his talent to pull off a two-drum-kit spectacle, dubbed a novelty in Centrestage’s latest show, The Songs That Rocked our World.
are the bianca modenese breed unique to the valley of the river po that runs through this region. >> bravo, bravo! emilia-romagna's medieval monks hungry for a long-lasting cheese... it looks like a magic act.... invented parmigiano. thank god for them. >> three, two, one, open! oh my god. smell, smell, smell! this smell is unbelievable. >> the smell is unbelievable. >> oh my god! >> mamma mia! >> ragazzo, ragazzo. >> that's too much. wow! i mean, yes. gino's up at 5am pouring the morning milk into copper vats massaging the pampered cheeses and running them salt baths that last for 19 days. >> you have to love the ingredients, you have to caress them. hi, dear ingredient. hi, love parmigiano. >> both gino and massimo see
friesian cows. >> were they almost extinct? >> almost. >> really? >> there were very few left. and how long will you age this? >> thirty-six months... forty and 50. >> one of massimo's iconic dishes is five ages of parmigiano which, as the name suggests, is a love letter to this cheese. in my mind there was this idea of expressing with one ingredient the slowly aging process in emilia-romagna. actually, the ingredients were two, parmigiano-reggiano and time. >> time. >> time. >> yeah. >> wait, wait. grow slow like a tree, big, deep roots. it just gets more and more intense--more and more... more pleasure. >> the people here have perfected the aging process to create iconic products from simple, quality ingredients. and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. when the milk is coming up, it's ready. >> if you're feeling hungry already you may want to close
shut out 7-0. the owner of angelo's pizza, if you think i'm going to cook for the astros, you are out of my mind. dr., i totally hate this, why. i'm all for sportsmanship and serving everyone. you know me, i'm -- i will ride or die for my team but not not serve food to the other team. come on, my italian ancestors would roll over in their grave. >> italian families in south philly, you have gino and pat. >> no, it's a worst travesty to go hungry. >> philly is a tough town, they had a judge, nearly put santa claus in the hospital. they had a judge at the stadium that would sentence people for unruly behavior. philly is not a nice place, but
outreaches, even in kyiv, it scares you. however, it does not change our plans. we know that we are going to fight. we know it is putin's intention to break our spirit. it is putin's intention to instill fear in us. i hope that you have seen this video, when people were hiding in the subway stations, bomb shelters and holding hands and singing ukrainian anthems. we may be heartbroken, but we are not broken, ali. >> you are not broken. one day, you and i will not talk about this. we will talk about other things. we will talk about the rebuilding of ukraine. about what the future looks like. about places that people like me can go visit in ukraine as tourists. for a while, we will talk about this. kira, thank you for being with us, kira rudik a ukrainian member of parliament. coming up, the book club is nearly in a session with alex geno -- alex gino and their children's
>> that is too much. wow! [ bleep ] i mean, yes. gino is up at 5:00 a.m., pouring the morning milk into copper vats, massaging the pampered cheeses and running them salt baths that last for 90 days. >> you have to love the ingredients. you have to caress them. i love parmigiano! >> both gino and see these not as products, but as precious babies, ones that happily you can eat. >> what i'm going to do with you? this is the cheese of this morning. tasted, it is so good. it is like heaven. it is like a
intense -- >> more and more... more pleasure. >> the people here have perfected the aging process to create iconic products from simple quality ingredients. and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. >> when the milk is coming up, it's ready. >> if you're feeling hungry already, you may want to close your eyes at this point. >> prego. >> i'll go for this one. >> massimo: i know, i know. >> stanley: no. oh my god! it's so fresh that you can taste the grass and herbs the cows have eaten. it's so good! >> warm, just baked. >> mmm. it makes you feel like you're a
>> that's too much. wow. [ bleep ]. i mean, yes. gino's up at 5:00 a.m., pouring the morning milk into copper vats, massaging the pampered cheeses, and running them salt baths that last for 19 days. >> massimo: you have to love the ingredients, you have to caress them. hi, dear ingredients. hi, love parmigiano. >> both gino and massimo see these cheeses not as mere products, but as precious babies. ones, happily, that you can eat. >> what i'm gonna do with you? you are just born! this is the cheese of this morning. it's called tosone. taste it, it's unbelievable. it's so good. it's like... it's like mozzarella, no? the back taste of mozzarella but less intense.