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Date. but no one talks about chicken, that's only up 3%. no one talks about restaurant-- >> you can't make a hamburger out of that. >> yes, i agree with you, but it's not up 50% like people are talking about. and so, if you look at just food inflation, i'll look at that. it's up about 4 1/2% year over year. and because people, yes, they look at the ground chuck, but then they forget fruits and vegetables are up 3%. you've been out to eat recently and it's pretty much flat and the restaurants are begging to have your business and that's included in the food number so i'm more in susan and the g...

Which is, yes, the meats are going up in price because people are cutting back on meats during the the recession, the prices were low relatively and-- >> the drought, too and all that. >> the government actually wants to inflation, the only danger doesn't think it's going to appear for a few years and the economy is ahead of the fed zone estimates and they are sort of in control of-- >> wait a minute, gary b, i know you're going to be as upset as i am about-- >> and i'm-- >> the prices. >> it should be et noted that dr. bob thinks the moon landing was fake, also, so, let's just kind of level w...

Wheat bread crumbs. pap fry them. really easy. i like a low fat honey mustard with them. some people just keep it low fat. >> heather: that's the thing. the dips. >> gregg: here is my favorite. i acolor chile. what is this. >> turkey and bean. this is a great thing to serve when you want not to be reaching for the potato chips during the entire game of the it's filling, high in fiber and african-american. make sure you choose a lean meat, steak or ground turkey or 90% ground chuck. nothing too fatty. >> heather: i wish we had smellavision. >> this is your dessert pizza. it's fun and healthy. m...

Here. >> this is a little one so the meat smoked in the smoker about 12 to 14 hours. when it comes out and the meat is still nice and hot, you actually pull it apart so it looks something like this and the way you do this is with a fork so it doesn't get all shredded and stringy but nice and bite sized. >> not falling out of there and you want to add any sauces on top of that once it comes out of there? >> we take our cole slaw and toy a potato slider bun and put a little contrast from the savory sweet smokeyness of the pork, just like so. >> all right. >> and then just a little squirt of our ...