Administration, not only conducted by white house officials but allies of this white house want to know who anonymous is. How much weight is the white house taking these. You say theyre printing them out and basically showing them to him. Reporter my understanding is that, yes, he is, remember, this is a president who likes to have Cabinet Meetings where he goes around the room and Cabinet Officials and secretaries praise him for the work hes doing. This is very much in line and character with that. I will tell you, anderson, talking to sources close to this white house, i talked to one source earlier today raising questions about the strength of some of these statements coming from some of these Cabinet Officials. I think there is, in sort of the same way they were going through that New York Times oped searching for clues whether this person or that person wrote this
in the New York Times. There are allies of the president going through these Cabinet Officials wondering if theyre loy
in 2011, california passed a law requiring carbon monoxide alarms in single-fami. (beeping) .in single-family homes. that was seven years ago. (beeping) carbon monoxide alarms. (beeping) (annoyed sigh) .typically last (beeping) seven to ten years. which means california s about to start hearing a lot of this. (silence) but you can beat the b. (beeping) huh-huh. by getting a new kidde carbon monoxide alarm now. beat the beep by going to your local home depot to find the kidde solution that s right for you. (beeping) huh.
anthony: nice to meet you. an honor, sir. gerald: would you mind to have the bouillabaisse? it s a good idea? or eric: we don t mind. we want it. anthony: i think it s a very good gerald: will you change your mind? anthony: no, no, no. it s a very good idea. there is reinvented, deconstructed, and then, usually, there s the thing itself. passedat s take on bouillabaisse, without a doubt marseille s most famous dish, is spread out over four courses. first, shellfish carpaccio of raw mussels and clams. anthony: man. mm. eric: this is super, huh? and they re raw, of course. they slice the mussels raw. that s crazy.
(silence) but you can beat the b. (beeping) huh-huh. by getting a new kidde carbon monoxide alarm now. beat the beep by going to your local home depot to find the kidde solution that s right for you. (beeping) huh. anthony: marseille is not france in the best possible way. algerians, moroccans, italians, their cultural and culinary influences have enriched marseille with flavors and colors all their own. but there s another major influence. the corsican mafia, who to be fair along with their italian-sicilian colleagues, did kind of run things around here for much of the last century.
wow. gerald: i decided to make this bouillabaisse. i had the inspiration when i was a child on those rocks, you know? when i was with my knife opening the mussels, eating the muscles. in my cuisine, there is no cream or butter. it s not traditional at all. it s just based on the fish. this is my way of, um, thinking my cuisine here, for myself. anthony: slipper lobster, weaver, angler, and red gurnard. lightly seared, then a touch in the oven. oh, whoa. eric: oh. anthony: this is just incredibly beautiful. eric: it s so delicate and, at the same time, flavorful and powerful. anthony: this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid. dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. eric: oh! anthony: wow. eric: ah, dorade. gerald: it s a broth. [ eric speaking french