reporter: but the president is laughing off questions about what exactly he gains by being so cozy. coming under a lot of fire for your fist bump with the crown prince. [laughter] are i want to give you a chance to respond to that, but also how can you be sure another murder or like that won t happen again in. ■ç god love you, what a silly question. i just made it clear if anything like that occurs again, he ll get that response and much more. reporter: president biden said the big takeaway from his meeting with the crown prince and others here in jeddah was a commitment between the u.s. and saudi arabia to clean energy in the future. he did also say that the saudis agreed to increase oil production here, but the prices back here at home might not go down for several weeks. back to you. will: hey, peter, i d love to ask you■ç this, it was clearly coordinated. that had to have been something that was discussed ahead of time to see that entire reception line. d
dis aprodesiac. this food is famous. some bold souls whisper that it s the best in italy. smell, smell, smell, the smelling is unbelievable. i m stanley tucci. i m italian on both sides and i m traveling italy to discover how the food in each of this country s 20 regions is as unique as the people and the past. anger, religion and death. yes. it has everything in it. i m here to discover why this place is home to the gastrono, ma am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. slow, slowly arrive at the point of excellence. and because they have waited 25 years. whoa, really is good. oh, good. this is one of the most delicious things on earth. for a greedy man, this place is the gigantic deli of my dreams. don t fret. i have the metabolism of a teenager. bologna is the capital of a wealthy region that straddles italy and it s cocooned between the adriatic s
take a look. if you have time to do a wet brine, that s fine, and do it like a pot of water, a couple bay leaves, a little sugar, a couple pepper corns, you could do a slice of orange, something like that. oh, yes, hi. yes, i m here. okay. i m going to talk about a recipe while you re checking, is that okay. tell me if i m annoying her. okay. hey, how you doing? hi. okay. so, nick, if you re doing okay. nick, but a dry brine is easier. and do it brine for 24, but 48 hours is best, if you have the time. you guys getting a fresh turkey. yeah, it s being delivered tomorrow. one minute, i have one minute. kosher salt, fresh ground pepper, maybe chop up a little
you re out here. i think we always have to start with concern. this is our signature brisket, and we rub it with a light mustard and then salt and pepper corns and our brisket rub are, secret recipe there. s going to go against the grain. will: oh, my gosh, look at that bark. somewhere hegseth s over here, i m getting a head start that s how you know you ve got a perfect brisket right there. you can just see the flavor. will: there s like sugar cookie or dr. pepper in here or something. all the flavors collect together. will: you ve also got some sauces and ribs. these are fall off the bone ribs. five hours at 425. when you can take and break them and break apart, if you can see that, that s how how you know that they are ready and perfect, good to go. will: beautiful. for everybody at home
anthony: five years. doubles in the house. anthony: looking pretty. thank you, thank you. anthony: as one does, i drag the band, keystone in the lunch, assuming correctly that one of these young punks would know how to make a good adobo. is there a single recipe? everyone would stake claim to having the best adobo, but the basic ingredients would remain the same. so, it s garlic, pork, we can now add the chicken, vinegar, pepper corns, bay leaf, soy sauce. anthony: this adobo is amazing. delicious. where did you learn to cook adobo? i learned from my mom. anthony: so, who makes the best adobo? mom does.