Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily. The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles. Now Ramsay's bringing the heat directly to your iPad. Try Cook with Me via The Daily.
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Comedian Eric Andre from "Don't Trust The B**** in Apt. 23" and the awesome "Eric Andre Show," stopped by The Daily to school reporter Elizabeth Saab in the fine art of interviewing. The Eric Andre Show airs Sundays at 12:30 am on Adult Swim. Check your sanity at the door and watch it.
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Gavin McInnes' new memoir, "How to Piss in Public: From Teenage Rebellion to the Hangover of Adulthood," is filled with colorful stories from the writer/prankster's wilder days. The Daily caught up with the recovering hipster, Vice magazine cofounder and creator of its "Dos and Don'ts" street-style guide at Brooklyn, N.Y.'s trendy vintage clothing store Beacon's Closet for advice on stage-of-life-appropriate looks for men and women. -- Video by Shalini Sharma, Tony Ditata, Chris Guido
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Now that the shuttle has been retired, the hunt is on for revolutionary technologies to economically lift cargo and humans into space. And a space elevator just may be the answer. According to renowned physicist Michio Kaku, recent developments in nanotechnology may make this technological marvel a reality by the end of this century. Images Courtesy of NOVA (WGBH), NASA and The Space Elevator Visualization Group
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The apartment was ideal, with that oh-so-small exception of storage space. But one closet with limited shelving meant a messy mishmash of clothes and shoes for this Manhattan couple. With $200 and some type-A organizational skills, The Daily transformed the confusion into balance. Now, there's enough room for her shoes, her dresses, her belts and, you know, his stuff too. — Video by Beryl Shereshewsky, Jackson Loo and Taysia Scarano
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Full Story at: http://bit.ly/KSavuM He's big, green and chews up scenes in the box-office phenomenon "The Avengers." Find out how the visual effects masters at Industrial Light and Magic helped bring the Hulk to life with this behind the scenes look from The Daily. Also, be sure to check out the behind the scenes of the Avengers: Battle for New York City http://youtu.be/j62PuN_PIaY Story and video by Scott Broock.
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Bigger doesn't always mean better. From Washington state to Washington D.C., the Tiny House Movement is challenging the way we think about modern living, one square foot at a time. -Video by Jackson Loo
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Full story (Part 4): http://bit.ly/pKSuZC The Daily brings you a four-part series inside the world of U.S. Special Ops Full Story (Part 3): http://bit.ly/oABwml Full story (Part 2): http://bit.ly/qSPdUF Full story (Part 1): http://bit.ly/nvALte
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As the hit series 'House' draws to an end, The Daily made a 'House'-call to the set to speak with the cast. As Omar Epps, who plays Dr. Eric Foreman, explained, the show's end is "more of a graduation ... We're leaving on a high note."
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Chef Abram Bissell of the renowned New York City restaurant NoMad shows us how to make an elegant main dish for the holidays: Duck with Huckleberries and Turnips. ------------------------- DUCK BREAST 4 ea Duck Breast (8oz) 1 tbs salt 4 tbs whole butter Season the duck breasts with salt. Place the duck breast, skin side down, in a cold sauté pan, and place on medium heat. Allow the skin to render until crispy and golden brown. Remove the duck breast from the pan, and add the butter to the rendered duck fat. Return the pan to heat, and return the rendered duck breasts, flesh side down, to the pan. Roast the duck breasts in the hot butter for about 3 minutes. Remove the duck breasts and rest for 10 minutes. HUCKLEBERRIES 1 cup fresh huckleberries 2 tbs whole butter 1 ea lime, zested Heat a sauce pan over medium high heat. When the pan is hot, add the butter and huckleberries. Toss, over high heat, until the huckleberries are warm and a little juice is in the bottom of the pan. Season with lime zest, and keep warm until ready to plate. BUTTER BRAISED TURNIPS 12 ea Baby Turnips ¼ lb Unsalted Butter 1 ea Garlic clove (whole) 2 ea Thyme sprig 2 ea Black Peppercorns Remove the greens and peel the turnips. Bring a pot of water to a boil, season with salt. In a separate pan, sweat the garlic, thyme and peppercorns. Add the turnips and immediately add just enough enough boiling water to cover the turnips. Steam until tender. Trim the greens to half an inch and split half of the turnips. HUCKLEBERRY JUS 1000 g Duck Trim 50 g Butter 1000 g Blueberries 500 g Shallots, sliced 20 each Juniper Berries 1000 g Chicken Jus 1 Thyme Sprig Sear duck trim until golden. Add butter and gently roast blueberries in foamy butter to create slight fond. Deglaze with shallots and add juniper. Add a splash of chicken stock, the thyme sprig and the chicken jus. Simmer to consistency and strain, pushing on the solids to release all jus. Season to taste with lime juice. Break with duck fat. GARNISH 2 ea Glazed Turnip Halves 1 ea Glazed Whole Turnip 50 g Warmed Huckleberries 1 ea Dressed Turnip Green 25 g Huckleberry Jus
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Meet the real-life A-team, a brawny special force at the NYPD's Emergency Service Unit. Whether there's a building collapse, plane crash or mass shooting, the ESU takes the call — and the A-team handles their highest-risk calls. They gave The Daily a rare chance to watch them work. — Video by Shalini Sharma, Erik German, Vivek Kemp, Robert Sevilla, Sal Malguarnera, Charlie Macarone Watch the NYPD's elite rescue squad in action: http://bit.ly/NhudX9 Check out our video with the elite K-9 unit: http://bit.ly/PSi9ZD Or ride along with the NYPD's Air-Water Rescue Unit: http://bit.ly/Ohkvjs
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Seattle photographer Ron Henry turned a bright idea into a multimillion-dollar business by reinventing the humble camera strap. He started his company, BlackRapid, with a $5,000 loan from a friend — and it changed his life forever. — Video by Michael Artsis
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Physique 57 combines cardio with signature ballet moves to lengthen and strengthen muscles for a sculpted body. In Part 2 of our series, Physique's director of training, Alicia Weihl, shows you how to get strong, toned arms just in time for spring. — Video by Elizabeth Saab, Taaq Kirksey and Cat LoBuono
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This is what it looks like when New York City's top cops prepare for a nightmare scenario, including a major terrorist attack. Read the full story: http://bit.ly/Qmlrcc — Video by Shalini Sharma, Erik German, Ralph Avellino, Vivek Kemp, Jonathan Tortora, Sal Malguarnera, Charlie Macarone and Benjamin Zimbric Check out our video with the elite K-9 unit: http://bit.ly/PSi9ZD Check out the real life A-Team on Day 2 of our story: http://bit.ly/Qb7GsH Or ride along with the NYPD's Air-Water Rescue Unit: http://bit.ly/Ohkvjs
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Full story: http://bit.ly/vEoAA8 New Deal Studios recreates a famous 1895 train crash for Martin Scorsese's 'Hugo'. -- Video by Scott Broock and Fxguide
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It's the official start of Cheyenne Frontier Days. People have been flocking to Cheyenne, Wyo., for "America's Largest Outdoor Rodeo" — known as the "Daddy of 'Em All" — since 1897. One of its main attractions? Entertainment from rodeo clowns like the legendary Leon Coffee. This 57-year-old has been traveling the world for decades, entertaining cowboys and cowgirls young and old. While he may look like just an average rodeo clown in the ring, Coffee puts his life on the line protecting bullfighters as the Barrelman. Though it's a dangerous job, he says he wouldn't have it any other way. -- Video by Elizabeth Saab and Rob Sevilla
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The arrival of autumn doesn't have to mean the end of all fresh growth for the foreseeable future. As the leaves start to fall, keep some foliage thriving with a homemade succulent wreath. Taysia Scarano, author of the blog Succulents and Saucepans, showed us how to make one that's perfect as a door hanging or centerpiece. And the best part: It requires little care and can live for years. Full instructions here: http://bit.ly/RRM7Sl — Series by Beryl Shereshewsky and Allegra Scarano; video by Beryl Shereshewsky, Allegra Scarano, Robert Sevilla and Brendon Schulze Materials needed: Pair of latex gloves Floral wire Wreath frame Sphagnum moss Floral pins Pencil/pen/screwdriver (something to make a hole for the succulents) Rooting hormone Succulents Instructions: 1. Soak your sphagnum moss in a large bowl. The moss must be completely saturated for 10 minutes. 2. Take moss out and wring out the water. Set aside. (Wear gloves and a face mask when dealing with the moss.) 3. With your floral wire, tie a knot to one end of the wreath frame. 4. Take a handful of moss and stuff it into the frame, forming your desired shape and thickness. 5. Wrap the wire around the moss. This will hold the moss in place. Continue the process, one handful of moss at a time, until the wreath is covered. 6. Organize your succulent cuttings. We organized ours by size and color. 7. To plant the cuttings in the wreath, use a pencil/pen/screwdriver to create a hole in the moss. 8. One cutting at a time, dip the end into the rooting hormone and then stick it in the hole in the wreath. 9. To keep the succulent in place until it roots, secure it with a floral pin. 10. Repeat steps eight and nine until the wreath is complete. 11. Spray or soak in water once every two to three weeks. Do not overwater! If you are unsure, hold the wreath and feel its weight; if it feels very light and dry, it's time to water it. Succulents need about three to four hours of sunlight, either early morning or late afternoon.
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In the second installment of our three-part series, The Daily takes you inside a parachute operation with the Army's 82nd Airborne Division. Practice for taking over an airfield in a combat situation, today's mission includes 240 paratroopers exiting two Air Force C-130 aircraft from 800 feet. -- Video By Devon Puglia
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Full story: http://bit.ly/zQLNB7 The cast and crew of George Lucas' war epic about the Tuskegee Airmen, the first African-American fighter pilots of World War 2, tell us how they got the high-flying combat scenes on screen. Check out what the wizards at ILM had to say about creating dogfights for 'Red Tails': http://bit.ly/xh1K39 — Video courtesy of Lucasfilm
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Full story: http://bit.ly/oP6cKY Behind the utterly believable digital animals in "Mr. Popper's Penguins"
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The Daily's March to the Medal Stand is a five-part series profiling six U.S. Olympic athletes who hope to make their mark in London this summer. The third profile is of 23-year-old Brady Ellison, the No. 1 ranked recurve archer in the world. Produced by Alvin Patrick Video by Ralph Avellino, Robert Sevilla and Greg Brouwer
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Chris Herren was a Massachusetts high school legend who made it to the NBA to play for his hometown Boston Celtics. He also lost his career, money and nearly his life due to his alcohol and heroin addiction. Herren, 35, details his descent and road back to redemption in a new book, "Basketball Junkie: A Memoir."
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SKIRT STEAK SANDWICH WITH CHIMICHURRI SAUCE Serves: 4 -- 6 Ingredients: 2 1/2 lbs. skirt steak 3 tbsp. olive oil Sea salt Black pepper Ciabatta rolls or French bread For chimichurri sauce : 1 cup olive oil ¼ cup white vinegar 1 cup flat leaf parsley 1 small white onion, diced, about ¼ cup 2 cloves fresh garlic, finely chopped ¼ tsp. red chili flakes 1½ tsp. dry oregano Preparation: Combine all the chimichurri ingredients in the bowl of a food processor or blender, process for one minute and set aside. Season the sauce with salt/pepper and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated, it will last for up to a week. Cook the skirt steak: Preheat a grill pan or cast iron skillet over medium heat for a minute before adding one tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for two to three minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest. Serve by slicing the skirt steak into thin slices, always cutting the steaks across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top. Serve on a crisp, light bread like ciabatta. http://bit.ly/Qd2HeD
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Full story: http://bit.ly/r3fubv The exploits of the newsies inspired a '90s Disney film, and now the next big Disney musical. The director and actors in the Paper Mill Playhouse's Newsies: The Musical tell us the story behind the show. -- Video by Jillian Melchior, Joel Pavelski, Jonathan Healey and Jillian Tucker
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We're going behind the lens with Instagram's biggest stars! This week, we talked to photographer Alice Gao (@alice_gao on Instagram). After the video, head over to Instagram — Alice is taking over our feed all weekend at @thedailyphotos! Check out our other videos in the series! Chris Ozer (@chrisozer) http://youtu.be/7mpgAVKdUyI Liz Eswein (@newyorkcity) http://youtu.be/F4CSsPEq6sk Steph Goralnick (@sgoralnick) http://youtu.be/xUzRXHECGIA Don't forget to subscribe to The Daily for other amazing videos!
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The Daily and fxguide's exclusive look at the visual effects of Dredd 3D. Find out how the real world city of Johannesburgh, South Africa, was turned into the post-apocalyptic wasteland of Mega-City One from Jon Thum, VFX Supervisor, Dredd 3D and Prime Focus World Read more at http://bit.ly/ObPOkk By Scott Broock and Ian Failes, fxguide
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In this exclusive behind the scenes from The Daily and fxguide, see how the visual effects wizards at Method Studios constructed an incredibly detailed Ne-Seoul for Cloud Atlas. The modern elements of the city are built atop the decaying older sections, while Glowing gravitational roadways circle the city and enormous dam walls keep out the crushing sea. It's one of the most visually striking sections of Andy and Lana Wachowski's film, and sets the scene for the story of Sonmi-451, a clone fighting for her identity and life. --Video by Scott Broock of The Daily and Ian Failes of fxguide.
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In part three of The Daily's series inside the Army's 82nd Airborne Division, we take you inside Fort Bragg's Combatives and Advanced Tactics School, where paratroopers are trained for close-range, hand-to-hand combat. -- Video by Devon Puglia
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Physique 57 combines cardio with signature ballet moves to lengthen and strengthen muscles for a sculpted body. In Part 1 of this series, Physique's director of training, Alicia Weihl, shows you how to tighten your bottom just in time for spring. — Video by Elizabeth Saab, Taaq Kirksey, Bernie Jellig and Cat LoBuono
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