TODAY | March 19, 2013
>> this morning i'm spillin' the beans. giada de laurentiis and bobby flay are back here to answer your questions. we went to twitter to find out what problems you're having in the kitchen. we got a lot of questions. first up, a tweet from iq who wants to know when i buy fresh herbs they're much more than i need and always end up going bad. what is the good way to store them and use them up? what is your solution?
>> whatever i have that's left over i put them in a vase like some flowers with a little bit of water. makes the kitchen smell good and i like looking at them. decor. otherwise you could wrap them in a damp towel in the fridge door.
>> guys are just not going to do that, not going to happen. i always need to make something with whatever i have left over, so i actually like to make an argentinean steak sauce , chimachuri, in honor of the new pope so herbs, whatever you have left over and olive oil at the end.
>> and red chilies in there, too.
>> and a little bit of garlic and vinegar. great steak sauce and goes well for chicken and pork and vegetables.
>> and even with pasta and dipping, if you have people come over and get bread.
>> this will keep for a week or so?
>> i wouldn't keep it for a week but definitely a few days and use it up.
>> over here, kristina is asking about homemade mashed potatoes , how long should they be cooked on the stove?
>> i like to use a ricer, which is actually rices the potatoes, it --
>> little grains.
>> breaks the potatoes into grains like rice. lot of times people use the food processor . it's the number one stick because you get gooey potatoes, takes the gluten out. little cream, whole milk and butter room temperature and the cream should just be scalded, a little bit warm.
>> giada i had your smashed potatoes .
>> at my house, i remember. what i like to do to make it easier because i'm italian, mashed potatoes make life easier.
>> italians are better.
>> whoa, back up. i like them smashed. i cook yukon gold with a little bit of butter, garlic and salt like a tablespoon of butter and i live the skin on.
>> i like the skin, too.
>> so does my daughter and i take a regular old fork or larger fork.
>> just crush them.
>> crush them down and i add --
>> say it, parmesan cheese and moscapone.
>> martha stewart said she loved it and said she'll do the same thing. martha is a fan.
>> yeah! you use some pasta water to thin them out and of course a little bit of olive oil .
>> pasta water you can always keep for -- potato water, pasta water, what?
>> you mix them together. little bit chunkier which i like.
>> let's get to the steaks, the good stuff.
>> get in the middle.
>> this is from florida, spill the beans on grilling cold steak or room temperature steak.
>> this we differ. giada fire away.
>> for me personally to control the temperature on the inside, so that i always feel like if you cook something longer you can't, once it's overcooked it's done so i get mine really cold, you pull it out of the freezer or leave it in the fridge until right before you put it on the grill.
>> i feel completely the opposite. room temperature because i want the fat to melt, it will help to cook the steak and keep it really nice and moist and juicy on the inside.
>> giada and bobby we can keep this discussion going all day.
>> and we will.