CHAN - Sunday, May 26, 2024 - 10:00 a.m. (ET) - Segment #6

see something next week, soune 5th will be the date agaiere looking at things like slow-moving economy for months in a row these are the very things that they told us they were looking at to determine when trop it. But again you're only talking about the real debate of all the map of how much we will see in the next year or year and a half. We will be seen roping for example, saying two percentage points going dat a heck of a job or a cut there. And as little as three quarters next year so that isll a consent since it is will be sing about jur june. >> Jennifer: that's quite the spread so we will wait I guess, so let's talk ttle bit about the world's number one stock when I comes to the tech world, what is it? >> Speaker: everybody here is ai. Were talking about artificial intelligence but what so amazing is how fast it's permeating so many different areas, its impact across sty, and that is why we are talking about the earningsthe biggest sort of maker making the graphic interface is a monster cny, but my goodness it's dominance is incredible, avery time they come to new earnings everybody stops and what is the earnings because let's see if the revolution isll going, it sure is, especially aple of things here's the shocker though. If you've invested a thousand dollarsn it went public in 1999. It would beth over 4 million today. That's the kind of growth that thecks have over a hundred percent this year. That added 1.1 trillion in value to corporate v that when they announced thenings on thursday and we added about 200 billion worth of net worth there. He comes up over 2000 percent in the last year and the profit margins are just huge.it's interesting when you look at that again, it is responsible for 25 percent of that gain. But it is all part of this airevolution as you say it's permeated so many different in society. >> Jennifer: it really is or not ai thoughe? >> Speakit will be better if it was that. >> Jennifer: no not at all.i'm live in the flesh things worsening time with us this weekend that is michael campbell. Want some inspiration for dinner tonight? How aba new family favourite? Our contest is back. The amazing prize and meal that's being created. We meet one of the contestants, next. >> Yvonne: register and join in bc largest family fun run. Make money strives for a bcs kids in vancouver, inventory and support bcs children's hospital to conquer childhood illnesses across the province. Brate all things italian with italian day on the drive enjoy all the food culture and fun info@italian day.ca. For our bc I'm yvonne schalle >> Announcer: in partnership with the 2024 grey cup festival. Canada's legendary grey cup festival returns to vancouver november 10th to 17. Game tickets go on sale june 4th Closed captioning of this program is brought to you in part by RecycleBC recycle like a pro by bringing flexible plastics to your local depot. Learn more at recyclebc.ca. ( ) Ever wonder what's around the next corner? ( ) ( ) Past the trees. ( ) Over the mountains? ( ) That's where adventure lives... ( ) Take a Nissan suv and go find it. ( ) At Bosley's, we treat your pet like our pet. Well, Georgie, And there's a lot of great options to choo... too choose from. They grow up so fast. I know... I do this like ten times a day. Every morning is a chance to start fresh... With Wendy's new Sausage Bacon Deluxe And oun favorite crispy seasoned potatoes Get both for just five dollars. Made fresh to order. ( ) upbeat music upbeat musi upbeat music With majority of my patients with sensitivity, I see irritated gums and weak enamel. Sensodyne sensitivity, Gum & Enamel reliefs sensitivity, helps restore gum health and rehardens enamel. I am a big advocate

of recommending things thatnow work! You can do the right thing. Call home for a ride. Designate a driver or pull an overnighter. Call a friend or a cab. Just plan ahead. You've gotta do the right thing. Do the right thing. Arrive Alive. You've gotta do the right thing. ( ) Do the right thing. Global News Ask The Expert is brought to you by Macmillan Estate Planning - safeguarding significance. Visit macmillanestate.com >> Jennifer: good morning wash it away that is for sure. It is a lot of rain today. Sam director max pics is this one for me because he just wants to wash away. >> Steph: I am a sun worshiper myself this is not my kind of forecast, but he same time, I wear forest needs it, I am a true lover, so let's it for the trees, okay? Because look at it out there. It is nasty. It's coming down, and stuff like going to be as soggy all day long and much cooler than it should so 10 degrees going e chilly, you are gonna want an umbrella and potentially and here's a look or were sitting right now only 5 in willi lake 7 in smithers 4 in princeton, 8 in merrick, 9 and revel stoked, so with the coast getting hit with the system, so s take a look at the next three days and how this plays out, hopefully will give you a little bit of hope in the forecast, so we are expecting thunderstorms in the northern section for the bcps, wins quite gusty out of the southwest as you get intohite horse again, gusty winds out of the southeast, we have 5 to 10 millimetres for the northcoast another potentially through the overnight, 15 moomorrow, so we have somewhat days ahead for prince rupert. Morning fog that will dissipate and then we have winds out of the gusting to 50 kilometres per hour rof thunderstorms, some thunderstorms for a day tomorrow. The columbia kootenay winds picking up your day tomorrow but some sunshin the mix, southerly winds quite gusty, southwesterly tomorrow for the thompson okanaga but seeing some sunshine at least withwhistler showers can't rain on tuesday knocking his much rain as wereting down her skull much will be getting the rain quite a bit actually from 10 to 15 so thin changing to showers and we do have that about wet conditions for the lower mainland rain moving in for a break on your monday overcast skies but we are using to showe tomorrowt's just great, it soggy tuesday and today we should be at 19 vote will get there by friday, jennifer. >> Jennifer: looking forward tofriday. Last month we asked viewers to submit their best recipes for the trappliances favourite family recipe contest. From hundreds of ent we I don't know how you all narrowed it down. But we narrowed it down to three finalists. Each of finalists make their dish with chef wayne sych of joe fortes, and chef wayne joins us now to talk about the first finalist. >> Speaker: he was so much fun cooking with them was a great recipe, and some great flavours. >> Jennifer: so there were two. Twins, even better, I haven't seen ito a surprise for me to enter 90 the contestants are what is being made. When they havebe a part of that situation? >> Speaker: global takes care of that, so there is a lot of greatentrance, lots of great it's about the stories in the little recipe and how tecipes have passed on from generation to generation and that's what I really labout it. >> Jennifer:ove this contest because it's really great and there's all kinds of info so let's check it out, let's see this first set of contestants. Eporter: I am in the kitchen with jamie and chelsea and today they are making one of your favourite family recipes wme angels live at about dish? >> Speaker: this is a spot prawn curry passed out rescue head we were kids we were at a friends house ane mom left out a recipe b for us to cook dinner that night and we really liked it. We told our mom about it, and from then, have cooked it as a family for the last 25 or so

ye and I grow up, we sort of moved away from frozen prawns from the totally fine to using spot prawns. >> Reporter: you can use any kind of seafood and this quite versatile. >> Reporter: absolutely, it's could just be the sauce and a few of the protein on the side or whatever. Think that's what I love about it. So when he walked me through the ingredients that were making? >> Speaker: absolute assertive with a nice bcs spot prawns. And then we have some of the garlic and shallots. Wehen add some curry powder we also use some heavy cream. >> Reporter: and I also think this a unique ingredient in the dish it's not just a simple alfredo. It kind of adds a little bit of a layering flavours which of the love about that it's very unique. All right, now or at the stove here and we are going to be building the dish, so I'm assuming the first and when youdo is get that past boiling? >> Ser: we have these really nice ones. >> Reporter: while the pastas boiling talk more about cooking obviously you to lead to cook. Where is your passion for cooking come from? >> Speaker: we did a lot ofcooking when we were kids and we wanted to and when we want. Actually,. >> Speaker: we cook a lot together n coral rowing up chelsea was a little bite on the creative side in the kitchen, she had some extra spices or extra ingredients. >> Reporter: you're kind of using all the ingredients. >> Speaker: the recipe calls for er wine, stock, or water, but I think that over the last couple of years, I started to sahe shells, they're just so flavourful and we are literally zero extra ingredients you can make this dad to the dish. >> Reporter: we are going to build the dish so let's walk through the ingredients reporting in. >> Speaker: let start with but are were going to add butter and shallots and add a b of salt and pepper at this point. And we will do theame at the end, and at this poin'm going to add my prawn stock. >> Reporter: when you mention oking it like you said it's the beauty of fish stock and definitely witawn shells they only need like 30 minutes and there a really quick and fast stock. >> Speaker: it's not something that's cooking all day and at this point we will add the curry powder and what we do is sort of just cook it just lightly, just get it. >> Reporter: just to release the flav. I'm really getting the fragrance on the curry and flavoured from the garlic. >> Speaker: I'm can add some half-and-h and some heavy cream, I want to start with a heavy cream because we were talk earlier that we typically would make this with half-and-half. But I sed using heavy cream a little while ago I just find that I like the taste of heavy cream and a with the stock, it still feel light and off. Good at my parmesan cheese I like to use this type of grated cheese verses the micro plane she I just find it melt a little bit >> Reporter: so chelsea this how you would make the dish as well? You add more chili flakes? >> Speaker: yes, I would. I would definitely be adding a little bit more chili flakes than I did, maybe even sauteing some jalapenos and small tight chili, when I'm doing my garlic and shallots. But for the most part, pretty similar. >> Speaker: I fmy not make, I definitely don't put not make but that's okay. We will try that, and see how itgoes. >> Reporter: all right here we have the finished dish andchelsea, you are going to garnish at the way you would typicallarnish it and finish it up. >> Speaker: it's a little bit different than my sister, but this is ho if you were eating at my house I would serve it. So this leaves a little bit of lemon on top. >> Reporter: kinda gives it thefresh flavour. >> Speaker: pointed up a little more and then I'm going t great a little bit of this fresh and then we have some really nice from jamie's garden, so a little bit of sprinkle of those and always green on the pepper and then we saw some really friendly chopped parsley but you can use whatever you wanted. >> Speaker: your good. >> Reporter: oh that is really nice. I like how the lemon just gives he pop with the fresh herbs on top and I'm quite surprised that it actually how mild the cuin there is. It's not spicy, I also could definitely handle m heated but that's nice about having the chili flakes on the side, it's great. I want to thank bot of you for

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