WEBVTT 1 00:00:01.240 --> 00:00:05.400 You're listening to Bill Handled on demand from KFI AM. 2 00:00:05.120 --> 00:00:09.599 Six forty KFI six forty. Neil Savader for Bill Handled today. 3 00:00:09.679 --> 00:00:12.960 Happy to be with you, Happy Thanksgiving. Eight hundred five 4 00:00:13.000 --> 00:00:15.480 to zero one five three four eight hundred five two 5 00:00:15.599 --> 00:00:18.600 zero one five three four here for you today to 6 00:00:18.640 --> 00:00:23.679 answer any of your questions, baking, cooking, drinks, whatever it 7 00:00:23.760 --> 00:00:24.079 may be. 8 00:00:24.320 --> 00:00:24.879 Hit me up. 9 00:00:24.920 --> 00:00:27.719 I'm happy to be here until nine o'clock and then 10 00:00:28.000 --> 00:00:30.039 you know what, You're gonna have to take off those 11 00:00:30.120 --> 00:00:32.920 Neils Vader training wheels and be on your own. 12 00:00:33.000 --> 00:00:35.479 Okay, but you can. He'll still hit me up on 13 00:00:35.520 --> 00:00:36.079 social media. 14 00:00:36.079 --> 00:00:37.840 I'll do my best to keep an eye on it 15 00:00:38.280 --> 00:00:41.479 on Instagram and X and the like. 16 00:00:41.560 --> 00:00:42.640 You can hit me up. 17 00:00:42.840 --> 00:00:46.600 At Fork Reporter, at Fork Reporter, and I'll do my 18 00:00:46.679 --> 00:00:49.079 best to help you out there. Let's talk to Jim 19 00:00:49.079 --> 00:00:51.200 and up upland Hey Jim, how are you. 20 00:00:53.560 --> 00:00:53.799 Great? 21 00:00:53.880 --> 00:00:55.880 Neil, thanks for taking my call. 22 00:00:55.840 --> 00:00:57.520 Of course, Happy Thanksgiving, my friend. 23 00:00:58.600 --> 00:01:02.920 I'm just starting, okay, I'm wrapping the turkey. I just 24 00:01:03.000 --> 00:01:06.480 want to know we're not going to stuff it this year. Okay, 25 00:01:07.280 --> 00:01:09.680 we rinse it out before we. 26 00:01:11.200 --> 00:01:11.640 Cook it. 27 00:01:11.799 --> 00:01:14.480 No need throw it, no need. 28 00:01:14.359 --> 00:01:15.920 No Actually I prefer that you don't. 29 00:01:16.000 --> 00:01:18.920 There's an old I don't know where this came from, 30 00:01:19.000 --> 00:01:21.239 but for some reason, and I was taught this too, 31 00:01:21.400 --> 00:01:23.439 and my mom was taught it, and so on and 32 00:01:23.439 --> 00:01:26.719 so forth. Is everybody thinks you're supposed to wash poultry. 33 00:01:26.799 --> 00:01:31.319 Do not wash poultry it. All it does is splash 34 00:01:31.400 --> 00:01:34.640 bacteria all over the place. Any bacteria on the bird 35 00:01:35.200 --> 00:01:36.879 is going to be cooked off when you cook the 36 00:01:36.920 --> 00:01:41.439 bird properly, So there's no reason to wash poultry at all. 37 00:01:41.840 --> 00:01:44.680 It just makes your sink dirty and it splashes on 38 00:01:44.799 --> 00:01:47.879 towels and you and everything else. So you want to 39 00:01:47.920 --> 00:01:52.239 remove whatever's in there. There usually is a bag with 40 00:01:52.319 --> 00:01:55.719 all of the giblets and all of those things you 41 00:01:55.760 --> 00:01:59.400 want to remove. Yeah, and then you want to put 42 00:01:59.480 --> 00:02:02.959 in you're aromatics, so you chop up and you don't 43 00:02:03.000 --> 00:02:03.680 even need to. 44 00:02:05.560 --> 00:02:07.319 Do anything to the onions. You can just get an 45 00:02:07.359 --> 00:02:07.879 onion and. 46 00:02:07.879 --> 00:02:09.479 Chop it up and put it in there, you know, 47 00:02:09.560 --> 00:02:12.039 put chop it into fourths or something like that. 48 00:02:12.159 --> 00:02:13.000 Throw that in there. 49 00:02:13.039 --> 00:02:16.719 Maybe throw some carrots in there. You want to salt 50 00:02:16.759 --> 00:02:20.000 it pretty heavily and pepper it pretty heavily on the inside, 51 00:02:20.599 --> 00:02:23.719 and you can put some time in there. You can 52 00:02:23.759 --> 00:02:26.759 put some rosemary in there and that's it. You just 53 00:02:26.800 --> 00:02:30.759 put that in there and you're good to go. And 54 00:02:30.800 --> 00:02:33.039 that you know, those flavors are going to kind of 55 00:02:33.039 --> 00:02:37.400 base the inside. The salt and pepper is incredibly important, 56 00:02:37.759 --> 00:02:39.759 and then the others just kind of add to that 57 00:02:39.960 --> 00:02:45.560 and then help that those juices come out into the 58 00:02:45.680 --> 00:02:47.919 roasting pan, and then that you're going to use that 59 00:02:48.000 --> 00:02:50.599 as you're you're gonna sive that off, and then that 60 00:02:50.599 --> 00:02:53.360 you're going to use that as your gravy based base. 61 00:02:53.840 --> 00:02:57.520 Should I tint it or leave it? Leave it off 62 00:02:57.560 --> 00:02:59.159 at first and then tint. 63 00:02:58.919 --> 00:03:01.680 It or people go back and forth and all this. 64 00:03:01.800 --> 00:03:03.840 You can tent it for the first part of it 65 00:03:03.919 --> 00:03:06.360 and then you know, maybe the last hour or so 66 00:03:07.240 --> 00:03:09.960 untented to make sure that you're not steaming the skin. 67 00:03:12.199 --> 00:03:16.479 But you know, oftentimes I don't do that. There's people 68 00:03:18.199 --> 00:03:22.360 it's a what pound, eighteen pounds, that's a big and 69 00:03:22.719 --> 00:03:25.080 well when you get up to that size, it's not 70 00:03:25.120 --> 00:03:27.439 going to hurt you to tend it the first part 71 00:03:27.439 --> 00:03:32.639 of the cooking, maybe the first two thirds. 72 00:03:32.080 --> 00:03:35.680 Okay, and then you toast off that skin at the 73 00:03:35.759 --> 00:03:36.080 end there. 74 00:03:36.159 --> 00:03:37.919 How long do I cook it you're. 75 00:03:37.759 --> 00:03:42.280 Looking at probably unstuffed. You're looking about between twelve and 76 00:03:42.400 --> 00:03:43.599 fifteen minutes a pound. 77 00:03:45.400 --> 00:03:47.680 Okay, super, but that's rough. 78 00:03:47.719 --> 00:03:50.080 I mean the reality is, Jim, no matter what I 79 00:03:50.159 --> 00:03:52.879 tell you, it's done when it's done, and that means 80 00:03:52.960 --> 00:03:55.879 that it's one sixty at the thickest part of the bird, 81 00:03:55.879 --> 00:04:00.560 which is between the leg, the thigh there and the 82 00:04:00.840 --> 00:04:03.360 breast where they meet and you don't want to be 83 00:04:03.400 --> 00:04:07.960 touching bone. Put the thermometer, instant read thermometer in there, 84 00:04:08.080 --> 00:04:10.759 and once it comes up to one sixty, you take 85 00:04:10.800 --> 00:04:12.479 it out of there and you let it rest and 86 00:04:12.560 --> 00:04:15.879 it will go up another five degrees or so, hit 87 00:04:15.919 --> 00:04:19.079 that one sixty five sweet spot, and then start traveling down. 88 00:04:19.480 --> 00:04:22.639 And when it hits one twenty in that same spot, 89 00:04:22.959 --> 00:04:25.759 it means it's cooled enough and it's ready to cut. 90 00:04:27.680 --> 00:04:32.519 Oh okay, Trooper, thank you very much, Neil, My absolute pleasure, 91 00:04:32.600 --> 00:04:36.519 my friend. Have a very happy Thanksgiving. Bump bump by 92 00:04:37.319 --> 00:04:37.920 What time is it? 93 00:04:38.000 --> 00:04:46.279 What time is the buh? Okay, let's go to Kathy. Hi, Kathy, 94 00:04:46.720 --> 00:04:47.920 welcome to KF five. 95 00:04:48.399 --> 00:04:54.360 Good morning, Hi, good morning, happy Thanksgiving and to you. Thanks. 96 00:04:54.759 --> 00:04:56.800 So here's the thing. My turkey is going to and 97 00:04:56.839 --> 00:04:59.839 all plaze my big O. Okay, but I have other things. 98 00:05:00.000 --> 00:05:03.040 I have a ham, I have the Greenman casserole, I 99 00:05:03.079 --> 00:05:05.920 have the stuffing and then the rolls. But I know 100 00:05:05.959 --> 00:05:08.240 the rolls can go last. But can I stack my 101 00:05:08.319 --> 00:05:11.439 two cast roles in the left oven the small oven? 102 00:05:12.720 --> 00:05:14.959 Or should at the ham in first? And then I 103 00:05:15.079 --> 00:05:18.079 just trying to coordinate everything so they kind of come 104 00:05:18.120 --> 00:05:18.879 out at the same time. 105 00:05:18.920 --> 00:05:25.680 But sure, I don't know if that's good, do you? Okay? 106 00:05:25.720 --> 00:05:28.959 A couple of things, A couple of options for you. Yes, 107 00:05:29.040 --> 00:05:32.000 you can stack foods. Just keep in mind, the more 108 00:05:32.639 --> 00:05:34.759 stuff in the oven, the hearder the oven has to 109 00:05:34.800 --> 00:05:36.920 work to make sure that they're even, which means that 110 00:05:36.959 --> 00:05:39.759 you should probably not only switch them from top to 111 00:05:39.839 --> 00:05:43.879 bottom halfway through, but you should probably turn them one 112 00:05:43.959 --> 00:05:46.879 hundred and eighty degrees as well, so that there is 113 00:05:47.000 --> 00:05:50.560 even as possible under the circumstance you want them to 114 00:05:50.600 --> 00:05:54.360 be in. They should be in similar temperature zones, meaning 115 00:05:54.399 --> 00:05:57.000 that if you're going to be cooking at three point fifty, 116 00:05:57.079 --> 00:05:59.439 hopefully both of them need to be cooked at three fifty. 117 00:06:00.279 --> 00:06:02.319 They don't have to be, it can be within a 118 00:06:02.879 --> 00:06:05.639 range there, but keep in mind, one might finish before 119 00:06:05.839 --> 00:06:09.199 and one could be a little drier, but probably not 120 00:06:09.360 --> 00:06:13.439 very noticeable. When it comes to reheating ham, do you have, 121 00:06:13.639 --> 00:06:19.439 like I'm a fan of reheating ham in what they 122 00:06:19.439 --> 00:06:23.000 call a souvid, which means it's a it's a circulator 123 00:06:23.000 --> 00:06:26.680 that keeps the temperature or the water at a particular 124 00:06:26.759 --> 00:06:32.199 temperature consistently, and then you vacuum seal the slices of 125 00:06:32.240 --> 00:06:33.240 ham and you reheat it. 126 00:06:33.279 --> 00:06:35.800 There is it a part? Is it a pre cooked ham? 127 00:06:36.240 --> 00:06:39.279 Yes, it's just a half ham. It's not that big, 128 00:06:39.319 --> 00:06:42.680 but it's pre cooked. But I don't have a suv. 129 00:06:42.040 --> 00:06:45.720 Okay, well, but what you still could do is you 130 00:06:45.759 --> 00:06:52.160 could you could take it, slice it, put it into 131 00:06:52.560 --> 00:06:57.639 like a freezer bag, like a gallon freezer bag. Don't 132 00:06:57.680 --> 00:07:00.319 stack them too much, keep them almost like a single layer, 133 00:07:00.399 --> 00:07:03.639 a double layer all the way through the slices, and 134 00:07:03.680 --> 00:07:07.040 then you ziplock it until there is only about an 135 00:07:07.040 --> 00:07:10.519 inch left of the ziplock, and you slowly lower that 136 00:07:10.639 --> 00:07:13.079 into water and it will push out the air and 137 00:07:13.120 --> 00:07:16.160 you can ziplock it and that makes it pretty kind 138 00:07:16.199 --> 00:07:19.360 of air tight in there, and then you can lay 139 00:07:19.399 --> 00:07:23.839 that into you know, boiling water and then you let 140 00:07:23.879 --> 00:07:26.959 it cool and it will reheat it that way. That's 141 00:07:27.000 --> 00:07:30.439 a method that keeps it incredibly moist. If you have 142 00:07:30.519 --> 00:07:32.920 to put it into an oven, then I would I 143 00:07:32.920 --> 00:07:37.360 would probably slice it and put a rapid in foil 144 00:07:37.560 --> 00:07:40.920 and heat it at three point fifty until warmed through. 145 00:07:42.360 --> 00:07:44.600 Okay, So if it takes an hour for the ham, 146 00:07:44.759 --> 00:07:46.759 but a half an hour for the other two casseroles, 147 00:07:47.600 --> 00:07:49.680 would you put your ham in first and then put 148 00:07:50.040 --> 00:07:52.439 the two cashroles in. I mean it's going to come out. 149 00:07:52.560 --> 00:07:54.720 I wouldn't try and reheat the ham hoole. 150 00:07:55.000 --> 00:07:57.680 I really would still cut it into slices, which means 151 00:07:57.680 --> 00:08:01.079 it's gonna be much it's gonna warm up much quicker, 152 00:08:01.279 --> 00:08:02.759 much more quickly than you think. 153 00:08:03.000 --> 00:08:04.560 And I'd probably do that last. 154 00:08:05.959 --> 00:08:09.720 Okay, that's all. I didn't think of that. Okay, great, Well, thank. 155 00:08:09.560 --> 00:08:10.839 You, You're very welcome. 156 00:08:10.879 --> 00:08:13.360 I hope that helps, and I hope you have a 157 00:08:13.519 --> 00:08:16.680 very happy Thanksgiving with you and yours. 158 00:08:17.959 --> 00:08:18.480 Time is it? 159 00:08:18.600 --> 00:08:20.920 Oh, I'm late, so we'll come back and take some 160 00:08:20.959 --> 00:08:23.879 more calls. I see you, Debbie, I see you, Memo, 161 00:08:24.079 --> 00:08:24.879 I see you, Paul. 162 00:08:25.040 --> 00:08:27.120 We'll get to you. Eight hundred and five two day, Sidry, 163 00:08:27.160 --> 00:08:28.920 I miss Sally from Rumper room. 164 00:08:29.120 --> 00:08:33.159 I see you, I see you, Peter and his suits, 165 00:08:34.200 --> 00:08:37.960 I see you, Kono and Amy, I see you. 166 00:08:38.000 --> 00:08:39.360 What what are you doing in my room? 167 00:08:40.159 --> 00:08:40.320 Hi? 168 00:08:40.399 --> 00:08:43.320 Lisa, welcome to KFI. 169 00:08:44.480 --> 00:08:45.320 Hi, good morning. 170 00:08:45.519 --> 00:08:45.840 Hello. 171 00:08:46.759 --> 00:08:52.240 We are going to cook our turkey using this spatchcock method, 172 00:08:52.360 --> 00:08:55.759 uh huh, and just wanted to get some helpful hints 173 00:08:55.840 --> 00:08:56.519 on that and how to. 174 00:08:56.440 --> 00:08:56.919 Do it right. 175 00:08:57.559 --> 00:08:59.919 First of all, don't ever say spatchcock in front of it. 176 00:09:00.120 --> 00:09:03.440 Six year old boy. That's the first thing, okay, I 177 00:09:03.440 --> 00:09:08.000 think it's hilarious. And then as far as anything else, 178 00:09:08.120 --> 00:09:11.039 really what it is. It's for those that don't know, 179 00:09:11.080 --> 00:09:16.799 spatchcocking is basically the fifty cent word for butterflying your bird. 180 00:09:17.159 --> 00:09:19.320 You're cutting the spine out and then you're pressing the 181 00:09:19.559 --> 00:09:23.360 breastplate down and breaking the breastplate so that it lays flat. 182 00:09:24.440 --> 00:09:26.799 It is the most efficient and the best way to 183 00:09:26.840 --> 00:09:31.919 cook a turkey. It cooks faster, it cooks more evenly. Really, 184 00:09:32.200 --> 00:09:38.480 otherwise you're looking at roughly the same thing, maybe a 185 00:09:38.559 --> 00:09:42.240 little more quickly. So let's say, I don't know, nine 186 00:09:42.279 --> 00:09:45.639 to ten minutes per pound, check it on that level. 187 00:09:45.679 --> 00:09:48.559 But otherwise, it's just like doing anything any other. 188 00:09:48.440 --> 00:09:53.360 Turkey, okay. And what are your thoughts on doing it 189 00:09:53.399 --> 00:09:56.320 in the oven versus putting the big baking sheet and 190 00:09:56.360 --> 00:09:57.799 doing it out on the barbecue. 191 00:09:58.960 --> 00:10:01.720 Oh, they're both great. Barbecue is going to have slight 192 00:10:01.840 --> 00:10:06.200 more smoking, you know, to it. But you could put 193 00:10:06.200 --> 00:10:09.720 that directly on the grill too, we could, okay. 194 00:10:09.759 --> 00:10:13.039 And what about putting like lemons, the lemons and herbs 195 00:10:13.120 --> 00:10:15.240 under the turkey if it's going in the oven, to 196 00:10:16.159 --> 00:10:17.639 like marinate it, if you will. 197 00:10:17.519 --> 00:10:18.360 It's a great idea. 198 00:10:19.039 --> 00:10:22.440 If not that, I would put your aromatics, you know, 199 00:10:22.519 --> 00:10:27.039 you're cut some onions, maybe some carrots underneath it, you know, 200 00:10:27.519 --> 00:10:30.799 some rosemary, thyme, anything like that. 201 00:10:30.840 --> 00:10:32.679 You could put that under it as well. 202 00:10:33.200 --> 00:10:35.399 And those will all come up and be, you know, 203 00:10:35.559 --> 00:10:38.600 really beautiful, and it'll smell great and you can use 204 00:10:38.639 --> 00:10:44.480 those still use those drippings that The important thing is 205 00:10:44.720 --> 00:10:47.720 it's hard to get drippings when you're grilling things because 206 00:10:47.759 --> 00:10:51.919 of the heat. But either way it's going to be 207 00:10:51.960 --> 00:10:52.919 delicious for sure. 208 00:10:54.320 --> 00:10:56.440 Well that's the plan. Okay, Well, thank you so much. 209 00:10:56.480 --> 00:10:57.440 Have a happy Thanksgiving. 210 00:10:57.639 --> 00:11:00.200 Of course, my friend you as well. Lisa out they're 211 00:11:00.200 --> 00:11:06.080 in Orange County, being bull ball. Let's see here my glass. 212 00:11:06.159 --> 00:11:10.480 I broke my glasses, my normal everyday glasses. I broke 213 00:11:10.519 --> 00:11:15.240 them the other day at Smart and Final and and 214 00:11:15.320 --> 00:11:17.320 so I'm wearing different glasses right. 215 00:11:17.200 --> 00:11:18.639 Now and you can't see there. 216 00:11:19.320 --> 00:11:21.759 My other ones are progressive, so I just tip my 217 00:11:21.799 --> 00:11:25.759 head and I can see better. These are just single, 218 00:11:26.039 --> 00:11:29.799 Like I don't know, it's bugging me. It's bugging me. 219 00:11:29.840 --> 00:11:32.120 It's not not as much as Cono bugs me, but 220 00:11:32.279 --> 00:11:36.279 it's enough to be bothersome a right, look at that, 221 00:11:36.399 --> 00:11:38.200 like out of nowhere, I just take shots at you. 222 00:11:39.639 --> 00:11:41.039 Nothing but nice. You're a great man. 223 00:11:41.080 --> 00:11:43.399 You know what's funny is your mom and dad text me, 224 00:11:43.480 --> 00:11:46.200 and sometimes your brother does, and your sisters just like 225 00:11:46.320 --> 00:11:47.120 that's hilarious. 226 00:11:47.159 --> 00:11:50.840 Bro. Sometimes they give me some No they don't, Yeah 227 00:11:50.840 --> 00:11:53.039 they do at all. Yeah they do. They might call in. 228 00:11:53.440 --> 00:11:54.440 They do. 229 00:11:54.480 --> 00:11:56.240 They they hit me up and they're like, oh, that 230 00:11:56.320 --> 00:11:58.879 was funny to talk about his left ear low because 231 00:11:58.879 --> 00:12:01.720 that thing's freaky. And I'm like, thanks for you know, 232 00:12:01.759 --> 00:12:03.279 I didn't even have that one written down. 233 00:12:03.440 --> 00:12:04.679 Got a full slit of calls here. 234 00:12:05.200 --> 00:12:08.679 Oh sorry, I get distracted, man, that freaking left ear lobe. 235 00:12:08.720 --> 00:12:09.039 It is. 236 00:12:10.759 --> 00:12:15.639 I don't know what to call that thing. Lefty memo. 237 00:12:16.039 --> 00:12:18.720 Welcome to the forkport in for Bill Handle. 238 00:12:19.000 --> 00:12:22.000 Happy Thanksgiving, Happy Thanksgiving. 239 00:12:22.039 --> 00:12:23.799 Good morning, Neil. I'd love to hear you. 240 00:12:25.960 --> 00:12:27.120 I appreciate that anyway. 241 00:12:28.200 --> 00:12:32.399 My question is I'm making candy jams. Oh, and I 242 00:12:32.440 --> 00:12:34.759 want to know if I can make them right now 243 00:12:35.240 --> 00:12:38.200 to be used later on or should I make them 244 00:12:38.480 --> 00:12:39.759 right before dinner. 245 00:12:40.279 --> 00:12:43.159 You can absolutely make them ahead of time and reheat them. 246 00:12:43.200 --> 00:12:45.440 The one thing I would not do is I would 247 00:12:45.440 --> 00:12:47.279 not put the marshmallows on them. 248 00:12:47.840 --> 00:12:49.399 So what I would do if you're. 249 00:12:49.240 --> 00:12:52.240 Gonna, if you're gonna bake them, bake them and then 250 00:12:52.360 --> 00:12:54.960 when you reheat them, that's when i'd put the marshmallows on. 251 00:12:56.279 --> 00:12:58.240 Start to heat them up, and then put them on 252 00:12:58.360 --> 00:12:58.879 near the end. 253 00:13:00.519 --> 00:13:04.840 And I'm going to use, uh, the Mexican brown sugar 254 00:13:04.879 --> 00:13:08.840 that pilono, I don't know, Yeah, a little better. 255 00:13:08.720 --> 00:13:12.080 The canonical Oh yeah, it's a it's a that flavor 256 00:13:12.440 --> 00:13:16.799 is fantastic, as you know, and so yeah, it's a 257 00:13:16.919 --> 00:13:22.360 it's a slightly more muted or less because really it 258 00:13:22.519 --> 00:13:27.000 is brown sugar is you know, molasses and white sugar, 259 00:13:27.080 --> 00:13:29.879 refined sugar usually and so it has a little bit 260 00:13:29.919 --> 00:13:30.679 of different flavor. 261 00:13:30.679 --> 00:13:32.600 But yeah, I think that would be excellent. That's a 262 00:13:32.639 --> 00:13:33.480 wonderful idea. 263 00:13:33.720 --> 00:13:38.600 Okay, great, thank you very much, and I'm taking tips 264 00:13:38.639 --> 00:13:41.720 from all your colors, and of course from the master. 265 00:13:42.039 --> 00:13:49.360 Oh that's a grass, my friend. Whoa, whoa, whoa Amy, Hey, Amo, 266 00:13:49.480 --> 00:13:50.559 are you going to take with. 267 00:13:50.519 --> 00:13:53.320 An army cook? I know what I'm talking about. 268 00:13:53.399 --> 00:13:54.399 Thank you for your service. 269 00:13:54.480 --> 00:13:58.799 But oh my my, my pleasure. But I really lost 270 00:13:58.840 --> 00:14:01.480 all the good habits because I left. I was in 271 00:14:01.519 --> 00:14:03.639 the National Guard lift like many years ago. 272 00:14:03.840 --> 00:14:07.759 So my brother, my brother Daniel, was a cook in 273 00:14:07.840 --> 00:14:14.399 the Marines, and he's a great cook. Yeah, so he 274 00:14:14.399 --> 00:14:17.080 he continues to bust out. He's cooking today. Unfortunately I'm 275 00:14:17.120 --> 00:14:20.440 not with my side of the family this year. We 276 00:14:20.519 --> 00:14:24.159 will be with them at Christmas. But yeah, he and 277 00:14:24.200 --> 00:14:28.919 his wife make a feast that I'm bummed to miss today. 278 00:14:28.960 --> 00:14:31.960 But thank you again for your service, my friend. Enjoy 279 00:14:32.200 --> 00:14:37.200 You're in good hands. And no problem with heating. I 280 00:14:37.320 --> 00:14:40.120 just you don't want to bake the marshmallows twice. It 281 00:14:40.159 --> 00:14:45.000 won't be as as good as if you reheat and 282 00:14:45.039 --> 00:14:48.080 then once it started to heat through, put some fresh 283 00:14:48.200 --> 00:14:51.759 marshmallows on there and bake them off that way. 284 00:14:51.720 --> 00:14:52.039 All right? 285 00:14:52.159 --> 00:14:55.279 Neil Sevadra in for Bill handle today. Of course it's Thanksgiving. 286 00:14:55.279 --> 00:15:00.200 Happy Thanksgiving to you, just hanging out talking about food, 287 00:15:00.720 --> 00:15:03.600 answering you for food questions as you're getting ready for 288 00:15:04.440 --> 00:15:06.360 some people that you like and some that you don't 289 00:15:06.440 --> 00:15:11.240 like coming over, so you know I'm here for you. 290 00:15:11.679 --> 00:15:15.840 Eight hundred and five two zero one five three four. 291 00:15:15.879 --> 00:15:18.080 That's eight hundred five two zero one five three four. 292 00:15:18.600 --> 00:15:23.519 Let's go to uh Georgia en. Welcome to Canfi. How 293 00:15:23.559 --> 00:15:24.120 can I help you? 294 00:15:25.279 --> 00:15:28.000 Thank you? Yes, I'm getting ready to make my yam 295 00:15:28.159 --> 00:15:31.639 casse role, okay, with a with a brown sugar and 296 00:15:31.759 --> 00:15:35.480 pecan topping. I bought a brand new box of the 297 00:15:35.559 --> 00:15:38.480 light brown sugar and it's as hard as a rock. 298 00:15:38.799 --> 00:15:40.919 I hit it with a hammer. That doesn't even help. 299 00:15:41.080 --> 00:15:42.480 Oh do I it? 300 00:15:43.080 --> 00:15:43.840 Yeah? 301 00:15:43.879 --> 00:15:45.240 Wow? Okay. 302 00:15:45.440 --> 00:15:49.519 The easiest way to soften it is is to put 303 00:15:49.519 --> 00:15:52.799 it put take the bag out of the box there, 304 00:15:53.360 --> 00:15:56.080 put it on a microwave safe plate, put it in 305 00:15:56.080 --> 00:15:58.639 the microwave and hit it for about ten seconds and 306 00:15:58.679 --> 00:16:01.639 see if that helps. If it's not quite soft enough, 307 00:16:01.720 --> 00:16:04.080 hit it for another ten seconds. Keep doing that until 308 00:16:04.080 --> 00:16:05.200 it gets soft. 309 00:16:06.480 --> 00:16:08.000 Okay, that helps, thank you? 310 00:16:08.200 --> 00:16:10.759 Yeah it will, and I will do Marles. 311 00:16:11.960 --> 00:16:14.600 The recipe for the toppee calls for a three fourth 312 00:16:14.679 --> 00:16:18.360 cups pack like brown sugar and one fourth cup all 313 00:16:18.399 --> 00:16:23.759 purpose flour and two tablespoons of melted butter. That usually 314 00:16:23.840 --> 00:16:27.440 doesn't seem like enough butter. It doesn't seem to mix. 315 00:16:27.720 --> 00:16:31.279 I'm always adding more butter. What would you suggest that? 316 00:16:31.399 --> 00:16:34.559 Does that sound right to you? A cup of the 317 00:16:35.120 --> 00:16:38.080 flour and sugar to two tablespoons. 318 00:16:37.440 --> 00:16:39.759 Of butter, George, And do you think I'm ever going 319 00:16:39.840 --> 00:16:41.720 to tell you not to put more butter in something? 320 00:16:41.799 --> 00:16:45.279 Does that seem like something that I would say because 321 00:16:45.360 --> 00:16:46.720 I felt. 322 00:16:46.320 --> 00:16:49.320 I guess, but if I put too much of it 323 00:16:49.399 --> 00:16:52.200 in then then it doesn't cook. I bake it for 324 00:16:52.240 --> 00:16:53.559 another half hour, it's. 325 00:16:53.399 --> 00:16:55.399 Gonna start talking too greasy. 326 00:16:55.600 --> 00:16:57.720 The whole point of the flour is to thicken it 327 00:16:57.799 --> 00:17:00.519 up a bit, so you're basically making a root. A 328 00:17:00.600 --> 00:17:03.440 typical ru is going to be one to one fat 329 00:17:03.559 --> 00:17:09.160 to flour. So that's kind of the basic rule there, Georgia, Anne, 330 00:17:09.160 --> 00:17:13.519 And I hope that gets you through your situation there, 331 00:17:13.559 --> 00:17:17.599 But happy Thanksgiving to you Abby here in Burbank welcome. 332 00:17:19.240 --> 00:17:19.440 Yes. 333 00:17:19.960 --> 00:17:22.680 So I want to make the perfect mashed potato with 334 00:17:22.720 --> 00:17:24.799 that using the powder and all that, But there's ten 335 00:17:24.880 --> 00:17:30.480 million recipes on the internet, and I don't know what 336 00:17:31.079 --> 00:17:35.640 is the best potato to use for a nice, yummy 337 00:17:36.200 --> 00:17:36.920 mashed potato. 338 00:17:37.200 --> 00:17:42.079 Yukon gold the gold standard, if you will. It's a 339 00:17:42.160 --> 00:17:45.880 great potato. One of the things that makes it so great. 340 00:17:45.920 --> 00:17:47.839 And people try and get fancy and they think, oh, 341 00:17:47.839 --> 00:17:50.559 I'll use this and use that, But there's chemistry here. 342 00:17:50.599 --> 00:17:54.359 It's not just flavor and those things, but it's the 343 00:17:54.400 --> 00:17:57.200 amount of starch. It's the density. And one of the 344 00:17:57.200 --> 00:18:00.720 things Yukon gold doesn't do is it it doesn't absorb 345 00:18:00.799 --> 00:18:03.960 a ton of water, which ends up making kind of 346 00:18:04.000 --> 00:18:09.200 gummy pasty. So Yukon gold is the first thing to 347 00:18:09.279 --> 00:18:10.000 go with for me. 348 00:18:11.759 --> 00:18:14.759 And then to cook the potatoes with the skin on 349 00:18:14.880 --> 00:18:17.759 first or skin off, and then keep some of that 350 00:18:17.799 --> 00:18:21.319 starch water to use or just use milk and no 351 00:18:21.480 --> 00:18:22.240 other liquid. 352 00:18:22.480 --> 00:18:25.319 Starch water is wonderful and it's a it's just like 353 00:18:25.400 --> 00:18:27.599 pasta water in the sense that it is kind of 354 00:18:27.640 --> 00:18:31.200 liquid gold there for thickening. You can use that milk 355 00:18:31.400 --> 00:18:34.599 is you're not thickening necessarily with milk, but you're adding 356 00:18:34.680 --> 00:18:37.599 fat and flavor to it with that, so you can 357 00:18:37.680 --> 00:18:41.680 use a little of both for sure. But as far 358 00:18:41.720 --> 00:18:43.599 as skin on, are you going to leave skin on 359 00:18:43.880 --> 00:18:45.599 in the mashed potatoes. 360 00:18:46.319 --> 00:18:49.440 Not necessarily get the best flavor? 361 00:18:49.759 --> 00:18:49.839 No? 362 00:18:50.000 --> 00:18:53.039 Then I would peel them first because you know, trying 363 00:18:53.039 --> 00:18:54.759 to get it off afterwards is going to be a 364 00:18:54.799 --> 00:18:58.200 pain in the arse, So I wouldn't bother putting yourself 365 00:18:58.240 --> 00:18:58.640 through that. 366 00:19:00.079 --> 00:19:03.319 And then butter portion to potato, Is there anything that 367 00:19:03.359 --> 00:19:04.319 I'm supposed to follow? 368 00:19:05.000 --> 00:19:09.000 No, I mean you're gonna you if you think of 369 00:19:09.039 --> 00:19:11.519 it this way, kind of breaking it down, break it 370 00:19:11.599 --> 00:19:13.880 down to the amount of potatoes in there. So if 371 00:19:13.880 --> 00:19:16.000 somebody's gonna have a baked potato, they're going to put 372 00:19:16.119 --> 00:19:18.680 a table spoon or pat of butter on it. So 373 00:19:19.039 --> 00:19:22.519 if you're putting you know, eight potatoes in there, even 374 00:19:22.559 --> 00:19:26.000 though you're cutting them up to par boil them, then 375 00:19:26.319 --> 00:19:28.799 think of it at least a pat of butter per potato. 376 00:19:30.160 --> 00:19:32.279 The same way as if yeah, you know, kind of 377 00:19:32.279 --> 00:19:33.880 think of it in that sense, like if you were 378 00:19:33.920 --> 00:19:36.640 going to make baked potatoes instead of mashed potatoes, what 379 00:19:36.720 --> 00:19:38.920 would you do per potato if you were serving them 380 00:19:38.960 --> 00:19:41.160 to each person as a potato, and that gives you 381 00:19:41.240 --> 00:19:44.519 basic the basic proportions of you know, other stuff to 382 00:19:44.519 --> 00:19:45.000 put in there. 383 00:19:46.599 --> 00:19:50.480 Fantastic. Thank you very much. We have a great thanksgiving. 384 00:19:49.960 --> 00:19:50.880 You as well. Abby. 385 00:19:51.680 --> 00:19:54.920 Enjoy have a good one. Let's see here, trying to 386 00:19:54.960 --> 00:19:57.079 get one for it here, Jimmy. 387 00:19:57.359 --> 00:19:58.599 Welcome to KFI. 388 00:19:58.759 --> 00:19:58.920 Sir. 389 00:20:00.960 --> 00:20:04.400 Hey, so good morning, Neil. Hello there, you're showing me 390 00:20:04.400 --> 00:20:04.880 how to eat. 391 00:20:06.400 --> 00:20:09.559 Let me teach you, baby, teach me how to eat. 392 00:20:09.599 --> 00:20:14.039 Sorry, I love that song. So I have to make 393 00:20:14.079 --> 00:20:16.599 a pivot, and I need a little I need a 394 00:20:16.599 --> 00:20:18.319 little bit of help and advice on how to pivot. 395 00:20:18.400 --> 00:20:20.119 I thought I was going to be this whole week. 396 00:20:20.119 --> 00:20:25.200 I've been prepping to smoke a turkey and uh then 397 00:20:25.319 --> 00:20:27.839 all of a sudden they wake up early and I said, 398 00:20:27.880 --> 00:20:31.480 you're not smoking that? Oh all right? 399 00:20:31.599 --> 00:20:35.519 Does she sound like that? Bro? It's like, get out 400 00:20:35.640 --> 00:20:37.640 if that's her voice, get. 401 00:20:37.720 --> 00:20:44.400