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<v Speaker 1>Uncensored, unfiltered, fun hinged gull Cast. Listen daily on your

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<v Speaker 1>favorite streaming service.

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<v Speaker 2>Hello and welcome to the Corell Cast. I am the Corral,

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<v Speaker 2>so very glad you are joining me. Happy Monday, ladies

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<v Speaker 2>and gentlemen. On the almost the last week of It

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<v Speaker 2>is the last week of the month, because next week

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<v Speaker 2>is December. This week is Thanksgiving. So since this week

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<v Speaker 2>is Thanksgiving, I'm going to be in the kitchen a lot,

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<v Speaker 2>because so are you. I am not cooking Thanksgiving this year.

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<v Speaker 2>I'm going to be buying it from No Butcher because

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<v Speaker 2>Tony me, Steve and I. Steve's going to get a

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<v Speaker 2>non vegan meal and I'm going to get a vegan

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<v Speaker 2>meal and then we'll just get together neat. And that

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<v Speaker 2>sounds kind of sad, but you know what Andrew once

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<v Speaker 2>told me when I was disappointed on my birthday that

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<v Speaker 2>only two people had showed up plus him for my birthday,

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<v Speaker 2>that one day I would really really regret being upset

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<v Speaker 2>about that, that I would welcome just two people.

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<v Speaker 3>And he was so right.

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<v Speaker 2>So I'm so lucky to have Steve at least here

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<v Speaker 2>on Thanksgiving to get together with. And I was invited

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<v Speaker 2>to Hannah's down in Los Angeles with twelve people. But

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<v Speaker 2>you know that would invite flying and traveling over Thanksgiving

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<v Speaker 2>and eh NIX and.

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<v Speaker 3>This week here in Las Vegas.

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<v Speaker 2>This last weekend was the Formula One, which was IX,

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<v Speaker 2>so I kind of stayed close to home. We did

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<v Speaker 2>go to a lovely high tea at Cobblestone Cottage. I

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<v Speaker 2>did take some video and later in the week I'll

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<v Speaker 2>show you that high tea. If you have a tea

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<v Speaker 2>house where you live, go to high Tea.

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<v Speaker 3>You're so blessed. If you can.

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<v Speaker 2>It's like fifty bucks so which nowadays isn't really that

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<v Speaker 2>much for anything, is it. But go if you can,

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<v Speaker 2>And if you're in Vegas, there's a couple places to

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<v Speaker 2>do it for a family feel that's really great. I

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<v Speaker 2>highly recommend the Cobblestone Cottage. And the woman that owns

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<v Speaker 2>it is a chef. You know, the Waldorf has it

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<v Speaker 2>over on the Strip and they have their corporate chefs

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<v Speaker 2>all that. This woman is a chef and she can

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<v Speaker 2>actually accommodate for you. She accommodated vegan for me and

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<v Speaker 2>it was delicious. So I had a pretty decent weekend

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<v Speaker 2>there and then I got really depressed on Sunday, I

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<v Speaker 2>did the Trump cabinet. News just continues to be a NonStop,

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<v Speaker 2>you know, cavalcade of idiots. I have extensively been researching

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<v Speaker 2>moving out of the country, but I'm kind of afraid

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<v Speaker 2>to move out of the country by myself. I'm sixty two,

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<v Speaker 2>and you know, when you age, things look a lot

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<v Speaker 2>different than when you're in your thirties. If I were

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<v Speaker 2>thirty five right now, I'd be sure, let's leave, But

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<v Speaker 2>it's sixty two.

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<v Speaker 3>You're kind of met some meds.

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<v Speaker 2>So one of the things that has come out of

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<v Speaker 2>the election, and has come out of just culture is

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<v Speaker 2>that no one can afford anything right now. You really can't.

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<v Speaker 2>And grocery prices are out of control, and the Trump

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<v Speaker 2>administration certainly isn't going to do anything to lower them.

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<v Speaker 2>You know, there was a climate change summit over the weekend,

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<v Speaker 2>and they all agreed on this bill that they're patting

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<v Speaker 2>themselves on the back for, you know, three hundred billion

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<v Speaker 2>dollars given to emerging nations. They actually requested a trillion

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<v Speaker 2>dollars because they said that three hundred billion is not

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<v Speaker 2>going to put a dent into what African nations and

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<v Speaker 2>Latin American nations. Developing countries are going to need and

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<v Speaker 2>you know, climate change directly affects grocery prices. You know,

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<v Speaker 2>in Wales this weekend there was a horrible flood. I'm

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<v Speaker 2>trying to get hold of my friend Larry Flick and

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<v Speaker 2>make sure he is okay. And climate change is directly

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<v Speaker 2>going to affect food prices. And this this last weekend,

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<v Speaker 2>all these world you know leaders got together to come

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<v Speaker 2>up with this, Oh, let's reduce our you know, dependence

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<v Speaker 2>on fossil fuel. They've been saying this shit every year

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<v Speaker 2>and they don't do anything. And climate change is getting

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<v Speaker 2>worse and worse and worse, and subsequently food is going

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<v Speaker 2>up and up. Look at olive oil and Avocada oil.

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<v Speaker 2>You know, here's my olive oil. And this much olive

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<v Speaker 2>oil is twenty five dollars. That's more than an hour

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<v Speaker 2>salary for the average person.

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<v Speaker 3>Just to buy olive oil.

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<v Speaker 2>So one of the things I want to do this week,

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<v Speaker 2>since you are in the kitchen, is sort of help

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<v Speaker 2>you make things.

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<v Speaker 3>A little easier and a little cheaper.

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<v Speaker 2>This bottle of Ketchup the Hunts one hundred percent natural Ketchup,

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<v Speaker 2>thirty eight ounces was eight dollars and fifty cents. That's

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<v Speaker 2>how much it is at the store. Okay, you can

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<v Speaker 2>get cheap ketchup for three four dollars. You can, but

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<v Speaker 2>I prefer all natural ingredients, no high froud toast, corn

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<v Speaker 2>syrup and all of that.

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<v Speaker 3>So a bottle this size, you know, candemn me in

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<v Speaker 3>between five and ten dollars for freaking ketchup. Now.

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<v Speaker 2>Ketchup is a sort of all American staple. I don't

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<v Speaker 2>recommend eating a ton of it. It's got a lot

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<v Speaker 2>of sugar in it, but it is a very good

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<v Speaker 2>sauce to have with various things.

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<v Speaker 3>Ketchup pears is a sauce.

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<v Speaker 2>So I wanted to show you how to do it

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<v Speaker 2>very very affordably, make it extraordin nar delicious and have

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<v Speaker 2>a lot of it for cheap. So I've written down

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<v Speaker 2>this recipe and here's all you gotta do. Get your

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<v Speaker 2>slow cooker. This is the inner to my slow cooker.

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<v Speaker 2>I have a ninja aura. Okay, by the way, this

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<v Speaker 2>is not a quick recipe, so you're not going to

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<v Speaker 2>see the result until later. But get yourself your slow cooker.

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<v Speaker 3>Now.

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<v Speaker 2>This can at smart and final. Okay, we all have

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<v Speaker 2>those six pounds was four dollars for six pounds. It's

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<v Speaker 2>enough to make a ton of ketchup and have a

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<v Speaker 2>lot left over for sauce. So here we have fifty

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<v Speaker 2>six ounces of canned crushed tomatoes. You can use five

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<v Speaker 2>pounds of fresh tomatoes if you like. One cup of water. Oh,

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<v Speaker 2>this is a yeah double X. I'm sorry, so yeah, okay,

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<v Speaker 2>I'm sorry. I doubled up the recipe. I want to

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<v Speaker 2>make sure we do the single. So this is fifty

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<v Speaker 2>six ounces of crushed tomatoes, half a cup of water.

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<v Speaker 2>We have half a cup a little more than half

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<v Speaker 2>a cup about two thirds cup of white vinegar, one

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<v Speaker 2>teaspoon of onion powder one teaspoon or okay, let me

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<v Speaker 2>let me start at the beginning. I wan't get your

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<v Speaker 2>messed up. I'm doing because I'm having this as I go.

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<v Speaker 2>Fifty six ounces of crushed tomato, half a cup of water,

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<v Speaker 2>a little more than half a cup of brown sugar, Okay,

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<v Speaker 2>a little bit like a half a cup plus a

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<v Speaker 2>tablespoon or two of brown sugar, and then basically the

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<v Speaker 2>same amount of distilled white vinegar to one teaspoon of

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<v Speaker 2>onion powder, one teaspoon of garlic powder, one and a

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<v Speaker 2>half teaspoons of salt, quarter teaspoon of mustard powder. I

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<v Speaker 2>used an eighth of a teaspoon of mustard powder. I

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<v Speaker 2>don't like it to overpower. I wrote a quarter teaspoon.

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<v Speaker 2>But if I were you, I'd use an.

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<v Speaker 3>Eighth of a teaspoon of mustard.

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<v Speaker 2>Powder, a quarter teaspoon of pepper, a quarter teaspoon of

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<v Speaker 2>chili powder, and one clove. And I ran out. So

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<v Speaker 2>you can just do a little ground clove if you want.

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<v Speaker 2>And the clove is really just for favor.

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<v Speaker 3>So all you do. This is how easy this is.

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<v Speaker 2>And by the way, if you don't have an evulsion mixer,

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<v Speaker 2>you know those hand mixers, one of these right here,

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<v Speaker 2>which I'll be using later. Why I didn't take it out.

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<v Speaker 2>If you don't have one of these, you can use

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<v Speaker 2>your blender. Okay, So take your fifty six ounces of

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<v Speaker 2>tomatoes there, they are all beautifully diced. Put them in

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<v Speaker 2>your slow cooker pot. You're going to set your slow

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<v Speaker 2>cooker on high. By the way, then you want to

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<v Speaker 2>take your half cup of water and rinse out the

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<v Speaker 2>container you had your tomatoes in, just to get all

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<v Speaker 2>the juicy goodness Okay, Then you're going to take your

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<v Speaker 2>half a cup post two tablespoons of brown sugar. Some

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<v Speaker 2>places will tell you to use white sugar. I like

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<v Speaker 2>the syrup that's left in the brown sugar, So use

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<v Speaker 2>a half a cup plus two tablespoons of brown sugar.

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<v Speaker 2>Then your one teaspoon of onion powder. You're half a

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<v Speaker 2>teaspoon of garlic powder, your one and a half teaspoons

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<v Speaker 2>of salt, your eighth of a teaspoon of cel re salt,

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<v Speaker 2>eighth of a teaspoon of mustard powder, quarter teaspoon of pepper.

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<v Speaker 3>A little bit of clove.

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<v Speaker 2>Okay, put that in there, and then for fun, squirt

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<v Speaker 2>some saracha, some cock sauce as I call it, and

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<v Speaker 2>I call it cock sauce because there's a rooster on it. Now,

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<v Speaker 2>this was a victim of climate change. They didn't have

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<v Speaker 2>the red saracha sauce for almost a year because they

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<v Speaker 2>couldn't get the chilies to make it. It went off

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<v Speaker 2>the market for a year, and you could you had

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<v Speaker 2>to buy it on eBay for lots of money. The

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<v Speaker 2>stores have it again, but again, this was a victim

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<v Speaker 2>of climate change. Now it's back, okay, So squirt that

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<v Speaker 2>in there, and that's it.

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<v Speaker 3>That's it. Put that on your slow.

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<v Speaker 2>Cooker on hot for two to four hours and you're

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<v Speaker 2>going to our.

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<v Speaker 3>Six hours eight hours. You want it to reduce death.

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<v Speaker 2>Okay, you could put this on the stovetop, bring it

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<v Speaker 2>to a boil and then stimmer it.

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<v Speaker 3>For an hour stirrups. But what do you want to

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<v Speaker 3>do is cook it down? All right, we'll be right

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<v Speaker 3>back with more fun. Don't go anywhere.

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<v Speaker 2>Want to support the Corel Cast, then like and subscribe

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<v Speaker 1>If you're not visiting reallycorrell dot com daily, you're missing out.

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<v Speaker 1>Get the podcast videos and the blug including recipes at

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<v Speaker 2>All right, welcome back on this Thanksgiving week to the

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<v Speaker 2>Correll Cast. So the other condiment that is getting very

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<v Speaker 2>expensive is mayonnaise. This jar of Best Foods plant based

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<v Speaker 2>mayo is advertised for twelve dollars. I got it for

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<v Speaker 2>five dollars on sale, but it's advertised for twelve dollars.

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<v Speaker 2>And vegan A's is between nine and twelve dollars, and mayonnaise,

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<v Speaker 2>of course, is really easy to make even if you're

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<v Speaker 2>not a vegan. It's just eggs and oil really, But

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<v Speaker 2>when you're doing a vegan you got to do it

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<v Speaker 2>a different way, which I'm going to show you. I

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<v Speaker 2>did want to go back to as we're doing this though,

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<v Speaker 2>and being here in the kitchen. By the way, all

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<v Speaker 2>you're gonna need for this is a blender. I did

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<v Speaker 2>want to go back and talk about this climate accord

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<v Speaker 2>and how all of this is directly affected by climate change.

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<v Speaker 2>This avocado oil, which is a good alternative to olive oil,

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<v Speaker 2>is almost as expensive as olive oil. The prices of

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<v Speaker 2>oils are directly affected by what's going on in the

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<v Speaker 2>world when it comes to climate. We have to eat, Okay,

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<v Speaker 2>whether you're MAGA or whether you're a Republican Democrat, whatever

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<v Speaker 2>you are, you gotta eat. And as we progress through

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<v Speaker 2>the years here, as we're about to be in twenty

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<v Speaker 2>twenty five, we are not paying enough attention to our food.

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<v Speaker 2>We really are not. And you know, I want you

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<v Speaker 2>all to be vegan. But it's not just that. It's

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<v Speaker 2>where the food is grown, how the food is grown,

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<v Speaker 2>for instance, this whole holiday, this whole week, is about

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<v Speaker 2>the time that the Native Americans fed the illegal immigrants.

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<v Speaker 3>That's what it's about.

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<v Speaker 2>Anyone that tells you differently at this Thanksgiving, don't don't

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<v Speaker 2>have dinner with them. This was about the Native Americans

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<v Speaker 2>feeding the illegal immigrants who had come to this country unprepared,

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<v Speaker 2>and the Native Americans helped them with what food? Because

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<v Speaker 2>food is a basic universal need. And on this Thanksgiving,

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<v Speaker 2>if you have food, if you can afford a Thanksgiving dinner,

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<v Speaker 2>if you have friends and family coming over, you are

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<v Speaker 2>so lucky you count your lucky stars.

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<v Speaker 3>Okay, So we.

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<v Speaker 2>All love mayonnaise on a sandwich or to make for

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<v Speaker 2>other recipes or whatever it might be. I don't need

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<v Speaker 2>a ton of it. This jar will last me a

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<v Speaker 2>long time. In fact, the man as I'm gonna make

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<v Speaker 2>today i'll just add to this jar.

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<v Speaker 3>Now.

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<v Speaker 2>By the way, I've developed a new recipe here and

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<v Speaker 2>I haven't tried this out. So you and I are

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<v Speaker 2>going to we're gonna do this together, okay and see

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<v Speaker 2>if it works.

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<v Speaker 3>But I think it's going to.

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<v Speaker 2>Okay, First, you want to have a half a cup

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<v Speaker 2>of soy milk. Now, soy milk I use because a

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<v Speaker 2>it's and I make the soy milk from soybeans in

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<v Speaker 2>my meal Matt Soy milk maker. So half a cup

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<v Speaker 2>of soy milk, put that right in there. I used

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<v Speaker 2>to try to make it with aquafaba because to me,

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<v Speaker 2>aqua faba is high in protein and mimix egg whites.

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<v Speaker 3>But today I'm gonna try soy milk.

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<v Speaker 2>Then you need some vinegar, and this is a tablespoon

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<v Speaker 2>of red wine vinegar. Gonna throw that in there. Then

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<v Speaker 2>you need some salt and a dass of sugar. So

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<v Speaker 2>a quarter teaspoon of fine sea salt and an eighth

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<v Speaker 2>of a teaspoon of sugar, throw that in there. Then

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<v Speaker 2>for some flavor, one and a half teaspoons of Dijon

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<v Speaker 2>mustard and one teaspoon of fresh lemon juice, throw that

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<v Speaker 2>in there.

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<v Speaker 3>I don't see how this taste.

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<v Speaker 2>Again, I haven't made this particular. I just I'd bastardized

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<v Speaker 2>a couple of recipes to come up with this.

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<v Speaker 3>And then one cup.

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<v Speaker 2>Let's hope we don't waste it, because it's liquid gold.

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<v Speaker 2>Eight ounces of avocado oil, so in that goes. Okay,

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<v Speaker 2>Now all we're gonna do is put this? I wonder

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<v Speaker 2>if my blender will reach over here. Let's see as

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<v Speaker 2>we do our thanks now, I just want to tell

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<v Speaker 2>you on this Thanksgiving I'm out of the picture. I

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<v Speaker 2>just want to tell you, though, on this Thanksgiving, even

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<v Speaker 2>though I'm out of the picture, how much you all

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<v Speaker 2>mean to me, and how thankful I am to have

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<v Speaker 2>you all in my world, because I really truly am,

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<v Speaker 2>and you patrons, really truly, you patrons are the ones

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<v Speaker 2>that I love and adore, as I love and adore

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<v Speaker 2>all of you, but you patrons really make it worthwhile.

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<v Speaker 2>So I do you want to put any other spices?

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<v Speaker 2>If you want, flavored mayonnaise, whatever you can. So let's

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<v Speaker 2>put this here. Now it's gonna get noisy, so I

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<v Speaker 2>will turn off the microphone for this part. But use

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<v Speaker 2>your blender and let it blend, baby, just let it blend.

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<v Speaker 3>Put it on high.

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<v Speaker 4>Of course, here we go, all right, So it's going

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<v Speaker 4>over there, and I know you can hear it, and

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<v Speaker 4>we're just gonna let it whip until it's amulsified.

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<v Speaker 2>Let's whip it, baby, Let's whip it right. By the way,

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<v Speaker 2>how many of you have a noisy kitchen? I have

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<v Speaker 2>a noisy kitchen, annoisy kitchen is a sign of love.

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<v Speaker 3>Honey. All right, it's going, it's working. It's starting to thicken.

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<v Speaker 3>Gonna by the.

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<v Speaker 2>Way, what's in this, oh Lord? A whole lot of

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<v Speaker 2>stuff that I can't pronounce. All right, not thick yet,

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<v Speaker 2>keep it going, alrighty, So my ninja shuts off after

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<v Speaker 2>one minute, so you want to just do it again?

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<v Speaker 3>All right, it's going, it's carrying on. It's natural. It's

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<v Speaker 3>good for you.

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00:15:34.440 --> 00:15:38.480
<v Speaker 2>Well, it's not good for you fat, really, but tasty fat.

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00:15:40.000 --> 00:15:43.639
<v Speaker 2>And it's starting to embolse upon. And we're gonna have

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00:15:43.679 --> 00:15:49.159
<v Speaker 2>to start making our staples more and more as the

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00:15:49.200 --> 00:15:52.360
<v Speaker 2>prices go up and up. You know, there's just no

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<v Speaker 2>two ways about that. All right, it's going. I'm so

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00:15:57.840 --> 00:16:01.200
<v Speaker 2>excited about it. What do you accitt about this? Thanks kidding,

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00:16:02.240 --> 00:16:04.279
<v Speaker 2>I've read dish you're making that you really.

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<v Speaker 3>Are gonna love.

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<v Speaker 2>I'm loving all the pumpkin pie and pumpkin stuff, pumpkin baby.

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<v Speaker 3>Alrighty, we're almost a minute number two. Oh oh, I hear.

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<v Speaker 2>It's starting to do something over there. Good Lord, is

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<v Speaker 2>gonna take off into the universe. All right, let's check it.

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<v Speaker 2>After two minutes and see how liquidy it is.

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<v Speaker 3>Oh, I'm excited, all right.

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<v Speaker 2>Oh my god, Oh my god, Oh my god, I've

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<v Speaker 2>done it.

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<v Speaker 3>I have done it. I have made the mayonnaise. Look

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00:16:43.000 --> 00:16:45.559
<v Speaker 3>at that. Look at that? Do you see that?

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<v Speaker 2>Oh my god, it is mayonnaise. Honey, it's mayonnaise time. Well,

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<v Speaker 2>let's give it a taste. Let's see how good this

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<v Speaker 2>mayonnaise is.

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00:16:53.879 --> 00:16:58.960
<v Speaker 3>Look at that? Look at that. All right, let's taste it.

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<v Speaker 3>It's is gonna be oily, you know.

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<v Speaker 2>Oh my god, that is the best taste. That tastes

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<v Speaker 2>better than best foods. Oh my god, I'm gonna let

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<v Speaker 2>it go just a little bit thicker, but oh my god,

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<v Speaker 2>that's some good shit. I have made some delicious, delicious mayonnaise.

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<v Speaker 2>And all I did was whip around some oil with

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<v Speaker 2>some soy milk and some vinegar and some spices. Again,

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<v Speaker 2>it's half a cup of soy milk, one tablespoon of

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<v Speaker 2>red or white wine vinegar, a quarter teaspoon sea salt.

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<v Speaker 2>One don't I have teaspoon dijon mustard, one teaspoon lemon juice,

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<v Speaker 2>one cup of neutral oil like safflour, avocado, sunflower. I

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00:17:43.200 --> 00:17:47.119
<v Speaker 2>had safflour, by the way, I love safflower oil, and

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<v Speaker 2>then a pinch of sugar to make your day last long.

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<v Speaker 2>And you get this creamy, delicious, wonderful vegan mayonnaise. And

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<v Speaker 2>it costs you the price of a cup of oil.

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<v Speaker 2>Now that ain't cheap, by the way, but it's not

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<v Speaker 2>nine to twelve dollars. No, it did not make this much.

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<v Speaker 2>I could make this much if I wanted to, But

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<v Speaker 2>don't you find that fresher is better. So make small

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<v Speaker 2>batches of mayonnaise, and then after you use that batch,

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<v Speaker 2>make another batch.

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<v Speaker 3>You know.

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<v Speaker 2>And as I said, staples are going to become something

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<v Speaker 2>that we're going to have to start making ourselves because

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00:18:26.599 --> 00:18:28.759
<v Speaker 2>they're just getting to be too much. So in the future,

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<v Speaker 2>I'm going to show you how to make some barbecue

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<v Speaker 2>sauce and other things that you should have in your

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<v Speaker 2>refrigerator on hand for if you want to cook and

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<v Speaker 2>if you want to eat.

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<v Speaker 3>All right, we'll finish up with our last segment when

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<v Speaker 3>we come back. It is the Monday of Thanksgiving week.

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<v Speaker 2>I am in the kitchen where I love to be,

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<v Speaker 2>and I hope that you are going to be in

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<v Speaker 2>the kitchen where you love to be or if you

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<v Speaker 2>don't want to be in the kitchen, I hope you're

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<v Speaker 2>going to just treat yourself with something fun and picktacular

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<v Speaker 2>this week.

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<v Speaker 3>All right, don't go anywhere.

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<v Speaker 2>Hey, Corel here and I'd like to take a moment

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<v Speaker 2>to stay all the patrons at Patreon, your support means

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00:19:02.880 --> 00:19:05.680
<v Speaker 2>the absolute world to me and the show. If you'd

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00:19:05.720 --> 00:19:07.960
<v Speaker 2>like to show your support for the crazy endeavors of

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00:19:07.960 --> 00:19:11.000
<v Speaker 2>the Corell cap, then please go to Patreon dot com

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00:19:11.039 --> 00:19:15.079
<v Speaker 2>forward slash really Corell. That's Patreon dot com forward slash,

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00:19:15.119 --> 00:19:18.000
<v Speaker 2>Really Corel, and please help get those numbers up by

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00:19:18.039 --> 00:19:21.519
<v Speaker 2>subscribing to the YouTube channel YouTube dot com forward slash

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00:19:21.559 --> 00:19:24.599
<v Speaker 2>Really Corell. There's so much great free content there, it's

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00:19:24.599 --> 00:19:27.279
<v Speaker 2>like having a network on your TV, phone or tablets.

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00:19:27.799 --> 00:19:31.400
<v Speaker 2>All social media is really Corel, including threads and Instagram,

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<v Speaker 2>and don't forget the website that's had it all all along,

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00:19:34.720 --> 00:19:38.680
<v Speaker 2>really Correl dot com. Without your support, the show simply

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00:19:38.680 --> 00:19:42.200
<v Speaker 2>doesn't work. So please listen on all streaming services, watch

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00:19:42.200 --> 00:19:45.119
<v Speaker 2>and subscribe on YouTube, and support the show to Patreon

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00:19:45.440 --> 00:19:49.079
<v Speaker 2>at Patreon dot com, forward slash, Really Corel. Thanks from

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00:19:49.240 --> 00:19:52.119
<v Speaker 2>thirty years of support for the loudest, craziest, most unhinged

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<v Speaker 2>gay guy and his little dog.

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<v Speaker 3>And let's keep the party going as long as we can.

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<v Speaker 2>All righty, welcome back to the Carell Cast. I'm gonna

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<v Speaker 2>be in the kitchen a lot this week because it's

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<v Speaker 2>Thanksgiving Week, and sitting before me is a familiar sight

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<v Speaker 2>on Thanksgiving week groceries. First of all, here's my mayonnaise,

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<v Speaker 2>and it looks delicious. I still think it's a little

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<v Speaker 2>a little thin, but I'm gonna let it refrigerate and

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<v Speaker 2>see if it thickens up a little bit, and if

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<v Speaker 2>it doesn't, that also whip it some more because it's

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<v Speaker 2>just oiled. Don't forget to stir your ketchup every hour.

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<v Speaker 2>I will show you the results of that tomorrow on

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<v Speaker 2>tomorrow's show, because you know that's it.

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<v Speaker 3>Now.

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<v Speaker 2>The only good thing, you know, how groceries are so expensive.

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<v Speaker 2>The only good thing that happened is they had two

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<v Speaker 2>pineapples on sale for three dollars, not each, but three

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<v Speaker 2>dollars total. Now, as you know, I love tropical fruit, pineapples, mangoes.

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<v Speaker 2>Did you know that this pineapple takes three years? I

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00:21:02.799 --> 00:21:05.240
<v Speaker 2>have these growing on my patio and you know how

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00:21:05.279 --> 00:21:10.960
<v Speaker 2>you do that? Twist this off, Okay, remove the leaves

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00:21:11.200 --> 00:21:14.759
<v Speaker 2>from right down here, remove those leaves and stick this

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00:21:14.839 --> 00:21:17.400
<v Speaker 2>in the dirt and in three and water it, and

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00:21:17.519 --> 00:21:22.119
<v Speaker 2>in three years you'll have a pineapple. Three years it

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00:21:22.240 --> 00:21:24.960
<v Speaker 2>takes to go from this to a pineapple. I have

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00:21:25.079 --> 00:21:28.440
<v Speaker 2>so many growing that I hate throwing these away. Because

390
00:21:28.440 --> 00:21:31.119
<v Speaker 2>I'm throwing away a pineapple, I'm throwing away another pineapple.

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00:21:31.160 --> 00:21:33.240
<v Speaker 2>I'm throwing away another plant. But I don't have any

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<v Speaker 2>more room in my planters.

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<v Speaker 3>So I got to throw it away. But that's what

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00:21:36.559 --> 00:21:36.839
<v Speaker 3>you do.

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00:21:36.960 --> 00:21:39.319
<v Speaker 2>You just twist off the top, peel off those bottom leaves,

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00:21:39.319 --> 00:21:41.200
<v Speaker 2>put it in some dirt, water it, and you're going

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00:21:41.240 --> 00:21:43.640
<v Speaker 2>to get a pineapple in three years. But I hope

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00:21:43.640 --> 00:21:45.960
<v Speaker 2>you have new appreciation for the pineapple. It takes three

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00:21:46.039 --> 00:21:49.880
<v Speaker 2>years to grow one. This amount of groceries right here

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00:21:49.960 --> 00:21:54.079
<v Speaker 2>with sixty dollars, and there's nothing special in it. The

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00:21:54.160 --> 00:21:56.319
<v Speaker 2>one thing that we're going to do this week is

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00:21:56.359 --> 00:21:59.200
<v Speaker 2>make tofurky. We're going to make homemade tofurky. So if

403
00:21:59.200 --> 00:22:01.839
<v Speaker 2>you want to make a toe faf for tomorrow, we're

404
00:22:01.839 --> 00:22:03.920
<v Speaker 2>gonna make tofurkey. So if you want to make a

405
00:22:03.960 --> 00:22:04.960
<v Speaker 2>tofurkey loaf.

406
00:22:04.720 --> 00:22:07.079
<v Speaker 3>You can. And one of the things you're gonna need.

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00:22:07.559 --> 00:22:11.160
<v Speaker 2>Is spring roll wrappers because that goes around the outside

408
00:22:11.200 --> 00:22:13.400
<v Speaker 2>of your tofurkey, so you can brush on the stuff

409
00:22:13.440 --> 00:22:14.119
<v Speaker 2>to brown it up.

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00:22:14.599 --> 00:22:15.920
<v Speaker 3>So those are going to.

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<v Speaker 2>Go on the outside. Raspberries were hugely on sale. They

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00:22:20.559 --> 00:22:26.079
<v Speaker 2>were two for four dollars. But here's the problem with raspberries.

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00:22:26.519 --> 00:22:30.240
<v Speaker 2>They go bad like immediately, so I'm really they do

414
00:22:30.279 --> 00:22:32.359
<v Speaker 2>in the refrigerator. So I'll be eating these over the

415
00:22:32.440 --> 00:22:36.319
<v Speaker 2>next couple of days. So and that celery salt because

416
00:22:36.319 --> 00:22:39.119
<v Speaker 2>I just used the rest of it in the what

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00:22:39.279 --> 00:22:40.599
<v Speaker 2>was it the mayonnaise or the ketchup?

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00:22:40.640 --> 00:22:43.000
<v Speaker 3>The Ketchup? I used it in the Ketchup. Ooh look,

419
00:22:43.119 --> 00:22:45.839
<v Speaker 3>raspberries got away. M oh hell lovely.

420
00:22:47.680 --> 00:22:53.680
<v Speaker 2>Then for the tofurkey, we use rusted potatoes. I don't

421
00:22:53.680 --> 00:23:01.079
<v Speaker 2>know what mutant farm these were on right, I'm not sure,

422
00:23:01.440 --> 00:23:05.440
<v Speaker 2>but those are mute and potatoes. So, and then a

423
00:23:05.480 --> 00:23:08.279
<v Speaker 2>bag of lemons. To have lemon juice every morning in

424
00:23:08.400 --> 00:23:10.960
<v Speaker 2>a glass of twelve ounces of water, one tablespoon of

425
00:23:11.000 --> 00:23:15.759
<v Speaker 2>lemon juice every morning before you eat anything. Bananas. Where

426
00:23:15.759 --> 00:23:19.839
<v Speaker 2>did these come from? Where are these Mexico? So these

427
00:23:19.880 --> 00:23:22.799
<v Speaker 2>come from Mexico. How many frequent flour miles do my

428
00:23:22.839 --> 00:23:25.799
<v Speaker 2>bananas have? You know, look at where all this stuff

429
00:23:25.839 --> 00:23:31.279
<v Speaker 2>comes from. These onions are from California, and then these

430
00:23:31.359 --> 00:23:35.440
<v Speaker 2>bananas are from Mexico. These lemons are a product of

431
00:23:35.480 --> 00:23:38.640
<v Speaker 2>the USA. Doesn't say where what else have we got

432
00:23:38.640 --> 00:23:44.359
<v Speaker 2>in here? These pears bartlet pear grown joyfully.

433
00:23:45.440 --> 00:23:48.240
<v Speaker 3>In Peru? How many months?

434
00:23:48.240 --> 00:23:52.920
<v Speaker 2>See even as a vegan, you know the miles required.

435
00:23:52.960 --> 00:23:55.599
<v Speaker 2>And one of the reasons these things are grown all

436
00:23:55.599 --> 00:23:59.440
<v Speaker 2>over the world is climate change. These are Baba loo

437
00:23:59.640 --> 00:24:02.359
<v Speaker 2>Berry Farm since nineteen sixty two, the same year I

438
00:24:02.519 --> 00:24:07.400
<v Speaker 2>was born, Oxnard, California. Probably been by there. That's good,

439
00:24:07.400 --> 00:24:09.400
<v Speaker 2>but it still had to get to Vegas, which is

440
00:24:09.400 --> 00:24:12.640
<v Speaker 2>three four hundred miles. I don't know where tofu comes

441
00:24:12.640 --> 00:24:16.759
<v Speaker 2>from Heaven. I guess where does this come from? Packaged

442
00:24:16.799 --> 00:24:21.599
<v Speaker 2>by Kroger, Cincinnati, Ohio. So this tofu had to come

443
00:24:21.640 --> 00:24:25.640
<v Speaker 2>from Ohio. And then hopefully these oranges are from California.

444
00:24:25.720 --> 00:24:31.960
<v Speaker 2>Please be a product of Sun Pacific Florida. So think

445
00:24:31.960 --> 00:24:35.079
<v Speaker 2>about that when you're in your kitchen. Think about how

446
00:24:35.240 --> 00:24:38.000
<v Speaker 2>in today's world you don't give that a second thought.

447
00:24:38.160 --> 00:24:40.680
<v Speaker 2>You know, you don't give a thought of like how

448
00:24:40.680 --> 00:24:42.920
<v Speaker 2>long did it take all of my stuff to get here?

449
00:24:43.279 --> 00:24:46.240
<v Speaker 2>These oranges came from Florida all the way across the country,

450
00:24:46.279 --> 00:24:50.440
<v Speaker 2>three thousand miles. These came from Mexico, added another thousand miles.

451
00:24:50.880 --> 00:24:53.480
<v Speaker 2>Then that's four thousand miles. And then we've got Oxnard,

452
00:24:53.519 --> 00:24:57.200
<v Speaker 2>California three hundred miles. And then we've got Cincinnati another

453
00:24:57.359 --> 00:25:01.519
<v Speaker 2>what eight nine hundred one thousand miles. On this table alone,

454
00:25:01.559 --> 00:25:04.960
<v Speaker 2>we've got like five six thousand miles in frequent flyer

455
00:25:04.960 --> 00:25:09.440
<v Speaker 2>miles just from fruits and vegetables. All of this should

456
00:25:09.440 --> 00:25:13.680
<v Speaker 2>be grown in Nevada. We should have vertical gardens, hydroponic gardens,

457
00:25:13.720 --> 00:25:17.119
<v Speaker 2>temperature controlled gardens where we can grow all of this here.

458
00:25:17.559 --> 00:25:21.880
<v Speaker 2>Fossil fuel and the transportation of fuel of our food

459
00:25:22.400 --> 00:25:25.519
<v Speaker 2>is a huge contributor to climate change. And this weekend

460
00:25:25.799 --> 00:25:28.640
<v Speaker 2>when they all agreed on their little climate change deal,

461
00:25:29.000 --> 00:25:33.680
<v Speaker 2>they did not address food at all. But food is

462
00:25:33.720 --> 00:25:37.720
<v Speaker 2>the number one contributor to climate change.

463
00:25:38.000 --> 00:25:39.000
<v Speaker 3>So this week at.

464
00:25:38.839 --> 00:25:42.839
<v Speaker 2>Thanksgiving, think about, as you sit at that table, where

465
00:25:42.839 --> 00:25:46.680
<v Speaker 2>did that turkey come from? You know, hopefully you're not

466
00:25:46.759 --> 00:25:49.519
<v Speaker 2>eating a turkey, but if you are, how many miles

467
00:25:49.519 --> 00:25:52.119
<v Speaker 2>did it fly to get to your table? The cranberries

468
00:25:52.160 --> 00:25:54.160
<v Speaker 2>probably came from the East Coast. I don't mean the

469
00:25:54.160 --> 00:25:57.119
<v Speaker 2>singers they came from Scotland, but you know, the cranberries

470
00:25:57.160 --> 00:25:59.119
<v Speaker 2>probably came from the East coast.

471
00:25:59.720 --> 00:26:04.640
<v Speaker 3>And you're dressing. Where was that bread maid? Los Angeles, Texas?

472
00:26:05.720 --> 00:26:08.920
<v Speaker 3>Where are the vegetables that you're serving? Where were those potatoes?

473
00:26:09.039 --> 00:26:11.000
<v Speaker 3>The Russet's I don't know where they were grown mars.

474
00:26:11.039 --> 00:26:12.799
<v Speaker 3>I think you see the size of them. I think

475
00:26:12.799 --> 00:26:15.240
<v Speaker 3>they're mutants. They're probably grown into a nuclear power plant.

476
00:26:15.319 --> 00:26:19.799
<v Speaker 3>But Chernobyl is where the where are they? These are Chernobyl?

477
00:26:20.039 --> 00:26:25.799
<v Speaker 3>Look at this, Jesus Christ, look at that. Here's my head,

478
00:26:25.839 --> 00:26:27.519
<v Speaker 3>here's it's a huge potato.

479
00:26:28.160 --> 00:26:32.640
<v Speaker 2>These of course Hawaii, So four thousand miles that way,

480
00:26:33.319 --> 00:26:36.200
<v Speaker 2>So now we're bringing almost up to ten thousand miles

481
00:26:36.519 --> 00:26:40.000
<v Speaker 2>if we go with my pineapples. That's a lot of

482
00:26:40.119 --> 00:26:44.799
<v Speaker 2>jet fuel. That's a lot of fossil fuel inside the

483
00:26:45.359 --> 00:26:47.839
<v Speaker 2>trucks that then truck it from the port or from

484
00:26:47.880 --> 00:26:51.920
<v Speaker 2>the airport. Did they come on boats? Perhaps, but produces

485
00:26:52.000 --> 00:26:53.880
<v Speaker 2>you can't really ship it on boats because.

486
00:26:53.680 --> 00:26:54.759
<v Speaker 3>It takes a long time.

487
00:26:56.039 --> 00:26:58.480
<v Speaker 2>So that's another issue of climate change that was not

488
00:26:58.559 --> 00:26:59.640
<v Speaker 2>addressed this weekend.

489
00:27:00.559 --> 00:27:01.799
<v Speaker 3>You know, everyone's talking about.

490
00:27:01.599 --> 00:27:04.839
<v Speaker 2>The rabbi that was killed in the UAE and oh

491
00:27:05.000 --> 00:27:06.920
<v Speaker 2>Net and Yah who's calling it a hate crime. Well,

492
00:27:06.960 --> 00:27:09.319
<v Speaker 2>Net and Yah who's a criminal. There's a rest warrant

493
00:27:09.359 --> 00:27:13.359
<v Speaker 2>out against him. So whatever, you know. And I'm gonna

494
00:27:13.359 --> 00:27:15.200
<v Speaker 2>try to not think about all that stuff this week

495
00:27:15.240 --> 00:27:16.599
<v Speaker 2>because I don't know about you, but I've been in

496
00:27:16.640 --> 00:27:18.880
<v Speaker 2>a depression of funk. I had a great time at

497
00:27:18.880 --> 00:27:21.440
<v Speaker 2>tea on Saturday, and then Sunday I fell right into

498
00:27:21.480 --> 00:27:24.799
<v Speaker 2>a funk. I've been listening to Barbara Streisand's book like

499
00:27:24.880 --> 00:27:28.680
<v Speaker 2>NonStop on audio. I'm like ten hours into it, learning

500
00:27:28.720 --> 00:27:34.440
<v Speaker 2>lots about Babs, getting inspired, finding that she goes through

501
00:27:34.480 --> 00:27:36.440
<v Speaker 2>a lot of the same stuff I go through and

502
00:27:36.480 --> 00:27:39.559
<v Speaker 2>that you probably go through in terms of family life

503
00:27:39.599 --> 00:27:42.519
<v Speaker 2>and home life and even career. She goes through a

504
00:27:42.519 --> 00:27:44.200
<v Speaker 2>lot of the same things that we do. So that's

505
00:27:44.359 --> 00:27:48.039
<v Speaker 2>that's where I'm trying to gravitate this week. All right,

506
00:27:48.599 --> 00:27:50.200
<v Speaker 2>all right, I am Corell. You'll be who you want

507
00:27:50.240 --> 00:27:52.319
<v Speaker 2>to be, So London hurt anybody. I hope you don't

508
00:27:52.319 --> 00:27:54.240
<v Speaker 2>mind us being in the kitchen this week, because we're

509
00:27:54.240 --> 00:27:57.200
<v Speaker 2>gonna be and we're gonna have fun while being in

510
00:27:57.240 --> 00:27:59.599
<v Speaker 2>the kitchen this week, so today you learned how to

511
00:27:59.640 --> 00:28:00.000
<v Speaker 2>make them.

512
00:28:00.480 --> 00:28:02.559
<v Speaker 3>Which is here going to go in the refrigerator, and

513
00:28:03.319 --> 00:28:04.480
<v Speaker 3>you know, maybe I will.

514
00:28:04.839 --> 00:28:07.039
<v Speaker 2>I think I'm gonna emocify this more before I put

515
00:28:07.079 --> 00:28:07.920
<v Speaker 2>it in the refrigerator.

516
00:28:07.960 --> 00:28:08.279
<v Speaker 3>I do.

517
00:28:08.720 --> 00:28:11.920
<v Speaker 2>Although you know, mayonnaise isn't supposed to be as thick

518
00:28:12.079 --> 00:28:14.720
<v Speaker 2>as the mayonnaise that you get in the grocery store.

519
00:28:16.000 --> 00:28:18.119
<v Speaker 2>You know, this looks like a good mayonnaise. So I'm

520
00:28:18.119 --> 00:28:20.119
<v Speaker 2>just gonna keep that. And it's so tasty, it was

521
00:28:20.200 --> 00:28:23.440
<v Speaker 2>so good, Oh my god. And over there we have

522
00:28:23.559 --> 00:28:26.680
<v Speaker 2>the catch up just to Bruin, and I would just

523
00:28:26.759 --> 00:28:28.000
<v Speaker 2>like to say to you, I hope you have a

524
00:28:28.039 --> 00:28:30.960
<v Speaker 2>wonderful Thanksgiving week, whether you hear all four days with

525
00:28:31.000 --> 00:28:32.839
<v Speaker 2>me or I'm not gonna be here Thursday. By the way,

526
00:28:33.039 --> 00:28:35.119
<v Speaker 2>We're just gonna do Monday, Tuesday, Wednesday this week and

527
00:28:35.160 --> 00:28:35.799
<v Speaker 2>Thursday Friday.

528
00:28:35.799 --> 00:28:39.000
<v Speaker 3>I'm taking off for a holiday. That's one thing. Streisand

529
00:28:39.079 --> 00:28:41.640
<v Speaker 3>said she never gave her her son was more or no.

530
00:28:41.759 --> 00:28:44.680
<v Speaker 2>One of her plays closed on Christmas. Funny Girl closed

531
00:28:44.680 --> 00:28:47.279
<v Speaker 2>down December twenty fifth. It closed on Christmas, so she

532
00:28:47.400 --> 00:28:50.319
<v Speaker 2>was working Christmas. And she said she's said that she

533
00:28:50.400 --> 00:28:52.480
<v Speaker 2>missed a lot of holidays, so I'm gonna start giving

534
00:28:52.519 --> 00:28:53.559
<v Speaker 2>much uff holidays.

535
00:28:53.759 --> 00:28:55.920
<v Speaker 3>So this week we will not have Thursday and find

536
00:28:56.359 --> 00:28:58.400
<v Speaker 3>I am krall. Do you want to be something? Hur anybody?

537
00:28:58.720 --> 00:29:00.920
<v Speaker 3>Mama will see you tomorrow. Will You'll see the results

538
00:29:00.920 --> 00:29:01.680
<v Speaker 3>of the cats up.

539
00:29:01.799 --> 00:29:05.400
<v Speaker 2>And learn how to make a soferti roll and talk topics.

540
00:29:05.480 --> 00:29:06.599
<v Speaker 3>Just talk to them in the kitchen.

541
00:29:07.759 --> 00:29:12.279
<v Speaker 5>It's broadcasting from a completely different point of view yours.

542
00:29:13.400 --> 00:29:14.519
<v Speaker 1>Listen daily to the.

543
00:29:14.519 --> 00:29:24.279
<v Speaker 5>Corell cast on your favorite streaming service. It's broadcasting from

544
00:29:24.319 --> 00:29:27.559
<v Speaker 5>a completely different point of view, yours.

545
00:29:28.680 --> 00:29:29.720
<v Speaker 1>Listen daily to the

546
00:29:29.799 --> 00:29:32.400
<v Speaker 5>Corell cast on your favorite streaming service.