Speaker 1: Uncensored, unfiltered, fun hinged gull Cast. Listen daily on your
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Speaker 2: Hello and welcome to the Corell Cast. I am the Corral,
Speaker 2: so very glad you are joining me. Happy Monday, ladies
Speaker 2: and gentlemen. On the almost the last week of It
Speaker 2: is the last week of the month, because next week
Speaker 2: is December. This week is Thanksgiving. So since this week
Speaker 2: is Thanksgiving, I'm going to be in the kitchen a lot,
Speaker 2: because so are you. I am not cooking Thanksgiving this year.
Speaker 2: I'm going to be buying it from No Butcher because
Speaker 2: Tony me, Steve and I. Steve's going to get a
Speaker 2: non vegan meal and I'm going to get a vegan
Speaker 2: meal and then we'll just get together neat. And that
Speaker 2: sounds kind of sad, but you know what Andrew once
Speaker 2: told me when I was disappointed on my birthday that
Speaker 2: only two people had showed up plus him for my birthday,
Speaker 2: that one day I would really really regret being upset
Speaker 2: about that, that I would welcome just two people.
Speaker 3: And he was so right.
Speaker 2: So I'm so lucky to have Steve at least here
Speaker 2: on Thanksgiving to get together with. And I was invited
Speaker 2: to Hannah's down in Los Angeles with twelve people. But
Speaker 2: you know that would invite flying and traveling over Thanksgiving
Speaker 2: and eh NIX and.
Speaker 3: This week here in Las Vegas.
Speaker 2: This last weekend was the Formula One, which was IX,
Speaker 2: so I kind of stayed close to home. We did
Speaker 2: go to a lovely high tea at Cobblestone Cottage. I
Speaker 2: did take some video and later in the week I'll
Speaker 2: show you that high tea. If you have a tea
Speaker 2: house where you live, go to high Tea.
Speaker 3: You're so blessed. If you can.
Speaker 2: It's like fifty bucks so which nowadays isn't really that
Speaker 2: much for anything, is it. But go if you can,
Speaker 2: And if you're in Vegas, there's a couple places to
Speaker 2: do it for a family feel that's really great. I
Speaker 2: highly recommend the Cobblestone Cottage. And the woman that owns
Speaker 2: it is a chef. You know, the Waldorf has it
Speaker 2: over on the Strip and they have their corporate chefs
Speaker 2: all that. This woman is a chef and she can
Speaker 2: actually accommodate for you. She accommodated vegan for me and
Speaker 2: it was delicious. So I had a pretty decent weekend
Speaker 2: there and then I got really depressed on Sunday, I
Speaker 2: did the Trump cabinet. News just continues to be a NonStop,
Speaker 2: you know, cavalcade of idiots. I have extensively been researching
Speaker 2: moving out of the country, but I'm kind of afraid
Speaker 2: to move out of the country by myself. I'm sixty two,
Speaker 2: and you know, when you age, things look a lot
Speaker 2: different than when you're in your thirties. If I were
Speaker 2: thirty five right now, I'd be sure, let's leave, But
Speaker 2: it's sixty two.
Speaker 3: You're kind of met some meds.
Speaker 2: So one of the things that has come out of
Speaker 2: the election, and has come out of just culture is
Speaker 2: that no one can afford anything right now. You really can't.
Speaker 2: And grocery prices are out of control, and the Trump
Speaker 2: administration certainly isn't going to do anything to lower them.
Speaker 2: You know, there was a climate change summit over the weekend,
Speaker 2: and they all agreed on this bill that they're patting
Speaker 2: themselves on the back for, you know, three hundred billion
Speaker 2: dollars given to emerging nations. They actually requested a trillion
Speaker 2: dollars because they said that three hundred billion is not
Speaker 2: going to put a dent into what African nations and
Speaker 2: Latin American nations. Developing countries are going to need and
Speaker 2: you know, climate change directly affects grocery prices. You know,
Speaker 2: in Wales this weekend there was a horrible flood. I'm
Speaker 2: trying to get hold of my friend Larry Flick and
Speaker 2: make sure he is okay. And climate change is directly
Speaker 2: going to affect food prices. And this this last weekend,
Speaker 2: all these world you know leaders got together to come
Speaker 2: up with this, Oh, let's reduce our you know, dependence
Speaker 2: on fossil fuel. They've been saying this shit every year
Speaker 2: and they don't do anything. And climate change is getting
Speaker 2: worse and worse and worse, and subsequently food is going
Speaker 2: up and up. Look at olive oil and Avocada oil.
Speaker 2: You know, here's my olive oil. And this much olive
Speaker 2: oil is twenty five dollars. That's more than an hour
Speaker 2: salary for the average person.
Speaker 3: Just to buy olive oil.
Speaker 2: So one of the things I want to do this week,
Speaker 2: since you are in the kitchen, is sort of help
Speaker 2: you make things.
Speaker 3: A little easier and a little cheaper.
Speaker 2: This bottle of Ketchup the Hunts one hundred percent natural Ketchup,
Speaker 2: thirty eight ounces was eight dollars and fifty cents. That's
Speaker 2: how much it is at the store. Okay, you can
Speaker 2: get cheap ketchup for three four dollars. You can, but
Speaker 2: I prefer all natural ingredients, no high froud toast, corn
Speaker 2: syrup and all of that.
Speaker 3: So a bottle this size, you know, candemn me in
Speaker 3: between five and ten dollars for freaking ketchup. Now.
Speaker 2: Ketchup is a sort of all American staple. I don't
Speaker 2: recommend eating a ton of it. It's got a lot
Speaker 2: of sugar in it, but it is a very good
Speaker 2: sauce to have with various things.
Speaker 3: Ketchup pears is a sauce.
Speaker 2: So I wanted to show you how to do it
Speaker 2: very very affordably, make it extraordin nar delicious and have
Speaker 2: a lot of it for cheap. So I've written down
Speaker 2: this recipe and here's all you gotta do. Get your
Speaker 2: slow cooker. This is the inner to my slow cooker.
Speaker 2: I have a ninja aura. Okay, by the way, this
Speaker 2: is not a quick recipe, so you're not going to
Speaker 2: see the result until later. But get yourself your slow cooker.
Speaker 3: Now.
Speaker 2: This can at smart and final. Okay, we all have
Speaker 2: those six pounds was four dollars for six pounds. It's
Speaker 2: enough to make a ton of ketchup and have a
Speaker 2: lot left over for sauce. So here we have fifty
Speaker 2: six ounces of canned crushed tomatoes. You can use five
Speaker 2: pounds of fresh tomatoes if you like. One cup of water. Oh,
Speaker 2: this is a yeah double X. I'm sorry, so yeah, okay,
Speaker 2: I'm sorry. I doubled up the recipe. I want to
Speaker 2: make sure we do the single. So this is fifty
Speaker 2: six ounces of crushed tomatoes, half a cup of water.
Speaker 2: We have half a cup a little more than half
Speaker 2: a cup about two thirds cup of white vinegar, one
Speaker 2: teaspoon of onion powder one teaspoon or okay, let me
Speaker 2: let me start at the beginning. I wan't get your
Speaker 2: messed up. I'm doing because I'm having this as I go.
Speaker 2: Fifty six ounces of crushed tomato, half a cup of water,
Speaker 2: a little more than half a cup of brown sugar, Okay,
Speaker 2: a little bit like a half a cup plus a
Speaker 2: tablespoon or two of brown sugar, and then basically the
Speaker 2: same amount of distilled white vinegar to one teaspoon of
Speaker 2: onion powder, one teaspoon of garlic powder, one and a
Speaker 2: half teaspoons of salt, quarter teaspoon of mustard powder. I
Speaker 2: used an eighth of a teaspoon of mustard powder. I
Speaker 2: don't like it to overpower. I wrote a quarter teaspoon.
Speaker 2: But if I were you, I'd use an.
Speaker 3: Eighth of a teaspoon of mustard.
Speaker 2: Powder, a quarter teaspoon of pepper, a quarter teaspoon of
Speaker 2: chili powder, and one clove. And I ran out. So
Speaker 2: you can just do a little ground clove if you want.
Speaker 2: And the clove is really just for favor.
Speaker 3: So all you do. This is how easy this is.
Speaker 2: And by the way, if you don't have an evulsion mixer,
Speaker 2: you know those hand mixers, one of these right here,
Speaker 2: which I'll be using later. Why I didn't take it out.
Speaker 2: If you don't have one of these, you can use
Speaker 2: your blender. Okay, So take your fifty six ounces of
Speaker 2: tomatoes there, they are all beautifully diced. Put them in
Speaker 2: your slow cooker pot. You're going to set your slow
Speaker 2: cooker on high. By the way, then you want to
Speaker 2: take your half cup of water and rinse out the
Speaker 2: container you had your tomatoes in, just to get all
Speaker 2: the juicy goodness Okay, Then you're going to take your
Speaker 2: half a cup post two tablespoons of brown sugar. Some
Speaker 2: places will tell you to use white sugar. I like
Speaker 2: the syrup that's left in the brown sugar, So use
Speaker 2: a half a cup plus two tablespoons of brown sugar.
Speaker 2: Then your one teaspoon of onion powder. You're half a
Speaker 2: teaspoon of garlic powder, your one and a half teaspoons
Speaker 2: of salt, your eighth of a teaspoon of cel re salt,
Speaker 2: eighth of a teaspoon of mustard powder, quarter teaspoon of pepper.
Speaker 3: A little bit of clove.
Speaker 2: Okay, put that in there, and then for fun, squirt
Speaker 2: some saracha, some cock sauce as I call it, and
Speaker 2: I call it cock sauce because there's a rooster on it. Now,
Speaker 2: this was a victim of climate change. They didn't have
Speaker 2: the red saracha sauce for almost a year because they
Speaker 2: couldn't get the chilies to make it. It went off
Speaker 2: the market for a year, and you could you had
Speaker 2: to buy it on eBay for lots of money. The
Speaker 2: stores have it again, but again, this was a victim
Speaker 2: of climate change. Now it's back, okay, So squirt that
Speaker 2: in there, and that's it.
Speaker 3: That's it. Put that on your slow.
Speaker 2: Cooker on hot for two to four hours and you're
Speaker 2: going to our.
Speaker 3: Six hours eight hours. You want it to reduce death.
Speaker 2: Okay, you could put this on the stovetop, bring it
Speaker 2: to a boil and then stimmer it.
Speaker 3: For an hour stirrups. But what do you want to
Speaker 3: do is cook it down? All right, we'll be right
Speaker 3: back with more fun. Don't go anywhere.
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Speaker 2: All right, welcome back on this Thanksgiving week to the
Speaker 2: Correll Cast. So the other condiment that is getting very
Speaker 2: expensive is mayonnaise. This jar of Best Foods plant based
Speaker 2: mayo is advertised for twelve dollars. I got it for
Speaker 2: five dollars on sale, but it's advertised for twelve dollars.
Speaker 2: And vegan A's is between nine and twelve dollars, and mayonnaise,
Speaker 2: of course, is really easy to make even if you're
Speaker 2: not a vegan. It's just eggs and oil really, But
Speaker 2: when you're doing a vegan you got to do it
Speaker 2: a different way, which I'm going to show you. I
Speaker 2: did want to go back to as we're doing this though,
Speaker 2: and being here in the kitchen. By the way, all
Speaker 2: you're gonna need for this is a blender. I did
Speaker 2: want to go back and talk about this climate accord
Speaker 2: and how all of this is directly affected by climate change.
Speaker 2: This avocado oil, which is a good alternative to olive oil,
Speaker 2: is almost as expensive as olive oil. The prices of
Speaker 2: oils are directly affected by what's going on in the
Speaker 2: world when it comes to climate. We have to eat, Okay,
Speaker 2: whether you're MAGA or whether you're a Republican Democrat, whatever
Speaker 2: you are, you gotta eat. And as we progress through
Speaker 2: the years here, as we're about to be in twenty
Speaker 2: twenty five, we are not paying enough attention to our food.
Speaker 2: We really are not. And you know, I want you
Speaker 2: all to be vegan. But it's not just that. It's
Speaker 2: where the food is grown, how the food is grown,
Speaker 2: for instance, this whole holiday, this whole week, is about
Speaker 2: the time that the Native Americans fed the illegal immigrants.
Speaker 3: That's what it's about.
Speaker 2: Anyone that tells you differently at this Thanksgiving, don't don't
Speaker 2: have dinner with them. This was about the Native Americans
Speaker 2: feeding the illegal immigrants who had come to this country unprepared,
Speaker 2: and the Native Americans helped them with what food? Because
Speaker 2: food is a basic universal need. And on this Thanksgiving,
Speaker 2: if you have food, if you can afford a Thanksgiving dinner,
Speaker 2: if you have friends and family coming over, you are
Speaker 2: so lucky you count your lucky stars.
Speaker 3: Okay, So we.
Speaker 2: All love mayonnaise on a sandwich or to make for
Speaker 2: other recipes or whatever it might be. I don't need
Speaker 2: a ton of it. This jar will last me a
Speaker 2: long time. In fact, the man as I'm gonna make
Speaker 2: today i'll just add to this jar.
Speaker 3: Now.
Speaker 2: By the way, I've developed a new recipe here and
Speaker 2: I haven't tried this out. So you and I are
Speaker 2: going to we're gonna do this together, okay and see
Speaker 2: if it works.
Speaker 3: But I think it's going to.
Speaker 2: Okay, First, you want to have a half a cup
Speaker 2: of soy milk. Now, soy milk I use because a
Speaker 2: it's and I make the soy milk from soybeans in
Speaker 2: my meal Matt Soy milk maker. So half a cup
Speaker 2: of soy milk, put that right in there. I used
Speaker 2: to try to make it with aquafaba because to me,
Speaker 2: aqua faba is high in protein and mimix egg whites.
Speaker 3: But today I'm gonna try soy milk.
Speaker 2: Then you need some vinegar, and this is a tablespoon
Speaker 2: of red wine vinegar. Gonna throw that in there. Then
Speaker 2: you need some salt and a dass of sugar. So
Speaker 2: a quarter teaspoon of fine sea salt and an eighth
Speaker 2: of a teaspoon of sugar, throw that in there. Then
Speaker 2: for some flavor, one and a half teaspoons of Dijon
Speaker 2: mustard and one teaspoon of fresh lemon juice, throw that
Speaker 2: in there.
Speaker 3: I don't see how this taste.
Speaker 2: Again, I haven't made this particular. I just I'd bastardized
Speaker 2: a couple of recipes to come up with this.
Speaker 3: And then one cup.
Speaker 2: Let's hope we don't waste it, because it's liquid gold.
Speaker 2: Eight ounces of avocado oil, so in that goes. Okay,
Speaker 2: Now all we're gonna do is put this? I wonder
Speaker 2: if my blender will reach over here. Let's see as
Speaker 2: we do our thanks now, I just want to tell
Speaker 2: you on this Thanksgiving I'm out of the picture. I
Speaker 2: just want to tell you, though, on this Thanksgiving, even
Speaker 2: though I'm out of the picture, how much you all
Speaker 2: mean to me, and how thankful I am to have
Speaker 2: you all in my world, because I really truly am,
Speaker 2: and you patrons, really truly, you patrons are the ones
Speaker 2: that I love and adore, as I love and adore
Speaker 2: all of you, but you patrons really make it worthwhile.
Speaker 2: So I do you want to put any other spices?
Speaker 2: If you want, flavored mayonnaise, whatever you can. So let's
Speaker 2: put this here. Now it's gonna get noisy, so I
Speaker 2: will turn off the microphone for this part. But use
Speaker 2: your blender and let it blend, baby, just let it blend.
Speaker 3: Put it on high.
Speaker 4: Of course, here we go, all right, So it's going
Speaker 4: over there, and I know you can hear it, and
Speaker 4: we're just gonna let it whip until it's amulsified.
Speaker 2: Let's whip it, baby, Let's whip it right. By the way,
Speaker 2: how many of you have a noisy kitchen? I have
Speaker 2: a noisy kitchen, annoisy kitchen is a sign of love.
Speaker 3: Honey. All right, it's going, it's working. It's starting to thicken.
Speaker 3: Gonna by the.
Speaker 2: Way, what's in this, oh Lord? A whole lot of
Speaker 2: stuff that I can't pronounce. All right, not thick yet,
Speaker 2: keep it going, alrighty, So my ninja shuts off after
Speaker 2: one minute, so you want to just do it again?
Speaker 3: All right, it's going, it's carrying on. It's natural. It's
Speaker 3: good for you.
Speaker 2: Well, it's not good for you fat, really, but tasty fat.
Speaker 2: And it's starting to embolse upon. And we're gonna have
Speaker 2: to start making our staples more and more as the
Speaker 2: prices go up and up. You know, there's just no
Speaker 2: two ways about that. All right, it's going. I'm so
Speaker 2: excited about it. What do you accitt about this? Thanks kidding,
Speaker 2: I've read dish you're making that you really.
Speaker 3: Are gonna love.
Speaker 2: I'm loving all the pumpkin pie and pumpkin stuff, pumpkin baby.
Speaker 3: Alrighty, we're almost a minute number two. Oh oh, I hear.
Speaker 2: It's starting to do something over there. Good Lord, is
Speaker 2: gonna take off into the universe. All right, let's check it.
Speaker 2: After two minutes and see how liquidy it is.
Speaker 3: Oh, I'm excited, all right.
Speaker 2: Oh my god, Oh my god, Oh my god, I've
Speaker 2: done it.
Speaker 3: I have done it. I have made the mayonnaise. Look
Speaker 3: at that. Look at that? Do you see that?
Speaker 2: Oh my god, it is mayonnaise. Honey, it's mayonnaise time. Well,
Speaker 2: let's give it a taste. Let's see how good this
Speaker 2: mayonnaise is.
Speaker 3: Look at that? Look at that. All right, let's taste it.
Speaker 3: It's is gonna be oily, you know.
Speaker 2: Oh my god, that is the best taste. That tastes
Speaker 2: better than best foods. Oh my god, I'm gonna let
Speaker 2: it go just a little bit thicker, but oh my god,
Speaker 2: that's some good shit. I have made some delicious, delicious mayonnaise.
Speaker 2: And all I did was whip around some oil with
Speaker 2: some soy milk and some vinegar and some spices. Again,
Speaker 2: it's half a cup of soy milk, one tablespoon of
Speaker 2: red or white wine vinegar, a quarter teaspoon sea salt.
Speaker 2: One don't I have teaspoon dijon mustard, one teaspoon lemon juice,
Speaker 2: one cup of neutral oil like safflour, avocado, sunflower. I
Speaker 2: had safflour, by the way, I love safflower oil, and
Speaker 2: then a pinch of sugar to make your day last long.
Speaker 2: And you get this creamy, delicious, wonderful vegan mayonnaise. And
Speaker 2: it costs you the price of a cup of oil.
Speaker 2: Now that ain't cheap, by the way, but it's not
Speaker 2: nine to twelve dollars. No, it did not make this much.
Speaker 2: I could make this much if I wanted to, But
Speaker 2: don't you find that fresher is better. So make small
Speaker 2: batches of mayonnaise, and then after you use that batch,
Speaker 2: make another batch.
Speaker 3: You know.
Speaker 2: And as I said, staples are going to become something
Speaker 2: that we're going to have to start making ourselves because
Speaker 2: they're just getting to be too much. So in the future,
Speaker 2: I'm going to show you how to make some barbecue
Speaker 2: sauce and other things that you should have in your
Speaker 2: refrigerator on hand for if you want to cook and
Speaker 2: if you want to eat.
Speaker 3: All right, we'll finish up with our last segment when
Speaker 3: we come back. It is the Monday of Thanksgiving week.
Speaker 2: I am in the kitchen where I love to be,
Speaker 2: and I hope that you are going to be in
Speaker 2: the kitchen where you love to be or if you
Speaker 2: don't want to be in the kitchen, I hope you're
Speaker 2: going to just treat yourself with something fun and picktacular
Speaker 2: this week.
Speaker 3: All right, don't go anywhere.
Speaker 2: Hey, Corel here and I'd like to take a moment
Speaker 2: to stay all the patrons at Patreon, your support means
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Speaker 2: really Correl dot com. Without your support, the show simply
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Speaker 2: at Patreon dot com, forward slash, Really Corel. Thanks from
Speaker 2: thirty years of support for the loudest, craziest, most unhinged
Speaker 2: gay guy and his little dog.
Speaker 3: And let's keep the party going as long as we can.
Speaker 2: All righty, welcome back to the Carell Cast. I'm gonna
Speaker 2: be in the kitchen a lot this week because it's
Speaker 2: Thanksgiving Week, and sitting before me is a familiar sight
Speaker 2: on Thanksgiving week groceries. First of all, here's my mayonnaise,
Speaker 2: and it looks delicious. I still think it's a little
Speaker 2: a little thin, but I'm gonna let it refrigerate and
Speaker 2: see if it thickens up a little bit, and if
Speaker 2: it doesn't, that also whip it some more because it's
Speaker 2: just oiled. Don't forget to stir your ketchup every hour.
Speaker 2: I will show you the results of that tomorrow on
Speaker 2: tomorrow's show, because you know that's it.
Speaker 3: Now.
Speaker 2: The only good thing, you know, how groceries are so expensive.
Speaker 2: The only good thing that happened is they had two
Speaker 2: pineapples on sale for three dollars, not each, but three
Speaker 2: dollars total. Now, as you know, I love tropical fruit, pineapples, mangoes.
Speaker 2: Did you know that this pineapple takes three years? I
Speaker 2: have these growing on my patio and you know how
Speaker 2: you do that? Twist this off, Okay, remove the leaves
Speaker 2: from right down here, remove those leaves and stick this
Speaker 2: in the dirt and in three and water it, and
Speaker 2: in three years you'll have a pineapple. Three years it
Speaker 2: takes to go from this to a pineapple. I have
Speaker 2: so many growing that I hate throwing these away. Because
Speaker 2: I'm throwing away a pineapple, I'm throwing away another pineapple.
Speaker 2: I'm throwing away another plant. But I don't have any
Speaker 2: more room in my planters.
Speaker 3: So I got to throw it away. But that's what
Speaker 3: you do.
Speaker 2: You just twist off the top, peel off those bottom leaves,
Speaker 2: put it in some dirt, water it, and you're going
Speaker 2: to get a pineapple in three years. But I hope
Speaker 2: you have new appreciation for the pineapple. It takes three
Speaker 2: years to grow one. This amount of groceries right here
Speaker 2: with sixty dollars, and there's nothing special in it. The
Speaker 2: one thing that we're going to do this week is
Speaker 2: make tofurky. We're going to make homemade tofurky. So if
Speaker 2: you want to make a toe faf for tomorrow, we're
Speaker 2: gonna make tofurkey. So if you want to make a
Speaker 2: tofurkey loaf.
Speaker 3: You can. And one of the things you're gonna need.
Speaker 2: Is spring roll wrappers because that goes around the outside
Speaker 2: of your tofurkey, so you can brush on the stuff
Speaker 2: to brown it up.
Speaker 3: So those are going to.
Speaker 2: Go on the outside. Raspberries were hugely on sale. They
Speaker 2: were two for four dollars. But here's the problem with raspberries.
Speaker 2: They go bad like immediately, so I'm really they do
Speaker 2: in the refrigerator. So I'll be eating these over the
Speaker 2: next couple of days. So and that celery salt because
Speaker 2: I just used the rest of it in the what
Speaker 2: was it the mayonnaise or the ketchup?
Speaker 3: The Ketchup? I used it in the Ketchup. Ooh look,
Speaker 3: raspberries got away. M oh hell lovely.
Speaker 2: Then for the tofurkey, we use rusted potatoes. I don't
Speaker 2: know what mutant farm these were on right, I'm not sure,
Speaker 2: but those are mute and potatoes. So, and then a
Speaker 2: bag of lemons. To have lemon juice every morning in
Speaker 2: a glass of twelve ounces of water, one tablespoon of
Speaker 2: lemon juice every morning before you eat anything. Bananas. Where
Speaker 2: did these come from? Where are these Mexico? So these
Speaker 2: come from Mexico. How many frequent flour miles do my
Speaker 2: bananas have? You know, look at where all this stuff
Speaker 2: comes from. These onions are from California, and then these
Speaker 2: bananas are from Mexico. These lemons are a product of
Speaker 2: the USA. Doesn't say where what else have we got
Speaker 2: in here? These pears bartlet pear grown joyfully.
Speaker 3: In Peru? How many months?
Speaker 2: See even as a vegan, you know the miles required.
Speaker 2: And one of the reasons these things are grown all
Speaker 2: over the world is climate change. These are Baba loo
Speaker 2: Berry Farm since nineteen sixty two, the same year I
Speaker 2: was born, Oxnard, California. Probably been by there. That's good,
Speaker 2: but it still had to get to Vegas, which is
Speaker 2: three four hundred miles. I don't know where tofu comes
Speaker 2: from Heaven. I guess where does this come from? Packaged
Speaker 2: by Kroger, Cincinnati, Ohio. So this tofu had to come
Speaker 2: from Ohio. And then hopefully these oranges are from California.
Speaker 2: Please be a product of Sun Pacific Florida. So think
Speaker 2: about that when you're in your kitchen. Think about how
Speaker 2: in today's world you don't give that a second thought.
Speaker 2: You know, you don't give a thought of like how
Speaker 2: long did it take all of my stuff to get here?
Speaker 2: These oranges came from Florida all the way across the country,
Speaker 2: three thousand miles. These came from Mexico, added another thousand miles.
Speaker 2: Then that's four thousand miles. And then we've got Oxnard,
Speaker 2: California three hundred miles. And then we've got Cincinnati another
Speaker 2: what eight nine hundred one thousand miles. On this table alone,
Speaker 2: we've got like five six thousand miles in frequent flyer
Speaker 2: miles just from fruits and vegetables. All of this should
Speaker 2: be grown in Nevada. We should have vertical gardens, hydroponic gardens,
Speaker 2: temperature controlled gardens where we can grow all of this here.
Speaker 2: Fossil fuel and the transportation of fuel of our food
Speaker 2: is a huge contributor to climate change. And this weekend
Speaker 2: when they all agreed on their little climate change deal,
Speaker 2: they did not address food at all. But food is
Speaker 2: the number one contributor to climate change.
Speaker 3: So this week at.
Speaker 2: Thanksgiving, think about, as you sit at that table, where
Speaker 2: did that turkey come from? You know, hopefully you're not
Speaker 2: eating a turkey, but if you are, how many miles
Speaker 2: did it fly to get to your table? The cranberries
Speaker 2: probably came from the East Coast. I don't mean the
Speaker 2: singers they came from Scotland, but you know, the cranberries
Speaker 2: probably came from the East coast.
Speaker 3: And you're dressing. Where was that bread maid? Los Angeles, Texas?
Speaker 3: Where are the vegetables that you're serving? Where were those potatoes?
Speaker 3: The Russet's I don't know where they were grown mars.
Speaker 3: I think you see the size of them. I think
Speaker 3: they're mutants. They're probably grown into a nuclear power plant.
Speaker 3: But Chernobyl is where the where are they? These are Chernobyl?
Speaker 3: Look at this, Jesus Christ, look at that. Here's my head,
Speaker 3: here's it's a huge potato.
Speaker 2: These of course Hawaii, So four thousand miles that way,
Speaker 2: So now we're bringing almost up to ten thousand miles
Speaker 2: if we go with my pineapples. That's a lot of
Speaker 2: jet fuel. That's a lot of fossil fuel inside the
Speaker 2: trucks that then truck it from the port or from
Speaker 2: the airport. Did they come on boats? Perhaps, but produces
Speaker 2: you can't really ship it on boats because.
Speaker 3: It takes a long time.
Speaker 2: So that's another issue of climate change that was not
Speaker 2: addressed this weekend.
Speaker 3: You know, everyone's talking about.
Speaker 2: The rabbi that was killed in the UAE and oh
Speaker 2: Net and Yah who's calling it a hate crime. Well,
Speaker 2: Net and Yah who's a criminal. There's a rest warrant
Speaker 2: out against him. So whatever, you know. And I'm gonna
Speaker 2: try to not think about all that stuff this week
Speaker 2: because I don't know about you, but I've been in
Speaker 2: a depression of funk. I had a great time at
Speaker 2: tea on Saturday, and then Sunday I fell right into
Speaker 2: a funk. I've been listening to Barbara Streisand's book like
Speaker 2: NonStop on audio. I'm like ten hours into it, learning
Speaker 2: lots about Babs, getting inspired, finding that she goes through
Speaker 2: a lot of the same stuff I go through and
Speaker 2: that you probably go through in terms of family life
Speaker 2: and home life and even career. She goes through a
Speaker 2: lot of the same things that we do. So that's
Speaker 2: that's where I'm trying to gravitate this week. All right,
Speaker 2: all right, I am Corell. You'll be who you want
Speaker 2: to be, So London hurt anybody. I hope you don't
Speaker 2: mind us being in the kitchen this week, because we're
Speaker 2: gonna be and we're gonna have fun while being in
Speaker 2: the kitchen this week, so today you learned how to
Speaker 2: make them.
Speaker 3: Which is here going to go in the refrigerator, and
Speaker 3: you know, maybe I will.
Speaker 2: I think I'm gonna emocify this more before I put
Speaker 2: it in the refrigerator.
Speaker 3: I do.
Speaker 2: Although you know, mayonnaise isn't supposed to be as thick
Speaker 2: as the mayonnaise that you get in the grocery store.
Speaker 2: You know, this looks like a good mayonnaise. So I'm
Speaker 2: just gonna keep that. And it's so tasty, it was
Speaker 2: so good, Oh my god. And over there we have
Speaker 2: the catch up just to Bruin, and I would just
Speaker 2: like to say to you, I hope you have a
Speaker 2: wonderful Thanksgiving week, whether you hear all four days with
Speaker 2: me or I'm not gonna be here Thursday. By the way,
Speaker 2: We're just gonna do Monday, Tuesday, Wednesday this week and
Speaker 2: Thursday Friday.
Speaker 3: I'm taking off for a holiday. That's one thing. Streisand
Speaker 3: said she never gave her her son was more or no.
Speaker 2: One of her plays closed on Christmas. Funny Girl closed
Speaker 2: down December twenty fifth. It closed on Christmas, so she
Speaker 2: was working Christmas. And she said she's said that she
Speaker 2: missed a lot of holidays, so I'm gonna start giving
Speaker 2: much uff holidays.
Speaker 3: So this week we will not have Thursday and find
Speaker 3: I am krall. Do you want to be something? Hur anybody?
Speaker 3: Mama will see you tomorrow. Will You'll see the results
Speaker 3: of the cats up.
Speaker 2: And learn how to make a soferti roll and talk topics.
Speaker 3: Just talk to them in the kitchen.
Speaker 5: It's broadcasting from a completely different point of view yours.
Speaker 1: Listen daily to the.
Speaker 5: Corell cast on your favorite streaming service. It's broadcasting from
Speaker 5: a completely different point of view, yours.
Speaker 1: Listen daily to the
Speaker 5: Corell cast on your favorite streaming service.