WEBVTT 1 00:00:01.040 --> 00:00:04.360 It's night Side with Dan Ray. I'm telling you easy 2 00:00:04.759 --> 00:00:05.960 Boston's news video. 3 00:00:07.639 --> 00:00:11.160 Oh I can hear the skin crackling. Now off that bird. 4 00:00:12.199 --> 00:00:14.759 Welcome back everybody. Night's that Gary Tangway for Dan Ray. 5 00:00:16.679 --> 00:00:19.359 Andy Gresh is with us. And when I told our 6 00:00:19.440 --> 00:00:23.199 producer in our program director Gresh Monster, that you were 7 00:00:23.239 --> 00:00:28.480 coming on, they said, what talk football? I go, No food, food, baby, 8 00:00:29.519 --> 00:00:30.239 It's one of two. 9 00:00:30.320 --> 00:00:31.879 It's the only two things that it could be. 10 00:00:32.960 --> 00:00:37.799 So Thanksgiving obviously, this is Thanksgiving week and I did 11 00:00:37.840 --> 00:00:41.200 a podcast today with the Great Bob Ryan. It is 12 00:00:41.320 --> 00:00:43.479 wonderful wife and Lane is always in the background and 13 00:00:44.359 --> 00:00:46.280 the Ryans have like I don't know, like thirty people 14 00:00:46.359 --> 00:00:49.960 coming in their house or something. And I go, so, 15 00:00:50.560 --> 00:00:52.920 when are you picking up the food? What do you 16 00:00:53.000 --> 00:00:55.200 mean picking up the food? I go, you can't your 17 00:00:55.240 --> 00:00:58.479 whole foods right? Sunbury Farms wrote brother something. Oh no, 18 00:00:58.640 --> 00:01:00.320 she's cooking the whole thing. I'm like, are you out 19 00:01:00.320 --> 00:01:00.880 of your mind? 20 00:01:01.880 --> 00:01:02.079 Are you? 21 00:01:02.759 --> 00:01:06.319 That's where I'm at, Like at the Tangwa houses, Like 22 00:01:06.319 --> 00:01:07.719 I'm going down the whole foods. I got to pick 23 00:01:07.760 --> 00:01:08.560 it up on Wednesday. 24 00:01:09.599 --> 00:01:12.680 Well, I gotta tell you, I'm kind of doing everything 25 00:01:12.799 --> 00:01:17.760 from scratch this year, including like a smaller bird with 26 00:01:18.079 --> 00:01:21.680 kind of like extra turkey breast. You know, you can 27 00:01:21.760 --> 00:01:24.439 get just like a turkey breast the cavity. So I 28 00:01:24.560 --> 00:01:26.840 got I got that to kind of make it happen 29 00:01:26.920 --> 00:01:31.319 this year. Mas. Potatoes are easy, Listen. I get the 30 00:01:31.480 --> 00:01:34.040 convenience of the whole Foods thing. We've done that the 31 00:01:34.120 --> 00:01:37.879 past couple of years for various reasons. However, there is 32 00:01:38.040 --> 00:01:41.680 no excuse to not make homemade mashed potatoes on Thanksgiving. 33 00:01:42.560 --> 00:01:44.560 You mean the fact that I went down and I 34 00:01:44.719 --> 00:01:49.359 ordered an extra batch today of sweet potatoes. That's an 35 00:01:49.359 --> 00:01:52.120 American Yeah, I mean. 36 00:01:52.560 --> 00:01:55.920 Again, it's the simplest of things. You peel it, you 37 00:01:56.120 --> 00:01:59.280 boil it, you put like whole milk in it, so 38 00:01:59.439 --> 00:02:01.359 it's good and butter and there you go. 39 00:02:01.799 --> 00:02:04.319 Don't you need some egg? What about marshmallows? 40 00:02:05.079 --> 00:02:09.400 No, no, no, no, no, I'm talking about mashed potato potatoes. Yeah, yeah, 41 00:02:09.479 --> 00:02:12.680 sweet Listen, people can have their sweet potatoes. However, on 42 00:02:12.800 --> 00:02:15.759 Thanksgiving that's kind of cammy in my opinion. 43 00:02:15.879 --> 00:02:18.319 Wait a minute, you're telling me you don't think sweet 44 00:02:18.360 --> 00:02:20.360 potatoes are American on Thanksgiving? 45 00:02:21.319 --> 00:02:27.520 I gary, it gets in the way. How many let 46 00:02:27.560 --> 00:02:30.520 me ask you something. How many times have you like, 47 00:02:33.039 --> 00:02:35.759 how many times have you had I'm trying to remember 48 00:02:35.840 --> 00:02:39.039 the name of like the pie with the mashed potatoes 49 00:02:39.080 --> 00:02:41.159 and the stuff like that. I'm drawing a plank. Have 50 00:02:41.319 --> 00:02:43.599 you ever wanted that with sweet potatoes inside of it? 51 00:02:44.400 --> 00:02:44.680 Isn't it? 52 00:02:45.039 --> 00:02:46.919 Isn't that just called sweet potato pie? 53 00:02:47.560 --> 00:02:47.599 No? 54 00:02:47.840 --> 00:02:51.120 No, it isn't. But I'm talking about like a chicken 55 00:02:51.199 --> 00:02:54.599 pot pie right right, right, right right, potatoes in chicken 56 00:02:54.680 --> 00:02:56.360 pot pie. You know what I mean? No, I just 57 00:02:56.400 --> 00:02:58.039 think it kind of gets in the way. I get 58 00:02:58.120 --> 00:03:00.520 it for those people who want it, but for me, 59 00:03:00.840 --> 00:03:03.719 just like I'm picky. I'll tell you what I'll. 60 00:03:03.560 --> 00:03:04.439 Eat, dude, I'll tell you. 61 00:03:04.639 --> 00:03:07.120 I mean the only in the bird will I eat 62 00:03:07.199 --> 00:03:10.360 the stuffing. I don't eat dressing. I eat stuffing. There's 63 00:03:10.400 --> 00:03:11.080 a big difference. 64 00:03:11.120 --> 00:03:13.039 Okay, we're gonna get to in a minute. And I 65 00:03:13.159 --> 00:03:16.080 have to say this, like where you've been with with Wait, 66 00:03:17.080 --> 00:03:19.360 you've been, You've done great. How are you doing right now? 67 00:03:20.759 --> 00:03:22.360 I'm hanging in there, Okay, all right? 68 00:03:22.560 --> 00:03:25.520 So for a big dude, for a big dude, and 69 00:03:25.639 --> 00:03:29.039 when we worked covering the Patriots, yep, you are the 70 00:03:29.520 --> 00:03:34.199 biggest person and the pickiest eater your eater I've ever met. 71 00:03:34.919 --> 00:03:39.319 Yeah, honestly, it's been that way since I was a kid. 72 00:03:39.560 --> 00:03:42.719 My little nephew's the same way. My little nephew, Hudson. Okay, 73 00:03:42.759 --> 00:03:45.159 well he's not so little anymore. It's like thirteen years old, 74 00:03:45.639 --> 00:03:48.199 but he wants to bring pizza roles to put in 75 00:03:48.280 --> 00:03:51.680 the air fire because he doesn't like turkey stuffing and 76 00:03:51.759 --> 00:03:54.759 all that kind of stuff. He's like me, I was 77 00:03:54.840 --> 00:03:57.919 picky as all kid out. How are the traditional stuff again? 78 00:03:58.360 --> 00:04:05.919 Turkey stuffing mesh cad Oh, stuffing is in the bird. 79 00:04:06.080 --> 00:04:08.520 Dressing is what you have on the side and you 80 00:04:08.639 --> 00:04:10.199 have it in like the cast or all dish, and 81 00:04:10.240 --> 00:04:12.360 you put that in the oven. It doesn't get the 82 00:04:12.439 --> 00:04:17.959 extra layer of labor that we'll think about it, right, 83 00:04:18.120 --> 00:04:21.800 it's a huge difference. You're cooking all that delicious stuffing 84 00:04:21.920 --> 00:04:24.800 inside the cavity. Like when people will cook a chicken 85 00:04:24.920 --> 00:04:27.160 or a bird, sometimes they'll put a bunch of stuff 86 00:04:27.199 --> 00:04:29.839 inside the cavity. They don't need to. Even if you 87 00:04:29.959 --> 00:04:32.360 fry a turkey, you can't put the stuffing in there. 88 00:04:32.839 --> 00:04:35.319 But it's the age. It kind of mets a mets 89 00:04:35.560 --> 00:04:37.920 it's kind of hit or miss. It's not as consistent 90 00:04:37.959 --> 00:04:40.439 as like frying the bird. But yeah, think about it. 91 00:04:40.639 --> 00:04:42.839 I'll tell you what I'll think. We'll see you're not 92 00:04:42.959 --> 00:04:45.000 cooking anything for real, So I can't even do this 93 00:04:45.120 --> 00:04:47.360 with you. But for people who are like human beings 94 00:04:47.439 --> 00:04:51.839 and cook their own food, but have the dressing on 95 00:04:51.959 --> 00:04:54.439 the side and cook that and then have it coming 96 00:04:54.480 --> 00:04:56.160 out of the bird, and I'm telling you it's not 97 00:04:56.240 --> 00:04:58.319 even close, you'll want to make an extra bird just 98 00:04:58.360 --> 00:05:01.160 to be able to make extra instead of dressing. 99 00:05:01.199 --> 00:05:03.480 No, I could see that. The great late Bertha tangwe 100 00:05:04.120 --> 00:05:09.560 always had stuffing in the bird. Oh, I mean she would, 101 00:05:09.720 --> 00:05:11.480 as I was saying, she would cook with a double boiler. 102 00:05:11.600 --> 00:05:14.399 My friend, what a cherub too. I bet she had 103 00:05:14.439 --> 00:05:17.480 the can of baking grease right on the back of 104 00:05:17.560 --> 00:05:17.959 the stove. 105 00:05:18.240 --> 00:05:20.360 She totally did. Oh my god, Gresh, were you in 106 00:05:20.480 --> 00:05:21.279 my kitchen. 107 00:05:22.920 --> 00:05:25.800 Because the mag gress my grandmother had the same thing. 108 00:05:25.959 --> 00:05:28.079 Oh yeah, oh yeah, we'd put that's where they put 109 00:05:28.160 --> 00:05:30.639 the fat. And then there's no doubt. And then when 110 00:05:30.720 --> 00:05:32.680 it came to cranberry, it was none of this, you know. 111 00:05:32.759 --> 00:05:36.079 It was the slice cranberry, slice cranberry. It wasn't the 112 00:05:36.120 --> 00:05:38.360 actual of cranberries, but the slice cranberry, and. 113 00:05:38.560 --> 00:05:41.199 I'm out on cranberry. I don't like it. But if 114 00:05:41.240 --> 00:05:43.920 I don't have it for my wife, Betty, I'm dead. 115 00:05:44.040 --> 00:05:45.800 So I have to make sure that the right kind 116 00:05:46.079 --> 00:05:47.360 slice it and all that crap. 117 00:05:47.480 --> 00:05:49.079 So what's the biggest bird you ever cooked? 118 00:05:49.959 --> 00:05:55.920 Oh? Probably I've was sailing an eighteen pounder in a 119 00:05:57.040 --> 00:05:59.439 frying one. I did one with my brother, wants to 120 00:05:59.560 --> 00:06:01.120 do one with my pap. That's where I kind of 121 00:06:01.199 --> 00:06:03.560 learned it and stuff like that. But I know that 122 00:06:03.639 --> 00:06:05.639 we're going to talk about the fried turkey. Right. Have 123 00:06:05.800 --> 00:06:07.439 you tasted fried turkey tank? 124 00:06:07.720 --> 00:06:10.279 You know I have not, but you and Zoe swear 125 00:06:10.399 --> 00:06:10.680 by it. 126 00:06:11.560 --> 00:06:15.160 Okay, here's the thing. There was one year in my 127 00:06:15.360 --> 00:06:18.319 family when we were at peak fatness, all of us 128 00:06:18.360 --> 00:06:21.399 across the board, right, and we decided to do like 129 00:06:21.439 --> 00:06:25.720 a turkey case test challenge. One year, my brother fry 130 00:06:25.800 --> 00:06:30.639 the turkey, my mom baked one, and then I made 131 00:06:30.720 --> 00:06:34.040 one in do you remember the Ron Pop Peel Showtime Rotistry? 132 00:06:34.240 --> 00:06:34.399 Yes? 133 00:06:35.040 --> 00:06:40.120 Yes, I made mine in the Showtime Rotistry to prove 134 00:06:40.199 --> 00:06:43.360 them that it could be done and be just as good. Now. Ultimately, 135 00:06:43.600 --> 00:06:47.000 fried turkey wins out because anytime you have that fried 136 00:06:47.079 --> 00:06:49.920 turkey wins out, it's just that delicious as that moist 137 00:06:50.040 --> 00:06:52.439 and you can, you know, you can layer it with 138 00:06:52.600 --> 00:06:55.519 different kind of seizing under the skin and it's just, 139 00:06:55.800 --> 00:06:58.959 oh my god, it's fantastic. But we did that. We 140 00:06:59.079 --> 00:07:01.439 did that one year. I came in second. My mother 141 00:07:01.680 --> 00:07:04.079 was hot for like a whole year that her turkey 142 00:07:04.160 --> 00:07:08.600 didn't win. But like, sorry, that Showtime rochesstery barbecue thing there, 143 00:07:08.920 --> 00:07:11.240 that was the best like kitchen gimmick I've ever bought 144 00:07:11.279 --> 00:07:11.759 in my life. 145 00:07:11.879 --> 00:07:13.800 Yeah, I could see your mom. I remember meeting her 146 00:07:13.839 --> 00:07:16.319 at the cbscne once on Thanksgiving. I can definitely see 147 00:07:16.360 --> 00:07:17.199 her being a little. 148 00:07:17.279 --> 00:07:20.399 Oh yeah, that's right. Oh my god, talk about a story, right, 149 00:07:20.720 --> 00:07:24.160 So it's what Patriots at the Lions, right, and we 150 00:07:24.279 --> 00:07:27.399 were all we were all at CBS scene and like 151 00:07:27.639 --> 00:07:30.519 the whole Tangway I mean there were a fifty Tangway 152 00:07:30.560 --> 00:07:33.519 clan people in there for crying out loud. And then 153 00:07:33.560 --> 00:07:38.399 you know I had oh yeah, freaking rednecks, right, and 154 00:07:38.480 --> 00:07:40.040 then we throw my in laws in there to be 155 00:07:40.079 --> 00:07:43.639 a little classy. And then you know, Nelson, because he 156 00:07:43.680 --> 00:07:45.879 didn't have anything else to do that day or whatever. 157 00:07:46.040 --> 00:07:49.000 And oh my god, we all had thanks Giving dinner 158 00:07:49.000 --> 00:07:51.360 at the CBSC, and I have to say the food 159 00:07:51.519 --> 00:07:53.959 was actually kind of good, which was rare for that play. Well. 160 00:07:54.160 --> 00:07:56.079 Just my brother in law, Brian Dank, when he ordered 161 00:07:56.079 --> 00:07:58.920 the nachos, he was psyched. H Listen, how do you 162 00:07:59.639 --> 00:08:03.319 how do you how do you put the seasoning under 163 00:08:03.319 --> 00:08:04.720 the skin? Do you do that with a needle? 164 00:08:05.639 --> 00:08:08.199 No? So what you do is that would be like say, 165 00:08:08.199 --> 00:08:10.639 if you were to put butter right in the meat 166 00:08:10.720 --> 00:08:11.959 or the muscle of the turkey. 167 00:08:12.079 --> 00:08:12.199 Right. 168 00:08:12.439 --> 00:08:14.759 Yeah, So here's what you do. You gotta go slow, 169 00:08:15.399 --> 00:08:17.600 so you know where you would pull like the giblets 170 00:08:17.639 --> 00:08:20.240 out or whatever. You can kind of run your finger 171 00:08:20.439 --> 00:08:22.759 right where the skin sort of meets the breast and 172 00:08:22.800 --> 00:08:25.720 you can just sort of work your hand underneath. And 173 00:08:25.839 --> 00:08:28.199 if you're a little uneasy about it, you know what 174 00:08:28.319 --> 00:08:30.839 you can do is like a wooden spoon, Well you 175 00:08:30.920 --> 00:08:34.240 can flip it over on the handle end and use 176 00:08:34.360 --> 00:08:37.639 that to kind of put just sort of move and 177 00:08:37.759 --> 00:08:41.320 separate the skin away from the meat. And then when 178 00:08:41.360 --> 00:08:43.919 you can get your hand under there, you literally take 179 00:08:44.080 --> 00:08:46.240 like you know, if you make like a stick of 180 00:08:46.320 --> 00:08:47.600 flavored butter or something. 181 00:08:48.120 --> 00:08:50.720 Just shmear that all over your hand, stick your hand 182 00:08:50.799 --> 00:08:53.120 in there and rub it all over right on the meat. 183 00:08:53.639 --> 00:08:55.440 And then that way, whenever you fry it or bake 184 00:08:55.519 --> 00:08:58.440 it or whatever, it's not going on the skin. You 185 00:08:58.559 --> 00:09:01.000 can still maybe cover that you're baking it with like 186 00:09:01.080 --> 00:09:03.360 a piece of foil or whatever. But you put that 187 00:09:03.519 --> 00:09:06.159 delicious buttery goodness right on there and it goes right 188 00:09:06.200 --> 00:09:07.399 into the meat as it's cooking. 189 00:09:07.679 --> 00:09:11.120 Nobody says buttery goodness like Andy Gresch. Details on how 190 00:09:11.159 --> 00:09:13.360 to fry a turkey coming up next. This is Nightside 191 00:09:13.360 --> 00:09:14.039 on WBZ. 192 00:09:15.519 --> 00:09:18.320 Well back to Dan Ray line from the Window World 193 00:09:18.480 --> 00:09:21.559 night Side Studios on WBZ News Radio. 194 00:09:22.960 --> 00:09:25.960 Okay, getting ready for Thanksgiving, Gary tanglea here for Dan 195 00:09:26.080 --> 00:09:28.720 Ray And you know, if I'm talking football, Andy Gresh 196 00:09:28.799 --> 00:09:32.000 is talking food right here on wbz's night set. All right, Gretch, 197 00:09:32.080 --> 00:09:34.759 take me through how do you deep fry or how 198 00:09:34.799 --> 00:09:35.879 do you fry a turkey? 199 00:09:37.159 --> 00:09:40.799 Well, you need one of the bigger kind of fry 200 00:09:40.919 --> 00:09:45.080 drum slash barrels, right, so it normally comes whether yeah, 201 00:09:45.120 --> 00:09:47.759 you go like a BJ's or something like that. You 202 00:09:47.840 --> 00:09:50.159 can go get like your fry later, kid, it'll be 203 00:09:51.480 --> 00:09:54.360 it'll be like a bigger pot, and it'll have the 204 00:09:54.480 --> 00:09:56.320 stand where you be able to set it on, and 205 00:09:56.440 --> 00:09:59.559 you'll you'll have it'll connect like a grill, So like 206 00:09:59.799 --> 00:10:01.759 the pro paint tank you would have on a grill, 207 00:10:02.320 --> 00:10:05.279 that's what you would connect it to. Put it in 208 00:10:05.360 --> 00:10:07.080 an area where it ain't going to catch your house 209 00:10:07.159 --> 00:10:12.080 on fire. You and I know a spastic former NFL 210 00:10:12.240 --> 00:10:16.200 quarterback who has focus issues who used to do his 211 00:10:16.879 --> 00:10:20.559 fry later right in his garage with the doors open 212 00:10:21.080 --> 00:10:23.399 because he would throw onion rings and stuff like that 213 00:10:23.600 --> 00:10:25.480 in there for us to eat for him to eat 214 00:10:25.559 --> 00:10:28.440 in the morning. So you really shouldn't do it in 215 00:10:28.559 --> 00:10:31.879 your garage. You do it in your driveway, totally fine. 216 00:10:32.279 --> 00:10:35.360 Here's the trick, Gary, is that depending on how big 217 00:10:35.399 --> 00:10:37.720 your turkey is, you got to figure out how much 218 00:10:37.799 --> 00:10:40.000 sort of liquid and how much oil you need once 219 00:10:40.039 --> 00:10:42.480 you can turn the heat on. Right, So the day 220 00:10:42.559 --> 00:10:46.360 before with your bird, like before you brind it, you 221 00:10:46.679 --> 00:10:49.360 fill your you fill your pot up with a certain 222 00:10:49.399 --> 00:10:52.279 amount of water. Then you set the bird in there 223 00:10:52.480 --> 00:10:55.200 and see how high the water needs to go, and 224 00:10:55.279 --> 00:10:58.000 you can kind of just accordingly take like a black 225 00:10:58.080 --> 00:11:00.919 little marker mark it on the inside, so you know 226 00:11:01.080 --> 00:11:03.120 how high your oil has to go, because if you 227 00:11:03.240 --> 00:11:05.639 put in too much oil, it's gonna boil over. It's 228 00:11:05.639 --> 00:11:07.960 gonna turn into a big fire. So you gotta be 229 00:11:08.039 --> 00:11:12.159 careful about that. Put the bird on an appropriate rack. 230 00:11:12.480 --> 00:11:14.440 There's like a little coat hangar thing that you can 231 00:11:14.559 --> 00:11:16.879 hang up in the rear end of the bird. When 232 00:11:16.919 --> 00:11:20.240 the metal piece sticks through, set it down in there. 233 00:11:20.320 --> 00:11:22.840 You should use barbecue gloves that way you don't burn 234 00:11:22.919 --> 00:11:25.679 your hand like an idiot or end up like Jason 235 00:11:25.759 --> 00:11:29.480 Pierre Paul burning a finger off crazy like that. Yeah, 236 00:11:30.720 --> 00:11:35.399 and then it cooks way quicker. I forget the minutes 237 00:11:35.440 --> 00:11:38.840 per pound. I want to say, it's like three. You're 238 00:11:38.919 --> 00:11:42.399 gonna cook. You're gonna cook these things pretty quickly, really, 239 00:11:42.399 --> 00:11:45.480 so yeah, oh yeah, oh you know what. It definitely 240 00:11:45.600 --> 00:11:51.279 cooks faster. I would say, I think I've done like 241 00:11:51.360 --> 00:11:54.360 an eighteen pound bird in like an hour or something 242 00:11:54.519 --> 00:11:58.360 like that. Yeah, no way, yeah, yeah, whereas it would 243 00:11:58.399 --> 00:11:59.919 be an hour and a half two hours of your 244 00:12:00.039 --> 00:12:02.600 cooking it in the oven. Yeah. I don't know the 245 00:12:02.720 --> 00:12:05.799 exact don't hold me to that, but I definitely know 246 00:12:06.039 --> 00:12:09.000 the frying time on a bird is shorter than it is. 247 00:12:09.120 --> 00:12:10.080 You're throwing at the number. 248 00:12:10.200 --> 00:12:12.039 Well, how do you let me ask you this? How 249 00:12:12.120 --> 00:12:14.879 do you make sure that you don't burn on the 250 00:12:14.960 --> 00:12:17.240 outside and make sure the inside gets cooked? That's what 251 00:12:17.360 --> 00:12:17.799 I don't get. 252 00:12:17.919 --> 00:12:21.879 It ends up cooking all the way through and evenly 253 00:12:21.919 --> 00:12:26.159 as long as your temperature is right. And you know 254 00:12:26.399 --> 00:12:30.519 some people burn hotter size. I normally hang around three. 255 00:12:30.679 --> 00:12:33.000 The three fifty three seventy five range, I think is 256 00:12:33.039 --> 00:12:35.639 about the way you want to go. I normally do 257 00:12:35.879 --> 00:12:39.159 three p fifty and then you kind of calculated per 258 00:12:39.320 --> 00:12:42.120 pound is really what it is? And no, it makes 259 00:12:42.159 --> 00:12:45.240 the outside nice and golden. I'll tell you what. If 260 00:12:45.360 --> 00:12:48.840 you put a bird in an oven right and after 261 00:12:48.960 --> 00:12:52.000 an hour you don't take a piece of foil and 262 00:12:52.320 --> 00:12:56.320 cover the breast, you have a better chance. I think 263 00:12:56.480 --> 00:12:59.440 I've screwed up more like turkeys in an oven, where 264 00:12:59.480 --> 00:13:02.600 I've made the top of the breast too crunchy because 265 00:13:02.639 --> 00:13:05.120 i didn't cover it with foil after an hour, than 266 00:13:05.200 --> 00:13:07.080 ever being a part of one that was fried and 267 00:13:07.159 --> 00:13:08.320 seeing it come out yucky. 268 00:13:08.720 --> 00:13:12.000 Hmm. So you would definitely go with but is it? 269 00:13:12.360 --> 00:13:16.039 You would definitely go with the fried over the traditional 270 00:13:16.279 --> 00:13:16.960 throw it in the oven. 271 00:13:17.000 --> 00:13:21.759 But yeahs yeah, because you do have to go, you 272 00:13:21.840 --> 00:13:23.440 do have to buy the setup. You do have to 273 00:13:23.480 --> 00:13:26.080 go get pro pain. But you also can't do it 274 00:13:26.240 --> 00:13:29.120 on you know, the deck of an apartment building. You 275 00:13:29.240 --> 00:13:29.720 know what I mean? 276 00:13:29.879 --> 00:13:31.360 Yeah, yeah, yeah. 277 00:13:31.720 --> 00:13:33.879 You know we've heard of like idiot patriot players of 278 00:13:33.960 --> 00:13:36.399 the past. You have the pro paint grill, but score 279 00:13:36.519 --> 00:13:39.120 the lighter fluid on it and all that kind of stuff. 280 00:13:39.480 --> 00:13:41.399 But no, you got to be smart about it if 281 00:13:41.399 --> 00:13:43.799 you're going to do this, because there there is a 282 00:13:43.919 --> 00:13:46.519 fire hazard. And here's the thing I would say, it 283 00:13:47.000 --> 00:13:50.399 sounds really cool to do, but if you're nervous about 284 00:13:50.440 --> 00:13:53.200 it and you haven't researched it, then don't do it. 285 00:13:53.519 --> 00:13:56.000 Wait a year and get it right. Hell, you could 286 00:13:56.039 --> 00:13:58.200 do one for Christmas for crying out loud. I mean 287 00:13:58.279 --> 00:14:01.080 the turkey. You can have turkey around. It's just synonymous 288 00:14:01.120 --> 00:14:03.559 with Thanksgiving, which is really the bad people Christmas. 289 00:14:04.600 --> 00:14:07.120 We have a call Andy, let's talk to John and Boston. 290 00:14:07.240 --> 00:14:10.879 John you're on with Andy gresh yea Hi, good Evening's. 291 00:14:11.240 --> 00:14:13.919 I just wanted to ask and suggest that maybe frying 292 00:14:14.279 --> 00:14:17.879 any food and beefat beef tallow would taste better because 293 00:14:17.960 --> 00:14:21.039 restaurants today McDonald's and so called the burryting they all 294 00:14:21.080 --> 00:14:24.320 stopped doing that years ago, and even Unlucky fried chickens 295 00:14:24.399 --> 00:14:26.320 they call it doesn't taste as good as it once did. 296 00:14:26.720 --> 00:14:28.600 But I would suggest, but I wonder what you're comment 297 00:14:28.720 --> 00:14:30.559 on that is, because I think it does taste better. 298 00:14:31.120 --> 00:14:32.960 I haven't found a restaurant that's what I like to find. 299 00:14:33.039 --> 00:14:36.480 It does be fat lid instead of vegetable oil. 300 00:14:37.879 --> 00:14:40.240 Yeah, to me, that's kind of a that's kind of 301 00:14:40.320 --> 00:14:42.799 common sense that it would taste really good. That's a 302 00:14:42.919 --> 00:14:46.679 lot of beef tallow though, that would be to me, 303 00:14:46.799 --> 00:14:49.039 it would day would kind of overpower it a little bit. 304 00:14:49.200 --> 00:14:53.720 But yeah, if you're doing like even like roasted potatoes 305 00:14:53.840 --> 00:14:55.879 or something like that, so you can throw a little 306 00:14:55.879 --> 00:14:57.720 bit of beef callo in there and let that kind 307 00:14:57.759 --> 00:14:59.840 of melt down and then slide them into the end 308 00:14:59.840 --> 00:15:02.600 of the you oven or under a broiler. Oh yeah, delicious, 309 00:15:02.720 --> 00:15:04.519 All right, John, anything else, Buddy. 310 00:15:04.879 --> 00:15:07.320 Well, I just wanted to ask your opinion because I 311 00:15:07.399 --> 00:15:09.399 wish restaurants would do that, but I haven't found a 312 00:15:09.440 --> 00:15:12.320 good restaurant. I would pay extra for the quality of 313 00:15:12.399 --> 00:15:14.600 the case if they did that, but I haven't found any. 314 00:15:14.600 --> 00:15:16.320 If you know any, let me know on the air well. 315 00:15:16.360 --> 00:15:18.440 If Gresh opens one up, we'll let you know. Thanks, John, 316 00:15:18.440 --> 00:15:21.720 We appreciate, thank you, all right, take care, all right, Gresh. 317 00:15:23.399 --> 00:15:26.080 As far again, as far as the danger, let's just 318 00:15:26.159 --> 00:15:27.720 get that across one more time. 319 00:15:27.840 --> 00:15:32.440 So, yeah, it's very real. If you're nervous about it, 320 00:15:32.679 --> 00:15:34.720 don't do it. If you don't have the space to 321 00:15:34.840 --> 00:15:39.159 do it, don't do it. Don't do it inside, God almighty, 322 00:15:39.240 --> 00:15:42.159 don't do it inside, even in like your open garage 323 00:15:42.240 --> 00:15:44.919 or anything like that. Don't do it, because it only 324 00:15:45.000 --> 00:15:49.080 takes one miscalculation of your oil with your turkey going 325 00:15:49.159 --> 00:15:51.159 in and something bubbling over, and then you got a 326 00:15:51.240 --> 00:15:51.840 roll problem. 327 00:15:52.120 --> 00:15:55.200 Gresh, let me run down some recipes for you. Oh, 328 00:15:55.279 --> 00:15:59.360 so some alternative dishes for Thanksgiving and get your thoughts. 329 00:16:00.120 --> 00:16:04.039 Oh, dear lord, if you tell me avocado, I'm just 330 00:16:04.159 --> 00:16:04.840 gonna hang out. 331 00:16:05.120 --> 00:16:07.919 That's not on the list, all right, thank god. 332 00:16:07.879 --> 00:16:10.559 Because it feels like it feels like avocados are being 333 00:16:10.639 --> 00:16:12.200 shoved on us by society. 334 00:16:12.639 --> 00:16:14.519 Oh, avocados. And the other one is kale. 335 00:16:16.120 --> 00:16:19.919 Yeah. And you know what, man, you either you either 336 00:16:20.039 --> 00:16:21.960 dig it or you don't. To me. There's no one 337 00:16:22.000 --> 00:16:24.480 who's like, oh, I kind of like kale. Sometimes you 338 00:16:24.679 --> 00:16:26.120 dig the bitterer or you don't. 339 00:16:26.679 --> 00:16:28.519 You know, kaylas like eating sandpaper. 340 00:16:30.480 --> 00:16:31.159 I can't do it. 341 00:16:31.320 --> 00:16:37.159 How about this creamy kale and yaki bake. Nope, here's 342 00:16:37.159 --> 00:16:41.720 another one. This one I don't understand. Have you ever 343 00:16:41.799 --> 00:16:42.960 had pumpkin lasagna? 344 00:16:44.759 --> 00:16:48.159 I've heard of it, but no, I don't like sandal lasagna. 345 00:16:48.440 --> 00:16:49.399 Different kind of cheese. 346 00:16:50.559 --> 00:16:53.000 See, that's another thing. I would think you would love lasagna. 347 00:16:54.039 --> 00:16:55.039 No, you know what it is? 348 00:16:55.759 --> 00:16:58.919 Whatever that creamy, spready looking cheese that they put on there, 349 00:16:59.120 --> 00:17:03.000 I can't. I'm not. I like mozzarella cheese. And that's 350 00:17:03.039 --> 00:17:03.399 about it. 351 00:17:03.720 --> 00:17:05.279 That's all that's gonna happen, all right. 352 00:17:05.480 --> 00:17:06.880 Yeah, the other stink. 353 00:17:07.240 --> 00:17:10.359 Can anything that is not any Can anything that is 354 00:17:10.519 --> 00:17:12.920 non animal be a steak? 355 00:17:15.640 --> 00:17:20.359 Oh? Any wait, the tofood community's gonna come after. 356 00:17:20.240 --> 00:17:27.640 You, but squash steaks, that's just okay. No, no, no, 357 00:17:28.160 --> 00:17:31.599 I'm gonna take a stand. If it doesn't move, If 358 00:17:31.640 --> 00:17:36.519 it doesn't move, it's not a steak. Okay, if it does, 359 00:17:36.839 --> 00:17:38.200 That's what I'm telling you right now. 360 00:17:38.960 --> 00:17:43.599 Tomorrow morning at nine o'clock, wbz's very Tegway gone after 361 00:17:43.759 --> 00:17:47.519 by Big butternut Squash after controversial comments last night. 362 00:17:47.920 --> 00:17:51.519 Believe me, it's the holiday week they need me. Is 363 00:17:51.599 --> 00:17:54.039 an amazing question. Sometimes, you know, as they drive in 364 00:17:54.119 --> 00:17:56.240 here filling in for Dan Ray, I always think, you know, 365 00:17:56.359 --> 00:18:00.000 this is how I started. Life goes full circle anyway. 366 00:18:00.119 --> 00:18:03.079 Yeah, yes, I'm about to do that Thanksgiving night. 367 00:18:04.759 --> 00:18:06.799 Cauliflower mushroom sauce. 368 00:18:07.720 --> 00:18:10.720 Yeah, that's another one. Cauliflower. Like when people say you 369 00:18:10.799 --> 00:18:14.079 can replace pizza crust or cauliflower cross, you can't. I don't. 370 00:18:14.680 --> 00:18:15.759 You can't. You can't. 371 00:18:15.839 --> 00:18:16.880 No, I don't have time for that. 372 00:18:17.200 --> 00:18:20.119 You can't. And then I will get deep fried cauliflower 373 00:18:20.119 --> 00:18:22.119 at a restaurant just to make myself feel better. But 374 00:18:22.160 --> 00:18:23.319 then I kind of go, what's the point? 375 00:18:24.920 --> 00:18:25.279 You know what? 376 00:18:25.480 --> 00:18:27.039 You know, what the point would be is that if 377 00:18:27.079 --> 00:18:30.400 you had that at about ten thirty after a seven 378 00:18:30.440 --> 00:18:33.119 o'clock or a four o'clock kick or whatever, and we 379 00:18:33.200 --> 00:18:37.160 were sitting beside each other, that cauliflower would be causing 380 00:18:37.200 --> 00:18:39.599 an old factory nightmare. That'd be my worry. 381 00:18:39.720 --> 00:18:43.319 Yeah, that would that would be barking. Wouldn't aggresh? Would 382 00:18:43.640 --> 00:18:46.799 here for Thanksgiving? Beef Wellington? That's not bad. I could 383 00:18:46.799 --> 00:18:47.200 swing that. 384 00:18:48.079 --> 00:18:52.000 No, that's the different relatively traditional holidays fare. 385 00:18:52.000 --> 00:18:59.359 Right, grapefruit and goat cheese, fedal salad? Nope, nope, nope, 386 00:18:59.599 --> 00:19:02.920 anything with gret the grapefruit. I don't get a vegan 387 00:19:03.000 --> 00:19:07.400 meat loaf at well you know, no, no, no, no, 388 00:19:07.640 --> 00:19:09.759 can you And here's another thing. You call it vegan, 389 00:19:09.839 --> 00:19:12.119 but you can't call anything vegan with the word meat 390 00:19:12.200 --> 00:19:12.359 in it. 391 00:19:13.200 --> 00:19:15.279 Well, yeah, I mean so it wouldn't that really be 392 00:19:15.400 --> 00:19:19.640 a pescatarian meat loaf that they had some sort. 393 00:19:19.160 --> 00:19:20.519 There we go that? 394 00:19:20.720 --> 00:19:23.839 Come on, you gotta give me credit that I knew pescatarian. 395 00:19:24.119 --> 00:19:27.599 Yeah, I got to look that up when we're done. Yeah, 396 00:19:27.759 --> 00:19:33.200 miso raised car brace carrots. Yes, no, I know, I'm joking. Oh, 397 00:19:33.599 --> 00:19:35.839 goof Korean fried chicken. 398 00:19:38.920 --> 00:19:39.160 Do that? 399 00:19:39.599 --> 00:19:41.440 I could do that. A little kimchi in there and 400 00:19:41.480 --> 00:19:42.799 you'll have some rear end lift off. 401 00:19:42.960 --> 00:19:45.519