Speaker 1: It's night Side with Dan Ray. I'm telling you easy
Speaker 1: Boston's news video.
Speaker 2: Oh I can hear the skin crackling. Now off that bird.
Speaker 2: Welcome back everybody. Night's that Gary Tangway for Dan Ray.
Speaker 2: Andy Gresh is with us. And when I told our
Speaker 2: producer in our program director Gresh Monster, that you were
Speaker 2: coming on, they said, what talk football? I go, No food, food, baby,
Speaker 2: It's one of two.
Speaker 3: It's the only two things that it could be.
Speaker 2: So Thanksgiving obviously, this is Thanksgiving week and I did
Speaker 2: a podcast today with the Great Bob Ryan. It is
Speaker 2: wonderful wife and Lane is always in the background and
Speaker 2: the Ryans have like I don't know, like thirty people
Speaker 2: coming in their house or something. And I go, so,
Speaker 2: when are you picking up the food? What do you
Speaker 2: mean picking up the food? I go, you can't your
Speaker 2: whole foods right? Sunbury Farms wrote brother something. Oh no,
Speaker 2: she's cooking the whole thing. I'm like, are you out
Speaker 2: of your mind?
Speaker 3: Are you?
Speaker 2: That's where I'm at, Like at the Tangwa houses, Like
Speaker 2: I'm going down the whole foods. I got to pick
Speaker 2: it up on Wednesday.
Speaker 3: Well, I gotta tell you, I'm kind of doing everything
Speaker 3: from scratch this year, including like a smaller bird with
Speaker 3: kind of like extra turkey breast. You know, you can
Speaker 3: get just like a turkey breast the cavity. So I
Speaker 3: got I got that to kind of make it happen
Speaker 3: this year. Mas. Potatoes are easy, Listen. I get the
Speaker 3: convenience of the whole Foods thing. We've done that the
Speaker 3: past couple of years for various reasons. However, there is
Speaker 3: no excuse to not make homemade mashed potatoes on Thanksgiving.
Speaker 2: You mean the fact that I went down and I
Speaker 2: ordered an extra batch today of sweet potatoes. That's an
Speaker 2: American Yeah, I mean.
Speaker 3: Again, it's the simplest of things. You peel it, you
Speaker 3: boil it, you put like whole milk in it, so
Speaker 3: it's good and butter and there you go.
Speaker 2: Don't you need some egg? What about marshmallows?
Speaker 3: No, no, no, no, no, I'm talking about mashed potato potatoes. Yeah, yeah,
Speaker 3: sweet Listen, people can have their sweet potatoes. However, on
Speaker 3: Thanksgiving that's kind of cammy in my opinion.
Speaker 2: Wait a minute, you're telling me you don't think sweet
Speaker 2: potatoes are American on Thanksgiving?
Speaker 3: I gary, it gets in the way. How many let
Speaker 3: me ask you something. How many times have you like,
Speaker 3: how many times have you had I'm trying to remember
Speaker 3: the name of like the pie with the mashed potatoes
Speaker 3: and the stuff like that. I'm drawing a plank. Have
Speaker 3: you ever wanted that with sweet potatoes inside of it?
Speaker 3: Isn't it?
Speaker 2: Isn't that just called sweet potato pie?
Speaker 4: No?
Speaker 3: No, it isn't. But I'm talking about like a chicken
Speaker 3: pot pie right right, right, right right, potatoes in chicken
Speaker 3: pot pie. You know what I mean? No, I just
Speaker 3: think it kind of gets in the way. I get
Speaker 3: it for those people who want it, but for me,
Speaker 3: just like I'm picky. I'll tell you what I'll.
Speaker 2: Eat, dude, I'll tell you.
Speaker 3: I mean the only in the bird will I eat
Speaker 3: the stuffing. I don't eat dressing. I eat stuffing. There's
Speaker 3: a big difference.
Speaker 2: Okay, we're gonna get to in a minute. And I
Speaker 2: have to say this, like where you've been with with Wait,
Speaker 2: you've been, You've done great. How are you doing right now?
Speaker 3: I'm hanging in there, Okay, all right?
Speaker 2: So for a big dude, for a big dude, and
Speaker 2: when we worked covering the Patriots, yep, you are the
Speaker 2: biggest person and the pickiest eater your eater I've ever met.
Speaker 3: Yeah, honestly, it's been that way since I was a kid.
Speaker 3: My little nephew's the same way. My little nephew, Hudson. Okay,
Speaker 3: well he's not so little anymore. It's like thirteen years old,
Speaker 3: but he wants to bring pizza roles to put in
Speaker 3: the air fire because he doesn't like turkey stuffing and
Speaker 3: all that kind of stuff. He's like me, I was
Speaker 3: picky as all kid out. How are the traditional stuff again?
Speaker 3: Turkey stuffing mesh cad Oh, stuffing is in the bird.
Speaker 3: Dressing is what you have on the side and you
Speaker 3: have it in like the cast or all dish, and
Speaker 3: you put that in the oven. It doesn't get the
Speaker 3: extra layer of labor that we'll think about it, right,
Speaker 3: it's a huge difference. You're cooking all that delicious stuffing
Speaker 3: inside the cavity. Like when people will cook a chicken
Speaker 3: or a bird, sometimes they'll put a bunch of stuff
Speaker 3: inside the cavity. They don't need to. Even if you
Speaker 3: fry a turkey, you can't put the stuffing in there.
Speaker 3: But it's the age. It kind of mets a mets
Speaker 3: it's kind of hit or miss. It's not as consistent
Speaker 3: as like frying the bird. But yeah, think about it.
Speaker 3: I'll tell you what I'll think. We'll see you're not
Speaker 3: cooking anything for real, So I can't even do this
Speaker 3: with you. But for people who are like human beings
Speaker 3: and cook their own food, but have the dressing on
Speaker 3: the side and cook that and then have it coming
Speaker 3: out of the bird, and I'm telling you it's not
Speaker 3: even close, you'll want to make an extra bird just
Speaker 3: to be able to make extra instead of dressing.
Speaker 2: No, I could see that. The great late Bertha tangwe
Speaker 2: always had stuffing in the bird. Oh, I mean she would,
Speaker 2: as I was saying, she would cook with a double boiler.
Speaker 3: My friend, what a cherub too. I bet she had
Speaker 3: the can of baking grease right on the back of
Speaker 3: the stove.
Speaker 2: She totally did. Oh my god, Gresh, were you in
Speaker 2: my kitchen.
Speaker 3: Because the mag gress my grandmother had the same thing.
Speaker 2: Oh yeah, oh yeah, we'd put that's where they put
Speaker 2: the fat. And then there's no doubt. And then when
Speaker 2: it came to cranberry, it was none of this, you know.
Speaker 2: It was the slice cranberry, slice cranberry. It wasn't the
Speaker 2: actual of cranberries, but the slice cranberry, and.
Speaker 3: I'm out on cranberry. I don't like it. But if
Speaker 3: I don't have it for my wife, Betty, I'm dead.
Speaker 3: So I have to make sure that the right kind
Speaker 3: slice it and all that crap.
Speaker 2: So what's the biggest bird you ever cooked?
Speaker 3: Oh? Probably I've was sailing an eighteen pounder in a
Speaker 3: frying one. I did one with my brother, wants to
Speaker 3: do one with my pap. That's where I kind of
Speaker 3: learned it and stuff like that. But I know that
Speaker 3: we're going to talk about the fried turkey. Right. Have
Speaker 3: you tasted fried turkey tank?
Speaker 2: You know I have not, but you and Zoe swear
Speaker 2: by it.
Speaker 3: Okay, here's the thing. There was one year in my
Speaker 3: family when we were at peak fatness, all of us
Speaker 3: across the board, right, and we decided to do like
Speaker 3: a turkey case test challenge. One year, my brother fry
Speaker 3: the turkey, my mom baked one, and then I made
Speaker 3: one in do you remember the Ron Pop Peel Showtime Rotistry?
Speaker 4: Yes?
Speaker 3: Yes, I made mine in the Showtime Rotistry to prove
Speaker 3: them that it could be done and be just as good. Now. Ultimately,
Speaker 3: fried turkey wins out because anytime you have that fried
Speaker 3: turkey wins out, it's just that delicious as that moist
Speaker 3: and you can, you know, you can layer it with
Speaker 3: different kind of seizing under the skin and it's just,
Speaker 3: oh my god, it's fantastic. But we did that. We
Speaker 3: did that one year. I came in second. My mother
Speaker 3: was hot for like a whole year that her turkey
Speaker 3: didn't win. But like, sorry, that Showtime rochesstery barbecue thing there,
Speaker 3: that was the best like kitchen gimmick I've ever bought
Speaker 3: in my life.
Speaker 2: Yeah, I could see your mom. I remember meeting her
Speaker 2: at the cbscne once on Thanksgiving. I can definitely see
Speaker 2: her being a little.
Speaker 3: Oh yeah, that's right. Oh my god, talk about a story, right,
Speaker 3: So it's what Patriots at the Lions, right, and we
Speaker 3: were all we were all at CBS scene and like
Speaker 3: the whole Tangway I mean there were a fifty Tangway
Speaker 3: clan people in there for crying out loud. And then
Speaker 3: you know I had oh yeah, freaking rednecks, right, and
Speaker 3: then we throw my in laws in there to be
Speaker 3: a little classy. And then you know, Nelson, because he
Speaker 3: didn't have anything else to do that day or whatever.
Speaker 3: And oh my god, we all had thanks Giving dinner
Speaker 3: at the CBSC, and I have to say the food
Speaker 3: was actually kind of good, which was rare for that play. Well.
Speaker 2: Just my brother in law, Brian Dank, when he ordered
Speaker 2: the nachos, he was psyched. H Listen, how do you
Speaker 2: how do you how do you put the seasoning under
Speaker 2: the skin? Do you do that with a needle?
Speaker 3: No? So what you do is that would be like say,
Speaker 3: if you were to put butter right in the meat
Speaker 3: or the muscle of the turkey.
Speaker 2: Right.
Speaker 3: Yeah, So here's what you do. You gotta go slow,
Speaker 3: so you know where you would pull like the giblets
Speaker 3: out or whatever. You can kind of run your finger
Speaker 3: right where the skin sort of meets the breast and
Speaker 3: you can just sort of work your hand underneath. And
Speaker 3: if you're a little uneasy about it, you know what
Speaker 3: you can do is like a wooden spoon, Well you
Speaker 3: can flip it over on the handle end and use
Speaker 3: that to kind of put just sort of move and
Speaker 3: separate the skin away from the meat. And then when
Speaker 3: you can get your hand under there, you literally take
Speaker 3: like you know, if you make like a stick of
Speaker 3: flavored butter or something.
Speaker 5: Just shmear that all over your hand, stick your hand
Speaker 5: in there and rub it all over right on the meat.
Speaker 5: And then that way, whenever you fry it or bake
Speaker 5: it or whatever, it's not going on the skin. You
Speaker 5: can still maybe cover that you're baking it with like
Speaker 5: a piece of foil or whatever. But you put that
Speaker 5: delicious buttery goodness right on there and it goes right
Speaker 5: into the meat as it's cooking.
Speaker 2: Nobody says buttery goodness like Andy Gresch. Details on how
Speaker 2: to fry a turkey coming up next. This is Nightside
Speaker 2: on WBZ.
Speaker 1: Well back to Dan Ray line from the Window World
Speaker 1: night Side Studios on WBZ News Radio.
Speaker 2: Okay, getting ready for Thanksgiving, Gary tanglea here for Dan
Speaker 2: Ray And you know, if I'm talking football, Andy Gresh
Speaker 2: is talking food right here on wbz's night set. All right, Gretch,
Speaker 2: take me through how do you deep fry or how
Speaker 2: do you fry a turkey?
Speaker 3: Well, you need one of the bigger kind of fry
Speaker 3: drum slash barrels, right, so it normally comes whether yeah,
Speaker 3: you go like a BJ's or something like that. You
Speaker 3: can go get like your fry later, kid, it'll be
Speaker 3: it'll be like a bigger pot, and it'll have the
Speaker 3: stand where you be able to set it on, and
Speaker 3: you'll you'll have it'll connect like a grill, So like
Speaker 3: the pro paint tank you would have on a grill,
Speaker 3: that's what you would connect it to. Put it in
Speaker 3: an area where it ain't going to catch your house
Speaker 3: on fire. You and I know a spastic former NFL
Speaker 3: quarterback who has focus issues who used to do his
Speaker 3: fry later right in his garage with the doors open
Speaker 3: because he would throw onion rings and stuff like that
Speaker 3: in there for us to eat for him to eat
Speaker 3: in the morning. So you really shouldn't do it in
Speaker 3: your garage. You do it in your driveway, totally fine.
Speaker 3: Here's the trick, Gary, is that depending on how big
Speaker 3: your turkey is, you got to figure out how much
Speaker 3: sort of liquid and how much oil you need once
Speaker 3: you can turn the heat on. Right, So the day
Speaker 3: before with your bird, like before you brind it, you
Speaker 3: fill your you fill your pot up with a certain
Speaker 3: amount of water. Then you set the bird in there
Speaker 3: and see how high the water needs to go, and
Speaker 3: you can kind of just accordingly take like a black
Speaker 3: little marker mark it on the inside, so you know
Speaker 3: how high your oil has to go, because if you
Speaker 3: put in too much oil, it's gonna boil over. It's
Speaker 3: gonna turn into a big fire. So you gotta be
Speaker 3: careful about that. Put the bird on an appropriate rack.
Speaker 3: There's like a little coat hangar thing that you can
Speaker 3: hang up in the rear end of the bird. When
Speaker 3: the metal piece sticks through, set it down in there.
Speaker 3: You should use barbecue gloves that way you don't burn
Speaker 3: your hand like an idiot or end up like Jason
Speaker 3: Pierre Paul burning a finger off crazy like that. Yeah,
Speaker 3: and then it cooks way quicker. I forget the minutes
Speaker 3: per pound. I want to say, it's like three. You're
Speaker 3: gonna cook. You're gonna cook these things pretty quickly, really,
Speaker 3: so yeah, oh yeah, oh you know what. It definitely
Speaker 3: cooks faster. I would say, I think I've done like
Speaker 3: an eighteen pound bird in like an hour or something
Speaker 3: like that. Yeah, no way, yeah, yeah, whereas it would
Speaker 3: be an hour and a half two hours of your
Speaker 3: cooking it in the oven. Yeah. I don't know the
Speaker 3: exact don't hold me to that, but I definitely know
Speaker 3: the frying time on a bird is shorter than it is.
Speaker 3: You're throwing at the number.
Speaker 2: Well, how do you let me ask you this? How
Speaker 2: do you make sure that you don't burn on the
Speaker 2: outside and make sure the inside gets cooked? That's what
Speaker 2: I don't get.
Speaker 3: It ends up cooking all the way through and evenly
Speaker 3: as long as your temperature is right. And you know
Speaker 3: some people burn hotter size. I normally hang around three.
Speaker 3: The three fifty three seventy five range, I think is
Speaker 3: about the way you want to go. I normally do
Speaker 3: three p fifty and then you kind of calculated per
Speaker 3: pound is really what it is? And no, it makes
Speaker 3: the outside nice and golden. I'll tell you what. If
Speaker 3: you put a bird in an oven right and after
Speaker 3: an hour you don't take a piece of foil and
Speaker 3: cover the breast, you have a better chance. I think
Speaker 3: I've screwed up more like turkeys in an oven, where
Speaker 3: I've made the top of the breast too crunchy because
Speaker 3: i didn't cover it with foil after an hour, than
Speaker 3: ever being a part of one that was fried and
Speaker 3: seeing it come out yucky.
Speaker 2: Hmm. So you would definitely go with but is it?
Speaker 2: You would definitely go with the fried over the traditional
Speaker 2: throw it in the oven.
Speaker 3: But yeahs yeah, because you do have to go, you
Speaker 3: do have to buy the setup. You do have to
Speaker 3: go get pro pain. But you also can't do it
Speaker 3: on you know, the deck of an apartment building. You
Speaker 3: know what I mean?
Speaker 2: Yeah, yeah, yeah.
Speaker 3: You know we've heard of like idiot patriot players of
Speaker 3: the past. You have the pro paint grill, but score
Speaker 3: the lighter fluid on it and all that kind of stuff.
Speaker 3: But no, you got to be smart about it if
Speaker 3: you're going to do this, because there there is a
Speaker 3: fire hazard. And here's the thing I would say, it
Speaker 3: sounds really cool to do, but if you're nervous about
Speaker 3: it and you haven't researched it, then don't do it.
Speaker 3: Wait a year and get it right. Hell, you could
Speaker 3: do one for Christmas for crying out loud. I mean
Speaker 3: the turkey. You can have turkey around. It's just synonymous
Speaker 3: with Thanksgiving, which is really the bad people Christmas.
Speaker 2: We have a call Andy, let's talk to John and Boston.
Speaker 2: John you're on with Andy gresh yea Hi, good Evening's.
Speaker 4: I just wanted to ask and suggest that maybe frying
Speaker 4: any food and beefat beef tallow would taste better because
Speaker 4: restaurants today McDonald's and so called the burryting they all
Speaker 4: stopped doing that years ago, and even Unlucky fried chickens
Speaker 4: they call it doesn't taste as good as it once did.
Speaker 4: But I would suggest, but I wonder what you're comment
Speaker 4: on that is, because I think it does taste better.
Speaker 4: I haven't found a restaurant that's what I like to find.
Speaker 4: It does be fat lid instead of vegetable oil.
Speaker 3: Yeah, to me, that's kind of a that's kind of
Speaker 3: common sense that it would taste really good. That's a
Speaker 3: lot of beef tallow though, that would be to me,
Speaker 3: it would day would kind of overpower it a little bit.
Speaker 3: But yeah, if you're doing like even like roasted potatoes
Speaker 3: or something like that, so you can throw a little
Speaker 3: bit of beef callo in there and let that kind
Speaker 3: of melt down and then slide them into the end
Speaker 3: of the you oven or under a broiler. Oh yeah, delicious,
Speaker 3: All right, John, anything else, Buddy.
Speaker 4: Well, I just wanted to ask your opinion because I
Speaker 4: wish restaurants would do that, but I haven't found a
Speaker 4: good restaurant. I would pay extra for the quality of
Speaker 4: the case if they did that, but I haven't found any.
Speaker 4: If you know any, let me know on the air well.
Speaker 2: If Gresh opens one up, we'll let you know. Thanks, John,
Speaker 2: We appreciate, thank you, all right, take care, all right, Gresh.
Speaker 2: As far again, as far as the danger, let's just
Speaker 2: get that across one more time.
Speaker 3: So, yeah, it's very real. If you're nervous about it,
Speaker 3: don't do it. If you don't have the space to
Speaker 3: do it, don't do it. Don't do it inside, God almighty,
Speaker 3: don't do it inside, even in like your open garage
Speaker 3: or anything like that. Don't do it, because it only
Speaker 3: takes one miscalculation of your oil with your turkey going
Speaker 3: in and something bubbling over, and then you got a
Speaker 3: roll problem.
Speaker 2: Gresh, let me run down some recipes for you. Oh,
Speaker 2: so some alternative dishes for Thanksgiving and get your thoughts.
Speaker 3: Oh, dear lord, if you tell me avocado, I'm just
Speaker 3: gonna hang out.
Speaker 2: That's not on the list, all right, thank god.
Speaker 3: Because it feels like it feels like avocados are being
Speaker 3: shoved on us by society.
Speaker 2: Oh, avocados. And the other one is kale.
Speaker 3: Yeah. And you know what, man, you either you either
Speaker 3: dig it or you don't. To me. There's no one
Speaker 3: who's like, oh, I kind of like kale. Sometimes you
Speaker 3: dig the bitterer or you don't.
Speaker 2: You know, kaylas like eating sandpaper.
Speaker 3: I can't do it.
Speaker 2: How about this creamy kale and yaki bake. Nope, here's
Speaker 2: another one. This one I don't understand. Have you ever
Speaker 2: had pumpkin lasagna?
Speaker 3: I've heard of it, but no, I don't like sandal lasagna.
Speaker 3: Different kind of cheese.
Speaker 2: See, that's another thing. I would think you would love lasagna.
Speaker 1: No, you know what it is?
Speaker 3: Whatever that creamy, spready looking cheese that they put on there,
Speaker 3: I can't. I'm not. I like mozzarella cheese. And that's
Speaker 3: about it.
Speaker 2: That's all that's gonna happen, all right.
Speaker 3: Yeah, the other stink.
Speaker 2: Can anything that is not any Can anything that is
Speaker 2: non animal be a steak?
Speaker 3: Oh? Any wait, the tofood community's gonna come after.
Speaker 2: You, but squash steaks, that's just okay. No, no, no,
Speaker 2: I'm gonna take a stand. If it doesn't move, If
Speaker 2: it doesn't move, it's not a steak. Okay, if it does,
Speaker 2: That's what I'm telling you right now.
Speaker 3: Tomorrow morning at nine o'clock, wbz's very Tegway gone after
Speaker 3: by Big butternut Squash after controversial comments last night.
Speaker 2: Believe me, it's the holiday week they need me. Is
Speaker 2: an amazing question. Sometimes, you know, as they drive in
Speaker 2: here filling in for Dan Ray, I always think, you know,
Speaker 2: this is how I started. Life goes full circle anyway.
Speaker 3: Yeah, yes, I'm about to do that Thanksgiving night.
Speaker 2: Cauliflower mushroom sauce.
Speaker 3: Yeah, that's another one. Cauliflower. Like when people say you
Speaker 3: can replace pizza crust or cauliflower cross, you can't. I don't.
Speaker 2: You can't. You can't.
Speaker 3: No, I don't have time for that.
Speaker 2: You can't. And then I will get deep fried cauliflower
Speaker 2: at a restaurant just to make myself feel better. But
Speaker 2: then I kind of go, what's the point?
Speaker 1: You know what?
Speaker 3: You know, what the point would be is that if
Speaker 3: you had that at about ten thirty after a seven
Speaker 3: o'clock or a four o'clock kick or whatever, and we
Speaker 3: were sitting beside each other, that cauliflower would be causing
Speaker 3: an old factory nightmare. That'd be my worry.
Speaker 2: Yeah, that would that would be barking. Wouldn't aggresh? Would
Speaker 2: here for Thanksgiving? Beef Wellington? That's not bad. I could
Speaker 2: swing that.
Speaker 3: No, that's the different relatively traditional holidays fare.
Speaker 2: Right, grapefruit and goat cheese, fedal salad? Nope, nope, nope,
Speaker 2: anything with gret the grapefruit. I don't get a vegan
Speaker 2: meat loaf at well you know, no, no, no, no,
Speaker 2: can you And here's another thing. You call it vegan,
Speaker 2: but you can't call anything vegan with the word meat
Speaker 2: in it.
Speaker 3: Well, yeah, I mean so it wouldn't that really be
Speaker 3: a pescatarian meat loaf that they had some sort.
Speaker 1: There we go that?
Speaker 3: Come on, you gotta give me credit that I knew pescatarian.
Speaker 2: Yeah, I got to look that up when we're done. Yeah,
Speaker 2: miso raised car brace carrots. Yes, no, I know, I'm joking. Oh,
Speaker 2: goof Korean fried chicken.
Speaker 4: Do that?
Speaker 3: I could do that. A little kimchi in there and
Speaker 3: you'll have some rear end lift off.
Speaker 2: There you go. So, Gresh, what is your ultimate give
Speaker 2: us the rundown on your menu? What will be on
Speaker 2: the Gresh table?
Speaker 3: Now, listen, I'm influenced by other people, So there's a
Speaker 3: difference between kind of everything that's gonna happen for all
Speaker 3: of us versus like say, my thoughts of what would
Speaker 3: be a perfect plate. However, here's the menu. I'm doing
Speaker 3: the turkey, I'm doing the stuffing. I have a crock
Speaker 3: pot pack that helps, but I'm gonna put as much
Speaker 3: in the bird as I can. The mashed potatoes I
Speaker 3: do garlic. Corn is just corn and a garlic butter.
Speaker 3: And those microwave bags of corn gary those things are
Speaker 3: actually life savers. In twenty minutes, I got four bags
Speaker 3: of corn. I got enough for everybody at dinner.
Speaker 2: What's the garlic? What's the corn thing? Again?
Speaker 3: So here's the thing.
Speaker 2: Right.
Speaker 3: Have you ever seen like in the frozen section, like
Speaker 3: the steam fresh bags of co Yeah, those things are
Speaker 3: better than your standard like cans that you would get
Speaker 3: off the shelf.
Speaker 2: In my opinion, I agree with you.
Speaker 3: So you can go for those. You do four of those.
Speaker 3: They are five minutes each, and you take some butter
Speaker 3: and put some garlic in an extra butter. Whooh boy,
Speaker 3: it's really tough. It takes you, like, you know, a
Speaker 3: minute and a half of prep and then melting time.
Speaker 3: It's super easy, and you end up making like a
Speaker 3: garlic potter corn that people think you've like taken time
Speaker 3: over in your Michael Waven bags of corn. So it's
Speaker 3: a stupid hat. So we kind of have the standards there.
Speaker 3: My wife's skinner demand cranberry. She's making like a sweet
Speaker 3: potato something. She's making mac and cheese because mac and
Speaker 3: cheese is disgusting. Don't even get me started on that.
Speaker 2: Yeah, I don't where did that come from?
Speaker 1: Now?
Speaker 2: I agree with you, mac and cheese for a holiday dinner.
Speaker 2: I don't get it.
Speaker 3: Uh, I'm listen, I get it. I've been influenced by
Speaker 3: my best friends on that, so I have seen a
Speaker 3: little bit of the other side. I just can't do
Speaker 3: mac and cheese. You know. It is like when you
Speaker 3: make it for your kids and you're stirring it and
Speaker 3: you hear like the moisteness of it as you're stirring it.
Speaker 3: It freaks me out. My sister in law, though, demanded
Speaker 3: that she was making the desserts. She's gonna make brownies. However, Gary,
Speaker 3: you know, I'm a big fan of the Oreo. It's
Speaker 3: an Oreo. It's basically like an Oreo ice cream pie.
Speaker 2: Really ooh that's good. So no pumpkin pie.
Speaker 3: And my mother in law wants and she'll get it.
Speaker 3: My father in law has ice cream there and an
Speaker 3: abundance of it. He'll be thrilled the same with my
Speaker 3: brother and my nephew and stuff like that. But the
Speaker 3: brownies are to die for them. My mom's recipe she's
Speaker 3: as mayo and that's her happen.
Speaker 2: I mean, she puts mayo in what in brownies?
Speaker 3: When she makes the brownies?
Speaker 2: Right, you put mayonnaise in brownies.
Speaker 3: I think you've actually had my mom's brownies.
Speaker 1: I have.
Speaker 3: They're unbelievable.
Speaker 2: They're they're I didn't realize that. I've never heard of that.
Speaker 3: Well, apparently it was like a trick going back to
Speaker 3: you know, the nineteen thirties or whatever.
Speaker 4: Your mom.
Speaker 3: I think Jesus Reitha taught her that, and my mom
Speaker 3: made these unbelievable brownies in for forty eight years of
Speaker 3: my life, I had no idea what the secret hack was.
Speaker 3: My sister in law caught her doing it at their
Speaker 3: house and was like, is that the secret ingredient? And
Speaker 3: she goes, yeah, you people become a genius. I'm just
Speaker 3: putting the woman to mayo with theres a substitute for
Speaker 3: something along the way. That's what makes those brownies unbelievable.
Speaker 3: So now my sister in law I kind of duplicate
Speaker 3: that and there you go. There's like the there there's
Speaker 3: the full menu. Tip the tail here, buddy.
Speaker 2: That's amazing. Gresh, please hang on. I gotta get your
Speaker 2: opinions on some other things that will wrap it up
Speaker 2: for Andy Gresh, the the Master Chef Gresh with other
Speaker 2: thoughts coming up next here on WBZ.
Speaker 1: You're on Night Side with Dan Ray on WBZ, Boston's
Speaker 1: news Radio.
Speaker 2: Okay, back here with the Gresh pots Andy Gresher Amy
Speaker 2: here on WBZ, Gary Tanguay in for Dan tonight. So, Gresh,
Speaker 2: I'm gonna span the globe with current events here, including
Speaker 2: the Patriots. What did you think about the presidential election?
Speaker 3: I thought it was a fascinating study in one side
Speaker 3: being completely disconnected with their message to the people who
Speaker 3: came out in record numbers four years earlier to support them.
Speaker 3: You know, when you really look at it, there were
Speaker 3: a lot of parts of the country where Donald Trump
Speaker 3: did better than he did before against Biden. Those numbers
Speaker 3: really weren't that dramatically different in I mean, a couple
Speaker 3: of places that did swing things, there's no question, But
Speaker 3: when you look at Harris not being able to get
Speaker 3: anybody out and not anywhere near the numbers that Biden did.
Speaker 3: I don't think the people voting for Trump changed all
Speaker 3: that much. I think it was much more reflective of
Speaker 3: an ineffective Democratic Party that are losing people left and right.
Speaker 3: The funniest joke I saw on the internet, Garry was
Speaker 3: I think it was like Bill Mahers talking about how
Speaker 3: certain extremes, you know, on the left are like, we're
Speaker 3: not going to have kids for four years, and the
Speaker 3: lady who was on the panel blurted out, well, we'll
Speaker 3: just outpopulate them and then the Republicans win forever. Kind
Speaker 3: of like a joke of some of the silliness that
Speaker 3: has gone on on that side of the aisle. But
Speaker 3: if they don't get it fixed, this is going to
Speaker 3: become a party problem, not a Donald Trump problem.
Speaker 2: Well, they'll get it fixed, because you're going to see
Speaker 2: some things change. And I agree what I as far
Speaker 2: back as I can remember, since I'm the old bastard
Speaker 2: in this conversation, you know, I remember Humpy, when Humphrey
Speaker 2: and McGovern and all that. You know, I was four
Speaker 2: years old and six years old. I remember when Nixon resigned.
Speaker 2: And I remember in a town that I came from
Speaker 2: in Rumford, Maine, which was a Democratic town because it
Speaker 2: was pro labor, you know, Milltown, and the Democratic Party
Speaker 2: was the party of the people. It's completely flip flopped.
Speaker 2: The Democratic Party has lost touch on what you said,
Speaker 2: would they were more? You know, listen, I love George Clooney,
Speaker 2: but when he starts advising who should be running for office,
Speaker 2: I'm like, what the hell is going on here? You know,
Speaker 2: I mean you've got Oprah and you've got Clooney, and
Speaker 2: you've got all these you know, Hollywood elite coming in
Speaker 2: and people who just are concerned about, you know, living
Speaker 2: week to week going What the hell does this have
Speaker 2: to do with me? You know, I did have a
Speaker 2: terrific guest on earlier, you know, Anthony Russo, as he
Speaker 2: pointed out, and it's been documented. I forgot to mention it.
Speaker 2: You know, all of these all of these events with
Speaker 2: the Hollywood leader, with Oprah. I mean they had to
Speaker 2: pay for those, I mean they had.
Speaker 3: Yeah, twenty million bucks. I think they were in the
Speaker 3: hole when it was all said donee Wait a minute.
Speaker 2: Wait, so you have to buy the endorsement of a Hollywood.
Speaker 2: I mean, what the he I mean, that is just
Speaker 2: flat out wrong. So you know, I know you're you're
Speaker 2: a Pennsylvania born and bred. I think you know, Shapiro,
Speaker 2: your guy you know down the road, may have a future.
Speaker 2: We're even starting to see. I think some Democrats come
Speaker 2: out and maybe lend some more conservative views on certain
Speaker 2: social issues they were afraid to before. And I think
Speaker 2: the Democrats are going to have to go more to
Speaker 2: the middle quite frankly.
Speaker 3: Yeah, And you know, Garrett, I think ultimately the right
Speaker 3: will drift a little more towards the middle, because I
Speaker 3: know I can safely say this, and you're about ten
Speaker 3: years older than me. Love him or hate him, Donald
Speaker 3: Trump is the most polarizing political figure that I've seen
Speaker 3: in my lifetime and maybe in you know, the history
Speaker 3: of our country. There's been no one like him. And
Speaker 3: the way he you know, like his gravita, the way
Speaker 3: he has grabbed control of things. If that get canned
Speaker 3: over to JD. Mance, I don't think that continues. Just
Speaker 3: like as soon as kind O Harris had a chance
Speaker 3: to jump into Joe Biden's role, everybody saw how flawed
Speaker 3: she was. So I wonder if out of this period
Speaker 3: of time, in a weird way, we do kind of
Speaker 3: start to come back to the middle and at least
Speaker 3: live in a little bit closer to reality versus some
Speaker 3: of the ways that we were kind of drifting to
Speaker 3: that the American public clearly pushed back on.
Speaker 2: Well, I think that's where America is. I think if
Speaker 2: you pulled eighty percent of America, or if you pulled
Speaker 2: one hundred percent of America, I think eighty percent would
Speaker 2: be either just just slightly to the right or slightly
Speaker 2: to the left, because we really are a country of
Speaker 2: common sense. The majority of this country is a country
Speaker 2: of common sense. It's like reasonable people saying, you know what,
Speaker 2: I can't let everybody in that I would like to,
Speaker 2: or I can't. I can't pay for everybody's college if
Speaker 2: they can't afford it. I would like to, but I can't.
Speaker 2: Or I think the majority of people say, you know,
Speaker 2: I don't care if you're gay, if you want to
Speaker 2: get married, fine, but you need to pay for it,
Speaker 2: you know, I mean, you know, if you want to
Speaker 2: have it. I really believe that. I just believe that
Speaker 2: the majority of the country is towards the middle.
Speaker 3: You're absolutely right, there is no way a person can
Speaker 3: give themselves up to what they're being said from one
Speaker 3: party or the other. And sadly there are people like that,
Speaker 3: and to me, they're ideologically invalid. All they are is
Speaker 3: sheep and they're told what to do. Right, if we're
Speaker 3: really if we're really, truly honest about it, Most people
Speaker 3: make decisions or voting decisions based on their own personal
Speaker 3: feelings and their own personal situation. There's no way that
Speaker 3: you can be just left or just right in every
Speaker 3: big decision that you have to make, especially when it
Speaker 3: comes to politics. I grew up in western Pennsylvania. It
Speaker 3: was very coal miner I met Richie Trumpton when I
Speaker 3: was a kid because my dad worked for them at
Speaker 3: Nemicole and Mine back in the day. So I know
Speaker 3: all about union and organized labor and all that. I
Speaker 3: grew up around that kind of stuff. But at the
Speaker 3: end of the day, people vote based on their own
Speaker 3: personal situation more than they do their party politics. It's
Speaker 3: the party politics only people who are trying to preach
Speaker 3: on to everybody else how wor commies or people are
Speaker 3: bad for democracy and stuff like that, when all you
Speaker 3: want to do is just trying to make the best
Speaker 3: decisions for yourself at the end of the day, and
Speaker 3: not give a damn of an R or a D.
Speaker 3: It's not that hard.
Speaker 2: No, it's true, and it's you know, the economy. You
Speaker 2: go and again, you know, as I pointed out at
Speaker 2: the beginning of the show, Clinton, I don't know, I said,
Speaker 2: I don't know if there's is there a connection here?
Speaker 2: Do you have to have an affair to have a
Speaker 2: good economy? I mean Clinton had Monica Lewinsky in the
Speaker 2: cigar and he balanced the budt like. But that's what
Speaker 2: I mean. They are both pigs. I mean they both
Speaker 2: can I but people vote for them because of the economy.
Speaker 2: They're both They're not nice guys. But you don't have
Speaker 2: to put money in my pocket.
Speaker 3: I can validate you what your thought is here, at
Speaker 3: least I think I can. And that would be that
Speaker 3: when you live in the normal world, right like you
Speaker 3: and I have done television and radio and stuff, people
Speaker 3: swear in the normal world. Pat McAfee puts that in
Speaker 3: the open of his show all the time. That's how
Speaker 3: real people talk, right. I think what we found out
Speaker 3: was that there are a lot of people who were
Speaker 3: willing to look past some personal transgressions because we have
Speaker 3: gone through what the last fifteen years of trying to
Speaker 3: change people's thoughts on crime, punishment, things like that, we've
Speaker 3: normalized stuff, Oh that guy made a mistake. Well guess
Speaker 3: what in my short brain world, I saw online something
Speaker 3: else that Oh I forgot about. Ah, that's not a
Speaker 3: big deal. So and so my favorite rapper did it,
Speaker 3: or actor or whatever. So the end of the day,
Speaker 3: we've kind of taught people that it isn't the worst
Speaker 3: thing in the world, and when you fed people the
Speaker 3: whole you can come back from it unless we want
Speaker 3: to weaponize it and use it against you for a
Speaker 3: political gain or something like that. It's contradictory of what
Speaker 3: we're telling the kids that are growing up today. And
Speaker 3: clearly America said, hey, listen, he ain't a perfect person. However,
Speaker 3: I think he can do a better job than this person.
Speaker 3: So while you I got why you kind of paused
Speaker 3: and were like, hey, I'm kind of kidding. But at
Speaker 3: the end of the day, it also kind of put
Speaker 3: into where the public lands on some of that stuff
Speaker 3: people want to try to throw in the face when
Speaker 3: it comes to a nasty political camp.
Speaker 2: Yeah, I mean, and I started the show talking about
Speaker 2: forty six percent of women, according to Action Polls, voted
Speaker 2: for Trump.
Speaker 1: You know, amazing.
Speaker 3: Yeah, And there's a lot of people who would point
Speaker 3: at them and say you are the problem, when it's
Speaker 3: really the fingers pointing back at them that are the problem.
Speaker 3: Because people don't want to open up and talk about things.
Speaker 3: They want to dictate to people the way we should think.
Speaker 3: And at least that's going to stop. Again, it ain't
Speaker 3: gonna be perfect with Trump. Let's just be real about that.
Speaker 3: But if you're into the not being told what to
Speaker 3: do kind of with your life, for hey, taking these
Speaker 3: people from another country, then you're gonna get a little
Speaker 3: a little bit of normalcy again.
Speaker 2: Do you still have the picture of you and me
Speaker 2: and Donald on the sideline?
Speaker 3: You know what's really funny. It is in we have
Speaker 3: like a homework room, office area stuff like that, and
Speaker 3: it's in there prominently featured where you snuggled up the
Speaker 3: side him. I kind of leaned in there a little bit.
Speaker 3: It was weird because like Mulaney, it was standing off
Speaker 3: to the side like she does even when the guy's like,
Speaker 3: you know, give it a big political speech or whatever.
Speaker 3: But yeah, that was wild. We walked down there and
Speaker 3: there he was, and you know it was like, let
Speaker 3: me introduce you some of my front dog.
Speaker 2: Yeah, we had a chance to talk to Donald. That
Speaker 2: was that was That was something else crush. Andy Gresh
Speaker 2: is with us. I have to ask him some Patriot questions.
Speaker 2: Next to WBZ.
Speaker 1: Now back to Dan Ray live from the Window World
Speaker 1: Nightside Studios on WBZ News Radio.
Speaker 2: All right, Gresh, monsters here, Andy Gresh joining us. We've
Speaker 2: covered frying a turkey, crazy Thanksgiving recipes, we have fixed
Speaker 2: the world politically, and as I wrapped things up, going
Speaker 2: to touch on a little bit of sports. But I
Speaker 2: just saw that Hulk Hogan expects to be named to
Speaker 2: a leadership post in the Trump administration.
Speaker 3: Oh, dear lord, hopefully if it's Pyro and Dally who
Speaker 3: you know, he's the guy who comes out and introduces
Speaker 3: Trump all the time. Yeah, or or there's a lot
Speaker 3: of T shirts to be sold, brother, so maybe there's
Speaker 3: maybe there's some good merch opportunities.
Speaker 2: How about that.
Speaker 3: Huh Hulkamania, Oh my god, but you know what Trump
Speaker 3: Romania is very much alive.
Speaker 2: Yeah, it's very real. Nope, it is Gresch. I was
Speaker 2: talking earlier Paul Perilla joined us from Patriots dot Com
Speaker 2: and I just after leaving the media, and I just
Speaker 2: drop in now and again, I'm much happier. I have
Speaker 2: less money, but I'm much happier. I don't feel I'm
Speaker 2: not and I'm not and I wasn't even as negative
Speaker 2: as as some people. But I don't feel the need
Speaker 2: to have like a hot topic every day. And I
Speaker 2: just sit there and I root for Gerrodmeo because I
Speaker 2: love the man. I worked with him for a couple
Speaker 2: of years. He's a good human being. Does he survive.
Speaker 2: I hope he does. The team's a mess.
Speaker 3: Yeah, there's there's a lot going on right now in
Speaker 3: my opinion, And you're right. I've dealt with Sharad and
Speaker 3: he did an event right as I was like leaving
Speaker 3: the sports Hub. I did an event with him and
Speaker 3: like Catherine Tappan, and he was fantastic, and you dealt
Speaker 3: with him a compki. He's a really good guy. However,
Speaker 3: he was clearly in over his head, and I think
Speaker 3: the early focus was don't be like Bill. It wasn't
Speaker 3: be your off self, it was don't be like Bill.
Speaker 3: Don't do this less hard ass edge. That's the line
Speaker 3: that sticks with me because that's what the organization was
Speaker 3: really priding itself in and said, oh, everybody can breathe, now,
Speaker 3: everyone can relax. Everybody does their job, and that's when
Speaker 3: stuff gets exposed. Gary in Miami, those guys didn't have
Speaker 3: any ability to stop the bleeding even a little bit.
Speaker 3: They couldn't fix the fact that the left guard Michael
Speaker 3: Jordan was getting beat on twists every time that Marcus
Speaker 3: Shoones ended up outside on waddle and the getting pants
Speaker 3: out there. They didn't have the ability to correct that
Speaker 3: from a coaching standpoint, or at least mitigate the damage.
Speaker 3: It exposed a lot of the flaws of the youth
Speaker 3: and the coaching staff. And when you hear guys even
Speaker 3: kind of half clowning after the game a loss like that,
Speaker 3: to me, that ain't good.
Speaker 2: Well, no, I think that one of the things we
Speaker 2: spoke about earlier is that the best coaches, quite frankly,
Speaker 2: a lot of the times they are not nice guys.
Speaker 3: Well you know, you know, they're demanding and then there's
Speaker 3: demanding versus demeaning and all that kind of stuff. But
Speaker 3: to your point, those who get the mote, like you know,
Speaker 3: Sean McDermott doesn't look like the most personable person, but
Speaker 3: can you develop a relationship by demanding greatness out of
Speaker 3: these guys? And the end of the day, I think
Speaker 3: that's why a lot of there are way more dudes
Speaker 3: that hold Bill Belichick in high regard then they do
Speaker 3: think he's a piece of trash the way that Sante
Speaker 3: Samuel does.
Speaker 2: Well, I'll tell you maybe you may you might recall this,
Speaker 2: but Parcel's first year with the Giants was not good.
Speaker 3: Nope, and he was a day a d bag. But
Speaker 3: from what I.
Speaker 2: Understand, if I if I remember the story, correction, he
Speaker 2: was a little too nice the first year.
Speaker 3: Yeah, and it's hard for the nice guy to go
Speaker 3: to a hard ass certain way to hold people to
Speaker 3: a standard that they really attack down there, especially early
Speaker 3: on with Gerrod Mayo. And you know what got me Gary,
Speaker 3: you know, Fourier and I were down there at camp
Speaker 3: in August and I was seeing guys like kind of
Speaker 3: half assed jog between drills and stuff like that, and
Speaker 3: I was like, oh, no, Garry like this. It was like,
Speaker 3: this doesn't look good, Carol. Some of the bingo, some
Speaker 3: of the softness that we've seen during the regular season
Speaker 3: was so during the preseason.
Speaker 2: Yeah, I think that look, Bill wasn't necessarily a screamer.
Speaker 2: He would just cut your ass. And and Wiggy Jamaine,
Speaker 2: this is Bill talking to Wiggy Jamayne. If you don't
Speaker 2: make this block, not catch this pass. If you don't
Speaker 2: make this block, I will cut your ass immediately. And
Speaker 2: Jamay was like he knew he would. I mean this
Speaker 2: this might have been before Wiggy had the big you know,
Speaker 2: snowball game, and just say, I will cut your ass immediately.
Speaker 2: And I said, what happened? He goes, I made the block,
Speaker 2: no question I made And there's not that sort of
Speaker 2: a counter. I mean, you know, that's the thing is.
Speaker 2: I think they are taking advantage of him, and I
Speaker 2: you know, can it can it be fixing? He's going
Speaker 2: to be back for another year. You got to give
Speaker 2: the guy a Oh, there's no question.
Speaker 3: Yeah, there's no way Robert Kraft gets rid of Girrod.
Speaker 6: And you know what was interesting, and you and I
Speaker 6: know the dynamics of everything down there, it was interesting
Speaker 6: that no one saw Jonathan Kraft as the girod Mayo
Speaker 6: press conference.
Speaker 3: Danny Kraft was there, and obviously Robert was there. But
Speaker 3: eventually it's going to be Jonathan's to run on his
Speaker 3: own at some point, and I felt like there was
Speaker 3: a little bit of separation of church and state at
Speaker 3: least in that moment of the I still reserve my
Speaker 3: right to make a decision when it's my time. Type
Speaker 3: of message being sent.
Speaker 2: Mas seen, wellsh listen you have a great holiday, my friend.
Speaker 3: Thank you Gary, and listen uh YouTube at the real
Speaker 3: subscribe follow. Got a new YouTube show there. It's really cool.
Speaker 2: All right, Maybe you'll fry a turkey for you, all right,
Speaker 2: see you, Grace, you have a good holiday.
Speaker 3: Gary, have a great one, Bud, thank you.
Speaker 2: See it all right? Coming back, Sam Mettler's going to
Speaker 2: join us. Here's the moderate from the left coast, will
Speaker 2: tell us what happened with this election on WBC's Nightside