Speaker 1: You're listenings KFI AM six forty the Bill Handles show
Speaker 1: on demand on the iHeartRadio app.
Speaker 2: Let me teach you a Here's Neil Savedra. I'll wake
Speaker 2: you cam. I AM six forty live everywhere on the
Speaker 2: iHeartRadio app. Hey, everybody, happy, things giving to you. Gobble
Speaker 2: Gobble Gobble, says the Turkey, Turkey Turkey. I am your
Speaker 2: well fed host, Neil Savedra in for mister Bill Handled today.
Speaker 2: Per usual, I come in on Turkey Day, Thanksgiving and
Speaker 2: I just hang out with you. You're in the kitchen,
Speaker 2: you're busting your hump. The rest of the families probably sleeping,
Speaker 2: those fat, lazy bastards, and you're in the kitchen, cooking
Speaker 2: and doing everything, making it nice. Guess who's going to
Speaker 2: have a cold plate of whatever it is you? Guess
Speaker 2: who's going to get a thanks for nothing?
Speaker 1: You?
Speaker 2: But you know what, I believe in you. I love you,
Speaker 2: I appreciate you, and that's why I'm here for you.
Speaker 2: So for the next three hours, I'm here and you
Speaker 2: can give me a call if you have a question, anything, baking, cooking,
Speaker 2: whatever You're going through. Eight hundred five to zero, one, five, three,
Speaker 2: four that's eight hundred five two zero one five three four,
Speaker 2: And I'm basically just here for you. What I'm going
Speaker 2: to do is give you marginal turkey advice until you
Speaker 2: have no base. That's what I'm gonna do. It's been
Speaker 2: an you know, there's news going on. So Amy's here.
Speaker 2: There's a comfy place for people to sleep, so Kono's here.
Speaker 2: There's really everybody has a little something to give. Kono
Speaker 2: the littlest of all, maybe, but they're gonna give. We're
Speaker 2: here for you, and I know that the news there's
Speaker 2: been a lot going on. I don't know if you
Speaker 2: heard this, but our vice president actually butt dialed the
Speaker 2: entire country the other day, drunk, put it on video
Speaker 2: and everything. It was the craziest thing I've ever seen.
Speaker 2: So that happened. That's weird, right right the whole country.
Speaker 2: How embarrassing is that? That's what you don't put the
Speaker 2: hunt the whole country on speed dial? I guess. So
Speaker 2: that happened. All kinds of craziness going around. But we're
Speaker 2: here for you. We're here for Thanksgiving and to keep
Speaker 2: you busy. Turkeys are wonderful. I will tell you. Cooking
Speaker 2: turkey is nerve wracking, even to the best of chefs
Speaker 2: I've had chefs. I think it was Gosh, which chef
Speaker 2: was it? A celebrity chef once was on the he
Speaker 2: was Scott con It. Maybe that handsome dude geez, God
Speaker 2: gifted him with all kinds of things and he can cook.
Speaker 2: I think he was saying, you know, we were talking
Speaker 2: around Thanksgiving one time and he had said, how you know,
Speaker 2: no chef really likes cooking darky. It's just an odd
Speaker 2: It's an odd bird. It's an odd shaped item to
Speaker 2: cook and get right. Because you've got two different types
Speaker 2: of meat on there. You've got the dark meat and
Speaker 2: then you've got the white meat. Now, what makes the
Speaker 2: dark meat dark? It's actually it's the lowered part of
Speaker 2: the animal. It's the way the muscles bring oxygen to
Speaker 2: them and other things to move. So the more movement
Speaker 2: that's going on in the legs they're bringing that, it's
Speaker 2: actually changing the texture and the flavor of the meat
Speaker 2: because of that. So that's why you find the dark
Speaker 2: meat on the underpart and in the legs and the like.
Speaker 2: And the breasts are they're just breasts, and they're they're
Speaker 2: delicious in their own right. Wouldn't it be weird if
Speaker 2: they had nipples? Though? Thank god they don't. Could you imagine?
Speaker 2: I mean I don't think they do.
Speaker 3: Right, I don't think turkey's breastfeed.
Speaker 2: Yeah right, Amy, you're the smart one on the show
Speaker 2: right now. Cono and I happily yield that to you.
Speaker 3: I know, Cono had that look on his face like, hmm,
Speaker 3: do they.
Speaker 2: Well turkey, Well, it's just like turkey milk. Could you imagine? Nah?
Speaker 2: You wouldn't be able to drink that either. If you
Speaker 2: were a vegan, No, you couldn't have that. But this
Speaker 2: isn't really their their holiday. I suppose begans no, I
Speaker 2: mean there is stuff to eat, mostly sides, so you
Speaker 2: got to learn to cook something. And then they have
Speaker 2: the fake turkey's like the tofurkey Nah, and do that either?
Speaker 2: Have you had a Have you had? I've had tofu
Speaker 2: I've never had a tofurkey. I'd imagine it's just flavored.
Speaker 3: What do they flavor it with to make it taste
Speaker 3: like turkey?
Speaker 2: Well, well, you flavor a poultry. Seasoning is what you
Speaker 2: put on a turkey most of the time, so you'd
Speaker 2: put the same thing in there, so the same with
Speaker 2: making you know, uh, sausage analogs. You're using the sausage flavor.
Speaker 3: Well, doesn't that come from sausage?
Speaker 2: Well, yes and no. I mean, sausage is a mixture
Speaker 2: of meat. But you're talking about the texture. You're talking
Speaker 2: to fattiness, and then you're talking about a but ton
Speaker 2: of spices and the like that just make it taste
Speaker 2: like that? Am I waxing? Pontificate? Pontific punt? Am I
Speaker 2: pontificating about sausage? I've had about three hours sleep. I'm
Speaker 2: not gonna lie to you.
Speaker 3: Why were you so late? Were you getting ready for Thanksgiving?
Speaker 2: No, it was It's just a weird. It's been a busy,
Speaker 2: busy week. I've been off this week and there's just
Speaker 2: been a lot of stuff that consumed a time and
Speaker 2: then you get to bed, and I've been on a
Speaker 2: different schedule the past couple of days. So this morning,
Speaker 2: I think I went to bed at around eleven, and
Speaker 2: then at about two am, my eyes went loop and
Speaker 2: I went I wonder what that person from third grade
Speaker 2: is doing. I feel like I wasn't that nice to them,
Speaker 2: And then my head went down, like why are you
Speaker 2: such a jerk? Maybe you should call Kono, let me
Speaker 2: love him.
Speaker 4: I was gonna say, thinking about how you treat me,
Speaker 4: because that's what that's.
Speaker 2: What, that's how I showed love dummy. So is one
Speaker 2: of those and then your mind goes down a thousand
Speaker 2: different things, and then I start thinking about projects I'm
Speaker 2: working on and everything. So it was like one of
Speaker 2: those days. I'm actually not doing any cooking or either
Speaker 2: of you doing bringing sides or anything like that to
Speaker 2: anything today.
Speaker 3: You know what, I am going to Thanksgiving dinner, but
Speaker 3: we're not cooking.
Speaker 2: Really, it's gonna be a sucky Thanksgiving.
Speaker 5: Well, I'm going to bring my jello cranberry apple sauce,
Speaker 5: Miracle whip cast.
Speaker 2: Role you built a second one.
Speaker 3: No, I'm gonna take that one with.
Speaker 2: Us that is not traveling.
Speaker 3: In the it's back in the refrigerator.
Speaker 2: Don't do it.
Speaker 3: Don't take it because if you want to get invited back.
Speaker 3: So anyway, they're catering it.
Speaker 5: But I am taking a Magpies soft serve pie o,
Speaker 5: which one the one that they had at the Manhattan
Speaker 5: Food and Wine Festival, that Manhattan Beach Food and Wine.
Speaker 3: Festival that we went to.
Speaker 2: Oh was that the It's.
Speaker 5: The like everything thing so that I had never heard
Speaker 5: of this place, and it's it turns out it's it's
Speaker 5: called Magpie Soft Serve.
Speaker 3: It's got like three locations.
Speaker 2: There's one not by far from us, right.
Speaker 3: There's one in Silver Lake. There's one out I know.
Speaker 5: Deborah Mark was like, oh, I go to that all
Speaker 5: the time because it's got vegan stuff.
Speaker 2: Oh, the vegan one is one of the best ones.
Speaker 2: That corn uh something. I think that's the one corn
Speaker 2: milk something something bad. Thing's a maze balls.
Speaker 5: Yeah, So I will tell you this is what it is.
Speaker 5: It's the original fried soft serve pie. It's corn almond
Speaker 5: soft serve. Sounds weird, but it's delicious, unlike I think
Speaker 5: that unlike our miracle that I just now.
Speaker 2: Don't put listen like white people listen to me. Oh
Speaker 2: yeah me. Don't put mayo in everything, man. And I
Speaker 2: know it's a dressing because the legalities, but ro ro.
Speaker 5: Ro okay, wait wait, I gotta tell you about this pie.
Speaker 5: Corn almond soft serve, layered with honeycomb fudge, topped with
Speaker 5: whipped cream and fried candy cornflakes in a gram cracker crust.
Speaker 5: And I'm telling you we had it. It was like
Speaker 5: one of the best things I tasted. So I said,
Speaker 5: we're bucking the We're bucking the pumpkin pie this year.
Speaker 2: No, it's delicious. I'm with you. That's that is a
Speaker 2: great pie. That is a great, great pie. And magpies
Speaker 2: does it. They're just all their stuff is good. Oh
Speaker 2: my gosh, look at you breaking the tradition.
Speaker 5: Well, I figure if I brought them the miracle whip concoction,
Speaker 5: I should probably bring something good.
Speaker 2: Yeah, like a hundred dollars bill for everybody that's gonna
Speaker 2: taste it.
Speaker 3: Yep, Okay, I'm just no.
Speaker 2: I mean there's parts of it that are good if
Speaker 2: you remove the.
Speaker 3: Just most parts that aren't.
Speaker 2: No, you know what I would do. I would remove
Speaker 2: the miracle whip and I'd add in some cool whip.
Speaker 2: And if you put some cool whip in there, I
Speaker 2: think that would be nice.
Speaker 5: Would it's still set up with jello and cool whip? Yeah, okay,
Speaker 5: maybe I'm gonna try that.
Speaker 2: I would be curious about that, and i'd maybe back
Speaker 2: off on the miracle whip and again go with the
Speaker 2: cool whip.
Speaker 5: All right, if you want to see it, It actually
Speaker 5: did look pretty decent.
Speaker 3: Yeah, it's on my Instagram at amy ky King.
Speaker 2: It's a better look. And then Kono's wedding pictures. Cool
Speaker 2: whip cool, see there you go again? Cool? What did
Speaker 2: I do?
Speaker 4: I do you wake up in the middle of the
Speaker 4: night asking if you're a jerk? How mu's like that? There, Neil,
Speaker 4: I don't know what you're talking about. I think the
Speaker 4: audience is with me on this one.
Speaker 2: Have any Thanksgiving I'm thankful for you, little buddy. Alrighty,
Speaker 2: Neil Svader in for Bill handled today. Happy Thanksgiving to you.
Speaker 2: Here for you. Any thing you need for me, If
Speaker 2: you just want my company, I'm there for you. If
Speaker 2: you have a question, give us a call. Eight hundred
Speaker 2: five to zero one KFI. Eight hundred five to zero one,
Speaker 2: five three four is the number if you have any questions.
Speaker 2: I got this one on social media and you can
Speaker 2: hit me up. Hey, if you don't, you're not hanging
Speaker 2: out following me sounds weird. If you're not hanging out
Speaker 2: with me on social media, I'd love to have you there.
Speaker 2: Instagram is my big jam, although you can find me
Speaker 2: on threads and x and all of that as well
Speaker 2: at fork Reporter. At Forkward Reporter, I'd be honored if
Speaker 2: you joined me there. I have a good time putting
Speaker 2: stuff up during the holidays as well. Insert famous name here.
Speaker 2: Hit me up and said, don't have time to call in.
Speaker 2: Is stuffing slash dressing instead of breadcrumbs on top of
Speaker 2: mac and cheese in the oven? Ye or nay yay yay. Yeah,
Speaker 2: it's a great idea. It sounds delicious, Amy King Cono,
Speaker 2: jump in with your thoughts. Absolutely, Cono, I'm.
Speaker 4: Not a bread crumb I'm not a breadcrumb guy.
Speaker 2: Really, then what's that in your mustache? All right? See well,
Speaker 2: all right, listen, you set them up if you like breadcrumbs.
Speaker 4: It sounds terrific idea. Do you you don't like stuffing
Speaker 4: or dressing?
Speaker 2: I did not.
Speaker 3: Oh you don't I do not?
Speaker 5: Oh good, Well you know what I have that I
Speaker 5: brought in Tali ran this morning, So no stuffing for you.
Speaker 2: I get it up. Oh my gosh, they're stuff I love.
Speaker 2: I love telling and Thanksgiving plate. Oh my gosh. I
Speaker 2: don't know if we should have time to get into this.
Speaker 2: But Codin, when did you become a communist? Was it
Speaker 2: when you were a kid?
Speaker 4: Was it America? You don't like stuffing or dressing. I
Speaker 4: don't like stuffing. I don't like maca cheese. I don't
Speaker 4: like bacon.
Speaker 3: Wait, you don't like bacon.
Speaker 2: Those are three things. Wait, I do not like. I
Speaker 2: don't know if anybody picked up on this. She said
Speaker 2: you don't like bacon, and he goes yet I heard it. No,
Speaker 2: I did not know. I heard it better dead than
Speaker 2: red bro I'm sorry. I'm like one of the originalists,
Speaker 2: like I believe in America as America like no, comm nothing.
Speaker 2: I'm with you. No, no, you're not. Yes, Okay, look
Speaker 2: at him putin on the ritz and there I don't
Speaker 2: think putin selling things given today. Okay, well, good for you,
Speaker 2: cheez trader. Anyways, and anybody know the difference between stuffing
Speaker 2: and dressing.
Speaker 5: Stuffing is in the oven and dressings in the turkey's butt.
Speaker 2: I was gonna say, well, first of all, it's you
Speaker 2: had it reversed, but I think you were right. Dressing
Speaker 2: is in the oven.
Speaker 6: Oh, stuffing is in that's the stuffing, yes, but that's.
Speaker 2: What makes the difference there. But yeah, there is a
Speaker 2: lot of recipes actually where you can put stuffing on
Speaker 2: mac and cheese. And if that just came out of
Speaker 2: your your own thoughts their insert famous name here. I
Speaker 2: think that's quite brilliant. Again, hang out with me at
Speaker 2: folk Reporter on Instagram. Let's go to Bob Bob. Hello, Bob,
Speaker 2: can you hear me? Bob? There you are? Bob Bob?
Speaker 2: You spell that with one hour two sir? Never mind?
Speaker 2: What what did we lose him?
Speaker 5: Uh?
Speaker 2: He dropped. We were going to have such a great conversation.
Speaker 2: It started so well, eight hundred five two zero is
Speaker 2: Bob calling back? I feel bad? I feel bad, but
Speaker 2: it's like, okay eight hundred five two zero one five
Speaker 2: three four one five three four Okay. So handle always
Speaker 2: jokes about my Thanksgiving show because I hate the nipple,
Speaker 2: and people go, what's the nipple? Well, that's the old
Speaker 2: that's the thing that our mom used back in the
Speaker 2: day to take the temperature of the bird. You remember.
Speaker 2: It came in They would push it in there and
Speaker 2: it was like this little nipple thing that popped up. Yeah,
Speaker 2: they go ooop. Well, those things it's a mechanical it's
Speaker 2: a mechanical thermometer, meaning that it's mechanics change structure, changes
Speaker 2: at a temperature, and then mechanically pops the top off.
Speaker 2: It's not like mercury or something inside your bird. That
Speaker 2: would be a bad idea. The problem is that it
Speaker 2: pops off at about one hundred and eighty five degrees.
Speaker 2: Your turkey is cooked at one sixty five, so it
Speaker 2: and it has a heat that carries over to when
Speaker 2: it's resting, and it will go up another five, probably
Speaker 2: ten degrees while it's resting before it goes and starts
Speaker 2: to cool down again. So now you're going to get
Speaker 2: it up to knocking on the door of two hundred
Speaker 2: degrees before you serve it. So it ends up being
Speaker 2: dry and nasty, and no one likes it. That's why
Speaker 2: I always come down. That's why since the beginning, I
Speaker 2: don't know, it's been well over a decade, maybe it's
Speaker 2: a decade and a half that I've been doing the
Speaker 2: Thanksgiving show is I say no to the nipple. It's
Speaker 2: probably the only time of the year that I'm that
Speaker 2: hard lined about that. Personally. I'm just saying that that's
Speaker 2: a hard no on Thanksgiving only, Amy, you're so judgmental
Speaker 2: in just to.
Speaker 3: Sound I thought handle was off today.
Speaker 2: Yeah, first of all, handles off every day. Secondly, no,
Speaker 2: I'm trying to keep the people warm. I'm a cold
Speaker 2: Thanksgiving morn keeping them frisky and fresh? Do you think
Speaker 2: about the phone number? Is this thing?
Speaker 3: Is this thing?
Speaker 2: On?
Speaker 5: Speaking of the cold, did you notice how the fog
Speaker 5: it was so cool? There was just like thick fog
Speaker 5: at my house this morning?
Speaker 2: You know what? I noticed it on the windshield? That
Speaker 2: was it?
Speaker 3: Okay?
Speaker 2: Are you sure it was your glasses? Amy?
Speaker 3: It might have been.
Speaker 2: Yeah, Okay, it looks like Bob's back. But he's gonna
Speaker 2: wait just a moment. It's gonna be worth it, Bob,
Speaker 2: I feel you know what, as a matter of fact,
Speaker 2: why give out the number to everybody. Bob's got it.
Speaker 2: We'll just talk to Bob for the next two and
Speaker 2: a half hours, and we're gonna be good because he
Speaker 2: seems I haven't even talked to him, and he seems
Speaker 2: like a good guy. Everyone's got an uncle Bob, right, Yeah,
Speaker 2: they do. You've got an uncle Bob? Everyone does. I
Speaker 2: have an uncle Bob. He's my favorite. Love that guy,
Speaker 2: all right. Eight hundred and five two zero one kf
Speaker 2: I one five three four Neil Spader in for Bill
Speaker 2: Handle this morning. Happy Thanksgiving to you. Basically, I come
Speaker 2: in here and uh just kind of host things for Thanksgiving.
Speaker 2: You got a question that you need to answer, you know, cooking, baking,
Speaker 2: whatever it might be. I'm here for you. Let's talk
Speaker 2: to Bob. Let's recycle. The joke is at one hour
Speaker 2: two Bob one what okay, buddy, just checking what you
Speaker 2: got from me, Bob.
Speaker 7: I got two items for you. Talk to Why turkeys
Speaker 7: don't have nipples? Have a holiday joke?
Speaker 2: Okay, I'll take both. Please.
Speaker 7: The turkey doesn't have nipples, but it has milk.
Speaker 2: The hand is a.
Speaker 6: Liquid offer stomach to bio.
Speaker 7: Chicks by regards to saying, therefore, no nipples necessary.
Speaker 3: Okay, first of all, I thought that was the joke.
Speaker 2: I don't know. I don't know that we're allowed to
Speaker 2: say chicks anymore, just young birds. I think yeah, because
Speaker 2: it's a fensive to the woke community. And since it's
Speaker 2: six thirty seven in the morning there, everybody's whoa hello.
Speaker 3: I think you want that joke?
Speaker 2: Yeah, God knows, we have no jokes here. Okay, we'll
Speaker 2: take yours.
Speaker 7: The holiday joke. Okay, what is this sweet potato? Say
Speaker 7: that the masked potato?
Speaker 2: I don't know, I.
Speaker 8: Am what I am?
Speaker 2: Oh, stop it with yourself, Bob, that's funnier than anything
Speaker 2: Handle has ever said on this show. That is good stuff, Bob.
Speaker 2: I like Bob. You know he should fill in when
Speaker 2: I'm out. Seriously, Danielle, Yes, Neil, Hi, how are you, dear?
Speaker 2: I'm better now I'm talking to you. I'm sorry. Oh,
Speaker 2: thank you, you're too sweet. I'm sorry about Bob saying chicks.
Speaker 2: I know that's offensive to Broad's. Yeah, what's your question, dear?
Speaker 8: As a chick?
Speaker 7: Broad, I'm offended.
Speaker 2: Okay, Hey, first of all, you're part.
Speaker 3: Of my thanksgiving.
Speaker 6: That's how long I've been listening to you.
Speaker 2: What stop it? I'm coming over right now where you're aware,
Speaker 2: I'm all away in North Idaho, so you better leave now.
Speaker 2: Oh man, I was going to take a vehicle. But
Speaker 2: that's that's awesome. Thanks for listening all the way over
Speaker 2: there and for calling. Is there a question you have
Speaker 2: for me, my dear? I do how I always brine
Speaker 2: my birds? Got a girl?
Speaker 7: I'm doing a breast with no nipples?
Speaker 5: Yeah you are, hell, I think it's a sin.
Speaker 2: How long do you brind a breast? You know that's
Speaker 2: a good question. Basically that the rough answer is typically
Speaker 2: you're doing about an hour per pound, So like roughly
Speaker 2: a twelve pound bird you're gonna do. You're gonna brian
Speaker 2: for about twelve hours ish. So what is your your breast?
Speaker 2: Is it like a two pound breast or something?
Speaker 5: It is?
Speaker 7: I actually your three pound.
Speaker 2: Breasts carry it around with well? Yeah, those women do
Speaker 2: right right?
Speaker 9: Yeah, it's three pounds. Yeah, it's nine pounds. Nine a
Speaker 9: nine pound breast. Put her on the phone.
Speaker 2: Okay, okay, a nine pound breast. No, I'm joking.
Speaker 7: I was just making a joke for both of us
Speaker 7: that have to carry large dress with no nipples.
Speaker 2: Oh. I don't know what you're doing over there, Danielle,
Speaker 2: but I like the cut of your jib man. Uh
Speaker 2: So yeah, if it's three pounds, then yeah, you're looking
Speaker 2: at about three hours of brining roughly perfect. Okay, and
Speaker 2: it's it's all thought and ready to go. Absolutely. I
Speaker 2: follow your advice to the letter. What's the weather like there?
Speaker 7: It is?
Speaker 2: In fact, I'm going to set my brind bird in
Speaker 2: its container on the back porch because it's twenty eight degrees.
Speaker 2: Oh wow, wow, don't go out there. You don't need
Speaker 2: two frozen breasts, you know what I'm saying wink wink
Speaker 2: or three nudge nudge. The wink is the same as
Speaker 2: a nod to a blind bat. You're picking up what
Speaker 2: I'm putting down.
Speaker 6: I am, I am brother.
Speaker 2: Yeah, happy things giving, my dear, and thanks for calling.
Speaker 2: That is actually incredibly sweet for you to listen and
Speaker 2: a call from there, and I hope that you have
Speaker 2: a wonderful Thanksgiving. You know what's funny is, I'm not
Speaker 2: doing any cooking myself this year, but I thought, you
Speaker 2: know what, I wouldn't mind doing a breast and a
Speaker 2: thigh hello to you know. I thought it'd be nice.
Speaker 2: And then you can you can always take some of
Speaker 2: the drippings from those and still make your your gravy
Speaker 2: and make it all scrunchedilllyemptious that way, you know a
Speaker 2: way that you can if you don't get really good
Speaker 2: drippings or you scorched them at all, you can't take
Speaker 2: bits of the meat and the skin and you sautee
Speaker 2: them a little bit with some onions in a pan,
Speaker 2: and then you can build your ruin there with your
Speaker 2: fat you usually butter and some all purpose flour and
Speaker 2: you can create your gravy that way. Just an FYI,
Speaker 2: I'm starting to get ready for the meal. I'm gonna
Speaker 2: go home. I'm gonna get my stretching pants, get my
Speaker 2: stretching pants, which are basically all my pants, and then
Speaker 2: my slip on shoes, basically all my shoes these days,
Speaker 2: and I'm gonna prepare like I'm gonna I'm gonna do
Speaker 2: downward dog stretch and prepare for the yummy eating. Nil
Speaker 2: Sevader in for Bill Handle today because it's Thanksgiving and
Speaker 2: I'm the four reporter. Did let the lah good people
Speaker 2: all across the fruited place. That's my that's my rustling bot,
Speaker 2: God rest the soul and my formerly nicotine nicotine stained fingers.
Speaker 2: Man back in the day, that was the best. You
Speaker 2: and I. You could agree with him, disagree with them,
Speaker 2: but man, that guy knew how to do radio. Any
Speaker 2: who eight hundred five to zero one five three four
Speaker 2: eight hundred five to zero one five three four. If
Speaker 2: you have a question dealing with Thanksgiving, not like the history,
Speaker 2: I mean, I guess I can answer it if you want.
Speaker 2: I'm in. You got questions, I got answers. But when
Speaker 2: it comes to cooking or baking, I'm here for you.
Speaker 2: So let's talk to Dandy. Hi, beatbap beat, you've got mail.
Speaker 2: What's happening over there this morning?
Speaker 7: I'm good man, just panicking, man, just just trying to
Speaker 7: get everything right. I volunteered for some reason to cook
Speaker 7: the ham. I don't know why.
Speaker 2: Oh no, you're good because it's probably pre cooked.
Speaker 8: Right it is.
Speaker 7: You're right. How did you know?
Speaker 2: Most of them are pre cooked for the most part.
Speaker 2: So all you're doing is warming it up. Brother, you're good, okay, But.
Speaker 7: Is there anything like pan oil water? It came with
Speaker 7: a little I don't know, powder, crap, honey something or other.
Speaker 2: Oh yeah, so that's the glaze. So what you want
Speaker 2: to do, okay, is basically you want to you want
Speaker 2: to take that the turkey, I mean the ham, and
Speaker 2: you take that powder and you put it. You put
Speaker 2: it on top. Now it may tell you to start
Speaker 2: heating it first and then put that on near the end,
Speaker 2: but usually you wrap it in foil and you put
Speaker 2: it in the oven at about two hundred and seventy five
Speaker 2: something like that, and you bake it about ten minutes
Speaker 2: per pound and you're golden, okay, because.
Speaker 7: It's about eight so about an hour you saying.
Speaker 2: Yeah, something like that. Here's the thing you want it
Speaker 2: to be about one hundred and forty degrees in the
Speaker 2: thickest part. So put a thermometer in there and you
Speaker 2: want it to be about one hundred and forty degrees.
Speaker 2: That's going to raise up while it's resting to about
Speaker 2: one hundred and forty five, and that's when that's when
Speaker 2: pork is cooked at one five. So you're just reheating
Speaker 2: it back to temp again to make that it's warmed.
Speaker 2: To make sure it's warmed all the way through, and
Speaker 2: you're good to go.
Speaker 7: Okay, So with the thermometor check it out one for
Speaker 7: the thickest media's part.
Speaker 2: Yeah, the media's part. Once that's one forty, you can
Speaker 2: take that thing out. You can open up the foil
Speaker 2: just a little bit so it keeps warm but it
Speaker 2: doesn't get all soggy. And there should be some instructions
Speaker 2: for that glaze. I would tend to put it on
Speaker 2: closer near the end, okay, But otherwise you're Goldman, it's
Speaker 2: already cooked. You can't really screw it up.
Speaker 7: That's what you say. You're the fok reporter.
Speaker 2: Yeah, but I mean if you put do God bless you,
Speaker 2: but you don't how many things I screwed up to
Speaker 2: be able to get any knowledge whatsoever. You got to
Speaker 2: mess up a lot of things. But really, you're reheating it.
Speaker 2: I mean, come on, Danny, you reheat burritos. Right.
Speaker 7: It's just something about adding a cup of water? Do
Speaker 7: I put that?
Speaker 2: Okay, that's a great point. So you're going to put
Speaker 2: it in a in a rack above the water, but
Speaker 2: you want to put a little water underneath that. That's
Speaker 2: going to cause a little steam and keep everything moist
Speaker 2: So good point. I'm glad you brought that up. That's
Speaker 2: going to add just a little bit of moisture. You
Speaker 2: don't want it sitting in it Thanksgiving, but you know
Speaker 2: it's just going to give you that and you'll be golden.
Speaker 7: You're the best, Neil, thank you.
Speaker 2: Oh you're the best. Danny. You go and you have
Speaker 2: yourself a very happy Thanksgiving, sir, and enjoy yourself because
Speaker 2: this is a day for good Timeshere did Amy go?
Speaker 2: I think we might have a question for her, Jam
Speaker 2: Welcome to the four court in floor bill Handle this morning.
Speaker 2: Have you Thanksgiving?
Speaker 8: Happy Thanksgiving to you? Greetings from Colorado.
Speaker 2: All right, Colorado? Though, what is the mountain? The mile?
Speaker 2: What is it?
Speaker 8: Well, Denver's the mile high city. And then I'm not
Speaker 8: sure what our you know. The slogan escapes me at
Speaker 8: the moment. But I'm calling because yesterday Amy was talking
Speaker 8: about this cranberry recipe with miracle whip and watercress. Oh
Speaker 8: I'm wondering if she made it and brought it in
Speaker 8: because it didn't sound all that advertising.
Speaker 2: Well, she's in the bathroom right now because she ate it.
Speaker 2: Oh I am not. Oh, okay, sorry, I'm sorry, Amy.
Speaker 2: You want to take this?
Speaker 3: I did? And where in Colorado are you?
Speaker 8: I'm actually right in Denver, proper.
Speaker 3: Oh you are in Denver. Okay. I lets say that
Speaker 3: because I live in Colorado for a years. So I
Speaker 3: did make it, and go ahead.
Speaker 8: I'm sorry, go ahead, okay. I lived on the Western
Speaker 8: Slope for twenty years, so in the Roaring Fork Valley
Speaker 8: and it's eleven below and as them this morning, Oh
Speaker 8: my goodness.
Speaker 3: Well it's a bollo me like fifty five here.
Speaker 8: It's it's about about twenty degrees here, so it will
Speaker 8: get up to about freezing today if.
Speaker 3: You miss Colorado.
Speaker 5: Okay, So I did make it, and it's I put
Speaker 5: it on my Instagram. If you want to go look
Speaker 5: at what it looks like at nuts at Amy K. King,
Speaker 5: and I will tell you that it looked pretty good.
Speaker 5: But we did taste it, and the consensus was that
Speaker 5: there were some okay flavors in there, but it would
Speaker 5: have been a lot better without the miracle whip.
Speaker 8: Ah. Okay, I'm wondering if it's cool, it would have
Speaker 8: worked better. Think it would have been sweeter.
Speaker 3: That's what suggested.
Speaker 2: Yeah, look at you and me. We're practically family now.
Speaker 7: Yes we are.
Speaker 8: I love the two of you when you talk about Disneyland.
Speaker 8: I lived in southern California for years and years and
Speaker 8: it just brings back a whole lot of fond, fond memory.
Speaker 8: So thank you.
Speaker 2: Oh you're sweet.
Speaker 5: Will you Jan try that, try the recipe with and
Speaker 5: substitute the cool whip for the miracle weapon, and then
Speaker 5: let us know how it turns out, because yeah, I
Speaker 5: think Neil was right.
Speaker 3: That sounds a lot better.
Speaker 8: Okay, I will give that a shot and.
Speaker 7: Let you know.
Speaker 2: Okay, nice instinct. Okay, thank you so much, much, thanksgiving.
Speaker 8: Thank you, Thanksgiving. Bye bye.
Speaker 5: Oh.
Speaker 3: I love that you have.
Speaker 5: A listener in Colorado and that need just I love
Speaker 5: the stream it's so fun.
Speaker 2: So yeah, it's the best. And people that leave la
Speaker 2: still listen to the show. You know. I was at
Speaker 2: Disneyland the other.
Speaker 6: Day and auh, a cast member walked by and she smiled,
Speaker 6: and you, that's funny to youse.
Speaker 2: Excuse me, sir. Don't touch anything, sir, you're gonna have
Speaker 2: to leave.
Speaker 3: Okay, what did the cast members?
Speaker 2: They said, I knew someone that looked like you, only
Speaker 2: with a human head. The cast member said, I love you.
Speaker 2: I listened to you all the time, and thank you
Speaker 2: for saying such nice things about the park. We appreciate it.
Speaker 2: I thought that was very sweet.
Speaker 5: It was very sweet. It is the most magical place
Speaker 5: on earth, you know it is.
Speaker 2: And you know what, I defend it because everybody talks
Speaker 2: about the cost. And there's two things. One, you weren't
Speaker 2: going to find that kind of entertainment live music. You
Speaker 2: can watch movies there. You can see stage plays in
Speaker 2: some instances. You can go on rides, both dark rides
Speaker 2: and roller coaster style rides. You can do all these
Speaker 2: an eight hour day for less than it costs to
Speaker 2: see a two hour concert of Taylor Swift.
Speaker 3: You know, not distant Taylor. She does put on a
Speaker 3: good show.
Speaker 2: Yeah, I get it, But I'm just saying that it's
Speaker 2: like people go to a concert, geez, check it off.
Speaker 2: So I'm like, people don't think of it that way.
Speaker 3: We think of it that way.
Speaker 2: Net I know, because the value people don't understand. And
Speaker 2: I I one of the cast members that knows about
Speaker 2: the history of I don't know if you've ever talked
Speaker 2: to Philander have you ever?
Speaker 3: I have not.
Speaker 2: Oh my god. He's the best, really super nice guy,
Speaker 2: incredibly passionate about the park. And he he told me
Speaker 2: once a great quote I had not heard because I
Speaker 2: am a Disney file. I love Walt and warts and all,
Speaker 2: and he said that he cared less about people complaining
Speaker 2: about the price of the park before they went in.
Speaker 2: He cares what they thought when they left. And to me,
Speaker 2: that's about value. Is more like, listen, anybody can complain
Speaker 2: about the cost when they're going in. It's when they
Speaker 2: leave do they feel that it's worth it or its value.
Speaker 2: And I know you can have a good day or
Speaker 2: bad day anywhere, but a bad day at Disneyland, to me,
Speaker 2: is better than the best day anywhere else. I mean,
Speaker 2: my family loves it for that reason. You can walk
Speaker 2: around the park and hold hands and just get the
Speaker 2: vibe and it's still a happy place. That's all I'm saying. Value.
Speaker 2: That's all value.
Speaker 4: Preaching to the choir here, maybe they have a day
Speaker 4: for southern California people, you know, like they've been doing,
Speaker 4: and kids half off or whatever. Those types of things
Speaker 4: I think are great, so everybody can experience it, absolutely,
Speaker 4: but ultimately I think the value is great.
Speaker 2: All right. Neil Sevadra in for Bill Handle this morning.
Speaker 2: Happy Thanksgiving to you as I answer any and all
Speaker 2: of your baking or cooking questions that you may have
Speaker 2: eight hundred five to zero one five three four eight
Speaker 2: hundred and five two zero one five three four. If
Speaker 2: you have a question about getting sweat stains out of
Speaker 2: baseball caps Cono's here as well, So any in all questions,
Speaker 2: we got you covered. You want to know you know
Speaker 2: how to wear your hoodie, you got the cono, or
Speaker 2: how high your socks have to be, you know, to
Speaker 2: see how down the food you are, those types of things.
Speaker 2: We're good. We got you covered, is what I'm saying.
Speaker 2: You want to know what to put mayonnaise in? Amy's here,
Speaker 2: So the whole team eight hundred five two zero one
Speaker 2: five three four eight hundred five to zero one five
Speaker 2: three four and please join me on social media on Instagram,
Speaker 2: preferably at fork Reporter. At fork Reporter. This is KFI
Speaker 2: heard everywhere in the iHeart Radio app look at me.
Speaker 1: You've been listening to the Bill Handle Show. Catch my
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