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<v Speaker 1>You're listenings KFI AM six forty the Bill Handles show

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<v Speaker 1>on demand on the iHeartRadio app.

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<v Speaker 2>Let me teach you a Here's Neil Savedra. I'll wake

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<v Speaker 2>you cam. I AM six forty live everywhere on the

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<v Speaker 2>iHeartRadio app. Hey, everybody, happy, things giving to you. Gobble

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<v Speaker 2>Gobble Gobble, says the Turkey, Turkey Turkey. I am your

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<v Speaker 2>well fed host, Neil Savedra in for mister Bill Handled today.

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<v Speaker 2>Per usual, I come in on Turkey Day, Thanksgiving and

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<v Speaker 2>I just hang out with you. You're in the kitchen,

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<v Speaker 2>you're busting your hump. The rest of the families probably sleeping,

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<v Speaker 2>those fat, lazy bastards, and you're in the kitchen, cooking

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<v Speaker 2>and doing everything, making it nice. Guess who's going to

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<v Speaker 2>have a cold plate of whatever it is you? Guess

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<v Speaker 2>who's going to get a thanks for nothing?

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<v Speaker 1>You?

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<v Speaker 2>But you know what, I believe in you. I love you,

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<v Speaker 2>I appreciate you, and that's why I'm here for you.

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<v Speaker 2>So for the next three hours, I'm here and you

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<v Speaker 2>can give me a call if you have a question, anything, baking, cooking,

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<v Speaker 2>whatever You're going through. Eight hundred five to zero, one, five, three,

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<v Speaker 2>four that's eight hundred five two zero one five three four,

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<v Speaker 2>And I'm basically just here for you. What I'm going

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<v Speaker 2>to do is give you marginal turkey advice until you

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<v Speaker 2>have no base. That's what I'm gonna do. It's been

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<v Speaker 2>an you know, there's news going on. So Amy's here.

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<v Speaker 2>There's a comfy place for people to sleep, so Kono's here.

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<v Speaker 2>There's really everybody has a little something to give. Kono

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<v Speaker 2>the littlest of all, maybe, but they're gonna give. We're

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<v Speaker 2>here for you, and I know that the news there's

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<v Speaker 2>been a lot going on. I don't know if you

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<v Speaker 2>heard this, but our vice president actually butt dialed the

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<v Speaker 2>entire country the other day, drunk, put it on video

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<v Speaker 2>and everything. It was the craziest thing I've ever seen.

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<v Speaker 2>So that happened. That's weird, right right the whole country.

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<v Speaker 2>How embarrassing is that? That's what you don't put the

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<v Speaker 2>hunt the whole country on speed dial? I guess. So

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<v Speaker 2>that happened. All kinds of craziness going around. But we're

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<v Speaker 2>here for you. We're here for Thanksgiving and to keep

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<v Speaker 2>you busy. Turkeys are wonderful. I will tell you. Cooking

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<v Speaker 2>turkey is nerve wracking, even to the best of chefs

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<v Speaker 2>I've had chefs. I think it was Gosh, which chef

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<v Speaker 2>was it? A celebrity chef once was on the he

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<v Speaker 2>was Scott con It. Maybe that handsome dude geez, God

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<v Speaker 2>gifted him with all kinds of things and he can cook.

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<v Speaker 2>I think he was saying, you know, we were talking

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<v Speaker 2>around Thanksgiving one time and he had said, how you know,

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<v Speaker 2>no chef really likes cooking darky. It's just an odd

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<v Speaker 2>It's an odd bird. It's an odd shaped item to

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<v Speaker 2>cook and get right. Because you've got two different types

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<v Speaker 2>of meat on there. You've got the dark meat and

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<v Speaker 2>then you've got the white meat. Now, what makes the

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<v Speaker 2>dark meat dark? It's actually it's the lowered part of

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<v Speaker 2>the animal. It's the way the muscles bring oxygen to

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<v Speaker 2>them and other things to move. So the more movement

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<v Speaker 2>that's going on in the legs they're bringing that, it's

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<v Speaker 2>actually changing the texture and the flavor of the meat

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<v Speaker 2>because of that. So that's why you find the dark

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<v Speaker 2>meat on the underpart and in the legs and the like.

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<v Speaker 2>And the breasts are they're just breasts, and they're they're

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<v Speaker 2>delicious in their own right. Wouldn't it be weird if

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<v Speaker 2>they had nipples? Though? Thank god they don't. Could you imagine?

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<v Speaker 2>I mean I don't think they do.

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<v Speaker 3>Right, I don't think turkey's breastfeed.

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<v Speaker 2>Yeah right, Amy, you're the smart one on the show

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<v Speaker 2>right now. Cono and I happily yield that to you.

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<v Speaker 3>I know, Cono had that look on his face like, hmm,

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<v Speaker 3>do they.

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<v Speaker 2>Well turkey, Well, it's just like turkey milk. Could you imagine? Nah?

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<v Speaker 2>You wouldn't be able to drink that either. If you

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<v Speaker 2>were a vegan, No, you couldn't have that. But this

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<v Speaker 2>isn't really their their holiday. I suppose begans no, I

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<v Speaker 2>mean there is stuff to eat, mostly sides, so you

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<v Speaker 2>got to learn to cook something. And then they have

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<v Speaker 2>the fake turkey's like the tofurkey Nah, and do that either?

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<v Speaker 2>Have you had a Have you had? I've had tofu

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<v Speaker 2>I've never had a tofurkey. I'd imagine it's just flavored.

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<v Speaker 3>What do they flavor it with to make it taste

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<v Speaker 3>like turkey?

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<v Speaker 2>Well, well, you flavor a poultry. Seasoning is what you

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<v Speaker 2>put on a turkey most of the time, so you'd

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<v Speaker 2>put the same thing in there, so the same with

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<v Speaker 2>making you know, uh, sausage analogs. You're using the sausage flavor.

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<v Speaker 3>Well, doesn't that come from sausage?

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<v Speaker 2>Well, yes and no. I mean, sausage is a mixture

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<v Speaker 2>of meat. But you're talking about the texture. You're talking

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<v Speaker 2>to fattiness, and then you're talking about a but ton

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<v Speaker 2>of spices and the like that just make it taste

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<v Speaker 2>like that? Am I waxing? Pontificate? Pontific punt? Am I

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<v Speaker 2>pontificating about sausage? I've had about three hours sleep. I'm

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<v Speaker 2>not gonna lie to you.

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<v Speaker 3>Why were you so late? Were you getting ready for Thanksgiving?

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<v Speaker 2>No, it was It's just a weird. It's been a busy,

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<v Speaker 2>busy week. I've been off this week and there's just

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<v Speaker 2>been a lot of stuff that consumed a time and

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<v Speaker 2>then you get to bed, and I've been on a

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<v Speaker 2>different schedule the past couple of days. So this morning,

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<v Speaker 2>I think I went to bed at around eleven, and

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<v Speaker 2>then at about two am, my eyes went loop and

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<v Speaker 2>I went I wonder what that person from third grade

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<v Speaker 2>is doing. I feel like I wasn't that nice to them,

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<v Speaker 2>And then my head went down, like why are you

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<v Speaker 2>such a jerk? Maybe you should call Kono, let me

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<v Speaker 2>love him.

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<v Speaker 4>I was gonna say, thinking about how you treat me,

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<v Speaker 4>because that's what that's.

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<v Speaker 2>What, that's how I showed love dummy. So is one

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<v Speaker 2>of those and then your mind goes down a thousand

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<v Speaker 2>different things, and then I start thinking about projects I'm

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<v Speaker 2>working on and everything. So it was like one of

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<v Speaker 2>those days. I'm actually not doing any cooking or either

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<v Speaker 2>of you doing bringing sides or anything like that to

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<v Speaker 2>anything today.

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<v Speaker 3>You know what, I am going to Thanksgiving dinner, but

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<v Speaker 3>we're not cooking.

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<v Speaker 2>Really, it's gonna be a sucky Thanksgiving.

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<v Speaker 5>Well, I'm going to bring my jello cranberry apple sauce,

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<v Speaker 5>Miracle whip cast.

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<v Speaker 2>Role you built a second one.

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<v Speaker 3>No, I'm gonna take that one with.

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<v Speaker 2>Us that is not traveling.

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<v Speaker 3>In the it's back in the refrigerator.

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<v Speaker 2>Don't do it.

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<v Speaker 3>Don't take it because if you want to get invited back.

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<v Speaker 3>So anyway, they're catering it.

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<v Speaker 5>But I am taking a Magpies soft serve pie o,

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<v Speaker 5>which one the one that they had at the Manhattan

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<v Speaker 5>Food and Wine Festival, that Manhattan Beach Food and Wine.

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<v Speaker 3>Festival that we went to.

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<v Speaker 2>Oh was that the It's.

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<v Speaker 5>The like everything thing so that I had never heard

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<v Speaker 5>of this place, and it's it turns out it's it's

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<v Speaker 5>called Magpie Soft Serve.

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<v Speaker 3>It's got like three locations.

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<v Speaker 2>There's one not by far from us, right.

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<v Speaker 3>There's one in Silver Lake. There's one out I know.

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<v Speaker 5>Deborah Mark was like, oh, I go to that all

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<v Speaker 5>the time because it's got vegan stuff.

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<v Speaker 2>Oh, the vegan one is one of the best ones.

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<v Speaker 2>That corn uh something. I think that's the one corn

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<v Speaker 2>milk something something bad. Thing's a maze balls.

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<v Speaker 5>Yeah, So I will tell you this is what it is.

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<v Speaker 5>It's the original fried soft serve pie. It's corn almond

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<v Speaker 5>soft serve. Sounds weird, but it's delicious, unlike I think

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<v Speaker 5>that unlike our miracle that I just now.

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<v Speaker 2>Don't put listen like white people listen to me. Oh

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<v Speaker 2>yeah me. Don't put mayo in everything, man. And I

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<v Speaker 2>know it's a dressing because the legalities, but ro ro.

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<v Speaker 5>Ro okay, wait wait, I gotta tell you about this pie.

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<v Speaker 5>Corn almond soft serve, layered with honeycomb fudge, topped with

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<v Speaker 5>whipped cream and fried candy cornflakes in a gram cracker crust.

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<v Speaker 5>And I'm telling you we had it. It was like

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<v Speaker 5>one of the best things I tasted. So I said,

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<v Speaker 5>we're bucking the We're bucking the pumpkin pie this year.

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<v Speaker 2>No, it's delicious. I'm with you. That's that is a

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<v Speaker 2>great pie. That is a great, great pie. And magpies

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<v Speaker 2>does it. They're just all their stuff is good. Oh

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<v Speaker 2>my gosh, look at you breaking the tradition.

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<v Speaker 5>Well, I figure if I brought them the miracle whip concoction,

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<v Speaker 5>I should probably bring something good.

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<v Speaker 2>Yeah, like a hundred dollars bill for everybody that's gonna

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<v Speaker 2>taste it.

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<v Speaker 3>Yep, Okay, I'm just no.

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<v Speaker 2>I mean there's parts of it that are good if

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<v Speaker 2>you remove the.

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<v Speaker 3>Just most parts that aren't.

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<v Speaker 2>No, you know what I would do. I would remove

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<v Speaker 2>the miracle whip and I'd add in some cool whip.

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<v Speaker 2>And if you put some cool whip in there, I

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<v Speaker 2>think that would be nice.

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<v Speaker 5>Would it's still set up with jello and cool whip? Yeah, okay,

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<v Speaker 5>maybe I'm gonna try that.

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<v Speaker 2>I would be curious about that, and i'd maybe back

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<v Speaker 2>off on the miracle whip and again go with the

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<v Speaker 2>cool whip.

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<v Speaker 5>All right, if you want to see it, It actually

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<v Speaker 5>did look pretty decent.

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<v Speaker 3>Yeah, it's on my Instagram at amy ky King.

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<v Speaker 2>It's a better look. And then Kono's wedding pictures. Cool

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<v Speaker 2>whip cool, see there you go again? Cool? What did

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<v Speaker 2>I do?

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<v Speaker 4>I do you wake up in the middle of the

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<v Speaker 4>night asking if you're a jerk? How mu's like that? There, Neil,

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<v Speaker 4>I don't know what you're talking about. I think the

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<v Speaker 4>audience is with me on this one.

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<v Speaker 2>Have any Thanksgiving I'm thankful for you, little buddy. Alrighty,

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<v Speaker 2>Neil Svader in for Bill handled today. Happy Thanksgiving to you.

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<v Speaker 2>Here for you. Any thing you need for me, If

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<v Speaker 2>you just want my company, I'm there for you. If

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<v Speaker 2>you have a question, give us a call. Eight hundred

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<v Speaker 2>five to zero one KFI. Eight hundred five to zero one,

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<v Speaker 2>five three four is the number if you have any questions.

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<v Speaker 2>I got this one on social media and you can

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<v Speaker 2>hit me up. Hey, if you don't, you're not hanging

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<v Speaker 2>out following me sounds weird. If you're not hanging out

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<v Speaker 2>with me on social media, I'd love to have you there.

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<v Speaker 2>Instagram is my big jam, although you can find me

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<v Speaker 2>on threads and x and all of that as well

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<v Speaker 2>at fork Reporter. At Forkward Reporter, I'd be honored if

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<v Speaker 2>you joined me there. I have a good time putting

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<v Speaker 2>stuff up during the holidays as well. Insert famous name here.

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<v Speaker 2>Hit me up and said, don't have time to call in.

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<v Speaker 2>Is stuffing slash dressing instead of breadcrumbs on top of

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<v Speaker 2>mac and cheese in the oven? Ye or nay yay yay. Yeah,

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<v Speaker 2>it's a great idea. It sounds delicious, Amy King Cono,

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<v Speaker 2>jump in with your thoughts. Absolutely, Cono, I'm.

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<v Speaker 4>Not a bread crumb I'm not a breadcrumb guy.

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<v Speaker 2>Really, then what's that in your mustache? All right? See well,

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<v Speaker 2>all right, listen, you set them up if you like breadcrumbs.

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<v Speaker 4>It sounds terrific idea. Do you you don't like stuffing

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<v Speaker 4>or dressing?

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<v Speaker 2>I did not.

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<v Speaker 3>Oh you don't I do not?

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<v Speaker 5>Oh good, Well you know what I have that I

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<v Speaker 5>brought in Tali ran this morning, So no stuffing for you.

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<v Speaker 2>I get it up. Oh my gosh, they're stuff I love.

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<v Speaker 2>I love telling and Thanksgiving plate. Oh my gosh. I

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<v Speaker 2>don't know if we should have time to get into this.

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<v Speaker 2>But Codin, when did you become a communist? Was it

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<v Speaker 2>when you were a kid?

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<v Speaker 4>Was it America? You don't like stuffing or dressing. I

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<v Speaker 4>don't like stuffing. I don't like maca cheese. I don't

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<v Speaker 4>like bacon.

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<v Speaker 3>Wait, you don't like bacon.

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<v Speaker 2>Those are three things. Wait, I do not like. I

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<v Speaker 2>don't know if anybody picked up on this. She said

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<v Speaker 2>you don't like bacon, and he goes yet I heard it. No,

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<v Speaker 2>I did not know. I heard it better dead than

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<v Speaker 2>red bro I'm sorry. I'm like one of the originalists,

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<v Speaker 2>like I believe in America as America like no, comm nothing.

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<v Speaker 2>I'm with you. No, no, you're not. Yes, Okay, look

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<v Speaker 2>at him putin on the ritz and there I don't

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<v Speaker 2>think putin selling things given today. Okay, well, good for you,

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<v Speaker 2>cheez trader. Anyways, and anybody know the difference between stuffing

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<v Speaker 2>and dressing.

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<v Speaker 5>Stuffing is in the oven and dressings in the turkey's butt.

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<v Speaker 2>I was gonna say, well, first of all, it's you

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<v Speaker 2>had it reversed, but I think you were right. Dressing

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<v Speaker 2>is in the oven.

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<v Speaker 6>Oh, stuffing is in that's the stuffing, yes, but that's.

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<v Speaker 2>What makes the difference there. But yeah, there is a

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<v Speaker 2>lot of recipes actually where you can put stuffing on

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<v Speaker 2>mac and cheese. And if that just came out of

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<v Speaker 2>your your own thoughts their insert famous name here. I

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<v Speaker 2>think that's quite brilliant. Again, hang out with me at

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<v Speaker 2>folk Reporter on Instagram. Let's go to Bob Bob. Hello, Bob,

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<v Speaker 2>can you hear me? Bob? There you are? Bob Bob?

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<v Speaker 2>You spell that with one hour two sir? Never mind?

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<v Speaker 2>What what did we lose him?

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<v Speaker 5>Uh?

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<v Speaker 2>He dropped. We were going to have such a great conversation.

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<v Speaker 2>It started so well, eight hundred five two zero is

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<v Speaker 2>Bob calling back? I feel bad? I feel bad, but

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<v Speaker 2>it's like, okay eight hundred five two zero one five

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<v Speaker 2>three four one five three four Okay. So handle always

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<v Speaker 2>jokes about my Thanksgiving show because I hate the nipple,

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<v Speaker 2>and people go, what's the nipple? Well, that's the old

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<v Speaker 2>that's the thing that our mom used back in the

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<v Speaker 2>day to take the temperature of the bird. You remember.

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<v Speaker 2>It came in They would push it in there and

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<v Speaker 2>it was like this little nipple thing that popped up. Yeah,

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<v Speaker 2>they go ooop. Well, those things it's a mechanical it's

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<v Speaker 2>a mechanical thermometer, meaning that it's mechanics change structure, changes

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<v Speaker 2>at a temperature, and then mechanically pops the top off.

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<v Speaker 2>It's not like mercury or something inside your bird. That

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<v Speaker 2>would be a bad idea. The problem is that it

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<v Speaker 2>pops off at about one hundred and eighty five degrees.

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<v Speaker 2>Your turkey is cooked at one sixty five, so it

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<v Speaker 2>and it has a heat that carries over to when

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<v Speaker 2>it's resting, and it will go up another five, probably

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<v Speaker 2>ten degrees while it's resting before it goes and starts

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<v Speaker 2>to cool down again. So now you're going to get

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<v Speaker 2>it up to knocking on the door of two hundred

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<v Speaker 2>degrees before you serve it. So it ends up being

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<v Speaker 2>dry and nasty, and no one likes it. That's why

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<v Speaker 2>I always come down. That's why since the beginning, I

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<v Speaker 2>don't know, it's been well over a decade, maybe it's

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<v Speaker 2>a decade and a half that I've been doing the

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<v Speaker 2>Thanksgiving show is I say no to the nipple. It's

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<v Speaker 2>probably the only time of the year that I'm that

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<v Speaker 2>hard lined about that. Personally. I'm just saying that that's

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<v Speaker 2>a hard no on Thanksgiving only, Amy, you're so judgmental

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<v Speaker 2>in just to.

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<v Speaker 3>Sound I thought handle was off today.

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<v Speaker 2>Yeah, first of all, handles off every day. Secondly, no,

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<v Speaker 2>I'm trying to keep the people warm. I'm a cold

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<v Speaker 2>Thanksgiving morn keeping them frisky and fresh? Do you think

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<v Speaker 2>about the phone number? Is this thing?

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<v Speaker 3>Is this thing?

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<v Speaker 2>On?

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<v Speaker 5>Speaking of the cold, did you notice how the fog

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<v Speaker 5>it was so cool? There was just like thick fog

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<v Speaker 5>at my house this morning?

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<v Speaker 2>You know what? I noticed it on the windshield? That

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<v Speaker 2>was it?

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<v Speaker 3>Okay?

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<v Speaker 2>Are you sure it was your glasses? Amy?

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<v Speaker 3>It might have been.

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<v Speaker 2>Yeah, Okay, it looks like Bob's back. But he's gonna

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<v Speaker 2>wait just a moment. It's gonna be worth it, Bob,

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<v Speaker 2>I feel you know what, as a matter of fact,

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<v Speaker 2>why give out the number to everybody. Bob's got it.

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<v Speaker 2>We'll just talk to Bob for the next two and

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<v Speaker 2>a half hours, and we're gonna be good because he

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<v Speaker 2>seems I haven't even talked to him, and he seems

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<v Speaker 2>like a good guy. Everyone's got an uncle Bob, right, Yeah,

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<v Speaker 2>they do. You've got an uncle Bob? Everyone does. I

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<v Speaker 2>have an uncle Bob. He's my favorite. Love that guy,

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<v Speaker 2>all right. Eight hundred and five two zero one kf

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<v Speaker 2>I one five three four Neil Spader in for Bill

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<v Speaker 2>Handle this morning. Happy Thanksgiving to you. Basically, I come

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<v Speaker 2>in here and uh just kind of host things for Thanksgiving.

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<v Speaker 2>You got a question that you need to answer, you know, cooking, baking,

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<v Speaker 2>whatever it might be. I'm here for you. Let's talk

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<v Speaker 2>to Bob. Let's recycle. The joke is at one hour

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<v Speaker 2>two Bob one what okay, buddy, just checking what you

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<v Speaker 2>got from me, Bob.

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<v Speaker 7>I got two items for you. Talk to Why turkeys

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<v Speaker 7>don't have nipples? Have a holiday joke?

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<v Speaker 2>Okay, I'll take both. Please.

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<v Speaker 7>The turkey doesn't have nipples, but it has milk.

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<v Speaker 2>The hand is a.

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<v Speaker 6>Liquid offer stomach to bio.

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<v Speaker 7>Chicks by regards to saying, therefore, no nipples necessary.

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<v Speaker 3>Okay, first of all, I thought that was the joke.

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<v Speaker 2>I don't know. I don't know that we're allowed to

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<v Speaker 2>say chicks anymore, just young birds. I think yeah, because

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<v Speaker 2>it's a fensive to the woke community. And since it's

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<v Speaker 2>six thirty seven in the morning there, everybody's whoa hello.

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<v Speaker 3>I think you want that joke?

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<v Speaker 2>Yeah, God knows, we have no jokes here. Okay, we'll

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<v Speaker 2>take yours.

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<v Speaker 7>The holiday joke. Okay, what is this sweet potato? Say

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<v Speaker 7>that the masked potato?

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<v Speaker 2>I don't know, I.

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<v Speaker 8>Am what I am?

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<v Speaker 2>Oh, stop it with yourself, Bob, that's funnier than anything

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<v Speaker 2>Handle has ever said on this show. That is good stuff, Bob.

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<v Speaker 2>I like Bob. You know he should fill in when

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<v Speaker 2>I'm out. Seriously, Danielle, Yes, Neil, Hi, how are you, dear?

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<v Speaker 2>I'm better now I'm talking to you. I'm sorry. Oh,

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<v Speaker 2>thank you, you're too sweet. I'm sorry about Bob saying chicks.

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<v Speaker 2>I know that's offensive to Broad's. Yeah, what's your question, dear?

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<v Speaker 8>As a chick?

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<v Speaker 7>Broad, I'm offended.

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<v Speaker 2>Okay, Hey, first of all, you're part.

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<v Speaker 3>Of my thanksgiving.

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<v Speaker 6>That's how long I've been listening to you.

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<v Speaker 2>What stop it? I'm coming over right now where you're aware,

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<v Speaker 2>I'm all away in North Idaho, so you better leave now.

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<v Speaker 2>Oh man, I was going to take a vehicle. But

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<v Speaker 2>that's that's awesome. Thanks for listening all the way over

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<v Speaker 2>there and for calling. Is there a question you have

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<v Speaker 2>for me, my dear? I do how I always brine

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<v Speaker 2>my birds? Got a girl?

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<v Speaker 7>I'm doing a breast with no nipples?

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<v Speaker 5>Yeah you are, hell, I think it's a sin.

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<v Speaker 2>How long do you brind a breast? You know that's

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<v Speaker 2>a good question. Basically that the rough answer is typically

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<v Speaker 2>you're doing about an hour per pound, So like roughly

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<v Speaker 2>a twelve pound bird you're gonna do. You're gonna brian

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<v Speaker 2>for about twelve hours ish. So what is your your breast?

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<v Speaker 2>Is it like a two pound breast or something?

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<v Speaker 5>It is?

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<v Speaker 7>I actually your three pound.

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<v Speaker 2>Breasts carry it around with well? Yeah, those women do

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<v Speaker 2>right right?

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<v Speaker 9>Yeah, it's three pounds. Yeah, it's nine pounds. Nine a

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<v Speaker 9>nine pound breast. Put her on the phone.

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<v Speaker 2>Okay, okay, a nine pound breast. No, I'm joking.

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<v Speaker 7>I was just making a joke for both of us

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<v Speaker 7>that have to carry large dress with no nipples.

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<v Speaker 2>Oh. I don't know what you're doing over there, Danielle,

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<v Speaker 2>but I like the cut of your jib man. Uh

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<v Speaker 2>So yeah, if it's three pounds, then yeah, you're looking

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<v Speaker 2>at about three hours of brining roughly perfect. Okay, and

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<v Speaker 2>it's it's all thought and ready to go. Absolutely. I

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<v Speaker 2>follow your advice to the letter. What's the weather like there?

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<v Speaker 7>It is?

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<v Speaker 2>In fact, I'm going to set my brind bird in

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<v Speaker 2>its container on the back porch because it's twenty eight degrees.

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<v Speaker 2>Oh wow, wow, don't go out there. You don't need

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<v Speaker 2>two frozen breasts, you know what I'm saying wink wink

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<v Speaker 2>or three nudge nudge. The wink is the same as

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<v Speaker 2>a nod to a blind bat. You're picking up what

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<v Speaker 2>I'm putting down.

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<v Speaker 6>I am, I am brother.

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<v Speaker 2>Yeah, happy things giving, my dear, and thanks for calling.

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<v Speaker 2>That is actually incredibly sweet for you to listen and

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<v Speaker 2>a call from there, and I hope that you have

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<v Speaker 2>a wonderful Thanksgiving. You know what's funny is, I'm not

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<v Speaker 2>doing any cooking myself this year, but I thought, you

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<v Speaker 2>know what, I wouldn't mind doing a breast and a

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<v Speaker 2>thigh hello to you know. I thought it'd be nice.

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<v Speaker 2>And then you can you can always take some of

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<v Speaker 2>the drippings from those and still make your your gravy

396
00:22:54.640 --> 00:22:58.759
<v Speaker 2>and make it all scrunchedilllyemptious that way, you know a

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00:22:58.839 --> 00:23:01.039
<v Speaker 2>way that you can if you don't get really good

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<v Speaker 2>drippings or you scorched them at all, you can't take

399
00:23:05.640 --> 00:23:09.000
<v Speaker 2>bits of the meat and the skin and you sautee

400
00:23:09.039 --> 00:23:10.799
<v Speaker 2>them a little bit with some onions in a pan,

401
00:23:11.319 --> 00:23:13.440
<v Speaker 2>and then you can build your ruin there with your

402
00:23:13.480 --> 00:23:18.319
<v Speaker 2>fat you usually butter and some all purpose flour and

403
00:23:18.640 --> 00:23:22.160
<v Speaker 2>you can create your gravy that way. Just an FYI,

404
00:23:23.039 --> 00:23:27.079
<v Speaker 2>I'm starting to get ready for the meal. I'm gonna

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<v Speaker 2>go home. I'm gonna get my stretching pants, get my

406
00:23:30.240 --> 00:23:34.079
<v Speaker 2>stretching pants, which are basically all my pants, and then

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00:23:35.319 --> 00:23:40.000
<v Speaker 2>my slip on shoes, basically all my shoes these days,

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<v Speaker 2>and I'm gonna prepare like I'm gonna I'm gonna do

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<v Speaker 2>downward dog stretch and prepare for the yummy eating. Nil

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<v Speaker 2>Sevader in for Bill Handle today because it's Thanksgiving and

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<v Speaker 2>I'm the four reporter. Did let the lah good people

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<v Speaker 2>all across the fruited place. That's my that's my rustling bot,

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<v Speaker 2>God rest the soul and my formerly nicotine nicotine stained fingers.

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<v Speaker 2>Man back in the day, that was the best. You

415
00:24:21.599 --> 00:24:23.440
<v Speaker 2>and I. You could agree with him, disagree with them,

416
00:24:23.440 --> 00:24:25.759
<v Speaker 2>but man, that guy knew how to do radio. Any

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<v Speaker 2>who eight hundred five to zero one five three four

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<v Speaker 2>eight hundred five to zero one five three four. If

419
00:24:31.160 --> 00:24:35.200
<v Speaker 2>you have a question dealing with Thanksgiving, not like the history,

420
00:24:35.240 --> 00:24:37.480
<v Speaker 2>I mean, I guess I can answer it if you want.

421
00:24:37.680 --> 00:24:42.000
<v Speaker 2>I'm in. You got questions, I got answers. But when

422
00:24:42.000 --> 00:24:44.599
<v Speaker 2>it comes to cooking or baking, I'm here for you.

423
00:24:44.720 --> 00:24:54.920
<v Speaker 2>So let's talk to Dandy. Hi, beatbap beat, you've got mail.

424
00:24:55.279 --> 00:24:57.119
<v Speaker 2>What's happening over there this morning?

425
00:24:57.480 --> 00:25:01.119
<v Speaker 7>I'm good man, just panicking, man, just just trying to

426
00:25:01.119 --> 00:25:04.400
<v Speaker 7>get everything right. I volunteered for some reason to cook

427
00:25:04.400 --> 00:25:05.480
<v Speaker 7>the ham. I don't know why.

428
00:25:05.680 --> 00:25:07.960
<v Speaker 2>Oh no, you're good because it's probably pre cooked.

429
00:25:07.720 --> 00:25:09.200
<v Speaker 8>Right it is.

430
00:25:09.200 --> 00:25:10.119
<v Speaker 7>You're right. How did you know?

431
00:25:11.000 --> 00:25:13.160
<v Speaker 2>Most of them are pre cooked for the most part.

432
00:25:13.240 --> 00:25:18.160
<v Speaker 2>So all you're doing is warming it up. Brother, you're good, okay, But.

433
00:25:18.240 --> 00:25:22.480
<v Speaker 7>Is there anything like pan oil water? It came with

434
00:25:22.519 --> 00:25:26.599
<v Speaker 7>a little I don't know, powder, crap, honey something or other.

435
00:25:26.640 --> 00:25:28.720
<v Speaker 2>Oh yeah, so that's the glaze. So what you want

436
00:25:28.720 --> 00:25:33.799
<v Speaker 2>to do, okay, is basically you want to you want

437
00:25:33.839 --> 00:25:38.759
<v Speaker 2>to take that the turkey, I mean the ham, and

438
00:25:38.799 --> 00:25:40.720
<v Speaker 2>you take that powder and you put it. You put

439
00:25:40.720 --> 00:25:43.359
<v Speaker 2>it on top. Now it may tell you to start

440
00:25:43.400 --> 00:25:45.799
<v Speaker 2>heating it first and then put that on near the end,

441
00:25:46.240 --> 00:25:49.440
<v Speaker 2>but usually you wrap it in foil and you put

442
00:25:49.440 --> 00:25:52.279
<v Speaker 2>it in the oven at about two hundred and seventy five

443
00:25:52.440 --> 00:25:57.359
<v Speaker 2>something like that, and you bake it about ten minutes

444
00:25:57.440 --> 00:26:00.559
<v Speaker 2>per pound and you're golden, okay, because.

445
00:26:00.359 --> 00:26:03.279
<v Speaker 7>It's about eight so about an hour you saying.

446
00:26:03.480 --> 00:26:05.920
<v Speaker 2>Yeah, something like that. Here's the thing you want it

447
00:26:05.960 --> 00:26:08.279
<v Speaker 2>to be about one hundred and forty degrees in the

448
00:26:08.319 --> 00:26:10.960
<v Speaker 2>thickest part. So put a thermometer in there and you

449
00:26:10.960 --> 00:26:13.119
<v Speaker 2>want it to be about one hundred and forty degrees.

450
00:26:13.400 --> 00:26:16.480
<v Speaker 2>That's going to raise up while it's resting to about

451
00:26:16.519 --> 00:26:20.240
<v Speaker 2>one hundred and forty five, and that's when that's when

452
00:26:20.279 --> 00:26:23.039
<v Speaker 2>pork is cooked at one five. So you're just reheating

453
00:26:23.079 --> 00:26:27.319
<v Speaker 2>it back to temp again to make that it's warmed.

454
00:26:27.359 --> 00:26:28.960
<v Speaker 2>To make sure it's warmed all the way through, and

455
00:26:29.000 --> 00:26:29.640
<v Speaker 2>you're good to go.

456
00:26:30.720 --> 00:26:33.240
<v Speaker 7>Okay, So with the thermometor check it out one for

457
00:26:33.839 --> 00:26:35.319
<v Speaker 7>the thickest media's part.

458
00:26:35.400 --> 00:26:38.240
<v Speaker 2>Yeah, the media's part. Once that's one forty, you can

459
00:26:38.279 --> 00:26:41.920
<v Speaker 2>take that thing out. You can open up the foil

460
00:26:42.079 --> 00:26:45.400
<v Speaker 2>just a little bit so it keeps warm but it

461
00:26:45.440 --> 00:26:50.359
<v Speaker 2>doesn't get all soggy. And there should be some instructions

462
00:26:50.400 --> 00:26:52.799
<v Speaker 2>for that glaze. I would tend to put it on

463
00:26:53.759 --> 00:26:58.839
<v Speaker 2>closer near the end, okay, But otherwise you're Goldman, it's

464
00:26:58.880 --> 00:27:00.640
<v Speaker 2>already cooked. You can't really screw it up.

465
00:27:01.839 --> 00:27:03.599
<v Speaker 7>That's what you say. You're the fok reporter.

466
00:27:03.759 --> 00:27:05.839
<v Speaker 2>Yeah, but I mean if you put do God bless you,

467
00:27:05.880 --> 00:27:08.039
<v Speaker 2>but you don't how many things I screwed up to

468
00:27:08.119 --> 00:27:10.559
<v Speaker 2>be able to get any knowledge whatsoever. You got to

469
00:27:10.559 --> 00:27:13.720
<v Speaker 2>mess up a lot of things. But really, you're reheating it.

470
00:27:14.200 --> 00:27:17.839
<v Speaker 2>I mean, come on, Danny, you reheat burritos. Right.

471
00:27:19.079 --> 00:27:20.960
<v Speaker 7>It's just something about adding a cup of water? Do

472
00:27:21.039 --> 00:27:22.720
<v Speaker 7>I put that?

473
00:27:22.799 --> 00:27:26.200
<v Speaker 2>Okay, that's a great point. So you're going to put

474
00:27:26.200 --> 00:27:28.279
<v Speaker 2>it in a in a rack above the water, but

475
00:27:28.359 --> 00:27:31.240
<v Speaker 2>you want to put a little water underneath that. That's

476
00:27:31.279 --> 00:27:33.480
<v Speaker 2>going to cause a little steam and keep everything moist

477
00:27:33.559 --> 00:27:36.160
<v Speaker 2>So good point. I'm glad you brought that up. That's

478
00:27:36.200 --> 00:27:38.440
<v Speaker 2>going to add just a little bit of moisture. You

479
00:27:38.440 --> 00:27:43.599
<v Speaker 2>don't want it sitting in it Thanksgiving, but you know

480
00:27:43.680 --> 00:27:45.559
<v Speaker 2>it's just going to give you that and you'll be golden.

481
00:27:46.839 --> 00:27:48.279
<v Speaker 7>You're the best, Neil, thank you.

482
00:27:48.160 --> 00:27:50.480
<v Speaker 2>Oh you're the best. Danny. You go and you have

483
00:27:50.559 --> 00:27:55.440
<v Speaker 2>yourself a very happy Thanksgiving, sir, and enjoy yourself because

484
00:27:56.279 --> 00:28:00.720
<v Speaker 2>this is a day for good Timeshere did Amy go?

485
00:28:00.920 --> 00:28:03.079
<v Speaker 2>I think we might have a question for her, Jam

486
00:28:03.559 --> 00:28:07.519
<v Speaker 2>Welcome to the four court in floor bill Handle this morning.

487
00:28:07.559 --> 00:28:08.440
<v Speaker 2>Have you Thanksgiving?

488
00:28:09.519 --> 00:28:12.119
<v Speaker 8>Happy Thanksgiving to you? Greetings from Colorado.

489
00:28:12.359 --> 00:28:17.160
<v Speaker 2>All right, Colorado? Though, what is the mountain? The mile?

490
00:28:17.440 --> 00:28:17.960
<v Speaker 2>What is it?

491
00:28:19.079 --> 00:28:23.200
<v Speaker 8>Well, Denver's the mile high city. And then I'm not

492
00:28:23.279 --> 00:28:26.920
<v Speaker 8>sure what our you know. The slogan escapes me at

493
00:28:26.920 --> 00:28:30.720
<v Speaker 8>the moment. But I'm calling because yesterday Amy was talking

494
00:28:30.720 --> 00:28:34.799
<v Speaker 8>about this cranberry recipe with miracle whip and watercress. Oh

495
00:28:34.839 --> 00:28:37.680
<v Speaker 8>I'm wondering if she made it and brought it in

496
00:28:37.799 --> 00:28:40.559
<v Speaker 8>because it didn't sound all that advertising.

497
00:28:40.839 --> 00:28:43.119
<v Speaker 2>Well, she's in the bathroom right now because she ate it.

498
00:28:43.200 --> 00:28:47.920
<v Speaker 2>Oh I am not. Oh, okay, sorry, I'm sorry, Amy.

499
00:28:48.039 --> 00:28:48.799
<v Speaker 2>You want to take this?

500
00:28:49.440 --> 00:28:52.799
<v Speaker 3>I did? And where in Colorado are you?

501
00:28:54.039 --> 00:28:56.079
<v Speaker 8>I'm actually right in Denver, proper.

502
00:28:56.119 --> 00:28:58.920
<v Speaker 3>Oh you are in Denver. Okay. I lets say that

503
00:28:58.920 --> 00:29:00.880
<v Speaker 3>because I live in Colorado for a years. So I

504
00:29:00.920 --> 00:29:03.920
<v Speaker 3>did make it, and go ahead.

505
00:29:03.920 --> 00:29:06.680
<v Speaker 8>I'm sorry, go ahead, okay. I lived on the Western

506
00:29:06.680 --> 00:29:10.319
<v Speaker 8>Slope for twenty years, so in the Roaring Fork Valley

507
00:29:10.559 --> 00:29:13.039
<v Speaker 8>and it's eleven below and as them this morning, Oh

508
00:29:13.119 --> 00:29:13.720
<v Speaker 8>my goodness.

509
00:29:15.319 --> 00:29:17.119
<v Speaker 3>Well it's a bollo me like fifty five here.

510
00:29:17.200 --> 00:29:22.160
<v Speaker 8>It's it's about about twenty degrees here, so it will

511
00:29:22.160 --> 00:29:24.279
<v Speaker 8>get up to about freezing today if.

512
00:29:24.240 --> 00:29:25.079
<v Speaker 3>You miss Colorado.

513
00:29:25.119 --> 00:29:29.160
<v Speaker 5>Okay, So I did make it, and it's I put

514
00:29:29.160 --> 00:29:31.279
<v Speaker 5>it on my Instagram. If you want to go look

515
00:29:31.279 --> 00:29:34.200
<v Speaker 5>at what it looks like at nuts at Amy K. King,

516
00:29:34.799 --> 00:29:36.839
<v Speaker 5>and I will tell you that it looked pretty good.

517
00:29:37.400 --> 00:29:40.680
<v Speaker 5>But we did taste it, and the consensus was that

518
00:29:41.000 --> 00:29:44.200
<v Speaker 5>there were some okay flavors in there, but it would

519
00:29:44.200 --> 00:29:45.799
<v Speaker 5>have been a lot better without the miracle whip.

520
00:29:47.000 --> 00:29:49.599
<v Speaker 8>Ah. Okay, I'm wondering if it's cool, it would have

521
00:29:49.640 --> 00:29:51.839
<v Speaker 8>worked better. Think it would have been sweeter.

522
00:29:52.519 --> 00:29:54.680
<v Speaker 3>That's what suggested.

523
00:29:54.920 --> 00:29:58.279
<v Speaker 2>Yeah, look at you and me. We're practically family now.

524
00:29:59.279 --> 00:29:59.799
<v Speaker 7>Yes we are.

525
00:30:00.119 --> 00:30:02.920
<v Speaker 8>I love the two of you when you talk about Disneyland.

526
00:30:02.920 --> 00:30:05.480
<v Speaker 8>I lived in southern California for years and years and

527
00:30:06.000 --> 00:30:08.680
<v Speaker 8>it just brings back a whole lot of fond, fond memory.

528
00:30:08.759 --> 00:30:09.279
<v Speaker 8>So thank you.

529
00:30:09.839 --> 00:30:11.200
<v Speaker 2>Oh you're sweet.

530
00:30:11.559 --> 00:30:15.599
<v Speaker 5>Will you Jan try that, try the recipe with and

531
00:30:15.680 --> 00:30:19.000
<v Speaker 5>substitute the cool whip for the miracle weapon, and then

532
00:30:19.400 --> 00:30:21.680
<v Speaker 5>let us know how it turns out, because yeah, I

533
00:30:21.680 --> 00:30:22.400
<v Speaker 5>think Neil was right.

534
00:30:22.440 --> 00:30:23.319
<v Speaker 3>That sounds a lot better.

535
00:30:24.400 --> 00:30:26.240
<v Speaker 8>Okay, I will give that a shot and.

536
00:30:26.279 --> 00:30:26.680
<v Speaker 7>Let you know.

537
00:30:26.880 --> 00:30:31.279
<v Speaker 2>Okay, nice instinct. Okay, thank you so much, much, thanksgiving.

538
00:30:30.680 --> 00:30:32.519
<v Speaker 8>Thank you, Thanksgiving. Bye bye.

539
00:30:32.680 --> 00:30:32.759
<v Speaker 5>Oh.

540
00:30:32.880 --> 00:30:33.640
<v Speaker 3>I love that you have.

541
00:30:33.559 --> 00:30:36.200
<v Speaker 5>A listener in Colorado and that need just I love

542
00:30:36.240 --> 00:30:37.240
<v Speaker 5>the stream it's so fun.

543
00:30:37.400 --> 00:30:39.759
<v Speaker 2>So yeah, it's the best. And people that leave la

544
00:30:39.920 --> 00:30:44.759
<v Speaker 2>still listen to the show. You know. I was at

545
00:30:44.759 --> 00:30:45.799
<v Speaker 2>Disneyland the other.

546
00:30:45.720 --> 00:30:54.519
<v Speaker 6>Day and auh, a cast member walked by and she smiled,

547
00:30:54.880 --> 00:31:03.400
<v Speaker 6>and you, that's funny to youse.

548
00:31:10.599 --> 00:31:15.079
<v Speaker 2>Excuse me, sir. Don't touch anything, sir, you're gonna have

549
00:31:15.079 --> 00:31:15.440
<v Speaker 2>to leave.

550
00:31:15.599 --> 00:31:16.759
<v Speaker 3>Okay, what did the cast members?

551
00:31:17.279 --> 00:31:19.480
<v Speaker 2>They said, I knew someone that looked like you, only

552
00:31:19.519 --> 00:31:25.279
<v Speaker 2>with a human head. The cast member said, I love you.

553
00:31:26.559 --> 00:31:29.240
<v Speaker 2>I listened to you all the time, and thank you

554
00:31:29.319 --> 00:31:33.079
<v Speaker 2>for saying such nice things about the park. We appreciate it.

555
00:31:33.640 --> 00:31:34.799
<v Speaker 2>I thought that was very sweet.

556
00:31:34.920 --> 00:31:37.319
<v Speaker 5>It was very sweet. It is the most magical place

557
00:31:37.359 --> 00:31:38.799
<v Speaker 5>on earth, you know it is.

558
00:31:38.960 --> 00:31:42.079
<v Speaker 2>And you know what, I defend it because everybody talks

559
00:31:42.119 --> 00:31:46.519
<v Speaker 2>about the cost. And there's two things. One, you weren't

560
00:31:46.559 --> 00:31:51.000
<v Speaker 2>going to find that kind of entertainment live music. You

561
00:31:51.039 --> 00:31:53.759
<v Speaker 2>can watch movies there. You can see stage plays in

562
00:31:53.799 --> 00:31:58.839
<v Speaker 2>some instances. You can go on rides, both dark rides

563
00:31:58.880 --> 00:32:01.839
<v Speaker 2>and roller coaster style rides. You can do all these

564
00:32:01.960 --> 00:32:05.519
<v Speaker 2>an eight hour day for less than it costs to

565
00:32:05.599 --> 00:32:09.839
<v Speaker 2>see a two hour concert of Taylor Swift.

566
00:32:10.720 --> 00:32:12.880
<v Speaker 3>You know, not distant Taylor. She does put on a

567
00:32:12.920 --> 00:32:13.279
<v Speaker 3>good show.

568
00:32:13.359 --> 00:32:15.000
<v Speaker 2>Yeah, I get it, But I'm just saying that it's

569
00:32:15.039 --> 00:32:18.799
<v Speaker 2>like people go to a concert, geez, check it off.

570
00:32:19.400 --> 00:32:22.279
<v Speaker 2>So I'm like, people don't think of it that way.

571
00:32:23.039 --> 00:32:23.960
<v Speaker 3>We think of it that way.

572
00:32:24.079 --> 00:32:26.440
<v Speaker 2>Net I know, because the value people don't understand. And

573
00:32:26.480 --> 00:32:32.559
<v Speaker 2>I I one of the cast members that knows about

574
00:32:32.599 --> 00:32:37.240
<v Speaker 2>the history of I don't know if you've ever talked

575
00:32:37.279 --> 00:32:40.079
<v Speaker 2>to Philander have you ever?

576
00:32:40.440 --> 00:32:40.880
<v Speaker 3>I have not.

577
00:32:41.160 --> 00:32:43.640
<v Speaker 2>Oh my god. He's the best, really super nice guy,

578
00:32:43.960 --> 00:32:49.200
<v Speaker 2>incredibly passionate about the park. And he he told me

579
00:32:49.240 --> 00:32:51.599
<v Speaker 2>once a great quote I had not heard because I

580
00:32:51.599 --> 00:32:55.880
<v Speaker 2>am a Disney file. I love Walt and warts and all,

581
00:32:56.400 --> 00:33:03.200
<v Speaker 2>and he said that he cared less about people complaining

582
00:33:03.240 --> 00:33:05.920
<v Speaker 2>about the price of the park before they went in.

583
00:33:06.079 --> 00:33:09.319
<v Speaker 2>He cares what they thought when they left. And to me,

584
00:33:09.440 --> 00:33:12.640
<v Speaker 2>that's about value. Is more like, listen, anybody can complain

585
00:33:12.720 --> 00:33:15.400
<v Speaker 2>about the cost when they're going in. It's when they

586
00:33:15.519 --> 00:33:18.240
<v Speaker 2>leave do they feel that it's worth it or its value.

587
00:33:18.319 --> 00:33:19.599
<v Speaker 2>And I know you can have a good day or

588
00:33:19.640 --> 00:33:22.559
<v Speaker 2>bad day anywhere, but a bad day at Disneyland, to me,

589
00:33:22.680 --> 00:33:24.920
<v Speaker 2>is better than the best day anywhere else. I mean,

590
00:33:24.920 --> 00:33:28.000
<v Speaker 2>my family loves it for that reason. You can walk

591
00:33:28.039 --> 00:33:30.480
<v Speaker 2>around the park and hold hands and just get the

592
00:33:30.559 --> 00:33:35.079
<v Speaker 2>vibe and it's still a happy place. That's all I'm saying. Value.

593
00:33:36.880 --> 00:33:38.200
<v Speaker 2>That's all value.

594
00:33:39.039 --> 00:33:42.039
<v Speaker 4>Preaching to the choir here, maybe they have a day

595
00:33:42.119 --> 00:33:45.920
<v Speaker 4>for southern California people, you know, like they've been doing,

596
00:33:46.119 --> 00:33:48.640
<v Speaker 4>and kids half off or whatever. Those types of things

597
00:33:48.680 --> 00:33:51.599
<v Speaker 4>I think are great, so everybody can experience it, absolutely,

598
00:33:51.599 --> 00:33:54.519
<v Speaker 4>but ultimately I think the value is great.

599
00:33:54.799 --> 00:33:57.279
<v Speaker 2>All right. Neil Sevadra in for Bill Handle this morning.

600
00:33:57.279 --> 00:33:59.680
<v Speaker 2>Happy Thanksgiving to you as I answer any and all

601
00:34:00.200 --> 00:34:02.920
<v Speaker 2>of your baking or cooking questions that you may have

602
00:34:03.000 --> 00:34:05.759
<v Speaker 2>eight hundred five to zero one five three four eight

603
00:34:05.839 --> 00:34:08.920
<v Speaker 2>hundred and five two zero one five three four. If

604
00:34:08.960 --> 00:34:10.920
<v Speaker 2>you have a question about getting sweat stains out of

605
00:34:10.960 --> 00:34:15.280
<v Speaker 2>baseball caps Cono's here as well, So any in all questions,

606
00:34:15.400 --> 00:34:17.679
<v Speaker 2>we got you covered. You want to know you know

607
00:34:17.719 --> 00:34:20.599
<v Speaker 2>how to wear your hoodie, you got the cono, or

608
00:34:21.199 --> 00:34:25.639
<v Speaker 2>how high your socks have to be, you know, to

609
00:34:25.679 --> 00:34:28.679
<v Speaker 2>see how down the food you are, those types of things.

610
00:34:29.320 --> 00:34:31.159
<v Speaker 2>We're good. We got you covered, is what I'm saying.

611
00:34:31.400 --> 00:34:33.920
<v Speaker 2>You want to know what to put mayonnaise in? Amy's here,

612
00:34:34.000 --> 00:34:36.679
<v Speaker 2>So the whole team eight hundred five two zero one

613
00:34:36.760 --> 00:34:39.280
<v Speaker 2>five three four eight hundred five to zero one five

614
00:34:39.360 --> 00:34:43.199
<v Speaker 2>three four and please join me on social media on Instagram,

615
00:34:43.239 --> 00:34:47.119
<v Speaker 2>preferably at fork Reporter. At fork Reporter. This is KFI

616
00:34:48.760 --> 00:34:50.679
<v Speaker 2>heard everywhere in the iHeart Radio app look at me.

617
00:34:51.079 --> 00:34:53.280
<v Speaker 1>You've been listening to the Bill Handle Show. Catch my

618
00:34:53.360 --> 00:34:56.400
<v Speaker 1>Show Monday through Friday, six am to nine am, and

619
00:34:56.639 --> 00:34:59.760
<v Speaker 1>anytime on demand on the iHeartRadio app