Speaker 1: You're listening to Bill Handle on demand from KFI AM
Speaker 1: six forty KFI AM six forty Live everywhere on the
Speaker 1: iHeartRadio app. Good morning to you, Happy Monday. It's Memorial Day.
Speaker 1: I hope you're thinking about those that gave everything their
Speaker 1: life for us to be able to enjoy. And barbecue
Speaker 1: is right at the center of that. Something about grilling. Actually,
Speaker 1: we don't tend to barbecue a lot. We tend to grill.
Speaker 1: Grill is high heat, you know, and with the meat
Speaker 1: at room temperature, will it be okay? We're gonna get
Speaker 1: back to that. He doesn't know this, but Jeff, Curtis
Speaker 1: Stone and I had a killer argument this morning. Poor
Speaker 1: Amy's trying to keep us apart stall gentlemen, gentlemen, And
Speaker 1: I'll be honest, Amy, I felt like, because he's handsome
Speaker 1: and tall and really talented.
Speaker 2: You were siding with him.
Speaker 1: You're kind of pushing me aside, like like you weren't
Speaker 1: really pushing him, like if he took a swipe at me,
Speaker 1: you would have been okay with that.
Speaker 3: Well, possibly, but I will also say that you have
Speaker 3: never cooked me a steak, and Curtis Stone cooked me
Speaker 3: a steak.
Speaker 1: Hey, I'm not saying that my steak is going to
Speaker 1: be like Curtistone's steak. What I will tell you here,
Speaker 1: I'll tell you you know what, and will you do
Speaker 1: me a favor. You run this in to Amy a
Speaker 1: private note. No run this into Amy for thing.
Speaker 3: Okay, So the whole beef we got into was because
Speaker 3: the beef was that Curtistone said that you should take
Speaker 3: meat up.
Speaker 1: That's the try tip that I made for my boy
Speaker 1: and me the other day.
Speaker 2: Again, you've never cooked this for me.
Speaker 1: Well, no you're not, my boy.
Speaker 2: That's true, is.
Speaker 3: The Curtis Stone said to bring it up to room temperature.
Speaker 3: And then I went to go back because Neil took
Speaker 3: such Umbridge exception Umbridge bridge to what he said. I
Speaker 3: went back and listen to it again to make sure
Speaker 3: that I had it right.
Speaker 4: If you were to feel it, you'd feel it's at
Speaker 4: room temperature. So that's important. So it's called tempering the
Speaker 4: beef because you want the inside to get beautifully pink.
Speaker 4: You don't want to be gray on the outside right
Speaker 4: in the middle, and you know so medium ray can
Speaker 4: mean lots of different things, but for us, tempering the
Speaker 4: meat's important. If you let it come up to room
Speaker 4: tempera shop, it'll cook much more evenly.
Speaker 1: There you go, and I call bs now tempering in
Speaker 1: cooking of any kind of temper chocolate, and you're getting
Speaker 1: it up to a particular temperature so that it reacts
Speaker 1: a certain way. Right, So I hear I've heard Bobby
Speaker 1: Flay say this, I've heard mini chefs, So it's not
Speaker 1: to chef Crews Stone, who's obviously a chef. I am not.
Speaker 1: My strengths are on the science side of these things
Speaker 1: and my interest in that when it comes to food
Speaker 1: prep and all of that. So when I take exception
Speaker 1: to that, it's because you cannot get a one inch
Speaker 1: steak to room temperature in a time that is safe
Speaker 1: for that steak. What you can do is you can
Speaker 1: warm the outside. The outside will be what you want
Speaker 1: on a steak to be able to get a seer on.
Speaker 1: It is a dry steak. So that's why we talk
Speaker 1: about keeping, you know, uncovering your turkey the night before
Speaker 1: and leaving it in the refrigerator. It'll dry the skin
Speaker 1: out and that's going to give you crispy, wonderful skin.
Speaker 1: So thinking through this, yes, that is for the seer
Speaker 1: and you don't want the fight. As I said, between
Speaker 1: heat pushing its way to the center of the steak.
Speaker 1: The only way you will ever get a full medium
Speaker 1: rare steak. The only way is just souv it, because
Speaker 1: you souv it at one temperature and it will only
Speaker 1: be that temperature except for the seer when you take
Speaker 1: it out and you see it on both sides. When
Speaker 1: you see it on both sides, yes, it will get
Speaker 1: slightly cooked at a higher temperature on the outside, but
Speaker 1: the entire steak other than that will be medium rare.
Speaker 1: You cannot do that. You cannot do that in any
Speaker 1: other way but a suv. Now, if you if you
Speaker 1: take a cold steak out of a thirty five degree
Speaker 1: refrigerator thirty eight degree whatever yours is that and you
Speaker 1: go to cook it, you still have to pat it dry.
Speaker 1: You put your rub on it or your me I
Speaker 1: like salt and pepper, good salt and pepper. If you're Brazilian,
Speaker 1: you're gonna use just salt. You know they're Chilaska is
Speaker 1: are you know? Just salt. So all these methods are
Speaker 1: going to cook slightly differently. But what you're not going
Speaker 1: to do is ever get the interior temperature of that
Speaker 1: steak to that room to room temperature by leaving it out,
Speaker 1: it's because it's going to be longer than two hours,
Speaker 1: and two hours is the kill time now, so I
Speaker 1: think he's just now, you're tempering the outside, but you're
Speaker 1: not tempering the inside. I can sit here and have
Speaker 1: this conversation with somebody for two hours and with a
Speaker 1: probe thermometer in the center of a one inch steak,
Speaker 1: and that thing is not getting to seventy one degrees.
Speaker 1: It's just not.
Speaker 3: Well, maybe he was saying because he's talking about tempering
Speaker 3: it if you go back, because he said, if you
Speaker 3: feel it, it feels room temperature. So maybe he's talking
Speaker 3: about just getting it kind of taking the edge off
Speaker 3: of it and not trying to get it all the
Speaker 3: way through the room.
Speaker 1: Yeah, he's talking about getting the edge off of it.
Speaker 1: But they continue and I say, chefs over and over
Speaker 1: continue to say, get it to room temperature, and you
Speaker 1: are not. The second dairy test that was done was
Speaker 1: they did one straight from the refrigerator, and this is
Speaker 1: serious eats and Kenji Lopez Alt, an award winning author
Speaker 1: and cook who wrote God What's the Name of the book,
Speaker 1: kitchen Lab. Something Lab talks about how there was almost
Speaker 1: zero difference between the two because what's done at long
Speaker 1: like people will say, oh, I drink hot water in
Speaker 1: the morning for X, Y and Z, and I said,
Speaker 1: cold water and hot water become the exact same temperature
Speaker 1: in your body because your body is looking for stasis.
Speaker 1: I mean, it's it's looking to it's it's it's once
Speaker 1: to bring it to body temperature. So when you put
Speaker 1: a piece of meat out, the air wants to bring
Speaker 1: that piece of meat to room temperature, and that cold
Speaker 1: piece of meat wants to bring the room to thirty
Speaker 1: five degrees. The room will win. But food Lab, thank you, nono.
Speaker 1: The room will win. But it's going to take a
Speaker 1: long time to explain this even further. He's going to
Speaker 1: put that steak, you say, over a flame that is
Speaker 1: five to seven hundred degrees and it's only going to
Speaker 1: be one twenty five, one thirty in the center because
Speaker 1: that's going to be medium rare. So you're putting on
Speaker 1: a five hundred to seven degrees a seven hundred degree
Speaker 1: grill and it's only going to go to one twenty
Speaker 1: or one. And you're telling me that at seventy one degrees.
Speaker 1: You're gonna bring it a thirty five degree steak in
Speaker 1: two hours. And I'm calling bs, that's all. But he's
Speaker 1: a he's a chef. I'm not. It's just skuyance. Sorry.
Speaker 2: I love that this gets you so riled.
Speaker 1: Amy, what don't Jimmy started?
Speaker 4: If you still you'd feel it's a room tempera chef,
Speaker 4: So that's important.
Speaker 2: So it's good tempering the beef because.
Speaker 4: You want the inside to get beautifully pink. You don't
Speaker 4: want to be gray on the outside right in the
Speaker 4: middle of you know, so medium ray can mean lots
Speaker 4: of difference.
Speaker 1: You can say something about my mom and it probably
Speaker 1: inspired me up halfway.
Speaker 4: Let it come up to room tempera shop.
Speaker 1: It'll cook much more evenly. All right, Hey, Happy Monday
Speaker 1: to you. I hope you're having a thoughtful, appreciative and
Speaker 1: fun Memorial Day weekend. And those of you that are listening,
Speaker 1: maybe you're out prepping that. Yeah, it early enough. I mean,
Speaker 1: if you're smoking something, you probably got up way earlier,
Speaker 1: like you know everybody else on the show. But I
Speaker 1: will tell you that it's a great day. A little
Speaker 1: overcasty right now, but it'll probably burn off and it'll
Speaker 1: be a great day. I like actually grilling in this
Speaker 1: weather personally, so handles out. But the morning shows here
Speaker 1: Neil Savedra at your service, Happy to be with you.
Speaker 1: We're talking about barbecuing, grilling. There is a difference. You know,
Speaker 1: it's a memorial day. But Amy did it out and
Speaker 1: about on wake up call with Curtis Stone, who undeniably
Speaker 1: ridiculously gifted man looks department. I mean, I could do
Speaker 1: without the fake accent. I think, wasn't he from Brooklyn?
Speaker 2: Is not from Brooklyn?
Speaker 1: Oh? No, okay? So but you know, good looking, he's
Speaker 1: got he's kind of got it all. So it's annoying.
Speaker 1: But we were talking about certain misnomers that are taught
Speaker 1: over and over in things that we say, like searing
Speaker 1: in the juices. You don't sear in the juices. It's
Speaker 1: impossible to sear in the juices, so I don't understand that.
Speaker 1: Or we say things like let it rest. What does
Speaker 1: that mean? You know, you don't let it rest if
Speaker 1: it's if it's carne asada, So what does letting it
Speaker 1: rest mean? What happens is you're dealing with a muscle
Speaker 1: when you're cooking a meat protein, the heat makes it constrict.
Speaker 1: So part of what Chef Curtistone was describing to Amy
Speaker 1: is a really neat process of putting it on and
Speaker 1: putting it off. And Amy, you said that he doesn't
Speaker 1: let it rest afterwards. He lets it rest in between during.
Speaker 2: The cooking target.
Speaker 3: Yeah, you put it on the grill, cook it for
Speaker 3: a few minutes, and then you take it off and
Speaker 3: let it rest, and then you put it back on,
Speaker 3: take it off, let it rest, and then put it
Speaker 3: on finished cooking it, and then it's pretty much ready
Speaker 3: to go.
Speaker 1: So that's fascinating. So when you cook something with a SUV,
Speaker 1: which means under pressure you put it in, it's basically
Speaker 1: poaching it in a plastic bag, vacuum sealed bag to
Speaker 1: a specific temperature, a lower temperature for longer periods of time,
Speaker 1: so it's all one temperature. It doesn't need to rest.
Speaker 1: The reason why you let something rest is because the
Speaker 1: constricting stops at a certain point. If the muscle is
Speaker 1: still constricting because of the heat, you cut it, it's
Speaker 1: going to squeeze all the juice out and you're gonna
Speaker 1: have more juice on the plate than you are in
Speaker 1: the steak so that stops at one hundred and twenty
Speaker 1: degrees period. So if somebody says let it rest for
Speaker 1: five minutes, that means nothing, because if it's a thick
Speaker 1: steak or a try tip, that's going to be a
Speaker 1: different time for the center of that try tip to
Speaker 1: get to one twenty where it stops constricting. That's the
Speaker 1: science of what why you let it rest. It's not like, wow,
Speaker 1: I'm it was so tired because it's been cooking the
Speaker 1: whole time and needs to rest. Or when you let
Speaker 1: you know, like my mom when she would make homemade
Speaker 1: flour tortillas, she'd let them rest in the refrigerator. Now,
Speaker 1: the reason you do that there's only a couple of
Speaker 1: ingredients in tortillas. I don't even know she knows this,
Speaker 1: But you let them rest so that the liquid the
Speaker 1: wet ingredients can imbibe or the dry ingredients can be
Speaker 1: imbibed by the wet ingredients, and for the proteins to settle.
Speaker 1: So the resting has a purpose that is different for
Speaker 1: each thing that you're doing. So when somebody says let
Speaker 1: it rest, really what you're doing is whatever temperature you
Speaker 1: got it to. Let's say medium, rare at one thirty five.
Speaker 1: You have to wait till that steak gets to one
Speaker 1: twenty in the thickest part before you cut it. Otherwise
Speaker 1: it's going to squeeze all the juices out. And then, Anne,
Speaker 1: you asked me a question of the difference between charcoal
Speaker 1: and gas. Okay, the only reason to use gas for
Speaker 1: the most part is convenience. Now gas has gotten to
Speaker 1: the point where they have like special drip pans down below,
Speaker 1: and what happens is the bits and pieces of the
Speaker 1: juices and stuff fall down hit that they steam and
Speaker 1: then smoke, and that smoke comes out and gives little
Speaker 1: bit of extra flavor. Otherwise, really, it's just it's just heat.
Speaker 1: It's just a heat. So when I want to cook
Speaker 1: something quickly and I go grill, I do that. When
Speaker 1: i want to get the best flavor out of something,
Speaker 1: I've got my big green egg. The big green egg
Speaker 1: is going to it's ceramic, it's going to hold in
Speaker 1: the heat. It's over lump charcoal, So it's over wood
Speaker 1: that has been burned at a certain temperature so that
Speaker 1: it will burn and hold heat. And that flame is
Speaker 1: going to come up and it's going to interact with
Speaker 1: the drippings in a way that you just can't on
Speaker 1: a gas grill. So you're going to get that smoke
Speaker 1: in that flavor and you can go low and slow
Speaker 1: in a different way. If I want smoke on my
Speaker 1: gas grill, I have a drawer that I put chips in.
Speaker 1: I am a fan of pecan, the good folks in
Speaker 1: Orange County. Why am I blanking right now on the
Speaker 1: woodshed out there in Orange County? It taught me that
Speaker 1: they're great folks over there, sharp gourmet woods, all of
Speaker 1: the stuff. They're just wonderful people. They have a competitive
Speaker 1: team in barbecuing, and they turned me on a pecan
Speaker 1: and I've never looked back. It's just wonderful. But I
Speaker 1: can put it in a drawer, soak the chips so
Speaker 1: that they smoke more. But that's really the difference. Now.
Speaker 1: A lot of people use brick charcoal, and what you
Speaker 1: don't want is brick charcoal that you know lights fast
Speaker 1: in the sense that they have chemicals in it, lighter
Speaker 1: fluid it's imbibed. That stuff is nasty. Using lighter fluid
Speaker 1: is nasty. It's going to make everything taste horrible. You
Speaker 1: want to be able to light them naturally. They have
Speaker 1: starter kits that have some wax in it and that
Speaker 1: works great. Those are really really good, and you can
Speaker 1: buy those at your local. You know, most places have
Speaker 1: them that have any barbecue place, but barbecue stuff out there,
Speaker 1: but you don't want chemical tastes or anything like that.
Speaker 1: So that's really the difference. They've gotten better. The technology
Speaker 1: is pretty insane on gas grills. Now they have infrared
Speaker 1: technology for searing at high temps where kiss rey is
Speaker 1: also great. There's all those things that are great, but
Speaker 1: nothing's going to compete over a live wood burning flame.
Speaker 1: And so brick charcoal or chunk charcoal. That stuff is
Speaker 1: all wood and there's just nothing like it. It just
Speaker 1: the way heats all of that. Anyways, we're all here.
Speaker 1: I hope that you are with family together on Memorial
Speaker 1: Day weekend being reminded of those that have given their all.
Speaker 1: And you know what, in addition to that, it's one
Speaker 1: thing the person the men and women that dedicated their
Speaker 1: lives and gave their lives to our freedom and our
Speaker 1: liberties here in the United States. But let us not
Speaker 1: forget the families that were left without them. They also
Speaker 1: sacrificed by you know, trusting and loving the people and
Speaker 1: their family. When they said, hey, I want to cause
Speaker 1: filled life and I want to do something for my
Speaker 1: country and went out and you know, did that. There's
Speaker 1: a lot to be thankful for it. Today, for sure,
Speaker 1: we got on this kick. We actually had, I mean,
Speaker 1: God bless Anne. We had sending stories back and forth
Speaker 1: yesterday and everything and kind of went sideways. But now
Speaker 1: I'm on, you know, kicked in my folk reporter and
Speaker 1: someone told me, I told what was it on the
Speaker 1: talk back that I took Bill Handle's argue everything pills
Speaker 1: this morning? Why does he leave those and not the
Speaker 1: La Michtel. We could have all taken a La Michdel
Speaker 1: to see what it feels like to be handle. I
Speaker 1: would it feel dangerous? Yeah, I don't think I'd want
Speaker 1: that very long. That'd be a weird high. So I
Speaker 1: want to talk about a super tender steak. Maybe you're
Speaker 1: gonna be grilling today, hanging out with family, so we
Speaker 1: might as well do this for a little bit. Uh,
Speaker 1: A super tender steak an ingredient I mean, I not
Speaker 1: think about now. I'm talking like London broil. So it
Speaker 1: is a super underdog when it comes to the steak world,
Speaker 1: not exactly you know, flashy like the t bone that
Speaker 1: has multiple cuts there and you know that's fantastic fil
Speaker 1: a mignon, although some chefs find the filet mignon boring
Speaker 1: because it lee you know, it's so lean.
Speaker 3: Oh, I love a good flow. I do like milts
Speaker 3: like butter in your mouth. I mean too, they're really
Speaker 3: expensive ones generally.
Speaker 1: Yeah, they can be. I you know, I did Chateau
Speaker 1: Brian once as part of the Thanksgiving which is the
Speaker 1: loin uh, and it's I think it's lovely, but some
Speaker 1: some people put poet because it's really there's not much
Speaker 1: to it and there's no fat in it and all
Speaker 1: of that. But the London broil, it's it's different. It's
Speaker 1: an absolutely an under dog there. So but it can
Speaker 1: be delicious. But this is super easy way to make it.
Speaker 1: That so lunder broil.
Speaker 4: Uh.
Speaker 1: It's not really a specific cut of meat. It's kind
Speaker 1: of more of a method of sorts. But you usually
Speaker 1: see it with tougher cuts like a flank steak or
Speaker 1: a top round that type of thing. Lots of folks
Speaker 1: you get it because it's you know, it can be
Speaker 1: and so then people go, I don't want to do that.
Speaker 1: They marinate for hours. But here's another thing. I'm dispelling
Speaker 1: so many myths and people are going to be ticked
Speaker 1: off at me. Marinating mostly does nothing, so people get
Speaker 1: freaked out when I say that. But with a thin
Speaker 1: cut like flank steak, yeah, great, flap steak, great, chicken,
Speaker 1: seafood great. But for big thick cuts of meat, it's
Speaker 1: not even permeating a sixteenth of an inch. It's not
Speaker 1: going deep enough. It's just not so that you put
Speaker 1: it in there for days and days hoping that it's
Speaker 1: going to do something, and it really it really doesn't.
Speaker 1: So you use baking soda, Yeah, same stuff in your fridge,
Speaker 1: make everything smell good, cookies, all that stuff just aut
Speaker 1: a tiny bit to your marinate and you're talking less
Speaker 1: than a tea sapoon here. And it the pH on
Speaker 1: the outside of the meat is going to change, and
Speaker 1: it makes the proteins relax instead of clinch up when
Speaker 1: they cook. It's all science, that's the whole thing. It's like, yes,
Speaker 1: there's a lot of art to it, but there is
Speaker 1: science to the way things heat and the way proteins react.
Speaker 1: So it makes them relax and it's called velveting. Now.
Speaker 1: You know when you go have Chinese food with chicken
Speaker 1: in it and stuff and beef, and you go, why
Speaker 1: is this so tender? And I can't get mine? That's
Speaker 1: velveting Chinese food. They always velvet their proteins, their meat proteins,
Speaker 1: which makes cheaper cuts more tender. And so like when
Speaker 1: you just throw chicken cuts in there, you go, it's
Speaker 1: just not the same. But it's this velveting process and
Speaker 1: the result is super tender steak and it only needs
Speaker 1: to marinate for an hour. That's it. So this day
Speaker 1: on day, so you to marinad simple marinad together soy sauce,
Speaker 1: Worcestershire sauce, balsamic vinegar, fresh garlic, and you get this tangy,
Speaker 1: lovely simple marinade and you put it in a bag
Speaker 1: together for an hour or so. And once it's marinad,
Speaker 1: you put in cast iron skillet. Give it hot, nice
Speaker 1: and hot, Give it a good seer. This is not
Speaker 1: going to toughen it up.
Speaker 2: Now.
Speaker 1: The baking soda is doing what it does. It's magic.
Speaker 1: And after resting for a few minutes, slice it thin
Speaker 1: and again resting it until it gets to one twenty
Speaker 1: slice it thin against the grain. This is also going
Speaker 1: to have it pull apart in your mouth, and it's juicy, flavorful,
Speaker 1: and it's so there's a little something for you. How's
Speaker 1: that for your effort if you're working like we are,
Speaker 1: Thanks for hanging out with us. Got Amy King from
Speaker 1: wake up Call starting at five am every Monday through Friday.
Speaker 1: We've got Cono who's here just to be a pain
Speaker 1: in my ass, and Anne who basically babysits and makes
Speaker 1: all of this stuff happen. A little bit of every
Speaker 1: little cat hurting a little yeah, a little bit of everything.
Speaker 1: So Amy was listening to the news and you talking
Speaker 1: about the box office numbers and they're going gangbusters, and
Speaker 1: it's a good thing because you know, there's a lot
Speaker 1: of problems going on when it comes to Hollywood things
Speaker 1: going on here locally, but also since the pandemic, they
Speaker 1: have not popped back by any stretch. So it's kind
Speaker 1: of a big deal to have such a big box
Speaker 1: box office weekend as we lead into summer.
Speaker 3: Yeah, and it was interesting to see that Lilo and Stitch,
Speaker 3: which is the live action version of Disney's fabulous animated version.
Speaker 2: Movie which I just watched yesterday, by the way as hell.
Speaker 3: Huh. Yeah, it's lovely and it is killing it at
Speaker 3: the box office. One hundred and eighty three million dollars
Speaker 3: in the US so far this weekend and three hundred
Speaker 3: and forty two million globally, So that's like the best
Speaker 3: box office Memorial Day weekend start ever.
Speaker 1: And what did Mission Impossible twelve do?
Speaker 2: So it was actually I think it's the eighth installment.
Speaker 1: No, it's I think it's one hundred and second.
Speaker 3: The Final Reckoning. Yeah, this is like Shares Farewell Tour, right, yeah, Okay,
Speaker 3: the Final reconting took in seventy seven million, so Lailo
Speaker 3: and Stitch more than doubled it. But it's still the
Speaker 3: best opening for one of these movies.
Speaker 1: Yeah, let me get this straight. So you're Tom Cruise
Speaker 1: he I think is ninety two ninety ninety right? Oh stop? Well,
Speaker 1: I mean the for an Alien. I don't know how
Speaker 1: to translate that to our years, but whatever. So he's
Speaker 1: getting up there in age. He does all his own stunts.
Speaker 1: I don't know, is he's upside down on a plane
Speaker 1: or he swallows a plane in this one and then
Speaker 1: passes it.
Speaker 3: And does all his stunts himself, swallows that plane by
Speaker 3: his he produces these things.
Speaker 1: You say it's the eighth one. I'm gonna trust you
Speaker 1: you're a newsperson. But they he does all this stuff,
Speaker 1: puts his life on the line, and a cgi blue
Speaker 1: furry alien beats him. I mean, how do you go
Speaker 1: back to scientology with your head held up high?
Speaker 2: I mean I think Tom Cruise just fine.
Speaker 1: You don't think his e meter is going to be flectioned, like.
Speaker 3: Know, I don't know, but yeah, you can see that
Speaker 3: he's gonna have a little chip on his shoulder and
Speaker 3: it's a little blue guy.
Speaker 1: I like me some Tom Cruise. Fine, I'm just saying,
Speaker 1: like his movies, but it's a battle between two aliens.
Speaker 1: You've got Tom Cruise whatever theton level or phaeton or
Speaker 1: what it. And then you've got east Hunt Stit. Yeah
Speaker 1: Ethan Hunt up against Stitch as though that's not the girl, right,
Speaker 1: So Stitch. Have you seen how they've been promoting that
Speaker 1: movie Lelo and Stitch everywhere? Yeah? Like, but have you
Speaker 1: seen what they did that Stitch an animatronic? I've got
Speaker 1: a guess, unless it's really an alien, uh driving around
Speaker 1: in the theaters in a little car adorable, right, Yeah,
Speaker 1: and then he was popping out of popcorn buckets. That's
Speaker 1: the kind of thing that we need to get us
Speaker 1: back into the theaters, absolutely, you know. And I I
Speaker 1: think Tom Cruise whipped out. I think this should have
Speaker 1: been the movie that he that he got hurt on.
Speaker 1: Oh come on, like he should have let go like
Speaker 1: underneath the plane and said this is it. Man, I'm
Speaker 1: giving it my all.
Speaker 2: Yeah, make sure that you get this take. You know.
Speaker 1: I don't know. Well, I'm glad for the theaters, and
Speaker 1: I'm glad for Tom Cruise.
Speaker 3: Although Mo Kelly's gonna tell us I'm sure probably on
Speaker 3: a show tonight that this ain't saving the box office.
Speaker 1: No, but he's been Listen. I love me, samo. He
Speaker 1: and I are good friends. I'm just saying he is
Speaker 1: so down on theaters, and I get it. He's got
Speaker 1: like a ninety inch TV. I do not Mo Kelly
Speaker 1: live tonight. I don't think. I don't. I think it's
Speaker 1: me and him today. Maybe George Nori, But that's it.
Speaker 1: Let's take it to the top of the hour, shall
Speaker 1: we believe it or not? We got more to come.
Speaker 1: I've been saving the best for last for the last hour.
Speaker 1: What am I going to do? Neil Savedra in the
Speaker 1: Morning Crew on this Memorial Day morning KFI, Los Angeles,
Speaker 1: Heard everywhere on the iHeartRadio app. You've been listening to
Speaker 1: the Bill Handle Show.
Speaker 4: Catch My Show Monday through Friday six am to nine am,
Speaker 4: and anytime on demand on the iHeartRadio app.