Latest / The Woody Show / HIGHTLIGHT POD 30 MINS: The Woody Show November 19th 2025 Podcast

Transcript

HIGHTLIGHT POD 30 MINS: The Woody Show November 19th 2025 Podcast · The Woody Show

• 0:04
  Speaker 1: Show, and we are getting underway with another new hour
• 0:09
  Speaker 1: insensitivity training for a politically correct world. What that's great?
• 0:14
  Speaker 1: Gory menace? Is right? What is up? Body, Gina gran
• 0:19
  Speaker 1: Chef c Mass. I'm getting more smells. I'm getting more
• 0:24
  Speaker 1: smelling of it. He's preparing a unique I don't think
• 0:29
  Speaker 1: anybody in this room has ever had a turkey prepared
• 0:33
  Speaker 1: this way before. He says that. Yeah, I'm the only
• 0:37
  Speaker 1: one who knows what he's doing. Yeah, he told me,
• 0:40
  Speaker 1: and I told you. I'm intrigued. Really okay, I'm intrigued.
• 0:43
  Speaker 2: I have a guess, but I'll leave it to myself.
• 0:46
  Speaker 2: You do, I do.
• 0:47
  Speaker 1: I text it to me, Okay, I'll tell you if
• 0:50
  Speaker 1: you're if you're hot or cold?
• 0:53
  Speaker 2: All right.
• 0:54
  Speaker 1: I don't know if he's doing the whole because he's
• 0:55
  Speaker 1: got that flamethrower that he bought. I'm not sure if
• 0:59
  Speaker 1: he's risping it that way or how it was prepared.
• 1:01
  Speaker 1: So he said in the microwave turkey thing before you're
• 1:06
  Speaker 1: incorrect incorrect? That turn ducan would be oh sev no, no, nope,
• 1:14
  Speaker 1: no idea you guys man, you guys okay, because it
• 1:16
  Speaker 1: was so off track, no losers the way he's cooking.
• 1:20
  Speaker 2: It is unique, right.
• 1:22
  Speaker 1: No, it's it's it's the preparation.
• 1:25
  Speaker 3: So I was cooking.
• 1:27
  Speaker 1: Yeah, okay, okay, well it's it's coming up. He's he's
• 1:31
  Speaker 1: still working on He just handed out some plates and everything,
• 1:34
  Speaker 1: so he must be closed.
• 1:35
  Speaker 4: I just sent you one more text.
• 1:37
  Speaker 3: Yeah, I sent you one too.
• 1:38
  Speaker 1: Let's see if any of you guys are right the
• 1:41
  Speaker 1: seasoned with buck shots.
• 1:42
  Speaker 4: Yeah, they have those buckshots that are seasoned.
• 1:45
  Speaker 5: What is that so when you shoot the animal it's
• 1:47
  Speaker 5: like now it's mesquite.
• 1:49
  Speaker 1: Oh that it's barbecue flavor boiling it.
• 1:52
  Speaker 2: Yeah, no, I don't think it would be good.
• 1:57
  Speaker 1: Oh yeah. We were talking about, you know, things that
• 2:01
  Speaker 1: people don't want to discuss, like bad guests, like the
• 2:06
  Speaker 1: people that you don't want at Thanksgiving, and things that
• 2:10
  Speaker 1: you don't want to talk about. So this is like
• 2:12
  Speaker 1: the the official lists. Stay away from this stuff that
• 2:15
  Speaker 1: you know, nobody wants to hear about politics, money, appearance,
• 2:19
  Speaker 1: or weight. Oh got a little big huh. Life, life's good, huh. Religion,
• 2:26
  Speaker 1: don't talk about your ex mental health, nobody cares. Work
• 2:32
  Speaker 1: or career is just like work is fine. People always like, hey,
• 2:34
  Speaker 1: how's working. That's different. But we were just discussing somebody
• 2:38
  Speaker 1: that we that we know who all they do is
• 2:42
  Speaker 1: complain about ye never end. That's it. I mean, like
• 2:45
  Speaker 1: that is the one topic, and there's always a story.
• 2:48
  Speaker 1: It's NonStop personal struggles, your current relationship status, other family members,
• 2:55
  Speaker 1: you know, just like let's just get together and let's
• 2:58
  Speaker 1: let's eat.
• 2:58
  Speaker 6: And yeah and have a good time.
• 3:00
  Speaker 5: You want to discuss your own relationship ship status, that's fine.
• 3:02
  Speaker 5: But if someone's always like, so, and are you get
• 3:04
  Speaker 5: married or when you get.
• 3:06
  Speaker 1: That kind of thing. If you're excited about you know,
• 3:09
  Speaker 1: like you're planning a wedding or whatever, great, that's fun.
• 3:11
  Speaker 1: You can talk about that. Why do you think you're
• 3:13
  Speaker 1: going to settle down when people start getting nosy? I guess?
• 3:17
  Speaker 4: So are you dating anybody?
• 3:19
  Speaker 2: Right?
• 3:20
  Speaker 7: Uh?
• 3:20
  Speaker 1: Yeah? So what do you show? Food news? Thanksgiving? Desserts
• 3:26
  Speaker 1: that you can get at Costco, no baking required, right
• 3:30
  Speaker 1: because you just go So the Kirkland signature pumpkin cheesecake
• 3:34
  Speaker 1: with whip topping. That sounds good. So it's a pumpkin cheesecake.
• 3:38
  Speaker 1: It's got the grand crack, your crust and the whole
• 3:39
  Speaker 1: thing and a pumpkin spiced whipped topping. Yeah, that's the
• 3:43
  Speaker 1: one that I've been talking about. Yeah, that one looks good.
• 3:47
  Speaker 1: I think you're gonna pick that up. The Kirkland Signature
• 3:49
  Speaker 1: Chocolate Moose dessert. It's a crumbly chocolate based, thick layer
• 3:55
  Speaker 1: of chocolate moose chocolate ganache on the top, and you
• 4:00
  Speaker 1: see like these little you know, pre portioned sizes, so
• 4:03
  Speaker 1: you know you can give.
• 4:04
  Speaker 2: Everybody throw that'd be fun to mix it up with
• 4:07
  Speaker 2: something chocolate.
• 4:08
  Speaker 1: But they said easy to display, greg, so you know,
• 4:11
  Speaker 1: like display because the presentation, right, because you got people
• 4:14
  Speaker 1: coming over, you want to look cool. You take it
• 4:15
  Speaker 1: out of the package and just sat on the table.
• 4:17
  Speaker 1: The Kirkland Signature apple pie, right because I've had it. Okay,
• 4:21
  Speaker 1: there's that. The the crem Brewlet bar cake.
• 4:25
  Speaker 4: I'm listening.
• 4:25
  Speaker 1: Yeah, so it's got layers of vanilla sponge cake custard
• 4:29
  Speaker 1: filling and a crunchy sugar layer on the bottom. And
• 4:33
  Speaker 1: then of course the pie that got stolen here, These
• 4:36
  Speaker 1: signature pumpkin pie so good you.
• 4:38
  Speaker 3: Want to steal it.
• 4:42
  Speaker 1: Don't forget chocolate chip cookies too, just you know those
• 4:45
  Speaker 1: are good because they have the big cookies. But the
• 4:48
  Speaker 1: one I like, the I like the tub of the
• 4:50
  Speaker 1: little mini big chocolate chip cookies that they got there. Man,
• 4:53
  Speaker 1: those are good those in there too. Yeah, the thems
• 4:57
  Speaker 1: is good. Now the official list of favorite pies, like overall,
• 5:03
  Speaker 1: pumpkin is number one for sure, normal by the numbers
• 5:07
  Speaker 1: things so that you may have a different opinion, but
• 5:10
  Speaker 1: I'm saying this is just what the people like. Yeah,
• 5:13
  Speaker 1: this is just the way the world is, okay. Pumpkin pie,
• 5:16
  Speaker 1: apple pie, pecan pie, sweet potato pie. No, do you.
• 5:21
  Speaker 3: Guys actually taste the difference between pumpkin and sweet?
• 5:23
  Speaker 2: Yes?
• 5:24
  Speaker 7: Really?
• 5:25
  Speaker 1: Texture, cherry pie.
• 5:28
  Speaker 7: Cherry pie is my favorite pie with my husband, Berry pie,
• 5:32
  Speaker 7: key lime pie, cream pie, first of all, cream pie,
• 5:36
  Speaker 7: peach pie, and then peanut butter pipes.
• 5:39
  Speaker 1: Yeah, yeah, I know, chocolate cream.
• 5:42
  Speaker 4: I don't think pecan pie is all that neither.
• 5:45
  Speaker 1: It's good, it's alright, it's all right, I'll eat it,
• 5:49
  Speaker 1: but it's got to be the only pie there.
• 5:51
  Speaker 2: The pie that I think is it's all right, apple.
• 5:53
  Speaker 8: Pie, I agree, if it's warmed warm.
• 5:59
  Speaker 2: The same ratio with the ice cream to the mode. Yeah,
• 6:03
  Speaker 2: without it, I would probably skip it.
• 6:05
  Speaker 3: Yeah, you're actually crazy.
• 6:06
  Speaker 5: I'm with you, so really, I'm concerned you're not eating
• 6:09
  Speaker 5: the right apple pipe.
• 6:10
  Speaker 4: That's very possible.
• 6:12
  Speaker 9: You know.
• 6:13
  Speaker 1: Morgan loves to rate things on a scale one to ten.
• 6:17
  Speaker 1: I'm gonna make a I'll just make a quick list
• 6:20
  Speaker 1: and then uh, and then we'll get We'll get your take,
• 6:22
  Speaker 1: because I know how much you love she. She just
• 6:25
  Speaker 1: you know, she has to do it. It's just in her,
• 6:27
  Speaker 1: in her dna.
• 6:28
  Speaker 3: It's like my tic yeah.
• 6:29
  Speaker 1: Yeah, yeah, like a turkey. This is just you know,
• 6:33
  Speaker 1: turkey on a scale one to ten.
• 6:35
  Speaker 3: Seven out of ten, because most of the time it's
• 6:37
  Speaker 3: too dam dry.
• 6:38
  Speaker 1: I feel like a lot of people have been hating,
• 6:39
  Speaker 1: not there's two things. Lately, I feel like I'm a
• 6:42
  Speaker 1: lot more not hate, but just I'm surprised people saying
• 6:46
  Speaker 1: to me that the turkey is the worst part. I go, now,
• 6:51
  Speaker 1: I don't eat the turkey by itself. I think you
• 6:53
  Speaker 1: definitely use like either a little bit of gravy or
• 6:55
  Speaker 1: my personal is I get it a nice little chunk
• 6:58
  Speaker 1: of cranberry there, Greg both. Yeah, and then the bite
• 7:02
  Speaker 1: you put that with your turkey so good. I love that.
• 7:06
  Speaker 1: A couple of years ago, yeah, right. And then the
• 7:10
  Speaker 1: other thing, I've found more and more people that say
• 7:12
  Speaker 1: they don't like peanut butter. You know, I'm just not
• 7:14
  Speaker 1: a peanut butter family. How are you not a peanut
• 7:16
  Speaker 1: butter trust? That's weird? All right? So seven out of
• 7:19
  Speaker 1: ten on the turkey.
• 7:20
  Speaker 4: That's accurate, all right.
• 7:21
  Speaker 1: So we'll, uh, we'll get more on on her one
• 7:25
  Speaker 1: to ten on a couple of these things, and we'll
• 7:27
  Speaker 1: check in with the with Seabats. I just saw him
• 7:29
  Speaker 1: walk by. I saw it through the window out there.
• 7:32
  Speaker 1: He had the big domed thing. Yeah, usually when he's
• 7:37
  Speaker 1: bringing in something under a dome. But I think, honestly,
• 7:40
  Speaker 1: I'm telling you guys, I think I think the majority
• 7:44
  Speaker 1: of the room will dig what he's doing. And I
• 7:46
  Speaker 1: think it's a pretty interesting idea, all right, because there's
• 7:50
  Speaker 1: these different stuffings that you'll see that people are are
• 7:53
  Speaker 1: sharing around online, and uh, you go, you know what,
• 7:57
  Speaker 1: didn't think about that. I'm not a big fan of
• 7:59
  Speaker 1: the corn bread stuffing.
• 8:00
  Speaker 4: I'm not either. My mom always makes it. It's not
• 8:02
  Speaker 4: my favorite.
• 8:03
  Speaker 1: Corn bread stuffing.
• 8:05
  Speaker 8: The only good stuffing it's good spoiler, but probably eight
• 8:09
  Speaker 8: out of ten it's the only good Yeah.
• 8:11
  Speaker 1: The Trader Joe's box, uh is pretty good. But what
• 8:14
  Speaker 1: about just regular like stove top. You don't like it.
• 8:18
  Speaker 1: You're the top part. You're the only person I've met
• 8:21
  Speaker 1: who doesn't like stove top. That's why I'm a little
• 8:23
  Speaker 1: afraid of this food segment with more Yeah, no, it's
• 8:28
  Speaker 1: I mean, okay again, this is just more like she
• 8:31
  Speaker 1: needs to do it because if we don't let her
• 8:32
  Speaker 1: do it, she'll do it in inappropriate places that just
• 8:35
  Speaker 1: get us some trouble. Like a healthy way of Yeah,
• 8:36
  Speaker 1: this is a healthy way of her getting out her
• 8:38
  Speaker 1: one ten rating because I have to sit through some
• 8:41
  Speaker 1: bullish I'm gonna be upset.
• 8:43
  Speaker 6: You definitely will, all right.
• 8:45
  Speaker 1: So on the turkey fried or roasted.
• 8:48
  Speaker 6: I've only had roasted.
• 8:49
  Speaker 1: I don't think you tried fried turkey smoked. Yeah, you gotta.
• 8:53
  Speaker 1: You gotta get it right, though you can. You can
• 8:56
  Speaker 1: still screw up a fried turkey the same way you
• 8:57
  Speaker 1: could screw up other than roasted. You could screw up
• 8:59
  Speaker 1: a house.
• 9:00
  Speaker 6: Yeah, that's the other thing.
• 9:03
  Speaker 1: You can get it from popeyees. You can, and it's
• 9:05
  Speaker 1: not great. I did it. I did it was all right,
• 9:09
  Speaker 1: like yeah, but like I've also gotten the fried turkey
• 9:11
  Speaker 1: from other legit places really good over the top like
• 9:16
  Speaker 1: that one place Ken Rix, Yeah, Ken Ricks is man
• 9:19
  Speaker 1: so good eight seven four Wooding And then if there's
• 9:24
  Speaker 1: something you like to see on Morgan's Won the ten
• 9:27
  Speaker 1: list you just texted over to two two nine eight seven,
• 9:31
  Speaker 1: and then we'll see what Sea Bass has. Sea Bass
• 9:33
  Speaker 1: is preparing a turkey for us, and it's in a
• 9:37
  Speaker 1: way that I've I've never seen it done before, like
• 9:40
  Speaker 1: this turkey is this is unique. Okay, wait, this is
• 9:43
  Speaker 1: a new thing. I've heard about a lot of things
• 9:45
  Speaker 1: over the years, but I think you guys are gonna
• 9:47
  Speaker 1: like it. We'll get that come up next year the
• 9:48
  Speaker 1: Woodie Show hanging and once again chef's Sea Bass on
• 9:55
  Speaker 1: the job is he has brought in his his domed
• 10:00
  Speaker 1: presentation platter. Somebody did somebody did mention? Uh when we
• 10:05
  Speaker 1: posted the other video, Oh from the Taste Drive. You
• 10:11
  Speaker 1: know what, I gotta give it the Sea Bass Like
• 10:13
  Speaker 1: they I think the Sea Bass is a jerk and
• 10:15
  Speaker 1: all the things that you say are true, but uh,
• 10:18
  Speaker 1: I do appreciate the fact that like he gets into
• 10:20
  Speaker 1: the jacket and.
• 10:21
  Speaker 2: Going close what covers it's a close that's called.
• 10:31
  Speaker 1: I don't know's. I've not heard that word.
• 10:39
  Speaker 2: You don't watch chopped.
• 10:42
  Speaker 1: I haven't heard either, but makes the extra effort, which
• 10:46
  Speaker 1: does very rare.
• 10:47
  Speaker 2: So do all right?
• 10:49
  Speaker 1: So uh again, I'm the only person that knew what
• 10:52
  Speaker 1: Sea Bass was going to be preparing here, which made
• 10:55
  Speaker 1: pretty much everybody else in the room kind of nervous.
• 10:57
  Speaker 1: And I said, man, you know, I'm I'm intrigued. I
• 11:00
  Speaker 1: can't wait. And now that you guys can now that
• 11:03
  Speaker 1: you guys can can smell like okay, So okay, so
• 11:06
  Speaker 1: based on just what you smells different, Okay, just based
• 11:10
  Speaker 1: on what you smell, what would you guess, Like, how
• 11:13
  Speaker 1: would you guess that Sea best prepared this turkey?
• 11:16
  Speaker 3: Is there any other animal in it?
• 11:19
  Speaker 1: That's kind of an opening question technically, yes, maybe.
• 11:23
  Speaker 3: Like a brazy I was going to guess it smells
• 11:25
  Speaker 3: like duck.
• 11:26
  Speaker 1: Duck is no, No, it's not listening. I don't know
• 11:32
  Speaker 1: what you know what your duck it is?
• 11:35
  Speaker 5: Okay, Sorry, I don't duck inside a turkey inside of.
• 11:44
  Speaker 1: A chicken, which which is inside? Which is the duck
• 11:49
  Speaker 1: inside the chicken? Is the chicken inside the duck, because
• 11:51
  Speaker 1: then the whole things inside the church.
• 11:52
  Speaker 3: Chickens inside the duck.
• 11:54
  Speaker 5: I believe we'll turn duck in so the chicken would
• 11:56
  Speaker 5: be last, must be a little chicken cornish, right, you
• 12:01
  Speaker 5: see ducks looking up?
• 12:03
  Speaker 1: Its confused now at least there's seven computers in front
• 12:07
  Speaker 1: of us. Yes, somebody look it up, like turn ducking?
• 12:10
  Speaker 1: Is it? Because I thought it was all inside the turkey? No, yeah,
• 12:16
  Speaker 1: that's sing so you know, like nesting dolls.
• 12:18
  Speaker 4: Right exactly, just trying to figure out.
• 12:20
  Speaker 1: The smallest would be what that would be the duck,
• 12:23
  Speaker 1: right or maybe not? The duck's bigger. So me chicken
• 12:26
  Speaker 1: inside of a duck inside of a turkey, okay, turkey
• 12:29
  Speaker 1: duck chicken.
• 12:30
  Speaker 4: Yeah.
• 12:30
  Speaker 1: Wow, we are pretty dumb.
• 12:33
  Speaker 4: We don't.
• 12:35
  Speaker 1: Question. Yeah, all right. So well the smell it's you know,
• 12:39
  Speaker 1: it sounds like a like a it's a familiar cue
• 12:42
  Speaker 1: like meat, menace, barbecue. Meat. Now go down that road
• 12:47
  Speaker 1: a little bit. What could he possibly have used in
• 12:52
  Speaker 1: in bird bearing the turkey baste?
• 12:56
  Speaker 6: Meat based?
• 12:57
  Speaker 1: What did you use like meat?
• 12:59
  Speaker 2: Wait?
• 13:00
  Speaker 4: Ribs, turkey rib He made a McRib turkey.
• 13:08
  Speaker 9: Yeah, I'm just GRIBs right now. It's not that complicated,
• 13:17
  Speaker 9: thought to myself. Well, what goes into Well, first time
• 13:19
  Speaker 9: I thought, oh hey McRib is back, let's have some.
• 13:23
  Speaker 9: I'll pass that around guys.
• 13:26
  Speaker 4: Okay, can I say, can I? Can I confess I
• 13:28
  Speaker 4: never had one?
• 13:29
  Speaker 1: Well, that's what we do here, so I do. I
• 13:33
  Speaker 1: do enjoy the mcgrib Now. I don't know how fresh
• 13:35
  Speaker 1: these are from last night, but they have been reheated. Okay,
• 13:38
  Speaker 1: all right, now they're good. The McRib is good, Gina.
• 13:41
  Speaker 1: We're trying to have them once a year on the plate.
• 13:43
  Speaker 2: They all right.
• 13:44
  Speaker 1: So anyway back to the I thinking.
• 13:46
  Speaker 9: Mc grib, I was like, okay, and where it's also
• 13:47
  Speaker 9: turkey time. Well, what's stuffing?
• 13:50
  Speaker 2: Bread?
• 13:52
  Speaker 9: Onions, garlic, something like a sausage or meat exactly a
• 13:57
  Speaker 9: sausage we've heard about like the white asshole stuffing, Yes,
• 14:01
  Speaker 9: oyster bread, meat. Well, what's in the McRib bread, meat, onions, pickles.
• 14:10
  Speaker 9: So that's my next So that's what you're eating. You're
• 14:12
  Speaker 9: eating the grib right now? Is your as your appetizer.
• 14:14
  Speaker 9: But I thought to myself, what if I just took mcgribs,
• 14:18
  Speaker 9: chopped them up and threw them in a turkey and
• 14:20
  Speaker 9: stuff the turkey with mcgribs.
• 14:21
  Speaker 1: What And that's what we're doing alright. What do you
• 14:25
  Speaker 1: think your first taste of ever of a mcgrib.
• 14:28
  Speaker 4: Pretty good, mc, I would have more flavor.
• 14:33
  Speaker 1: Its good. It has the sauce on it. That's the flavor.
• 14:37
  Speaker 1: What part of it?
• 14:38
  Speaker 2: Like, what are you not the rib?
• 14:40
  Speaker 4: The meat?
• 14:41
  Speaker 1: Oh?
• 14:42
  Speaker 8: Good?
• 14:43
  Speaker 6: Good, it's like a hammer.
• 14:47
  Speaker 4: Is this the original bread it comes on?
• 14:49
  Speaker 2: Yeah?
• 14:49
  Speaker 4: Oh, this bread is very fancy.
• 14:53
  Speaker 1: No no, no, it's like a baguette. It's what they
• 14:56
  Speaker 1: used for the very nice bread.
• 14:59
  Speaker 2: Very nice bread.
• 15:00
  Speaker 1: It loving the make rib so far? Or is it
• 15:07
  Speaker 1: just do you need time to carve it up? Well,
• 15:11
  Speaker 1: we'll start with the stuffing first. Okay, now did you
• 15:14
  Speaker 1: cook this at your house or did you find out
• 15:17
  Speaker 1: illegal oven in the building? Now minutes I knew that
• 15:20
  Speaker 1: question would come up. Geez, present rib on top of this?
• 15:27
  Speaker 2: Yeah, which is a great idea because the pro chefs
• 15:31
  Speaker 2: say that you should always put something on the plate
• 15:33
  Speaker 2: that represents what's in it.
• 15:36
  Speaker 9: As you see, as we pass this around here, well
• 15:38
  Speaker 9: I should say, why don't we just get a pass
• 15:41
  Speaker 9: me plates.
• 15:42
  Speaker 1: There's a burrito place by my house and they'll do
• 15:44
  Speaker 1: that with so whatever, excuse me, whatever the protein is
• 15:47
  Speaker 1: on the inside, they have like a little like a
• 15:49
  Speaker 1: piece of it on top of the brito with a
• 15:51
  Speaker 1: with a little toothpick menace.
• 15:54
  Speaker 9: Rais is a very good question because the number one
• 15:56
  Speaker 9: problem with turkeys is is salmon millers. Yeah, so what
• 16:01
  Speaker 9: I did is I went out and bought and you
• 16:03
  Speaker 9: can buy these different versions smoked or whatever. But they
• 16:05
  Speaker 9: sell fully cooked turkeys, yes they do, butterball and all
• 16:10
  Speaker 9: that kind of stuff. So if you just want to
• 16:12
  Speaker 9: literally just reheat it, you know that you you throw
• 16:14
  Speaker 9: it in the oven at whatever three fifty or whatever,
• 16:16
  Speaker 9: wait till the interior or internals gets I think they
• 16:19
  Speaker 9: said between one thirty and one forty is what it
• 16:20
  Speaker 9: says on the on the bag. And so that way,
• 16:24
  Speaker 9: you know, you're cutting down your semonilla content way way
• 16:27
  Speaker 9: down because it's already cooked number one.
• 16:28
  Speaker 1: Not one percent gone.
• 16:29
  Speaker 9: But yeah it's never zerou Yeah better but yeah, but
• 16:33
  Speaker 9: your chances of killing yourself are way way, way way lower.
• 16:37
  Speaker 1: So way less. Now, did you use your your flamethrower
• 16:41
  Speaker 1: or all the the the Boring Company and the Elon
• 16:45
  Speaker 1: Musk Company number of years ago they were selling these flamethrowers,
• 16:48
  Speaker 1: and Seabats bought one. He's got to hanging up on
• 16:50
  Speaker 1: his wall in his apartment. Yeah, like how some people
• 16:52
  Speaker 1: might mouth like a deer rack or something pressing chicks. Yes, yes, yeah,
• 16:58
  Speaker 1: so did you use that at all? The I've got
• 17:00
  Speaker 1: it with me. It's in the studio as we speak.
• 17:02
  Speaker 1: But it wasn't not necessary because I think the stuffing
• 17:04
  Speaker 1: is red. I'm really focused on from this one. Okay,
• 17:07
  Speaker 1: I could throw it out, pull it on. See if
• 17:09
  Speaker 1: he sat off the fire alarm? So what else is
• 17:10
  Speaker 1: in the stuffing?
• 17:11
  Speaker 8: Again?
• 17:11
  Speaker 1: So what I did?
• 17:11
  Speaker 9: So I did is I took the mcribs, chopped him up,
• 17:13
  Speaker 9: and then I took to make it stuffing y as
• 17:15
  Speaker 9: Greg would say.
• 17:16
  Speaker 1: No, I took a bite of it before he told
• 17:18
  Speaker 1: me what's in it? Oh okay, because you know sometimes
• 17:20
  Speaker 1: how I am mental stuff.
• 17:21
  Speaker 9: Right, So I took the stuffing stuff like a Stofer's
• 17:24
  Speaker 9: style with all the herbs and stuff, threw that a
• 17:27
  Speaker 9: stick of butter, melted all that down and then soaked
• 17:29
  Speaker 9: and then drizzled that over and tossed the mcribs in
• 17:33
  Speaker 9: The buttery.
• 17:34
  Speaker 1: Stuffing is so good.
• 17:37
  Speaker 2: This is the bread from the mcgrib.
• 17:39
  Speaker 9: Yeah, that's that is just that's mcgrib Also again, pickles onions.
• 17:45
  Speaker 1: You crapped on the stuff top.
• 17:46
  Speaker 6: But what do you think of this I'm loving.
• 17:47
  Speaker 4: Oh yeah, this is crispity.
• 17:50
  Speaker 1: Yeah, I'll say that. I think that's what what puts.
• 17:53
  Speaker 9: It over is the buttery stuffing. Y, it's very pickle
• 17:57
  Speaker 9: for it.
• 18:03
  Speaker 1: How do we get make rib stuffing? I literally just
• 18:07
  Speaker 1: I literally just gave it to you. But we need
• 18:10
  Speaker 1: to print it out. You don't want to have to
• 18:12
  Speaker 1: write it down and then post it online.
• 18:13
  Speaker 2: And I said, like.
• 18:16
  Speaker 1: What I was asking for, it's like for you to
• 18:17
  Speaker 1: write it down, chop up mc ribs, add butter and herbs,
• 18:20
  Speaker 1: cran and turkey. But he doesn't want to write that down.
• 18:23
  Speaker 1: It's too hard. Yeah, wow, this is good. It tastes
• 18:28
  Speaker 1: more like stuffing than ribs.
• 18:30
  Speaker 3: Yeah, it tastes very McDonald's forward though, and I taste it.
• 18:33
  Speaker 1: But if McDonald's were to make a stuffing, this would
• 18:35
  Speaker 1: be it.
• 18:35
  Speaker 6: And it's delicious for something.
• 18:38
  Speaker 1: Like I said, the white Castle stuffing was a big
• 18:40
  Speaker 1: deal for a while. This this might be the next thing,
• 18:46
  Speaker 1: especially if mcribs he's and coincides with right, because it
• 18:50
  Speaker 1: usually does.
• 18:51
  Speaker 9: Because I think the ribs is just typically an October thing.
• 18:54
  Speaker 9: It's so good, well very buttery that that helps you lot.
• 18:56
  Speaker 9: That's rug way down on all these semonillars by getting
• 19:01
  Speaker 9: everything's pre cooked, The ribs are pre cooked, the turkey's
• 19:04
  Speaker 9: pre cooked.
• 19:04
  Speaker 1: All I'm doing is heating and checking the temperature. Love
• 19:06
  Speaker 1: it is smart. And Sea Bass another head behind, another
• 19:10
  Speaker 1: hit on his hands.
• 19:11
  Speaker 9: They say, the whole thing is Delilah. We believe still
• 19:14
  Speaker 9: our pumpkin pie from Costco. Yeah, unbelievable.
• 19:16
  Speaker 1: I mean, the nerve of her. She's got like a
• 19:18
  Speaker 1: million dollars? What's her net worth? Grawd? Do you ever
• 19:20
  Speaker 1: look it up?
• 19:20
  Speaker 8: Of course.
• 19:22
  Speaker 1: I knew he had to. So you know, the radio
• 19:24
  Speaker 1: host Delilah, she was walking around here the other day
• 19:27
  Speaker 1: retirement to her and that we had put the Costco
• 19:32
  Speaker 1: pumpkin pie that Sea Bass had bought because there was
• 19:34
  Speaker 1: only like a couple of slices that we're taking out
• 19:36
  Speaker 1: because we had already eaten so much for the taste.
• 19:39
  Speaker 1: Drive actually put it in the refrigerator to have it
• 19:41
  Speaker 1: the next morning. Next morning we're there the morning after
• 19:44
  Speaker 1: Delilah's visit. The whole damn thing is gone. Yeah. Now
• 19:48
  Speaker 1: we put stuff in there all the time, and not
• 19:51
  Speaker 1: that people like don't move something or don't do very
• 19:54
  Speaker 1: rarely do you ever have something that just completely disappears
• 19:57
  Speaker 1: like that, and so the only X factor here, Yeah,
• 20:00
  Speaker 1: and so the only the only difference between people who
• 20:02
  Speaker 1: are normally rummaging around this place and Delilah. So we're
• 20:07
  Speaker 1: convinced that Delilah stall the pumpkin pie, and we're waiting
• 20:11
  Speaker 1: for her response.
• 20:13
  Speaker 9: Morgan, if you could pass that what's behind me there
• 20:15
  Speaker 9: on the table there? What do you I was just
• 20:16
  Speaker 9: happen to be a target getting butter, and I saw these.
• 20:18
  Speaker 4: Cutest little mini pumpkins, in fact, are so cute.
• 20:27
  Speaker 1: Goodness, the little mini pumpkin pie.
• 20:32
  Speaker 4: They do look dark.
• 20:37
  Speaker 5: It's all right, it looks like a little keiche pumpkin pie.
• 20:44
  Speaker 1: Morgan, A little I thought that looks like a little queef.
• 20:48
  Speaker 2: Do you want to play a quick high low game
• 20:49
  Speaker 2: with Delilah Networth? Oh, this is just you. So give
• 20:52
  Speaker 2: me an opening bit. I'll tell you higher lower, and
• 20:54
  Speaker 2: it's a speed.
• 20:55
  Speaker 1: Round Delilah's net worth. Let's put it at uh forty
• 21:02
  Speaker 1: five million dollars higher. What I mean this is based
• 21:07
  Speaker 1: on what you get on the internet, but doing higher
• 21:09
  Speaker 1: fifty five million dollars lower fifty correct doing radio love
• 21:14
  Speaker 1: songs a lot of pie for thirty five years good
• 21:19
  Speaker 1: for good for her. Yeah right, these are very like
• 21:22
  Speaker 1: damn moist a good.
• 21:23
  Speaker 9: Usually when you buy a littlerap little mini individuals, that's
• 21:25
  Speaker 9: very drying.
• 21:27
  Speaker 1: These target cellsies huh yeah, and they're having financial issues.
• 21:31
  Speaker 1: How maybe they don't have the word out about them.
• 21:34
  Speaker 2: There's stuffing rules Martin.
• 21:38
  Speaker 1: All Right, so people have been texting in for Morgan
• 21:42
  Speaker 1: her one to ten her you know, she loves the
• 21:44
  Speaker 1: rate things on a scale one to ten problem her obsession. Yeah,
• 21:49
  Speaker 1: and it's all Thanksgiving theme items. So I'm going to
• 21:51
  Speaker 1: finish this big bite of the mini pumpkin pie. Yeah,
• 21:54
  Speaker 1: we'll come back and then, uh, and then we'll see
• 21:56
  Speaker 1: based on what people have been sending in on the text.
• 22:03
  Speaker 1: All right, So these are some of the things that
• 22:05
  Speaker 1: people text it over to us Morgan on a scale
• 22:09
  Speaker 1: of one to ten. And again we know how obsessed
• 22:11
  Speaker 1: you are. Everything is like, well, i'd give that like
• 22:14
  Speaker 1: a six. Well we weren't asked, but I mean, she
• 22:16
  Speaker 1: just can't help herself what she does. And so this
• 22:18
  Speaker 1: is like you have to let people get it out
• 22:20
  Speaker 1: of the assistant, otherwise they'll do it in places and
• 22:22
  Speaker 1: situations inappropriate, inappropriate and yeah, and so that we end
• 22:26
  Speaker 1: up having a deal of that headache.
• 22:28
  Speaker 6: So this is just so this is good for everyone involved.
• 22:32
  Speaker 1: Yeah, and actually I kind of blame you in a
• 22:34
  Speaker 1: lot of way for the whole like six seven, you know.
• 22:37
  Speaker 8: What, we play a clip too, and I didn't know
• 22:40
  Speaker 8: at the time what I was saying.
• 22:42
  Speaker 1: Yeah, see, I think you, I think you kind of
• 22:44
  Speaker 1: started it.
• 22:45
  Speaker 5: Really, you're the reasons that kids are terrorizing everybody.
• 22:49
  Speaker 1: You were rating something a six or a seven. Yeah, yeah,
• 22:54
  Speaker 1: and I think that's kind of where it started. Yeah,
• 22:57
  Speaker 1: Thanksgiving Thanksgiving items are right. So turkey you said, legit eight?
• 23:02
  Speaker 2: Right?
• 23:03
  Speaker 8: Oh?
• 23:03
  Speaker 1: Seven? Seven?
• 23:04
  Speaker 8: Okay, seven good, but it could be a ten if
• 23:06
  Speaker 8: it's cooked perfectly, but it's usually not.
• 23:08
  Speaker 1: The corn bread stuffing is what you were saying, was
• 23:11
  Speaker 1: the let me eat some turkey? Is the turkey that
• 23:15
  Speaker 1: Sea Bass prepared. How would you rate that with mcgrid stuffing?
• 23:18
  Speaker 3: It's an eight.
• 23:20
  Speaker 1: That's a little bit better than what you would give
• 23:22
  Speaker 1: regular turkey, regular dry breast. Yeah all right, if it's
• 23:26
  Speaker 1: not turkey, A lot of people will go with ham.
• 23:28
  Speaker 1: What are you giving ham? On a scale one to ten?
• 23:30
  Speaker 3: It's so dry stuck in my throat?
• 23:32
  Speaker 6: You want some ham?
• 23:34
  Speaker 2: Nine?
• 23:34
  Speaker 6: Out of ten. A ham over turkey?
• 23:37
  Speaker 1: Are you talking to? Just like the standard ham or
• 23:39
  Speaker 1: like one of them honey big joints the.
• 23:41
  Speaker 3: Bonus points of its honey baked with like the pineapples on.
• 23:43
  Speaker 1: The top spiral.
• 23:46
  Speaker 3: Yeah, but I like better than turkey.
• 23:49
  Speaker 2: Okay, you get like one one hundredth of an inch
• 23:51
  Speaker 2: of that honey stuff.
• 23:52
  Speaker 1: Yeah.
• 23:53
  Speaker 2: Good.
• 23:53
  Speaker 1: But they sell a lot of their little like sauces
• 23:56
  Speaker 1: for the side. I forget with the one I like.
• 23:57
  Speaker 1: It's like a it's like a darker almost looks like
• 23:59
  Speaker 1: a car kind of thing. My mom would always buy
• 24:01
  Speaker 1: it when she would get that honey baked tan stuff,
• 24:03
  Speaker 1: and it was really good.
• 24:04
  Speaker 4: It came with a sauce.
• 24:05
  Speaker 1: It doesn't come with a sauce, but they when you
• 24:07
  Speaker 1: go to pick it up, they sell it looks like
• 24:09
  Speaker 1: a little like almost like jelly jars.
• 24:11
  Speaker 2: You know, of drizzle on the slice.
• 24:13
  Speaker 1: Yeah youah, the drizzle on there? Sound good?
• 24:16
  Speaker 2: All right?
• 24:17
  Speaker 1: Mashed potatoes, oh, ten out of ten, thank you?
• 24:20
  Speaker 3: I mean they're just so good.
• 24:21
  Speaker 1: Yes. Now, gravy, I'm assuming, yeah, gravy.
• 24:24
  Speaker 8: I'm giving it a six out of ten. I like it,
• 24:26
  Speaker 8: but if it's set a Thanksgiving and I'm you know,
• 24:29
  Speaker 8: loading up my own plate. I'm probably not even gonna
• 24:30
  Speaker 8: get it.
• 24:31
  Speaker 1: So you don't put anything on the mashed potatoes.
• 24:33
  Speaker 8: God, No, really, if I'm feeling crazy, I'll get like,
• 24:36
  Speaker 8: you know, peas and them in the middle.
• 24:38
  Speaker 1: I'm kind of with you on this one.
• 24:39
  Speaker 6: Yeah, I'm with you too. I might go to the
• 24:41
  Speaker 6: mashed potatoes.
• 24:42
  Speaker 1: Good.
• 24:42
  Speaker 6: It should be eating alone.
• 24:43
  Speaker 1: I mean, I'll put the I'll put the gravy on
• 24:45
  Speaker 1: the mashed potatoes, but I won't put the gravy on
• 24:47
  Speaker 1: the turkey because I'm going again. I'm a cranberry turkey go,
• 24:50
  Speaker 1: but the turkey needs it. Cranberry sauce. Greg and I
• 24:53
  Speaker 1: have opinions on this.
• 24:57
  Speaker 6: In the can.
• 24:57
  Speaker 3: That's an eleven out of ten.
• 25:01
  Speaker 1: Greg, and I've been saying made cranberry is just yeah,
• 25:06
  Speaker 1: made cranberry can eat my balls.
• 25:09
  Speaker 6: Like jelly ones. No one with like chunks in it.
• 25:11
  Speaker 1: Either doesn't.
• 25:13
  Speaker 4: But asked to bring like homemade cranberry sauce.
• 25:17
  Speaker 1: And I never even said ocean spray shovel.
• 25:21
  Speaker 3: As a kid, just eating straight out of the can.
• 25:24
  Speaker 1: Okay, green bean cast role, I'm giving it.
• 25:27
  Speaker 3: A six out of ten.
• 25:28
  Speaker 6: I like it. It's a bad rep it's.
• 25:30
  Speaker 4: At least an eight out of ten.
• 25:32
  Speaker 1: You guys like it, It's very it's it's polarizing. Yeah,
• 25:35
  Speaker 1: I like it, just which I never really saw it
• 25:37
  Speaker 1: as polarizing until oh my god, flame flower thrower falling
• 25:42
  Speaker 1: over flamerower.
• 25:45
  Speaker 6: I mean you want to move.
• 25:48
  Speaker 2: All right.
• 25:48
  Speaker 1: So we asked the question recently that which one would
• 25:51
  Speaker 1: you ban? Asking listeners which one they would ban? Uh,
• 25:54
  Speaker 1: and sweet potatoes in general got a lot of like,
• 25:57
  Speaker 1: so yams and then sweet potato castroll both got panned.
• 26:00
  Speaker 8: Hard rid of psychopath, Gina, get rid of the dude,
• 26:04
  Speaker 8: and that's why finally gets whipped this out.
• 26:06
  Speaker 1: Got my yam. Sure, I don't even notice.
• 26:08
  Speaker 8: That, because yams and sweet potatoes are the best Thanksgiving
• 26:11
  Speaker 8: food ever really, no matter how you prepare them all
• 26:15
  Speaker 8: year mash.
• 26:17
  Speaker 1: So what about the ones again? If I'm gonna have them,
• 26:20
  Speaker 1: it has to be the kind of have like the
• 26:22
  Speaker 1: it's a it's a sweet potato castrolls, it's got the
• 26:25
  Speaker 1: marshmallows that are on the top of it.
• 26:26
  Speaker 8: Yes, I like it any which way, just don't put
• 26:28
  Speaker 8: pecans in that market.
• 26:29
  Speaker 1: Yeah, but what's so, what's your favorite? If you need
• 26:31
  Speaker 1: to pick your big yam fan swooptato. But what do
• 26:33
  Speaker 1: you do?
• 26:34
  Speaker 8: My favorite wait preparation preparation just like roasted sweet potato,
• 26:39
  Speaker 8: probably with like butter.
• 26:40
  Speaker 2: No marshmallows are so trashy. I make it with maple syrup,
• 26:44
  Speaker 2: brown sugar butter.
• 26:46
  Speaker 6: That's good.
• 26:47
  Speaker 8: Norweato pie marshmallow sweeptato pie.
• 26:50
  Speaker 3: Ten out of ten best pie for things.
• 26:52
  Speaker 1: Just a couple more that came in on the on
• 26:54
  Speaker 1: the Tech again Morgan loving rating things on a scale
• 26:57
  Speaker 1: of one of.
• 26:57
  Speaker 3: The tens, like oxygen for her I need panties.
• 27:00
  Speaker 1: Brussels sprouts, You.
• 27:02
  Speaker 8: Guys are gonna hate me. Ten out of ten. Yeah,
• 27:05
  Speaker 8: freaking love Brussels sprouts, right.
• 27:07
  Speaker 1: It just depends on the presentation. I like it with
• 27:09
  Speaker 1: the you know, the roasted but that they do that
• 27:11
  Speaker 1: drizzle of like a That's what I'm talking about.
• 27:15
  Speaker 8: I like them extra well done, like a little bacon.
• 27:19
  Speaker 8: But don't need too many. I've done that and you
• 27:21
  Speaker 8: get real gas.
• 27:21
  Speaker 1: I went to a place recently and we are excited, like,
• 27:23
  Speaker 1: oh cool because something my wife and I agree on
• 27:26
  Speaker 1: as far as an appetizer, whatever, they bring up the
• 27:27
  Speaker 1: roasted Brussels sprouts, right, and they brought it out and
• 27:30
  Speaker 1: had like I've seen this before. Instead of like a balsamic,
• 27:34
  Speaker 1: they'll use almost a maple. I don't like that, right, Yeah,
• 27:39
  Speaker 1: I mean I'm sure there's a lot of people that
• 27:41
  Speaker 1: like it. But yeah, if you do it.
• 27:43
  Speaker 3: With honey, it's pretty good.
• 27:45
  Speaker 1: Yeah, like mac and cheese.
• 27:46
  Speaker 6: Ten nine out of ten nine.
• 27:48
  Speaker 1: Yeah, what about deviled eggs? A lot of people put
• 27:53
  Speaker 1: deviled eggs out there.
• 27:56
  Speaker 8: They have to be I think we talked about this minute,
• 27:58
  Speaker 8: but they have to be setting out as an appetite.
• 28:00
  Speaker 8: Are like, while I'm waiting for the food to become yes,
• 28:02
  Speaker 8: it's not part of the meal.
• 28:04
  Speaker 1: And then and then the dinner rolls okay, because that
• 28:07
  Speaker 1: also seems to be like on the on the text
• 28:10
  Speaker 1: you know where you know, people are like, I don't
• 28:13
  Speaker 1: you could spare me the dinner roll because there's so
• 28:15
  Speaker 1: many because there's so many other things, because you have
• 28:19
  Speaker 1: mashed potatoes, you have all the stuffing.
• 28:22
  Speaker 4: Potato dinner roll.
• 28:24
  Speaker 1: Dude, it's like pasta in a bread ball. It's just
• 28:26
  Speaker 1: it's redundant.
• 28:28
  Speaker 6: One out of ten one.
• 28:29
  Speaker 8: And the only bread that should be allowed for Thanksgiving
• 28:32
  Speaker 8: is corn bread.
• 28:33
  Speaker 1: Corn bread that should be the only bread allowed. Oh,
• 28:35
  Speaker 1: you put some Wwaiian up in there.
• 28:36
  Speaker 8: No so good corn bread only all right, well, Morgan,
• 28:39
  Speaker 8: thank you very much, Thank you for letting me get
• 28:41
  Speaker 8: it out.
• 28:41
  Speaker 1: It was very controversial, a little insightful, good whatever, alright,
• 28:47
  Speaker 1: more what he shows next thing? No, what do you
• 28:49
  Speaker 1: show