Latest / The Bill Handel Show / Happy Thanksgiving!

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Happy Thanksgiving! · The Bill Handel Show

• 0:01
  Speaker 1: You're listening to Bill Handle on demand from KFI AM
• 0:04
  Speaker 1: six forty Thanksgiving Day and the day after Thanksgiving. It
• 0:11
  Speaker 1: is Neil. I'll tell you exactly.
• 0:13
  Speaker 2: He's gonna say, No, it's too late to defrost your turkey.
• 0:17
  Speaker 2: Button on, butterball turkeys aren't worth the damn and do
• 0:21
  Speaker 2: not take your frozen turkey and put it into a
• 0:24
  Speaker 2: turkey fryer.
• 0:25
  Speaker 1: Okay, conversation is over.
• 0:27
  Speaker 2: That's your show, and now handle on the news.
• 0:31
  Speaker 1: Ladies and gentlemen, here's not Bill Handle, how Jay?
• 0:37
  Speaker 3: How jarehy minimalize the power of the Thanksgiving microphone? KFI
• 0:44
  Speaker 3: AM six forty Happy Thanksgiving, Neil Savedra and the morning
• 0:48
  Speaker 3: crew here for you on this Thanksgiving morn.
• 0:52
  Speaker 1: Look at that.
• 0:54
  Speaker 3: We're like the early Pilgrims and Native Americans, except without
• 0:59
  Speaker 3: all the horrible history and uh and Amy's white.
• 1:08
  Speaker 4: What's wrong with me being white?
• 1:09
  Speaker 3: Not that I'm just saying you would be the pilgrim
• 1:12
  Speaker 3: and Cono and I we would be the Native Americans
• 1:17
  Speaker 3: that you took advantage of. She brought us food and
• 1:21
  Speaker 3: we sat down to the table, yeah, and had a dinner.
• 1:25
  Speaker 5: You know what, you helped save our lives because we
• 1:28
  Speaker 5: had all these weird diseases from coming over from Europe.
• 1:30
  Speaker 1: And you've brought corn but ConA and I call it maize.
• 1:35
  Speaker 4: Have you ever had Maz's gross?
• 1:37
  Speaker 1: I mean, maze is corn.
• 1:38
  Speaker 5: It's like big, big corn. It's not as good as
• 1:42
  Speaker 5: sweet corn.
• 1:43
  Speaker 1: Oh no, wait, you're talking about something else.
• 1:45
  Speaker 4: Oh maybe I am. I had something that like.
• 1:50
  Speaker 1: Milling corn for making like corn tortillas.
• 1:54
  Speaker 4: I don't know. It looked like corn didn't taste like corn.
• 1:58
  Speaker 1: The small ones don't either. Neil Savandra here with you.
• 2:02
  Speaker 3: Happy to be with you on Thanksgiving morn as I
• 2:05
  Speaker 3: am every single year and thrilled about it. I actually, uh,
• 2:11
  Speaker 3: you know our buddy Mike Schaeffer used to be in
• 2:15
  Speaker 3: management here, operations director.
• 2:17
  Speaker 1: Great guy.
• 2:18
  Speaker 3: Well he's a PD in North Carolina now. And he
• 2:21
  Speaker 3: called me up and said, hey, will you answer Thanksgiving
• 2:24
  Speaker 3: questions yesterday last night? So I did two hours there
• 2:28
  Speaker 3: in North Carolina. You gotta love technology. You're a coast trader.
• 2:34
  Speaker 3: I'm not a coast trader. Well you're West coast specific. Yeah,
• 2:39
  Speaker 3: and now you and I was in my cozy, cozy
• 2:42
  Speaker 3: home studio.
• 2:43
  Speaker 1: Do you even know what the East coast eats? Yeah? Man, vermin.
• 2:49
  Speaker 1: I thought, Yeah, that's what I thought.
• 2:52
  Speaker 3: They critters and vermin rat burgers. No, No, they good,
• 2:59
  Speaker 3: they good. You have have to for the winters, that's true.
• 3:02
  Speaker 3: You gotta plump up. Yeah, you gotta plump up for that. Hey,
• 3:05
  Speaker 3: I'm gonna give you a number. And what you're gonna
• 3:07
  Speaker 3: do is you're gonna call this number and we're gonna
• 3:09
  Speaker 3: see a couple of things. We're gonna see. If one
• 3:12
  Speaker 3: we have a screener somewhere. I think it's Richie, but
• 3:15
  Speaker 3: you know, I don't know it is is it?
• 3:18
  Speaker 4: Yeah?
• 3:18
  Speaker 1: Was he screening for you?
• 3:20
  Speaker 4: No? Nobody screams for me.
• 3:22
  Speaker 1: But how do you? Oh? Whoa did you?
• 3:24
  Speaker 3: Did someone just put Amy in the corner? Yeah, nobody
• 3:28
  Speaker 3: puts Amy in the corner. So eight hundred five to
• 3:32
  Speaker 3: zero one five three four eight hundred five two zero
• 3:35
  Speaker 3: one five three four is the number for you to
• 3:37
  Speaker 3: call with your baking questions, your cooking questions, whatever it
• 3:43
  Speaker 3: might be on this Thanksgiving morning? Where's you're happy to
• 3:46
  Speaker 3: be with you? Amy k King is always bouncing around.
• 3:49
  Speaker 3: I don't think I've seen her upset. I've known her
• 3:52
  Speaker 3: for many, many years, decades. I've never seen her upset.
• 3:57
  Speaker 4: You haven't no what makes you makes you to hang
• 3:59
  Speaker 4: out more?
• 4:00
  Speaker 1: What makes you mad?
• 4:02
  Speaker 4: A lot of stuff?
• 4:06
  Speaker 1: Well that's easy.
• 4:07
  Speaker 4: Rain's at Disneyland.
• 4:08
  Speaker 3: Oh, rain at Disneyland can be fun, though, I've had
• 4:12
  Speaker 3: my wife and I have had a magical time at
• 4:15
  Speaker 3: Disneyland and the rain before.
• 4:16
  Speaker 5: Oh yeah, it's lovely and I have to but I've
• 4:19
  Speaker 5: also been pouring down and really cold and like you
• 4:23
  Speaker 5: are soaked from head to toe.
• 4:25
  Speaker 1: Yeah, that's less fun.
• 4:27
  Speaker 4: It's less fun.
• 4:27
  Speaker 3: Still fun, but but you go on Tiana's ride and
• 4:31
  Speaker 3: you're soaked too.
• 4:32
  Speaker 4: That's why I don't go on.
• 4:34
  Speaker 3: And depending on which which seat you're in in the
• 4:38
  Speaker 3: boats for Pirates, you can get soaked too.
• 4:41
  Speaker 5: We just got soaked last time we went there. We
• 4:44
  Speaker 5: just got soaked on pirates.
• 4:46
  Speaker 6: Do that.
• 4:47
  Speaker 4: I think they've changed the ride a little bit.
• 4:48
  Speaker 1: I wonder because I was just there on Sunday and Monday.
• 4:54
  Speaker 4: I know, I'm so my gosh, it.
• 4:56
  Speaker 1: Was one of those things.
• 4:57
  Speaker 3: My uh my brother Craig, who's been on the air
• 5:01
  Speaker 3: with me many times. He's a Broadway producer and he
• 5:05
  Speaker 3: is my buddy. I mean, I'm I love all my family,
• 5:09
  Speaker 3: but Craig and I are like hangout close, and and
• 5:15
  Speaker 3: he hasn't. He hadn't been since Galaxy's Edge opened and
• 5:20
  Speaker 3: that and I took him. Then I took he and
• 5:24
  Speaker 3: his husband with my wife and we treated them to
• 5:28
  Speaker 3: Disneyland and Disneyland Hotel Nice.
• 5:31
  Speaker 1: And so he hadn't been back.
• 5:34
  Speaker 3: And I'm like, oh, you gotta you gotta ride Rise
• 5:37
  Speaker 3: of the Resistance for one as a Star Wars fan.
• 5:40
  Speaker 4: Biggest spectacle in the park right now.
• 5:42
  Speaker 1: It's just it.
• 5:44
  Speaker 3: You can't explain it. You shouldn't try to explain it.
• 5:47
  Speaker 3: It is just phenomenal. And I love the park during
• 5:54
  Speaker 3: the holidays, both parks during the holidays. Amy was talking
• 5:57
  Speaker 3: about this earlier, yes, and she she had started her career. Oh,
• 6:05
  Speaker 3: Richie is here. I got a good morning, the good
• 6:07
  Speaker 3: morning to you, Richie. You you saucy little minks. Love
• 6:12
  Speaker 3: that Richie. I'm I'm always impressed that he's up in
• 6:15
  Speaker 3: the morning because I follow him on social media and
• 6:19
  Speaker 3: he's one of those young'uns that can be like partying
• 6:23
  Speaker 3: all night and then up in the morning to screen.
• 6:26
  Speaker 4: Who does that twenty four year olds?
• 6:29
  Speaker 3: Yeah, I guess so. I'm tired already just talking about
• 6:33
  Speaker 3: Ritchie's life makes me sleepy, but he'll be screening your
• 6:38
  Speaker 3: calls at eight hundred five two zero one five three
• 6:40
  Speaker 3: four eight hundred and five two zero one five three four.
• 6:44
  Speaker 3: So anyways, we were at the at Disneyland and we
• 6:47
  Speaker 3: had the park hoppers from going back and forth, and
• 6:49
  Speaker 3: I'm a huge fan of the the setups the kiosks
• 6:54
  Speaker 3: that they do for the wine, food and Wine event
• 6:58
  Speaker 3: and for the holiday festival. And the food was spectacular.
• 7:05
  Speaker 3: They had a tamaal barbacoa tamaal with sauce.
• 7:09
  Speaker 4: They have great barbacoa.
• 7:12
  Speaker 1: It was wonderful.
• 7:14
  Speaker 3: And then they had this cookie doughyle log. Yeah, don't
• 7:21
  Speaker 3: don't make it. Come on, buddy, it's Thanksgiving belongs out
• 7:25
  Speaker 3: of it.
• 7:27
  Speaker 5: It's just mad because I made him eat a piece
• 7:29
  Speaker 5: of potato candy.
• 7:30
  Speaker 3: Which is not that's like, uh, you know, potato is
• 7:33
  Speaker 3: either going to be in its delicious normal form or
• 7:38
  Speaker 3: it's going to be a bug. And potato bugs are
• 7:40
  Speaker 3: the ugliest bugs you've ever seen in the whole world.
• 7:44
  Speaker 1: They will startle you. Yeah, I just like my vegetables
• 7:46
  Speaker 1: without being sweet. I don't like.
• 7:49
  Speaker 3: Well, I mean there's nothing like uh, a little bit
• 7:52
  Speaker 3: of sweet. I mix my peas. I mixed my peace
• 7:56
  Speaker 3: with my mashed potatoes. That gives some sweet peas.
• 8:00
  Speaker 1: A little peas.
• 8:02
  Speaker 3: Sweetened it up a little. Well, if you haven't, have
• 8:05
  Speaker 3: you tried, Amy's not not yet.
• 8:09
  Speaker 4: He hasn't yet.
• 8:09
  Speaker 1: He's going to though, but you might get diabetes that sweet.
• 8:17
  Speaker 1: But wait a second.
• 8:18
  Speaker 3: Okay, so, uh you're you're at the eye hop, You're
• 8:22
  Speaker 3: at you know, Denny's or my favorite you you go
• 8:27
  Speaker 3: for a good meal down the street to tally Rand
• 8:31
  Speaker 3: and uh so we.
• 8:32
  Speaker 4: Have tally Rand here today this morning.
• 8:34
  Speaker 1: Oh they're the best, Yes they are. And then and
• 8:37
  Speaker 1: great family too. But just I love the food. And
• 8:41
  Speaker 1: if you.
• 8:42
  Speaker 3: Get okay, you got your slapjacks, right, you got your pancakes,
• 8:46
  Speaker 3: you got your your baconjacks whatever, flapjacks, smack aroos, thin cakes,
• 8:55
  Speaker 3: whatever you want to call him, continue manhole covers AnyWho.
• 9:02
  Speaker 3: Then then you've got your bacon and you've got your
• 9:06
  Speaker 3: your breakfast potatoes, your home fries, whatever, and you put
• 9:09
  Speaker 3: some syrup on your flapjacks, and they get over, they
• 9:12
  Speaker 3: walk over to your your Oh no, no, you got
• 9:16
  Speaker 3: to create the barrier. No, do not put maple syrup
• 9:19
  Speaker 3: on your your potatoes. No not, it just might finds
• 9:26
  Speaker 3: its way there.
• 9:26
  Speaker 1: No, it doesn't. There's a barrier. You can create a barrier.
• 9:30
  Speaker 1: What do you do?
• 9:31
  Speaker 3: Get the rubber stick from the grocer and and put
• 9:34
  Speaker 3: it between your food. You can get a piece of
• 9:36
  Speaker 3: your flap jack. And potatoes shouldn't be sweet sweet potato
• 9:45
  Speaker 3: fries shouldn't be sweet, just fries. They shouldn't be sweet.
• 9:49
  Speaker 3: Potato fries are fantastic. What are you talking about?
• 9:51
  Speaker 1: No?
• 9:52
  Speaker 3: Oh, have you ever had sweet potato pie? Mister pie guy,
• 9:56
  Speaker 3: mister eat pies for Thanksgiving?
• 9:59
  Speaker 6: Right?
• 9:59
  Speaker 3: But those are all fruits. Those are boysonberry apple. Oh, pumpkin.
• 10:03
  Speaker 3: I guess that's an outlier.
• 10:04
  Speaker 4: And Pumpkin's delicious.
• 10:05
  Speaker 3: Yeah, good outlier. Pumpkin's fantastic. And I will fight you.
• 10:10
  Speaker 3: There's an exception to every rule, is there? And that's
• 10:12
  Speaker 3: that exception. Dunkin is great.
• 10:14
  Speaker 1: Men are manly, and you're the exception to the rule.
• 10:16
  Speaker 1: That's correct. Good answer. We're gonna get along today, you
• 10:20
  Speaker 1: and me. You always do.
• 10:22
  Speaker 3: It's it's Thanksgiving. On the Morning show, Neil savedra Cono's here.
• 10:27
  Speaker 3: Amy King is here and is taking the day off
• 10:30
  Speaker 3: like a trader.
• 10:32
  Speaker 4: I know, Why isn't she here with us?
• 10:33
  Speaker 1: I don't know. Is she not thankful for us? That
• 10:36
  Speaker 1: seems odd? Right, I'm with Amy.
• 10:42
  Speaker 3: Happy Thanksgiving to you, Neil Savedra and the morning crew here.
• 10:45
  Speaker 3: Amy King and Cono are here AND's got the day off,
• 10:48
  Speaker 3: as does mister Bill Handle.
• 10:50
  Speaker 1: But we're here for you.
• 10:51
  Speaker 3: You've got any cooking baking questions, give me a call
• 10:57
  Speaker 3: eight hundred and five to zero, one to five to
• 10:59
  Speaker 3: three or eight hundred and five to zero one five,
• 11:02
  Speaker 3: three four.
• 11:03
  Speaker 1: All right. So Thanksgiving one of the things.
• 11:05
  Speaker 3: If you're hosting today, you're probably eyeballs deep in prep
• 11:10
  Speaker 3: right now.
• 11:11
  Speaker 1: And that's just the way it goes.
• 11:12
  Speaker 3: You raise your hand and the weights on your shoulder
• 11:15
  Speaker 3: if you have people coming over. They have done studies
• 11:19
  Speaker 3: about this. The average group for Thanksgiving is eight people.
• 11:24
  Speaker 3: I will tell you my brother Daniel and his wife
• 11:26
  Speaker 3: Ginger are hosting this year at I think they're knocking
• 11:30
  Speaker 3: on the door of thirty five forty people. Holy smack.
• 11:36
  Speaker 3: That's a lot of humanity in one place for Thanksgiving.
• 11:40
  Speaker 4: Hope everybody showered.
• 11:41
  Speaker 1: I know, I don't know why you assume we don't.
• 11:46
  Speaker 3: I didn't assume that, Yeah you did, Amy King, Oh,
• 11:51
  Speaker 3: I help you, you and your smelly family.
• 11:56
  Speaker 1: Run under some water before you all get together.
• 11:59
  Speaker 5: I'm just saying, if you forty people together, there's chances
• 12:03
  Speaker 5: are that there's one or two people in that crowd that.
• 12:06
  Speaker 3: It is Southern California. Amediate will be both indoors and outdoors,
• 12:11
  Speaker 3: and I think there will be a breeze. We should
• 12:13
  Speaker 3: be okay. It's not like we invited Kono over.
• 12:16
  Speaker 4: That's true.
• 12:17
  Speaker 5: You know, it's the craziest thing about Southern California Thanksgiving.
• 12:19
  Speaker 5: If you grew up here, it's no big deal. But
• 12:21
  Speaker 5: being me being from the Northwest, mainly like, I'm used
• 12:25
  Speaker 5: to it being freezing, cold, raining, or at least, you know,
• 12:29
  Speaker 5: just cloudy and kind. And when I first moved down here,
• 12:31
  Speaker 5: we were sitting out on the back pattio having cocktails
• 12:34
  Speaker 5: in the afternoon. I was like, what the heck is
• 12:36
  Speaker 5: going on because it was like eighty degrees.
• 12:38
  Speaker 1: That bums me out.
• 12:39
  Speaker 3: Though I like the cold and I like the weather
• 12:43
  Speaker 3: during the holidays, and what is it got a high
• 12:46
  Speaker 3: of seventy five or something today.
• 12:48
  Speaker 4: We're gonna be low eighties for some of the inland areas.
• 12:50
  Speaker 3: Holy smokes. But this morning it was chilly, and it
• 12:55
  Speaker 3: felt nice getting up and chilly and feeling like you're
• 12:59
  Speaker 3: having a little bit weather. But if you're the one
• 13:02
  Speaker 3: that is hosting today a couple of thoughts on how
• 13:05
  Speaker 3: to make your day a little easier, You're going to
• 13:08
  Speaker 3: be trying to time everything to get everything out roughly
• 13:11
  Speaker 3: at the same time. That's a difficult feat to do.
• 13:14
  Speaker 3: Even your restaurants don't work the same way. The restaurants
• 13:19
  Speaker 3: are holding food at certain temperatures, prepared to warm it
• 13:26
  Speaker 3: up or heat it through in time for the order.
• 13:30
  Speaker 3: So that's going to be the most difficult thing, right,
• 13:33
  Speaker 3: that's trying to get everything out at the same time.
• 13:37
  Speaker 3: You may have your timing down, but I will tell
• 13:40
  Speaker 3: you the one hiccup that throws everyone off, and that
• 13:43
  Speaker 3: is if you don't anticipate other people needing cooking real estate.
• 13:49
  Speaker 3: So if someone's going to breathe, you've got people bringing
• 13:52
  Speaker 3: hot dishes, you should anticipate that some of them are
• 13:56
  Speaker 3: going to want them reheated. And depending on the dish,
• 13:59
  Speaker 3: that could be in a microwave, that could be in
• 14:02
  Speaker 3: the oven, whatever it is. So the real estate that
• 14:05
  Speaker 3: you have is probably your stovetop, your oven, maybe a
• 14:11
  Speaker 3: secondary oven, you know those stack of some people have
• 14:14
  Speaker 3: two ovens on top of each other. That was real
• 14:17
  Speaker 3: popular for a while, and that is a super duper luxury.
• 14:21
  Speaker 3: Or you have, you know, one of those beautiful forty
• 14:24
  Speaker 3: eight inch side by sides or something like that.
• 14:28
  Speaker 1: I do not, but what are you looking at?
• 14:31
  Speaker 3: Colors as have a hot plate a hot plate, and
• 14:36
  Speaker 3: that's not even like electric.
• 14:38
  Speaker 1: You have to put it out in the sun to
• 14:40
  Speaker 1: make it hot, right, and keep it out there for
• 14:43
  Speaker 1: a while.
• 14:43
  Speaker 3: Well, for those that are listening that don't live in
• 14:46
  Speaker 3: a dorm, there is these things that they heat up
• 14:50
  Speaker 3: called ovens. But you probably you might have a toaster oven.
• 14:55
  Speaker 3: Keep in mind that's an oven and you can use
• 14:57
  Speaker 3: that to heat things up as well.
• 15:00
  Speaker 1: Crock pots.
• 15:01
  Speaker 3: If you have souvt if for somebody, if you've never
• 15:04
  Speaker 3: used your souv circulating.
• 15:10
  Speaker 4: What are you going to suvvie for Thanksgiving?
• 15:12
  Speaker 3: I'll tell you something really really smart to do with
• 15:15
  Speaker 3: your souv.
• 15:16
  Speaker 5: So if you're not, can't do your turkey because that
• 15:18
  Speaker 5: would be kind of gross. No it would taste.
• 15:20
  Speaker 1: Good, No it would.
• 15:22
  Speaker 3: You don't put a whole turkey in there, But you
• 15:24
  Speaker 3: can think of it this way, your ham that you're
• 15:28
  Speaker 3: reheating that's already cooked, you slice it, you vacuum seal it,
• 15:34
  Speaker 3: and you put that in a suv bath holding it
• 15:38
  Speaker 3: at the perfect temperature of about one hundred and forty
• 15:41
  Speaker 3: one degrees or whatever, and it will heat it up
• 15:47
  Speaker 3: and be absolutely ready, but it's not taking up an
• 15:50
  Speaker 3: You can put it the bath wherever you want it
• 15:53
  Speaker 3: and it will keep it at a safe temperature and
• 15:57
  Speaker 3: we'll keep it moist.
• 15:59
  Speaker 1: Things like that.
• 16:00
  Speaker 3: If you're heating certain things like that, even your carrots,
• 16:04
  Speaker 3: if you have candied carrots or glazed carrots or something
• 16:08
  Speaker 3: like that, you keep.
• 16:09
  Speaker 1: Those in a souv bath.
• 16:12
  Speaker 3: You should know anything that you have and all jokes
• 16:15
  Speaker 3: aside in the kno home. If you've got your hot
• 16:18
  Speaker 3: plate that is heating real estate. So anything that you
• 16:24
  Speaker 3: have that can keep something warm or heat it up,
• 16:26
  Speaker 3: you should be You should know where it is.
• 16:29
  Speaker 1: The second thing is is serving spoons.
• 16:36
  Speaker 3: I don't know what it is, but people that are
• 16:38
  Speaker 3: bringing the dish are going to forget serving spoons. They're
• 16:42
  Speaker 3: going to assume you have them. So make sure you
• 16:44
  Speaker 3: have your serving spoons at the ready because you will
• 16:48
  Speaker 3: be on time for everything and then people will start
• 16:51
  Speaker 3: to show up and they're gonna say, oh, can I
• 16:53
  Speaker 3: put this in your fridge? Or can I heat this up?
• 16:56
  Speaker 3: Or do you have a serving spoon? And they are
• 16:58
  Speaker 3: going to throw you off those horrible invitees, humans coming
• 17:06
  Speaker 3: and ruining your perfect Thanksgiving that you've set and put
• 17:11
  Speaker 3: in motion. So keep those things in mind. It will
• 17:15
  Speaker 3: be easier. Those things will shift. You know how things
• 17:19
  Speaker 3: are going, and you're pacing for sure. We come back
• 17:23
  Speaker 3: a hot tip for you to kind of set some
• 17:28
  Speaker 3: space to keep people out of the kitchen because that's
• 17:32
  Speaker 3: where they're going to want to be and they're going
• 17:34
  Speaker 3: to be underfoot and in your business because that's what
• 17:37
  Speaker 3: everybody does. They go and they huddle in the kitchen,
• 17:40
  Speaker 3: and that's your warzone. Man, that's where you're trying to
• 17:43
  Speaker 3: make things happen. You're trying to make the magic of
• 17:46
  Speaker 3: Thanksgiving and they're trying to they're trying to mess it up.
• 17:51
  Speaker 3: It was almost said something horrible, but I won't. I
• 17:56
  Speaker 3: mean Thanksgiving to you. Ah, thanks cono, We're good. You
• 18:04
  Speaker 3: don't need to do that.
• 18:06
  Speaker 1: It's Thanksgiving more.
• 18:07
  Speaker 3: And Neil Savader here with the boarding crew, always happy
• 18:10
  Speaker 3: to be here on Thanksgiving as we do. If you
• 18:13
  Speaker 3: have questions, you know, Cono said he has questions, but
• 18:20
  Speaker 3: he thinks that the show's too elevated for him. And
• 18:23
  Speaker 3: I'm like, if that's the way you go through life,
• 18:25
  Speaker 3: you're never gonna ask any questions, bro right, That's how it.
• 18:30
  Speaker 3: Usually he's all, what's the schooling? What's a souv? So
• 18:35
  Speaker 3: if you have questions, don't be a scared like Cono,
• 18:39
  Speaker 3: just pick up the phone. Eight hundred five to zero
• 18:42
  Speaker 3: one five three four eight hundred five to zero one five.
• 18:45
  Speaker 1: Three four souv.
• 18:47
  Speaker 3: It's French means under pressure and it is a circulation.
• 18:53
  Speaker 1: I want to say, do they refer to it as
• 18:59
  Speaker 1: a numb?
• 18:59
  Speaker 3: And so basically it is a stick that goes into
• 19:07
  Speaker 3: a water bath. It circulates the water at a precise
• 19:11
  Speaker 3: temperature within a tenth of a degree. And that water
• 19:15
  Speaker 3: bath now will envelop whatever you put under pressure into
• 19:21
  Speaker 3: a vacuum and you seal it so it's in plastic
• 19:25
  Speaker 3: and it's basically poaching in a bag in this water bath,
• 19:31
  Speaker 3: and that allows it to be held at a precise
• 19:34
  Speaker 3: temperature during that process. When you're cooking like a protein
• 19:38
  Speaker 3: or anything for that matter, it can hold a temperature
• 19:42
  Speaker 3: so precise that you can cook carrots, let's say, and
• 19:48
  Speaker 3: they would still almost have the flavor of being raw.
• 19:52
  Speaker 1: It's crazy.
• 19:53
  Speaker 3: But also you can cook meat at one temperature, so
• 19:58
  Speaker 3: the entire steak is that medium rare instead of the
• 20:02
  Speaker 3: center being medium rare and then all the different It's
• 20:05
  Speaker 3: it's really a thing of beauty. But holding that temperature
• 20:08
  Speaker 3: is a way of keeping and something at its prime
• 20:14
  Speaker 3: without overcooking it. Whereas a dry heat that you're pushing
• 20:18
  Speaker 3: to the center of whatever you're cooking can dry things
• 20:22
  Speaker 3: out on the outside, this does not. It's is They
• 20:25
  Speaker 3: are not like the microwave at this point where everybody
• 20:28
  Speaker 3: has them in their home, but more people have them
• 20:30
  Speaker 3: now than ever before. It's a it's a really cool technology.
• 20:35
  Speaker 3: And once you eat something very high in restaurants, you sees,
• 20:39
  Speaker 3: once you eat something souv you'll never go back. Bro,
• 20:46
  Speaker 3: I'm telling you, Kono, life is changing, life changing. Are
• 20:53
  Speaker 3: you ready to have your life changed? Yes, it looks
• 20:57
  Speaker 3: like it looks like you.
• 21:00
  Speaker 1: It looks like you've been ready for a change for
• 21:01
  Speaker 1: some time. Yes, thank you.
• 21:04
  Speaker 3: Like maybe we're pushing or pushing past that opportunity, So okay,
• 21:12
  Speaker 3: oh boy, Jeane, welcome to.
• 21:18
  Speaker 6: KF I thank you same here. I love you guys.
• 21:23
  Speaker 1: Oh you're the sweetest. What can we do for you?
• 21:26
  Speaker 3: Well?
• 21:27
  Speaker 6: I have a frozen turkey, oh boy, and I had
• 21:31
  Speaker 6: it out for about a couple hours and then I
• 21:34
  Speaker 6: decided to put it back in the refrigerator. That's where
• 21:37
  Speaker 6: it is now. But how do I get it where
• 21:40
  Speaker 6: I can eat it today? Well? I was thinking maybe
• 21:44
  Speaker 6: putting in the microwave on defrost. Is that a It
• 21:49
  Speaker 6: can be done.
• 21:50
  Speaker 3: It's not prime, but yes, that can be done. How
• 21:52
  Speaker 3: big is the turkey? What are we talking about.
• 21:54
  Speaker 6: Gene, Well, it's about h I think eight to ten pounds,
• 21:59
  Speaker 6: eight twelve pounds.
• 22:02
  Speaker 3: All right, because it takes about twenty four hours per
• 22:06
  Speaker 3: four pounds the thaw and the refrigerator.
• 22:10
  Speaker 6: Uh.
• 22:10
  Speaker 3: This it's still in its plastic right, it's still in
• 22:13
  Speaker 3: its plastic wrap.
• 22:14
  Speaker 6: No, like a dummy. I took it out of the
• 22:17
  Speaker 6: plastic and thinking that that would make the uh, it
• 22:22
  Speaker 6: would the faster faster, you know, gotcha?
• 22:25
  Speaker 3: Okay, so we've got a little bit of a predicament
• 22:28
  Speaker 3: at this point.
• 22:31
  Speaker 1: I would I would.
• 22:35
  Speaker 3: Cook it from wherever the state is now.
• 22:39
  Speaker 1: Is it soft to the touch on the outside of.
• 22:42
  Speaker 6: The skin, it's kind of fro yes. But it is
• 22:46
  Speaker 6: cooked already. It's cooked.
• 22:48
  Speaker 3: Oh, if it's cooked already, you're gonna it doesn't matter.
• 22:50
  Speaker 3: It's gonna take you know, it's gonna take hours. But
• 22:56
  Speaker 3: it should tell you how to You don't need to
• 23:00
  Speaker 3: frost a frozen turkey that's pre cooked. You can cook
• 23:04
  Speaker 3: from frozen. So the key, yeah, yeah, and there should
• 23:09
  Speaker 3: be instructions on there as to how to do it.
• 23:12
  Speaker 1: But the you know the how long it's going to cook.
• 23:17
  Speaker 3: You say, an eight pound bird, it should have the
• 23:19
  Speaker 3: instructions on there. But you can if it's all already cooked,
• 23:22
  Speaker 3: you're just warming it up. You still want it to
• 23:25
  Speaker 3: be in the safe zone of one hundred and sixty five.
• 23:30
  Speaker 3: But even a bird that's eight pounds is going to
• 23:34
  Speaker 3: have some residual heat. So you take it out at
• 23:36
  Speaker 3: about about one one fifty eight one sixty and it
• 23:42
  Speaker 3: will get up to one sixty five residually while you
• 23:45
  Speaker 3: let it rest. So and the thickest part of the
• 23:49
  Speaker 3: bird is where you want to test it. But yeah,
• 23:52
  Speaker 3: I don't think there's anything else outside that I'm thinking of.
• 23:57
  Speaker 3: You should be good, but I would look the boat,
• 24:01
  Speaker 3: go ahead.
• 24:03
  Speaker 6: It's well, it's the butterball, okay, And of course in
• 24:06
  Speaker 6: the refrigerator, you know, five days even if it's cooked,
• 24:10
  Speaker 6: you know, so.
• 24:12
  Speaker 3: Yeah, because they want you preferably to thought out. But yeah,
• 24:18
  Speaker 3: it's it's really quite honestly, Geene. It's really about the time.
• 24:23
  Speaker 3: Anything can be cooked from frozen, even a bird. But
• 24:26
  Speaker 3: you don't want to dry it out, which means that
• 24:29
  Speaker 3: you're going to have to, you know, keep it kind
• 24:33
  Speaker 3: of low and slow for a little bit three hundred
• 24:37
  Speaker 3: degrees or something like that, and let it slowly start
• 24:40
  Speaker 3: warming up in the oven. No need to put it
• 24:43
  Speaker 3: in defrosted or anything like that. The problem with microwaving
• 24:48
  Speaker 3: is microwaving is dehydration.
• 24:51
  Speaker 1: There.
• 24:52
  Speaker 3: It's basically agitating water and turning it to steam.
• 24:54
  Speaker 1: So you don't want to dry it out.
• 24:58
  Speaker 3: It's not the best for for this process. So at
• 25:02
  Speaker 3: this point, yeah, you can cook it from from frozen,
• 25:06
  Speaker 3: no problem. I'd started about three hundred degrees and I'd
• 25:10
  Speaker 3: checked that temperature. But you're it's gonna take a little
• 25:14
  Speaker 3: bit to get that beauty up to temperature, even though
• 25:17
  Speaker 3: it's it's eight pounds. All right, Thanks for calling. This
• 25:20
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• 25:23
  Speaker 1: You've been listening to the Bill Handle Show.
• 25:25
  Speaker 2: Catch My Show Monday through Friday, six am to nine am,
• 25:29
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