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Transcript

Ken takes your calls! · The Mark Simone Show

• 0:00
  Speaker 1: This is the Mark Simone Show on seven ten Wi
• 0:04
  Speaker 1: Ken from today, Here's Ken Rosatto and we go straight
• 0:11
  Speaker 1: to our busy phones others. Black Friday, seven ten, w O. R.
• 0:14
  Speaker 1: Vic in Pennsylvania, Hello, Hi, Ken, being with you since Fox?
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  Speaker 1: Oh boy, that's fine two thousand and two, My gosh,
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  Speaker 1: my wife.
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  Speaker 2: And I know I was only five years old that
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  Speaker 2: I'm only kidd two points. I was thinking, Uh, why
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  Speaker 2: don't they just poison the Russian birds, the Russian pigeons.
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  Speaker 2: I know you hear a lot from the animal activists,
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  Speaker 2: but if they're doing that, just put out some poisoned
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  Speaker 2: food for them. That'll get rid of them in a hurry.
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  Speaker 1: Now you're gonna upset people because they're gonna say, then
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  Speaker 1: good birds are gonna eat the food too.
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  Speaker 2: You know that, you know that, I know, I know,
• 0:52
  Speaker 2: I know. The second point I wanted to make is
• 0:58
  Speaker 2: Vincent does he have a pot cass? If not, I
• 1:01
  Speaker 2: think you should get one.
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  Speaker 1: I agree. I've been saying that for about a year
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  Speaker 1: and a half, two years. Vincent is I would tune
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  Speaker 1: into him every day. I love Vincent. He is the best.
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  Speaker 1: And let me tell you, I've never tasted as cooking.
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  Speaker 1: I would do anything here, Vincent, I'm making a little
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  Speaker 1: invite for myself.
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  Speaker 3: Cook.
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  Speaker 1: I'd love to try the food. I bet you he
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  Speaker 1: and his girlfriend they probably cook up a storm. He
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  Speaker 1: is just a good guy in such a great caller.
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  Speaker 1: So yeah, I'm with you hundred percent. I would check
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  Speaker 1: out that popcast. So did you have a nice Thanksgiving?
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  Speaker 3: Vick?
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  Speaker 2: A wonderful one, and Marry Christmas to you now, so
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  Speaker 2: thank you.
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  Speaker 1: I'll take that Merry Christmas back to you, Vick. I
• 1:36
  Speaker 1: appreciate your calling out. I have a wonderful day and
• 1:38
  Speaker 1: a great weekend. We go down to the Sunshine State.
• 1:42
  Speaker 1: Hello Florida.
• 1:45
  Speaker 3: Hello, Ken, how are you good?
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  Speaker 2: We're in Florida, are you?
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  Speaker 3: I'm in Fort Myers, ah See.
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  Speaker 1: You're on West Coast. I live in Fort Lauderdale half
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  Speaker 1: the time. So we're right across the Alligator Alley.
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  Speaker 3: Right across right across Hey, So I've been. I started
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  Speaker 3: making sausage in an Italian deli back in Nanuet, New York.
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  Speaker 3: Low pri and O Dari used to be an Arthur
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  Speaker 3: Avenue in the Bronx Sure and I learned how to
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  Speaker 3: make Italian sausage when I was sixteen years old. And
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  Speaker 3: then I worked in a couple of little a couple
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  Speaker 3: of different meat plants, making sausages and bologna, all this
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  Speaker 3: kind of stuff. But when I make my stuffing, I
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  Speaker 3: get a corn bread mixed. I make a homemade loaf
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  Speaker 3: of corn bread, overcooked a little bit so it's dry.
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  Speaker 3: Then I add my fresh stage sausage with the peppers,
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  Speaker 3: the onions and the celery.
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  Speaker 1: You're killing me. And then you bake it. You put Oh,
• 2:39
  Speaker 1: here's a question, do you put egg in it?
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  Speaker 3: No? I don't put any egg in it because.
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  Speaker 1: Some people put egg and some people don't. I think
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  Speaker 1: the egg sometimes congeals it a little too much. But
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  Speaker 1: it all depends. I had some with egg yesterday. It
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  Speaker 1: was delicious. It all depends. Sometimes people have that magic touch.
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  Speaker 3: Yeah, there's also a good A good recipe is to
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  Speaker 3: take a nice Tian seeded loaf of the sesame seed loco,
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  Speaker 3: the Dian bread cube that up and use Italian sausage
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  Speaker 3: for you.
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  Speaker 1: There you go, I'll tell you that. Lori Stokes, I
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  Speaker 1: used to work with a Channel seven. Her recipe is
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  Speaker 1: she uses three types of bread rye, whole grain, whole wheat,
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  Speaker 1: and sour though white cuts down into the cubes, toasts
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  Speaker 1: it off with tons of herbs right on the bread
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  Speaker 1: and a butter spray, and then puts that in with
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  Speaker 1: a chicken stock and a turkey stock mix that was
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  Speaker 1: infused with all those herbs and some garlic.
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  Speaker 3: It's to die for, but I'm going to try that.
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  Speaker 1: She then shreds chicken thigh and puts the chicken thigh
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  Speaker 1: in instead of sausage. Unbelievable.
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  Speaker 3: I can't.
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  Speaker 1: Yeah, it's it's it's amazing. It's the most unique stuffing
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  Speaker 1: I've ever had. Anyway, Now I gotta go get some.
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  Speaker 3: Always, I always enjoy you when you're in your hair
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  Speaker 3: going Thank you so much.
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  Speaker 1: I appreciate you have a happy post Thanksgiving and a
• 3:48
  Speaker 1: good holiday season. Thanks for calling in definitely seven ten
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  Speaker 1: w O R. The Voice of New York. I'm sorry
• 3:54
  Speaker 1: when I start talking food, I just go off in
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  Speaker 1: tangents h. I should give everyone my number off here
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  Speaker 1: we could talk off fair about it. It is Friday,
• 4:01
  Speaker 1: Ken Rozotto and Fromar coming up in our next half hour.
• 4:04
  Speaker 1: Today may be Black Friday, but are you ready for
• 4:06
  Speaker 1: Cyber Monday. We have lots of amazing online deals for
• 4:09
  Speaker 1: anybody who fails to find what they want to find
• 4:12
  Speaker 1: in brick and mortar stores. Today, Brandon Digital strategist Fisher
• 4:15
  Speaker 1: will run down the deals you'll want to look out for.
• 4:17
  Speaker 1: Coming up next seven ten wor