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A Very Thanksgiving Fork Report with Neil Saavedra Cont'd · The Bill Handel Show

• 0:01
  Speaker 1: You're listening to Bill Handle on demand from kf I
• 0:04
  Speaker 1: A M six forty. You are listening to the Bill
• 0:09
  Speaker 1: Handle Show. Here's Neils of Adra.
• 0:13
  Speaker 2: I got craze potatoes, tomatoes chicken, Wowmata lamp lamp potatoes.
• 0:23
  Speaker 3: Looking. I'm having potato candy from maybe Kate King. It's good.
• 0:29
  Speaker 3: It's peanut buttery. No, it's not. It is peanut buttery.
• 0:34
  Speaker 3: There's peanut butter in it. It is not peanut butter.
• 0:37
  Speaker 4: E Well, see, your your piece might not have had
• 0:40
  Speaker 4: much peanut butter kono because they're not exactly uniform. They
• 0:43
  Speaker 4: didn't quite turn out.
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  Speaker 3: Mine is completely powdered sugar. Yes, they are sweet, just
• 0:51
  Speaker 3: like Amy k Keane. She's very sweet.
• 0:53
  Speaker 4: Well you guys, really, I hope you go. If you
• 0:57
  Speaker 4: have a second go check out my instagram at Amy
• 0:59
  Speaker 4: k King, or you can go on the KFI AM
• 1:01
  Speaker 4: six forty. Because it took me a little while to
• 1:04
  Speaker 4: even get this far. I thought I was being all, oh,
• 1:10
  Speaker 4: look at my influencer style video. It didn't quite turn
• 1:14
  Speaker 4: out right.
• 1:15
  Speaker 3: Wow, I think it's tasty. It it's on the sweet side.
• 1:21
  Speaker 3: Should I take it to Thanksgiving dinner tonight?
• 1:23
  Speaker 5: No babies maybe not, No, no, baby that just save
• 1:30
  Speaker 5: that for yourself.
• 1:31
  Speaker 3: Oh in there, Oh maybe somebody will enjoy that. You
• 1:36
  Speaker 3: have any six year olds?
• 1:38
  Speaker 4: Oh yeah, give it to the kids and let my
• 1:40
  Speaker 4: mouse off the wall. There's for the little amount that
• 1:43
  Speaker 4: we got six cups.
• 1:45
  Speaker 3: Of powdered sugar. Oh wow.
• 1:48
  Speaker 4: Yeah, and it doesn't taste like potato at all, but
• 1:51
  Speaker 4: it is made with potatoes.
• 1:52
  Speaker 3: Interesting. Hey, Cono, you do you sit at the kids table? Still? No, Neil, M.
• 2:01
  Speaker 5: My legs might be the size of a kid, but
• 2:03
  Speaker 5: my my belly's not your Your heart is all man,
• 2:07
  Speaker 5: it's all grown up.
• 2:10
  Speaker 3: I graduated a few years ago. Are your feet touching
• 2:14
  Speaker 3: the ground now? Currently? Danglings coming back and forth?
• 2:22
  Speaker 5: Enjoy yourself, man, thanks Giving, buddy, thanks Giving you too.
• 2:26
  Speaker 3: Eight hundred five to zero one five three four eight
• 2:30
  Speaker 3: hundred five to zero one five three four. Hey Roy,
• 2:34
  Speaker 3: Happy Thanksgiving.
• 2:37
  Speaker 6: James, you and Neil? Uh? You know the Christmas song
• 2:41
  Speaker 6: by reks Nasea goes chest that's roasting on or open fire.
• 2:46
  Speaker 6: I've never eaten chest that's the holidays or anything? How
• 2:49
  Speaker 6: would that be using a Thanksgiving meal?
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  Speaker 3: M I don't did Frank sing that? I will tell
• 2:56
  Speaker 3: you you can use them in a lot of home
• 2:58
  Speaker 3: The sweetness is kicking in. Wow.
• 3:01
  Speaker 4: Sorry, and it sticks with you for a while.
• 3:03
  Speaker 3: Wow, I think it's burning my tongue. Okay, So you
• 3:06
  Speaker 3: have to cook them first. If they're not cooked, you
• 3:08
  Speaker 3: got to roast them or boil them. You peel the
• 3:11
  Speaker 3: shells off, and you know that inner skin. But you
• 3:16
  Speaker 3: can use them whole. You can chop them up, you
• 3:18
  Speaker 3: could puree them. You could put them in stuffing. Chop
• 3:22
  Speaker 3: them up, putting them, put them in stuffing. You can
• 3:25
  Speaker 3: mash them with other root vegetables like sweet potatoes or
• 3:31
  Speaker 3: you know, things like that, and you can serve them
• 3:33
  Speaker 3: as a side dish. There's all kinds of things. So
• 3:38
  Speaker 3: you just tap you just did you buy them and
• 3:41
  Speaker 3: not know what to do?
• 3:43
  Speaker 6: No, so it has I get some chestnuts, but they're
• 3:47
  Speaker 6: they they're eating chestnuts either I haven't I believe it or.
• 3:51
  Speaker 3: Not well roasted by an open fire. Seems to be
• 3:54
  Speaker 3: a hot tip if you're if you're in you know
• 3:57
  Speaker 3: the American songbook there. But yeah, they could be used
• 4:01
  Speaker 3: for They can be used for soups, you know all
• 4:05
  Speaker 3: kinds of things. People use them in sweet things like desserts. Cakes, pies, cookies, yeah,
• 4:11
  Speaker 3: you know wow. Yeah, you can chop them up and
• 4:17
  Speaker 3: put them into into your dressing, your stuffing. Yeah, a
• 4:23
  Speaker 3: little bit of crunch.
• 4:24
  Speaker 6: Perhaps, ask what is this?
• 4:26
  Speaker 3: Yeah, and then you'll go funny, you should ask and
• 4:29
  Speaker 3: then now you've got a story to tell and you're
• 4:33
  Speaker 3: good to go. But uh yeah, those are those are
• 4:36
  Speaker 3: a couple. You could put them on top of pastry.
• 4:38
  Speaker 3: You can do all kinds of things with them, but
• 4:41
  Speaker 3: they have to be cooked first.
• 4:44
  Speaker 7: Is key?
• 4:47
  Speaker 3: Is that Frank Sinatra? This version is all blue eyes
• 4:51
  Speaker 3: the chairman of the board. Come on now, Sultan to swim?
• 4:58
  Speaker 3: Did you say the Sultan to swoon? That's the man,
• 5:02
  Speaker 3: Hicky Cono. Why don't we hang out more because we
• 5:06
  Speaker 3: don't like each other. No, I love you, man, I
• 5:09
  Speaker 3: just I just have to ditch you at Disneyland because
• 5:12
  Speaker 3: you can't go on any of the rides.
• 5:13
  Speaker 4: Bro.
• 5:14
  Speaker 3: Otherwise you're a fun hang Yeah.
• 5:15
  Speaker 2: I know.
• 5:16
  Speaker 3: Clit limits right, yeah, Like they're not concerned about me
• 5:23
  Speaker 3: one at a time, sir, What are you talking about?
• 5:26
  Speaker 3: It's just me. It's a little old me, all right.
• 5:30
  Speaker 3: Eight hundred five to zero one five three four eight
• 5:33
  Speaker 3: hundred and five two zero one, five, three four, Al,
• 5:37
  Speaker 3: Welcome to KFI. How can I help you?
• 5:41
  Speaker 2: Hey, good morning, Happy Thanksgiving? And Neil you I mean,
• 5:45
  Speaker 2: he doesn't have to take all the abuse you're giving him.
• 5:49
  Speaker 2: Tono doesn't have to take all that.
• 5:50
  Speaker 3: Yeah he does. He's from the Ie. That's how you
• 5:52
  Speaker 3: tough tough on him up.
• 5:54
  Speaker 2: I know how. I know how he feels. I get
• 5:57
  Speaker 2: the same, the same guts from my buddies.
• 5:59
  Speaker 3: Oh wow, Well, at least you have friends. I mean, Cono, nobody, nobody,
• 6:06
  Speaker 3: nobody like I'm as closed to friend right yeah? Oh man, Al,
• 6:12
  Speaker 3: how can I help you?
• 6:15
  Speaker 6: Okay?
• 6:15
  Speaker 2: So I got a twenty two and a half pound bird,
• 6:17
  Speaker 2: and old recipes say three twenty five. The newer ones
• 6:21
  Speaker 2: I've been looking at are three point fifty. And and
• 6:24
  Speaker 2: do you do you cover the bird tightly with the foiler?
• 6:29
  Speaker 6: Just loosely?
• 6:30
  Speaker 2: My wife is I was helping her this morning, so
• 6:34
  Speaker 2: I was. But those are my first two questions, and
• 6:37
  Speaker 2: that got a story for you real quick.
• 6:39
  Speaker 3: Okay, So you've got a twenty three pound bird. Yeah,
• 6:43
  Speaker 3: that was hard to find, oh bat, because they're not
• 6:46
  Speaker 3: made in nature. The turkeys are not big birds. But
• 6:50
  Speaker 3: so yeah, three twenty five. Fine, three twenty five. You're
• 6:54
  Speaker 3: looking at four and a half.
• 6:55
  Speaker 2: Five hours, Okay, Yeah, And then she last night we
• 7:01
  Speaker 2: prepared all the stuffing and everything, the apples, Celery Cranberry's wallets, onions,
• 7:06
  Speaker 2: chicken broth, and got all that stuff up. But my
• 7:09
  Speaker 2: granddaughter in Texas is pregnant, and we were on the
• 7:12
  Speaker 2: phone for a long time. So this morning I got
• 7:15
  Speaker 2: up real early and let her sleep and stuff the
• 7:19
  Speaker 2: bird and we got everything the way that I've learned
• 7:21
  Speaker 2: how to do it over fifty years. But I put
• 7:24
  Speaker 2: the bird in and I go, there's a lot of
• 7:28
  Speaker 2: room left in this thing. I forgot to add the
• 7:30
  Speaker 2: stuffing and from the box because I didn't see it.
• 7:34
  Speaker 2: So I had to pull the bird out after about
• 7:35
  Speaker 2: fifteen minutes. And by then she's woke up because I
• 7:38
  Speaker 2: was panicky. And make a long story short, we got
• 7:42
  Speaker 2: her in the oven and she made me start vacuuming
• 7:46
  Speaker 2: because she wants me stay out of the kitchen.
• 7:48
  Speaker 6: Go.
• 7:48
  Speaker 3: You and Kono sound a lot alike, a lot of trouble.
• 7:53
  Speaker 2: You got to quit picking on him.
• 7:54
  Speaker 3: Well, I don't know, the first thing your wife does
• 7:58
  Speaker 3: is to get out of the kitchen. Go oh, vacuum,
• 8:01
  Speaker 3: stop being a problem. Yeah. I don't think it's just me, Al,
• 8:07
  Speaker 3: I think it's you.
• 8:10
  Speaker 2: Hang time, well, joy your show, no politics. I'm loving it.
• 8:15
  Speaker 3: Oh we're having a good time. Al, Thanks for calling.
• 8:18
  Speaker 3: Happy Thanksgiving to you, my friend. You know, politics isn't everything.
• 8:23
  Speaker 3: And besides, most people don't talk politics, they talk politicians.
• 8:26
  Speaker 3: That's the problem. You never get anywhere if you're just
• 8:29
  Speaker 3: talking about personalities. All right, it's the four Report, All
• 8:32
  Speaker 3: Things Food, Beverage, on to beyond filling in for mister
• 8:36
  Speaker 3: Bill handled today, it's Neil in the morning crew. Happy
• 8:40
  Speaker 3: Thanksgiving to you. Eight hundred five two zero one five
• 8:45
  Speaker 3: three four. Eight hundred five two zero one five three four.
• 8:48
  Speaker 3: Look at this. Look at this, Amy, Look what I'm doing.
• 8:52
  Speaker 3: See the phone. I'm live on Instagram as well. Hello everybody,
• 8:58
  Speaker 3: HIU Fork reporter at Fork Reporter on Instagram. And look
• 9:05
  Speaker 3: at that Poorly. I'm like, I what the words words? Thanksgiving? Words?
• 9:14
  Speaker 3: Here with Kno and Amy k King, You've got Richie
• 9:18
  Speaker 3: answering the phones eight hundred and five to zero one
• 9:21
  Speaker 3: five three four for any of your Thanksgiving questions, and
• 9:24
  Speaker 3: thanks to all of you folks hanging out online. I'm
• 9:28
  Speaker 3: going to turn this off in a second. Hi from Pasadena.
• 9:31
  Speaker 3: Uh oh, yes, look at that Oleah Diana. I think
• 9:39
  Speaker 3: this is the first time we've worked with. It's Diana
• 9:41
  Speaker 3: right in traffic today.
• 9:43
  Speaker 4: Yes, yeah, oh leyah oh Leah, I've been saying it
• 9:46
  Speaker 4: wrong all morning.
• 9:47
  Speaker 5: Oleah oleia, oleah, oh lay ole Oleah.
• 9:54
  Speaker 3: She popped on here as well. Thank you for all
• 9:56
  Speaker 3: your traffic news keeping everybody safe. All right, folks, I'm
• 9:59
  Speaker 3: going to pop off of Instagram at FOURK reporter. Happy
• 10:04
  Speaker 3: Thanksgiving to you, and I'm gonna get me out of this.
• 10:07
  Speaker 3: And I haven't done this in a while. Now, how
• 10:10
  Speaker 3: do I turn it out?
• 10:11
  Speaker 2: Like Bill?
• 10:12
  Speaker 3: I know? Helder Wait a second? Head now in the
• 10:18
  Speaker 3: video share to other people. Yeah, that's going up now,
• 10:27
  Speaker 3: lucky you all right, and so back to the show,
• 10:32
  Speaker 3: shall we go? Look at that doing two things. I
• 10:37
  Speaker 3: still got it, cono, Yeah you do. I still got
• 10:40
  Speaker 3: I think I'm sitting on it all right. Eight hundred
• 10:42
  Speaker 3: and five two zero one five three four Shelley, Welcome
• 10:47
  Speaker 3: to the show. Happy Thanksgiving.
• 10:50
  Speaker 7: Yes, Hi, I have a nineteen pound turkey that I
• 10:55
  Speaker 7: already stashed cost last yesterday, and I said in the
• 10:58
  Speaker 7: free I'm sorry I put in refrigerator to dry out.
• 11:03
  Speaker 7: So I got that going and I got the compound
• 11:06
  Speaker 7: butter done. But when you google how to cook it, man,
• 11:10
  Speaker 7: you get so many different opinions that I'm so confused
• 11:13
  Speaker 7: on how to cook this bird.
• 11:16
  Speaker 3: Yeah, I know there's a lot of different they're rough estimates.
• 11:22
  Speaker 3: Here's the thing, there's too many variables. Birds are organic creatures,
• 11:27
  Speaker 3: and there's going to be different densities. Your oven's going
• 11:31
  Speaker 3: to be a little different. But for spatchcocking, you're looking
• 11:33
  Speaker 3: about eight to ten minutes per pound at four hundred
• 11:35
  Speaker 3: and twenty five degrees. Eight to ten minutes per pound,
• 11:40
  Speaker 3: okay for twenty five okay, perfect?
• 11:44
  Speaker 7: So and then I bring it out a couple hours
• 11:49
  Speaker 7: ahead of time, right to get at like room temperature.
• 11:52
  Speaker 3: No, no, okay, nope, I know there's a lot of
• 11:57
  Speaker 3: chefs that say that. But here's the deal. If you
• 12:00
  Speaker 3: eve the animal out for two hours, it's done. Don't
• 12:06
  Speaker 3: eat it. So it's not going to come to room
• 12:10
  Speaker 3: temperature no matter if you'd have to leave it out
• 12:13
  Speaker 3: there for hours and hours and hours and it's no good.
• 12:16
  Speaker 3: So you're fine. Just it can go straight from the fridge,
• 12:19
  Speaker 3: or you can take it out for thirty minutes if
• 12:21
  Speaker 3: you want, it's not going to make that much of
• 12:23
  Speaker 3: a difference. The key to getting nice toasty skin is
• 12:27
  Speaker 3: that you want to make sure the skin is dry,
• 12:31
  Speaker 3: and that's really the key there. So you know, those
• 12:36
  Speaker 3: are the things that.
• 12:37
  Speaker 7: Dry before I put the butter on. Is that is
• 12:40
  Speaker 7: that right?
• 12:40
  Speaker 2: Yeah?
• 12:41
  Speaker 3: It's actually going to help the butter stick. Otherwise, if
• 12:43
  Speaker 3: it's wet, it's going to be sliding around. But man,
• 12:46
  Speaker 3: that sounds delicious and you're going to be good to go.
• 12:48
  Speaker 7: Yeah, okay, cool. Can I ask you one more?
• 12:52
  Speaker 3: Of course?
• 12:54
  Speaker 4: I have I'm.
• 12:55
  Speaker 7: Making mashed potatoes and I was reading that you keyed
• 12:58
  Speaker 7: up the butter and cream and or milk before you
• 13:03
  Speaker 7: put it in. Have you ever done that? Is that
• 13:06
  Speaker 7: a good idea?
• 13:07
  Speaker 3: Yeah? You can. Really, what you're doing, you don't need
• 13:09
  Speaker 3: to heat heat it. What you're trying not to do
• 13:11
  Speaker 3: is add something cold to something hot, and because in
• 13:17
  Speaker 3: you have you know, proteins and different things in the
• 13:20
  Speaker 3: potatoes that are going to react to the coldness and
• 13:24
  Speaker 3: that can make them gummy. So yeah, just warming them
• 13:28
  Speaker 3: up a little bit so that you're not shocking those
• 13:31
  Speaker 3: potatoes once they've they've come out. Another thing is your potatoes.
• 13:35
  Speaker 3: Steaming them off a little bit. Once you remove the
• 13:38
  Speaker 3: water and you sim off the water, let them steam
• 13:42
  Speaker 3: a little bit to get some of the liquid out
• 13:44
  Speaker 3: of them is also a good thing to do as well.
• 13:48
  Speaker 3: And then and then you add the other liquids and
• 13:51
  Speaker 3: doing it warm, like I said, is going to keep
• 13:52
  Speaker 3: it from getting gummy. So that's what that Yeah, you know,
• 13:58
  Speaker 3: nobody wants gummy mashed potatoes. So that's what you're looking
• 14:01
  Speaker 3: for there, and that should take care of you.
• 14:04
  Speaker 7: Okay, wonderful. I really appreciate you.
• 14:06
  Speaker 3: Thank you, of course, that's what I'm here for, Shelley.
• 14:09
  Speaker 3: Thanks for calling. Happy Thanksgiving to you. If you have
• 14:12
  Speaker 3: cooking or baking questions for this Thanksgiving, more and give
• 14:16
  Speaker 3: us a call eight hundred five to zero one five
• 14:19
  Speaker 3: three four eight hundred five to zero one five three four. Also,
• 14:22
  Speaker 3: you can join me on Instagram at fork Reporter. At
• 14:25
  Speaker 3: fork Reporter just posted we went live for a little bit.
• 14:29
  Speaker 3: There got Amy k King on there and you got
• 14:32
  Speaker 3: kno handsome devil. He shot. I'm not gonna lie. He
• 14:35
  Speaker 3: shot blue steel. He doesn't even have to think about
• 14:41
  Speaker 3: it anymore. Just like blue steel. Oh, Amy, Amy, you
• 14:46
  Speaker 3: don't know what shooting Blue Steel is.
• 14:48
  Speaker 5: Have you ever heard of a actor named Ben Stiller?
• 14:53
  Speaker 3: Yeah? Have you ever heard of a world class model
• 14:57
  Speaker 3: who's ridiculously good looking named Zoolander?
• 15:01
  Speaker 4: Oh?
• 15:02
  Speaker 3: Is the Zoolander reference? Yes? Can you do me a
• 15:06
  Speaker 3: favor and lose five pounds immediately he's talking to me?
• 15:13
  Speaker 4: Is that also from Zoolander?
• 15:14
  Speaker 6: Yes?
• 15:15
  Speaker 3: Okay, wow what?
• 15:17
  Speaker 4: I only watched it once. I have to watch a
• 15:19
  Speaker 4: movie like ten times before I can start quoting lines
• 15:21
  Speaker 4: from it.
• 15:21
  Speaker 3: Oh my gosh, Amy shout out to Billy z Ain. Yeah.
• 15:26
  Speaker 3: Oh I love Billy's aye. Who doesn't? Yeah? Kind of
• 15:30
  Speaker 3: doing a makeshift Fork report for you. I'd love for
• 15:33
  Speaker 3: you to join me on Instagram at Fork Reporter, at
• 15:37
  Speaker 3: Fork Reporter and Instagram. Just posted our live we did
• 15:40
  Speaker 3: it live, We'll do it live. We did it live,
• 15:45
  Speaker 3: and then I just posted it. You get to see
• 15:48
  Speaker 3: Amy k King. The boys like you? Boys like you? Amy?
• 15:54
  Speaker 3: What are you like? Six' four five eight and a.
• 15:57
  Speaker 3: Half that's? It not quite? Sick you seem, Taller you're
• 16:02
  Speaker 3: s felt very. Thin makes sure it won't.
• 16:06
  Speaker 4: Be much longer IF i keep stuff in my, face.
• 16:09
  Speaker 3: Don't eat any more of that candy you brought.
• 16:11
  Speaker 4: Here i'm THINKING i have a little bit of a
• 16:13
  Speaker 4: sugar high from.
• 16:14
  Speaker 3: That ACTUALLY i lost three teeth, afterwards just BUT i
• 16:19
  Speaker 3: thank you for. It, yeah and they were my big
• 16:23
  Speaker 3: boy permanent. Teeth so, yeah And kono's. Here of, course
• 16:27
  Speaker 3: the ladies Love cono and some of the guys. Do
• 16:30
  Speaker 3: they Think i'm picking on, you But i'm. Not well
• 16:32
  Speaker 3: you Are, no you're my. Boy. Please, okay here's a. Scenario.
• 16:37
  Speaker 3: Scenario you AND i are, out maybe tipping a. Glass,
• 16:40
  Speaker 3: okay never. Happened things go. Sideways, okay DO i got your? Back,
• 16:46
  Speaker 3: No you're gone running as fast as you can away
• 16:53
  Speaker 3: THAT i am lies getting. Pummeled. LIES i can see
• 16:58
  Speaker 3: the chair flying towards your. Face i'm. Out i'm in
• 17:01
  Speaker 3: the car high nine one. One i'm really. SCARED i
• 17:06
  Speaker 3: Think i'm having a panic. Attack the fifteenth ANNUAL Kfi
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  Speaker 3: five to zero one five three. Four eight hundred five
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  Speaker 3: to two zero one five three four is the. Number
• 18:41
  Speaker 3: if you have a. Question, ellie welcome TO Kfi hi Neil, hi.
• 18:48
  Speaker 8: Listen we are going to smoke a twenty pound.
• 18:51
  Speaker 6: Turkey, yeah, Y'ALL i just want to make sure it's spatch.
• 18:54
  Speaker 8: Cock what's the best temperature and the best lengths of?
• 18:59
  Speaker 3: Tinness, okay so smoking you approximately thirty minutes per pound
• 19:05
  Speaker 3: and you want to be between two twenty five and
• 19:09
  Speaker 3: two Fifty, yeah, okay and you'll be good to. Go
• 19:16
  Speaker 3: do you know what what are you using for?
• 19:18
  Speaker 7: Smoke what you WOULD i think we have like a cherry.
• 19:23
  Speaker 3: WOOD i think this was oh. Lovely look at that
• 19:26
  Speaker 3: nice of fruit. Woods, yummy. Yummy when you get a,
• 19:29
  Speaker 3: chance look into pecan. Wood, OKAY i got turned onto
• 19:37
  Speaker 3: that from the good. Folks they're sharp gourmet woods In
• 19:41
  Speaker 3: Orange county at the wood or Oc wood shed there
• 19:45
  Speaker 3: and it's been one of my favorites ever Since.
• 19:48
  Speaker 6: Ebulus we'll definitely check it.
• 19:50
  Speaker 3: Out but, yeah you'll be good to. Go, yeah thank
• 19:54
  Speaker 3: you so. Much all, right we have Wonderful thanksgiving oh
• 19:57
  Speaker 3: you as? Well, Thanks elly appreciates you be safe out,
• 20:01
  Speaker 3: there smoke. Responsibly, Okay, john if that is your real,
• 20:07
  Speaker 3: name how CAN i help?
• 20:09
  Speaker 8: You, YEA i have a question as to making a simple.
• 20:14
  Speaker 8: Blackamole years, ago you used to have a guy there
• 20:17
  Speaker 8: at the station that always entered these.
• 20:19
  Speaker 3: Contests, Yeah, mondo we Love, Mondo.
• 20:23
  Speaker 8: But what is the simple tasy recipe to make? BLACKAMOLY
• 20:29
  Speaker 8: i look at the containers that have it in, it
• 20:31
  Speaker 8: and they have all kinds of stuff in. There, everybody
• 20:33
  Speaker 8: it seems complicated and it doesn't taste.
• 20:36
  Speaker 3: Good well do you want you know WHAT i Know mondo's?
• 20:41
  Speaker 3: Recipe do you want a secret? Ingredient, well what is?
• 20:46
  Speaker 3: It i'm not gonna tell. You that was a, Test.
• 20:50
  Speaker 3: John you Think i'm gonna turn my back my Buddy
• 20:53
  Speaker 3: mondo just because you call the. Show you think That
• 20:57
  Speaker 3: i'm that Low, geez you, Failed? John Any? WHO a
• 21:06
  Speaker 3: couple of things you want to go if you want
• 21:08
  Speaker 3: to go super. Simple if you want to go super,
• 21:12
  Speaker 3: simple this is a simple go. To is you go
• 21:17
  Speaker 3: and you get Fresh pico. Degaio they have it in
• 21:21
  Speaker 3: like the little deli section at your, grosser and you
• 21:26
  Speaker 3: get your. Avocados you want them to be, ripe which
• 21:32
  Speaker 3: means you don't put your thumb and then people shove
• 21:34
  Speaker 3: their thumb in, them and then then it's horror and
• 21:36
  Speaker 3: bruise them and make it horrible for something. Else you
• 21:38
  Speaker 3: don't pick the stem off to see if it's. Green
• 21:42
  Speaker 3: don't do that because now they're going to dry. Out
• 21:44
  Speaker 3: just put it in your palm and with the pad
• 21:46
  Speaker 3: lower pad of your thumb and you just kind of
• 21:49
  Speaker 3: squeeze a little bit and if it, gives then you
• 21:53
  Speaker 3: know that it's ripe and it's good to. Go and
• 21:56
  Speaker 3: you get a couple of, those and then you wash.
• 22:00
  Speaker 3: Them always wash your. Avocados even though you're not eating the.
• 22:03
  Speaker 3: Peel you're gonna cut them and you'll put whatever bacteria
• 22:06
  Speaker 3: on the peel into the. Flesh so you wash them
• 22:09
  Speaker 3: on the. Outside then you cut them. Around and the
• 22:13
  Speaker 3: great thing is you can put that pico de gayo
• 22:17
  Speaker 3: right in there and just mix it. Up that's. IT i,
• 22:23
  Speaker 3: know it's very. Easy you could add a little more
• 22:27
  Speaker 3: lime juice if you. Want you can add some salt
• 22:29
  Speaker 3: and pepper if you. Wish BUT i mean that if
• 22:32
  Speaker 3: you want a go, to, simple quick, guacamole that's an
• 22:37
  Speaker 3: easy way to do. It and a lot of people
• 22:39
  Speaker 3: don't understand that restaurants do that all the. Time it's
• 22:44
  Speaker 3: a simple way to do. It it's got. Everything it's
• 22:46
  Speaker 3: got your onions in, there it's got your tomatoes in,
• 22:48
  Speaker 3: there got a little bit of heat in. There it's
• 22:50
  Speaker 3: got your lime juice in. THERE i, mean that's really
• 22:53
  Speaker 3: what you're. Doing and if you want to add some
• 22:56
  Speaker 3: garlic powder in, there that also gives it a. Kick
• 23:00
  Speaker 3: so really it's the you, know that's that's usually the
• 23:04
  Speaker 3: simplest way to make a, good, clean simple guaca mole
• 23:09
  Speaker 3: and uh easy peas lemon. Squeazy you've been listening To
• 23:13
  Speaker 3: The Bill Handle.
• 23:14
  Speaker 4: Show Catch My Show monday Through friday six am to nine,
• 23:17
  Speaker 4: am and anytime on demand on The iHeartRadio.
• 23:20
  Speaker 6: App