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

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  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 Bill Handle show.
• 0:11
  Speaker 1: Here's Neildra. Come on, ester.
• 0:23
  Speaker 2: Man.
• 0:23
  Speaker 1: You should see the party going on over here. Man,
• 0:27
  Speaker 1: I do believe Amy K King. That's what they call
• 0:30
  Speaker 1: cutting a rub.
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  Speaker 3: Good for you, O.
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  Speaker 1: KFI AM six forty Heart everywhere on the iHeartRadio app.
• 0:38
  Speaker 1: Happy Thanksgiving More Neil Savedra in the morning. Crew here.
• 0:42
  Speaker 1: If you've got any of your questions for Thanksgiving and
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  Speaker 1: the Thanksgiving meal, give us call eight hundred five to
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  Speaker 1: zero one five three four. That's eight one hundred and
• 0:51
  Speaker 1: five to zero one five three four. So I was
• 0:53
  Speaker 1: talking with Kno and uh, you know, six o'clock hour.
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  Speaker 1: You know I've done this a pa jillion times. Don't
• 1:00
  Speaker 1: expect a lot of calls. Yeah, people waking up, they're
• 1:03
  Speaker 1: doing their thing. And I told them, I said, seven
• 1:06
  Speaker 1: o'clock and on the dot. On the dot. Baby, It's
• 1:12
  Speaker 1: just the way it works every year. People you know,
• 1:16
  Speaker 1: they're doing their thing. But now, look, it was impressive.
• 1:20
  Speaker 1: It was right right at seven. Everyone's household was like,
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  Speaker 1: I need to call Neil for advice. Right, this is
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  Speaker 1: how we do it here but I'm happy to be
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  Speaker 1: These are our people right here. All right, let's get
• 1:31
  Speaker 1: to some phone calls. Eight hundred five to zero one
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  Speaker 1: five three for Christine, Welcome to KFI.
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  Speaker 4: Hello, Hi, I.
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  Speaker 5: Had a question. Sheid you first cook your turkey breast
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  Speaker 5: side down. They say it's a good idea, so that
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  Speaker 5: you could have the juices flow into the breast, then
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  Speaker 5: turn it halfway over after. What is your opinion?
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  Speaker 1: I think that's too much nastics for me, and for
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  Speaker 1: a bigger bird it can become even dangerous, so I
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  Speaker 1: don't do it. I think if you prepare your bird
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  Speaker 1: properly and it brust up is fine. I know Martha.
• 2:12
  Speaker 1: I think Martha Stewart's real big on breast down and
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  Speaker 1: all that. But I find that there's no need to
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  Speaker 1: do that. And the key for me, Christine, is to
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  Speaker 1: the way I prep my bird. So I do a
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  Speaker 1: compound butter. Compound butter is really simple. You get a
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  Speaker 1: nice high end butter like a you know, carry gold
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  Speaker 1: or something in Irish. Butter's got a lot of butterfat
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  Speaker 1: in there. I get it to a state where it's soft,
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  Speaker 1: and then I mix fresh herbs in it. You can
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  Speaker 1: do Parsley. You can do, you know, any of your
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  Speaker 1: freshirt some time, and there is wonderful maybe some rosemary,
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  Speaker 1: these types of things. You mix it in there and
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  Speaker 1: then I slowly pull the skin away, using two hands,
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  Speaker 1: one to lift it, the other slowly to poke my
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  Speaker 1: fingers through or push between the skin and the flesh
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  Speaker 1: of the bird, just loosening it up. You don't want
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  Speaker 1: your fingers go through the skin. You want the skin
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  Speaker 1: to stay whole. And you rub that compound butter all
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  Speaker 1: over it, the breast and the legs and all that,
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  Speaker 1: and then you rub more on top of the bird
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  Speaker 1: and put it in and you'll be just fine. You
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  Speaker 1: don't need to be flipping back and forth. I really
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  Speaker 1: do get concerned because it can get, you know, tricky,
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  Speaker 1: and then you're dealing with this big hot bird trying
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  Speaker 1: to flip it to and fro. Chris, Welcome to KFI.
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  Speaker 1: Happy Thanksgiving?
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  Speaker 6: Yeah?
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  Speaker 7: How you doing now?
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  Speaker 1: I'm doing good, sir. What's up?
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  Speaker 4: Well?
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  Speaker 6: I got two hours left on my bird, okay, and
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  Speaker 6: I was wondering if I could pull it out, put
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  Speaker 6: it in the fridge and then when I get home,
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  Speaker 6: continue to cook it.
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  Speaker 1: No, you can't, you yeah, you can't par cook a turkey.
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  Speaker 1: You can't partially cook a turkey. You could effectively cook
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  Speaker 1: the turkey and then put it in the fridge and
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  Speaker 1: reheat it later, but you can't partially. You have to
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  Speaker 1: cook it to one hundred and fifty one hundred and
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  Speaker 1: sixty five degrees in the thickest part.
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  Speaker 5: Of the bird.
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  Speaker 1: Okay, Yeah, it just it's one of those things you
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  Speaker 1: just can't do. Like I said, you can cook it
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  Speaker 1: fully for the rest of the other two hours you
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  Speaker 1: got let it cool down, maybe for about an hour
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  Speaker 1: or so. Let it cool down, not too much longer
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  Speaker 1: than that, and then you can put it in the
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  Speaker 1: fridge covered and pull it out and reheat it. It's
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  Speaker 1: going to take some time to reheat it, obviously, but
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  Speaker 1: you can't partially cook a bird. It's just not safe. Okay.
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  Speaker 7: Yeah, that's I'm glad I called you.
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  Speaker 1: Yeah, also to repeat it. You don't want to get
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  Speaker 1: the green apple two steps or make anybody sick, obviously
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  Speaker 1: on that's important day. So yeah, save yourself some some
• 5:06
  Speaker 1: grief there, buddy. Happy Thanksgiving to you. Rudy. Welcome to KFI.
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  Speaker 1: How can I help you?
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  Speaker 7: Are you doing?
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  Speaker 1: Hey, Rudy, what's shaking? Buddy?
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  Speaker 3: There we go. Sorry, I learned the rock if I
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  Speaker 3: lose you, But I just want to know, like keep
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  Speaker 3: frying a turkey, and I want to know like how
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  Speaker 3: hot should the oil be? And then like how do
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  Speaker 3: I make sure that at dun tamp will be like
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  Speaker 3: one fifty five guests and the breads well, I know,
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  Speaker 3: like keep lifting it up and taking to tamp.
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  Speaker 1: Okay, So this is a combination of guidelines. You're going
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  Speaker 1: to do guidelines and then you're going to test that
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  Speaker 1: at some point. So the guidelines general guidelines for keep
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  Speaker 1: frying a turkey. You want it to be at least
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  Speaker 1: about three hundred and fifty degrees Okay, so three hundred
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  Speaker 1: and fifty degree oil maybe a little higher than that.
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  Speaker 1: You're looking at about three to four minutes per pound.
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  Speaker 1: That's your guideline, right, So you're going to do your
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  Speaker 1: calculations based on that. Don't go off of color of
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  Speaker 1: the skin because the deep frying is a it's a
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  Speaker 1: dehydration process and it's going to darken that skin pretty quickly.
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  Speaker 1: Only a thermometer can guarantee it. So three to four
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  Speaker 1: minutes per pound is your god guideline. Then you want
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  Speaker 1: to check it and when you be very careful, you
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  Speaker 1: want to pull it up and you want to check
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  Speaker 1: between in the thickest part of the bird, which is
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  Speaker 1: where the breast and the thigh meet. You do not
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  Speaker 1: want to touch bone with your thermometer because the bone
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  Speaker 1: is going to read hotter than the rest of the
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  Speaker 1: than the flesh. So you want to make sure that
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  Speaker 1: you are getting it in the flesh, the thermometer in
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  Speaker 1: the flesh and not hitting the bone. That's going to
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  Speaker 1: be key. But those are your guidelines. You use the
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  Speaker 1: guidelines to kind of set how the You know roughly
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  Speaker 1: how the bird's going to cook, and then you're going
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  Speaker 1: to use the thermometer to verify that it is cooked.
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  Speaker 1: I would say because residual cooking, the heat actually goes
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  Speaker 1: up a little bit when you pull the bird out,
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  Speaker 1: So I'd probably take it to about one one fifty
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  Speaker 1: eight in that in the thickest part of the bird,
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  Speaker 1: and then let it rest and as it rests going
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  Speaker 1: to go up to that one sixty five. That way,
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  Speaker 1: you're not going to overcook it and it's going to
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  Speaker 1: come out a thing of beauty. Okay, cool, thank you,
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  Speaker 1: you're welcome. I hope that works out nicely for you,
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  Speaker 1: my friend, and have yourself a very happy Thanksgiving. That's
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  Speaker 1: a the You've got to be careful when you're frying
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  Speaker 1: your bird. I mean a lot of people the process
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  Speaker 1: can be very dangerous, so you should have something to
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  Speaker 1: lower the bird in slowly and to pull the bird
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  Speaker 1: out slowly. You're dealing with a lot of oil, usually
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  Speaker 1: something like a peanut oil that has a high smoke point.
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  Speaker 1: The smoke point is when the oil starts to break
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  Speaker 1: down and lose some of itch properties chemically. So when
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  Speaker 1: you're doing you know, high heating of oil three hundred
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  Speaker 1: and fifty and up three hundred and sixty three hundred
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  Speaker 1: and seventy degrees, you want something like a peanut oil
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  Speaker 1: that's going to give you that high smoke point. You
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  Speaker 1: wouldn't use like an olive oil or something like that
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  Speaker 1: to deep fry, but keep it away from wood and
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  Speaker 1: anything that can start a fire. Obviously, be very careful
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  Speaker 1: and make sure if it was frozen at some point,
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  Speaker 1: that there are no ice crystals in the cavity of
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  Speaker 1: the bird. They pop when they hit oil. It can
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  Speaker 1: be explosive, So if there are any ice crystals in
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  Speaker 1: the middle of the bird. Just run it under cool water.
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  Speaker 1: Cold water. You just run into the cavity and that
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  Speaker 1: should melt any of the crystals in there, and then
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  Speaker 1: you can dry it out with a paper towel or
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  Speaker 1: something like that. When you say cavity, what is that
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  Speaker 1: the cavity, it's the opening, thank you well, the neck,
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  Speaker 1: But it's not the butt necessarily, it's the it's the carcass.
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  Speaker 1: It's the entire bird is taken out the cavity. It's
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  Speaker 1: where all the guts are taken out of. Yeah, it's
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  Speaker 1: the innards KFI Am six forty. By the way, Neil
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  Speaker 1: Sevadra and the morning crew here on this Thanksgiving morn.
• 9:36
  Speaker 1: You have a question, baking question, cooking question. How does
• 9:40
  Speaker 1: juj something up? You're looking for our cocktail, whatever it is,
• 9:44
  Speaker 1: give us a call. Eight hundred five two zero one
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  Speaker 1: five three four. That's eight hundred five two zero one
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  Speaker 1: five three four. Susan and Torrance, welcome to the show.
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  Speaker 1: How can I help you?
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  Speaker 5: Hi?
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  Speaker 2: Neil, I purchased a couple of half turkeys bone in
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  Speaker 2: at Trader Joe's. They're in a you know, cryal back
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  Speaker 2: brind and season. There's a lot of butter.
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  Speaker 1: On it, Okay, yummy?
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  Speaker 8: Yes, any suggestions.
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  Speaker 2: I haven't looked at the instructions yet on the package,
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  Speaker 2: but I wondered if you had already.
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  Speaker 8: Worked with a half turkey.
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  Speaker 4: Cut like that.
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  Speaker 1: And I work with Cono. He's al alrighty, I'll tell
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  Speaker 1: you this. So I've used the term on the show
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  Speaker 1: many times on the fork Port called the term is dispatchcocking,
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  Speaker 1: and that's when you actually cut the bird and then
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  Speaker 1: flay it like a butterfly. You break the spine and
• 10:49
  Speaker 1: you or break the breastplate and cut out the spine
• 10:52
  Speaker 1: and you lay it flat. So I would treat this
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  Speaker 1: like that. You're going to put it on a rack,
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  Speaker 1: a roasting rack or a cooking cookie sheet something like that,
• 11:02
  Speaker 1: and you're gonna roughly at about four hundred degrees or so.
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  Speaker 1: You're gonna cook at about eight to ten minutes per pound.
• 11:08
  Speaker 1: That's basically it to ten minutes per pound, okay. And
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  Speaker 1: then the thickest part of the bird you want to
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  Speaker 1: test with a thermometer and you take it out when
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  Speaker 1: it's about one fifty eight, and it'll continue to raise
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  Speaker 1: in temperature to the one sixty five and that's when
• 11:27
  Speaker 1: you know that it's all the way cooked and you're
• 11:30
  Speaker 1: good to go, and it sounds perfectly lovely. But that
• 11:33
  Speaker 1: would be the easiest way to do it, and I
• 11:36
  Speaker 1: think you're going to have the best results.
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  Speaker 2: Okay, one other thing. I also bought a butter fall
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  Speaker 2: a turkey breath. Okay, bone in.
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  Speaker 9: Any suggestions for just the breath.
• 11:52
  Speaker 2: This is I'm having Thanksgiving tomorrow, Okay.
• 11:57
  Speaker 1: I like that, you know, to dance to the to
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  Speaker 1: your own drum. There the breast, you're gonna you're gonna
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  Speaker 1: cook it like like you do the same. You're like
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  Speaker 1: I said, you're gonna about four hundred degrees and uh,
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  Speaker 1: you're gonna be looking at you know, uh eight to
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  Speaker 1: ten minutes per pound, four hundred and four to twenty
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  Speaker 1: five something like that, and uh, there you go. If
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  Speaker 1: you I would go the butter route. I talked about
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  Speaker 1: compound butters. You can buy them, but you can make
• 12:26
  Speaker 1: them simply by adding your favorite herbs and spices to butter,
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  Speaker 1: mixing them in, thoroughly softening that butter. A nice high
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  Speaker 1: fat butter like a European butter, Irish butter like Karry
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  Speaker 1: Gold or something like that is lovely. And then and
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  Speaker 1: then you just you, just like like you and some
• 12:48
  Speaker 1: handsome Italian guy are on a beach and you're just
• 12:51
  Speaker 1: lathering him up. Just get that all over and put
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  Speaker 1: that in the oven and you're gonna be good to go.
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  Speaker 1: But treat it like you know, spatchcockie. It's not the
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  Speaker 1: whole bird. So eight to ten minutes per pound and
• 13:06
  Speaker 1: at about four four and you'll be you'll be golden,
• 13:09
  Speaker 1: just like that sexy Italian guy you're hanging out with you.
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  Speaker 8: All righty, that so good, Thank you, thank you so much.
• 13:19
  Speaker 1: You're very welcome, Susan so much. Happy Thanksgiving to you.
• 13:23
  Speaker 1: Wow that took a turn. Huh she she got all sultry.
• 13:27
  Speaker 1: Uh went there from just a normal call? Or was
• 13:31
  Speaker 1: that me? Maybe that was me? Hey William, welcome to
• 13:35
  Speaker 1: the show. How can I help you?
• 13:38
  Speaker 7: Thanksgiving greetings to you and Amy and Cono from the
• 13:41
  Speaker 7: Atlantic Beach turning outside of Jacksonville.
• 13:43
  Speaker 1: Oh wow, look at that. That's a dream.
• 13:47
  Speaker 7: I wanted to ask you about, specifically about reheating enough
• 13:52
  Speaker 7: of a macaroni and cheese. I noticed at anytime that
• 13:55
  Speaker 7: I try to reheat either macaroni and cheese or say
• 13:57
  Speaker 7: restaurant salmon, it never comes out good. Maybe you can
• 14:00
  Speaker 7: to gross both those things. I mean, there's not a
• 14:02
  Speaker 7: you know, thanksgetting food. But I always wondering about macaroni
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  Speaker 7: and cheesecause I notice the spaghetti tastes, great, tastes great,
• 14:08
  Speaker 7: cold tastes, great reheated macarie cheese. It's just I just
• 14:11
  Speaker 7: can never get to work no matter what I do
• 14:13
  Speaker 7: to try to bring it back to life. Just what
• 14:16
  Speaker 7: can I do?
• 14:17
  Speaker 1: Okay? So are you talking about a baked mac and
• 14:19
  Speaker 1: cheese or a stove top kind of extra you know,
• 14:24
  Speaker 1: sauce e type, Well, like I like.
• 14:27
  Speaker 7: A baked macaroni cheese. Yeah, I like you you have it.
• 14:29
  Speaker 5: Thanks.
• 14:30
  Speaker 1: Here's here's the issue. Baked macaroni and cheese. Depending on
• 14:34
  Speaker 1: how it's made, it can have egg in it and
• 14:38
  Speaker 1: that reheats well. But cheese is it goes from its
• 14:44
  Speaker 1: solid form and then it melts, and as it melts,
• 14:47
  Speaker 1: the oils and the fats start to separate, and that's
• 14:52
  Speaker 1: a really hard thing to kind of re imbibe back
• 14:57
  Speaker 1: into it. If it's a sauce style with what they
• 15:00
  Speaker 1: call a mornaise sauce and cheese sauce and you're doing
• 15:03
  Speaker 1: it on the stovetop, much easier. You add a little
• 15:06
  Speaker 1: cream or some milk in there, maybe a little butter,
• 15:09
  Speaker 1: and you slowly warm that up much easier. If you're reheating,
• 15:14
  Speaker 1: the best thing you can do to reheating anything is
• 15:18
  Speaker 1: inject freshness. So in this case, it is go for
• 15:24
  Speaker 1: the reheat and then near the very very end is
• 15:29
  Speaker 1: where you want to put some fresh cheese on there
• 15:32
  Speaker 1: and you put some fresh grated cheese on top, and
• 15:35
  Speaker 1: that's going to add that freshness, that fresh cheese element
• 15:43
  Speaker 1: to the top. Now, you could also put some bread
• 15:46
  Speaker 1: crumbs on it, and the way to do that you
• 15:48
  Speaker 1: can buy crumbs as well, but you put them in
• 15:51
  Speaker 1: a little saute pan with some butter over medium heat
• 15:54
  Speaker 1: and just stir them until they just kind of get
• 15:57
  Speaker 1: toasty and put that on top of the fresh cheese
• 16:02
  Speaker 1: and just let that melt and that'll absolutely freshen it up.
• 16:08
  Speaker 7: You recommend like a sharp shadar or something like that.
• 16:10
  Speaker 1: Yeah, depending on what your tastes are, but sure that
• 16:12
  Speaker 1: something that's gonna make it pop and you're putting it
• 16:14
  Speaker 1: just on the top and it's going to give you
• 16:15
  Speaker 1: that goodness there. But also you know, like I said,
• 16:19
  Speaker 1: the breadcrumbs are going to add like kind of a
• 16:21
  Speaker 1: new fresh crunch to it, and these things kind of
• 16:26
  Speaker 1: the best way to jug anything up that's been pre
• 16:29
  Speaker 1: made is always fresh herbs, fresh cheese, these types of things,
• 16:35
  Speaker 1: you know, maybe a little pepper on top or something
• 16:38
  Speaker 1: like that. These things are going to make your you
• 16:41
  Speaker 1: feel like there's some freshness to it, and that's the
• 16:44
  Speaker 1: best way. But for a mac and cheese, a baked
• 16:46
  Speaker 1: mac and cheese, that's that's the way I do it,
• 16:48
  Speaker 1: my friend, And that should take care of you.
• 16:51
  Speaker 7: That's great. Could you take a second just to talk
• 16:52
  Speaker 7: about the restaurant salmon that never tastes good?
• 16:55
  Speaker 1: Okay, restaurants say, awesome.
• 16:57
  Speaker 7: Steak place here in town, who makes just a great
• 16:59
  Speaker 7: grilled sam. It's just terrific, But for some reason heat
• 17:02
  Speaker 7: it comes out rubbery, just just doesn't taste good.
• 17:04
  Speaker 1: Yeah, it's it can be a tough one. It's a
• 17:06
  Speaker 1: fatty fish. I will tell you this. The way I
• 17:09
  Speaker 1: would cook it depending if it's poached. If it's poached,
• 17:13
  Speaker 1: it's kind of a hard thing because you're going to
• 17:15
  Speaker 1: try and now use dry heat to reheat it. And
• 17:19
  Speaker 1: that could be.
• 17:19
  Speaker 7: Put on the grill.
• 17:20
  Speaker 1: If it's on the grill at the way I would
• 17:22
  Speaker 1: do it is in a an air fryer. Yeah, okay,
• 17:27
  Speaker 1: that's just what the setting be.
• 17:29
  Speaker 7: What would what would you?
• 17:30
  Speaker 1: You know, I don't air fry that much, but really
• 17:33
  Speaker 1: what you're looking for is about three point fifty and
• 17:36
  Speaker 1: you just want to circulate it until it's it's heated through.
• 17:41
  Speaker 1: I think for something like that, probably one should do
• 17:46
  Speaker 1: you in the center. But that's really the.
• 17:49
  Speaker 7: Weird air fiersmely goes down the three hundred and then
• 17:51
  Speaker 7: it goes up to three fifteen. Only says like fifteen
• 17:54
  Speaker 7: degree like set it like a three h five or
• 17:57
  Speaker 7: something like that.
• 17:57
  Speaker 1: That's that's fine. You get it there around there and
• 18:00
  Speaker 1: get it to uh temp in the middle one or
• 18:04
  Speaker 1: so and you should be good to go. But that's
• 18:06
  Speaker 1: going to get that crispy outside. But you know, reheating
• 18:10
  Speaker 1: fish is always going to be reheating fish, is it? Chanelle?
• 18:15
  Speaker 5: Yes?
• 18:16
  Speaker 9: It is?
• 18:17
  Speaker 2: Now?
• 18:17
  Speaker 1: What a lovely name?
• 18:19
  Speaker 9: Why? Thank you? Happy? No? But let's just tell it
• 18:24
  Speaker 9: am I face?
• 18:26
  Speaker 1: Uh oh did you dump out there here? Let me there?
• 18:29
  Speaker 6: You are?
• 18:31
  Speaker 1: Well, thank you for calling. How can I be of
• 18:33
  Speaker 1: assistance to you today? Chanel?
• 18:36
  Speaker 9: Okay, so I have a couple little shoulder lamb wrecks.
• 18:42
  Speaker 9: They're like a pound apiece. I've never cooked a lamb before.
• 18:46
  Speaker 9: On the packet that says good for grilling, roasting and
• 18:50
  Speaker 9: slow cooking, but you know that mean I can put
• 18:54
  Speaker 9: it in a slow cooker or a roaster. I need
• 18:57
  Speaker 9: some help.
• 18:58
  Speaker 1: Okay, So where did you pick these up?
• 19:01
  Speaker 9: Treat Joe's or are you preseason?
• 19:03
  Speaker 1: Oh yeah, oh no, easy, peasy lemon squeeze. Okay. So
• 19:06
  Speaker 1: if you're doing them low and slow, as we say,
• 19:12
  Speaker 1: then you're cooking them about three hundred put them in
• 19:15
  Speaker 1: an oven, roast them at three one hundred, you're looking
• 19:18
  Speaker 1: at about two and a half hours or so.
• 19:21
  Speaker 9: Okay, would I be able to put them in a
• 19:25
  Speaker 9: I have one of those like roaster oven things in
• 19:29
  Speaker 9: that as well.
• 19:30
  Speaker 1: Sure?
• 19:31
  Speaker 9: Okay about three hundred? Yeah, that's amazing. I appreciate you,
• 19:37
  Speaker 9: thank you.
• 19:38
  Speaker 1: Very much for being here on no my pleasure. And
• 19:41
  Speaker 1: those are going to be delicious. What a I love
• 19:43
  Speaker 1: lamb and the shoulder is just such a great cut.
• 19:47
  Speaker 1: So you're going to have a wonderful feast today, and
• 19:51
  Speaker 1: just keep checking the temperature and like I said, it's
• 19:54
  Speaker 1: going to be the same you know, you're gonna depending
• 19:58
  Speaker 1: on how you want it cooked. You got to make
• 20:03
  Speaker 1: sure that it's just below the temperature you want it
• 20:06
  Speaker 1: to be, because it's going to raise a little bit
• 20:08
  Speaker 1: in temperature by five or ten degrees afterwards.
• 20:11
  Speaker 9: And what is the what is the time temperature?
• 20:14
  Speaker 7: Right?
• 20:14
  Speaker 9: You know? I beef, that's medium. I didn't know of lamb.
• 20:18
  Speaker 9: You know, like you have to cook it to it
• 20:20
  Speaker 9: dies like chicken or no.
• 20:22
  Speaker 1: No, no, you're good. You can cook it to medium,
• 20:24
  Speaker 1: rare or medium okay, around so.
• 20:29
  Speaker 9: One for a couple of hours and that three hundred.
• 20:33
  Speaker 1: In the thickest part. Yeah, oh but that sounds absolutely lovely.
• 20:37
  Speaker 1: So enjoy your Thanksgiving.
• 20:40
  Speaker 9: Thank you so much. You have a great day yourself,
• 20:42
  Speaker 9: you as well.
• 20:44
  Speaker 1: I love that. So he's switching up a little bit
• 20:46
  Speaker 1: doing a little lamb. All right, Monica, welcome to the show.
• 20:49
  Speaker 1: How can I help you out?
• 20:51
  Speaker 9: Hi?
• 20:52
  Speaker 4: My friend? How are you? I am great?
• 20:55
  Speaker 1: Are you?
• 20:57
  Speaker 3: I'm good?
• 20:58
  Speaker 4: I actually am just your pick up my grandma. But
• 21:01
  Speaker 4: I've been up since about four point thirty. I made
• 21:03
  Speaker 4: some pecan bars, but I need another dessert, and I
• 21:09
  Speaker 4: was wondering if you had a you know, some quick
• 21:12
  Speaker 4: ideas that I could pull together.
• 21:14
  Speaker 1: First of all, you're one of the most put together
• 21:16
  Speaker 1: people I know on the planet. How come you didn't
• 21:19
  Speaker 1: prep for your dessert?
• 21:23
  Speaker 4: You know what my schedule is? Like?
• 21:24
  Speaker 1: Oh, yes, I knew it. Here comes with the schedule business. Well,
• 21:29
  Speaker 1: here's the thing. I'm really a big fan of having
• 21:34
  Speaker 1: a couple things on hand at all times for sweet
• 21:38
  Speaker 1: and savory. One of them is puff pastry. You have
• 21:41
  Speaker 1: punk pastry, you can do any freezes and you can
• 21:46
  Speaker 1: do anything you want with it. But if you don't
• 21:49
  Speaker 1: have something like that, making a quick crust is super
• 21:52
  Speaker 1: simple with butter, some water and you know, ap flower,
• 21:58
  Speaker 1: So I'll purpose flower the house easy. You get apples,
• 22:01
  Speaker 1: anything that you have. A real simple apple dish is
• 22:04
  Speaker 1: just to chop up some apples. You want to make
• 22:07
  Speaker 1: sure you take the skins off and throw them in
• 22:10
  Speaker 1: a pan with some butter and some cinnamon, a little
• 22:14
  Speaker 1: bit of vanilla in there as well, maybe a bit
• 22:19
  Speaker 1: of brown sugar too, and you just let them caramelize
• 22:22
  Speaker 1: in there and you dump that on top of a
• 22:27
  Speaker 1: simple pie dough, bake that off. Oh good night, Irene.
• 22:32
  Speaker 1: You could put it, make them a pocket. You can
• 22:34
  Speaker 1: do something like that and they just are so it's
• 22:37
  Speaker 1: so good. Maybe a little whipped cream on top, but
• 22:40
  Speaker 1: the apple and the cinnamon goes really good with a
• 22:43
  Speaker 1: Thanksgiving meal and it takes nothing to do.
• 22:47
  Speaker 4: Well. I have puff pastry, So now I'll just go
• 22:50
  Speaker 4: pick up some apples and I'll.
• 22:51
  Speaker 5: Kick to it.
• 22:52
  Speaker 1: The best thing. I love puff pastry because and I
• 22:56
  Speaker 1: keep it in the freezer at all times for a
• 22:59
  Speaker 1: couple of reasons. It's someone you could do something you
• 23:01
  Speaker 1: know simple, like you know, pigs in a blanket or
• 23:04
  Speaker 1: something for snacks, or you can, you know, put some
• 23:08
  Speaker 1: filet mignon in there and some you know, olive top
• 23:12
  Speaker 1: a nod wrapped up and bag it off. You can,
• 23:15
  Speaker 1: like you can make it as sexy as you want,
• 23:17
  Speaker 1: or for things like hand pies or simple it's just
• 23:22
  Speaker 1: little tarts with some fresh fruit on top. Is another
• 23:27
  Speaker 1: thing you can do. You take and you cut it
• 23:30
  Speaker 1: into squares and you just let them puff up, and
• 23:35
  Speaker 1: then you just get a little cookie cutter around cookie
• 23:38
  Speaker 1: cutter and cut the center and push it down so
• 23:42
  Speaker 1: it makes it like a little bowl and you put
• 23:45
  Speaker 1: fresh fruit in there and easy peasy. You can glaze
• 23:49
  Speaker 1: the outside with a little egg wash and some sugar
• 23:53
  Speaker 1: like it's It is the most utilitarian thing you can
• 23:57
  Speaker 1: have in the house to make anything sweet and savory.
• 24:01
  Speaker 1: But those are some of my favorite favorite things. You
• 24:04
  Speaker 1: could also put pumpkin filling in there as well. Any
• 24:08
  Speaker 1: of that stuff is easy peasy, I know.
• 24:10
  Speaker 4: Right, I know. Well, I'm gonna I'm going to get
• 24:13
  Speaker 4: to it because of course I have to hit the
• 24:15
  Speaker 4: grocery store for all those little accoutrements. But it'll be fine.
• 24:19
  Speaker 5: Happy, make it work.
• 24:20
  Speaker 1: Happy Thanksgiving to you, and I'll be over shortly to
• 24:24
  Speaker 1: taste that.
• 24:25
  Speaker 4: All right, sounds good? Happy Thanksgiving?
• 24:27
  Speaker 1: All right? Of course that is a councilwoman Monica Rodriguez,
• 24:30
  Speaker 1: my dear friend from District seven here in Los Angeles,
• 24:35
  Speaker 1: and she's a good cook too. She thought I was joking.
• 24:39
  Speaker 1: I just invited myself. I'm going to leave my family
• 24:43
  Speaker 1: to go hang out with Councilwoman Monica Rodriguez. Okay, up,
• 24:49
  Speaker 1: what time are we? Okay, we can do this, Hi, Laura,
• 24:54
  Speaker 1: welcome to KFI.
• 24:57
  Speaker 5: Real help.
• 25:00
  Speaker 1: Here to help Laura. Yes, okay, two things.
• 25:04
  Speaker 8: I added one real quick. I bought cheese and hulap
• 25:09
  Speaker 8: t Maal's. I reheated one in microwaves. It exploded, but
• 25:13
  Speaker 8: it's hard on the edges. I don't want to waste
• 25:16
  Speaker 8: the two dozens that I have. How do I heat
• 25:19
  Speaker 8: them up?
• 25:20
  Speaker 1: Okay?
• 25:21
  Speaker 8: You want to say, then my second, my second quickness,
• 25:25
  Speaker 8: I have a bag of yams or sweet potatoes, whatever
• 25:27
  Speaker 8: you call them. My husband used to make the the
• 25:33
  Speaker 8: the yam cast real things, but he's been gone for
• 25:36
  Speaker 8: three years now. I want to make it.
• 25:38
  Speaker 9: Okay, but I want to make it.
• 25:41
  Speaker 8: I don't know how well.
• 25:44
  Speaker 1: I'm thankful that you called. Okay. Let's look at a
• 25:47
  Speaker 1: couple of things here. First of all, to your Tamal
• 25:52
  Speaker 1: or you Tamali's. Yeah, the the microwave is perfectly fine.
• 26:00
  Speaker 1: The thing is, you don't want to blast them, and
• 26:03
  Speaker 1: you want to wrap them in a get like just
• 26:07
  Speaker 1: a paper towel, and you run it under the water
• 26:10
  Speaker 1: so it gets and then you squeeze a little bit out.
• 26:12
  Speaker 1: You don't want it wet wet, but you can get
• 26:14
  Speaker 1: it moist. You wrap it in that and you do
• 26:16
  Speaker 1: them one at a time that way, and that that'll
• 26:18
  Speaker 1: be absolutely fine. Just don't overcook up. Yeah, So you're
• 26:24
  Speaker 1: basically resteaming them preferably the best that and I do
• 26:28
  Speaker 1: one offs but when I do that, I often will
• 26:32
  Speaker 1: have them for breakfast. So I take them out after
• 26:34
  Speaker 1: they've been steamed like that, I put butter on a
• 26:37
  Speaker 1: komal or a griddle and put butter on there, and
• 26:41
  Speaker 1: then I toast them them on both sides.
• 26:44
  Speaker 5: Butter, Oh yeah, sister.
• 26:46
  Speaker 1: Butter makes everything good. So I do that, and then
• 26:49
  Speaker 1: sometimes I'll put a fried egg on top, and they're
• 26:52
  Speaker 1: absolutely delicious. But the best way, obviously, I know, right,
• 26:58
  Speaker 1: you know, a little bit of that fat goodness on there.
• 27:01
  Speaker 1: But one of the best ways is obviously going to
• 27:04
  Speaker 1: be the way that you cook them in the first place,
• 27:06
  Speaker 1: and that's going to be a double boiler and steaming them.
• 27:12
  Speaker 1: I mean, that's that's ultimately going to be the best way,
• 27:15
  Speaker 1: is to steam them again, just like you would when
• 27:17
  Speaker 1: you cook them. As far as the sweet potatoes, it
• 27:21
  Speaker 1: can be any different ways. One of the ways that
• 27:25
  Speaker 1: is a really you know, is just roasting them on
• 27:28
  Speaker 1: a sheet pan. You can roast them on a sheet
• 27:30
  Speaker 1: pan with a little bit of olive oil and salt
• 27:33
  Speaker 1: and pepper on them, a little bit of time and
• 27:38
  Speaker 1: and some cinnamon, and they roast wonderfully. If you do
• 27:41
  Speaker 1: them in a stacked castrole dish. You could do them
• 27:45
  Speaker 1: the same way and then you put near the end
• 27:47
  Speaker 1: you put the marshmallows on there. What's that do I
• 27:54
  Speaker 1: slice them up?
• 27:55
  Speaker 8: Cuba?
• 27:55
  Speaker 1: Oh yeah, you want to cube them?
• 27:57
  Speaker 8: The key is Cuba.
• 27:59
  Speaker 1: Yeah, key is you want them all to be around
• 28:03
  Speaker 1: the same size because you want them to cook around
• 28:07
  Speaker 1: the same time, and so you want them to be
• 28:10
  Speaker 1: the same time. You can parboil them if you want,
• 28:12
  Speaker 1: kind of like you know, before you make a mashed
• 28:16
  Speaker 1: potatoes type thing, you can boil them for a little
• 28:19
  Speaker 1: bit and then put them in there. But roasting low
• 28:21
  Speaker 1: and slow is a way to get really great flavor
• 28:25
  Speaker 1: out of them. I love yams that way, Laura. God
• 28:27
  Speaker 1: bless you. Sorry for your loss, my friend. Thankful that
• 28:31
  Speaker 1: you are here to celebrate and give thanks on a
• 28:35
  Speaker 1: day like today. This is KFI heard everywhere on the
• 28:38
  Speaker 1: iHeartRadio app.
• 28:39
  Speaker 7: You've been listening to the Bill Handle Show. Catch my
• 28:41
  Speaker 7: Show Monday through Friday six am to nine am, and
• 28:45
  Speaker 7: anytime on demand on the iHeartRadio app.