November 27, 2025 • 25 mins
(November 27, 2025)
Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.
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Speaker 1 (00:01):
You're listening to Bill Handle on demand from KFI AM
six forty Thanksgiving Day and the day after Thanksgiving. It
is Neil. I'll tell you exactly.
Speaker 2 (00:13):
He's gonna say, No, it's too late to defrost your turkey.
Button on, butterball turkeys aren't worth the damn and do
not take your frozen turkey and put it into a
turkey fryer.
Speaker 1 (00:25):
Okay, conversation is over.
Speaker 2 (00:27):
That's your show, and now handle on the news.
Speaker 1 (00:31):
Ladies and gentlemen, here's not Bill Handle, how Jay?
Speaker 3 (00:37):
How jarehy minimalize the power of the Thanksgiving microphone? KFI
AM six forty Happy Thanksgiving, Neil Savedra and the morning
crew here for you on this Thanksgiving morn.
Speaker 1 (00:52):
Look at that.
Speaker 3 (00:54):
We're like the early Pilgrims and Native Americans, except without
all the horrible history and uh and Amy's white.
Speaker 4 (01:08):
What's wrong with me being white?
Speaker 3 (01:09):
Not that I'm just saying you would be the pilgrim
and Cono and I we would be the Native Americans
that you took advantage of. She brought us food and
we sat down to the table, yeah, and had a dinner.
Speaker 5 (01:25):
You know what, you helped save our lives because we
had all these weird diseases from coming over from Europe.
Speaker 1 (01:30):
And you've brought corn but ConA and I call it maize.
Speaker 4 (01:35):
Have you ever had Maz's gross?
Speaker 1 (01:37):
I mean, maze is corn.
Speaker 5 (01:38):
It's like big, big corn. It's not as good as
sweet corn.
Speaker 1 (01:43):
Oh no, wait, you're talking about something else.
Speaker 4 (01:45):
Oh maybe I am. I had something that like.
Speaker 1 (01:50):
Milling corn for making like corn tortillas.
Speaker 4 (01:54):
I don't know. It looked like corn didn't taste like corn.
Speaker 1 (01:58):
The small ones don't either. Neil Savandra here with you.
Speaker 3 (02:02):
Happy to be with you on Thanksgiving morn as I
am every single year and thrilled about it. I actually, uh,
you know our buddy Mike Schaeffer used to be in
management here, operations director.
Speaker 1 (02:17):
Great guy.
Speaker 3 (02:18):
Well he's a PD in North Carolina now. And he
called me up and said, hey, will you answer Thanksgiving
questions yesterday last night? So I did two hours there
in North Carolina. You gotta love technology. You're a coast trader.
I'm not a coast trader. Well you're West coast specific. Yeah,
(02:39):
and now you and I was in my cozy, cozy
home studio.
Speaker 1 (02:43):
Do you even know what the East coast eats? Yeah? Man, vermin.
I thought, Yeah, that's what I thought.
Speaker 3 (02:52):
They critters and vermin rat burgers. No, No, they good,
they good. You have have to for the winters, that's true.
You gotta plump up. Yeah, you gotta plump up for that. Hey,
I'm gonna give you a number. And what you're gonna
do is you're gonna call this number and we're gonna
see a couple of things. We're gonna see. If one
we have a screener somewhere. I think it's Richie, but
(03:15):
you know, I don't know it is is it?
Speaker 4 (03:18):
Yeah?
Speaker 1 (03:18):
Was he screening for you?
Speaker 4 (03:20):
No? Nobody screams for me.
Speaker 1 (03:22):
But how do you? Oh? Whoa did you?
Speaker 3 (03:24):
Did someone just put Amy in the corner? Yeah, nobody
puts Amy in the corner. So eight hundred five to
zero one five three four eight hundred five two zero
one five three four is the number for you to
call with your baking questions, your cooking questions, whatever it
might be on this Thanksgiving morning? Where's you're happy to
(03:46):
be with you? Amy k King is always bouncing around.
I don't think I've seen her upset. I've known her
for many, many years, decades. I've never seen her upset.
Speaker 4 (03:57):
You haven't no what makes you makes you to hang
out more?
Speaker 1 (04:00):
What makes you mad?
Speaker 4 (04:02):
A lot of stuff?
Speaker 1 (04:06):
Well that's easy.
Speaker 4 (04:07):
Rain's at Disneyland.
Speaker 3 (04:08):
Oh, rain at Disneyland can be fun, though, I've had
my wife and I have had a magical time at
Disneyland and the rain before.
Speaker 5 (04:16):
Oh yeah, it's lovely and I have to but I've
also been pouring down and really cold and like you
are soaked from head to toe.
Speaker 1 (04:25):
Yeah, that's less fun.
Speaker 4 (04:27):
It's less fun.
Speaker 3 (04:27):
Still fun, but but you go on Tiana's ride and
you're soaked too.
Speaker 4 (04:32):
That's why I don't go on.
Speaker 3 (04:34):
And depending on which which seat you're in in the
boats for Pirates, you can get soaked too.
Speaker 5 (04:41):
We just got soaked last time we went there. We
just got soaked on pirates.
Speaker 6 (04:46):
Do that.
Speaker 4 (04:47):
I think they've changed the ride a little bit.
Speaker 1 (04:48):
I wonder because I was just there on Sunday and Monday.
Speaker 4 (04:54):
I know, I'm so my gosh, it.
Speaker 1 (04:56):
Was one of those things.
Speaker 3 (04:57):
My uh my brother Craig, who's been on the air
with me many times. He's a Broadway producer and he
is my buddy. I mean, I'm I love all my family,
but Craig and I are like hangout close, and and
he hasn't. He hadn't been since Galaxy's Edge opened and
(05:20):
that and I took him. Then I took he and
his husband with my wife and we treated them to
Disneyland and Disneyland Hotel Nice.
Speaker 1 (05:31):
And so he hadn't been back.
Speaker 3 (05:34):
And I'm like, oh, you gotta you gotta ride Rise
of the Resistance for one as a Star Wars fan.
Speaker 4 (05:40):
Biggest spectacle in the park right now.
Speaker 1 (05:42):
It's just it.
Speaker 3 (05:44):
You can't explain it. You shouldn't try to explain it.
It is just phenomenal. And I love the park during
the holidays, both parks during the holidays. Amy was talking
about this earlier, yes, and she she had started her career. Oh,
(06:05):
Richie is here. I got a good morning, the good
morning to you, Richie. You you saucy little minks. Love
that Richie. I'm I'm always impressed that he's up in
the morning because I follow him on social media and
he's one of those young'uns that can be like partying
all night and then up in the morning to screen.
Speaker 4 (06:26):
Who does that twenty four year olds?
Speaker 3 (06:29):
Yeah, I guess so. I'm tired already just talking about
Ritchie's life makes me sleepy, but he'll be screening your
calls at eight hundred five two zero one five three
four eight hundred and five two zero one five three four.
So anyways, we were at the at Disneyland and we
had the park hoppers from going back and forth, and
I'm a huge fan of the the setups the kiosks
(06:54):
that they do for the wine, food and Wine event
and for the holiday festival. And the food was spectacular.
They had a tamaal barbacoa tamaal with sauce.
Speaker 4 (07:09):
They have great barbacoa.
Speaker 1 (07:12):
It was wonderful.
Speaker 3 (07:14):
And then they had this cookie doughyle log. Yeah, don't
don't make it. Come on, buddy, it's Thanksgiving belongs out
of it.
Speaker 5 (07:27):
It's just mad because I made him eat a piece
of potato candy.
Speaker 3 (07:30):
Which is not that's like, uh, you know, potato is
either going to be in its delicious normal form or
it's going to be a bug. And potato bugs are
the ugliest bugs you've ever seen in the whole world.
Speaker 1 (07:44):
They will startle you. Yeah, I just like my vegetables
without being sweet. I don't like.
Speaker 3 (07:49):
Well, I mean there's nothing like uh, a little bit
of sweet. I mix my peas. I mixed my peace
with my mashed potatoes. That gives some sweet peas.
Speaker 1 (08:00):
A little peas.
Speaker 3 (08:02):
Sweetened it up a little. Well, if you haven't, have
you tried, Amy's not not yet.
Speaker 4 (08:09):
He hasn't yet.
Speaker 1 (08:09):
He's going to though, but you might get diabetes that sweet.
But wait a second.
Speaker 3 (08:18):
Okay, so, uh you're you're at the eye hop, You're
at you know, Denny's or my favorite you you go
for a good meal down the street to tally Rand
and uh so we.
Speaker 4 (08:32):
Have tally Rand here today this morning.
Speaker 1 (08:34):
Oh they're the best, Yes they are. And then and
great family too. But just I love the food. And
if you.
Speaker 3 (08:42):
Get okay, you got your slapjacks, right, you got your pancakes,
you got your your baconjacks whatever, flapjacks, smack aroos, thin cakes,
whatever you want to call him, continue manhole covers AnyWho.
(09:02):
Then then you've got your bacon and you've got your
your breakfast potatoes, your home fries, whatever, and you put
some syrup on your flapjacks, and they get over, they
walk over to your your Oh no, no, you got
to create the barrier. No, do not put maple syrup
on your your potatoes. No not, it just might finds
(09:26):
its way there.
Speaker 1 (09:26):
No, it doesn't. There's a barrier. You can create a barrier.
What do you do?
Speaker 3 (09:31):
Get the rubber stick from the grocer and and put
it between your food. You can get a piece of
your flap jack. And potatoes shouldn't be sweet sweet potato
fries shouldn't be sweet, just fries. They shouldn't be sweet.
Potato fries are fantastic. What are you talking about?
Speaker 1 (09:51):
No?
Speaker 3 (09:52):
Oh, have you ever had sweet potato pie? Mister pie guy,
mister eat pies for Thanksgiving?
Speaker 6 (09:59):
Right?
Speaker 3 (09:59):
But those are all fruits. Those are boysonberry apple. Oh, pumpkin.
I guess that's an outlier.
Speaker 4 (10:04):
And Pumpkin's delicious.
Speaker 3 (10:05):
Yeah, good outlier. Pumpkin's fantastic. And I will fight you.
There's an exception to every rule, is there? And that's
that exception. Dunkin is great.
Speaker 1 (10:14):
Men are manly, and you're the exception to the rule.
That's correct. Good answer. We're gonna get along today, you
and me. You always do.
Speaker 3 (10:22):
It's it's Thanksgiving. On the Morning show, Neil savedra Cono's here.
Amy King is here and is taking the day off
like a trader.
Speaker 4 (10:32):
I know, Why isn't she here with us?
Speaker 1 (10:33):
I don't know. Is she not thankful for us? That
seems odd? Right, I'm with Amy.
Speaker 3 (10:42):
Happy Thanksgiving to you, Neil Savedra and the morning crew here.
Amy King and Cono are here AND's got the day off,
as does mister Bill Handle.
Speaker 1 (10:50):
But we're here for you.
Speaker 3 (10:51):
You've got any cooking baking questions, give me a call
eight hundred and five to zero, one to five to
three or eight hundred and five to zero one five,
three four.
Speaker 1 (11:03):
All right. So Thanksgiving one of the things.
Speaker 3 (11:05):
If you're hosting today, you're probably eyeballs deep in prep
right now.
Speaker 1 (11:11):
And that's just the way it goes.
Speaker 3 (11:12):
You raise your hand and the weights on your shoulder
if you have people coming over. They have done studies
about this. The average group for Thanksgiving is eight people.
I will tell you my brother Daniel and his wife
Ginger are hosting this year at I think they're knocking
on the door of thirty five forty people. Holy smack.
(11:36):
That's a lot of humanity in one place for Thanksgiving.
Speaker 4 (11:40):
Hope everybody showered.
Speaker 1 (11:41):
I know, I don't know why you assume we don't.
Speaker 3 (11:46):
I didn't assume that, Yeah you did, Amy King, Oh,
I help you, you and your smelly family.
Speaker 1 (11:56):
Run under some water before you all get together.
Speaker 5 (11:59):
I'm just saying, if you forty people together, there's chances
are that there's one or two people in that crowd that.
Speaker 3 (12:06):
It is Southern California. Amediate will be both indoors and outdoors,
and I think there will be a breeze. We should
be okay. It's not like we invited Kono over.
Speaker 4 (12:16):
That's true.
Speaker 5 (12:17):
You know, it's the craziest thing about Southern California Thanksgiving.
If you grew up here, it's no big deal. But
being me being from the Northwest, mainly like, I'm used
to it being freezing, cold, raining, or at least, you know,
just cloudy and kind. And when I first moved down here,
we were sitting out on the back pattio having cocktails
in the afternoon. I was like, what the heck is
going on because it was like eighty degrees.
Speaker 1 (12:38):
That bums me out.
Speaker 3 (12:39):
Though I like the cold and I like the weather
during the holidays, and what is it got a high
of seventy five or something today.
Speaker 4 (12:48):
We're gonna be low eighties for some of the inland areas.
Speaker 3 (12:50):
Holy smokes. But this morning it was chilly, and it
felt nice getting up and chilly and feeling like you're
having a little bit weather. But if you're the one
that is hosting today a couple of thoughts on how
to make your day a little easier, You're going to
be trying to time everything to get everything out roughly
(13:11):
at the same time. That's a difficult feat to do.
Even your restaurants don't work the same way. The restaurants
are holding food at certain temperatures, prepared to warm it
up or heat it through in time for the order.
So that's going to be the most difficult thing, right,
(13:33):
that's trying to get everything out at the same time.
You may have your timing down, but I will tell
you the one hiccup that throws everyone off, and that
is if you don't anticipate other people needing cooking real estate.
So if someone's going to breathe, you've got people bringing
hot dishes, you should anticipate that some of them are
(13:56):
going to want them reheated. And depending on the dish,
that could be in a microwave, that could be in
the oven, whatever it is. So the real estate that
you have is probably your stovetop, your oven, maybe a
secondary oven, you know those stack of some people have
two ovens on top of each other. That was real
(14:17):
popular for a while, and that is a super duper luxury.
Or you have, you know, one of those beautiful forty
eight inch side by sides or something like that.
Speaker 1 (14:28):
I do not, but what are you looking at?
Speaker 3 (14:31):
Colors as have a hot plate a hot plate, and
that's not even like electric.
Speaker 1 (14:38):
You have to put it out in the sun to
make it hot, right, and keep it out there for
a while.
Speaker 3 (14:43):
Well, for those that are listening that don't live in
a dorm, there is these things that they heat up
called ovens. But you probably you might have a toaster oven.
Keep in mind that's an oven and you can use
that to heat things up as well.
Speaker 1 (15:00):
Crock pots.
Speaker 3 (15:01):
If you have souvt if for somebody, if you've never
used your souv circulating.
Speaker 4 (15:10):
What are you going to suvvie for Thanksgiving?
Speaker 3 (15:12):
I'll tell you something really really smart to do with
your souv.
Speaker 5 (15:16):
So if you're not, can't do your turkey because that
would be kind of gross. No it would taste.
Speaker 1 (15:20):
Good, No it would.
Speaker 3 (15:22):
You don't put a whole turkey in there, But you
can think of it this way, your ham that you're
reheating that's already cooked, you slice it, you vacuum seal it,
and you put that in a suv bath holding it
at the perfect temperature of about one hundred and forty
one degrees or whatever, and it will heat it up
(15:47):
and be absolutely ready, but it's not taking up an
You can put it the bath wherever you want it
and it will keep it at a safe temperature and
we'll keep it moist.
Speaker 1 (15:59):
Things like that.
Speaker 3 (16:00):
If you're heating certain things like that, even your carrots,
if you have candied carrots or glazed carrots or something
like that, you keep.
Speaker 1 (16:09):
Those in a souv bath.
Speaker 3 (16:12):
You should know anything that you have and all jokes
aside in the kno home. If you've got your hot
plate that is heating real estate. So anything that you
have that can keep something warm or heat it up,
you should be You should know where it is.
Speaker 1 (16:29):
The second thing is is serving spoons.
Speaker 3 (16:36):
I don't know what it is, but people that are
bringing the dish are going to forget serving spoons. They're
going to assume you have them. So make sure you
have your serving spoons at the ready because you will
be on time for everything and then people will start
to show up and they're gonna say, oh, can I
put this in your fridge? Or can I heat this up?
Or do you have a serving spoon? And they are
(16:58):
going to throw you off those horrible invitees, humans coming
and ruining your perfect Thanksgiving that you've set and put
in motion. So keep those things in mind. It will
be easier. Those things will shift. You know how things
(17:19):
are going, and you're pacing for sure. We come back
a hot tip for you to kind of set some
space to keep people out of the kitchen because that's
where they're going to want to be and they're going
to be underfoot and in your business because that's what
everybody does. They go and they huddle in the kitchen,
(17:40):
and that's your warzone. Man, that's where you're trying to
make things happen. You're trying to make the magic of
Thanksgiving and they're trying to they're trying to mess it up.
It was almost said something horrible, but I won't. I
mean Thanksgiving to you. Ah, thanks cono, We're good. You
(18:04):
don't need to do that.
Speaker 1 (18:06):
It's Thanksgiving more.
Speaker 3 (18:07):
And Neil Savader here with the boarding crew, always happy
to be here on Thanksgiving as we do. If you
have questions, you know, Cono said he has questions, but
he thinks that the show's too elevated for him. And
I'm like, if that's the way you go through life,
you're never gonna ask any questions, bro right, That's how it.
(18:30):
Usually he's all, what's the schooling? What's a souv? So
if you have questions, don't be a scared like Cono,
just pick up the phone. Eight hundred five to zero
one five three four eight hundred five to zero one five.
Speaker 1 (18:45):
Three four souv.
Speaker 3 (18:47):
It's French means under pressure and it is a circulation.
Speaker 1 (18:53):
I want to say, do they refer to it as
a numb?
Speaker 3 (18:59):
And so basically it is a stick that goes into
a water bath. It circulates the water at a precise
temperature within a tenth of a degree. And that water
bath now will envelop whatever you put under pressure into
(19:21):
a vacuum and you seal it so it's in plastic
and it's basically poaching in a bag in this water bath,
and that allows it to be held at a precise
temperature during that process. When you're cooking like a protein
or anything for that matter, it can hold a temperature
(19:42):
so precise that you can cook carrots, let's say, and
they would still almost have the flavor of being raw.
Speaker 1 (19:52):
It's crazy.
Speaker 3 (19:53):
But also you can cook meat at one temperature, so
the entire steak is that medium rare instead of the
center being medium rare and then all the different It's
it's really a thing of beauty. But holding that temperature
is a way of keeping and something at its prime
(20:14):
without overcooking it. Whereas a dry heat that you're pushing
to the center of whatever you're cooking can dry things
out on the outside, this does not. It's is They
are not like the microwave at this point where everybody
has them in their home, but more people have them
now than ever before. It's a it's a really cool technology.
(20:35):
And once you eat something very high in restaurants, you sees,
once you eat something souv you'll never go back. Bro,
I'm telling you, Kono, life is changing, life changing. Are
you ready to have your life changed? Yes, it looks
(20:57):
like it looks like you.
Speaker 1 (21:00):
It looks like you've been ready for a change for
some time. Yes, thank you.
Speaker 3 (21:04):
Like maybe we're pushing or pushing past that opportunity, So okay,
oh boy, Jeane, welcome to.
Speaker 6 (21:18):
KF I thank you same here. I love you guys.
Speaker 1 (21:23):
Oh you're the sweetest. What can we do for you?
Speaker 3 (21:26):
Well?
Speaker 6 (21:27):
I have a frozen turkey, oh boy, and I had
it out for about a couple hours and then I
decided to put it back in the refrigerator. That's where
it is now. But how do I get it where
I can eat it today? Well? I was thinking maybe
putting in the microwave on defrost. Is that a It
(21:49):
can be done.
Speaker 3 (21:50):
It's not prime, but yes, that can be done. How
big is the turkey? What are we talking about.
Speaker 6 (21:54):
Gene, Well, it's about h I think eight to ten pounds,
eight twelve pounds.
Speaker 3 (22:02):
All right, because it takes about twenty four hours per
four pounds the thaw and the refrigerator.
Speaker 6 (22:10):
Uh.
Speaker 3 (22:10):
This it's still in its plastic right, it's still in
its plastic wrap.
Speaker 6 (22:14):
No, like a dummy. I took it out of the
plastic and thinking that that would make the uh, it
would the faster faster, you know, gotcha?
Speaker 3 (22:25):
Okay, so we've got a little bit of a predicament
at this point.
Speaker 1 (22:31):
I would I would.
Speaker 3 (22:35):
Cook it from wherever the state is now.
Speaker 1 (22:39):
Is it soft to the touch on the outside of.
Speaker 6 (22:42):
The skin, it's kind of fro yes. But it is
cooked already. It's cooked.
Speaker 3 (22:48):
Oh, if it's cooked already, you're gonna it doesn't matter.
It's gonna take you know, it's gonna take hours. But
it should tell you how to You don't need to
frost a frozen turkey that's pre cooked. You can cook
from frozen. So the key, yeah, yeah, and there should
(23:09):
be instructions on there as to how to do it.
Speaker 1 (23:12):
But the you know the how long it's going to cook.
Speaker 3 (23:17):
You say, an eight pound bird, it should have the
instructions on there. But you can if it's all already cooked,
you're just warming it up. You still want it to
be in the safe zone of one hundred and sixty five.
But even a bird that's eight pounds is going to
have some residual heat. So you take it out at
about about one one fifty eight one sixty and it
(23:42):
will get up to one sixty five residually while you
let it rest. So and the thickest part of the
bird is where you want to test it. But yeah,
I don't think there's anything else outside that I'm thinking of.
You should be good, but I would look the boat,
go ahead.
Speaker 6 (24:03):
It's well, it's the butterball, okay, And of course in
the refrigerator, you know, five days even if it's cooked,
you know, so.
Speaker 3 (24:12):
Yeah, because they want you preferably to thought out. But yeah,
it's it's really quite honestly, Geene. It's really about the time.
Anything can be cooked from frozen, even a bird. But
you don't want to dry it out, which means that
you're going to have to, you know, keep it kind
(24:33):
of low and slow for a little bit three hundred
degrees or something like that, and let it slowly start
warming up in the oven. No need to put it
in defrosted or anything like that. The problem with microwaving
is microwaving is dehydration.
Speaker 1 (24:51):
There.
Speaker 3 (24:52):
It's basically agitating water and turning it to steam.
Speaker 1 (24:54):
So you don't want to dry it out.
Speaker 3 (24:58):
It's not the best for for this process. So at
this point, yeah, you can cook it from from frozen,
no problem. I'd started about three hundred degrees and I'd
checked that temperature. But you're it's gonna take a little
bit to get that beauty up to temperature, even though
it's it's eight pounds. All right, Thanks for calling. This
(25:20):
is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (25:23):
You've been listening to the Bill Handle Show.
Speaker 2 (25:25):
Catch My Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
You're listening to Bill Handle on demand from KFI AM
six forty Thanksgiving Day and the day after Thanksgiving. It
is Neil. I'll tell you exactly.
Speaker 2 (00:13):
He's gonna say, No, it's too late to defrost your turkey.
Button on, butterball turkeys aren't worth the damn and do
not take your frozen turkey and put it into a
turkey fryer.
Speaker 1 (00:25):
Okay, conversation is over.
Speaker 2 (00:27):
That's your show, and now handle on the news.
Speaker 1 (00:31):
Ladies and gentlemen, here's not Bill Handle, how Jay?
Speaker 3 (00:37):
How jarehy minimalize the power of the Thanksgiving microphone? KFI
AM six forty Happy Thanksgiving, Neil Savedra and the morning
crew here for you on this Thanksgiving morn.
Speaker 1 (00:52):
Look at that.
Speaker 3 (00:54):
We're like the early Pilgrims and Native Americans, except without
all the horrible history and uh and Amy's white.
Speaker 4 (01:08):
What's wrong with me being white?
Speaker 3 (01:09):
Not that I'm just saying you would be the pilgrim
and Cono and I we would be the Native Americans
that you took advantage of. She brought us food and
we sat down to the table, yeah, and had a dinner.
Speaker 5 (01:25):
You know what, you helped save our lives because we
had all these weird diseases from coming over from Europe.
Speaker 1 (01:30):
And you've brought corn but ConA and I call it maize.
Speaker 4 (01:35):
Have you ever had Maz's gross?
Speaker 1 (01:37):
I mean, maze is corn.
Speaker 5 (01:38):
It's like big, big corn. It's not as good as
sweet corn.
Speaker 1 (01:43):
Oh no, wait, you're talking about something else.
Speaker 4 (01:45):
Oh maybe I am. I had something that like.
Speaker 1 (01:50):
Milling corn for making like corn tortillas.
Speaker 4 (01:54):
I don't know. It looked like corn didn't taste like corn.
Speaker 1 (01:58):
The small ones don't either. Neil Savandra here with you.
Speaker 3 (02:02):
Happy to be with you on Thanksgiving morn as I
am every single year and thrilled about it. I actually, uh,
you know our buddy Mike Schaeffer used to be in
management here, operations director.
Speaker 1 (02:17):
Great guy.
Speaker 3 (02:18):
Well he's a PD in North Carolina now. And he
called me up and said, hey, will you answer Thanksgiving
questions yesterday last night? So I did two hours there
in North Carolina. You gotta love technology. You're a coast trader.
I'm not a coast trader. Well you're West coast specific. Yeah,
(02:39):
and now you and I was in my cozy, cozy
home studio.
Speaker 1 (02:43):
Do you even know what the East coast eats? Yeah? Man, vermin.
I thought, Yeah, that's what I thought.
Speaker 3 (02:52):
They critters and vermin rat burgers. No, No, they good,
they good. You have have to for the winters, that's true.
You gotta plump up. Yeah, you gotta plump up for that. Hey,
I'm gonna give you a number. And what you're gonna
do is you're gonna call this number and we're gonna
see a couple of things. We're gonna see. If one
we have a screener somewhere. I think it's Richie, but
(03:15):
you know, I don't know it is is it?
Speaker 4 (03:18):
Yeah?
Speaker 1 (03:18):
Was he screening for you?
Speaker 4 (03:20):
No? Nobody screams for me.
Speaker 1 (03:22):
But how do you? Oh? Whoa did you?
Speaker 3 (03:24):
Did someone just put Amy in the corner? Yeah, nobody
puts Amy in the corner. So eight hundred five to
zero one five three four eight hundred five two zero
one five three four is the number for you to
call with your baking questions, your cooking questions, whatever it
might be on this Thanksgiving morning? Where's you're happy to
(03:46):
be with you? Amy k King is always bouncing around.
I don't think I've seen her upset. I've known her
for many, many years, decades. I've never seen her upset.
Speaker 4 (03:57):
You haven't no what makes you makes you to hang
out more?
Speaker 1 (04:00):
What makes you mad?
Speaker 4 (04:02):
A lot of stuff?
Speaker 1 (04:06):
Well that's easy.
Speaker 4 (04:07):
Rain's at Disneyland.
Speaker 3 (04:08):
Oh, rain at Disneyland can be fun, though, I've had
my wife and I have had a magical time at
Disneyland and the rain before.
Speaker 5 (04:16):
Oh yeah, it's lovely and I have to but I've
also been pouring down and really cold and like you
are soaked from head to toe.
Speaker 1 (04:25):
Yeah, that's less fun.
Speaker 4 (04:27):
It's less fun.
Speaker 3 (04:27):
Still fun, but but you go on Tiana's ride and
you're soaked too.
Speaker 4 (04:32):
That's why I don't go on.
Speaker 3 (04:34):
And depending on which which seat you're in in the
boats for Pirates, you can get soaked too.
Speaker 5 (04:41):
We just got soaked last time we went there. We
just got soaked on pirates.
Speaker 6 (04:46):
Do that.
Speaker 4 (04:47):
I think they've changed the ride a little bit.
Speaker 1 (04:48):
I wonder because I was just there on Sunday and Monday.
Speaker 4 (04:54):
I know, I'm so my gosh, it.
Speaker 1 (04:56):
Was one of those things.
Speaker 3 (04:57):
My uh my brother Craig, who's been on the air
with me many times. He's a Broadway producer and he
is my buddy. I mean, I'm I love all my family,
but Craig and I are like hangout close, and and
he hasn't. He hadn't been since Galaxy's Edge opened and
(05:20):
that and I took him. Then I took he and
his husband with my wife and we treated them to
Disneyland and Disneyland Hotel Nice.
Speaker 1 (05:31):
And so he hadn't been back.
Speaker 3 (05:34):
And I'm like, oh, you gotta you gotta ride Rise
of the Resistance for one as a Star Wars fan.
Speaker 4 (05:40):
Biggest spectacle in the park right now.
Speaker 1 (05:42):
It's just it.
Speaker 3 (05:44):
You can't explain it. You shouldn't try to explain it.
It is just phenomenal. And I love the park during
the holidays, both parks during the holidays. Amy was talking
about this earlier, yes, and she she had started her career. Oh,
(06:05):
Richie is here. I got a good morning, the good
morning to you, Richie. You you saucy little minks. Love
that Richie. I'm I'm always impressed that he's up in
the morning because I follow him on social media and
he's one of those young'uns that can be like partying
all night and then up in the morning to screen.
Speaker 4 (06:26):
Who does that twenty four year olds?
Speaker 3 (06:29):
Yeah, I guess so. I'm tired already just talking about
Ritchie's life makes me sleepy, but he'll be screening your
calls at eight hundred five two zero one five three
four eight hundred and five two zero one five three four.
So anyways, we were at the at Disneyland and we
had the park hoppers from going back and forth, and
I'm a huge fan of the the setups the kiosks
(06:54):
that they do for the wine, food and Wine event
and for the holiday festival. And the food was spectacular.
They had a tamaal barbacoa tamaal with sauce.
Speaker 4 (07:09):
They have great barbacoa.
Speaker 1 (07:12):
It was wonderful.
Speaker 3 (07:14):
And then they had this cookie doughyle log. Yeah, don't
don't make it. Come on, buddy, it's Thanksgiving belongs out
of it.
Speaker 5 (07:27):
It's just mad because I made him eat a piece
of potato candy.
Speaker 3 (07:30):
Which is not that's like, uh, you know, potato is
either going to be in its delicious normal form or
it's going to be a bug. And potato bugs are
the ugliest bugs you've ever seen in the whole world.
Speaker 1 (07:44):
They will startle you. Yeah, I just like my vegetables
without being sweet. I don't like.
Speaker 3 (07:49):
Well, I mean there's nothing like uh, a little bit
of sweet. I mix my peas. I mixed my peace
with my mashed potatoes. That gives some sweet peas.
Speaker 1 (08:00):
A little peas.
Speaker 3 (08:02):
Sweetened it up a little. Well, if you haven't, have
you tried, Amy's not not yet.
Speaker 4 (08:09):
He hasn't yet.
Speaker 1 (08:09):
He's going to though, but you might get diabetes that sweet.
But wait a second.
Speaker 3 (08:18):
Okay, so, uh you're you're at the eye hop, You're
at you know, Denny's or my favorite you you go
for a good meal down the street to tally Rand
and uh so we.
Speaker 4 (08:32):
Have tally Rand here today this morning.
Speaker 1 (08:34):
Oh they're the best, Yes they are. And then and
great family too. But just I love the food. And
if you.
Speaker 3 (08:42):
Get okay, you got your slapjacks, right, you got your pancakes,
you got your your baconjacks whatever, flapjacks, smack aroos, thin cakes,
whatever you want to call him, continue manhole covers AnyWho.
(09:02):
Then then you've got your bacon and you've got your
your breakfast potatoes, your home fries, whatever, and you put
some syrup on your flapjacks, and they get over, they
walk over to your your Oh no, no, you got
to create the barrier. No, do not put maple syrup
on your your potatoes. No not, it just might finds
(09:26):
its way there.
Speaker 1 (09:26):
No, it doesn't. There's a barrier. You can create a barrier.
What do you do?
Speaker 3 (09:31):
Get the rubber stick from the grocer and and put
it between your food. You can get a piece of
your flap jack. And potatoes shouldn't be sweet sweet potato
fries shouldn't be sweet, just fries. They shouldn't be sweet.
Potato fries are fantastic. What are you talking about?
Speaker 1 (09:51):
No?
Speaker 3 (09:52):
Oh, have you ever had sweet potato pie? Mister pie guy,
mister eat pies for Thanksgiving?
Speaker 6 (09:59):
Right?
Speaker 3 (09:59):
But those are all fruits. Those are boysonberry apple. Oh, pumpkin.
I guess that's an outlier.
Speaker 4 (10:04):
And Pumpkin's delicious.
Speaker 3 (10:05):
Yeah, good outlier. Pumpkin's fantastic. And I will fight you.
There's an exception to every rule, is there? And that's
that exception. Dunkin is great.
Speaker 1 (10:14):
Men are manly, and you're the exception to the rule.
That's correct. Good answer. We're gonna get along today, you
and me. You always do.
Speaker 3 (10:22):
It's it's Thanksgiving. On the Morning show, Neil savedra Cono's here.
Amy King is here and is taking the day off
like a trader.
Speaker 4 (10:32):
I know, Why isn't she here with us?
Speaker 1 (10:33):
I don't know. Is she not thankful for us? That
seems odd? Right, I'm with Amy.
Speaker 3 (10:42):
Happy Thanksgiving to you, Neil Savedra and the morning crew here.
Amy King and Cono are here AND's got the day off,
as does mister Bill Handle.
Speaker 1 (10:50):
But we're here for you.
Speaker 3 (10:51):
You've got any cooking baking questions, give me a call
eight hundred and five to zero, one to five to
three or eight hundred and five to zero one five,
three four.
Speaker 1 (11:03):
All right. So Thanksgiving one of the things.
Speaker 3 (11:05):
If you're hosting today, you're probably eyeballs deep in prep
right now.
Speaker 1 (11:11):
And that's just the way it goes.
Speaker 3 (11:12):
You raise your hand and the weights on your shoulder
if you have people coming over. They have done studies
about this. The average group for Thanksgiving is eight people.
I will tell you my brother Daniel and his wife
Ginger are hosting this year at I think they're knocking
on the door of thirty five forty people. Holy smack.
(11:36):
That's a lot of humanity in one place for Thanksgiving.
Speaker 4 (11:40):
Hope everybody showered.
Speaker 1 (11:41):
I know, I don't know why you assume we don't.
Speaker 3 (11:46):
I didn't assume that, Yeah you did, Amy King, Oh,
I help you, you and your smelly family.
Speaker 1 (11:56):
Run under some water before you all get together.
Speaker 5 (11:59):
I'm just saying, if you forty people together, there's chances
are that there's one or two people in that crowd that.
Speaker 3 (12:06):
It is Southern California. Amediate will be both indoors and outdoors,
and I think there will be a breeze. We should
be okay. It's not like we invited Kono over.
Speaker 4 (12:16):
That's true.
Speaker 5 (12:17):
You know, it's the craziest thing about Southern California Thanksgiving.
If you grew up here, it's no big deal. But
being me being from the Northwest, mainly like, I'm used
to it being freezing, cold, raining, or at least, you know,
just cloudy and kind. And when I first moved down here,
we were sitting out on the back pattio having cocktails
in the afternoon. I was like, what the heck is
going on because it was like eighty degrees.
Speaker 1 (12:38):
That bums me out.
Speaker 3 (12:39):
Though I like the cold and I like the weather
during the holidays, and what is it got a high
of seventy five or something today.
Speaker 4 (12:48):
We're gonna be low eighties for some of the inland areas.
Speaker 3 (12:50):
Holy smokes. But this morning it was chilly, and it
felt nice getting up and chilly and feeling like you're
having a little bit weather. But if you're the one
that is hosting today a couple of thoughts on how
to make your day a little easier, You're going to
be trying to time everything to get everything out roughly
(13:11):
at the same time. That's a difficult feat to do.
Even your restaurants don't work the same way. The restaurants
are holding food at certain temperatures, prepared to warm it
up or heat it through in time for the order.
So that's going to be the most difficult thing, right,
(13:33):
that's trying to get everything out at the same time.
You may have your timing down, but I will tell
you the one hiccup that throws everyone off, and that
is if you don't anticipate other people needing cooking real estate.
So if someone's going to breathe, you've got people bringing
hot dishes, you should anticipate that some of them are
(13:56):
going to want them reheated. And depending on the dish,
that could be in a microwave, that could be in
the oven, whatever it is. So the real estate that
you have is probably your stovetop, your oven, maybe a
secondary oven, you know those stack of some people have
two ovens on top of each other. That was real
(14:17):
popular for a while, and that is a super duper luxury.
Or you have, you know, one of those beautiful forty
eight inch side by sides or something like that.
Speaker 1 (14:28):
I do not, but what are you looking at?
Speaker 3 (14:31):
Colors as have a hot plate a hot plate, and
that's not even like electric.
Speaker 1 (14:38):
You have to put it out in the sun to
make it hot, right, and keep it out there for
a while.
Speaker 3 (14:43):
Well, for those that are listening that don't live in
a dorm, there is these things that they heat up
called ovens. But you probably you might have a toaster oven.
Keep in mind that's an oven and you can use
that to heat things up as well.
Speaker 1 (15:00):
Crock pots.
Speaker 3 (15:01):
If you have souvt if for somebody, if you've never
used your souv circulating.
Speaker 4 (15:10):
What are you going to suvvie for Thanksgiving?
Speaker 3 (15:12):
I'll tell you something really really smart to do with
your souv.
Speaker 5 (15:16):
So if you're not, can't do your turkey because that
would be kind of gross. No it would taste.
Speaker 1 (15:20):
Good, No it would.
Speaker 3 (15:22):
You don't put a whole turkey in there, But you
can think of it this way, your ham that you're
reheating that's already cooked, you slice it, you vacuum seal it,
and you put that in a suv bath holding it
at the perfect temperature of about one hundred and forty
one degrees or whatever, and it will heat it up
(15:47):
and be absolutely ready, but it's not taking up an
You can put it the bath wherever you want it
and it will keep it at a safe temperature and
we'll keep it moist.
Speaker 1 (15:59):
Things like that.
Speaker 3 (16:00):
If you're heating certain things like that, even your carrots,
if you have candied carrots or glazed carrots or something
like that, you keep.
Speaker 1 (16:09):
Those in a souv bath.
Speaker 3 (16:12):
You should know anything that you have and all jokes
aside in the kno home. If you've got your hot
plate that is heating real estate. So anything that you
have that can keep something warm or heat it up,
you should be You should know where it is.
Speaker 1 (16:29):
The second thing is is serving spoons.
Speaker 3 (16:36):
I don't know what it is, but people that are
bringing the dish are going to forget serving spoons. They're
going to assume you have them. So make sure you
have your serving spoons at the ready because you will
be on time for everything and then people will start
to show up and they're gonna say, oh, can I
put this in your fridge? Or can I heat this up?
Or do you have a serving spoon? And they are
(16:58):
going to throw you off those horrible invitees, humans coming
and ruining your perfect Thanksgiving that you've set and put
in motion. So keep those things in mind. It will
be easier. Those things will shift. You know how things
(17:19):
are going, and you're pacing for sure. We come back
a hot tip for you to kind of set some
space to keep people out of the kitchen because that's
where they're going to want to be and they're going
to be underfoot and in your business because that's what
everybody does. They go and they huddle in the kitchen,
(17:40):
and that's your warzone. Man, that's where you're trying to
make things happen. You're trying to make the magic of
Thanksgiving and they're trying to they're trying to mess it up.
It was almost said something horrible, but I won't. I
mean Thanksgiving to you. Ah, thanks cono, We're good. You
(18:04):
don't need to do that.
Speaker 1 (18:06):
It's Thanksgiving more.
Speaker 3 (18:07):
And Neil Savader here with the boarding crew, always happy
to be here on Thanksgiving as we do. If you
have questions, you know, Cono said he has questions, but
he thinks that the show's too elevated for him. And
I'm like, if that's the way you go through life,
you're never gonna ask any questions, bro right, That's how it.
(18:30):
Usually he's all, what's the schooling? What's a souv? So
if you have questions, don't be a scared like Cono,
just pick up the phone. Eight hundred five to zero
one five three four eight hundred five to zero one five.
Speaker 1 (18:45):
Three four souv.
Speaker 3 (18:47):
It's French means under pressure and it is a circulation.
Speaker 1 (18:53):
I want to say, do they refer to it as
a numb?
Speaker 3 (18:59):
And so basically it is a stick that goes into
a water bath. It circulates the water at a precise
temperature within a tenth of a degree. And that water
bath now will envelop whatever you put under pressure into
(19:21):
a vacuum and you seal it so it's in plastic
and it's basically poaching in a bag in this water bath,
and that allows it to be held at a precise
temperature during that process. When you're cooking like a protein
or anything for that matter, it can hold a temperature
(19:42):
so precise that you can cook carrots, let's say, and
they would still almost have the flavor of being raw.
Speaker 1 (19:52):
It's crazy.
Speaker 3 (19:53):
But also you can cook meat at one temperature, so
the entire steak is that medium rare instead of the
center being medium rare and then all the different It's
it's really a thing of beauty. But holding that temperature
is a way of keeping and something at its prime
(20:14):
without overcooking it. Whereas a dry heat that you're pushing
to the center of whatever you're cooking can dry things
out on the outside, this does not. It's is They
are not like the microwave at this point where everybody
has them in their home, but more people have them
now than ever before. It's a it's a really cool technology.
(20:35):
And once you eat something very high in restaurants, you sees,
once you eat something souv you'll never go back. Bro,
I'm telling you, Kono, life is changing, life changing. Are
you ready to have your life changed? Yes, it looks
(20:57):
like it looks like you.
Speaker 1 (21:00):
It looks like you've been ready for a change for
some time. Yes, thank you.
Speaker 3 (21:04):
Like maybe we're pushing or pushing past that opportunity, So okay,
oh boy, Jeane, welcome to.
Speaker 6 (21:18):
KF I thank you same here. I love you guys.
Speaker 1 (21:23):
Oh you're the sweetest. What can we do for you?
Speaker 3 (21:26):
Well?
Speaker 6 (21:27):
I have a frozen turkey, oh boy, and I had
it out for about a couple hours and then I
decided to put it back in the refrigerator. That's where
it is now. But how do I get it where
I can eat it today? Well? I was thinking maybe
putting in the microwave on defrost. Is that a It
(21:49):
can be done.
Speaker 3 (21:50):
It's not prime, but yes, that can be done. How
big is the turkey? What are we talking about.
Speaker 6 (21:54):
Gene, Well, it's about h I think eight to ten pounds,
eight twelve pounds.
Speaker 3 (22:02):
All right, because it takes about twenty four hours per
four pounds the thaw and the refrigerator.
Speaker 6 (22:10):
Uh.
Speaker 3 (22:10):
This it's still in its plastic right, it's still in
its plastic wrap.
Speaker 6 (22:14):
No, like a dummy. I took it out of the
plastic and thinking that that would make the uh, it
would the faster faster, you know, gotcha?
Speaker 3 (22:25):
Okay, so we've got a little bit of a predicament
at this point.
Speaker 1 (22:31):
I would I would.
Speaker 3 (22:35):
Cook it from wherever the state is now.
Speaker 1 (22:39):
Is it soft to the touch on the outside of.
Speaker 6 (22:42):
The skin, it's kind of fro yes. But it is
cooked already. It's cooked.
Speaker 3 (22:48):
Oh, if it's cooked already, you're gonna it doesn't matter.
It's gonna take you know, it's gonna take hours. But
it should tell you how to You don't need to
frost a frozen turkey that's pre cooked. You can cook
from frozen. So the key, yeah, yeah, and there should
(23:09):
be instructions on there as to how to do it.
Speaker 1 (23:12):
But the you know the how long it's going to cook.
Speaker 3 (23:17):
You say, an eight pound bird, it should have the
instructions on there. But you can if it's all already cooked,
you're just warming it up. You still want it to
be in the safe zone of one hundred and sixty five.
But even a bird that's eight pounds is going to
have some residual heat. So you take it out at
about about one one fifty eight one sixty and it
(23:42):
will get up to one sixty five residually while you
let it rest. So and the thickest part of the
bird is where you want to test it. But yeah,
I don't think there's anything else outside that I'm thinking of.
You should be good, but I would look the boat,
go ahead.
Speaker 6 (24:03):
It's well, it's the butterball, okay, And of course in
the refrigerator, you know, five days even if it's cooked,
you know, so.
Speaker 3 (24:12):
Yeah, because they want you preferably to thought out. But yeah,
it's it's really quite honestly, Geene. It's really about the time.
Anything can be cooked from frozen, even a bird. But
you don't want to dry it out, which means that
you're going to have to, you know, keep it kind
(24:33):
of low and slow for a little bit three hundred
degrees or something like that, and let it slowly start
warming up in the oven. No need to put it
in defrosted or anything like that. The problem with microwaving
is microwaving is dehydration.
Speaker 1 (24:51):
There.
Speaker 3 (24:52):
It's basically agitating water and turning it to steam.
Speaker 1 (24:54):
So you don't want to dry it out.
Speaker 3 (24:58):
It's not the best for for this process. So at
this point, yeah, you can cook it from from frozen,
no problem. I'd started about three hundred degrees and I'd
checked that temperature. But you're it's gonna take a little
bit to get that beauty up to temperature, even though
it's it's eight pounds. All right, Thanks for calling. This
(25:20):
is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (25:23):
You've been listening to the Bill Handle Show.
Speaker 2 (25:25):
Catch My Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
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