Plumluvfoods on WICC ep 72 same techniques for all holiday food!

re-visiting holiday food! with some great leftover ideas from the boys!

Episode Transcript

Speaker 1 (00:02):
Coming umber Staming a World of Sound, Chef Pue on
the mic, making Heartstown, the Chef Jeff Brown Shotguns, my
Son Life, Chefdad in the background.

Speaker 2 (00:16):
Making New be Found.

Speaker 1 (00:21):
Talk, Girls of Peace, Tauns Down Any Night.

Speaker 2 (00:24):
The God and Conversation Song, The Daylight from Bull Meat Dishes,
the Street Footstal Tides, The Chef Free Made March, Guys
Shooting Sound a podcast Forever. Chefs can't beg Corfee sucking all,

(00:45):
forget every conversation.

Speaker 3 (00:50):
So I'm the fastest say sound on.

Speaker 2 (00:53):
The knee, Chef Fum and the list.

Speaker 3 (00:58):
And the rest. Oh Yeah, ladies and gentlemen. Happy Saturday,
Happy Saturday after Thanksgiving. Hope you're doing well. Hope you've
enjoyed your time with your family. I hope you haven't
been familied out. Hope you've had a lot of leftovers.
Hope you had a lot of turkey. Hope you've had
a lot of side dishes. Hope you've been inspired for Christmas,
as it's the next big holiday. In my brain, if

(01:19):
Thanksgiving is a super Bowl of Holidays when it comes
to food, Christmas has to be the college Championship. It's
like one notch under in my brand. It's how I
look at it, like they're both big food holidays. So
we're here talking about a little bit of that on WICC,
The Voice of Connecticut. I am Chef Plum, joined by
the lovely and fantastic Chef Jeffy. Jeffy, how is your Thanksgiving?

(01:43):
My friend, Wila, my guy? I'm back. Yeah, all right, Wila,
my guy. I learned that from my friend in Morocco.
That's right, Abo pooh.

Speaker 4 (01:55):
Yeah, it was great anyway, Thanksgiving was dope, man, Thanksgiving
was awesome. Had some great family here. It's amazing. I cooked,
so you know, I'm a little partial thinking it was
really good.

Speaker 3 (02:06):
I'm sure it was. I'm sure it was.

Speaker 4 (02:07):
It was definitely acceptable. We had some top nunch stuff.
My daughter made a delicious dessert. So the college I'm
paying for is you know, she's in culinary school. She's
trying to follow her footsteps to dad.

Speaker 3 (02:17):
I know you you complain about the cost of her
culinary education, but the reason she's in that world is
because of you. She'll never admit that to you, but
the inspired inspiration you gave her, so you gotta feel
good about that deep down. Jeffy, Listen, did she ever't
know that else, all right, I mean like it would
have been if it was the words I signed that
last week on Fluss in the Morning, which, by the way,

(02:40):
you missed completely. I slept right through it. Yeah, she
was very upset with you. I feel terrible about it. Honestly.

Speaker 4 (02:47):
I listened to her show so much. My daughter's like,
why are we listening to Connecticut News?

Speaker 3 (02:51):
I don't understand it. I'm like, it's my friend. Listen.
She's awesome. She has lots of news, though it's not
just Connecticut. She talks about all kinds.

Speaker 4 (02:56):
Off she does, talking about all kind of stuff. We
always end up connect catching like, you know, she's what's
best something local.

Speaker 3 (03:01):
And yeah, listen in the morning right here on wic
C every Weekedy Morning. She's fantastic and she's a bit
of a crazy person, which makes a lot of sense. Yeah.

Speaker 4 (03:09):
No, it's awesome. And her producer, John is his name,
he's great. He's hilarious. He's like, what's so funny? No, John,
I can't.

Speaker 3 (03:14):
Remember some here's the thing. I think it's a revolving door, sir.
Oh okay, but here's the thing too. So I was
a co hosting on our Sister station on Star nine
nine point nine on the national syndicated and and Raven
Show all last week. Welcome back, Raven, Happy You're Your
surgery went well. He's a great guy. But I got
to go in and I saw Melissa every morning. I

(03:35):
saw all the producers over there and hang out with
him and great people here at ic C. Great people.
Oh yeah, everyone's awesome. I love coming in there. Yeah, yeah,
we got we gotta get a live show here scheduled soon, Jeff.
We got to figure that part of it out, very soon.
Figure that part it out. And plus just this is
breaking news. Can I break some news before we get
into our program today? Premiere December twenty second, Ladies and Gentlemen,

(03:57):
December twenty second, Chris. This week we will have the
first official Plumb Love Foods Christmas Holiday Spectacular happening at
Profusion Cocktail Lounge, site of the Miracle pop up, which
is all for charity, happening on December twenty second. We're
going to be there from six to eight, probably a
little bit later than that, guest, but the show, we're

(04:17):
going to record the show from Miracle. It's gonna be
a lot of fun, a lot of friends coming through
a lot of our Chef buddies are going to come
through and hang out, come through and see us. We'll
promote more of this too, but it's gonna be a
lot of fun wales, Oh amazing cocktails. That's all for
charity too. Miracle is pretty fantastic. And when you walk
into Profusion every year for Miracle, it's to call it,
it looks like a nineteen eighty four Christmas threw up

(04:39):
inside of there. It's insane. The decorations, it's so fun. Yeah,
it's so cool. I can't wait for you to see it, Chef,
because you're gonna be like, well, this is crazy. Yeah.

Speaker 4 (04:47):
I've seen tons of pictures and I saw a video
from last year when you were there, when you yapped
in and it just looks so awesome.

Speaker 3 (04:52):
And I mean drinks.

Speaker 4 (04:53):
I mean you were talking about him, we had him
on the show. Yeah, he was just you know, talking
about it. I remember there was like the crampis.

Speaker 3 (05:00):
Unbelievable in the Great Grace where and stuff, and Profusion
already makes amazing cocktails. So it's great to go there
and see them doing this stuff and they get a
little they get a little creative, you know, Liberty if
you will on a couple of cocktails, which is pretty cool.
So we're gonna be there. Were gonna talk more and
more about it as we lead up to it, and
you'll know more. But this is the first official announcement.
The Plumb Love Foods Christmas Spectacular will be recorded December

(05:23):
twenty second at Profusion Bar in Newtown, Connecticut where it's
the Miracle pop up. It's gonna be amazing. We're gonna
have a lot of great time. Shouts to Matt Sedlak
for allowing us to come there and do it. It's
gonna be great. Melissa in the Morning's gonna be there,
our friend Anna Zapp from Anna Raven's gonna come through
a lot of good people. So we're looking forward to
It's gonna be fine. Jeffy, I can't wait. I can't wait.
I feel like we've waited a long time to do
an event for the show.

Speaker 4 (05:42):
It's been a minute. It's been a minute. I mean,
we do events, but they're usually like traveling we're doing
for the show.

Speaker 3 (05:48):
Yeah, not really for the show, but you know, I mean,
there's a the show. There's a potential for something happening
at Food and wine from o'hegan too, but I'm not
committed yet. There's a lot of stuff going on there.
But this show, oh, my friends, I want to revisit
and go back to some of our of Thanksgiving tisss.
I think some of our Thanksgiving tips here are great
for Christmas as well. There's some great I mean some

(06:10):
of the sides. It's kind of some it's I don't know.
I mean they're they're kind of similar, aren't they. We
have match tests for both. We have, you know, certain
vegetable sides for both, right, yeah, absolutely, And plus a
little bit later on we'll check out some ideas for
uh some you know, how to how to reuse those
side dishes, how to make some great stuff. I can't wait.

Speaker 4 (06:30):
You know, I love I love leftovers more than the
main course sometimes, like some of the stuff that comes
out of the creations of leftovers, because the flavors already there.

Speaker 3 (06:41):
You know, you already got great flavors to start with,
no doubt.

Speaker 4 (06:43):
So like the things that you can like twist around
and play with and come up with new dishes and
fun stuff, and so it's it's just a lot of
it's like it's like.

Speaker 3 (06:50):
A chopped episode. Yeah, I think it's great. I think
it's fantastic. And so I think to start this off,
I mean, I think a turkey is one of those
dishes that can be made for you know, it could
be Thanksgiving, be Christmas, you know, it could be. Yeah,
but I think a lot of the same rules go
for a goose as well, don't you when it comes
to a turkey, like you kind of want that heritage goose.
You kind of want that, you know. The cooking style

(07:10):
is very very similar. A lot of fat in the bird, right, Oh.

Speaker 4 (07:13):
No, goose is like more like a duck. Goose is
like huge layer of fat in the outside.

Speaker 3 (07:18):
You have to want a goose. Yeah, goose is like
a like a Christmas goose is a lot of fat.
It's like a like a it's like a I think
just the opposite. And we might have to have an
argument here, really. I mean I've had to render tons
of geese before.

Speaker 4 (07:29):
I mean, I make a Christmas goose every year, and uh,
it's like you know this like English, I can't remember
some sort of like mustard mustard, you know, like was that.

Speaker 3 (07:41):
Friend you just said, you know, like the it's the
moose tar with the with the with the fruit in it.
Oh yeah, yeah, yeah, Okay, it's like it's like it's
like a it's kind of like a chutney, I guess,
but they call it it's like mostardo. Well, last week's show,
we talked a whole lot about turkeys and where they
come from in the background of them, so I figure

(08:02):
we'll kind of revisit that a little bit here, And
you know, I thought that maybe some of the stuff
will be useful when it comes to cooking a goose,
but apparently Jeff says I'm completely wrong, So ignore that
and that'll be a hold on. We'll do a whole
of the conversation with that later on. But a lot
of great information here when it comes down to making turkeys,
because I think turkey can be used for Christmas or Thanksgiving,
don't you. Yeah, I know in Britain they make turkeys

(08:23):
for thanks for Christmas.

Speaker 4 (08:24):
Yeah, definitely. I think turkeys are great. I mean, turkey's
are great because it feeds a crowd. So I think
anytime you have a bunch of people over, you can
use a turkey. Yeah, no, dot turkey all year long
is great.

Speaker 3 (08:34):
Yeah, that's not a bad idea. I think turkey's list
is too make sure you do it right though, so
very important. Smoke turkey, breast. Come on, we're gonna get
into it here a little bit. You're checking out plumb lufos.
Here's some tips on making turkey. So let's talk about
everything that happens to the turkey before it hits the heat.
And this is where our technique can shine. Are you ready?
So to Brian or not to Brian? This is the

(08:57):
great debate. Let's define what brining is. Can do you
want to do it? You let me do it. I
would love for you to do it. So, brianing essentially
means we're gonna force moisture out of the turkey, season
it and then it goes back into the turkey via osmosis. Right,
So what happens is salt and sugar pull moisture out
of the bird and then they get pumped back into

(09:17):
the bird because the salt and sugar makes those cell
walls swell, and I'm taking more moisture. So it's almost
like a squeezing of sponge and opening it underwater. Does
that make sense? Mm hmm. So you're adding more moisture
back into it that is now seasoned with some sort
of saline solution, sugar solution, all those sort of things,
and you make it inevitably be a juicier piece of meat.
You know. I mean you can any kind I think,

(09:38):
any kind of culture you can. You can brind, don't you.

Speaker 4 (09:41):
Uh yeah, any meat at all, you can briand it
through us mostas the the salt draws it in and
the I believe the sugar keeps it in.

Speaker 3 (09:50):
Yeah yeahah, I mean salt and sugar kind of the
same thing. But yeah, yeah, yeah. You know, I'm a
big advocate for a classic wet Brian like that's kind
of my thing.

Speaker 5 (09:59):
You know.

Speaker 3 (09:59):
It's basically osmosis, like we said before, and it basically
makes a juicier, well seasoned bird from the inside out. However,
I do have a tip I can give everyone for
how I like to when I'm brining a chicken, a
chicken or a turkey. What I like to do, Can
I tell you? Yeah? Please? I bried. Mine is sweet tea.
I make basically a old fashioned Southern style sweet tea.

(10:22):
And I put my bird in sweet tea overnight and
I added about a cup of salt to it. I
was gonna say how much salt do you add to that?
Not as much as you would think. It's more sugar
than salt, but there is some salt in there, you know,
for like every two it's like three hours or so,
I'll put a cup of salt. So it's not as
much aromatics or just just just the straight sweet tea,
just black tea. Oh wow, black tea. Sometimes I'll throw
it crazy. Well, it actually adds. It's funny because it

(10:45):
adds a little bit of the tannins and the tea
tend to add a little bit of a tent of
brown to the skin of the outside of the of
the turkey as well. I love that. But the amount
of you kind of get these bestac can describe as
like hops from a beer. You kind of get these
crazy floral aromas that happen very very light inside. But
when you do Brian it, you know, twelve hours. Anything

(11:08):
more than that, it's too much. Don't do that. Don't
no brind should be put in twelve hours in my brain. Yeah,
I mean, I mean I've left them in overnight. It's
it's not the world. But yeah, you know, only it
only needs it only needs probably you know, six to
eight sixty eight, right, But uh, you know, twelve hours
is a safe, safe, safe way to go and the
best way to do this, man, because this time of year,

(11:28):
particularly here in the Northeast. What I do is I
actually put a trash bag into a cooler, and I
will put my tea in the cool with a bunch
of ice, you know, and then I'll put the whole
turkey in there, just like that, close the core. It's
it's out there overnight. I listen, I I love that.
But uh, I've I've come to start. I started to

(11:50):
dry Brian. Yeah, I mean, I think dry Brian is great.
Tell me about it. So what I do is I.

Speaker 4 (11:55):
Basically leave out the I make a a rub, I
leave out the I take salt, sugar, leave out the moisture.
I rub it all over the outside and the inside
of the bird. I put it on a rack on
a pan, and I set it in the bottom of
the fridge.

Speaker 3 (12:13):
So again, it works kind of the same way as
the osmost as we're talking about. But what happens is
you're using the moisture it's already in the bird to
be reabsorbed back into the bird. Because like I said
that the sugar in the salt make those cell walls expand,
so it takes them more moisture.

Speaker 4 (12:27):
Yeah, and I'll leave it in the fridge for two
or three days and oh really, oh yeah, and the
skin gets crazy crispy and it like concentrates the flavor
it almost like I mean at work, if I'm out here,
sometimes I'll run over to work and I'll throw them
in the dry age or and I'll just leave them
in there for.

Speaker 3 (12:41):
Two or three days. Most people'll have a dry age
at their house. So like, I know, but you can
do it in the fridge. You can just do it
in the fridge. I'm just saying, you have a fridge
in your garage, you can do it. Yeah. Or you know,
I'm a big advocate for the cooler. You know, throw
it the cooler outside, the cooler in the with the
bag in the brine, with a couple of bags of
ice on. It is even dry Brian outside. Yeah, cool outside,

(13:03):
and keeping just put you know, wet packs around it
or whatever. Well, just wrap the whole turkey, your dry
Brian turkey. Wrap the whole thing up in a plastic
bag and yeah, the white Yeah, no, you can do
it that way. But it ends up you becoming a
wet Brian. You know me, Like, no, not if it's
wrapped in plastic and the water can't get to it. No,
because the moisture in the I got you, I gotcha.

Speaker 4 (13:24):
Yeah, mixed up the salt and then gets all wet
and it kind of becomes like it sits in it soup,
which isn't bad for flavor or whatever, but it doesn't.

Speaker 3 (13:31):
Do the dry skin dry skin that I laugh. I
like when it dries it out and the skin gets
like I mean when I say it's crispy, it's like
crackling crispy. It's so good. Yeah, I follow you now, Jeffy.
I was. I wasn't quite with you there, but now
I'm now ridding the same doom buggy you're driving. Oh
here we go. Okay, Yeah, we're doing together. We're gonna
rode along. It's gonna be great there it is. But yeah,

(13:53):
I mean, I don't know if there's a right or
wrong way to be honest with you. I think that
both have their pros and cons. I think, particular, if
you're thinking about frying your turn, yeah probably, I don't
like to wet brine it because then you have to
let it dry, and it needs to air dry for
probably you know, a couple of hours before you if
you're gonna fry it, after you wet brind it, don't
you think, Oh yeah, if you're gonna fry your turkey,
you cannot be wet Brian in it. I mean I wouldn't.

Speaker 4 (14:14):
I would inject it with a butter solution is the
way to go with that, and rub it dry, rub
it and then inject it with some sort of fat
solution that's got a bunch of season in it.

Speaker 3 (14:27):
Yeah. Well, let's just just sticking with the whole brinding situation.
I just think, no matter what you do when you're
cooking turkey, it should be brianed one way or the other.
You should brind it for at least six to eight
hours before you cook it.

Speaker 4 (14:40):
Yeah, whether you do a dry Brian or a wet
Brian some you should definitely season it with salt and
sugar and let it sit.

Speaker 3 (14:47):
Yeah, And you can get really crazy and really lazy
with if you want to. Like, like I said, it's
all about sugar and water or sugar and salt is
what you need here. So I mean you want to
get really crazy with it, take a two lear bottle
of Coca Cola Classic, add some salt to it, and
just put your turkey in there. Just do something, give
it something, and then add like a bottle of coat
to the botle. Then fill it to the bottle again
and port with water and do it and then add
some salt. I mean saved up my pickle juice, throwing

(15:10):
it over my here. Yeah, that's a great one to
be really good, and it's so good. But the briny
makes a massive, massive difference in the juiciness the moistness
of the turkey. It makes a big difference, and particularly
if you drive on it, and that crispy skin on
the outside, which is very important. I couldn't agree more.
Let's talk about uh aromatics and what that means. I

(15:30):
am not a big fan of stuffing the turkey with stuffing.
You know, a lot of people wi stuff the turkey.
But when you do that, that's what makes the cooking
process take even longer. You've now increased the density of
the bird, which now makes it take even longer. Yeah,
I'm not a fan of stuffing. I get it. I
get it, but I'm not a fan of it. I
get what happens as it cooks, it drips down into
the stuffing inside of it. But you know, you can

(15:51):
also use those same drippings to make gravy and stuffing
outside of that. So it's fine you could serve it.
You can then spoon stuff in there and serve it
if you want. But if you cook it with stuffing
inside of it, it's I wing to make it take
twice possibly two and a half times as long. But
I'm not against putting some herbs and you maybe some
oranges or something like that inside of the cavity of
the turkey, so there's still some room for hair to
get in there. You know, I don't mind doing you know,

(16:12):
a bunch of sage. That's give me some rosemary, you know,
things like that right in that cavity the turkey, and
let it cook with that in there, because listen, all
that stuff's gonna add flavor. It's minimal, but it does
add flavor. Jeff. But you know, no matter what, though,
I think it's important. If you're gonna do that, you
gotta do some butter injecting and things like that.

Speaker 4 (16:27):
Yeah, yeah, you want to get in there with a
little butter. You want to get in there with like
a little compound butter. If you want to get crazy,
which I think, you know, I like to take a
little sage, a tiny.

Speaker 3 (16:39):
Bit of garlic, you know, salmn pepper, just kind of
like make it ahead of time, and I pick slices
and I just take the slices and I fold it
up all up underneath the skin everywhere. Yeah, every household
has their own way of doing it, but hopefully some
of these things we're telling it can be something that
would try to make your turkey taste better than it
normally would if it's you know, if there's turkey, if
there's turkey issues you're having.

Speaker 4 (17:00):
Yeah, I think I think for me, I think that
cooking a turkey and trusting it and stuff in it
is a mistake.

Speaker 3 (17:09):
Now that I've been spatchcocking, well, all right, we need
to talk about what spatchcocking is first of all, because
I agree I spatchcocked. Mind I've cooked on the smoker
last year. But talk about spatchcocking what it is, Jeffie.

Speaker 4 (17:19):
Breaking it all right, So what you do is you
basically take a pair of I use poultry scissors, or
you can take a knife, and you cut out the
backbone of the bird, all the way down the from
the thighs on the from the from the back of
where the wing is. You cut that backbone right out.
Spatchcocking is basically take it out and you flatten it,
and then you get on top of it in between

(17:40):
the breast and you push down as hard as you
can and you kind of break the bone a little
bit to flatten it down as much as you can,
and then it's like kind of even and then the
legs kind of lay out to the side. And then
I cook it in a roasting pan like that on
top of a rack of vegetables leaks and carrots and
celery and sometimes the apple and.

Speaker 3 (18:00):
Uh it, you know, a bottle of white wine over it.
What do you think? What do you think is the
you know, what's advantageous about doing it that way? In
half the time?

Speaker 4 (18:10):
You get total extra crispy skin on the very top,
you know, because everything cooks, you know, it's like above
the moisture and then the meat underneath they super moist
And I still put butter under the skin and all
that stuff, and I still bry in it.

Speaker 3 (18:26):
I drive briyan it, like I was saying, but I
just drive brind it on a rack spatch cocked.

Speaker 4 (18:30):
It cooks evenly, and it cooks in half the time,
and the dark meat and the white meat all cooked
together at like pretty much the same time. Like you
breaking the fibers in the breast when you push down
on it like that, I think allows.

Speaker 3 (18:40):
It to But it also be spatchcock too. It leaves
a lot of room to add more flavor, like when
you when you when you cut that backbone out and
get it laying flat, you can like put our herbs
underneath it, and like you said, you do with a
bunch of vegetables undeath there and stuff. But it's also
great for doing it on your smoker that way, which
is kind of a fun way to do it because
you cook it low and slow, you know, totally cooking
on the smoke that way. Cooking it on the grill

(19:01):
that way in general is not a idea well grilling.
I mean we might get that too, but grilling is
a great way to do a turkey. You know, you
get one side of your real nice and hot, you know,
one burner on and one burner off, and just you know,
get one side indirect heat where you kind of use
your girl like an oven. But you still kind of
get that great you know, charred flavor.

Speaker 4 (19:18):
Oh yeah, oh dude, we used to. I used to
do them on Foster cans like that. I would get
fourteen to fifteen pounders and slide them on top of
a Foster's oil can like beer can.

Speaker 3 (19:28):
Yeah, the big Foster's beer canning like like a beer
can turkey. Some beer can chicken, but you do beer
can turkey, huh. I always do a few turkeys.

Speaker 4 (19:35):
I always like smoke one, cook one on the grill,
and then cook one on the oven traditionally.

Speaker 3 (19:38):
But now Foster's still around. I don't know, It's been
years since I've done it. It's Australia for beer. Yeah,
I don't know if anyone even drinks it in Australia.
Just do you like my accent? It's amazing supportant to
try different things. You know, in particularly spatchcocking is incredibly efficient.
So you know, if you're not asking starting with, you
don't get the traditional presentation. But for me, you know,

(20:00):
when I cook a turkey anyway, like when I get
it before I take the table, I'm like deboning it
and slicing it. So I mean, no, one. You know,
when it goes to the table, it's already ready to go.
Mm hmm. You just eat it.

Speaker 4 (20:10):
Yeah, that's why I like to cook turkey several different ways,
because then there's always one to show, you know, I
have one all sliced up, ready to go, and then
I'll like, like the fried one, I'll leave out for
a minute.

Speaker 3 (20:21):
So you were to go box guy for people at house.

Speaker 4 (20:23):
But thanks absolutely. People who come to my house love me.
My Thanksgiving is a legendary.

Speaker 3 (20:29):
How many people do you have this year? I think
we're gonna have about eleven, which isn't so bad. I mean,
I feel like you just invite anybody over your house. Jeffy,
It's crazy.

Speaker 4 (20:37):
I would, honestly if I hear that you're alone on Thanksgiving,
I bring you home.

Speaker 3 (20:41):
And we need more nice guys like you in the world. Jeffrey.
That's what I think.

Speaker 4 (20:45):
And you know, it's funny. It never goes the way
I think. Like I'll be like, oh, people are gonna
love this turkey like this, and then it would happen
they don't like it. Yeah, like the smoked one won't
go fast, you know. But then it'll be like the
dispatchcocked one will go like super fast. Everyone will like
love that one.

Speaker 3 (21:01):
So listen, Jeffrey, I'll allow dispatch cocking for now. I
appreciate its efficiency and all that, so I appreciate it.
So now the bird's prepped and ready to go. It's
time for the main event, the fire, the heat, the
you know, the external quest for a moist breast and
cooked all the way through. Listen, we're gonna get down
to it when we come back right here on plumblff Foods.

(21:21):
As we get ready for the main event. We're talking
turkey here for Thanksgiving. It's coming up. Get ready we
come back. We got a new song from our house
band of Flames and much much more. Stay right there
checking out Plumbluve Foods rightre on WC with Plumber jeff
Stay right there giving good Thanksgiving?

Speaker 5 (22:17):
Do love food spanness? These ain't sure average run of
the mill side dishes from Bacon corn, shout of carts,
crawn bread stubborn from Chef Moment Jeffy between fuck Days

(22:40):
and Oh I Love Chef Coma Jeffy and.

Speaker 3 (22:46):
Then Kim Grav.

Speaker 5 (22:57):
Praise Greens and Colic Amazon Biscuits song. But now I'm
bread Pudden from Plumb the Post Kitchen and Turkey Fan
and Lea and Marine.

Speaker 2 (23:13):
To Chef Balm and Jeffy Give Day Sang.

Speaker 3 (23:16):
Give Pray, Oh yeah, the new song Thanksgiving side by
our house band, the Flames. That's right, friends, felt a
little bit, uh, a little bit like record like Gospelly

(23:37):
in here a little bit which I kind of liked
it was. It was nice, Jeffy. It was a definitely
change of pace from what we're used to from our
good friends a run the Flames, definitely a nineties R
and B vibe going yeah with Casey and Jojo the
Ladies fifty eight to eighty. That's that's the demo, Bro,
That's that's our demographic dog. That's hilarious. That's that's hilarious

(24:01):
right there. Thanks checking out Plumblove Foods right here in
the Voice at WICEE with Chef Plumb and Chef Jeff.
You appreciate your time, friends, And if you've missed any
part of this episode, you can download it anywhere you
get your fine digital audio or podcast providers. Just go there,
type it in, download it. You can get it on
your phones. You can subscribe so you always have it
when you miss an episode as well. The thing we

(24:22):
never say subscribe anymore. Yeah, you get all kinds of stuff,
say a new episode, food, new episode coming up here
it is And usually I would say ninety eight percent
of the time the new episodes are uploaded about they
come out a drop I guess probably is six six
point thirty on Saturdays, so shortly after the show airs,
the show then drops. If you've miss some things, you
can get it all right there. You're also asking of

(24:42):
your like you know, smart speakers and things like that,
to play the show. It's very, very simple. We can
get the show anywhere, very very We make it so easy, Jeff,
so easy, so easy, so easy easy. Just say plumb
love foods and we're there. That's it. That's all you
gotta do, and they'll play it for you different. Don't
say it more than that. If you say it three times,
we'll show up at your house. Exactly. We just poof,

(25:03):
but not in a good way, in like a weird way.
Oh I'm I kind of want to explore that, but
we're not going to right now. It just I feel
like it would just go to a different place that
we probably don't want to be right now.

Speaker 4 (25:16):
It's not Disraeled weird. Its sides, man, this is Thanksgiving sides.

Speaker 3 (25:19):
We were talking a little bit before we went to
break here about some of the sides are a little
bit strange. And there's a couple more I want to
cover because we just kind of start talking, jeff and
it happens. But you know, one of the ones that
I know has a special place in your heart. Ambrosia salad.
This is this is like one of your magic tricks, Jeffy.
Can you talk about what ambrosia salad is?

Speaker 1 (25:38):
Or?

Speaker 3 (25:38):
Growing up? For me, we called it bunny salad? All right,
bunny salad? Hm, what's happening? What's happening? Just I'm just
I'm just typing in so I can get an actual
want to I want your definition? No, I want your definition?
All right, Well, I don't want the definition. Is it's
it's like it's like really fat. People were like, what

(26:02):
are we doing? What is it? What is in it?
When you had it? Growing up? What's in it? Cool?

Speaker 4 (26:10):
Whip, jello, condensed milk, marshmallows, coconut, canned mandarin fruit, usually fruit.

Speaker 3 (26:21):
Cocktail mixed. If you're lucky, you get the walk with
the cherries and pears in there, yep.

Speaker 4 (26:26):
And then you just mix this whole mogulation together, and
then you let it set, and then you serve it.

Speaker 3 (26:32):
And make it crazy. Growing up, my mom put shredded
carrots in it. Oh man, I'm telling you, I'm so
glad I never met her. But that's what it is
and what you're saying the interest. The internet doesn't even
tell you that we used your brain. Jeffy, you you
were a smart chef. Well, I just wanted to see
if there was like a I wanted to know where
it came from. I was like, no, we don't. You

(26:54):
can find if you want, but I'll tell you. It's
one of those dishes that I feel like, if it's
not on the table, people like, oh, where's the salad
at where's the bunny salad? Where's the ambrosia salad? Like
it's I don't know. Is it tastes great?

Speaker 1 (27:05):
No?

Speaker 3 (27:05):
Does it taste bad?

Speaker 1 (27:06):
No?

Speaker 3 (27:07):
Is it interesting? Yes? Does everyone have it? I think
every Thanksgiving that I've ever been to everyone has a
version of the salads, particularly for their family. No, we
don't do that in my house.

Speaker 4 (27:20):
Really, I let no ambrosia come. Even as a kid no,
we didn't have him. I didn't have ambrosia. I had
an ambrosia salad at church picnics and my family we
would get it on our plates and I remember looking
at my mother going.

Speaker 3 (27:32):
What what is this. She's like, just taste it's fine.
I'm like, what is it. It's like, it's like, is
it putting it? It was like looking it, it's like,
I'm like, but it was good. It didn't taste bad.
I'm like, was it?

Speaker 4 (27:47):
And every once in a while, and they were all different.
There was never like one ambrosia. Like somebody would make
an ambrosa yeah, like, oh I like ambrosia, and then
you went go back for somebody else's ambrosia and you'd
be like, oh oh, Like I said, I think it
was very like ambrosia.

Speaker 3 (27:59):
Yeah, it's very very depends on the family and where
it comes from. What's it? Like I said, my mom
put carrots in it, which is crazy. This was just terrible. Yeah.
I don't think it's that bad. I think that I
think you're hating a lot. Okay, so but to keep moving.
For me, it's not a tradition in my house, so
it freaks me out. I feel like if someone was
like they had it, they didn't show it to you.
I feel like if.

Speaker 4 (28:19):
Someone gave me ambrosia with granola at breakfast, I would
have been like, oh, this is great, this is a
really interesting that, this makes awesome, this is good. But
like to give it to me next in my turkey
with a can of cranberry sauce.

Speaker 3 (28:34):
I'm like, man, why do you hate me? Why'd you
have me over? Stay? Do stay? Do to you? I
thought we were friends. Well, this is what I wanted
to ask you about for sure because I had I have,
I definitely feelings on this, And it's interesting because you
don't see a lot of people talking about it. How
about beans for Thanksgiving? Green beans? We already talked about that. No,
not those kind of beans. What about like baked beans?

(28:55):
That kind of thing you look upset?

Speaker 4 (28:58):
Again, this is like the August church picnic list. I'm like, like,
where are we Who's making baked beans?

Speaker 3 (29:05):
On things? Do you make baked beans? And things? I
do not, But growing up we did have baked beans
at Thanksgiving. I just feel like that's like a like
like on Thanksgiving was your mom like what do we
got in the pantry? Guys? What should we make beans
in there, like, let's fix it. What goes with turkey
beans goes to turkey beans?

Speaker 5 (29:24):
Sure? Why not?

Speaker 3 (29:25):
I feel like or what about like black black eyed
peas black eyed peas or handcocks and greens in it
that I would mess with? And that is definitely a
winter dish to me, Like it's the same realm as
baked beans. Different because hopping John's with the it's different
than baked beans flavor. Baked beans is barbecue flavor. Not always,

(29:47):
but yeah, it goes with barbecue food. Thanks sweet, catch up? Yeah,
unless you're English and then you put that on your eggs.
That's the thing they do, that's for sure.

Speaker 4 (29:58):
It's like a which that was another you're having. We're
going to a sidebar here. This is bad anyway. Beans
to me are like I wouldn't be mad. I would
eat them. I love baked beans. They're delicious. If you
smoked your turkey and had baked.

Speaker 3 (30:11):
Beans, and I said, yes, hard to get upside that
I wouldn't be mad at that turkey. I think I
take a turkey leg I'm a smoke turkey and some
baked bean, baked beans. I'm already in all right, you
got me important baked beans over top my stuffing. Let's
go all right, now you're getting weird. Is on top
of the little brosa salad.

Speaker 4 (30:29):
My mom will put everything on her plate and then
she like mixes it and then we'll put a little ketchup.

Speaker 3 (30:33):
I'm like, what do you put a little ketchup? Don't
do that here, I like, it just hurts my feelings.
I want to spend a little time here talking about
what I think is one of the most important stars
of the entire show, the gravy. You know, I think
a sauce is very very important and gravy. Yeah. Can
I add one side dish that? Oh yeah, yeah, please please?

(30:55):
Sorry I should Corn pudding okay? Is that not a
thing in the South? It is Southern.

Speaker 4 (31:03):
Mother in law makes that and it's delicious and I
look forward to it. I never had it until she.

Speaker 3 (31:08):
You know, cans of cream corn and toss of bread
or what you do. Uh. She does it with like
almost like a flying like egg yolks. It's like corn
with egg and I feel like there's like some grits
in it or something, And that makes sense. Was she
water bath and she cooked it?

Speaker 4 (31:25):
Probably not like no it's just baked and it's like,
you know, covered for a little while and then uncovered
and the more cheese gets put on top of it,
and the chef's world.

Speaker 3 (31:32):
We would probably water bath and to keep the temperature
down's little cooked so it comes out properly. But like, yeah,
I'm the same. My grandmother would never in the corn putting.
She would never water bath it. Oh no, it's always
a little it's like curdles a little bit exactly exactly.
It's like cheesy curl. It's like, you know, it's just yeah, yeah, yeah,
I'm not angry at corn putting. I'm be down with that.
I think it's delicious. And the other one that I've

(31:53):
seen that is weird.

Speaker 4 (31:55):
That freaks me out, as I've seen scalloped potatoes at Thanksgiving.

Speaker 3 (31:59):
See, I don't it's too far off. I have a
at my house currently, my kids and everything for you know,
Christmas Eve. We make the evening of Christmas Eve. My
in laws come over here and we hang out because
there's so many of the grandkids to sea, so they
come here. They go to anyway, and I make ham
and biscuits and scalp potatoes. But Christmas time, but.

Speaker 4 (32:19):
Again, totally different holiday. Some months later, I get you.
I get you at Thanksgiving if I invited you over
and I made the gravy and I had the stuffing,
and I had mac and cheese, and I had all.

Speaker 3 (32:35):
The other things that you loved. You had the staples,
but instead of mashed potatoes. I was like, look at
these scalp potatoes. I'm mad.

Speaker 4 (32:43):
I made these scalped potatoes with little bits of ham
and a bacon in them.

Speaker 3 (32:47):
I wouldn't be and cheese mad, but I'd be like
this guy's know what he's doing. This guy stinks. Yeah.
And then it broke a little bit because you know,
I cooked them too hard. No, why now you're making
me angry. Don't do that. Don't do that. Don't do that.
You put so much work into it and then you're
gonna overcooke them. Don't do that. It feels like you

(33:08):
didn't put a lot of work into it. Well, listen.

Speaker 4 (33:11):
I feel like I had scale potatoes once and I
was like, man, these potatoes tastes so weird.

Speaker 3 (33:16):
And the guy was like, oh, they're canned potatoes. They
come sliced. Stop And I was like, what did you stop?
We mix with our canned chicken and canned bread. Oh,
oh that's the thing. Yeah, scalop potatoes. Not angry at
corn pudding. I'm not angry at I like all these things.
I think, as long as you're the staples, there's not
really anything wrong. You could serve me. And the more

(33:38):
I'm thinking about this, so gravy, I think is one
of the most important parts of the meal. Jeffrey, I
think the gravy really sets the tone. It's the topper,
it's the finisher, it's the starter for me. You know,
when I look at the table for Thanksgiving and I
look at the turkey, you know, the side the immediately
the thing I look for is the gravy. What's the
gravy look like? Very very important? And too thin? It

(34:00):
too thick? Is it too brown? Is it too light?
You know, I have opinions on what gravy's supposed to
look like, particularly when it comes to turkey. I'm sure
you do it well. You may you may not admit it,
but yeah, I'm sure you do as well. Oh no,
I'm I'm a gravy kinnoisseur. Well, let's take it back
really quick and talk about where gravy came from Okay, oh,
take it way back. That's right, that's right. So the

(34:20):
origin of gravy can actually be traced back to the
Middle Ages, which is crazy, evolving from the old French
term for seasoned broth or sauce called grave or it's
g r a z with the umlaus over the east,
so grave. It was mentioned in the fourteenth century British
recipe book The Foam of Curry, which was the form

(34:41):
of curry, which is actually one of the oldest cookbooks around.
Have you ever looked at one of these old cookbooks,
like from that far back? It's interesting. You should. You
should check it ouf you haven't, it's really cool. Not
from the fourteenth century. Yeah, you can get you can
get like remakes of like reprints of it or whatever.
You can see what they look like. It's pretty cool.
I've got a couple of some really old ones. Yeah,
that has some interesting recipes in particularly some Southern recipes. Anyway,

(35:02):
just to keep it moving here. It was originally made
from meat drippings seasoned with herbs and spices. The sauce
was later spread to other cultures, with the French of
course developing a richer version of it using wine and thickeners,
and eventually leading to the modern variations in countries like
the United States, where it is commonly served with dishes
like roast turkey or biscuits. Interesting that something like this

(35:22):
goes so far back that we can trace it so
far back, don't you think?

Speaker 4 (35:27):
Yeah, because how important it was. And it's a simple, simple,
simple sauce at its base. Yeah, it's it's fat with.

Speaker 3 (35:36):
A starch thickener and a flavored broth. That's it. Really
is the simplest thing to say it is.

Speaker 4 (35:43):
And you could add like like like Plum said, you
could add wine and all these other things to make
it change the flavors and change the dynamics.

Speaker 3 (35:49):
Sure, but that's the basic of it. So throwing a
garic clove and just a sprig of rosemary, it makes
a big difference. Oh yeah, you just changed the whole thing.

Speaker 4 (35:57):
But you could do it with butter, flour and milk,
tons of black pepper and salt and it would still
taste delicious on half the things you're gonna put it on.

Speaker 3 (36:08):
Yeah, you're right about that. And you know I do
something very similar for that, for when I make my
sausage gravy, you know, which is you know, one of
the things my dad would make. I remember, it's just
a little breakfast sausage. You start to brin it off
in a pan, you know, you add a little bit
of a flour to it, hit a whole bunch of
black pepper, and then put some milk in there and
mix it all up. Boom, there you go.

Speaker 4 (36:25):
You gotta make that for me sometimes, because I literally
might be one of my favorite things in.

Speaker 3 (36:31):
The whole world is been sausage gravy.

Speaker 4 (36:33):
Basic, some sausage gravy with a sunny side egg on it,
Come on stock. It might be my absolute that And
like a really good cornby Fash like homemakeer.

Speaker 3 (36:41):
I mean, I love it.

Speaker 4 (36:42):
I can too some pig, but I also like good
cornby Fash and sausage gravy or too.

Speaker 3 (36:48):
Yeah, I think it's great. But you can make this
gravy out of any high drippings, like whether it's beef
or turkey or pork, or you can make a gravy
out of anything, and it's probably gonna be delicious, I think,
particularly when you use that the drippings from you know,
the juices that go in the pan. We say drippings,
that's the juices that go into the pan after you
roast off the bird or you know, or or or

(37:08):
a ham or you know something like that. You know,
there's nothing wrong with any of it. It's all delicious.
And you can make a gravy basic on of anything.
You know, you can make a whole bunch of onions
and make an onion gravy. You can do a mushroom gravy.
There's just so many things you can do. But when
it comes to making it with a few different things,
absolutely yeah. You know, when it comes to making gravy

(37:29):
for Thanksgiving, you know, for me, Jeff, it's very very simple.
I think the drippings and maybe a little stock, turkey stock.
You know, I'm gonna bring it to a boil, or
I'll make a little root in a pan which is
just flour and butter, and then add my stock a
little bit over that red wine. Then you know, reduce
it down. Then you know, just basically make a report it,
pour the stock in there, and bring it to a boil,
which I think is really really important to know though
when you're adding a thickener, whether you're using a slurry

(37:50):
matter of corn starch and water, you're using a slurry
out of flour and water and a little bit of
oil that helps to or if you're making you know,
a roo, it's not going to come to its full
thickening potential until you bring it to a boil for
about ten seconds. Very very important. You have to do that,
and that's how you get that beautiful sheen on the
back of your spoon, which is called the nape. And

(38:13):
then we learned something with plumb that's Jeffy is great,
but that's what it's called the back. If it coats
the back of a spoon is called nape. No, I
love it, yeah, but very very simple, but I think
it's really important because the gravy really sets the tone
for the meal.

Speaker 4 (38:28):
And when you say it coats to the back of
the spoon, you have to like when you dip it in,
you can you can run your finger across it make
a line right exactly.

Speaker 3 (38:35):
It's coded, but you could like that line states separate. Yeah, yeah, absolutely,
And the gravy just really important to to season it
and taste it before you put it out there because
a lot of times when you make a gravy like that,
you've used a lot of liquid and it's not seasoned
as enough as it needs to be, So just taste
it and put add some salt. You be surprised how
far they'll take you. Oh, absolutely, listen. I I love
my Thanksgiving gravy so much it takes me a week

(38:58):
to make it.

Speaker 1 (39:00):
Of me.

Speaker 4 (39:00):
Yeah, I start. I buy turkey wings. I actually just
started today, I did. I buy a bunch of turkey wings.
I brown them all the way, I scrape up all
the fond I put that, I save it, and then
I take the wings and I make a stock, and
then skim all the fat from both of what I
saved off the pen and from the top of the pot.

(39:22):
I make my root out of the turkey fat, and
then I brown my root to like a like a
golden blonde rooe, and then use the stock.

Speaker 3 (39:32):
And that's my starter for it. And then I'll thicken
it a little bit more on the day of. And
then how much do you get when you processed? How
much do you get? I usually we make up usually
two gallons of gravy. Gallons.

Speaker 4 (39:46):
Go ahead, Jeffy, Yeah, I usually make about what and
I and when I'm working and cooking at home too,
I usually double up on it. Like I'll do a
lot of the prep for both, Like my house, I'm
sure for work, and then I'll make five gallons because
they'll have fifteen or sixteen people.

Speaker 3 (40:01):
And we actually have twelve. So it's a you know,
a lot of gravy. Takes them gravy home.

Speaker 4 (40:06):
Everybody wants a little bit of gravy, you know, And
I buy a sleeve of pints to make sure everybody
gets a little bit to take home. And like everybody
gets a black container of some food.

Speaker 3 (40:14):
Wow, see you do all that. I'm like, look, I
am making you to go boxes. This is not this
ain't Chili's where you can bring you to go box home?
You bring food to my house. Guess where it's staying
at my house? Uh?

Speaker 4 (40:26):
You see your family a lot more than I see mine.
But these people that are coming to my house, I
see them twice a year.

Speaker 3 (40:33):
So it's like, you do have it at your house too.
I keep forgetting that you have all these people come
to your house. Yeah, my tiny little house. Everyone comes
and see why do they come to your house? Because
we're the coolest All right, fair enough, But yeah, so
gravy I think is really really important. I think it's
important to season it and all the things, and you know,
we talked about some of the ways to make it.
But you got any good tips for gravy, Jeffrey, I

(40:54):
could give a couple tips if you can't, but like
a couple of tips for when making gravy. Oh pro tip,
brown your room a little bit. Mm hmm. I think
your roots come in different colors. That so that you
measure a room by the color, whether it's you know,
blonde or brown or dark. You know, it's definitely a
type of route. You know, the type of rut is
based on the color.

Speaker 4 (41:15):
Yeah, so I like it to be about GBD, like
golden brown. And I think that's a It just sets
a beautiful color, like you were saying, like the color
of your gravy is I can important.

Speaker 3 (41:26):
I think thinkgiving gravy should be golden brown. I like
that too. And remember too, also, friends, the darker you
make your rue, the less thickening power it has.

Speaker 4 (41:35):
That's a great tip because people don't realize that. And
when you're making I mean this is totally separate, but
when you're making gumbo and you have to get a
super dark rue, you end up having the ues twice. Yeah,
you would have because it doesn't half the thickening power
that it would normally have.

Speaker 3 (41:54):
Yeah, so I think that's a great tip there too.
Just darken that roof a little bit for me, I mean,
the biggest tip I'm going to tell you when it
comes to making a delicious gravy at home, let it
come to that boil and let it boil for a
few seconds. Like, don't be afraid for it to be
like a hard rolling boil, because once that happens you
turn the heat down, you'll really see what that thickening
power is and a nice you know, as it thickens

(42:17):
up and it gets that knape you want in the
back of the spoon. Remember when you put that in
the refrigerator and it gets cold, it's going to turn
the jello. So don't be afraid to when that happens,
you can still use it and to spoon it out
and just heat it up. It comes out great. Absolutely.
I think a good rule of thumb when you're cooking
out a ruse to let it cook for a solid
thirty minutes at a pretty decent simmer, Okay, you know,

(42:39):
to really get the flour to incorporate and to cook
out that flour taste very very important. And but just
remember you can make gravy out of any kind dripes
you got. You got hamburger drippings. Won't do that done.
You want to make like your gravy for your meat loaf,
using the fat from the burger or from the ground
beef perfect, you know, I mean, there's really not a
right or wrong way to do this, and basically gravy gravy.

(43:00):
In my opinion, Jeff was probably the first sauce. I
don't know for a fact. I'm just guessing because we're
talking about recipe in the fourteenth century. I couldn't imagine
it not being You're checking out Plumb Love Foods right
here on the Voice of Connecticut WICC with Plumb and Jeff.
We're hanging out with you. When we come back. We've
got some stuff from the social media world where we
put it out there to see what people say. Plus
we've got some recipes. We're gonna talk a little bit

(43:20):
of bread and of course what happens what's the biggest
injury you get on Thanksgiving? We got the scoop right
here on Plumblove Foods. Stay right there, We'll be right back.

(43:48):
Plumb Love Foods right here on a Saturday on WICC,
the Voice of Connecticut Chef Plumb Chef Jeff hanging out
with you as we celebrate some of the sides of
Thanksgiving to help you, you know, maybe gets some inspiration
or start to think about a little bit of what
you're gonna ser with that wonderful turkey dinner. We're doing
a whole series on Thanksgiving and next week, friends, we're
gonna talk all about our friend the turkey. Don't worry,
We're not forgetting. We're just focusing on sides right now.

(44:10):
I guess this feels kind of backwards, Jeff, because we
said before, when we start this whole show off, you know,
defining what a side was, you has to match the main.
But we're doing the sides before the main here on
the show. M well, because we're doing sides for every main. Okay,
that makes sense with means, and we're just gonna go,
you know, and we like to be we're outside of
the box man artist in order. We're not in order
way disorderly, baby, that's right, that's right. We're like, yeah, well,

(44:32):
I got ready to make a reference to an old
Fat Boys movie, but no one's remember that for me.
Disorderly is remember I know, I know, I know. If
you've missed any part of this program you want to
catch up to the show, all you to do is
go to anywhere you get your fine audio programming. Those
are called podcast friends, and this show will be there
and you can get this very program plus any episodes
in the past. And there's a whole truckload of past episodes.

(44:56):
I think there's five hundred and some episodes now, which
is out of control. You know, a lot of content.
We actually had someone tell us a couple I guess
maybe year ago that they were driving across country and
they got the show and they listened to the show
the entire time they drove, which seems like an awful
lot of Chef Plumb and Jeff. To be honest with you, yeah,
it's pretty crazy. It's pretty crazy. I have friends from
all over the country that will tune in every once

(45:17):
in a while and go on like runs with us
hilarious and then call me and yell at me about
things you talked about six months ago, and I'll be like,
what are you talking like, dude, I don't agree with that?
Yeah right, what what do you mean?

Speaker 1 (45:31):
Like?

Speaker 3 (45:32):
That was six months ago, what are you talking about?
But yeah, we're talking all about Thanksgiving sides and one
of my favorite things. And in the first break we
covered kind of some of those you know, the staples,
the stuff and the mashed potatoes, that sort of thing,
and you know, I think, yeah, I think those are
kind of the things that everyone has at their table,
but I also know that at certain families there are

(45:53):
some family specific things that happen. When we ended the break,
we started talking a little bit about that. How I
mentioned that my house growing up there was always deviled eggs,
and Jeff hit me with the right cross of, well,
we make ants on a log, which I thought was hilarious,
which is, you know, it's peanut butter and raisins on
a stick of celery, which is, I mean, by the way,
a great snack. Love it.

Speaker 4 (46:14):
To be fair, we don't do the peanut bur and
raisins really that often unless someone requests it. We actually
prefer the cream, cheese and olives.

Speaker 3 (46:23):
And it's probably the olives out of a can. No, no,
it is green olives with tomento. All right, all right,
I still I don't know about this, and which are
great in a martini, And we said no judgment here.
Everyone's different. We're not judging. We're just we're just talking
about and we don't judge. That's well, we try not to. Yeah,
I have trouble with that just a little bit. Yeah,

(46:44):
well you because you're a judge. Well, I mean when
it comes to this store of stuff, yeah, everything else,
I think in general, I'm not very judging, but when
it comes to this, I know you think. So here's
the things I don't like to see on people. I
want to judge your clothing. It's not many. I want
to judge what you eat. I want to judge who
your family is. And I want to judge how you
raise your children. It's not that much. How you talk,
how you talk for sure, yep, yep. How you smell.

(47:07):
You gotta smell good, Jeff. I mean people don't smell good.
There's no reason for it. Very important, very very important,
you know. So see. So see it's not that much. Yeah, yeah,
it's not. I mean, you know what. You're right, You
don't judge much. Yeah, thanks, Yeah, appreciate that. You want
to fix your I want to fix your hair. By

(47:27):
the way, I was just I'm kidding, Yeah, okay, I'm kidding.
I'm kidding. Uh, some staple things I think that are
important to your Thanksgiving dinner are also, uh you know,
cranberry sauce and mac and cheese. I think those have
to be there, don't you. Yeah? Absolutely, And I think
the mac and cheese is simple, and the cranberry sauce,

(47:48):
I mean, I can make you cranberry sauce. You know,
six ways of signing. The mac and cheese absolutely, Oh
you slipped that in on me. I heard the cranberry
the mac and cheese. Guy like a baked mac and cheese.
But Thanksgiving absolutely, that must be a Southern thing. Well
it's not because my you know, my my wife's family
they did mac and cheese as.

Speaker 4 (48:06):
Well, probably because they knew you were from Virginia. They
were like, oh, we should make mac and cheese for them.

Speaker 3 (48:09):
So you feel this is now it feels like you're
judging me. I'm not judging. This is not judgment free zone.
I'm just calling it as I see it. I see
these things. It's called an observation. Well, mac and cheese
is delicious with gravy. Yo, it is, but only certain
mac and cheeses are great with gravy. I don't want
to think crazy. I want a good baked mac and

(48:31):
cheese for the baked kind that are like not super creamy. Yeah,
you almost got you almost like cut it into wedges.

Speaker 4 (48:38):
Exactly that one with a lot of gravy. My friend's
grandma used to make a mac and cheese with no
milk or row or anything.

Speaker 3 (48:47):
She would just like milk cheese on pasta. No, she
would use the pasta water.

Speaker 4 (48:52):
She would take a little of the pasta water and
she would just dump like great pounds of cheese and
dump it in there and mix it up and throw
it all on the thing and then bake it.

Speaker 3 (49:00):
And it would just do that. It would be like
this close. Soon as it would cool enough, you know,
we cut it into pieces. And she always made like,
you know, nora gravy with it, and we would just
pour the Nora's gravy all over. Wow. I mean that
kind of sounds pretty good. Actually it slapped. Actually, man,
that's all right, all right, well, but cranberry sauce. So

(49:21):
shout to Graham, so here the thing, cranberry sauce. I
can make you five different types, six ways of sunday.
I can cranberry sauce. You all day long. However, when
it comes to that Thanksgiving meal, Jeff, yes, you know
what I'm gonna say. I know, and you're gonna aggravate
me to know it. Why does it aggravate you? Then?
Cranberry sauce. Cranberry sauce.

Speaker 4 (49:39):
I have a brother in law named Michael, who I love,
dearly love him. And he brings because he knows I
hate it so much, and he brings it and he
pulls that off a bag and then he opens the
can and he onto the onto the plate and then
he slices it. In the slices. I'm like, it's the
most Bill Cosby of dishes.

Speaker 3 (50:00):
And when he's done is he's like, wo, la, look
what I Look what I've created, Jeff. He's like, this
is what Thanksgivings all about. I tend to agree. I
think that that cranberry sauce is like the perfect accompaniment
to a slice of turkey with gravy and and and
and particularly when you put some some dressing or stuffing
on there. I think it's it goes hand in hand.

Speaker 4 (50:23):
So for me, as a kid, I hated cranberry sauce
because I don't I didn't like the picture it's not
quite jello, and it's not quite it's not like a
very smooth paste.

Speaker 3 (50:35):
It's like a it's like a it has an interesting,
a grainy thing kind of going like yeah, and it's
like weird.

Speaker 4 (50:44):
And I was like, And then I had real cranberry sauce.
I remember the first time in someone's house and I
was like, what is this?

Speaker 3 (50:51):
This is so good.

Speaker 4 (50:52):
I can eat jars of this and I love it.
I love I love cranberries in general. I think they're delicious.
They're so tart, so good. They're like leftover cranberries. I
make all sorts of stuff out of.

Speaker 3 (51:03):
It, A lot of stars in those too. So when
you actually make cranberry sauce at home, it's really really simple.
You know, a little sugar, it's a little sugar, a
little orange zest, you know, and make a simple syrup
out of it, put the cranberries in there and let
it ride and you'd be surprised at the cinema stick
piece of cake. I'm pretty sure.

Speaker 4 (51:16):
It's a cup of sugar, a cup of water, some
zestive orange and cinnamon stick and just let it ride
and you boil the bag, bring it to a boil
and then turn it down and then turn it.

Speaker 3 (51:27):
Off because what happens is those those berries are to
pop and the starters to get released, and it thickens
itself up nicely. It's great. It's delicious, which I think
is I mean, it's a great way to do it, however,
and I'll eat it. Put it on there, I'll eat it,
and I love it and it's delicious. But I love
the canned cranberry sauce. I'm not gonna lie. And you know,
there was a place in Florida I worked, you know,
a lifetime ago, where I would do a special and

(51:48):
I would make a cranberry mayo. I'm mixing a can
that sauce up with some mayonnaise. It was the greatest
stuff ever.

Speaker 4 (51:53):
So I mean in mayonnaise, I'm sure it's delicious, uh,
because they probably hide some of that texture. But I
just think great, great cranberry sauce and mayonnaise is so bad.

Speaker 3 (52:05):
I mean it's just so good. Yeah, same, it's great.
One of the things we should well, we'll say for
the turkey. I'm just gonna emphasize how much black poper
I think is important to the meal. Thanksgiving meal. I
think it's a it's a big one for me, really
it is. It is, all right, So cranberry sauce. I
just wanted to get an honorable mention there before we
move on to some crazy things here. But yeah, it's
a must of some sort. You have to have. You

(52:26):
do apple sauce a years at all, No, do you? Yes?

Speaker 4 (52:29):
I sometimes make because you know, there's so many apples
in the season this time of year, so I usually
I'll make like an apple kind of pear sauce. I'll
throw a whole bunch of together. I boil the mound.

Speaker 3 (52:38):
You know, I'm not mad that. Yeah, I get it.
That's good. Yeah. Do you core the apples first? No,
I don't skin or core my apples. I throw them
in there, I boil them, and then I food mill
the whole thing and that.

Speaker 4 (52:51):
Takes out the skins, takes your skins and seeds out,
seeds out and it adds a nice color the skin.

Speaker 3 (52:56):
Food mill is I know what food mill is? A device?

Speaker 4 (52:59):
Also, the I think people call them a riser, a riser.
Another thing is it's like a It looks kind of
like a colander that has a different sized plates that
go into the bottom of it with thicker or smaller holes.
And then it has a handle that locks in that
has a crank arm that kind of like pushes whatever

(53:21):
you put into it across.

Speaker 3 (53:23):
Almost like turns the for lack of a better terms,
turns the blade it pushes. It's like a blade that
kind of like smushes whatever you put in there across
the holes, and it doesn't crush. It's like a force.

Speaker 4 (53:33):
Yeah, it's almost like a light force of a like
if you're going to put it in a tammy or
a calendar and kind of like slap.

Speaker 3 (53:39):
The smush it through a calendar, right right, But it doesn't.
It doesn't. It doesn't have the force to crush it.
So that's how you keep the skins out of it
and keep it keeps out the the the seeds, and
it's kind of self scraping, so it kind of keeps
it soft. Yeah.

Speaker 4 (53:50):
It's great for tomato sauce too, if you throw whole
tomatoes and throw them in there and.

Speaker 3 (53:53):
Then I just rock like that's great. So yeah, I
think I think, uh, apple sauce, I'm not that I'd
be okay with that. I'm into some apple sauce, doug. Yeah,
that's that's that's fine for me. But let me ask you, so,
what have we said so far? Well, we've got you know,
our stuffing, stuffing, cranberry sauce, mashed potatoes, great rabans, green beans. Yeah,

(54:15):
I think green beans are important to the meal. Just
that's kind of my brain. I think every Thanksgiving dinn
I've ever been to, there's always green beans, right, yeah,
all right, screaming sprouts and squash have to be Yeah.
I think squash is a squash for sure. You know,
even like a little roasted bugout squash something simple like
that too. You know, you get those beautiful colorful squashes
you cut up and roast off. Yeah, I mean, definitely, definitely.

(54:39):
But what about let me ask you this, Jeff, But
what about And I've seen some of these before, So
what about someone who just makes a rice peeloff at
their Thanksgiving dinner? Is that weird? Because I think that's
a little strange.

Speaker 4 (54:50):
It doesn't bother me at all, especially if it's like
a rice peeloff that has like, say, apples and almonds
in it with a bunch of rosemary, and you know
it's like it's like, you know, they make it into
something cool. I'm into that I Like, I just said
I make a delicious rice stuffing sometimes that I think
is really great, and uh, some people don't eat bread.

Speaker 3 (55:08):
So it's like, you know, I feel like rice is
a weird side for Thanksgiving. I feel like it's but
I don't know, but it's just weird because I'm not
used to It doesn't mean it's.

Speaker 4 (55:14):
I was just gonna say, it's just this. It's we're
not big big rice eaters in our homes. M Like,
we eat rice like once in a while. But like
it's like, you know, there's a tons of people in
this world.

Speaker 3 (55:23):
That rice is like pasta or it's their main meal bread. Yeah,
like you know, they just have it every single day.
So it's like it doesn't it doesn't freak me out
at all, no doubt, no doubt. So yeah, I mean
I guess rice is Okay, that's not a crazy thing.
All right. This is another one I found and it's
kind of crazy. A lot of people like grill Like
was it does that? Say? Grilled grilled artichokes? Like what
are we talking about here? First of all, it's Thanksgiving.

(55:45):
Do you have any idea how hard is to clean
an art choke? And how many you need for all
the people coming over with Thanksgiving. I can't well, they're
in the grocery store right now. I think that it
is just kind of the time and year form, is
it really, Yeah, I think so, or at least the
end of the time of year for them.

Speaker 4 (56:01):
Yeah, it must be the end of the time of year.
I mean, it doesn't It does make sense. A lot
of harvest. Everything's like full bloom and kind of pushing
out getting over.

Speaker 3 (56:08):
But what a pain in the butt to clean and
take off all the pointy parts, cut it open, get
that little you know, that frilly stuff out the middle
of it. Then you gotta boil them. By the time
you do all that, like, they're starting to turn brown.
Like it's just I don't know. Urt trucks are paying
the button and a lot of work for not a
lot of meat, you know what I'm saying. I mean,
I I I'm a huge artichoke fan. I make them

(56:29):
all the time, steam boiled. To me, it's not a
ton of work. It is work. It's it's a it's
a labor of love. You know. You're just a big
pan though.

Speaker 4 (56:39):
Actually it is kind of a big payoff if whoever
you're serving to them, loves them because you make a
delicious little something to go with it, the leaves.

Speaker 3 (56:50):
You dip it, eat it, you know, it's kind of
about like it's like a delivery. No one actually, yeah,
no one really eats the leave. They take the dip
off of it and kind of like scrape.

Speaker 4 (56:57):
Scrape that little bit of there's like that little bit
of meat that kind of it's really what's coming off
of the heart when you pull the thing off.

Speaker 3 (57:02):
It's like the little bit of heart that's attached to
the end.

Speaker 4 (57:04):
Of that hard spine of the art of choke that
you kind of scrape it off like a shell almost
like it's almost like eating a little like a vegan oyster.

Speaker 3 (57:12):
But how do you feel about it being a Thanksgiving dish?
Is that strange? I mean, I'm sure there's Italians out
there that would scream at me and they're like, no,
we've made them every year.

Speaker 4 (57:22):
It's amazing, you know whatever, Like cause I don't think
it's weird to have like an anapasta at like a
Thanksgiving meal like to start, you know, to have like
anapasta out when people show up and like have crackers
and cheese and stuff like that around the house, you know,
when people show up for Thanksgiving, so to have like
some like you know, I would probably buy like store
bought artichokes that were like grilled or something, you know,

(57:43):
just to make it easy.

Speaker 3 (57:44):
Okay, I doubt I would be grilling baby artichokes for that, right,
but all right, so maybe not as strange. What about
all right, this is what I thought was interesting. Sweet
potato locas. I mean, I don't have a problem with
a nice christy potato with a Thanksgiving meal. I don't.
I'm not mad that. I'll be okay with it.

Speaker 4 (58:02):
Yeah, I locas, which is a potato pancake for anybody
who doesn't know what a lock is, so a sweet
potato pancake. So you know, it's probably like grated onion,
grated sweet potatoes, egg, maybe a touch of flour or
something to bind it, and then uh starch and then
they're they're.

Speaker 3 (58:22):
Fried uh in shallow oil. Delicious.

Speaker 4 (58:26):
I think I wouldn't be mad at that, Like if
I came to your house and you were like I
looked on the buffet and there was some sweet potatokas,
or even I'll go a step further if like you said,
I made up a root vegetable lakas with apple, you know,
and it's like parsnips.

Speaker 3 (58:40):
And the vega and sweet potato and a beat or something.
I would be like cool, you know that seems interesting,
like like an interesting side and it's uh, seasonally appropriate.
Feels like a very family specific dish too, like you know,
like someone's family dot that's what they do, you know.
The sweet potatoes.

Speaker 4 (58:57):
They are a Jewish tradition for Hanukkah, definitely, so it's
you know, it's not crazy like people love and kids
love locke is too, Like it's a it's a real
crowd pleaser.

Speaker 3 (59:06):
Yeah. And again when you make the after you fry
them God of season and put them salt on them.
That's all I'm saying. Yeah, very very important. Okay, this
is what I'm not so sure about. A creamed cucumber salad.
You've seen those where they rip it up with dill
and yogurt or whatever, and yeah, buttermilk and white trash vinegar.
I yeah, I listen. I love this salad. My mom
makes it, like keeps one in her fridge.

Speaker 4 (59:28):
She makes it and really yeah, she's like she'll do
it like every you know, till they're gone. You know,
she like when she grows her cucumbers and souff she
does them in her fridge all the time.

Speaker 3 (59:36):
Right, which I think is a little bit. I don't know,
like never a big fan of that salad. Are you
a fan of it? Or you just kind of like
keep your mom happy? So I'll say.

Speaker 4 (59:46):
What I'll say is it's not my favorite cucumber salad,
but her the taste of it is very nostalgic. Like
when I go to my mom's house and it's in
her fridge, I pick. I always open up the tupwhere
and pick a few out, and she's always a spoon and.

Speaker 3 (59:57):
I'm like whatever. I like, Well, you do it to
ease your hands a lot. I'm a pig. Yeah, it's disgusting,
but cat kind of well everyone no one believes me,
but my hands I have good bacteria. And would you
stop it? You're making it so gross right now, I'm saying,
called hand spice. All right, We're moving on. We're moving on.
The traditional Korean U loaded deviled egg pasta was something

(01:00:19):
that got reported. So they make like a pasta salad. Yeah,
that's what I's been saying. Are you talking about plumb?
This is not a Thanksgiving list. This is like a
This is like a I'm telling you, I got I
got these A lot of these from where it come from? Here?
This this came from a mash dot com Unexpected Thanksgiving

(01:00:41):
side dishes. Yeah, that people love.

Speaker 4 (01:00:42):
Someone was like found this, it's like August Church picnic list.
And then they were like, oh man, we need we
need a weird list for Thanksgiving. You said, August Church
picnic list. That's a weird one.

Speaker 3 (01:00:52):
Deviled egg pasta salad was definitely something that as a
kid was was was around. Like I'm not saying it
was a Thanksgiving but it was around. It's the thing.
You make a bunch of devilet eggs, then chop them up,
toss them with some pasta. There you go. You want
to get really crazy, throw a little relish in there.
Sweet relish. Well that's what makes it deviled, right, I

(01:01:14):
guess that is at the time, I don't know. I'm
just joking. I'd be like, what's what's so devil so devilish?
Sweet melish? So I mean, but come on, you would
eat this was at a table. You'd be like, I'm
gonna get that a try.

Speaker 4 (01:01:26):
All right, First of all, I'm not rude. So if
I go to your house, I try everything to be
a man. I'm a man. I walk in there.

Speaker 3 (01:01:32):
I'm gonna taste to do it being a man. But
yes it does in my mind. Okay, Well, you take
it like a man, even if it's terrible. You take
a bite of everything, and you look everyone in the
eye and you go, mmmm, thank you, this is really good.
And then you go home and you tell your wife
how much you hated certain things. Okay that never that's
how it goes. Never do it in public. In public,

(01:01:56):
you taste it all. So I've been doing it wrong, Yes,
I clearly. And you judge in public a lot, which
is not good. Well, I'm a big gush you know
he doesn't. Guys, Sweet your co chef at your job
posted a picture that I thought was really annoying, and
it was something that I thought was just very like,
you know, this is going to be a little polarizer.
I m's say, it was very like generational. Some guy

(01:02:17):
talking about something on Twitter and not Twitter on Instagram
about like I figured out that I just basically want
to do nothing or whatever. And I sent him a
message back and I said, you understand this is a
human being that made me a bully in high school.
I just want you to know that I don't think that.

Speaker 4 (01:02:33):
I don't know if he made you a bullier circumstances did,
but I think that.

Speaker 3 (01:02:38):
That human, whoever that was, whoever had that mentality, made
me a bully. Listen, man, there's so many different people
in the world. Bully plump, that's what my new nickname is,
blee plump, and I'm old chuckle Jeff, That's that's right. Okay.
What about a shredded carrot salad? You ever seen this?
I hate this so much. You shred it, you throw

(01:02:59):
some raisins in it. Sometimes it's got a little shallt
dice in there.

Speaker 4 (01:03:02):
This is what I feel like when my black friends
are making fun of potato salad that white people make,
when they're like, why you put raisins in it?

Speaker 3 (01:03:08):
Why'd you do that?

Speaker 4 (01:03:09):
And I'm like, what are you talking about? I think
this is the salad that everyone's thinking, what caused it?
It's all it's sweet, it's weird. It doesn't make any
sense to me. I don't know who came up with
it and was.

Speaker 3 (01:03:21):
Like and they probably did even show their own carrots.
They probably bought a bag of shredded carrots. No, back then,
you couldn't buy bags of shredded carrots. You had to
get the box green out and you had to just
just really, you know, elbow those suckers down and add
some Yeah, I have a little knuckle meat in there sometimes,
and there's always a bit, you know, depending on who
is helping. But uh, but that carrot's out, it's not.

(01:03:44):
I mean, listen at the end of Thanksgiving dinner and
you're making that sandwich in the afternoon, you know, or
the late evening or the you know, a little bit
of carrot's out and there's not bad. Dude, you shake
your head vehemently.

Speaker 4 (01:03:55):
Oh no, I will First of all, I barely like carrots, Okay,
I like, I'll eat them cooked sometimes, I just don't
love them cooked. I don't like the flavor of them personally,
It's not my favorite. And then shredded, just shredded mounds

(01:04:16):
of carrot with raisins and that like sweet coleslaw dressing
that people put on it.

Speaker 3 (01:04:22):
Yeah, you don't like that. Yeah, I'm I'm just trying
to I'm trying to trigger you right now. I'm not
a big family that'll be honest with you. And then
it gets crazy and they start putting nutmeg in it
and stuff and cardimen and like, look, I'm saying, and
they'll be like, this is the Moroccan version, and I'm like, what, No,
it's not because you put human in it.

Speaker 1 (01:04:42):
No.

Speaker 3 (01:04:42):
Trust me, I've been to Morocco. They don't have carrots out.
I promise you they might know where we went. That's true,
that's very, very true. We got a few more I
want to go over and come back before we jump
into it. But then we'll spend a couple minutes finishing
some of these off and then we're going to go
into our gravy break friends. But before we do that, listen,

(01:05:03):
it wouldn't be Thanksgiving. It wouldn't be an episode of
Plumb Love Foods. It wouldn't be a Saturday with Plumber
and jeff without our house band, the Flames. They've written
a song about Thanksgiving sides for us, so we're gonna
play it for you when we come back. We're very,
very excited about it. Jeffrey loves this one, and I'll
tell you what, it might be one of the best,
some of the best work they've done so far, they're
definitely going into different genres. It makes me very happy.
Stay right there, yep, you're checking out Plumber Foods right

(01:05:25):
here on the voice connect a W I C C
with Chef Plumber, Chef Jeffs. Stay right there, We'll be
right back. This love Foods. You know what's some man

(01:06:02):
trip of fan booze.

Speaker 6 (01:06:03):
I'm just waiting for Christmas Turkey yo con st on
even I got the chef in against shout a chef
Turkey yo gone, Jeffy so his house I can't.

Speaker 3 (01:06:14):
Even do it to Christmas stuff bumping up whull walls.
So that was in my mind. Love Love Foods right
here on WYCC. The new song from our house band,
The Flames, the songs called Trip to Fan Blues. Uh,
Jeffy Blanco my least favorite song they've done so far. Wow, dude,

(01:06:35):
I didn't like it. I didn't like it at all.
You know what reminded me of tell me, oh, I
could have some I have some Everlast. Yes, it just
it was like I was like, yeah, this is just
like the Everlast whenever Last went from here the phone
on the corner, that guy. Yeah, but what was that?
It was kind of smooth I minut they were nailing it.

(01:06:56):
Are They threw it together in like an hour and
a half. All right, well, fair enough, fair enough. But yeah,
it's not my favorite song, but I love that you
have tripped a fan. It definitely made me have tripped
to fan. There's so much energy on the show, and
now I have that song. I'm like, what are we doing? Blues? Yeah?
Whatever you just said right there as I'm talking about so, Jeffy,

(01:07:16):
I wanted to end this program here on some like
amazing leftover ideas for all of our Thanksgiving leftoors, because
we all have them, we all have them, right, And
we talked a little bit. We're gonna play a little
bit too from last week's show or the week before
the show. We talked about like, you know, we're making
some enchiladas and soups and all that sort of stuff.
But I thought I would throw it at Jeffy really

(01:07:37):
quick on the fly. Jeffy, give me a great turkey
Thanksgiving Day leftover dish off the top of your brain
right now, and go oh and by the way, spicy,
this will not be spicy, not spicy.

Speaker 4 (01:07:53):
So immediately I think, you know, I love making the
turkey stock I had that carcass, all the stuff that's
left on. We talked about that not giving me to
throw it in there. I make the turkey stock. But
what I do is I twist it up. I throw
in a bunch of ginger. I throw it, not a lemongrass.

Speaker 3 (01:08:06):
I throwing some.

Speaker 4 (01:08:08):
I cook it out for a little bit longer, make
it bone brothy, strain it really well, that's the base
form my ramen. Then I throw in some ramen noodles
over turkey. I take a two minute, three minute egg,
I throw it in there. I put a little bit
of my cranberry relish on there. I put a little
bit of the green beans on the side, and I'm

(01:08:28):
having the Thanksgiving ramen domin.

Speaker 3 (01:08:30):
Wow, Jeff's throwing down here. Gordon Rams got his opinion
about that too. Does anyone have any stunds have? Probably
not as high as his, but I have some. That's
good standards though. I love that using that broth to
make a nice ramen. Damn, what would you put in
that rama? Did you put a little, a little little
over turkey in there? Yeah? Oh that's that's what I would. Yeah,

(01:08:50):
whatever leftover turkey bean casserole. Mate, I'd probably broil.

Speaker 4 (01:08:54):
It a little bit with maybe i'd brush it with
a little bit of hoison or something like that a side,
you know, and have some slice scallions. I would like
pull apart some of the leftovers and throw them in
there on the side of the tools, you know. I
build it like a ram and bowl.

Speaker 3 (01:09:06):
This sounds great. I love all this. This is a
great idea. I'm gonna go a little bit different left
field direction for you here, Jeffy, Oh, please hit me.
We're gonna make turkey tacos. I'm gonna take that left
over turkey. I'm gonna toss a little bit of cumin
and a little bit of a chili powder. I'm gonna
warm it gently in a pan with about half a
cuple of water. So I'm gonna go two cups of
shredded turkey to a half a cup of water, a

(01:09:28):
little bit of cuman, a little bit of a chili powder,
just to add a little flavor to it. And I'm
saying a little flavor to it. I'm gonna put them
inside of a nice crunchy taco shell, and crunchy is
the best for turkey tacos, Believe it or not. That's
the way I go. Do you agree with me? Disagree?

Speaker 4 (01:09:43):
You know we've talked about this before. I love crunchy taco. Yeah,
I'm I'm definitely always I go soft first.

Speaker 3 (01:09:50):
Okay, Well, I don't mind a soft taco either. It's okay,
but I think for this particular application, turkey and crunchy
goes really well together. I'm then gonna take some cilantro
and some onion, and I'm gonna just mint it all together.
Right with. If you put a bunch of salt on
your board while you're mincing it, it won't stick and
it won't bleed as bad on your board, so you
can keep all those flavors together. I'm gonna sprinkle out
over top of my turkey taco. Ready, and they're ready

(01:10:12):
a little bit wild? Here? Are you ready for this? Jeffy,
get crazy? I don't think you're ready. Let's get nuts.
I'm gonna mix some sour cream and a little bit
leftover jarre cranberry sauce. I'm gonna throw it at yep,
I'm gonna put that on there. I have little cranberry
cranberry sour cream, right, greatma, thank you, cranberry crama. I
appreciate that too, and then you could eat it just
like that, which would be delicious. Don't get me wrong.

(01:10:34):
I'm ready to do it for it now. If you
want to get next level, take some left over stuffing,
whatever that regular basic stuffing you have, and mix it
with that onion and cilantra. Mix, mix it together, crumble
it with your hands, wear some gloves, crumble it up
with your hands, crumbled all together, mix it together, and
then sprinkle that right on top of your taco. You
could toast it if you want, but I don't think

(01:10:54):
you need to right on top of your taco. And
now you get that cranberry crama. You've got the beautifully
seasoned with some chili powder and cumin on that turkey.
You've got that cilantro and onion on there, and then
you've got this beautiful crumble of of a little bit
of a stuffing. So you get the herbiness, you get
that breadiness. Trust me, it makes the difference. It's fantastic.

Speaker 4 (01:11:14):
I you know, I think this year I'm gonna cook
some stuffing in a loaf pan, okay, just to make leftovers,
and I'm gonna try to slice the stuffing and then
cut it into circles and then fry it in my
taco fryer and see if I can make crunchy stuffing
taco shells.

Speaker 3 (01:11:31):
Oh, I bet you could if you get it cold
and slice it and then roll me and slice it
and roll it and then and then fry him. And
that's crazy talk.

Speaker 4 (01:11:39):
I think I'm gonna try it. This, I'm gonna try it.
I have I have some I mean, I didn't put
it in a loaf pan, but I'm gonna have to
cut it. Like next year, I'm gonna have to cut
it in a loaf pan. This year, I'm gonna have
to try to figure out I and cut it thick enough.

Speaker 3 (01:11:50):
To do it. But that's crazy, man, that actually works.
I'm gonna be blown away because that kind of sounds
like a really good idea, and I wish I had
thought of that.

Speaker 4 (01:11:56):
I well, you you inspired me. You said taco. When
you said gonna take the stuffing, my mind went immediately.
I'm like, he's gonna make a taco shell out.

Speaker 3 (01:12:03):
Of it, taco shell stuffing, which is not a bad idea. Man,
that's really good. I mean, that's some next level stuff
right there. I don't know if like every home cook
could do that. But actually it's not that hard. Any
cook can do it. It's so easy.

Speaker 4 (01:12:15):
If you've got a fry daddy and one of those
little the taco shell things, Yeah, the little bendi.

Speaker 3 (01:12:20):
You know, you put a right little thing on the
top of it to hold it down. It would work.
It would work. I'm telling you shouldive it a try.
We've got some other great ideas when it comes to
dealing with your Turkey Day leftovers right here on Plumb Love,
Foods and Friends. We appreciate you, guys. Don't forget. We
got a great party coming up on December twenty second
at Profusion Bar and Cocktail Bar. Excuse me, in New

(01:12:40):
Talk Connecticut. We're celebrating the miracle. It's then we have
a lot of fun miracles to pop up for charity.
Amazing cocktails, great people. It's gonna be a lot of fun.
You'll hear more about it as you're closer. In the meantime,
check out these great ideas for your Thanksgiving leftovers. We've
covered a lot of ground here, but what we haven't
talked about is the leftovers when it comes to Turkey.
Because sometimes if you have a lot of family there's

(01:13:00):
a lot of leftover. Jeff oh Man, there's almost always leftovers.
Can we talk about the basics first? What are the basics? Well,
you save that's the the it's my wife, h I
used this word, the carcass of the turkey. When you're
done cutting it up, you're done serving it, don't get
rid of that bone structure and all that. Hang on
to all that because that, right, what I say, carcass

(01:13:21):
is great. Bone structure. Well, it's a structure of bones
that's leftover. Is that bad? It's just I've never had
anyone say that. All right, do me a favor. Grab
that bone structure, throw it in the pot. Let me
let me, let me use it a sentence for you
and see if it you'd be like, oh, I get it, Jeffy,
use that turkey bone structure to make a stock. It's

(01:13:42):
in the fridge. I would be like, what you would
definitely not let me get away with that. No, the
bone structure, right, I thought it was a good bone structure.
The bone structure of the turkey left the turkey boat.
It's the bones. It's the carcass. Sounds like it's dead.
Just say the bones it is dead. Well, we don't

(01:14:02):
want to think about that though, you would you rather
think that you pulled the bones from the turkey alive. Yeah,
it's like a Mortal Kombat fatality. No so awful. Grab
the the leftover turkey remains, and what we're gonna do
is we're gonna make a beautiful turkey stock out of it,

(01:14:23):
which is great for making soups and all kinds of
other things. Very very simple, and it's a couple of
things you can do with this too. So you could
do the very very simple version where you throw the
turkey in there, the leftover you know, the turkey bones,
and you'll throw the carrots, onions and cellary as we
call the fancy chef road mirror pop. Oh. You can
also would you stop it? Wai la h Parsley stems
weren't great in there? You know, any kind of ara

(01:14:44):
max you got time herbs, all that stuff. Put that
in there if you want to. There's really no right
or wrong with what you do. But you can go
a different, whole different way if you want to, and
you can make a dark turkey stock. You ever made
a darker turkey stock? Jeffy, What what's a dark turkey stock? Wow?
I'm glad you asked. All you're gonna do is take
a little tomato product or tomato paste, all right, and
you're gonna brush your turkey bones with tomato paste and
then you're gonna roast them in the oven. Right, put

(01:15:06):
the whole carcass into the oven and roast it on
five hundred degrees for about fifteen minutes. It's hard to
brown everything up on that leftover piece of bird, right,
so I have to brush it or can I rub
it on with some gloves. You can do that too,
spur gloves and you do it. Something about you rubbing
turkey with tomato paste makes me upset. I like to
rub a carcass and tomato paste, sure makes sense, that's huh.

(01:15:27):
I have jokes, but I'm not gonna say them. But yeah,
So you basically brown it off in the oven with
that tomato product on there. And then what you do
is you'll add your stuff into the pan that the
mirror pas and the herbs and a little white wine
even if you want, and then just let it cook
for a few hours, super simple. Let it simmer, and
you'll extract all that flavor from the from the turkey
remains and make a beautiful sock turkey sock delicious. So

(01:15:50):
you can do it a darker version of it by
roasting the bones in the oven with a little bit
of tomato paste all over them. Or you can just
do it simply by throwing it all on a pot
and keep iting it and let it simmer. It's the
beginning of all great leftovers, I think, and making soup
out of it. Something. Is that a pinsage when you
put the it is not a pensage is similar, but
it's where you would take your mirror, pas, and you

(01:16:11):
would then brown your mirrapad with tomato paste in a
pan first and then add that to you to your stock.

Speaker 4 (01:16:19):
So if you pinsage your bones and some mirror, you
can't pencage the bones.

Speaker 3 (01:16:25):
You can pensage the mirror, Pa, you can't pencage the
bones too. No, you don't do that to the bones too.
It's not called pensage. What's that called? I don't know what.
It's not called pensage, man, Let me rephrase that. I
don't remember it in culinary school being called a pensage
when it was the bones yelling at us, going, I know,
like if you took a veal stock if you do
a veal stock and you brush it with tomato, then

(01:16:46):
you roast in the oven, then you make your veal stock,
so I get a really deep color on it. You
do the same thing. You can do the same thing
with turkey. I love that. Yeah, And if you make
a pensage or get even deeper because it adds a
little bit of richness to it, that kind of light
hint of sweetness and earthness in the background. Let's and
there's a lot of ways to flavor to stock. And
that's just another one. I like how you brought the
term pen sage, Jeffy. Yeah, well you taught me that term,
and I just want to see if I was using

(01:17:07):
it correctly. But I am not. But you're on the
right path. You just load the wrong truck. You're in
the truck yard. Truck theruck, that's it. That's it. But hey,
you're still loading trucks. That's all that matters, right, getting
the job done, yea. But yeah, So that's a great
one though. I mean, I think sock is really really important.
It's a great it's a great starting point, you know,

(01:17:28):
so you know, making soup, making any kind of sauce.
There you go you're right, a rock and roll. You
could even freeze it. It holds up great, you know,
and there's nothing wrong, Like you can use whatever you
got to. You got an old tarrot rolling around in
the in the in the old crisper drawer, pull it
out and throw it in there, you know, any kind
of vegetables. It just helps.

Speaker 4 (01:17:44):
We got to talk about soup, of course, I mean,
and I think I just do I do the old
leftover soup.

Speaker 3 (01:17:53):
Okay, what's leftover soup? This is this is such a
jeffy thing here.

Speaker 4 (01:17:56):
Well, this is like my mom taught me this, and
it's just because she puts everything on her plate and
just kind of mixes it together all the time and
eats it that way. And then so I was messing
around in the fridge and I had some turkey, and
there was a bit of corn pudding, a little bit
of mashed potatoes, and a tiny bit of stuffing that
had like the sausage of the stuffing in there, and

(01:18:16):
a couple other little things. And I started to like
peel through parts of all the different parts of the
leftovers and then put it in a pot and pour
some of that stock over top of it. Bring it
up to a boil, and it was and then I
toasted some of the extra stuffing till it was like crunchy.

Speaker 3 (01:18:33):
And sod you puret or put the blender. I mean
you figure out it's like I'm pulling teeth here. No,
it's like chunky.

Speaker 4 (01:18:39):
It's like with the you know, my mash patoes are
super creamy, so they just it just kind of creams
up and thickens and it has like you know, a
couple like I chop up the the green beans a
little bit.

Speaker 3 (01:18:49):
You're just saying you make a soup by taking leftover
storing in a pot with some stock and letting it
go and a little bit of mashed potatoes. Is this real? Yeah,
it's called leftover soup. You never had leftover soup? I
mean kind of not like that. But okay, all right, listen,
I'm with it. I'm totally I'm always down. I mean,
it makes sense. You're stuffing. I can thicking things up.
The mac taps can thick it up nicely. Two get

(01:19:09):
turkey in thereick.

Speaker 4 (01:19:10):
The stuff out of the stuffing, and I add parts
of it to the step and then I brown and
I use that and make like crew toons out of
the other parts of the stuff to go on.

Speaker 3 (01:19:17):
Top of the soup. Yeah, all right, all right, well
sounds delicious. I guess uh. I have to go a
very simple route with this. And you know, we always
talk about making chicken noodle soup and you don't feel
good or when it's cold outside. I mean, what about
turkey noodle soup? Same thing. You use that stock, use
some leftover turkey, You've got pasta noodles in there, You've
already got some carrots and celery, piece of cake. But

(01:19:38):
you want to take another step, very very simple. Bring
that stock to a boil, add a couple spoonfuls of
the good old herb stuffing you've got there. That'll help
thicken it up. That will also help add your mirror
pad to your you know, your carrots and onion and
your celar that you would nomally put your chicken noodle soup.
Throw some pasta in there and some shredded turkey on
top of it. Boom, easy, delicious and you get that

(01:19:59):
you know that savory, it's that real deep flavor from
that stuff and kind of mixed in there. As well
as using the stuffing as thickening properties for the soup itself.
It's that sounds cool.

Speaker 4 (01:20:10):
I mean, you're making fun of my mashed potatoes leftover
soup and you're over here putting stuffing and chicken little soup.

Speaker 3 (01:20:15):
I just picture you taking a spoonful of everything and
throwing a pot and like I made soup. That's kind
of hurtful the way you did that, but in that
kind of what you did well kind of, But okay,
I mean you just said the same thing. You're like,
I cut it up a little bit, and I you know,
I you know, I I adjusted. I wasn't on a

(01:20:35):
chopped episode. I wasn't hating on you. I'm just you know,
I know, maybe I felt a little aggresive. I apologize
for that. You know. I wasn't trying to be called
a shoe listen kind of, but not like I mean
making it sound, you know, some voice. Yeah, sometimes when
you're complaining, I'm not I'm not. I'm not a duck.

(01:20:55):
It's like a duck bullfrog. It's hurtful. We're talking. Can
we be thankful because I'm trying to be thankful for
you hereful for you, plumb. You're my best friend and
I love you. I'm just saying it's sometimes it's hurts.
Sometimes you say you can give you a quick hack. Yeah,
hack me, dude. So aunt Edna shows up with that
old school green bean cast role, you know, the one
I'm talking about, Maybe with the cream of chicken soup

(01:21:17):
or the cream mushroom soup, and then like the canned
green beans. Probably that's what my family used, and they
top it with those like the French is Friday ends
on top? Right? Okay, so what do we take this.
Let's add a little turkeys talk to it to thin
it out, and then we're gonna toss some egg noodles
in there, and then we're gonna talk finish it off
a little bit of a shredded turkey breast on top.
How about that for a take on turkey tetrasini. That's

(01:21:38):
a quick and easy tetrasinie Daddy, it's gonna be delicious.
I like that. It's a pretty easy delicious and you've
made another meal out of some leftovers here and people
sleep on that on like green bean cast role. I
got asked this week, is that a terrible things for Thanksgiving? No,
it's delicious, And I think that sometimes it's classics, you know,
having them once a year like that, absolutely delicious. Yeah,
we make it all from scratch. We don't use the

(01:22:00):
canon anything. We fry our on oh yeah, of course.

Speaker 4 (01:22:04):
And uh we call it, you know, green bean Castro
two point zero. And it's like we use Chantraill's every year.
I get some really beautiful Chantraills and it's just like.

Speaker 3 (01:22:12):
But sometimes it's almost like the romanticism behind doing it,
with like the can stuff and the way that it
was done back in you know, early seventies or whatever.
It's just that almost like I said, almost romanticized about it.
You know. So again you can take that and you're
can of cranberry and you know, just no, no, why not?

(01:22:35):
Like I said, once a year, it's almost like it
just has that that you know, the history behind it,
you know that that that that feeling of home of family.
Like it's just one of those things because listen, when
are shock they don't know how to do all these things.
I know, but you know there's something about like being
subject to bad food for a long time and then

(01:22:58):
having really good food and then having to go back
and eat the bad food. Doesn't to me. I don't
romander well cooked green beans. No, man, it can't well.
Soup tops with fried onions to me was always it
was delicious. And then I had like a really good.

Speaker 4 (01:23:18):
One made from scratch with like French beans and like
everything was blanched nicely and not overcooked.

Speaker 3 (01:23:23):
And you know, just friends. I want to apologize to
my friend Jeff. He does live in the Hampton, so
I just want to point that out. Wow, that was
that was a real shot. He's just you know, he's listen,
he forgets where it came from. Sometimes that's all just
that one time. I love green bean casserole. I just
think that like you do. I want to have it

(01:23:43):
every Friday night, no little extra love and a little
fresh mushrooms too. I'm not hating on yours either, I'm
just what my problem I have is that you disliked
the old school one, like that's the once a year
having that. That's my problem. I disliked the can of cranberry,
same reason. I just talking about that. We're talking about
cran We're talking about genre here. It's like you can

(01:24:04):
make a really good one or you can go and
get the first. John's what he said, the same genre. Yeah,
that's a that's a name or genre. Yeah, genre genre.
Who's John? All right? What about making turkey Encelada's one

(01:24:24):
of my favorites to go, one of my go tos
for after Thanksgiving? Right, you taking a whole different route.
You're kind of getting away from the American classics. You're
kind of going a little bit of Mexican route here
with some flavors. One of my favorites, of course, has
gotta be, like I said, a turkey enchilada, very simple.

Speaker 4 (01:24:40):
Jeff, I love a turkey encelada. I love it, I
I and I like topping them with a Frida egg.
I'd make it like a nice cream. Oh yeah, also
a little tomatillos and jalapenos, onions, garlic, a little claunch. Yeah,
you carry all that up, pour it over the leftover
turkey shredded up, add some cheese, rolling a tortilla top
of a little more sauce, Go cookee pull it out,

(01:25:01):
and then take a poached egg and put it right
on top.

Speaker 3 (01:25:04):
That sounds great. I haven't done with the egg. I
got tried with the egg.

Speaker 4 (01:25:06):
Oh the egg adds a nice little punch and then
sounds fantastic. I think it's called salsa Macha's it's the
one that's like roasted chilis and peanuts and pepita seeds
and oil. It's all in like oil. It's almost like
a Mexican chili crunch. And I put that over the
top of it with the egg and the green and

(01:25:27):
that little spicy sounds great. Oh man, next level enchilada.

Speaker 3 (01:25:31):
Yeah, that sounds delicious. I mean, for I think you
can probably get four days out of you left over turkey.
What do you think four or five? If you have
enough of it? For sure? I mean I think anything
over five might be pushing a little bit.

Speaker 4 (01:25:42):
Anything over five is definitely pushing it. But I think listen,
the next day, turkey sandwiches for breakfast. Oh we didn't
talk about turkey hash. I mean, oh yeah, yeah, killer.

Speaker 3 (01:25:51):
Turkey hash for breakfast. The next day.

Speaker 4 (01:25:53):
You just dice up some of that turkey, fry up
some potatoes, add some onions, some turkey, another fried egg
on top of it.

Speaker 5 (01:26:00):
That.

Speaker 3 (01:26:01):
I mean, you can't go wrong. It sounds great. I mean,
I love a good hash too. And put that with
your with your uh poast tag too, that sounds delicious.
Count me in, yeah, you know, count me in that
that all sounds great. You want to get really crazy,
put some turkey in your pancake batter the next morning,
even crazier. Put turkey and turkey and cranberry sauce in
your pancake batter when you make pancakes next morning. I'm

(01:26:21):
telling you it's awesome. That's weird, because that's weird. It
doesn't make sense to me to turkey and cranberry pancakes. Bro,
Come on, what world are you living?

Speaker 4 (01:26:31):
I would do stuffing pancakes. Maybe it was bread on bread.
What are we talking about here?

Speaker 3 (01:26:35):
That would top it with a little cra You can't
say these things. We have a minute left in the show.
You can't say things like that. Take me fired up?

Speaker 4 (01:26:41):
Yeah, because what you just said it's kind of turkey
cranberry pancake.

Speaker 3 (01:26:45):
Turkey cranberry pancakes. What's wrong with that little maple syrup
on top? Come on, dog, maple syrup on a turf? No, see,
you just ruined it. You just I don't I don't know,
I didn't ruin It's delicious. You gotta get a try listen.
We hope you guys have enjoyed this. You've got some
takeaway from the show. Maybe you're gonna change the way
your cookie turkey. Either way, we hope to be helpful.
Next week's show is going to be a conglomoration of

(01:27:06):
this show and last week, so you can have the
whole Thanksgiving thing put together for you there. Maybe we'll
record a couple of pieces there as well to go
with it. We appreciate you guys. Hope you have a
fantastic Thanksgiving. Spend time with your family. You know, listen,
these days like just go faster and faster, So cherish
the time you have with your family. Enjoy it, getting
good conversations, stay away from politics, talk food, drink wine,
have a great time. Remember, friends, food is one of

(01:27:27):
the most important things we have in life. Everything important
life evolves around food. Let's give it the time it deserves.
For Chef Jeffy, I'm Chef Plump. Thanks for seeing checking
us out here on Plumb up Foods on WICC. We'll
see you guys next week. Happy Thanksgiving everybody and the
rest