November 19, 2025 • 28 mins
Morgan's scale of 1-10: Thanksgiving food, Chef Sebas is back, News Headlines & More!
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Show, and we are getting underway with another new hour
insensitivity training for a politically correct world. What that's great?
Gory menace? Is right? What is up? Body, Gina gran
Chef c Mass. I'm getting more smells. I'm getting more
(00:24):
smelling of it. He's preparing a unique I don't think
anybody in this room has ever had a turkey prepared
this way before. He says that. Yeah, I'm the only
one who knows what he's doing. Yeah, he told me,
and I told you. I'm intrigued. Really okay, I'm intrigued.
Speaker 2 (00:43):
I have a guess, but I'll leave it to myself.
You do, I do.
Speaker 1 (00:47):
I text it to me, Okay, I'll tell you if
you're if you're hot or cold?
Speaker 2 (00:53):
All right.
Speaker 1 (00:54):
I don't know if he's doing the whole because he's
got that flamethrower that he bought. I'm not sure if
he's risping it that way or how it was prepared.
So he said in the microwave turkey thing before you're
incorrect incorrect? That turn ducan would be oh sev no, no, nope,
no idea you guys man, you guys okay, because it
(01:16):
was so off track, no losers the way he's cooking.
Speaker 2 (01:20):
It is unique, right.
Speaker 1 (01:22):
No, it's it's it's the preparation.
Speaker 3 (01:25):
So I was cooking.
Speaker 1 (01:27):
Yeah, okay, okay, well it's it's coming up. He's he's
still working on He just handed out some plates and everything,
so he must be closed.
Speaker 4 (01:35):
I just sent you one more text.
Speaker 3 (01:37):
Yeah, I sent you one too.
Speaker 1 (01:38):
Let's see if any of you guys are right the
seasoned with buck shots.
Speaker 4 (01:42):
Yeah, they have those buckshots that are seasoned.
Speaker 5 (01:45):
What is that so when you shoot the animal it's
like now it's mesquite.
Speaker 1 (01:49):
Oh that it's barbecue flavor boiling it.
Speaker 2 (01:52):
Yeah, no, I don't think it would be good.
Speaker 1 (01:57):
Oh yeah. We were talking about, you know, things that
people don't want to discuss, like bad guests, like the
people that you don't want at Thanksgiving, and things that
you don't want to talk about. So this is like
the the official lists. Stay away from this stuff that
you know, nobody wants to hear about politics, money, appearance,
(02:19):
or weight. Oh got a little big huh. Life, life's good, huh. Religion,
don't talk about your ex mental health, nobody cares. Work
or career is just like work is fine. People always like, hey,
how's working. That's different. But we were just discussing somebody
that we that we know who all they do is
(02:42):
complain about ye never end. That's it. I mean, like
that is the one topic, and there's always a story.
It's NonStop personal struggles, your current relationship status, other family members,
you know, just like let's just get together and let's
let's eat.
Speaker 6 (02:58):
And yeah and have a good time.
Speaker 5 (03:00):
You want to discuss your own relationship ship status, that's fine.
But if someone's always like, so, and are you get
married or when you get.
Speaker 1 (03:06):
That kind of thing. If you're excited about you know,
like you're planning a wedding or whatever, great, that's fun.
You can talk about that. Why do you think you're
going to settle down when people start getting nosy? I guess?
Speaker 4 (03:17):
So are you dating anybody?
Speaker 2 (03:19):
Right?
Speaker 7 (03:20):
Uh?
Speaker 1 (03:20):
Yeah? So what do you show? Food news? Thanksgiving? Desserts
that you can get at Costco, no baking required, right
because you just go So the Kirkland signature pumpkin cheesecake
with whip topping. That sounds good. So it's a pumpkin cheesecake.
It's got the grand crack, your crust and the whole
thing and a pumpkin spiced whipped topping. Yeah, that's the
(03:43):
one that I've been talking about. Yeah, that one looks good.
I think you're gonna pick that up. The Kirkland Signature
Chocolate Moose dessert. It's a crumbly chocolate based, thick layer
of chocolate moose chocolate ganache on the top, and you
see like these little you know, pre portioned sizes, so
you know you can give.
Speaker 2 (04:04):
Everybody throw that'd be fun to mix it up with
something chocolate.
Speaker 1 (04:08):
But they said easy to display, greg, so you know,
like display because the presentation, right, because you got people
coming over, you want to look cool. You take it
out of the package and just sat on the table.
The Kirkland Signature apple pie, right because I've had it. Okay,
there's that. The the crem Brewlet bar cake.
Speaker 4 (04:25):
I'm listening.
Speaker 1 (04:25):
Yeah, so it's got layers of vanilla sponge cake custard
filling and a crunchy sugar layer on the bottom. And
then of course the pie that got stolen here, These
signature pumpkin pie so good you.
Speaker 3 (04:38):
Want to steal it.
Speaker 1 (04:42):
Don't forget chocolate chip cookies too, just you know those
are good because they have the big cookies. But the
one I like, the I like the tub of the
little mini big chocolate chip cookies that they got there. Man,
those are good those in there too. Yeah, the thems
is good. Now the official list of favorite pies, like overall,
(05:03):
pumpkin is number one for sure, normal by the numbers
things so that you may have a different opinion, but
I'm saying this is just what the people like. Yeah,
this is just the way the world is, okay. Pumpkin pie,
apple pie, pecan pie, sweet potato pie. No, do you.
Speaker 3 (05:21):
Guys actually taste the difference between pumpkin and sweet?
Speaker 2 (05:23):
Yes?
Speaker 7 (05:24):
Really?
Speaker 1 (05:25):
Texture, cherry pie.
Speaker 7 (05:28):
Cherry pie is my favorite pie with my husband, Berry pie,
key lime pie, cream pie, first of all, cream pie,
peach pie, and then peanut butter pipes.
Speaker 1 (05:39):
Yeah, yeah, I know, chocolate cream.
Speaker 4 (05:42):
I don't think pecan pie is all that neither.
Speaker 1 (05:45):
It's good, it's alright, it's all right, I'll eat it,
but it's got to be the only pie there.
Speaker 2 (05:51):
The pie that I think is it's all right, apple.
Speaker 8 (05:53):
Pie, I agree, if it's warmed warm.
Speaker 2 (05:59):
The same ratio with the ice cream to the mode. Yeah,
without it, I would probably skip it.
Speaker 3 (06:05):
Yeah, you're actually crazy.
Speaker 5 (06:06):
I'm with you, so really, I'm concerned you're not eating
the right apple pipe.
Speaker 4 (06:10):
That's very possible.
Speaker 9 (06:12):
You know.
Speaker 1 (06:13):
Morgan loves to rate things on a scale one to ten.
I'm gonna make a I'll just make a quick list
and then uh, and then we'll get We'll get your take,
because I know how much you love she. She just
you know, she has to do it. It's just in her,
in her dna.
Speaker 3 (06:28):
It's like my tic yeah.
Speaker 1 (06:29):
Yeah, yeah, like a turkey. This is just you know,
turkey on a scale one to ten.
Speaker 3 (06:35):
Seven out of ten, because most of the time it's
too dam dry.
Speaker 1 (06:38):
I feel like a lot of people have been hating,
not there's two things. Lately, I feel like I'm a
lot more not hate, but just I'm surprised people saying
to me that the turkey is the worst part. I go, now,
I don't eat the turkey by itself. I think you
definitely use like either a little bit of gravy or
my personal is I get it a nice little chunk
of cranberry there, Greg both. Yeah, and then the bite
(07:02):
you put that with your turkey so good. I love that.
A couple of years ago, yeah, right. And then the
other thing, I've found more and more people that say
they don't like peanut butter. You know, I'm just not
a peanut butter family. How are you not a peanut
butter trust? That's weird? All right? So seven out of
ten on the turkey.
Speaker 4 (07:20):
That's accurate, all right.
Speaker 1 (07:21):
So we'll, uh, we'll get more on on her one
to ten on a couple of these things, and we'll
check in with the with Seabats. I just saw him
walk by. I saw it through the window out there.
He had the big domed thing. Yeah, usually when he's
bringing in something under a dome. But I think, honestly,
I'm telling you guys, I think I think the majority
(07:44):
of the room will dig what he's doing. And I
think it's a pretty interesting idea, all right, because there's
these different stuffings that you'll see that people are are
sharing around online, and uh, you go, you know what,
didn't think about that. I'm not a big fan of
the corn bread stuffing.
Speaker 4 (08:00):
I'm not either. My mom always makes it. It's not
my favorite.
Speaker 1 (08:03):
Corn bread stuffing.
Speaker 8 (08:05):
The only good stuffing it's good spoiler, but probably eight
out of ten it's the only good Yeah.
Speaker 1 (08:11):
The Trader Joe's box, uh is pretty good. But what
about just regular like stove top. You don't like it.
You're the top part. You're the only person I've met
who doesn't like stove top. That's why I'm a little
afraid of this food segment with more Yeah, no, it's
I mean, okay again, this is just more like she
needs to do it because if we don't let her
(08:32):
do it, she'll do it in inappropriate places that just
get us some trouble. Like a healthy way of Yeah,
this is a healthy way of her getting out her
one ten rating because I have to sit through some
bullish I'm gonna be upset.
Speaker 6 (08:43):
You definitely will, all right.
Speaker 1 (08:45):
So on the turkey fried or roasted.
Speaker 6 (08:48):
I've only had roasted.
Speaker 1 (08:49):
I don't think you tried fried turkey smoked. Yeah, you gotta.
You gotta get it right, though you can. You can
still screw up a fried turkey the same way you
could screw up other than roasted. You could screw up
a house.
Speaker 6 (09:00):
Yeah, that's the other thing.
Speaker 1 (09:03):
You can get it from popeyees. You can, and it's
not great. I did it. I did it was all right,
like yeah, but like I've also gotten the fried turkey
from other legit places really good over the top like
that one place Ken Rix, Yeah, Ken Ricks is man
so good eight seven four Wooding And then if there's
(09:24):
something you like to see on Morgan's Won the ten
list you just texted over to two two nine eight seven,
and then we'll see what Sea Bass has. Sea Bass
is preparing a turkey for us, and it's in a
way that I've I've never seen it done before, like
this turkey is this is unique. Okay, wait, this is
a new thing. I've heard about a lot of things
(09:45):
over the years, but I think you guys are gonna
like it. We'll get that come up next year the
Woodie Show hanging and once again chef's Sea Bass on
the job is he has brought in his his domed
presentation platter. Somebody did somebody did mention? Uh when we
(10:05):
posted the other video, Oh from the Taste Drive. You
know what, I gotta give it the Sea Bass Like
they I think the Sea Bass is a jerk and
all the things that you say are true, but uh,
I do appreciate the fact that like he gets into
the jacket and.
Speaker 2 (10:21):
Going close what covers it's a close that's called.
Speaker 1 (10:31):
I don't know's. I've not heard that word.
Speaker 2 (10:39):
You don't watch chopped.
Speaker 1 (10:42):
I haven't heard either, but makes the extra effort, which
does very rare.
Speaker 2 (10:47):
So do all right?
Speaker 1 (10:49):
So uh again, I'm the only person that knew what
Sea Bass was going to be preparing here, which made
pretty much everybody else in the room kind of nervous.
And I said, man, you know, I'm I'm intrigued. I
can't wait. And now that you guys can now that
you guys can can smell like okay, So okay, so
based on just what you smells different, Okay, just based
(11:10):
on what you smell, what would you guess, Like, how
would you guess that Sea best prepared this turkey?
Speaker 3 (11:16):
Is there any other animal in it?
Speaker 1 (11:19):
That's kind of an opening question technically, yes, maybe.
Speaker 3 (11:23):
Like a brazy I was going to guess it smells
like duck.
Speaker 1 (11:26):
Duck is no, No, it's not listening. I don't know
what you know what your duck it is?
Speaker 5 (11:35):
Okay, Sorry, I don't duck inside a turkey inside of.
Speaker 1 (11:44):
A chicken, which which is inside? Which is the duck
inside the chicken? Is the chicken inside the duck, because
then the whole things inside the church.
Speaker 3 (11:52):
Chickens inside the duck.
Speaker 5 (11:54):
I believe we'll turn duck in so the chicken would
be last, must be a little chicken cornish, right, you
see ducks looking up?
Speaker 1 (12:03):
Its confused now at least there's seven computers in front
of us. Yes, somebody look it up, like turn ducking?
Is it? Because I thought it was all inside the turkey? No, yeah,
that's sing so you know, like nesting dolls.
Speaker 4 (12:18):
Right exactly, just trying to figure out.
Speaker 1 (12:20):
The smallest would be what that would be the duck,
right or maybe not? The duck's bigger. So me chicken
inside of a duck inside of a turkey, okay, turkey
duck chicken.
Speaker 4 (12:30):
Yeah.
Speaker 1 (12:30):
Wow, we are pretty dumb.
Speaker 4 (12:33):
We don't.
Speaker 1 (12:35):
Question. Yeah, all right. So well the smell it's you know,
it sounds like a like a it's a familiar cue
like meat, menace, barbecue. Meat. Now go down that road
a little bit. What could he possibly have used in
in bird bearing the turkey baste?
Speaker 6 (12:56):
Meat based?
Speaker 1 (12:57):
What did you use like meat?
Speaker 2 (12:59):
Wait?
Speaker 4 (13:00):
Ribs, turkey rib He made a McRib turkey.
Speaker 9 (13:08):
Yeah, I'm just GRIBs right now. It's not that complicated,
thought to myself. Well, what goes into Well, first time
I thought, oh hey McRib is back, let's have some.
I'll pass that around guys.
Speaker 4 (13:26):
Okay, can I say, can I? Can I confess I
never had one?
Speaker 1 (13:29):
Well, that's what we do here, so I do. I
do enjoy the mcgrib Now. I don't know how fresh
these are from last night, but they have been reheated. Okay,
all right, now they're good. The McRib is good, Gina.
We're trying to have them once a year on the plate.
Speaker 2 (13:43):
They all right.
Speaker 1 (13:44):
So anyway back to the I thinking.
Speaker 9 (13:46):
Mc grib, I was like, okay, and where it's also
turkey time. Well, what's stuffing?
Speaker 2 (13:50):
Bread?
Speaker 9 (13:52):
Onions, garlic, something like a sausage or meat exactly a
sausage we've heard about like the white asshole stuffing, Yes,
oyster bread, meat. Well, what's in the McRib bread, meat, onions, pickles.
So that's my next So that's what you're eating. You're
(14:12):
eating the grib right now? Is your as your appetizer.
But I thought to myself, what if I just took mcgribs,
chopped them up and threw them in a turkey and
stuff the turkey with mcgribs.
Speaker 1 (14:21):
What And that's what we're doing alright. What do you
think your first taste of ever of a mcgrib.
Speaker 4 (14:28):
Pretty good, mc, I would have more flavor.
Speaker 1 (14:33):
Its good. It has the sauce on it. That's the flavor.
What part of it?
Speaker 2 (14:38):
Like, what are you not the rib?
Speaker 4 (14:40):
The meat?
Speaker 1 (14:41):
Oh?
Speaker 8 (14:42):
Good?
Speaker 6 (14:43):
Good, it's like a hammer.
Speaker 4 (14:47):
Is this the original bread it comes on?
Speaker 2 (14:49):
Yeah?
Speaker 4 (14:49):
Oh, this bread is very fancy.
Speaker 1 (14:53):
No no, no, it's like a baguette. It's what they
used for the very nice bread.
Speaker 2 (14:59):
Very nice bread.
Speaker 1 (15:00):
It loving the make rib so far? Or is it
just do you need time to carve it up? Well,
we'll start with the stuffing first. Okay, now did you
cook this at your house or did you find out
illegal oven in the building? Now minutes I knew that
(15:20):
question would come up. Geez, present rib on top of this?
Speaker 2 (15:27):
Yeah, which is a great idea because the pro chefs
say that you should always put something on the plate
that represents what's in it.
Speaker 9 (15:36):
As you see, as we pass this around here, well
I should say, why don't we just get a pass
me plates.
Speaker 1 (15:42):
There's a burrito place by my house and they'll do
that with so whatever, excuse me, whatever the protein is
on the inside, they have like a little like a
piece of it on top of the brito with a
with a little toothpick menace.
Speaker 9 (15:54):
Rais is a very good question because the number one
problem with turkeys is is salmon millers. Yeah, so what
I did is I went out and bought and you
can buy these different versions smoked or whatever. But they
sell fully cooked turkeys, yes they do, butterball and all
that kind of stuff. So if you just want to
literally just reheat it, you know that you you throw
it in the oven at whatever three fifty or whatever,
(16:16):
wait till the interior or internals gets I think they
said between one thirty and one forty is what it
says on the on the bag. And so that way,
you know, you're cutting down your semonilla content way way
down because it's already cooked number one.
Speaker 1 (16:28):
Not one percent gone.
Speaker 9 (16:29):
But yeah it's never zerou Yeah better but yeah, but
your chances of killing yourself are way way, way way lower.
Speaker 1 (16:37):
So way less. Now, did you use your your flamethrower
or all the the the Boring Company and the Elon
Musk Company number of years ago they were selling these flamethrowers,
and Seabats bought one. He's got to hanging up on
his wall in his apartment. Yeah, like how some people
might mouth like a deer rack or something pressing chicks. Yes, yes, yeah,
(16:58):
so did you use that at all? The I've got
it with me. It's in the studio as we speak.
But it wasn't not necessary because I think the stuffing
is red. I'm really focused on from this one. Okay,
I could throw it out, pull it on. See if
he sat off the fire alarm? So what else is
in the stuffing?
Speaker 8 (17:11):
Again?
Speaker 1 (17:11):
So what I did?
Speaker 9 (17:11):
So I did is I took the mcribs, chopped him up,
and then I took to make it stuffing y as
Greg would say.
Speaker 1 (17:16):
No, I took a bite of it before he told
me what's in it? Oh okay, because you know sometimes
how I am mental stuff.
Speaker 9 (17:21):
Right, So I took the stuffing stuff like a Stofer's
style with all the herbs and stuff, threw that a
stick of butter, melted all that down and then soaked
and then drizzled that over and tossed the mcribs in
The buttery.
Speaker 1 (17:34):
Stuffing is so good.
Speaker 2 (17:37):
This is the bread from the mcgrib.
Speaker 9 (17:39):
Yeah, that's that is just that's mcgrib Also again, pickles onions.
Speaker 1 (17:45):
You crapped on the stuff top.
Speaker 6 (17:46):
But what do you think of this I'm loving.
Speaker 4 (17:47):
Oh yeah, this is crispity.
Speaker 1 (17:50):
Yeah, I'll say that. I think that's what what puts.
Speaker 9 (17:53):
It over is the buttery stuffing. Y, it's very pickle
for it.
Speaker 1 (18:03):
How do we get make rib stuffing? I literally just
I literally just gave it to you. But we need
to print it out. You don't want to have to
write it down and then post it online.
Speaker 2 (18:13):
And I said, like.
Speaker 1 (18:16):
What I was asking for, it's like for you to
write it down, chop up mc ribs, add butter and herbs,
cran and turkey. But he doesn't want to write that down.
It's too hard. Yeah, wow, this is good. It tastes
more like stuffing than ribs.
Speaker 3 (18:30):
Yeah, it tastes very McDonald's forward though, and I taste it.
Speaker 1 (18:33):
But if McDonald's were to make a stuffing, this would
be it.
Speaker 6 (18:35):
And it's delicious for something.
Speaker 1 (18:38):
Like I said, the white Castle stuffing was a big
deal for a while. This this might be the next thing,
especially if mcribs he's and coincides with right, because it
usually does.
Speaker 9 (18:51):
Because I think the ribs is just typically an October thing.
It's so good, well very buttery that that helps you lot.
That's rug way down on all these semonillars by getting
everything's pre cooked, The ribs are pre cooked, the turkey's
pre cooked.
Speaker 1 (19:04):
All I'm doing is heating and checking the temperature. Love
it is smart. And Sea Bass another head behind, another
hit on his hands.
Speaker 9 (19:11):
They say, the whole thing is Delilah. We believe still
our pumpkin pie from Costco. Yeah, unbelievable.
Speaker 1 (19:16):
I mean, the nerve of her. She's got like a
million dollars? What's her net worth? Grawd? Do you ever
look it up?
Speaker 8 (19:20):
Of course.
Speaker 1 (19:22):
I knew he had to. So you know, the radio
host Delilah, she was walking around here the other day
retirement to her and that we had put the Costco
pumpkin pie that Sea Bass had bought because there was
only like a couple of slices that we're taking out
because we had already eaten so much for the taste.
Drive actually put it in the refrigerator to have it
the next morning. Next morning we're there the morning after
(19:44):
Delilah's visit. The whole damn thing is gone. Yeah. Now
we put stuff in there all the time, and not
that people like don't move something or don't do very
rarely do you ever have something that just completely disappears
like that, and so the only X factor here, Yeah,
and so the only the only difference between people who
are normally rummaging around this place and Delilah. So we're
(20:07):
convinced that Delilah stall the pumpkin pie, and we're waiting
for her response.
Speaker 9 (20:13):
Morgan, if you could pass that what's behind me there
on the table there? What do you I was just
happen to be a target getting butter, and I saw these.
Speaker 4 (20:18):
Cutest little mini pumpkins, in fact, are so cute.
Speaker 1 (20:27):
Goodness, the little mini pumpkin pie.
Speaker 4 (20:32):
They do look dark.
Speaker 5 (20:37):
It's all right, it looks like a little keiche pumpkin pie.
Speaker 1 (20:44):
Morgan, A little I thought that looks like a little queef.
Speaker 2 (20:48):
Do you want to play a quick high low game
with Delilah Networth? Oh, this is just you. So give
me an opening bit. I'll tell you higher lower, and
it's a speed.
Speaker 1 (20:55):
Round Delilah's net worth. Let's put it at uh forty
five million dollars higher. What I mean this is based
on what you get on the internet, but doing higher
fifty five million dollars lower fifty correct doing radio love
songs a lot of pie for thirty five years good
(21:19):
for good for her. Yeah right, these are very like
damn moist a good.
Speaker 9 (21:23):
Usually when you buy a littlerap little mini individuals, that's
very drying.
Speaker 1 (21:27):
These target cellsies huh yeah, and they're having financial issues.
How maybe they don't have the word out about them.
Speaker 2 (21:34):
There's stuffing rules Martin.
Speaker 1 (21:38):
All Right, so people have been texting in for Morgan
her one to ten her you know, she loves the
rate things on a scale one to ten problem her obsession. Yeah,
and it's all Thanksgiving theme items. So I'm going to
finish this big bite of the mini pumpkin pie. Yeah,
we'll come back and then, uh, and then we'll see
based on what people have been sending in on the text.
(22:03):
All right, So these are some of the things that
people text it over to us Morgan on a scale
of one to ten. And again we know how obsessed
you are. Everything is like, well, i'd give that like
a six. Well we weren't asked, but I mean, she
just can't help herself what she does. And so this
is like you have to let people get it out
of the assistant, otherwise they'll do it in places and
situations inappropriate, inappropriate and yeah, and so that we end
(22:26):
up having a deal of that headache.
Speaker 6 (22:28):
So this is just so this is good for everyone involved.
Speaker 1 (22:32):
Yeah, and actually I kind of blame you in a
lot of way for the whole like six seven, you know.
Speaker 8 (22:37):
What, we play a clip too, and I didn't know
at the time what I was saying.
Speaker 1 (22:42):
Yeah, see, I think you, I think you kind of
started it.
Speaker 5 (22:45):
Really, you're the reasons that kids are terrorizing everybody.
Speaker 1 (22:49):
You were rating something a six or a seven. Yeah, yeah,
and I think that's kind of where it started. Yeah,
Thanksgiving Thanksgiving items are right. So turkey you said, legit eight?
Speaker 2 (23:02):
Right?
Speaker 8 (23:03):
Oh?
Speaker 1 (23:03):
Seven? Seven?
Speaker 8 (23:04):
Okay, seven good, but it could be a ten if
it's cooked perfectly, but it's usually not.
Speaker 1 (23:08):
The corn bread stuffing is what you were saying, was
the let me eat some turkey? Is the turkey that
Sea Bass prepared. How would you rate that with mcgrid stuffing?
Speaker 3 (23:18):
It's an eight.
Speaker 1 (23:20):
That's a little bit better than what you would give
regular turkey, regular dry breast. Yeah all right, if it's
not turkey, A lot of people will go with ham.
What are you giving ham? On a scale one to ten?
Speaker 3 (23:30):
It's so dry stuck in my throat?
Speaker 6 (23:32):
You want some ham?
Speaker 2 (23:34):
Nine?
Speaker 6 (23:34):
Out of ten. A ham over turkey?
Speaker 1 (23:37):
Are you talking to? Just like the standard ham or
like one of them honey big joints the.
Speaker 3 (23:41):
Bonus points of its honey baked with like the pineapples on.
Speaker 1 (23:43):
The top spiral.
Speaker 3 (23:46):
Yeah, but I like better than turkey.
Speaker 2 (23:49):
Okay, you get like one one hundredth of an inch
of that honey stuff.
Speaker 1 (23:52):
Yeah.
Speaker 2 (23:53):
Good.
Speaker 1 (23:53):
But they sell a lot of their little like sauces
for the side. I forget with the one I like.
It's like a it's like a darker almost looks like
a car kind of thing. My mom would always buy
it when she would get that honey baked tan stuff,
and it was really good.
Speaker 4 (24:04):
It came with a sauce.
Speaker 1 (24:05):
It doesn't come with a sauce, but they when you
go to pick it up, they sell it looks like
a little like almost like jelly jars.
Speaker 2 (24:11):
You know, of drizzle on the slice.
Speaker 1 (24:13):
Yeah youah, the drizzle on there? Sound good?
Speaker 2 (24:16):
All right?
Speaker 1 (24:17):
Mashed potatoes, oh, ten out of ten, thank you?
Speaker 3 (24:20):
I mean they're just so good.
Speaker 1 (24:21):
Yes. Now, gravy, I'm assuming, yeah, gravy.
Speaker 8 (24:24):
I'm giving it a six out of ten. I like it,
but if it's set a Thanksgiving and I'm you know,
loading up my own plate. I'm probably not even gonna
get it.
Speaker 1 (24:31):
So you don't put anything on the mashed potatoes.
Speaker 8 (24:33):
God, No, really, if I'm feeling crazy, I'll get like,
you know, peas and them in the middle.
Speaker 1 (24:38):
I'm kind of with you on this one.
Speaker 6 (24:39):
Yeah, I'm with you too. I might go to the
mashed potatoes.
Speaker 1 (24:42):
Good.
Speaker 6 (24:42):
It should be eating alone.
Speaker 1 (24:43):
I mean, I'll put the I'll put the gravy on
the mashed potatoes, but I won't put the gravy on
the turkey because I'm going again. I'm a cranberry turkey go,
but the turkey needs it. Cranberry sauce. Greg and I
have opinions on this.
Speaker 6 (24:57):
In the can.
Speaker 3 (24:57):
That's an eleven out of ten.
Speaker 1 (25:01):
Greg, and I've been saying made cranberry is just yeah,
made cranberry can eat my balls.
Speaker 6 (25:09):
Like jelly ones. No one with like chunks in it.
Speaker 1 (25:11):
Either doesn't.
Speaker 4 (25:13):
But asked to bring like homemade cranberry sauce.
Speaker 1 (25:17):
And I never even said ocean spray shovel.
Speaker 3 (25:21):
As a kid, just eating straight out of the can.
Speaker 1 (25:24):
Okay, green bean cast role, I'm giving it.
Speaker 3 (25:27):
A six out of ten.
Speaker 6 (25:28):
I like it. It's a bad rep it's.
Speaker 4 (25:30):
At least an eight out of ten.
Speaker 1 (25:32):
You guys like it, It's very it's it's polarizing. Yeah,
I like it, just which I never really saw it
as polarizing until oh my god, flame flower thrower falling
over flamerower.
Speaker 6 (25:45):
I mean you want to move.
Speaker 2 (25:48):
All right.
Speaker 1 (25:48):
So we asked the question recently that which one would
you ban? Asking listeners which one they would ban? Uh,
and sweet potatoes in general got a lot of like,
so yams and then sweet potato castroll both got panned.
Speaker 8 (26:00):
Hard rid of psychopath, Gina, get rid of the dude,
and that's why finally gets whipped this out.
Speaker 1 (26:06):
Got my yam. Sure, I don't even notice.
Speaker 8 (26:08):
That, because yams and sweet potatoes are the best Thanksgiving
food ever really, no matter how you prepare them all
year mash.
Speaker 1 (26:17):
So what about the ones again? If I'm gonna have them,
it has to be the kind of have like the
it's a it's a sweet potato castrolls, it's got the
marshmallows that are on the top of it.
Speaker 8 (26:26):
Yes, I like it any which way, just don't put
pecans in that market.
Speaker 1 (26:29):
Yeah, but what's so, what's your favorite? If you need
to pick your big yam fan swooptato. But what do
you do?
Speaker 8 (26:34):
My favorite wait preparation preparation just like roasted sweet potato,
probably with like butter.
Speaker 2 (26:40):
No marshmallows are so trashy. I make it with maple syrup,
brown sugar butter.
Speaker 6 (26:46):
That's good.
Speaker 8 (26:47):
Norweato pie marshmallow sweeptato pie.
Speaker 3 (26:50):
Ten out of ten best pie for things.
Speaker 1 (26:52):
Just a couple more that came in on the on
the Tech again Morgan loving rating things on a scale
of one of.
Speaker 3 (26:57):
The tens, like oxygen for her I need panties.
Speaker 1 (27:00):
Brussels sprouts, You.
Speaker 8 (27:02):
Guys are gonna hate me. Ten out of ten. Yeah,
freaking love Brussels sprouts, right.
Speaker 1 (27:07):
It just depends on the presentation. I like it with
the you know, the roasted but that they do that
drizzle of like a That's what I'm talking about.
Speaker 8 (27:15):
I like them extra well done, like a little bacon.
But don't need too many. I've done that and you
get real gas.
Speaker 1 (27:21):
I went to a place recently and we are excited, like,
oh cool because something my wife and I agree on
as far as an appetizer, whatever, they bring up the
roasted Brussels sprouts, right, and they brought it out and
had like I've seen this before. Instead of like a balsamic,
they'll use almost a maple. I don't like that, right, Yeah,
I mean I'm sure there's a lot of people that
like it. But yeah, if you do it.
Speaker 3 (27:43):
With honey, it's pretty good.
Speaker 1 (27:45):
Yeah, like mac and cheese.
Speaker 6 (27:46):
Ten nine out of ten nine.
Speaker 1 (27:48):
Yeah, what about deviled eggs? A lot of people put
deviled eggs out there.
Speaker 8 (27:56):
They have to be I think we talked about this minute,
but they have to be setting out as an appetite.
Are like, while I'm waiting for the food to become yes,
it's not part of the meal.
Speaker 1 (28:04):
And then and then the dinner rolls okay, because that
also seems to be like on the on the text
you know where you know, people are like, I don't
you could spare me the dinner roll because there's so
many because there's so many other things, because you have
mashed potatoes, you have all the stuffing.
Speaker 4 (28:22):
Potato dinner roll.
Speaker 1 (28:24):
Dude, it's like pasta in a bread ball. It's just
it's redundant.
Speaker 6 (28:28):
One out of ten one.
Speaker 8 (28:29):
And the only bread that should be allowed for Thanksgiving
is corn bread.
Speaker 1 (28:33):
Corn bread that should be the only bread allowed. Oh,
you put some Wwaiian up in there.
Speaker 8 (28:36):
No so good corn bread only all right, well, Morgan,
thank you very much, Thank you for letting me get
it out.
Speaker 1 (28:41):
It was very controversial, a little insightful, good whatever, alright,
more what he shows next thing? No, what do you
show
Show, and we are getting underway with another new hour
insensitivity training for a politically correct world. What that's great?
Gory menace? Is right? What is up? Body, Gina gran
Chef c Mass. I'm getting more smells. I'm getting more
(00:24):
smelling of it. He's preparing a unique I don't think
anybody in this room has ever had a turkey prepared
this way before. He says that. Yeah, I'm the only
one who knows what he's doing. Yeah, he told me,
and I told you. I'm intrigued. Really okay, I'm intrigued.
Speaker 2 (00:43):
I have a guess, but I'll leave it to myself.
You do, I do.
Speaker 1 (00:47):
I text it to me, Okay, I'll tell you if
you're if you're hot or cold?
Speaker 2 (00:53):
All right.
Speaker 1 (00:54):
I don't know if he's doing the whole because he's
got that flamethrower that he bought. I'm not sure if
he's risping it that way or how it was prepared.
So he said in the microwave turkey thing before you're
incorrect incorrect? That turn ducan would be oh sev no, no, nope,
no idea you guys man, you guys okay, because it
(01:16):
was so off track, no losers the way he's cooking.
Speaker 2 (01:20):
It is unique, right.
Speaker 1 (01:22):
No, it's it's it's the preparation.
Speaker 3 (01:25):
So I was cooking.
Speaker 1 (01:27):
Yeah, okay, okay, well it's it's coming up. He's he's
still working on He just handed out some plates and everything,
so he must be closed.
Speaker 4 (01:35):
I just sent you one more text.
Speaker 3 (01:37):
Yeah, I sent you one too.
Speaker 1 (01:38):
Let's see if any of you guys are right the
seasoned with buck shots.
Speaker 4 (01:42):
Yeah, they have those buckshots that are seasoned.
Speaker 5 (01:45):
What is that so when you shoot the animal it's
like now it's mesquite.
Speaker 1 (01:49):
Oh that it's barbecue flavor boiling it.
Speaker 2 (01:52):
Yeah, no, I don't think it would be good.
Speaker 1 (01:57):
Oh yeah. We were talking about, you know, things that
people don't want to discuss, like bad guests, like the
people that you don't want at Thanksgiving, and things that
you don't want to talk about. So this is like
the the official lists. Stay away from this stuff that
you know, nobody wants to hear about politics, money, appearance,
(02:19):
or weight. Oh got a little big huh. Life, life's good, huh. Religion,
don't talk about your ex mental health, nobody cares. Work
or career is just like work is fine. People always like, hey,
how's working. That's different. But we were just discussing somebody
that we that we know who all they do is
(02:42):
complain about ye never end. That's it. I mean, like
that is the one topic, and there's always a story.
It's NonStop personal struggles, your current relationship status, other family members,
you know, just like let's just get together and let's
let's eat.
Speaker 6 (02:58):
And yeah and have a good time.
Speaker 5 (03:00):
You want to discuss your own relationship ship status, that's fine.
But if someone's always like, so, and are you get
married or when you get.
Speaker 1 (03:06):
That kind of thing. If you're excited about you know,
like you're planning a wedding or whatever, great, that's fun.
You can talk about that. Why do you think you're
going to settle down when people start getting nosy? I guess?
Speaker 4 (03:17):
So are you dating anybody?
Speaker 2 (03:19):
Right?
Speaker 7 (03:20):
Uh?
Speaker 1 (03:20):
Yeah? So what do you show? Food news? Thanksgiving? Desserts
that you can get at Costco, no baking required, right
because you just go So the Kirkland signature pumpkin cheesecake
with whip topping. That sounds good. So it's a pumpkin cheesecake.
It's got the grand crack, your crust and the whole
thing and a pumpkin spiced whipped topping. Yeah, that's the
(03:43):
one that I've been talking about. Yeah, that one looks good.
I think you're gonna pick that up. The Kirkland Signature
Chocolate Moose dessert. It's a crumbly chocolate based, thick layer
of chocolate moose chocolate ganache on the top, and you
see like these little you know, pre portioned sizes, so
you know you can give.
Speaker 2 (04:04):
Everybody throw that'd be fun to mix it up with
something chocolate.
Speaker 1 (04:08):
But they said easy to display, greg, so you know,
like display because the presentation, right, because you got people
coming over, you want to look cool. You take it
out of the package and just sat on the table.
The Kirkland Signature apple pie, right because I've had it. Okay,
there's that. The the crem Brewlet bar cake.
Speaker 4 (04:25):
I'm listening.
Speaker 1 (04:25):
Yeah, so it's got layers of vanilla sponge cake custard
filling and a crunchy sugar layer on the bottom. And
then of course the pie that got stolen here, These
signature pumpkin pie so good you.
Speaker 3 (04:38):
Want to steal it.
Speaker 1 (04:42):
Don't forget chocolate chip cookies too, just you know those
are good because they have the big cookies. But the
one I like, the I like the tub of the
little mini big chocolate chip cookies that they got there. Man,
those are good those in there too. Yeah, the thems
is good. Now the official list of favorite pies, like overall,
(05:03):
pumpkin is number one for sure, normal by the numbers
things so that you may have a different opinion, but
I'm saying this is just what the people like. Yeah,
this is just the way the world is, okay. Pumpkin pie,
apple pie, pecan pie, sweet potato pie. No, do you.
Speaker 3 (05:21):
Guys actually taste the difference between pumpkin and sweet?
Speaker 2 (05:23):
Yes?
Speaker 7 (05:24):
Really?
Speaker 1 (05:25):
Texture, cherry pie.
Speaker 7 (05:28):
Cherry pie is my favorite pie with my husband, Berry pie,
key lime pie, cream pie, first of all, cream pie,
peach pie, and then peanut butter pipes.
Speaker 1 (05:39):
Yeah, yeah, I know, chocolate cream.
Speaker 4 (05:42):
I don't think pecan pie is all that neither.
Speaker 1 (05:45):
It's good, it's alright, it's all right, I'll eat it,
but it's got to be the only pie there.
Speaker 2 (05:51):
The pie that I think is it's all right, apple.
Speaker 8 (05:53):
Pie, I agree, if it's warmed warm.
Speaker 2 (05:59):
The same ratio with the ice cream to the mode. Yeah,
without it, I would probably skip it.
Speaker 3 (06:05):
Yeah, you're actually crazy.
Speaker 5 (06:06):
I'm with you, so really, I'm concerned you're not eating
the right apple pipe.
Speaker 4 (06:10):
That's very possible.
Speaker 9 (06:12):
You know.
Speaker 1 (06:13):
Morgan loves to rate things on a scale one to ten.
I'm gonna make a I'll just make a quick list
and then uh, and then we'll get We'll get your take,
because I know how much you love she. She just
you know, she has to do it. It's just in her,
in her dna.
Speaker 3 (06:28):
It's like my tic yeah.
Speaker 1 (06:29):
Yeah, yeah, like a turkey. This is just you know,
turkey on a scale one to ten.
Speaker 3 (06:35):
Seven out of ten, because most of the time it's
too dam dry.
Speaker 1 (06:38):
I feel like a lot of people have been hating,
not there's two things. Lately, I feel like I'm a
lot more not hate, but just I'm surprised people saying
to me that the turkey is the worst part. I go, now,
I don't eat the turkey by itself. I think you
definitely use like either a little bit of gravy or
my personal is I get it a nice little chunk
of cranberry there, Greg both. Yeah, and then the bite
(07:02):
you put that with your turkey so good. I love that.
A couple of years ago, yeah, right. And then the
other thing, I've found more and more people that say
they don't like peanut butter. You know, I'm just not
a peanut butter family. How are you not a peanut
butter trust? That's weird? All right? So seven out of
ten on the turkey.
Speaker 4 (07:20):
That's accurate, all right.
Speaker 1 (07:21):
So we'll, uh, we'll get more on on her one
to ten on a couple of these things, and we'll
check in with the with Seabats. I just saw him
walk by. I saw it through the window out there.
He had the big domed thing. Yeah, usually when he's
bringing in something under a dome. But I think, honestly,
I'm telling you guys, I think I think the majority
(07:44):
of the room will dig what he's doing. And I
think it's a pretty interesting idea, all right, because there's
these different stuffings that you'll see that people are are
sharing around online, and uh, you go, you know what,
didn't think about that. I'm not a big fan of
the corn bread stuffing.
Speaker 4 (08:00):
I'm not either. My mom always makes it. It's not
my favorite.
Speaker 1 (08:03):
Corn bread stuffing.
Speaker 8 (08:05):
The only good stuffing it's good spoiler, but probably eight
out of ten it's the only good Yeah.
Speaker 1 (08:11):
The Trader Joe's box, uh is pretty good. But what
about just regular like stove top. You don't like it.
You're the top part. You're the only person I've met
who doesn't like stove top. That's why I'm a little
afraid of this food segment with more Yeah, no, it's
I mean, okay again, this is just more like she
needs to do it because if we don't let her
(08:32):
do it, she'll do it in inappropriate places that just
get us some trouble. Like a healthy way of Yeah,
this is a healthy way of her getting out her
one ten rating because I have to sit through some
bullish I'm gonna be upset.
Speaker 6 (08:43):
You definitely will, all right.
Speaker 1 (08:45):
So on the turkey fried or roasted.
Speaker 6 (08:48):
I've only had roasted.
Speaker 1 (08:49):
I don't think you tried fried turkey smoked. Yeah, you gotta.
You gotta get it right, though you can. You can
still screw up a fried turkey the same way you
could screw up other than roasted. You could screw up
a house.
Speaker 6 (09:00):
Yeah, that's the other thing.
Speaker 1 (09:03):
You can get it from popeyees. You can, and it's
not great. I did it. I did it was all right,
like yeah, but like I've also gotten the fried turkey
from other legit places really good over the top like
that one place Ken Rix, Yeah, Ken Ricks is man
so good eight seven four Wooding And then if there's
(09:24):
something you like to see on Morgan's Won the ten
list you just texted over to two two nine eight seven,
and then we'll see what Sea Bass has. Sea Bass
is preparing a turkey for us, and it's in a
way that I've I've never seen it done before, like
this turkey is this is unique. Okay, wait, this is
a new thing. I've heard about a lot of things
(09:45):
over the years, but I think you guys are gonna
like it. We'll get that come up next year the
Woodie Show hanging and once again chef's Sea Bass on
the job is he has brought in his his domed
presentation platter. Somebody did somebody did mention? Uh when we
(10:05):
posted the other video, Oh from the Taste Drive. You
know what, I gotta give it the Sea Bass Like
they I think the Sea Bass is a jerk and
all the things that you say are true, but uh,
I do appreciate the fact that like he gets into
the jacket and.
Speaker 2 (10:21):
Going close what covers it's a close that's called.
Speaker 1 (10:31):
I don't know's. I've not heard that word.
Speaker 2 (10:39):
You don't watch chopped.
Speaker 1 (10:42):
I haven't heard either, but makes the extra effort, which
does very rare.
Speaker 2 (10:47):
So do all right?
Speaker 1 (10:49):
So uh again, I'm the only person that knew what
Sea Bass was going to be preparing here, which made
pretty much everybody else in the room kind of nervous.
And I said, man, you know, I'm I'm intrigued. I
can't wait. And now that you guys can now that
you guys can can smell like okay, So okay, so
based on just what you smells different, Okay, just based
(11:10):
on what you smell, what would you guess, Like, how
would you guess that Sea best prepared this turkey?
Speaker 3 (11:16):
Is there any other animal in it?
Speaker 1 (11:19):
That's kind of an opening question technically, yes, maybe.
Speaker 3 (11:23):
Like a brazy I was going to guess it smells
like duck.
Speaker 1 (11:26):
Duck is no, No, it's not listening. I don't know
what you know what your duck it is?
Speaker 5 (11:35):
Okay, Sorry, I don't duck inside a turkey inside of.
Speaker 1 (11:44):
A chicken, which which is inside? Which is the duck
inside the chicken? Is the chicken inside the duck, because
then the whole things inside the church.
Speaker 3 (11:52):
Chickens inside the duck.
Speaker 5 (11:54):
I believe we'll turn duck in so the chicken would
be last, must be a little chicken cornish, right, you
see ducks looking up?
Speaker 1 (12:03):
Its confused now at least there's seven computers in front
of us. Yes, somebody look it up, like turn ducking?
Is it? Because I thought it was all inside the turkey? No, yeah,
that's sing so you know, like nesting dolls.
Speaker 4 (12:18):
Right exactly, just trying to figure out.
Speaker 1 (12:20):
The smallest would be what that would be the duck,
right or maybe not? The duck's bigger. So me chicken
inside of a duck inside of a turkey, okay, turkey
duck chicken.
Speaker 4 (12:30):
Yeah.
Speaker 1 (12:30):
Wow, we are pretty dumb.
Speaker 4 (12:33):
We don't.
Speaker 1 (12:35):
Question. Yeah, all right. So well the smell it's you know,
it sounds like a like a it's a familiar cue
like meat, menace, barbecue. Meat. Now go down that road
a little bit. What could he possibly have used in
in bird bearing the turkey baste?
Speaker 6 (12:56):
Meat based?
Speaker 1 (12:57):
What did you use like meat?
Speaker 2 (12:59):
Wait?
Speaker 4 (13:00):
Ribs, turkey rib He made a McRib turkey.
Speaker 9 (13:08):
Yeah, I'm just GRIBs right now. It's not that complicated,
thought to myself. Well, what goes into Well, first time
I thought, oh hey McRib is back, let's have some.
I'll pass that around guys.
Speaker 4 (13:26):
Okay, can I say, can I? Can I confess I
never had one?
Speaker 1 (13:29):
Well, that's what we do here, so I do. I
do enjoy the mcgrib Now. I don't know how fresh
these are from last night, but they have been reheated. Okay,
all right, now they're good. The McRib is good, Gina.
We're trying to have them once a year on the plate.
Speaker 2 (13:43):
They all right.
Speaker 1 (13:44):
So anyway back to the I thinking.
Speaker 9 (13:46):
Mc grib, I was like, okay, and where it's also
turkey time. Well, what's stuffing?
Speaker 2 (13:50):
Bread?
Speaker 9 (13:52):
Onions, garlic, something like a sausage or meat exactly a
sausage we've heard about like the white asshole stuffing, Yes,
oyster bread, meat. Well, what's in the McRib bread, meat, onions, pickles.
So that's my next So that's what you're eating. You're
(14:12):
eating the grib right now? Is your as your appetizer.
But I thought to myself, what if I just took mcgribs,
chopped them up and threw them in a turkey and
stuff the turkey with mcgribs.
Speaker 1 (14:21):
What And that's what we're doing alright. What do you
think your first taste of ever of a mcgrib.
Speaker 4 (14:28):
Pretty good, mc, I would have more flavor.
Speaker 1 (14:33):
Its good. It has the sauce on it. That's the flavor.
What part of it?
Speaker 2 (14:38):
Like, what are you not the rib?
Speaker 4 (14:40):
The meat?
Speaker 1 (14:41):
Oh?
Speaker 8 (14:42):
Good?
Speaker 6 (14:43):
Good, it's like a hammer.
Speaker 4 (14:47):
Is this the original bread it comes on?
Speaker 2 (14:49):
Yeah?
Speaker 4 (14:49):
Oh, this bread is very fancy.
Speaker 1 (14:53):
No no, no, it's like a baguette. It's what they
used for the very nice bread.
Speaker 2 (14:59):
Very nice bread.
Speaker 1 (15:00):
It loving the make rib so far? Or is it
just do you need time to carve it up? Well,
we'll start with the stuffing first. Okay, now did you
cook this at your house or did you find out
illegal oven in the building? Now minutes I knew that
(15:20):
question would come up. Geez, present rib on top of this?
Speaker 2 (15:27):
Yeah, which is a great idea because the pro chefs
say that you should always put something on the plate
that represents what's in it.
Speaker 9 (15:36):
As you see, as we pass this around here, well
I should say, why don't we just get a pass
me plates.
Speaker 1 (15:42):
There's a burrito place by my house and they'll do
that with so whatever, excuse me, whatever the protein is
on the inside, they have like a little like a
piece of it on top of the brito with a
with a little toothpick menace.
Speaker 9 (15:54):
Rais is a very good question because the number one
problem with turkeys is is salmon millers. Yeah, so what
I did is I went out and bought and you
can buy these different versions smoked or whatever. But they
sell fully cooked turkeys, yes they do, butterball and all
that kind of stuff. So if you just want to
literally just reheat it, you know that you you throw
it in the oven at whatever three fifty or whatever,
(16:16):
wait till the interior or internals gets I think they
said between one thirty and one forty is what it
says on the on the bag. And so that way,
you know, you're cutting down your semonilla content way way
down because it's already cooked number one.
Speaker 1 (16:28):
Not one percent gone.
Speaker 9 (16:29):
But yeah it's never zerou Yeah better but yeah, but
your chances of killing yourself are way way, way way lower.
Speaker 1 (16:37):
So way less. Now, did you use your your flamethrower
or all the the the Boring Company and the Elon
Musk Company number of years ago they were selling these flamethrowers,
and Seabats bought one. He's got to hanging up on
his wall in his apartment. Yeah, like how some people
might mouth like a deer rack or something pressing chicks. Yes, yes, yeah,
(16:58):
so did you use that at all? The I've got
it with me. It's in the studio as we speak.
But it wasn't not necessary because I think the stuffing
is red. I'm really focused on from this one. Okay,
I could throw it out, pull it on. See if
he sat off the fire alarm? So what else is
in the stuffing?
Speaker 8 (17:11):
Again?
Speaker 1 (17:11):
So what I did?
Speaker 9 (17:11):
So I did is I took the mcribs, chopped him up,
and then I took to make it stuffing y as
Greg would say.
Speaker 1 (17:16):
No, I took a bite of it before he told
me what's in it? Oh okay, because you know sometimes
how I am mental stuff.
Speaker 9 (17:21):
Right, So I took the stuffing stuff like a Stofer's
style with all the herbs and stuff, threw that a
stick of butter, melted all that down and then soaked
and then drizzled that over and tossed the mcribs in
The buttery.
Speaker 1 (17:34):
Stuffing is so good.
Speaker 2 (17:37):
This is the bread from the mcgrib.
Speaker 9 (17:39):
Yeah, that's that is just that's mcgrib Also again, pickles onions.
Speaker 1 (17:45):
You crapped on the stuff top.
Speaker 6 (17:46):
But what do you think of this I'm loving.
Speaker 4 (17:47):
Oh yeah, this is crispity.
Speaker 1 (17:50):
Yeah, I'll say that. I think that's what what puts.
Speaker 9 (17:53):
It over is the buttery stuffing. Y, it's very pickle
for it.
Speaker 1 (18:03):
How do we get make rib stuffing? I literally just
I literally just gave it to you. But we need
to print it out. You don't want to have to
write it down and then post it online.
Speaker 2 (18:13):
And I said, like.
Speaker 1 (18:16):
What I was asking for, it's like for you to
write it down, chop up mc ribs, add butter and herbs,
cran and turkey. But he doesn't want to write that down.
It's too hard. Yeah, wow, this is good. It tastes
more like stuffing than ribs.
Speaker 3 (18:30):
Yeah, it tastes very McDonald's forward though, and I taste it.
Speaker 1 (18:33):
But if McDonald's were to make a stuffing, this would
be it.
Speaker 6 (18:35):
And it's delicious for something.
Speaker 1 (18:38):
Like I said, the white Castle stuffing was a big
deal for a while. This this might be the next thing,
especially if mcribs he's and coincides with right, because it
usually does.
Speaker 9 (18:51):
Because I think the ribs is just typically an October thing.
It's so good, well very buttery that that helps you lot.
That's rug way down on all these semonillars by getting
everything's pre cooked, The ribs are pre cooked, the turkey's
pre cooked.
Speaker 1 (19:04):
All I'm doing is heating and checking the temperature. Love
it is smart. And Sea Bass another head behind, another
hit on his hands.
Speaker 9 (19:11):
They say, the whole thing is Delilah. We believe still
our pumpkin pie from Costco. Yeah, unbelievable.
Speaker 1 (19:16):
I mean, the nerve of her. She's got like a
million dollars? What's her net worth? Grawd? Do you ever
look it up?
Speaker 8 (19:20):
Of course.
Speaker 1 (19:22):
I knew he had to. So you know, the radio
host Delilah, she was walking around here the other day
retirement to her and that we had put the Costco
pumpkin pie that Sea Bass had bought because there was
only like a couple of slices that we're taking out
because we had already eaten so much for the taste.
Drive actually put it in the refrigerator to have it
the next morning. Next morning we're there the morning after
(19:44):
Delilah's visit. The whole damn thing is gone. Yeah. Now
we put stuff in there all the time, and not
that people like don't move something or don't do very
rarely do you ever have something that just completely disappears
like that, and so the only X factor here, Yeah,
and so the only the only difference between people who
are normally rummaging around this place and Delilah. So we're
(20:07):
convinced that Delilah stall the pumpkin pie, and we're waiting
for her response.
Speaker 9 (20:13):
Morgan, if you could pass that what's behind me there
on the table there? What do you I was just
happen to be a target getting butter, and I saw these.
Speaker 4 (20:18):
Cutest little mini pumpkins, in fact, are so cute.
Speaker 1 (20:27):
Goodness, the little mini pumpkin pie.
Speaker 4 (20:32):
They do look dark.
Speaker 5 (20:37):
It's all right, it looks like a little keiche pumpkin pie.
Speaker 1 (20:44):
Morgan, A little I thought that looks like a little queef.
Speaker 2 (20:48):
Do you want to play a quick high low game
with Delilah Networth? Oh, this is just you. So give
me an opening bit. I'll tell you higher lower, and
it's a speed.
Speaker 1 (20:55):
Round Delilah's net worth. Let's put it at uh forty
five million dollars higher. What I mean this is based
on what you get on the internet, but doing higher
fifty five million dollars lower fifty correct doing radio love
songs a lot of pie for thirty five years good
(21:19):
for good for her. Yeah right, these are very like
damn moist a good.
Speaker 9 (21:23):
Usually when you buy a littlerap little mini individuals, that's
very drying.
Speaker 1 (21:27):
These target cellsies huh yeah, and they're having financial issues.
How maybe they don't have the word out about them.
Speaker 2 (21:34):
There's stuffing rules Martin.
Speaker 1 (21:38):
All Right, so people have been texting in for Morgan
her one to ten her you know, she loves the
rate things on a scale one to ten problem her obsession. Yeah,
and it's all Thanksgiving theme items. So I'm going to
finish this big bite of the mini pumpkin pie. Yeah,
we'll come back and then, uh, and then we'll see
based on what people have been sending in on the text.
(22:03):
All right, So these are some of the things that
people text it over to us Morgan on a scale
of one to ten. And again we know how obsessed
you are. Everything is like, well, i'd give that like
a six. Well we weren't asked, but I mean, she
just can't help herself what she does. And so this
is like you have to let people get it out
of the assistant, otherwise they'll do it in places and
situations inappropriate, inappropriate and yeah, and so that we end
(22:26):
up having a deal of that headache.
Speaker 6 (22:28):
So this is just so this is good for everyone involved.
Speaker 1 (22:32):
Yeah, and actually I kind of blame you in a
lot of way for the whole like six seven, you know.
Speaker 8 (22:37):
What, we play a clip too, and I didn't know
at the time what I was saying.
Speaker 1 (22:42):
Yeah, see, I think you, I think you kind of
started it.
Speaker 5 (22:45):
Really, you're the reasons that kids are terrorizing everybody.
Speaker 1 (22:49):
You were rating something a six or a seven. Yeah, yeah,
and I think that's kind of where it started. Yeah,
Thanksgiving Thanksgiving items are right. So turkey you said, legit eight?
Speaker 2 (23:02):
Right?
Speaker 8 (23:03):
Oh?
Speaker 1 (23:03):
Seven? Seven?
Speaker 8 (23:04):
Okay, seven good, but it could be a ten if
it's cooked perfectly, but it's usually not.
Speaker 1 (23:08):
The corn bread stuffing is what you were saying, was
the let me eat some turkey? Is the turkey that
Sea Bass prepared. How would you rate that with mcgrid stuffing?
Speaker 3 (23:18):
It's an eight.
Speaker 1 (23:20):
That's a little bit better than what you would give
regular turkey, regular dry breast. Yeah all right, if it's
not turkey, A lot of people will go with ham.
What are you giving ham? On a scale one to ten?
Speaker 3 (23:30):
It's so dry stuck in my throat?
Speaker 6 (23:32):
You want some ham?
Speaker 2 (23:34):
Nine?
Speaker 6 (23:34):
Out of ten. A ham over turkey?
Speaker 1 (23:37):
Are you talking to? Just like the standard ham or
like one of them honey big joints the.
Speaker 3 (23:41):
Bonus points of its honey baked with like the pineapples on.
Speaker 1 (23:43):
The top spiral.
Speaker 3 (23:46):
Yeah, but I like better than turkey.
Speaker 2 (23:49):
Okay, you get like one one hundredth of an inch
of that honey stuff.
Speaker 1 (23:52):
Yeah.
Speaker 2 (23:53):
Good.
Speaker 1 (23:53):
But they sell a lot of their little like sauces
for the side. I forget with the one I like.
It's like a it's like a darker almost looks like
a car kind of thing. My mom would always buy
it when she would get that honey baked tan stuff,
and it was really good.
Speaker 4 (24:04):
It came with a sauce.
Speaker 1 (24:05):
It doesn't come with a sauce, but they when you
go to pick it up, they sell it looks like
a little like almost like jelly jars.
Speaker 2 (24:11):
You know, of drizzle on the slice.
Speaker 1 (24:13):
Yeah youah, the drizzle on there? Sound good?
Speaker 2 (24:16):
All right?
Speaker 1 (24:17):
Mashed potatoes, oh, ten out of ten, thank you?
Speaker 3 (24:20):
I mean they're just so good.
Speaker 1 (24:21):
Yes. Now, gravy, I'm assuming, yeah, gravy.
Speaker 8 (24:24):
I'm giving it a six out of ten. I like it,
but if it's set a Thanksgiving and I'm you know,
loading up my own plate. I'm probably not even gonna
get it.
Speaker 1 (24:31):
So you don't put anything on the mashed potatoes.
Speaker 8 (24:33):
God, No, really, if I'm feeling crazy, I'll get like,
you know, peas and them in the middle.
Speaker 1 (24:38):
I'm kind of with you on this one.
Speaker 6 (24:39):
Yeah, I'm with you too. I might go to the
mashed potatoes.
Speaker 1 (24:42):
Good.
Speaker 6 (24:42):
It should be eating alone.
Speaker 1 (24:43):
I mean, I'll put the I'll put the gravy on
the mashed potatoes, but I won't put the gravy on
the turkey because I'm going again. I'm a cranberry turkey go,
but the turkey needs it. Cranberry sauce. Greg and I
have opinions on this.
Speaker 6 (24:57):
In the can.
Speaker 3 (24:57):
That's an eleven out of ten.
Speaker 1 (25:01):
Greg, and I've been saying made cranberry is just yeah,
made cranberry can eat my balls.
Speaker 6 (25:09):
Like jelly ones. No one with like chunks in it.
Speaker 1 (25:11):
Either doesn't.
Speaker 4 (25:13):
But asked to bring like homemade cranberry sauce.
Speaker 1 (25:17):
And I never even said ocean spray shovel.
Speaker 3 (25:21):
As a kid, just eating straight out of the can.
Speaker 1 (25:24):
Okay, green bean cast role, I'm giving it.
Speaker 3 (25:27):
A six out of ten.
Speaker 6 (25:28):
I like it. It's a bad rep it's.
Speaker 4 (25:30):
At least an eight out of ten.
Speaker 1 (25:32):
You guys like it, It's very it's it's polarizing. Yeah,
I like it, just which I never really saw it
as polarizing until oh my god, flame flower thrower falling
over flamerower.
Speaker 6 (25:45):
I mean you want to move.
Speaker 2 (25:48):
All right.
Speaker 1 (25:48):
So we asked the question recently that which one would
you ban? Asking listeners which one they would ban? Uh,
and sweet potatoes in general got a lot of like,
so yams and then sweet potato castroll both got panned.
Speaker 8 (26:00):
Hard rid of psychopath, Gina, get rid of the dude,
and that's why finally gets whipped this out.
Speaker 1 (26:06):
Got my yam. Sure, I don't even notice.
Speaker 8 (26:08):
That, because yams and sweet potatoes are the best Thanksgiving
food ever really, no matter how you prepare them all
year mash.
Speaker 1 (26:17):
So what about the ones again? If I'm gonna have them,
it has to be the kind of have like the
it's a it's a sweet potato castrolls, it's got the
marshmallows that are on the top of it.
Speaker 8 (26:26):
Yes, I like it any which way, just don't put
pecans in that market.
Speaker 1 (26:29):
Yeah, but what's so, what's your favorite? If you need
to pick your big yam fan swooptato. But what do
you do?
Speaker 8 (26:34):
My favorite wait preparation preparation just like roasted sweet potato,
probably with like butter.
Speaker 2 (26:40):
No marshmallows are so trashy. I make it with maple syrup,
brown sugar butter.
Speaker 6 (26:46):
That's good.
Speaker 8 (26:47):
Norweato pie marshmallow sweeptato pie.
Speaker 3 (26:50):
Ten out of ten best pie for things.
Speaker 1 (26:52):
Just a couple more that came in on the on
the Tech again Morgan loving rating things on a scale
of one of.
Speaker 3 (26:57):
The tens, like oxygen for her I need panties.
Speaker 1 (27:00):
Brussels sprouts, You.
Speaker 8 (27:02):
Guys are gonna hate me. Ten out of ten. Yeah,
freaking love Brussels sprouts, right.
Speaker 1 (27:07):
It just depends on the presentation. I like it with
the you know, the roasted but that they do that
drizzle of like a That's what I'm talking about.
Speaker 8 (27:15):
I like them extra well done, like a little bacon.
But don't need too many. I've done that and you
get real gas.
Speaker 1 (27:21):
I went to a place recently and we are excited, like,
oh cool because something my wife and I agree on
as far as an appetizer, whatever, they bring up the
roasted Brussels sprouts, right, and they brought it out and
had like I've seen this before. Instead of like a balsamic,
they'll use almost a maple. I don't like that, right, Yeah,
I mean I'm sure there's a lot of people that
like it. But yeah, if you do it.
Speaker 3 (27:43):
With honey, it's pretty good.
Speaker 1 (27:45):
Yeah, like mac and cheese.
Speaker 6 (27:46):
Ten nine out of ten nine.
Speaker 1 (27:48):
Yeah, what about deviled eggs? A lot of people put
deviled eggs out there.
Speaker 8 (27:56):
They have to be I think we talked about this minute,
but they have to be setting out as an appetite.
Are like, while I'm waiting for the food to become yes,
it's not part of the meal.
Speaker 1 (28:04):
And then and then the dinner rolls okay, because that
also seems to be like on the on the text
you know where you know, people are like, I don't
you could spare me the dinner roll because there's so
many because there's so many other things, because you have
mashed potatoes, you have all the stuffing.
Speaker 4 (28:22):
Potato dinner roll.
Speaker 1 (28:24):
Dude, it's like pasta in a bread ball. It's just
it's redundant.
Speaker 6 (28:28):
One out of ten one.
Speaker 8 (28:29):
And the only bread that should be allowed for Thanksgiving
is corn bread.
Speaker 1 (28:33):
Corn bread that should be the only bread allowed. Oh,
you put some Wwaiian up in there.
Speaker 8 (28:36):
No so good corn bread only all right, well, Morgan,
thank you very much, Thank you for letting me get
it out.
Speaker 1 (28:41):
It was very controversial, a little insightful, good whatever, alright,
more what he shows next thing? No, what do you
show
The Woody Show News
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com