November 25, 2025 • 33 mins
Alton Brown has a new YouTube show! Also, Andy gets a headache from red wine. You know why? Because he’s getting old. And weak. And wishes he was cool. What do people like most and least about the Thanksgiving meal? The answer is stuffing. Also, what’s brown Friday? It’s the day after Thanksgiving, when your kitchen drain is clogged with all the foods like oil, drippings, stuffing and potato skin from the meal the day before. One caller is also a lover of Porto’s and gives her recommendations for the restaurant’s other delicious balls, while another listener gives her best Greek restaurant recommendation in LA. What’s a cousin walk? It’s when, at a family gathering, certain family members go on a walk before dinner to smoke some weed. Is your Thanksgiving turkey on the dry side? There’s a reason for that. Allow Andy to explain.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listening to KFI AM six forty on demand.
Speaker 2 (00:08):
I'm Andy Reesemeyer. Good evening on this Monday, November twenty fourth,
the Monday before Thanksgiving. We're gonna talk about some Thanksgiving
things Throughout the rest of the show. We've got the
Cousin Walk conversation to have again. I'd love to hear
Oliver and Mark's input on that one. Also, what on
Earth is Brown Friday? And speaking of Brown, Alton Brown
(00:30):
is back. Alton Brown is back with a new show.
Amid myself laugh that was so stupid. You can find
me on the internet at Andy KTLA reach out through
the iHeartRadio app. Using the talkback function. You can look
for the little microphone next to KFI and leave a
thirty second or less message. We'll play it on the
(00:50):
show here. Then, I think in a couple hours, a
couple hours, a couple of segments, we'll open up the
phone lines and take some calls on this Monday night.
I love hearing from people out there in the world
going a few days before Thanksgiving? Do you already have
your turkey? Are you waiting until the last minute? I
went to Okay, So here's what my job is for Wednesday,
(01:11):
I'm going to a friend's giving and I've been tasked
with bringing red wine. I don't drink red wine because
I am a child, and I prefer martinis and I'll
drink some white wine, but I don't know, I just
the red wine gives me a headache. I'm a pretty
good drinker, but I just I never was like a
(01:31):
big red wine person.
Speaker 3 (01:32):
I know that.
Speaker 4 (01:32):
That's like, I'm with you on that. Yeah, I got
I get a headache from red wine. I can handle
other alcohols. I've had my share.
Speaker 2 (01:38):
I mean, I'm straight up like I could do truly
like a couple maybe two martinis. Maybe I don't need more,
but I could just say, you know, that's like a
normal thing to do.
Speaker 3 (01:48):
I think as an adult, I'm a karaoke guy.
Speaker 4 (01:50):
I can't disclose what my threshold is, but I know
that I've significantly cut down because I am getting significantly older.
Speaker 2 (01:58):
Okay, hold on, what does the karaoke part have to like,
meaning like you're you're singing karaoke, so you definitely are
going to drink more and is that what is that?
Speaker 3 (02:08):
What the well?
Speaker 4 (02:09):
It makes it so that I it's not that I
sound better, It makes me not care.
Speaker 3 (02:15):
Okay, it's like, yeah, let me just go.
Speaker 4 (02:17):
And you know, one of the things that I do
is I will intentionally sing songs very poorly, because if
I'm with somebody who's reluctant to go, I like to
set kind of the lowest common denominator to make people
feel comfortable.
Speaker 2 (02:29):
You're purposely doing doing uh Dexi's Midnight runners.
Speaker 3 (02:34):
Come on, iileen very poorly.
Speaker 4 (02:35):
No, no, no, I'll do stuff like material Girl out and
I will like you know.
Speaker 3 (02:39):
Death metal through it, and I'll sing anything.
Speaker 2 (02:43):
And then do you turn it you turn it back
up to like a good a good clip, or do
you keep.
Speaker 3 (02:47):
It kind of funky? Oh no, I'm just me. I
just keep going. There.
Speaker 2 (02:51):
You go very good, well, Mark, I was going to
ask you a question, yes, Andy, and I I don't
remember what it was.
Speaker 3 (02:59):
I will still be here. When you think I was.
Speaker 2 (03:00):
Just imagining Sam doing material Girl in a metal voice,
I'm with you.
Speaker 3 (03:06):
He kind of dragged me off course there too. But
now all I want is to hear that. I know.
I'm sure I have video of it somewhere.
Speaker 2 (03:12):
Well, if you find it and you can send it,
we'll put it on the show. Here send it to
NICKI but you.
Speaker 3 (03:15):
Were talking about drinks, and I was astonished at what
a filthy animal you are by shunning red wine. Yeah, no,
I know, I'm a clown.
Speaker 5 (03:24):
I'm with Mark on that red wine is ambrosia.
Speaker 3 (03:27):
I mean there's a time and a place for everything,
different drinks for different Yeah, for different Yeah, like you have.
My grandma used to call martinis a short cut, and
she wound up with her face in the soup at
least once that I know of.
Speaker 2 (03:44):
I like facing the soup as both a euphemism but
also an actual description of what might have happened.
Speaker 3 (03:49):
This is literal. But you know, like I went through
a period when I read all fourteen of the James
Bond books in a row, and so I wanted to
have like a martini before dinner, wine with dinner, and
then an appartef and I probably need a new liver
as a result. But well, you know, you've got to
know what to drink.
Speaker 2 (04:09):
When I agree with that, I just think that like
my my constitution, whatever it is, just can't handle the
red wine.
Speaker 3 (04:17):
I do.
Speaker 2 (04:18):
I'll do like with with a steak or red meat,
I'll do like a martini, which I think is a
good It's nice to have a martini with a with
a steak.
Speaker 3 (04:25):
Oh absolutely, But are you doing like the three buck
chuck or something that eats the enamel off your teeth?
What are you doing? I guess I have. I don't know.
I'll do.
Speaker 2 (04:31):
I'll do like a you know, on a nice night,
a stag sleap. I'll get a glass of a kianti
or a multipucciano.
Speaker 3 (04:40):
I don't know. I don't know what it is. Man,
I wish I was cool.
Speaker 2 (04:42):
But my point is I was tasked now at this
friends giving, to go get the red wine for the
friends giving, right, which is like asking, uh, someone who
doesn't know how to do something to do it.
Speaker 5 (04:58):
You can't go wrong with California reds.
Speaker 3 (05:01):
Well, that's the thing. I don't. I don't know anything.
Speaker 2 (05:05):
So I went to bevmo and I ended up spending
a grip of money on what I hope is right
by just googling, like what do you drink for Thanksgiving?
Speaker 3 (05:15):
So I did like a pino noir.
Speaker 2 (05:17):
And then I went off the record here, or you know,
off off off the beaten path, and I was like,
what's French and what's Italian?
Speaker 5 (05:26):
Because that's Italian wines sound very good.
Speaker 3 (05:28):
That's not true.
Speaker 5 (05:29):
They're not. And I think California does amazing wines, nice infidels. Yeah, yeah,
I'm a fan. Red wine from California is beautiful.
Speaker 3 (05:40):
I like a Burgundy, I like a Bordeaux. Just show
up with something in a box. You'll be good. Nobody cares.
Nobody cares. That's what it comes to dinner. You don't
need to be spending a huge amount per bottle.
Speaker 2 (05:51):
No, but I have this thing that like I'll show
up and everyone will be a snob, and then like
I will, they'll look at me like I'm an idiot
because I brought I brought Miomi or something.
Speaker 3 (06:01):
Well, what do you think is expected of you?
Speaker 2 (06:03):
That's a great question. I'm sure it is way less
than what I assume. Just operate in general under low expectations.
I mean, you can't go wrong, that's true. Also, you
know you're not going to spend like one hundred bucks
per bottle. How big is the group? I bought eight bottles.
I think there's like sixteen people, and I know they
already have some white wines. So I spent like one
(06:24):
hundred and fifty dollars. So that's like a pretty good.
Speaker 3 (06:26):
Amount of money.
Speaker 2 (06:27):
Yeah, you've You've exceeded. He thinks about expectations. Yeah, all right,
no beer, Well I'm not I wasn't tasked with bringing that.
I'm sure someone else will be bringing the beer.
Speaker 5 (06:35):
Did people drink beer Thanksgiving?
Speaker 3 (06:37):
Like people drink beer all the time? Nicky, this is
America beer.
Speaker 2 (06:41):
I was at a I was at a bar in
San Francisco called the Black Horse London Pub. If you
are near a computer, you should google this place. It
is a magical spot. It is probably it's smaller than
the air Check studio that I'm in right now. You
walk into the front door, and the front door is
(07:01):
half the width of the place, and then you can
go back, probably around fifteen feet. On the left side
there is a bar. There are six seats, maybe five.
Speaker 3 (07:11):
Looks cozy, I'm looking at it right now.
Speaker 2 (07:13):
The ceilings are high, so it does have kind of
a grandeur to it. And there's a very bunch like
brick a braca on the wall. And the bartender is
a guy who owns the place and starts out the
night sober and ends the night not sober at all.
The beer, I think there's one tap but most of
the beer comes from a bathtub that is behind the bar,
(07:36):
So you pay not like a normal person. You basically
say i'll have a beer. They give you a beer
from the bathtub. They have a little check mark on
a little notebook that they flip up, and they put
a little hashmark next to how many beers you've had.
And at the end of the night you settle up
by sending a venmo to the.
Speaker 3 (07:53):
Guy who runs the place. Oh, I like that. It
is remarkable.
Speaker 5 (07:57):
It sounds like a tax swindle.
Speaker 2 (07:59):
I have no idea how it exists, but thank god
it does because it's just such a perfect little thing.
And it's in I think the cow Hollow neighborhood of
San Francisco.
Speaker 3 (08:06):
Have you ever witnessed a person in the tub.
Speaker 2 (08:09):
I've never seen a person in the tub, but it's
full of ice and beer.
Speaker 3 (08:12):
Because you're making me think of the old Benny Hill
song where Cleopatra orders fifty gallons of milk to bathe in.
Then somebody decides to sell the milk back, but they
wind up with fifty two gallons. Oh god, Benny Hill
was a comedy genius. That's pretty good. Well, the.
Speaker 2 (08:32):
Long story longer as Mark Thompson said, I was sitting
there having a brew with my friends, and you meet
everybody in the bar because there's only like five people there.
And the guy who's sitting right next to me we
get to talk it like.
Speaker 3 (08:48):
What do you do?
Speaker 2 (08:49):
He's like, I'm a commercial airline pilot for airline is
lubing up for work. And I was like what. He's like, Yeah,
I gotta fly out to Maui tomorrow. And I was like, awesome,
go Amtrak. They just sitting there just getting ripped. Well,
(09:13):
you gotta steady the nurse. That's good stuff.
Speaker 3 (09:15):
All right.
Speaker 2 (09:15):
We've got lots more coming up the Cousin Walk when
we come back. Am I a snitch? I certainly hope not.
Plus Brown Friday is on the way and there is
no peace in the valley.
Speaker 5 (09:28):
You look like the snitch.
Speaker 3 (09:33):
Get out of here, alright. Regroup.
Speaker 1 (09:38):
You're listening to KFI AM six forty on demand.
Speaker 2 (09:45):
I'm Andy Reesmeyer, Gonna be with you all the way
till ten pm.
Speaker 3 (09:49):
That's kind of.
Speaker 2 (09:49):
Nice, depending on who you are. For my ex girlfriends,
probably not nice. Of course, Thanksgiving is this week, and
as we like to do with Katla, it's always neat
to pull the newsroom and get their opinion about what's
happening out there in the world.
Speaker 3 (10:07):
You know, I'm kind of.
Speaker 2 (10:08):
Out of touch. As Nikki said, I look like a snitch.
So how can you trust what the people are saying?
Well for me to be a man of those said people,
I try to go to die bars. I'm still a hoosier,
but I understand.
Speaker 3 (10:28):
Ah, Thanksgiving looks delicious.
Speaker 2 (10:31):
The cost of food is going up this year, so
we're asking people what they're keeping on.
Speaker 3 (10:34):
The menu and what's getting eighty six? What's the worst
item on the medium?
Speaker 1 (10:45):
Stuffing?
Speaker 2 (10:46):
You are the only person, I think in history who's
ever said they don't like stuffing?
Speaker 5 (10:50):
Stuffing, stuffing?
Speaker 3 (10:52):
What he is it with people not liking stuffing?
Speaker 5 (10:54):
It's just a texture.
Speaker 6 (10:55):
I overheard everyone saying stuffing, and I have to agree.
Speaker 2 (10:59):
Unfortunately, why is it you don't like stuff?
Speaker 7 (11:03):
Me?
Speaker 4 (11:03):
Bother him?
Speaker 3 (11:03):
It's a texture thing. Ask him why he doesn't like it?
Speaker 8 (11:06):
One texture thing I don't Mashed potatoes are good, consistent taste.
Speaker 3 (11:11):
It's the same texture, not really.
Speaker 5 (11:13):
Wait, it's like spongy and just full of bad flavor.
Speaker 3 (11:18):
What's the best thing for Thanksgiving?
Speaker 1 (11:19):
Stuffy?
Speaker 3 (11:20):
My Mom's stuffy the stuffing. I love the stuffing. I
agree stuffing, stuffing.
Speaker 2 (11:27):
We take a whole bunch of rich crackers, you take
two boxes of rich crackers.
Speaker 3 (11:32):
Her favorites about the crack.
Speaker 9 (11:35):
You don't?
Speaker 3 (11:36):
Do you like the turkey? Turkey is probably the worst item?
Do you like the green beans? Yes? Do you like
the stuffing?
Speaker 1 (11:41):
Yes?
Speaker 3 (11:42):
What are we getting rid of? Cream? Corn? E?
Speaker 10 (11:45):
Cream?
Speaker 3 (11:46):
I love corn?
Speaker 5 (11:46):
Why do we have to cream it?
Speaker 3 (11:48):
That's your favorite Thanksgiving out it? Oh?
Speaker 2 (11:49):
I make a nice creamy corn that I found recipe online.
Speaker 3 (11:53):
Don't tell Monica, Yeah, she hates cream corn.
Speaker 1 (11:55):
Oh, it's really good.
Speaker 3 (11:57):
What's the worst thing about Thanksgiving food? Uh? The cranberry
slop in a can? That is what is commonly referred
to as cranberry sauce.
Speaker 1 (12:07):
I don't get it.
Speaker 5 (12:08):
I don't understand it. I don't want it on my
dinner plate.
Speaker 3 (12:12):
I don't like the vibes of rings. Do you know
what about real cranberries? No?
Speaker 2 (12:16):
I don't want to be a part of the cranberries situation.
I need good lighting, though, where's the lightning?
Speaker 3 (12:23):
It's true that the lighting, the lightning is important.
Speaker 1 (12:25):
Lighting is the best.
Speaker 2 (12:27):
The vanity knows no bounds. So that's what the KTLA
newsroom had to say. But I'm curious what you think
are the best and worst items for Thanksgiving. Give us
a call one hundred five twos yeer A one five
three four. That's one eight hundred five two year a
one KFI. Let us know what you're putting on the
menu or what is not going on the menu. We
(12:49):
know that that balls are on the menu at the
runner House, Potato balls with delicious turkey and gravy filling.
Speaker 3 (12:57):
Now have you picked them up already? They were delivered.
Speaker 2 (12:59):
They were delivered, so you're gonna put them on ice?
Speaker 3 (13:01):
Or how do you? They're in the freezer right now,
so then you you pop them in the wave or
do you?
Speaker 10 (13:05):
You?
Speaker 3 (13:05):
Others come back and we've got an air fryer. We
do it that way the way. Don't put them in
the wave. No, no, you don't microwave the balls. Now.
The world is our oyster. We could do anything we
wanted with with these Thanksgiving balls.
Speaker 2 (13:19):
Now, but when you're done with Thanksgiving, don't put them
down the drain. What it's called brown Friday. I thought
that meant something else, but you know, say proceed, Yeah,
plumbers across southern California are bracing for one of their
busiest days of the year.
Speaker 7 (13:40):
They say Thanksgiving dinner on Thursday often leads to something
they call brown Friday. And no, it's not about toilets,
it's about your kitchen sink.
Speaker 2 (13:49):
The indignity of making Jessica Holmes read this story. Yeah,
and Frank Buckley, just these guys, these are legitimate journalists.
Speaker 7 (13:59):
The drains and the garbage disposals are the biggest culprits,
leading to calls on what they call brown Friday. And
it's called that because of all the different kinds of
things that are flogging the drain due to your holiday meal,
including turkey, grease, and other drippings, along with potato skins, greens, eggshells.
Yelp says its most recent data shows LA had the
country's biggest surge and round Friday activity searches for emergency
(14:23):
plumbing service by seventy three percent compared to the period
before and after Thanksgiving.
Speaker 3 (14:29):
Maybe they could call it something else.
Speaker 7 (14:31):
That's a pretty gross Yeah, yeah, thought say that. I
mean a few times to horrify.
Speaker 4 (14:38):
Yeah.
Speaker 2 (14:39):
Now, I don't know if this helps, but when I
put stuff in the sink like that, I.
Speaker 3 (14:43):
Will run the water for quite a bit of time,
so hopefully.
Speaker 2 (14:46):
Well, you're still not supposed to put eggshells and no
egg shells.
Speaker 3 (14:49):
They're good, they sharp. Yeah, oh you mean the garbage dispass. Yeah, yeah,
but I think.
Speaker 2 (14:55):
People all right down in the sink no no, no,
no disos disposal.
Speaker 3 (14:59):
Yeah.
Speaker 2 (15:00):
Yeah, that is a gross thing. But I think it
also is because there's a lot of fleshing going on.
Speaker 3 (15:06):
So is it just unacceptable for people of that stature
to address issues related to the water closet?
Speaker 2 (15:12):
Yeah, the scatological Yeah, topics should be off limits. I
think the indignity Brown Friday please, I mean we'd talk
about on this show obviously, well much different. Yeah, do
you ever uh you have a clog stuff now?
Speaker 3 (15:30):
I'm careful.
Speaker 2 (15:31):
I was gonna ask if you if you have if
you have some wins, some hits and misses for Thanksgiving?
Speaker 3 (15:36):
Well, I was fixated on the people that you spoke
to who hated stuffing. Yeesh, what's wrong with these I
don't know.
Speaker 2 (15:41):
I mean I think that there's a thing about the
birds in bird stuffing versus the cast role stuffing.
Speaker 3 (15:47):
It's traumatic to watch it being applied to the bird.
I'll say that.
Speaker 2 (15:51):
And actually Alton Brown would tell you, because I just
watched his new show It's back on YouTube. He would say,
don't actually cook the stuffing in the bird because it
makes it take longer to cook.
Speaker 4 (16:04):
And also you if if you don't quite get it right,
you could get somebody sick with whatever. That's also true.
It's awesome to me one year and that I had
a Brown.
Speaker 2 (16:13):
I was gonna say high velocity Brown Friday, the first
first move to Payne Town. We have somebody on the
line and we will take some calls here after we
come back. The number is one eight hundred five to
zero one five three four one eight hundred five to
zero one KFI. We want to hear from you what
you love about Thanksgiving or what you hate about Thanksgiving.
(16:36):
You can also leave us a message on the iHeartRadio app,
look for the talkback button and record something and we'll
play on the show. But for someone who's having a
happy Monday, you're.
Speaker 1 (16:48):
Listening to KFI AM six forty on demand.
Speaker 2 (16:54):
Am I more than you bargained for? I certainly hope not.
I mean, Andy, nice to see you this evening. We've
got a couple of talkbacks to get to which we
will and then we'll talk to Rita, who's on the
line on KFI. But first, what about them Porto balls? Hi?
Speaker 10 (17:14):
Andy FYI?
Speaker 5 (17:16):
The original Portals is in Glendale. Oh, besides the potato balls,
the guava chiese strudles are delicious.
Speaker 2 (17:27):
Oh want that sounds delicious?
Speaker 3 (17:31):
That's right.
Speaker 2 (17:31):
So the first one I guess is on would it
be on Brand Boulevard? Perhaps I've been to that Portos
I used to work when I worked for Larry King.
Our studios were just a block away from the Americana brand.
Speaker 3 (17:43):
You can't just throw that out there and then move on.
You worked for Larry King.
Speaker 2 (17:46):
That was during the Shatner days too. The company was
called Aura TV, which was uh I remember that started
by Carlos Slim Larry King and then they did shows
with Jesse Ventura and that's where Gida Dagostino and I met.
She was on that show, did shows with Shatner. We
had a NERD News show, which is the show that
I did a show called Newsbreaker, which was my first
(18:08):
show there, and worked with Larry kind of at a distance.
I worked with him on some election specials for twenty
twenty twelve. But one of the greatest people in the
business ever. What you saw is what you get. Who
he was exactly on TV is who he was outside
of outside of the show. Did you break bread with
Larry over some Porto's balls? We shared I think a
(18:31):
sprite or two, okay, And I put a VR headset
on him once. That was a fun video because we
wanted to see how he would react, and he didn't
love it. I can kind of see that it wasn't
for him. He's like, I'm going down on a roller coaster.
I'm going down on a roller coaster. What am I doing?
What do you got me doing here? Terrible Larry King impression.
(18:53):
But it was yeah, really nice guy.
Speaker 3 (18:57):
And you know, to be.
Speaker 2 (18:59):
Around that, to see him, to interview people in that world,
and to like, I will never be nervous if I
meet a person ever again, like a famous person. Except
for Nancy Silverton, I've been nervous about her.
Speaker 3 (19:12):
I don't know who that is.
Speaker 2 (19:13):
Nancy Silveridge is a chef Motza. She started Lebrea Bakery.
Oh so she's a kind of like a celebrity chef
in La. She's opened up that new restaurant Max and
Helen's that we were talking about earlier with Phil Rosenthal.
Speaker 3 (19:26):
You weren't nervous about meeting the chat I don't think so.
I know.
Speaker 2 (19:30):
I I kind of figured that, like, no matter what,
he cannot be impressed with me. So like I had
already just established that baseline, you know, I was like,
what am I going to like?
Speaker 3 (19:42):
Even if I try?
Speaker 2 (19:43):
It's not like but we had some nice times together
doing that show, So that was really fun, and I
just you know, it's kind of cool.
Speaker 3 (19:50):
It's neat to be able to name drop.
Speaker 2 (19:53):
I guess more about our conversation with Roneite.
Speaker 6 (20:00):
I'm listening to you guys talking about Greek restaurants. Can
I just say, go to the Greek and Ventor Harbor
amazing Greek food, everything you want and belly dancers. You're
gonna love it. Thank you bye.
Speaker 3 (20:13):
That's great. I love Ventor Harbor well. And the restaurant
sounds aptly named at least, so you're not gonna have
trouble finding it.
Speaker 2 (20:19):
No, definitely not. And there's a Brophy Bros. Right over
there too, which is a great seafood place. They've got
a location up in Santa Barbara. As well in Santa
Barbara Harbor. A lot of good food content on the
show Tonight. Coming up, we're going to talk about what
celebrity chef Andrew Zimmerman is warning Andrew Zimmeran rather is
warning about the restaurant industry in America. Plus, we'll talk
(20:45):
to Rita. Why don't we talk to Rita right now?
You're on KFI? Hello, what are you doing for Thanksgiving?
Speaker 10 (20:52):
I like that idea too. Yeah, well, my family's a
little scattered right now. I come from a large family
of ak Is. I'm number seven out of eight. Wow,
so sadly. Yeah, my mom was the most amazing cook.
I mean, there's no restaurant that compares to my mom's cooking.
And she did everything by scratch.
Speaker 3 (21:11):
Oh yeah.
Speaker 10 (21:12):
Amongst my favorite Thanksgiving food, provided that it's moist, of course,
would be the turkey. Almost tied with the stuffing, though
I do love. My mom's stuffing was phenomenal.
Speaker 2 (21:24):
Yeah, the stuffing is so good. I agree with you
my mom's cooking. She did everything from scratch too. And
the amazing thing is that when you're a kid, you
don't realize how hard that is. You know that she's
busy and she's she's stressed and if you cut the
green beans wrong, you're gonna get in trouble. But when
I have become older now I realize how much work
that was for her to do, and she like didn't
(21:45):
really cook that much otherwise, you know, So it was
it's really amazing.
Speaker 10 (21:49):
And can I throw in a dessert to my favorite dessert? Yeah,
of course, Yeah, we'll be banana cream pie.
Speaker 2 (21:55):
Oh that's a good. That's an unexpected one. You know,
usually you hear the pecan pie or the pumpkin pie,
but the banana cream that's a that's a delicious, delicious pie.
So then will you be cooking for on Thursday?
Speaker 10 (22:09):
Oh? Yeah, so they answer your question. Because our family
is still scattered and people are you know, are sadly
we've just lost our mom and all that. I'm probably
gonna do the last factory on sunsets.
Speaker 3 (22:21):
Oh that's fun.
Speaker 10 (22:23):
Yeah, they put on a big spread and have all
the famous comedians stuff in.
Speaker 2 (22:27):
That's right, that's a great that's a great idea. Tiffany
Hattish is part of that too. That is a really smart,
smart move. Oh that'll be a great It'll be a
great day, I'll tell you what if you do go
there and we have a crew there, go up to
them and say, uh, introduce yourself, and you should tell
them him from me or shout out to you or something.
(22:50):
Because the next day, on Friday morning, I'm going to
do entertainment for Katla, so we'll probably do we'll probably
be covering that.
Speaker 3 (22:56):
So say hello to whomever is.
Speaker 10 (22:59):
Out there, okay, and then I also do comedy. May
I end with a joke?
Speaker 3 (23:03):
Oh yeah, always okay?
Speaker 10 (23:06):
So what do you call a cell phone laying on
the ground?
Speaker 3 (23:10):
What?
Speaker 10 (23:12):
Oh, guys, that's a drop call.
Speaker 3 (23:16):
Ah, that's a good one. That's a great job.
Speaker 2 (23:19):
There you go, Happy Thanksgiving, Rita, thank you so much
for colling. That's great. There she goes, Oh fun, I
love it here. We're still taking calls. Eight hundred five
two zero one five three four five two zero one
five three four that's one hundred five to zero one
k FI. And we'll put you on the air if
(23:41):
you want. What's the cousin walk about? It's a trend
where well sounds like something from the cell It sounds
like something from the seventies. Adults disappear for a bit
before Thanksgiving. Maybe they're on a cousin walk. It's a
newer term for probably an old tradition taking a walk
on Thanksgiving to smoke some wheed. Of course, nothing matters
(24:03):
if it's not online, So people are now documenting their
experiences for TikTok. Some say it helps with their appetite
for a big meal, like if your vegan niece from
Venice suddenly has a hanker and for honeybag ham could
be a cousin walk. Others say the walk helps them
better deal with their relatives. So there's the cousin walk,
Then there's the Stepdad walk where you start walking and
you never come back, and the glen walk where you
(24:25):
cover your microphone.
Speaker 3 (24:26):
And say, let me tell you something, let me tell you.
Speaker 2 (24:30):
Well, the munchies might help you push through another helping
of broccoli cast role. There is evidence now that if
you rip enough joints, you will not want to drink
much alcohol. I don't know why we needed to study
for this. My friend Eric McMillan proved this many times
in high school.
Speaker 3 (24:45):
The cousin walk.
Speaker 5 (24:47):
Is your high school friend single Eric McMillan, Yeah, I
don't know.
Speaker 3 (24:51):
That's a great question. Let's see. Yeah, he was definitely
crossfaded a lot same. Oh, I know you think I'm
a snitch. I'm not. I promise you I'm a cool one.
Speaker 5 (25:02):
It was not. I didn't mean it. It was just
begging to be said.
Speaker 2 (25:05):
If you say it again, I'm gonna tell on you ironic,
like a real snitch. So you know, I grew up
with a bunch of musician friends, so I had you know,
the drugs were fairly common and present and around. And
it's funny because I heard another person say, a lot
of people will have comments on this story, saying, we
(25:25):
call this a safety meeting.
Speaker 3 (25:29):
Facts. Right. Have you seen Home for the Holidays? It's
the Jodie Foster movie. Oh yeah, Robert Downey Junior. I
think that's one of the better holiday movies. And they
do the cousin walk in that it's a brother and
sister walk. Yeah, I mean it's not.
Speaker 2 (25:42):
You know, listen, there's so much pressure on people to
get along with their family members, to keep up appearances
in ways that maybe they you know, they don't feel
any other time of the year. And I think that
whatever way you can make that easier allows you to
be more like mel Robbinson. Just let them do whatever
(26:04):
they want to do if you need a little help.
Apparently this cousin walk thing is not just a tradition
that we've seen on TikTok. The cannabis industry says that
on the day before Thanksgiving, that Wednesday, that it is
the biggest day of sales, Green Wednesday. They call it
(26:24):
right behind April twentieth for twenty So there's something to
be said about that. Perhaps perhaps I've never heard of
Green Wednesday before. I have not either, But I don't
know that. I like get a lot of ads served
up to me from the cannabis industry. You know, the
algorithm algorithms. Have you scoped They got me scoped out.
I'm looking at what I'm getting. I'm getting airplane videos,
(26:48):
home renovation videos, and comedy comedy, food reviews.
Speaker 3 (26:55):
I just get a lot of cats.
Speaker 2 (26:56):
Hey, you know, I'm glad that you're comfort enough to
share that with everybody.
Speaker 3 (27:01):
I'm proud of that. Talking about how do you have
a few? I did? Oh, I'm sorry, A suitable amount
of time has not passed for me to replace them yet.
Speaker 5 (27:13):
Yeah, yeah, it is thanks for still I have I
have done this twice.
Speaker 3 (27:19):
Now I'll tell you about the other time.
Speaker 2 (27:20):
I put my foot in my mouth not very long
ago with a co anchor's recently departed pet damn you
that after the break.
Speaker 1 (27:32):
You're listening to KFI AM six forty on demand.
Speaker 2 (27:41):
I'm Andy Reesemeyer on this Monday, November twenty fourth, and
I have a feeling I'll be Andy Reesemeyer tomorrow on Tuesday,
November twenty fifth, not here. I believe Chris Marral will
be in with the crew from seven to ten. As
we roll along here towards our Thanksgiving holiday, been talking
a lot about what the plans are for the big holiday,
(28:05):
what you should and shouldn't do. You ever have dry turkey?
You ever have this issue where your turkey's dry? That's
like the number one problem with turkey is that it's dry.
It's very little fat in it. It's easy to overcook.
And I guess this is news to me. If you
got one of those butterball turkeys with the little red
dot that pops up, you know when it is done
(28:29):
quote unquote, maybe you shouldn't be paying attention to that
because that pops when the turkey is one hundred and
eighty degrees fahrenheit. And as you know, the FDA says, poultry,
you only got to cook to one sixty five, And
some people say, look, it actually is safe to eat
(28:54):
if the internal temperatures one fifty five for ninety seconds
at least. So when you're keeping that bird in the
oven till nine PM waiting for it to pop, it's
getting dried out. You gotta throw some gravy on it.
But the truth is a lot of people like gravy.
Speaker 3 (29:14):
Like this call.
Speaker 8 (29:15):
It about Thanksgiving. As a kid, I did not like stuffing,
but I liked it later on as an adult. I
like everything about the Thanksgiving dinner. I like gravy on everything.
In fact, just give me the whole gravy boat.
Speaker 3 (29:33):
Ron, Are you a gravy guy? I wouldn't put it
that way necessarily. And whatever you're implying a legitimate question.
Can we get back to stuffing because the people who
just reject stuffing out of hand, I think are insane,
because there's a lot of different kinds of stuffing and
stuff that you can put in it. Making stuffing the
delivery device right now. I mean there's regular stuffing, there's
(29:55):
cornbread stuffing. I had a friend who made oyster stuffing,
which sounds counterintuitive, but turned out to be delicious. I'm
sure it would be. I had a turduckan with seafood stuffing.
Oh buddy, that sounds love Craftian.
Speaker 2 (30:07):
Yeah, that's that's that might be a little too like
Remember remember when they would pip your ride.
Speaker 3 (30:14):
That's like pimp my Thanksgiving. Yeah, Sam was trying to
summon the great God. It's not appropriate for Thanksgiving.
Speaker 2 (30:22):
No, that seems like a lot of protein mixing. It
was delicious, I'm sure.
Speaker 4 (30:27):
Yeah, I mean seriously, that's a I made it one
year and I was working at a radio station in
town on a morning show, and that morning on Thanksgiving,
ru Paul was a guest and I served her.
Speaker 3 (30:39):
Duck into rupe Paul. Yeah, I swear to God, that's
so cool. How did he respond? Loved it? Yeah, loved it. Okay,
the duck is the highlight. Did you get it occur?
Speaker 4 (30:52):
No? No, I made it myself in the oven. M Well,
I love it.
Speaker 3 (30:59):
I mean, do it. It's a amazing I highly recommend it.
Speaker 4 (31:01):
If you're not doing anything, just pay They sell to
duck in throughout the year.
Speaker 3 (31:05):
It's doesn't have to be a holiday thing.
Speaker 2 (31:07):
Go on order one that seems really wild though, if
you just went over to somebody's house and they were like, oh, yeah,
you know, it's the middle of June. We got the
turduckive in the oven. It'll be done in another three hours.
Speaker 10 (31:17):
Yeah.
Speaker 4 (31:18):
Nobody's ever accused my parties of being, you know, low
key loki. I tend to do silly things at my
house when I have gatherings.
Speaker 2 (31:26):
Well, I, uh, are you gonna do a tra duck
in for this this Thursday?
Speaker 3 (31:29):
No?
Speaker 4 (31:30):
No, Actually, I've allowed other people to take over the
cooking responsibilities ever since I became a father, and I've
got no qualms about it. I think I might have
to pick up a turr duck in next year, though,
because it has been quite some time, and I think
I need to introduce the kids.
Speaker 2 (31:45):
Okay, all right, well we're looking forward to seeing how
that goes.
Speaker 3 (31:49):
Another talk back here from a listener. Let's take a listen.
Speaker 9 (31:51):
Oh my comment, I just it's so awesome. I love
your weekend show. I do really still hope that you
get the Evening's okay if I anyway, This is Joyanne
up in Courtland, recently moved from California, So thank you
(32:14):
for being on. I love your show.
Speaker 2 (32:16):
Wow, how about that. Very thankful for all the wonderful
calls that we've had. We've got another hour of show
coming up. You can give us a call one, one, five,
three four. Well, keep the lines upen for one more
segment and then we'll shut it off. If you want
to let us know if you've got things that you
like for Thanksgiving things that you don't like for Thanksgiving.
Speaker 3 (32:36):
I'm with you, Mark Ronner. Stuffing it's the way of life.
I will never understand the need to stuff one food
inside another food, like tur ducan. Like do we have
like lamb inside a side of beef inside a ham
or or a pig or something? It makes no sense
to me. It's it's excessive. Yeah, it's not. It's unnatural.
Speaker 4 (32:55):
Just say, cordone blue is chicken rab with like ham
and cheese and stuff inside.
Speaker 3 (32:59):
He's got a point.
Speaker 2 (33:01):
This is not a court of loss or well also
the wait a minute, so, like, do you have an
issue with putting putting bacon on a burger?
Speaker 3 (33:08):
No? Look, this is not a hard and fast rule
I'm saying. I'm just saying it seems somehow savage and
perverse to me to stuff animals inside of other animals
before you cook them.
Speaker 2 (33:18):
I mean, if you again, if you go down that
road far enough, then all of it is bad.
Speaker 1 (33:22):
But kf I am six forty on demand.
You're listening to KFI AM six forty on demand.
Speaker 2 (00:08):
I'm Andy Reesemeyer. Good evening on this Monday, November twenty fourth,
the Monday before Thanksgiving. We're gonna talk about some Thanksgiving
things Throughout the rest of the show. We've got the
Cousin Walk conversation to have again. I'd love to hear
Oliver and Mark's input on that one. Also, what on
Earth is Brown Friday? And speaking of Brown, Alton Brown
(00:30):
is back. Alton Brown is back with a new show.
Amid myself laugh that was so stupid. You can find
me on the internet at Andy KTLA reach out through
the iHeartRadio app. Using the talkback function. You can look
for the little microphone next to KFI and leave a
thirty second or less message. We'll play it on the
(00:50):
show here. Then, I think in a couple hours, a
couple hours, a couple of segments, we'll open up the
phone lines and take some calls on this Monday night.
I love hearing from people out there in the world
going a few days before Thanksgiving? Do you already have
your turkey? Are you waiting until the last minute? I
went to Okay, So here's what my job is for Wednesday,
(01:11):
I'm going to a friend's giving and I've been tasked
with bringing red wine. I don't drink red wine because
I am a child, and I prefer martinis and I'll
drink some white wine, but I don't know, I just
the red wine gives me a headache. I'm a pretty
good drinker, but I just I never was like a
(01:31):
big red wine person.
Speaker 3 (01:32):
I know that.
Speaker 4 (01:32):
That's like, I'm with you on that. Yeah, I got
I get a headache from red wine. I can handle
other alcohols. I've had my share.
Speaker 2 (01:38):
I mean, I'm straight up like I could do truly
like a couple maybe two martinis. Maybe I don't need more,
but I could just say, you know, that's like a
normal thing to do.
Speaker 3 (01:48):
I think as an adult, I'm a karaoke guy.
Speaker 4 (01:50):
I can't disclose what my threshold is, but I know
that I've significantly cut down because I am getting significantly older.
Speaker 2 (01:58):
Okay, hold on, what does the karaoke part have to like,
meaning like you're you're singing karaoke, so you definitely are
going to drink more and is that what is that?
Speaker 3 (02:08):
What the well?
Speaker 4 (02:09):
It makes it so that I it's not that I
sound better, It makes me not care.
Speaker 3 (02:15):
Okay, it's like, yeah, let me just go.
Speaker 4 (02:17):
And you know, one of the things that I do
is I will intentionally sing songs very poorly, because if
I'm with somebody who's reluctant to go, I like to
set kind of the lowest common denominator to make people
feel comfortable.
Speaker 2 (02:29):
You're purposely doing doing uh Dexi's Midnight runners.
Speaker 3 (02:34):
Come on, iileen very poorly.
Speaker 4 (02:35):
No, no, no, I'll do stuff like material Girl out and
I will like you know.
Speaker 3 (02:39):
Death metal through it, and I'll sing anything.
Speaker 2 (02:43):
And then do you turn it you turn it back
up to like a good a good clip, or do
you keep.
Speaker 3 (02:47):
It kind of funky? Oh no, I'm just me. I
just keep going. There.
Speaker 2 (02:51):
You go very good, well, Mark, I was going to
ask you a question, yes, Andy, and I I don't
remember what it was.
Speaker 3 (02:59):
I will still be here. When you think I was.
Speaker 2 (03:00):
Just imagining Sam doing material Girl in a metal voice,
I'm with you.
Speaker 3 (03:06):
He kind of dragged me off course there too. But
now all I want is to hear that. I know.
I'm sure I have video of it somewhere.
Speaker 2 (03:12):
Well, if you find it and you can send it,
we'll put it on the show. Here send it to
NICKI but you.
Speaker 3 (03:15):
Were talking about drinks, and I was astonished at what
a filthy animal you are by shunning red wine. Yeah, no,
I know, I'm a clown.
Speaker 5 (03:24):
I'm with Mark on that red wine is ambrosia.
Speaker 3 (03:27):
I mean there's a time and a place for everything,
different drinks for different Yeah, for different Yeah, like you have.
My grandma used to call martinis a short cut, and
she wound up with her face in the soup at
least once that I know of.
Speaker 2 (03:44):
I like facing the soup as both a euphemism but
also an actual description of what might have happened.
Speaker 3 (03:49):
This is literal. But you know, like I went through
a period when I read all fourteen of the James
Bond books in a row, and so I wanted to
have like a martini before dinner, wine with dinner, and
then an appartef and I probably need a new liver
as a result. But well, you know, you've got to
know what to drink.
Speaker 2 (04:09):
When I agree with that, I just think that like
my my constitution, whatever it is, just can't handle the
red wine.
Speaker 3 (04:17):
I do.
Speaker 2 (04:18):
I'll do like with with a steak or red meat,
I'll do like a martini, which I think is a
good It's nice to have a martini with a with
a steak.
Speaker 3 (04:25):
Oh absolutely, But are you doing like the three buck
chuck or something that eats the enamel off your teeth?
What are you doing? I guess I have. I don't know.
I'll do.
Speaker 2 (04:31):
I'll do like a you know, on a nice night,
a stag sleap. I'll get a glass of a kianti
or a multipucciano.
Speaker 3 (04:40):
I don't know. I don't know what it is. Man,
I wish I was cool.
Speaker 2 (04:42):
But my point is I was tasked now at this
friends giving, to go get the red wine for the
friends giving, right, which is like asking, uh, someone who
doesn't know how to do something to do it.
Speaker 5 (04:58):
You can't go wrong with California reds.
Speaker 3 (05:01):
Well, that's the thing. I don't. I don't know anything.
Speaker 2 (05:05):
So I went to bevmo and I ended up spending
a grip of money on what I hope is right
by just googling, like what do you drink for Thanksgiving?
Speaker 3 (05:15):
So I did like a pino noir.
Speaker 2 (05:17):
And then I went off the record here, or you know,
off off off the beaten path, and I was like,
what's French and what's Italian?
Speaker 5 (05:26):
Because that's Italian wines sound very good.
Speaker 3 (05:28):
That's not true.
Speaker 5 (05:29):
They're not. And I think California does amazing wines, nice infidels. Yeah, yeah,
I'm a fan. Red wine from California is beautiful.
Speaker 3 (05:40):
I like a Burgundy, I like a Bordeaux. Just show
up with something in a box. You'll be good. Nobody cares.
Nobody cares. That's what it comes to dinner. You don't
need to be spending a huge amount per bottle.
Speaker 2 (05:51):
No, but I have this thing that like I'll show
up and everyone will be a snob, and then like
I will, they'll look at me like I'm an idiot
because I brought I brought Miomi or something.
Speaker 3 (06:01):
Well, what do you think is expected of you?
Speaker 2 (06:03):
That's a great question. I'm sure it is way less
than what I assume. Just operate in general under low expectations.
I mean, you can't go wrong, that's true. Also, you
know you're not going to spend like one hundred bucks
per bottle. How big is the group? I bought eight bottles.
I think there's like sixteen people, and I know they
already have some white wines. So I spent like one
(06:24):
hundred and fifty dollars. So that's like a pretty good.
Speaker 3 (06:26):
Amount of money.
Speaker 2 (06:27):
Yeah, you've You've exceeded. He thinks about expectations. Yeah, all right,
no beer, Well I'm not I wasn't tasked with bringing that.
I'm sure someone else will be bringing the beer.
Speaker 5 (06:35):
Did people drink beer Thanksgiving?
Speaker 3 (06:37):
Like people drink beer all the time? Nicky, this is
America beer.
Speaker 2 (06:41):
I was at a I was at a bar in
San Francisco called the Black Horse London Pub. If you
are near a computer, you should google this place. It
is a magical spot. It is probably it's smaller than
the air Check studio that I'm in right now. You
walk into the front door, and the front door is
(07:01):
half the width of the place, and then you can
go back, probably around fifteen feet. On the left side
there is a bar. There are six seats, maybe five.
Speaker 3 (07:11):
Looks cozy, I'm looking at it right now.
Speaker 2 (07:13):
The ceilings are high, so it does have kind of
a grandeur to it. And there's a very bunch like
brick a braca on the wall. And the bartender is
a guy who owns the place and starts out the
night sober and ends the night not sober at all.
The beer, I think there's one tap but most of
the beer comes from a bathtub that is behind the bar,
(07:36):
So you pay not like a normal person. You basically
say i'll have a beer. They give you a beer
from the bathtub. They have a little check mark on
a little notebook that they flip up, and they put
a little hashmark next to how many beers you've had.
And at the end of the night you settle up
by sending a venmo to the.
Speaker 3 (07:53):
Guy who runs the place. Oh, I like that. It
is remarkable.
Speaker 5 (07:57):
It sounds like a tax swindle.
Speaker 2 (07:59):
I have no idea how it exists, but thank god
it does because it's just such a perfect little thing.
And it's in I think the cow Hollow neighborhood of
San Francisco.
Speaker 3 (08:06):
Have you ever witnessed a person in the tub.
Speaker 2 (08:09):
I've never seen a person in the tub, but it's
full of ice and beer.
Speaker 3 (08:12):
Because you're making me think of the old Benny Hill
song where Cleopatra orders fifty gallons of milk to bathe in.
Then somebody decides to sell the milk back, but they
wind up with fifty two gallons. Oh god, Benny Hill
was a comedy genius. That's pretty good. Well, the.
Speaker 2 (08:32):
Long story longer as Mark Thompson said, I was sitting
there having a brew with my friends, and you meet
everybody in the bar because there's only like five people there.
And the guy who's sitting right next to me we
get to talk it like.
Speaker 3 (08:48):
What do you do?
Speaker 2 (08:49):
He's like, I'm a commercial airline pilot for airline is
lubing up for work. And I was like what. He's like, Yeah,
I gotta fly out to Maui tomorrow. And I was like, awesome,
go Amtrak. They just sitting there just getting ripped. Well,
(09:13):
you gotta steady the nurse. That's good stuff.
Speaker 3 (09:15):
All right.
Speaker 2 (09:15):
We've got lots more coming up the Cousin Walk when
we come back. Am I a snitch? I certainly hope not.
Plus Brown Friday is on the way and there is
no peace in the valley.
Speaker 5 (09:28):
You look like the snitch.
Speaker 3 (09:33):
Get out of here, alright. Regroup.
Speaker 1 (09:38):
You're listening to KFI AM six forty on demand.
Speaker 2 (09:45):
I'm Andy Reesmeyer, Gonna be with you all the way
till ten pm.
Speaker 3 (09:49):
That's kind of.
Speaker 2 (09:49):
Nice, depending on who you are. For my ex girlfriends,
probably not nice. Of course, Thanksgiving is this week, and
as we like to do with Katla, it's always neat
to pull the newsroom and get their opinion about what's
happening out there in the world.
Speaker 3 (10:07):
You know, I'm kind of.
Speaker 2 (10:08):
Out of touch. As Nikki said, I look like a snitch.
So how can you trust what the people are saying?
Well for me to be a man of those said people,
I try to go to die bars. I'm still a hoosier,
but I understand.
Speaker 3 (10:28):
Ah, Thanksgiving looks delicious.
Speaker 2 (10:31):
The cost of food is going up this year, so
we're asking people what they're keeping on.
Speaker 3 (10:34):
The menu and what's getting eighty six? What's the worst
item on the medium?
Speaker 1 (10:45):
Stuffing?
Speaker 2 (10:46):
You are the only person, I think in history who's
ever said they don't like stuffing?
Speaker 5 (10:50):
Stuffing, stuffing?
Speaker 3 (10:52):
What he is it with people not liking stuffing?
Speaker 5 (10:54):
It's just a texture.
Speaker 6 (10:55):
I overheard everyone saying stuffing, and I have to agree.
Speaker 2 (10:59):
Unfortunately, why is it you don't like stuff?
Speaker 7 (11:03):
Me?
Speaker 4 (11:03):
Bother him?
Speaker 3 (11:03):
It's a texture thing. Ask him why he doesn't like it?
Speaker 8 (11:06):
One texture thing I don't Mashed potatoes are good, consistent taste.
Speaker 3 (11:11):
It's the same texture, not really.
Speaker 5 (11:13):
Wait, it's like spongy and just full of bad flavor.
Speaker 3 (11:18):
What's the best thing for Thanksgiving?
Speaker 1 (11:19):
Stuffy?
Speaker 3 (11:20):
My Mom's stuffy the stuffing. I love the stuffing. I
agree stuffing, stuffing.
Speaker 2 (11:27):
We take a whole bunch of rich crackers, you take
two boxes of rich crackers.
Speaker 3 (11:32):
Her favorites about the crack.
Speaker 9 (11:35):
You don't?
Speaker 3 (11:36):
Do you like the turkey? Turkey is probably the worst item?
Do you like the green beans? Yes? Do you like
the stuffing?
Speaker 1 (11:41):
Yes?
Speaker 3 (11:42):
What are we getting rid of? Cream? Corn? E?
Speaker 10 (11:45):
Cream?
Speaker 3 (11:46):
I love corn?
Speaker 5 (11:46):
Why do we have to cream it?
Speaker 3 (11:48):
That's your favorite Thanksgiving out it? Oh?
Speaker 2 (11:49):
I make a nice creamy corn that I found recipe online.
Speaker 3 (11:53):
Don't tell Monica, Yeah, she hates cream corn.
Speaker 1 (11:55):
Oh, it's really good.
Speaker 3 (11:57):
What's the worst thing about Thanksgiving food? Uh? The cranberry
slop in a can? That is what is commonly referred
to as cranberry sauce.
Speaker 1 (12:07):
I don't get it.
Speaker 5 (12:08):
I don't understand it. I don't want it on my
dinner plate.
Speaker 3 (12:12):
I don't like the vibes of rings. Do you know
what about real cranberries? No?
Speaker 2 (12:16):
I don't want to be a part of the cranberries situation.
I need good lighting, though, where's the lightning?
Speaker 3 (12:23):
It's true that the lighting, the lightning is important.
Speaker 1 (12:25):
Lighting is the best.
Speaker 2 (12:27):
The vanity knows no bounds. So that's what the KTLA
newsroom had to say. But I'm curious what you think
are the best and worst items for Thanksgiving. Give us
a call one hundred five twos yeer A one five
three four. That's one eight hundred five two year a
one KFI. Let us know what you're putting on the
menu or what is not going on the menu. We
(12:49):
know that that balls are on the menu at the
runner House, Potato balls with delicious turkey and gravy filling.
Speaker 3 (12:57):
Now have you picked them up already? They were delivered.
Speaker 2 (12:59):
They were delivered, so you're gonna put them on ice?
Speaker 3 (13:01):
Or how do you? They're in the freezer right now,
so then you you pop them in the wave or
do you?
Speaker 10 (13:05):
You?
Speaker 3 (13:05):
Others come back and we've got an air fryer. We
do it that way the way. Don't put them in
the wave. No, no, you don't microwave the balls. Now.
The world is our oyster. We could do anything we
wanted with with these Thanksgiving balls.
Speaker 2 (13:19):
Now, but when you're done with Thanksgiving, don't put them
down the drain. What it's called brown Friday. I thought
that meant something else, but you know, say proceed, Yeah,
plumbers across southern California are bracing for one of their
busiest days of the year.
Speaker 7 (13:40):
They say Thanksgiving dinner on Thursday often leads to something
they call brown Friday. And no, it's not about toilets,
it's about your kitchen sink.
Speaker 2 (13:49):
The indignity of making Jessica Holmes read this story. Yeah,
and Frank Buckley, just these guys, these are legitimate journalists.
Speaker 7 (13:59):
The drains and the garbage disposals are the biggest culprits,
leading to calls on what they call brown Friday. And
it's called that because of all the different kinds of
things that are flogging the drain due to your holiday meal,
including turkey, grease, and other drippings, along with potato skins, greens, eggshells.
Yelp says its most recent data shows LA had the
country's biggest surge and round Friday activity searches for emergency
(14:23):
plumbing service by seventy three percent compared to the period
before and after Thanksgiving.
Speaker 3 (14:29):
Maybe they could call it something else.
Speaker 7 (14:31):
That's a pretty gross Yeah, yeah, thought say that. I
mean a few times to horrify.
Speaker 4 (14:38):
Yeah.
Speaker 2 (14:39):
Now, I don't know if this helps, but when I
put stuff in the sink like that, I.
Speaker 3 (14:43):
Will run the water for quite a bit of time,
so hopefully.
Speaker 2 (14:46):
Well, you're still not supposed to put eggshells and no
egg shells.
Speaker 3 (14:49):
They're good, they sharp. Yeah, oh you mean the garbage dispass. Yeah, yeah,
but I think.
Speaker 2 (14:55):
People all right down in the sink no no, no,
no disos disposal.
Speaker 3 (14:59):
Yeah.
Speaker 2 (15:00):
Yeah, that is a gross thing. But I think it
also is because there's a lot of fleshing going on.
Speaker 3 (15:06):
So is it just unacceptable for people of that stature
to address issues related to the water closet?
Speaker 2 (15:12):
Yeah, the scatological Yeah, topics should be off limits. I
think the indignity Brown Friday please, I mean we'd talk
about on this show obviously, well much different. Yeah, do
you ever uh you have a clog stuff now?
Speaker 3 (15:30):
I'm careful.
Speaker 2 (15:31):
I was gonna ask if you if you have if
you have some wins, some hits and misses for Thanksgiving?
Speaker 3 (15:36):
Well, I was fixated on the people that you spoke
to who hated stuffing. Yeesh, what's wrong with these I
don't know.
Speaker 2 (15:41):
I mean I think that there's a thing about the
birds in bird stuffing versus the cast role stuffing.
Speaker 3 (15:47):
It's traumatic to watch it being applied to the bird.
I'll say that.
Speaker 2 (15:51):
And actually Alton Brown would tell you, because I just
watched his new show It's back on YouTube. He would say,
don't actually cook the stuffing in the bird because it
makes it take longer to cook.
Speaker 4 (16:04):
And also you if if you don't quite get it right,
you could get somebody sick with whatever. That's also true.
It's awesome to me one year and that I had
a Brown.
Speaker 2 (16:13):
I was gonna say high velocity Brown Friday, the first
first move to Payne Town. We have somebody on the
line and we will take some calls here after we
come back. The number is one eight hundred five to
zero one five three four one eight hundred five to
zero one KFI. We want to hear from you what
you love about Thanksgiving or what you hate about Thanksgiving.
(16:36):
You can also leave us a message on the iHeartRadio app,
look for the talkback button and record something and we'll
play on the show. But for someone who's having a
happy Monday, you're.
Speaker 1 (16:48):
Listening to KFI AM six forty on demand.
Speaker 2 (16:54):
Am I more than you bargained for? I certainly hope not.
I mean, Andy, nice to see you this evening. We've
got a couple of talkbacks to get to which we
will and then we'll talk to Rita, who's on the
line on KFI. But first, what about them Porto balls? Hi?
Speaker 10 (17:14):
Andy FYI?
Speaker 5 (17:16):
The original Portals is in Glendale. Oh, besides the potato balls,
the guava chiese strudles are delicious.
Speaker 2 (17:27):
Oh want that sounds delicious?
Speaker 3 (17:31):
That's right.
Speaker 2 (17:31):
So the first one I guess is on would it
be on Brand Boulevard? Perhaps I've been to that Portos
I used to work when I worked for Larry King.
Our studios were just a block away from the Americana brand.
Speaker 3 (17:43):
You can't just throw that out there and then move on.
You worked for Larry King.
Speaker 2 (17:46):
That was during the Shatner days too. The company was
called Aura TV, which was uh I remember that started
by Carlos Slim Larry King and then they did shows
with Jesse Ventura and that's where Gida Dagostino and I met.
She was on that show, did shows with Shatner. We
had a NERD News show, which is the show that
I did a show called Newsbreaker, which was my first
(18:08):
show there, and worked with Larry kind of at a distance.
I worked with him on some election specials for twenty
twenty twelve. But one of the greatest people in the
business ever. What you saw is what you get. Who
he was exactly on TV is who he was outside
of outside of the show. Did you break bread with
Larry over some Porto's balls? We shared I think a
(18:31):
sprite or two, okay, And I put a VR headset
on him once. That was a fun video because we
wanted to see how he would react, and he didn't
love it. I can kind of see that it wasn't
for him. He's like, I'm going down on a roller coaster.
I'm going down on a roller coaster. What am I doing?
What do you got me doing here? Terrible Larry King impression.
(18:53):
But it was yeah, really nice guy.
Speaker 3 (18:57):
And you know, to be.
Speaker 2 (18:59):
Around that, to see him, to interview people in that world,
and to like, I will never be nervous if I
meet a person ever again, like a famous person. Except
for Nancy Silverton, I've been nervous about her.
Speaker 3 (19:12):
I don't know who that is.
Speaker 2 (19:13):
Nancy Silveridge is a chef Motza. She started Lebrea Bakery.
Oh so she's a kind of like a celebrity chef
in La. She's opened up that new restaurant Max and
Helen's that we were talking about earlier with Phil Rosenthal.
Speaker 3 (19:26):
You weren't nervous about meeting the chat I don't think so.
I know.
Speaker 2 (19:30):
I I kind of figured that, like, no matter what,
he cannot be impressed with me. So like I had
already just established that baseline, you know, I was like,
what am I going to like?
Speaker 3 (19:42):
Even if I try?
Speaker 2 (19:43):
It's not like but we had some nice times together
doing that show, So that was really fun, and I
just you know, it's kind of cool.
Speaker 3 (19:50):
It's neat to be able to name drop.
Speaker 2 (19:53):
I guess more about our conversation with Roneite.
Speaker 6 (20:00):
I'm listening to you guys talking about Greek restaurants. Can
I just say, go to the Greek and Ventor Harbor
amazing Greek food, everything you want and belly dancers. You're
gonna love it. Thank you bye.
Speaker 3 (20:13):
That's great. I love Ventor Harbor well. And the restaurant
sounds aptly named at least, so you're not gonna have
trouble finding it.
Speaker 2 (20:19):
No, definitely not. And there's a Brophy Bros. Right over
there too, which is a great seafood place. They've got
a location up in Santa Barbara. As well in Santa
Barbara Harbor. A lot of good food content on the
show Tonight. Coming up, we're going to talk about what
celebrity chef Andrew Zimmerman is warning Andrew Zimmeran rather is
warning about the restaurant industry in America. Plus, we'll talk
(20:45):
to Rita. Why don't we talk to Rita right now?
You're on KFI? Hello, what are you doing for Thanksgiving?
Speaker 10 (20:52):
I like that idea too. Yeah, well, my family's a
little scattered right now. I come from a large family
of ak Is. I'm number seven out of eight. Wow,
so sadly. Yeah, my mom was the most amazing cook.
I mean, there's no restaurant that compares to my mom's cooking.
And she did everything by scratch.
Speaker 3 (21:11):
Oh yeah.
Speaker 10 (21:12):
Amongst my favorite Thanksgiving food, provided that it's moist, of course,
would be the turkey. Almost tied with the stuffing, though
I do love. My mom's stuffing was phenomenal.
Speaker 2 (21:24):
Yeah, the stuffing is so good. I agree with you
my mom's cooking. She did everything from scratch too. And
the amazing thing is that when you're a kid, you
don't realize how hard that is. You know that she's
busy and she's she's stressed and if you cut the
green beans wrong, you're gonna get in trouble. But when
I have become older now I realize how much work
that was for her to do, and she like didn't
(21:45):
really cook that much otherwise, you know, So it was
it's really amazing.
Speaker 10 (21:49):
And can I throw in a dessert to my favorite dessert? Yeah,
of course, Yeah, we'll be banana cream pie.
Speaker 2 (21:55):
Oh that's a good. That's an unexpected one. You know,
usually you hear the pecan pie or the pumpkin pie,
but the banana cream that's a that's a delicious, delicious pie.
So then will you be cooking for on Thursday?
Speaker 10 (22:09):
Oh? Yeah, so they answer your question. Because our family
is still scattered and people are you know, are sadly
we've just lost our mom and all that. I'm probably
gonna do the last factory on sunsets.
Speaker 3 (22:21):
Oh that's fun.
Speaker 10 (22:23):
Yeah, they put on a big spread and have all
the famous comedians stuff in.
Speaker 2 (22:27):
That's right, that's a great that's a great idea. Tiffany
Hattish is part of that too. That is a really smart,
smart move. Oh that'll be a great It'll be a
great day, I'll tell you what if you do go
there and we have a crew there, go up to
them and say, uh, introduce yourself, and you should tell
them him from me or shout out to you or something.
(22:50):
Because the next day, on Friday morning, I'm going to
do entertainment for Katla, so we'll probably do we'll probably
be covering that.
Speaker 3 (22:56):
So say hello to whomever is.
Speaker 10 (22:59):
Out there, okay, and then I also do comedy. May
I end with a joke?
Speaker 3 (23:03):
Oh yeah, always okay?
Speaker 10 (23:06):
So what do you call a cell phone laying on
the ground?
Speaker 3 (23:10):
What?
Speaker 10 (23:12):
Oh, guys, that's a drop call.
Speaker 3 (23:16):
Ah, that's a good one. That's a great job.
Speaker 2 (23:19):
There you go, Happy Thanksgiving, Rita, thank you so much
for colling. That's great. There she goes, Oh fun, I
love it here. We're still taking calls. Eight hundred five
two zero one five three four five two zero one
five three four that's one hundred five to zero one
k FI. And we'll put you on the air if
(23:41):
you want. What's the cousin walk about? It's a trend
where well sounds like something from the cell It sounds
like something from the seventies. Adults disappear for a bit
before Thanksgiving. Maybe they're on a cousin walk. It's a
newer term for probably an old tradition taking a walk
on Thanksgiving to smoke some wheed. Of course, nothing matters
(24:03):
if it's not online, So people are now documenting their
experiences for TikTok. Some say it helps with their appetite
for a big meal, like if your vegan niece from
Venice suddenly has a hanker and for honeybag ham could
be a cousin walk. Others say the walk helps them
better deal with their relatives. So there's the cousin walk,
Then there's the Stepdad walk where you start walking and
you never come back, and the glen walk where you
(24:25):
cover your microphone.
Speaker 3 (24:26):
And say, let me tell you something, let me tell you.
Speaker 2 (24:30):
Well, the munchies might help you push through another helping
of broccoli cast role. There is evidence now that if
you rip enough joints, you will not want to drink
much alcohol. I don't know why we needed to study
for this. My friend Eric McMillan proved this many times
in high school.
Speaker 3 (24:45):
The cousin walk.
Speaker 5 (24:47):
Is your high school friend single Eric McMillan, Yeah, I
don't know.
Speaker 3 (24:51):
That's a great question. Let's see. Yeah, he was definitely
crossfaded a lot same. Oh, I know you think I'm
a snitch. I'm not. I promise you I'm a cool one.
Speaker 5 (25:02):
It was not. I didn't mean it. It was just
begging to be said.
Speaker 2 (25:05):
If you say it again, I'm gonna tell on you ironic,
like a real snitch. So you know, I grew up
with a bunch of musician friends, so I had you know,
the drugs were fairly common and present and around. And
it's funny because I heard another person say, a lot
of people will have comments on this story, saying, we
(25:25):
call this a safety meeting.
Speaker 3 (25:29):
Facts. Right. Have you seen Home for the Holidays? It's
the Jodie Foster movie. Oh yeah, Robert Downey Junior. I
think that's one of the better holiday movies. And they
do the cousin walk in that it's a brother and
sister walk. Yeah, I mean it's not.
Speaker 2 (25:42):
You know, listen, there's so much pressure on people to
get along with their family members, to keep up appearances
in ways that maybe they you know, they don't feel
any other time of the year. And I think that
whatever way you can make that easier allows you to
be more like mel Robbinson. Just let them do whatever
(26:04):
they want to do if you need a little help.
Apparently this cousin walk thing is not just a tradition
that we've seen on TikTok. The cannabis industry says that
on the day before Thanksgiving, that Wednesday, that it is
the biggest day of sales, Green Wednesday. They call it
(26:24):
right behind April twentieth for twenty So there's something to
be said about that. Perhaps perhaps I've never heard of
Green Wednesday before. I have not either, But I don't
know that. I like get a lot of ads served
up to me from the cannabis industry. You know, the
algorithm algorithms. Have you scoped They got me scoped out.
I'm looking at what I'm getting. I'm getting airplane videos,
(26:48):
home renovation videos, and comedy comedy, food reviews.
Speaker 3 (26:55):
I just get a lot of cats.
Speaker 2 (26:56):
Hey, you know, I'm glad that you're comfort enough to
share that with everybody.
Speaker 3 (27:01):
I'm proud of that. Talking about how do you have
a few? I did? Oh, I'm sorry, A suitable amount
of time has not passed for me to replace them yet.
Speaker 5 (27:13):
Yeah, yeah, it is thanks for still I have I
have done this twice.
Speaker 3 (27:19):
Now I'll tell you about the other time.
Speaker 2 (27:20):
I put my foot in my mouth not very long
ago with a co anchor's recently departed pet damn you
that after the break.
Speaker 1 (27:32):
You're listening to KFI AM six forty on demand.
Speaker 2 (27:41):
I'm Andy Reesemeyer on this Monday, November twenty fourth, and
I have a feeling I'll be Andy Reesemeyer tomorrow on Tuesday,
November twenty fifth, not here. I believe Chris Marral will
be in with the crew from seven to ten. As
we roll along here towards our Thanksgiving holiday, been talking
a lot about what the plans are for the big holiday,
(28:05):
what you should and shouldn't do. You ever have dry turkey?
You ever have this issue where your turkey's dry? That's
like the number one problem with turkey is that it's dry.
It's very little fat in it. It's easy to overcook.
And I guess this is news to me. If you
got one of those butterball turkeys with the little red
dot that pops up, you know when it is done
(28:29):
quote unquote, maybe you shouldn't be paying attention to that
because that pops when the turkey is one hundred and
eighty degrees fahrenheit. And as you know, the FDA says, poultry,
you only got to cook to one sixty five, And
some people say, look, it actually is safe to eat
(28:54):
if the internal temperatures one fifty five for ninety seconds
at least. So when you're keeping that bird in the
oven till nine PM waiting for it to pop, it's
getting dried out. You gotta throw some gravy on it.
But the truth is a lot of people like gravy.
Speaker 3 (29:14):
Like this call.
Speaker 8 (29:15):
It about Thanksgiving. As a kid, I did not like stuffing,
but I liked it later on as an adult. I
like everything about the Thanksgiving dinner. I like gravy on everything.
In fact, just give me the whole gravy boat.
Speaker 3 (29:33):
Ron, Are you a gravy guy? I wouldn't put it
that way necessarily. And whatever you're implying a legitimate question.
Can we get back to stuffing because the people who
just reject stuffing out of hand, I think are insane,
because there's a lot of different kinds of stuffing and
stuff that you can put in it. Making stuffing the
delivery device right now. I mean there's regular stuffing, there's
(29:55):
cornbread stuffing. I had a friend who made oyster stuffing,
which sounds counterintuitive, but turned out to be delicious. I'm
sure it would be. I had a turduckan with seafood stuffing.
Oh buddy, that sounds love Craftian.
Speaker 2 (30:07):
Yeah, that's that's that might be a little too like
Remember remember when they would pip your ride.
Speaker 3 (30:14):
That's like pimp my Thanksgiving. Yeah, Sam was trying to
summon the great God. It's not appropriate for Thanksgiving.
Speaker 2 (30:22):
No, that seems like a lot of protein mixing. It
was delicious, I'm sure.
Speaker 4 (30:27):
Yeah, I mean seriously, that's a I made it one
year and I was working at a radio station in
town on a morning show, and that morning on Thanksgiving,
ru Paul was a guest and I served her.
Speaker 3 (30:39):
Duck into rupe Paul. Yeah, I swear to God, that's
so cool. How did he respond? Loved it? Yeah, loved it. Okay,
the duck is the highlight. Did you get it occur?
Speaker 4 (30:52):
No? No, I made it myself in the oven. M Well,
I love it.
Speaker 3 (30:59):
I mean, do it. It's a amazing I highly recommend it.
Speaker 4 (31:01):
If you're not doing anything, just pay They sell to
duck in throughout the year.
Speaker 3 (31:05):
It's doesn't have to be a holiday thing.
Speaker 2 (31:07):
Go on order one that seems really wild though, if
you just went over to somebody's house and they were like, oh, yeah,
you know, it's the middle of June. We got the
turduckive in the oven. It'll be done in another three hours.
Speaker 10 (31:17):
Yeah.
Speaker 4 (31:18):
Nobody's ever accused my parties of being, you know, low
key loki. I tend to do silly things at my
house when I have gatherings.
Speaker 2 (31:26):
Well, I, uh, are you gonna do a tra duck
in for this this Thursday?
Speaker 3 (31:29):
No?
Speaker 4 (31:30):
No, Actually, I've allowed other people to take over the
cooking responsibilities ever since I became a father, and I've
got no qualms about it. I think I might have
to pick up a turr duck in next year, though,
because it has been quite some time, and I think
I need to introduce the kids.
Speaker 2 (31:45):
Okay, all right, well we're looking forward to seeing how
that goes.
Speaker 3 (31:49):
Another talk back here from a listener. Let's take a listen.
Speaker 9 (31:51):
Oh my comment, I just it's so awesome. I love
your weekend show. I do really still hope that you
get the Evening's okay if I anyway, This is Joyanne
up in Courtland, recently moved from California, So thank you
(32:14):
for being on. I love your show.
Speaker 2 (32:16):
Wow, how about that. Very thankful for all the wonderful
calls that we've had. We've got another hour of show
coming up. You can give us a call one, one, five,
three four. Well, keep the lines upen for one more
segment and then we'll shut it off. If you want
to let us know if you've got things that you
like for Thanksgiving things that you don't like for Thanksgiving.
Speaker 3 (32:36):
I'm with you, Mark Ronner. Stuffing it's the way of life.
I will never understand the need to stuff one food
inside another food, like tur ducan. Like do we have
like lamb inside a side of beef inside a ham
or or a pig or something? It makes no sense
to me. It's it's excessive. Yeah, it's not. It's unnatural.
Speaker 4 (32:55):
Just say, cordone blue is chicken rab with like ham
and cheese and stuff inside.
Speaker 3 (32:59):
He's got a point.
Speaker 2 (33:01):
This is not a court of loss or well also
the wait a minute, so, like, do you have an
issue with putting putting bacon on a burger?
Speaker 3 (33:08):
No? Look, this is not a hard and fast rule
I'm saying. I'm just saying it seems somehow savage and
perverse to me to stuff animals inside of other animals
before you cook them.
Speaker 2 (33:18):
I mean, if you again, if you go down that
road far enough, then all of it is bad.
Speaker 1 (33:22):
But kf I am six forty on demand.
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