November 27, 2025 • 23 mins
(November 27, 2025)
Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.
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 (00:01):
You're listening to Bill Handle on demand from kf I
A M six forty. You are listening to the Bill
Handle Show. Here's Neils of Adra.
Speaker 2 (00:13):
I got craze potatoes, tomatoes chicken, Wowmata lamp lamp potatoes.
Speaker 3 (00:23):
Looking. I'm having potato candy from maybe Kate King. It's good.
It's peanut buttery. No, it's not. It is peanut buttery.
There's peanut butter in it. It is not peanut butter.
Speaker 4 (00:37):
E Well, see, your your piece might not have had
much peanut butter kono because they're not exactly uniform. They
didn't quite turn out.
Speaker 3 (00:45):
Mine is completely powdered sugar. Yes, they are sweet, just
like Amy k Keane. She's very sweet.
Speaker 4 (00:53):
Well you guys, really, I hope you go. If you
have a second go check out my instagram at Amy
k King, or you can go on the KFI AM
six forty. Because it took me a little while to
even get this far. I thought I was being all, oh,
look at my influencer style video. It didn't quite turn
(01:14):
out right.
Speaker 3 (01:15):
Wow, I think it's tasty. It it's on the sweet side.
Should I take it to Thanksgiving dinner tonight?
Speaker 5 (01:23):
No babies maybe not, No, no, baby that just save
that for yourself.
Speaker 3 (01:31):
Oh in there, Oh maybe somebody will enjoy that. You
have any six year olds?
Speaker 4 (01:38):
Oh yeah, give it to the kids and let my
mouse off the wall. There's for the little amount that
we got six cups.
Speaker 3 (01:45):
Of powdered sugar. Oh wow.
Speaker 4 (01:48):
Yeah, and it doesn't taste like potato at all, but
it is made with potatoes.
Speaker 3 (01:52):
Interesting. Hey, Cono, you do you sit at the kids table? Still? No, Neil, M.
Speaker 5 (02:01):
My legs might be the size of a kid, but
my my belly's not your Your heart is all man,
it's all grown up.
Speaker 3 (02:10):
I graduated a few years ago. Are your feet touching
the ground now? Currently? Danglings coming back and forth?
Speaker 5 (02:22):
Enjoy yourself, man, thanks Giving, buddy, thanks Giving you too.
Speaker 3 (02:26):
Eight hundred five to zero one five three four eight
hundred five to zero one five three four. Hey Roy,
Happy Thanksgiving.
Speaker 6 (02:37):
James, you and Neil? Uh? You know the Christmas song
by reks Nasea goes chest that's roasting on or open fire.
I've never eaten chest that's the holidays or anything? How
would that be using a Thanksgiving meal?
Speaker 3 (02:52):
M I don't did Frank sing that? I will tell
you you can use them in a lot of home
The sweetness is kicking in. Wow.
Speaker 4 (03:01):
Sorry, and it sticks with you for a while.
Speaker 3 (03:03):
Wow, I think it's burning my tongue. Okay, So you
have to cook them first. If they're not cooked, you
got to roast them or boil them. You peel the
shells off, and you know that inner skin. But you
can use them whole. You can chop them up, you
could puree them. You could put them in stuffing. Chop
them up, putting them, put them in stuffing. You can
(03:25):
mash them with other root vegetables like sweet potatoes or
you know, things like that, and you can serve them
as a side dish. There's all kinds of things. So
you just tap you just did you buy them and
not know what to do?
Speaker 6 (03:43):
No, so it has I get some chestnuts, but they're
they they're eating chestnuts either I haven't I believe it or.
Speaker 3 (03:51):
Not well roasted by an open fire. Seems to be
a hot tip if you're if you're in you know
the American songbook there. But yeah, they could be used
for They can be used for soups, you know all
kinds of things. People use them in sweet things like desserts. Cakes, pies, cookies, yeah,
(04:11):
you know wow. Yeah, you can chop them up and
put them into into your dressing, your stuffing. Yeah, a
little bit of crunch.
Speaker 6 (04:24):
Perhaps, ask what is this?
Speaker 3 (04:26):
Yeah, and then you'll go funny, you should ask and
then now you've got a story to tell and you're
good to go. But uh yeah, those are those are
a couple. You could put them on top of pastry.
You can do all kinds of things with them, but
they have to be cooked first.
Speaker 7 (04:44):
Is key?
Speaker 3 (04:47):
Is that Frank Sinatra? This version is all blue eyes
the chairman of the board. Come on now, Sultan to swim?
Did you say the Sultan to swoon? That's the man,
Hicky Cono. Why don't we hang out more because we
don't like each other. No, I love you, man, I
(05:09):
just I just have to ditch you at Disneyland because
you can't go on any of the rides.
Speaker 4 (05:13):
Bro.
Speaker 3 (05:14):
Otherwise you're a fun hang Yeah.
Speaker 2 (05:15):
I know.
Speaker 3 (05:16):
Clit limits right, yeah, Like they're not concerned about me
one at a time, sir, What are you talking about?
It's just me. It's a little old me, all right.
Eight hundred five to zero one five three four eight
hundred and five two zero one, five, three four, Al,
(05:37):
Welcome to KFI. How can I help you?
Speaker 2 (05:41):
Hey, good morning, Happy Thanksgiving? And Neil you I mean,
he doesn't have to take all the abuse you're giving him.
Tono doesn't have to take all that.
Speaker 3 (05:50):
Yeah he does. He's from the Ie. That's how you
tough tough on him up.
Speaker 2 (05:54):
I know how. I know how he feels. I get
the same, the same guts from my buddies.
Speaker 3 (05:59):
Oh wow, Well, at least you have friends. I mean, Cono, nobody, nobody,
nobody like I'm as closed to friend right yeah? Oh man, Al,
how can I help you?
Speaker 6 (06:15):
Okay?
Speaker 2 (06:15):
So I got a twenty two and a half pound bird,
and old recipes say three twenty five. The newer ones
I've been looking at are three point fifty. And and
do you do you cover the bird tightly with the foiler?
Speaker 6 (06:29):
Just loosely?
Speaker 2 (06:30):
My wife is I was helping her this morning, so
I was. But those are my first two questions, and
that got a story for you real quick.
Speaker 3 (06:39):
Okay, So you've got a twenty three pound bird. Yeah,
that was hard to find, oh bat, because they're not
made in nature. The turkeys are not big birds. But
so yeah, three twenty five. Fine, three twenty five. You're
looking at four and a half.
Speaker 2 (06:55):
Five hours, Okay, Yeah, And then she last night we
prepared all the stuffing and everything, the apples, Celery Cranberry's wallets, onions,
chicken broth, and got all that stuff up. But my
granddaughter in Texas is pregnant, and we were on the
phone for a long time. So this morning I got
up real early and let her sleep and stuff the
(07:19):
bird and we got everything the way that I've learned
how to do it over fifty years. But I put
the bird in and I go, there's a lot of
room left in this thing. I forgot to add the
stuffing and from the box because I didn't see it.
So I had to pull the bird out after about
fifteen minutes. And by then she's woke up because I
was panicky. And make a long story short, we got
(07:42):
her in the oven and she made me start vacuuming
because she wants me stay out of the kitchen.
Speaker 6 (07:48):
Go.
Speaker 3 (07:48):
You and Kono sound a lot alike, a lot of trouble.
Speaker 2 (07:53):
You got to quit picking on him.
Speaker 3 (07:54):
Well, I don't know, the first thing your wife does
is to get out of the kitchen. Go oh, vacuum,
stop being a problem. Yeah. I don't think it's just me, Al,
I think it's you.
Speaker 2 (08:10):
Hang time, well, joy your show, no politics. I'm loving it.
Speaker 3 (08:15):
Oh we're having a good time. Al, Thanks for calling.
Happy Thanksgiving to you, my friend. You know, politics isn't everything.
And besides, most people don't talk politics, they talk politicians.
That's the problem. You never get anywhere if you're just
talking about personalities. All right, it's the four Report, All
Things Food, Beverage, on to beyond filling in for mister
(08:36):
Bill handled today, it's Neil in the morning crew. Happy
Thanksgiving to you. Eight hundred five two zero one five
three four. Eight hundred five two zero one five three four.
Look at this. Look at this, Amy, Look what I'm doing.
See the phone. I'm live on Instagram as well. Hello everybody,
(08:58):
HIU Fork reporter at Fork Reporter on Instagram. And look
at that Poorly. I'm like, I what the words words? Thanksgiving? Words?
Here with Kno and Amy k King, You've got Richie
answering the phones eight hundred and five to zero one
(09:21):
five three four for any of your Thanksgiving questions, and
thanks to all of you folks hanging out online. I'm
going to turn this off in a second. Hi from Pasadena.
Uh oh, yes, look at that Oleah Diana. I think
this is the first time we've worked with. It's Diana
(09:41):
right in traffic today.
Speaker 4 (09:43):
Yes, yeah, oh leyah oh Leah, I've been saying it
wrong all morning.
Speaker 5 (09:47):
Oleah oleia, oleah, oh lay ole Oleah.
Speaker 3 (09:54):
She popped on here as well. Thank you for all
your traffic news keeping everybody safe. All right, folks, I'm
going to pop off of Instagram at FOURK reporter. Happy
Thanksgiving to you, and I'm gonna get me out of this.
And I haven't done this in a while. Now, how
do I turn it out?
Speaker 2 (10:11):
Like Bill?
Speaker 3 (10:12):
I know? Helder Wait a second? Head now in the
video share to other people. Yeah, that's going up now,
lucky you all right, and so back to the show,
(10:32):
shall we go? Look at that doing two things. I
still got it, cono, Yeah you do. I still got
I think I'm sitting on it all right. Eight hundred
and five two zero one five three four Shelley, Welcome
to the show. Happy Thanksgiving.
Speaker 7 (10:50):
Yes, Hi, I have a nineteen pound turkey that I
already stashed cost last yesterday, and I said in the
free I'm sorry I put in refrigerator to dry out.
So I got that going and I got the compound
butter done. But when you google how to cook it, man,
you get so many different opinions that I'm so confused
(11:13):
on how to cook this bird.
Speaker 3 (11:16):
Yeah, I know there's a lot of different they're rough estimates.
Here's the thing, there's too many variables. Birds are organic creatures,
and there's going to be different densities. Your oven's going
to be a little different. But for spatchcocking, you're looking
about eight to ten minutes per pound at four hundred
and twenty five degrees. Eight to ten minutes per pound,
(11:40):
okay for twenty five okay, perfect?
Speaker 7 (11:44):
So and then I bring it out a couple hours
ahead of time, right to get at like room temperature.
Speaker 3 (11:52):
No, no, okay, nope, I know there's a lot of
chefs that say that. But here's the deal. If you
eve the animal out for two hours, it's done. Don't
eat it. So it's not going to come to room
temperature no matter if you'd have to leave it out
(12:13):
there for hours and hours and hours and it's no good.
So you're fine. Just it can go straight from the fridge,
or you can take it out for thirty minutes if
you want, it's not going to make that much of
a difference. The key to getting nice toasty skin is
that you want to make sure the skin is dry,
and that's really the key there. So you know, those
(12:36):
are the things that.
Speaker 7 (12:37):
Dry before I put the butter on. Is that is
that right?
Speaker 2 (12:40):
Yeah?
Speaker 3 (12:41):
It's actually going to help the butter stick. Otherwise, if
it's wet, it's going to be sliding around. But man,
that sounds delicious and you're going to be good to go.
Speaker 7 (12:48):
Yeah, okay, cool. Can I ask you one more?
Speaker 3 (12:52):
Of course?
Speaker 4 (12:54):
I have I'm.
Speaker 7 (12:55):
Making mashed potatoes and I was reading that you keyed
up the butter and cream and or milk before you
put it in. Have you ever done that? Is that
a good idea?
Speaker 3 (13:07):
Yeah? You can. Really, what you're doing, you don't need
to heat heat it. What you're trying not to do
is add something cold to something hot, and because in
you have you know, proteins and different things in the
potatoes that are going to react to the coldness and
that can make them gummy. So yeah, just warming them
(13:28):
up a little bit so that you're not shocking those
potatoes once they've they've come out. Another thing is your potatoes.
Steaming them off a little bit. Once you remove the
water and you sim off the water, let them steam
a little bit to get some of the liquid out
of them is also a good thing to do as well.
And then and then you add the other liquids and
(13:51):
doing it warm, like I said, is going to keep
it from getting gummy. So that's what that Yeah, you know,
nobody wants gummy mashed potatoes. So that's what you're looking
for there, and that should take care of you.
Speaker 7 (14:04):
Okay, wonderful. I really appreciate you.
Speaker 3 (14:06):
Thank you, of course, that's what I'm here for, Shelley.
Thanks for calling. Happy Thanksgiving to you. If you have
cooking or baking questions for this Thanksgiving, more and give
us a call eight hundred five to zero one five
three four eight hundred five to zero one five three four. Also,
you can join me on Instagram at fork Reporter. At
fork Reporter just posted we went live for a little bit.
(14:29):
There got Amy k King on there and you got
kno handsome devil. He shot. I'm not gonna lie. He
shot blue steel. He doesn't even have to think about
it anymore. Just like blue steel. Oh, Amy, Amy, you
don't know what shooting Blue Steel is.
Speaker 5 (14:48):
Have you ever heard of a actor named Ben Stiller?
Speaker 3 (14:53):
Yeah? Have you ever heard of a world class model
who's ridiculously good looking named Zoolander?
Speaker 4 (15:01):
Oh?
Speaker 3 (15:02):
Is the Zoolander reference? Yes? Can you do me a
favor and lose five pounds immediately he's talking to me?
Speaker 4 (15:13):
Is that also from Zoolander?
Speaker 6 (15:14):
Yes?
Speaker 3 (15:15):
Okay, wow what?
Speaker 4 (15:17):
I only watched it once. I have to watch a
movie like ten times before I can start quoting lines
from it.
Speaker 3 (15:21):
Oh my gosh, Amy shout out to Billy z Ain. Yeah.
Oh I love Billy's aye. Who doesn't? Yeah? Kind of
doing a makeshift Fork report for you. I'd love for
you to join me on Instagram at Fork Reporter, at
Fork Reporter and Instagram. Just posted our live we did
it live, We'll do it live. We did it live,
(15:45):
and then I just posted it. You get to see
Amy k King. The boys like you? Boys like you? Amy?
What are you like? Six' four five eight and a.
Half that's? It not quite? Sick you seem, Taller you're
s felt very. Thin makes sure it won't.
Speaker 4 (16:06):
Be much longer IF i keep stuff in my, face.
Speaker 3 (16:09):
Don't eat any more of that candy you brought.
Speaker 4 (16:11):
Here i'm THINKING i have a little bit of a
sugar high from.
Speaker 3 (16:14):
That ACTUALLY i lost three teeth, afterwards just BUT i
thank you for. It, yeah and they were my big
boy permanent. Teeth so, yeah And kono's. Here of, course
the ladies Love cono and some of the guys. Do
they Think i'm picking on, you But i'm. Not well
you Are, no you're my. Boy. Please, okay here's a. Scenario.
(16:37):
Scenario you AND i are, out maybe tipping a. Glass,
okay never. Happened things go. Sideways, okay DO i got your? Back,
No you're gone running as fast as you can away
THAT i am lies getting. Pummeled. LIES i can see
(16:58):
the chair flying towards your. Face i'm. Out i'm in
the car high nine one. One i'm really. SCARED i
Think i'm having a panic. Attack the fifteenth ANNUAL Kfi
pastathon it's. Here Chef bruno's, Charity Katerina's, club provides more
than twenty five thousand meals every week to kids in
(17:20):
need here in Southern. California, man it's an amazing thing
that he and his folks. Do your generosity makes it all,
happen and that is that is an. Understatement so our
live broadcast is Giving, tuesday That's december, second five am
to eight pm at The Anaheim White. House more details
(17:40):
coming on that, soon but there's always ways that you can.
Help you can start. Today you can donate anytime TO
kfiam six forty dot com Slash. Pastathon THAT'S KFI am
six forty dot com Slash. Pastathon so many ways.
Speaker 6 (17:58):
That you can.
Speaker 3 (17:58):
Donate one of my favorite, ways of, course is Any
Wild Fork foods. Location just SAY Kfi pastathon at. Checkout
fifteen percent of your purchase will be donated to THE Kfi.
Pastathon that is huge thanks to our friends there At
Wild Fork. Foods of, Course. Wendy's donate any to any
(18:21):
so Col wendy's five dollars or more through twelve seven
and you'll get a wonderful book of coupons that will
give you a lot of discounts, there including free. Food quite,
honestly more than five, bucks that's for. Sure eight hundred
five to zero one five three. Four eight hundred five
to two zero one five three four is the. Number
(18:41):
if you have a. Question, ellie welcome TO Kfi hi Neil, hi.
Speaker 8 (18:48):
Listen we are going to smoke a twenty pound.
Speaker 6 (18:51):
Turkey, yeah, Y'ALL i just want to make sure it's spatch.
Speaker 8 (18:54):
Cock what's the best temperature and the best lengths of?
Speaker 3 (18:59):
Tinness, okay so smoking you approximately thirty minutes per pound
and you want to be between two twenty five and
two Fifty, yeah, okay and you'll be good to. Go
do you know what what are you using for?
Speaker 7 (19:18):
Smoke what you WOULD i think we have like a cherry.
Speaker 3 (19:23):
WOOD i think this was oh. Lovely look at that
nice of fruit. Woods, yummy. Yummy when you get a,
chance look into pecan. Wood, OKAY i got turned onto
that from the good. Folks they're sharp gourmet woods In
Orange county at the wood or Oc wood shed there
(19:45):
and it's been one of my favorites ever Since.
Speaker 6 (19:48):
Ebulus we'll definitely check it.
Speaker 3 (19:50):
Out but, yeah you'll be good to. Go, yeah thank
you so. Much all, right we have Wonderful thanksgiving oh
you as? Well, Thanks elly appreciates you be safe out,
there smoke. Responsibly, Okay, john if that is your real,
name how CAN i help?
Speaker 8 (20:09):
You, YEA i have a question as to making a simple.
Blackamole years, ago you used to have a guy there
at the station that always entered these.
Speaker 3 (20:19):
Contests, Yeah, mondo we Love, Mondo.
Speaker 8 (20:23):
But what is the simple tasy recipe to make? BLACKAMOLY
i look at the containers that have it in, it
and they have all kinds of stuff in. There, everybody
it seems complicated and it doesn't taste.
Speaker 3 (20:36):
Good well do you want you know WHAT i Know mondo's?
Recipe do you want a secret? Ingredient, well what is?
It i'm not gonna tell. You that was a, Test.
John you Think i'm gonna turn my back my Buddy
mondo just because you call the. Show you think That
(20:57):
i'm that Low, geez you, Failed? John Any? WHO a
couple of things you want to go if you want
to go super. Simple if you want to go super,
simple this is a simple go. To is you go
and you get Fresh pico. Degaio they have it in
(21:21):
like the little deli section at your, grosser and you
get your. Avocados you want them to be, ripe which
means you don't put your thumb and then people shove
their thumb in, them and then then it's horror and
bruise them and make it horrible for something. Else you
don't pick the stem off to see if it's. Green
(21:42):
don't do that because now they're going to dry. Out
just put it in your palm and with the pad
lower pad of your thumb and you just kind of
squeeze a little bit and if it, gives then you
know that it's ripe and it's good to. Go and
you get a couple of, those and then you wash.
Them always wash your. Avocados even though you're not eating the.
(22:03):
Peel you're gonna cut them and you'll put whatever bacteria
on the peel into the. Flesh so you wash them
on the. Outside then you cut them. Around and the
great thing is you can put that pico de gayo
right in there and just mix it. Up that's. IT i,
know it's very. Easy you could add a little more
(22:27):
lime juice if you. Want you can add some salt
and pepper if you. Wish BUT i mean that if
you want a go, to, simple quick, guacamole that's an
easy way to do. It and a lot of people
don't understand that restaurants do that all the. Time it's
a simple way to do. It it's got. Everything it's
got your onions in, there it's got your tomatoes in,
(22:48):
there got a little bit of heat in. There it's
got your lime juice in. THERE i, mean that's really
what you're. Doing and if you want to add some
garlic powder in, there that also gives it a. Kick
so really it's the you, know that's that's usually the
simplest way to make a, good, clean simple guaca mole
(23:09):
and uh easy peas lemon. Squeazy you've been listening To
The Bill Handle.
Speaker 4 (23:14):
Show Catch My Show monday Through friday six am to nine,
am and anytime on demand on The iHeartRadio.
Speaker 6 (23:20):
App
You're listening to Bill Handle on demand from kf I
A M six forty. You are listening to the Bill
Handle Show. Here's Neils of Adra.
Speaker 2 (00:13):
I got craze potatoes, tomatoes chicken, Wowmata lamp lamp potatoes.
Speaker 3 (00:23):
Looking. I'm having potato candy from maybe Kate King. It's good.
It's peanut buttery. No, it's not. It is peanut buttery.
There's peanut butter in it. It is not peanut butter.
Speaker 4 (00:37):
E Well, see, your your piece might not have had
much peanut butter kono because they're not exactly uniform. They
didn't quite turn out.
Speaker 3 (00:45):
Mine is completely powdered sugar. Yes, they are sweet, just
like Amy k Keane. She's very sweet.
Speaker 4 (00:53):
Well you guys, really, I hope you go. If you
have a second go check out my instagram at Amy
k King, or you can go on the KFI AM
six forty. Because it took me a little while to
even get this far. I thought I was being all, oh,
look at my influencer style video. It didn't quite turn
(01:14):
out right.
Speaker 3 (01:15):
Wow, I think it's tasty. It it's on the sweet side.
Should I take it to Thanksgiving dinner tonight?
Speaker 5 (01:23):
No babies maybe not, No, no, baby that just save
that for yourself.
Speaker 3 (01:31):
Oh in there, Oh maybe somebody will enjoy that. You
have any six year olds?
Speaker 4 (01:38):
Oh yeah, give it to the kids and let my
mouse off the wall. There's for the little amount that
we got six cups.
Speaker 3 (01:45):
Of powdered sugar. Oh wow.
Speaker 4 (01:48):
Yeah, and it doesn't taste like potato at all, but
it is made with potatoes.
Speaker 3 (01:52):
Interesting. Hey, Cono, you do you sit at the kids table? Still? No, Neil, M.
Speaker 5 (02:01):
My legs might be the size of a kid, but
my my belly's not your Your heart is all man,
it's all grown up.
Speaker 3 (02:10):
I graduated a few years ago. Are your feet touching
the ground now? Currently? Danglings coming back and forth?
Speaker 5 (02:22):
Enjoy yourself, man, thanks Giving, buddy, thanks Giving you too.
Speaker 3 (02:26):
Eight hundred five to zero one five three four eight
hundred five to zero one five three four. Hey Roy,
Happy Thanksgiving.
Speaker 6 (02:37):
James, you and Neil? Uh? You know the Christmas song
by reks Nasea goes chest that's roasting on or open fire.
I've never eaten chest that's the holidays or anything? How
would that be using a Thanksgiving meal?
Speaker 3 (02:52):
M I don't did Frank sing that? I will tell
you you can use them in a lot of home
The sweetness is kicking in. Wow.
Speaker 4 (03:01):
Sorry, and it sticks with you for a while.
Speaker 3 (03:03):
Wow, I think it's burning my tongue. Okay, So you
have to cook them first. If they're not cooked, you
got to roast them or boil them. You peel the
shells off, and you know that inner skin. But you
can use them whole. You can chop them up, you
could puree them. You could put them in stuffing. Chop
them up, putting them, put them in stuffing. You can
(03:25):
mash them with other root vegetables like sweet potatoes or
you know, things like that, and you can serve them
as a side dish. There's all kinds of things. So
you just tap you just did you buy them and
not know what to do?
Speaker 6 (03:43):
No, so it has I get some chestnuts, but they're
they they're eating chestnuts either I haven't I believe it or.
Speaker 3 (03:51):
Not well roasted by an open fire. Seems to be
a hot tip if you're if you're in you know
the American songbook there. But yeah, they could be used
for They can be used for soups, you know all
kinds of things. People use them in sweet things like desserts. Cakes, pies, cookies, yeah,
(04:11):
you know wow. Yeah, you can chop them up and
put them into into your dressing, your stuffing. Yeah, a
little bit of crunch.
Speaker 6 (04:24):
Perhaps, ask what is this?
Speaker 3 (04:26):
Yeah, and then you'll go funny, you should ask and
then now you've got a story to tell and you're
good to go. But uh yeah, those are those are
a couple. You could put them on top of pastry.
You can do all kinds of things with them, but
they have to be cooked first.
Speaker 7 (04:44):
Is key?
Speaker 3 (04:47):
Is that Frank Sinatra? This version is all blue eyes
the chairman of the board. Come on now, Sultan to swim?
Did you say the Sultan to swoon? That's the man,
Hicky Cono. Why don't we hang out more because we
don't like each other. No, I love you, man, I
(05:09):
just I just have to ditch you at Disneyland because
you can't go on any of the rides.
Speaker 4 (05:13):
Bro.
Speaker 3 (05:14):
Otherwise you're a fun hang Yeah.
Speaker 2 (05:15):
I know.
Speaker 3 (05:16):
Clit limits right, yeah, Like they're not concerned about me
one at a time, sir, What are you talking about?
It's just me. It's a little old me, all right.
Eight hundred five to zero one five three four eight
hundred and five two zero one, five, three four, Al,
(05:37):
Welcome to KFI. How can I help you?
Speaker 2 (05:41):
Hey, good morning, Happy Thanksgiving? And Neil you I mean,
he doesn't have to take all the abuse you're giving him.
Tono doesn't have to take all that.
Speaker 3 (05:50):
Yeah he does. He's from the Ie. That's how you
tough tough on him up.
Speaker 2 (05:54):
I know how. I know how he feels. I get
the same, the same guts from my buddies.
Speaker 3 (05:59):
Oh wow, Well, at least you have friends. I mean, Cono, nobody, nobody,
nobody like I'm as closed to friend right yeah? Oh man, Al,
how can I help you?
Speaker 6 (06:15):
Okay?
Speaker 2 (06:15):
So I got a twenty two and a half pound bird,
and old recipes say three twenty five. The newer ones
I've been looking at are three point fifty. And and
do you do you cover the bird tightly with the foiler?
Speaker 6 (06:29):
Just loosely?
Speaker 2 (06:30):
My wife is I was helping her this morning, so
I was. But those are my first two questions, and
that got a story for you real quick.
Speaker 3 (06:39):
Okay, So you've got a twenty three pound bird. Yeah,
that was hard to find, oh bat, because they're not
made in nature. The turkeys are not big birds. But
so yeah, three twenty five. Fine, three twenty five. You're
looking at four and a half.
Speaker 2 (06:55):
Five hours, Okay, Yeah, And then she last night we
prepared all the stuffing and everything, the apples, Celery Cranberry's wallets, onions,
chicken broth, and got all that stuff up. But my
granddaughter in Texas is pregnant, and we were on the
phone for a long time. So this morning I got
up real early and let her sleep and stuff the
(07:19):
bird and we got everything the way that I've learned
how to do it over fifty years. But I put
the bird in and I go, there's a lot of
room left in this thing. I forgot to add the
stuffing and from the box because I didn't see it.
So I had to pull the bird out after about
fifteen minutes. And by then she's woke up because I
was panicky. And make a long story short, we got
(07:42):
her in the oven and she made me start vacuuming
because she wants me stay out of the kitchen.
Speaker 6 (07:48):
Go.
Speaker 3 (07:48):
You and Kono sound a lot alike, a lot of trouble.
Speaker 2 (07:53):
You got to quit picking on him.
Speaker 3 (07:54):
Well, I don't know, the first thing your wife does
is to get out of the kitchen. Go oh, vacuum,
stop being a problem. Yeah. I don't think it's just me, Al,
I think it's you.
Speaker 2 (08:10):
Hang time, well, joy your show, no politics. I'm loving it.
Speaker 3 (08:15):
Oh we're having a good time. Al, Thanks for calling.
Happy Thanksgiving to you, my friend. You know, politics isn't everything.
And besides, most people don't talk politics, they talk politicians.
That's the problem. You never get anywhere if you're just
talking about personalities. All right, it's the four Report, All
Things Food, Beverage, on to beyond filling in for mister
(08:36):
Bill handled today, it's Neil in the morning crew. Happy
Thanksgiving to you. Eight hundred five two zero one five
three four. Eight hundred five two zero one five three four.
Look at this. Look at this, Amy, Look what I'm doing.
See the phone. I'm live on Instagram as well. Hello everybody,
(08:58):
HIU Fork reporter at Fork Reporter on Instagram. And look
at that Poorly. I'm like, I what the words words? Thanksgiving? Words?
Here with Kno and Amy k King, You've got Richie
answering the phones eight hundred and five to zero one
(09:21):
five three four for any of your Thanksgiving questions, and
thanks to all of you folks hanging out online. I'm
going to turn this off in a second. Hi from Pasadena.
Uh oh, yes, look at that Oleah Diana. I think
this is the first time we've worked with. It's Diana
(09:41):
right in traffic today.
Speaker 4 (09:43):
Yes, yeah, oh leyah oh Leah, I've been saying it
wrong all morning.
Speaker 5 (09:47):
Oleah oleia, oleah, oh lay ole Oleah.
Speaker 3 (09:54):
She popped on here as well. Thank you for all
your traffic news keeping everybody safe. All right, folks, I'm
going to pop off of Instagram at FOURK reporter. Happy
Thanksgiving to you, and I'm gonna get me out of this.
And I haven't done this in a while. Now, how
do I turn it out?
Speaker 2 (10:11):
Like Bill?
Speaker 3 (10:12):
I know? Helder Wait a second? Head now in the
video share to other people. Yeah, that's going up now,
lucky you all right, and so back to the show,
(10:32):
shall we go? Look at that doing two things. I
still got it, cono, Yeah you do. I still got
I think I'm sitting on it all right. Eight hundred
and five two zero one five three four Shelley, Welcome
to the show. Happy Thanksgiving.
Speaker 7 (10:50):
Yes, Hi, I have a nineteen pound turkey that I
already stashed cost last yesterday, and I said in the
free I'm sorry I put in refrigerator to dry out.
So I got that going and I got the compound
butter done. But when you google how to cook it, man,
you get so many different opinions that I'm so confused
(11:13):
on how to cook this bird.
Speaker 3 (11:16):
Yeah, I know there's a lot of different they're rough estimates.
Here's the thing, there's too many variables. Birds are organic creatures,
and there's going to be different densities. Your oven's going
to be a little different. But for spatchcocking, you're looking
about eight to ten minutes per pound at four hundred
and twenty five degrees. Eight to ten minutes per pound,
(11:40):
okay for twenty five okay, perfect?
Speaker 7 (11:44):
So and then I bring it out a couple hours
ahead of time, right to get at like room temperature.
Speaker 3 (11:52):
No, no, okay, nope, I know there's a lot of
chefs that say that. But here's the deal. If you
eve the animal out for two hours, it's done. Don't
eat it. So it's not going to come to room
temperature no matter if you'd have to leave it out
(12:13):
there for hours and hours and hours and it's no good.
So you're fine. Just it can go straight from the fridge,
or you can take it out for thirty minutes if
you want, it's not going to make that much of
a difference. The key to getting nice toasty skin is
that you want to make sure the skin is dry,
and that's really the key there. So you know, those
(12:36):
are the things that.
Speaker 7 (12:37):
Dry before I put the butter on. Is that is
that right?
Speaker 2 (12:40):
Yeah?
Speaker 3 (12:41):
It's actually going to help the butter stick. Otherwise, if
it's wet, it's going to be sliding around. But man,
that sounds delicious and you're going to be good to go.
Speaker 7 (12:48):
Yeah, okay, cool. Can I ask you one more?
Speaker 3 (12:52):
Of course?
Speaker 4 (12:54):
I have I'm.
Speaker 7 (12:55):
Making mashed potatoes and I was reading that you keyed
up the butter and cream and or milk before you
put it in. Have you ever done that? Is that
a good idea?
Speaker 3 (13:07):
Yeah? You can. Really, what you're doing, you don't need
to heat heat it. What you're trying not to do
is add something cold to something hot, and because in
you have you know, proteins and different things in the
potatoes that are going to react to the coldness and
that can make them gummy. So yeah, just warming them
(13:28):
up a little bit so that you're not shocking those
potatoes once they've they've come out. Another thing is your potatoes.
Steaming them off a little bit. Once you remove the
water and you sim off the water, let them steam
a little bit to get some of the liquid out
of them is also a good thing to do as well.
And then and then you add the other liquids and
(13:51):
doing it warm, like I said, is going to keep
it from getting gummy. So that's what that Yeah, you know,
nobody wants gummy mashed potatoes. So that's what you're looking
for there, and that should take care of you.
Speaker 7 (14:04):
Okay, wonderful. I really appreciate you.
Speaker 3 (14:06):
Thank you, of course, that's what I'm here for, Shelley.
Thanks for calling. Happy Thanksgiving to you. If you have
cooking or baking questions for this Thanksgiving, more and give
us a call eight hundred five to zero one five
three four eight hundred five to zero one five three four. Also,
you can join me on Instagram at fork Reporter. At
fork Reporter just posted we went live for a little bit.
(14:29):
There got Amy k King on there and you got
kno handsome devil. He shot. I'm not gonna lie. He
shot blue steel. He doesn't even have to think about
it anymore. Just like blue steel. Oh, Amy, Amy, you
don't know what shooting Blue Steel is.
Speaker 5 (14:48):
Have you ever heard of a actor named Ben Stiller?
Speaker 3 (14:53):
Yeah? Have you ever heard of a world class model
who's ridiculously good looking named Zoolander?
Speaker 4 (15:01):
Oh?
Speaker 3 (15:02):
Is the Zoolander reference? Yes? Can you do me a
favor and lose five pounds immediately he's talking to me?
Speaker 4 (15:13):
Is that also from Zoolander?
Speaker 6 (15:14):
Yes?
Speaker 3 (15:15):
Okay, wow what?
Speaker 4 (15:17):
I only watched it once. I have to watch a
movie like ten times before I can start quoting lines
from it.
Speaker 3 (15:21):
Oh my gosh, Amy shout out to Billy z Ain. Yeah.
Oh I love Billy's aye. Who doesn't? Yeah? Kind of
doing a makeshift Fork report for you. I'd love for
you to join me on Instagram at Fork Reporter, at
Fork Reporter and Instagram. Just posted our live we did
it live, We'll do it live. We did it live,
(15:45):
and then I just posted it. You get to see
Amy k King. The boys like you? Boys like you? Amy?
What are you like? Six' four five eight and a.
Half that's? It not quite? Sick you seem, Taller you're
s felt very. Thin makes sure it won't.
Speaker 4 (16:06):
Be much longer IF i keep stuff in my, face.
Speaker 3 (16:09):
Don't eat any more of that candy you brought.
Speaker 4 (16:11):
Here i'm THINKING i have a little bit of a
sugar high from.
Speaker 3 (16:14):
That ACTUALLY i lost three teeth, afterwards just BUT i
thank you for. It, yeah and they were my big
boy permanent. Teeth so, yeah And kono's. Here of, course
the ladies Love cono and some of the guys. Do
they Think i'm picking on, you But i'm. Not well
you Are, no you're my. Boy. Please, okay here's a. Scenario.
(16:37):
Scenario you AND i are, out maybe tipping a. Glass,
okay never. Happened things go. Sideways, okay DO i got your? Back,
No you're gone running as fast as you can away
THAT i am lies getting. Pummeled. LIES i can see
(16:58):
the chair flying towards your. Face i'm. Out i'm in
the car high nine one. One i'm really. SCARED i
Think i'm having a panic. Attack the fifteenth ANNUAL Kfi
pastathon it's. Here Chef bruno's, Charity Katerina's, club provides more
than twenty five thousand meals every week to kids in
(17:20):
need here in Southern. California, man it's an amazing thing
that he and his folks. Do your generosity makes it all,
happen and that is that is an. Understatement so our
live broadcast is Giving, tuesday That's december, second five am
to eight pm at The Anaheim White. House more details
(17:40):
coming on that, soon but there's always ways that you can.
Help you can start. Today you can donate anytime TO
kfiam six forty dot com Slash. Pastathon THAT'S KFI am
six forty dot com Slash. Pastathon so many ways.
Speaker 6 (17:58):
That you can.
Speaker 3 (17:58):
Donate one of my favorite, ways of, course is Any
Wild Fork foods. Location just SAY Kfi pastathon at. Checkout
fifteen percent of your purchase will be donated to THE Kfi.
Pastathon that is huge thanks to our friends there At
Wild Fork. Foods of, Course. Wendy's donate any to any
(18:21):
so Col wendy's five dollars or more through twelve seven
and you'll get a wonderful book of coupons that will
give you a lot of discounts, there including free. Food quite,
honestly more than five, bucks that's for. Sure eight hundred
five to zero one five three. Four eight hundred five
to two zero one five three four is the. Number
(18:41):
if you have a. Question, ellie welcome TO Kfi hi Neil, hi.
Speaker 8 (18:48):
Listen we are going to smoke a twenty pound.
Speaker 6 (18:51):
Turkey, yeah, Y'ALL i just want to make sure it's spatch.
Speaker 8 (18:54):
Cock what's the best temperature and the best lengths of?
Speaker 3 (18:59):
Tinness, okay so smoking you approximately thirty minutes per pound
and you want to be between two twenty five and
two Fifty, yeah, okay and you'll be good to. Go
do you know what what are you using for?
Speaker 7 (19:18):
Smoke what you WOULD i think we have like a cherry.
Speaker 3 (19:23):
WOOD i think this was oh. Lovely look at that
nice of fruit. Woods, yummy. Yummy when you get a,
chance look into pecan. Wood, OKAY i got turned onto
that from the good. Folks they're sharp gourmet woods In
Orange county at the wood or Oc wood shed there
(19:45):
and it's been one of my favorites ever Since.
Speaker 6 (19:48):
Ebulus we'll definitely check it.
Speaker 3 (19:50):
Out but, yeah you'll be good to. Go, yeah thank
you so. Much all, right we have Wonderful thanksgiving oh
you as? Well, Thanks elly appreciates you be safe out,
there smoke. Responsibly, Okay, john if that is your real,
name how CAN i help?
Speaker 8 (20:09):
You, YEA i have a question as to making a simple.
Blackamole years, ago you used to have a guy there
at the station that always entered these.
Speaker 3 (20:19):
Contests, Yeah, mondo we Love, Mondo.
Speaker 8 (20:23):
But what is the simple tasy recipe to make? BLACKAMOLY
i look at the containers that have it in, it
and they have all kinds of stuff in. There, everybody
it seems complicated and it doesn't taste.
Speaker 3 (20:36):
Good well do you want you know WHAT i Know mondo's?
Recipe do you want a secret? Ingredient, well what is?
It i'm not gonna tell. You that was a, Test.
John you Think i'm gonna turn my back my Buddy
mondo just because you call the. Show you think That
(20:57):
i'm that Low, geez you, Failed? John Any? WHO a
couple of things you want to go if you want
to go super. Simple if you want to go super,
simple this is a simple go. To is you go
and you get Fresh pico. Degaio they have it in
(21:21):
like the little deli section at your, grosser and you
get your. Avocados you want them to be, ripe which
means you don't put your thumb and then people shove
their thumb in, them and then then it's horror and
bruise them and make it horrible for something. Else you
don't pick the stem off to see if it's. Green
(21:42):
don't do that because now they're going to dry. Out
just put it in your palm and with the pad
lower pad of your thumb and you just kind of
squeeze a little bit and if it, gives then you
know that it's ripe and it's good to. Go and
you get a couple of, those and then you wash.
Them always wash your. Avocados even though you're not eating the.
(22:03):
Peel you're gonna cut them and you'll put whatever bacteria
on the peel into the. Flesh so you wash them
on the. Outside then you cut them. Around and the
great thing is you can put that pico de gayo
right in there and just mix it. Up that's. IT i,
know it's very. Easy you could add a little more
(22:27):
lime juice if you. Want you can add some salt
and pepper if you. Wish BUT i mean that if
you want a go, to, simple quick, guacamole that's an
easy way to do. It and a lot of people
don't understand that restaurants do that all the. Time it's
a simple way to do. It it's got. Everything it's
got your onions in, there it's got your tomatoes in,
(22:48):
there got a little bit of heat in. There it's
got your lime juice in. THERE i, mean that's really
what you're. Doing and if you want to add some
garlic powder in, there that also gives it a. Kick
so really it's the you, know that's that's usually the
simplest way to make a, good, clean simple guaca mole
(23:09):
and uh easy peas lemon. Squeazy you've been listening To
The Bill Handle.
Speaker 4 (23:14):
Show Catch My Show monday Through friday six am to nine,
am and anytime on demand on The iHeartRadio.
Speaker 6 (23:20):
App
The Bill Handel 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.
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.