November 28, 2025 • 31 mins
Neil talks Turkey Day leftovers, including best practices for how long you should keep them in the fridge before freezing or tossing them.
Neil also laments the loss of Americana, as seen through the lens of Sears' closing down their storefronts around the country. Neil "became a man" with the bra section of the catalog... just saying...
Happy Black Friday! Stay safe out there!
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Episode Transcript
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Speaker 1 (00:00):
You're listenings KFI AM six forty The Bill handles show
on demand on the iHeartRadio app.
Speaker 2 (00:08):
Kf I AM six forty Live everywhere on the iHeartRadio app.
Happy Post, Thanksgiving to you aka black Friday even grosser
aka Brown Friday. Like that's a thing, right, yeah, I know.
Neil Savadra in the Morning Crew slightly modified, got Heather
(00:30):
Brooker here and sam Zia in for Amy King and
Kono respectably respectfully for us respectively, respectively is what I
was looking Thank you, smart one and and is here
with us as well. Now at the Brown Friday. You
know what that plumbers say, it's the busiest day of
(00:52):
the year for them. Oh yeah, yeah, but yeah, I know.
The first thing is oh but you know what it is.
It's people when when they're cooking that much for that
many they take shortcuts, pour grease down the garbage disposal
and do stuff like that. I bet you know. That's
(01:12):
what I'm hoping, right, That's right, right, I would hope. So, okay,
let's just make ourselves feel better about that. That's what
I'm going That's what I'm going with. However, it is
foody Friday today, so we'll talk we'll talk food a
little bit. I know, yesterday, I hope it was a
success for you. I hope you had fun with family.
(01:32):
You know, Producer and I were talking. There was zero
politics yesterday. I don't even know that I remember that, like,
there was no politics yesterday that I heard it all like,
not even a joke or a jab or a talked
(01:54):
about all kinds of things yesterday that had nothing to
do with that art and making things and catching up
with one another and jobs. You know what people were
doing in their jobs. Were they happy with their jobs.
I don't remember any conversation about politics, which was nice,
(02:17):
but all that great food. And really, there is something
mentally when you host a party of any kind that
tells you we can have too much, but we can't
have too little. And you know, I was once told
by an accountant when it comes to taxes, a lot
(02:39):
of people go, oh, it's like a savings for me.
You know, they're going to owe me at the end.
And the Accountant's like, listen, the best you could ever
do is not oh, and them not owe you. That
means your taxes are perfect. That means you're right in
the sweet spot. Nobody owes anybody, you're paying the proper
(02:59):
amount and all that, and that's kind of how it is.
We try and seek to hit the sweet spot, right,
don't have too many leftovers if you don't want them,
and you don't want people wanting for anything. But inevitably
we probably go on the side of too much, right,
and that means we have leftovers. So what does that mean.
The basic rule of thumb I'm going to give you
(03:19):
is it should be eaten by Monday. Thanksgiving is on
Thursday every year, and you have three to four days
to consume the leftovers or freeze them. And once you
freeze them, you have two to six months. Not because
they go bad per se, they won't. The bacteria won't
grow in a frozen state. But what they do is
(03:42):
they can get freezer burn, or they can lose flavor
or things like that, even if they're wrapped properly. So
the best thing to do is if you're going to
consume them three to four days, that's it. That's your
guideline for it, and you can put them into different things.
(04:02):
I've talked about this before on the Fork Report, which
is live tomorrow, by the way, is one year I
took Ham and turkey and I purade it. And then
I took some of the veggies and made this filling
(04:25):
and put it into ravioli and made a raviola Thanksgiving
leftover ravioli and used I think I used the cranberry
and the gravy to make a sauce and it was magic.
But the lovely thing is you can do all kinds
of things. You chop up the ham and the turkey,
(04:47):
and you get some leftover white rice, and you can
make yourself fried rice with the ham in turkey is excellent.
There's so many different things that you can do with
leftovers to make them wonderful, in addition to just making
yourself another plate of Thanksgiving, which I love as well.
But sandwiches. Making sandwiches are so great. God getting going
(05:10):
out because probably you didn't have any leftover rolls, as
I'm guessing, that's usually one of the first the first
to go right. So getting those, getting some fresh rolls,
maybe putting a little toastiness on them, butter them up
and put it all in there. Good night. That's the best.
(05:32):
One year I made I made ham pot pies with
the leftovers, and they were fantastic, little little individual pot
pies and they were great. And doing things like that
really wonderful. If you have the turkey carcass, you know
you can make stock out of that. You boil it
(05:53):
and you can make your own stock. That is what
is fantastic that you can add to things. There's so
much much you can do with these to rejudge them
and kick them up a notch. You can make a lasagna,
a white sauce lasagna with both ham and turkey for
the meat. These things are they just warm up lovely
(06:17):
and breakfast foods. You can put them into a hash,
chop them up, put them into a hash. You can
add the stuffing or dressing in there as well. It
just is oh, all the goodness. All right, We'll come
back and I'll break down some more on the leftovers
for Thanksgiving as we go through our foody Friday today
(06:39):
on the Bill Handle Show, Neil Savader in the Morning crew,
go know aware, I am six live everywhere on the
iHeartRadio app. Happy Black Friday to you, Nil Savader in
the Morning crew. Here, you've got Heather Brooker in for
Amy k King, and you've got Samza in for Kono
Ann and I are here for your listening pleasure Handle
(07:04):
v back on Monday. He's taking some time off and
we all had a string of texts going back and
forth yesterday and his wife Lindsay sending us pictures of
him asleep and his T shirt that was his Thanksgiving Yeah,
V neck once with the V neck listen. Very rarely
(07:26):
can you pull off a V neck T shirt. And
the amount of good looking you have to be for
someone to look the other way is pretty fantastical. So
that's all to say. Handle doesn't pull it off. The
wisp of the gray hair coming up over the V neck.
It just is. But we were laughing because Handle is
(07:49):
notorious for saying yeah, yeah, yeah, I don't nap. But
every picture Lindsay sends us of him, he's asleep. He's
just sitting up, is the problem. So he thinks he's
not nap because it's in a chair. You're napping. Oh yeah, yeah,
I don't nap. Really, this picture with your eyes closed
says differently. Any Who, back to leftovers, Foody Friday is
(08:14):
here and we're talking about leftovers, being creative with the leftovers,
or just making a sandwich. Nothing better than making a sandwich.
Last night before I went to bed. I'm like, you
know what, I just got a what's a piece of
white bread, put a little mayo on it, slept leftover
piece of turkey and ham on it, just folded it
(08:37):
and it was glorious. I mean that's nothing. It was Artisano,
just a white bread. Yeah, and I was just like,
this is glorious. I like Artisano. It's a typical American
probably sweeter than it needs to be and dowier than
it needs to be. Like it, although recently it's been inconsistent.
(09:03):
I don't know why. I think Beambo is the parent company,
and I like them a lot. I think they make
wonderful stuff, but it's been inconsistent, like the texture was
either too doey or dry, flavor has been I don't
know why. But anyways, I do like that bread. It's
(09:24):
just such a sandwichy Americana sandwich. He bred to me.
But anyways, that was one of those things, and that's
a that is going to do it. But it doesn't
mean that if you have a lot of it, that
there isn't something else to do, and that you can
play around with it and have fun, make soups and
stuff like that, which is really great. It's also good
(09:45):
to kind of separate it into single servings makes it
easier for everybody to be able to warm up. Now,
as far as warming up, keep in mind that things
have to be warmed up to the temperature they're supposed
to be when they're done, So that means one hundred
and sixty five degrees is what you're warming food back up,
(10:08):
So if you're warming gravy, if you're warming sauces, if
you're warming soups up in the microwave. Microwaves are not consistent.
What you have is the microwave itself. The actual wave
is approximately about five inches long roughly, and that thing
shoots around and bounces around the inside of the microwave.
(10:30):
That's why you have that little screen with the holes
in it on the window. That's so the microwave doesn't
come out of the safety of the box. So it's
bouncing around in there. And the more it bounces, you know,
the longer the time, the more it bounces around, the
more it's going to hit things and warm it up,
agitate the liquids and cause the heat. Right. So this
(10:52):
is why when you reheat coffee or tea in the microwave.
You bring it out, it's steaming and it looks all
and then you stir it, and then you go to
drink it and you're like, wow, it doesn't seem like
it's that hot. It's got pockets of heat and pockets
where it wasn't hit. So if you were to sip it,
(11:13):
you might get a really hot area and think, oh,
this is super hot. But when you stir it, now
it hits equilibrium, so the cooler parts cooled down the
warmer parts, and you go, oh, I got to put
back in. Well. Similarly, with a sauce, it's going to
hit certain pockets at uber heat it and then other
(11:34):
areas it's not going to so you're going to need
to stir it, move it around, switch directions, whatever it is,
and make sure with a thermometer that's the way you're
supposed to do it, that it's one hundred and sixty five.
That's where we get nailed on occasion. See anything in
certain range in the what is referred to as the
danger zone is between forty degrees and one hundred and
(11:56):
forty degrees, So anything forty degrees and cooler is refrigeration
or freezing, and anything one hundred and forty degrees and
hotter is cooking. So in between that danger zone is
what you want to keep out of. Things like rice
(12:17):
can get ill heated and have pockets, and those pockets
where it's not hot enough, we'll start to proliferate bacteria,
and bacteria in that danger zone between forty degrees and
one hundred and forty degrees doubles every twenty minutes. Yeah,
it's pretty crazy the way it works. That's why by
(12:39):
two hours out in that danger zone the food's bad.
Don't need it. So that's really what it comes down to.
If you're going to reheat them on the stove, your sauces, soups, gravies,
you want a little rolling boil is what you're looking for.
(13:00):
If you're reheating in the microwave, you want to cover,
you want to rotate, you want to try and get
that even heating. You want to stir them. You want
something that's microwave safe as well. Something that gives off
steam is good. They always everything has hot and cold spots.
If you're reheating some of the proteins, you want to
(13:22):
wrap them in foil so that they keep some of
that moisture in and reheat them at three fifty to
bring them to temperature. Those types of things are just
the basics to keep yourself from getting sick and then
enjoy them. Like I said, you have basically till Monday
to enjoy them. Three to four days is how long
(13:43):
those those leftovers are going to last unfrozen. If you
freeze them, they're going to last about two to three months,
or so two to six months, depending on how well
you have them wrapped up. You have one of those
vacuum sealers. Those are great, they're fabulous, and then you
keep them six months easy and then find ways to
(14:05):
use them. But again there it goes in so many
different things, and breakfast foods and whatever you want, tacos
for breakfast, burritos with your trimmings, you know, and it's
your good to go. Just enjoy yourself. Just do it
safe so no one gets sick. All right. Uh oh
(14:28):
my gosh, Sears got to tell you a story about Sears.
It's kind of heartbreaking. So go nowhere. You're listening to
Bill Handle on demand from kf I A M six forty.
What the heck is it? This sounds like a bad
cable show music. Yeah, but it just doesn't sound right.
(14:49):
We're talking about we're there. I picture myself hearing this
in there. All right, welcome back to between two ferns.
I'm Dender postman, and boy do we have a show
for you. Boy? My guest today local man who has
(15:12):
a pea farm. Yeah, pea farm. And talk about that
all right, Neil Savedra and the morning crew on this
Black Friday, and so producer Ann and I were talking
about this story on CNN. Sears, Okay, once was the
(15:35):
place to go America's largest, most important retailer. Right, this
may be the last Christmas shopping season for Sears. The
headline actually says, could this finally be Sears's last Black Friday?
Sears chain had two thousand stores as recently as twenty
(15:59):
years ago, more than two hundred stores when it emerged
from bankruptcy. You remember that that was back in twenty nineteen.
Now it has just five after three more closings this
past year. That nuts was the store, the epitome of
(16:20):
department stores. My dad worked there when I was younger,
did displays back when they used to pay people to
do such things, you know, keeping the displays modernizing me.
You know, he'd sometimes they had mechanics or motors in them,
something waving or whatever. And I even remember going to
(16:41):
Sear as well, he worked there and going to see Santa,
and like, my dad knows Santa because they worked together
at Sears, and so I think I remember telling Santa, Yeah,
my dad's hector. Like you guys probably hang out and stuff. Yeah,
probably over the you know, back in the day when
(17:01):
Sears had the candy area, Like I remember, my dad
would bring home one of my favorite candies then, and
one of my favorite candies to this day is chocolate
dip dipped honeycomb. You know, the big chunky where you
bite into it, and it just still to this day
(17:22):
one of my absolute favorites. I've even made it. I've
made homemade honeycomb, which I will tell you is the
craziest science experiment ever. When you put the sodaium bicarbonate,
when you put baking soda in there, and it puffs
up the sugar concoction, it just grows and grows and grows,
(17:47):
and you're like, oh my god, oh my god, Oh
my god, oh my god, oh my god. But anyways,
I have a lot of great memories of Sears, probably
just like you, you know, hiding in the rounds of
the gene or whatever in the shirts. They would have
these little round hangar places and you'd go in the
center and your mom would be looking for you and
(18:08):
freak out and all that stuff, you know, the tough
skins back in the day. So now you have five stores.
You go into La and you can still see the
Seers sign on the massive store that's empty. I don't
know if they're using it for the Palisades as a
school or something, but it was empty as a store.
(18:33):
So one standalone store in Coral Gables that's in Florida
could be torn down to build a thousand housing units.
Another four operate in malls Massachusetts, here in Concord, California,
(18:53):
l Paso, Texas, Orlando. All those malls are owned by
Simon Property Group, the nation's largest mall operator. So the company,
you know, Sears was the Walmart and the Amazon of
its day. You remember this was where you went. We
(19:15):
used to go to the one in Glendale all the
time before I closed. Oh sure like Sears was the place.
It's where you got your appliances, that you get your
tires there you get your battery, car battery. I remember
taking my car to Sears to get the new car
batteries or the tires. You went there for everything. That's
where you went to get your new clothes for school,
(19:38):
family photos, family photos, yes, they could do the moon shot.
You remember those where you have the one shot kind
of of your face in the upper corner with the
heavy shadows. We get those of J. C. Penny. Now yeah, well, yeah,
the family photos. But it was the place to go.
But around this time of year, don't you remember the
(19:59):
wish book, the Sears Wish Book. It was that massive
catalog and out of the three inches or whatever it
was in thickness, like one third of that was the
toy section and that's where we would mark them. Now,
when my dad worked there, you know, we were broke.
(20:20):
I joke and say we were poor, but we weren't poor.
We had a house, and I never wanted for food
or anything that I knew that we didn't have the
money of other people around us, because you could tell.
But we were clean and had clean clothes and things
like that, so we weren't poor. But we were broke.
And I would find out later that my dad would
(20:40):
get scratching dense, so there would be toys that would
be missing parts and I didn't even care. But it's like,
but it was the same one that I wanted that
I circled. But and that actually gave me the interest
of pulling things apart and fixing things when I was younger.
Was because I'm like, oh, it didn't come with this,
and I never said, hey, can you take this back?
(21:02):
And I just went, hm, I think if I put
foil around this, I can make this work. So I'm
thankful for it now. But this may be the last
Black Friday. They're just going down this death spiral and
there's no chance in remaining stores being profitable. This says
(21:25):
Neil Saunders. He's the managing director of retail research for
this is a firm called Global Data. He says Sears
wasn't profitable back in the day when it was much
bigger and it had the buying power. The idea that
it's profitable with just a small number of stores is
for the birds. He says, Sears literally changed America the
(21:49):
way we saw, the way we shopped, the way we
looked into catalogs. Hell, the braw section made me a
man man that you could flip through that and see
the bra section, little pointy aer back then. But uh yeah,
it just the end of an era in so many ways.
(22:13):
And it's not like I've been into a series for
a long time, but growing up in the Newbury Park area,
there was one in Thousand Oaks in the jans Mall
and was like this anchor place. I don't even know
what it is now, but uh, it was like where
you went ever. You went to Sears and I remember
when it started going downhill and it was thinned down.
(22:36):
I mean that's where you got your craftsmen tools back then.
I think maybe Black and Decker might have been Sears
too at one time. I don't know, but you'd go
and you'd get your tools there. There wasn't a home depot,
there wasn't these things. It was that you went to
Sears that everything. It's like a Walmart supercenter before the Walmarts. Yeah,
and I've preceded all of that, and you just felt
(23:00):
I was at Disneyland the other day they have the Elias.
It's like it feels like a department store and this
is in California. Adventure that, yeah, and you walk through
it and My brother and I are looking at each other, going,
this feels like a department store, and it's supposed to.
But it just reminded you as a kid when you
(23:22):
would go into department stores or malls during the holidays,
and the music and the mood and the everything. I
don't know, I missed that part of Americana. I know
it's easier and I do the same thing. I put
up the artificial tree now, which I swore I would
never ever use when I was younger. My son Max
(23:44):
going on nine years old this weekend, it's never had
a live tree in the house. Like all these things,
they just go by the wayside, all right. More to
com go to where Neil savedra in the morning. Crew Kayfi,
I am six forty live everywhere on the iHeartRadio app.
Happy Black Friday to you. I hope you're getting those deals.
(24:08):
Citadel seems to be the heart of the chaos, but
I'm sure Mull's near you. Get out there and shop
local too. Little mom of pop shops need your love.
Anything that's handmade is always great, and try and check
those places out as well. I always like to find
walking to a cool store. I don't know whether you're
(24:28):
on Ventura Boulevard, or you're by the Circle and Orange
or whatever it is. You're just walking down these cool
areas that we have in southern California. Just a reminder
that fifteenth annual KFI Pastathon is here by the way.
It's Neil Savadra and the morning crew handles off today'd
be back on Monday. Chef Bruno's charity we talk about this,
(24:49):
Katerina's Club. It provides more than twenty five thousand meals
every week to kids in need here in southern California.
And man, I will tell you some thing. Your generosity
makes it all happen. Keep in mind that your generosity
and the KFI participation in this is sixty to seventy
(25:10):
percent of their annual costs for feeding these kids. And
that's on you. That's beautiful. Our live broadcast is giving Tuesday.
That's this upcoming Tuesday, December second. It'll be five am
to eight pm at the Anaheim White House there in Anaheim.
More details coming on that, but we'll be out there.
(25:30):
It'll be great. Always. Ways for you to help, starting today,
just donate anytime. Go to kfiam six forty dot com
slash Pastathon that's KFI AM six forty dot com slash Pastathon,
our friends at Wildfork Foods who have been great partners.
You go to any of their eleven locations here in
(25:51):
southern California. Just say KFI Pastathon at checkout in fifteen
percent of your purchase will be donated to the KFI
Pasta Tathan so great of course, smart and final donate
any amount at any store in California, Arizona, and Nevada
through twelve seven. Wendy's. You can donate any any so
(26:12):
cow Wendy's location through twelve seven as well, among many
more so pasta and sauce, all of these things, but
just just the coolest thing for your participation in love
every single year, all right. Grandparenting on Eggshells is the
title of a story in the Atlantic, and it talks
(26:36):
about the change in affection to extended family, so grandparents. Now,
I have an eight year old going on nine year
old son, and I'm kind of a traditional guy in
a lot of ways. Not for the sake of tradition,
but I think continuity in life, there's power in it,
(26:58):
and traditions often come from strong, important places, so they
become tradition for a reason. However, I'm also rebellious towards
certain things that I find were just that way because
they're that way. I think I grew up in a
world where a teacher could hug me and it wasn't weird,
(27:20):
and I could hug my teacher and it wasn't weird
male or female that getting you know, you scrape your
knee or something like that. There was compassion and humanity
in the things that we did. But raising a son,
and I think it would be even more different if
I was raising a girl. I don't think it's a
good thing to teach a child they have to kiss
(27:41):
or hug someone if they don't find it in themselves
to want to. I think it's even more important for
young girls because I think young girls are sexualized differently, unfortunately,
and they're sexualized throughout the entirety of their life. And
(28:01):
I think teaching somebody that they have to kiss someone
else because they're family or because of this or that,
I think is not a great thing to teach a
young person across the board understand the politeness and the
social politeness of grandparents and the well. The best way
you can do that is make sure that grandparents and
(28:22):
the family are around. Make sure there's connections with people
I don't even I would never force my son to
respond with I love you too, if he wasn't in
that moment, in that time, I don't, you know, I
do tease him. I say, you know, if I don't
get hugs and stuff, then I'm just going to wait
(28:43):
till you fall asleep. Joking with him. But he has
to be in control of his own body. It's imperative
because there will people. There will be people that aren't
his parents or family, even that might not have the
best of intentions. And I want my son to note
(29:03):
that nobody owns his body but himself. And I certainly
would do that with a daughter. And this is leaving
some grandparents apparently on egg shells because they don't, you know,
because the old typical, oh, come on, give me my
huggy hugs or it comes smooch grandma. I kissed my grandmother.
(29:25):
I didn't think anything about it. Now, could she have
shaved maybe on occasion, you know, you get the little
hard hairs of that age, and but I don't think
about it. But I kiss my brothers like I see
my brothers. I kiss him on the cheek when I
see him, I give them big hugs. I you know,
(29:48):
I'm an affectionate guy. I tell my family I love them.
That's you know, brothers and sister in laws and everything
else too. You care about these people. You're afectionate with
each other. But I'm also like, if someone doesn't want
to hug from me, I'm not gonna. I don't want
to give you a hug. If I'm gonna hug somebody,
I want to really hug them. And if they're creeped
(30:11):
out by that, then don't hug me. I'm not your
you know, then I'm not the guy to be hugging. Don't.
It's not a mandatory thing, you know. It's uh, I'm
not handing them out to hand them out. I'm showing affection.
So uh it's a weird thing. And normally I'd bristle
at stuff like this and just say, ah my god,
we're getting too overly sensitive. But on this one, I
(30:33):
kind of agree that did children have to learn their
body as their own? And do I, you know, have
my son sign a waiver when I give him a bath? No?
But do I tell him, hey, buddy, we gotta watch
we gotta wash your bits. Everything cool? You all right
with me? He'll go, yeah, daddy, get He'll start giggling
(30:55):
them all right, gonna get that undercarriage now. But he's
getting to the point where that's gonna be done right.
You know, he's gonna be nine and thinks. You know,
things continually change every year. But you're when he was
a baby, I didn't ask him like some of those weirdos.
You hear that. No, some parents are like, oh, even
(31:16):
as an infant, I ask permission. And I could tell
that's just nuts and you're just bat crap guano, and
that's that. This is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (31:28):
You've been listening to the Bill Handle Show. Catch My
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app.
You're listenings KFI AM six forty The Bill handles show
on demand on the iHeartRadio app.
Speaker 2 (00:08):
Kf I AM six forty Live everywhere on the iHeartRadio app.
Happy Post, Thanksgiving to you aka black Friday even grosser
aka Brown Friday. Like that's a thing, right, yeah, I know.
Neil Savadra in the Morning Crew slightly modified, got Heather
(00:30):
Brooker here and sam Zia in for Amy King and
Kono respectably respectfully for us respectively, respectively is what I
was looking Thank you, smart one and and is here
with us as well. Now at the Brown Friday. You
know what that plumbers say, it's the busiest day of
(00:52):
the year for them. Oh yeah, yeah, but yeah, I know.
The first thing is oh but you know what it is.
It's people when when they're cooking that much for that
many they take shortcuts, pour grease down the garbage disposal
and do stuff like that. I bet you know. That's
(01:12):
what I'm hoping, right, That's right, right, I would hope. So, okay,
let's just make ourselves feel better about that. That's what
I'm going That's what I'm going with. However, it is
foody Friday today, so we'll talk we'll talk food a
little bit. I know, yesterday, I hope it was a
success for you. I hope you had fun with family.
(01:32):
You know, Producer and I were talking. There was zero
politics yesterday. I don't even know that I remember that, like,
there was no politics yesterday that I heard it all like,
not even a joke or a jab or a talked
(01:54):
about all kinds of things yesterday that had nothing to
do with that art and making things and catching up
with one another and jobs. You know what people were
doing in their jobs. Were they happy with their jobs.
I don't remember any conversation about politics, which was nice,
(02:17):
but all that great food. And really, there is something
mentally when you host a party of any kind that
tells you we can have too much, but we can't
have too little. And you know, I was once told
by an accountant when it comes to taxes, a lot
(02:39):
of people go, oh, it's like a savings for me.
You know, they're going to owe me at the end.
And the Accountant's like, listen, the best you could ever
do is not oh, and them not owe you. That
means your taxes are perfect. That means you're right in
the sweet spot. Nobody owes anybody, you're paying the proper
(02:59):
amount and all that, and that's kind of how it is.
We try and seek to hit the sweet spot, right,
don't have too many leftovers if you don't want them,
and you don't want people wanting for anything. But inevitably
we probably go on the side of too much, right,
and that means we have leftovers. So what does that mean.
The basic rule of thumb I'm going to give you
(03:19):
is it should be eaten by Monday. Thanksgiving is on
Thursday every year, and you have three to four days
to consume the leftovers or freeze them. And once you
freeze them, you have two to six months. Not because
they go bad per se, they won't. The bacteria won't
grow in a frozen state. But what they do is
(03:42):
they can get freezer burn, or they can lose flavor
or things like that, even if they're wrapped properly. So
the best thing to do is if you're going to
consume them three to four days, that's it. That's your
guideline for it, and you can put them into different things.
(04:02):
I've talked about this before on the Fork Report, which
is live tomorrow, by the way, is one year I
took Ham and turkey and I purade it. And then
I took some of the veggies and made this filling
(04:25):
and put it into ravioli and made a raviola Thanksgiving
leftover ravioli and used I think I used the cranberry
and the gravy to make a sauce and it was magic.
But the lovely thing is you can do all kinds
of things. You chop up the ham and the turkey,
(04:47):
and you get some leftover white rice, and you can
make yourself fried rice with the ham in turkey is excellent.
There's so many different things that you can do with
leftovers to make them wonderful, in addition to just making
yourself another plate of Thanksgiving, which I love as well.
But sandwiches. Making sandwiches are so great. God getting going
(05:10):
out because probably you didn't have any leftover rolls, as
I'm guessing, that's usually one of the first the first
to go right. So getting those, getting some fresh rolls,
maybe putting a little toastiness on them, butter them up
and put it all in there. Good night. That's the best.
(05:32):
One year I made I made ham pot pies with
the leftovers, and they were fantastic, little little individual pot
pies and they were great. And doing things like that
really wonderful. If you have the turkey carcass, you know
you can make stock out of that. You boil it
(05:53):
and you can make your own stock. That is what
is fantastic that you can add to things. There's so
much much you can do with these to rejudge them
and kick them up a notch. You can make a lasagna,
a white sauce lasagna with both ham and turkey for
the meat. These things are they just warm up lovely
(06:17):
and breakfast foods. You can put them into a hash,
chop them up, put them into a hash. You can
add the stuffing or dressing in there as well. It
just is oh, all the goodness. All right, We'll come
back and I'll break down some more on the leftovers
for Thanksgiving as we go through our foody Friday today
(06:39):
on the Bill Handle Show, Neil Savader in the Morning crew,
go know aware, I am six live everywhere on the
iHeartRadio app. Happy Black Friday to you, Nil Savader in
the Morning crew. Here, you've got Heather Brooker in for
Amy k King, and you've got Samza in for Kono
Ann and I are here for your listening pleasure Handle
(07:04):
v back on Monday. He's taking some time off and
we all had a string of texts going back and
forth yesterday and his wife Lindsay sending us pictures of
him asleep and his T shirt that was his Thanksgiving Yeah,
V neck once with the V neck listen. Very rarely
(07:26):
can you pull off a V neck T shirt. And
the amount of good looking you have to be for
someone to look the other way is pretty fantastical. So
that's all to say. Handle doesn't pull it off. The
wisp of the gray hair coming up over the V neck.
It just is. But we were laughing because Handle is
(07:49):
notorious for saying yeah, yeah, yeah, I don't nap. But
every picture Lindsay sends us of him, he's asleep. He's
just sitting up, is the problem. So he thinks he's
not nap because it's in a chair. You're napping. Oh yeah, yeah,
I don't nap. Really, this picture with your eyes closed
says differently. Any Who, back to leftovers, Foody Friday is
(08:14):
here and we're talking about leftovers, being creative with the leftovers,
or just making a sandwich. Nothing better than making a sandwich.
Last night before I went to bed. I'm like, you
know what, I just got a what's a piece of
white bread, put a little mayo on it, slept leftover
piece of turkey and ham on it, just folded it
(08:37):
and it was glorious. I mean that's nothing. It was Artisano,
just a white bread. Yeah, and I was just like,
this is glorious. I like Artisano. It's a typical American
probably sweeter than it needs to be and dowier than
it needs to be. Like it, although recently it's been inconsistent.
(09:03):
I don't know why. I think Beambo is the parent company,
and I like them a lot. I think they make
wonderful stuff, but it's been inconsistent, like the texture was
either too doey or dry, flavor has been I don't
know why. But anyways, I do like that bread. It's
(09:24):
just such a sandwichy Americana sandwich. He bred to me.
But anyways, that was one of those things, and that's
a that is going to do it. But it doesn't
mean that if you have a lot of it, that
there isn't something else to do, and that you can
play around with it and have fun, make soups and
stuff like that, which is really great. It's also good
(09:45):
to kind of separate it into single servings makes it
easier for everybody to be able to warm up. Now,
as far as warming up, keep in mind that things
have to be warmed up to the temperature they're supposed
to be when they're done, So that means one hundred
and sixty five degrees is what you're warming food back up,
(10:08):
So if you're warming gravy, if you're warming sauces, if
you're warming soups up in the microwave. Microwaves are not consistent.
What you have is the microwave itself. The actual wave
is approximately about five inches long roughly, and that thing
shoots around and bounces around the inside of the microwave.
(10:30):
That's why you have that little screen with the holes
in it on the window. That's so the microwave doesn't
come out of the safety of the box. So it's
bouncing around in there. And the more it bounces, you know,
the longer the time, the more it bounces around, the
more it's going to hit things and warm it up,
agitate the liquids and cause the heat. Right. So this
(10:52):
is why when you reheat coffee or tea in the microwave.
You bring it out, it's steaming and it looks all
and then you stir it, and then you go to
drink it and you're like, wow, it doesn't seem like
it's that hot. It's got pockets of heat and pockets
where it wasn't hit. So if you were to sip it,
(11:13):
you might get a really hot area and think, oh,
this is super hot. But when you stir it, now
it hits equilibrium, so the cooler parts cooled down the
warmer parts, and you go, oh, I got to put
back in. Well. Similarly, with a sauce, it's going to
hit certain pockets at uber heat it and then other
(11:34):
areas it's not going to so you're going to need
to stir it, move it around, switch directions, whatever it is,
and make sure with a thermometer that's the way you're
supposed to do it, that it's one hundred and sixty five.
That's where we get nailed on occasion. See anything in
certain range in the what is referred to as the
danger zone is between forty degrees and one hundred and
(11:56):
forty degrees, So anything forty degrees and cooler is refrigeration
or freezing, and anything one hundred and forty degrees and
hotter is cooking. So in between that danger zone is
what you want to keep out of. Things like rice
(12:17):
can get ill heated and have pockets, and those pockets
where it's not hot enough, we'll start to proliferate bacteria,
and bacteria in that danger zone between forty degrees and
one hundred and forty degrees doubles every twenty minutes. Yeah,
it's pretty crazy the way it works. That's why by
(12:39):
two hours out in that danger zone the food's bad.
Don't need it. So that's really what it comes down to.
If you're going to reheat them on the stove, your sauces, soups, gravies,
you want a little rolling boil is what you're looking for.
(13:00):
If you're reheating in the microwave, you want to cover,
you want to rotate, you want to try and get
that even heating. You want to stir them. You want
something that's microwave safe as well. Something that gives off
steam is good. They always everything has hot and cold spots.
If you're reheating some of the proteins, you want to
(13:22):
wrap them in foil so that they keep some of
that moisture in and reheat them at three fifty to
bring them to temperature. Those types of things are just
the basics to keep yourself from getting sick and then
enjoy them. Like I said, you have basically till Monday
to enjoy them. Three to four days is how long
(13:43):
those those leftovers are going to last unfrozen. If you
freeze them, they're going to last about two to three months,
or so two to six months, depending on how well
you have them wrapped up. You have one of those
vacuum sealers. Those are great, they're fabulous, and then you
keep them six months easy and then find ways to
(14:05):
use them. But again there it goes in so many
different things, and breakfast foods and whatever you want, tacos
for breakfast, burritos with your trimmings, you know, and it's
your good to go. Just enjoy yourself. Just do it
safe so no one gets sick. All right. Uh oh
(14:28):
my gosh, Sears got to tell you a story about Sears.
It's kind of heartbreaking. So go nowhere. You're listening to
Bill Handle on demand from kf I A M six forty.
What the heck is it? This sounds like a bad
cable show music. Yeah, but it just doesn't sound right.
(14:49):
We're talking about we're there. I picture myself hearing this
in there. All right, welcome back to between two ferns.
I'm Dender postman, and boy do we have a show
for you. Boy? My guest today local man who has
(15:12):
a pea farm. Yeah, pea farm. And talk about that
all right, Neil Savedra and the morning crew on this
Black Friday, and so producer Ann and I were talking
about this story on CNN. Sears, Okay, once was the
(15:35):
place to go America's largest, most important retailer. Right, this
may be the last Christmas shopping season for Sears. The
headline actually says, could this finally be Sears's last Black Friday?
Sears chain had two thousand stores as recently as twenty
(15:59):
years ago, more than two hundred stores when it emerged
from bankruptcy. You remember that that was back in twenty nineteen.
Now it has just five after three more closings this
past year. That nuts was the store, the epitome of
(16:20):
department stores. My dad worked there when I was younger,
did displays back when they used to pay people to
do such things, you know, keeping the displays modernizing me.
You know, he'd sometimes they had mechanics or motors in them,
something waving or whatever. And I even remember going to
(16:41):
Sear as well, he worked there and going to see Santa,
and like, my dad knows Santa because they worked together
at Sears, and so I think I remember telling Santa, Yeah,
my dad's hector. Like you guys probably hang out and stuff. Yeah,
probably over the you know, back in the day when
(17:01):
Sears had the candy area, Like I remember, my dad
would bring home one of my favorite candies then, and
one of my favorite candies to this day is chocolate
dip dipped honeycomb. You know, the big chunky where you
bite into it, and it just still to this day
(17:22):
one of my absolute favorites. I've even made it. I've
made homemade honeycomb, which I will tell you is the
craziest science experiment ever. When you put the sodaium bicarbonate,
when you put baking soda in there, and it puffs
up the sugar concoction, it just grows and grows and grows,
(17:47):
and you're like, oh my god, oh my god, Oh
my god, oh my god, oh my god. But anyways,
I have a lot of great memories of Sears, probably
just like you, you know, hiding in the rounds of
the gene or whatever in the shirts. They would have
these little round hangar places and you'd go in the
center and your mom would be looking for you and
(18:08):
freak out and all that stuff, you know, the tough
skins back in the day. So now you have five stores.
You go into La and you can still see the
Seers sign on the massive store that's empty. I don't
know if they're using it for the Palisades as a
school or something, but it was empty as a store.
(18:33):
So one standalone store in Coral Gables that's in Florida
could be torn down to build a thousand housing units.
Another four operate in malls Massachusetts, here in Concord, California,
(18:53):
l Paso, Texas, Orlando. All those malls are owned by
Simon Property Group, the nation's largest mall operator. So the company,
you know, Sears was the Walmart and the Amazon of
its day. You remember this was where you went. We
(19:15):
used to go to the one in Glendale all the
time before I closed. Oh sure like Sears was the place.
It's where you got your appliances, that you get your
tires there you get your battery, car battery. I remember
taking my car to Sears to get the new car
batteries or the tires. You went there for everything. That's
where you went to get your new clothes for school,
(19:38):
family photos, family photos, yes, they could do the moon shot.
You remember those where you have the one shot kind
of of your face in the upper corner with the
heavy shadows. We get those of J. C. Penny. Now yeah, well, yeah,
the family photos. But it was the place to go.
But around this time of year, don't you remember the
(19:59):
wish book, the Sears Wish Book. It was that massive
catalog and out of the three inches or whatever it
was in thickness, like one third of that was the
toy section and that's where we would mark them. Now,
when my dad worked there, you know, we were broke.
(20:20):
I joke and say we were poor, but we weren't poor.
We had a house, and I never wanted for food
or anything that I knew that we didn't have the
money of other people around us, because you could tell.
But we were clean and had clean clothes and things
like that, so we weren't poor. But we were broke.
And I would find out later that my dad would
(20:40):
get scratching dense, so there would be toys that would
be missing parts and I didn't even care. But it's like,
but it was the same one that I wanted that
I circled. But and that actually gave me the interest
of pulling things apart and fixing things when I was younger.
Was because I'm like, oh, it didn't come with this,
and I never said, hey, can you take this back?
(21:02):
And I just went, hm, I think if I put
foil around this, I can make this work. So I'm
thankful for it now. But this may be the last
Black Friday. They're just going down this death spiral and
there's no chance in remaining stores being profitable. This says
(21:25):
Neil Saunders. He's the managing director of retail research for
this is a firm called Global Data. He says Sears
wasn't profitable back in the day when it was much
bigger and it had the buying power. The idea that
it's profitable with just a small number of stores is
for the birds. He says, Sears literally changed America the
(21:49):
way we saw, the way we shopped, the way we
looked into catalogs. Hell, the braw section made me a
man man that you could flip through that and see
the bra section, little pointy aer back then. But uh yeah,
it just the end of an era in so many ways.
(22:13):
And it's not like I've been into a series for
a long time, but growing up in the Newbury Park area,
there was one in Thousand Oaks in the jans Mall
and was like this anchor place. I don't even know
what it is now, but uh, it was like where
you went ever. You went to Sears and I remember
when it started going downhill and it was thinned down.
(22:36):
I mean that's where you got your craftsmen tools back then.
I think maybe Black and Decker might have been Sears
too at one time. I don't know, but you'd go
and you'd get your tools there. There wasn't a home depot,
there wasn't these things. It was that you went to
Sears that everything. It's like a Walmart supercenter before the Walmarts. Yeah,
and I've preceded all of that, and you just felt
(23:00):
I was at Disneyland the other day they have the Elias.
It's like it feels like a department store and this
is in California. Adventure that, yeah, and you walk through
it and My brother and I are looking at each other, going,
this feels like a department store, and it's supposed to.
But it just reminded you as a kid when you
(23:22):
would go into department stores or malls during the holidays,
and the music and the mood and the everything. I
don't know, I missed that part of Americana. I know
it's easier and I do the same thing. I put
up the artificial tree now, which I swore I would
never ever use when I was younger. My son Max
(23:44):
going on nine years old this weekend, it's never had
a live tree in the house. Like all these things,
they just go by the wayside, all right. More to
com go to where Neil savedra in the morning. Crew Kayfi,
I am six forty live everywhere on the iHeartRadio app.
Happy Black Friday to you. I hope you're getting those deals.
(24:08):
Citadel seems to be the heart of the chaos, but
I'm sure Mull's near you. Get out there and shop
local too. Little mom of pop shops need your love.
Anything that's handmade is always great, and try and check
those places out as well. I always like to find
walking to a cool store. I don't know whether you're
(24:28):
on Ventura Boulevard, or you're by the Circle and Orange
or whatever it is. You're just walking down these cool
areas that we have in southern California. Just a reminder
that fifteenth annual KFI Pastathon is here by the way.
It's Neil Savadra and the morning crew handles off today'd
be back on Monday. Chef Bruno's charity we talk about this,
(24:49):
Katerina's Club. It provides more than twenty five thousand meals
every week to kids in need here in southern California.
And man, I will tell you some thing. Your generosity
makes it all happen. Keep in mind that your generosity
and the KFI participation in this is sixty to seventy
(25:10):
percent of their annual costs for feeding these kids. And
that's on you. That's beautiful. Our live broadcast is giving Tuesday.
That's this upcoming Tuesday, December second. It'll be five am
to eight pm at the Anaheim White House there in Anaheim.
More details coming on that, but we'll be out there.
(25:30):
It'll be great. Always. Ways for you to help, starting today,
just donate anytime. Go to kfiam six forty dot com
slash Pastathon that's KFI AM six forty dot com slash Pastathon,
our friends at Wildfork Foods who have been great partners.
You go to any of their eleven locations here in
(25:51):
southern California. Just say KFI Pastathon at checkout in fifteen
percent of your purchase will be donated to the KFI
Pasta Tathan so great of course, smart and final donate
any amount at any store in California, Arizona, and Nevada
through twelve seven. Wendy's. You can donate any any so
(26:12):
cow Wendy's location through twelve seven as well, among many
more so pasta and sauce, all of these things, but
just just the coolest thing for your participation in love
every single year, all right. Grandparenting on Eggshells is the
title of a story in the Atlantic, and it talks
(26:36):
about the change in affection to extended family, so grandparents. Now,
I have an eight year old going on nine year
old son, and I'm kind of a traditional guy in
a lot of ways. Not for the sake of tradition,
but I think continuity in life, there's power in it,
(26:58):
and traditions often come from strong, important places, so they
become tradition for a reason. However, I'm also rebellious towards
certain things that I find were just that way because
they're that way. I think I grew up in a
world where a teacher could hug me and it wasn't weird,
(27:20):
and I could hug my teacher and it wasn't weird
male or female that getting you know, you scrape your
knee or something like that. There was compassion and humanity
in the things that we did. But raising a son,
and I think it would be even more different if
I was raising a girl. I don't think it's a
good thing to teach a child they have to kiss
(27:41):
or hug someone if they don't find it in themselves
to want to. I think it's even more important for
young girls because I think young girls are sexualized differently, unfortunately,
and they're sexualized throughout the entirety of their life. And
(28:01):
I think teaching somebody that they have to kiss someone
else because they're family or because of this or that,
I think is not a great thing to teach a
young person across the board understand the politeness and the
social politeness of grandparents and the well. The best way
you can do that is make sure that grandparents and
(28:22):
the family are around. Make sure there's connections with people
I don't even I would never force my son to
respond with I love you too, if he wasn't in
that moment, in that time, I don't, you know, I
do tease him. I say, you know, if I don't
get hugs and stuff, then I'm just going to wait
(28:43):
till you fall asleep. Joking with him. But he has
to be in control of his own body. It's imperative
because there will people. There will be people that aren't
his parents or family, even that might not have the
best of intentions. And I want my son to note
(29:03):
that nobody owns his body but himself. And I certainly
would do that with a daughter. And this is leaving
some grandparents apparently on egg shells because they don't, you know,
because the old typical, oh, come on, give me my
huggy hugs or it comes smooch grandma. I kissed my grandmother.
(29:25):
I didn't think anything about it. Now, could she have
shaved maybe on occasion, you know, you get the little
hard hairs of that age, and but I don't think
about it. But I kiss my brothers like I see
my brothers. I kiss him on the cheek when I
see him, I give them big hugs. I you know,
(29:48):
I'm an affectionate guy. I tell my family I love them.
That's you know, brothers and sister in laws and everything
else too. You care about these people. You're afectionate with
each other. But I'm also like, if someone doesn't want
to hug from me, I'm not gonna. I don't want
to give you a hug. If I'm gonna hug somebody,
I want to really hug them. And if they're creeped
(30:11):
out by that, then don't hug me. I'm not your
you know, then I'm not the guy to be hugging. Don't.
It's not a mandatory thing, you know. It's uh, I'm
not handing them out to hand them out. I'm showing affection.
So uh it's a weird thing. And normally I'd bristle
at stuff like this and just say, ah my god,
we're getting too overly sensitive. But on this one, I
(30:33):
kind of agree that did children have to learn their
body as their own? And do I, you know, have
my son sign a waiver when I give him a bath? No?
But do I tell him, hey, buddy, we gotta watch
we gotta wash your bits. Everything cool? You all right
with me? He'll go, yeah, daddy, get He'll start giggling
(30:55):
them all right, gonna get that undercarriage now. But he's
getting to the point where that's gonna be done right.
You know, he's gonna be nine and thinks. You know,
things continually change every year. But you're when he was
a baby, I didn't ask him like some of those weirdos.
You hear that. No, some parents are like, oh, even
(31:16):
as an infant, I ask permission. And I could tell
that's just nuts and you're just bat crap guano, and
that's that. This is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (31:28):
You've been listening to the Bill Handle Show. Catch My
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app.
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