November 17, 2025 • 29 mins
Storms are creating major issues in Palmdale and Lancaster, while construction crews in Altadena continue struggling to rebuild as more rain rolls through. Neil Saavedra, The Fork Reporter, will be broadcasting live from Wendy’s in Mission Viejo this Saturday and hosting on Thanksgiving morning from 6–9 a.m. to help listeners get their holiday meals ready. He explains the benefits of cooking a spatchcock (butterflied) turkey, which cooks faster and more evenly with crispier skin. Neil also shares a can’t-miss gravy recipe that the show highlights as a must-listen.
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Episode Transcript
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Speaker 1 (00:00):
It's camp I Am six forty and you're listening to
the Conway Show on demand on the iHeartRadio app. Sir Duke,
the Duke Duke of Sports. That should be his theme music.
All right, we're looking at heavy, heavy rain right now
in Santa Clarita. It's dumping in Santa Clarita from the
(00:25):
city the San Fernando, the City of San Fernando, they're
getting into. It's pouring in Burbank, but it's not like
it's pouring in Santa Clarita. The entire valley is getting
an inch to an inch and a half an hour
right now. Fortunately for the people that live out there,
one of the great cities in the world. They call
(00:48):
themselves Awesome Town, and it's pretty awesome, pretty cool place
to hang. Right now, they're getting dumped on. The entire
valley Santa Clarita is getting worked by this storm. It's
all red and dark green, yellow, even some oranges. So
(01:11):
it's the New Hall Pass. Everything up there is getting
dumped on. And if you live in Palmdale or Lancaster,
you're next.
Speaker 2 (01:23):
You're next.
Speaker 1 (01:24):
This storm comes out to you at five thirty five pm.
It's going to nail Lancaster and Palmdale at the same time,
and it's gonna be a lot of rain. It goes
all way up to Rosamond up there, so there's a
ton of rain coming to the desert. And I know
(01:44):
there's a lot of people listening to CAFI out there. Palmdale, Lancaster.
It'll start for you at around five thirty and go
till six o'clock.
Speaker 2 (01:54):
And the rest of us will be dealing with this.
Speaker 1 (01:57):
We just heard that the emergency alert talk about Oxnard, Portwaanini,
Thousand Oaks, and Malibu. Malibu is getting a lot of
rain right now and that's going to continue for the
next hour or so. So tons of rain coming down
in the north San Fernando Valley, Burbank all the way
(02:19):
north to Santa Clarita, just dumping. And then the upper
Desert you're next. And I don't know what the snow
levels are right now. They said it's gonna come down
to five thousand feet. I don't know if we're there
yet or not, but if that happens, then Big Bear, Arrowhead,
arrow Bear, big Arrow, big arrow bear Head. They all
(02:45):
have similar names up there. They're all gonna get work
done and you're gonna get a ton of snow, which
is great, maybe all of a great ski season. You
know it'll open up early, but this rain is going
to continue until they say seven o'clock.
Speaker 2 (03:00):
Even beyond that.
Speaker 1 (03:01):
There's a lot of moisture coming off the ocean right now.
All the way from Oxnard to Irvine. You're gonna get uh,
there's it's not gonna spare anybody. Everybody is gonna get worked.
Speaker 2 (03:14):
Now.
Speaker 1 (03:14):
If you live up in Bakersfield, you know you happen
to be down here in LA and you live up
in Bakersfield, that entire city is getting an inch to
an inch and a half, almost two inches an hour
right now. Bakersfield is just getting absolutely dumped on. So
if you live in Bakersfield, maybe you're listening on the
(03:36):
iHeart app where you can pick us up there from Bakersfield.
But Arvin Wasco McFarlane, Delano, all of those places are
getting absolutely soaked.
Speaker 2 (03:51):
So we'll keep it here, keep it here on KFI.
Speaker 1 (03:53):
We'll tell you, like every you know, break or so,
who's getting next and where it's going. But if you
live in Lancaster or Palmdale, you gotta get home. You
gotta get you know, out of Walmart or Target or
Buffem's or wherever you are and get home, because this
is you're gonna get a lot of rain in the
(04:14):
Upper Desert. It's right now in Santa Clarita. It's five yeah,
five point fifteen, all right, it's almost five fifteen, and
then by five thirty that's when you start to get it,
and it'll go on in Palmdale all the way until six.
So you're gonna have a half hour of radical rain
(04:35):
from five thirty to six if you live out in
the Upper Desert Lancaster Palmdale area.
Speaker 2 (04:42):
Let's talk about the trash in the ocean.
Speaker 1 (04:45):
My buddy Chip Yost, who works for KTLA, did a
great story on a really horrible topic. Lot of crap
going right in the ocean. All Right, we'll come back
and do that. We'll come back and do that, and
also we'll get an update on We've got two stories
for you, the trash in the ocean and what's going
on in Altadena.
Speaker 3 (05:08):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 2 (05:17):
It's Conway Show.
Speaker 1 (05:18):
Your local weather station is KFI, and Santa Clarita is
still getting dumped on, but it's moving out in the
next fifteen minutes. And that same storm that is dropping
an inch to two inches an hour is going up
to Lancaster and Palmdale, and you are going to get soaked.
And Lancaster and Palmdale are very susceptible to flash flooding.
Speaker 2 (05:41):
It's desert up there.
Speaker 1 (05:42):
The ground is very hard, it doesn't really absorb a
lot of rain, and so you're going to see a
lot of flooding in Palmdale and Lancaster over the next hour.
Neil Savader is coming on with us at five point
thirty five.
Speaker 2 (05:57):
That's a cool deal.
Speaker 1 (05:59):
He's promoting his is Saturday broadcast where he's going to
be out at oh at Wendy's in mission VIAJ two.
Speaker 2 (06:08):
Three zero two two Alicia Parkway. Is that our Wendy's?
I think it was the Wendy's we were at, wasn't
it last year?
Speaker 4 (06:15):
Now?
Speaker 5 (06:15):
This is?
Speaker 2 (06:15):
This is the Wendy's over by the freeway.
Speaker 1 (06:18):
Okay, I think they'll tell us. I guess it's a
two three zero two two Alicia Parkway.
Speaker 2 (06:29):
I guess we'll wait for.
Speaker 1 (06:32):
Well.
Speaker 2 (06:32):
I'm looking at it.
Speaker 1 (06:33):
I know, I know, I know, don't get angry so quickly,
you know.
Speaker 2 (06:38):
Don't tell me what, don't come on, God almighty, you
get so tight when it's raining and you got to work.
Oh my gosh, the big brains on Crow were right.
It's the one we were at.
Speaker 1 (06:50):
Yeah, right, how about Crows. You're knowing Orange County better
than Angel I know. Oh my god.
Speaker 6 (07:00):
I just figured that one that we were at last
year was so nice. It would great the opportunity to
use that thing.
Speaker 2 (07:06):
Yeah, that's a great one. Oh, I just love it.
Speaker 5 (07:09):
Man.
Speaker 2 (07:09):
It's in a great shopping center there.
Speaker 6 (07:11):
That's the one where afterwards and we have video there
on your socials of you in the bag making up
some burgers.
Speaker 2 (07:16):
That's right, hitting the drive through answering. Oh yeah, seriously
bass burger I've ever had. Ah, thank you. I appreciate that. Yeah.
Speaker 1 (07:26):
Some people in the drive through were upset that they
didn't get the food right because I was the guy
at the window.
Speaker 2 (07:32):
But we loaded him up, We load them up. We
took care of them.
Speaker 1 (07:35):
So Neil's coming on at five thirty five. That's always
a cool deal. All right, let's go.
Speaker 2 (07:40):
Let's find out what's going on in Alta.
Speaker 1 (07:43):
Dina just oh here it is okay? All right, I
found it. I found it easy, easy, easy. Here we go.
Speaker 2 (07:49):
All right, Alta Dina. What's going on in Alta Dina
with these stories?
Speaker 5 (07:52):
Yeah, well, work crews are pretty much put down their
hammers and nails and other equipment until things dry out.
And Chris crossing through this community. We've seen a lot
of this tarp so top roofs homes either under construction
or under repairs. Here's more some work crews and all
today now wrapping homes under construction and plastic this to
(08:13):
protect them from this weekends soaking and the next storm
moving in.
Speaker 2 (08:17):
Yeah, I'm protect for the rain, protectuar wood and it's
laser verity.
Speaker 5 (08:24):
We've seen plenty of tarps covering the roofs of homes
under construction, property after property water logged and muddy.
Speaker 1 (08:30):
Man, they can't get a break in Altadena. First the
fires and the floods last February and now more flooding
and more rain.
Speaker 2 (08:38):
Ah.
Speaker 5 (08:39):
Some construction crews we talked to say, all the rain
slowing down the progress of rebuilding. Does it slow down
your work? This heavy rain?
Speaker 1 (08:48):
The guy should say, uh, why don't you take a
shot at that? Why don't you just give me your
best guess on that and the answer to that question, does.
Speaker 5 (08:57):
It slow down your work this heavy.
Speaker 1 (08:59):
Rain, I'm going to say I'm going to go with yes, yeah, yeah,
nailed it, nailed it. We're coming working from today only
maybe very early today.
Speaker 5 (09:13):
Maybe only today. You get some work in before rain starts.
Speaker 4 (09:17):
Gin yeah.
Speaker 1 (09:18):
Yeah.
Speaker 5 (09:19):
The contractor building this home feeling fortunate. The outside of
the home is pretty much done ahead of the rain storms.
Speaker 4 (09:25):
I've designed it and we're building it, and the we've
were six months into the job and we're closed from
the outside and finishing on the inside in about two months.
We're done.
Speaker 1 (09:37):
Oh that's great. These people getting back up on their
feet nowt the Dina.
Speaker 5 (09:40):
Given there will be no rain delay. The owner of
the residents excited to hopefully move into her new home
around the beginning of next year.
Speaker 1 (09:47):
Wow yeah, wow, wow, you know wow, it's wow.
Speaker 2 (09:51):
I feel wow.
Speaker 1 (09:52):
You know, I love outside of that lady is you know,
she's been through hell this year and now she's got
her home back and he's filled with the wows, right, wow, yes, wow, wow,
you know wow, it's wow.
Speaker 2 (10:06):
I feel wow.
Speaker 5 (10:07):
You know.
Speaker 1 (10:08):
Five I think I counted five female wows there Wow.
Speaker 2 (10:12):
There's one Wow, there's two you know wow. Three, it's
wow four and oh I feel wow five five big
dubs five wow. The most Is that the most you've
ever heard? I think it is.
Speaker 1 (10:24):
I think it's maxed out on wows wow wow. And
she stole that from me because, you know, Jay Leno
always makes fun of me because every time anyone tells
me something like wow, ah, and he's like, that's not wow.
You know, like gas prices are five to fifty wow,
because that's not it's not a wow.
Speaker 2 (10:40):
That's not a wow.
Speaker 5 (10:41):
Here we are.
Speaker 3 (10:42):
We started April thirty first, and here we are, you know,
and before hopefully before the end.
Speaker 2 (10:48):
Of the year, I'll be in Yeah.
Speaker 5 (10:50):
So happy for that homeowner. As for others, obviously they're
a bit frustrated because construction crews have stopped working on
the rebuilding of a lot of these homes that need rebuilding.
But they say they will get back out out here
and get after it as soon as things dry out.
The question is when will that be ye live and
Leo st ABC seven.
Speaker 1 (11:12):
Is the best. That guy's great. I hope he never retires.
He's one of the old school guys. I really enjoy
watching Leo Stalworth. All right, when we come back, we'll
talk about the trash in the ocean. My buddy Chip
Yos with kt LA was out there and if you're
a fan of the environment, you're not gonna like this
(11:33):
next story. Everybody throws all their crap into the La River, couches, mattresses, refrigerators,
and with the Wow, with the water that fills up
that river. Wow, yeah, you're gonna be You're gonna be
stacked with all kinds of debris and crap that comes
from the valley.
Speaker 2 (11:52):
I mean wow. Yeah, it goes right into a long beach. Yeah.
Speaker 5 (11:57):
Wow yeah.
Speaker 1 (11:58):
I things wrong with Leo Wow yes, wow.
Speaker 2 (12:01):
Yeah wow wow. Thing dog.
Speaker 3 (12:04):
All right, lunatic, you're listening to Tim Conway Junior on
demand from KFI AM six forty.
Speaker 2 (12:16):
It is the Conway Show.
Speaker 1 (12:17):
Neil Savedra is going to be out on Saturday at
Wendy's and it's gonna be the same Wendy is that
we did our remote last year. It's a beautiful one.
And he joins us, Neil Servader, how you bob, hey, buddy, Yeah,
we're going back to back to you and I are
real ding dog that's right, dig dog with you.
Speaker 2 (12:36):
Is it raining at your house? Hey? Right? Is it
doing Friday? I'm doing Friday, Yeah, Friday, and your Belinda?
Your Belinda? Yes? Is it raining at your house?
Speaker 5 (12:45):
Oh?
Speaker 1 (12:46):
Yeah, yeah, it's pouring in burk I'm looking out the
window right now. You can barely see across the street.
It's dumping. It's right, I'll take it. I like the ring,
all right. So you're doing a regular show two to
five on Saturday, Yes, sir, we'll be out there at
two three zero, two to two Alicia Parkway there in
(13:06):
mission via Hope.
Speaker 2 (13:07):
Okay, what And it's supposed to be nice, it's not.
Speaker 1 (13:10):
You know, it's supposed to be returned to the seventies
and clear skies on Saturday, Sunday, Monday.
Speaker 2 (13:15):
Let's hope.
Speaker 1 (13:15):
But you know, I gotta worry about the hairdew or anything.
I'm a squeegee and I'm good to go. Hey, we
have Thanksgiving coming up. I enjoy when you're on in
the morning. My wife's cooking and she's got you on,
and she often tells me tips that she learns from
listening to you.
Speaker 2 (13:34):
Are you doing the same thing again this year? Yeah? Yeah,
I'll be on.
Speaker 1 (13:38):
Uh, I'll be on the day before Thanksgiving. I'll be
on Thanksgiving, and I think I'm on the day after.
I think Handle's taken some time off. But oh good,
we'll have a good time.
Speaker 2 (13:47):
Yeah.
Speaker 1 (13:47):
So I'll open up the phone lines on Thanksgiving morn
and we'll just take calls all morning about baking questions, cooking,
grilling questions. Because you know, we live in southern California.
You can real all year round. So any any of
the above. Can you grill a turkey?
Speaker 2 (14:04):
Oh? Yeah, you feel I did.
Speaker 1 (14:06):
I did two h two twelve pound birds one year
on the rotisserie. Oh that's my family. Yeah, so doing
smaller birds is the hot ticket.
Speaker 2 (14:17):
People. You know, I come from a big family. You
come from a big family.
Speaker 1 (14:21):
A lot of times you you bring out these really
not normal larger well they're like twenty five pounds, and
that's you know, that's like having a twenty five pound
tweety bird.
Speaker 2 (14:34):
There aren't big turkey. There just aren't. Turkeys are not
big birds.
Speaker 1 (14:39):
And they're putting a dog on their Yeah, it just
gets too huge and it's a painting the ass to
cook or to roast that way. So the smaller ones,
I always say, get two smaller ones. You're gonna cut
the cook dive time down. And so I did that rotisserie.
You can di spatchcock them sure to start giggling, but
(15:00):
spatch cocking. And then what is spatch cocking? So spatch
cocking is when you, uh, you cut the breast and
then cut the back and then break the breast and
you flatten the bird and so it looks like a cartoon,
like the bird fell down flat. And that way it
opens up the cavity, which is you know, hard to
(15:22):
get the heat on evenly inside and cooks the bird
more evenly and obviously more quickly.
Speaker 2 (15:30):
It's just a it's lovely. It works.
Speaker 1 (15:32):
It fits perfectly on a grill that way. It's all
kind of when you're when you're baking a turkey. Do
you go breast down or breast up? No, I'm a
breast up guy.
Speaker 2 (15:42):
Yeah, me too.
Speaker 1 (15:43):
Yeah, there's a lot of talk about that. If you
do it breast down, the thought is or you flip
it halfway, which is kind of dangerous and difficult. But
the thought is is that like a rotisserie, you're the
juices are by gravity being pulled in one direction.
Speaker 2 (16:00):
You flip it up.
Speaker 1 (16:00):
Now the juice are going to be pulled towards the
driest part of the bird, which is the breast. But
really that's more about cooking it properly and not about
flipping it over. It's just the amount of time. The
best way to cook a turkey is to separate the
dark and the light meat. That's the reality is just
not you know, Rockwelly, and you can't like bring the
(16:21):
whole bird to the table, so people don't like doing it,
but that in reality is the best way to cook.
Speaker 2 (16:26):
And Neil Spader's whether this.
Speaker 1 (16:28):
He's coming out Saturday and at Wendy's doing a live remote.
Speaker 2 (16:32):
If you want to.
Speaker 1 (16:33):
Stop by, I he'd love to see you. It is
going to be at Alicia Parkway two three zero two two, Alicia.
Speaker 2 (16:41):
Parkway two three zero two two in Mission Viejo. And
when you're cooking, when you're baking.
Speaker 1 (16:48):
A turkey, I see this every year around Thanksgiving. You
go into Pavilions or Vond's or Ralphs, and way back
where the turkeys are. They also have a five gallon
drum that you can buy of cooking oil like peanut oil.
And then I hear the stories of people putting a
frozen bird in there, or bird that's too cold and
(17:08):
that explodes and the whole.
Speaker 2 (17:09):
House goes up.
Speaker 1 (17:11):
Yeah, so cooking, as far as oil is concerned, peanut
oil is a good choice because as a high smoke point,
good for deep frying. But the problem is is people
don't understand that A although it's a wet cook because
you're putting liquid in there, it's actually it's such a
temperature what it's doing. It's dehydrating. So when you see
(17:32):
things bubble when you're frying them, that's removing the water. Now,
when you freeze that water and you've got air and
the frozen water in.
Speaker 2 (17:42):
There, it pops.
Speaker 1 (17:44):
It tends to explode, which can be highly problematic. And
it's usually the guy that decided to do it, set
everything up on his wood deck right like with kindling
underneath that a Christmas tree nearby, exactly, some flares, some fireworks. Yeah,
but I've never had a deep fried turkey?
Speaker 2 (18:03):
Is it any good?
Speaker 5 (18:04):
Uh?
Speaker 2 (18:05):
It?
Speaker 1 (18:06):
It really is fabulous, really, it just is A it's
a it's difficult to do, Okay, it's not you know
who used to do them. I don't know if they
still do, but little doms in uh Los Fheelis. They
used to do that for it's an Italian restaurant. But
they used to do that for Thanksgiving. I don't know
if they still do. And they used to set up
(18:27):
all these deep fryers if I remember correctly, and fry
the birds. It does it quickly. It's it's more even
because it envelops the entire bird, and it's it's really good.
It's just to me, it's a headache to set up
and it can be dangerous if you don't know what
you're doing and you have to have a pulley system
(18:47):
to lower and raise the oh really to do it right? Yeah,
but what do you do with the oil afterwards? I
mean you can't just you know, it doesn't go down
the drain. You got to take it to a auto
parts store.
Speaker 2 (18:57):
Yeah, you have to do it.
Speaker 1 (18:58):
There are some there are some things you can add
to it, to it kind of coagulates it, it depens it.
But really what you'd want to do is you'd want
to filter it and then use it for other things.
Speaker 2 (19:12):
Well, you can.
Speaker 1 (19:13):
Reuse it, oh yeah, okay, oil Actually, if you filter oil,
there's different ways of filtering oil. You can do it
through a coffee filter. But you can filter oil and
use it multiple times. You just don't want to use
it for you wouldn't want to use it for doughnuts, right,
You want to use it for poultry or something similar
(19:33):
that you're going to be doing.
Speaker 2 (19:34):
Let me ask you.
Speaker 1 (19:35):
And this has been a lifelong challenge of mine, one
of many. But I think the process of making great
gravy is art and I think the people who do
it are art iss Why can't you go into a
store and buy gravy that tastes like the gravy that
(19:55):
grandma makes or mom makes? And is there a simple recipe?
Because I think every time gravy comes out great, they
got lucky, you know, not a bad observation. We talked
about this a couple of weeks ago. The first two
segments of Technique of the Week was just about gravy.
And what you're doing is you're taking the drippings. There
(20:20):
is something called fond and that is when you know
parts of the skin or parts of the flesh of
the bird. I'm sorry, I'm sorry, we got to take
a break. This is the most important phone call I've
ever had in my life, because I need a good
gravy recipe, and I'm sure people at home want to
hear this too.
Speaker 2 (20:36):
Can you stay with us? Of course?
Speaker 1 (20:37):
Okay, when we come back, Neil Sevadra is going to
lay gravy on us and teach us how to make gravy.
So if you're a mom, a daughter, a grandmother, an aunt,
and maybe if you're a guide too, and you're into gravy,
It's the most important part of my Thanksgiving week is gravy.
(20:58):
I love it, and great gravy makes the meal. Crappy
gravy destroys the holiday. So Neil Sevadra when we come back,
is going to teach us how to make great gravy.
You may want to record it, or you may want
to listen to it, or you may want to have
some of your family listen to it as well if
you have crappy gravy every year. But this is going
(21:19):
to be the best five to ten minutes of your
life when we come back. I'm not over selling it.
It's going to be the best, all right. Keep an
eye on the rain as well, And it looks like
Santa Clarita, that storm is on its way out. It's
headed towards Palmdale. Lancaster. You're in the middle of it
right now. You're going to get it for the next
(21:39):
twenty minutes or so, so be aware of flash flooding
out there. There is going to be a lot of
rain out in that area. Wow, that's right, all right.
Rely on KFI have come back, Gravy, Gravy, Gravy.
Speaker 3 (21:52):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 2 (22:00):
It's Conway Show.
Speaker 1 (22:02):
We have a lot of rain coming up to Lancaster
and Palmdale. You're feeling it right now. It's going to
continue for the next hour. Continues in Santa Clarita as well,
the northern part of the San Fernando Valley.
Speaker 2 (22:12):
Tons of rain.
Speaker 1 (22:13):
And I'm looking out in here in Burbank right now
and it's still pouring in the valley. But Palmdale and Lancaster,
you've got to be aware that this rain is serious.
It's it's there, and it's going to last for the
next half hour forty five minutes. At six twenty five,
if you live in Malibu, you're gonna get hit with
a big, huge cell in Malibu at six twenty five.
(22:36):
But right now, Lancaster and Palmdale. Please be aware of that.
You got kids out there, you know, coming home from
school late, maybe they got football practice.
Speaker 2 (22:44):
Whatever. It is not a joke.
Speaker 1 (22:46):
You're getting dumped on right now and it's going to
continue for the next half hour.
Speaker 2 (22:50):
So all right, Neil Sevadra is with us.
Speaker 1 (22:53):
Neil, please help all of our listeners and tell us
the perfect gravy recipe and to do it.
Speaker 2 (23:01):
Okay, first, here we go. I got a pen.
Speaker 1 (23:04):
First, I get intimidated by it. And it's not that
it's complicated, it's not. It's just that we tend to
make some mistakes. So you've got three major parts. You've
got the fond, which is parts of the bird skin,
even the carrots or their aromatics, whatever you're putting in
the bird roasting with it. Those fall to the bottom.
(23:27):
You put a little liquid in the bottom, preferably something
more flavorful than water, like a stock or something like that.
Speaker 2 (23:36):
Beer wine will also work.
Speaker 1 (23:38):
Then as that cooks down a little bit, you're gonna
take that out. The bird's gonna be done. You're gonna
take that out and you're going to deglaze it. And
that means you're going to use another liquid to bring
all those little pieces up off of the bottom of
the pan and mix them in and you simmer that
down a little bit. That's what's going to give you
(23:59):
that deep, rich flavor that is hard to get in
the jarred stuff.
Speaker 2 (24:04):
You just it's just a different process.
Speaker 1 (24:07):
So once you have that, then you are going to
filter out the little bits and you're going to take
off any of the fat, any of the heavy, heavy
fat that's there. They kind of you let it cool
down and then you can separate some of the fat
and then you take that mixture, you put it into
a pan and you add you put that aside. Then
(24:28):
you have a pan that you put your ruin. Rue
is one part fat like butter and one part flour.
Speaker 2 (24:37):
You same cup and cup.
Speaker 1 (24:41):
Yeah, if you're doing that, but really for something like this,
you're probably looking at about a tablespoon and a tablespoon.
And so now you melt that down in a pan,
and as that's warming up, you want it to change
color from that yellowish to kind of a blonde just starting.
The darker it gets, the more like nutty flavor. You're
(25:02):
gonna get it, but you don't want it to get
You don't want to burn the flour. You just want
to roast it a little bit, because raw flour tastes nasty. Okay,
so half water, I'm sorry, half butter, half flour, yes, okay,
So in this case, probably about a tablespoon of both.
And then you put that in there. Once that cooks down,
then you slowly add while stirring that liquid that you
(25:27):
made that you filtered the fat and you filtered the
little bits and pieces out of there. You slowly add
and you stir that in. And once you stir that in,
the flour and the butter are going to become a thickener.
That's going to start thickening it. Now you're heating it
as it starts to simmer. It's reducing the liquid and
it's starting to thicken with the flour the flowers being imbibed,
(25:49):
it's like absorbing all those juices and it's thickening up that.
That's what gives it that gravy. The thing is and
your gen probably knows this from baking a lot.
Speaker 2 (25:59):
Is like with cookies.
Speaker 1 (26:01):
You don't want to cook them till they look done
because then they're going to be overdone. You don't want
to cook reduce this to where your gravy looks perfect,
you're gonna want it to be a little thin because
it's going to thicken more as it cools down. And
that's really it. You can add salt and pepper if
you need to at that point, but really, if you've
(26:22):
put all the really good flavors in your vegetables and
things like that, most of the flavor is going to
be there. You can add salt, you can add some
pepper and things a little time or something like that,
but really that's the basic thing. If you do get clumps,
and this is one of probably the biggest thing. People
(26:44):
will get clumps of the flour and it will the
thickening agent will clump up, and they think they've ruined it.
Speaker 2 (26:52):
Just sive it, throw it through a sieve and you'll
be fine.
Speaker 1 (26:55):
Don't try and break them down anymore, don't try and
press them with the back of a spoon, and just
sive them out and you'll be fine. It'll be glorious.
If you need to thin it down a little bit,
add some of the liquid that you use like a
chicken broth or vegetable roth or something like that to
thin it down if it needs If it doesn't get
(27:16):
as thick as you want, put it back on the
heat and just simmer.
Speaker 2 (27:19):
It for a little while to reduce the liquid out
of it. You know, it does.
Speaker 1 (27:23):
It does seem simple, but I think it's an art
and people will make terrific gravy are the king, They're
the king or queen of that day.
Speaker 2 (27:33):
Yeah, I told this on the air. One day.
Speaker 1 (27:36):
My brother was in the Marines and he was a
cook in the Marines. And one year when I was
hosting here with my family, which is large, I just
froze at the gravy and know, I'm like, dude.
Speaker 2 (27:48):
You got to help me out. I just I get it.
Speaker 1 (27:51):
It can be intimidating it and he's like, yeah, I
got you, I got you. But really clumping, needing to
thicken it up or to thin it down, those are
what you're dealing with. And heaven forbid, if the bottom
of your roasting pan burns up all that good fond
and stuff, it's okay. Grab little pieces off the bottom
(28:13):
of the bird skin, little pieces of meat. Put some
onions and some carrots in a pan with a little oil,
saute them all together and start from fresh that way. Also,
you can buy canned stuff or jarred stuff, keep it
in the fridge and if all hell breaks, Luice do
the same thing. Carrots, onions, some celery and some pieces
(28:36):
of the turkey in there. Just toss it for a
little bit and add some of the liquid and then
put that into the canned gravy or the jarred gravy
and it will make it taste like it's extra fresh made.
All right, buddy, we'll keep promoting Saturday. I appreciate you
coming on. I'm gonna report back after I make gravy.
Speaker 2 (28:55):
Thanks buddy. I want pictures or it didn't have all right,
you're the best, Nil Savedra.
Speaker 1 (29:00):
It's gonna be on this Saturday, broadcasting live in Alisha
Parkway mission via ho Wendy's so buzz on out and
see him two three zero two too, Alisia Parkway.
Speaker 2 (29:09):
It's Conway Show.
Speaker 1 (29:09):
It's raining Conway Show on demand on the iHeartRadio app.
Now you can always hear us live on KFI AM
six forty four to seven pm Monday through Friday, and
anytime on demand on the iHeartRadio app.
It's camp I Am six forty and you're listening to
the Conway Show on demand on the iHeartRadio app. Sir Duke,
the Duke Duke of Sports. That should be his theme music.
All right, we're looking at heavy, heavy rain right now
in Santa Clarita. It's dumping in Santa Clarita from the
(00:25):
city the San Fernando, the City of San Fernando, they're
getting into. It's pouring in Burbank, but it's not like
it's pouring in Santa Clarita. The entire valley is getting
an inch to an inch and a half an hour
right now. Fortunately for the people that live out there,
one of the great cities in the world. They call
(00:48):
themselves Awesome Town, and it's pretty awesome, pretty cool place
to hang. Right now, they're getting dumped on. The entire
valley Santa Clarita is getting worked by this storm. It's
all red and dark green, yellow, even some oranges. So
(01:11):
it's the New Hall Pass. Everything up there is getting
dumped on. And if you live in Palmdale or Lancaster,
you're next.
Speaker 2 (01:23):
You're next.
Speaker 1 (01:24):
This storm comes out to you at five thirty five pm.
It's going to nail Lancaster and Palmdale at the same time,
and it's gonna be a lot of rain. It goes
all way up to Rosamond up there, so there's a
ton of rain coming to the desert. And I know
(01:44):
there's a lot of people listening to CAFI out there. Palmdale, Lancaster.
It'll start for you at around five thirty and go
till six o'clock.
Speaker 2 (01:54):
And the rest of us will be dealing with this.
Speaker 1 (01:57):
We just heard that the emergency alert talk about Oxnard, Portwaanini,
Thousand Oaks, and Malibu. Malibu is getting a lot of
rain right now and that's going to continue for the
next hour or so. So tons of rain coming down
in the north San Fernando Valley, Burbank all the way
(02:19):
north to Santa Clarita, just dumping. And then the upper
Desert you're next. And I don't know what the snow
levels are right now. They said it's gonna come down
to five thousand feet. I don't know if we're there
yet or not, but if that happens, then Big Bear, Arrowhead,
arrow Bear, big Arrow, big arrow bear Head. They all
(02:45):
have similar names up there. They're all gonna get work
done and you're gonna get a ton of snow, which
is great, maybe all of a great ski season. You
know it'll open up early, but this rain is going
to continue until they say seven o'clock.
Speaker 2 (03:00):
Even beyond that.
Speaker 1 (03:01):
There's a lot of moisture coming off the ocean right now.
All the way from Oxnard to Irvine. You're gonna get uh,
there's it's not gonna spare anybody. Everybody is gonna get worked.
Speaker 2 (03:14):
Now.
Speaker 1 (03:14):
If you live up in Bakersfield, you know you happen
to be down here in LA and you live up
in Bakersfield, that entire city is getting an inch to
an inch and a half, almost two inches an hour
right now. Bakersfield is just getting absolutely dumped on. So
if you live in Bakersfield, maybe you're listening on the
(03:36):
iHeart app where you can pick us up there from Bakersfield.
But Arvin Wasco McFarlane, Delano, all of those places are
getting absolutely soaked.
Speaker 2 (03:51):
So we'll keep it here, keep it here on KFI.
Speaker 1 (03:53):
We'll tell you, like every you know, break or so,
who's getting next and where it's going. But if you
live in Lancaster or Palmdale, you gotta get home. You
gotta get you know, out of Walmart or Target or
Buffem's or wherever you are and get home, because this
is you're gonna get a lot of rain in the
(04:14):
Upper Desert. It's right now in Santa Clarita. It's five yeah,
five point fifteen, all right, it's almost five fifteen, and
then by five thirty that's when you start to get it,
and it'll go on in Palmdale all the way until six.
So you're gonna have a half hour of radical rain
(04:35):
from five thirty to six if you live out in
the Upper Desert Lancaster Palmdale area.
Speaker 2 (04:42):
Let's talk about the trash in the ocean.
Speaker 1 (04:45):
My buddy Chip Yost, who works for KTLA, did a
great story on a really horrible topic. Lot of crap
going right in the ocean. All Right, we'll come back
and do that. We'll come back and do that, and
also we'll get an update on We've got two stories
for you, the trash in the ocean and what's going
on in Altadena.
Speaker 3 (05:08):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 2 (05:17):
It's Conway Show.
Speaker 1 (05:18):
Your local weather station is KFI, and Santa Clarita is
still getting dumped on, but it's moving out in the
next fifteen minutes. And that same storm that is dropping
an inch to two inches an hour is going up
to Lancaster and Palmdale, and you are going to get soaked.
And Lancaster and Palmdale are very susceptible to flash flooding.
Speaker 2 (05:41):
It's desert up there.
Speaker 1 (05:42):
The ground is very hard, it doesn't really absorb a
lot of rain, and so you're going to see a
lot of flooding in Palmdale and Lancaster over the next hour.
Neil Savader is coming on with us at five point
thirty five.
Speaker 2 (05:57):
That's a cool deal.
Speaker 1 (05:59):
He's promoting his is Saturday broadcast where he's going to
be out at oh at Wendy's in mission VIAJ two.
Speaker 2 (06:08):
Three zero two two Alicia Parkway. Is that our Wendy's?
I think it was the Wendy's we were at, wasn't
it last year?
Speaker 4 (06:15):
Now?
Speaker 5 (06:15):
This is?
Speaker 2 (06:15):
This is the Wendy's over by the freeway.
Speaker 1 (06:18):
Okay, I think they'll tell us. I guess it's a
two three zero two two Alicia Parkway.
Speaker 2 (06:29):
I guess we'll wait for.
Speaker 1 (06:32):
Well.
Speaker 2 (06:32):
I'm looking at it.
Speaker 1 (06:33):
I know, I know, I know, don't get angry so quickly,
you know.
Speaker 2 (06:38):
Don't tell me what, don't come on, God almighty, you
get so tight when it's raining and you got to work.
Oh my gosh, the big brains on Crow were right.
It's the one we were at.
Speaker 1 (06:50):
Yeah, right, how about Crows. You're knowing Orange County better
than Angel I know. Oh my god.
Speaker 6 (07:00):
I just figured that one that we were at last
year was so nice. It would great the opportunity to
use that thing.
Speaker 2 (07:06):
Yeah, that's a great one. Oh, I just love it.
Speaker 5 (07:09):
Man.
Speaker 2 (07:09):
It's in a great shopping center there.
Speaker 6 (07:11):
That's the one where afterwards and we have video there
on your socials of you in the bag making up
some burgers.
Speaker 2 (07:16):
That's right, hitting the drive through answering. Oh yeah, seriously
bass burger I've ever had. Ah, thank you. I appreciate that. Yeah.
Speaker 1 (07:26):
Some people in the drive through were upset that they
didn't get the food right because I was the guy
at the window.
Speaker 2 (07:32):
But we loaded him up, We load them up. We
took care of them.
Speaker 1 (07:35):
So Neil's coming on at five thirty five. That's always
a cool deal. All right, let's go.
Speaker 2 (07:40):
Let's find out what's going on in Alta.
Speaker 1 (07:43):
Dina just oh here it is okay? All right, I
found it. I found it easy, easy, easy. Here we go.
Speaker 2 (07:49):
All right, Alta Dina. What's going on in Alta Dina
with these stories?
Speaker 5 (07:52):
Yeah, well, work crews are pretty much put down their
hammers and nails and other equipment until things dry out.
And Chris crossing through this community. We've seen a lot
of this tarp so top roofs homes either under construction
or under repairs. Here's more some work crews and all
today now wrapping homes under construction and plastic this to
(08:13):
protect them from this weekends soaking and the next storm
moving in.
Speaker 2 (08:17):
Yeah, I'm protect for the rain, protectuar wood and it's
laser verity.
Speaker 5 (08:24):
We've seen plenty of tarps covering the roofs of homes
under construction, property after property water logged and muddy.
Speaker 1 (08:30):
Man, they can't get a break in Altadena. First the
fires and the floods last February and now more flooding
and more rain.
Speaker 2 (08:38):
Ah.
Speaker 5 (08:39):
Some construction crews we talked to say, all the rain
slowing down the progress of rebuilding. Does it slow down
your work? This heavy rain?
Speaker 1 (08:48):
The guy should say, uh, why don't you take a
shot at that? Why don't you just give me your
best guess on that and the answer to that question, does.
Speaker 5 (08:57):
It slow down your work this heavy.
Speaker 1 (08:59):
Rain, I'm going to say I'm going to go with yes, yeah, yeah,
nailed it, nailed it. We're coming working from today only
maybe very early today.
Speaker 5 (09:13):
Maybe only today. You get some work in before rain starts.
Speaker 4 (09:17):
Gin yeah.
Speaker 1 (09:18):
Yeah.
Speaker 5 (09:19):
The contractor building this home feeling fortunate. The outside of
the home is pretty much done ahead of the rain storms.
Speaker 4 (09:25):
I've designed it and we're building it, and the we've
were six months into the job and we're closed from
the outside and finishing on the inside in about two months.
We're done.
Speaker 1 (09:37):
Oh that's great. These people getting back up on their
feet nowt the Dina.
Speaker 5 (09:40):
Given there will be no rain delay. The owner of
the residents excited to hopefully move into her new home
around the beginning of next year.
Speaker 1 (09:47):
Wow yeah, wow, wow, you know wow, it's wow.
Speaker 2 (09:51):
I feel wow.
Speaker 1 (09:52):
You know, I love outside of that lady is you know,
she's been through hell this year and now she's got
her home back and he's filled with the wows, right, wow, yes, wow, wow,
you know wow, it's wow.
Speaker 2 (10:06):
I feel wow.
Speaker 5 (10:07):
You know.
Speaker 1 (10:08):
Five I think I counted five female wows there Wow.
Speaker 2 (10:12):
There's one Wow, there's two you know wow. Three, it's
wow four and oh I feel wow five five big
dubs five wow. The most Is that the most you've
ever heard? I think it is.
Speaker 1 (10:24):
I think it's maxed out on wows wow wow. And
she stole that from me because, you know, Jay Leno
always makes fun of me because every time anyone tells
me something like wow, ah, and he's like, that's not wow.
You know, like gas prices are five to fifty wow,
because that's not it's not a wow.
Speaker 2 (10:40):
That's not a wow.
Speaker 5 (10:41):
Here we are.
Speaker 3 (10:42):
We started April thirty first, and here we are, you know,
and before hopefully before the end.
Speaker 2 (10:48):
Of the year, I'll be in Yeah.
Speaker 5 (10:50):
So happy for that homeowner. As for others, obviously they're
a bit frustrated because construction crews have stopped working on
the rebuilding of a lot of these homes that need rebuilding.
But they say they will get back out out here
and get after it as soon as things dry out.
The question is when will that be ye live and
Leo st ABC seven.
Speaker 1 (11:12):
Is the best. That guy's great. I hope he never retires.
He's one of the old school guys. I really enjoy
watching Leo Stalworth. All right, when we come back, we'll
talk about the trash in the ocean. My buddy Chip
Yos with kt LA was out there and if you're
a fan of the environment, you're not gonna like this
(11:33):
next story. Everybody throws all their crap into the La River, couches, mattresses, refrigerators,
and with the Wow, with the water that fills up
that river. Wow, yeah, you're gonna be You're gonna be
stacked with all kinds of debris and crap that comes
from the valley.
Speaker 2 (11:52):
I mean wow. Yeah, it goes right into a long beach. Yeah.
Speaker 5 (11:57):
Wow yeah.
Speaker 1 (11:58):
I things wrong with Leo Wow yes, wow.
Speaker 2 (12:01):
Yeah wow wow. Thing dog.
Speaker 3 (12:04):
All right, lunatic, you're listening to Tim Conway Junior on
demand from KFI AM six forty.
Speaker 2 (12:16):
It is the Conway Show.
Speaker 1 (12:17):
Neil Savedra is going to be out on Saturday at
Wendy's and it's gonna be the same Wendy is that
we did our remote last year. It's a beautiful one.
And he joins us, Neil Servader, how you bob, hey, buddy, Yeah,
we're going back to back to you and I are
real ding dog that's right, dig dog with you.
Speaker 2 (12:36):
Is it raining at your house? Hey? Right? Is it
doing Friday? I'm doing Friday, Yeah, Friday, and your Belinda?
Your Belinda? Yes? Is it raining at your house?
Speaker 5 (12:45):
Oh?
Speaker 1 (12:46):
Yeah, yeah, it's pouring in burk I'm looking out the
window right now. You can barely see across the street.
It's dumping. It's right, I'll take it. I like the ring,
all right. So you're doing a regular show two to
five on Saturday, Yes, sir, we'll be out there at
two three zero, two to two Alicia Parkway there in
(13:06):
mission via Hope.
Speaker 2 (13:07):
Okay, what And it's supposed to be nice, it's not.
Speaker 1 (13:10):
You know, it's supposed to be returned to the seventies
and clear skies on Saturday, Sunday, Monday.
Speaker 2 (13:15):
Let's hope.
Speaker 1 (13:15):
But you know, I gotta worry about the hairdew or anything.
I'm a squeegee and I'm good to go. Hey, we
have Thanksgiving coming up. I enjoy when you're on in
the morning. My wife's cooking and she's got you on,
and she often tells me tips that she learns from
listening to you.
Speaker 2 (13:34):
Are you doing the same thing again this year? Yeah? Yeah,
I'll be on.
Speaker 1 (13:38):
Uh, I'll be on the day before Thanksgiving. I'll be
on Thanksgiving, and I think I'm on the day after.
I think Handle's taken some time off. But oh good,
we'll have a good time.
Speaker 2 (13:47):
Yeah.
Speaker 1 (13:47):
So I'll open up the phone lines on Thanksgiving morn
and we'll just take calls all morning about baking questions, cooking,
grilling questions. Because you know, we live in southern California.
You can real all year round. So any any of
the above. Can you grill a turkey?
Speaker 2 (14:04):
Oh? Yeah, you feel I did.
Speaker 1 (14:06):
I did two h two twelve pound birds one year
on the rotisserie. Oh that's my family. Yeah, so doing
smaller birds is the hot ticket.
Speaker 2 (14:17):
People. You know, I come from a big family. You
come from a big family.
Speaker 1 (14:21):
A lot of times you you bring out these really
not normal larger well they're like twenty five pounds, and
that's you know, that's like having a twenty five pound
tweety bird.
Speaker 2 (14:34):
There aren't big turkey. There just aren't. Turkeys are not
big birds.
Speaker 1 (14:39):
And they're putting a dog on their Yeah, it just
gets too huge and it's a painting the ass to
cook or to roast that way. So the smaller ones,
I always say, get two smaller ones. You're gonna cut
the cook dive time down. And so I did that rotisserie.
You can di spatchcock them sure to start giggling, but
(15:00):
spatch cocking. And then what is spatch cocking? So spatch
cocking is when you, uh, you cut the breast and
then cut the back and then break the breast and
you flatten the bird and so it looks like a cartoon,
like the bird fell down flat. And that way it
opens up the cavity, which is you know, hard to
(15:22):
get the heat on evenly inside and cooks the bird
more evenly and obviously more quickly.
Speaker 2 (15:30):
It's just a it's lovely. It works.
Speaker 1 (15:32):
It fits perfectly on a grill that way. It's all
kind of when you're when you're baking a turkey. Do
you go breast down or breast up? No, I'm a
breast up guy.
Speaker 2 (15:42):
Yeah, me too.
Speaker 1 (15:43):
Yeah, there's a lot of talk about that. If you
do it breast down, the thought is or you flip
it halfway, which is kind of dangerous and difficult. But
the thought is is that like a rotisserie, you're the
juices are by gravity being pulled in one direction.
Speaker 2 (16:00):
You flip it up.
Speaker 1 (16:00):
Now the juice are going to be pulled towards the
driest part of the bird, which is the breast. But
really that's more about cooking it properly and not about
flipping it over. It's just the amount of time. The
best way to cook a turkey is to separate the
dark and the light meat. That's the reality is just
not you know, Rockwelly, and you can't like bring the
(16:21):
whole bird to the table, so people don't like doing it,
but that in reality is the best way to cook.
Speaker 2 (16:26):
And Neil Spader's whether this.
Speaker 1 (16:28):
He's coming out Saturday and at Wendy's doing a live remote.
Speaker 2 (16:32):
If you want to.
Speaker 1 (16:33):
Stop by, I he'd love to see you. It is
going to be at Alicia Parkway two three zero two two, Alicia.
Speaker 2 (16:41):
Parkway two three zero two two in Mission Viejo. And
when you're cooking, when you're baking.
Speaker 1 (16:48):
A turkey, I see this every year around Thanksgiving. You
go into Pavilions or Vond's or Ralphs, and way back
where the turkeys are. They also have a five gallon
drum that you can buy of cooking oil like peanut oil.
And then I hear the stories of people putting a
frozen bird in there, or bird that's too cold and
(17:08):
that explodes and the whole.
Speaker 2 (17:09):
House goes up.
Speaker 1 (17:11):
Yeah, so cooking, as far as oil is concerned, peanut
oil is a good choice because as a high smoke point,
good for deep frying. But the problem is is people
don't understand that A although it's a wet cook because
you're putting liquid in there, it's actually it's such a
temperature what it's doing. It's dehydrating. So when you see
(17:32):
things bubble when you're frying them, that's removing the water. Now,
when you freeze that water and you've got air and
the frozen water in.
Speaker 2 (17:42):
There, it pops.
Speaker 1 (17:44):
It tends to explode, which can be highly problematic. And
it's usually the guy that decided to do it, set
everything up on his wood deck right like with kindling
underneath that a Christmas tree nearby, exactly, some flares, some fireworks. Yeah,
but I've never had a deep fried turkey?
Speaker 2 (18:03):
Is it any good?
Speaker 5 (18:04):
Uh?
Speaker 2 (18:05):
It?
Speaker 1 (18:06):
It really is fabulous, really, it just is A it's
a it's difficult to do, Okay, it's not you know
who used to do them. I don't know if they
still do, but little doms in uh Los Fheelis. They
used to do that for it's an Italian restaurant. But
they used to do that for Thanksgiving. I don't know
if they still do. And they used to set up
(18:27):
all these deep fryers if I remember correctly, and fry
the birds. It does it quickly. It's it's more even
because it envelops the entire bird, and it's it's really good.
It's just to me, it's a headache to set up
and it can be dangerous if you don't know what
you're doing and you have to have a pulley system
(18:47):
to lower and raise the oh really to do it right? Yeah,
but what do you do with the oil afterwards? I
mean you can't just you know, it doesn't go down
the drain. You got to take it to a auto
parts store.
Speaker 2 (18:57):
Yeah, you have to do it.
Speaker 1 (18:58):
There are some there are some things you can add
to it, to it kind of coagulates it, it depens it.
But really what you'd want to do is you'd want
to filter it and then use it for other things.
Speaker 2 (19:12):
Well, you can.
Speaker 1 (19:13):
Reuse it, oh yeah, okay, oil Actually, if you filter oil,
there's different ways of filtering oil. You can do it
through a coffee filter. But you can filter oil and
use it multiple times. You just don't want to use
it for you wouldn't want to use it for doughnuts, right,
You want to use it for poultry or something similar
(19:33):
that you're going to be doing.
Speaker 2 (19:34):
Let me ask you.
Speaker 1 (19:35):
And this has been a lifelong challenge of mine, one
of many. But I think the process of making great
gravy is art and I think the people who do
it are art iss Why can't you go into a
store and buy gravy that tastes like the gravy that
(19:55):
grandma makes or mom makes? And is there a simple recipe?
Because I think every time gravy comes out great, they
got lucky, you know, not a bad observation. We talked
about this a couple of weeks ago. The first two
segments of Technique of the Week was just about gravy.
And what you're doing is you're taking the drippings. There
(20:20):
is something called fond and that is when you know
parts of the skin or parts of the flesh of
the bird. I'm sorry, I'm sorry, we got to take
a break. This is the most important phone call I've
ever had in my life, because I need a good
gravy recipe, and I'm sure people at home want to
hear this too.
Speaker 2 (20:36):
Can you stay with us? Of course?
Speaker 1 (20:37):
Okay, when we come back, Neil Sevadra is going to
lay gravy on us and teach us how to make gravy.
So if you're a mom, a daughter, a grandmother, an aunt,
and maybe if you're a guide too, and you're into gravy,
It's the most important part of my Thanksgiving week is gravy.
(20:58):
I love it, and great gravy makes the meal. Crappy
gravy destroys the holiday. So Neil Sevadra when we come back,
is going to teach us how to make great gravy.
You may want to record it, or you may want
to listen to it, or you may want to have
some of your family listen to it as well if
you have crappy gravy every year. But this is going
(21:19):
to be the best five to ten minutes of your
life when we come back. I'm not over selling it.
It's going to be the best, all right. Keep an
eye on the rain as well, And it looks like
Santa Clarita, that storm is on its way out. It's
headed towards Palmdale. Lancaster. You're in the middle of it
right now. You're going to get it for the next
(21:39):
twenty minutes or so, so be aware of flash flooding
out there. There is going to be a lot of
rain out in that area. Wow, that's right, all right.
Rely on KFI have come back, Gravy, Gravy, Gravy.
Speaker 3 (21:52):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 2 (22:00):
It's Conway Show.
Speaker 1 (22:02):
We have a lot of rain coming up to Lancaster
and Palmdale. You're feeling it right now. It's going to
continue for the next hour. Continues in Santa Clarita as well,
the northern part of the San Fernando Valley.
Speaker 2 (22:12):
Tons of rain.
Speaker 1 (22:13):
And I'm looking out in here in Burbank right now
and it's still pouring in the valley. But Palmdale and Lancaster,
you've got to be aware that this rain is serious.
It's it's there, and it's going to last for the
next half hour forty five minutes. At six twenty five,
if you live in Malibu, you're gonna get hit with
a big, huge cell in Malibu at six twenty five.
(22:36):
But right now, Lancaster and Palmdale. Please be aware of that.
You got kids out there, you know, coming home from
school late, maybe they got football practice.
Speaker 2 (22:44):
Whatever. It is not a joke.
Speaker 1 (22:46):
You're getting dumped on right now and it's going to
continue for the next half hour.
Speaker 2 (22:50):
So all right, Neil Sevadra is with us.
Speaker 1 (22:53):
Neil, please help all of our listeners and tell us
the perfect gravy recipe and to do it.
Speaker 2 (23:01):
Okay, first, here we go. I got a pen.
Speaker 1 (23:04):
First, I get intimidated by it. And it's not that
it's complicated, it's not. It's just that we tend to
make some mistakes. So you've got three major parts. You've
got the fond, which is parts of the bird skin,
even the carrots or their aromatics, whatever you're putting in
the bird roasting with it. Those fall to the bottom.
(23:27):
You put a little liquid in the bottom, preferably something
more flavorful than water, like a stock or something like that.
Speaker 2 (23:36):
Beer wine will also work.
Speaker 1 (23:38):
Then as that cooks down a little bit, you're gonna
take that out. The bird's gonna be done. You're gonna
take that out and you're going to deglaze it. And
that means you're going to use another liquid to bring
all those little pieces up off of the bottom of
the pan and mix them in and you simmer that
down a little bit. That's what's going to give you
(23:59):
that deep, rich flavor that is hard to get in
the jarred stuff.
Speaker 2 (24:04):
You just it's just a different process.
Speaker 1 (24:07):
So once you have that, then you are going to
filter out the little bits and you're going to take
off any of the fat, any of the heavy, heavy
fat that's there. They kind of you let it cool
down and then you can separate some of the fat
and then you take that mixture, you put it into
a pan and you add you put that aside. Then
(24:28):
you have a pan that you put your ruin. Rue
is one part fat like butter and one part flour.
Speaker 2 (24:37):
You same cup and cup.
Speaker 1 (24:41):
Yeah, if you're doing that, but really for something like this,
you're probably looking at about a tablespoon and a tablespoon.
And so now you melt that down in a pan,
and as that's warming up, you want it to change
color from that yellowish to kind of a blonde just starting.
The darker it gets, the more like nutty flavor. You're
(25:02):
gonna get it, but you don't want it to get
You don't want to burn the flour. You just want
to roast it a little bit, because raw flour tastes nasty. Okay,
so half water, I'm sorry, half butter, half flour, yes, okay,
So in this case, probably about a tablespoon of both.
And then you put that in there. Once that cooks down,
then you slowly add while stirring that liquid that you
(25:27):
made that you filtered the fat and you filtered the
little bits and pieces out of there. You slowly add
and you stir that in. And once you stir that in,
the flour and the butter are going to become a thickener.
That's going to start thickening it. Now you're heating it
as it starts to simmer. It's reducing the liquid and
it's starting to thicken with the flour the flowers being imbibed,
(25:49):
it's like absorbing all those juices and it's thickening up that.
That's what gives it that gravy. The thing is and
your gen probably knows this from baking a lot.
Speaker 2 (25:59):
Is like with cookies.
Speaker 1 (26:01):
You don't want to cook them till they look done
because then they're going to be overdone. You don't want
to cook reduce this to where your gravy looks perfect,
you're gonna want it to be a little thin because
it's going to thicken more as it cools down. And
that's really it. You can add salt and pepper if
you need to at that point, but really, if you've
(26:22):
put all the really good flavors in your vegetables and
things like that, most of the flavor is going to
be there. You can add salt, you can add some
pepper and things a little time or something like that,
but really that's the basic thing. If you do get clumps,
and this is one of probably the biggest thing. People
(26:44):
will get clumps of the flour and it will the
thickening agent will clump up, and they think they've ruined it.
Speaker 2 (26:52):
Just sive it, throw it through a sieve and you'll
be fine.
Speaker 1 (26:55):
Don't try and break them down anymore, don't try and
press them with the back of a spoon, and just
sive them out and you'll be fine. It'll be glorious.
If you need to thin it down a little bit,
add some of the liquid that you use like a
chicken broth or vegetable roth or something like that to
thin it down if it needs If it doesn't get
(27:16):
as thick as you want, put it back on the
heat and just simmer.
Speaker 2 (27:19):
It for a little while to reduce the liquid out
of it. You know, it does.
Speaker 1 (27:23):
It does seem simple, but I think it's an art
and people will make terrific gravy are the king, They're
the king or queen of that day.
Speaker 2 (27:33):
Yeah, I told this on the air. One day.
Speaker 1 (27:36):
My brother was in the Marines and he was a
cook in the Marines. And one year when I was
hosting here with my family, which is large, I just
froze at the gravy and know, I'm like, dude.
Speaker 2 (27:48):
You got to help me out. I just I get it.
Speaker 1 (27:51):
It can be intimidating it and he's like, yeah, I
got you, I got you. But really clumping, needing to
thicken it up or to thin it down, those are
what you're dealing with. And heaven forbid, if the bottom
of your roasting pan burns up all that good fond
and stuff, it's okay. Grab little pieces off the bottom
(28:13):
of the bird skin, little pieces of meat. Put some
onions and some carrots in a pan with a little oil,
saute them all together and start from fresh that way. Also,
you can buy canned stuff or jarred stuff, keep it
in the fridge and if all hell breaks, Luice do
the same thing. Carrots, onions, some celery and some pieces
(28:36):
of the turkey in there. Just toss it for a
little bit and add some of the liquid and then
put that into the canned gravy or the jarred gravy
and it will make it taste like it's extra fresh made.
All right, buddy, we'll keep promoting Saturday. I appreciate you
coming on. I'm gonna report back after I make gravy.
Speaker 2 (28:55):
Thanks buddy. I want pictures or it didn't have all right,
you're the best, Nil Savedra.
Speaker 1 (29:00):
It's gonna be on this Saturday, broadcasting live in Alisha
Parkway mission via ho Wendy's so buzz on out and
see him two three zero two too, Alisia Parkway.
Speaker 2 (29:09):
It's Conway Show.
Speaker 1 (29:09):
It's raining Conway Show on demand on the iHeartRadio app.
Now you can always hear us live on KFI AM
six forty four to seven pm Monday through Friday, and
anytime on demand on the iHeartRadio app.
Tim Conway Jr. on Demand News
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