[SPEAKER_02]: CK, that was a long time ago, you did that.

[SPEAKER_02]: Like, I was like, this is so ingenious.

[SPEAKER_02]: Now, low-jugging food sources are doing it like they invented it.

[SPEAKER_02]: Oh, are they really?

[SPEAKER_00]: Yeah.

[SPEAKER_00]: With no old, de-clinton-calli-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch-ch [SPEAKER_02]: Hey, everybody, it is Monday, the 24th week of Thanksgiving.

[SPEAKER_02]: Welcome to Chewed Up.

[SPEAKER_02]: We have myself, Michael Simon, the lovely Carl Hall, and the ever-telted Clinton Kelly.

[SPEAKER_02]: Now, this week is big.

[SPEAKER_02]: What did you do?

[SPEAKER_02]: Oh, frame your face.

[SPEAKER_02]: You've got to strike a pose.

[SPEAKER_02]: So this is a big week.

[SPEAKER_02]: Thanks, kids.

[SPEAKER_02]: Friendsgiving, all the craziness is going on.

[SPEAKER_02]: I mean, I think there are, do you guys have a preference?

[SPEAKER_02]: Thanks, or friends?

[SPEAKER_02]: Thanks, or friends?

[SPEAKER_01]: Oh.

[SPEAKER_01]: I like a blend to be honest with you, a couple friends and some family to like even things out.

[SPEAKER_01]: I think it's fun.

[SPEAKER_01]: How about you, Crow?

[SPEAKER_03]: Um, I like a blend.

[SPEAKER_03]: But can I out myself this year?

[SPEAKER_01]: Uh-oh.

[SPEAKER_03]: Uh, I'm just doing husband-giving.

[SPEAKER_03]: I'm just a one person.

[SPEAKER_01]: Does Matthew know this?

[SPEAKER_01]: He does.

[SPEAKER_03]: I know.

[SPEAKER_03]: I talked to him about, I said, I've been trialling a lot.

[SPEAKER_03]: What do you think about it just being us?

[SPEAKER_03]: And we just sort of chilling and not doing too much.

[SPEAKER_02]: And I'm doing with that.

[SPEAKER_03]: I think that's good.

[SPEAKER_03]: Yeah.

[SPEAKER_02]: Sometimes you've got to do those things.

[SPEAKER_02]: Absolutely.

[SPEAKER_02]: Yeah, good to take care.

[SPEAKER_02]: You've got to take.

[SPEAKER_02]: I think.

[SPEAKER_02]: all of us are guilty of this.

[SPEAKER_02]: We worry so much about taking care of everybody else.

[SPEAKER_02]: Yeah, everyone's the one got to take care of yourself.

[SPEAKER_03]: Yeah, main dish energy.

[SPEAKER_02]: There you go, main right.

[SPEAKER_02]: For sure.

[SPEAKER_02]: Speaking of main dish energy, I got to say Clint Kelly, you.

[SPEAKER_02]: Clint Kelly, you are a man that just [SPEAKER_02]: does what you want.

[SPEAKER_02]: You know, I mean, like Thanksgiving, I don't even think about a salad.

[SPEAKER_02]: The word salad rarely comes into my mind.

[SPEAKER_02]: I mean, I usually put one on the table just for my friends, but here you are.

[SPEAKER_02]: You're coming out Monday.

[SPEAKER_02]: Thanksgiving week.

[SPEAKER_01]: Bring in the salad.

[SPEAKER_01]: I'm bringing the salad because, and I want to tell you, I'm not a salad man.

[SPEAKER_01]: Like, I'm, I'm really not a salad man, but I am married to a salad man.

[SPEAKER_01]: And he likes to have a green with a meal every time.

[SPEAKER_01]: So like, all right, so let's make one dish that is going to feel like it's a little bit lighter and it feels like it's a little bit good for you and sort of, you know, the nice thing about a salad on Thanksgiving is that a little bit of acid in the dressing.

[SPEAKER_01]: Yes, actually goes well with all the heavy.

[SPEAKER_01]: Oh, I agree.

[SPEAKER_01]: I agree.

[SPEAKER_01]: You need a fat like a fat breaker.

[SPEAKER_01]: It's not the voice maker, but the fact that it's let's eliminate that.

[SPEAKER_02]: Don't sell it.

[SPEAKER_02]: I don't want you to ever say sell it again.

[SPEAKER_02]: We call them fat breakers.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Breakers.

[SPEAKER_03]: Breakers.

[SPEAKER_03]: I happen to love a fat breaker salad.

[SPEAKER_03]: Slash salad.

[SPEAKER_03]: I do.

[SPEAKER_03]: I love a salad.

[SPEAKER_03]: I love a salad for Thanksgiving.

[SPEAKER_03]: I love bits and bobs with some kind of greenery.

[SPEAKER_01]: Yes.

[SPEAKER_01]: So I think you're going to like this salad.

[SPEAKER_01]: Actually, you guys have already had the salad.

[SPEAKER_01]: This is the salad that I made on the Drew Barrymore show.

[SPEAKER_01]: Remember we all made some.

[SPEAKER_01]: Yes.

[SPEAKER_01]: And they didn't have enough time to actually, we have 40 salads.

[SPEAKER_01]: Well, it all was like a whirlwind over there.

[SPEAKER_01]: But Drew Barrymore, this is like, claimed to fame regarding the salad.

[SPEAKER_01]: Yes.

[SPEAKER_01]: Drew Barrymore tasted the salad.

[SPEAKER_01]: She was like, this is my new favorite salad.

[SPEAKER_01]: So I was like, okay, if Drew Barrymore likes it, then I can't be not.

[SPEAKER_01]: All right.

[SPEAKER_01]: All right.

[SPEAKER_01]: All right.

[SPEAKER_01]: So, Drew Barrymore's producers asked us if we could bring a salad that had somehow incorporated pumpkin spice, yeah.

[SPEAKER_01]: It was like, that's right.

[SPEAKER_01]: Remember that?

[SPEAKER_01]: Yes.

[SPEAKER_01]: Yes.

[SPEAKER_01]: Yes.

[SPEAKER_01]: It was like, then I had a little brain child.

[SPEAKER_01]: I was like, Clinton, why don't you put the pumpkin spice in the croutons?

[SPEAKER_01]: So I made pumpkin spice crouton and it's just like a little hint of pumpkin spice rather than a boom punch in the face.

[SPEAKER_01]: Okay.

[SPEAKER_01]: Okay.

[SPEAKER_01]: All right.

[SPEAKER_01]: So let's if you would help me make some croutons.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Some sourdough bread that you can either cut up into cubes or tear up into irregular pieces.

[SPEAKER_01]: We're going to just, you know, add a little bit of olive oil and some salt and some pepper and some pumpkin spice and a little bit of extra cinnamon.

[SPEAKER_01]: There should be cinnamon in pumpkin spice but a little extra um I like a lot of fat.

[SPEAKER_01]: Okay.

[SPEAKER_00]: And just use your hands, that's right, it's just use your hands.

[SPEAKER_01]: And we should say that this is a Delacotta squash, goat cheese, and pumpkin spice, crouton salad, over mixed greens.

[SPEAKER_01]: So Delacotta squash, it's delicious, delicious squash.

[SPEAKER_01]: It's their tiny, and they're about, you know, like, you know what, eight inches.

[SPEAKER_01]: And I was like, I'm gonna call it a tiny, I mean, God bless your Clint.

[SPEAKER_01]: It's delicious, okay, and you can eat the skin which is a lovely thing so you don't have to peel them, but what you do have to do is cut them and have and scoop out the seeds.

[SPEAKER_01]: And then we're going to turn these into a little half moons.

[SPEAKER_01]: We're going to do about, you know, about a half inch slice of these.

[SPEAKER_01]: One just one large delicata squash should be fine.

[SPEAKER_02]: We were talking about this before we started to it.

[SPEAKER_02]: You may not be able to find these everywhere.

[SPEAKER_02]: They're becoming more and more readily available.

[SPEAKER_02]: Yeah, but I think it.

[SPEAKER_02]: It's hard to find a better squash variety than that because it's so versatile.

[SPEAKER_02]: Totally agree.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: What are your favorite squashes?

[SPEAKER_02]: Let's talk about our favorite squashes.

[SPEAKER_02]: I do love a honey nut, not available for a long time, but Liz and I were just California for a week or so at the farmers market that the honey nut squashes were plenty.

[SPEAKER_02]: And it is a delicious, meat fabulous squash.

[SPEAKER_03]: Dude, that's squash is so good that even if I'm visiting an hour and a half, I'm living in a hotel.

[SPEAKER_03]: because it's so good, and you don't see it all the time, and it's amazing.

[SPEAKER_02]: So good.

[SPEAKER_02]: I did it with, um, I just did, look, but you want to keep it so simple because it's so good.

[SPEAKER_02]: So I just roasted them and made brown butter and a brown butter vinegar at, and some toasted nuts, and it was just, and crispy sage.

[SPEAKER_01]: It was so good.

[SPEAKER_01]: It's so good, right?

[SPEAKER_01]: When you're doing delicate squash, I just want to say just toss with a little bit of olive oil, salt and pepper and put it on a sheet pan like this and you really kind of want them in one single layer just say it because the contact with the sheet gives you that browning underneath and it's deliciousness.

[SPEAKER_01]: You don't want to steam them.

[SPEAKER_01]: You want to roast them.

[SPEAKER_01]: So we're going to put the croutons and the squash into the oven and the great thing about this is these can be done the day before.

[SPEAKER_01]: This is a nice salad actually to bring to a Thanksgiving dinner.

[SPEAKER_01]: Yeah, because it's like a, it's a real Thanksgiving salad because it's got the squash in there and the pumpkin spice, so it's appropriate.

[SPEAKER_01]: Yeah, and you could even toss it when you're there.

[SPEAKER_01]: Yeah, totally.

[SPEAKER_01]: I would just, I would 100% just bring the components.

[SPEAKER_03]: And with all the pumpkin spice, cinnamon and salt and pepper is delicious.

[SPEAKER_02]: Yay, I'm glad.

[SPEAKER_02]: So, okay, you didn't say what, what, what are your favorite squashes these days?

[SPEAKER_01]: I just, I, you know, I can't remember the name.

[SPEAKER_01]: I, my life to put this down on the, oh, we put this down on the, [SPEAKER_01]: That's what your Delacotta squash is going to look like when you take it out of the oven.

[SPEAKER_01]: I just had a squash for the first time, oh, I forgot the name of it, it's a Japanese heirloom.

[SPEAKER_01]: Oh, you said I think it was full of you because, yeah, full of you.

[SPEAKER_01]: It was a full of you or full of you.

[SPEAKER_01]: It's got an F in a J in it.

[SPEAKER_01]: I thought you were going to curse an F me, but it was an F in a squash.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: I think it was full of it.

[SPEAKER_01]: It's in my phone.

[SPEAKER_01]: I took a picture of it.

[SPEAKER_01]: There's a photo.

[SPEAKER_01]: Right.

[SPEAKER_01]: You could eat these croutons like candy.

[SPEAKER_01]: As right here, there'd be like a lovely little, there's no nibble, with like a, like a check mix, but make it with it.

[SPEAKER_03]: Yes, I want you out of here this, here's that steak's tail.

[SPEAKER_01]: Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh [SPEAKER_02]: I don't know how to say my hand is cutting down on the bus.

[SPEAKER_02]: Damn, I need to brag one more time.

[SPEAKER_02]: Oh, my God.

[SPEAKER_02]: I mean, someone must think crunchy.

[SPEAKER_02]: Does they manipulate like tomatoes or something?

[SPEAKER_02]: Get mad for a minute.

[SPEAKER_01]: Looks like you'll have a little bit of a reaction.

[SPEAKER_01]: Yeah.

[UNKNOWN]: Yeah.

[SPEAKER_01]: Oh my god, you should have called the show on-hinge.

[SPEAKER_01]: We really have like people.

[SPEAKER_01]: I tell people, I don't have warning you that it's on-hinge.

[SPEAKER_01]: It really is.

[SPEAKER_01]: I love it.

[SPEAKER_01]: I do too.

[SPEAKER_01]: All right, so another component of the salad are toasted pumpkin seeds, papitas, which are delicious.

[SPEAKER_01]: I could eat these by the handful.

[SPEAKER_01]: You probably shouldn't eat them by the handful, because they're highly colored, believe it or not.

[SPEAKER_01]: That's it?

[SPEAKER_01]: I'm not in general, or seeds, they're a pretty colored.

[SPEAKER_01]: These are healthy to me.

[SPEAKER_01]: But they do feel so healthy, right?

[SPEAKER_01]: I got fiber.

[SPEAKER_01]: That's good.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Do a dry roast in a pan like this.

[SPEAKER_01]: And as Carla always says, be careful when you're toasting your seeds, you're not like, what do you say, done, done, burnt.

[SPEAKER_03]: There's three stages, not done, not done, burnt.

[SPEAKER_03]: Yeah, that's what it is.

[SPEAKER_01]: Not done, not done, burnt.

[SPEAKER_01]: That's two, that's two, that's two, that's two.

[SPEAKER_03]: So don't put all your nuts in the pan at one time.

[SPEAKER_03]: If you have a lemon in it about.

[SPEAKER_01]: Yeah, that's actually a really good point.

[SPEAKER_01]: And don't walk away from them.

[SPEAKER_01]: So as soon as you walk away from them, that's a timer.

[SPEAKER_01]: They start to burn every time, but when you walk away from them, and give them a toss in your pan, just like that, make sure they keep moving.

[SPEAKER_01]: Okay, shall we make a vinaigrette?

[SPEAKER_01]: We shall.

[SPEAKER_01]: Let's do it.

[SPEAKER_01]: All right, so this vinaigrette has a little bit of honey, a little bit of lemon juice, and some mustard.

[SPEAKER_01]: It's a very basic vinaigrette.

[SPEAKER_01]: I love it.

[SPEAKER_01]: I love it.

[SPEAKER_01]: But you need your acid and stuff to counteract all of those Thanksgiving dishes.

[SPEAKER_03]: We're not, I remember when on the show where we had done, I think it was Clinton's segment.

[SPEAKER_03]: And it was like, don't throw the bottle out.

[SPEAKER_03]: Is it the end of the day?

[SPEAKER_03]: Oh, yeah, you're a member of the night.

[SPEAKER_03]: All of those drugs and drugs.

[SPEAKER_03]: Yes, yes, yes.

[SPEAKER_03]: It's all says where you add ingredients to the little bit that's left in the bottle.

[SPEAKER_02]: I love that.

[SPEAKER_02]: I got to say too, CK, that was a long time ago.

[SPEAKER_02]: You do that.

[SPEAKER_02]: Like, I was like, this is so ingenious.

[SPEAKER_02]: Now, low-jugging food sources are doing it like they invented.

[SPEAKER_02]: Oh, are they really?

[SPEAKER_02]: Yeah.

[SPEAKER_02]: With no old, to Clint Callie.

[SPEAKER_02]: Oh, shit.

[SPEAKER_02]: Oh, little shit.

[SPEAKER_01]: So funny, every generation thinks that they've invented something, right?

[SPEAKER_01]: They all think that they've invented something.

[SPEAKER_01]: I was walking down the street and this guy was wearing this outfit.

[SPEAKER_01]: This is in Tribeca, New York and this guy was walking down the street, like I coming toward me, he looked like a 30 years younger version of me, right?

[SPEAKER_01]: And he's literally wearing the exact outfit.

[SPEAKER_01]: I remember this outfit, the first outfit I wore, the first day of ninth grade.

[SPEAKER_01]: It was what movie just came out, 16 candles.

[SPEAKER_02]: Oh my god.

[SPEAKER_02]: Oh my god.

[SPEAKER_01]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha [SPEAKER_01]: I literally wore that 30 minutes ago, no I didn't say it because I don't know, no, I should I have no.

[SPEAKER_01]: All right.

[SPEAKER_01]: If you are laughing, drooling or yelling at us through your screen right now, then you're one of us and we love you for it.

[SPEAKER_02]: So don't just watch in silence, hit that subscribe button on YouTube or follow wherever you're listening.

[SPEAKER_03]: Yeah, that way you don't miss when Clinton starts another bread and cheese crusade.

[SPEAKER_01]: Okay.

[SPEAKER_01]: Or when Michael burned something on purpose.

[SPEAKER_01]: Oh, whatever.

[SPEAKER_01]: It's called flavor Clinton.

[SPEAKER_01]: Subscribe.

[SPEAKER_01]: Follow telephoran.

[SPEAKER_03]: Whatever it takes.

[SPEAKER_01]: You know, when you're cooking with heart, you can't forget about what's in hand.

[SPEAKER_02]: Right, and in my hand, it's a senorita that nine alcoholic full-flavored THC margarita that somehow pairs with everything from Turkey to takeout.

[SPEAKER_01]: Crafted by wine makers with real juice, organic agave, and that award-winning taste, that gets your guest talking.

[SPEAKER_02]: All the buzz, none of the hangover, so well, dinner, simmers, crack a can, and take your taste on a tropical getaway.

[SPEAKER_01]: You must be 21 or over, and please enjoy responsibly.

[SPEAKER_02]: She said we got a Molly Ring walled on, by the way.

[SPEAKER_02]: Oh, yeah, that was awesome.

[SPEAKER_03]: Molly is like, she does a lot of things, like, all of this, I felt I was reading up on her, but I love her.

[SPEAKER_02]: No, yeah.

[SPEAKER_02]: I don't use the lips.

[SPEAKER_02]: She's still living in the city too, like, she's still living in the city too, like, she's still living in the city too, like, she's still living in the city too, like, she's still living in the city too, like, she's still living in the city.

[SPEAKER_02]: She was on the tube.

[SPEAKER_02]: Yeah, she was on the tube.

[UNKNOWN]: Yeah.

[SPEAKER_01]: We have a lot of people from that area on the tube.

[SPEAKER_01]: Oh, can I give you my tip for testing salad dressing?

[SPEAKER_01]: I feel like a lot of people when they taste their salad dressing, they put it on their finger and give it a taste.

[SPEAKER_01]: It tastes different on your finger that it does on some of the green stuff that you're going to put it on.

[SPEAKER_01]: Yeah, if you're going to put it on baby spinach or a roguel, it just dip a little bit of that and give it a taste.

[SPEAKER_01]: That's a good tip, see?

[SPEAKER_01]: Yeah, it's a good tip.

[SPEAKER_01]: Because the roguel is peppery, you don't need as much peppery as you think you do.

[SPEAKER_03]: I'm going to dip in the croutons.

[SPEAKER_01]: What do you think, good?

[SPEAKER_01]: Mm-hmm.

[SPEAKER_01]: Right, let's go with that.

[SPEAKER_01]: So I'm going to dress these greens, give them a little toots, a little toots, a little to us.

[SPEAKER_03]: So it's a beautiful bowl.

[SPEAKER_01]: I don't toss the whole salad.

[SPEAKER_02]: Thank you.

[SPEAKER_02]: It's a really fun ball, though, CK because you could put the ball in the fridge or the freezer.

[SPEAKER_02]: Like, say you're having a party where people are going to be going in and outside.

[SPEAKER_02]: Oh, this comes out.

[SPEAKER_02]: And it'll chill and hold.

[SPEAKER_02]: Oh.

[SPEAKER_02]: Oh, very well.

[SPEAKER_03]: What's it?

[SPEAKER_02]: Oh, that's great.

[SPEAKER_03]: It's so smart.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Well, I mean, I didn't have anything to do with the cool stuff listed, and so it was good partnership.

[SPEAKER_01]: We love this partnership.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Happy.

[SPEAKER_01]: Thinly sliced red onion.

[SPEAKER_01]: I'm going to take that delicate squash and put it on top too, and I would, you know, I like to completely toss the salad before serving it, but I also like the presentation so just to have a little bit of, [SPEAKER_02]: I'm with you today, but I need it, it's, it's really, it tears your part, like, I, I know.

[SPEAKER_02]: One of my a thing that makes me insane when I go to a restaurant is when they send me out of salad with either the dressing on the top or dressing on the side, like, how do you expect me to toss this thing?

[SPEAKER_02]: I know.

[SPEAKER_02]: It makes me freeze and the salad is like it's already overflowing on the plate.

[SPEAKER_02]: Yeah, how are you going to make that happen?

[SPEAKER_02]: Tosh, you're salads.

[SPEAKER_02]: People that want to stuff on the side ordered on the side, but don't punish the people that want to eat it correctly.

[SPEAKER_02]: I feel like I'm being punished because of the weird dressing on the side people.

[SPEAKER_02]: Yeah, I feel like I got to toss it to toss it to toss it.

[SPEAKER_02]: Don't make me angry.

[SPEAKER_03]: I mean, this is so beautiful.

[SPEAKER_03]: I mean, you have a rugala, and some of those baby lattices, the colors, like the squash, your mixed greens, right now.

[SPEAKER_01]: So, all right, and then delicious.

[SPEAKER_01]: All right, and then I doll up goat cheese on top of this.

[SPEAKER_01]: Yeah, you do.

[SPEAKER_01]: We did not use goat cheese on the Drew very much.

[SPEAKER_01]: Because she'd no like it.

[SPEAKER_01]: She'd no like it.

[SPEAKER_01]: Why did they go cheese?

[SPEAKER_01]: No, she we used a French feta, I believe.

[SPEAKER_03]: Oh, okay.

[SPEAKER_01]: Yeah, I was like, okay.

[SPEAKER_01]: From goat.

[SPEAKER_02]: I, is it really?

[SPEAKER_02]: Probably.

[SPEAKER_02]: That's what he's talking about.

[SPEAKER_02]: Yeah, he typically fed us goats or sheep smoke.

[SPEAKER_02]: But I, I underserved just says, like, fed a taste distinctly different than, like, like, a chef or a soft goat.

[UNKNOWN]: Yeah.

[SPEAKER_02]: All right, this is very, it looks beautiful.

[SPEAKER_01]: It does.

[SPEAKER_01]: I love it.

[SPEAKER_01]: It's not a crumbly go-chee, sometimes it comes with little more easily than that.

[SPEAKER_02]: Oh, God, it's getting in the way.

[SPEAKER_03]: I'm just getting my little photos.

[SPEAKER_01]: I know.

[SPEAKER_01]: All right, great.

[SPEAKER_02]: And then I just do one more crack of black pepper over the top.

[SPEAKER_02]: See, again, what you were even seeing in the presentation, it's like tossing it, then you tap it with the go-chee that looks beautiful.

[SPEAKER_01]: There you go.

[SPEAKER_02]: All right shall we dig in we should take a school I have like quick let's place some games as we're doing this too Oh my god, I'm lucky.

[SPEAKER_02]: We should also talk about Thanksgiving prep by the way a hundred percent yeah a hundred percent That's it.

[SPEAKER_02]: All right.

[SPEAKER_02]: I will serve that We all this over so we could start doing that too.

[SPEAKER_02]: Okay [SPEAKER_02]: Um, all right, so this is a thanksgiving timeline, y'all.

[SPEAKER_02]: Yeah, we're going to start working, working on the timeline.

[SPEAKER_02]: Okay.

[SPEAKER_02]: You're delicious salad first.

[SPEAKER_02]: Ooh, this is my jam this out.

[SPEAKER_03]: This is my jam.

[SPEAKER_03]: This is so delicious.

[SPEAKER_03]: I love acid, so I love pickles in my mouth.

[SPEAKER_02]: Go ahead, my question for you, though.

[SPEAKER_02]: Ooh, this is great.

[SPEAKER_02]: Are you going to serve this on Thanksgiving Day or is this a meal leading up to Thanksgiving?

[SPEAKER_01]: Thanksgiving Day.

[SPEAKER_01]: So I'm going to put this.

[SPEAKER_01]: I do a buffet.

[SPEAKER_01]: I'm going to do this on Thanksgiving Day at the buffet.

[SPEAKER_01]: Sort of at the end.

[SPEAKER_01]: People can put just a little bit of green on their plate and feel good about life.

[SPEAKER_01]: We're going to get about all the sticks of butter that are in the great.

[SPEAKER_01]: There you go.

[SPEAKER_01]: So today is Monday.

[SPEAKER_02]: Yes.

[SPEAKER_02]: So Monday, we're not gonna ask anybody to do anything.

[SPEAKER_02]: Monday is chewed up, watch, relax, have swell time, chewed up.

[SPEAKER_02]: Tuesday, Tuesday, you need to go do your shopping.

[SPEAKER_02]: All shopping needs time, right?

[SPEAKER_02]: Need stuff, are we comfortable now?

[SPEAKER_02]: Yeah.

[SPEAKER_03]: And a lot of times you have the order that turkey ahead of time is a special thing, but yes.

[SPEAKER_03]: Well, I mean, every grocery store has turkey.

[SPEAKER_02]: That's true.

[SPEAKER_02]: Uh-huh.

[SPEAKER_02]: Complete shopping.

[SPEAKER_03]: Yep.

[SPEAKER_03]: You should not be in there on Wednesday.

[SPEAKER_02]: Complete.

[SPEAKER_02]: All shopping.

[SPEAKER_02]: Also, they should start finding their turkey if froze.

[UNKNOWN]: Mm-hmm.

[SPEAKER_01]: Monday, why you shouldn't shop on Wednesday?

[SPEAKER_01]: Cause sometimes your favorite grocery store will be out of something that you really needed.

[SPEAKER_02]: Oh, that's a bad scramble.

[SPEAKER_02]: There is no way I'm going to there as the day before Thanksgiving.

[SPEAKER_02]: It's not happening.

[SPEAKER_02]: I do it.

[SPEAKER_02]: I get up super early.

[SPEAKER_02]: You're free.

[SPEAKER_02]: I'm the first one on the grocery store.

[SPEAKER_01]: I would murder someone.

[SPEAKER_01]: Really?

[SPEAKER_01]: Oh my God.

[SPEAKER_01]: I get that girl on Wednesday.

[SPEAKER_01]: I like going on Wednesday.

[SPEAKER_01]: First thing, like literally I'll set my alarm and get there when the store opens.

[SPEAKER_01]: And then I'm in and out.

[SPEAKER_01]: and I feel like everything's still a little fresh.

[SPEAKER_01]: But, but also Tuesday works.

[SPEAKER_02]: Yeah, I just think, like, because what I do on Wednesdays, I get Wednesday, I get a lot of prepped on.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: But like, I think on Tuesday, you could start throwing the turkey.

[SPEAKER_02]: You could also, I also, and I don't know if everybody does this, I buy turkey bones and wings and stuff, and I also set my stock on Tuesday.

[SPEAKER_02]: Okay, lots of good day.

[SPEAKER_01]: You could even do that today.

[SPEAKER_01]: Today, today, you could give your stock on.

[SPEAKER_01]: But you're going to need stock or a good gravy.

[SPEAKER_01]: Yep.

[SPEAKER_03]: You need to stop for everything.

[SPEAKER_03]: Everything on the table.

[SPEAKER_03]: Do you need it for your dressing?

[SPEAKER_03]: You need it for, like your green bean casserole.

[SPEAKER_03]: You need it for everything.

[SPEAKER_02]: Yep.

[SPEAKER_02]: Nick, am I writing big enough?

[SPEAKER_02]: Should I write bigger?

[SPEAKER_02]: Regiment it.

[SPEAKER_02]: You see it, okay?

[SPEAKER_02]: All right.

[SPEAKER_02]: It'll complete shopping.

[SPEAKER_02]: Start throwing turkey, set turkey stock.

[SPEAKER_02]: Like I think those are the big, big things to do on Wednesdays.

[SPEAKER_01]: On Thursdays, that makes sense.

[SPEAKER_02]: All right.

[SPEAKER_02]: I'm going to go with that when is day?

[SPEAKER_02]: Of course, on Wednesday, you're also going to watch you [SPEAKER_03]: I'll be doing my cross-to-to-state, though.

[SPEAKER_02]: Watch, shoot it.

[SPEAKER_03]: I'm sorry, patient.

[SPEAKER_03]: I'm not.

[SPEAKER_02]: I'm a see-in.

[SPEAKER_02]: And subscribe to channel.

[SPEAKER_03]: I'm a subscribe.

[SPEAKER_03]: You have to do it on Wednesday because you're going to do it on Monday.

[SPEAKER_02]: Now, you're giving us thanks and that makes us happy.

[SPEAKER_02]: The other thing that I usually make my stuffing or and I set it in the fridge, [SPEAKER_02]: I don't do mashed potatoes.

[SPEAKER_02]: I'm going to do everything on my head.

[SPEAKER_02]: I don't do mashed potatoes.

[SPEAKER_02]: What else do you do?

[SPEAKER_02]: You bake your pie crusts.

[SPEAKER_03]: I make my pie crusts.

[SPEAKER_03]: If I'm doing stuffing, I'm doing cornbread stuff in so I would have made the cornbread I had.

[SPEAKER_02]: You can also do a lot of your chocolate.

[SPEAKER_02]: He's got it just a...

[SPEAKER_02]: This isn't just a specific, this is a judge.

[SPEAKER_03]: I'll stuff him, yeah.

[SPEAKER_02]: Big stuffing, don't bake.

[SPEAKER_03]: I also think like Chacquentin's point, a lot of the prep.

[SPEAKER_03]: I like to prep my vegetables, my green beans, like that kind of stuff.

[SPEAKER_03]: I put them in zip top backs as they lay flat in the fridge, like all that stuff.

[SPEAKER_03]: Unions, all the mirrored, believe it.

[SPEAKER_03]: Mirrored, they're all, you're sexy.

[SPEAKER_03]: You're sexy, you're sexy.

[SPEAKER_03]: And Unions, too.

[SPEAKER_02]: So every, okay, sorry.

[SPEAKER_02]: Prep vegetables.

[SPEAKER_01]: Yeah, okay.

[SPEAKER_01]: What do you all right this let's talk about this.

[SPEAKER_01]: I make my gravy the day before.

[SPEAKER_01]: Oh 100% okay, so that's Wednesday So make that gravy.

[SPEAKER_02]: I make the gravy and then like I add the drippings day up a day up Exactly.

[SPEAKER_01]: Yes, you make your gravy base.

[SPEAKER_01]: So that's what I would do is like little the hour the butter the onions I use and then chicken stock [SPEAKER_01]: And then what I'll do on the day is like roast that turkey, skim off the fat from those drippings, put that in the gravy and everybody loves it.

[SPEAKER_01]: Can I just put make gravy base?

[SPEAKER_01]: OK.

[SPEAKER_02]: I mean, that's a lot of writing.

[SPEAKER_01]: It is.

[SPEAKER_01]: Oh no.

[SPEAKER_02]: I'm barely made it by school.

[SPEAKER_02]: I'm just explaining it.

[SPEAKER_02]: OK, good.

[SPEAKER_02]: I like that you're in a good exploit.

[SPEAKER_02]: Um, oh, pie crust and such would you make the pies or just the crust?

[SPEAKER_03]: I mean, on Wednesday, I'll make on the whole dessert.

[SPEAKER_02]: Make, make, make pie.

[SPEAKER_02]: All the desserts.

[SPEAKER_03]: Yeah.

[SPEAKER_02]: Make pies.

[SPEAKER_03]: There's no reason you should be [SPEAKER_03]: Right, pies rolls, no rolls aren't the day up, never mind.

[SPEAKER_02]: Make pies, et cetera.

[SPEAKER_02]: All right.

[SPEAKER_02]: I think that's pretty good, right?

[SPEAKER_02]: Yeah.

[SPEAKER_02]: For Wednesday.

[SPEAKER_02]: Thursday.

[SPEAKER_02]: Oh, wait.

[SPEAKER_02]: There's something else I want to put on Wednesday.

[SPEAKER_02]: Double check turkey saw.

[SPEAKER_02]: Oh, yes.

[SPEAKER_02]: You got to pull that thing out of the fridge and leave it in the sink overnight.

[SPEAKER_02]: Do not screw yourself on Thursday.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: What do we think about things like a potato groutan or something like that's what I used.

[SPEAKER_01]: Sometimes they make mine the day before.

[SPEAKER_01]: I even things I formed the day before.

[SPEAKER_02]: I tend to bake them the day up.

[SPEAKER_02]: Right.

[SPEAKER_02]: Like I always think like if I make this the day before, could I bake it the day up?

[SPEAKER_02]: Like a ton I'd be worried because the potatoes will start to brown out.

[SPEAKER_02]: Right.

[SPEAKER_02]: Yes.

[SPEAKER_02]: And I don't want to bake it and then...

[SPEAKER_03]: But it takes longer to heat it up than to bake it sometimes.

[SPEAKER_03]: But it just depends.

[SPEAKER_03]: One of the things that I do though, we may bite, I put all of my dishes in the oven to see what can fit in there.

[SPEAKER_02]: Mmm.

[SPEAKER_02]: You make it grid.

[SPEAKER_03]: I make a grid like I put like what dishes are going to fit inside and those are the hot things what's going to fit on top those are the things that are stove top what's what's cold like all of the stuff I label also the the dishes and things so that I'll make sure I'm sure we do all that we put a post that never played that's it [SPEAKER_02]: So this is who's did so first off we make a oven grid in time line.

[SPEAKER_01]: Yep oven grid in time line very important this is top important stuff and then you're just listening to this podcast Michael's doing a lot of writing just so you know Okay, yeah, in case you like here.

[SPEAKER_03]: He's writing and we're eating salad [SPEAKER_02]: Well, thanks for tuning in.

[SPEAKER_02]: Very hard.

[SPEAKER_02]: You are.

[SPEAKER_02]: Yes.

[SPEAKER_02]: I've been great in timeline.

[SPEAKER_02]: And then posted notes on all players.

[SPEAKER_02]: Yeah.

[SPEAKER_01]: Mm-hmm.

[SPEAKER_01]: Especially during a buffet.

[SPEAKER_01]: I would map out the buffet.

[SPEAKER_01]: Yeah.

[SPEAKER_03]: One of the other things that is included with what you've already written, and I feel like I got this from you, Clinton.

[SPEAKER_03]: I feel like you had talked about making stations in your homes for where people feel like to create the flow, I think that's really important.

[SPEAKER_03]: Because you can just sort of tell people where to go.

[SPEAKER_03]: If you have an idea, if you've done this timeline, you also know even though you don't want people to help, where they can help, and where you can get out of your hair.

[SPEAKER_02]: I also think too if you are having more than like six people over or eight people, if it gets a little bigger.

[SPEAKER_02]: There's nothing wrong with putting like Liz always puts people's names at places at the table.

[SPEAKER_02]: So, you know, you know, what people in your family or friends have energy who are a little more chill, need kind of like, so you mix the tables to get that good, [SPEAKER_02]: And so everyone's having a good time for sure.

[SPEAKER_01]: But you don't put two family members who've been in a fight in the last year, next to each other at the table.

[SPEAKER_01]: No, unless you just want to entertain yourself.

[SPEAKER_02]: I think Thanksgiving is a good time.

[SPEAKER_02]: Is that it?

[SPEAKER_02]: Let them work.

[SPEAKER_03]: Yeah.

[SPEAKER_02]: Got right.

[SPEAKER_02]: Ted will for do.

[SPEAKER_01]: Oh, that's true.

[SPEAKER_01]: OK.

We're going to talk about flow.

[SPEAKER_01]: Like I do that.

[SPEAKER_01]: When I do it about fair, usually do a long buffet on this counter.

[SPEAKER_01]: And I actually go through it almost like rehearse.

[SPEAKER_01]: If I'm having, I'm filling up my plate, right?

[SPEAKER_01]: So it's like, where am I going to start?

[SPEAKER_01]: I was like, I want to start with my turkey, right?

[SPEAKER_01]: Yeah.

[SPEAKER_01]: I go to my great mashed potatoes because then the gravy goes on the mashed potatoes and the turkey.

[SPEAKER_01]: So you don't have to really like, like, Oh, we do the same thing.

[SPEAKER_01]: But tender going on very specifically.

[SPEAKER_01]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Like, all right, because I always have mashed potatoes before the turkey and gravy, right?

[SPEAKER_02]: Yeah, because I like mashed potatoes.

[SPEAKER_03]: Turkey on top, gravy on top, gravy on top, yeah.

[SPEAKER_02]: Yeah, top, gravy on top of the gravy on top of the gravy.

[SPEAKER_02]: Okay, that's a good.

[SPEAKER_02]: I might try that technique.

[SPEAKER_02]: So I always, like, for me, the turkey and gravy are at the end.

[SPEAKER_02]: Really, I go side side turkey grave.

[SPEAKER_01]: Really, I always start with the turkey because I feel like that's the main and like I, you know, if I buy like two pounds of turkey per person, like I want you to have a nice big slice of my right, would you want, but like see, I like put in the turkey over my sides.

[SPEAKER_03]: I, I, I put that, I lay it all on top.

[SPEAKER_02]: Yeah, I, it's all on top.

[SPEAKER_03]: I, and then gravy goes on dressing like the hash, [SPEAKER_03]: Yeah, yeah, okay, but there's no wrong answer.

[SPEAKER_03]: There's no wrong answer.

[SPEAKER_03]: There's no wrong answer.

[SPEAKER_01]: There's no wrong answer.

[SPEAKER_01]: There's no wrong answer.

[SPEAKER_01]: Just you know this.

[SPEAKER_02]: All right, I put set table.

[SPEAKER_01]: Go over there.

[SPEAKER_01]: Even though I disagree.

[SPEAKER_01]: So.

[SPEAKER_02]: Okay.

[SPEAKER_02]: So I mean the first thing you got to get in is your turkey.

[SPEAKER_02]: Yep.

[SPEAKER_02]: So.

[SPEAKER_02]: Pulled turkey hour before cooking.

[SPEAKER_03]: Mm-hmm.

[SPEAKER_03]: You have nice hand writing, Michael.

[SPEAKER_03]: Nice penmanship.

[SPEAKER_02]: It's a little.

[SPEAKER_02]: It's a little wonky in this.

[SPEAKER_03]: Cook turkey.

[SPEAKER_03]: Those you're listening.

[SPEAKER_03]: Cook turkey.

[SPEAKER_01]: There are going to be people like what about the what about the brining process.

[SPEAKER_01]: You have to do that the day before we don't mind.

[SPEAKER_02]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha [SPEAKER_02]: I don't know how I feel.

[SPEAKER_01]: I also think there is a texture difference and that it is.

[SPEAKER_01]: There is.

[SPEAKER_01]: Shoeer or something.

[SPEAKER_01]: I don't like it.

[SPEAKER_01]: Yeah.

[SPEAKER_02]: I mean, I don't know.

[SPEAKER_02]: I know how Carlos still holds the grudge with clip about what cook I'll find the two.

[SPEAKER_02]: I feel like I cooked a lot of un-briing for sprind.

[SPEAKER_02]: with Mario.

[SPEAKER_02]: Turkey things against Mario and I think I was undefeated.

[SPEAKER_02]: Yeah, I feel like I'm of the un-brained.

[SPEAKER_02]: Oh, you are.

[SPEAKER_02]: You know, people like the sound of brining, when then you're just giving it the blind gas and telling the pick which won't taste better, un-brained almost always wins because I think Carla was a briner.

[SPEAKER_02]: If I remember correctly, I was a brine.

[SPEAKER_02]: I didn't know and you picked mine, you're like shit.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: What about Spatch Cocking?

[SPEAKER_02]: I love a spatch cut.

[SPEAKER_02]: I love a spatch cut.

[SPEAKER_02]: It cuts the time in like an hour and a half year of a turkey.

[SPEAKER_03]: But I'm also a fan of breaking the turkey down because I don't do a whole turkey because I will do half something.

[SPEAKER_03]: What I remember the two, there was so many great ideas, I'm like, oh my gosh, I'm gonna break my turkey down.

[SPEAKER_03]: I'm gonna do half one thing.

[SPEAKER_03]: I think you did a curry turkey or something.

[SPEAKER_03]: You did something.

[SPEAKER_03]: Half my turkey was that half my turkey was something else and then I had the bones for my gravy.

[SPEAKER_01]: Right.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Okay, cook turkey.

[SPEAKER_01]: And we said this last week, but if you have a fresh turkey from a farm or the one that has never been frozen, that is going to cook so much faster than anticipated.

[SPEAKER_01]: So just keep that in mind.

[SPEAKER_03]: And it's going to cook fast because there doesn't have a lot of fat.

[SPEAKER_01]: Mm-hmm.

[SPEAKER_03]: You're going to have to add fast.

[SPEAKER_02]: Yeah, and here's your thing.

[SPEAKER_02]: Cook by temperature not by time.

[SPEAKER_02]: What if you need a recipe and it says cook your turkey for eight hours?

[SPEAKER_02]: If the turkey's at 165 degrees in 2, it's dark.

[SPEAKER_02]: And turkey's on their heat fine.

[SPEAKER_02]: Like you could pull that turkey out of the oven, put foil on it.

[SPEAKER_02]: It's going to stay hot for like 2 and a half hours, basically.

[SPEAKER_02]: Even if you need to flash it, put a thermometer in your turkey and cook it to temp, not to time.

[SPEAKER_02]: Don't piss him off, y'all.

[SPEAKER_02]: You know, it's officially holiday season when the gravy's bubbling, the playlist is blasting and I'm praying that nothing sticks to the pan.

[SPEAKER_03]: Yeah, and those new walnut and maple butcher blocks, gorgeous.

[SPEAKER_01]: No microplastics, no guilt, just real food, real flavor.

[SPEAKER_01]: Cook cleaner, eat better, stress less, with care away.

[SPEAKER_01]: And right now, the holidays are closer than ever, so get their gift or yours in time.

[SPEAKER_03]: Visit carawayhome.com slash chewed up to take advantage of this limited time offer for up to 20% off your next purchase.

[SPEAKER_02]: Careaway, non-toxic cookware, made model.

[SPEAKER_02]: You may have noticed some of the boards in plates were using those are all from front gate, including some for my very own collection.

[SPEAKER_03]: They've got everything from outdoor furniture to decor to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_01]: And since most of it is designed in-house, you can't find their pieces anywhere else.

[SPEAKER_01]: Front gate, thanks for making our spread, looks so good.

[SPEAKER_02]: For more information, go to frontgate.com.

[SPEAKER_02]: Okay, so when the turkey's resting is when I fire all my sides.

[SPEAKER_02]: Okay, like I like I always listen the day.

[SPEAKER_02]: I mean how many what the country's time you're eating?

[SPEAKER_02]: I would say rest turkey for an hour.

[SPEAKER_02]: Okay.

[SPEAKER_02]: You rest the turkey for an hour one turkey's resting make bake your sides.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: What time do you get up on Thanksgiving?

[SPEAKER_02]: The same day as I get up every other day.

[SPEAKER_02]: So yeah, this is one two five eight.

[SPEAKER_03]: I also say he's up at five.

[SPEAKER_03]: I get up at noon thinking you [SPEAKER_02]: I'm really been sleeping in a lot lately.

[SPEAKER_02]: I slept till 6 to 15 the other day.

[SPEAKER_03]: Wow.

[SPEAKER_02]: Wow.

[SPEAKER_02]: I thought the vehicle is like put a plate on her mind.

[SPEAKER_02]: Oh, it's not a die.

[SPEAKER_03]: Oh.

[UNKNOWN]: Oh.

[UNKNOWN]: Oh.

[SPEAKER_02]: When we're resting, it cooks out.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: And then, how many sides are you talking?

[SPEAKER_02]: I think it just, like, I know, like, the average on average, because I've always, I have a mashed potato stuffing, pap's corn pudding.

[SPEAKER_02]: Yes.

[SPEAKER_02]: Like, those three always happen, and then whatever happens around.

[SPEAKER_03]: Okay.

[SPEAKER_03]: All right, because you have some kind of greeny being thing, greeny thing.

[SPEAKER_02]: It did something, yeah.

[SPEAKER_02]: Yeah, okay.

[SPEAKER_02]: We usually do something with Brussels sprouts, but it's like everything, like those, but those three always have.

[SPEAKER_03]: Yeah, I love it.

[SPEAKER_03]: How about you?

[SPEAKER_03]: How many sides we generally have?

[SPEAKER_01]: Mmm, probably about six or seven.

[SPEAKER_01]: Yeah, I mean, I just love the sides leftover.

[SPEAKER_01]: I'll eat those, I'll fry it, I'll fry it.

[SPEAKER_01]: I'll fry Sunday, Monday, even.

[SPEAKER_03]: I mean, I love the sides, I love the sides.

[SPEAKER_01]: I would say boil potatoes.

[SPEAKER_03]: Okay, yes.

[SPEAKER_01]: I'm going to give another piece of advice that I've been using for the last, I'm going to say five years or so for Thanksgiving.

[SPEAKER_01]: So, you know, the mashed potatoes used to be a really stressful experience for me, right?

[SPEAKER_01]: Because that's like you want them to be hot.

[SPEAKER_01]: So you take out the, you know, you're draining them, you know, while everybody's like ready to eat.

[SPEAKER_01]: Yeah, you're eating mashed potatoes, you're rice and potatoes, you're like, oh, taste in the potatoes.

[SPEAKER_01]: I started, I've, I've suede them.

[SPEAKER_01]: I'd keep them warm in a suede.

[SPEAKER_01]: I mash the potatoes in the morning of.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: And then you can keep them, you can get them nice and warm in a suede bath for hours and then you just snip the bag open and when you're trying to serve squeeze it in and it's perfect.

[SPEAKER_02]: So, you know, it's another good chef like chef restaurant trick.

[SPEAKER_02]: is like restaurants a lot of times I mean we have like the industrial pressure cookers you could boil up a table boil up a table basically in like ten minutes in a pressure cooker so you could wait the last minute pressure cook and pull a mash and thought yeah I just feel like the mashing is like a is like one of those messy jobs right like this you know there's a little bits of mashed potato flying around and all that stuff so I just like to get that done in the morning and then keep it warm in the SUV smart you know that's really like it so you have a a sealer [SPEAKER_01]: Yeah.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: I got it.

[SPEAKER_01]: I got the sous vide.

[SPEAKER_01]: I did the whole thing.

[SPEAKER_01]: Yes, sous vide is great.

[SPEAKER_01]: It's really fun to play around.

[SPEAKER_01]: No, it's great.

[SPEAKER_01]: But pork loin and a sous vide just worth it just for that.

[SPEAKER_01]: Okay.

[SPEAKER_01]: No, I love it.

[SPEAKER_02]: Hi.

[SPEAKER_02]: Okay.

[SPEAKER_02]: I think it's great.

[SPEAKER_02]: All right.

[SPEAKER_02]: I think this is a good start.

[SPEAKER_02]: We'll continue to finish stuff up on Wednesday.

[SPEAKER_03]: Okay.

[SPEAKER_02]: I'm that great.

[SPEAKER_02]: It's art.

[SPEAKER_02]: You know, but this is a good start for us.

[SPEAKER_02]: Oh, girl, man.

[SPEAKER_01]: She was in there already doing it.

[SPEAKER_01]: Didn't you?

[SPEAKER_01]: Yeah, all of that.

[SPEAKER_01]: All of this.

[SPEAKER_03]: Oh, this?

[SPEAKER_03]: Yeah, yeah.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: I'm going to keep eating this salad.

[SPEAKER_01]: I'm into this.

[SPEAKER_01]: Carla's got it.

[SPEAKER_01]: Carla got it.

[SPEAKER_02]: OK, you have to give away.

[SPEAKER_02]: Oh, we haven't given away.

[SPEAKER_02]: All right, the bowl is a giveaway.

[SPEAKER_02]: Oh, the bowl!

[SPEAKER_02]: Yeah, the bowl is a giveaway.

[SPEAKER_02]: This bowl, correct.

[SPEAKER_03]: We're going to eat everything out of it, so I was playing for you.

[SPEAKER_02]: We're going to send it with the salad.

[SPEAKER_02]: It won't be there by Thanksgiving.

[SPEAKER_02]: So this is a bowl that Liz and I have created with Frontgate.

[SPEAKER_02]: It's a state-show bowl.

[SPEAKER_02]: It's great for obviously salads, dessert.

[SPEAKER_02]: You can do a million different things in it.

[SPEAKER_02]: No, it's delightful.

[SPEAKER_03]: I'm trying to get it.

[SPEAKER_02]: Don't read the last name.

[SPEAKER_02]: What's funny?

[SPEAKER_02]: I have a cellarized ship, what's the funny?

[SPEAKER_03]: Melody, him from Bend, is that Bend, Oregon?

[SPEAKER_03]: Oregon, Bend, Oregon?

[SPEAKER_01]: I don't know, it just says Bend.

[SPEAKER_01]: I think it's, I think there's a Bend, Oregon, yes.

[SPEAKER_03]: Eminem from Bend, girl, you're getting this ball.

[SPEAKER_03]: Yay!

[SPEAKER_03]: I love it.

[SPEAKER_02]: All right, you guys.

[SPEAKER_02]: We're on Monday is down, Wednesday is around the corner.

[SPEAKER_02]: Thanksgiving is coming at you.

[SPEAKER_02]: We love y'all.

[SPEAKER_02]: Have a great day, everybody.

[SPEAKER_00]: Thanks for watching ChewDup, and thanks to our sponsors for making the show possible.

[SPEAKER_00]: Send your read up, Caraway, Front Game, and special thanks to canopy by Hilton for supporting our show.

[SPEAKER_00]: New episodes drop every Monday, Wednesday, and Friday.

[SPEAKER_00]: To subscribe, snag recipes, and dig into all the extra fun, head to ChewDupShow.com, or watch and click subscribe on YouTube, or wherever you get your podcasts.

[SPEAKER_00]: Now go make a mess in your own kitchen.