[SPEAKER_04]: I also think, you know, it's nice to have a little friend in the kitchen.

[SPEAKER_04]: Sometimes you know, you have a house full of people.

[SPEAKER_04]: You have to say to like, what other person?

[SPEAKER_04]: Like, hey, we do me favoring to help me on the kitchen.

[SPEAKER_02]: And then I get an extra view of what I do for.

[SPEAKER_02]: I'm like, you cross that line, I'm cutting you.

[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 [SPEAKER_04]: Hey everybody, welcome back to Chewed Up.

[SPEAKER_04]: I am Clinton Kelly.

[SPEAKER_04]: Here with my partners in chaos, Carla Hall and Michael Simon.

[SPEAKER_04]: You know, the drill around here.

[SPEAKER_04]: We talk, we cook, occasionally we stay on topic.

[SPEAKER_04]: But today, the topic is pretty, as well, we cannot, like, really forget about and go up via a way from, because it's the day before Thanksgiving, right?

[SPEAKER_04]: People, there are people in this country right now who are so stressed out, they're freaking out.

[SPEAKER_04]: And we just want to say, do you chill out?

[SPEAKER_04]: We chill.

[SPEAKER_04]: It's all going to be fine, it's going to be fine.

[SPEAKER_04]: Carlos, making something today.

[SPEAKER_04]: It's a turkey for, like, 20 people, right?

[SPEAKER_04]: It's a turkey for two.

[SPEAKER_00]: Okay, thanksgiving.

[SPEAKER_00]: Friendsgiving.

[SPEAKER_00]: I'm having a husband giving.

[SPEAKER_06]: I love it.

[SPEAKER_00]: It's going to be me and Matthew and I want to show people that you can still be festive by doing something small.

[SPEAKER_00]: So instead of a whole turkey or instead of a turkey breast Instead of a chicken, I'm doing turkey scallopini with a cranberry gastric.

[SPEAKER_00]: It is based in the vinegary cranberry like sweet and sour.

[SPEAKER_00]: Sweet and sour sauce All right, so I'm going to I'm going to make that really quickly.

[SPEAKER_00]: I'm going to show you how super easy it is cranberries [SPEAKER_00]: Boom.

[SPEAKER_00]: Red wine vinegar.

[SPEAKER_00]: Boom.

[SPEAKER_00]: We have a little bit of honey.

[SPEAKER_00]: So the vinegar is my sour, the honey is my sweet, and then you have the tartness from the cranberries.

[SPEAKER_00]: Boom.

[SPEAKER_00]: And then I have a little bit of chili flakes.

[SPEAKER_00]: Boom.

[SPEAKER_00]: And I'll add just a pinch of salt.

[SPEAKER_00]: That is going to cook down and then boom.

[SPEAKER_00]: And then I'm gonna strain it and that's gonna be our sauce.

[SPEAKER_00]: It's super super simple and I I love cranberries Like if you're using the can maybe we want to get the whole cranberry sauce and put some vinegar in it I'm just saying what's the OJ for is that the finish?

[SPEAKER_00]: Oh, thank you.

[SPEAKER_00]: Yes, so this is it is the fan You guys lucky.

[SPEAKER_00]: Yes.

[SPEAKER_00]: Oh, I'm a little bit of orange If you want this to be ginger, you can do that too [SPEAKER_02]: bone.

[SPEAKER_02]: So it's almost like, like, in the Italian, it would be like Agredolche, almost, you know, guest-reak, Agredolche, some of them.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Same church, different view.

[SPEAKER_00]: Super, super simple.

[SPEAKER_00]: All right.

[SPEAKER_00]: So I'm going to turn that up.

[SPEAKER_00]: That's the one.

[SPEAKER_00]: The cranberries will pop.

[SPEAKER_00]: And it's just super easy.

[SPEAKER_00]: But I love, I think, sometimes people do get stressed out.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: And what's the thing that stretches you out the most, like, in doing the Thanksgiving dinner?

[SPEAKER_02]: I'm very it's you know what I got to admit it's my favorite holiday and as long as that's why we wrote the little you know a little grid I obviously everybody's cooking different things so just a basic grid of go shopping do this do that I find the actually the grocery shopping for holidays not in general in general I like grocery shopping for holidays it tends to get me stressed because everybody in the store is stressed yes and they're almost all looking for the same things [SPEAKER_02]: You know, like, oh my god, okay, you're going to have that one.

[SPEAKER_02]: I'll just go get this one over here.

[SPEAKER_02]: So like the shopping part makes me a little stressed.

[SPEAKER_02]: So I try to do that a couple of days before, get it done, because the closer you get to the day, the more stressed your fellow shoppers are.

[SPEAKER_02]: But Thanksgiving Day, I'm not stressed at all because I did most of my prep, and I'm just finishing stuff up and kind of roll on through the day and looking forward to everybody coming over.

[SPEAKER_02]: I have football at, we have a little TV in the kitchen, I watch the games, I got it.

[SPEAKER_02]: Did I have football on it?

[SPEAKER_02]: Thanks, Kevin?

[SPEAKER_06]: Yeah.

[SPEAKER_06]: So, go!

[SPEAKER_04]: Every year.

[SPEAKER_04]: You're not, why don't they parade or watching all the Broadway show?

[SPEAKER_04]: They have pretty time.

[SPEAKER_02]: But I mean, Thanksgiving for your husband's a big day, because the wanting that always plays on Thanksgiving is the Detroit Lions and Matthews from Detroit.

[SPEAKER_02]: So like, he, I know he never misses a thing.

[SPEAKER_00]: And he never misses a game.

[SPEAKER_00]: And then he's all into it.

[SPEAKER_00]: I've seen more football since we've been married than I have in my entire life.

[SPEAKER_00]: And I could say that even in the first month of marriage.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: And we got married in April.

[UNKNOWN]: Yeah.

[SPEAKER_04]: And if these stresses you out Clinton, I used to get stressed out on Thanksgiving.

[SPEAKER_04]: I was like, everything needs to be hot.

[SPEAKER_04]: All at the same time, and I'm like, yeah, that all of a sudden I was like, you know what?

[SPEAKER_04]: It's always gonna be fun.

[SPEAKER_04]: The bird's gonna rest for a couple of hours.

[SPEAKER_04]: It's gonna be just fine as long as the gravy is hot.

[SPEAKER_04]: That's just my new mantra.

[SPEAKER_04]: Drought Thanksgiving.

[SPEAKER_04]: As long as the gravy is hot, it's all gonna be okay.

[SPEAKER_04]: Hot gravy.

[SPEAKER_02]: That's all right.

[SPEAKER_02]: I also think to that sometimes we get [SPEAKER_02]: messed up about what it's all about.

[SPEAKER_02]: Like, yes, that holiday is about being at a table with friends and family, people that he loves, having a great time.

[SPEAKER_02]: You know, chances are your things, that if you put a little bit of effort into it, it's going to be one of the best things giving people ever had.

[SPEAKER_02]: No one's judging your food unless you have a bad, like, start looking for new friends and family if they are.

[SPEAKER_02]: It's just, it's about getting together with people that you care about breaking bread, sharing some laughs, totally a great time.

[SPEAKER_04]: which is also there's white coral.

[SPEAKER_04]: I like that you're having husband Thanksgiving.

[SPEAKER_04]: Yeah, just be thankful that you know you've been so busy lately But like just be thankful that you have a beautiful home to come home to you got somebody who loves you like thankful.

[SPEAKER_00]: That's what I mean, that's it.

[SPEAKER_00]: I mean, really let me do it [SPEAKER_00]: So let me catch you up, yeah.

[SPEAKER_00]: So I took a turkey breast and the same way that you did back and when we first started this show, probably 27 episodes ago, you did the pork and you did the scallopini.

[SPEAKER_00]: So from a turkey breast, I just cut them pieces, I pounded them in between plastic and I did that ahead.

[SPEAKER_00]: I seasoned the turkey scallopini, I seasoned some flour and I'm going to go in the pan with some oil, neutral oil.

[SPEAKER_00]: And I'm just going to sort of click these babies.

[SPEAKER_00]: I'm going to do, so that's what I've done so far.

[SPEAKER_00]: Let's see.

[SPEAKER_00]: No?

[SPEAKER_04]: That's quite hot.

[SPEAKER_00]: No, not quite.

[SPEAKER_04]: OK.

Well, but wait for that to heat up a little bit.

[SPEAKER_04]: Let's just refer to Michael's little drawing that he did yesterday.

[SPEAKER_04]: Guys, I don't know what happened.

[SPEAKER_02]: Little drawing is, as I think I'm going to close my angle as we continue to go, I got more and more crooked.

[SPEAKER_02]: I was either falling asleep or...

What?

[SPEAKER_02]: No, third day, when you take a look at that.

[SPEAKER_02]: You know, I didn't want too many senior readers in between.

[SPEAKER_04]: Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no [SPEAKER_04]: Like, so you can guard while the sides are standing up.

[SPEAKER_02]: So what I do, like to give on to a little more detail for those watching.

[SPEAKER_02]: Like, you know, obviously the turkey is gonna take several hours to cook.

[SPEAKER_02]: When the turkey comes out to rest, you have an hour to cook everything out.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Depending on what you're making.

[SPEAKER_02]: So that's when you get those things in the oven.

[SPEAKER_02]: You put your stuffing in, which is gonna take about, you know, 30 to 45 minutes.

[SPEAKER_02]: For me, perhaps corn pudding takes about 45 minutes.

[SPEAKER_02]: the mashed potatoes have already been cooking on the thing.

[SPEAKER_02]: You're a little tricker keeping them warm, you could do that, but at that point you could rice them in mash them.

[SPEAKER_02]: As all as it's resting, your gravy's already made that they before.

[SPEAKER_02]: As the turkey's resting, you pour off the drippings for the pan, into the gravy, whisk, close in, so all that is done.

[SPEAKER_02]: And then, oh!

[SPEAKER_02]: get all that laid out after the turkey has rested the proper amount of time.

[SPEAKER_02]: You carve it up, put it on the platter, bring your gravy to a simmer and serve it on the side.

[SPEAKER_02]: I'll usually put some gravy on the base of the platter too and top that with the turkey.

[SPEAKER_04]: That's what I said, yeah.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: I also think, you know, it's nice to have a little friend in the kitchen.

[SPEAKER_04]: Sometimes, you know, you have a house full of people, you have to say to like, what other person like, hey, we do me favoring to help me on the kitchen.

[SPEAKER_04]: You just have persons that like social anxiety, you know, it's like, so happy to just be you and them in the kitchen.

[SPEAKER_04]: And then if you're here at our different, I'm like, you cross that line, I'm cutting you.

[SPEAKER_02]: But I think that was like, and I loved Lizzy Father so much, but he would always get there.

[SPEAKER_02]: Like say we say everyone show up at five.

[SPEAKER_02]: Garanty, Russ Anderson is there at four.

[SPEAKER_02]: And if you came like a game with him and I after like, you know, Lizzy and I've been together so long, where he'd start like, I'm like, [SPEAKER_02]: And he would just pluck and stuff.

[SPEAKER_02]: Like, I had to just pluck it out.

[SPEAKER_02]: Oh, fly the turkey restin' before I ever got the car and that thing, that wing was gone.

[SPEAKER_02]: All right.

[SPEAKER_02]: Like, wait, turn around, bust it off a wagon, screw it it out.

[SPEAKER_02]: Like it became a funny game.

[SPEAKER_02]: So like, I mean, I'm very obviously comfortable and fast in the kitchen.

[SPEAKER_02]: So I have the whole plan in my head.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: So I just wanted to do my plan.

[SPEAKER_02]: And everybody's stay out till I get my plan done.

[SPEAKER_02]: And then we could have fun.

[SPEAKER_04]: But if what a helper is, I like a little kitchen money for Thanksgiving.

[SPEAKER_02]: It's just what I thought about that.

[SPEAKER_04]: Because Damon is out usually what happens is what it's, you know, comes to crunch time.

[SPEAKER_04]: He's just making sure every nose is really going to be sitting.

[SPEAKER_04]: You have to have their drinks filled.

[SPEAKER_04]: Then I'm like, hey, why don't you and me just help me do this?

[SPEAKER_00]: Kitchen.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: I love a kitchen buddy.

[SPEAKER_00]: I think also you have to plan what role, what things that kitchen buddy is going to do.

[SPEAKER_00]: You need to already have that in your hands.

[SPEAKER_04]: 100%.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: Right?

[SPEAKER_00]: So those things you leave to that person, because when someone is like, what do you want me to do?

[SPEAKER_00]: Can I help you?

[SPEAKER_00]: Can I help you?

[SPEAKER_00]: That is more stressful than anything.

[SPEAKER_04]: Totally.

[SPEAKER_00]: So just have those things ready.

[SPEAKER_04]: Yeah.

[SPEAKER_00]: You know?

[SPEAKER_04]: How's that Earl looking for?

[SPEAKER_00]: All right.

[SPEAKER_00]: Let me see this Earl.

[SPEAKER_00]: Let me just take a little flower.

[SPEAKER_00]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[UNKNOWN]: Mm.

[SPEAKER_00]: It's it's all in, but it's just it's a big pan on the small little burner.

[SPEAKER_04]: Yeah, where you stay there.

[SPEAKER_04]: Big pan on a small burner.

[SPEAKER_04]: That's what Michael, I thought you would sing that song.

[SPEAKER_00]: Yeah, let's go over there.

[SPEAKER_00]: That guy in a little show.

[SPEAKER_00]: You love him.

[SPEAKER_00]: We'll come back over here to do this.

[SPEAKER_00]: By the way, so the gastric is doing great.

[SPEAKER_00]: Those little popping noises, those of the cranberries popping.

[SPEAKER_00]: You know what Martha Stewart would do to tell you to not, so that you didn't have those that popping out the cranberries, so the skins will be intact.

[SPEAKER_00]: She said, take a pin and pierce every cranberry.

[SPEAKER_05]: I'm sure she had somebody for that.

[SPEAKER_04]: All right.

[SPEAKER_04]: 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_00]: Yeah, that way you don't miss when Clinton starts another bread and cheese crusade.

[SPEAKER_04]: Okay, or when Michael burns something on purpose.

[SPEAKER_04]: Oh, whatever.

[SPEAKER_04]: It's called flavor Clinton.

[SPEAKER_00]: Subscribe, follow, tell a friend, whatever it takes.

[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_00]: Yeah, and those new walnut and maple butcher blocks, gorgeous.

[SPEAKER_04]: No microplastics, no guilt, just real food, real flavor.

[SPEAKER_04]: Cook cleaner, eat better, stress less, with care away.

[SPEAKER_04]: And right now, the holidays are closer than ever, so get their gift or yours in time.

[SPEAKER_00]: 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_00]: So I'm gonna go back here and you all talk amongst yourselves.

[SPEAKER_00]: Pretend like I'm your kitchen buddy.

[SPEAKER_00]: Okay.

[SPEAKER_00]: All right.

[SPEAKER_04]: I will.

[SPEAKER_04]: Oh, let's just do one.

[SPEAKER_02]: Yeah, I want to see if it works out to you, but this is Katie, you're remericating that you still work with me.

[SPEAKER_02]: Yeah, of course.

[SPEAKER_02]: So, Katie used to like the mood walk.

[SPEAKER_02]: And she goes, no one looks at your feet.

[SPEAKER_02]: It's all in the hands.

[SPEAKER_02]: So, as long as you're doing the hands, I cry, everybody thinks you're doing well.

[SPEAKER_02]: So, now I'm going to dance through for now.

[SPEAKER_04]: I'm going to, that's great life advice, right?

[SPEAKER_04]: All right, good.

[SPEAKER_04]: Let's get some fan mail questions.

[SPEAKER_04]: Okay.

[SPEAKER_04]: Carla Cooken.

[SPEAKER_04]: All right.

[SPEAKER_04]: Uh...

Sizzier.

[SPEAKER_04]: T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T- [SPEAKER_02]: We're like, that's, it just brings back childhood memories, puts me to have to place that or stuffing.

[SPEAKER_02]: Um.

[SPEAKER_02]: My two favorites.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Stuffing is 100% my favorite thing about Thanksgiving because I don't have that any other time of the year except on Thanksgiving.

[SPEAKER_00]: Dressing.

[SPEAKER_00]: I mean, same thing.

[SPEAKER_00]: It's different from a different place.

[SPEAKER_00]: Dressing as my favorite is my absolute favorite.

[SPEAKER_00]: My least favorite would have to be.

[SPEAKER_00]: some kind of a seven-layered dip that I had.

[SPEAKER_03]: Oh, God.

[SPEAKER_00]: At one of the layers of babies, that is my least favorite.

[SPEAKER_00]: OK.

And if somebody whips out a box of box potatoes, oh, oh.

[SPEAKER_00]: Not my favorite.

[SPEAKER_00]: But I'm not going to, I'm not going to be like, you're young.

[SPEAKER_02]: I'm not going to be like, I'm leaving.

[SPEAKER_02]: You know what?

[SPEAKER_02]: My least favorite is actually, and this is going to sound terrible.

[SPEAKER_02]: The turkey.

[SPEAKER_02]: Oh, okay, I love, I love stuffing.

[SPEAKER_02]: I love my Pam's reporting, mashed potatoes.

[SPEAKER_02]: We always have a ham, I love a ham.

[SPEAKER_02]: That even loves a ham?

[SPEAKER_02]: Like the turkey, I love turkey, it's fine with it.

[SPEAKER_02]: But it's, I don't, I'm not as excited about it as I am the other stuff.

[SPEAKER_02]: Totally agree with you, right?

[SPEAKER_04]: Yes.

[SPEAKER_04]: I'm so all about the size and the gravy and the...

Yeah, all about the size.

[SPEAKER_04]: Yep.

[SPEAKER_04]: All right.

[SPEAKER_04]: We're all in agreement there.

[SPEAKER_04]: What is the difference between a measuring cup and handheld measuring scoops?

[SPEAKER_02]: measuring cup, and handheld measuring scoops.

[SPEAKER_02]: Once a cup, it's a scoops.

[SPEAKER_02]: I don't understand the question.

[SPEAKER_02]: I don't know.

[SPEAKER_02]: Let's ask Katrina L, which he means by that.

[SPEAKER_02]: What's your recipe to measuring cup?

[SPEAKER_02]: Well, I mean, like, a measuring cup people usually use to measure volume and a scoop or a liquid.

[SPEAKER_02]: And a scoop is used for the dry.

[SPEAKER_02]: That's how I think of it.

[SPEAKER_02]: Okay, would you agree with that, Carma?

[SPEAKER_02]: But I'm measuring, like a, like a, I dare say, like a court container or a, or the cup.

[SPEAKER_00]: You don't have a, oh, a drive measure or a wet?

[SPEAKER_02]: Yeah, I think like the, yeah.

[SPEAKER_02]: The clear court, whatever is wet and the cup and table spoon and stuff is dry.

[SPEAKER_04]: Yeah, yeah.

[SPEAKER_04]: Okay, well, we figured that out.

[SPEAKER_04]: Somebody wants to know, Carla, what is the best way to toast nuts when you get easily distracted?

[SPEAKER_00]: Um, I think, have you ever tried toast nuts in the microwave?

[SPEAKER_04]: No, no, I don't, I just want to believe you.

[SPEAKER_04]: Absolutely, that's true.

[SPEAKER_00]: I know, I'm well, child.

[SPEAKER_00]: OK, the reason that the microwave works when you're easily distracted because it turns itself off, that part.

[SPEAKER_00]: Yeah, you could actually toast your nuts like one minute increments.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Really, and they come out with that sort of brown choke flavor.

[SPEAKER_00]: Yeah, they do.

[SPEAKER_00]: You have to move them around.

[SPEAKER_00]: You have to move them around.

[SPEAKER_00]: You have to move them around.

[SPEAKER_00]: A little bit by and a marker.

[SPEAKER_04]: Yeah, I don't have one.

[SPEAKER_04]: That's fine.

[SPEAKER_04]: Okay.

[SPEAKER_04]: Same, man.

[SPEAKER_04]: Well, some of these other ones are ones that we answered already.

[SPEAKER_04]: Since we're close to Thanksgiving, we're going to give you best tips for prepping the meal the big day.

[SPEAKER_04]: I'm cooking for 12 this year and very excited.

[SPEAKER_04]: What to make ahead?

[SPEAKER_04]: We already did that.

[SPEAKER_04]: Okay.

[SPEAKER_04]: That's it.

[SPEAKER_04]: That's all the fans.

[UNKNOWN]: Okay.

[SPEAKER_02]: Nick is very self, they're literally, he came to us before the show today, and there were, I'm telling you, 10,000 fan mail things.

[SPEAKER_02]: Yeah.

[SPEAKER_03]: He gave you two.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: The chat point is we've already answered.

[SPEAKER_04]: Now you know what to do with your nuts.

[SPEAKER_04]: Nick?

[SPEAKER_04]: I don't put Nick in my microwave.

[SPEAKER_03]: Like, what happened?

[SPEAKER_03]: You said I'll work through him and find good ones.

[SPEAKER_03]: You found two in 10,000.

[SPEAKER_04]: Oh, my God.

[SPEAKER_04]: Oh, Nick, it's a good thing you're such a lovable man.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: All right, I need air.

[SPEAKER_03]: It gets so bad.

[SPEAKER_02]: Carlos, tell us what you're doing.

[SPEAKER_00]: Alright y'all, so I went to the back burner.

[SPEAKER_02]: This is still okay.

[SPEAKER_02]: This is on.

[SPEAKER_00]: Is it on?

[SPEAKER_02]: I think you're a miss.

[SPEAKER_00]: So I'm coming back up here.

[SPEAKER_00]: I'm just gonna wipe out this pan because this is why I love the care way the non stick.

[SPEAKER_00]: You can literally wipe out everything and it comes so clean.

[SPEAKER_00]: Are you seeing that wipe out?

[SPEAKER_02]: What?

[SPEAKER_02]: You're the one.

[SPEAKER_02]: I have these fans that hold their so good.

[SPEAKER_02]: I have the other thing that I do like, as you guys know, I like, I use a lot of like, not nonstickin, but like, this one it's obviously safe use, but I like that the coating is light.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: You could still see caramelization.

[SPEAKER_02]: Oh, yeah.

[SPEAKER_04]: That's a good point.

[SPEAKER_02]: Exactly.

[SPEAKER_02]: Black base pan where you get that's hard to believe what's going on.

[SPEAKER_02]: That a great.

[SPEAKER_00]: So here's my turkey.

[SPEAKER_00]: I took my turkey out of the pan.

[SPEAKER_00]: I poured off all the excess grease.

[SPEAKER_00]: I'm adding in some butter and then I am going to add in my sage to do a little brown butter-says-act action and I will put in the turkey scalloping back in here and then we'll play.

[SPEAKER_00]: What I'm doing?

[SPEAKER_02]: For example, you could see the brown butter.

[SPEAKER_00]: Yes, exactly.

[SPEAKER_00]: You can see the brown butter because when it's dark, you can't see when things get dark when they get dark.

[SPEAKER_00]: So, I'm just gonna turn over.

[SPEAKER_00]: I have the fresh sage leaves and the butter.

[SPEAKER_00]: I'm turning them over.

[SPEAKER_00]: I'm letting them get a little crisp.

[SPEAKER_02]: I don't know if you want some more.

[SPEAKER_00]: Oh yes.

[SPEAKER_00]: Let's take that to stop that cooking.

[SPEAKER_00]: Thank you.

[SPEAKER_00]: So, we just add a little bit of orange juice for orange juice and here.

[SPEAKER_02]: Not this one actually.

[SPEAKER_00]: Sure, really.

[SPEAKER_00]: Why not?

[SPEAKER_00]: Nothing nice.

[SPEAKER_00]: Yum.

[SPEAKER_00]: All right, so we smell that sage.

[SPEAKER_00]: I love sage.

[SPEAKER_00]: All me too.

[SPEAKER_00]: I love that sage.

[SPEAKER_00]: I love that sage.

[SPEAKER_00]: I love the flavor.

[SPEAKER_04]: I love it against crunchy a little bit in the taste.

[SPEAKER_04]: So good.

[SPEAKER_04]: I just realized that I probably ruined this for future episodes, which the official chewed up fan mail envelope.

[SPEAKER_04]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha 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_04]: Oh, you know what?

[SPEAKER_04]: While you're doing that, we guys mentioned Martha Stewart before.

[SPEAKER_04]: I have a Martha Stewart story.

[SPEAKER_04]: I did a commercial years ago, and Martha and I were both in this commercial.

[SPEAKER_04]: And early in the morning, we had call times.

[SPEAKER_04]: And Martha came in with her own eggs.

[SPEAKER_04]: For like, you know, like, when you're shooting a commercial or something, they have the, you know, breakfast buffet for you.

[SPEAKER_04]: Look, cook eggs to order and stuff like that.

[SPEAKER_04]: And they said to her, Mr.

or would you like some eggs for breakfast?

[SPEAKER_04]: And she whips out her own basket of eggs and says, yes, [SPEAKER_04]: Now, this was like 20 years ago and I was like, oh my God, she's crazy.

[SPEAKER_04]: She brought her own eggs.

[SPEAKER_04]: Let me tell you right now, I would bring my own eggs 100%.

[SPEAKER_04]: There's 100% more of that?

[SPEAKER_02]: I've been like, I've known her for a long time, and she's obviously tough.

[SPEAKER_02]: But not much of what she says.

[SPEAKER_02]: Like, she says I feel what a lot of people want to say, but they just end the car accident.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: She just lets her rip.

[SPEAKER_02]: Right.

[SPEAKER_02]: You know, like, I'm all like, I would do this show with her.

[SPEAKER_02]: And she said, Michael, I've seen all these lovely pictures of your garden.

[SPEAKER_02]: One of you can have me over this to your garden.

[SPEAKER_02]: And I said, Martha, I don't know if I could ever have you to see my garden, like, like, [SPEAKER_02]: If it's not perfect, you know, I go, what if there's a, like, a weed or two, and she's like, it's even supposed to be just like a Y with three breeds in your garden.

[SPEAKER_03]: And I'm like, what are you talking about?

[SPEAKER_03]: Why would you put weeds here?

[SPEAKER_02]: Yeah, why?

[SPEAKER_02]: Why did you have that?

[SPEAKER_02]: There's a beautiful, there's just, I think, to like, she got beat up a little bit, you know, but now people like realize it's Martha's just Martha.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: And take her leave it.

[SPEAKER_02]: Right, right.

[SPEAKER_02]: You know, I love Martha's soup together too.

[SPEAKER_02]: That is not a stupid thing to say.

[SPEAKER_02]: I never watched any of that.

[SPEAKER_02]: Oh my god.

[SPEAKER_02]: It's hilarious.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: One time Snoop was like going on and on and on and on.

[SPEAKER_02]: She goes, she goes, everybody thinks Snoop so tough.

[SPEAKER_02]: I'm the one that's done time.

[SPEAKER_02]: That's hilarious.

[SPEAKER_00]: Sometimes you don't feel like having a drink without the haul when you're out with friends.

[SPEAKER_04]: That's where Casa Mara Club comes in to make these beautiful botanical leisure sodas but without the booze.

[SPEAKER_00]: It's got flavors inspired by travel.

[SPEAKER_00]: Coastal citrus, alpine herbs, and even a little ginger, all bubbly and refreshing.

[SPEAKER_02]: Thank you Casabar Club for keeping us happy sipping in the kitchen.

[SPEAKER_02]: To find out more, go to Casabaraclob.com.

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

[SPEAKER_00]: They've got everything from outdoor furniture to decor to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_04]: And since most of it is designed in-house, you can't find their pieces anywhere else.

[SPEAKER_04]: Front gate, thanks for making our spread, looks so good.

[SPEAKER_04]: For more information, go to frontgate.com.

[SPEAKER_04]: All right, I'm sorry.

[SPEAKER_04]: Oh, Carl, this is great.

[SPEAKER_04]: That's what I got.

[SPEAKER_04]: Something out of a five store restaurant.

[SPEAKER_00]: Yeah, y'all.

[SPEAKER_00]: I am so excited.

[SPEAKER_00]: Let me get a little wipe up here.

[SPEAKER_00]: I am so excited about this.

[SPEAKER_00]: Seriously, and on this board, I just poured, I put the scallopini on the board.

[SPEAKER_00]: I just put the gastric to the side.

[SPEAKER_00]: You have your little sauce.

[SPEAKER_00]: You can put as much as little as you want.

[SPEAKER_02]: You want me to cut up your...

[SPEAKER_02]: Yes, please.

[SPEAKER_04]: I'll take a cake.

[SPEAKER_04]: Yes, I'll take your picture.

[SPEAKER_04]: If this is the same exact board that we're giving away, we're giving away a different one.

[SPEAKER_02]: Oh, no, slightly used for that fantastic.

[SPEAKER_04]: No, this board used on the tube.

[SPEAKER_04]: This is true, doll.

[SPEAKER_04]: In case you don't, this could be your first episode watching this show ever.

[SPEAKER_04]: I don't know.

[SPEAKER_04]: Maybe it's your first episode.

[SPEAKER_04]: If it is, we can do a giveaway every single episode.

[SPEAKER_04]: Monday, Wednesday.

[SPEAKER_04]: I tell them how they could sign up for a giveaway.

[SPEAKER_04]: Go to the art website, go to chuteupshow.com.

[SPEAKER_04]: And also, while you're at it, just subscribe for our YouTube channel.

[SPEAKER_04]: You're in a love it.

[SPEAKER_04]: on the love it.

[SPEAKER_02]: You don't want else this is perfect, Laura.

[SPEAKER_02]: But what I love about how you did this galapini here is, you know, when you're doing a whole roast turkey, obviously like people are always so worried about overcooking it under cooking it, like this really protects you on both of those things.

[SPEAKER_02]: So when you have this thin, [SPEAKER_02]: Scalopini like this.

[SPEAKER_02]: You could cook it very quickly and it's gonna be juicy.

[SPEAKER_02]: Yes, life is good.

[SPEAKER_00]: You know, it's a worry about overcooking it.

[SPEAKER_00]: I love this.

[SPEAKER_00]: Oh my gosh, it's so good.

[SPEAKER_04]: So good.

[SPEAKER_00]: Oh good.

[SPEAKER_00]: Oh my god.

[SPEAKER_00]: Look at that.

[SPEAKER_00]: Come on.

[SPEAKER_00]: Let's do the double.

[SPEAKER_00]: Sorry.

[SPEAKER_00]: Oh, I just, oh, come on.

[SPEAKER_00]: Okay, guys.

[SPEAKER_00]: Yeah, just eat out the board.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: What's it already?

[SPEAKER_04]: Yeah.

[SPEAKER_04]: What did you do?

[SPEAKER_04]: Can I do that?

[SPEAKER_04]: Yeah.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: Okay.

[SPEAKER_00]: Let's see.

[SPEAKER_04]: Yeah, let's see.

[SPEAKER_06]: Yeah.

[SPEAKER_04]: Oh, wow.

[SPEAKER_04]: That's so perfectly seasoned.

[SPEAKER_02]: Oh.

[SPEAKER_02]: Mm.

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

[SPEAKER_02]: Look at this fold situation.

[SPEAKER_02]: Matthew, you're going to be very happy.

[SPEAKER_02]: Even if your lions lose, you're going to have Carlos Turkey.

[SPEAKER_00]: I can't eat it because he got gout.

[SPEAKER_02]: Oh, no.

[SPEAKER_00]: Oh, sorry, y'all.

[SPEAKER_00]: You know if you're out there with gout, you can have 30.

[SPEAKER_04]: Really?

[SPEAKER_04]: Is that true?

[SPEAKER_04]: I don't know.

[SPEAKER_04]: I thought you could have rich foods.

[SPEAKER_00]: It's the turkey and the stuff in there.

[SPEAKER_04]: Oh, something in the turkey.

[SPEAKER_04]: Oh, that's interesting.

[SPEAKER_04]: I don't know that.

[SPEAKER_04]: Make sure to take a map and give you a go.

[SPEAKER_04]: No, no, no, no, no.

[SPEAKER_03]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, [SPEAKER_02]: You know, you ever see those somethings, those things pop up on Instagram that just make you say on the side Like I saw one today like do things.

[SPEAKER_02]: I'm a lover of peanut butter and they showed this whole bowl of popcorn And they go you know this bowl of popcorn has one tenth of the the calories as this and they show a teaspoon of peanut butter I wanted to like jump off a cliff and that's someone was eating a wapper [SPEAKER_02]: A wiper, and they said, this is half as many calories as French on your tip.

[SPEAKER_04]: I'm like, how could I ever eat another potato chip now?

[SPEAKER_04]: I know.

[SPEAKER_04]: There's too much information.

[SPEAKER_04]: Can I tell you right now?

[SPEAKER_04]: We don't need to know all of this shit.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: There's too much information out there.

[SPEAKER_04]: It's too much for our little brains to comprehend.

[SPEAKER_04]: Right.

[SPEAKER_04]: And everything is just based on like scaring the crap out of you.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: So, don't even watch.

[SPEAKER_04]: Oh, this is certainly.

[SPEAKER_02]: It doesn't give you a go.

[SPEAKER_02]: Don't worry.

[SPEAKER_02]: Just eat a bunch of it.

[SPEAKER_00]: No, it doesn't give you a go.

[SPEAKER_00]: But if you have a go, don't hit it.

[SPEAKER_02]: Oh, God.

[SPEAKER_02]: Oh, God.

[SPEAKER_00]: Oh, God.

[SPEAKER_00]: Um, y'all.

[SPEAKER_00]: Thank you, anyway.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Nick, can't we just enjoy our turkey first?

[SPEAKER_04]: Okay, yeah.

[SPEAKER_04]: So the board is the giveaway.

[SPEAKER_04]: Yes.

[SPEAKER_04]: This beautiful, beautiful cutting board is today's giveaway.

[SPEAKER_04]: We all love it.

[SPEAKER_04]: We do love it.

[SPEAKER_04]: And we're excited to give it to one of you.

[SPEAKER_04]: And I'm going to choose the winner from the giant bucket or nay.

[SPEAKER_02]: But it's the other thing.

[SPEAKER_02]: Careway has been very good to us.

[SPEAKER_02]: All the cook where you see.

[SPEAKER_02]: It was care away.

[SPEAKER_02]: Mm-hm.

[SPEAKER_02]: We got the disco lights going.

[SPEAKER_02]: Next.

[SPEAKER_02]: We didn't pay our bill.

[SPEAKER_00]: Oh, yeah, we did.

[SPEAKER_00]: They got it wrong.

[SPEAKER_02]: We didn't have one more sponsor.

[SPEAKER_02]: Um, careaway gave us all these beautiful knives, the pots and pans and the boards.

[SPEAKER_02]: Yes.

[SPEAKER_02]: So they've been a great supplier.

[SPEAKER_02]: Oh, yeah.

[SPEAKER_02]: It's awesome.

[SPEAKER_04]: We love their stuff.

[SPEAKER_04]: We all use their stuff at home.

[SPEAKER_04]: That's great.

[SPEAKER_04]: The winner is the last thing.

[SPEAKER_04]: Guess what?

[SPEAKER_04]: She didn't even put her last name so they took them off.

[SPEAKER_04]: It's Christina from Waterberry, Connecticut.

[SPEAKER_03]: Oh, whoa.

[SPEAKER_02]: You know, you're super lucky.

[SPEAKER_02]: Clinton's gonna drop this off himself.

[SPEAKER_02]: I'm Thanksgiving.

[SPEAKER_02]: Trust as a turkey.

[SPEAKER_00]: He's not a dropout.

[SPEAKER_00]: That's boring.

[SPEAKER_00]: I'll be the turkey on it.

[SPEAKER_02]: You got to lick the juice off of that.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: And then a turkey outfit.

[SPEAKER_02]: He'll be lippy because he's got the guy.

[SPEAKER_02]: And then he'll be the one.

[SPEAKER_04]: I don't know.

[SPEAKER_02]: Guilty.

[SPEAKER_04]: Congratulations.

[SPEAKER_04]: This is, I can't stop beating this turkey.

[SPEAKER_04]: This is fantastic.

[SPEAKER_00]: And it's so easy.

[SPEAKER_00]: And so fast.

[SPEAKER_00]: And it tastes like Thanksgiving.

[SPEAKER_00]: Mm-hmm.

[SPEAKER_04]: Yeah.

[UNKNOWN]: Mm-hmm.

[SPEAKER_04]: All right, look, at its time for us to go, we have something we want to say before we leave you.

[SPEAKER_04]: Have the very happy Thanksgiving.

[SPEAKER_04]: We enjoy you, your company so much.

[SPEAKER_04]: We enjoy making this for you.

[SPEAKER_04]: Thanks for thinking of us at any part of your day when you're like, let me check you with those two to ding-dongs and see what's going on.

[SPEAKER_04]: We love you.

[SPEAKER_02]: And also too, everybody remember, like a lot of people aren't coming through like, oh, I missed the show once that you could go back on YouTube and watch.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: any time you want, whenever you want, previous shows, current shows, it doesn't matter.

[SPEAKER_02]: So don't, don't stress if you're there all there.

[SPEAKER_04]: They're just waiting for you on the internet.

[SPEAKER_04]: We're hanging out waiting for you on the internet.

[SPEAKER_04]: Scary.

[SPEAKER_00]: Yeah, call us.

[SPEAKER_00]: Bye.

[SPEAKER_00]: I'm happy that you're here.

[SPEAKER_01]: Thanks for watching Chuda, and thanks to our sponsors for making the show possible.

[SPEAKER_01]: Casa Mara Club, Karaway, front gate, and special thanks to canopy by Hilton for supporting our show.

[SPEAKER_01]: New episodes drop every Monday, Wednesday, and Friday.

[SPEAKER_01]: To subscribe, snag recipes, and dig into all the extra fun, head to chudupshow.com, or watch and click subscribe on YouTube, or wherever you get your podcasts.

[SPEAKER_01]: Now go make a mess in your own kitchen.