1
00:00:00,160 --> 00:00:04,000
Speaker 1: Do you want to be in a Mafican slowly back

2
00:00:04,000 --> 00:00:07,120
Speaker 1: on seven hundred WLW donf know this, but one week

3
00:00:07,120 --> 00:00:09,840
Speaker 1: from tomorrow it is the best holiday of your hands done.

4
00:00:09,960 --> 00:00:12,760
Speaker 1: It's the best holiday. Why because it's all about food,

5
00:00:12,840 --> 00:00:14,960
Speaker 1: It's about family, it's about football, the three f's. There's

6
00:00:15,000 --> 00:00:18,120
Speaker 1: no pretext, there's no gifts. There's just food. There's gluttony.

7
00:00:18,280 --> 00:00:20,079
Speaker 1: There's passing out on the couch at three o'clock with

8
00:00:20,079 --> 00:00:22,520
Speaker 1: your hand down your pants, waking up at five from

9
00:00:22,560 --> 00:00:25,360
Speaker 1: your turkey and deuced stupor to eat more food. Have

10
00:00:25,440 --> 00:00:28,600
Speaker 1: a sandwich with stuffing on it. Carbs, carbs and more carbs.

11
00:00:28,600 --> 00:00:31,880
Speaker 1: That's what I'm talking about. And nothing embodies that more

12
00:00:32,280 --> 00:00:35,360
Speaker 1: than the new Dorothy Lane Market and Mason where I am,

13
00:00:35,760 --> 00:00:39,480
Speaker 1: and Chef Carry Walters is here, she's executive chef, corporate chef,

14
00:00:39,520 --> 00:00:42,280
Speaker 1: and Mike Chrisman is the director of the meat department

15
00:00:42,320 --> 00:00:43,280
Speaker 1: forty seven years.

16
00:00:43,280 --> 00:00:46,320
Speaker 2: Mike, you've been handling meat forty seven years. Yes, I've

17
00:00:46,000 --> 00:00:48,520
Speaker 2: been in the meat business for over forty years. Rank

18
00:00:48,560 --> 00:00:50,520
Speaker 2: the top three cuts of meat in your mind. Number

19
00:00:50,520 --> 00:00:54,680
Speaker 2: one is what a ribbi, prime rib goes with everything.

20
00:00:54,960 --> 00:00:59,600
Speaker 2: Prime prime rib Yeah, prime ribbon red wine. So all right,

21
00:00:59,880 --> 00:01:02,639
Speaker 2: the big one. I wouldn't argue with that prime rib thing.

22
00:01:03,600 --> 00:01:05,759
Speaker 2: It's it is delicious. And if you ask a butcher

23
00:01:05,800 --> 00:01:08,559
Speaker 2: behind the camera counter, they'll tell you their favorite steak

24
00:01:08,600 --> 00:01:09,319
Speaker 2: is a ribb.

25
00:01:09,440 --> 00:01:12,920
Speaker 1: It's always a ribb. It's marbled, the flavors there because

26
00:01:12,920 --> 00:01:14,720
Speaker 1: you have the fat, the caramelization. You got all that

27
00:01:14,760 --> 00:01:16,440
Speaker 1: working on too. And I don't have to tell chef

28
00:01:16,480 --> 00:01:19,120
Speaker 1: that what's the best way to cook us? Ribbi and

29
00:01:19,160 --> 00:01:22,160
Speaker 1: low and slow. I love that reverse ser Oh yeah,

30
00:01:24,680 --> 00:01:27,920
Speaker 1: little n thermometer. So I'll go in to Dorothy Lane.

31
00:01:27,920 --> 00:01:30,000
Speaker 1: I'll get a nice inch and a quarter maybe two

32
00:01:30,040 --> 00:01:33,040
Speaker 1: foot thick ribbi and I'll take that and I'll put

33
00:01:33,040 --> 00:01:36,400
Speaker 1: it in my smoker at two twenty five and then

34
00:01:36,440 --> 00:01:38,399
Speaker 1: get it to one eighteen and then take it off

35
00:01:38,440 --> 00:01:41,000
Speaker 1: and then sear it. And then you have a reverse

36
00:01:41,080 --> 00:01:43,200
Speaker 1: seer with a crust on it and it's got a

37
00:01:43,200 --> 00:01:45,920
Speaker 1: little smoke to it. That's what I like. How about that?

38
00:01:46,000 --> 00:01:48,680
Speaker 1: Absolutely we go there, we're talking food. If you can't tell,

39
00:01:48,720 --> 00:01:51,320
Speaker 1: I'm into this thing right now. Congratulations. By the way,

40
00:01:51,800 --> 00:01:54,600
Speaker 1: Dorothy Lane Market opening in Mason, And I was kind

41
00:01:54,600 --> 00:01:56,960
Speaker 1: of joking with carrying everyone else to like it felt

42
00:01:57,000 --> 00:02:00,280
Speaker 1: like this thing has been under construction since eighteen sixty

43
00:02:00,360 --> 00:02:02,720
Speaker 1: four and it took like three years to come to it.

44
00:02:02,760 --> 00:02:04,440
Speaker 1: But it's absolutely go I have yet to be in

45
00:02:04,600 --> 00:02:06,760
Speaker 1: because two or three times we went by, I'm like,

46
00:02:06,760 --> 00:02:08,600
Speaker 1: we can always go in. We live right there. It's

47
00:02:08,639 --> 00:02:10,360
Speaker 1: like there's always a line, which that's a good sign.

48
00:02:10,440 --> 00:02:13,919
Speaker 1: Right absolutely. Why is explaining this way? Why is Dorothy

49
00:02:13,960 --> 00:02:16,000
Speaker 1: Lane so popular? Why is it such a big thing,

50
00:02:16,040 --> 00:02:16,600
Speaker 1: so iconic?

51
00:02:17,120 --> 00:02:19,040
Speaker 2: Dorothy Lyne is so popular because it's got a history

52
00:02:19,040 --> 00:02:22,359
Speaker 2: in Dorothy Lane's family owned business, been in business since

53
00:02:22,440 --> 00:02:26,480
Speaker 2: nineteen forty eight. We've grown, We've grown slow. This is

54
00:02:26,480 --> 00:02:30,760
Speaker 2: our fourth store, so it is the place, it's place

55
00:02:30,840 --> 00:02:32,440
Speaker 2: to be. We've gone a little bit different direction.

56
00:02:32,680 --> 00:02:32,960
Speaker 1: Yeah.

57
00:02:33,080 --> 00:02:35,120
Speaker 2: When the industry has taken one turn, we've taken the

58
00:02:35,160 --> 00:02:39,760
Speaker 2: opposite term. So we're a gourmet retailer in the Dayton

59
00:02:39,760 --> 00:02:41,880
Speaker 2: area and we've got things that note you can't find

60
00:02:41,919 --> 00:02:42,640
Speaker 2: anyplace else.

61
00:02:43,680 --> 00:02:45,840
Speaker 1: And you have a significan number of foodies around, especially

62
00:02:45,840 --> 00:02:47,600
Speaker 1: in Mason. Do you know the chef. There's things that

63
00:02:47,639 --> 00:02:50,000
Speaker 1: you would look at ustore and go wow, you that

64
00:02:50,040 --> 00:02:50,960
Speaker 1: you can't find in the world.

65
00:02:51,120 --> 00:02:53,160
Speaker 3: Correct, correct, And we make a lot of our things

66
00:02:53,240 --> 00:02:56,480
Speaker 3: from scratch, so we kind of cross the border between

67
00:02:56,639 --> 00:03:01,120
Speaker 3: old fashion. We have great potato salad, great traditional macaroni salad,

68
00:03:01,400 --> 00:03:04,240
Speaker 3: but we also have a really fun vegan chickpeace salad.

69
00:03:04,320 --> 00:03:07,680
Speaker 3: So we you know, we're trying to make everybody happy, Grandma,

70
00:03:08,080 --> 00:03:08,640
Speaker 3: your teenage.

71
00:03:08,880 --> 00:03:11,000
Speaker 1: It's like if you know, it's not like a supermarket.

72
00:03:11,040 --> 00:03:13,000
Speaker 1: It is, but it's a restaurant too. It's it's a

73
00:03:13,080 --> 00:03:15,360
Speaker 1: really interesting combination. We go in, there's a lot of

74
00:03:15,440 --> 00:03:18,760
Speaker 1: great chef made, chef inspired and fresh. You know, I

75
00:03:18,760 --> 00:03:20,200
Speaker 1: can go in and get it get a ribb if

76
00:03:20,240 --> 00:03:20,720
Speaker 1: I want right.

77
00:03:20,800 --> 00:03:22,280
Speaker 2: Yeah, you can get a ribb I coach right on

78
00:03:22,320 --> 00:03:25,640
Speaker 2: the grill the way that you want it on the grill,

79
00:03:25,919 --> 00:03:28,320
Speaker 2: and you can take it upstairs to our cafe and

80
00:03:28,400 --> 00:03:32,480
Speaker 2: eat it right there. Have Uh it's perfect date night, yeah,

81
00:03:32,560 --> 00:03:34,640
Speaker 2: to go and watch the sunset and have a nice steak.

82
00:03:34,760 --> 00:03:36,680
Speaker 1: Right and it's good. It's a really cool common because

83
00:03:36,800 --> 00:03:38,480
Speaker 1: we've moved into that era. Now you go in any

84
00:03:38,480 --> 00:03:40,920
Speaker 1: grocery store, especially Dorothy Lane, and there's all the prepackaged.

85
00:03:40,920 --> 00:03:42,760
Speaker 1: We don't have time to cook like we used to.

86
00:03:43,480 --> 00:03:45,240
Speaker 1: It's especially like I'll do it on the weekend if

87
00:03:45,280 --> 00:03:46,880
Speaker 1: I have time even But it's great to go in

88
00:03:46,920 --> 00:03:49,320
Speaker 1: and get and and now what you guys have is

89
00:03:49,320 --> 00:03:51,280
Speaker 1: so diverse, that's the cool part. You're just talking about

90
00:03:51,440 --> 00:03:53,360
Speaker 1: adding Indian food, right, correct?

91
00:03:53,400 --> 00:03:56,880
Speaker 3: Correct, Yeah, we have a very large clientele and that's

92
00:03:57,480 --> 00:04:02,080
Speaker 3: they're looking for more of the you know, lagoon friendly,

93
00:04:03,240 --> 00:04:07,040
Speaker 3: delicious vegan. But so it's really it's been fun to

94
00:04:07,640 --> 00:04:09,880
Speaker 3: you know, start to really devolve into some of that.

95
00:04:10,040 --> 00:04:13,520
Speaker 2: As far as where are you on vegans, Mike, not

96
00:04:13,560 --> 00:04:20,440
Speaker 2: at my house. It's a sour I love to talk

97
00:04:20,440 --> 00:04:21,400
Speaker 2: to you, by the way.

98
00:04:21,440 --> 00:04:23,560
Speaker 1: It's a chef Carry Walters and my Christmain who has

99
00:04:23,560 --> 00:04:27,040
Speaker 1: been working the director of meat for dorothe Lane Market,

100
00:04:27,040 --> 00:04:29,880
Speaker 1: my guy forty seven years. By the way, that's incredible.

101
00:04:29,880 --> 00:04:32,360
Speaker 1: A guy who knows every cut of every you name it.

102
00:04:32,360 --> 00:04:34,960
Speaker 1: It's a fowl, is it fish, is it as a beef?

103
00:04:35,040 --> 00:04:36,760
Speaker 1: Is it pork? He's got he's on top of it.

104
00:04:36,920 --> 00:04:39,719
Speaker 1: Let's talk about turkey, chef real quick, Brian or no, Brian.

105
00:04:39,760 --> 00:04:42,159
Speaker 1: I'm a Brian guy. I get my fresh bird. I

106
00:04:42,200 --> 00:04:45,800
Speaker 1: brind it overnight. I know the ratios. If you if

107
00:04:45,839 --> 00:04:49,320
Speaker 1: you're going well, okay, fresh turkey, you gotta do. I

108
00:04:49,360 --> 00:04:52,039
Speaker 1: think it's it's probably best to probably brian that get

109
00:04:52,040 --> 00:04:53,320
Speaker 1: all of flavor. And would you agree?

110
00:04:53,760 --> 00:04:56,080
Speaker 4: I like dry braining a little bit better, which is.

111
00:04:56,000 --> 00:04:58,719
Speaker 1: What how do you do that good salt?

112
00:04:58,760 --> 00:05:01,159
Speaker 3: And if I always like to tell people to cook

113
00:05:01,440 --> 00:05:04,000
Speaker 3: the turkey and what they want on the dinner plate.

114
00:05:04,160 --> 00:05:08,360
Speaker 3: So if you're into crispy delicious skin, some rub it

115
00:05:08,400 --> 00:05:10,920
Speaker 3: all over with salt, lead it uncovered, and your refrigerator

116
00:05:10,960 --> 00:05:13,080
Speaker 3: overnight and that skin will just be delicious.

117
00:05:13,080 --> 00:05:15,880
Speaker 1: Why doesn't skin get crispy moisture?

118
00:05:16,600 --> 00:05:17,080
Speaker 4: Number one?

119
00:05:17,240 --> 00:05:18,920
Speaker 1: Moisture is escaping, So if you do it one of

120
00:05:18,960 --> 00:05:21,599
Speaker 1: those plastic bags, you're probably not gonna get crispy skin.

121
00:05:21,720 --> 00:05:22,080
Speaker 4: That's right.

122
00:05:22,320 --> 00:05:24,680
Speaker 3: I grew up with my We had no color on

123
00:05:24,720 --> 00:05:27,560
Speaker 3: our skin whatsoever. My mom's of course, my mom's turkey

124
00:05:27,640 --> 00:05:30,880
Speaker 3: was delicious, but it's not the turkey that I make. Yeah,

125
00:05:31,360 --> 00:05:33,880
Speaker 3: So you kind of pick and choose your battles, decide

126
00:05:34,000 --> 00:05:36,559
Speaker 3: how you're gonna get what you want on the dinner plate.

127
00:05:37,040 --> 00:05:39,200
Speaker 3: What's the best choice cooking wise to get there?

128
00:05:39,279 --> 00:05:39,640
Speaker 4: Yeah?

129
00:05:39,720 --> 00:05:41,600
Speaker 1: Yeah, And then it's sauld dry Brian was the dry

130
00:05:41,640 --> 00:05:44,159
Speaker 1: rub basically or the wet Brian is a cup of

131
00:05:44,400 --> 00:05:47,080
Speaker 1: salt and gall of water and then and but then

132
00:05:47,120 --> 00:05:48,599
Speaker 1: you can add all sorts of different stuff.

133
00:05:48,640 --> 00:05:50,680
Speaker 4: Oh sure, and you're in your wet Brian. Absolutely.

134
00:05:51,040 --> 00:05:52,640
Speaker 3: You know a lot of people struggle with that, like

135
00:05:52,800 --> 00:05:54,200
Speaker 3: where am I gonna put it right?

136
00:05:54,320 --> 00:05:55,560
Speaker 4: You know? Can I use a cooler?

137
00:05:56,120 --> 00:05:58,200
Speaker 3: My big thing is if you're a big gravy person,

138
00:05:58,279 --> 00:06:01,479
Speaker 3: a big pant sauce person, maybe Brian wetbrianing is not

139
00:06:01,600 --> 00:06:04,480
Speaker 3: for you. But that wet Brian gives a very moist,

140
00:06:04,839 --> 00:06:06,000
Speaker 3: delicious Uh.

141
00:06:06,800 --> 00:06:08,960
Speaker 1: Well, that's where you go, see Mike in the butcher department.

142
00:06:09,040 --> 00:06:10,600
Speaker 1: You get the turkey, but then you get like some

143
00:06:10,680 --> 00:06:12,800
Speaker 1: backs and wings and drums, and then you make the stock.

144
00:06:12,839 --> 00:06:15,919
Speaker 1: Ahead make the stock and then make and everything else.

145
00:06:16,360 --> 00:06:18,320
Speaker 1: Because the gravy pulls it all It's like the it's

146
00:06:18,320 --> 00:06:22,039
Speaker 1: like the rug. The rug pulls it all together. The

147
00:06:22,080 --> 00:06:25,400
Speaker 1: gravy pulls it all together. Here, gravy becomes a beverage

148
00:06:26,279 --> 00:06:28,560
Speaker 1: if it's good enough. I make a pretty good grave.

149
00:06:28,600 --> 00:06:31,120
Speaker 1: I'm sure chef makes it much better gravy than I do, too.

150
00:06:31,120 --> 00:06:32,760
Speaker 4: So someone pretty amazing gravy.

151
00:06:32,760 --> 00:06:35,800
Speaker 3: It's always fun to see the day after Thanksgiving all

152
00:06:35,880 --> 00:06:38,000
Speaker 3: of the crowds are coming in because they all ran

153
00:06:38,080 --> 00:06:40,440
Speaker 3: out of gravy, and they need.

154
00:06:40,240 --> 00:06:42,040
Speaker 4: To have the gravy.

155
00:06:42,080 --> 00:06:45,000
Speaker 1: That's amateur move man. The turkey parts this time of year,

156
00:06:45,000 --> 00:06:46,520
Speaker 1: you get some necks and the good the good stuff,

157
00:06:46,560 --> 00:06:48,839
Speaker 1: and you cook that down to make your own stock, right,

158
00:06:48,920 --> 00:06:50,640
Speaker 1: and then you make your own gravy out of that.

159
00:06:51,279 --> 00:06:53,400
Speaker 1: Just got planted ahead, do a little bit ahead anyway

160
00:06:54,440 --> 00:06:56,000
Speaker 1: on that too. How big a bird should you get

161
00:06:56,640 --> 00:06:58,360
Speaker 1: is the rule. It's like a pound pound and a

162
00:06:58,360 --> 00:07:01,080
Speaker 1: half per person. We recommend one on for person. Okay,

163
00:07:01,160 --> 00:07:03,680
Speaker 1: but to get a turkey, you know, a turkey's at

164
00:07:03,720 --> 00:07:08,039
Speaker 1: least ten twelve pounds, so a small turkey. If you

165
00:07:08,040 --> 00:07:09,960
Speaker 1: have a fifteen sixteen pound turkey, it's going to feed

166
00:07:10,000 --> 00:07:13,640
Speaker 1: fifteen sixteen people. Yeah, but if you like leftovers, get

167
00:07:13,640 --> 00:07:14,480
Speaker 1: the thirty pound turkey.

168
00:07:14,520 --> 00:07:17,160
Speaker 3: Get the thirty pounds, or do what I do, and

169
00:07:17,200 --> 00:07:19,800
Speaker 3: I buy a small turkey for all of the yummy parts,

170
00:07:19,880 --> 00:07:22,880
Speaker 3: and then I buy an additional breast to get Oh yeah,

171
00:07:22,920 --> 00:07:25,440
Speaker 3: sure the next day to the turkey sandwiches.

172
00:07:25,720 --> 00:07:27,160
Speaker 1: Now you can do it a lot too. If you

173
00:07:27,200 --> 00:07:29,000
Speaker 1: want to get crazy right with that, I'm coming to

174
00:07:29,040 --> 00:07:31,320
Speaker 1: your house. Oh yeah, I got overruled. I want to

175
00:07:31,320 --> 00:07:33,120
Speaker 1: do that one. You're like, no, we want the turkey,

176
00:07:33,160 --> 00:07:35,520
Speaker 1: we want the tradition because it's about tradition, right.

177
00:07:35,560 --> 00:07:38,080
Speaker 4: It is, But explain that what I just Yeah, so

178
00:07:38,120 --> 00:07:38,800
Speaker 4: I always stuck.

179
00:07:39,600 --> 00:07:42,000
Speaker 3: My mother in law has been making turkey obviously for

180
00:07:42,040 --> 00:07:44,400
Speaker 3: a long time, and my first year of being married,

181
00:07:44,440 --> 00:07:46,520
Speaker 3: it's always kind of a war. That's not how I

182
00:07:46,560 --> 00:07:48,520
Speaker 3: did it, that's not how my mom did it. I

183
00:07:48,560 --> 00:07:51,160
Speaker 3: don't agree with what you're doing. So I think a

184
00:07:51,200 --> 00:07:54,960
Speaker 3: lot of the don't talk politics. Maybe talk about your

185
00:07:54,960 --> 00:07:57,320
Speaker 3: stuffing versus my stain. Yeah, yeah, yeah, yeah, you're a

186
00:07:57,320 --> 00:08:01,000
Speaker 3: way of turkey right to do it right, right, it's

187
00:08:01,080 --> 00:08:04,720
Speaker 3: a people are very passionate about. They don't want to.

188
00:08:05,160 --> 00:08:07,239
Speaker 1: I used my God bless and my late moms for recipe.

189
00:08:07,280 --> 00:08:09,960
Speaker 1: I got the it's on an index card and and uh,

190
00:08:10,040 --> 00:08:12,280
Speaker 1: you know, trying to read her cursive from years ago.

191
00:08:12,360 --> 00:08:14,520
Speaker 1: But her, I'm just we all grew up with her

192
00:08:14,520 --> 00:08:16,680
Speaker 1: stuffing and that's it. And she would make you know,

193
00:08:16,720 --> 00:08:18,640
Speaker 1: there are maybe six of us, but she'd get two

194
00:08:18,760 --> 00:08:20,840
Speaker 1: loaves of bread to make the stuffing with some stuff.

195
00:08:20,880 --> 00:08:22,640
Speaker 1: We were eating stuffing at Easter at this point. You know,

196
00:08:22,720 --> 00:08:25,440
Speaker 1: it is but it's it's it's what it is. I

197
00:08:25,480 --> 00:08:27,520
Speaker 1: mentioned a lot. So anyway, you take a breast and

198
00:08:27,520 --> 00:08:29,000
Speaker 1: you slight you can, but you can do that in

199
00:08:29,000 --> 00:08:31,000
Speaker 1: the butcher shop. So it's like a pinwheel. Basically, you

200
00:08:31,040 --> 00:08:32,960
Speaker 1: put the stuffing in and then you roll it up

201
00:08:33,000 --> 00:08:34,720
Speaker 1: and if you want that, it's and then you slice

202
00:08:34,760 --> 00:08:36,120
Speaker 1: it and it's beautiful on the plate.

203
00:08:36,400 --> 00:08:38,320
Speaker 2: But it's not really traditional. But you guys would butcher

204
00:08:38,360 --> 00:08:40,640
Speaker 2: that right. Oh absolutely, yeah. We'll get asked all kinds

205
00:08:40,640 --> 00:08:44,880
Speaker 2: of things to do for their turkey, like what, well,

206
00:08:45,520 --> 00:08:46,920
Speaker 2: everybody will want you Oh, there be a bunch of

207
00:08:46,920 --> 00:08:50,000
Speaker 2: people want it'spatch cocked, which is where we take the

208
00:08:50,120 --> 00:08:52,240
Speaker 2: backbone out and crack the breast so it lace flat.

209
00:08:52,800 --> 00:08:55,120
Speaker 2: So if it lays flat, it's gonna cook quicker. Right,

210
00:08:55,640 --> 00:08:57,000
Speaker 2: You're not going to stuff it is easy?

211
00:08:57,080 --> 00:08:59,600
Speaker 3: Yeah, which is another big lemon.

212
00:08:59,679 --> 00:08:59,920
Speaker 4: True.

213
00:09:00,440 --> 00:09:03,200
Speaker 1: Now what about a turn ducket? I have people still

214
00:09:03,200 --> 00:09:03,640
Speaker 1: doing that?

215
00:09:03,800 --> 00:09:04,280
Speaker 4: I hope not.

216
00:09:04,720 --> 00:09:07,240
Speaker 1: Why give me the chefs and go carry chefs here?

217
00:09:07,360 --> 00:09:09,439
Speaker 3: So you know all that poultry, we need to cook it.

218
00:09:09,600 --> 00:09:11,760
Speaker 3: The center power needs to be one sixty five. And

219
00:09:11,800 --> 00:09:14,560
Speaker 3: if you're sticking a quail inside of a chicken inside

220
00:09:14,600 --> 00:09:17,720
Speaker 3: of a turkey, think about what that outside of that

221
00:09:17,760 --> 00:09:19,760
Speaker 3: turkey is going to be at by the time the

222
00:09:19,800 --> 00:09:21,760
Speaker 3: tiny little inside is one hundred.

223
00:09:21,559 --> 00:09:24,640
Speaker 4: And sixty five degrees. Wow, it's well passed.

224
00:09:24,920 --> 00:09:27,040
Speaker 2: Yeah, I gotcha. It's definitely could a little bit dry,

225
00:09:27,120 --> 00:09:30,040
Speaker 2: is what you're saying. Yes, gotcha. But people still do

226
00:09:30,080 --> 00:09:32,480
Speaker 2: the tur ducket, Yes they do. There'll be a few,

227
00:09:33,040 --> 00:09:36,560
Speaker 2: not a lot. We'll get asked to make some, but

228
00:09:36,840 --> 00:09:41,000
Speaker 2: in the company we probably won't make fifteen sixteen of them, gotcha.

229
00:09:41,080 --> 00:09:45,480
Speaker 2: Compare when you're selling thousands of turkeys, fifteen sixteen of them? Right, Yeah,

230
00:09:45,520 --> 00:09:47,480
Speaker 2: what do you so if someone says, you know what

231
00:09:47,559 --> 00:09:52,240
Speaker 2: a turkey, it's it's been done, that's old, that's twenty

232
00:09:52,280 --> 00:09:52,720
Speaker 2: twenty four.

233
00:09:52,960 --> 00:09:53,400
Speaker 1: I want to do.

234
00:09:53,440 --> 00:09:56,679
Speaker 2: So what is the biggest alternative to turkey for Thanksgiving?

235
00:09:56,720 --> 00:10:01,080
Speaker 2: Prime rib prime ribs? Always it's been like a meat. Yeah, mean,

236
00:10:02,400 --> 00:10:03,840
Speaker 2: prime ribbon is not going to do a meat at

237
00:10:03,840 --> 00:10:06,240
Speaker 2: the holiday? Prime river of file a.

238
00:10:06,240 --> 00:10:06,520
Speaker 4: All right?

239
00:10:06,520 --> 00:10:09,320
Speaker 1: What do people usually get about wrong about the like

240
00:10:09,360 --> 00:10:10,920
Speaker 1: a standing rib roaster? A prime rab?

241
00:10:11,480 --> 00:10:14,880
Speaker 2: People tend to overcook them, so they want to they

242
00:10:14,880 --> 00:10:18,000
Speaker 2: want to get it done. And prime rib is good

243
00:10:18,040 --> 00:10:22,240
Speaker 2: at one hundred and twenty degrees and if they they

244
00:10:22,240 --> 00:10:25,000
Speaker 2: cook it too long, it usually gets overcooked. Yeah, it's

245
00:10:25,040 --> 00:10:27,240
Speaker 2: got to be rare. Yes, absolutely, and then you get

246
00:10:27,679 --> 00:10:30,440
Speaker 2: because they've had it before and it's like a shoe, right,

247
00:10:30,679 --> 00:10:32,400
Speaker 2: well you do that ro speak same thing, right, it's

248
00:10:32,400 --> 00:10:33,840
Speaker 2: got to be you know, an order, slice it and

249
00:10:33,880 --> 00:10:34,120
Speaker 2: get that.

250
00:10:34,160 --> 00:10:35,559
Speaker 1: It's you got to have that juice. And some people

251
00:10:35,600 --> 00:10:37,439
Speaker 1: don't like it, then you should not be eating that, right.

252
00:10:37,440 --> 00:10:40,480
Speaker 1: Oh yeah, yeah, anyone to come in and just have

253
00:10:40,480 --> 00:10:42,640
Speaker 1: hot dogs, get some mets on the grill.

254
00:10:42,600 --> 00:10:45,520
Speaker 2: Thanksgiving, not for Thanksgiving. No people like that, And I

255
00:10:45,559 --> 00:10:47,120
Speaker 2: know some people that would go out. I'm just coming

256
00:10:47,160 --> 00:10:49,600
Speaker 2: to do burgers and hot dogs in study this morning.

257
00:10:49,640 --> 00:10:52,080
Speaker 2: It's on my Christmas. He is the Dorothy Lane Market

258
00:10:52,080 --> 00:10:54,959
Speaker 2: Mason by the way, meat department director there has been

259
00:10:54,960 --> 00:10:57,760
Speaker 2: doing that for four decades. And chef Carrie Walters, who

260
00:10:57,840 --> 00:11:00,439
Speaker 2: is very young and it's only been known this for

261
00:11:00,480 --> 00:11:02,360
Speaker 2: a few years, but she is the corporate twenty five

262
00:11:02,400 --> 00:11:06,120
Speaker 2: years corporate chef. And we're talking about Thanksgiving it or

263
00:11:06,120 --> 00:11:07,920
Speaker 2: ready for Thanksgiving? Getting your bird? Can you still get

264
00:11:07,920 --> 00:11:12,000
Speaker 2: a fresh turkey? Absolutely, walk we're gonna take Yeah, we're

265
00:11:12,040 --> 00:11:14,920
Speaker 2: gonna take fresh turkey. Order something until the twenty fourth, gotcha.

266
00:11:15,000 --> 00:11:17,520
Speaker 2: So it's a good idea to place in order so

267
00:11:17,559 --> 00:11:19,640
Speaker 2: that you get a turkey in the size range that

268
00:11:19,720 --> 00:11:21,880
Speaker 2: you want. If you come in and just try to

269
00:11:21,920 --> 00:11:24,040
Speaker 2: get one, it may be what we have left is

270
00:11:24,040 --> 00:11:26,120
Speaker 2: what you're gonna get. Gotcha, all right, Always a good

271
00:11:26,120 --> 00:11:28,439
Speaker 2: idea to place order. Give me a side this year, chef,

272
00:11:29,559 --> 00:11:31,600
Speaker 2: Well you have to. Okay, we got mashed potatoes. Everyone

273
00:11:31,600 --> 00:11:34,520
Speaker 2: has their favorite mashed potatoes. Maybe the yams, sweet potatoes.

274
00:11:34,640 --> 00:11:35,680
Speaker 2: Get that recipe.

275
00:11:36,720 --> 00:11:40,000
Speaker 1: Let's talk about I'm not even I'm not even gonna

276
00:11:40,000 --> 00:11:42,520
Speaker 1: taint this convers I'm just gonna go green bean castrole,

277
00:11:42,520 --> 00:11:43,160
Speaker 1: Where are you on that?

278
00:11:43,559 --> 00:11:46,520
Speaker 3: I love green bean castle, but I like it fresh.

279
00:11:46,600 --> 00:11:50,559
Speaker 3: Oh okay, so we actually sell a delicious several different

280
00:11:50,600 --> 00:11:53,200
Speaker 3: types of green beans. But I'm not a big canned person,

281
00:11:53,880 --> 00:11:56,360
Speaker 3: so I like to blanch the green beans off. I

282
00:11:56,440 --> 00:12:01,000
Speaker 3: make a mushroom sherry sauce. I deep fries Shallott's at home,

283
00:12:01,160 --> 00:12:05,479
Speaker 3: and I kind of do that same similar taste nostalgic,

284
00:12:05,679 --> 00:12:07,720
Speaker 3: but it's a lot better for them.

285
00:12:07,760 --> 00:12:09,640
Speaker 1: I want to come to your house, then, well, trade,

286
00:12:09,640 --> 00:12:11,360
Speaker 1: how's that you hang out with my family? Hanging out

287
00:12:11,360 --> 00:12:16,679
Speaker 1: with yours probably actually go a lot better. Super popular, Yeah,

288
00:12:17,200 --> 00:12:19,960
Speaker 1: probably work out for a lot of people. It's a trade.

289
00:12:20,320 --> 00:12:24,120
Speaker 1: In the twenty twenty five Thanksgiving Day Draft the Selected

290
00:12:24,200 --> 00:12:29,000
Speaker 1: from Mason, Ohio, and I always really do a rant

291
00:12:29,040 --> 00:12:31,320
Speaker 1: against green bean Castle. I declare you hot every year

292
00:12:31,360 --> 00:12:34,160
Speaker 1: on green bean Castle because it just seems insulting to me.

293
00:12:34,480 --> 00:12:37,679
Speaker 1: You take a can or a frozen bag of mushy

294
00:12:37,720 --> 00:12:40,360
Speaker 1: green beans, you get some soup mix in their can

295
00:12:40,360 --> 00:12:42,880
Speaker 1: of soup, and then some pre fried onions, and you

296
00:12:42,960 --> 00:12:44,440
Speaker 1: mix it all together and you bring that that is

297
00:12:44,480 --> 00:12:47,960
Speaker 1: such a disgrace to this hallowed holiday. I will not

298
00:12:48,080 --> 00:12:50,560
Speaker 1: stand for it. Green Bean Castle does not have a

299
00:12:50,559 --> 00:12:51,480
Speaker 1: place on my table.

300
00:12:51,559 --> 00:12:53,160
Speaker 3: Yeah. What's really scary is I think if you just

301
00:12:53,200 --> 00:12:55,400
Speaker 3: interviewed the top you know, ten people at walk into

302
00:12:55,400 --> 00:12:58,800
Speaker 3: our store, how much green bean castrole is on their menu.

303
00:12:58,920 --> 00:13:02,040
Speaker 1: People love it. It's cheating, is what it is. This

304
00:13:02,080 --> 00:13:03,959
Speaker 1: is the one high. It's about food, right, and this

305
00:13:04,000 --> 00:13:05,400
Speaker 1: is it. I mean, if you can't put out a

306
00:13:05,440 --> 00:13:07,800
Speaker 1: show and do the right thing on Thanksgiving, there's no

307
00:13:07,840 --> 00:13:10,720
Speaker 1: hope for this country. There's no hope whatsoever for there's

308
00:13:10,760 --> 00:13:13,720
Speaker 1: no hope for America. So I'm like Bill Bill Cunningham

309
00:13:13,720 --> 00:13:17,240
Speaker 1: of food over here all right, other side, do what

310
00:13:17,720 --> 00:13:19,079
Speaker 1: would you go with? Like, I want to try something

311
00:13:19,080 --> 00:13:20,880
Speaker 1: a little different, but not get too crazy.

312
00:13:20,920 --> 00:13:21,280
Speaker 4: That's right.

313
00:13:21,320 --> 00:13:24,679
Speaker 3: I love all those roasted vegetables, all those gorgeous swashes

314
00:13:25,000 --> 00:13:27,000
Speaker 3: that are in right now. Just makes me think a

315
00:13:27,040 --> 00:13:31,439
Speaker 3: harvest and Thanksgiving honeynut, butternut, acorn. I think a lot

316
00:13:31,440 --> 00:13:33,000
Speaker 3: of that stuff is fun. You can make it into

317
00:13:33,000 --> 00:13:35,880
Speaker 3: a soup, you can roast it along with some carrots.

318
00:13:36,360 --> 00:13:39,400
Speaker 3: It's a relatively easy recipe that goes great with turkey. Yeah.

319
00:13:39,440 --> 00:13:41,880
Speaker 1: No one likes to eat on Thanksgiving more than Tom Brenneman.

320
00:13:41,920 --> 00:13:44,719
Speaker 1: And he's not doing football. Turn all that mic out,

321
00:13:44,760 --> 00:13:46,520
Speaker 1: turn the other bike on here, big day, turn his

322
00:13:46,600 --> 00:13:49,000
Speaker 1: mike on there, she said, is slowly live in there

323
00:13:49,000 --> 00:13:51,120
Speaker 1: with them. She says. If you want to buy the

324
00:13:51,360 --> 00:13:54,160
Speaker 1: sides for Thanksgiving, yes, yes, okay. Do you have to

325
00:13:54,280 --> 00:13:56,840
Speaker 1: order that ahead of time as well as a turkey.

326
00:13:56,559 --> 00:13:59,199
Speaker 3: We recommend it, but you can just walk into the

327
00:13:59,240 --> 00:14:02,280
Speaker 3: store and get a whole variety of It's all about

328
00:14:02,320 --> 00:14:04,320
Speaker 3: Thanksgiving and our prepared food cases.

329
00:14:04,679 --> 00:14:06,240
Speaker 1: I believe me, I've been there many times.

330
00:14:06,320 --> 00:14:08,760
Speaker 3: But it's smart to r s v P, which is

331
00:14:08,800 --> 00:14:11,880
Speaker 3: super easy to do. You can do it online. You

332
00:14:11,880 --> 00:14:14,839
Speaker 3: can give us a call. We take orders up till

333
00:14:14,880 --> 00:14:18,600
Speaker 3: this Friday, until it's Friday.

334
00:14:18,600 --> 00:14:20,520
Speaker 1: I got her on the phone. She said, I'm listening

335
00:14:20,560 --> 00:14:21,040
Speaker 1: to Slonia.

336
00:14:21,200 --> 00:14:22,080
Speaker 4: You don't listen to me.

337
00:14:22,120 --> 00:14:23,680
Speaker 1: Why didn't she put her on the hotline and she

338
00:14:23,720 --> 00:14:25,480
Speaker 1: could do the interview. She'd be much better than the

339
00:14:25,480 --> 00:14:27,680
Speaker 1: both of us at this stuff. You might be might

340
00:14:27,720 --> 00:14:29,960
Speaker 1: be right. Yes, thank you, sorry to interrupt. All right,

341
00:14:30,120 --> 00:14:32,760
Speaker 1: you're not interrupting. The legendary Tom Brendaman right there on

342
00:14:32,800 --> 00:14:35,200
Speaker 1: the phone. His wife said, I need answers to side dishes.

343
00:14:35,240 --> 00:14:36,960
Speaker 1: There you go. That's a pretty good endorsement, I would

344
00:14:37,000 --> 00:14:38,440
Speaker 1: say right there. In the household.

345
00:14:38,440 --> 00:14:40,400
Speaker 3: A lot of the times, I always say pick your battles.

346
00:14:40,560 --> 00:14:43,600
Speaker 3: You know, you have your friends and family bring dishes.

347
00:14:44,560 --> 00:14:47,040
Speaker 3: I love to cook, but I still get our mashed

348
00:14:47,080 --> 00:14:49,640
Speaker 3: potatoes because I can't make them better than we do.

349
00:14:49,800 --> 00:14:53,520
Speaker 3: We use beautiful French butter, whole fat cream. We steam

350
00:14:53,560 --> 00:14:55,800
Speaker 3: our potatoes, their salt and pepper. I'm not going to

351
00:14:55,840 --> 00:15:00,360
Speaker 3: spend the time to potatoes the right way. Yeah, our potatoes.

352
00:15:00,400 --> 00:15:02,440
Speaker 3: So I spend time doing some other fun stuff. So

353
00:15:02,480 --> 00:15:04,280
Speaker 3: we have a lot of people who are picking and

354
00:15:04,360 --> 00:15:05,360
Speaker 3: choosing their battles.

355
00:15:05,600 --> 00:15:06,000
Speaker 4: Uh.

356
00:15:06,040 --> 00:15:08,240
Speaker 3: And what's what Dorothan and Mark is gonna help with

357
00:15:08,320 --> 00:15:09,320
Speaker 3: and what they can do at home?

358
00:15:09,480 --> 00:15:11,880
Speaker 1: Is there such thing is a meat side dish? And

359
00:15:11,880 --> 00:15:14,960
Speaker 1: what would that be for Thanksgiving? Mince meat pie is

360
00:15:14,960 --> 00:15:17,680
Speaker 1: not meat? No, let's forget what it's nuts?

361
00:15:17,760 --> 00:15:17,880
Speaker 2: Right?

362
00:15:18,000 --> 00:15:19,760
Speaker 1: Is it? Is that a chef? What's mince meat?

363
00:15:20,120 --> 00:15:21,800
Speaker 4: Yeah? No, it's like vegetables.

364
00:15:21,840 --> 00:15:22,920
Speaker 1: Is vegetable? I thought it was not.

365
00:15:22,960 --> 00:15:23,280
Speaker 4: I don't.

366
00:15:23,360 --> 00:15:25,040
Speaker 1: I've had it once a long time ago. I'm like,

367
00:15:25,080 --> 00:15:26,440
Speaker 1: I'll there's something I'll never eat again.

368
00:15:27,200 --> 00:15:32,280
Speaker 4: My husband would say, bacon side dish, bacon Thanksgiving? What

369
00:15:32,320 --> 00:15:32,640
Speaker 4: the hell?

370
00:15:32,800 --> 00:15:34,200
Speaker 1: What is going on you? I want to know what

371
00:15:34,240 --> 00:15:36,200
Speaker 1: Mike's table looks like right now, because it's.

372
00:15:36,080 --> 00:15:39,120
Speaker 2: A oh, we're gonna get a side dish, a limpetour

373
00:15:39,200 --> 00:15:41,280
Speaker 2: probably I would think.

374
00:15:41,160 --> 00:15:42,880
Speaker 1: We're gonna have meat and meat and meat.

375
00:15:43,280 --> 00:15:48,040
Speaker 2: Yeah, but uh, I'm gonna I'm gonna have traditional sides

376
00:15:48,120 --> 00:15:51,320
Speaker 2: with my turkey every every year. We gotta have And

377
00:15:51,360 --> 00:15:53,560
Speaker 2: it's Uh, what's really cool is is that used to

378
00:15:53,560 --> 00:15:58,120
Speaker 2: be my mom and dad did Thanksgiving at their house. Uh.

379
00:15:58,240 --> 00:16:03,080
Speaker 2: Now they come to my house. So that's how it goes.

380
00:16:03,160 --> 00:16:05,000
Speaker 2: It's gone for a full circle.

381
00:16:05,240 --> 00:16:08,560
Speaker 1: Yeah, it's and that's the rich part about it is families, right,

382
00:16:08,560 --> 00:16:10,080
Speaker 1: and as you get older, it's like in then the

383
00:16:10,440 --> 00:16:12,520
Speaker 1: younger ones take it over and it's different, but it's

384
00:16:12,520 --> 00:16:15,280
Speaker 1: the same, and it's just this tradition and the recipes

385
00:16:15,280 --> 00:16:18,520
Speaker 1: seemingly families live forever. And that's and that's why I

386
00:16:18,520 --> 00:16:21,120
Speaker 1: love Thanksgiving because it really is the essence of family

387
00:16:21,200 --> 00:16:24,480
Speaker 1: getting together and and friends too for that matter. And

388
00:16:24,520 --> 00:16:25,960
Speaker 1: I think friends Giving is a big one. Now you

389
00:16:26,040 --> 00:16:27,960
Speaker 1: probably see as many people come do in friends Giving

390
00:16:28,040 --> 00:16:32,160
Speaker 1: as as Thanksgiving. Correct, we do, yeah, yeah, yeah, that's amazing. Uh,

391
00:16:32,240 --> 00:16:34,000
Speaker 1: it will always be turkey though. Turkey will always be

392
00:16:34,040 --> 00:16:38,520
Speaker 1: the tradition on Thanksgiving. And make sure again one sixty five.

393
00:16:38,360 --> 00:16:41,240
Speaker 3: Right, one sixty five by that thermometer. It's the best

394
00:16:41,240 --> 00:16:42,240
Speaker 3: insurance policy you have.

395
00:16:42,520 --> 00:16:48,080
Speaker 1: Really, I think. I think that's the most underrated kitchen tool.

396
00:16:48,240 --> 00:16:50,840
Speaker 1: And I have a bunch of you know, chef stuff

397
00:16:50,840 --> 00:16:53,360
Speaker 1: in that, but use it, you know, like a thermopen

398
00:16:53,640 --> 00:16:56,320
Speaker 1: or a even the wireless ones and bluetooth ones are great.

399
00:16:56,600 --> 00:16:58,240
Speaker 4: So those probe thermometers are awesome.

400
00:16:58,480 --> 00:17:01,640
Speaker 3: It takes that you're doing no a, no poundage, no nothing,

401
00:17:01,680 --> 00:17:03,880
Speaker 3: regardless of what the recipe says or what the chef

402
00:17:03,960 --> 00:17:09,040
Speaker 3: says your turkey's done.

403
00:17:07,240 --> 00:17:08,640
Speaker 1: And you know that. You know this mic too. About

404
00:17:08,680 --> 00:17:10,480
Speaker 1: getting the temperature right on meat is like I have

405
00:17:10,520 --> 00:17:12,960
Speaker 1: a it's called a meter thermometer and it's bluetooth and

406
00:17:13,000 --> 00:17:16,119
Speaker 1: it literally says, okay, what are you cooking? I'm cooking beef? Okay,

407
00:17:16,160 --> 00:17:17,800
Speaker 1: what kind of what cut of beef? Put the cut

408
00:17:17,800 --> 00:17:18,120
Speaker 1: in there?

409
00:17:18,440 --> 00:17:18,560
Speaker 2: Uh?

410
00:17:18,760 --> 00:17:19,440
Speaker 1: What temperature?

411
00:17:19,560 --> 00:17:19,879
Speaker 4: Boom?

412
00:17:19,880 --> 00:17:21,840
Speaker 1: And automatically does it tells you when it's done and

413
00:17:21,880 --> 00:17:23,840
Speaker 1: you pull it off. It's amazing. Yeah, you could.

414
00:17:23,880 --> 00:17:26,760
Speaker 2: You could get those and use them in your your

415
00:17:26,760 --> 00:17:28,679
Speaker 2: oven at home or if you have a smoker, I

416
00:17:28,680 --> 00:17:30,520
Speaker 2: get that. Yeah, yeah, give you the smoker too, right,

417
00:17:30,520 --> 00:17:32,399
Speaker 2: a smoker too, And you've got a wireless bluetooth to

418
00:17:32,560 --> 00:17:34,720
Speaker 2: scare that's sitting outside. Yeah, and I know when it

419
00:17:34,760 --> 00:17:36,560
Speaker 2: hits temp and you know it alerts me it's pull

420
00:17:36,560 --> 00:17:38,200
Speaker 2: it off and it never misses.

421
00:17:38,359 --> 00:17:40,560
Speaker 1: Then the thermopen is what chef's us. It's a fold

422
00:17:40,560 --> 00:17:42,600
Speaker 1: it up. They're pretty cheap too, and it's a good investment.

423
00:17:42,640 --> 00:17:44,840
Speaker 1: And you get an instant read thermometer. It's pretty easy

424
00:17:44,840 --> 00:17:47,280
Speaker 1: that way. Make sure you're it's food safety. But it's

425
00:17:47,280 --> 00:17:49,600
Speaker 1: also who wants to ruin because let's face it, food

426
00:17:49,600 --> 00:17:51,680
Speaker 1: costs are pretty expensive these days. You want you don't

427
00:17:51,680 --> 00:17:52,240
Speaker 1: want to screw it.

428
00:17:52,280 --> 00:17:54,080
Speaker 3: Up right, and the turkeys. If the turkey is the

429
00:17:54,119 --> 00:17:55,320
Speaker 3: main course, you need to.

430
00:17:55,320 --> 00:17:55,960
Speaker 4: Be right on it.

431
00:17:56,080 --> 00:17:59,320
Speaker 1: Yeah, yeah, all right, Well again, congratulations on the opening.

432
00:17:59,320 --> 00:18:01,160
Speaker 1: I can't wait to get in there at some point here,

433
00:18:01,800 --> 00:18:04,119
Speaker 1: and that's going to happen probably one of these days

434
00:18:04,119 --> 00:18:06,720
Speaker 1: because I'm doing Thanksgiving this year and get it ready

435
00:18:06,720 --> 00:18:08,440
Speaker 1: to cook. So I'm gonna stop by Dorothy Lane Market

436
00:18:08,440 --> 00:18:11,239
Speaker 1: and Mason If you're looking for sides, they're ready to go,

437
00:18:11,520 --> 00:18:13,280
Speaker 1: or you do the whole dinner and they're still available

438
00:18:13,320 --> 00:18:15,040
Speaker 1: to the fresh turkeys and more. But thanks for coming

439
00:18:15,040 --> 00:18:17,280
Speaker 1: in today, and it's awfully nice to meet both of

440
00:18:17,320 --> 00:18:20,560
Speaker 1: you and appreciate it. It's our pleasure. Thanks care all right,

441
00:18:20,760 --> 00:18:22,400
Speaker 1: Scott slun Show. We got to get a news update

442
00:18:22,440 --> 00:18:24,200
Speaker 1: in just minutes now, I'm hungry. Time to eat here.

443
00:18:24,320 --> 00:18:25,520
Speaker 1: Seven hundred ww