Speaker 1: You're list Saints KFI AM six forty the Bill Handle
Speaker 1: Show on demand on the iHeartRadio f KFI.
Speaker 2: AM six forty Bill Handle.
Speaker 3: Here.
Speaker 4: It is a Friday morning on November the fourteenth, and
Speaker 4: it's going to rain.
Speaker 2: It is raining. It's going to rain.
Speaker 4: And before we start with Handle, on with Footy Friday,
Speaker 4: and you ask Handle anything. At the bottom of the hour,
Speaker 4: I'm reading an article in the Wall Street Journal and
Speaker 4: this is for you, Amy Ms Baseball, and it's about
Speaker 4: the Rockies and how good they are this season. Their
Speaker 4: win loss aubage average was one and sixty one. They
Speaker 4: did not do well this year. No was it forty
Speaker 4: three one nineteen or something crazy. Anyway, it is time.
Speaker 4: I just thought I throw that in there.
Speaker 5: Thank you.
Speaker 4: You're welcome, you know, because you're part of the show
Speaker 4: and you're baseball. You're the baseball Maven along with Crono.
Speaker 4: All Right, it's time for Foody Friday with Neil Savedra.
Speaker 4: Neil Tomorrow's two to five pm. He's at Fork. Reporter
Speaker 4: is his handle. My handle is Handle, and let's do it.
Speaker 4: Thanksgiving is coming and we always do this. Neil fills
Speaker 4: in for me on Thanksgiving Day and so the question
Speaker 4: we do every year picking your turkey? Do we do
Speaker 4: a fresh turkey? Do we do a frozen turkey? Do
Speaker 4: do we do a previously frozen turkey? Do I do
Speaker 4: you buy a gently used turkey? Which way?
Speaker 2: Neil? I can't hear you.
Speaker 5: You want to hunt your own this year?
Speaker 1: Uh?
Speaker 4: No, no, I'm not. I don't do Thanksgiving. You know,
Speaker 4: I hate my family. My family hates me.
Speaker 2: I don't have no Please everybody.
Speaker 4: Everybody goes around the table usually we were with Thanksgiving
Speaker 4: and what are you grateful for? And uh, I'm grateful
Speaker 4: for low rate? Well where's gratitude there?
Speaker 2: Neil?
Speaker 4: What kind of turkey should I buy? If I were
Speaker 4: buying a turkey?
Speaker 6: So you break down Food and Wine asked a bunch
Speaker 6: of chefs and what they look for when you're going
Speaker 6: to a grocer or something like that looking for a turkey,
Speaker 6: and they break down some really really basic insights that
Speaker 6: I've talked about many times on the program on the
Speaker 6: Fork Report. When you're going to the grocery store picking
Speaker 6: the right turkeys, you know it's going to make or
Speaker 6: break how things go. And the first thing you look
Speaker 6: for is don't go for those massive birds.
Speaker 5: Coming from a big family.
Speaker 6: I know that that's like everyone goes, I gotta get
Speaker 6: this massive, twenty five pound turkey to feed everybody. You're
Speaker 6: better off getting two smaller birds. They're gonna taste better.
Speaker 6: You don't have to wrestle with a twenty five pound
Speaker 6: turkey roast two smaller ones. It's about a pound pound
Speaker 6: and a half per person is the basic rule. But
Speaker 6: you can always add like a turkey breast or a
Speaker 6: turkey leg if you know you're gonna have people that
Speaker 6: want dark meat or more white meat.
Speaker 2: So how about the feather issue?
Speaker 4: Do you agree that turkeys with feathers are not as good,
Speaker 4: although they may be cheaper.
Speaker 5: They call them the pellet cleanser. No, you don't want to.
Speaker 6: You don't get that the turkeys don't have feathers on them.
Speaker 6: You nut so do they do originally but not when
Speaker 6: you eat them. They also have heads and feet originally true,
Speaker 6: but read the labels. Chefs will often recommend looking for
Speaker 6: terms like humanely raised, pasture rays organic, or air chilled.
Speaker 6: These are signals of that they're not just this massive
Speaker 6: farmed over. You know a lot of these birds they
Speaker 6: can't even breathe naturally, they're just genetically messed with to
Speaker 6: become huge.
Speaker 2: The breast area, I mean, their center of gravity.
Speaker 4: I mean I've heard about they barely walk because the
Speaker 4: breasts are so big they actually can fall forward. Those are, yeah,
Speaker 4: the Dolly Parton version of turkeys.
Speaker 6: The dub it the double breasted white turkey. Yeah, they
Speaker 6: get they do. They get pretty massive. So whether you're
Speaker 6: buying fresh or frozen, also keep in mind look at
Speaker 6: the packaging. Frozen birds can actually be a great choice.
Speaker 6: It just depends how they're frozen. At peak freshness. You've
Speaker 6: got to allow several days to thaw. And people don't
Speaker 6: understand that you don't want any tears in the packaging
Speaker 6: anything they can get frost in there. Those types of
Speaker 6: things are what you're looking for in a turkey when
Speaker 6: you're buying it in a grosser.
Speaker 2: What do you do when you're serving turkey up for Thanksgiving?
Speaker 2: It your place?
Speaker 6: Frozen fresh all I've done both, and you know, fresh,
Speaker 6: if you can get it, it is great.
Speaker 5: But like I said before, when it comes to like
Speaker 5: our friends at WILDFKD Foods, the freezing process is what's
Speaker 5: important in when what In one state, the turkeys were
Speaker 5: when they're frozen. I have zero problem with a frozen turkey.
Speaker 5: But yes I've done both.
Speaker 4: Okay, and the giblets and the stuff inside the turkey
Speaker 4: was right. You know, you reach in there, I feel
Speaker 4: like a gynecologist, say you're pulling out this unbelievable stuff
Speaker 4: and that you don't cook. Well, you listen, let me
Speaker 4: do this. When stuffing inside the turkey, I have heard you.
Speaker 4: Never I took stuffing inside the turkey.
Speaker 6: Because it has to get to one hundred and sixty
Speaker 6: five in the center of that and you're gonna risk
Speaker 6: the bird at that point.
Speaker 5: It's not worth the batchelism.
Speaker 2: And the other thing.
Speaker 4: You cannot cook an entire turkey where it's evenly cooked
Speaker 4: because very hard.
Speaker 6: Most chefs will say, don't try and cook the turkey altogether.
Speaker 6: You're gonna spatch cock. It is when you you slice
Speaker 6: it and break the breast. Now, cono, it's an actual
Speaker 6: cooking term, you wing nut.
Speaker 2: I used to pay big money to be spatch cocked.
Speaker 2: I just want to let you know.
Speaker 6: That you know about wine, the bungholes, cono and wine.
Speaker 5: Yeah, yeah, yeah, the punch You know that load is.
Speaker 6: Actually the actual term of measurement in wine. Okay, keep
Speaker 6: doing this all day, dirty terms. I know, all right, Neil,
Speaker 6: you know, let's go right to it.
Speaker 4: A new Costco salad, so put out.
Speaker 2: Yeah, no, it's uh yeah. Strangely enough, I'm getting a
Speaker 2: little tired of Costco stories. I have to tell you.
Speaker 5: The show is for everyone else. It's not for you.
Speaker 2: Oh I know, it's not.
Speaker 6: No wrong, and some of us actually care about the
Speaker 6: listener no, and do a little research as to what
Speaker 6: they're interested in.
Speaker 2: That's wrong too.
Speaker 6: Oh my gosh, your gravitational pull too much.
Speaker 4: Costco salad quickly, because I'm tired of Costco already.
Speaker 6: Listen, people love the Costco rotisserie chicken, yes you're oh yeah, exactly.
Speaker 5: So here's the deal.
Speaker 6: That famous rotisserie chicken that everybody loves, a staple there
Speaker 6: in the warehouse deli is okay, but now they're using
Speaker 6: that same chicken in their uh in a new chef
Speaker 6: salad that's at the food court, and that's kind of
Speaker 6: a big deal. They're utilizing that beloved chicken. And because
Speaker 6: I like, a chef salad really is just like a
Speaker 6: deconstructed sandwich. I mean, you've got everything you could possibly
Speaker 6: want in there. So the cherry tomatoes, bacon bitch, you
Speaker 6: got crumbled boiled eggs, You've got shredded cheddar cheese, creamy
Speaker 6: peppercorn ranch dressing. And now it's got that rotisserie chicken
Speaker 6: in there as well. So look for the rotsty rabinery
Speaker 6: chicken chef salad on the menu now in the food court.
Speaker 4: Done done, I will do So this one's for Amy
Speaker 4: pumpkin pie pop tarts.
Speaker 2: Okay, a lot of alliteration there.
Speaker 6: These are not new, They've been around for a while.
Speaker 6: But I got to tell you, my wife brought some
Speaker 6: of these home the other day, and we kind we
Speaker 6: always joke about how something sounds better than it actually is.
Speaker 6: Most of the time you go for a treat or something,
Speaker 6: you go, oh, this sounds like an interesting combination, and
Speaker 6: then it's not so great. The Holy pumpkin pie Batman.
Speaker 6: These pumpkin pie toaster treats are really tasty, and they
Speaker 6: hit the spot warm or cold, and you can find
Speaker 6: them all over the place. And then again, they're not new,
Speaker 6: they just are seasonal and you can't always find them
Speaker 6: a place but Vaughn's Walmart Target Albertson's take a look,
Speaker 6: and you can find these and they're pretty. They're pretty
Speaker 6: damn taste.
Speaker 4: Well, Amy, I want to you're you're a big fan, obviously.
Speaker 2: Do you do the toaster or not? Or both?
Speaker 7: Okay, So when I do have pop tarts, I used
Speaker 7: to just go grab them and eat them, and then
Speaker 7: one time I thought, oh, it'd be nice if they're
Speaker 7: warmed up you toast them. They're like one hundred times better.
Speaker 5: Yeah, you put butter on top even better.
Speaker 7: Yeah, because it makes the crust flaky, a little.
Speaker 5: Bit warm and toasted warm and toast.
Speaker 6: Yeah.
Speaker 7: I can't wait to try the pumpkin pie ones. I've
Speaker 7: never even heard of those.
Speaker 5: They're very, very good. I was surprised.
Speaker 2: Smoked salmon.
Speaker 4: Wow, a little bit of cream cheese, a little bit
Speaker 4: of smoked salmon on it.
Speaker 2: Who you guys just don't understand.
Speaker 6: Oh yeah, yeah that's it.
Speaker 5: It's weird about the taste, buds. We're not like smoke
Speaker 5: sam right, we are.
Speaker 2: No smoke salmon is wonderful.
Speaker 6: I love smokes past breakfast.
Speaker 2: Why not French toasts with smoked salmon.
Speaker 4: Okay, we're done with the foody Friday Friday, and now
Speaker 4: we end the week with ask Candle anything, and it's
Speaker 4: all about embarrassing me and usually it does work, so
Speaker 4: day and moving on, let's do it. It's ask Candle anything.
Speaker 2: Cono.
Speaker 5: Hey, handle, Now that you're pimping gold in commercials, how
Speaker 5: long before you start pimping cryptocurrency?
Speaker 4: Probably Monday, I would guess. I'm I'm not a big
Speaker 4: fan of crypto. I don't understand crypto. I don't get it.
Speaker 4: There's nothing there, I mean, nothing behind crypto. Gold is
Speaker 4: is real stuff. And let's not mention the word pimping.
Speaker 4: Why don't we say I'm representing. I am at worst
Speaker 4: pitching pimping.
Speaker 5: He representing? Ain't easy, bro?
Speaker 4: Yeah, I wish you could see my hand right now
Speaker 4: with my finger up.
Speaker 2: All right?
Speaker 4: Moving on, Hey, good morning, bill handle, flying fish.
Speaker 8: I'm not at the airport.
Speaker 5: I'm on my way to have a soup.
Speaker 3: You still believe that people are gay if they get pedicures.
Speaker 8: Or a manicure, or is it that you believe that
Speaker 8: men are gay who get pedicures and manicures?
Speaker 2: So, man, what's going on with that?
Speaker 4: Man? Man?
Speaker 2: Need your opinion on that?
Speaker 4: Guse Yeah, I've never seen a straight guy get a
Speaker 4: manicure or a pedicure.
Speaker 2: There's just no way they do.
Speaker 4: Men.
Speaker 6: No, no, I get manicures and pedicures. They're fantastic. Gay
Speaker 6: no gay, hold on, let me ask my boyfriend.
Speaker 4: Yeah, huh, all right, moving on.
Speaker 8: Good morning. My question is this. You know, anywhere you
Speaker 8: go nowadays, you always see all these lawsuits advertised on
Speaker 8: the radio, on the television, all of this. And so
Speaker 8: my question to Bill is that are these funds or
Speaker 8: this money that is derived from a lawsuit, is that
Speaker 8: considered taxable income?
Speaker 2: And that's actually a decent question. It is not.
Speaker 4: It is not taxable income, and usually it's fraugile income.
Speaker 4: That's actually not true. I'm being great.
Speaker 5: You in a lawsuit, they can't tax it.
Speaker 2: It's not taxable. Nope, nope, nope, it's not taxable income.
Speaker 4: It's and and there's a lot of them because we
Speaker 4: get into a lot of accidents in southern California. I mean,
Speaker 4: we're a car community. And the quick answer is knowing
Speaker 4: there are a lot of lawyers out there. That's why
Speaker 4: I create and handle on a lot dot com because
Speaker 4: I get asked so often about lawyers and referrals, and
Speaker 4: there is Let's do one more, Hi, Bill, you frequently
Speaker 4: talked about food, and please don't change.
Speaker 5: How much do you actually eat?
Speaker 2: Lots and lots of food.
Speaker 4: I eat here on the show, obviously, you know, I
Speaker 4: eat most of the day. I wake up in the
Speaker 4: morning and I have breakfast, and then sort of midday,
Speaker 4: I have a snack and then lunch, and then a snack,
Speaker 4: and then another snack, then dinner and then a snack.
Speaker 2: That's how often I eat.
Speaker 6: How many bagetts and ham and cheese packages do you
Speaker 6: go through in a week?
Speaker 4: It depends. Right now, there are no baguettes in my freezer.
Speaker 4: I go through different phases. I have bagels, I have
Speaker 4: those square little chia bottle rolls that you get from Costco.
Speaker 4: I have some sour dough, and I have ham and
Speaker 4: cheese of course my refrigerator.
Speaker 2: So there you go. How many a week It depends
Speaker 2: on when I'm eating him. When I'm eating them.
Speaker 4: I'll go through five or eight or ten or twelve,
Speaker 4: sometimes fifteen maybe Cono in California.
Speaker 3: Question. I know Lindsey has chronic pain. How does she
Speaker 3: survive flying such a long distance on an airplane and
Speaker 3: you know, travel and all that. Does she just up
Speaker 3: her meds pain meds just curious.
Speaker 2: Yeah, she doesn't take pain meds.
Speaker 4: She doesn't believe in him, and she survives because she survives.
Speaker 4: I mean, it's that simple that she's an extraordinary trooper.
Speaker 4: I don't survive, but she does. That's how she does it. Okay,
Speaker 4: I mean there's not.
Speaker 2: Much more to say.
Speaker 4: Yes, you've said you don't drink alcohol, but being such
Speaker 4: a foodie, I was wondering if you've ever tried wine
Speaker 4: over the years, and if there's reason why you.
Speaker 5: Don't like wine or won't drink it.
Speaker 4: Yeah, I mean there is a good reason. Of course
Speaker 4: I've tried it. I mean I'm not a teetotaler. And
Speaker 4: the reason I don't drink any alcohol is if you
Speaker 4: remember as a kid, as a little one, and the
Speaker 4: first time you ever tried alcohol, it sort of tasted
Speaker 4: like medicine. Eh, doesn't taste very good. I'm still there.
Speaker 4: I'm still there. It tastes horrible to me. I mean,
Speaker 4: I'll have you, for example, I'll have my tire or
Speaker 4: whatever I go to. The alcohol ruins it. So let
Speaker 4: me have a virgin, which I certainly have never had.
Speaker 4: Gotten married.
Speaker 2: Let's move on.
Speaker 3: Hi.
Speaker 5: Bill Kim from Lake Forest Question for you.
Speaker 2: Now that you're living in South Orange County, how do
Speaker 2: you like the couple of costcos that you have to
Speaker 2: select from? Do you miss your La Valley one? Curious? Thanks? No,
Speaker 2: I don't.
Speaker 4: As as a matter of fact, the costco I go
Speaker 4: to has has a Smart and Final next to it,
Speaker 4: and then has a Mexican restaurant where they have some
Speaker 4: of the best Tamali's and it's about a ten to
Speaker 4: fifteen minute drive. No, I do not miss the costco
Speaker 4: I used to go to. I like this Costco. Yes, yes, Cono,
Speaker 4: that's it here we.
Speaker 9: Died, Bill, you hadn't mentioned the last time you returned
Speaker 9: from Italy that your new wife what's her name, Lindsey
Speaker 9: has stayed behind. Has she returned yet or did she
Speaker 9: find a real man and hooked up with him and
Speaker 9: she's still there?
Speaker 2: The latter she has not yet returned.
Speaker 4: She stayed with a girlfriend of hers and I had
Speaker 4: to come back, oh God forbid and work. So yeah,
Speaker 4: she came back eventually. I think we have time for
Speaker 4: one more. If you have one costco. If you have no,
Speaker 4: there goes a little Freudian slip there, okay Costco?
Speaker 6: Yeah?
Speaker 5: Questions for Bill?
Speaker 9: If you could have become anyone still alive for the day.
Speaker 5: Who would you choose? And why?
Speaker 2: Wow?
Speaker 4: Because the people that are now dead. Jeffrey Dahmer h.
Speaker 2: Free.
Speaker 4: I'd like to I think I'd like to be Donald Trump.
Speaker 4: I would have a good time being Donald Trump.
Speaker 2: It was. Yeah, it doesn't get better than that, does it.
Speaker 5: You're more similar than you think? Yeah, I know.
Speaker 4: I mean, I'd love to have you know, my house
Speaker 4: look like a like an Iranian whorehouse. I would love
Speaker 4: to have everybody just suck up to me on on
Speaker 4: a just incredible basis, which people don't. I think we
Speaker 4: do a choice, sir, thank you, and we do have
Speaker 4: time for one more. Nope, we're done. Oh yeah, we're done.
Speaker 4: All right, Yeah, we are done. Gary and Shannon up
Speaker 4: live from the Luchador Brewing Company in Chino Hills, starting
Speaker 4: in just a few moments tomorrow morning at eight o'clock,
Speaker 4: following the Home Show with Dean Sharp, I'm on at
Speaker 4: eleven eleven till eight o'clock till eleven and then don't.
Speaker 2: Forget Neil with the Fork Report.
Speaker 4: And we're moving towards Thanksgiving, so there will probably be
Speaker 4: a lot of Thanksgiving talk.
Speaker 2: Hey, enjoy the rain, get wet or don't.
Speaker 4: And we'll see you Monday morning, starting all over again.
Speaker 4: If you're not sick of me, I believe me. I'm
Speaker 4: sick of you and the entire morning crowd. Five Am,
Speaker 4: Amy and Will and of course Codo, who is always here,
Speaker 4: Neil and I a board and Amy. By the way,
Speaker 4: that referral that I was going to give you, I
Speaker 4: will work on it today. I forgot and I apologize
Speaker 4: for that. Okay, thanks, Okay, you're welcome. Oh yeah, and Anne.
Speaker 4: I can't see Anne. I don't know where the hell
Speaker 4: she went. And there's Will and Anne is somewhere. Okay,
Speaker 4: you're pointing your pointing there? Okay, oh there you are, Hey,
Speaker 4: thank you. A. You know, A you have a problem
Speaker 4: with your finger you're showing.
Speaker 2: Uh is that a little wound you have there? Kfi
Speaker 2: A M sixty.
Speaker 1: You've been listening to the Bill Handle Show Catch My
Speaker 1: Show Monday through Friday six am to nine am, and
Speaker 1: anytime on demand on the iHeartRadio app.