WEBVTT - Foodie Friday with Neil Saavedra | Ask Handel Anything

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<v Speaker 1>You're list Saints KFI AM six forty the Bill Handle

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<v Speaker 1>Show on demand on the iHeartRadio f KFI.

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<v Speaker 2>AM six forty Bill Handle.

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<v Speaker 3>Here.

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<v Speaker 4>It is a Friday morning on November the fourteenth, and

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<v Speaker 4>it's going to rain.

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<v Speaker 2>It is raining. It's going to rain.

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<v Speaker 4>And before we start with Handle, on with Footy Friday,

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<v Speaker 4>and you ask Handle anything. At the bottom of the hour,

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<v Speaker 4>I'm reading an article in the Wall Street Journal and

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<v Speaker 4>this is for you, Amy Ms Baseball, and it's about

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<v Speaker 4>the Rockies and how good they are this season. Their

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<v Speaker 4>win loss aubage average was one and sixty one. They

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<v Speaker 4>did not do well this year. No was it forty

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<v Speaker 4>three one nineteen or something crazy. Anyway, it is time.

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<v Speaker 4>I just thought I throw that in there.

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<v Speaker 5>Thank you.

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<v Speaker 4>You're welcome, you know, because you're part of the show

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<v Speaker 4>and you're baseball. You're the baseball Maven along with Crono.

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<v Speaker 4>All Right, it's time for Foody Friday with Neil Savedra.

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<v Speaker 4>Neil Tomorrow's two to five pm. He's at Fork. Reporter

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<v Speaker 4>is his handle. My handle is Handle, and let's do it.

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<v Speaker 4>Thanksgiving is coming and we always do this. Neil fills

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<v Speaker 4>in for me on Thanksgiving Day and so the question

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<v Speaker 4>we do every year picking your turkey? Do we do

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<v Speaker 4>a fresh turkey? Do we do a frozen turkey? Do

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<v Speaker 4>do we do a previously frozen turkey? Do I do

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<v Speaker 4>you buy a gently used turkey? Which way?

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<v Speaker 2>Neil? I can't hear you.

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<v Speaker 5>You want to hunt your own this year?

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<v Speaker 1>Uh?

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<v Speaker 4>No, no, I'm not. I don't do Thanksgiving. You know,

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<v Speaker 4>I hate my family. My family hates me.

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<v Speaker 2>I don't have no Please everybody.

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<v Speaker 4>Everybody goes around the table usually we were with Thanksgiving

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<v Speaker 4>and what are you grateful for? And uh, I'm grateful

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<v Speaker 4>for low rate? Well where's gratitude there?

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<v Speaker 2>Neil?

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<v Speaker 4>What kind of turkey should I buy? If I were

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<v Speaker 4>buying a turkey?

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<v Speaker 6>So you break down Food and Wine asked a bunch

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<v Speaker 6>of chefs and what they look for when you're going

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<v Speaker 6>to a grocer or something like that looking for a turkey,

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<v Speaker 6>and they break down some really really basic insights that

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<v Speaker 6>I've talked about many times on the program on the

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<v Speaker 6>Fork Report. When you're going to the grocery store picking

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<v Speaker 6>the right turkeys, you know it's going to make or

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<v Speaker 6>break how things go. And the first thing you look

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<v Speaker 6>for is don't go for those massive birds.

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<v Speaker 5>Coming from a big family.

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<v Speaker 6>I know that that's like everyone goes, I gotta get

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<v Speaker 6>this massive, twenty five pound turkey to feed everybody. You're

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<v Speaker 6>better off getting two smaller birds. They're gonna taste better.

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<v Speaker 6>You don't have to wrestle with a twenty five pound

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<v Speaker 6>turkey roast two smaller ones. It's about a pound pound

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<v Speaker 6>and a half per person is the basic rule. But

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<v Speaker 6>you can always add like a turkey breast or a

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<v Speaker 6>turkey leg if you know you're gonna have people that

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<v Speaker 6>want dark meat or more white meat.

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<v Speaker 2>So how about the feather issue?

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<v Speaker 4>Do you agree that turkeys with feathers are not as good,

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<v Speaker 4>although they may be cheaper.

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<v Speaker 5>They call them the pellet cleanser. No, you don't want to.

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<v Speaker 6>You don't get that the turkeys don't have feathers on them.

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<v Speaker 6>You nut so do they do originally but not when

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<v Speaker 6>you eat them. They also have heads and feet originally true,

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<v Speaker 6>but read the labels. Chefs will often recommend looking for

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<v Speaker 6>terms like humanely raised, pasture rays organic, or air chilled.

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<v Speaker 6>These are signals of that they're not just this massive

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<v Speaker 6>farmed over. You know a lot of these birds they

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<v Speaker 6>can't even breathe naturally, they're just genetically messed with to

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<v Speaker 6>become huge.

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<v Speaker 2>The breast area, I mean, their center of gravity.

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<v Speaker 4>I mean I've heard about they barely walk because the

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<v Speaker 4>breasts are so big they actually can fall forward. Those are, yeah,

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<v Speaker 4>the Dolly Parton version of turkeys.

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<v Speaker 6>The dub it the double breasted white turkey. Yeah, they

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<v Speaker 6>get they do. They get pretty massive. So whether you're

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<v Speaker 6>buying fresh or frozen, also keep in mind look at

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<v Speaker 6>the packaging. Frozen birds can actually be a great choice.

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<v Speaker 6>It just depends how they're frozen. At peak freshness. You've

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<v Speaker 6>got to allow several days to thaw. And people don't

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<v Speaker 6>understand that you don't want any tears in the packaging

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<v Speaker 6>anything they can get frost in there. Those types of

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<v Speaker 6>things are what you're looking for in a turkey when

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<v Speaker 6>you're buying it in a grosser.

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<v Speaker 2>What do you do when you're serving turkey up for Thanksgiving?

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<v Speaker 2>It your place?

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<v Speaker 6>Frozen fresh all I've done both, and you know, fresh,

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<v Speaker 6>if you can get it, it is great.

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<v Speaker 5>But like I said before, when it comes to like

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<v Speaker 5>our friends at WILDFKD Foods, the freezing process is what's

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<v Speaker 5>important in when what In one state, the turkeys were

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<v Speaker 5>when they're frozen. I have zero problem with a frozen turkey.

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<v Speaker 5>But yes I've done both.

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<v Speaker 4>Okay, and the giblets and the stuff inside the turkey

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<v Speaker 4>was right. You know, you reach in there, I feel

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<v Speaker 4>like a gynecologist, say you're pulling out this unbelievable stuff

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<v Speaker 4>and that you don't cook. Well, you listen, let me

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<v Speaker 4>do this. When stuffing inside the turkey, I have heard you.

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<v Speaker 4>Never I took stuffing inside the turkey.

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<v Speaker 6>Because it has to get to one hundred and sixty

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<v Speaker 6>five in the center of that and you're gonna risk

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<v Speaker 6>the bird at that point.

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<v Speaker 5>It's not worth the batchelism.

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<v Speaker 2>And the other thing.

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<v Speaker 4>You cannot cook an entire turkey where it's evenly cooked

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<v Speaker 4>because very hard.

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<v Speaker 6>Most chefs will say, don't try and cook the turkey altogether.

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<v Speaker 6>You're gonna spatch cock. It is when you you slice

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<v Speaker 6>it and break the breast. Now, cono, it's an actual

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<v Speaker 6>cooking term, you wing nut.

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<v Speaker 2>I used to pay big money to be spatch cocked.

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<v Speaker 2>I just want to let you know.

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<v Speaker 6>That you know about wine, the bungholes, cono and wine.

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<v Speaker 5>Yeah, yeah, yeah, the punch You know that load is.

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<v Speaker 6>Actually the actual term of measurement in wine. Okay, keep

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<v Speaker 6>doing this all day, dirty terms. I know, all right, Neil,

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<v Speaker 6>you know, let's go right to it.

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<v Speaker 4>A new Costco salad, so put out.

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<v Speaker 2>Yeah, no, it's uh yeah. Strangely enough, I'm getting a

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<v Speaker 2>little tired of Costco stories. I have to tell you.

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<v Speaker 5>The show is for everyone else. It's not for you.

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<v Speaker 2>Oh I know, it's not.

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<v Speaker 6>No wrong, and some of us actually care about the

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<v Speaker 6>listener no, and do a little research as to what

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<v Speaker 6>they're interested in.

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<v Speaker 2>That's wrong too.

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<v Speaker 6>Oh my gosh, your gravitational pull too much.

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<v Speaker 4>Costco salad quickly, because I'm tired of Costco already.

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<v Speaker 6>Listen, people love the Costco rotisserie chicken, yes you're oh yeah, exactly.

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<v Speaker 5>So here's the deal.

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<v Speaker 6>That famous rotisserie chicken that everybody loves, a staple there

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<v Speaker 6>in the warehouse deli is okay, but now they're using

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<v Speaker 6>that same chicken in their uh in a new chef

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<v Speaker 6>salad that's at the food court, and that's kind of

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<v Speaker 6>a big deal. They're utilizing that beloved chicken. And because

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<v Speaker 6>I like, a chef salad really is just like a

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<v Speaker 6>deconstructed sandwich. I mean, you've got everything you could possibly

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<v Speaker 6>want in there. So the cherry tomatoes, bacon bitch, you

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<v Speaker 6>got crumbled boiled eggs, You've got shredded cheddar cheese, creamy

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<v Speaker 6>peppercorn ranch dressing. And now it's got that rotisserie chicken

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<v Speaker 6>in there as well. So look for the rotsty rabinery

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<v Speaker 6>chicken chef salad on the menu now in the food court.

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<v Speaker 4>Done done, I will do So this one's for Amy

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<v Speaker 4>pumpkin pie pop tarts.

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<v Speaker 2>Okay, a lot of alliteration there.

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<v Speaker 6>These are not new, They've been around for a while.

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<v Speaker 6>But I got to tell you, my wife brought some

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<v Speaker 6>of these home the other day, and we kind we

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<v Speaker 6>always joke about how something sounds better than it actually is.

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<v Speaker 6>Most of the time you go for a treat or something,

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<v Speaker 6>you go, oh, this sounds like an interesting combination, and

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<v Speaker 6>then it's not so great. The Holy pumpkin pie Batman.

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<v Speaker 6>These pumpkin pie toaster treats are really tasty, and they

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<v Speaker 6>hit the spot warm or cold, and you can find

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<v Speaker 6>them all over the place. And then again, they're not new,

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<v Speaker 6>they just are seasonal and you can't always find them

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<v Speaker 6>a place but Vaughn's Walmart Target Albertson's take a look,

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<v Speaker 6>and you can find these and they're pretty. They're pretty

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<v Speaker 6>damn taste.

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<v Speaker 4>Well, Amy, I want to you're you're a big fan, obviously.

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<v Speaker 2>Do you do the toaster or not? Or both?

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<v Speaker 7>Okay, So when I do have pop tarts, I used

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<v Speaker 7>to just go grab them and eat them, and then

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<v Speaker 7>one time I thought, oh, it'd be nice if they're

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<v Speaker 7>warmed up you toast them. They're like one hundred times better.

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<v Speaker 5>Yeah, you put butter on top even better.

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<v Speaker 7>Yeah, because it makes the crust flaky, a little.

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<v Speaker 5>Bit warm and toasted warm and toast.

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<v Speaker 6>Yeah.

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<v Speaker 7>I can't wait to try the pumpkin pie ones. I've

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<v Speaker 7>never even heard of those.

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<v Speaker 5>They're very, very good. I was surprised.

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<v Speaker 2>Smoked salmon.

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<v Speaker 4>Wow, a little bit of cream cheese, a little bit

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<v Speaker 4>of smoked salmon on it.

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<v Speaker 2>Who you guys just don't understand.

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<v Speaker 6>Oh yeah, yeah that's it.

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<v Speaker 5>It's weird about the taste, buds. We're not like smoke

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<v Speaker 5>sam right, we are.

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<v Speaker 2>No smoke salmon is wonderful.

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<v Speaker 6>I love smokes past breakfast.

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<v Speaker 2>Why not French toasts with smoked salmon.

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<v Speaker 4>Okay, we're done with the foody Friday Friday, and now

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<v Speaker 4>we end the week with ask Candle anything, and it's

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<v Speaker 4>all about embarrassing me and usually it does work, so

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<v Speaker 4>day and moving on, let's do it. It's ask Candle anything.

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<v Speaker 2>Cono.

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<v Speaker 5>Hey, handle, Now that you're pimping gold in commercials, how

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<v Speaker 5>long before you start pimping cryptocurrency?

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<v Speaker 4>Probably Monday, I would guess. I'm I'm not a big

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<v Speaker 4>fan of crypto. I don't understand crypto. I don't get it.

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<v Speaker 4>There's nothing there, I mean, nothing behind crypto. Gold is

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<v Speaker 4>is real stuff. And let's not mention the word pimping.

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<v Speaker 4>Why don't we say I'm representing. I am at worst

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<v Speaker 4>pitching pimping.

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<v Speaker 5>He representing? Ain't easy, bro?

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<v Speaker 4>Yeah, I wish you could see my hand right now

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<v Speaker 4>with my finger up.

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<v Speaker 2>All right?

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<v Speaker 4>Moving on, Hey, good morning, bill handle, flying fish.

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<v Speaker 8>I'm not at the airport.

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<v Speaker 5>I'm on my way to have a soup.

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<v Speaker 3>You still believe that people are gay if they get pedicures.

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<v Speaker 8>Or a manicure, or is it that you believe that

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<v Speaker 8>men are gay who get pedicures and manicures?

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<v Speaker 2>So, man, what's going on with that?

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<v Speaker 4>Man? Man?

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<v Speaker 2>Need your opinion on that?

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<v Speaker 4>Guse Yeah, I've never seen a straight guy get a

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<v Speaker 4>manicure or a pedicure.

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<v Speaker 2>There's just no way they do.

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<v Speaker 4>Men.

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<v Speaker 6>No, no, I get manicures and pedicures. They're fantastic. Gay

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<v Speaker 6>no gay, hold on, let me ask my boyfriend.

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<v Speaker 4>Yeah, huh, all right, moving on.

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<v Speaker 8>Good morning. My question is this. You know, anywhere you

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<v Speaker 8>go nowadays, you always see all these lawsuits advertised on

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<v Speaker 8>the radio, on the television, all of this. And so

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<v Speaker 8>my question to Bill is that are these funds or

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<v Speaker 8>this money that is derived from a lawsuit, is that

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<v Speaker 8>considered taxable income?

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<v Speaker 2>And that's actually a decent question. It is not.

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<v Speaker 4>It is not taxable income, and usually it's fraugile income.

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<v Speaker 4>That's actually not true. I'm being great.

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<v Speaker 5>You in a lawsuit, they can't tax it.

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<v Speaker 2>It's not taxable. Nope, nope, nope, it's not taxable income.

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<v Speaker 4>It's and and there's a lot of them because we

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<v Speaker 4>get into a lot of accidents in southern California. I mean,

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<v Speaker 4>we're a car community. And the quick answer is knowing

0:12:48.440 --> 0:12:50.319
<v Speaker 4>there are a lot of lawyers out there. That's why

0:12:50.360 --> 0:12:53.439
<v Speaker 4>I create and handle on a lot dot com because

0:12:53.800 --> 0:12:57.320
<v Speaker 4>I get asked so often about lawyers and referrals, and

0:12:57.760 --> 0:13:03.000
<v Speaker 4>there is Let's do one more, Hi, Bill, you frequently

0:13:03.000 --> 0:13:05.280
<v Speaker 4>talked about food, and please don't change.

0:13:05.400 --> 0:13:06.840
<v Speaker 5>How much do you actually eat?

0:13:09.240 --> 0:13:12.160
<v Speaker 2>Lots and lots of food.

0:13:12.800 --> 0:13:16.920
<v Speaker 4>I eat here on the show, obviously, you know, I

0:13:17.040 --> 0:13:20.200
<v Speaker 4>eat most of the day. I wake up in the

0:13:20.200 --> 0:13:23.600
<v Speaker 4>morning and I have breakfast, and then sort of midday,

0:13:23.600 --> 0:13:26.160
<v Speaker 4>I have a snack and then lunch, and then a snack,

0:13:26.240 --> 0:13:28.640
<v Speaker 4>and then another snack, then dinner and then a snack.

0:13:29.320 --> 0:13:30.680
<v Speaker 2>That's how often I eat.

0:13:31.120 --> 0:13:36.680
<v Speaker 6>How many bagetts and ham and cheese packages do you

0:13:36.760 --> 0:13:37.720
<v Speaker 6>go through in a week?

0:13:38.400 --> 0:13:42.720
<v Speaker 4>It depends. Right now, there are no baguettes in my freezer.

0:13:42.800 --> 0:13:48.079
<v Speaker 4>I go through different phases. I have bagels, I have

0:13:48.200 --> 0:13:52.080
<v Speaker 4>those square little chia bottle rolls that you get from Costco.

0:13:53.600 --> 0:13:58.920
<v Speaker 4>I have some sour dough, and I have ham and

0:13:59.000 --> 0:14:01.800
<v Speaker 4>cheese of course my refrigerator.

0:14:02.559 --> 0:14:04.280
<v Speaker 2>So there you go. How many a week It depends

0:14:04.280 --> 0:14:06.120
<v Speaker 2>on when I'm eating him. When I'm eating them.

0:14:05.960 --> 0:14:11.440
<v Speaker 4>I'll go through five or eight or ten or twelve,

0:14:11.520 --> 0:14:17.439
<v Speaker 4>sometimes fifteen maybe Cono in California.

0:14:17.679 --> 0:14:21.440
<v Speaker 3>Question. I know Lindsey has chronic pain. How does she

0:14:21.600 --> 0:14:26.400
<v Speaker 3>survive flying such a long distance on an airplane and

0:14:27.080 --> 0:14:30.120
<v Speaker 3>you know, travel and all that. Does she just up

0:14:30.120 --> 0:14:33.320
<v Speaker 3>her meds pain meds just curious.

0:14:33.520 --> 0:14:35.120
<v Speaker 2>Yeah, she doesn't take pain meds.

0:14:35.800 --> 0:14:38.800
<v Speaker 4>She doesn't believe in him, and she survives because she survives.

0:14:39.360 --> 0:14:42.600
<v Speaker 4>I mean, it's that simple that she's an extraordinary trooper.

0:14:44.360 --> 0:14:49.520
<v Speaker 4>I don't survive, but she does. That's how she does it. Okay,

0:14:49.920 --> 0:14:50.520
<v Speaker 4>I mean there's not.

0:14:50.520 --> 0:14:51.200
<v Speaker 2>Much more to say.

0:14:51.400 --> 0:14:54.560
<v Speaker 4>Yes, you've said you don't drink alcohol, but being such

0:14:54.600 --> 0:14:57.680
<v Speaker 4>a foodie, I was wondering if you've ever tried wine

0:14:57.960 --> 0:15:01.000
<v Speaker 4>over the years, and if there's reason why you.

0:15:00.920 --> 0:15:03.000
<v Speaker 5>Don't like wine or won't drink it.

0:15:03.840 --> 0:15:05.480
<v Speaker 4>Yeah, I mean there is a good reason. Of course

0:15:05.520 --> 0:15:08.920
<v Speaker 4>I've tried it. I mean I'm not a teetotaler. And

0:15:09.000 --> 0:15:12.880
<v Speaker 4>the reason I don't drink any alcohol is if you

0:15:12.960 --> 0:15:15.400
<v Speaker 4>remember as a kid, as a little one, and the

0:15:15.440 --> 0:15:19.440
<v Speaker 4>first time you ever tried alcohol, it sort of tasted

0:15:19.520 --> 0:15:24.120
<v Speaker 4>like medicine. Eh, doesn't taste very good. I'm still there.

0:15:26.080 --> 0:15:30.640
<v Speaker 4>I'm still there. It tastes horrible to me. I mean,

0:15:30.680 --> 0:15:33.720
<v Speaker 4>I'll have you, for example, I'll have my tire or

0:15:33.720 --> 0:15:37.760
<v Speaker 4>whatever I go to. The alcohol ruins it. So let

0:15:37.760 --> 0:15:41.640
<v Speaker 4>me have a virgin, which I certainly have never had.

0:15:41.760 --> 0:15:43.000
<v Speaker 4>Gotten married.

0:15:43.360 --> 0:15:44.440
<v Speaker 2>Let's move on.

0:15:45.840 --> 0:15:45.960
<v Speaker 3>Hi.

0:15:46.080 --> 0:15:48.520
<v Speaker 5>Bill Kim from Lake Forest Question for you.

0:15:48.840 --> 0:15:51.160
<v Speaker 2>Now that you're living in South Orange County, how do

0:15:51.200 --> 0:15:53.080
<v Speaker 2>you like the couple of costcos that you have to

0:15:53.120 --> 0:15:58.280
<v Speaker 2>select from? Do you miss your La Valley one? Curious? Thanks? No,

0:15:58.640 --> 0:15:59.080
<v Speaker 2>I don't.

0:15:59.760 --> 0:16:01.720
<v Speaker 4>As as a matter of fact, the costco I go

0:16:01.840 --> 0:16:06.000
<v Speaker 4>to has has a Smart and Final next to it,

0:16:06.760 --> 0:16:09.880
<v Speaker 4>and then has a Mexican restaurant where they have some

0:16:09.920 --> 0:16:13.520
<v Speaker 4>of the best Tamali's and it's about a ten to

0:16:13.520 --> 0:16:15.640
<v Speaker 4>fifteen minute drive. No, I do not miss the costco

0:16:15.720 --> 0:16:22.920
<v Speaker 4>I used to go to. I like this Costco. Yes, yes, Cono,

0:16:24.120 --> 0:16:25.880
<v Speaker 4>that's it here we.

0:16:25.840 --> 0:16:28.960
<v Speaker 9>Died, Bill, you hadn't mentioned the last time you returned

0:16:29.000 --> 0:16:33.840
<v Speaker 9>from Italy that your new wife what's her name, Lindsey

0:16:34.240 --> 0:16:37.800
<v Speaker 9>has stayed behind. Has she returned yet or did she

0:16:37.880 --> 0:16:39.880
<v Speaker 9>find a real man and hooked up with him and

0:16:39.920 --> 0:16:40.680
<v Speaker 9>she's still there?

0:16:42.040 --> 0:16:45.600
<v Speaker 2>The latter she has not yet returned.

0:16:46.520 --> 0:16:49.360
<v Speaker 4>She stayed with a girlfriend of hers and I had

0:16:49.400 --> 0:16:54.520
<v Speaker 4>to come back, oh God forbid and work. So yeah,

0:16:54.560 --> 0:16:57.560
<v Speaker 4>she came back eventually. I think we have time for

0:16:57.600 --> 0:17:00.320
<v Speaker 4>one more. If you have one costco. If you have no,

0:17:00.800 --> 0:17:04.080
<v Speaker 4>there goes a little Freudian slip there, okay Costco?

0:17:04.640 --> 0:17:04.800
<v Speaker 6>Yeah?

0:17:05.200 --> 0:17:06.240
<v Speaker 5>Questions for Bill?

0:17:06.800 --> 0:17:09.639
<v Speaker 9>If you could have become anyone still alive for the day.

0:17:09.840 --> 0:17:11.440
<v Speaker 5>Who would you choose? And why?

0:17:12.920 --> 0:17:13.320
<v Speaker 2>Wow?

0:17:13.600 --> 0:17:17.119
<v Speaker 4>Because the people that are now dead. Jeffrey Dahmer h.

0:17:18.760 --> 0:17:19.040
<v Speaker 2>Free.

0:17:19.280 --> 0:17:22.359
<v Speaker 4>I'd like to I think I'd like to be Donald Trump.

0:17:24.000 --> 0:17:26.280
<v Speaker 4>I would have a good time being Donald Trump.

0:17:27.480 --> 0:17:32.120
<v Speaker 2>It was. Yeah, it doesn't get better than that, does it.

0:17:32.280 --> 0:17:34.480
<v Speaker 5>You're more similar than you think? Yeah, I know.

0:17:34.720 --> 0:17:38.680
<v Speaker 4>I mean, I'd love to have you know, my house

0:17:38.760 --> 0:17:43.400
<v Speaker 4>look like a like an Iranian whorehouse. I would love

0:17:43.480 --> 0:17:46.480
<v Speaker 4>to have everybody just suck up to me on on

0:17:46.880 --> 0:17:51.159
<v Speaker 4>a just incredible basis, which people don't. I think we

0:17:51.320 --> 0:17:53.520
<v Speaker 4>do a choice, sir, thank you, and we do have

0:17:53.560 --> 0:17:57.440
<v Speaker 4>time for one more. Nope, we're done. Oh yeah, we're done.

0:17:57.720 --> 0:18:00.440
<v Speaker 4>All right, Yeah, we are done. Gary and Shannon up

0:18:01.359 --> 0:18:05.080
<v Speaker 4>live from the Luchador Brewing Company in Chino Hills, starting

0:18:05.119 --> 0:18:09.040
<v Speaker 4>in just a few moments tomorrow morning at eight o'clock,

0:18:09.800 --> 0:18:15.359
<v Speaker 4>following the Home Show with Dean Sharp, I'm on at

0:18:15.400 --> 0:18:19.680
<v Speaker 4>eleven eleven till eight o'clock till eleven and then don't.

0:18:19.480 --> 0:18:22.119
<v Speaker 2>Forget Neil with the Fork Report.

0:18:22.160 --> 0:18:25.000
<v Speaker 4>And we're moving towards Thanksgiving, so there will probably be

0:18:25.080 --> 0:18:26.359
<v Speaker 4>a lot of Thanksgiving talk.

0:18:27.080 --> 0:18:30.840
<v Speaker 2>Hey, enjoy the rain, get wet or don't.

0:18:31.320 --> 0:18:35.000
<v Speaker 4>And we'll see you Monday morning, starting all over again.

0:18:35.040 --> 0:18:37.040
<v Speaker 4>If you're not sick of me, I believe me. I'm

0:18:37.080 --> 0:18:41.280
<v Speaker 4>sick of you and the entire morning crowd. Five Am,

0:18:42.320 --> 0:18:46.080
<v Speaker 4>Amy and Will and of course Codo, who is always here,

0:18:46.520 --> 0:18:49.160
<v Speaker 4>Neil and I a board and Amy. By the way,

0:18:49.480 --> 0:18:52.080
<v Speaker 4>that referral that I was going to give you, I

0:18:52.240 --> 0:18:55.120
<v Speaker 4>will work on it today. I forgot and I apologize

0:18:55.160 --> 0:19:00.600
<v Speaker 4>for that. Okay, thanks, Okay, you're welcome. Oh yeah, and Anne.

0:19:00.760 --> 0:19:02.480
<v Speaker 4>I can't see Anne. I don't know where the hell

0:19:02.560 --> 0:19:07.480
<v Speaker 4>she went. And there's Will and Anne is somewhere. Okay,

0:19:07.560 --> 0:19:11.120
<v Speaker 4>you're pointing your pointing there? Okay, oh there you are, Hey,

0:19:12.200 --> 0:19:15.159
<v Speaker 4>thank you. A. You know, A you have a problem

0:19:15.160 --> 0:19:16.880
<v Speaker 4>with your finger you're showing.

0:19:17.040 --> 0:19:20.520
<v Speaker 2>Uh is that a little wound you have there? Kfi

0:19:20.800 --> 0:19:22.480
<v Speaker 2>A M sixty.

0:19:23.080 --> 0:19:25.280
<v Speaker 1>You've been listening to the Bill Handle Show Catch My

0:19:25.359 --> 0:19:28.399
<v Speaker 1>Show Monday through Friday six am to nine am, and

0:19:28.680 --> 0:19:31.680
<v Speaker 1>anytime on demand on the iHeartRadio app.