- Thank you, Trade Coffee,
for sponsoring this episode and supporting my new show. - With Trade, you can trade. (claps) With Trade, you can discover coffees from the nation's top roasters. Trade, With Trade, you can discover new coffees from the nation's top roasters. Trade matches you with
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bag plus free shipping. - Free shipping. Free shipping. Free shipping. - It's free shipping. - Free shipping. - [Announcer] Ladies and gentlemen, this week Sohla El-Waylly
is putting a spin on a Thanksgiving feast. It's time to stump Sohla. - [Both] Ooh! - Okay, astronaut food. - I've been so psyched for this one. I love space (beep). I love space things. - I mean, who doesn't love space things? - "Apollo 13," "First Man," "Right Stuff, these are movies about space.
- What about the one with, there's one where this
woman just floats away. - Um, "Gravity." (fingers snap) - [Sohla] "Gravity." - "Gravity."
- "Gravity." (laughs) - So how are you gonna make
an astronaut Thanksgiving? - Well, I mean, you have this
freeze-dryer machine thing that's not really been used, so now's a good time to bust it out. - It costed a lot of money. So, I'm very happy that we're finally gonna
get some use out of it. - Yeah, yeah, totally. I mean, I think it's gonna to be fun. Space, Thanksgiving, two wonderful things. - They make perfect sense together. - Yeah, I'm excited. - Well, Sohla, as usual,
I can't wait to try it. I'm glad I don't have to make it. Kash, can you make the wheel
like float away in post? Oh, there it goes. That looks real. - So real. - Big money being put into that. - Mm-hm. Thanksgiving, my favorite
holiday of the year, probably the reason why
I learned how to cook. When I was younger, it was the only time my
mom would let me cook because she thought Thanksgiving
was really low-stakes because it's just like
salt and pepper cooking. I grew up eating stuff
with a lot of spices, which can be hard to
figure out how to balance. So Thanksgiving food was really
how I learned how to cook because it is a lot of stuff, and it seems really intimidating, but you're really just working
with salt, pepper, and herbs. So I wanna go classics, turkey with gravy, mashed
potatoes, stuffing, green bean casserole, cranberry
sauce, and pumpkin pie. That's gonna be our menu. And the key to Thanksgiving
is really just planning. So we're gonna do this over two days. This is my prep day. Tomorrow we're gonna cook it all. After I make the whole meal, I'm gonna cut it up,
portion everything out. And then it's gonna go in
the freeze dryer for space. So, astronaut food, I don't know what they
actually eat in space, but when I think of astronaut food, I think of the freeze-dried ice cream. And Andrew has a freeze dryer
because, of course, he does. He has everything. So this is like a really
great excuse to use it. There's no way it's not
gonna be delicious, right? I feel like this is the
most enthusiastic I've been in a planning session because
I really like Thanksgiving. I think this is gonna be fun. All right, let's go. Happy Thanksgiving. Okay, I'm gonna start
by making my dry brine. I like to keep it really simple, salt. You need to make more brine than you think because just makes it
easier to get it on there. A little bit of sugar. I like to do like, maybe
1/3 of whatever my salt is. MSG, very important ingredient. This is a lot of brine. I'm gonna do this much
MSG and then pepper. Oh gosh, this pepper mill is intense. Look at how much pepper
is coming out of it. See if that looks like
how much pepper you want. I think I want a little more. Dry brines are no big deal. It's just like another word
for putting salt on something and letting it hang out. Okay, we did it, dry brine prepared. Now let's break down our turkey. I always wear gloves. Turkey is so big and heavy that it's really easy to
slip and cut yourself. And this will just help you hold onto it a little bit better. I'm really, really bad at this, like, really just the worst. And I can do this, so you can do this too. Pull out our giblet bag. This has happened to me
twice now with a turkey and with a duck where I thought
I got all the giblets out. I brined the turkey. I roasted it. We went to go eat it, and
there was another bag in there. So now I just like, I like to really make sure, Get your hand in there and make sure there isn't
like a second bag of giblets 'cause it's happened to me twice. And I think we're safe (laughs). Now, all we're gonna do
here is take off the wings and take off the legs. And then you just kind of let gravity do a lot of work for you. So you can see we're gonna go around here. This is where the joint is. Don't cut through the bone. We want to just gently cut the skin. So I have a really hard time
finding the joints myself. So, take really small shallow cuts until you can see what's going on. And see, look, we found it. We found it, a little investigation. If you're unsure, just take your time. And before you know it, you
shall release your wing. Look at that clean joint, huh? - Yeah.
- Damn. There we go, we did one. We're like 25% of the way there. Next wing, and free the wing. So, so easy. It's really not that hard. Open this up, boom. Now we'll go for the legs. When you're pulling off the legs, it's really easy to get
too close to the breast, and then this skin is
gonna shrink right up, and you won't have a nice beautiful skin on your turkey breast. So pull this up here. Make sure you have enough
skin for your breast. There's plenty on the leg. And then make your shallow cut right here. So we'll open it up on the other side. Really shallow cuts. We're just cutting through
the skin right now. We're not cutting through anything else. See this right here, that's the oyster. The oyster is the meaty,
meaty part of the thigh that's right between the hip
joint, and it's super tender. It's like the filet of the turkey. It's really easy when you're
taking off a leg on a turkey or a chicken to cut through that. So it's good to flip it over,
see where that oyster is. Make sure your knife goes around it. There's where the hip socket is. Use your thumb to get in
there and release that meat. You don't wanna use your knife because that's when you can
cut through the oysters. Now we're gonna give it a crack. See how that joint just popped out for us? So easy. Okay, we did it. Look at that. We got our oyster. We got it all. We're gonna keep our turkey on the crown, which means we're gonna
keep it on the bone. So I'm just gonna remove this backbone, and we're gonna use it
to reinforce the gravy. So this is also, you're just
cutting through the ribs here. And now we are going to pat this dry. You can do this. Breaking down turkey, not hard. (bird screeches) Okay, time to dry brine. So just be really generous
and get it all over. The excess will just fall. So that's why we started out with so much more than we think we needed. You can do some spices
in here if you want. I personally do not like that. This is salt and pepper cooking, you know? I wanna taste butter and turkey and herbs. Okay, we did it. Turkey. Now I'm gonna make my pie crust
so it can chill overnight, and we can blind bake it tomorrow. I'm using Stella Parks' recipe. You can find it on Serious Eats. I think it's the best pie crust. It's basically a rough puff pastry. Couple things about it though, it only works with Gold Medal
flour and American butter. If you use a European-style butter, it gets all weird and weepy, and all the fat bursts out of it. I learned that the hard way. Follow the recipe. So it's gonna be six ounces of flour and I don't remember
how much salt and sugar. But all you need to remember
is it's six ounces of flour, six ounces of butter,
three ounces of water, and then, you know, sugar and
salt to make it taste good. Whisk this up. Stella, don't get mad at me. Let's cube up our butter. So this is gonna be 1 1/2 sticks. We wanna go for half-inch squares. It's nice and cold. I just pulled it out. You want it to be firm so it doesn't just like
melt into the dough. We want nice defined chunks
of butter to stay in there. So we're gonna get in here, and all you gotta do is
smash each cube one time, just like that, and then set it aside. Just smoosh, smash, smoosh,
smash, smoosh, smash. Did you hear my burp? - No.
- No? I just burped. I thought you could hear into the mic. Well, it's 'cause I'm a lady. Alrighty, we got them all. Now, add in all the water and mix. Smish-smash with your spatula
until everything is moistened. This is gonna be a little
bit of a wet dough, but you're allowed to use as much flour as you want rolling it out. So take your time at this point and make everything gets well-mixed. Everything's been moistened. It hasn't come together
into a smooth dough. This is shaggy mass. It's a word you'll hear a lot, so it's good to know what it looks like. We're gonna flour generously. We're gonna gather our
dough, flour the top. And now we're gonna start
the process of laminating, which sounds super fancy,
but it just means roll it out and fold it up. First roll, it's gonna not
really hold together at all, but that's cool. We wanna go until it's about half an inch. You'll see as we do these
folds, it's gonna come together. It will start to look like pie dough. See, this is the second round, and you can already see we have
these nice sheets of butter that are going to make
our pie dough super flaky. Can you see the layers? Now we are going to do our final roll. I like to kind of make it a circle. So if we start out with a circle, it's easier to end up with a circle. So you wanna go for 1/8 of an inch thick. If you go too thick,
it'll be really tough. Okay, guys, I think we did it. So far, so good, huh? I do really like Thanksgiving. I feel like I have an
energy in this episode. See, now it's cool. You can use all the flour you want 'cause you just go back
and you dust it off. It's a lot easier to do
this than to scrape dough that's been stuck to the counter. And it's really fun 'cause
you feel like an archeologist. Oh, what did I find? If this was a dinosaur,
what would it be called? Pie-cera-tops? - [Jess] Oh, that's much better
than pie-rannosaurus rex. - I like pie-rannosaurus rex too. Kendall, what's yours? - [Kendall] No, mine wasn't good enough. - Tell me! - [Woman] Say it. - Dough-la-saurus.
(woman laughing) - I like it. Okay. Look at that, whoa. This dough is so sturdy, but it's gonna bake up so tender
and flaky, it's incredible. Stella's a magician. Just like be gentle and make
sure it all gets in there. I feel like that's good. Then we're gonna clean up the edges. I want to cut it so I have like maybe
1/4 inch past this rim. So you just go bloop. And then these scraps, you
don't have to throw them out. It's like so much good butter in there. What my mom would always do
is just like roll it out, add a bunch of cinnamon, sugar, and bake it off as like
a little tea cookie. Now, we didn't give this
dough a rest at all. It's gonna rest after we roll it out. So it might shrink a little bit, so that's why you don't wanna cut it right up along this edge. We wanna give it some room so
if it does shrink, no problem. I prefer just like the simplest edge. The end of the day,
we're gonna slice this up and freeze dry it, so it
doesn't matter that much. And now I'm gonna let this rest overnight. And tomorrow morning, first thing I'm gonna do
is blind bake this crust. And then we're gonna get our
pumpkin filling in there. Great. Pie, oh God (laughs). Okay, so I'm up here right now because I need multiple
burners to pull this off in a relatively, you know,
short amount of time. So, Andrew let me borrow his kitchen. We're gonna be cooking up here. We're gonna have a lot of
pots boiling, simmering, and it's gonna be great. Happy Thanksgiving. It's Halloween today. It's not. What day is it today? I don't know. To get started, I'm going
to roast my backbone and neck bone at about 400 degrees until it gets nice and brown, and we render out some of this fat. And we're going to
reinforce some chicken stock for our gravy. This is my pie crust
that I made yesterday. I'm going to blind bake it now. Listen to Stella. This is the way she likes to blind bake. We're gonna line it with foil completely. You want the foil right
up against the crust. By lining the foil on top and having it on top of
an aluminum baking sheet, we're gonna get really
good heat distribution from the top and the bottom. I really love this trick that Stella does of lining it with sugar. Sugar weighs more than beans or rice, but it's not as heavy as pie weights. I noticed sometime
those metal pie weights, they leave little
indents in your pie crust because they are so heavy. And then as a nice
byproduct, you also get, this sugar is gonna get nicely toasted, which kind of caramelizes
the flavor of the sugar and takes an edge off the sweetness. It'll be a great sugar to use
in our pie filling as well. You do need a lot. Make sure you fill it up to the tippy-top. We're gonna use the whole bag. Next, really important, take a spoon and just make sure that
the sugar is getting into the corners. And we're gonna bake this
at 350 for 60 to 70 minutes. One of the benefits of
using a glass pie pan is that we can lift it up and check and see how the color's looking throughout the baking. All right, here we go, going in. Okay, hey, Siri, set a 60-minute timer. Did you hear me? Siri, hey, Siri. You doing it? - [Siri] Okay, one hour. - She's doing it. All right, so next step,
I'm gonna get my potatoes. Relax, Siri, we're good. We're good, Siri. I'm gonna start simmering my
potatoes for mashed potatoes. I'm gonna use russets. Let me, oh, God, let me go get some water. I'll be right back. Do I seem weird? I feel weird. Boiling our potatoes
skin-on is gonna keep them from getting too, like absorbing too much
moisture and getting wet. And we're gonna put a lot of salt in here, like, a lot of salt. Because it's also skin-on, it's not gonna all penetrate in there, so it's gonna be okay. Burner one, activated. Let's see how many we end up using. - [Man] Whoa. - Okay, our sweet potatoes. I'm gonna make a little
sweet potato casserole. I like to cook my sweet
potatoes right in the milk. The milk's gonna concentrate and give nice little toffee notes to it. So we're gonna go for
like one-inch squares. And you don't really have
to get too crazy here. We just want them to be relatively even so they cook in about the same time. I think I'm gonna go a little crazy and do cream and milk. Wild. You know, it's supposed
to be rich and luxurious. Just about covered. That's gonna be good. Big, big pinch of salt, and I'm gonna get this cooking on low-ish. That's gonna hang out, do its thing. I guess let's get our mushrooms
going for our casserole. Got some cremini mushrooms. I go ahead and wash my mushrooms because we're gonna cook
out all that moisture, so it's gonna be fine. I want a clean mushroom. They're grown in manure. I know it's sterilized
manure, but it's still manure. I like to wash my mushrooms. I don't care if it's controversial. - [Woman] There are four, four burners. - Four burners, and we're not even really
getting started yet. I want these mushrooms to
get really nice and brown. common thing with mushrooms
is people undercook them, and they haven't really had a chance to develop their flavor, you know? So, we are not gonna do that. So I'm just gonna chop and drop. Whew, it's hot in here. Really, really getting steamy, guys. Two ovens on, four burners. It's wild. Okay, mushrooms are in. Some people do not salt right away. I salt right away 'cause I
want that moisture to draw out. I want to draw out all the
moisture at this point. It's gonna get real sizzly
and look really wet, and you're gonna think I'm nuts. And then that moisture is gonna cook out. It's gonna brown. It's gonna get super concentrated, so stick with me, guys. It's gonna work, I promise. Ooh, you know what, we should
put a little garlic in there. Yeah, let's do a little thyme. So while that's doing its thing, I'm gonna trim my green beans. I wanna trim off the ends and
cut them into one-inch pieces. I'm gonna check out my sweet potatoes. How are you doing? They are doing great. The milk is getting hot. You're getting a little rowdy. I'm gonna turn you down, sh. Ooh, ooh, listen. It sounds different, right? You can hear it's more sizzly 'cause the moisture's cooking off. And now we're switching gears, and we're gonna go into brown town. Let's bring our water over. Okay, so blanch, what is a blanch? - [Man] What is a blanch? - What is a blanch?
- Uh? - So blanching is when
you cook our green beans in boiling salted water until
they just get crisp, tender, and bright green. And that's really the best
indicator that you're either done or you're very, very close. Look, it's already brightening up. The second it hits the water, it starts to look more fresh,
more crisp, more appetizing. You need a lot of ice water 'cause you want this to cool down fast. Look, our mushrooms are getting brown. You guys, I feel like there are so many of you watching who didn't believe in me. (alarm beeps) What is that? Okay, I feel good about that. Our green beans are ready. These are really close. (relaxing music) Mm, those are good. We're gonna turn them off
and set them aside for now. We're gonna come back and make
our mushroom sauce in there. Okay, so I got my turkey back,
turkey neck nice and golden. We've rendered out some
fat, which is nice. I'm gonna put this in the pressure cooker along with some aromatics. We're gonna start with
regular old box chicken stock. The neck and back alone isn't enough to bring us enough flavor
and give us enough stock. So we're just gonna make this
box stuff taste even better. Gonna put our neck in there. Gonna add a little carrot, little celery, some thyme, garlic. This is gonna go in the
pressure cooker one hour, and then we're gonna use this for our stuffing and our gravy. I'm gonna grab my pie crust. It's been blind baking, ooh. All right, so the sugar's nice and toasty. I'm gonna let it cool before
I try and remove that. But you can see we have
good golden brown color. I'm gonna set this aside for now. Next, I'm gonna work on the stuffing. I grew up with stuffing from the box, so that's kind of my philosophy. When I make stuffing, I
think of it as three parts. We're gonna make croutons, add
mix-ins, and then moisture. So for the croutons, this is something you
wanna do with stale bread. This is a few days old, and I'm gonna cut up these
into really nice cubes. Toss it with some seasoning. We're gonna use some good olive oil. I have a little bouillon that I think I'm gonna put in there, which I think will be awesome. Really channel those stove-top vibes. I'm also gonna add some paprika, garlic powder, onion powder, and thyme and a touch of MSG,
little pepper, and salt. I'm just gonna toss and
taste and toss and add more and adjust until it tastes good. I think that's good. I'm gonna bake this until it's
nice and toasty and golden. We're gonna go in there and
toss it a couple of times, make sure it's even. And this'll be the start of our stuffing. So, for the mashed potatoes, you always wanna add hot
cream and butter to your mash. It'll just make it for a nice
smooth, silky consistency. It'll incorporate a lot better. So I'm gonna warm up some cream and just let that come up to a simmer. I'm gonna add a little
garlic, a sprig of thyme, a little bay leaf. And we'll add some butter too. I'm also gonna throw in some
whole peppercorns in there. Don't boil over, buddy. Now while we were at lunch,
our potatoes finished cooking. So I'm gonna peel them and
get them started mashing. So it's good to peel your
potatoes while they're hot. They get really grainy
when they cool down, and if you try and do it then, Ooh, do you guys have a ricer? - We do.
(Sohla gasps) - Under one of these?
- Yeah. (melancholic music) Ah, my cream! Whoops, you're fine. Our potatoes, they're going in. Smoosh, oh so satisfying. What's great about smooshing
your potatoes in a ricer, it's just going through one time rather than like when
you use a potato masher, and you just mash, and
you mash, and you mash. You're less likely to get like
a gloopy, starchy texture. All right, let us strain this mixture. Okay, so we're gonna pour our hot cream and butter situation. I don't know if we're
gonna need all of it. We'll just start with a little. Actually, maybe we do. Maybe we do want it all. (groans) A little more salt, and that's it. We're there. - [Jess] Ooh, wow. Oh, mashed potatoes. - Okay, so my pie has
had a moment to cool, and our croutons are out. Look, so crunchy, so crunchy.
(Sohla munches) That bouillon is magic. Okay, so I'm gonna mix up my filling to put in the pie crust. This is some butternut
squash that Kendall roasted and pureed for me earlier. Thank you, Kendall. - [Kendall] Thank you, Sohla. - Okay, so we need
condensed milk, 19 ounces. I don't know if this is 19 ounces, but if it isn't, I'm gonna
just split the difference with some cream. Sorry, Stella. She wouldn't like this. But there are some pastries
where you can kind of fudge, and custards are one of them. And this is essentially a custard. Let's split the difference
with five ounces of cream, four ounces of brown sugar. And we're gonna do some vanilla. This is an okay thing to eyeball. Ginger, about 1 1/2 teaspoons. Cinnamon. Hello. - I have the memory cards
you wanted for the camera. - [Woman] Yes. - Are you guys shooting? - (laughs) Yeah. - Ah, (beeps), I'm sorry. - Are there memory cards in the camera? - [Andrew] Classic Thanksgiving prank. - [Woman] Classic. - Classic. Okay, that's it. That's our pie filling. We're gonna whisk it up and pour it into the crust
and bake it, and pie. - Bay leaf attack!
- Ah! (laughs) - [Andrew] Ah! Happy April Thanksgiving 1st. - You know what I've got?
- What? - A couple of cockroaches. - No!
(Sohla laughs) Why do you carry those around? - I just keep them in my pocket now. (Andrew crunches) Okay, here is our pie. It's going in the oven. - [Andrew] How do you prevent cracks? - I found out the really really hard way that the cracks in custards is because the temperature
fluctuates too much. - [Sohla] In your oven? - No, no, when you take
it out of the oven, so if it gets from being really
hot to really cold too fast. - All right, stuffing, mixing time. (object pops)
Ooh! (laughs) What is that? What did you do? - I popped you. - Is that a trash can? - No, it's- - It's made for an air popper? - Yeah, it's made for
popping people there. Here, shoot me in the face. (Andrew screams) - It's quite aggressive. - [Woman] Okay, Sohla, what are we doing? - All right, we're just
gonna sweat our veg. In here, we've got onion,
carrots, celery, sage, a little time, pepper, salt, apple. I'm gonna throw some kale in there. Andrew made a million deli meats. So we're gonna put some
cubes of mortadella in there. I think that's gonna be delicious. There's just like a whole
fridge filled with deli meats. That's an episode we'll
probably air before that one. So you guys, you guys
will know where it's from. It's like an Easter egg. We'll pull out our sage. It's done what we needed it to do. Our croutons, going in. Our mix-ins, whooh, that's heavy. Turkey stock. My mom always added milk. So I'm gonna add some
milk and a couple of eggs. Mm-hm, I think that's good. We're gonna put it in a dish and bake it. Mortadella stuffing, not something I've had before. This place really does
make dreams come true. Okay, I like a crunchy top. So I like to kind of make
sure the top isn't too smooth. So you got more like craggly bits that are gonna get nice and brown. We're gonna bake this,
and we have our stuffing. Now we're gonna cook our turkey. So I have a unique way
of cooking my turkey. I think it's the best way to cook turkey. I'm going to brown all the
pieces in oil one by one, put it on a tray. And then after everybody's been browned, fill this up with some butter,
and butter-baste every piece. And then it's gonna get
roasted in the oven. To teamwork, it makes the dream work. (hands clap)
(soft guitar music) Okay, gonna make cranberry sauce, which is very, very, very, very easy. You don't need a recipe. You need cranberries. We're gonna do some sug. We're gonna use that toasted sugar that we had from weighing
down our pie crust. You need kind of a lot of
sugar 'cause cranberry is tart. We're gonna do the juice of an orange, and I'm gonna put some
of the peel in there too. That's gonna just keep
going until they burst. And then in the meantime, let's get our mushroom gravy happening for our green bean casserole. So our mushrooms are looking really good. I plucked out the thyme. I'm gonna go get these
cloves of garlic too. You don't wanna bite into that. - Is this up for grabs? - Uh-huh. You're hungry. Here, there's another clove. (Sohla laughs) The spatula's going right back in. So I'm gonna make a roux, which is a combination
of butter and flour. And we're gonna use that
to thicken up some milk. And that's basically all
cream of mushroom soup is. So for my butter, I'm gonna
use some of this butter that we used to baste our turkey because it's got sage in there
and garlic and turkey fat. So it is really tasty. I normally did one-to-one butter to flour. And then my husband made
some gravy the other day, and it was like the creamiest
best gravy I ever had. And he said he does, there's a little extra fat. And the difference in the
texture was pretty incredible, so I'm gonna do that too. I'm gonna follow Ham's lead here. - [Woman] Andrew! - This is our mushroom cream sauce. We're gonna season it up with
a little salt and pepper. That's good. We did it. All right, let's fry shallots. Shall we? - [Jess] Shallot we? - Shallot we?
(audience laughs and applauds) Kendall already sliced
and peeled my shallots. When you're frying shallots, it goes from like done
to over done really fast, so make sure you have your strainer and your bowl set up before
you even get started. We are gonna dump all of our shallots in. We're gonna cover it with oil
three quarters of the way. You start with cold oil. Do it on high heat, stirring constantly. This is gonna be our crunchy onion top. We're replacing the French's,
which are really delicious, but I think this is better. Our cranberry sauce has popped. Let's give it a taste. I know it looks really liquidy right now, but there's a lot of pectin in the skin. So, it'll thicken up as it cools. Mm, that's good. Ooh look, it's getting brown. It's getting brown, guys. When we get here, it goes pretty fast. Stay vigilant. And I think the shallot's
(indistinct) is from heat. And here very, very important, spread it out as soon as you can because it will carry over and get burnt. While it's still warm, I'm
gonna hit it with some salt. Now we're gonna put everything together for our green bean casserole. Green beans folded together. Gonna put a handful of
our crispy onions inside. And then the rest is gonna go on top. So we got lots of onion stuff happening. Pour it into our dish. Bloop, bloop, bloop. Sprinkle some fried shallots on top. This is going in the oven until bubbly. Wait, we didn't show off our stuffing. So you may notice a lot of
the crispy top is missing. There's a reason for that. Yeah, he took all of the crispy top. I guess there's some crispy
top, but there we go, stuffing. You know what, we should also get a shot of
our cranberry sauce all done. Cranberry sauce, done. (lips smacking) We got our sweet potato cooked in milk. I'm gonna add a little brown sugar. Take it up a notch, a
little cayenne, one egg. So I'm gonna mush this together until it's really nice and smooth. We'll chop up our pecans, fold them in, top with marshmallows. Sweet potato casserole,
it's going in the oven. Gravy, here is some of our butter from when we basted our turkey. We're gonna add some flour,
whisk it up, make a roux. You guys know how to do this now. Everybody knows how to do this. (lips smacking) Mm. Mm, that's good. Guys, we did it. Shut it down. Here we've got the spread, lovely. You know, this so far looks familiar, but this is not appropriate
for taking to space. So we need to let all of this cool down, and we're gonna portion it
and freeze dry it tomorrow. I'm a little turkey. So we have our Thanksgiving leftovers. As you can see, we couldn't not dig into
some of it while it was hot. So that's why there's some
spoonfuls of casserole missing. The freeze dryer has arrived. All right, let's start. I'm gonna start with the mashed potatoes, cranberry sauce, green bean casserole. What's gonna happen to
this in the freeze dryer? I don't know. All right, here we go. One tray going in. Now let's do our sweet potatoes, stuffing. We'll carve a few slices of Turkey. Going in, going in. Let us make some slices
of pie, thin slices. And then that's it. This is what you should
do with your leftovers. Just freeze dry it. It'll last forever. And then I guess this guy goes on. I hope this is okay. I hope this does okay. Okay, start. That's it. All right, we did it. When we come back tomorrow,
hopefully we will have some freeze-dried Thanksgiving dinner ready to take to space. (upbeat music) - Astronaut Thanksgiving. - Astronaut Thanksgiving. - Thanksgiving for astronauts. I wish we could send this to
some astronauts up in the ISS. That'd be nice. - That would be cool.
- Very expensive. - Maybe we should have
figured that, next year. - Next year, all right. So everything's super dry and crisp and- - It's kind of insane. - What are you starting with? - I really wanna try the potatoes. - Let's try the potatoes.
- Yeah, I'm like, - Oh, they're like powder. That's crazy. - Mm. - Mm. It's like concentrated potatoes. - It just tastes like potato. - All right, I'm gonna try
the green bean casserole. - It's so crisp and light. - Mm. - Mm.
- Oh, that's real good. - Mm-hm. I think I like this better than regular green bean casserole. - I would take this for like dinner to go. Just like pack in the bag, snack on it while I'm waiting
for the bus or something, I don't know. I'm gonna go stuffing this,
or yeah, this is stuffing. Mm. - It's so crunchy and light. - This is good. - Mm-hm, I need a little
cranberry sauce to like, - Oh, this didn't fully get it. - This feels a little chewy, yeah. Mm, yeah, that's still chewy. It's like a taffy almost. - Yeah, it's still good. - It's still really good.
- Nice and tart. - Very tart. - Now here's the one I'm
really curious about. What is dehydrated meat
like, just straight up meat? - I'm a little scared
of the meat, honestly. - Smells like turkey. That's different. - This is something I'm the least into. - Yeah, very off-putting
to have utterly dry meat. Ugh, it's rehydrating in
my mouth, that's gross. - I also feed my dogs freeze-dried lamb. So it just feels a lot
like dog food to me. - Cool, on to the thing that
I might be most excited about, sweet potato cass. - Okay. - Oh my God, marshmallows
are like totally different. - Mm, I like this one a lot. - Because all the flavors
get so concentrated. - Yeah, and the freeze
dried marshmallows are great 'cause it reminds me of the marshmallows in the Lucky Charms. - Yeah, they're really dry and chewy, which is oddly a good thing. Hm, very high success rate here. - Mm-hm. - All right, I've been
most excited about this. Mm, candy bar. - Mm-hm, I feel like you could sell this. - Yeah, screw those freeze-dried
ice cream sandwiches. This is where it's at,
freeze-dried pumpkin pie. - If I was in space, I would be very satisfied
with this whole meal. - Same. Speaking of eating this in space, I have one more prank up
my pranks-giving sleeve. - Okay. - [Narrator] Space, the final frontier. These are the voyages of Sohla and Jess. Their continuing mission to
explore strange new cuisines, to seek out new culinary universes, to boldly go where many have gone before for corporate team building
exercises and birthdays to consume a freeze
dried Thanksgiving feast in zero gravity. (upbeat, dreamy music) - [Sohla] This has been a challenging year for a lot of reasons, but it's really helped me
realize what's important in my life, who's most
important in my life. And I'm really thankful for that. And I'm thankful for all
of you for believing in me, for watching me, and for
giving me your support. I know Thanksgiving's
gonna be weird this year, but I hope you all find a way to have a very happy Thanksgiving. - Thanks again to Trade Coffee
for sponsoring this episode. - I took the coffee quiz, and now I'm enjoying one of
the coffees I was matched with, this guy, Stay Golden. It's roasted in Nashville. The beans come from Brazil. It has nice bright flavors
of cherry and milk chocolate, and I especially love it as a pour-over. - You can say the same thing about me. First 100 people,
(both laugh) First 100 people who sign up, First 100 people who sign up, First 100 people, First 100 people who sign
up, Jesus Christ (laughs). First 100 people who click the link in the video description below will save 30% off their first bag when they sign up, plus free shipping. - Free shipping. ♪ Free shipping ♪ Was that okay?
(both laugh) - [Andrew] Before you do
that, I have one more prank. - One more prank?
- One more prank? - One more prank. - [Andrew] But I need you
to close your eyes for it. - Okay. - Is that weird? Hold out your hands and count to 10. - 10, nine, wait, one,
two, three, four, five, (cork pops)
(Sohla laughs) Good prank.
- Misdirection. Congratulations on
hitting, how many offers? - 12. - Cheers!
- Cheers-givings. - [Sohla] Cheers-givings! - [Andrew] Cheers-givings
to you and yours. (upbeat, dreamy music)
Loved this one and it was nice to hear Sohla speaking briefly from the heart about the past year. Surprised they could eat on that zero gravity flight, too, I heard those can quickly turn into puke-a-thons.
I liked her monologue. Made me smile.
I watched three videos today which involved crispy shallots and this is the only one that showed me how to do it in a way that makes sense and I can recreate without doubting myself.
Easily my favorite episode so far. Andrew's mischief energy is off the charts.
Most of the video: Ah they have so much fun! Sohla's monologue: 😭😭😭
This looks like a lot of fun
And Sohla gets a book deal!
Man Andrew has a freeze dryer? I’ve been wanting one for ages, I’m so jealous.
This was fun.
Make Thanksgiving dinner.. Stick it in a FREEZE DRYER. Done
I wonder if Brad is gonna step up his game and get a freeze dryer now.