Thanksgiving Recipe Livestream with Sohla El-Waylly

good evening and welcome hang on one sec off to a great start welcome to the thanksgiving with sola and andrew from the bcu special edition live stream cook along thanksgiving once in a lifetime once in a lifetime thanksgiving brought to you by blue moon you're only going to get these flavors once in a lifetime [Laughter] this this live stream is sponsored by blue moon we want to thank them for sponsoring this live stream and we encourage you to cook along with blue moon this thanksgiving yeah we're going to be making four dishes together yes um that pair really well with blue moon andrew you're going to be roasting a turkey doing a whole bird spatchcock yes spatchcock it's going to be kind of a gory process so it's what i live off of yeah i'm thrilled to watch you break down i love the snaps the cracks the pops snap crack that's probably trademarked but we're not going to say all three of those um you're doing like a nice spiced butter spice but yeah i'm going to make a spice compound butter rub it underneath the skin it's full of coriander and and cumin these are spices that are going to play nicest with blue moons i love spices that play nicest oh this orange is just i think we need to start drinking the blueberries cheers cheers here's to our sponsor and we want to remind you not remind announce to you guys you haven't heard this yet that all super chats are being given to charity all the super chats are headed to action against hunger and blue moon is matching those donations up to ten thousand dollars yeah it's a great charity they help um feed people over 50 countries so um especially during the holidays right now there's some people who don't have as much so if you can give give and if you super chat we're probably going to see it so yeah if you if you give to the super chat you're going to have a better chance to have us your questions ask a weird question if you want to find out if andrew's wearing pants right now super chat the only way you're going to find the only way you're gonna find out is to give to charity yeah yeah it's a great cost you can also ask me to do things like take off my pants no maybe don't do that no maybe if it's a lot of money that's a lot of money max out of 500 and frankly i'm not i'm staying dressed for 500. but i i don't think you can afford to have me take my pants off sorry guys no yeah sorry no you know what no pants are coming off this live stream new rule just decide okay cool um but yeah 100 of all the super chats again are going to action against hunger great organization 4 out of 4 stars on charity navigator great organization 93 cents out of every dollar given goes into feeding people who need it i think they fed six million kids last year or something like that that's a lot of kids don't quote me on that but there's several many millions of kids and that's really that's really awesome so yeah your dollars are gonna go towards that uh what else we gotta go over here um i'm gonna make a citrus cake inspired by the flavor of the valencia orange that is inside um in the in blue moon that's why blue moon's a little bit sweet a little floral and it comes from that valencia orange so that inspired me to make it upside down orange cake with a really nice caramel made with the blue moon and the orange rinds and then you're going a little crazy with the casserole first i just want to say i thought that was so inspired though orange upside down cake that sounds so good i'm really excited to try it i'm saying like i haven't eaten all the test batches yeah he's had a lot of cake i can't wait to try um and uh uh then i'm gonna be making a um sort of hybrid of three different dishes it's gonna be like a queso meets a broccoli casserole meats i'm using your queso recipe so it's going to be great i'm a little nervous actually and uh and what else do we make there's one more thing you're making i'm going to do a spoon bread it's inspired by jess's love justice behind camera a today you can't see her but she's waving um but she's she's really into corn casserole for thanksgiving this is nothing like horns casserole but it's slightly inspired by corn casserole but with an elote twist so elote is a mexican street corn that you grill and then it's brushed with mayonnaise covered in um lime cheese chili so we're putting all that in a casserole citrus spices blue moon works really yeah i thought that was inspired the spring i just love the word spoon bread spoon veg yeah i mean why eat bread with your hands when you can eat it with a spoon that makes perfect sense yeah um i'm going to try eating my next baguette with a spoon and see how it happens if you turn it into spoon bread if you soak it first i'm sorry um so and one more time guys uh blue moon is matching all of the donations made by super chat up to ten thousand dollars so give today we're gonna make some money today for people who need it yeah and lastly you know the reason why we're doing this is that thanksgiving's a little different this year i don't know if you guys have noticed it's kind of crazy out there uh and we you know need to just be responsible and try to stay home and try to you know just and we're not able to have big gatherings and see the people that we might otherwise normally see so we wanted to hang out with you guys we wanted to share some recipes this is a year to try new recipes yeah i mean i think it's great um family's cool but now we can break away from tradition and make whatever we want yeah yeah you don't have to make uncle larry happy who has to have no just make yourself happy this thanksgiving's about you that's a good way to put it yes be selfish this thanksgiving it's the one shot you got the opposite of what thanksgiving you don't have to fly the day before it sucks you can make it whatever you want have a whole caramel upside down cake to yourself just yourself no one's going to judge you because nobody's there because it's just you it's just us yeah it's just us we're watching you we can see you through the lens yeah um so i guess we should probably get started because this boy's gotta get in the oven yeah yeah kick it off all right i'm ready to watch you spatchcock okay i'm gonna eat my orange eat your orange that's what it's there for i like that my drink comes with a snack so yeah that's that's one of the things i love about about blue moon is that it comes with a little snack am i nice and centered here you know how i feel about symmetry we good okay do we need a second solo on the other side then it's a oh yeah i know can we get another solo over here oh god maybe stand back we'll go yeah stand behind me perfect all right so i'm about to demolish this bird right now um this bird does not know what is coming what i'm going to do is splash it aka butterfly it aka those are the only two names for it basically what i'm doing is i'm snipping out the spine and i'm pressing the bird flat and this not only pretty much halves your cooking time like we're gonna we're gonna bake we're gonna roast this bird completely in like two hours uh but it also uh it it it makes it helps protect the white meat yeah more exposes the dark meat gets the thighs up and out so it's getting more and more heat so you can you can do a better job of getting these to 165 and getting these to 175 yeah yeah it cooks so much more evenly so even yeah so much faster it's not like the traditional norman rockwell thanksgiving centerpiece but come on it's 23. you want it to taste good yeah so one thing you kind of do need for this are some big badass shears uh you know your craft scissors your with the safety tips not gonna not gonna cut it today uh so what we need to do is turn our bird upside down and we need to cut out its spine i love that anybody who has a problem with bone snapping like jess you might want to mute your should i get closer so we can get double mic should i like the sweater the smr jazz here here we go ready oh crispy she's listening she's monitoring the audio it's so satisfying though huh yeah it's good i also feel like you get more crispy brown skin when you scratch coffee because everything is browns more evenly more skin is getting exposed to the heat yeah i'm doing this with rather an expensive watch on them just remember so that's washable right yeah yeah yeah it's good throw in the dishwasher when we're done up to 10 up to a thousand feet that can't be right okay i'm gonna snip out this spine here what's really another thing i love about this is that you can then cut up the spine yes and use it to make stock or amp up your you know your store-bought stock and you're gonna have a better gravy as a result you roast it off you you simmer it with some aromatics and so jesus oh the others are these are powerful uh shears but you know sometimes they come apart yeah they're they're powerful but not sharp i can't get through the skin i think it's because i've been using it to cut paper downstairs you know and using these to cut paper yeah okay just prepping it for today you know but yeah like you always everyone talks about making your gravy with the drippings but that's like hard to maneuver a hot turkey yeah so this way you can you can get your gravy going while your turkey's roasting and it's ready at the same time and you can still keep your drippings as you shall see instead of roasting this in some crazy roasting pan we're just going to use a sheet pan with a rack set in it and then i can fill this with aromatic vegetables which are not only going to help scent the turkey but it's going to prevent the drippings from burning which sometimes if you don't have that many yeah just stitch the bottom burns but if you put all the vegetables in there they basically basically just get more stock at the end of the day i also like i prefer roasting turkey chicken duck on like a rack like this rather than a high sided roasting pan because then you get more heating all the way around and more crispy brown skin which is like the best part that is really the only reason to eat a thanksgiving turkey is the skin yeah of course and so often thanksgiving turkey skin is flabby because people will tent it with foil yeah or bacon in a bag have you seen that that's crazy let's just come out you see though it comes out your skin is trash dude your skin is trapped your skin is trash uh so i'm okay i'm not gonna do that right now um he did this with dull scissors so you can do this yeah your craft scissors probably it's really one of the big take homes of the channel is if i can do it you can do it if solo can do it you might not be able to yeah you could do it she's very very good at what she does but everything she's doing today you can do because these are gonna set me up for failure they're sweet just watch and see i'm not gonna give the okay i'm not gonna give any spoilers on on the upcoming episode of stump solo but um oh yeah i'm not going to give any spoilers so okay last thing to do is i'm going to place a snip right here i don't know if you can see that i don't know this move detroit's out of the way so one of the things you got to press it down to get it flat and to do that it makes it a lot easier if you just put a little snip right at the base of the breastbone oh i didn't know this move see i'm learning i'm learning you're learning yeah the fact that i could teach you anything to me is frankly incredible and now i'm not even i'm not even gonna oh oh yeah that's the best part gnarly this is why you should always smash deep deep breaths just okay i'm gonna put this aside is there a place i can put this spine we're not gonna we're not gonna put the spine to use today i'm gonna use it to make some turkey stock after the camera stop rolling and my favorite part to eat is the pope's nose oh that is this what this is called yeah actually will you snip it off and throw it on there for me first gross i love it it's just all skin and fat this that is a very anti-pope sentiment this is not an attractive object so i wouldn't want this to be on chicken soup um i used to work at a place where we would make chicken salad and we'd roast a ton of chickens and put them in the walk-in to cool and i'd walk in and just rip off all the pope's noses and that would be my lunch did you get fired for doing that no no no one wanted that part in their chicken salad it was mine well you just nibble nibble it off the bones just some nice little nubbins of meat there yeah all right we can share that one that's big enough for too like lady and the style would do yeah sure if we get enough super chat maybe yeah you're gonna light up those super chats if we get over twenty thousand dollars yeah we'll eat it like lady at the trip sure yeah my girlfriend's right there watching it's fine my husband's at home watching it's okay um okay i need somewhere to put this spine i can put it on the knees okay well whatever um so now oh giblet bag they really got it up in there damn oh i you know i keep losing giblet bags this happened to me the other day i pulled out like three giblet bags okay so this has happened to me a total of three times where i pull out my giblet bag there's another one in there and i don't see it until i roast it another way to make sure you get your giblets yeah there's no giblet bags hiding in there no there's no height uh the last thing we gotta do to sort of get this guy oven ready besides we're gonna hit him with a compound butter you want these for anything yeah let's save them all right we'll see have another snack later oh yay i love giblets by themselves giblet gravy yes no i like that but yeah okay dirty rice dirty rice uh giblet stuffing giblet stuff my mom always put the giblets in the stuffing yeah i just put chestnuts in my stuffing for the first time in that i love that it really rocks yeah it's a nice texture and you put as if you watched the most recent episode of stump sola you put mortadella in your stuffing which was wild it was a spontaneous decision and i very i was very pleased i think i'm going to do it again it was really good i think that was one of the best stuffings that was really good yeah now something i'm having a little bit of difficulty doing right now is getting under the skin you know what my favorite way to do it is back of a spoon okay i'll try that thank you yeah i just don't want to get in the wrong part here yeah there's like a membrane that you have to puncture yeah well that's not the right part come out what i really don't want to do is break the skin there we go i've punctured the membrane now the reason i am very invasively uh that's not graphic at all yeah we're getting close up this is some alien stuff right here yeah get a close-up of that wow the reason i'm doing this is because uh if you separate the skin it's kind of like a peaking duck yeah where if you separate the skin it allows the fat to render out more effectively you end up with crispier skin uh but also i'm gonna be rubbing my compound butter under there come on it's getting a little bit of effort but it's totally worth it i think definitely we've lost all the vegetarians come back in half an hour yeah everything else is not going to be this what a way to open it yeah you know welcome if you're just joining us i'm shoving my fingers in this turkey okay you definitely need gloves for this yeah i'm gonna stop doing that towards camera and maybe we won't lose so many viewers how many viewers we have right now out of curiosity wow that's pretty good man that's pretty good it used to take us a solid hour to get up to them numbers but it's a special day yes it is a special day it's a once in a lifetime thanksgiving once in a lifetime thanksgiving uh any questions yeah let's get some questions yeah any super chats coming in yeah we've got a couple super chats okay we got sawyer over here you guys remember sawyer from live streams of old and in many many episodes he's my dear friend business partner he's going to be fielding your questions today he's just off camera anyway sorry i just want to introduce you thank you very much the first super chat we got of the day was a niche hermann asking regular or cornbread dressing slash stuffing regular i think personally i think it depends on the mood you know for me i can go either way just like what else is on the table like if it's a southern style thanksgiving with macaroni and cheese and collard greens then i want a cornbread stuffing see for me it just turns into mush like i still like having a little bit of definition in my bread with cornbread it does kind of just fall apart yeah if you call it dressing for some reason i like it better than if you call it just straight up i mean that i mean the way you market a dish is important i think it does affect your perception and how you feel about it but i guess we're split on this one so 50 50. sorry nothing not getting resolved today okay now i got to break this membrane here wait where do you go in for the for the thigh you go in here yeah okay yeah it's been a little while since i've done one of these joints the last one i did was on a chicken for practice and that's different yeah i feel like turkey's a lot tougher yeah chicken is very forgiving yeah there we go yeah i've hacked the main frame of the turkey break the initial bit of skin i feel like then it's smooth sailing it's just that first bit there's a thin membrane uh that you first have to get through and once you're through there yeah it's smooth sailing and this is where we're gonna be putting all of our compound butter which is going to you know deeply flavor the meat it's going to help the the skin get nice and brown is there another one by the thighs crazy well i also feel like depending on the type of turkey you have it's a little bit different like heritage birds the skin is a little bit more tough and it's a little bit um it it is harder to get in there but once you get in there it's not going to break on you but a conventional turkey is a little bit more delicate oftentimes those turkeys are um they're like not dried does that make sense so your skin can break a little bit more easily then i like air they're not air chilled yeah the air chilled heritage turkey super sturdy you can just like shove a spoon in there and it'll be fine okay well i'm going to trust you on that because i am really going at it here that is a tough membrane there we go there we go you made it there you go see oh i'm under the meat oops you know that's sometimes what happens it's okay how did i do that it's already dead it is already dead but i'm disrespecting it horribly and i apologize to you turkey i think that this is a heritage bird because it is putting up a fight it lived it lived a tough way you know it it pecked around it got to eat grubs and bugs and um and you can you can tell hearty it's a hearty bird hearty bird yeah sure yeah you know this is one of those things that if you're watching me on the show i would just fast forward through but isn't this so much better you get to watch every agonizing moment i swear this is going to turn back into a family show any minute now it's worth it though it's really worth it to take the time and do this because this is the best way to get crisp skin and i don't really like it when you put the butter on top because a lot of times the milk solids and the butter will burn yeah yeah so by putting it underneath you're going to get all that rich buttery flavor but no none of that speckling that you get when you put the butter on top that's in the thigh what what i'm so lost in this turkey it's great let me see if i can uh do another point entry here i'm gonna go in through the breast whoa where no man's gone i shouldn't be doing this i'm gonna rip the skin i shouldn't do this it's still going it looks like you're getting in there though something's happening interesting okay uh so close do you want to take a crack no this is a lot more entertaining okay that's what i thought you were gonna say i didn't think i was gonna get off that easy no this is great it's just you know this bird lived a life yeah this is a tough bird yeah but it's gonna be delicious reminds me of of our new kitten she's a street kitten yes she was hardened in the streets of brooklyn yes and um you can really tell like she's tough she's got energy she's not a scared she's not scared of anyone no sir she's definitely going to lead the pack she's already dominating the other two cats it seems like right i cannot get in here this is crazy this is supposed to be easy recipes it's so easy here i am a hardened professional um trying to get in here what's everybody saying about me right now i want to know the walls that people are having yeah people like the noise people like what they say they like what they see you like what you see let's see i think you need to find another point of entry what about what about what about oh did you get it i think so or i think i have a good point of entry right here right here yes oh there you go you did it thank you for not taking over honestly that was so this is better so much more satisfying you know what you did this faster than when you tried to tie a balloon when we did the chocolate tempering it was the first time he'd ever tried a balloon tied a balloon it was taking so long and i was just like cool that i thought like you know maybe i'll die never try never having tied a balloon maybe i could that can just be it could be my tombstone he never tied a balloon i think like as a special thing for your patreons you should release the full unedited footage of you just trying to tie a balloon i think we put a lot in there it was it was edited up but it was still uh a sizeable amount of time okay all right i'm under the skin so now i'm gonna make my compound butter where'd the butter go oh thank you thank you kendall kendall's over over there taking care of our mison plus thank you so much kendall can i assist you uh yeah sure let's dump all these spices in here so we have i think it's like two tablespoons of garlic powder cool uh correct me if i'm saying anything wrong as i go uh what two two teaspoons of cumin see looks about right two teaspoons of paprika two teaspoons of cumin that's not coriander coriander coriander like the coriander and the blue moon and that looked like a tablespoon of salt did i get that right i just guess oh cayenne spicy yeah we got to make this spicy spicy south westerns yeah all right now i need a spatula to mix this guy up just smush it all together smoosh it compound butter sounds really fancy but you're just smushing butter with stuff in it so you know it's it's not fancy at all no and the great thing is you can make your compound butter in advance like i like to do like a big batch sometimes like a pound in a food processor splits it up with whatever you're feeling and then roll it into logs and keep it in the freezer and then when you want to feel fancy slice off some you know it's also a great way to sound fancy like you know if you're cooking for your significant other or something be like yeah i made a compound butter everything underneath the skin uh roasted it you know spatchcocked it's there's all these things that make you sound really cool to whoever you're cooking for marketing guys it's just butter with all marketing yeah don't believe the hype we're just trying to sell you cool cooking techniques so you know what i'm just just get you get your hands in there yeah i am going to put on gloves though it's messy i don't want to get my fingers messy no of course and that watch protects the watch protect the watch at all at all costs yeah it's an interesting choice for me to wear that before i did surgery on a turkey all right so that's what all doctors do i have five minutes to get this in the oven here we go yeah you got this rock now ideally you'd want to dry brine your bird if you're cooking along with us today can't do that because you know this guy's fresh out of the fridge but if you are making a meal next week for actual thanksgiving just light coating of salt good amount of kosher salt pepper let it sit out in the fridge not like this legs hanging off but ouch uncovered in the fridge for at least 24 hours you're going to dry out the skin it's going to suck up a lot of that salt and it's going to get much crispier skin as a result um what are the other benefits of that are there other benefits well the salt also kind of starts breaking down the skin a little bit so you get that more of like a shattery crisp instead of a crunch and it's really it's especially helpful if you're doing like a duck which has a thicker skin or any kind of heritage bird all their skins are a little bit thicker a little bit tougher so the dry brine helps in so many ways and you're just sprinkling salt on something and letting it sit it's another thing where it sounds a lot fancier than it actually is yeah dry brining is literally yeah just salting and putting in the fridge salt yeah i i didn't know the name dry brand until a couple years ago i feel like it was just called seasoning i think it's all thanks to jay kenji lopez is he the one i think he's very good at the branding of things yeah yeah um but uh yeah you're talking about heritage birds you ever get a chicken that's like bright yellow yeah i love those i love the yellow fat chickens yeah i wish i feel like they have this like depth of flavor oh they're incredible yeah it's like i i when we one time we went to paris uh uh that they were selling the roast ones in the street and they got nothing but salt and pepper on them they're so good yeah here in the states we got to shove this stuff under the skin otherwise it's going to taste like nothing so okay we have our compound butter here i've i finally stopped being being precious and and just got it up yeah just got in there so now what i'm going to do is get that under the skin and really try to distribute it underneath the skin get a big old chunk in there you really can't overdo it it's all going to melt out anyway so you might as well go big or go home and i don't think you need to even don't get too freaked out about making it perfectly even because as soon as it gets in there and it's warm it'll it'll even out it's just going to distribute throughout i'm trying to use all of it like i want to use every good last drop here yeah sure so i'm sorry for more very graphic youtube television i mean that's why they're here that's why you're here here's why you're here we know you're here to see this this crazy i need a little bit more there to sort of get down the side you can sort of peek in there too and see what kind of job you did there we go yeah and i i also like to just even it out yeah from the top too i just don't want to get this all over it because again if you put butter on the outside it sounds nice but in fact don't do it yeah you won't do it twice sounds nice won't do it twice uh sometimes i do like to do a little clarified butter on the outside because there's no uh milk fats there's no milk solids yeah clarified butter you just you take regular whole butter simmer it um until all the water evaporates and then the milk sauce kind of just sinks to the bottom and then you strain it out and then you can use it just like oil and so that's like a fun thing you could do the whole butter underneath clarified butter on top so much butter yeah i mean clarified butter is really something worth making yeah it's really yeah you can buy ghee which is just it's just clarified that's clarified butter uh and that makes it a little easier but you know if you do it yourself you can control what butter you're using you can yeah you know and it's just so nice to have around the house because it's like you can cook with butter like it's olive oil yeah yeah you can get it really ripping hot i'm gonna keep going here because i really want this guy to be stuffed with southwestern flavor so we'll go nicely with our blue moon yeah for sure i'm gonna really press it down in there there we go i'm gonna grab some things to sanitize for our next once the bird has departed oh i got sanitized oh you got it you're ready to go and i'm going to have to take it off the tray because i need to put some vegetables underneath it okay do you need a second tray no i'm good okay all right i'm just going to make sure that i use all this because again i really want this thing stuffed with flavor because turkey let's face it it's a little bland yeah it's kind of the worst part of thanksgiving if you ask me i mean i know people who really like turkey i personally am not a big turkey person even like the fanciest turkey i got i got a really fancy turkey earlier this year because i was testing some recipes too fancy it tasted too much like turkey that i can picture that it'd be like too strong of that it's like really poultry like flavor i just took my gloves off so this is important that that was pointless but i'm just going to turn this there we go gross big little hunk of butter just fell out and now i'm just going to a little trick that i like to do is first off i do like roasting it on a sheet tray like this oh there's some deprecious down here thank you um i like roasting on a sheet tray like this because you know roasting pans can be this wouldn't fit any roasting pan that i have and then they block so much of the heat with those high sides exactly i don't know what those pans are for i guess for like a roast yeah i like them for braised yeah they're good for a braise but yeah for actual roasts i i all i end up doing is suspending it above the pan uh but they're great for catching drippings and stuff but speaking of which we're going to catch all of our drippings by filling this guy with way too many um uh some mirepoix uh got some mirepoix which is just we got rough chops onions carrots and celery and this is not only going to scent the bird a little bit but also it's going to catch all those drippings that might normally drip on the bottom just burn if you don't have enough drippings it's going to burn but this is going to catch those it's going to prevent them from burning and it's going to give them a whole lot of flavor it's like you're making your own stock right now with this it's a fantastic like symbiotic relationship yes the vegetables flavor the meat meat flavors the vegetable everybody wins this is what every relationship should be like exactly just like a turkey over some mirepoix yeah that's how jess and i like to describe our relationship so romantic so so i'm going to say that when we get married i'm going to say like being with you is just like being a turkey suspended above mirepoix um okay i'm just gonna stuff using gloves because why not so next thing you want to do is tuck the wings like this yeah you don't want those guys to burn yeah cause these guys will burn real fast so we're tucking the wingtips right underneath the turkey and you can see it's kind of a strange looking immodest thing it's like it's going to cook a lot there's no modesty left after after what we've seen you do to this turkey that's true yeah no i've lost all of it so i just need to wipe my hands off real quick and then last thing i'm going to do is season the outside as well sorry for reaching i apologize no worries reaching is so rude and something that we don't i don't know why it's rude i don't care so i'm just hitting this guy with salt and pepper so much so pepper just flies out of this thing yeah this pepper grinder rules i don't think we can talk about it because we have another sponsor right now but it's an amazing pepper grinder keep an eye out for it on my instagram it's great you're a fan of pepper i'm a huge fan of pepper i gotta be honest freshly ground pepper that is and kosher salt people know how i feel about kosher salt we've already got some in the compound butter so we're really what we're doing is just seasoning the skin right now with the skin nice and salty i do at least personally yeah and i probably should hit this with oil or something on the outside so it sticks better i'll hit it now whatever uh what's up oh the whoops okay this butter oh we just said no butter on the outside here you know what i'll do i'll hit it with some got some nice neutral oil here i'm just gonna give it a little rub down before it heads into a little too much and if people want to step this up all you have to do is just do this the night before yeah if you do this the night before uh you're gonna have a really really moist turkey you're gonna have really crispy skin uh and it's just gonna it's gonna be a better experience all around yeah do and also you won't have to do this the day of you don't have to worry about it you just gotta throw it in the oven it's like a really nice thing to get out of the way and the the spices are going to like flavor the meat a lot better everything's just going to get to know each other you need time for all good relationships to bloom cooking is like relationships as i'm discovering right i think so well i'm going to get this guy in the oven you want to get started on yeah we're going to get going on some cake cake all right cake time big time i'm going to step off camera for a second here i'll be right back folks so after working with chicken we must sanitize so let us do a little a little uh station it's very important to work clean especially when you've got poultry but um yeah we've got a little sanitizer down here thank you kendall can i give you this too thanks just wash my hands folks be right back gotta get all that turkey off them i'm all alone it's just me i'll be right back they can hear me still just spritzing away um may i have a little paper here i got it this is my messel cleaner there we go always sanitize your work surfaces you can use a sanitizer like we just used or a mixture of white vinegar water and hydrogen peroxide mm-hmm maybe don't take my word on that i don't know about that yeah it's just for safety it's just bleach can we put a lower third that says andrew doesn't know what he's talking about thank you are you doing that right now live wow the technology all right so this is sanitized and ready for you okay so i'm gonna use a mixer just to make it a little bit faster but if you don't have one you can totally do this by hand you're just gonna get a little sweaty i don't feel like getting sweaty right now you know use a hand mixer too hand mixer spoon whatever you've got you know this will work we'll make this work for oh i'm gonna i'm gonna do a little chop in here i'm going to ruin your symmetry oh sorry i'm so sorry sorry i always pray he's going to start freaking out a little bit oh beer after that workout i got with this turkey i didn't even put it in the oven yet what am i doing right there all right so i'll keep you guys entertained while solo's gone um what did the cows say to the oh hi hello i've returned okay so i'm gonna make this in a 10 inch cake pan but you could totally do it in a skillet as well whatever you've got no big deal we're going to start by smooshing some butter around i love smooshing butter i love smooshing butter half of these recipes are about smoosh and butter officially that's what thanksgiving is it's a time to smoosh butter and i guess not see your loved ones this year oh well you can see us we're hanging yeah so i like to so we got two tablespoons of butter here and we want to kind of get a nice like caramelized crust so i'm doing most of the butter on the bottom and then just a little on the side to help us get a good release from the pan make sure it pops out yeah make sure it comes out yeah so it'd be really tragic for it to be stuck in this one in particular because i think it would be very hard to get out yeah there's a lot there's there's going to be some caramel at the bottom so you want to make sure that comes out cleanly for you so easy peasy i'm not even look it's not even perfect it doesn't matter it'll be fine a lot of butter though which is great yeah it's going to taste great now we got two tablespoons of sugar yeah i'm just going to sprinkle this across i forgot that we need to take a quick beer break oh yeah let's do that i'm gonna throw the turkey in the oven you finish that up and then we'll take a quick beer break yeah can you pop this up and my pan is prepared so if you don't have a pan use a skillet you can even do this in a dutch oven use whatever you have that's like around 10 inches okay i'm gonna set that aside real fast wipe off my hands real quick prepare for our beer break you know it's very important cooking for thanksgiving should be fun so i think that you know don't stress yourself out make sure you plan some breaks in there right oh yeah you gotta you gotta plan break something you gotta plant breaks in there especially beer breaks like what better way to uh i can't think of a better way cooking no you can leave that not at all i i i'm learning to uh to to be adaptable when it comes to my symmetry in my wes anderson presentation yeah all right so the turkey's in the oven let's look at our schedule so uh the rub we designed the rub to go well with the blue moon because it's got coriander in it and you are your recipes have a lot of citrus going on yeah yeah so that's why we went southwestern that was the original inspiration i feel like when i when i take a sip i get so much like orange blossomy vibes yeah or like you know like the the aroma of the the rinds and the zest so that's what i love about putting the orange wheel on there because you just pick it up i just like eating it yeah i don't know i like the snacks yeah i don't know if that was in the brand notes but they should really have that be part of this a drink in a snack guys you're drinking a snack i don't know why that's not in their marketing it is now figuring it out um so uh uh uh why did we choose southwest i don't know our brains just went there you know because the citrus makes me think of bright yeah southwest makes me think of bryce very bright rice absolutely and and i do think that this is a beer that goes really well with spice because there is a hint of sweetness it's not it's not a it's it's light you know it's very light very light you can drink this all day i really appreciate that about it yeah we're gonna drink it all live stream so yeah it's gotta be nice yeah well it's a good one for when you're in the kitchen all day cooking and it's hot yeah and it is getting quite hot in here i might go adjust the thermostat while you start on the cake i just wanna remind everybody that all of the super chats are being donated to action against hunger and blue moon is matching those donations up to ten thousand dollars so super chat away maybe we should should we take questions now is now's a good time it's good for me let's hear some super chats all right fiori asks as a mainer what are the top global foods you would add to your ultimate thanksgiving setup i should have said that as a mainer she includes seafood as a mainer like from maine i've literally never heard that word before in my life hello mayners yeah i thought they were called like maniacs oh maniac is good yeah as a maniac as a maniac as a native maniac uh so okay i lost the question entirely food you would include in your ultimate thanksgiving setup well i had an aunt who would always do so um when you cook basmati rice you can either cook it like a pilaf or a lot of people like to par-boil it first and then you can steam it really quickly and then you can do a lot of different things with it like stuff it in cabbage or make tatig and what she would do is she would steam the rice and then add some saffron and shove it inside the turkey and then it would finish cooking with the turkey that sounds amazing and it's really delicious and you get the saffron aroma in your turkey and i feel like it's a really cool blend of cultures that's a really good idea yeah it's really good really easy try that yourself yes just make sure you take the temperature of the rice inside it must be 165 inside that makes perfect sense yeah whatever you're shoving in your turkey it has to be 165 okay that's the disadvantage to shoving things in turkeys that you have to get them up to temp and then by that time sometimes the meat can dry out but that's a really cool idea for stuffing mine's going to be way more simplistic answer i love japanese milk bread oh that's a huge part and oft overlooked and they'd be center stage if you made japanese milk bread hokkaido i think is the kind of that sounds right i don't know i'm bad with words that's already smelling kind of good um i'm gonna turn this light on i just like the way it looks in the background is that cool okay i like that it's homier you know all right should i get going on the caramel should take some yeah yeah yeah yeah and while you're doing that i you can either talk about what you're doing or i can take some questions or whatever you want yeah well okay so i'm gonna start by so we're gonna do upside down orange cake could you hand me a knife please absolutely what kind of knife do you want you know a sharp one okay yeah his bavish knife wow nicely fabricated oh it better be sharp so we're gonna start by supreming our orange a lot of these cakes they put the full they just slice it with the rind on and put at the bottom but i really want to get as much flavor from that orange rind as possible so i'm going to add the rind to my caramel and it kind of candies and gets jammy which i think is really cool so if you haven't soup friend as you can see i took the bottom and top off so we have a nice stable work surface and then orange fondant yeah yeah and we're just gonna curve with the orange whoops i did a bad job on the first one curve curve with the orange yeah and we're just going to take the rind off in these big hunks and then i'm going to slice up the rind and cook it in my caramel this sounds delicious already it sounds amazing yeah and then we get a lot of orange flavor and the caramel has blue moon in there too now other than the fact that that makes perfect sense like beer caramel especially a light uh uh cloudy uh wheat beer like this would make perfect sense is there any scientific reason you might want yes there is funny you should ask um so a lot of times when you're making a caramel it's very easy for it to crystallize that's why a lot of yeah a lot of caramels have a little corn syrup in there to help you corn syrup is an inverse sugar so an invert sugar is basically when the sugar is processed with a little acid and that kind of breaks down those glucose chains i could get really weird i'm gonna i'm gonna stop getting motion technical someone wants all this anyways the beer does that the beer is going to kind of break down the sugar so it doesn't crystallize it's this caramel cheek code because caramel crystallizes so if you look at it wrong yeah if you just swirl it too much or splash up the sides so this is going to be like really foolproof if you haven't made caramel before putting a little beer in there it really helps what kind of caramel are we going for so it doesn't burn in the bottom is it like a very young caramel i i like to take i like i like to make take a little dark i mean i do love dark i like a toasty caramel but i think you can do whatever you want i do too yeah that was one of my favorite snacks my mom would make make me she would literally just caramelize sugar pour it out onto a pan and break it up delicious and feed it instant candy my mouth would get cut open but it was always like really dark caramel it was like super uh caramelized you might say yeah yeah that's that's how i like to go i like to go until it smells smoky and that's when i that's when i like to push it let's do it let's do that with this one yeah so i'm just going through and slicing this up like an eighth of an inch and maximize flavor well i wanna i want the rinds to get nice and tender and jammy i really don't like um i don't like just biting into raw oh the wines stay in the caramel oh yeah the rhymes are standing yeah yeah okay can i help do you want me to can i just oh yeah we'll knock it out together i'll use this this bad boy and we can just do the chop and drop right into our pot where we're going to care literally you're literally just yep like this yeah i don't mind that white pith i like the bitterness yeah i think it really helps balance out the cake and then also the beer is going to give like just a hint of bitterness that i think is really nice with the caramel am i doing any of this uh yeah why the hell not i don't know all right it's just like it's almost like we're making marmalade oh man and i mean marmalade's kind of an acquired taste at first because it's so bitter but i didn't like it as a kid but now it's my favorite like preserve type and it goes so well with savory cooking as well yeah absolutely it's a real it's a real multi-tool yeah it is yeah so what's your favorite thanksgiving dessert would you say pecan pie ooh that's a favorite i think i only have it around thanksgiving because it is just you're just eating a candy bar yeah it makes sense there's so many things where i'm just like oh well it's thanksgiving i can eat another serving of sweet potato pie i don't think i'm gonna do pecan pie this year though why is that because i don't like leftover pie and i don't think we can eat a pie between the two of us in one night oh not with that attitude this cake is gonna stay really moist for a few days so you can eat this for like a whole week um we're also putting some blue moon in the cake yeah and the acidity from the blue moon does exactly what buttermilk does to a cake ooh so it's going to add that kind of like tang and yeah it's going to it's going to add some tang it's going to make it really tender and um the effervescence gives it some lift too so it's a win-win-win win because it reacts the acid reacts to the lavenders or something yeah totally i'm paying attention to when you talk to me about stuff all right so here i'm adding what is it a cup that looks like a cup a cup of blue moon a cup and a quarter of sugar and we're just gonna get it simmering on like rapid heat aggressive sorry i got more oh yeah there's more there's more and and you don't really have to do anything like normally when you're doing a caramel you gotta brush down the sides you gotta be super careful straight gotta make sure you don't you don't like wobble it around but we don't have to do a thing because the um the acidity in the beer is going to make sure that it does not crystallize this makes me nervous let's move the mia's plate right off here grab that salt do you want your tiny spatch yes there you go so once the once that's nice and dark brown and i like to take it till it's a little bit of smoke um we're going to pull that off and add butter and salt now the flesh we're going to slice this into rounds and throw it on the bottom of our pan i like to go just just shy of a quarter inch i like it kind of thin i feel like it eats really nicely and i want it to caramelize as well with the sugar we lined the cake tin with and if you want to get super fancy you could do supremes you can do whatever you want here what are supremes supreme is where you go in between the flesh and remove the remove just the in between the pith and remove just the flesh but um this is a lot easier so you know whatever you're in the mood for yeah you want pith keep it in there you don't want pith take it out who cares that sounds really hard anyway it sounds like a real it's an advanced knife skill for sure is this something that you could maybe assemble ahead of time and then bake the day of yeah but it's also very moist you could totally just bake it the day of no problem okay i like to break up my segments because i think it's kind of pretty for it to be random can we lose these or these yeah we can we can lose those they've served their purpose thank you very much for your contribution thank you protecting our orange until we need it you could do perfect little rounds but i find i don't know i never get it perfect so i'm just like why even try yeah right that's my whole life philosophy never get it perfect no don't try just like if you're intentionally imperfect then it's cool yeah then you meant to do it so if even if you didn't slice this very neatly it doesn't even matter it's going to look artful now yeah it already looks like art wasn't it modern art don't even try it's very millennial isn't it yeah i know this is we can relate to you kids out there we're wait no millennials aren't we are millennials we're just old ones we can relate to our own generation kind of kind of yeah sure depends wow look at that see doesn't it look like i'm making something pretty but i'm really just ripping it up i mean that's that's how you make something pretty sometimes you gotta rip it up you know yeah like you know how some pastry chefs slice their cakes all neat that's really difficult so when i was a pastry chef i would just break my cake with my hands break it yeah just break cake give people a torn off piece of cake that's a very interesting people thought it was oh it's it's so artistic no man i just can't slice cake yeah there's probably an article in eater about it or something probably this pastry chef rips her rips your cake with their fists okay see and and we didn't really have to stress about making it even or anything no that was easy peasy yeah i'm gonna let that chill and now we're gonna start whipping up whipping up our cake batter whip up the cake batter i'm gonna wipe down the surface a little bit thank you for your assistance no problem happy always happy to see so normally i i don't recommend you really stir caramel but this one it's fine do whatever you want now you went like this huh you went like this when you said you don't recommend stirring caramel i did yeah didn't you okay i thought you were showing off a scarf i got excited i thought it was like i don't recommend storing carrots i've got i've got them i just have i i don't know there's so many i don't know where they're from anymore you know who cares oh okay mixer mixing pen it's already smelling pretty good but it's dripping on the bottom of my oven though let me grab the rest of the ingredients all right here can i help no we're good i got it got it i'll do this i'll lift up the head of the stat mixer all right i'll hold this oh do you want to hold it the whole time no you don't yes i do okay so we have one stick uh or half a cup of room temperature butter that's really really important because it'll help it whip up super light and fluffy and we got a what is this a cup half a cup how much i don't know a cup of sugar that looked like 200 grams what was that so you have some amount of sugar you're gonna add you don't have to be precise with baking that's one no not at all you don't have to you don't follow directions don't listen you must follow all right we got our baking powder our baking soda salt i like to add baking powder baking soda right in the creaming stage and we're putting our that's boiling pretty hard do you want that that's okay okay she's okay all right and i like to put the zest in at this time now so it mixes really evenly all right and then we're gonna put our eggs in in a moment vanilla very vigorous so vigorous that's so much so much bigger yeah that boil has vigor to it uh that's all right that's all your stuff can i take these thank you of course thank you for your assistance any time okay all right yeah so here we've got butter sugar um baking powder baking soda salt and orange zest so i really wanted to highlight that orange flavor in the blue moon so zest is really where all the flavor is yeah that's where all the oils reside yeah especially because you zest it it's punctured all the cellular yeah and it's got all the oils coming out yeah so it makes a it makes a big difference at throwing zest into something and we're gonna cream this so super super important whenever you're baking everything needs to be room temperature for a cake or a cookie unless the recipe specifies coal some recipes do room temperature so my blue moon is at room temperature my eggs are at room temperature the butter's at room temperature i had a chef who was nuts and he would even have his flour wow because sometimes when you're working in a pastry kitchen you're starting at like 4 a.m and it's freezing cold yeah so he would warm up his flour in a circulator that's very charming actually i kind of like that he he's really fancy his stuff is pretty it's pretty spectacular the reason as far as i understand you want to do that is so that your uh batter doesn't split if you if you have ingredients to get split yeah we're basically making an emulsion yeah so um this is like mostly fat and eggs are mostly water so if the butter is cold or the eggs are cold it's just not going to come together it's just like making a mayonnaise or hollandaise or whatever so now if your cake does split and when cake batter splits it kind of looks like there's little um oh you can tell yeah they look curved it looks like there's little cheese bits it looks awful uh does it help i i read that if you add a tablespoon of flour at a time it can kind of bring it back together yeah yeah i can but i i mean just just yeah just don't do it just follow the recipe don't don't get to that point don't you don't need to yeah so other really important thing this is this kind of seems like a drag but you gotta stop your mixer scrape the paddle scrape the bowl and we're gonna do this a few times and you're gonna think i'm nuts but it's really really important even if you have one of those paddles that have a scraper built in it's important to stop and scrape because sometimes what happens is it'll be like super nice and fluffy action here and then there's a little bit of unwhipped butter and then that'll create little tunnels and holes in your cake um and then also when you're doing like something small like a muffin it'll actually explode right out of the muffin tin they're called butter bombs and it's very sad that is sad butter bombs butter bombs you know you don't want a butter bomb that is a sad it is very sad because he's worked so hard what are you looking for the other oven glove this guy is already like deep brown because he's on the top top rack here do you want a tripod with a little bit of butter on it no i'm one handed one-handed boom whoa the power stinking towel all right so it's really important to take your time to cream your butter it's gonna get really really light and fluffy and that's gonna add a lot of volume to our cake and it takes a minute and if you're doing this by hand just you know just keep at it you can do it i've done it by hand you can do it you can do it it just takes a little bit of time switch into some workout gear yeah put on some good music i mean it sounds it sounds like a good way to spend mid afternoon just be like you know i don't have a stand mixer but i'm going to work out my my frustrations existed before mixers that's true that's true cakes existed before mixers yeah you don't need all this fancy fancy stuff it's just you know it's nice like um that was so scary we did that ripping hot sugar go everywhere i was like oh boy caramel is not the best thing to do live huh so much potential for danger yeah i mean what if uh anything happens i don't know well you're really creaming this together we're really cramming this this is gonna take five minutes we're sorry if we if you guys can't hear us uh we'll be back soon this is a necessary part oh yeah we could take we could take questions but uh i don't know if they can hear us okay you think they can hear us okay let's take a couple questions while we're framing with the romantic hum of the mixer yes all right all right what's a good way [Music] any kind of meat glaze yeah absolutely totally um i really like the vinaigrette that's really nice yeah uh i'm trying to think of orange in a savory dish that is a little tricky though i feel like anything really fatty yeah it's a good compliment too you know what to be really good with is like a braised short rib with like a star anise five spices yeah that sounds like some orange rinds in there i think would be really nice yeah totally yeah i mean i i think citrus works really well with savory just to like balance out stuff that might be really rich like orange glazed chicken wings that sounds good right yeah maybe next time maybe could you just do it anywhere you use lemon probably not i mean why not it's not as acidic as it looks that's basically what they did with blue moon right don't these belgian white wheats typically have lemon in it well technically this is american style belgium no i'm sorry american style legal requires me to say that um uh yeah no i i think that that's what they do and um uh that's that's very interesting now i have to think about that more savory applications for orange what else what else we got over there what else you got who's our biggest super chat to date our biggest super chat like most days is it in and out in the house back baby what do you mean i bet you know what he wants he wants me to make that one thing that i can't remember outside my head right now the burger from eddie murphy's room that's it why don't you give him what he wants give the man what he wants i'm so sorry basically any eddie murphy's mom if you've ever seen raw makes like a meatloaf kind of burger that sounds kind of gross but you know the man has probably given thousands of dollars at this point too so but now you can never do it because you just want him to keep super chat maybe just for him when's his birthday find out what his birthday is birthday if you're still here okay i'm feeling like we are we have cream that was screamed yeah she looks creamed to me but you know i you gotta you gotta stop you gotta stop you gotta stop my pastry recipes are very long because i keep saying stop the mixer scrape the paddle scrape the bowl over and over and over again doing it again yeah you got it you got it this is the key to making a good even crumb on your cake this is the difference between an okay cake and like the best cake you've ever had really just stop the mixer scrape the paddle scrape the bowl i mean i heard you saying this yesterday when we were shooting an episode an episode episode is coming soon i'm going to turn this turkey around because it's browning way too fast all right now i'm going to start adding my eggs we want to do it one at a time because like we mentioned earlier this is an emulsion so if we add too much water to our fat it's going to break and we need to make sure our emulsion stays nice and creamy and stable and that's you get a beautiful crumb on your cake so this is going to go and you you know what i'm going to do once this out scrape down the bowl dude again the paddle the pet scrape down the paddle paddle in the bowl and the bowl and then do it again yeah so we're gonna go until this looks very well incorporated people always always under mix this stuff i don't know why i mean there's a fear of over mixing but under mixing really you really have to worry about that once you've added the flour because you don't want to build up your gluten yeah but at this point you cannot over mix right and you could you can if you let it go overnight for example that might be a little too much well i think i over emphasized this once with one of my line cooks and he took it so far that the butter melted and it just turned into soup and it was splashing out of the bowl oh no he was like but you said to just mix until as long as the day is so i let that whip until the egg was really evenly incorporated and it looked totally emulsified and now i stopped it i'm stopping the mixer i'm scraping the paddle that caramel's already starting i can smell it is she caramel yet oh do you ever put your face in something that's so hot that your eyes fog up all the time it's like i was wearing glasses but they were my eyeballs i went over this and i couldn't see for a second so that was absolutely terrifying it smells good though smelling smelling citrusy orangey caramely those are the things that we put in there oops and berry one egg okay next egg one at a time one at a time one at a time oh maddening no wonder it's so hard to make a good cake just it's about patience yeah yeah everything's gotta get to know each other and we're just gonna let her whip you know we're almost there she's just looking good see it looks a little broken still you gotta let it go until it's like fully homogenized and i feel like the sound changes when you put the egg in right away it's going to sound a little wet and then you can hear it's like more quiet and creamy as as you know that my egg is getting still sounds sloppy see how that's like transformed yeah sorry yeah but beautiful but see see how uh this is creamy and light and this is not this is why we must we got to stop and you got a scraper you get these big holes in your cake that look really sad you're answering so many questions for me that i forgot had forgotten that i had it was like why does my cake have holes in it now we know why isn't my crumb nice and tender now you know wow emulsion everything is most foods are an emulsion i feel like savory cooking and pastry that's an interesting philosophical exercise there's going to be like a whole emulsion chapter in the book i can't wait for this book it's going to be so exciting who wants to read 15 pages on emotions i do do you yeah it's gonna be available okay last day you're not gonna give me a copy it's okay i'll buy it no i gotta help the numbers dropping the vanilla in now and then we whip again we one more time and i think our caramel let's check her out well this does its thing caramel's looking pretty caramelly but still pretty light yeah let's take it i'm going to crank this just a touch because i want this to be ready when our battery is ready but it smells really good and i have not been fussing with it at all and there's no crystallization it's like perfect see you know we should can we stop for a second because it looks totally broken see that it looks like curdled eggs it looks like curled eggs and that's you gotta you got an angle on that oh yeah i can't move it because it's because of focus but that's what it looks like when it's broken it looks like cheese like you're making cheese almost like cheese curds so you're just gonna beat that until it gets really good and then we're gonna excellent it's live guys anything could happen nothing can happen anything is possible okay so that's that was the uh midstream fire alarm test everything's working everything's working yeah it's great it just shuts off um well uh we're supposed to do that after this right all right let's get the cake assembled and then we'll take another beer break look at how smooth she is she's very smooth if you if you let your batter look all curdled it looks curdled after you bake it you can like see it in the front but um the crumb is all inconsistent because it's got like thick parts and thin parts and now it's all nice and creamy there's no gosh that's fun okay so baby i need that step stool uh-oh sorry folks i'm sure that that's very loud and my caramel is done perfect timing i'm gonna just continue over here so this is exactly the color i want it's like a nice uh amber you know the color of the cane in jurassic park so i'm going to add the butter now and it's going to stop the cooking and make sure that our caramel doesn't get too burnt and it's also going to make it really nice and tender if you don't add butter and you get more of like a chewy caramel which we don't want for this and some kosher salt i killed it it's dead now he's defeated the uh sorry mike's off i didn't want to go get too close to it i killed it ladies and gentlemen don't do this at home do not unplug your your smoke detector but for for television i'm going to unplug it for the moments and then we'll pull it right back in once we're done okay so i'm just stirring in the butter until it's totally melted and we're going to pour this on top of our orange and then finish off our batter which that looks good and here we go nicely emulsified so if you're using salt i like to use i always like to use diamond crystal kosher salt because morton's actually has this um it's got a anti-caking agent which can make your sugar crystallized it's also the iodine levels are off or something right yeah so um if you do only have morton's like add it at the absolute absolute end or your sugar is going to crystallize even with the help of the blue moon nothing can save you with that salt so i like to kind of spread these rinds around will you just evenly distribute this for me and i'll finish off the batter more than happy to okay so now we're going to add our flour and our beer in three additions so once again you're doing this because this is an emulsion and we don't want to overwhelm it with too much liquid so that's why we're going to do a third of the flour a third of the beer and keep going until it's all it's all it's all in there oh boy so the comments i bet are not talking much about the fire one and then nobody's nobody's really nobody knows no great that's live tv folks okay so i added the flour until it was just absorbed now i'm gonna do a third of my beer mix it until it's just absorbed so once you got your flour in there now we're gonna make sure that we don't over mix because that's when the gluten development can happen more flour how's this look fantastic wonderful wonderful i'm not even done truly your best work wow thank you very much all right well that's good yeah i'm going to get this the last of our flowers going in whoops got a little messy but you know what happened how many stages did you add in i wasn't paying attention i did it in three yeah three stages three stages now you're adding some bloom and now i'm adding the last bit of blue moon so i like to go until the flowers almost absorbed and then we go into our wet and then when it's like almost mostly mixed i'm going to take it off and i'll finish it by hand because there's still some some batter at the bottom so it's going to help you yeah i hand you these things absolutely thank you always happy to see you okay all right so we're stopping the mixer and we're scraping the paddle this this makes sense thematically with what we've been doing today it's not repetitive at all sir do i get to lick it is that if you'd like don't do this it's in my beard that's two reasons oh that's really good there's still a few folds right at the end just to make sure that we're totally evenly homogenized mixed pouring it right over the batter and then just going to go into the oven for about 35 to 40 minutes and uh there we go that batter tastes like creamsicle vanilla vanilla and orange and orange which is creamsicle so i did the math on that and i added it it really added up i think so no absolutely okay cool um smooth it out a little you don't really have to worry about it it'll take care of itself in the oven it's a nice loose batter i don't worry about it too much unless it's something really thick like a pound cake i'm gonna pop this ooh that got hot that's hot it's hot she's hot careful we're really cooking here things are hot so you're going in the bottom of it i'm going in the bottom 350. yep here we go thank you all yours okay okay could someone set a timer for cakes in the oven time for a beer break i think we've earned it yeah i think we did too we made it we survived barely by the skinner god what have i done 35 yes thank you oh man okay okay cool we really did earn this video that's live tv folks this is what it's like before we edit the show this is exactly what it's like i have no idea what you're talking about i've never seen any mistakes so uh the cake was inspired by the valencia orange flavor yeah and blooming giving it a bright flavor like broom and there's a very very bright flavor when i when i tasted it from that zest yeah that's all in the zest all in the zest yeah yeah and uh you know this is because blooming is kind of sweet so the once you watch the acidity of the orange helps you know sort of balance that out yeah yeah a nice balancing act so i think it's going to go really well with the cake and it it's also like in the cake i feel like it does a lot for the cake i feel like it yes i've never had a beer cake before i've never had beer in cake before and it's in both the cake and the caramel yeah i'm so interested to try this even though i've tried it several times again but it's tv so i've never tried this once in my life no no you haven't seen it you weren't there for the conception so i just want to remind everybody all the super chats are being donated to action against hunger blue moon is matching up to ten thousand dollars so be sure to super chat we're gonna have a better chance to see it why don't we answer a couple questions we're already at seventeen hundred seventy oh oh seven hundred dollars and repeat everything i said no one can hear it i'm repeating i'm repeating what sawyer is saying uh we're already at seventeen hundred dollars and again blue moon is matching up to ten thousand let's max them out let's look the ladies ramp thing that's not gonna get the the clicks what's what's something that we'll do if we hit ten thousand dollars um i will shave my head wow that's old-fashioned comedy thanksgiving tattoo thanksgiving tattoo right now don't volunteer me for that what am i gonna get a turkey yeah let's just keep answering questions okay all right if you want to get a question answered by us super chat right now the super chats are going to action against hunger super chat it's a great cause i'll just roll through some real quick um as you remember from past chats i always prioritize the questions i like the most yes is the bill's bills oriented questions oh well first off jordan anderson ten bucks from philly sawyer is a cool dude yeah yeah yeah you see him at your philly book tour thank you jordan jordan from philly says what was with jordan what uh jordan anderson jordan anderson met sawyer and philly he's a cool dude sarah wanted me to repeat that so you all heard it but is there a question at the end of it sawyer is a cool dude there was no question okay but then another question uh aligned with my interest i'm trying to find his name donated from rochester what would be a rochester ideal thanksgiving garbage plate ideal thanksgiving garbage play i mean thanksgiving already is a garbage plate it's stuffing with meat on top gravy like instead of the uh the hot onion meat sauce just stick some fries under there just put some fries in there and you got a garbage plate pretty much i i really think that thanksgiving plate already is a garbage plate because you're already mixing it up and and stabbing at it like tony soprano just like and it's uh yeah so i'm sorry to for a disappointing answer but that is a garbage plate ryan ryan schiff thank you for the question ryan's chef let's do one more maria casey any good recipes for vegetarians on thanksgiving maria casey asks are there any good recipes for uh for vegetarians on thanksgiving what do you think i mean we're making a couple vegetarian recipes today yeah but like you want something like center pc to to rival the turkey so i mean stuff something that's always cool and dramatic stuff a turkey stuff a um turkey i was gonna say squash yeah like a whole butternut squash or a little acorn squash or pumpkin that'd be huge yeah do the legal disclaimer drink responsibly and also drink responsibly whether you're vegetarian or not drink responsibly uh this thanksgiving and all days it's a good just a good thing to do all right so i i think yeah a stuffed pumpkin would rock it's very seasonal really dramatic and you can get nice big wedges of it and you can stuff it with meat there's a great recipe on seriously for stuffed turkey or stuffed pumpkin why do i keep saying turkey i don't know it's a stuffed pumpkin and um the in the recipe he actually glazes the outside with miso so the skin is really delicious and crackly too that's very interesting yeah it's a great recipe check it out that sounds really good yeah well check it out you got a glazed stuffed pumpkin miso that sounds great one more maybe you got anything else sorry sorry to throw a curveball at you okay uh nick b what's your movie what your must-watch thanksgiving movie or thanksgiving activity i mean i'm all about uh sorry sorry sorry sorry nick b asks uh what is your most watched thanksgiving movie or thanksgiving activity uh every year i watch the charlie brown thanksgiving movie personally i've never seen it no it's not it's i can't fully recommend it but i grew up watching it so we do uh thanksgiving activity napping probably just taking a good long sleep after having cooked for six hours and just being drenched in sweat yeah my thanksgiving activity is cooking fighting with the family usually storming off and not even eating the dinner uh what am i going to do this year yeah this year who are you just going to fight ham no i would never yeah so you get to eat the food this i'm going to eat the food this year wild it's all about breaking with tradition this year it is yeah we're trying new things with this southwestern themed yep thanksgiving menu now we're doing this next of which is the sides yeah so i'm going to make my broccoli cheese queso uh extravaganza yeah um so oh actually next they want oh no we we we don't we do whichever one we want okay um so i'll start with the broccoli yeah sounds good let me get this pie can i get the knees for the broccoli casserole hot pot hot hot pot coming through that's not my beer that one is hot pot coming through thank you very much kendall is working hard off camera making sure that we can keep rolling here thank you very much i have to look at my recipe because because this is solo's recipe and i cannot afford to screw it up um okay milk and corn starch make a slurry sauce pan saucepan sorry so this is a basically hybrid um not a lot that's her thing uh this is a hybrid broccoli casserole meets queso meets frito pie so that's what we're gonna make first thing we have to do is make a cheese sauce a queso uh so i'm gonna head over the stovetop to do that i need i need my pot got myself a nice saucier here this is going to be your best option for making something like this i like a nice rounded saucepan yeah your whisk can get in there yeah because whenever you're making a roux if you end up you know if you got really squared off sides to your pot a lot of roux can get stuck in there and you're going to end up with lumpy sauce yeah so but the first thing i'm doing i'm not really making a roux and making like a i'm not even using a root no room no yeah this is this this never still the move this is always the move i feel like for any kind of sauce because stuff can like get in there and burn so what do i start with a little olive oil i also do not remember the rest of butter it's all about i made this like last year here we go i need four tablespoons of unsalted she's got you she's got you ready to go thank you it's divided it's pre-divided excellent so i'm gonna melt this get this foaming and then i'm going to saute some onion and then i'm going to add some spices and some crushed garlic thank you so much and then i'm going to make a slurry here what i got here is how much cornstarch i have some amount of corn starch i have a tablespoon of corn starch and i'm going to make a slurry with this beforehand if you want to thicken any sauce you just have to mix it with a cold liquid before adding it to your pot if you mix with a hot liquid you're going to get lumps so don't do that it's a lumpy queso lumpy queso is the worst thing to ever happen to this is the perfect spot for your tiny whisk yes it is i have several lots of them back here that's a horrible secret about my channel is there's not just one tiny list they all think it's one there's many i think it is stunt doubles this is the one true tiny list there he is it's like your closet you just have blue shirts and black aprons exactly i'm like superman like a really boring superman yeah just blue blue shirts and tiny whisks uh so i'm making a slurry out of the one tablespoon of cornstarch with some of the two cups of milk that are going to this recipe and this is going to thicken up the whole mixture and now over there i got my butter a bubbling there we go that's going and now i'm going to add this is probably about a half a large onion nice diced dish for you would you yeah oh you love smearing butter yeah i wouldn't ramble yeah yeah should you give a smear the butter you want smearing like a pap smear in the office steve carrell's character thinks that it's called pap smear oh he calls this pap smear okay it's a good line i was very upset for a second all right so what is this over here kendall what is this a little pickle bread oh it's pickled brine excellent okay cool and what is that's the garlic okay oh i'm not used to having everything all like pre-prepped and everything i want to try to do it on camera so kendall helps me out a lot but she usually doesn't chop my garlic for me this rocks so i'm gonna saute this until it's nice and soft um probably about i'm guessing three to five minutes yeah three minutes okay so just want to get the onions tender i want them to turn translucent around the edges uh i want them to you know become tender and then i'm going to add my spices my garlic and i'm just going to let those cook for just a little bit because garlic burns very quickly spices burn very quickly so we just want to toast them a little bit just get some heat in there just wake them up wake them up wake them up inside we're gonna go rinse we'll switch beers yes you go rinse i'll keep the people entertained hello my name is andrew ray but you might know me as busy with that so just sauteing up this onion this is a very um very very easy queso a lot of cases require that you make a roux which is a paste of flour and butter that is very easy to overcook undercook it's very easy to accidentally add too much liquid you end up with a lumpy sauce this uses the cornstarch slurry which is basically just a cheap coat for an easy smooth sauce so the melted cheese and the queso and another cheat ingredient this is velvita which honestly i think is at the root of every great queso uh velveeto and a can of rotel chili's you know mixed chilies that is perfect queso as it is but this one's going to be a little much better because it has spices and everything nice we're just stepping it up a little bit but the inspiration is rotel and velveeta exactly that's that's a great case but what's great about this is that it's full of stabilizers that are going to help you yes you know keep keep your sauce from breaking if you don't live in a country with american cheese you can use a little sodium citrate which might be easier to find if you're like in europe or something just add a half a teaspoon to this mixture whisk it up and uh it'll turn any cheese into american cheese yeah no that's one of my favorite again i learned it from kenji just making any kind of cheese melt with american sodium citrate yeah it's a great thing to have so just start saying these guys for probably not even i don't know another two minutes i really want to no color on here we're not turning these brown or nothing like that the heat's too low i got a medium heat just want to cook them out get them soft get them fragrant then we're adding the spices we're adding everything else and it's going to come together into a really easy cheese sauce yeah kendall would you mind microwaving my my broccoli for me kendall off-screen is going to par-cook my broccoli she's got some frozen broccoli florets uh the small ones that you know are already kind of bite-sized yeah and she's just gonna nuke them for two minutes steam them get them super easy you know get them pre-cooked and then we're just gonna mix all this together top it with fritos throw it in the oven boom boom boom bingo bingo bingo bango frito casa frito casserole i love fritos on top of stuff like this too because i feel like they stay crunchy in a way regular tortilla chips don't yes absolutely crunch for days yeah because they're so thick yeah yeah and also who knows what else is in them god knows i'm happy not knowing the weirdest inclination when i start tossing the onions i stand up on my tippy toes you've seen this i don't know why whatever makes you your cough better this is part of me right now this is part of who i am yeah uh so this is your queso recipe uh-huh and you were borrowing inspiration from that velveeta and rotel chili's cup and instead of rotel chili's we've got some pickled uh jalapenos yup yup and we got a little bit of the brine yeah we're going to add the brunch really like at the end off heat otherwise the whole thing will just purple curl up yeah that's really good to know because this is very acidic yep and that's what like makes it curdle up yeah but it perks the whole thing up i feel i mean i love a good perk it definitely has a great amount of heat to it just the right amount of heat where you just like you you eat it and you're like that's not spicy yeah that's good after you walk away you're like oh yeah there was a jalapeno it's a way it's a way homer it's on the way home you realize it was spicy is that a baseball thing no way homer is like a joke that you get on the way home oh okay i like that but with jalapenos well with jalapenos yeah so i'm probably i'm just going to give this a little bit longer maybe i had it on too low heat but it just doesn't look i want the i want the edges of the onion to be translucent which is starting to get there you almost want the onions to look like little ice cubes kind of like yeah so that when you bite into it it's nice and tender yes because you don't want crunchy queso really except for the crunchy topping i mean maybe you do i don't know maybe you do i'm not gonna tell you how to live your life yeah yeah you want crunchy quesadillas do whatever you want to the onions really yeah as long as you mix your cornstarch separately everything will be fine just eat a whole onion like an apple that's the same thing really effectively i mean that's what i do on the weekends a great way to make friends great way to make friends and get your whatever vitamins are in onions i don't know uh so next up we're adding our spices and the garlic and the garlic yes so everybody's going in we've got a little bit of cayenne i think so cook that's cayenne this is zero it's cayenne and cumin all right so that looks like about a half teaspoon cayenne but you can adjust that how you like if you want it more or less spicy we got a teaspoon of cumin and we got it's probably two cloves worth of chopped garlic if i had to guess three three cloves worth of chopped garlic well i'm learning so we're just going to saute that together for a little bit let those flavors get to know each other wake up a little bit there we go how long do you think i should let that go for like a minute i think it's good okay oh you think it's good now yeah all right let's rock yeah uh so now i'm just adding the milk yeah yes yes yes now we're gonna like and salt our salt goes last so i can go in now okay i don't remember when i said to do it but it would probably help to get it evenly distributed we're not baking here you know this is where you can actually have some fun and be flexible with your directions like the the one thing you've got to do you can't be flexible about is at doing things like adding the cornstarch to cold liquid like that's the only way you can do it otherwise you're going to end up with clumps so also once you get the cheese in there vigorous stirring vigorous stirring for that i'm going to need not a tiny whisk unfortunately i'm going to need a regular because full size tiny whisk he's great for a lot of things but this is not one of those this is not this is not where you need it yeah and i'm starting with the velveeta so you want to want to let that come to a simmer yeah i believe yes and then we're going to add our cornstarch and you want to let it boil for a full minute cornstarch needs a full minute to make sure that it's totally hydrated and then we're going to add our velveeta you can add the velveeta all at once whisk whisk whisk until it's melted and then this second cheese must be one handful at a time very delicate okay and off heat or very low okay all right yeah i mean this has so much stabilizers there's no way it's going to break unless no that's not going to break so letting that melt into the mixture along with the cornstarch is going to make it really nice and stable so that once we add this we're going to get more of like a stretch situation i love a stretch situation yeah it's my favorite kind of situation in fact yeah mid mid stream stretch with a beer with a beer how i like the yoga this is how i like the blue moon oh i worked out last night and that did bad things to me just now oh i we did this video and that guy got me in places i have not been gotten like here like back here how did he do that anyway okay so getting this up to a simmer and then i'm going to add the corn starch slurry this is not that much corn starch by the way this is getting most of the thickness from the cheese this is just help bringing it it's just helped bring it together yeah uh yes because if you wanted to make like you know just a straight up sauce out of just this this wouldn't be enough you'd probably need three two three tablespoons was like tablespoon per cup of liquid or something like that i do not know well look it up you came here for answers sorry we don't have them we don't have them all we have is some queso we're about to have some queso and then we're gonna make it into a lovely broccoli casserole i'm gonna take this opportunity while this is coming up this summer to remind everybody that all your super chats are being donated to action against hunger amazing organization they feed millions of hungry people a year and blue moon's matching up to ten thousand dollars of those donations so please super chat let's take a question right now while i'm waiting for this to come up you got one handy sorry to blindside you uh instead of a question how about a comment because we asked about um what we do at ten thousand yeah we're at 2600 right now wow that's a big jump uh nicholas salter said at 10 000 goal should be to make your favorite dish using your least favorite ingredient a cake's blood and then i saw pigs blood cheesecake pigs blood quesadillas a lot of cool ideas we don't have to do it tonight right okay all right okay so you know what that sounds like fun that sounds fun actually yeah i'm into that if you guys help us hit 10 000 we will make either i don't make an episode some special live stream yeah we'll do another live stream making something out of the ingredient we hate most so i'll be making a cilantro salad and you'll be making what what's your least favorite i make you something and you make me something but that then will like it right or you're you'd make something that you know i have out of cilantro you've already done that you've already made a kitkat out of cilantro so now okay we're at a point here anyway that's that's the challenge uh if we hit ten thousand in super chats not only will blue moon match that full ten thousand also we will make a live stream or episode or something where we make the food that we hate the most for each other or for ourselves either way it's gonna be a lot of details or you can tell us what you want i'm up to a rolling simmer here and i'm just going to whisk this constantly while slowly streaming in my cornstarch slurry because if you just dump it in one spot it's going to thicken up immediately and you end up with a big gloopy mass in the middle of your milk and nobody wants that nobody wants that no and then this needs to be cooked for one full minute one full minute make sure that the cornstarch is absorbed and to just activate it a bit i believe citrus and coriander well coriander already has citrusy notes to it like naturally so the citrus will only bring like when you add citrus to coriander i feel like it just highlights the natural aroma of the coriander i should point out to those who are curious i do hate cilantro coriander technically is cilantro but if we're talking about the spice it is entirely different flavor totally different flavor yeah and i don't think the the genetic marker that sets me off and makes me want to gag is even in the ground coriander seed i don't think it's in there because i eat coriander all the time fantastic spice you know you're not allergic to color and vibrancy so yeah that's fine as long as as long as you're getting color and vibrancy then that's funny what i'm saying that coriander and stickers create color and vibrancy coriander yes no you can't be allergic to color and vibrancy unless you're allergic to the sun people are people you wrote a play about it back in high school that i was in uh so uh you can't be allergic to color and vibrancy both of which blue moon has i assume that's what you're trying to get me to say [Music] [Laughter] all right so um uh but okay you know what i have a much easier quicker challenge if do we have any uh cilantro in the house this is not a cilantro household i was gonna say i would eat a head of cilantro if we oh that's a good one all right well okay if we hit 10 000 i will eat a tea a tablespoon of corn i'll do the coriander powder challenge i'll eat i'll eat a tablespoon of coriander i don't think i'm going to do that all right so this has been definitely going for longer than that all the way down to low heat right now and yeah the velveeta can go in all the way at once because it's not i would not describe this as a fragile cheese it's the complete opposite of it's it's it's american it's hearty it's take it all it can take the heat yeah i think it's indestructible i even if you melt it it will come back if i was a cheese i want to be velveeta really that's the cheese indestructible cheese i would be um i would be maybe i would i was going to say a big yellow american i love yellow american oh that's the same thing it's the exact same thing they both be processed yellow american cheeses but we would be indestructible yeah do i want to be instructable i kind of want to destruct one day okay so that's fully incorporated it looks to me like no this is this is where people mess up the recipe just add it slowly one handful at a time vigorous stir vigorously get in those corners am i trying to like aerate it or something well the stirring vigorously is gonna kind of like elongate the protein strands in this cheese and that's how we get the nice stretch ah okay it's almost like we're uh building up the first one to melt okay and then we add the next grab like just like when you make fun dude i don't think i see nothing okay all right i can't tell them so it's almost like building up uh gluten in a dough yeah it's exactly the same thing cheese kind of works that same way like if you get if you keep whisking it's gonna get nice and stretchy and proteins that you can elongate yeah and it'll end up being very stretchy cheese so yeah so once i'm done with this when i lift up the whisk there should be a nice hopefully long i think we can go even a little a little hotter a little hotter a little hotter okay just a little bit you're the boss you can take it yeah this is a this is a sturdy queso i don't know folks is she will silla stick around but yeah it's looking really nice and smooth all right i'm gonna this looks like one handful of me so i'm gonna do it yeah add the rest here if you're not vigorous it can get a little green i'm going to oh i have bigger yeah we must have bigger we must i have so much bigger so much bigger there's nothing i hate more than a grainy queso that's the other thing it's really disappointing when you end up the creature the worst yeah like why the whole point of queso is that it should be smooth and velvety and luscious do we have any tortilla chips here i'm guessing we don't we have fritos we have fritos so i'll just take a spoon and we'll just dip them in there and put some fritos on top it'll be just like chips and salsa sort of or chips and queso rather okay i think it's all melted what do you think a little more bigger okay a little more bigger here we go so much bigger you playing games with me now no i'm not let me let me give it a whiff no let me take a look no this is my dish all right all right okay let's see do you feel you got like a stretch no but well we got some we got it's smooth it's smooth that's all i care about is that it's smooth it's smooth and now i'm gonna take it off the heat yep because my arm is getting tired i'm trying not to show it okay do i and you smeared you already smeared my my pap yep and that's off the heat so now we can add the jalapeno now that it's safe there we go you're gonna like um if you're not gonna eat all of this right now i would say just add the pickle juice to the portion you're gonna have and then you can save the rest and reheat it and this is some of the brine from the pickled jalapenos here we got probably was like two tape teaspoons worth uh oops sorry grab that and now we're just gonna whisk that in this turkey's looking just like all things we gotta taste okay after you've finished a dish don't just go and serve it like i usually do taste it first taste it make sure i just made chicken parm for jess two weeks ago and i we sat down and i was like i forgot salt we're like two bites deep and i'm like this isn't very salty i was like oh i didn't put salt or sauce it was it was a weird day ladies and gentlemen these two were in space they were floating around yeah that's what happened i was home making chicken parm okay so now let me put that there i'm to do a little taste though i want to make sure that i'm happy oh i got spoons for you okay wouldn't it be funny if i used the straw though oh gosh no no you're going to burn your throat careful i'm going to go in with a spoon did you get some nope it looks very smooth i think you did a good job oh you brought all the spoons thank you yeah it is quite smooth isn't it i would go for a little more salt but the texture is really good yeah a little more salt definitely yeah texture is great that's a really great section free and and the keys are i've just learned vigorous agitation and not to say that i was vigorously agitated that's not what i'm saying vigorous agitation of the cheese to elongate the proteins but also uh uh controlling the heat and using a slurry and what was the other thing oh the velveeta of course which has lots magic yeah it has tons of stabilizers and then it doesn't have much flavor though it's a great flavor i love it it doesn't have much so that's why we add what was that white cheddar yeah just to perk it up a little bit yeah so then you add a little bit monterey jack monterey jack just to give it a little bit more tang dimension yeah what do you think is it queso i think it's queso i'm going in with a freak oh that's so smart oh steamy let me try that not one to be left out and it goes solo with bloomin because that's so rich and spicy i'm like ready to wash it down right now it's like rich and salty and this is like a really refreshing way to cut that we're hitting all the taste receptors right yeah right now we got yeah we got salty we got spicy and then we got sweet and we got citrusy yeah yeah sweet sour everything's happening that's a great combination yeah i would even i would even say that if they weren't sponsoring us right now i would say that's a great combination i just kind of want to sit down with the queso and the fritos and the beer good good night i'll see you later happy thanksgiving um okay do i toss this together first or do i just put it in here and pour it over i don't know this is that this is your part i'll just read your direction i would put the broccoli in the pot okay all the broccoli in the pot combine combine in a bowl this is when it becomes your recipe actually but okay you know what i think that's going to be just fine if i just put the broccoli down yeah we don't need another bowl there's already so much dishes and stuff to do with thanksgiving and just for reference these florets are cold still but they're not frozen yeah that's exactly where we want them we don't want them to be piping hot because then you're over cooking them yeah they'll get really gross in the oven uh but but they're but they're still cold but they're not frozen and that's right where we want them i'm just going to spread them out nice and even then i'm going to get out of the way so you can make your spoon bread i'm going to just preheat my skillet where you eat your skillet so it's ripping hot on it wow that turkey looks really good that turkey looks great i wonder if it's wow 20 minutes damn we're right on time that's why that's why you should spatchcock oh and that means we i actually have to move because you have 20 minutes to make your spoon bread don't use all of it i've just been advised not to use all this thank you very much kendall it looks like a lot of cheese but now we have extra this is i'm about to pour it wait now we have extra okay i'm gonna just pour this over top hey kendall is there a pastry brush and just try to get it on all the nooks and crannies make sure every florets is covered with gooey gooey cheese and then yeah we get to eat the rest of this with a spoon i mean i want this year round it's just broccoli yeah this this this is great for thanksgiving because you know you always had broccoli casserole growing up yeah like this is like broccoli casserole 2.0 from the southwest which is just a very rare thing to say to all those queso is for us that case is for us let me just am i putting this on right now no i add i put the no i put these on now okay i didn't practice wait paste your brush nice we did it we got the team out here all right so i'm just covering this with three fritos and that's what makes it a frito pie even though nothing about else about this is frito pie i mean it would also be delightful to just rip up in a bag of fritos yeah pop it with broccoli dump this in dump it and eat it with a spork that would be perfect must be a spork it has to be how else are you going to eat it no fork not a fork not a spoon you can't can't can't be civilized use a sport josh sherrer would agree with me he's got a sport tattoo you ever met josh shearer no mythical uh uh chef over not from that i was just learning about the youtube he does a show called food fears and he made he made me blood he made me pigs blood on its own wait is that is that one of your fears should i do a blood salon i would say fears i just don't like it don't do a blood said you're trying to kill me all right this is going in the oven so the oven's preheated to 350. you're uh um we're all going in the cakes in there yeah cakes in there and so this guy's gonna go in there as well for about 20 minutes yeah and then in the last five minutes i'm gonna crank it up to get a little bit of browning on top i'm gonna get out of your way it is time for you to make some elote bread spoon bread yeah wow this turkey looks bananas so for our spoon bread switch we are inspired by the flavors of mexican corn so we've got some cotija little um ancho or is this is it sancho what would we do without can candle our bowl chili the arbol but you can use you know if you've got cayenne you can use that to use whatever spicy thing you've got so i've got my skillet preheating we want to get it like rip in rip and hot because i want to get a little char on that corn frozen corn this is frozen corn yeah you can use frozen fresh canned whatever you've got yeah if you can probably drain it yes otherwise you're gonna wait a long time to get a char on there yes definitely and you know fresh probably best but this isn't really the time of year for or is the time of year for corn is it the time of year i mean i should know i grew up outside of surrounded by corn fields in rochester new york it was a big corn town so i've got a couple cups of milk here okay that i'm going to bring to a simmer and my cast iron is getting ripped in hot so we're going to char our corn in the cast iron and in here i'm going to cook my cornmeal with some of this chili day herbal chili i forgot i already forgot are hot aren't they aren't those a very hot chick oh yeah this is a hot this is hot stuff here okay let's do it we're going for it i mean i i actually don't think it's that spicy because um the corn is sweet that was a tablespoon of sugar it's gonna have a nice balance of salty sweet hot everything's happening a bit of salt that's what we're all about today we're trying to hit that balance that balance because it's such a wonderful balance in blue moon beautiful i'm just gonna kill the oven because okay this skillet is nice and hot so i'm going to try my corn in here and then we're also going to we're also going to um bake the alote in there minimize pot you know yeah really it's already you're going to be doing a lot of dishes thanksgiving so i'm going to make this anything baked into a cast iron pan i think it's a great look it feels very southwestern oh we need a bandana to tie on the handle i have no literally not a single bandage this is not a vendor in a household is it no no it's okay it used to be remember i used to wear bandannas back in high school oh really i used to wear bandanas under a cowboy hat like because i wanted to be uh robert's uh what's his name robert rodriguez anyway we don't need to get into that all right so i've got my cornmeal here and i'm going to whisk it in really important make sure you're whisking and like sprinkle it from the heavens so no clumps or no clumps no clumps here just a gentle look at that just perfectly falling like a delicate winter snow if it ever snows again it will in new york okay cornmeal this is just regular coarse yellow cornmeal nothing fancy and we're just going to cook this until it thickens up and i'm just letting my corn stay put because i want to get really nice char so i'm not messing with it letting it do its thing and we whisk this is going to get nice and thick and then we're going to add some eggs bake it easy easy peasy what uh what temperature are we looking for or not temperature inside what consistency we're looking for here right now it just it just looks like milk so as soon as it thickens up we're done because it's going to continue cooking in the oven so we're just giving it a little bit of a head start like how thick like grits are like where we want this i'm asking too many questions a little lighter than grits i'm asking too many questions i apologize you're already getting some beautiful color on that corn yeah i'm gonna let it go a little bit longer i want i like with a lot the flavor really comes from like hitting it on the grill getting some good color so we want to mimic that yeah um as best as we can in a cast iron what's uh where's the lift come from in a spoon bread so i guess spoon bread's just like a it's like a it's gonna be kind of like a cornbread but looser yeah like a moist really moist almost like pudding like so there's a little bit of baking powder in there um when we tested it kendall worked on this with me um we did it with some whipped eggs oh timer could you check on the cake oh yeah so we know the cake is done when you when it's like nice and golden and also i like to i don't really like to do the cake tester situation for this because it is such a moist cake so you want to just press it with your thingy and see if it and see if it bounces right back yeah okay where's the other glove i need i need more of glove support oh yeah that's popping back popping back yeah here we'll we'll show the we'll show the folks at home i need a trivet here we go can we get a close-up on this darling the camera operator is my girlfriend i'm not a creep uh okay it's important i watched an exercise video recently where the dude kept calling the other trainer sweetie and i was like oh and it was it was his wife so anyway that's what we got going on here um so she said to poke it she said to poke it and if it bounces back and look at that it's bouncing right back right back fluff city no retained divots so i like that so now you don't have to stab it no need to stab it you're not gonna lose a lot of moisture you're not gonna lose steam by by cutting the hole and it's going to feel like if you put a toothpick in there no matter what you do it's going to be a little moist because there's so much caramel at the bottom just yeah yeah so uh i'll just put this aside and we're going to we're going to let it cool for like 10 minutes because if we flip it out right now the caramel is going to run off and burn you for sure my turkey is like done so i killed the oven and we just bring it out okay at the same time i can't believe how well this worked so my you can see this is thickened up oh yeah i just brought it up to like a boil i pulled off my um corn because that was looking good now to this we're going to add a little boutique nice boutique you cannot have thanksgiving without it why even chocolate yeah butterless thanksgiving not thanksgiving at all no no not at all okay a little butter a little baking soda now i'm going to recruit you yes what do you need will you smear the cast iron with this uh pastry brush and a little mayonnaise mayonnaise even even though it's ripping hot like what's this gonna do the mayo it's gonna it's gonna liquify and become like an oil but we're just trying to grease it okay and we're going with mayo instead of oil because um in a lot it's always got a little mayo so it's gonna bring some tang to the party oh look at that oh this is nice yeah so so for the folks at home who might not have a pastry brush is there anything else that they could use maybe a paper towel quite hot so i would just use the back of a spoon use a bag of sauce if it's not even it doesn't matter this is this is a really chill recipe so it's going to be fine no matter what am i using all this use all of it all of it all of it that's thanksgiving yeah that's thanksgiving all right here we go a little lime zest because there's always lime in your elotes smell is interesting of sizzling mayonnaise it's very interesting okay so now i'm gonna gonna i want to combine the eggs into this hot stuff but if i just dump the eggs into here it's gonna curdle so we're just gonna do like a whisk full at a time just like this and pop it and whisk it up it's this is called tempering which sounds really fancy but it's not we're just slowly incorporating the hot stuff into the eggs otherwise it'll just curdle and turn into a scramble yeah it just makes not what we're going for i mean you could if you were very very good at you know managing temperature you could very slowly add that and whisk the entire time but tempering is neat is a great way this is so easy just yeah yeah just feel perfect just perfect okay isn't that that seems like a lot of melted mayo keep going okay smear it smearing just keep smearing i'm smearing and then once you get you finish that smear um sprinkle this is a quarter cup of cotija cheese sprinkle it all over the bottom it's gonna get just the bottom of the sides too if you can get the sides go for it but that pan's really hot so it'll probably be a little difficult but um difficult is my middle name sorry um okay so i'll try that out what are you doing over here so i'm just i'm incorporating my cornmeal milk mixture into my eggs so now that it's like most of it's in there the temperature's brought up we don't really have to be that delicate anymore we can just whisk it up and i'm going to put this back in this pot because this bowl is a little small so we can get a good we have some room we're going to add corn and cotija into here and then it's going to go into that prepared skillet and bake up um if you don't have a skillet you can do this in a bowl in any kind of like pan or whatever pan or yeah anything you've got but the skillet is nice because we're gonna make sure it gets really nice and brown on the edges and the bottom and all that okay i skipped the sides because there's just barely enough cotija for the bottom here that's good you're good okay thank you okay all right so now i'm gonna add most of the corn i'm gonna hold back on a little bit so we got a little garnish yeah same deal most of the cotija will hold back on something for the top you know we want to make it look nice it's the holidays it's the whole holidays come on kendall raised her arm so i was like did i do something wrong you have the same move for excited as you do for like wait don't do that yeah all right now this is just going in and we're putting this in the oven at 350 as well and that is our spoon bread beautiful how long is this going to bake for this is going to take about 25 minutes all right and it's going to come out like a custardy kind of it's going to poof a little bit the poof it's going to be a little brown and then a beautiful color the the mayo is going to lift up and come around the sides and like make a really nice fatty cream put it in or do you want to do it thank you you want to do the honors okay i'll do it yeah so i'm just gonna hold on to this stuff we're gonna finish it off with this corn cotija a little fresh lime maybe a little bit more chili pea a little chili paste a little chili paste signature it's a breaking bad reference ladies and gentlemen breaking bad breakfast that's the show i know i don't know a lot of shows but i know that one oh yeah i mean it's the only way to get through quarantine is re-watch breaking bad here we go bringing these over okay we did it guys we did it now we wait now we wait but i'm gonna grab the turkey up because folks let your turkey rest at least 45 minutes after it comes out of the oven at least okay we're not even going to carve it today because it has to rest otherwise it's going to be in a pool of its own juices not carving it today no well i mean not live for the people oh all right so i'm going to grab this out is there here we go there's the missing gloves that i've been missing for so long it was there the whole time i don't know like so many romantic comedies it was right in front of me the whole time yeah all right i'm gonna pop the turkey out real quick you mind if i yeah i'm gonna get what's center is this good in center all right god i know my center okay here we go and hot hot eyes again feast your eyes on this wow that's a bird yeah brown brown you don't get brown crispy skin like that like even in between the thigh and everything yeah i mean and that didn't take very long at all was that an hour that took we put that in at about 5 45 so really no it can't be right so it can't be done but did you let me let me no i didn't i didn't attempt it let me tell you i mean this look this is this is looking i'm excited to need that this is what i'm here for where's the where's the the thermapen the thing for sticking into the thing uh here i got a thermometer here the veggie's really nicely browned too and cooked down and that's going to be so tasty right even if it's not 164. i say this the light of the people here we go part of here breast moment of truth oh actually i'm not even i'm not even joking it is one nailed it look at that one 167. in the thickest part of the body that couldn't be more perfect boom and i bet i'm willing to bet that's gonna be one 72 that's my guess oh one nut i mean you can't overcook that i don't think you can actually 186 six that's perfect for dark meat obviously because otherwise you got slippery dark meat which sucks yeah all like the tendon stuff i've had time to oh well this needs to rest for at least 45 minutes so beer break what do you think beer break let's do it we earned it and also uncovered do not uh yeah yeah uh uncovered do not cover it with foil you're going to ruin the skin yeah you work so hard to get it so nice and crisp and it's not going to cool down i think that's why people tent it they think it's going to get too chilled yeah yeah it's not going to go down this is still going to be if you wait 45 minutes to cut this you are going to be burning your fingers still because it's so hot it's going to be the perfect temperature to pour it with this still here it's very festive right yeah i'm going to pour some fresh beer let me go well i'm going to pour your fresh parsley yeah i'm going to go for fresh beer why not chill frosty this this came out really lovely it's in your contract that i pour you a fresh beer okay so crazy so here we go uh i need two fresh glasses now i've been i've been instructed in the art of the pool the art of the poor yes very studying in the art of the poor and this is a great technique for beer in general but especially for blue members should we each pour one yes absolutely of course why i'm being so selfish i apologize so first thing we have to do is roll a beer which is hold it sideways and go like this oh we don't do it on here like this because it'll foam it up tomorrow oh okay all right so just sideways and go like this i have not ever done this before it's because it's a unfiltered beer sediment that we want to distribute throughout the beer we don't want it to be all stuck in the bottom so we're giving it beautiful like cloudy glow exactly yeah so you're rolled up now and we have a rinsed glass we rinse this off camera trust me uh you want to rinse the glass because any dust particles or anything in there like that now is going to ruin your drinking experience it's going to ruin your nice foamy the foamy head at the top of the beer you don't want it yeah yeah so now then we do want some foam so i the first few tries you have a bottle of water did you do that with your hands it's a twist it's a twist twist off oh my goodness wow i'm now i'm really sold because who can ever find their bottle opener exactly i keep one in my keychain but that's neither here nor there um so uh at first i poured it like here but that didn't give me enough head so i'm gonna pour from a little bit higher like this 45 degrees 45 degrees and then once we start getting about halfway i'm going to turn it and that should give me pretty nice it should go all the way up the top so it wasn't perfect but it was pretty nice and then of course we're garnishing the glass supposed to be for the bottle wait i'm confused the glass now straighten it down just dump it dump it there you go yeah that way you're going to get a little bit of foam on top and now another snack and now we've got some orange slices because it's like soccer practice here we go i'm going to make a garnishing yes please this goes traditionally on this side of the glass okay cool i'm learning so much today and uh yeah i mean i learned a lot about the beer i learned that it was invented in 1995. uh that's uh the the the founder was the first person to throw an orange wheel on there and make it iconic i mean when i think of blue moon i i always think about the orange and uh you know it kind of looks like a moon is that what they were going for was an orange moon on your beer wouldn't it be an orange moon like like you know when sometimes when the moon rises like harvest harvest moon well it's it's a it's a wheat beer so harvest that makes perfect sense i don't know if that's the facts but i think they want us to you should i top it up with a little little extra to get it all the way up to the yeah yeah make it nice and picture perfect full full glass okay i like the the art of the port makes the whole drinking experience feel really yeah any kind of any kind of um ritual when it comes to yeah makes it feel really special it makes it feel exciting and there we go thank you make sure that we have a little bit more than a single beer and you'll notice that we're drinking responsibly tonight ladies and gentlemen we have had two beers throughout the course of cooking and we encourage you to drink responsibly as well to celebrate responsibly is that the better terminology either way be responsible just be responsible always be responsible it's the responsible thing to do cheers i'm gonna throw my orange wheel in there because it's being unwieldy i'm gonna eat that there's your snack don't waste it ah and that's gonna go really nice with the coriander that we put we put a compound butter in here for anybody who's just joining us we've rubbed the whole turkey down with a compound butter that was heavy on cumin and coriander coriander is a major aspect in blue moon so it's going to play real nice with that it played real nice with the uh queso because it's spicy yup yup and it's pickly and it's briny yeah we've got we've got queso to spare yeah in fact but we don't have any chips we have no chips what about ramen wouldn't that be good really good oh yeah there we go oh this little bag of fritos this is this guy this is a no-waste household you know you keep every last bit of i'm very curious how many fritos are in here and somebody didn't want to just eat you know this is this is a good portion yeah this is a responsible portion okay well snack responsibly here we go how do you do this though how do we not burn our fingers you know what i would do sometimes is just um when i'm having a dip with fritos is to have it with a spoon um and one more thing about uh blue moon that their home is now at the rhino brewery where the brewmasters continue to develop new innovations uh you can also find a ton of other beers on tap there that aren't found at retail so i'm i'm excited to visit one day um and as for new innovations like so many new innovations tonight that's all we're doing is that's what the theme of the evening is brightness brightness uh brightness and uh vivid what was it the two things that you can't be allergic to brightness color color and bright sun color and brightness vibrance color and vibrance this is vibrant beer speaking of vibrancy we should flip out that cake ooh see how lovely this is good yeah let's check it out okay let me can we move the turkey well here you do it because this is your this is your baby so big moment why don't you do it alrighty i'll move the turkey it's a bit warm but that's okay why don't you use the hot hands i don't really have fingers anymore that's a pro chef right there that's how you can tell here's the amateur with his very protective gloves and here's the pro chef who's just like yeah yeah well for the flip i'll use the glove for the flip okay so that's not so bad okay let's put it in there okay so okay so we want to have a successful flip so let's run a spatula and you can tell it's nice and loose anyways because we buttered it up we smeared it but uh it's good to just make sure sometimes you get like one spot that sticks and then that's how see that there was a spot there that's stuck and that if you don't take the time to do this your cake might break you could yeah just rip as it's coming out of the pan you want me to hold this over top and then you flip it no no no i'm a solo flipper okay this is the one you're just going to plunk i'm just going to go okay i'm going to stand back yeah okay so let me get this the key to flipping is to move with confidence oh must be swift you must not fear don't fear the flip don't fear oh yeah you didn't i didn't see any fear there was no fear the cake can tell and perfect look at this we lost a few rides we lost here let's just dump them right dump them right back on top no big deal this is my job helping so you can see there's some caramel that's running off the edge and that's why we waited a few minutes before flipping because that would have just the oranges would have just slid right off if we did it when it was ripping hot but this is a really nice cake to have warm or cold yeah enjoy it now i mean this is looks good it's gonna be amazing warm yeah um and it's gonna be very good with blooming definitely all this orange here and blooming's good with one do the math come on how's the rest of our food happening that's looking great oh it's getting poofy should we crank this uh yeah why not why the hell not let's crank it up let's see what can a little happen i'm gonna convect whoa look out all right all right uh let's see so i'm gonna eat more queso i'm gonna eat more queso as well do we have any questions from the crowd and speaking of questions all super chats tonight are being donated to action against hunger and blue moon's matching up to ten thousand dollars in donations where are we at by the way with that count three thousand six hundred three thousand six hundred dollars so far that means we've raised over seven seven thousand two hundred good math dollars whoa i think that adds up seven thousand two hundred dollars we've raised for charity so far for action against hunger great organization send us your super chats now sawyer uh fiore wants to know when we can get a bucky and clementine christmas photo very good probably never bucky just scratched my finger literally hours ago get a close-up i think they would kill each other it would be like a fight to the death yeah and clementine clementine don't don't screw around so someone said no screw around all right okay i appreciate you i appreciate it i don't think it's a good thing for um anyone involved well to get those two together so maybe in a couple years when you know they can behave themselves what's next um we had a question about sola would you share anything about your tattoos we know a lot about andrew's tattoos on this channel i just talked about it what do you want to know about my tattoos okay okay so this one is a flowering dogwood i really like the bark on those trees but we had one in the yard growing up i grew up in california so we never had um so the trees didn't um there were there was no fall really the leaves never changed but we somehow had this one tree in our yard that was there when we moved in and it was the only tree i ever saw growing up where the leaves changed so i was really into it and i didn't have a lot of friends so i would just go hang out by the tree or in the tree it's just a very beautiful story and it was my best friend and then one day i came home from college and my dad cut it down without telling me because it was rotting from the inside out and threatening to fall over and crush the house so i decided to commemorate my first friend that's very sweet was that your first episode no it wasn't this one over here this is an octopus nice because they're my favorite animal they are very cool animals octo moms are the most badass creatures in the sea really are they very protective they die protecting their young oh wow what i mean is they always die oh they stay there until they hatch they don't eat for months and then they just die protecting them what makes them very romantic it's beautiful yeah it's sad but it's beautiful anyway what's next um let's see what's undergoing oh we had a question about your gaming rig andrew what games do you plan to play with your fat new rig i haven't played any yet because i'm i'm not okay i'm sorry sorry uh uh it's uh who's the name of the person i'll look i'll find it but okay so where's gonna find your name whoever your name is i asked about my gaming rig i just uh invested in a gaming pc uh it is uh an intel 10 900k nine core processor i think it was liquid cooled i'll get over this i don't know any of these words this is uh rtx 3090 and uh it's as soon as i get it up and running i'm going to play the prettiest game that i get my hands on i want ray tracing at the ears uh so probably like battlefield v or something like that awesome carson asked this carson that's my answer to that question sorry sorry for nerding out for a second next question this is this show is just all nerding out that's what the whole channel is just a couple nerds yeah no exactly there's a room full of nerds if you can't see it's even nerdier behind the camera yeah no you'll see them we're gonna have them come they're just so excited they're so proud of being nerds that's what this channel is proud nerds i love your favorite pilot is neither pumpkin nor apple um you're sorry i said pecan pecan for thanksgiving rest of the year blueberry do you say pecan could have sworn you said pecan pie maybe i switched back and forth i think i do too actually what was what was the other one i'm sorry blueberry with a nice crucial top yeah yeah with pecans in it i personally love ready for this one grape pie whoa you ever had grape pie no they make it in in rome new york are they nowhere else they're they're uh seeded concord grapes so it's super tart it's got that concord flavor yeah and it's like a blueberry pie it's like a texture of blueberry pie but it's like concord gem so good eat the seeds no they they no they see them they so they feed them they put them okay yeah they they put the sorry that's the word that's the verb is pit they put the concord grapes and they make this super tart beautiful usually amish folks are making this i want to try this it's so good this is like super jammy really jam just like blueberry pie but like when you cut it holds its shape entirely oh like it's it's really it's good go to rome new york or bath now we have a reason to go um what's next um so just a quick thank you back to all the people who have given money yes thank you guys so much for giving to the super chat we really appreciate it yeah all the money is going to action against hunger blue moon's matching up to ten thousand dollars for action against hunger so we really appreciate all the super chats really appreciate your generosity especially the world being what it is today and we we appreciate you giving to those who really need it most right now so to that uh mark gave a hundred dollars and asked what is with your pronunciation of sauce i'll tell you right now mark uh asked uh he gave a hundred dollars to ask this question mark asked why do i say saucepan instead of saucepan i want to know the answer to this one i'll tell you why yeah that's how british people say it picture gordon ramsay saying saucepan he doesn't yeah but you're not british i know and to wit to that end it's to infuriate you it's to make you mad so so i say saucepan because do you say almond aluminium no well yeah you know i i say aluminum aluminium yeah it's all in the pursuit of upsetting you the viewer those guys are done should we take it out let's take them out yeah we're gonna have a whole meal here yeah let's check it all out together we can garnish up our how are we gonna get it all out here i can put the turkey we're gonna make it fit the turkey we're gonna shave these fritos for later you know we are i'm sorry i'm scared that's clean okay okay trivets trivets and is there some where the hot hair is where the hot hands go here we go thank you all right let me cross crossing i'm gonna grab my casserole i think needs like another minute you want to take out the spoon bread yeah let's do it okay we garnish it up oh that's beautiful look at that look at the way it's bubbling yeah with that orange slice oh yeah there we go sorry we got a little poof look at that and then we got this nice sizzling action from that mayo it's like sean brock made it like that's like it is cornbread i don't know who that is oh yeah yeah yeah yeah i know he is yeah okay we're garnishing it up with a little it's nice to always put like whatever's inside of a thing on top of the thing so you know what it is so everyone knows what's happening i like that you should always put something that's inside of the thing on top of the thing yeah make it obvious if there was cilantro in there i'd want you to put some chopped cilantro on top so i knew yeah a little more cotija just sprinkle sprinkle if you don't have kotia you could do this with feta for sure farmer's cheese that is for sure now i recommend cilantro but for you we're using parsley so kind so kind it's thanksgiving after all that's beautiful that's absolutely stunning kendall you did a great job on this i need chives do we have the chives oh thank you and then over here we want some you know this is looking kind of yellow so we want some greenery over here as well so i'm gonna hit it with some fresh chopped chives fresh bright that's the theme as much as i can actually i'm gonna really go to town on this there we go get out of there you chives there we go that's got some nice fresh color on it oh we're also going to do a little spritzy screen absolutely just like just like uh uh low tech like this yeah do you want to hit it with more chili pea yeah i do let's do a little bit of chili do we have chili pea where's the chili pow so this is it's really really tender and custardy when you have it hot but the next day when it's chilled it's almost a little bit sliceable like cornbread so i think like this is a great thing the leftovers turn into something new for you without you doing a thing let's let's here we got a good question uh we got uh david from rochester that's naples new york little brother he's absolutely right that is 50 well spent reminding me that it is not rome new york it is wait what did you just say naples naples new york one of the another one of the great european towns in upstate new york uh i used to play you in soccer dude if you were in naples i play in soccer um anyway sorry that's where you go to get concord grape pie is naples new york my apologies that was from your brother in case you weren't that was my favorite brother my brother that was from david so david ray corrected me my brother and you know this is kind of the nature of our relationship i'm kidding i'm kidding no he's a very smart man and he knows upstate in new york far better than i do and he's absolutely right i thought you were just saying that's naples brother like that's what i thought maples native just like that's naples brother i don't think so um that's david thank you very much for the super chat i miss you hello david i love you cheers here's to david mr bro i'm going to miss you this thanksgiving but we can all sort of be together in our aloneness never mind at least we're all alone together yeah there we go that's the one thing we all got in common yeah yeah anyway dave we nailed it that's it let me grab the turkey so we have like a whole i'll just hold it i'm just gonna hold it the turkey looks great everything came out i can't believe how quick that baked in like an hour this is a 12 13 pound bird and it baked fully the glory of the skin can you move your glass i'm sorry is this good you can just ask her everybody knows both of us are just like why are they waving their heads i'm gonna hold this here for the thumbnail for just a second because i'm sure we're gonna want a pretty thumbnail and you'll see in the bottom of this tray you'll see in the bottom of the tray there's all these juices yeah nothing burned yeah and we got a bunch of good fat in there that you can make the roux from you've got a bunch of good stock in there basically to make your gravy from you have gravy magic in the bottom of this and you can snack on the onions i love the love i love black and onions too it's my favorite yeah yeah um it's gonna be so tasty with the meat carve it up have a bite yeah what's up what time this is we got time to dig in some stuff should we should we eat it's 7 12. final beer breakfast beer break is a pun all right one more beer break uh let's see is it called beard bread because i don't see three beer breaks just uh okay i'll try it yep that's different you don't have a script what are you talking about no there's no script i'm looking i'm i'm tickling jess's feet when i do this this is shake your camera a little bit okay um so uh let's see uh uh we're we're gonna taste this in a second we got a couple things we first off want to thank you all so much for tuning in yeah thank you so much for all the amazing super chats the great questions we'll take a few more probably you know maybe while we're eating or something we had fun we raised some money yeah and we had some beers the stream is going to be up on the channel afterwards for you to watch and share over and over and over and over and over again you're gonna fall asleep watching this on thanksgiving day just like like your favorite song i don't know yeah watch this on repeat like you'd listen to your favorite album and uh uh so if you want to cook along on thanksgiving day you can just go to the channel watch look like we're all together uh and thank you again to blue moon for sponsoring this live stream we encourage you all to cook along with blue moon this thanksgiving uh we had a great time coming up with some fun dishes that like really work with the flavors and the beer they they really pop and all together like this you ever had a thanksgiving like this no maybe in the southwest now you can everybody else have you ever had a thanksgiving like this i don't know um what else we got uh i'd love for you guys to uh try making this yourselves you can check out the recipes and the shopping lists and all that good stuff at bluemoonandbabish.com that's right bloomingtonbabish.com there's the recipes shopping lists everything you need to make this yourself i hope some of you guys cook the one tonight i hope you cook along next week watch it yourself uh and thank you again to blue moon for matching all the super chat donations up to ten thousand dollars what were you gonna say we're at four thousand one hundred dollars that's not enough for us to eat anything later in the style not anything not enough for me to get it it's still very generous not enough not enough for me to eat a head of cilantro unfortunately next time we'll do it though next time yeah food fears i do like that idea though maybe we'll just do that i think it's a really good idea thank you just to say thank you for the 4 000 we'll we'll we'll do it we'll we'll make some foods that we're terrified to eat i'm very excited i want to make foods that you're terrified to eat that's not the rules who cares about the rules that's what we'll do i think just because i don't i don't like cake yeah that's ironic what about what about a ravioli made with cilantro filled with blood what if i made you a book of compliments that i gave you but nice things that i say about you that's her biggest fear okay that's what i'm getting ready for your birthday i don't know oh god okay so uh what else is there anything else we gotta hit should we just eat all right let's do this let's make a dish i think i'm just gonna rip off the legs so we don't have to carve it out i want a wing okay rip off let's grab some plates yeah do this okay cool let's do this um piping hot i'm excited i'm excited to dig in i'm glad we went with you so that you could enjoy this yes i really appreciate you you know toning this down a little bit toning down the southwestern vibes we still have some spoons here because i took all of them we need a bigger spoon for that probably okay i think we got bigger spoons do we have bigger spoons i got a bigger spoon right here that is a large spoon all right and i'm gonna get another spoon for my broccoli queso let me serve you some of this uh spoon bread with the biggest spoon well likewise let me serve you some of this broccoli thing here thank you uh-huh oh look at that look at the the texture it's got it's like it's got like nice lovely city yeah fluffy light uh um what's the word i'm looking for spoon british thank you there we go so this is not your mama's definitely not thanksgiving i was about to say broccoli casserole but really all around this is not yours it might be your mama's broccoli pasta i don't know your mama no i don't know your mama either you wanted a wing oh i love you want me to just rip it off for you yeah just rip it off all right here's your pope's nose thank you and uh here's a wing for you i'm just going to rip off there we go oh yeah it's so crispy and gold i'm going to take i'm going to take a drumstick here drummer so i can feel like i'm just taking medieval times my favorite place in america is it no have you been uh once back i've always wanted to go it's fun it's fun it looks like fun it's fine okay it's not crazy or anything but you get to eat turkey legs you really do holler you really get to eat turkey legs and holler yeah that's what i do in my free time at least there's so much uh breaking of bones today yeah we've really got to get in here for this guy yeah come on where's the joint what can i this is my struggle every time finding the joints there it is there it is it's lower than you think it's always lower than you think yeah i agree my husband's so good and he can just i can't pam's the best man him is the best he's the best i'm gonna take a wing too all right there we go now i have a little bit more complete plate and uh should we try to fit some of this on here as well you know what that's what thanksgiving is all about cramming way too much way too much food that doesn't even oh i suppose yeah all right a little slicey poo for cleanest slices you should wipe in between each cut but you know what it's thanksgiving it's thanksgiving load me up for attendance who cares here i'm going to turn that towards camera because it looks so beautiful i'm going to grab some force too we need forks i don't know if you can see but it's really fluffy and light and that's because we use that it's beautiful the crumb is perfectly even like there's no gaps or holes or anything like that thank you pork i'm gonna grab a little bit more of this lime squeeze for my my spoon bread yeah oh well you know there's another lime thank you see if i can do this without dropping it nailed it i did it okay don't lick your fingers on camera andy that's weird i'm gonna go into the casserole first yeah i'm gonna try this as well because it's because it's all cheese and i hope that's what i want so good spicy getting the spice i like cayenne pepper jalapenos hit me i'm gonna try your spoon bread broccoli and cheese such a classic combo oh so you can't bait it brock minchie no you can't punch a lime the lime first thing you get wakes it up any kind of corn casserole you ever make you should put some lime zest in there because it's so it it is at home in there but it's never something you'd think to add to corn casserole it's so good and the texture is so light and fluffy yeah i love it yeah okay i'm i've been i've waited long enough i'm going into the pope's nest you know i didn't i don't think i put any of the butter in that i'm sorry so it's not going to be representative of the whole turkey i don't care it's so crispy perfectly cooked the fat really rendered out i wish they would just sell you these pump smoothies it's got to be something leave us leave us a comment if you sell pups noses we'll come to your store [Music] dark meats cook perfectly i'm eating it like an animal um this cooked perfectly because i'm gonna try not to talk about the spatchcock that's spatchcock baby that's the move because of the spatchcock the thighs and drumsticks got a lot more heat and they need more heat than the breasts do the breasts are very tender very delicate i'm gonna cook those to 160 i think personally i think legally you gotta say 165 but if you go get to 155 it'll come up to 165 as it were i like 155. me too but size it's very hard very thousand drumsticks very hard to overcook you want to get these that's some crispy skin you probably hear it from my mic um i'm gonna try it now here i'm gonna do it real close to my mic too looks so crunchy oh i got bone sorry hang on it's really nicely seasoned and flavorful even without doing a dry brine overnight yeah so it would be only better yeah that's only going to improve it any turkey or chicken or duck or anything that you make make sure you do a drive on make sure you let it dry out in the oven uncut i'm sorry in the fridge uncovered not the oven not the oven overnight we're not proofing bread but um i think this is successful mm-hmm we're going into success i'm trying out okay yeah come here very fluffy very tender so much citrus that orange is front and center and the caramel i don't know if it's because of the beer or what the caramel is so super gooey it is because of the beer we didn't need to add corn syrup or anything and it gets really nice sticky texture doesn't that just sound like a recipe that you'd click on blue moon caramel orange upside down cake like that click on that no i'm clicking on it as we speak with my mouth wow well i'm super thrilled with all this stuff and as you can see granted there were two of us but we made it in about two hours which means that one of you could make it in three four hours well they don't have a candle they don't have a candle you can make it in five or seven hours okay i'm kidding these are all i think these are all very super doable very easy recipes yep i hope you guys give them a try for yourselves thank you so much to blue moon for sponsoring this live stream uh you got any final thoughts no thank you thank you to everyone who donated thank you so much um action against hunger such a great cause and um four thousand seven hundred keeps going up which means that we've really raised almost ten nine what nine thousand that's not enough i can do fourth nine thousand thanks to blue moon matching all contributions up to ten thousand dollars so we've raised almost 10 grand tonight thank you guys so much we really appreciate it and i want to say a special thanks to our crew guys you want you want to come up come on around here and maybe see a lot of people our team our nerds after our own hearts thank you guys and uh yeah we got it we got our crew out here helping us out get it nice and wide to go wide where's the edge of frame would you say yep right there right there yeah all right yeah right there there it is here i'm gonna i'll go over to edge of frame or if you wanna come around this way this is sawyer you all know sawyer he's my oldest friend from high school he's been fielding your questions i'm sorry i couldn't hear him but he's been in the back taking care of businesses kendall's the newest edition of the team she just joined us as a kitchen partner possible by kendall this is really made possible she did all the me's she is incredible she helped develop recipes she's a rock star then we got jess my girlfriend right over here she's been hopping main camera i was tickling tickling her feet earlier the whole time the whole time yeah i can't believe this is brad cash over here brad cash is helping us out uh a nashville native he is here to help us shoot and put these things together and helps us he is one of the he and jess edit together stump solo together they are the ones who make the magic happen there the only reason i'm entertaining not true at all and then we got solo who crushed it tonight this is your first live stream first live stream amazing crazy crazy awesome awesome stuff we did it happy thanksgiving everybody thanksgiving thank you guys so much for coming through this now be sure to be sure to enjoy thanksgiving responsibly with blue moon with blue moon cheers the bright light flavors of valencia orange i feel like i have food in my beard i probably do i do you love me

Channel: Babish Culinary Universe

Views: 976,381

Rating: 4.870842 out of 5

Keywords: babish, babbish, binging with babish, basics with babish, sohla, stump sohla, sohla el-waylly, sohla babish, babish sohla, babish thanksgiving, sohla thanksgiving, blue moon, livestream, sohla livestream, babish livestream, babish sohla livestream, live stream, babish live stream, sohla live stream, sohla and babish, babish and sohla, spatchcock turkey, spatchcock turkey recipe, pear qwerty horse

Id: tXNuz8nXYGk

Length: 145min 40sec (8740 seconds)

Published: Thu Nov 19 2020

Reddit Comments

[u/psy-ducks]

I'm watching it now, but I started late so I'm just getting to the turkey.

[u/Liberalteapot]

This was a fun way to spend some time, and it was nice to see them hang out and cook together.