Three Guys Around a Table and The Best Of…
Three buddies sitting around a table debating the best of everything and discussing what is on their minds
Three Guys Around a Table and The Best Of…
Turkey Tales and Dressing Debates: Thanksgiving Traditions, Tasty Controversies, and Heartfelt Gatherings
What makes Thanksgiving truly the greatest holiday, or is it just another day of the year? Join us as we share a hearty laugh and spirited debate among friends—a lawyer, an engineer, and a school superintendent—as we navigate the essence of Thanksgiving. From the welcoming spirit of stepdaddies at the table to a listener's misguided attempt at joining our podcast crew, we explore the lighter side of holiday gatherings and the meaning of togetherness, all while appreciating the laid-back pace that Thanksgiving offers compared to the hustle and bustle of Christmas.
Our conversation takes a delicious turn as we tackle the polarizing preferences between dressing and stuffing. We dive into our family recipes, whether they're crafted from trusty Pepperidge Farm bags or resurrected frozen bread, each with its own flavor and charm. The discussion doesn't shy away from culinary controversies, either, as we banter about the rightful place of deviled eggs on the Thanksgiving table. Food is more than sustenance—it's a cherished tradition that brings family and friends together, even if opinions are as varied as the dishes themselves.
Finally, we round off our holiday chat with a sprinkle of sweetness and a touch of nostalgia. From the intricate nuances of corn pudding and corn casserole to the indulgent delights of cake and eggnog, our tales add layers of joy to the Thanksgiving spread. With personal anecdotes about turkey brining adventures and a few surprises in our holiday plans, including a jaunt to Lima and a football game, we send you off with warm wishes and a reminder to savor every moment. Happy Thanksgiving!
three guys around the table and by three guys.
Speaker 3:We're talking about three friends a lawyer, an engineer and a school superintendent and just like our personalities, our opinions vary and we certainly don't always agree. Whether we're discussing the best of or giving our tips and tricks of, things in everyday life, you're sure to learn something if you stick around.
Speaker 2:Today we are only two days away from Thanksgiving, the greatest holiday.
Speaker 1:Not the greatest holiday, but it's a good one. It's a good one. It's not the greatest.
Speaker 2:It's not even close to being the best but that's all right.
Speaker 1:No, not close, it's the greatest. What makes you think it's?
Speaker 3:the greatest.
Speaker 1:Seriously.
Speaker 3:It's everything. Well, if you're looking at it for a family sense and not in a historical sense, it's like Christmas, except for people take their time waiting, except Jesus was not born that day.
Speaker 1:Correct, that's what.
Speaker 3:I'm saying in the historical and biblical sense. People take their time. Kids aren't trying to rush you along to open presents after they eat. People actually take the time to enjoy being together as family.
Speaker 2:Mostly.
Speaker 3:Mostly, mostly Okay.
Speaker 2:Mostly Fair enough. Stepdaddies are welcome.
Speaker 1:I guess, when you grow up rich like that. That's why Thanksgiving is on, that's not what I consider Thanksgiving to be.
Speaker 3:I'm going to hijack this real quick. Go ahead, all right. So for those listening out there, I'm just going to be enjoying my eggnog hey by the way, we're also tasting some very, very delicious bourbon maple cream from Larrican Bourbon Company. I'd like to give a big shout out to those guys.
Speaker 2:Thanks for the sponsorship. Very good, absolutely Pretty good. Very good stuff, all right, pretty good.
Speaker 3:So so for those listening out there, we get a lot of emails, some texts and calls and requests. A lot of times people are requesting to be on our podcast.
Speaker 1:That's true.
Speaker 3:Which we appreciate. Yes, and I have to tell you there is one way to guarantee that you will not be on our podcast. So I'm going to read the first paragraph from a letter that we received asking to be on our podcast.
Speaker 3:All right, and this is how not to be invited. Hey beer brothers, I had a great time listening to your latest episode about holiday showdowns. The spirited debate about which holiday reigns supreme had me reminiscing about some fascinating political debates I've participated in, about some fascinating political debates I've participated in. The way that Chris managed to humorously defend his privileged upbringing reminded me of navigating strategic communication challenges in politics.
Speaker 1:So are you upset because somebody recognized that you had a privileged upbringing? Hang on, richie Richo. I think that did it. I think that set him off.
Speaker 3:I'm not going to mention his name. I feel that I'm experienced as a former executive director of the Republican Party of a state and author of this book that he authored Aligns perfectly with your show's laid back yet insightful vibe. I'd be thrilled to bring stories from my 25 years in politics and engage the 15,000 political enthusiasts who follow my work to introduce them to the Best Of podcast. Would you guys consider having me as a guest? Well, the answer is no, because I did not humorously defend a privileged upbringing.
Speaker 2:That's a one-person vote.
Speaker 1:There's three of us here right, I'm quite.
Speaker 2:you know, like I said, I'm open.
Speaker 3:That's how not to be on our podcast.
Speaker 1:That's just how you don't do it.
Speaker 3:So to this individual who wrote us, thank you so much for that. Thank you, but no, I did not use any humor In defending my privileged upbringing, because there was no such thing.
Speaker 1:You had two houses. Only one still exists.
Speaker 2:This is a debate that you shall not win, my friend. You said Only one still exists. This is a debate that you shall not win, my friend.
Speaker 1:Okay, you said only one still exists. Do you know how many houses of mine still exist now?
Speaker 2:Zero, that's the answer. Do you remember when we did the cartoon episode and all he wanted to talk about was Richie Rich?
Speaker 1:Yes, he was like I so empathize with this person and his favorite game is Monopoly. It's just weird. Right Of course yes.
Speaker 3:Moving on. You get my point how not to be on.
Speaker 2:We're doing a Thanksgiving potpourri. Last year we did a Thanksgiving episode and I encourage you all to listen to that. That was a lot of fun. Yeah, it was a good one. But we're going to touch on some of the same things, but also we have some takes, I think, on Thanksgiving, Whether it's dressing or stuffing still my favorite debate. I think we need to talk about things like how do you prepare the bird? What's the best way to-.
Speaker 3:I think we did that last year.
Speaker 2:Yeah, yeah, I know, but there are still some lingering issues that oh, really, yes, uh-oh, I wasn't aware of issues. There's issues that are, First of all I'm going to start us off because I've got a question Are deviled eggs a Thanksgiving food At 1,000%.
Speaker 1:I total support. I'm there for the deviled eggs.
Speaker 3:Listen, there is nothing more disgusting than deviled eggs, besides meatloaf in my life.
Speaker 1:I am all about some deviled eggs.
Speaker 2:Here's the thing and this is where I'm right in between y'all. I love me some deviled eggs. Here's the thing, and this is where I'm right in between y'all. I love me some deviled eggs, but I can't do them unless it's either Christmas or Easter, I don't know. It has to do with Jesus, I guess.
Speaker 1:Do you know when I can eat deviled?
Speaker 2:eggs Anytime Daily.
Speaker 3:You also eat raw eggs, okay.
Speaker 1:Boiled Look, I don't discriminate when it comes to eggs.
Speaker 3:Listen if they were deviled scrambled or deviled hard fried, I'd be all about them.
Speaker 2:And it's too weird, man. I've seen a lot of little TikToks and things like that that are showing all these deviled eggs being eaten at Thanksgiving.
Speaker 1:I love me. They'll definitely be deviled eggs up to 100. Now fullest closure.
Speaker 3:Yep 100%. I have never tried one.
Speaker 1:You're missing out. But the smell kills me. You're missing out.
Speaker 2:You got to make sure that you make them right.
Speaker 1:The devil eggs were insane.
Speaker 3:The smell just.
Speaker 2:Yeah, total support.
Speaker 3:Maybe a texture thing, weird.
Speaker 2:The problem with deviled eggs and me is that I'll eat every single one of them on the plate and what happens one hour later. Nothing, nothing, nothing, not a thing. What do you?
Speaker 1:mean Nothing. You've not had them, so what do you?
Speaker 2:have to eat.
Speaker 3:I'm asking if they were like asparagus.
Speaker 2:That must be something that you're considering from someone who has a bidet or something. Speaking of bidet shall we go down that path not?
Speaker 1:not right now, since we're talking about thanksgiving right, but having said so, what's your favorite thing about thanksgiving?
Speaker 3:I mean favorite food dressing is it dressing or stuffing?
Speaker 1:it's dressing, I don't stuff, I don't stuff yeah both my mom and my grandma stuffed the turkey so I put stuff in the cavity of the turkey, but I don't put stuffing in the cavity of the turkey.
Speaker 2:Yeah, it's dressing to me.
Speaker 3:It is to me too.
Speaker 2:It's always dressing, but our dressings, I guarantee, are vastly different.
Speaker 1:Okay, let me ask you a question Do you like your dressing moist? Oh yeah, Soggy.
Speaker 3:I like mine soggy. I don't care, just Soggy.
Speaker 2:I like mine, soggy. I don't care, just give it to me, soggy.
Speaker 1:Soggy, I don't like it.
Speaker 3:I like it soggy in a big, big cake pan. I don't like the little dollops that are crispy. I like it soggy. I like when you shake it it jiggles.
Speaker 2:That's how you know it's good, I'm not discriminatory when it comes to dressing. I like it crunchy, I like it soft, I don't care. But what's in your stuffing? How do you make it?
Speaker 1:We're poor folk, so we just do stovetop Okay.
Speaker 3:Do you really? Yeah, I like stovetop, I like stovetop.
Speaker 2:Stuffing's not a big thing at our house, oh at my house it is All right.
Speaker 3:So what do you do? So my brother makes it. I can tell you. Here's what it's got A lot of that stuffing mix. They have the blue bag and the brown bag.
Speaker 1:I know what you're talking about.
Speaker 2:You know what I'm talking about right, I can't remember the name of the code Pepperidge Farm. They have the brown bag.
Speaker 3:I don't know the difference between the brown and the blue. Dad would always put a bunch of old frozen bread in it.
Speaker 1:I don't know if my brother does that right.
Speaker 3:Yeah, that must be a rich thing. I don't know if my brother puts any bread in it. It must have been challah bread we never froze bread Anyhow if it's going to mold, you throw it in the freezer. Or hot dog buns hamburger buns.
Speaker 2:Anyhow, I don't know if my brother puts any bread in it.
Speaker 3:We just scrape the mold off and eat it.
Speaker 2:He, I don't know if my brother puts in bread in it, we just scrape the mold off and eat it.
Speaker 1:He puts the brown. The mold is flavoring it.
Speaker 2:And it's natural penicillin Right.
Speaker 3:Hence the reason nothing ever gets done around here. So he puts the brown bag and the blue bag in and I know he puts in turkey broth right, the turkey juice where you boil Save the neck for me, clark when he puts the gravy in not the gravy but the renderings in there, and some water and a lot of sage and a lot of onion.
Speaker 1:Does he put sausage in it? No, because I know that's a thing. No, but I'm going to talk about mine. I would like that.
Speaker 3:But he does put a lot of sage in it, and I'm a sage guy.
Speaker 2:I like it, so what we make? I make a cornbread and sausage stuffing.
Speaker 1:That's a popular thing.
Speaker 2:I like to try that yeah so they actually have sage sausage that you can buy old country sage.
Speaker 1:I like that so now, not all of us can have enough to where we can share it around with people we're not like I have enough to feed my family and this is a once a year meal right right it's not like it's remind me continue, please.
Speaker 2:So you cook the sausage. Take the sausage out after it's browned in the pan. Two sticks of butter oh, that's expensive, yep two sticks well, we buy the, you know the off unsalted cost cutter brand so uh not everybody buys carry gold yeah, oh, but you know about carry gold.
Speaker 3:Carry gold salted or unsalted. I, I desire to have carry gold but I can't. Oh, but you know about carry gold. Carry gold salted or unsalted.
Speaker 1:I desire to have carry gold, but I can't afford it.
Speaker 2:We've never tried it, chris, so um so in in the butter, uh, onion and celery, cook it until it's, you know, good and soft. Then you put the sausage in a, um big mixing bowl, add in the, the butter, celery, onion mixture, add in the, the bagged of the, the blue, the blue right.
Speaker 3:And before this I forgot to mention, you cook some cornbread, you cook by the way I think, the difference between the blue and the brown, as brown is cornbread and blue is white bread yellow is the corn cornbread stuffing and blue is herbed I I believe.
Speaker 1:Herb yeah.
Speaker 2:A-Bayer. So, anyway, you cook cornbread and you crumble it up in there with the stuffing, then you add chicken broth and a bunch of sage and thyme and poultry seasoning and enough Enough of the chicken stock to make it nice and moist, and then you bake it. And it is fantastic.
Speaker 1:Is it moist when it comes out?
Speaker 2:Yes, it is moist. As soon as it starts to brown on top, you can cover it up with foil. The top will get a little crusty, but inside is moist, I'll tell you.
Speaker 3:What I always enjoyed is when you're trying to figure out how much sage to put in it and you get a fork and it's not been baked yet, but you're over there eating it. You know the raw onions and the sage and all that.
Speaker 3:It's always so good, I've never had that occur, do y'all remember? I'll tell you my story one more time. My nephew, kevin, went over to my aunt's house and I said he's going upstairs and I said man, would you do me a favor, you bring me a plate of dressing? And it comes back down with a plate with ranch dressing on it and I'll never forget that. I'm like wow, I guess I need to communicate. There you go, you wanted some chips to go with it.
Speaker 3:I'm like. So why did you think I needed a plate of ranch dressing Now I?
Speaker 2:will say. Growing up, my mom and my grandma both made this German potato dressing. I would like to have that. It's fantastic. My brother still makes it to this day. I have never tried to make it, but it's potatoes and onions. Basically. Potatoes, take the place of your bagged stuffing.
Speaker 3:I bet it has nine servings. Is it served warm? No, it's served nine.
Speaker 2:It is served warm. And they always stuffed it in the cavity of the bird.
Speaker 1:And you let all those juices. It never gets cooked fully in the cavity of the bird.
Speaker 2:But Mike doesn't. Mike just bakes his. Which one's Mike? He's the good brother. Oh, I'll say that and be loud and proud about it. So anyway, that's our discussion on stuffing. What's your Dressing, dressing? What's your Next favorite food At Thanksgiving time? Oh, corn pudding.
Speaker 3:Oh, I love corn pudding, the old cream corn.
Speaker 1:Another thing Us common folk don't have for.
Speaker 2:Thanksgiving we shucked some corn.
Speaker 3:We borrowed from our neighbor's garden. You borrowed it. You gonna take it back. You borrowed it. You're going to take it back. You borrowed it.
Speaker 1:I've never had corn pudding.
Speaker 2:Now is corn pudding the same as corn bread casserole, no Different Very different Corn pudding is very thin Like a quarter inch thin on the bottom of a casserole.
Speaker 3:Is it wet? No, it's like a mixture of corn and cream, corn and butter and flour.
Speaker 1:So how's that not wet?
Speaker 3:Well, you bake it, and I've never had it. It's moist, but I will tell you this have you ever had it?
Speaker 2:I've only had cornbread casserole, or I mean corn casserole Boys.
Speaker 3:We're going to make some corn pudding for you. It is, I love it. I can eat the whole dish by myself. My mother made it, my grandmother made it. I love it. We still eat it to this day.
Speaker 2:Never had it, nope, love it, love it.
Speaker 1:Corn usually doesn't make it on our menu.
Speaker 3:But you know, that's kind of a southern thing. You know, people up in Indiana never heard of it and now they've been introduced to it.
Speaker 2:They love it. What about yams or sweet potatoes?
Speaker 3:Yeah, I don't eat them. Sweet potato casserole bleh Really.
Speaker 1:It's always there, but I don't eat it. I don't eat it either.
Speaker 3:I don't like sweet potato fries even.
Speaker 1:I don't like sweet potatoes, I don't like a baked sweet potato either.
Speaker 3:I don't like any of that stuff.
Speaker 2:Those are staples on our.
Speaker 1:What's on your plate first time through All of it.
Speaker 2:Turkey Meat platter Dressing Homemade mashed potatoes.
Speaker 3:Oh yeah, oh yeah, I'm a big mashed potato guy with a lot of butter.
Speaker 2:Cranberry sauce.
Speaker 1:All of it Now. Cranberry sauce, Real cranberries or jelly.
Speaker 3:I like the sliced can.
Speaker 1:I've got both this year. Janie loves the sliced can I do?
Speaker 3:do too. Somebody got a big bonus. He's having both.
Speaker 2:We went shopping the other day and I noticed Carrie threw a bag of cranberries and I'm like, oh, it looks like I'm making some fresh cranberry sauce. I think I'm going to change my name to Chris.
Speaker 1:Do you sing the song? Janie loves the jellied cayenne.
Speaker 3:Me too. I love it. Do you sing the song Zombie when you're eating your cranberries Zombie?
Speaker 1:No, I don't All right. So you got dressing, you got turkey, you got mashed potatoes.
Speaker 2:You got cranberry sauce, green beans and a roll, green beans and a roll.
Speaker 1:Anything different for you? Oh yeah, you got corn pudding, you see.
Speaker 3:I'll do turkey.
Speaker 1:Are you guys white or dark meat? White meat White meat.
Speaker 2:Can I go back to my German dressing for a second?
Speaker 1:Not yet.
Speaker 2:Chris came in with some little nine comment I said it serves nine people. Yeah, and that was not appropriate At all. Is that what you were trying to say?
Speaker 3:No, it serves nine people, all nine of them, all right.
Speaker 1:Anyhow.
Speaker 2:I've heard that before.
Speaker 1:Anyway, I didn't hear any deviled eggs on your plate. No, is that plate two? No Well we have no deviled eggs. Yes, there will be no deviled eggs.
Speaker 2:I have turkey, the precursor to Thanksgiving meal we haven't even talked about. Oh, we have a pre.
Speaker 3:I'll sit on my bidet and have my pre, because we can't afford to have more than one meal when it's that expensive. I have one meal.
Speaker 2:In multiple locations.
Speaker 3:Well, after brunch, buffy and Myth come over and we have mimosas Anyhow. I have white meat dressing, corn pudding, green beans Did I say Buffy? And Miff.
Speaker 2:I meant Buffy and Miff.
Speaker 3:Buffy and. Miff.
Speaker 1:All right, hey, miff, what's up, what's up.
Speaker 3:Green beans, mashed potatoes and a roll or two Mm-hmm. Oyster dressing. You know my grandmother used to have baked oysters. Was that a thing back in the?
Speaker 1:day. Do you think I would know about oysters? Seriously, you're the only one on this podcast that knows about oysters.
Speaker 3:My grandmother loved those.
Speaker 1:Of course we have to have oysters.
Speaker 3:Floating from Chesapeake Bay.
Speaker 1:Oyster Rockefeller for appetizer, Speaking of which I do love Oysters Rockefeller. No surprise at all. I love Oysters Rockefeller for appetizer. Speaking of which, I do love Oyster's Rockefeller no surprise at all.
Speaker 3:Love Oyster's Rockefeller oh my God. No surprise at all. But, moving on, what would you have on yours, white or dark meat? Both? I can see you eating a big leg, king Lear, if it's got a handle on it it's better Bingo.
Speaker 1:I always have a leg, always better bingo yep, I always have a leg? Yeah, always, I do not um mashed potatoes, deviled eggs, that's pretty much it wow simple, I don't I don't, I don't need anything else, because let's be honest, I'm doing most of the cooking. I'm nibbling as we go along bingo, bingo you're.
Speaker 2:You're brining the turkey guy. I am a br briner, so talk to us about this. What's the brine this year?
Speaker 1:I'm actually following a. I'm trying a new recipe that a guy that I like, who does barbecue. It will fail miserably.
Speaker 3:Hey, mixon, myron Mixon. No, joe, joe Mixon.
Speaker 1:Malcolm Reed Got good hands. Hey, malcolm Reed does a 72-hour turkey. Okay, that's what he calls it. Now he smokes his. I'm not going to smoke mine, I'm just going to do ours in the oven. How?
Speaker 3:do you?
Speaker 1:keep it lit. Good flame, but he brines it. He's got some turkey brine. You put a whole jar of it in it and then you put two gallons of sweet tea in it instead of water.
Speaker 2:Oh, I'm down and it brines for 48 hours and it's going to make it juicier. Oh yeah, absolutely.
Speaker 1:Absolutely and honestly. The tea tints the skin a little bit of the turkey, to be honest.
Speaker 2:Are you?
Speaker 3:taking a picture of the skin again.
Speaker 1:And then you take it out of the brine, you dry it off and you put it in the refrigerator for a day to let the skin dry out a little bit, so that you can have some crispy skin because I'm a crispy skin kind of guy.
Speaker 2:Are you about size 14?
Speaker 3:Now how do you?
Speaker 2:make your turkey in a bag. Yeah, I'm a bag guy.
Speaker 1:It sounds like steaming. Your meat must be an ugly turkey uh well, it's some.
Speaker 2:There's a little steam, and it goes on, but you cut slits in it. So it's not just you know. You throw a little flour in that in that oven bag, throw that turkey in there, you stuff it with all the good things.
Speaker 1:Parsley sage rosemary and what else you put in I do uh put you a lemon in there I do?
Speaker 2:I do a lemon, yeah, me too onion. I do celery, yeah the four horsemen uh. Parsley sage rosemary and thyme yeah, yeah yeah and um and I'm a lemon guy I, I'm, I, uh, I rub butter all over that bird under the skin.
Speaker 3:Yep Cover it with sage, if we had a video going, this would be fantastic.
Speaker 1:What about spatchcock? You ever spatchcock? I have not. I'm debating on, not this time, Maybe for Christmas I'm at spatchcock.
Speaker 2:If I was going to smoke one, I would probably try to do that no question I would too.
Speaker 3:I really would. I want to do a chicken that way.
Speaker 1:Are you deep frying? Are you frying turkeys? I am frying the turkey oh boy. What you want to do is make sure it's frozen when you put it in the oil Extra wet when you drop it in the oil. Make sure you leave the giblets in there with it and make sure that you leave the fire on when you put it in.
Speaker 2:On high. Absolutely. The beer brothers do not condone putting a turkey into the fryer under any circumstances.
Speaker 3:Yeah, I'm frying that thing and I got to tell you I'm probably going to go ahead and inject it tomorrow night.
Speaker 1:I'll use two big bottles of Creole butter. Oh yeah, and then.
Speaker 3:I'll rub it with a secret rub that I created.
Speaker 2:Why don't you inject it with some Ozempic? And that may be what eats it.
Speaker 1:We'll be eating come Thursday morning Now, seriously, does the rub burn on it?
Speaker 3:No, not at all. What it does is you put it in. It's so hot.
Speaker 1:What temperature are you?
Speaker 3:rolling it. By the time I drop it, it's normally around 400, which you really don't want it that high, but when I drop it at 400, it kind of sears it, and then it goes down to about 375, 375, 385.
Speaker 3:But, and then it goes down about 375. 375, 385. But no, it doesn't burn it and the skin is the best part. And it's so funny you talk about nibbling. It'll be laying out there on the counter. My brother will be cutting it up, carving the turkey and it's like vultures, you know, all around it Just picking, picking, picking. He gets all the meat off.
Speaker 2:And then the best parts when he walks away. We just devour the rest of the carcass, right? I mean, it's pretty, by the time you come around to eat and you're like all right do you all do the wishbone? No, no, no that that tradition died back when I was a child in the 30s.
Speaker 1:Yeah, um what about desserts yep, so what?
Speaker 2:are the pumpkin pie, baby pumpkin pie, best best this year for the, the giant family that we have coming in. All three of us, all nine of you, sweet. We have a pumpkin pie, an apple pie and a pumpkin cheesecake. Who made them? Costco.
Speaker 1:Costco makes some good dessert, yeah their apple pie, you know who else?
Speaker 3:you know who else makes good apple pie? Nope, publix, publix, publix. Oh, of course, everything Publix. You know what else they make? That's really good Key lime pie.
Speaker 2:No Carrot cake, no Chantilly cake, no Guava pastries Bingo, guava pastries, baby.
Speaker 1:So if you had one dessert, what would it be?
Speaker 2:Yeah, for me it's apple pie.
Speaker 1:I'm just traditional With ice cream or no ice cream.
Speaker 2:Yeah, I'll go a little whipped cream on there.
Speaker 1:Yep Fresh. No, I don't care, you're a jug whipped cream or you're a.
Speaker 3:Yeah, he's a In his mouth first. Look, you've got to do that a little bit more.
Speaker 2:Here's the great thing Gunther and Rosie, both dogs. As soon as I start to shake the can no matter where they're at in the house, they come sprinting.
Speaker 3:Remind me the next time I'm around with a can of Sprite.
Speaker 1:And you're.
Speaker 3:Pumpkin pie with cool whip, cool whip.
Speaker 1:Why are you saying that? Probably banana pudding, that's weird for a Thanksgiving.
Speaker 3:No, it's weird for a Thanksgiving.
Speaker 1:We'll have apple pie, but it's not my favorite. You do realize it's a little weird, though it's not my favorite.
Speaker 2:Weird is deviled eggs, just throwing it out there.
Speaker 1:I mean my favorite dessert in the world Okay, banana pudding. My favorite homemade dessert. Jell-o Is a cake. It's strawberry dessert. Jell-o, it's a cake. It's strawberry cake with Jell-O on top of it, with vanilla pudding on top of that.
Speaker 3:Yeah.
Speaker 1:But has anybody made it since her? Janie made it for me this year?
Speaker 3:Was it as good as it was real good, was it?
Speaker 1:It reminded me of my old party. Was it as good. There's no cakes as good as what they were in the 80s.
Speaker 2:That's right, I agree.
Speaker 1:Before all the hormones and antibiotics started entering our food and you had whole milk and you had all this and that, yeah, but she made one that was fantastic.
Speaker 3:You want to know something that's really funny about cakes. I think I told you all this before. My mother for my birthday will make me a yellow cake with chocolate icing every year. Right it for my birthday will make me a yellow cake with chocolate icing every year. Right, it is an amazing cake. It is from a box and the icing is from the container. I don't know what it is, if it's the pans or what, or if she spits in it maybe. I have no idea but it's a fantastic.
Speaker 1:I've read online that if you add an extra egg and change butter for the oil and add milk instead of water, yep that it makes it a lot better.
Speaker 2:I read the same thing and, as I recall, I believe my wife has made each of you a cake absolutely.
Speaker 1:She's my wife. She can make some cakes. She can make a cake now, yep she can make some cake.
Speaker 2:This is almost as momentous as thanksgiving. Before the show started, Greg tried eggnog for the first time in his life and Very good Fresh nutmeg, Right With the hookup Solid. I mean, if you're going to have eggnog you better have fresh nutmeg on it.
Speaker 3:I got to tell you I want to see you drag your knuckles across that thing one time.
Speaker 2:I'll do it on my face. I don't care.
Speaker 3:If it's got nutmeg on it. I got to tell you, man, that's the best 400 calories I had today. Hey, that little sniffer.
Speaker 2:Look, you don't drink eggnog to avoid calories. You just drink it because it's the thing to do.
Speaker 1:That's true. Happy Thanksgiving everybody. Which one of us who's going to Lima this weekend.
Speaker 3:It'll be Greg who's going to Lima this weekend. It'll be Greg, it's his people. Oh, you mean Greg, I can't go back.
Speaker 2:See, I thought I was Mark, I thought I was.
Speaker 3:Greg, I'm Bob.
Speaker 1:I can't go back right now. Remember, I'm not allowed back, Right? You're not, Mark? Are you going to Lima this weekend?
Speaker 2:I'll be headed up there to do a little shopping after the big football game on Friday night it night.
Speaker 3:It's the big game on Friday night, the big game's on Saturday.
Speaker 2:Ohio State. The big game's on Saturday.
Speaker 3:Oh, UK level.
Speaker 2:Are they still playing football?
