1:17:59 I think, uh...I need from you just briefly if possible the perfect Dvorak turkey. I don't have one. I always experiment, I never make turkey the same way twice. What are you doing? I'm going to give a recipe but it's the recipe for yams or sweet potatoes as you might call them but they're generally yams and this is a recipe that's dynamite. Is this the Maker's Mark recipe? Yeah. Dynamite. This is not my recipe. This is from Emeril Lagasse and first time I had it I said, My God why am I making the yams any other way So you bake some yams for about an hour and a half, then you cut them open. Hold on! Bake them... what's the oven setting? 375? 375 is fine. And do I wrap them in foil? Make sure to poke some holes with just a knife and put a couple of gouges in top of thing. Not in foil it was just there. Just put it in there. Ah, foil. Then you never can get the skin off. You want the skin to crisp up so that you can pull it off. No no, I'm just asking questions. Yeah, I know, but I am angry about it too.
1:19:00 Clearly you're very annoyed by my questions. No, these questions are good though that's a good question okay but I'm not gonna say that i'm going to get irked about it instead oh good oh that way it adds to the importance of the answer Oh My God if he did that you'd all die I'm drooling. Go, continue! You bake the... 375, right? A couple of years. It takes about an hour to an hour and a half. I give it more time than less because as it overcooks... But now the juice will start... The juice will come out and there's a lot of sugar formed Now, I have a new trick that I added this year. You can buy these at... Oh my gosh! Can you see that juice? Sorry, I'm just looking at the juice. So I went to ...I got from Christmas last year couple of interesting gifts that are bought from China One are these gloves you can wear that are not like chain mauled but they're made out of some plastic so when your using a mandolin or some cutting device and you happen to catch your finger Yeah The gloves will protect you
1:20:02 And they're thin, so they're not like a chain-mall glove or anything. The other gloves are these...they look like just cotton gloves but they're not asbestos but you can pick them up and grab the hottest thing. You can't hold it forever. So they're flexible? They're like chain mail kind of? There's two kinds, one is to keep it from getting cut which is a different glove. This is a heat glove and it looks like a cotton glove. It doesn't look like anything special but the couple of cotton gloves but you can grab hot crap right out of the oven with your hands and put it down. Well these gloves allow me to do something that I've never been able to do with this recipe that I'm describing to cook the yams which is I can now grab the bottom of the yam
1:20:49 and hold it. If I had done this under any other circumstance, it would...I'd have a third degree burn because these yams hold heat as anyone knows who works with the yams. They burn hotter than coal, I'm told? So you cut it, and then you grab a big spoon and you spoon out all the insides that you can without getting any of the skin which should be kind of crispy into a bowl. And you put maybe three or four yams in there how many do you want to do? Right. And so you get all this goo. It should be so cooked with a whisk. Now what about the skin? You gotta take the skin off? No, you scoop out from the skin and throw the skin away.
1:21:28 The skin is hot. The skin, well yes the whole yam is extremely hot and if you can do this without these gloves but it's very...it's not easy. But with the gloves holy mackerel! It's fantastic I just made that the reason I say that because I just did this yesterday So you get the, you put the pile of yams and it should be like so soft that you can whisk them with just a regular whisk and fluff them up like mashed potatoes if you want to. But what you add is this is just the simplest ingredients. You could put little salt in there but I don't do it. You add, I dunno couple teaspoons depends on say you got four yams maybe half a cube of butter European butter preferred of course. I always like to add a little bit of yogurt? Yeah for this recipe we use yogurt
1:22:16 We're fine. So you add, the problem I have... I won't talk about it but this is my recipe you can do it your way. Keep going! I know what's next. You put a bunch of butter in there and then you put almost an equal amount of cream like full heavy cream and then you probably can put up as much bourbon as you have to taste. Do you want a bourbony bourbon? So any one of the good bourbons. Maker's Mark is what I've used. Maker's Mark is a good one I last used a George DeKalb, the single barrel. Beautiful job! Put a bunch of bourbon in there and then just to round it out little bit some maple syrup
1:22:56 Not pancakes or maple syrup. And then you take the whisk and you'll whisk it up so it's like just kind of like a very fluffy product, and then you serve that up. It is absolute dynamite! I actually added a little more bourbon at the end. You can add bourbon into it if you want more of a bourbony flavor. It's fantastic! That is the dish of the day. Once you have this dish, you'll go why am I cooking this? Great product. Yeah so what i always do with Thanksgiving is make this exact recipe except that use yogurt instead of the heavy cream and then I always make my famous stuffing which is a stove top put into my own bowl and lie and it really works people love that oh man the stuffing is so great yeah its family recipe So I recommend everybody would you know if I showed up with stove-top you wouldn't know I would You know why no because you already told me
1:23:51 It's just a thought. But I don't have a recipe for turkey that i can just wrap out a lot. You look it up there, I thought maybe you'd have one? My daughter is going to be in Port Angeles for Thanksgiving my daughter's cooking
1:24:32 turkey for the first time for everybody down here. And she's giving me recipes that she's... Can she cook? Is she good, is she a good cooker? She's a baker! Oh really good baker but as a cook you know we'll see how that works out But she gave me one recipe about all the fat The idea of shoving a bunch of fat and stuff inside under the skin on her heritage turkey or butter I saw two years ago it was very popular in all the TV shows Every TV cook to come out and shove butter under the skin. Hmm I just that would be something I do oh my god sounds right I Just shove some butter in there everything like water, but come on all right All right That's your Thanksgiving yam recipe everybody you can add it to the many recipes here on The Best Podcasting Universe