Upgrade Your Holiday Cooking: Chef-Approved Hacks, Tools and Tips!!

Adrienne and Joe dive into Thanksgiving survival mode, sharing their best advice and essential kitchen hacks to make hosting the biggest meal of the year easier and way less stressful. In this episode, we also discuss. In this episode, we also discuss: Holiday cooking upgrades to make hosting easier and less stressful Oven-to-table casserole dishes and vintage bakeware A quality serrated bread knife for bread, desserts and carving turkey Using a potato ricer for smooth mashed potatoes Upgrading to a sturdy, appropriately sized whisk Using a splatter screen to contain grease while letting steam escape Nesting metal mixing bowls for organized, efficient prep Restoring and keeping cast-iron skillets instead of replacing them Bringing out heirloom holiday platters and serving dishes Thanksgiving gravy: separating fat from drippings, making a roux, balancing seasoning, and adding herbs or giblets Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:14Adrienne Cheatham?

  Today on The Chef's Cut, it is the kickoff for the holiday season and hosting will soon be in full force. So we are telling you exactly which kitchen items to upgrade to help you get ready for the entertaining season. You're good for the rest of your life with one set. We're going to tell you what you don't need to replace, even if it looks a little bit old and worn.

• 0:33Joe Flamm?

  People don't want to use the old, like, kitschy ones. And I'm like, use them.

• 0:38Adrienne Cheatham?

  And Joe and I are sharing our gravy tips for that Thanksgiving turkey. Have I ever used this for pancake batter? Never. But what I do use it for is gravy. Chef's Cut Nation, you know what time it is. Please take 10 seconds of your day to rate and review the show wherever you get your podcasts. It really helps.

• 1:04Joe Flamm?

  We are rolling right into one of my favorite times of year, the holiday season.

• 1:10Adrienne Cheatham?

  I know. It's, it's so close. It's so close.

• 1:13Joe Flamm?

  I love holiday cooking. I think some people don't like it and I love it. I love the traditions. I love the giant dinners. I love an overcrowded kitchen. Old plateware, old everything, old aprons. I love the themed aprons. You know, I got a turkey apron. I love it. Every single part of it. That being said, coming up on a holiday, you're cooking, not usually in your kitchen, sometimes your kitchen, sometimes someone else's. And I think one of the things I always notice is this is the time of year for me where get those couple things to make your holiday better. Especially if you're a person, you don't love holiday cooking, and you're trying to love it, like, make it better for yourself. Get a couple little things.

• 1:57Adrienne Cheatham?

  Yeah, make it easier.

• 1:58Joe Flamm?

  Up the game a little bit. Make things you're excited to use. So I thought today, me and you, I wanted to go through each of us, like, maybe three things that we would upgrade before the holiday to, like, up your holiday cooking.

• 2:14Adrienne Cheatham?

  Yeah, because we talk about people's pantries and their, you know, kitchen cabinets and things that if I went to your house and I'm cooking at your house, or even if I'm just hanging out, watching a movie, I'm going to sneak into your kitchen at some point and I'm going to go through your pantry. And if I see certain things, I'm going to throw them away. But same for your kitchen equipment.

• 2:31Joe Flamm?

  We got to restock the shelves a little bit before all the, you know, aunties and cousins come over.

• 2:36Adrienne Cheatham?

  We can't throw people's stuff away without giving them something to replace it with. And I do love things that last a long time. I'm not, I would never tell somebody to buy something that just costs money for no reason. You know, I've got, I've got three things that I think will really help people make it through the holidays with less stress, make everything a little bit easier. And I'm really excited to talk about this because some people are intimidated by holiday cooking because of the volume or the number of different dishes. And I think that, you know, as chefs, we know ways to streamline and make this a lot simpler.

• 3:12Joe Flamm?

  Well, I also think that, like, our superpower is we understand timing of cooking.

• 3:16Adrienne Cheatham?

  Yeah.

• 3:16Joe Flamm?

  And that's where everybody struggles.

• 3:18Adrienne Cheatham?

  Yeah.

• 3:19Joe Flamm?

  That takes time to learn, but what we can do is try to upgrade the tools in your arsenal. What's your first one? What's your right out the gate where you're like, this is an easy upgrade and it's going to make your holiday better this year?

• 3:33Adrienne Cheatham?

  So for me, don't get me wrong, I do a lot of cooking on, like, sheet trays and flat things like that. There's some of those old sheet trays that people have that look like they've been through war and they're still, they've got dings in them, they're warped, they're half-black and scratched off.

• 3:50Joe Flamm?

  They're made from a metal material that's been illegal for 47 years. You know, that was just like, when they didn't have a real steel because it was World War II, but they still have that cookie sheet for some reason.

• 4:01Adrienne Cheatham?

  Like, my mom gave this to me when I was going away to college and she got it from somebody else. So it's probably seen several generations. Don't get me wrong, I love those pans. I use those pans. And sometimes people use those disposable aluminum pans for holiday cooking, but those don't look so good, right? You don't want to put them on the table. You have to transfer the food to a serving dish when you do that. So my first upgrade is get one, maybe even two of those, like, earthenware or stoneware baking casserole dish.

• 4:35Joe Flamm?

  Yeah, they're like a Pyrex, but of a different.

• 4:38Adrienne Cheatham?

  Pyrex is great, too. Don't get me wrong. I love the glass Pyrex, but I really love the stoneware. I mean, Lake Crusay makes them and those can be expensive, but there are so many other brands.

• 4:48Joe Flamm?

  Yeah. I have the Lake Crusay nine by 13 and it's, it's gorgeous.

• 4:54Adrienne Cheatham?

  I got one as a, as a Christmas gift last year and I was like, I'll probably never really use it. I used it five times within the next week after I got it. And I use my Pyrex ones all the time. They come in, like, oval shapes and I think they just look good on the table. So you don't have to worry about baking something or cooking something and then putting it onto a serving tray. Then you've got to wash the dish that it came out of. So it saves you time. You don't have to transfer things. It saves you from having more cleanup. It just streamlines the whole cooking process to me. And then you can just put plastic wrap over them and pop them in the fridge.

• 5:30Joe Flamm?

  Yeah, I'm a sucker for the, the vintage Pyrex.

• 5:34Adrienne Cheatham?

  Oh, I like the ones with the fluted edges.

• 5:37Joe Flamm?

  Like, yeah, like the fluted edges are like, they're the old, like, floral ones that are like those, like, they're like off-white, pastelly colors on them.

• 5:44Adrienne Cheatham?

  Oh, I think those are the corningware.

• 5:47Joe Flamm?

  There's a corningware and then there's Pyrex ones, too.

• 5:49Adrienne Cheatham?

  I've never seen Pyrex that's not glass. Oh, my. Oh, my.

• 5:56Joe Flamm?

  And that's a versatile one where it's like, you'll use it all year.

• 5:59Adrienne Cheatham?

  Yeah.

• 6:00Joe Flamm?

  But for the holiday, you get to bust them out and it's.

• 6:02Adrienne Cheatham?

  And I find them a lot of times, like, at a Goodwill or like a neighborhood resale store. So they're like five bucks.

• 6:09Joe Flamm?

  It's, I go, I go crazy in Goodwill, especially like, small-town Goodwill.

• 6:15Adrienne Cheatham?

  Oh, yeah. Okay, Joe, what do you have? What's your first holiday cooking upgrade?

• 6:20Joe Flamm?

  This is my number one, and it's going to be obvious for some reasons, but I'm going to give you a, a less obvious reason why you need it. Buy a new bread knife and spend real money on it. Spend over $50. I'm not saying you need a $300 bread knife, but you need a $50 to $100 bread knife. And people might not agree, but buy a really nice serrated knife. Because one, they last. If you buy a nice one, it lasts forever.

• 6:44Adrienne Cheatham?

  Years. Yeah.

• 6:45Joe Flamm?

  Years and years and years. And buy yourself a nice one that you really like, a good heft to it. You use it for so much for the holiday, right? Whether you're cutting bread for stuffing, you're cutting pies, you're cutting cakes. But this is my number one.

• 7:00Adrienne Cheatham?

  What?

• 7:01Joe Flamm?

  When you're carving a turkey, you use your regular knife, you take the breasts off the turkey, and then you take that bread knife and you slice beautiful, thin slices out of the breasts.

• 7:13Adrienne Cheatham?

  You use a serrated?

• 7:15Joe Flamm?

  Use a serrated. It's, listen, most people do. They use an electric knife, right? They have the, going. Get that bread knife out. You have a nice one, slice beautiful, thin, like you're at a phenomenal barbecue restaurant. You know what I mean? It's what they're using at the barbecue restaurant. It's what they're slicing brisket with. You know what I mean? You need a nice serrated knife.

• 7:36Adrienne Cheatham?

  You're so right. It's so funny. So I usually use, like, I have one, especially if I'm going to somebody else's house for Thanksgiving, I bring one really sharp knife. Or I'll spend the day before sharpening a knife at their house. And then we usually slice straight off the bird. I don't actually take the breast off first. So we're slicing from the bird, but I got to try that.

• 8:01Joe Flamm?

  No. So take the breast off. Like, if you were carving a whole duck and then slice them down nice. My cousin saw Martha Stewart do it when we were in high school. So me and him tried it one year. And so ever since then, I mean, we were, he was probably 17 at the time, so I was 14, and I watched him do it. And that's how I've carved a turkey. And so you can never go back. It's the best turkey carving method out there.

• 8:22Adrienne Cheatham?

  That is amazing. Wow. I, I am mind blown. That is, wow. I've got a new way to cut the turkey this year.

• 8:30Joe Flamm?

  Let's get a, it'll bring the house down.

• 8:31Adrienne Cheatham?

  Joe, you just, you just, boom, you just made Thanksgiving.

• 8:42Joe Flamm?

  All right. What's your second one?

• 8:43Adrienne Cheatham?

  Okay, so my second one, people always ask me, why can't I at home make mashed potatoes like they come out in a restaurant?

• 8:55Adrienne Cheatham?

  And mashed potatoes are a staple.

• 8:57Joe Flamm?

  And you're talking, just to clarify though, for the, for the people out there, you're talking like Robuchon-esque, soft, like puree.

• 9:07Adrienne Cheatham?

  Or even like, even like really good neighborhood diner, like really good neighborhood restaurant where they actually, they don't use the potato powder. They actually use like real potatoes. I'm talking about that also. Like you can get a scoop of it with your meatloaf. You know, I'm talking about that all the way up to the Robuchon, super buttery, lots of cream, very silky mashed potato. So that whole gamut. And I mean, I think the fall is like, forget pumpkin spice season, it's mashed potato season. This mashed potatoes this time of year, it can go with every single meal that you have, like breakfast, lunch and dinner from now through New Year's. So,

• 9:47Adrienne Cheatham?

  so my hack for mashed potatoes, the main difference is I see people at home using a potato masher, right?

• 9:55Joe Flamm?

  Yeah.

• 9:55Adrienne Cheatham?

  They use those mashers that's got that little squiggle back and forth, or it's got like a grid that has these big holes. So the problem with that is that you're never really mashing the potato. So you're still, if you're starting with chunks, when you add your butter and milk or cream, you're never going to get those chunks out. And if you even go in with a hand blender afterwards, it's going to get gluey when you overmix the potatoes, right? We've all been there where it gets like gluey and goopy. Nobody wants that. So my hack is a potato ricer.

• 10:29Joe Flamm?

  Oh. The OG no key press.

• 10:32Adrienne Cheatham?

  It looks like a really big garlic press, right? It opens up, you put the potato in the bottom part of it, and some of them come with like different sized holes. So you can go smaller. You press the potato through, it comes out in like flaky string, like pasta noodle kind of shapes.

• 10:50Joe Flamm?

  Yep.

• 10:51Adrienne Cheatham?

  And it's completely smooth. All you have to do is whisk or use a wooden spoon even to stir in your milk and your butter and whatever flavorings and you're golden.

• 11:00Joe Flamm?

  That's how, that's how we make them at Bartuto.

• 11:03Adrienne Cheatham?

  See? And they're delicious there.

• 11:05Joe Flamm?

  When I worked banquets, we used to do the same thing, but they would put them through a grinder with a really small die.

• 11:10Adrienne Cheatham?

  Oh, that's so smart.

• 11:11Joe Flamm?

  You had to make them for like, you know, you'd have to make mashed potatoes for like a thousand people.

• 11:15Adrienne Cheatham?

  Yeah, yeah. That is so smart.

• 11:18Joe Flamm?

  It makes the best mashed potatoes. Like if you want that like super beautiful, perfect mashed potato, like that picturesque mashed mashed potato, the ricer is, nothing compares.

• 11:28Adrienne Cheatham?

  Nothing. And people use those, those handheld mashers that you just go right into the pot and then wonder why they have chunks. And to me, that is the difference between silky, smooth mashed potatoes and chunky mashed potatoes.

• 11:41Joe Flamm?

  But I'm not gonna lie, I, I don't mind a chunky mashed potato. I like that little bit of texture.

• 11:47Adrienne Cheatham?

  I like a rustic one here and there. Don't get me wrong, but I mean, when people ask me about mashed potatoes at home, like what am I doing wrong? What could I be doing different to get that silky, smooth finish that I love so much? That is what you need to be doing.

• 12:03Joe Flamm?

  No, that's without a doubt, the only way.

• 12:06Adrienne Cheatham?

  And I could live in a bowl of mashed potatoes.

• 12:08Joe Flamm?

  And also like a potato ricer is like, it's a cheap add.

• 12:11Adrienne Cheatham?

  Yeah.

• 12:12Joe Flamm?

  It's not like, it's a super, it's not like you're buying a sous vide machine.

• 12:15Adrienne Cheatham?

  Right. They're like, you know, 20, 25 bucks. And you can use it for a lot of other things too. You can use it for tomatoes. If you're making tomato sauce, you can use it for a lot of different things. So it's not just, you know, I would never tell people to buy something that only has one use. If you're living in my kitchen and taking up my space, I've got to be able to use you for several things. And that is, you know, that's what I love about the, the potato ricer.

• 12:39Joe Flamm?

  Yeah. Um, and if, if you're wondering if I bought a vintage one, I absolutely did.

• 12:44Adrienne Cheatham?

  Of course you did.

• 12:44Joe Flamm?

  It's hanging up in my pasta lab, but it'll catch your phone. It looks awesome.

• 12:48Adrienne Cheatham?

  You're gonna have to send me a picture of that later.

• 12:50Joe Flamm?

  I will. It's, I love it. Okay. Well, yours gets right into my second one.

• 12:54Adrienne Cheatham?

  Okay, what's your next one?

• 12:55Joe Flamm?

  A piece of equipment that I think everyone has, and that's a whisk. But your whisk probably sucks.

• 13:06Joe Flamm?

  Cause either you have the one where it's like, it's not metal and it's just like, uh, whatever. It's like that stuff they make baby toys out of.

• 13:15Adrienne Cheatham?

  And they like, eh.

• 13:16Joe Flamm?

  Yeah. It's like, you need a good whisk or you have the wrong size. It's either way too big or way too small. Or like, remember those ones? Like I'm sure my mom has six of these in her house right now, but they're the whisk and then it's like metal like wrapped around it.

• 13:29Adrienne Cheatham?

  Yeah, it's got the coil around the handle.

• 13:31Joe Flamm?

  Yeah, yeah, yeah. And like the handle's not stiff enough. Like you can't really hold it.

• 13:35Adrienne Cheatham?

  The things always come out and you gotta stick them back in.

• 13:38Joe Flamm?

  Oh, like buy a $25 whisk and just, you know, with a good stiff handle, that's an appropriate size for the volume of things you make.

• 13:48Adrienne Cheatham?

  Yeah.

• 13:48Joe Flamm?

  You don't need a three foot long balloon whisk if you're not a professional pastry chef making chantilly cream by hand on the regular. You know what I mean? You just need a nice, you know, 10 inch, good stiff handle, good quality whisk. But it's one of those things, like once you use a nice one, you're like, oh.

• 14:07Adrienne Cheatham?

  Right.

• 14:08Joe Flamm?

  Oh, I never want to go back to where I was. And it's like, you're not going to buy a hundred whisk in your lifetime. Most people have probably only bought one or never bought one. Somebody just gave them one. They registered for one then when they got married maybe. But like, buy a good quality whisk, especially pre-holiday. There's, you are whisking so many things. Whether you're making pies, whether you're making whipped cream, whether mashed potatoes.

• 14:30Adrienne Cheatham?

  Cake batter.

• 14:31Joe Flamm?

  Gravy, anything. You're gonna need a whisk. Upgrade your whisk. It'll upgrade your game for sure. I think it's one of the easiest ones to do.

• 14:39Adrienne Cheatham?

  That's a great one. Cause when I go to people's houses and I see that whisk, I, I know exactly what you're talking about. That coil down the handle, the loop on the top. You know, it's like, you see it like in your mind, it's like, it should go on like a pegboard, like one of those boards that just hangs.

• 14:54Joe Flamm?

  It should just stay up there.

• 14:55Adrienne Cheatham?

  In a cabin or something like.

• 14:56Joe Flamm?

  You know what I mean? Just, just leave that thing up there.

• 14:58Adrienne Cheatham?

  And then when you're using the whisk and the metal is so weak that it puts up no fight, it doesn't whisk the ingredients together. It just kind of like pushes to the side.

• 15:07Joe Flamm?

  Cause it's like all like weird and little.

• 15:09Adrienne Cheatham?

  And so, okay, so talking about some of the things that you talked about brings me to my next one. So, you know, you're talking about whisking sauces, you're talking about all the holiday cooking. And a lot of times during the holidays, you've got more than one thing going on the oven at a time.

• 15:27Joe Flamm?

  It's probably the number one time you're using every burner, every stove, right?

• 15:32Adrienne Cheatham?

  You've got a ton of things. And one thing that I hate is if I'm like, I've got gravy or something simmering over here. I've got the sauce for a mac and cheese over here or something else going. I don't want one thing to splatter into the other. And then sometimes I want to fry during the holidays and I'm standing, like I'm reaching over the pot that I'm frying because I have to stir something behind. My hack that I think more people should have in their kitchens is this guy right here.

• 16:05Joe Flamm?

  Oh, the old splatter screen.

• 16:07Adrienne Cheatham?

  Yes. I love a splatter screen. And I have it, and don't get me wrong. I don't use it all the time. And then sometimes I'm like, why am I not using my splatter screen? Cause then I'll get grease everywhere if I'm frying, or if I'm making tomato sauce or something with roasted peppers, you get that oil and you get that spray on your backsplash on the oven top. It just makes such a mess.

• 16:30Joe Flamm?

  It's funny, cause that's one of those things that like, I don't personally have, but anytime I'm somewhere and they have one, I'm like, oh, this is really nice.

• 16:38Adrienne Cheatham?

  Yeah, yeah.

• 16:39Joe Flamm?

  This is really nice.

• 16:40Adrienne Cheatham?

  The first time I saw it, I was like, oh, what is this? Like, nobody needs this. This is such a useless piece of extra equipment in the kitchen. I use it. I was like, oh, okay. I kind of like it. Because the cool thing is like, I don't know if you can see through, nope, can't see through. Well, I can see through, I can see through here, but it lets the steam out. So it's not like putting a lid on your pot which traps steam. So if you're making tomato sauce, or if you're making gravy, you don't want to trap steam. You want that excess moisture to leave.

• 17:11Joe Flamm?

  I always have like the, the lid, you know what I mean? Like six pots going with all the lids, like just a jar, like a little bit, you know what I mean? Where I'm like, this would be so much better.

• 17:19Adrienne Cheatham?

  Right. And it's, it's great.

• 17:20Joe Flamm?

  That might be the, that might, that might be the one I upgrade this year. I might have to get one of those for grandma's house.

• 17:25Adrienne Cheatham?

  I might send you one on Amazon or something.

• 17:27Joe Flamm?

  Like that, that might be, that might be the move. So.

• 17:29Adrienne Cheatham?

  I think I have your address from the last thing I sent you.

• 17:32Joe Flamm?

  Oh, yeah.

• 17:32Adrienne Cheatham?

  Did you get the Shio Koji by the way? Yeah.

• 17:37Adrienne Cheatham?

  Ah, yes.

• 17:40Joe Flamm?

  My wife was like, why do you have four bottles of the, what is happening? I'm like, oh.

• 17:45Adrienne Cheatham?

  Because you're welcome.

• 17:47Joe Flamm?

  Yeah.

• 17:48Adrienne Cheatham?

  But yeah, I love the splatter screen because it lets the steam out and it keeps the grease and the liquid from flying off the pan. So even if I'm like, I was frying chicken wings or like soft shell crab, and I have oil on my ceiling in the kitchen, like an oil stain from when a soft shell crab exploded. And ever since then, I was like, I'm using the splatter screen because it, it lets the steam out if you're frying, but it keeps the oil and the grease from splattering everywhere, which I really, I really wish I had this, that time that I, uh, fried soft shells and exploded all over my wall and ceiling in the kitchen.

• 18:27Joe Flamm?

  Yeah, it would have been better.

• 18:29Adrienne Cheatham?

  Yeah, would have been a lot better. So that's my, that's my holiday upgrade is the splatter screen.

• 18:33Joe Flamm?

  That's a good one. That might, that might be my one for the year.

• 18:36Adrienne Cheatham?

  Nice. What's your, what's your next one?

• 18:40Joe Flamm?

  So my last one is one that I think, again, it's another simple one. A set of really nice metal mixing bowls. And by really nice, I just mean like, good size, good, you know what I mean? They have a little bit of weight to them, you know, and they're not the ones that have been in the bottom of the cabinet for 80 years that are dented, that are made out of three different metals that spin around no matter what. But like, I think it's one of the things where it's like, you know, we talk about like mise en place and organization all the time. To organize yourself while you're cooking, like having a bunch of those where you're able to cut veg, throw it in, you know, mix of stuffing, you're able to whip a whipped cream, you're able to do all these things, like having nice organized bowls, wash them all, repeat, reset. You know, a lot of them too, they come with like the lids now,

• 19:22Joe Flamm?

  where you just pop a top on them, throw them in the cooler until you're ready to use it. Makes it really easy for, you know, scraping things out with the spat, like knowing you have the right amount of bowls too.

• 19:32Adrienne Cheatham?

  Yeah.

• 19:33Joe Flamm?

  You're not like, oh, I have one metal, metal mixing bowl, and then I have one glass bowl, and then I have one of those super heavy ceramic bowls, which I love those. I love those for a lot of things. But when I'm doing like bulk prep, when I'm trying to get a bunch of stuff done and not just like making like cute French toast on a Sunday, it's like, I want a bunch of metal bowls that I could just be like boom, boom, boom, boom, fill them all. They're, they're so easy to clean. And especially like when you're doing, you know, for my family, it's like this year's small Thanksgiving, right? So there's forty five of us.

• 20:04Adrienne Cheatham?

  Oh, geez. Instead of seventy five, that is small for your family.

• 20:08Joe Flamm?

  So it's, you know what I mean? It's small Thanksgiving. So, but still, when you're cooking for forty five, you need to be set up and roll. You know what I mean? The kitchen is not a kitchen that's, you know, a commercial kitchen. It's a seventy year old, you know, galley kitchen.

• 20:24Joe Flamm?

  And so like having those little things to help keep you organized and to streamline your prep is like gonna take a lot of stress out of your day.

• 20:33Adrienne Cheatham?

  Yeah, that's a great one because they also sell them in those sets that go up to like, you don't have to get the ones that go to the huge set, right? There are some bowls that are like, I could give it a bear hug and barely get my hands around it. But you can go up to like the five quart. Of course you do. I have one that's like a ten quart. And then my next one from there is like the five quart, four quart, three, two, one. And then like a two cup.

• 21:01Joe Flamm?

  Workhorse ones, right?

• 21:02Adrienne Cheatham?

  Exactly.

• 21:03Joe Flamm?

  Those are the ones that I use for a million things. We have that one big one that you could sit in that we use to make, you know, the salad for the holidays. You know what I mean? That sits on top of my grandma's freezer all year. We pull it out, you know what I mean?

• 21:14Adrienne Cheatham?

  Cause it can't fit in any cabinet.

• 21:16Joe Flamm?

  No, no, there's no cabinet on earth that's made to fit that bowl. Barely fits through a doorway. But those, those workhorse ones are so great. And just like how easy they are to clean. Like you can't break them. You knock them over, you drop them, you throw them in the sink. They're fine.

• 21:30Adrienne Cheatham?

  Yep. And they're not that heavy either.

• 21:33Joe Flamm?

  Right. So it's like you could, if you have a stack of them, you throw them in your car, you bring them to somebody's house. You know what I mean? Talking about like, you're like, always, always bring a knife. I always bring a knife too. I have knives hidden at my grandmother's house. Like having a stack of those bowls and like instantly, cause you don't know what you're walking into. Instantly, you're gonna be way more organized. It's gonna be way easier. You're gonna be, and that's it. Like it's all your setup, right? Everything is just a setup. And I think that's what, you know, it's professional chefs versus home cooks. Like what we are taught from day one. It's like, you gotta win the prep day. You gotta win the prep day. If you win the prep day, you're gonna be ready for service. And so like, we're so hyper focused on that.

• 22:13Joe Flamm?

  And I think like, that's why it makes it so much less stressful for us. Cause we're just like, we're rolling, we're moving, we're proven.

• 22:19Adrienne Cheatham?

  I know I've got this here, I've got this here, I've got this here. And you just grab what you need. You grab the bowl with the ingredient or the part of the process that you need that's already set up in it. And it just goes so smoothly.

• 22:31Joe Flamm?

  Right. And the way those stack too, like they don't take up a lot of space. Like, you know what I mean? For whether you're small apartment kitchen or big house, it doesn't matter. I've never met anyone who said, I have way too much space in my kitchen.

• 22:44Joe Flamm?

  I have way, I have way too much storage. That person, if you're out there, I have not met you. I don't know you. I've never cooked at your house. I've never heard from you.

• 22:53Adrienne Cheatham?

  And they must be a minimalist.

• 22:55Joe Flamm?

  Yeah. But you know what I mean? So to just be able to have six bowls that fit in, you know, one four quart metal bowl, like is awesome.

• 23:03Adrienne Cheatham?

  Yeah, that's a great one. That's a great one.

• 23:05Joe Flamm?

  So that's one I think that is, that is huge for me.

• 23:09Adrienne Cheatham?

  That would be something that I would buy anybody when they're moving as a housewarming gift or, you know, graduating college and moving into their first apartment is just a set of those nesting bowls. And you're good for the rest of your life with one set. I want to ask, do you, you prefer the metal over the glass, like the Pyrex glass bowl sets?

• 23:29Joe Flamm?

  Depends on the, the thing. I have both. I have, I have metal, glass and ceramic.

• 23:36Adrienne Cheatham?

  Okay. I just have metal and glass.

• 23:38Joe Flamm?

  I like the metal for like big prep, just because when you're like cranking where it's just like, and also like when I'm doing stuff with the kids.

• 23:47Joe Flamm?

  Cause they can't break them.

• 23:48Adrienne Cheatham?

  Right.

• 23:49Joe Flamm?

  You know what I mean? They knock stuff over, they knock it off the counter, they drop it. They wanna, you know, do dishes. It's like, cool, wash the bowls.

• 23:56Adrienne Cheatham?

  Right.

• 23:57Joe Flamm?

  You know, where they can be involved and you're out like, oh my gosh, they're gonna, you know what I mean? Drop a Pyrex bowl in the sink. And this is gonna be, this is gonna be a day changer.

• 24:05Adrienne Cheatham?

  Yeah.

• 24:06Joe Flamm?

  If I'm cleaning glass out of the sink for the next hour.

• 24:09Adrienne Cheatham?

  Yeah, that's a good point, especially if you've got kids, because the glass ones, they are also heavier. I love them. Don't get me wrong, but they make a lot more noise. They're heavier. You gotta worry about cracking them. So I love the metal ones because they're just like one and done. One set, you're done.

• 24:26Joe Flamm?

  And they're easy to travel with. You know what I mean? Like the, the glass ones are nice. If I'm in my house cooking by myself. Like the ceramic ones, it's the same thing. If I'm making one thing, you know, the ceramic ones are like literally like Sunday French toast. Is what I use it for. Um, or you know, pancakes, whatever. But like everything else, it's like, yeah, metal bowl, quick boom, super easy to wash, super fast. They dry super fast. Like, you know what I mean? So it's just, it works.

• 24:55Adrienne Cheatham?

  That's a good upgrade. I think more people should have that in their kitchen.

• 25:06Adrienne Cheatham?

  There are things that people feel like they need to upgrade and spend money on that I think they actually don't, right? Like sometimes people underestimate the quality of their equipment. And they're like, oh, you know, this pan is so old. It's like, but it's in great shape. You know, people definitely focus on upgrading things that sometimes are very expensive when they could do the small upgrades that we've already talked about that don't cost as much money. And I think there's something that people often feel like they have to upgrade, but they actually don't. And to me, one of those things is a cast iron skillet.

• 25:47Joe Flamm?

  Oh, preach.

• 25:49Adrienne Cheatham?

  I mean, I've gone to people's houses and they're like, oh, I don't use it because it got some rust and I'm gonna throw it away and buy a new one. I'm like, whoa, whoa, whoa. Don't throw it away. Are you kidding me? Like you don't have to upgrade because it gets a little rusty or you don't have to throw it away and buy a new one. All you have to do is get a piece of like steel wool or a Brillo pad, scrub that bad boy out, rub it down with oil and put it in the oven for like an hour. Re-season it. Like you don't have to go through the whole process of throwing, and cast irons are super heavy. Like you just put that in a trash bag, like.

• 26:25Joe Flamm?

  Right. That's insane.

• 26:26Adrienne Cheatham?

  It can literally last, when the world ends, cast iron skillets will still be sitting around.

• 26:32Joe Flamm?

  I mean, they have them from, you know, like the, you know, I mean, basically hundreds of years old cast iron skillet.

• 26:38Adrienne Cheatham?

  Yeah.

• 26:39Joe Flamm?

  And I mean, I have one and it's just, you know, it's, it's a lodge. It's a regular plain lodge cast iron. You know what I mean? I think they're like fifty or seventy five bucks. And I have had it for twenty two years.

• 26:54Adrienne Cheatham?

  Wow.

• 26:56Joe Flamm?

  Like, and it's, it's awesome. It's a beast. I've thrown it on top of coals. I've, you know, I mean, cooked stove top in it. I've done everything in it. You know what I mean? Like campfires to anything. It's such a versatile. And it's not a piece that I use every day or maybe even once a week, but it's like when I need it, it's the best.

• 27:14Adrienne Cheatham?

  Yeah.

• 27:15Joe Flamm?

  You know, and it's like, I plan on having that thing forever. I plan on, you know what I mean? Like giving that to my children one day. It's like my legacy of like, this is my lodge. This is my lodge, you know? I had this thing for, for, you know, hopefully seventy years and now, you know what I mean? Hopefully they have it for seventy years.

• 27:33Adrienne Cheatham?

  It's one of those, like they last for, literally the cast iron skillet that I have now, and don't judge me, Joe, you're gonna think I'm like really weird for this or maybe kinda gross. I don't know. But one day I had just moved into my place in Harlem. I was going out for a run one day and I saw somebody moving and they had a pile of stuff that they were throwing away. And on the top of that pile was a cast iron skillet that was about nine inches wide and about five inches deep. I was like, hey, when I saw them loading up a truck, I was like, what's up with this stuff over here? They're like, ah, that's all trash. I was like, okay, so I went on my run. I was like, maybe they're gonna change their mind. So when I come back from my run, if it's still there, it's fair game, right?

• 28:15Joe Flamm?

  A hundred percent.

• 28:17Adrienne Cheatham?

  When I came back down the street from my run, the moving truck was gone. Clearly they were not taking that with them because it was rusty. So I picked that cast iron up. I carried it back to my apartment. I opened the back door. I opened all the windows. Cause I was living in a tiny studio, right? It was probably like four hundred.

• 28:35Joe Flamm?

  Fantasy novels, this is what they would do. You know what I mean? They would be like, oh, it's just a dirty little cast iron I found on the street for free.

• 28:43Adrienne Cheatham?

  It's like shining up and, ah.

• 28:45Joe Flamm?

  Yeah.

• 28:45Adrienne Cheatham?

  And that's what I did. I scrubbed it out, you know, took some like Brillo pads, scrubbed the hell out of it to get all the rust off of it. Rubbed it on the inside and the outside with oil, turned my oven up to five hundred and just left it in there for an hour. And my place got very smoky. Yes. Don't get me wrong. I sat out on the back porch. But then I took it out, oiled it again, did it again. And I have had that thing for no less than like eighteen years now. And it's amazing. I do now, this is controversial. I do occasionally wash my cast iron with soap and a scrubby pad. I know some people are anti water on it. But you know, sometimes I don't want the aromas to accumulate too much if I cook fish in it.

• 29:30Joe Flamm?

  Yeah, I was gonna say, when I, after I cook fish in it, I always do.

• 29:32Adrienne Cheatham?

  Absolutely.

• 29:33Joe Flamm?

  I don't do it every time, but if I cook fish in there, then I'll scrub it out.

• 29:36Adrienne Cheatham?

  Yeah. And then I just take a little paper towel, rub the inside with oil, put the burner on medium and let it set the oil again and I'm good to go. But that is something that people often feel like they need to upgrade and spend money on these expensive cast irons and all that. And you really don't. Just find.

• 29:53Joe Flamm?

  I love that. Yeah.

• 29:54Adrienne Cheatham?

  Any cast iron and take care of it.

• 29:56Joe Flamm?

  They last, they last forever.

• 29:57Adrienne Cheatham?

  Yeah. What's yours that you think that people really wanna buy new and fancy, but they probably don't have to?

• 30:04Joe Flamm?

  Yeah. So mine is platters, like serving dishes. Where people don't wanna use the old like kitschy ones. And I'm like, use them. Use them. Use the one with the big turkey on it. Use the one covered in Christmas trees. Use the one, you know, with whatever on it. Use it. Pull it out of that back bottom shelf. Find those old ones. It's got a little chip in it. Who gives a shit? Like use it. They're awesome. They're just awesome. You know what I mean? Like those, those platters have seen stuff. They've seen holidays. They've seen arguments. They've seen, you know, I mean, relatives who are no longer there, people who we thought were gonna be a part of the family that, hey, never quite made it. And you know, like.

• 30:49Joe Flamm?

  Those platters tell a story like they're special. Like, you know, my grandma has this monster one that is just, I carve two turkeys for Thanksgiving. On big Thanksgiving, we get two 25 pound birds.

• 31:01Adrienne Cheatham?

  I love how you guys call it big and small Thanksgiving.

• 31:04Joe Flamm?

  Yeah. So small Thanksgiving, I'll only get, I'll get a 25 pound bird this year and then an extra, you know, 10 pound breast.

• 31:10Adrienne Cheatham?

  Okay.

• 31:11Joe Flamm?

  But when I carve the two turkeys, it'll fit two whole carved 25 pound turkeys.

• 31:16Adrienne Cheatham?

  Whoa.

• 31:18Joe Flamm?

  And it's crazy looking. It's got this big, you know, bulbous turkey coming out of the side and it's, you know, a creamy white color. That's not quite white. That's not quite cream that like, you know, I don't think you could make.

• 31:31Adrienne Cheatham?

  It's a patina. It's got a patina.

• 31:34Joe Flamm?

  Yeah. It's got a patina to it. And it's like, it's impossible to wash because it doesn't fit in any sink that's not meant for like scrubbing an animal or livestock, you know, like, like those things to me, like everybody, you know, and it's like, there's so much beautiful stuff out there, right? There's so many great, you know, small people who are making beautiful earthenware and stoneware and all these things, you know, you can go to Crate and Barrel and get incredible stuff that looks really, really beautiful and artisanal. But find those old ones off the shelf. Bust out the silver platter. You know what I mean? Like grandma or one of your aunts or someone has silver platters that have not seen the light of day.

• 32:12Adrienne Cheatham?

  Yeah.

• 32:13Joe Flamm?

  Since you were born. Find out where they are. Take them out. Yeah, they're painting us a clean. Who cares? You're doing it twice a year. Clean them. Get the silver polish out. You hang out in the back. You have a cup of coffee and you talk shit with one of your cousins. Like just use the old platters. Use the old stuff. It's not practical. It's not reasonable. And that's the whole point.

• 32:34Adrienne Cheatham?

  Yes.

• 32:35Joe Flamm?

  It's the whole point of the holiday. It's like cooking dinner for 45 people in a house is silly and crazy. But that's the whole point. It's like, it's, it's the time for it. So it's like, for me, it's like bust out the old platters. Don't get a new one. Find out who in your family has the cachet because someone does.

• 32:52Adrienne Cheatham?

  Somebody's right. Somebody's hiding them all. Someone took them from the grandparents' house when they passed away and they're st- they're stashing them.

• 33:00Joe Flamm?

  One weird cabinet that's super hard to get to and you don't even know how they got the platter in that cabinet to begin with. You gotta turn it sideways and you have to stand on a ladder and you don't even know how they got up there because everyone in your family's five, three, except for you. And you're like, you know, like, fine.

• 33:16Adrienne Cheatham?

  Wildly personal, Joe.

• 33:17Joe Flamm?

  Yeah. You know, like, go find those platters. Go find those serving dishes and put stuff on it. And like, especially if it hasn't been busted out in a while. And ask people, hey, when's the, when's the last time you used this? Where did you get this? Where did you get this? Where did this come from? You know what I mean? Like that to me is like my favorite part because my, my grandmother's 97 and she still was so fortunate. She's so sharp. She still remembers all of it.

• 33:50Adrienne Cheatham?

  Oh, wow.

• 33:51Joe Flamm?

  Anything you take out. She's like, oh, this is, we got this from, you know, my, my cousin, Janie sent it to me after, you know, Maria was born and, you know, before this and whatever. And like, how could you not romanticize?

• 34:07Adrienne Cheatham?

  Yeah. That's like the, that carries the stories.

• 34:10Joe Flamm?

  Like for me, and I know I'm, I'm a, I'm a, I'm a nerd and I'm an old soul and I, and I love things like this, but it's like, you know, if you do one thing this holiday of like not getting the new thing, like go find the old platter. Find out who has them. Bust them out.

• 34:24Adrienne Cheatham?

  I, that, that makes me so nostalgic, Joe. I forget how sentimental you are sometimes. I love that. It's like, it reminds me of my grandfather's house because my mom came from like a family of 12 brothers and sisters. Um, literally with six and six and they have tons of, I have tons of cousins. So every holiday that we would get together at my grandfather's house was like these massive, massive, I mean, our, our big Thanksgiving was probably like a medium Thanksgiving for your family because we were probably rolling around like maybe 50 people at the most at our biggest. But, you know, kids of all ages, all the way up to my grandfather and he had these, I remember this one tray he had, it

• 35:05Adrienne Cheatham?

  was like a plaid and it was like made of like formica or something. It was, it was the ugliest tray, but I miss that thing and I haven't seen it in years.

• 35:15Joe Flamm?

  Right now. That's what I mean though. To be able to bust that out this holiday.

• 35:19Adrienne Cheatham?

  And my grandmother had like a couple of really nice silver platters that she had passed away when I was really young, but my grandfather still had these like two really beautiful silver platters that they had from when they were married. And they had these like floral designs on the outside and they only used them like once a year for like Christmas or for the turkey of Thanksgiving.

• 35:41Joe Flamm?

  Goes away from it. You know what I mean? We all go for the convenience of like, and I get it. Like it's a lot of work.

• 35:46Adrienne Cheatham?

  Look at this pretty white ceramic tray.

• 35:49Joe Flamm?

  You're just like, hey, I'm just going to do all foil pans because like this is a ton of work and I don't want to do any more dishes. I have kids, I have work, I have a million other things to do, you know, besides just cook this dinner. But I am, this is my imploring everyone out there, bust out those big pieces. Make it ridiculous. Make it so heavy to carry to the table. Who cares? You know what I mean?

• 36:11Adrienne Cheatham?

  It takes three people to hold it.

• 36:13Joe Flamm?

  That's it. You know what I mean? Like it should be a feat of strength to carry this thing to the buffet. And like, that's, you know, like, that to me is the stuff where I, I just, I, I love.

• 36:32Adrienne Cheatham?

  There are some parts of the holiday that really, really intimidate people. And you mentioned this when you were talking about your whisk and some of your other holiday equipment upgrades. But Joe, we got to talk about the elephant in the room, the gravy.

• 36:49Joe Flamm?

  No.

• 36:50Adrienne Cheatham?

  Gravy. I mean, you can't have a turkey without having a gravy. You can't have like roast beef without having a gravy. And a lot of people are really intimidated by gravy. And I really think that it is our duty as chefs who cook at home with our families to demystify and make people comfortable with making gravy. So I think people are intimidated by gravy because they don't know, you know, you make it, you take the turkey out of the roasting pan, right?

• 37:23Joe Flamm?

  Mm hmm.

• 37:24Adrienne Cheatham?

  And you've got a lot of fat. You've got a lot of liquid.

• 37:27Joe Flamm?

  Yep.

• 37:27Adrienne Cheatham?

  And if you just whisk flour in and whisk, you know, pour flour over the top, whisk it in, it could come out lumpy. It could still be too fatty and you just have all this grease on there. So people hate it because they have to tilt that roasting pan to the side, take a spoon or a ladle and skim off the fat. And then they don't know if they've skimmed fat or if they skimmed the liquid that you want for the gravy. So I think a lot of people just kind of throw their hands up and, and quit. But I think we got a couple of hacks, Joe.

• 37:59Joe Flamm?

  Um, you know what? I'm going to take you, I'm going to take you, I'm going to walk you through my gravy.

• 38:04Adrienne Cheatham?

  Yes.

• 38:05Joe Flamm?

  So the funny thing is there's a running joke in the family of that. My mom makes the gravy on Thanksgiving where it's like my grandma, I think still thinks my mom makes the gravy. My mom hasn't made gravy in 20 years.

• 38:17Adrienne Cheatham?

  This sounds like a walk in confession. Are you, are you confessing something to your family?

• 38:21Joe Flamm?

  But so, but my mom will walk in the kitchen and they'll, you know, and so it's just a bit, oh, Janice is going to make the gravy now. And my mom walks back there and just stands next to me and I make gravy. Um, but the one thing that my grandma has at her house and it's, you know, I don't even have one of these at my house and it's, uh, you know, like a big Pyrex measuring cup, like the normal ones?

• 38:41Adrienne Cheatham?

  Yeah.

• 38:42Joe Flamm?

  You know, where it's just a handle and it's, you know, uh, for a cup, whatever, two cup. So it looks like that, except there's a spigot, like a teapot where it goes up like this and it goes all the way down to the bottom of the cup.

• 38:55Adrienne Cheatham?

  Yes, I've seen those.

• 38:57Joe Flamm?

  So we have a really big one of those. So what I'll do is I'll pull the turkeys out. I'll let everything sit over there for a while. Right? Just let it chill. Once it comes down a little bit, I'll pour everything into that cup. You know what I mean? I'll pour it through a sieve to get the really big pieces out, but I'm not too crazy meticulous about it. I don't really care.

• 39:15Adrienne Cheatham?

  Mm hmm.

• 39:16Joe Flamm?

  Pour that in, let it sit on the counter. You know, usually I have the window open at that point because my grandmother's house is 115 degrees. But as it starts to chill a little bit, you know, your liquid will separate from your fat. The fat or fat will start sitting on the top. So once it gets there, what I do to make my gravy is I'll take, I'll take the fat right off of that. I'll just take a spoon. I'll take that fat, throw it into a saucepan, throw my flour in, make a basic roux, right? Equal parts flour and fat. Get that going. And then because that cup's like that, when you pour it and only pours out the liquid. So once my butter and fat are really good and incorporated, I'll start pouring in that liquid, whisking it in and just keep going till I get it the

• 39:58Joe Flamm?

  perfect consistency. So now I'm just adding the right amount of stock to get the right amount of gravy, the consistency. And the other thing is do not be shy with the black pepper.

• 40:08Adrienne Cheatham?

  Hmm.

• 40:08Joe Flamm?

  Don't season it till the end with the salt because you don't know how much salt is going to come out of that bird and end of those drippings. Cause sometimes it's really, really seasoned.

• 40:16Adrienne Cheatham?

  Yeah.

• 40:16Joe Flamm?

  You know, if you have a well seasoned bird.

• 40:18Adrienne Cheatham?

  Yeah. And that liquid can reduce in the roasting pan.

• 40:21Joe Flamm?

  Right. So a lot of times I really, I almost put no salt and it doesn't really need it. So it's just like a touch of salt at the end, but lots of like liberal cracks of black pepper in there. You will get a beautiful, dark brown, rich, thick, you know, Aunt Janice's famous gravy.

• 40:39Adrienne Cheatham?

  Made by her, her lovely son, Joseph.

• 40:42Joe Flamm?

  You will, you will get, you know, the gravy my mother has become famous for, for 20 years.

• 40:48Adrienne Cheatham?

  Have you been making it for all 20 of those years?

• 40:51Joe Flamm?

  Yes.

• 40:55Adrienne Cheatham?

  Oh my God, please don't tell Grandma Mary.

• 40:57Joe Flamm?

  Well, yeah, so that's, that's, you know, it's, it's simple, it's quick, it takes maybe, you mean, once you have it poured off and once you, you know, I mean, the, the roux takes two minutes to come together.

• 41:08Adrienne Cheatham?

  Right.

• 41:08Joe Flamm?

  And then, you know, when you're whisking it in, you have to let it come up. You know, you have to let it kind of come to a roll because that'll tell you really how thick it is. And then you drop it to a simmer, kind of cook the flowery taste out and you will have a luscious gravy for your party.

• 41:22Adrienne Cheatham?

  That sounds amazing and simple, like it's, it's a lot easier than people think. And I think it is the amount of fat sometimes that throws people off or intimidates them. So I've literally seen some years either just dust the McCormick powder into the gravy of the, the bird drippings. I've seen them dust that over and just whisk it around and then you get this greasy.

• 41:47Joe Flamm?

  Yeah, it's like, it's like, it's like xanthum gum and wonder flour and like, you know, it'd be like all these mixed together.

• 41:54Adrienne Cheatham?

  Right. It's like, it's super salty. It tastes like not fully, like it could be so much better. But then you've covered up this beautiful turkey juice with this like powdered seasoning.

• 42:05Joe Flamm?

  Right. It tastes like, like turkey grease.

• 42:07Adrienne Cheatham?

  Yeah, exactly. It's, it's just like greasy. I think separating the fat is a big part of it. So there's a, a thing that I have in my kitchen that was probably like, I don't know, five bucks, 10 bucks. This is a pancake dispenser.

• 42:20Joe Flamm?

  Oh, the pancake dropper.

• 42:22Adrienne Cheatham?

  Yes, yes. So you, you pull the little lever here and it opens up the bottom. So the pancake batter can come out. Now, have I ever used this for pancake batter? Never. But what I do use it for is gravy.

• 42:38Joe Flamm?

  You got, you, you made yourself a homemade gravy shoot.

• 42:41Adrienne Cheatham?

  Yes, exactly. Cause in restaurants, we have something called a sauce gun. It's like this metal V shaped thing that has a little trigger and it opens up the hole at the bottom. So you can just sauce on top of plates without spilling. So I saw this pancake dispenser and I was like, oh my God, it's like a sauce gun for your home. Cause the ones for restaurants are like, I don't know, they're big. I don't have room for that.

• 43:04Joe Flamm?

  And then you have the weird metal thing that holds it and you also can't see through them. So for this application.

• 43:09Adrienne Cheatham?

  It's perfect. So when I make gravy, you know, somebody will take the turkey off, put it on the platter to let it rest. And then we'll put all the juice into the container. I'll do the same thing, but I usually start with a little butter. So I'll put a little.

• 43:25Joe Flamm?

  Classic butter roux.

• 43:26Adrienne Cheatham?

  I do butter and I do, um, I use wonder flour. You know, they, they call it the gravy flour for a reason. The starch is pre gelatinized. So you don't have to worry about getting lumps. You could just dust the wonder flour over the liquid in the roasting pan, but you might still have too much fat. So I like to make a little roux, you know, maybe two tablespoons of butter, couple tablespoons of wonder flour. I just whisk it together until it's like a little brown and then I'll, you know, add this in. I'll use this and I'll let the, the turkey juice come out and I'll let a little bit of the fat through also. So I can get that turkey flavor and then just whisk that in and I'm good.

• 44:07Adrienne Cheatham?

  And then, you know, if you want to get fancy, you can like throw in a couple of sprigs of thyme or rosemary or sage, you know, to just let it steep in the gravy after it's come up to a simmer. But it's, it's amazing. I think it, it makes it so easy.

• 44:21Joe Flamm?

  See, I like stuff my birds with like a ton of thyme and rosemary and sage. So all those flavors kind of.

• 44:28Adrienne Cheatham?

  So we use a ton of, we usually go to New Orleans for Thanksgiving. So Stephen, you know, it's, it's like Trinity. So there's green bell peppers, there's lots of thyme, dry basil, not fresh basil. But it's like dried herbs, fresh herbs, onion, green bell pepper, celery, like filled in the cavity. You know, we'll blanch the giblets and let them like simmer for a few minutes to tenderize them. And then that's the liquid we use along with the turkey juice. And then you chop up the giblets like really finely and add them to the gravy. And that is killer. Oh my God, it's so good. But it does require an extra pop. So I like this because easy, simple, you get all the juice and you're good.

• 45:11Joe Flamm?

  Yeah. Well, I'm ready.

• 45:14Adrienne Cheatham?

  I'm ready for Thanksgiving.

• 45:16Joe Flamm?

  Age, always a pleasure.

• 45:18Adrienne Cheatham?

  You too, Joe. And thank you for the hacks on this. I think I'm going to upgrade my, uh, my Thanksgiving this year with some of these.

• 45:24Joe Flamm?

  Yeah, I gotta go get my splatter screen.

• 45:29Adrienne Cheatham?

  That's it for this episode of the chef's cut. Head to the comments to share your favorite holiday kitchen cooking items. And don't forget to subscribe on YouTube and follow us on IG. For Joe Flamm, I'm Adrian Cheatham and this has been the chef's cut. Life beyond the past.