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Bonus #424: Turkey Drama (Patreon)

Published:
2022-11-23 06:04:07
Imported:
2026-06
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We're still talking about Thanksgiving prep.  Tell us what's on your menu this week!


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Comments

Julie Ruiz

Velveeta is an amazing ingredient in any dish!

Brie Gonzalez

Mac and cheese in the crockpot! That’s how we’ve been doing it a few years and I love it. Doesn’t “coagulate” lol

Dorothy OO

Love it when you guys talk non-Bravo anything and everything. Fun to hear your cooking dramas. Happy Thanksgiving!

Jamie All Runner

My secret to never overcooking my turkey is to cook it overnight. I cook it for an hour at 325, then rent with foil, turn the temp down to 170 since that's what I meant jy bird to be and let it cook. It can't really overcook. I also put some quartered citrus (orange or lemon) in the cavity for extra moisture

Emily

Happy Thanksgiving!

Libby

Hi yall happy thanksgiving! I miss you guys, I’ve been in italy since the 13th and haven’t had time to listen to the pod or watch bravo but I’m def thankful for Ronnie and Ben! Xoxo

Megan Stevenson

Agree! Thankful for these 2 lunatics and all their accents 🤣 you bring me so much laughter ♥️

Bre Giordano

happy thanksgiving! you guys always make me laugh! ronnie i don’t know if you like vegetarian meat but if you do you gotta try the frozen Gardein turkeys, they’re so good!

Jennifer Riester

Ronnie, you were speaking to my soul today between being mad about everyone bringing too much food and not eating what you brought and vegan cheese (all of which I've had is garbage!) I think when I was little my grandma told me if I dropped an eggshell into whatever we were baking it would kill whoever ate the eggshell so I've been super nervous about that ever since!

Elle Tee

Have you ever posted an ‘origin story’ episode? I’d love to hear a history on how WWC came about.

Suz Stephenson
>>96190395

There is a bit about the origins in an article on Medium from a few years ago. I can’t post a link but search for How to Become the Center of Influence Through Podcasting About Whatever Happens Next’ with Ben Mandelker of the Watch What Crappens podcast.

Clare_k07

I made a mac and cheese recipe once with evaporated milk. It wasn't gross - lol. It was so smooth and delicious!

Kristin Fletcher

Any time I can eavesdrop on you two talking, it makes my heart happy. Throw in foor discussion, I'm in heaven. Thank you both so much - you'll never know how you two have saved me. So thankful for you both. And no, this was not said in the hopes I'd get your egg shells in the mail.... <3

Meggiemoo

Ben is getting WILD with his bread pudding ideas. 😂 Yes! Let’s please introduce other items to make it taste anything other than a bag of dry nuts wrapped in over cooked bread with not enough sauce

Meggiemoo

Try American cheese block over Velveeta. It changed my life

Shannon Pringle

Ok, I meant to comment the other day. I’ve been working at a fine dining place for years and the chef had the most amazing mac and cheese recipe. He would use fancy cheese but it would be creamy like a processed cheese. He told me the secret was sodium citrate. Here’s the recipe, I make it for parties all the time and people go nuts for it. This is the recipe for a huge amount because… restaurant recipe, but I divide it and have no issues. I also plop it all in a pot and melt it and then use an immersion blender vs using a sous vide set up. 3.5 lbs shredded white cheddar 1.5 lbs gruyere (shredded) 5 lbs whole milk 1 1/2 tsp sodium citrate (per bag) 1 tsp salt (per bag) Heat a water bath with an immersion circulator to 167. Split the ingredients into 5 Ziplock bags. Connect the bags to the side of the water bathwith a clip or tape not fully submerged . Cook the cheese sauce Sous vide for 25 minutes or till the cheese in fully melted in the bag. Transfer to a blender and fully blend till emulsified and strain and transfer to let cool

April Noelle Grant

We always have Mac and cheese and I don’t recall any issues with the taste or texture. Never cooked at the location. No Velveeta. I am not the family m&c cook so I don’t make it but it’s a must for Thanksgiving.

Aimee

We had the vegan Boursin from TJs on our thanksgiving board too!

Jessica Mariin

Ben my mom and I always cook the Turkey in the bag and it’s perfect every time! Yummmm

Betsy Good

Two very important thoughts 🤣 1) Ben said that if your oven is on convection setting you don't need to preheat it. This was news to me. You guys? 2)I will forevermore be using "discombobbled" in place of "discombobulated" because if anyone in my presence gets it I know I have a friend. #joggers

Betsy Good
>>96224050

I did not know that was a thing, but now that you mention it I guess you could just get a chunk at the deli....🤯