 And we're back because like I don't know like the sound wasn't working. I could see on my Whatever that wasn't working. This is just drives me nuts. Like I had everything set now It's a totally different link than I've sent to everybody. So People aren't dominoes. Happy Thanksgiving from Wellington, New Zealand. We are going to cook Thanksgiving today. Look at this. Look at this here Let me show you. Oh There's okay, that's not working. Okay All right, I'm gonna lift it up, but it's heavy ignore the lasagna ignore the lasagna So normally I have like, you know, you buy one of those things to put it in and then it's easy cleanup and it's not disgusting But at the store they were so expensive. So I was like, I'm just gonna find out. Do you love this? Do you love this? Do you love this? So Spoiler alert Video coming out this weekend I talk about going to thrift stores and Sorry opportunity shops Here in New Zealand and this is where I got this. I don't know. I saw it at some point I was like, I know I do Thanksgiving every year and we got to do this Yes Yes, I'm just getting on because I'm ready. So here we go. I think I'm ready. I'm probably not ready But I don't do this normally. So it'll be fun Happy Friday. Happy Thanksgiving to everybody in the states because it is Thanksgiving Day there and I am missing it but Um, thank you. You love my kitchen. It's a rental So nothing too exciting. Okay, so Of course Now I try not to prep too much because I want to do like legitimately. This is me Making Thanksgiving. So I've just got this stuff out. I clean the turkey because it's disgusting but you can see I still have all the giblets and Not sure what that is so That's going in the bottom of this turkey because it makes a really good gravy And so the recipe that I use to make this turkey Surprisingly enough is Jamie Oliver So I have been hosting Thanksgiving in New Zealand for the last five years. This will be my fifth year and I was like, I never had to make the turkey Normally kind of like your parents do or like the oldest person. I don't know whoever does it Is making the turkey and so I had never really made one And so I actually watched a lot of videos and that was the one Um, okay. Yeah, thanks. That's the turkey neck See again the first cooking show where we all learn from each other. I love it This thing is going to I don't know how long I can live this or live with this on my head because It's going to start driving me now. So if you haven't seen the turkey, okay Here it is. So it is let me show you what I have. We have a 5.75 k Can you see that 5.75 kg? turkey So that's like 13 pounds of turkey So in the us though, it would be normal to have a 20 pound turkey. So just to give you some idea And talking to my mom this week. She was like I am in wellington. Oh, welcome to wellington. It is really windy, which is why I think it kicked me out of the first live I don't know the internet. Sometimes it's the only time that it doesn't work is when um Yes, 15 minutes to heavy things. Sorry lots of messages. So I will be cooking and every once in a while I'll go through and check the messages because obviously I have to get this going Uh, what else do I have to say about this? So yeah, so my point was that my mother She makes she bought her turkey 20 pound turkey and it was 50 cents a pound 50 cents a pound Here we go again. We're doing it again. I went to the gym, but here we go This turkey is 13 pounds and it cost me 106 new zealand dollars from gilmores And if you want to hear the story about buying turkeys in new zealand Watch my previous live because I told the story people really like that story But I'll I'll say it if I feel like it today, but right now I don't feel like it so If you don't know my american cookbook is coming out and available for christmas It is in the heart in the physical version only in new zealand Actually, if you're in australia, I forgot that I put it up with a printer in australia and can send it to australia So what I've done is taken all of your favorite american recipes and put it and made it with new zealand and australian ingredients And so it's really kind of made for those two countries, but I will be shipping this in new zealand I'm just printing not too many. And so if you want one I put the link here. You can order it or it's in the description Um, so if you want the hard copy Otherwise, I have the e-book the e-book is nine dollars. This is 20 And then five dollar shipping anywhere in new zealand So a lot of the things i'm going to talk about today are in here. And so this is why i'm highlighting it. So The we are going to be making a lot of pumpkin pies Boom, there it is There it is Um, and so i'm going to show you how to do that today a lot of them are already on my channel If you just want to watch that I don't care. I'm just showing you I made this because you guys requested it Really just you guys just causing more work for me. That's really all it is But it has all of your favorite american recipes and they're selling really well I've sold a lot already just by talking about it rather consistently just because I ordered them and I just want to sell them and be done with it. So And i'm not going to call it a shameless plug because I don't like what people do that If you make something good and great and it's helpful to people Why is it shameless? We need to just whatever You know people anyway Anyway, that's a different discussion for a different day But if you not a cook like your mother your sister, you know, we all need to get gifts You know and like what are you getting that's cheaper than 20 other than like maybe some chocolate? so It's a great gift. So this is why I ordered them because it's a good time of year And it's a nice gift and I will be at some of the christmas markets around wellington. So Maybe you'll see me there Yes, it was very expensive. Yeah, so you can click the link at the top for the cookbook Um, my my my mom. I'm loving that. Thank you. Thank you Yeah, so here we go What else do I want to tell you? Okay, so like I said, no, you can't just do like so it's jamie olivers I was just trying to find the recipe for you. I can put it In the chat after I should have put it in the description. I meant actually I'll put it in the description So it's jamie olivers. He says it's this christmas turkey because you know, you guys don't have Thanksgiving here But it's the one that has cranberries and bacon Because guess what everyone bacon makes everything better Yeah, it's 11 a.m. Here. I don't know why we keep talking about that Am I wrong? Is it not 11 a.m? um Yeah, it is 1106 Uh, yeah, so I am I host Thanksgiving every okay, if you don't know us we are a family of six that have moved from the us to new zealand have been here for eight years and I normally host anywhere between 50 and 70 people for Thanksgiving this year probably closer to 35 So easy as it's feeling real easy for me. So today unfortunately, okay So I wanted to make three recipes with you today. We're going to do the turkey We're going to do lots of pumpkin pies And I was going to make my cranberry salad for my grandma Of course, I forgot main ingredient at the store. So I'll talk about it And if you want to make it you can I will also talk about the other recipes Um I have my oven preheated. Thanks john Uh, actually and you need I just want to make sure that I have Yes, I have tin foil that you have to have tin foil So, yeah Maybe this camera is too high So I will be pushing the camera down when I'm cooking so you can see and this is the best I have made this same turkey every year and It's so good. You guys are going to love this. Oh my gosh. And then I have made homemade uh pie crust All right, I probably should have eaten something. I'm getting hungry. Okay, so pie crust and We're going to make lots of pies. I got lots of pies and we've got Okay guys, look at this. Look at this. Look at this Don't be impressed that is not pumpkin pie pumpkin puree that I did myself. You can do it I bought I bought a huge thing at the american store. It makes eight pumpkin pies So it's just it's just pumpkin puree from the us Libby's if you want to make pumpkin pie like the us. It's the liby's recipe that everybody uses Libby's pumpkin pie, but like I buy it for this time of year because for us It tastes like pumpkin pie that I would have if you make it with the pumpkins here, obviously they taste different and You know, so we don't like that as well. So we buy that for our Thanksgiving Um I have been to casco. I did a video of me going to casco and I loved it I wish there was a casco in Wellington. Okay, so let's get cooking. I got lots to do. Okay Let's see if I can maybe if I get rid of this. It's like I never know how high to make it. Here we go Here we go. There's a turkey. Oh cool. You can see it great Look at the turkey. Okay. So what we're going to do first is We are going to make cranberry butter Look at this all from the top of my head because I've made this many times I'm going to I've washed my hands, but I'm going to do it again. Just so you guys don't mind Really good really good A fresh clean towel I'm about to bake Here we go It is a lot of butter. Jamie Oliver, I think had more But I'm like, I think we're good with this. So this has been sitting out so you want butter that has been sitting out for a while and You need dried cranberries and I just bought this one from pack and save because that's the only place I shop I don't know how any of you afford any of the other ones And I'm going to take most of this and leave some in there Because I'm going to show you how to do this. You will have the best stuffing Making your turkey this way. So for the stuffing what happened, I'm going to show you this then I'll explain the stuffing. Okay, here we go So then I I have I don't like time is what he uses, but I don't got that. So here we go We've got rosemary. I got it. I have it all fresh in the backyard. So you just put that in there Sorry, I still have some of the So we're going to chop this all together. What we're going to make is a cranberry And spices whatever butter And then this butter is going into the turkey and let me tell you it is a game changer because what it does Is it marinates the turkey the whole time? So I just have some fresh That I was using in other recipes. This is just dill. This is some parsley So I'm just going to put you know fresh Is always good. So I'm just going to put these in there as well. Okay. So let me get my good knife Always good to do a bit of sharpening There's ads going on while I'm on the live stream. Well, sorry guys, like this is what I do for a living and I still have to work full time because I don't make any money. So there's that's why there's ads. I had my own advertisement. I guess so So what we're going to do is this is maybe too much. Maybe I don't want all of this Um this one a little Mm-hmm Anyway, so what you want to do is you're going to chop all of this together You want to chop all of the cranberries? Everything together Let's see if I can talk We'll get rid of that That we're going to put it we're also going to put it inside the cavity of the bird. So Um, I don't want to do it. So the bird is nice and clean But we are going to add a lot of butter to this bird Inside and out If you guys have any tricks on doing this better. I know I'm getting so hungry. Just let me go Yes, fresh rosemary. It's so nice to grow stuff in New Zealand. It's like so it's like it's like gardening for dummies Because where I'm from in the midwest It's like you can only grow things in the summer and then it all completely dies out in the winter because of the harsh winters Okay, so that's pretty good you chop it up. And so It's not as easy things don't grow as well things grow really well here If you're thinking about coming here if you're thinking about moving here Also in the link that I have in the description or just pinned at the top Is my free master class on everything you need to know about moving to new zealand is really helpful I just got somebody that contacted me this morning. I was like that was amazing That's exactly what I needed because I just get so many emails and text messages. I'm like Let's just make this easier Okay, if you are coming here, you need to get into my membership, which is there's a black flag friday deal on there as well So anyway, so what you need to do is this is not As soft as I would like so we're going to microwave it Well, bam Yes, I put this up here I will talk about this later I didn't want to forget That's how I forget Okay Oh, but probably just hi do you like my hand probably just 15 seconds Uh, I know You want to move through the us. Okay. I can help you with that too Go ahead and post any questions you have and I'll get to it when I can obviously I'm a bit busy So that's maybe a little bit too soft Anyway, you know, that's a lot of butter, right? It's Thanksgiving. Don't think about it too long. So you mix it with the All of this and you're just going to make see now. It's a bit soft. It doesn't matter. It's just going into the turkey So you mix it Whoo, this is feeling good on my fingers Does it bother you and you like I kind of really struggle making like um, how do I uh the Uh, why is my brain not working? That one meat they meatloaf meatloaf because it's so gross This may not be for you. I don't know how you guys live without paper towels like I'm not waving these disgusting Kind of hands on I mean, I'm just gonna use it again, but I gotta I can't stand it. Okay, so What am I doing? Oh salt and pepper Boy, this is an interesting experience having to like talk I seem to be doing okay What's my favorite part of Thanksgiving? Oh Well, it's the hardest holiday for me to adjust to when I came here. So you put salt boy, that's not coming out very much salt and pepper bum bum Duh-duh-duh and so what we're gonna do is Well, it all depends my favorite part of Thanksgiving is Um different depending on where we are here like my friend from Canada makes the best humor I was like sweet potato pastoral, but it's humor and that's literally the best Okay, so you need to get a soft like spatula like a like a soft end And what we're gonna do is we're gonna put this butter into the bird the butter is going into the bird the butter in the bird got that okay, so um, what we're gonna do is you're gonna take the spatula and you're gonna slightly break the And it's hard you got to get kind of all the way down in there Um, so what it's going to do is it's going to baste the bird the whole time that you're talking with this this deliciousness These herbs the spotter the salt and pepper um And don't worry. Jamie Oliver. I'm giving you all the credit like this was not my idea I'm not a chef. Okay The sleeves are driving me nuts. Okay So what you're going to do is you're going to get your hands dirty again And you're going to go in and you're going to put it Right on as far down as you can you want to get it all in the bird and then you can just move it from the top And that's what we're doing to baste our bird Both sides It's a lot of butter, okay But you guys what happens is is that then this butter makes that gravy Okay, my fingers are getting stuck. Sometimes I have to use the spatula actually let me watch So here I'm just gonna push the butter with this thing. Oh, yeah, see that's better And then we can rub it in And then you can save the rest of your butter, you know I would harden in the fridge and you can serve it with the dinner rolls if you have any And it's like a special date. He calls it the Christmas But it's very Thanksgiving-y with the stuff in it with the berries And then you're supposed to take your hand and I'm just going to get some butter And you're supposed to rub the whole bird with butter and some of the stuff on the outside as well You know, just be generous. This is my turkey that I'm making And you can just think about give the legs Get everything get the legs Um, and then we're going to put the rest of the Herbs right into the cavity Yeah, I'm just gonna be generous with this And I'm gonna let's get some wingies. Let's get the wings Let's get See kids watching from home. This is what your moms do for you This butter off of my fingers Okay Don't judge me with the paper towels. I don't want to hear about it I'm like highly against paper towels and you probably can't be friends. Okay um, and so what we're going to do is I want to I always put some lemons in there and some fresh herbs in the cavity I don't use the giblets and stuff in my Stuffing which a lot of people do Because I don't know I don't want to think about that but I cook it it makes for the good gravy So you just add it to the bottom of this turkey. I'll just actually lift it and put it under them when I'm done with this so, yeah I'm going to take and just cut up this Just a little bit some lemon inside the cavity So I sorry I haven't thought about you guys other years because um I have two here But that looks fine Because every time I like take the turkey out of it and then I was like oh So I'm more herbs and just throwing them in throwing them in this is This is a very much an exact science guys. This is Just do exactly this. Okay Some of this in there Some of this in there. It just what it does is it just makes your gravy so good Okay, do you know how to make gravy from the? From the drippings Well, jamie actually shows you on the video if you want to watch that. It's pretty good We're probably not going to get to that because this turkey is going to take a long time So what I'm going to do is I'm going to put the neck underneath And This we're not going to think about it. We're not going to What is that? Wait a minute? What is that? Yeah, yeah Don't think about it. This looks like a liver You can tell I'm not a medical person would not don't ask me to help if you need medical assistance. I can't even look. Okay So here we go. All right. Thank you to all the doctors and nurses that can't do this You guys are amazing I'm not like a wimp like I've had four children And I can do it if I need to but like I guess it's like other people, you know, so Okay, so now what we're going to do is Boy this barely fits in this thing Okay, I always put a little bit of water at the bottom I don't know why Because sometimes, you know, it it's just going to be a little bit dry for the first bit of cooking That's such a big bird And then this is just kind of the steam from it kind of helps the bottom cook That's my logic anyway, and I'm taking it to the bank and I don't know it's true because I'm a chef. Okay So here we go bum bum bum What was I doing? Oh now we got to do the tin foil. So then you take the tin foil And You're gonna put it really nicely on the turkey and you want to cover it because it's going to be in there for so long Don't want it to be all crispy on just the top So this keeps all the moisture in which is what you want. I definitely want to cover up those bits that are really um, how do I say? Small and Boom, there we go Okay, now I gotta carry this, you know, so like this will dry out the leg or the wing if it's sticking out Um, so yeah, so let me open my oven. All right, here we go. Here we go. Here we go. Can you see me? It's going in Gobble gobble Okay Now we can take a short commercial break if you guys have questions There's an ad black friday ad. Oh really? Oh, you want to be a nurse you should they're in high demand high demand Sorry, I didn't put the ad on there. It's not me, but it's you know that time of year I know I know that youtube does a lot of ads this time of year Which generally is good for me, but we'll see We'll see. Okay, so let's chat while I'm cleaning up and we're gonna make some pumpkin pie And this is gonna be good So how many people do I have oh the bacon. Thank you the bacon. Okay, so you are gonna cook that you can watch the jamie Oliver video and What he does is is after two hours or three hours of cooking you take it out of the oven And you put you take the tin foil off and then you're gonna put the bacon In little straight you're gonna take the strips just raw bacon. I'll do anything You just strip it on top of it And so the bacon juice goes down into the turkey and into your gravy Unbelievable So then you like hook it like that for the last hour and it's amazing um, yeah So, um It's so good. And then what happens is you have really crispy bacon, which is the only way to eat bacon. Sorry um, and What you do is you keep the bacon And then you cut up the bacon and you cut up your leftover herbs and you cut up your left Your your leftover cranberries and these are all going in your stuffing So what you do is just take white bread you chop it up into little things And you just let it sit out all night and in the morning you take all of this stuff And you put it in it and whatever else you put in um Stuffing I can't remember offhand and then you it's normally you have like a A stock like a beef stock chicken stock vegetable stock whatever you have and you mix it in there and then you make it's like all done but like The the the the bacon carries all the juice of the turkey onto your stuffing guys I have people come to this Thanksgiving and like what is this? This is the most amazing thing um Did you cover it again? Oh, no, I didn't I don't cover it again after the bacon So that's when you're crisping the nice outside after um, you put the bacon on good question. Sorry. Thank you forgot that We should name this turkey guy What should we name them? It is cloudy and windy in wellington And it keeps raining on and off. So it's sunny now. So we'll use it. It's good for you can see me then So that's good. So now we're going to move on to pumpkin pie because I don't like to cook with a mess I'm sure you're with me on this So let me prep with this and any questions you have this would be the time What's my favorite food? So my favorite food at Thanksgiving is Like I love that kumara thing that she makes but um, I love the turkey mashed potatoes gravy with my grandmother's cranberry salad with the And I'm going to talk about how to make the green bean casserole that is that every um Thanksgiving so that you know how to make that uh, I can actually Send it to you too. If you want that recipe that is not in the cookbook. So commercial break my cookbook available in new zealand only in physical form Before christmas if you want the link is at the top or in the description or I have the e-book version There end of oh no that end of commercial break here. I just want to show you one other thing We're such entrepreneurs in this family the husband has designed A new board game called adventure track. It says buck pat clock track your way to the finish line It's going to be available in 2024. We are in the process of finalizing the printing It's amazing. We've tested this and people love this game Um, I'm just showing it to you like you don't need to buy this. I'm just showing it's just exciting It's just exciting for us and it's just beautiful. Like look at this box. Have you seen a game with a better box? So you can go to the website adventuretreklife.com and you can Click on information if you want notification You can like pre-order like notification when it's available. Like I don't know how much we're charging for whatever but Yeah, so um, I'm working on that website. There'll be more information on there But you can see a little video about it and adventure trek life.com. Actually, I'll put that in here um trek life.com Pre-order game. So if you're interested There you go Yeah, so it's very very cool. You guys. I'm just I it's like I'm so excited about this. I've been talking to distributors so hopefully we're going to distribute it in new zealand first and to you know, I've been talking to distributors about putting in all the stars So you can get it and then for those Americans here, we'll probably have it on amazon.com because everything is Oh my gosh, my hands are full Okay, so let's make pumpkin pie moving on All right. Actually, let me put a timer on That so what time did I put that in 11 30? Oh, I've never been this long on a lot We don't have that many people on this live because everybody's at work or school probably but Um, it's all good. You guys have been watching a lot of my lives. So it's been encouraging Happy for you to give any um super chats if you want Um to support this expensive meal No, it's good. I love it. I love this. I love this. Um, what was I going to tell you? Uh, 11 29. Yes What was I going to tell you? Yeah, do you guys follow that? My I don't know what it's called my new zealand family. It's like a new zealand family that Tries american stuff. It's kind of like the opposite What I do American trying new zealand stuff their channel is doing great. They made it Which is great. Like I'm always in support of other creators because it is not easy and But fun and rewarding and it's great and I wouldn't trade it for anything but like, yeah um Anyway, they're amazing and they're great. I don't know. I don't know them personally. I know a lot of the other ones but um Anyway, my point is that they were making Thanksgiving yesterday and I watched a little bit of it. It was great They were doing good. I mean there are new zealanders making um Thanksgiving so I'm just yeah Yeah food. Yeah, thank you. Thank you food over working. I'm supposed to be one of you too Um That's supposed to I work for myself. So I will be working tonight. That's what that means um Okay, so we have pie crust if you want to know how to make the pie crust it's in here Um, so you can look that you can get that if you want it. It's this it's just basic though Okay, so we're gonna so I have three pie pans But these three may make four and if they make four I'm Oh my gosh supposed to be in school. Okay um, if these make four then We're even better. So Let me get oh, okay. So my my This is how you do it. Okay. So this my flower my computer is sitting up on the flower So I'm just like I'm gonna need to I was thinking I didn't need flower, but that was wrong Okay, let me just put it over there and then I glue it. Yeah. Oh, this is kind of a fun angle Maybe we do this So I'm just going to roll out the pie crust What bam and um, yeah, we should be good to go You know, and it just kind of depends on how thick you want these really I have so I have two bigger pie pans and then one two smaller ones. So I'm actually going to cut this big We'll see we'll see how this goes and we might be able to have four. We'll see I don't know. It doesn't look like it. Oh, I shouldn't have done that. Don't do that. Okay. Let me put you up So you can see what I'm doing. Here we go Well, um, so we are just going to be Rolling out the crust for you I was thinking about doing this ahead of time, but I'm trying to be legit like here. Just watch me make it I don't know. It's if to me it feels uncomfortable to like I'll it's only like to provide value. So if I'm not doing something entertaining or educational or inspirational I feel like why wouldn't anybody watch this? These people that just sit I mean people watch people play video games, but I get that like you're learning. I don't know. It's a game It's fun to watch a game, but like this like It's supposed to be round It's not But watch what I do with it amazing with it Okay, I'm gonna take a break from talking because I'm getting tired of the talking here we go So a lot of times yeah, you can kind of tell when you're done because it starts to curve up on On it But you don't want it too thick a lot of times I do mine too thick So let's see how we go So what you can do is you can just roll it up I'm more of a baker than a cook. So I'm going to have all these tricks that can share with you. So here's my pyrex And then you just roll it out and it doesn't have to be perfect because you're just going to move it around So obviously I have a lot of excess over here. So just take it off a lot of excess over there over there and then you just Use your fingers or knuckles these things and you just push it in So then you just take your excess and you fill in So what because it doesn't matter because it'll all kind of jive together once it's in the oven So you can just take your excess and fill in like that. So then I just make Okay, so I don't normally spend a ton of time on this because You know, my family's eating it. It's just it's not about the looks, right? Just want to eat But since there's all these people coming, maybe I should take some time Actually do this. Okay So here we go. This is how we do Do you guys make your own pie crust? I so in the u.s. They have this pills berry pie crust. That's very good It's actually very good and I didn't I would generally buy that but here your crusts are disgusting like Your sweet whatever crust what it's not good This is a flaky buttery crust. That's what this is Um, well because I don't make the same things you do and so like that type of crust doesn't Work really well. So I've had to make my own All right, so then you do this you do the two fingers like this all the way around And you make it nice. So some of the pies will have actual Spaces for you to do that. I don't even know this one does and I don't even think I'm following it. So it doesn't matter All right one done easy. All right, so let's see let's see How much I have to do these so I have this size these two like smaller sizes So we'll start with this one and So you have actually so maybe I'll just take each three and just start new and just keep them to the side And if I have enough total for a fourth one, then we're good to go Let's see All right, how are we doing soda? Okay, you're seeing ads. Okay. Well, you know It's not I don't know. I don't do that many lives I don't actually really watch that many lives. I don't really watch youtube that much. Isn't that so funny and the youtuber Like this is why when you guys asked me to do a youtube channel So my tiktok community asked me to do youtube channel two years ago and I was like, I'm gonna watch youtube I certainly don't want to video edit So I hire that out Anyway My video editor is amazing though. If you need a video editor, there's nobody better than Ethan shout out to Ethan He is literally the best. I will never use somebody else Unless he stops doing it, of course You know, I always encourage people to grow and to change and to do new things But he is really good Really, really good because I send him crap and he sends it back Amazing. That's why he's good Um, I'm like, oh that video wasn't very good and then here we go. We roll it up Um, let's see this one Oh, I got some butter on the bottom of this one. It's okay. It's just at the bottom Dun dun dun Is this relaxing? Is this relaxing for you to watch? So see how it does not have to be around When you roll it out doesn't matter. You just need to lay it up on there Because I don't want to waste pie crust. So it looks like we're gonna have enough for four I don't grease the bottom because pie crust is mainly made out of butter. It's butter, flour, salt Uh, some sugar and water So that's what it's made out of Here we go And then you do it Yeah, so the the pie so I took the pie crust out of the Refrigerator this morning because it needs to thaw and be nice. It's quite hard when it first comes out of the refrigerator, so I want to do that So what happens is when I make a libyz nine inch pumpkin pie, it'll fill two of these smaller ones So you're actually making one pie makes two pies, which is really nice when you're having a big party Dun dun number two Okay number three Smaller even I think Okay, we'll do the next one So I oh this was from the crust I made earlier this week I made one of the pumpkin pies earlier this week because my family was dying and also because you know, I bought that huge thing of of The pumpkin puree and I was like what if it's not very good. It's like this huge thing. It was delicious So we're good now a couple things with pumpkin pie Do not eat pumpkin pie without So this one is not as soft so Hence the banging without whipped cream guys. So in the u.s. They have what's called full whip, which is basically a whipped cream But here it's good. You can get the squirt one, which is what I have or you can make your own Whatever you feel Okay, last one. Well, I think we'll have four, but let's do this for now Okay, roll it up Roll it up Are you guys getting hungry? I'm getting hungry I have a lunch I'm going out for lunch special friend has graduated from University so we are Celebrating always good to celebrate life, right? Shall we have deep meaningful conversation? Do I make pies? What would you like to talk about? I have been thinking about a lot lately. In fact, when I have like deep thoughtful questions I always write them down on my phone because I'm like I'm gonna look into that more and see what research is out on it and See what else can I tell you? So I don't know if you know this but I'm a professor by trade and I Had published an article I think last year on I really like to study communication is my area I do lots of business. So I love marketing and communication that kind of go hand in hand and so we're studying the effects of nonverbal communication on online learning And first of all, number one, does it exist? Which was already proven by a researcher in Canada and we studied New Zealanders and and then what impact does it have on being successful in a course like engagement, motivation, completion, those kind of factors Pretty good study. Let me know if you want a copy of my paper and it's cool It's just fun. I'm just a very practical thinker. So there we go. Number three is done Are you guys still with me? Oh, it looks like okay, let's go for number four. Why not? So this is my number four pan, which is very New Zealand-y really, I mean they have these in the US, but You don't really, I don't think of making pies with it. I guess that's my point more like quiche. Oh, I'm seeing little bits of Parsley So that's okay a little parsley in your pie crust never hurt anybody. Okay. I could use some more Flour, but you guys are sitting on top of it. So I think I'll just make do but Okay, sorry, let me see you love copy Okay, cool Yeah, so do you guys okay, so maybe so I'm always surprised people don't see this one as a pretty big one So I'm gonna make sure I can Make this bigger here So black friday in the u.s. Is after thanksgiving so thanksgiving is always a third thursday of november and then that black friday is a kickoff of The christmas shopping season because I always get that question people don't know That is what's happening So everybody has off on thanksgiving well most retailers and And then everybody goes to work on friday It's a huge shopping season. And so that's why they have all the black friday deals And a cyber money monday deal looks like we're gonna fit it. It'll be a bit of a stretch. We'll see We'll see we got a bunch extra that we could fill in On this part here. How are we doing you think I can do it? Oh, I can do it We got to make things work. Everything's expensive I had to go get the cranberries at New World because they have them in the frozen section if you want to get cranberries and I I didn't know what to do about the prices because they're so shocking at New World to be honest and I just Started laughing. I didn't know what else like my that was my body's reaction to the prices how are you guys doing with prices here because Food just keeps going up every time I go. So, you know, I'm thrifty. I'll just You know figure out what I can make cheaper All right, or maybe I'll start talking to you. Have you done looking down at my hands? I can do it. Thank you Welcome welcome. If you're new welcome, we are making thanksgiving in my kitchen because we're having a big party tomorrow Anyway, what was I talking about? The prices how are you guys doing? So this one is nice where it has like a little I'll show you in a minute. I'm just making a little. Oh, yeah, this easily fit. This wasn't even hard. I've done it hard So what are you guys figuring out? So I you like I have some bread makers I just got at the app shop that I can make bread with Like I'm just thrifty. I'm just gonna make soup when things are expensive um My friend who's making the kumar. I was like oh kumar is real expensive and I'm like I will fund you. I have to have that this next giving. It's my favorite Like I don't even have you know, like potatoes and mashed potatoes and gravy are like my favorite, but I don't even have that's how good her kumar I think I don't know what she does, but it's to die for Okay, now we're going to the good part. We've got four pie crusts going So now we just need to make the pie. So this is the same recipe. So what I tend to do is make one at a time I'm not going to try to double up anything. Oh, look at this a little bit of extra Not eating it. Don't worry Relax, relax. Okay. So let's do this Let's do this Just make this out make sure everything is good and I am going to Have my liby's recipe out just in case I forget something because that's what happens How we doing we almost there we're almost there Oh, I don't think I could make a whole another thing with you guys. Um I have it all set already Libby's famous. Okay, here we go So I'm going to tell you some things that are a little bit hard about this. Okay So you have one unbaked pie shell Now what okay, so there's a 15 ounce. I can't remember now. Hold on. I'm going to have to look it up 15 ounces of so normally you just have you just use one can of pumpkin puree um 15 ounce to cups Is 1.875 cups Now I should be measuring all of this but because I'm a professional baker I don't need to So one cup is 15 is okay. So almost two cups. So it's basically almost two cups Of pumpkin puree. So here we go. We're just going to dig in here to the pumpkin puree And here's one cup And then here's I'm going to show you I'm going to do like that about that That looks good. That looks good. So I always do the pumpkin puree and then It's two or three fourths a cup of sugar Get the sugar So this is I'm about to show you why I'm an actual baker Look at this Who has this big of a thing of sugar? Okay, so I just take a fourth of a cup and I just do it three times This is cooking for dummies Cooking for beginners One two and three Okay Then one teaspoon of ground cinnamon One teaspoon One teaspoon of cinnamon Okay, I'm just going to see if there's any questions This is relaxing to watch. Oh, I'm glad that you're relaxed Just kidding It's a joke joke. Can you take a joke if you guys get sarcasm? Sometimes people struggle Okay, one teaspoon. Okay Uh Do you any Yes, um at an american Thanksgiving you'd have pecan pies apple pies cherry pies and multiple pumpkin pies because everybody loves that most people love it um How did pumpkin pie get invented? No idea, but I wish I was liby Let me just say that Uh, okay What the heck go down. Oh, there we go Okay, cool pumpkin pie is awesome. Yes. Yes. Yes. Okay So then a half a teaspoon of salt So what I'm going to do I'm just going to say a side note or every once in a while I'll go in Not a half. Okay, so I'm just going to use my teaspoon because Less digit dishes are happier and just do half of it and just fill out half of it Salt and then okay, I got some stuff on my phone. Okay One half a teaspoon of ginger actually I forgot the ginger Ginger, where are you? Hey, don't tip Don't look at all my messiness. Do you guys have like super organized like cupboards and I just throw everything in a drawer So if you're super organized, sorry if I bother you but Not sure we could be friends Okay, what is this? Half a teaspoon. There we go. Half a teaspoon of salt half a teaspoon of ginger Of course it doesn't it's gonna all come out, isn't it? Oh There we go, there we go Ginger fourth a teaspoon of cloves so ground cloves obviously not like full cloves And I'm going to show you I think this is in my recipe What I also add so fourth of cloves and then I add some another thing of nutmeg because I love nutmeg you love nutmeg. I love it I think that's in my recipe book Nutmeg just puts them in um, and then sometimes I do All spice. Oh, that smells good Okay, I won't it's not in the recipe Uh, okay because today it has to taste authentic Okay, so we're gonna get some eggs This is this is the amount of eggs I could afford at New World I saw the egg prices 14.99 guys might you buy two things of eggs is is more expensive than my cookbook um, okay, so two large eggs Always get the free range. Come on guys. I don't know at this point. Just give me a can for Oh one was really orange and one was yellow Hopefully that's good It's like what's great about this dessert is it's all in one bowl So super easy that way whisk Mind keep breaking love the whisks in this country And the spatulas for that matter so I whisk this all together No secret. You just whisk it whisk it together So here's my next problem is in the u.s. It's 15 ounce or one or 12 fluid ounces of Evaporated milk, but this one is 300. Okay, 340 milliliters Oh gosh, I got stuff everywhere Okay, 300 Okay, there's the recipe. Okay. Okay. Okay. Uh, I already checked this but I'm going to double check it 340 ml Two ounces. So that's 11 and a half. So it's 11 and a half in this and I need 15. So that's fun So this should all be like measured out, but we're not you always shake it always shake it And then you just dump it in All right, so I'll put you down so you can see this happening now There we go. You put it in Don't worry. I will be adding more So pumpkin pie is like really runny. So that's what did I say 11 and a half and I need 15 Okay, so three ounces So Okay, what I have to do. So I did this all in my cookbook. Why am I not just looking at my cookbook? Okay So, um, that's another half a cup. So Um, this is what I do. I I should be using my cookbook That's really dumb. So another half a cup. Here we go Okay, and I just went with the full fat. I didn't go with uh, you know, it's Thanksgiving. We're just this is the one day You definitely overeat Ooh, that looks so beautiful. Doesn't it? I just love the the texture of it So this will make one pumpkin pie It'll make one big one. Otherwise, it'll be the two smaller ones I'm just gonna this is like a little bit of egg right there There we go Okay, and you're just gonna love how perfect this looks when I put it in there. It's just like this smooth It looks like silk. Oh, that's amazing and it just always looks so perfect So now there's going to be a trick to this and I'm going to show you it in a minute This just get everything out You don't want to waste any of the goodness I can probably just use this bowl for the rest of them too. It's all the same Okay Okay, there it is Now let me show you what you have to do. You have to do this. Do not skip the step It's tempting. I have skipped it and I have regretted it every time This is what you need to do. You need to take your tin foil And you're just gonna cut off So this pie cooks at 400 degrees for 15 minutes um, and then For another 40 minutes at 160 Sorry 200. Sorry. I'm doing Fahrenheit because I'm American. Okay. Okay. I've lived here for eight years and some things just can't change. Okay So actually this one's a little bit thick And so this is what you have to do or this will burn It will always burn because this is cooked in the oven for so long So in the last few minutes of it cooking I take it off and it comes out with this perfect Oh, not quite. I can't quite get it to there. I should have that one was a little bit overlapping That's all right Because you know I do have However many more I'm gonna get me to get some more of these. Okay, so we have a total of four So this is all set so 15 minutes at 200 degrees Celsius and then 40 minutes just keep an eye on it depends on your oven for Another at 160 and then take these off in the like the last five ten minutes and you should be good All right, there we go. So this obviously will wait until after Oh, it's a little bit All right, how we do an oh my gosh, it's been almost an hour Oh It was like Taking a nap. Oh, I want to take a nap One actually collapsed under its own weight after 14 a couple of turkeys. Oh, this is interesting I didn't know any of this The brand is teagle I don't know. I don't think they have butter ball here. Do they? Um Your kitchen is a mess. I know Yes, now I'm getting hungry. What time is it? So I guess it would be around noon um yeah, so Do you want to stick with me and watch another pumpkin pie or two? So like I will do this again and it'll make um Yeah, I could have a cup and rest. I like the way you think But I probably will finish off these other two. Um, oh my gosh, you guys are so funny They're not that heavy. Yeah, that's true. Okay. So yeah, so I hope you enjoyed this. This was fun Um, try some Thanksgiving. Oh, yeah, let me talk about um, so I you know how to make the stuffing and then the green bean casserole cans of green beans dump so easy one can of Cream of mushroom soup with a little bit of milk Dump on top and just mix mix mix a little bit cheese if you want Up to you and then some crispy onions on top like I'll show you um I got these at the american store like these are so good Um, and just some crispy onions on top and you bake it so people love it This is at every Thanksgiving. So you just need to know what's at every Thanksgiving All right, um, so Order this book if you want it by Christmas Um, I'm not sure I'm going to order more after that in in new zealand Otherwise, australia reach out to me. I'll show you how to get it if you're in australia And it has a lot of the things we talked about in it today and the definitely check out check out Adventure, I don't know where I put adventure trek life If you're interested in the game, let me know if you want to get information when it's Available I might be giving out some discounts. Um At that point. So yeah, I hope you guys are great. I so hope that you enjoyed this And yeah Um, yeah, so I hope you guys just what day is it? Oh have a great weekend. It's Friday, hallelujah All right signing off gobble gobble