Welcome, everyone. It is the KSR pre-show for Friday. November 8th, Shannon the dude and Billy Rutledge. We are live at Corman, Marketplace, and Corman Kitchen and Bath. Give us a call on the Clark's Publishap Shop phone line at 8-59-2-2-2-2287. Give me our Whiskey Thief Call of the Day. Send us a text at 505-6656. KSR pre-show being brought to you by Italics, fine Italian, dining in Lexington. And Billy, we're here at Corman Kitchen in Bath. I feel like this is a place where Matt Jones is going to be hanging out, maybe a lot, you know, in the kitchen because we learned yesterday that he's going to be learning to cook. Shout out to Donald Trump, I guess, for winning the presidential election. He's going to

try to do that as a new hobby to try to get away from everything that's going to be happening

politically in the next four years. Yeah, we'll see. Right? We'll see about that. There's a difference

between making a little ramen noodle or ravioli in the microwave

and compared to actually boiling water or making pasta or doing anything like that. So we'll definitely

see, but I think we're all looking for something to do maybe in the next year or so. So what's your

level in the kitchen? Like what's the most impressive things that you can make? Yeah, I'm pretty good. I'm not bad in the kitchen.

You know, Nochi Linda Farms sends me beef, and I can actually cook it, Shadden, so we've

got a charcoal grill outside.

You know, we like to make homemade pasta in our house, so that's actually a long process,

long drawn-out process.

The fiancé is doing most of that.

But you know what? I would like to say I'm probably one of the more experienced of the KSR group when it

comes to cooking.

Sounds like you are.

I mean, I can't do much outside of maybe the grill.

I can, you know, throw some burgers on the grill, maybe some steak, stuff like that.

I've tried to do ribs before.

It's, uh, that of patience to do it right. Yeah, I've never done like the smoking, like the eight hours of meat on the grill. You kind of poke at it all day. But a tradition in my house on Thanksgiving, we deep fry a turkey. So we will have two turkeys and one that we put in the friar outside. So that's a fun process. That sounds dangerous too, because if you're not careful, you can easily just blow up the

entire thing.

Well, it took a couple years for us to get the system down and not to spill oil every single

time that we dip the turkey in, but you're right.

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