I'm Just Sitting Around Thinking About Turkey.

I Would Have Bacteria And, Yeah, It Would Grow In What We Call The Danger Zone, Which Is Typically Between 40 And 140. But If I'm Getting Something Out Of My Refrigerator Where It's Been Basically Pretty Clean And I'm Putting It On My Counter, What Exactly Is Going To Happen In That Amount Of Time That Going Into A Hot Oven Isn't Going To Kill? Nothing.

If I Took My Turkey Out Of The Refrigerator And, Like, Threw It In A Dumpster Or Drug It Down The Street In New York For A While [it Will Make People Sick].

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.

I Am A Filmmaker. That Is All I've Ever Been. You Know, Martin Scorsese Makes Films About The Mob. And I Make Movies About Food.