WEBVTT 1 00:00:00.480 --> 00:00:01.480 Hey, it's Neil Savedra. 2 00:00:01.639 --> 00:00:04.599 You're listening to kfi EM six forty The Fork Report 3 00:00:04.719 --> 00:00:07.759 on demand on the iHeartRadio app. If you feel like 4 00:00:08.320 --> 00:00:11.240 chatting with us, you can use the talkback feature. 5 00:00:11.279 --> 00:00:11.839 Pretty cool. 6 00:00:12.279 --> 00:00:14.679 It's got a little red circle with a mic in it, 7 00:00:14.880 --> 00:00:17.359 and you press that and you've got like thirty seconds 8 00:00:17.359 --> 00:00:20.199 and it goes right to us here and we can 9 00:00:20.239 --> 00:00:22.640 hear them, and then we connect and we'll be buds forever, 10 00:00:23.239 --> 00:00:25.000 friends for life. Except you'll come up to me and 11 00:00:25.039 --> 00:00:27.920 I won't know who you are, and the hug will 12 00:00:27.920 --> 00:00:33.039 probably be a little awkward for me. That's okay, I'm 13 00:00:33.039 --> 00:00:38.039 a hugger. Just don't go from a wallet which has 14 00:00:38.119 --> 00:00:41.439 moths in it. Welcome to the Fork Report on Neil Savager. 15 00:00:41.479 --> 00:00:43.840 By the way, in kind of the giddy, playful mood, 16 00:00:43.880 --> 00:00:48.039 I've been chatting with Kyla. We just catching up on life, 17 00:00:49.520 --> 00:00:52.240 news in the world, and this is a place, if 18 00:00:52.280 --> 00:00:54.679 you're not familiar with it, where for three hours we 19 00:00:54.799 --> 00:00:57.159 kind of break from the heaviness of that stuff and 20 00:00:57.280 --> 00:01:00.799 come together and just celebrate food. Know there's a lot 21 00:01:00.840 --> 00:01:02.439 going on, but you know what, there's a lot of 22 00:01:02.439 --> 00:01:06.959 good going on too. Nobody talks about the good stuff. Hey, 23 00:01:07.000 --> 00:01:09.879 I had a great day. My boy, my little boy 24 00:01:10.079 --> 00:01:13.120 eight years old the other day told me that he 25 00:01:13.200 --> 00:01:14.719 had one of the best days of his life the 26 00:01:14.760 --> 00:01:15.120 other day. 27 00:01:15.159 --> 00:01:16.079 And you know what we did. 28 00:01:16.480 --> 00:01:19.879 It was just the family together, throwing footballs back and 29 00:01:19.920 --> 00:01:24.159 forth in the pool, grilling. So there's good stuff, and 30 00:01:24.200 --> 00:01:25.760 we have to remind ourselves of that. And you know, 31 00:01:25.799 --> 00:01:29.319 with grilling season being here, even though in southern California 32 00:01:29.519 --> 00:01:33.280 it's always grilling season, I wanted to talk about burgers, 33 00:01:33.680 --> 00:01:40.519 something seemingly so simple, but technique and ingredients are imperative 34 00:01:40.599 --> 00:01:43.760 because of its simplicity. When you're making something complex, a 35 00:01:43.799 --> 00:01:46.760 lot of times it can, you know, kind of hide 36 00:01:47.280 --> 00:01:50.480 behind all the other ingredients and the complexity of it. 37 00:01:50.879 --> 00:01:54.480 But the more simple something is that you're going to 38 00:01:54.560 --> 00:01:59.239 cook or make, the more right on the money has 39 00:01:59.319 --> 00:02:02.879 to be. And I hear this probably more than any 40 00:02:03.040 --> 00:02:06.519 other thing. Pizza dough is probably up there somewhere, but 41 00:02:07.239 --> 00:02:10.560 more than any other thing. I'm asked about the perfect burger, 42 00:02:11.560 --> 00:02:17.360 which lends one to ask, or leads one to ask, 43 00:02:17.479 --> 00:02:19.960 what is perfect to you? Do you like a thick 44 00:02:20.000 --> 00:02:23.159 burger a thin burger? Do you like thin patties? Like 45 00:02:23.199 --> 00:02:26.919 a smash burger, but you want two of them. My 46 00:02:27.159 --> 00:02:32.039 brother cannot eat a double patty. He thinks it's gross. 47 00:02:33.120 --> 00:02:35.479 I know, right, he just can't. He won't have like 48 00:02:35.520 --> 00:02:39.280 a double cheeseburger or something. Yes, I know your next 49 00:02:39.400 --> 00:02:43.439 question is gonna be even at in and out it's 50 00:02:43.479 --> 00:02:46.159 a single like he doesn't go and give me a 51 00:02:46.159 --> 00:02:49.319 double dove like the rest of us humans and that 52 00:02:49.479 --> 00:02:50.759 because that's not his jam. 53 00:02:50.919 --> 00:02:52.919 But why is it gross? Like is it just too 54 00:02:53.000 --> 00:02:56.039 much meat? Something? 55 00:02:56.159 --> 00:02:58.759 But I mean even but you would think, well, what 56 00:02:58.879 --> 00:03:01.960 about a smash burger? But even a smashburger bothers him. 57 00:03:04.280 --> 00:03:07.199 I have no idea. I don't do. 58 00:03:07.159 --> 00:03:12.639 Therapy on this show whole other show. But so I 59 00:03:12.680 --> 00:03:15.759 want to talk about these. So whatever your perfect burger is, 60 00:03:16.000 --> 00:03:17.919 let's go through some of the things you're gonna need. 61 00:03:18.120 --> 00:03:21.719 The biggest problem people will say is my burgers turn 62 00:03:21.759 --> 00:03:24.280 out to dry. So there's two things that can go 63 00:03:24.319 --> 00:03:29.560 wrong when your burgers go dry. Wrong meat ratio or 64 00:03:29.560 --> 00:03:36.199 wrong meat altogether or cooked too long, just overcooked. So 65 00:03:36.240 --> 00:03:38.680 the right meat to use. And I'm sorry for those 66 00:03:38.719 --> 00:03:40.879 of you who are like, oh, I'm gonna make a 67 00:03:41.080 --> 00:03:41.840 chicken burger. 68 00:03:41.919 --> 00:03:43.840 It's going to be dry. 69 00:03:45.080 --> 00:03:49.960 Probably you're opting for ground beef with good fat content, 70 00:03:50.039 --> 00:03:54.360 and you can't get that anywhere else than an eighty 71 00:03:54.719 --> 00:04:00.960 twenty ratio. That means eighty percent lean twenty percent fat, 72 00:04:01.479 --> 00:04:05.560 which is the exact opposite of my body makeup. Strangely enough, 73 00:04:05.560 --> 00:04:08.919 if you're playing the home game. So for a juicy burger, 74 00:04:09.719 --> 00:04:11.919 which my boy loves, Daddy, make me one of your 75 00:04:12.000 --> 00:04:15.280 juicy cheeseburgers, you need an eighty twenty ratio. So if 76 00:04:15.319 --> 00:04:18.160 you're going lean on the meat, you will not get this, 77 00:04:18.399 --> 00:04:22.639 You just won't. You gotta avoid lean meat. That's you know, 78 00:04:22.720 --> 00:04:25.639 lean meat. You put it if you're mixing it into 79 00:04:26.240 --> 00:04:29.360 your spaghetti sauce or you're doing something like that. That's 80 00:04:29.399 --> 00:04:31.879 when you go for the lean stuff. But don't do 81 00:04:31.920 --> 00:04:33.720 it when you're doing a burger when it's the star 82 00:04:33.800 --> 00:04:39.959 of the show, right, So avoid that because it's gonna, 83 00:04:40.199 --> 00:04:43.759 you know, give you dry burgers. The second thing is 84 00:04:43.959 --> 00:04:48.000 that when you're cooking the burger, people tend to overcook them. Yes, 85 00:04:48.040 --> 00:04:51.000 you want them at a certain dunness. The better quality 86 00:04:51.160 --> 00:04:58.639 of the meat, the looser you can be with the heat. 87 00:05:01.759 --> 00:05:04.399 I kind of hesitate saying this because reality is you 88 00:05:04.480 --> 00:05:07.480 need to know what you're doing. The reason why you 89 00:05:07.480 --> 00:05:12.120 can have a rare or medium rare steak and then 90 00:05:12.160 --> 00:05:14.800 at a restaurant when you ask for a burger medium rare, 91 00:05:14.879 --> 00:05:19.000 they said, okay, that's this. And then there's a little 92 00:05:19.040 --> 00:05:25.439 thing on the menu that says having hamburger meat less 93 00:05:25.480 --> 00:05:30.160 than one hundred and sixty five degrees can be dangerous. 94 00:05:31.600 --> 00:05:35.839 Is because when you grind a steak to make hamburger meat, 95 00:05:36.800 --> 00:05:40.560 the steak has the most bacteria on the outside and 96 00:05:40.600 --> 00:05:43.800 it's most preserved on the inside. Once you grind it, 97 00:05:43.920 --> 00:05:46.560 they all mete with each other and now all the 98 00:05:46.560 --> 00:05:52.879 bacteria is throughout the entirety. That is why hamburgers should 99 00:05:52.920 --> 00:05:55.560 be cooked to one sixty five. So what I do 100 00:05:55.720 --> 00:06:00.560 to keep them from drying out is I slowly. 101 00:06:01.879 --> 00:06:04.360 If it's a thicker burger, I put it on high heat. 102 00:06:05.319 --> 00:06:08.759 I'm searing that while I'm cooking it, turning it over 103 00:06:09.240 --> 00:06:11.240 and then bringing it. I bring it up to a 104 00:06:11.319 --> 00:06:13.920 top rack off of the direct heat, and that's where 105 00:06:13.959 --> 00:06:16.959 I put my cheese on it, drop the lid and 106 00:06:17.120 --> 00:06:20.279 melt the cheese. But what I'm doing is that heat 107 00:06:20.319 --> 00:06:22.560 is going to continue to travel from the outside to 108 00:06:22.600 --> 00:06:24.480 the inside of the meat. As I take it off 109 00:06:24.920 --> 00:06:29.959 and as I put it on to the plate, it 110 00:06:30.000 --> 00:06:32.199 will continue to cook and then it will get to 111 00:06:32.279 --> 00:06:37.279 a nice juicy state rather than cooking it to one 112 00:06:37.360 --> 00:06:39.360 hundred and sixty five and then taking it off, it's 113 00:06:39.360 --> 00:06:41.480 going to go up to about one hundred and seventy. 114 00:06:41.160 --> 00:06:42.519 Five after that. 115 00:06:43.079 --> 00:06:44.759 So that's one of the things that you have to 116 00:06:44.759 --> 00:06:47.920 battle with is the keeping those juices in there. When 117 00:06:47.920 --> 00:06:52.560 we come back, I'll talk about the tricks and tips 118 00:06:52.600 --> 00:06:54.519 you need to actually make those patties. 119 00:06:54.560 --> 00:06:55.639 There are a trick to it. 120 00:06:56.000 --> 00:07:00.720 My mom makes great patties, always have, probably because with 121 00:07:00.759 --> 00:07:03.120 seven kids you couldn't spend a lot of time on them. 122 00:07:03.360 --> 00:07:06.000 And that's really the tip that we'll get into to 123 00:07:06.120 --> 00:07:11.480 get those patties perfect for grilling or roasting. If you're 124 00:07:12.199 --> 00:07:14.560 you know, if you're putting them under the broiler, whatever 125 00:07:14.600 --> 00:07:15.879 it is on pans here. 126 00:07:16.639 --> 00:07:18.079 We'll get back to that when we return. 127 00:07:18.439 --> 00:07:21.399 You're listening to the Fork Report with Nil Savedra on 128 00:07:21.519 --> 00:07:24.000 demand from KFI AM six forty. 129 00:07:25.040 --> 00:07:29.079 How you doing just celebrating food on a Saturday. Still 130 00:07:29.120 --> 00:07:31.160 a little hazy out there, But I gotta tell you, man, 131 00:07:31.199 --> 00:07:33.360 because it's like started with the June and gloom every 132 00:07:33.399 --> 00:07:36.120 single day, but man, the heat gets up and it's 133 00:07:36.160 --> 00:07:39.879 just these lovely Southern California days. Great for grilling. Been 134 00:07:39.920 --> 00:07:43.399 doing a lot of grilling, enjoying that. I hope you're 135 00:07:43.439 --> 00:07:46.639 doing the same. I want to remind you a couple 136 00:07:46.680 --> 00:07:49.680 of things. One, Moe Kelly is on YouTube every night 137 00:07:49.759 --> 00:07:51.639 during his show. You've got to check it out. There 138 00:07:51.639 --> 00:07:53.600 are so many times that I'm either in my home 139 00:07:53.639 --> 00:07:56.879 office or in my home shop and I have them 140 00:07:56.879 --> 00:08:00.000 on and it's exactly like sitting as I have done, 141 00:08:00.079 --> 00:08:03.240 and I've sat with him during his show before. It's 142 00:08:03.319 --> 00:08:06.519 exactly like doing that. But you're at home. So if 143 00:08:06.560 --> 00:08:08.800 you're in your Tony's or something, no one's going to 144 00:08:08.879 --> 00:08:11.680 have a problem. If you do that live with Mo, 145 00:08:12.600 --> 00:08:14.560 there's a problem, trust me. I found that out the 146 00:08:14.600 --> 00:08:17.360 hard way. But it's it's a lot of fun and 147 00:08:17.399 --> 00:08:21.480 it's an interesting way to listen and enjoy the program, 148 00:08:21.959 --> 00:08:25.800 all right. Also want to remind you that the twelfth, Saturday, 149 00:08:25.920 --> 00:08:30.439 July twelfth, write that down. Join me at Wild Fork 150 00:08:30.519 --> 00:08:33.559 Foods in Santa Clarita. That's right off the Magic Mountain Parkway. 151 00:08:34.360 --> 00:08:37.799 There in store at wild Fork Foods and if you've 152 00:08:37.799 --> 00:08:41.200 never been to one, man, it's spectacular. You can get 153 00:08:41.240 --> 00:08:44.480 all kinds of rare meats and things like that as 154 00:08:44.480 --> 00:08:48.120 well as your classics. But they also have pre prepared stuff. 155 00:08:49.080 --> 00:08:54.039 A unique experience to say the least when shopping. But 156 00:08:54.080 --> 00:08:57.039 it's a summer grilling season. We'll be doing giveaways broadcasting 157 00:08:57.080 --> 00:09:00.240 live right there at two four one seven five Magic 158 00:09:00.399 --> 00:09:02.519 Mountain Parkway. I would love to meet you. I'm going 159 00:09:02.559 --> 00:09:04.960 to bring some swag to give away, some Folk Report 160 00:09:05.000 --> 00:09:10.279 swag as well. So July twelfth on Magic Mountain Parkway 161 00:09:10.559 --> 00:09:12.639 at Wild Fork. 162 00:09:12.720 --> 00:09:13.559 So write that down. 163 00:09:13.720 --> 00:09:16.639 Talking about technique of the week and burger patties. I 164 00:09:16.639 --> 00:09:19.639 know it seems simple, but man, if you can't get 165 00:09:19.639 --> 00:09:23.279 a burger patty right, then people will hate your guts. There, 166 00:09:23.320 --> 00:09:25.240 I said it. That's your life is going to be 167 00:09:25.279 --> 00:09:28.279 people hating you and talking bad behind your back. There 168 00:09:28.320 --> 00:09:33.720 is nothing more sad to me. And someone makes bad 169 00:09:33.759 --> 00:09:38.080 burgers because you know those people you invited, they may 170 00:09:38.080 --> 00:09:40.679 be smiling now and all of that, and you can 171 00:09:40.720 --> 00:09:43.080 tell they're the ones that are putting, you know, three 172 00:09:43.120 --> 00:09:45.720 times the amount of condiments on the burger that they 173 00:09:45.759 --> 00:09:49.159 should be because that's how bad it is, and they're 174 00:09:49.159 --> 00:09:51.200 going to talk bad about you. So it should be 175 00:09:51.240 --> 00:09:53.320 a point of pride. When you make the patties. You 176 00:09:53.360 --> 00:09:56.399 want to keep the ground beef cold. You want to 177 00:09:56.480 --> 00:09:58.600 keep it cold until you're ready to make those patties. 178 00:10:00.159 --> 00:10:02.240 Cold hands too, And it's one of the people that 179 00:10:02.440 --> 00:10:04.120 one of the things people do, and one of the 180 00:10:04.159 --> 00:10:06.799 tips that I've seen is a capable of ice water 181 00:10:07.200 --> 00:10:08.960 next to them and you can actually put your hands 182 00:10:09.240 --> 00:10:12.440 in the ice water when you're packing them. The key 183 00:10:12.519 --> 00:10:15.559 to this is you want to make them you know, quickly. 184 00:10:16.039 --> 00:10:18.000 You do not want to overwork the meat. You want 185 00:10:18.039 --> 00:10:21.960 to gently shape them. This will help you get little 186 00:10:22.000 --> 00:10:24.320 pockets in there that will hold the juices. If you 187 00:10:24.360 --> 00:10:26.799 make it too dense, you're going to get a dry burger. 188 00:10:27.120 --> 00:10:30.240 There's nowhere for that juice to kind of hang out. Also, 189 00:10:30.559 --> 00:10:34.679 when you have your hands are naturally warm, and they 190 00:10:34.759 --> 00:10:39.279 are going to heat the fat. And that's why when 191 00:10:39.320 --> 00:10:42.120 you make patties for too long with too warm hands, 192 00:10:42.559 --> 00:10:45.720 you come and you're you pull your hands away and 193 00:10:45.879 --> 00:10:49.799 your hands are covered in fat, even chunks of fat, 194 00:10:50.200 --> 00:10:53.720 and those chunks you've actually pulled because you've ground, they've 195 00:10:53.720 --> 00:10:56.720 ground the meat together, so you got the eighty twenty 196 00:10:56.799 --> 00:10:59.399 meat and that twenty percent fat is now getting onto 197 00:10:59.399 --> 00:11:02.919 your hands, which makes the patty have less than twenty 198 00:11:04.120 --> 00:11:08.200 percent fat, and that will make them. You want patties 199 00:11:08.200 --> 00:11:10.639 to be slightly larger than the buns because they're going 200 00:11:10.679 --> 00:11:11.720 to shrink during cooking. 201 00:11:13.879 --> 00:11:14.600 Some people do this. 202 00:11:14.639 --> 00:11:18.320 I do this on occasion, depending on if I'm hand 203 00:11:19.200 --> 00:11:22.919 making my patties means I'm not using anything else to 204 00:11:22.960 --> 00:11:26.200 create their shape. Then I will put a little divot, 205 00:11:27.279 --> 00:11:31.480 a little divot in the center of the burger, and 206 00:11:31.480 --> 00:11:36.120 that way, when it can constricts because of the heat, 207 00:11:36.480 --> 00:11:39.519 it'll push that divot out rather than making it look 208 00:11:39.559 --> 00:11:43.120 like a football. Some people will put when they go 209 00:11:43.200 --> 00:11:45.320 to put it on the grill, they'll put a piece 210 00:11:45.360 --> 00:11:48.039 of ice on It does similar thing. It keeps it 211 00:11:48.159 --> 00:11:50.919 very cool on the inside and the top so that 212 00:11:50.960 --> 00:11:51.879 it doesn't constrict. 213 00:11:51.919 --> 00:11:52.519 As fast. 214 00:11:53.240 --> 00:11:56.720 As far as seasoning goes, salt and pepper is great. 215 00:11:57.480 --> 00:12:00.000 You really don't need anything else. I'll tell you something 216 00:12:00.080 --> 00:12:02.639 I'm a fan of, though, and this was because my 217 00:12:02.720 --> 00:12:07.200 mom is lowery seasoning. Salt love that on a burger. 218 00:12:08.600 --> 00:12:10.919 I just you know, and I'm mostly a salt and pepper. 219 00:12:10.960 --> 00:12:14.279 Guy like when it comes to meat, I'm like, hey, 220 00:12:14.399 --> 00:12:16.600 just you want it to taste like the meat, not 221 00:12:16.679 --> 00:12:20.840 a seasoning. But I do love me some lowery seasoning 222 00:12:20.879 --> 00:12:23.960 salt and it goes great on a patty. So you 223 00:12:23.960 --> 00:12:27.360 don't want to salt too early. Can you know? The 224 00:12:27.879 --> 00:12:31.320 thing about salt is it pulls moisture out, so you 225 00:12:31.440 --> 00:12:35.399 do it right before it goes on, and you want 226 00:12:35.399 --> 00:12:37.879 it on a hot pan or grill. You get that sears. 227 00:12:38.159 --> 00:12:41.360 It's almost the opposite of cooking a steak, where you're 228 00:12:41.360 --> 00:12:45.960 doing a reverse sere. High heat, does that great crust, 229 00:12:46.360 --> 00:12:51.039 Oh that crunchy, lovely crust, and avoid pressing down on 230 00:12:51.080 --> 00:12:53.759 the patties. But as far as flipping them, flip them 231 00:12:53.759 --> 00:12:56.559 out over once you want. People say, oh, you should 232 00:12:56.600 --> 00:12:59.600 only flip it once. If that's how you grill them, 233 00:13:00.759 --> 00:13:05.559 that's fine, But there is no real difference there is, 234 00:13:05.720 --> 00:13:09.039 like people. Matter of fact, science has shown that the 235 00:13:09.039 --> 00:13:13.039 more you flip meat, it actually rotates the juices, just 236 00:13:13.120 --> 00:13:16.679 like a rotisserie does on the chicken and can actually 237 00:13:16.799 --> 00:13:18.200 keep it more flavorful. 238 00:13:18.320 --> 00:13:19.639 But the. 239 00:13:21.360 --> 00:13:26.120 Seer gets there because of the heat, right, and if 240 00:13:26.120 --> 00:13:28.720 you flip a bunch of times you won't get that 241 00:13:28.879 --> 00:13:33.120 seer because the grate that you're cooking on or the 242 00:13:33.159 --> 00:13:36.440 pan never gets time to come back to heat high 243 00:13:36.480 --> 00:13:39.440 heat again because that burger every time you flip it 244 00:13:39.480 --> 00:13:42.080 is stealing heat from there. So, for instance, when I 245 00:13:42.080 --> 00:13:44.639 cook burgers, if I'm cooking for burgers because my wife 246 00:13:44.679 --> 00:13:48.759 doesn't eat red meat, I'm doing it just for my 247 00:13:48.879 --> 00:13:53.000 son and me, and so I will make room so 248 00:13:53.039 --> 00:13:56.720 that when I flip them after the first sear, I'm 249 00:13:56.759 --> 00:13:59.519 flipping them not back to where they were, but onto 250 00:13:59.559 --> 00:14:02.720 a new part of the great so that they get 251 00:14:02.720 --> 00:14:05.600 that full heat again and that works nicely. And then 252 00:14:05.600 --> 00:14:07.840 if I need to flip them over again, the part 253 00:14:07.879 --> 00:14:10.240 that I didn't flip them on before is now hot 254 00:14:10.360 --> 00:14:10.919 enough to do that. 255 00:14:11.120 --> 00:14:12.600 So those are some things. 256 00:14:13.000 --> 00:14:15.799 Let them rest a few minutes to really what you 257 00:14:15.799 --> 00:14:18.080 want them to do is to come to one hundred 258 00:14:18.080 --> 00:14:21.440 and twenty degrees in the center. Is when they've rested enough, 259 00:14:21.519 --> 00:14:23.919 that goes down, so they've gone from their high heat 260 00:14:24.279 --> 00:14:26.480 down to one twenty. And you know they're not gonna 261 00:14:26.799 --> 00:14:30.240 squeeze out. But I can eyeball this a little more 262 00:14:30.279 --> 00:14:32.679 than I do with a steak. I'm very specific about 263 00:14:32.679 --> 00:14:36.720 my steaks and timing. But then you choose your toppings. 264 00:14:36.759 --> 00:14:40.000 I like grilled onions on there. That sweetness and that 265 00:14:40.480 --> 00:14:43.759 depth of flavor is always great. Pick your cheese, all 266 00:14:43.759 --> 00:14:46.960 of those things and you're good to go. Mmm burgers. 267 00:14:47.360 --> 00:14:50.360 You're listening to The Fork Report with Nil Sevedra on 268 00:14:50.480 --> 00:14:52.960 demand from KFI AM six forty. 269 00:14:53.120 --> 00:14:56.679 How do you do. Thanks for hanging out today. 270 00:14:56.720 --> 00:14:58.879 We'll be with you until five o'clock as we celebrate 271 00:14:59.039 --> 00:15:02.799 food kind shake off the heaviness of the week or 272 00:15:02.879 --> 00:15:05.360 news and everything else going on in the world and 273 00:15:05.600 --> 00:15:08.360 just celebrate food. The people that make it, the culture 274 00:15:08.399 --> 00:15:11.000 behind it. Want to remind you we will be out 275 00:15:11.000 --> 00:15:14.960 and about starting July twelfth. Saturday, July twelfth, I would 276 00:15:14.960 --> 00:15:18.360 love for you to join me at Wild Fork Foods 277 00:15:18.440 --> 00:15:21.000 in Santa Clarita. Haven't been up there in a while, 278 00:15:21.600 --> 00:15:24.600 just off a Magic Mountain Parkway. Starting at two pm. 279 00:15:25.080 --> 00:15:28.240 Got a live in store broadcast. We're going to be 280 00:15:28.279 --> 00:15:31.919 celebrating the summer grilling season and we got a lot 281 00:15:32.000 --> 00:15:34.840 going on. We've got Wild Fork food samples. They're going 282 00:15:34.919 --> 00:15:37.840 to be cooked by a grill pit master. There prizes 283 00:15:37.879 --> 00:15:40.960 every fifteen minutes, including the chance to win what they're 284 00:15:41.000 --> 00:15:43.879 calling the Fork in the Road Chef's package. It features 285 00:15:43.879 --> 00:15:47.879 a barbecue proteins from Wild Fork along with tickets to 286 00:15:47.879 --> 00:15:52.360 see the Dodgers, also a dining experience in the Hornblower 287 00:15:52.399 --> 00:15:57.000 Dining Yacht. And that's going to be on July Saturday, 288 00:15:57.080 --> 00:16:00.799 July twelfth, So write that down Wild Fork in Santa Clarita. 289 00:16:00.840 --> 00:16:04.600 That's two four one seventy five Magic Mountain Parkway. Don't 290 00:16:04.600 --> 00:16:07.120 miss out. It's just a one day live broadcast. We'll 291 00:16:07.159 --> 00:16:10.879 have food, prizes and more details at KFI AM six 292 00:16:11.039 --> 00:16:14.360 forty dot com slash Wild Fork. 293 00:16:14.759 --> 00:16:16.000 I hope to see you there. 294 00:16:16.720 --> 00:16:19.600 We're putting together our next guest coming up, as we 295 00:16:19.720 --> 00:16:23.799 have a lot of guests today scheduled, so as we 296 00:16:24.639 --> 00:16:26.360 get ready and prepared for them to come in and 297 00:16:26.399 --> 00:16:28.000 hang out with us, I wanted to tell you about 298 00:16:28.039 --> 00:16:33.039 something I saw at Aldi, which, if you don't know, 299 00:16:33.159 --> 00:16:37.600 Aldi is a German grocer. They do have this one 300 00:16:37.799 --> 00:16:41.360 aisle that people refer to the as the isle is shame. 301 00:16:42.120 --> 00:16:46.480 And I don't know if that means that it's Aldi's shame. 302 00:16:46.559 --> 00:16:48.960 I don't think so. I think it's people shamefully walk 303 00:16:49.039 --> 00:16:50.919 up and down looking for cool things. That's what it 304 00:16:51.000 --> 00:16:54.120 probably comes down to. But it's this strange aisle that 305 00:16:54.279 --> 00:16:57.279 is like no other aisle. It's not a grocery store, 306 00:16:57.480 --> 00:16:59.639 an aisle you see in other grocery stores. It can 307 00:16:59.679 --> 00:17:03.480 have you know, electron small electronics there, it can have dishes. 308 00:17:03.919 --> 00:17:10.319 They actually have their own brand of dish and housewares, 309 00:17:10.799 --> 00:17:14.400 you know, kind of like Kirklin I guess at Costco. 310 00:17:14.920 --> 00:17:18.279 But the thing is, they have this one serving dish 311 00:17:18.359 --> 00:17:22.000 right now. So imagine this. You've got a round, a 312 00:17:22.000 --> 00:17:27.559 bit a large round lazy susan that is made out 313 00:17:27.599 --> 00:17:33.000 of melamine, melon, melon, melanine, not them. I think that's right. 314 00:17:33.400 --> 00:17:35.720 Every time I say it, I want to correct myself. 315 00:17:36.920 --> 00:17:41.480 That is sturdy, great for the backyard. And then within 316 00:17:41.680 --> 00:17:49.559 that large bowl is the section sectioned off for their 317 00:17:49.640 --> 00:17:53.599 bowls as well, but they're shaped more oblong. And then 318 00:17:53.599 --> 00:17:57.039 in the center is a small round bowl for dips. 319 00:17:57.160 --> 00:17:59.640 So imagine you can put your crew to tay around it. 320 00:17:59.759 --> 00:18:06.319 The like almost identical serving trays are in some other 321 00:18:06.960 --> 00:18:13.160 food focused and cooking focused stores, for like seventy seventy 322 00:18:13.200 --> 00:18:21.400 five Bucks. Here it's nineteen ninety nine. A huge, huge 323 00:18:22.519 --> 00:18:26.160 difference in the cost and the fact that you can 324 00:18:26.240 --> 00:18:30.720 get something like this for so inexpensive before. 325 00:18:32.519 --> 00:18:35.880 Fourth of July is a hot deal in my book. 326 00:18:35.960 --> 00:18:39.599 So if you're planning to do something in the house 327 00:18:39.640 --> 00:18:42.240 on Fourth July, or you're hanging out with friends and family, 328 00:18:42.319 --> 00:18:46.279 this is going to be an absolute key buy. And 329 00:18:46.519 --> 00:18:49.400 I know they're flying off the shelves, but I wanted 330 00:18:49.440 --> 00:18:51.599 to give you a heads up hoping that they'll still 331 00:18:51.680 --> 00:18:54.799 be there. If you have an Aldi local to you, 332 00:18:54.799 --> 00:18:55.680 you got to check us out. 333 00:18:55.720 --> 00:18:57.599 It's white and blue. It's white with. 334 00:18:57.480 --> 00:19:02.480 Some blue designs on it, but it is almost identical 335 00:19:02.519 --> 00:19:07.240 to ones I've seen at other stores that sell you know, 336 00:19:07.880 --> 00:19:13.240 housewares in the like, and it's less than half of 337 00:19:13.240 --> 00:19:15.839 that much less than half of what they're selling another one. 338 00:19:15.920 --> 00:19:18.200 So if you do get it, take a pick. Hit 339 00:19:18.240 --> 00:19:20.759 me up on social media at FOK Reporter. I'd love 340 00:19:20.799 --> 00:19:23.359 to see it. I just when there's these deals like this, 341 00:19:23.599 --> 00:19:25.480 I just do my best to make sure that we 342 00:19:26.119 --> 00:19:27.759 get them to you and you know what's going on. 343 00:19:28.079 --> 00:19:29.039 All right, stick around. 344 00:19:29.200 --> 00:19:33.519 Much more to get to, including Nancy mckeerney from bake 345 00:19:33.599 --> 00:19:37.039 House Bread is coming on talk about Fourth July and 346 00:19:37.119 --> 00:19:40.519 fun stuff, So go to wear. You've been listening to 347 00:19:40.519 --> 00:19:42.759 The Fork Report. You can always hear us live on 348 00:19:42.839 --> 00:19:46.000 KFI AM six forty two to five pm on Saturday, 349 00:19:46.240 --> 00:19:50.079 and anytime on demand on the iHeartRadio app How do 350 00:19:50.240 --> 00:19:50.559 you Do? 351 00:19:50.799 --> 00:19:50.880 And? 352 00:19:51.039 --> 00:19:55.759 Boy, am I a bad host? I completely completely screwed 353 00:19:55.839 --> 00:19:59.799 up there. I would both be talking to Nancy McCarney 354 00:20:00.079 --> 00:20:05.200 and from a bake House Bread Company thinking she was 355 00:20:05.279 --> 00:20:08.880 here in person and not on the phone. Because we 356 00:20:08.880 --> 00:20:11.359 have so many guests today. Nancy, welcome to the Fork Report. 357 00:20:12.599 --> 00:20:13.240 Hi, how are you? 358 00:20:13.640 --> 00:20:16.839 You're good? Apparently losing my damn mind, but I'm all right. 359 00:20:17.279 --> 00:20:18.519 We have so many guests coming in. 360 00:20:18.599 --> 00:20:19.559 I've lost mine too. 361 00:20:20.039 --> 00:20:22.599 So I didn't even look to see whether. But of 362 00:20:22.599 --> 00:20:26.920 course you're out there in Arizona, which I'm gonna assume 363 00:20:26.960 --> 00:20:29.559 it's warmish. 364 00:20:29.759 --> 00:20:32.319 It's very warm. I think we're one o two today. 365 00:20:32.480 --> 00:20:35.799 Oh my gosh, out there. So we do visit you. 366 00:20:36.000 --> 00:20:37.680 We just tried that to during the summer. 367 00:20:39.039 --> 00:20:40.400 Good call, great call. 368 00:20:40.839 --> 00:20:44.160 But bake House Bread Company, why don't you start just 369 00:20:44.200 --> 00:20:47.319 give us a synopsis of what people will find when 370 00:20:47.359 --> 00:20:49.920 they go to Big Housebread Company dot com. 371 00:20:50.440 --> 00:20:53.160 So we have we we've been in business since nineteen 372 00:20:53.200 --> 00:20:56.640 ninety six. We started out as a like a local 373 00:20:56.680 --> 00:21:01.319 shop here and now we're nationwide with Croker, so you'll 374 00:21:01.319 --> 00:21:05.200 find us in Ralphs locally there. We've been in Ralphs 375 00:21:05.240 --> 00:21:09.759 for about four years. Our best seller is zucchini bread 376 00:21:11.519 --> 00:21:15.359 and yeah, yeah, it's it's it's actually based on my 377 00:21:15.440 --> 00:21:18.440 mother's recipe, so kind of fun. 378 00:21:19.240 --> 00:21:19.640 I love it. 379 00:21:19.680 --> 00:21:21.759 That's such a great it's a good summer bread too, 380 00:21:21.799 --> 00:21:23.880 it's fresh and it's a. 381 00:21:23.799 --> 00:21:27.079 Great And we have a pineapple coconut that's a great 382 00:21:27.119 --> 00:21:30.799 one too, and banana kind of the tried and true. 383 00:21:31.440 --> 00:21:33.759 Uh yeah. So and then if you go to bake 384 00:21:33.799 --> 00:21:36.240 housefread coompany dot com. Though we have a number of 385 00:21:36.319 --> 00:21:40.839 other flavors and hopefully in the next month you'll be 386 00:21:40.839 --> 00:21:44.359 able to buy directly from our website. So we've been 387 00:21:44.359 --> 00:21:47.799 working fast and furious to make that available for people 388 00:21:47.839 --> 00:21:49.440 because we have a lot of we have a lot 389 00:21:49.480 --> 00:21:53.119 of winter visitors here and they go back to wherever 390 00:21:53.160 --> 00:21:56.119 they've come from and can't always find our products. So 391 00:21:56.680 --> 00:21:58.279 we want to support people. 392 00:21:58.440 --> 00:22:02.319 Yeah, that's great. I would imagine. You know, like most breads, 393 00:22:02.400 --> 00:22:05.359 they do freeze well, so if you had. 394 00:22:05.160 --> 00:22:07.960 To, you know, they freeze very well. 395 00:22:08.759 --> 00:22:13.480 Yes, yes, okay, Well today brings you to us because 396 00:22:13.559 --> 00:22:15.359 the fourth July is coming up and you have some 397 00:22:15.480 --> 00:22:21.480 ideas to create some red, white and blueberry charcuti ree boards. 398 00:22:22.839 --> 00:22:26.240 Yes, so please give us some tips. Blue foods are 399 00:22:26.240 --> 00:22:26.880 hard to come back. 400 00:22:28.519 --> 00:22:32.519 Well, you know, charcuterier boards are highly shareable, kind of 401 00:22:32.519 --> 00:22:35.200