Speaker 1: Hey, it's Neil Savedra.
Speaker 2: You're listening to kfi EM six forty The Fork Report
Speaker 2: on demand on the iHeartRadio app. If you feel like
Speaker 2: chatting with us, you can use the talkback feature.
Speaker 1: Pretty cool.
Speaker 2: It's got a little red circle with a mic in it,
Speaker 2: and you press that and you've got like thirty seconds
Speaker 2: and it goes right to us here and we can
Speaker 2: hear them, and then we connect and we'll be buds forever,
Speaker 2: friends for life. Except you'll come up to me and
Speaker 2: I won't know who you are, and the hug will
Speaker 2: probably be a little awkward for me. That's okay, I'm
Speaker 2: a hugger. Just don't go from a wallet which has
Speaker 2: moths in it. Welcome to the Fork Report on Neil Savager.
Speaker 2: By the way, in kind of the giddy, playful mood,
Speaker 2: I've been chatting with Kyla. We just catching up on life,
Speaker 2: news in the world, and this is a place, if
Speaker 2: you're not familiar with it, where for three hours we
Speaker 2: kind of break from the heaviness of that stuff and
Speaker 2: come together and just celebrate food. Know there's a lot
Speaker 2: going on, but you know what, there's a lot of
Speaker 2: good going on too. Nobody talks about the good stuff. Hey,
Speaker 2: I had a great day. My boy, my little boy
Speaker 2: eight years old the other day told me that he
Speaker 2: had one of the best days of his life the
Speaker 2: other day.
Speaker 1: And you know what we did.
Speaker 2: It was just the family together, throwing footballs back and
Speaker 2: forth in the pool, grilling. So there's good stuff, and
Speaker 2: we have to remind ourselves of that. And you know,
Speaker 2: with grilling season being here, even though in southern California
Speaker 2: it's always grilling season, I wanted to talk about burgers,
Speaker 2: something seemingly so simple, but technique and ingredients are imperative
Speaker 2: because of its simplicity. When you're making something complex, a
Speaker 2: lot of times it can, you know, kind of hide
Speaker 2: behind all the other ingredients and the complexity of it.
Speaker 2: But the more simple something is that you're going to
Speaker 2: cook or make, the more right on the money has
Speaker 2: to be. And I hear this probably more than any
Speaker 2: other thing. Pizza dough is probably up there somewhere, but
Speaker 2: more than any other thing. I'm asked about the perfect burger,
Speaker 2: which lends one to ask, or leads one to ask,
Speaker 2: what is perfect to you? Do you like a thick
Speaker 2: burger a thin burger? Do you like thin patties? Like
Speaker 2: a smash burger, but you want two of them. My
Speaker 2: brother cannot eat a double patty. He thinks it's gross.
Speaker 2: I know, right, he just can't. He won't have like
Speaker 2: a double cheeseburger or something. Yes, I know your next
Speaker 2: question is gonna be even at in and out it's
Speaker 2: a single like he doesn't go and give me a
Speaker 2: double dove like the rest of us humans and that
Speaker 2: because that's not his jam.
Speaker 1: But why is it gross? Like is it just too
Speaker 1: much meat? Something?
Speaker 2: But I mean even but you would think, well, what
Speaker 2: about a smash burger? But even a smashburger bothers him.
Speaker 1: I have no idea. I don't do.
Speaker 2: Therapy on this show whole other show. But so I
Speaker 2: want to talk about these. So whatever your perfect burger is,
Speaker 2: let's go through some of the things you're gonna need.
Speaker 2: The biggest problem people will say is my burgers turn
Speaker 2: out to dry. So there's two things that can go
Speaker 2: wrong when your burgers go dry. Wrong meat ratio or
Speaker 2: wrong meat altogether or cooked too long, just overcooked. So
Speaker 2: the right meat to use. And I'm sorry for those
Speaker 2: of you who are like, oh, I'm gonna make a
Speaker 2: chicken burger.
Speaker 1: It's going to be dry.
Speaker 2: Probably you're opting for ground beef with good fat content,
Speaker 2: and you can't get that anywhere else than an eighty
Speaker 2: twenty ratio. That means eighty percent lean twenty percent fat,
Speaker 2: which is the exact opposite of my body makeup. Strangely enough,
Speaker 2: if you're playing the home game. So for a juicy burger,
Speaker 2: which my boy loves, Daddy, make me one of your
Speaker 2: juicy cheeseburgers, you need an eighty twenty ratio. So if
Speaker 2: you're going lean on the meat, you will not get this,
Speaker 2: You just won't. You gotta avoid lean meat. That's you know,
Speaker 2: lean meat. You put it if you're mixing it into
Speaker 2: your spaghetti sauce or you're doing something like that. That's
Speaker 2: when you go for the lean stuff. But don't do
Speaker 2: it when you're doing a burger when it's the star
Speaker 2: of the show, right, So avoid that because it's gonna,
Speaker 2: you know, give you dry burgers. The second thing is
Speaker 2: that when you're cooking the burger, people tend to overcook them. Yes,
Speaker 2: you want them at a certain dunness. The better quality
Speaker 2: of the meat, the looser you can be with the heat.
Speaker 2: I kind of hesitate saying this because reality is you
Speaker 2: need to know what you're doing. The reason why you
Speaker 2: can have a rare or medium rare steak and then
Speaker 2: at a restaurant when you ask for a burger medium rare,
Speaker 2: they said, okay, that's this. And then there's a little
Speaker 2: thing on the menu that says having hamburger meat less
Speaker 2: than one hundred and sixty five degrees can be dangerous.
Speaker 2: Is because when you grind a steak to make hamburger meat,
Speaker 2: the steak has the most bacteria on the outside and
Speaker 2: it's most preserved on the inside. Once you grind it,
Speaker 2: they all mete with each other and now all the
Speaker 2: bacteria is throughout the entirety. That is why hamburgers should
Speaker 2: be cooked to one sixty five. So what I do
Speaker 2: to keep them from drying out is I slowly.
Speaker 1: If it's a thicker burger, I put it on high heat.
Speaker 2: I'm searing that while I'm cooking it, turning it over
Speaker 2: and then bringing it. I bring it up to a
Speaker 2: top rack off of the direct heat, and that's where
Speaker 2: I put my cheese on it, drop the lid and
Speaker 2: melt the cheese. But what I'm doing is that heat
Speaker 2: is going to continue to travel from the outside to
Speaker 2: the inside of the meat. As I take it off
Speaker 2: and as I put it on to the plate, it
Speaker 2: will continue to cook and then it will get to
Speaker 2: a nice juicy state rather than cooking it to one
Speaker 2: hundred and sixty five and then taking it off, it's
Speaker 2: going to go up to about one hundred and seventy.
Speaker 1: Five after that.
Speaker 2: So that's one of the things that you have to
Speaker 2: battle with is the keeping those juices in there. When
Speaker 2: we come back, I'll talk about the tricks and tips
Speaker 2: you need to actually make those patties.
Speaker 1: There are a trick to it.
Speaker 2: My mom makes great patties, always have, probably because with
Speaker 2: seven kids you couldn't spend a lot of time on them.
Speaker 2: And that's really the tip that we'll get into to
Speaker 2: get those patties perfect for grilling or roasting. If you're
Speaker 2: you know, if you're putting them under the broiler, whatever
Speaker 2: it is on pans here.
Speaker 1: We'll get back to that when we return.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty.
Speaker 2: How you doing just celebrating food on a Saturday. Still
Speaker 2: a little hazy out there, But I gotta tell you, man,
Speaker 2: because it's like started with the June and gloom every
Speaker 2: single day, but man, the heat gets up and it's
Speaker 2: just these lovely Southern California days. Great for grilling. Been
Speaker 2: doing a lot of grilling, enjoying that. I hope you're
Speaker 2: doing the same. I want to remind you a couple
Speaker 2: of things. One, Moe Kelly is on YouTube every night
Speaker 2: during his show. You've got to check it out. There
Speaker 2: are so many times that I'm either in my home
Speaker 2: office or in my home shop and I have them
Speaker 2: on and it's exactly like sitting as I have done,
Speaker 2: and I've sat with him during his show before. It's
Speaker 2: exactly like doing that. But you're at home. So if
Speaker 2: you're in your Tony's or something, no one's going to
Speaker 2: have a problem. If you do that live with Mo,
Speaker 2: there's a problem, trust me. I found that out the
Speaker 2: hard way. But it's it's a lot of fun and
Speaker 2: it's an interesting way to listen and enjoy the program,
Speaker 2: all right. Also want to remind you that the twelfth, Saturday,
Speaker 2: July twelfth, write that down. Join me at Wild Fork
Speaker 2: Foods in Santa Clarita. That's right off the Magic Mountain Parkway.
Speaker 2: There in store at wild Fork Foods and if you've
Speaker 2: never been to one, man, it's spectacular. You can get
Speaker 2: all kinds of rare meats and things like that as
Speaker 2: well as your classics. But they also have pre prepared stuff.
Speaker 2: A unique experience to say the least when shopping. But
Speaker 2: it's a summer grilling season. We'll be doing giveaways broadcasting
Speaker 2: live right there at two four one seven five Magic
Speaker 2: Mountain Parkway. I would love to meet you. I'm going
Speaker 2: to bring some swag to give away, some Folk Report
Speaker 2: swag as well. So July twelfth on Magic Mountain Parkway
Speaker 2: at Wild Fork.
Speaker 1: So write that down.
Speaker 2: Talking about technique of the week and burger patties. I
Speaker 2: know it seems simple, but man, if you can't get
Speaker 2: a burger patty right, then people will hate your guts. There,
Speaker 2: I said it. That's your life is going to be
Speaker 2: people hating you and talking bad behind your back. There
Speaker 2: is nothing more sad to me. And someone makes bad
Speaker 2: burgers because you know those people you invited, they may
Speaker 2: be smiling now and all of that, and you can
Speaker 2: tell they're the ones that are putting, you know, three
Speaker 2: times the amount of condiments on the burger that they
Speaker 2: should be because that's how bad it is, and they're
Speaker 2: going to talk bad about you. So it should be
Speaker 2: a point of pride. When you make the patties. You
Speaker 2: want to keep the ground beef cold. You want to
Speaker 2: keep it cold until you're ready to make those patties.
Speaker 2: Cold hands too, And it's one of the people that
Speaker 2: one of the things people do, and one of the
Speaker 2: tips that I've seen is a capable of ice water
Speaker 2: next to them and you can actually put your hands
Speaker 2: in the ice water when you're packing them. The key
Speaker 2: to this is you want to make them you know, quickly.
Speaker 2: You do not want to overwork the meat. You want
Speaker 2: to gently shape them. This will help you get little
Speaker 2: pockets in there that will hold the juices. If you
Speaker 2: make it too dense, you're going to get a dry burger.
Speaker 2: There's nowhere for that juice to kind of hang out. Also,
Speaker 2: when you have your hands are naturally warm, and they
Speaker 2: are going to heat the fat. And that's why when
Speaker 2: you make patties for too long with too warm hands,
Speaker 2: you come and you're you pull your hands away and
Speaker 2: your hands are covered in fat, even chunks of fat,
Speaker 2: and those chunks you've actually pulled because you've ground, they've
Speaker 2: ground the meat together, so you got the eighty twenty
Speaker 2: meat and that twenty percent fat is now getting onto
Speaker 2: your hands, which makes the patty have less than twenty
Speaker 2: percent fat, and that will make them. You want patties
Speaker 2: to be slightly larger than the buns because they're going
Speaker 2: to shrink during cooking.
Speaker 1: Some people do this.
Speaker 2: I do this on occasion, depending on if I'm hand
Speaker 2: making my patties means I'm not using anything else to
Speaker 2: create their shape. Then I will put a little divot,
Speaker 2: a little divot in the center of the burger, and
Speaker 2: that way, when it can constricts because of the heat,
Speaker 2: it'll push that divot out rather than making it look
Speaker 2: like a football. Some people will put when they go
Speaker 2: to put it on the grill, they'll put a piece
Speaker 2: of ice on It does similar thing. It keeps it
Speaker 2: very cool on the inside and the top so that
Speaker 2: it doesn't constrict.
Speaker 1: As fast.
Speaker 2: As far as seasoning goes, salt and pepper is great.
Speaker 2: You really don't need anything else. I'll tell you something
Speaker 2: I'm a fan of, though, and this was because my
Speaker 2: mom is lowery seasoning. Salt love that on a burger.
Speaker 2: I just you know, and I'm mostly a salt and pepper.
Speaker 2: Guy like when it comes to meat, I'm like, hey,
Speaker 2: just you want it to taste like the meat, not
Speaker 2: a seasoning. But I do love me some lowery seasoning
Speaker 2: salt and it goes great on a patty. So you
Speaker 2: don't want to salt too early. Can you know? The
Speaker 2: thing about salt is it pulls moisture out, so you
Speaker 2: do it right before it goes on, and you want
Speaker 2: it on a hot pan or grill. You get that sears.
Speaker 2: It's almost the opposite of cooking a steak, where you're
Speaker 2: doing a reverse sere. High heat, does that great crust,
Speaker 2: Oh that crunchy, lovely crust, and avoid pressing down on
Speaker 2: the patties. But as far as flipping them, flip them
Speaker 2: out over once you want. People say, oh, you should
Speaker 2: only flip it once. If that's how you grill them,
Speaker 2: that's fine, But there is no real difference there is,
Speaker 2: like people. Matter of fact, science has shown that the
Speaker 2: more you flip meat, it actually rotates the juices, just
Speaker 2: like a rotisserie does on the chicken and can actually
Speaker 2: keep it more flavorful.
Speaker 1: But the.
Speaker 2: Seer gets there because of the heat, right, and if
Speaker 2: you flip a bunch of times you won't get that
Speaker 2: seer because the grate that you're cooking on or the
Speaker 2: pan never gets time to come back to heat high
Speaker 2: heat again because that burger every time you flip it
Speaker 2: is stealing heat from there. So, for instance, when I
Speaker 2: cook burgers, if I'm cooking for burgers because my wife
Speaker 2: doesn't eat red meat, I'm doing it just for my
Speaker 2: son and me, and so I will make room so
Speaker 2: that when I flip them after the first sear, I'm
Speaker 2: flipping them not back to where they were, but onto
Speaker 2: a new part of the great so that they get
Speaker 2: that full heat again and that works nicely. And then
Speaker 2: if I need to flip them over again, the part
Speaker 2: that I didn't flip them on before is now hot
Speaker 2: enough to do that.
Speaker 1: So those are some things.
Speaker 2: Let them rest a few minutes to really what you
Speaker 2: want them to do is to come to one hundred
Speaker 2: and twenty degrees in the center. Is when they've rested enough,
Speaker 2: that goes down, so they've gone from their high heat
Speaker 2: down to one twenty. And you know they're not gonna
Speaker 2: squeeze out. But I can eyeball this a little more
Speaker 2: than I do with a steak. I'm very specific about
Speaker 2: my steaks and timing. But then you choose your toppings.
Speaker 2: I like grilled onions on there. That sweetness and that
Speaker 2: depth of flavor is always great. Pick your cheese, all
Speaker 2: of those things and you're good to go. Mmm burgers.
Speaker 3: You're listening to The Fork Report with Nil Sevedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: How do you do. Thanks for hanging out today.
Speaker 2: We'll be with you until five o'clock as we celebrate
Speaker 2: food kind shake off the heaviness of the week or
Speaker 2: news and everything else going on in the world and
Speaker 2: just celebrate food. The people that make it, the culture
Speaker 2: behind it. Want to remind you we will be out
Speaker 2: and about starting July twelfth. Saturday, July twelfth, I would
Speaker 2: love for you to join me at Wild Fork Foods
Speaker 2: in Santa Clarita. Haven't been up there in a while,
Speaker 2: just off a Magic Mountain Parkway. Starting at two pm.
Speaker 2: Got a live in store broadcast. We're going to be
Speaker 2: celebrating the summer grilling season and we got a lot
Speaker 2: going on. We've got Wild Fork food samples. They're going
Speaker 2: to be cooked by a grill pit master. There prizes
Speaker 2: every fifteen minutes, including the chance to win what they're
Speaker 2: calling the Fork in the Road Chef's package. It features
Speaker 2: a barbecue proteins from Wild Fork along with tickets to
Speaker 2: see the Dodgers, also a dining experience in the Hornblower
Speaker 2: Dining Yacht. And that's going to be on July Saturday,
Speaker 2: July twelfth, So write that down Wild Fork in Santa Clarita.
Speaker 2: That's two four one seventy five Magic Mountain Parkway. Don't
Speaker 2: miss out. It's just a one day live broadcast. We'll
Speaker 2: have food, prizes and more details at KFI AM six
Speaker 2: forty dot com slash Wild Fork.
Speaker 1: I hope to see you there.
Speaker 2: We're putting together our next guest coming up, as we
Speaker 2: have a lot of guests today scheduled, so as we
Speaker 2: get ready and prepared for them to come in and
Speaker 2: hang out with us, I wanted to tell you about
Speaker 2: something I saw at Aldi, which, if you don't know,
Speaker 2: Aldi is a German grocer. They do have this one
Speaker 2: aisle that people refer to the as the isle is shame.
Speaker 2: And I don't know if that means that it's Aldi's shame.
Speaker 2: I don't think so. I think it's people shamefully walk
Speaker 2: up and down looking for cool things. That's what it
Speaker 2: probably comes down to. But it's this strange aisle that
Speaker 2: is like no other aisle. It's not a grocery store,
Speaker 2: an aisle you see in other grocery stores. It can
Speaker 2: have you know, electron small electronics there, it can have dishes.
Speaker 2: They actually have their own brand of dish and housewares,
Speaker 2: you know, kind of like Kirklin I guess at Costco.
Speaker 2: But the thing is, they have this one serving dish
Speaker 2: right now. So imagine this. You've got a round, a
Speaker 2: bit a large round lazy susan that is made out
Speaker 2: of melamine, melon, melon, melanine, not them. I think that's right.
Speaker 2: Every time I say it, I want to correct myself.
Speaker 2: That is sturdy, great for the backyard. And then within
Speaker 2: that large bowl is the section sectioned off for their
Speaker 2: bowls as well, but they're shaped more oblong. And then
Speaker 2: in the center is a small round bowl for dips.
Speaker 2: So imagine you can put your crew to tay around it.
Speaker 2: The like almost identical serving trays are in some other
Speaker 2: food focused and cooking focused stores, for like seventy seventy
Speaker 2: five Bucks. Here it's nineteen ninety nine. A huge, huge
Speaker 2: difference in the cost and the fact that you can
Speaker 2: get something like this for so inexpensive before.
Speaker 1: Fourth of July is a hot deal in my book.
Speaker 2: So if you're planning to do something in the house
Speaker 2: on Fourth July, or you're hanging out with friends and family,
Speaker 2: this is going to be an absolute key buy. And
Speaker 2: I know they're flying off the shelves, but I wanted
Speaker 2: to give you a heads up hoping that they'll still
Speaker 2: be there. If you have an Aldi local to you,
Speaker 2: you got to check us out.
Speaker 1: It's white and blue. It's white with.
Speaker 2: Some blue designs on it, but it is almost identical
Speaker 2: to ones I've seen at other stores that sell you know,
Speaker 2: housewares in the like, and it's less than half of
Speaker 2: that much less than half of what they're selling another one.
Speaker 2: So if you do get it, take a pick. Hit
Speaker 2: me up on social media at FOK Reporter. I'd love
Speaker 2: to see it. I just when there's these deals like this,
Speaker 2: I just do my best to make sure that we
Speaker 2: get them to you and you know what's going on.
Speaker 1: All right, stick around.
Speaker 2: Much more to get to, including Nancy mckeerney from bake
Speaker 2: House Bread is coming on talk about Fourth July and
Speaker 2: fun stuff, So go to wear. You've been listening to
Speaker 2: The Fork Report. You can always hear us live on
Speaker 2: KFI AM six forty two to five pm on Saturday,
Speaker 2: and anytime on demand on the iHeartRadio app How do
Speaker 2: you Do?
Speaker 4: And?
Speaker 2: Boy, am I a bad host? I completely completely screwed
Speaker 2: up there. I would both be talking to Nancy McCarney
Speaker 2: and from a bake House Bread Company thinking she was
Speaker 2: here in person and not on the phone. Because we
Speaker 2: have so many guests today. Nancy, welcome to the Fork Report.
Speaker 4: Hi, how are you?
Speaker 1: You're good? Apparently losing my damn mind, but I'm all right.
Speaker 1: We have so many guests coming in.
Speaker 4: I've lost mine too.
Speaker 2: So I didn't even look to see whether. But of
Speaker 2: course you're out there in Arizona, which I'm gonna assume
Speaker 2: it's warmish.
Speaker 4: It's very warm. I think we're one o two today.
Speaker 1: Oh my gosh, out there. So we do visit you.
Speaker 1: We just tried that to during the summer.
Speaker 4: Good call, great call.
Speaker 2: But bake House Bread Company, why don't you start just
Speaker 2: give us a synopsis of what people will find when
Speaker 2: they go to Big Housebread Company dot com.
Speaker 4: So we have we we've been in business since nineteen
Speaker 4: ninety six. We started out as a like a local
Speaker 4: shop here and now we're nationwide with Croker, so you'll
Speaker 4: find us in Ralphs locally there. We've been in Ralphs
Speaker 4: for about four years. Our best seller is zucchini bread
Speaker 4: and yeah, yeah, it's it's it's actually based on my
Speaker 4: mother's recipe, so kind of fun.
Speaker 1: I love it.
Speaker 2: That's such a great it's a good summer bread too,
Speaker 2: it's fresh and it's a.
Speaker 4: Great And we have a pineapple coconut that's a great
Speaker 4: one too, and banana kind of the tried and true.
Speaker 4: Uh yeah. So and then if you go to bake
Speaker 4: housefread coompany dot com. Though we have a number of
Speaker 4: other flavors and hopefully in the next month you'll be
Speaker 4: able to buy directly from our website. So we've been
Speaker 4: working fast and furious to make that available for people
Speaker 4: because we have a lot of we have a lot
Speaker 4: of winter visitors here and they go back to wherever
Speaker 4: they've come from and can't always find our products. So
Speaker 4: we want to support people.
Speaker 1: Yeah, that's great. I would imagine. You know, like most breads,
Speaker 1: they do freeze well, so if you had.
Speaker 4: To, you know, they freeze very well.
Speaker 2: Yes, yes, okay, Well today brings you to us because
Speaker 2: the fourth July is coming up and you have some
Speaker 2: ideas to create some red, white and blueberry charcuti ree boards.
Speaker 1: Yes, so please give us some tips. Blue foods are
Speaker 1: hard to come back.
Speaker 4: Well, you know, charcuterier boards are highly shareable, kind of
Speaker 4: grab and go easy for your party. I actually have
Speaker 4: two parties I'm going to go to, and I plan
Speaker 4: to grab some fresh strawberries, fresh blueberries, probably some raspberries
Speaker 4: and bread those on a tray, and I'm going to
Speaker 4: cut up probably our coconut, pineapple and banana and zucchini
Speaker 4: and either chunk them up and then have a bowl
Speaker 4: of whip cream or a squirty bottle with cream and
Speaker 4: the holes and people can either grab and put in
Speaker 4: a bowl and score a little with cream and make
Speaker 4: their own kind of their own parfait.
Speaker 2: You're speaking my language now, How do you know it's
Speaker 2: so good? I mean everything that sounds delicious. But Nancy,
Speaker 2: how do you know when people you say you've got
Speaker 2: a couple parties to go to, how do you know
Speaker 2: when they're inviting Nancy or when they're inviting Nancy's charcoutery
Speaker 2: boards and fresh baked bread. But what do you mean, well,
Speaker 2: what if they're using it for your food?
Speaker 1: Nancy.
Speaker 2: I hate to be the one that broke this to you.
Speaker 2: I'm just saying, like, how do you know that they
Speaker 2: want you there? Or if they're just saying, bring the goods, Nancy,
Speaker 2: and you can leave when you want.
Speaker 4: It's the thing I usually I usually bring them some
Speaker 4: extra loaves on the side for their freether.
Speaker 1: I bet you're incredibly popular, very popular.
Speaker 2: Yes, yes, I love there's there's something that I know
Speaker 2: that our country, our wonderful, beautiful country, has all kinds
Speaker 2: of ups and downs going on currently as it has
Speaker 2: throughout its history. But Fourth of July to me means
Speaker 2: it really focuses on our entire history and we the
Speaker 2: people coming together. And I have the best memories of
Speaker 2: connecting with family and neighbors and things like that, and
Speaker 2: I think that one of the things that speaks to
Speaker 2: that are the desserts or the sharing of food, or
Speaker 2: you know, the picnic style atmosphere. All these things come together.
Speaker 2: And I love that you've kind of focused in on that.
Speaker 2: Your social media I want to hit as well. Your
Speaker 2: Instagram bake House Bread Company at bake House Bread Company.
Speaker 2: Same on Facebook there as well, and the website is
Speaker 2: Bakehousebreadcompany dot com. You know, Nancy, I'm so sorry we
Speaker 2: didn't have because of my mistake. We only had a
Speaker 2: shortened segment here.
Speaker 1: But I'm gonna invite you to come back on.
Speaker 4: Oh we'd love to you love to. I appreciate it
Speaker 4: so and uh I liked the tip about Aldi that
Speaker 4: you shared Earl.
Speaker 2: Telling you, sister, you're gonna love that thing. It's beautiful
Speaker 2: and it's great for the backyard.
Speaker 1: I know, I love the tip. Yeah. Uh so, Nancycurity. Uh,
Speaker 1: they're at bake House Bread Company.
Speaker 2: So you're gonna go you're gonna be able to sell
Speaker 2: or you're going to be selling bread on that website
Speaker 2: how soon?
Speaker 4: Yes, yes, in in in the next month, in the
Speaker 4: next month, go to bakehousebread Company dot com and uh yeah,
Speaker 4: our Yes, this is what.
Speaker 1: We'll do, Nancy.
Speaker 2: All have Kayla connect with you and when you go
Speaker 2: live on the website, you come back on and we'll
Speaker 2: spend some more time again.
Speaker 4: I would love to.
Speaker 1: That would be free.
Speaker 4: I would love to. That would be terrific. All right,
Speaker 4: you have a wonderful day.
Speaker 3: You stay out of that Arizona he You're listening to
Speaker 3: The Fork Report with Nil Savedra on demand from KFI
Speaker 3: a M six forty m