Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six
Speaker 1: forty the Fore Report on demand on the iHeartRadio app.
Speaker 1: Not be Saturday to you, it's the Fore Report on
Speaker 1: Neil Savedra. How do you do? Hattie Man talking to
Speaker 1: Rob Ariano from Wisconsin Restaurant now here in Los Angeles? Boyd?
Speaker 1: Did that make me hungry? Holy crud? Just looking at
Speaker 1: their food and you know they have a happy hour.
Speaker 1: What is it like four to six on Monday through
Speaker 1: Friday or something. I was just looking at their menu
Speaker 1: again and going through everything. They've got a lot of
Speaker 1: tequila mm hmmmmm, some mescals, but just wow, they got
Speaker 1: a lot of mescal. Yeah. I don't just going through.
Speaker 1: I just such a nice guy and the food is
Speaker 1: so great. You're running such a beautiful restaurant. I wanted
Speaker 1: to spend as much time with him as possible. Plus
Speaker 1: I really want to to be out there broadcasting live.
Speaker 1: But check that out if you get a chance now
Speaker 1: on Wilshire Desconso Restaurant la dot com. Really good folks
Speaker 1: putting together great food, all right. Air fryars Man, If
Speaker 1: you don't have one, you're one of the odd people out.
Speaker 1: We had one that we got rid of it, and
Speaker 1: then my wife had another experience with one and said,
Speaker 1: I really like this, let's get it. Sure, let's do it.
Speaker 1: And now she's fallen in love with it. And according
Speaker 1: to Neslie, about sixty percent of households in the US
Speaker 1: had one by twenty twenty three. So if you're part
Speaker 1: of that group, some interesting news coming out, and if
Speaker 1: you're not part of that group, maybe now's the time
Speaker 1: to jump on that particular bandwagon. A study released in November,
Speaker 1: a bunch of researchers at the University of Birmingham looked
Speaker 1: into how different cooking methods affect in or air quality.
Speaker 1: And that's become more of a concern, right. I know,
Speaker 1: people there are those environmentalists and the like that are
Speaker 1: concerned about using gas stoves. Much of that. You know,
Speaker 1: I really raise an eyebrow. We've been cooking with live
Speaker 1: fire in the home, you know, back in the day
Speaker 1: with wood. Not saying that all those experiences are going
Speaker 1: to be great for you, but I think we're a
Speaker 1: solution looking for a problem most times in a lot
Speaker 1: of this stuff. How that's just my opinion. I'm not
Speaker 1: that smart. But different cooking methods are going to change
Speaker 1: your indoor cooking, your air quality, right, So it's not
Speaker 1: that big of a surprise to think that air fryers
Speaker 1: come out on top, at least when it comes to polluting. Now,
Speaker 1: I think every tool, every cooking tool or vessel, has
Speaker 1: its purpose. It just does. Even a microwave, for instance.
Speaker 1: I think microwaves cook vegetables better than the vast majority
Speaker 1: of techniques. There are ways to do it. I put
Speaker 1: carrots in a bowl. You do it with broccoli, with cauliflower.
Speaker 1: You put it in a bowl, put a little olive
Speaker 1: oil on there, some salt and pepper, thyme, and it's
Speaker 1: microwave safe bowl. You put saran wrap on top or
Speaker 1: your plastic wrap on top. You go in there and
Speaker 1: you zapp it for you know, fifty seconds or so.
Speaker 1: See where it's at. A little bit more, a little
Speaker 1: bit more if you want them a little softer. But
Speaker 1: they come out steamed and wonderful and easy peasy. So
Speaker 1: every tool's got its use, right. So this study is
Speaker 1: important for some you know, many reasons. One, we spend
Speaker 1: a lot of time indoors, over eighty percent of our
Speaker 1: day on average, and cooking contributes to a big chunk
Speaker 1: of indoor air pollution. The techniques you're using are going
Speaker 1: to change the air quality, and researchers are finding that
Speaker 1: things like tiny particles of particulates and gases from cooking
Speaker 1: can mess with your health. This can cause problems like
Speaker 1: heart disease, lung issues, even cancer in some cases. Plus,
Speaker 1: cooking emissions don't just stay inside, they can make their
Speaker 1: way outdoors and packs air quality everywhere. I don't know
Speaker 1: how much of the alarm I'm going to sound on that,
Speaker 1: but the study tested these things, looking at different methods
Speaker 1: produced and which ones produced the least population. It tested
Speaker 1: five ways to cook, and in this first test it
Speaker 1: was just a chicken breast, simple chicken breast, no seasoning,
Speaker 1: just salt and oil or water. Well, I tell you,
Speaker 1: but seasoning salt is seasoning. They tested deep frying, stir frying,
Speaker 1: pan frying, boiling, and air frying, keeping everything else constant.
Speaker 1: Same cookwar, same oil, same chicken. They measured the amount
Speaker 1: of pollution each method produced and how long it stayed
Speaker 1: in the air after cooking. The clear winner and an
Speaker 1: air fryer. After all the tasks, the results were very
Speaker 1: clear to them. Air frying produced way less pollution than
Speaker 1: the others. In fact, air fryers barely moved the needle
Speaker 1: in terms of air quality. So put that into perspective,
Speaker 1: you got pan frying releasing the most harmful particulates and
Speaker 1: gases around ninety three micrograms per cubic meter of air,
Speaker 1: while air fryler barely made a dent at just zero
Speaker 1: point six micrograms per cubic meter. Pretty much you know,
Speaker 1: a night and day experience there. So why is air
Speaker 1: frying better? Well, just to clean our way of cooking.
Speaker 1: It's done with hot air that circulates around. That's what
Speaker 1: gives it that crispiness of the food. Like frying, similar
Speaker 1: to frying, frying is a dehydration method. It just happens
Speaker 1: to be a wet dehydration method, meaning that the oils
Speaker 1: is such a hot temperature it's boiling the water out
Speaker 1: of whatever you're making. So in this particular case, you've
Speaker 1: got less floating around, less burning, less you know, cooking
Speaker 1: that's going to put particulates into the air. So maybe
Speaker 1: that's to you. If that's a big deal, then that's
Speaker 1: another reason to get yourself one of them. There. Air
Speaker 1: fryers more to com.
Speaker 2: You're listening to The Fork Report with Nils of Adra
Speaker 2: on demand from KFI a M six forty.
Speaker 1: If you're going through something during these times, I'm hoping
Speaker 1: that that you're thinking about the beauty and the joy
Speaker 1: and the simplicity it is. And they remind us to
Speaker 1: take time to think about ourselves as well. And one
Speaker 1: of the ways to do that is through learning something new, cooking, experimenting,
Speaker 1: and enjoying. And I hold in my grimy little hands
Speaker 1: right now a new book, The Prime Ingredient Generations of Flavor,
Speaker 1: by doctor Laura Pohopian, who's been on the program many
Speaker 1: times before. You can find out more about her at
Speaker 1: the prime Ingredient dot com theprime Ingredient dot com. Doctor
Speaker 1: p How are you, my friend?
Speaker 2: Hi?
Speaker 1: It's nice to CEO.
Speaker 3: So happy to be back.
Speaker 1: You know, I feel like I see you all the
Speaker 1: time because of social media, and I follow you and
Speaker 1: enjoy everything you're doing. You and I have been friends
Speaker 1: for a long time. We keep up with each other,
Speaker 1: We cheer each other's victories on and things like that,
Speaker 1: and so it's nice to having you on the show.
Speaker 1: You're definitely one of our family members and it makes
Speaker 1: sense to have you on. How are you.
Speaker 3: I'm doing well. I'm doing well.
Speaker 4: And when Kayla sent me the email, I was like,
Speaker 4: the heck, I'm going to be there, absolutely absolutely. I
Speaker 4: just so enjoy being here and when I can be
Speaker 4: in this and bring you.
Speaker 1: All food, Oh yeah, that's the best.
Speaker 3: I'm totally in.
Speaker 1: We love you, but you know it's all about this.
Speaker 1: It's the food.
Speaker 3: I get it.
Speaker 1: You're sweet and lovely and all those things and of
Speaker 1: you know you Paul and all that, but the food
Speaker 1: is really where they's.
Speaker 3: I understand you.
Speaker 1: Come empty handed. We'll be happy to see you. I'm
Speaker 1: not saying we want, but the stay is going to
Speaker 1: be short.
Speaker 3: I understand the pecking order.
Speaker 1: Yeah, okay, great. So the book. Tell us about the book.
Speaker 1: And now this is not your first though.
Speaker 4: This is the second book. And I made this in
Speaker 4: honor of my mom. She passed away seven years ago.
Speaker 4: And she's the original chef of the family. And I
Speaker 4: was the original taster of the family.
Speaker 3: What are we doing now?
Speaker 2: Mom?
Speaker 4: And she would put me in charge of tasting the hummus. Really,
Speaker 4: I was like the palette of the family.
Speaker 1: Yeah, you've got to taste something. Many's the bomb.
Speaker 3: Yeah, and there's so many recipes for hummus.
Speaker 4: I think wars have been started over all the different
Speaker 4: recipes for hummus.
Speaker 1: And it's not like as far as the ingredients are,
Speaker 1: like there's a ton of them, there's only a handful
Speaker 1: of things putting it. But the same you could be
Speaker 1: said at pizza dough and you want to start a fight. Yeah,
Speaker 1: you know. So it's exactly technique, it's ratios, it's all
Speaker 1: of these things.
Speaker 4: And ultimately it comes down to what do you want
Speaker 4: your hummus to taste like? And personally, I don't want
Speaker 4: it to taste like avocados and at Amammy, I wanted
Speaker 4: to taste like chick. I know, I wanted to taste
Speaker 4: like chickpeas and tahini and God forbid.
Speaker 3: Yeah. Yeah, so my mom put me in charge of that.
Speaker 4: But I think what really started the whole process of
Speaker 4: the cookbook was to have a conversation with you during
Speaker 4: COVID and you said, what are you going to do
Speaker 4: during this COVID season? And I was like, I think
Speaker 4: I'm gonna write a cookbook. And then I was like,
Speaker 4: oh no, now I've got to do it.
Speaker 1: I said it, darn my mouth yeah, oh yeah, it's
Speaker 1: lack of control. But you did it.
Speaker 3: I did it.
Speaker 4: I did it, and I did it with my daughter.
Speaker 4: She did all of the photography and she's awesome. Yeah,
Speaker 4: she was going to be with me today, but she
Speaker 4: has a gig actually in Woodland Hills, so she's photographing
Speaker 4: out there.
Speaker 3: Wow, photography, photographing, So.
Speaker 4: She's she's doing her thing over there, and I'm doing
Speaker 4: my thing over here. But she did all the photography
Speaker 4: and it was because of her that I actually proceeded
Speaker 4: and forged on with this project.
Speaker 1: Yeah, it doesn't finish if you don't start. You've kind
Speaker 1: of had a pattern of starting and finishing things though
Speaker 1: since the doctor part. I mean, yeah, you have to,
Speaker 1: you have to. You have to, you know, start and
Speaker 1: then finish. And I've seen you do that through many,
Speaker 1: many different endeavors. The Prime Ingredient is one of them
Speaker 1: that started as a passion and continues to grow with
Speaker 1: your spices and now the book, videos and everything else
Speaker 1: again at the prime Ingredient dot Com. Okay, so we'll
Speaker 1: take a quick news break, get some news here, and
Speaker 1: then we'll come and we'll taste some of the food.
Speaker 1: We'll talk about the book itself, the way you organized
Speaker 1: your recipes, what you chose, and we'll get we'll get
Speaker 1: deeper into the hummus as well. I actually have not one,
Speaker 1: but maybe two different recipes for hummus from you, and
Speaker 1: it is one of those things and I've learned many
Speaker 1: things about hummus from you, and I've still not perfected
Speaker 1: my own. Oh Like, it's one of those things where
Speaker 1: I've had I've done decent job, but I've had better,
Speaker 1: you know, from even recipes that I know I've tasted.
Speaker 1: I said, it's good when they do it, but when
Speaker 1: I do it, it doesn't taste the same or things like that.
Speaker 3: Well, let's talk through the process.
Speaker 1: So well, we will talk about that in some of
Speaker 1: the tips for making hummus, because like I said, it's
Speaker 1: not a lot of ingredients, but the ratios and the
Speaker 1: preparation I think can change it. Because when you have
Speaker 1: a good one that speaks to you, you're like, holy hell.
Speaker 3: Box that up started the party.
Speaker 1: Yeah, and that's going with us all right. Laura Poopian,
Speaker 1: doctor Laura Pohoping is with us her new book The
Speaker 1: Prime Ingredients, Generations of Flavor and Done with her daughter
Speaker 1: with a nod of love, to her mom and what
Speaker 1: more could you want in a book? Because everything tastes
Speaker 1: better with love, right, So we'll be back with more.
Speaker 2: You're listening to The Fork Report with Nil Savedra on
Speaker 2: demand from KFI A six forty.
Speaker 1: We talk here at KFI and we just enjoy life.
Speaker 1: The things that we love is around people and food.
Speaker 1: Our guest and dear friend, doctor Laura Pohopian, how sweet,
Speaker 1: comes in with an envelope and then she pops out
Speaker 1: her Zelmans and goes look, and Kayla said, she said,
Speaker 1: I can't. I can't do altoids anymore after having Zelmans
Speaker 1: because they're a disappointment. It's the true. I get that
Speaker 1: people think that we're blowing smoke up their rear talking
Speaker 1: about Zelmans and they're like, for real, And I said,
Speaker 1: it's for real. You have to experience it and what
Speaker 1: it does, and it's just different. It's not like, you know,
Speaker 1: I don't know if I come out here if it
Speaker 1: was just a mint and say, hey, it's an exceptional mint.
Speaker 1: It's different. So that's funny. So doctor p had one
Speaker 1: and she pulled it out of her person, shook it up,
Speaker 1: and you want to go to Zelman's dot com slash
Speaker 1: fork and it will automatically give you the fifteen percent off,
Speaker 1: so check that out. All right, we're talking to doctor
Speaker 1: Laura Pohopian about her book Generations of Flavor. This is
Speaker 1: all through the Prime Ingredient. You can find out more
Speaker 1: at the prime Ingredient dot com the priman ingredient dot com.
Speaker 1: And this is you've brought some lovely food talk about.
Speaker 1: And there's two types of hummus here, oh, one type
Speaker 1: of just one type. That's why I put my glasses
Speaker 1: on because I thought this was humus from it right here. Yeah. No,
Speaker 1: as they brought it closer, I'm like, wait a second, okay,
Speaker 1: all right, put by uh put my glass. So I
Speaker 1: have at Katarina's Club the event we did, I dropped
Speaker 1: my glasses that are progressives. So these are just like
Speaker 1: you're blurry. Everything's blurry past about a foot past me
Speaker 1: right now. And so I bring it to me and
Speaker 1: I'm like, oh, that's my foot, that's not.
Speaker 4: Yeah, yeah, it's There's only one type of hummus and
Speaker 4: that's mine preferably. And the best way to make hummus,
Speaker 4: I think, is the way my mom taught me, and
Speaker 4: that is by getting the food processor out and getting
Speaker 4: the garbonzo beans.
Speaker 1: That is so wonderful, thank you, That is so good.
Speaker 3: What makes it good for you?
Speaker 1: Texture is huge, yes, and all the nutty components, so
Speaker 1: you get the nuttiness of the tahini. It's it's subtle
Speaker 1: but lovely. And the garbonzo bean, to me, has to
Speaker 1: be the star. It's like having a good steak and
Speaker 1: then putting a thousand different things on it. It's like,
Speaker 1: the steak should be meaty, exactly, and this has that
Speaker 1: lovely garbonzo bean forward, that chickpea forward. Hummus, that just it.
Speaker 1: It's exactly what I want. That texture is smooth and silky.
Speaker 1: I'm assuming you you meticulously get those. You shuck them,
Speaker 1: get the you know, and but whatever it is, it's just.
Speaker 3: You know, no, it's really, it's not really.
Speaker 4: The key is to get a food processor. Put those
Speaker 4: little garbanzo beans from a can. My mom used them
Speaker 4: from a can. She never done all that. It doesn't
Speaker 4: come out like that, well you can't. You have to
Speaker 4: let it work around for a while. You can well
Speaker 4: worried some more.
Speaker 1: You and you're worrying, who's that time to worry that much?
Speaker 3: Just worried a little bit more.
Speaker 4: But as it's worrying, you put in the uh extra aquafaba,
Speaker 4: so you'll have to save a little bit of that brine.
Speaker 1: From like pasta. Pasta water is liquid gold, exact sac
Speaker 1: and so you're using it from. Yeah, I've done all that.
Speaker 3: Well, I'll come over.
Speaker 1: I'm going to put you. I'm gonna put you next
Speaker 1: to the food process.
Speaker 2: There.
Speaker 3: You'll find stand right there, getting.
Speaker 1: There and then she's a little thing. Man. You'll just
Speaker 1: sit there and I'll open up. I want some hummus.
Speaker 1: You'll go. Is it time? It's so bright out here?
Speaker 2: Time?
Speaker 1: All right, hang out. We're gonna talk to more of
Speaker 1: This was a really short segment, so you can hang
Speaker 1: out right absolutely please. We're not gonna let you go.
Speaker 1: I said that because we can lock the door. Yeah, yeah, exactly,
Speaker 1: nothing but love here all right, So we'll be back
Speaker 1: go nowhere. As we talked with doctor Laura Pahopian, of course,
Speaker 1: you can get her book Generations of Flavor and learn
Speaker 1: how to make hummus properly. Apparently The Prime Ingredient dot Com.
Speaker 1: The Prime Ingredient dot Com a lovely work that we're
Speaker 1: kind of talking about going through. Many of the things
Speaker 1: throughout the book are in front of me right now.
Speaker 1: We'll taste more when we come back. You've been listening
Speaker 1: to the Fork Report. You can always hear us live
Speaker 1: on kf I AM six forty two to five pm
Speaker 1: on Saturday, and any time on demand on the iHeartRadio app.
Speaker 1: Howdy Howdy Howdy. Thanks for hanging out with us today.
Speaker 1: I've got my buddy, doctor Laura Pohopian her new book,
Speaker 1: Generations of Flavor. The Prime Ingredient is where you can
Speaker 1: find this The prime Ingredient dot Com, The prime Ingredient
Speaker 1: dot Com. Laura, what the hell did you do this chicken?
Speaker 1: That is so tender? And I know this how to
Speaker 1: travel but oh my god.
Speaker 3: Oh yum.
Speaker 4: Oh well, we talked about that chicken several months ago,
Speaker 4: and it is my spice, my prime ingredient spice that.
Speaker 1: I absolutely is wonderful. But holy hell, thank you so much.
Speaker 3: It's in the cookbook. It's the lemon chicken kebab recipe.
Speaker 1: I just love that.
Speaker 3: Thanks.
Speaker 4: I didn't make it Kebob style. I made it just
Speaker 4: a breast of chicken. And that's the cool thing about
Speaker 4: the recipes in there. There are suggestions really, so if
Speaker 4: you don't want a kebab anything, or you just want
Speaker 4: to sear it and then throw it in the oven,
Speaker 4: giving you the tools to just go and do with
Speaker 4: the recipes as you will.
Speaker 1: Sometimes you're just too lazy to kebob, so it is
Speaker 1: sometimes I don't want to come. I don't want to Bob.
Speaker 1: I just want to cooked, that's all. And the lovely
Speaker 1: accompaniment of the pickled veggies and the.
Speaker 3: Like is just thank you.
Speaker 1: It's so great up against that hummus and the cheese
Speaker 1: and I mean that fattiness, that wonderfulness is just cleansed
Speaker 1: with that vinegar and the brine and just the rice
Speaker 1: is perfect. And this is genuinely the best food you
Speaker 1: can eat on the planet. It is for your health.
Speaker 3: It's the best. It really is the best.
Speaker 4: And the let me just tell you that the pickles
Speaker 4: that you're having with the olives right now are marinated
Speaker 4: with my prime spice. And the prime spice is what
Speaker 4: my mom taught me. She used to pull that the
Speaker 4: little cutting board out of the cabinet tree. Oh yeah,
Speaker 4: it right, yeah, she used to pull the cutting board
Speaker 4: out and she just like mix all the spices together
Speaker 4: on that cutting board.
Speaker 3: She just put them a launge.
Speaker 1: You know, just a why none of us got COVID
Speaker 1: because we had under the counter cutting board that had
Speaker 1: everything on it. It was like, I don't know, it
Speaker 1: was the same growing up with me too. My mom
Speaker 1: would pull that thing out, uh huh. And it's like
Speaker 1: it sits under the sink the whole time.
Speaker 3: Ever washed.
Speaker 1: No, I mean things were knocked off it into the trash.
Speaker 1: Yeah yeah, and yeah, that's why we can't get a
Speaker 1: super bug because yeah, yeah.
Speaker 4: But that's that's how I learned to make the spice.
Speaker 4: And I do make the spice. I do wash though,
Speaker 4: you do it, yeah yeah, And that spice is what's
Speaker 4: on the pickles and the olives that you're having.
Speaker 1: And it's great. I put it on everything everything if Yeah,
Speaker 1: it is one of those things that you know, you
Speaker 1: go through everybody's like four ingredient this or three ingredient
Speaker 1: this all over the internet. I'm like, it's two ingredients,
Speaker 1: it's veggies and it's this. And I put your spice
Speaker 1: on things all the time. And it's very.
Speaker 3: Easy, thanks so much.
Speaker 4: Yeah, and it should be and those that want to
Speaker 4: make a Mediterranean diet, really it can be a little daunting,
Speaker 4: but if you want to achieve the flavors, it really
Speaker 4: just starts with the basic spice. It just you know,
Speaker 4: the prime spice is what you need.
Speaker 1: And when I come across a good one like yours,
Speaker 1: and it is the holidays, people and talking about stalking
Speaker 1: stuffers in the like spices, I think is one of
Speaker 1: the best things you can give to somebody who loves
Speaker 1: to cook, because you think, well, no, they're going to
Speaker 1: mix there, no, there. You learn about culture and people
Speaker 1: and things by other people's spices and then you can
Speaker 1: create your own as.
Speaker 3: Well, Yeah, for sure.
Speaker 4: And speaking of culture, that cookbook starts with the Mediterranean
Speaker 4: culture and then it blends into my prime ingredient specialties
Speaker 4: that harken back to what I learned as a child,
Speaker 4: but it it morphs into my American upbringing as well. Sure,
Speaker 4: so you know you've got a little bit of all
Speaker 4: of the culture that I grew up. And I'm one
Speaker 4: hundred percent Lebanese, well ninety.
Speaker 1: Six, Oh my gosh, who slept with who? Who knocked
Speaker 1: it off of the one on?
Speaker 3: Yeah, I don't know.
Speaker 4: Someone in Turkey, I think so, Ah, sons of guns.
Speaker 3: We have to go way back the way way back.
Speaker 1: But that is and Derek just flavor on top of
Speaker 1: flavor in top of on top of flavor and that culture.
Speaker 4: Yeah, yeah, and it's it's really cool to be able
Speaker 4: to know what the flavors are just through my research,
Speaker 4: you know, and having the knowledge of being able to
Speaker 4: talk to my sister who's ten years older than I am.
Speaker 3: She actually wrote the ForWord in the She's.
Speaker 1: Probably thrilled you just said that. Don't my older sister
Speaker 1: anyho you probably can't hear this.
Speaker 3: No, she's she's not listening at all.
Speaker 4: And she you know, she's She and I were really
Speaker 4: collaborating on what did mom using this and what did.
Speaker 3: Dad use in mas.
Speaker 1: It's so cool.
Speaker 4: It's really just a whole family thing together.
Speaker 1: This is great and it's great for the holidays, and
Speaker 1: I'm glad you're here and it's always lovely to see you.
Speaker 1: But this is really neat stuff. And I will tell
Speaker 1: you just this chicken and the hummus alone is worth
Speaker 1: the book. Oh it really. That chicken is so it
Speaker 1: almost uh, you familiar with the term velveting when you
Speaker 1: velvet meat, The Asians do it. Asians velvet their meat.
Speaker 3: No, but that sounds so delightful.
Speaker 1: It is. It's whenever you go out and have Asian
Speaker 1: food and you go, how did they cook that like that?
Speaker 1: How does that? Why is it so tender and soft?
Speaker 1: And it reminds me of that. It just is very
Speaker 1: it's I mean, it's just perfectly cooked chicken is what
Speaker 1: it is.
Speaker 4: Well, I instead of velveting, I would like it to
Speaker 4: be for coating.
Speaker 1: Well that sounds sturdy, Yeah, totally, just for coded.
Speaker 3: I don't know. Wow, we'll have to make up our own.
Speaker 1: Yeah, but that is really lovely. And you know, again
Speaker 1: we talked about this with chef who came on earlier,
Speaker 1: is that you can't beat love and food and joy
Speaker 1: and food. And I've never seen you talk about food
Speaker 1: or family or the things that we love in life
Speaker 1: without that brightness shooting out of your eyes and your smile.
Speaker 1: And that's a definite plus to anybody who prepares food.
Speaker 1: So this is great. This is really really lovely food.
Speaker 4: I just love you, Neil, I'll stop it. You're just
Speaker 4: the best, best, best best.
Speaker 1: Go back at your sister here. I'm proud of you.
Speaker 1: This is very cool. I mean, you've been in inspiration
Speaker 1: to me since we met. I've taken your cooking class.
Speaker 1: I still to this day reference recipes for copycat things
Speaker 1: that you taught me during the class, and remember taking
Speaker 1: learning about certain condiments or ingredients that I have put
Speaker 1: in my kitchen since and I've never looked back. And
Speaker 1: of course your spice is always in my pantry as
Speaker 1: well and used constantly. Microwave people, listen, you microwave veggies.
Speaker 1: Put them in a microwave safe bowl, a little bit
Speaker 1: of olive oil, and you don't even need to put
Speaker 1: any salt or anything on there necessarily. You just go
Speaker 1: and you put some Sarran ramp over it, and you
Speaker 1: just hit them for a little bit until they steam
Speaker 1: in there. And then I get out the prime ingreenent
Speaker 1: your spice mix and throw that on there and they're
Speaker 1: done for me. I'll sit and just go sit in
Speaker 1: front of the TV.
Speaker 3: Eat that and my olive oil.
Speaker 1: Now you look at you.
Speaker 3: I've got three different.
Speaker 4: Ones now and my olive tepand I sold out, but
Speaker 4: we just made a new batch so those are coming
Speaker 4: out again.
Speaker 1: And they can find that at our friends over at
Speaker 1: the Corner Butcher Corner.
Speaker 4: Butcher and the website the prime Ingredient dot Com that's awesome.
Speaker 1: That is very very cool.
Speaker 3: You know, we're full service now.
Speaker 1: I love it. You know, people have been hounding me
Speaker 1: to come out with spice and ollive oils and stuff,
Speaker 1: and I'm like, it's got the time. You don't even
Speaker 1: have the time, and you do it.
Speaker 4: Well, you know you can just well, we'll have a
Speaker 4: Fork Report.
Speaker 3: Spice. I just special.
Speaker 1: I'll be honest. I just made a little sticker of
Speaker 1: my face and I put it on your stuff, Okay
Speaker 1: to hand it out.
Speaker 3: Well, that'll that'll work. That'll work. We can work.
Speaker 1: It's just the sticker was small and I didn't cover
Speaker 1: it all up. That's my fault. Well. Always lovely to
Speaker 1: see you, my dear, and this is wonderful. Happy holidays too, Thank.
Speaker 3: You, and happy holidays to you.
Speaker 1: Check it out, spend some time on the interwebs. Go
Speaker 1: to the Prime ingredient dot com. The Prime Ingredient dot com.
Speaker 1: Lovely human being here doing very wonderful things with food
Speaker 1: that will make your tummy and your taste buds happy.
Speaker 1: So do it.
Speaker 2: You're listening to the Fork Report with Nil Savedra on
Speaker 2: demand from kf I AM six forty