WEBVTT 1 00:00:00.520 --> 00:00:03.160 Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03.240 --> 00:00:06.759 forty the Fore Report on demand on the iHeartRadio app. 3 00:00:07.000 --> 00:00:08.960 Not be Saturday to you, it's the Fore Report on 4 00:00:09.080 --> 00:00:12.919 Neil Savedra. How do you do? Hattie Man talking to 5 00:00:13.199 --> 00:00:19.199 Rob Ariano from Wisconsin Restaurant now here in Los Angeles? Boyd? 6 00:00:19.199 --> 00:00:26.719 Did that make me hungry? Holy crud? Just looking at 7 00:00:27.800 --> 00:00:30.320 their food and you know they have a happy hour. 8 00:00:32.320 --> 00:00:34.960 What is it like four to six on Monday through 9 00:00:34.960 --> 00:00:36.840 Friday or something. I was just looking at their menu 10 00:00:36.880 --> 00:00:39.399 again and going through everything. They've got a lot of 11 00:00:39.479 --> 00:00:47.159 tequila mm hmmmmm, some mescals, but just wow, they got 12 00:00:47.159 --> 00:00:50.320 a lot of mescal. Yeah. I don't just going through. 13 00:00:50.799 --> 00:00:53.520 I just such a nice guy and the food is 14 00:00:53.600 --> 00:00:56.640 so great. You're running such a beautiful restaurant. I wanted 15 00:00:56.679 --> 00:00:58.920 to spend as much time with him as possible. Plus 16 00:00:59.280 --> 00:01:01.920 I really want to to be out there broadcasting live. 17 00:01:03.000 --> 00:01:05.159 But check that out if you get a chance now 18 00:01:05.239 --> 00:01:10.840 on Wilshire Desconso Restaurant la dot com. Really good folks 19 00:01:10.840 --> 00:01:17.719 putting together great food, all right. Air fryars Man, If 20 00:01:17.760 --> 00:01:21.159 you don't have one, you're one of the odd people out. 21 00:01:21.719 --> 00:01:23.840 We had one that we got rid of it, and 22 00:01:23.879 --> 00:01:27.640 then my wife had another experience with one and said, 23 00:01:27.719 --> 00:01:31.799 I really like this, let's get it. Sure, let's do it. 24 00:01:31.840 --> 00:01:36.239 And now she's fallen in love with it. And according 25 00:01:36.280 --> 00:01:39.319 to Neslie, about sixty percent of households in the US 26 00:01:40.079 --> 00:01:42.480 had one by twenty twenty three. So if you're part 27 00:01:42.480 --> 00:01:46.239 of that group, some interesting news coming out, and if 28 00:01:46.239 --> 00:01:48.519 you're not part of that group, maybe now's the time 29 00:01:48.560 --> 00:01:52.280 to jump on that particular bandwagon. A study released in November, 30 00:01:53.159 --> 00:01:56.680 a bunch of researchers at the University of Birmingham looked 31 00:01:56.719 --> 00:02:02.319 into how different cooking methods affect in or air quality. 32 00:02:02.359 --> 00:02:05.439 And that's become more of a concern, right. I know, 33 00:02:05.680 --> 00:02:09.599 people there are those environmentalists and the like that are 34 00:02:09.599 --> 00:02:13.439 concerned about using gas stoves. Much of that. You know, 35 00:02:13.560 --> 00:02:15.960 I really raise an eyebrow. We've been cooking with live 36 00:02:16.039 --> 00:02:19.439 fire in the home, you know, back in the day 37 00:02:19.479 --> 00:02:23.360 with wood. Not saying that all those experiences are going 38 00:02:23.400 --> 00:02:26.840 to be great for you, but I think we're a 39 00:02:26.879 --> 00:02:30.280 solution looking for a problem most times in a lot 40 00:02:30.280 --> 00:02:33.879 of this stuff. How that's just my opinion. I'm not 41 00:02:33.960 --> 00:02:37.719 that smart. But different cooking methods are going to change 42 00:02:37.759 --> 00:02:43.240 your indoor cooking, your air quality, right, So it's not 43 00:02:43.319 --> 00:02:45.520 that big of a surprise to think that air fryers 44 00:02:45.639 --> 00:02:49.360 come out on top, at least when it comes to polluting. Now, 45 00:02:49.439 --> 00:02:53.039 I think every tool, every cooking tool or vessel, has 46 00:02:53.080 --> 00:02:56.039 its purpose. It just does. Even a microwave, for instance. 47 00:02:56.120 --> 00:03:00.439 I think microwaves cook vegetables better than the vast majority 48 00:03:00.479 --> 00:03:04.000 of techniques. There are ways to do it. I put 49 00:03:04.000 --> 00:03:08.120 carrots in a bowl. You do it with broccoli, with cauliflower. 50 00:03:08.159 --> 00:03:11.680 You put it in a bowl, put a little olive 51 00:03:11.719 --> 00:03:15.639 oil on there, some salt and pepper, thyme, and it's 52 00:03:15.759 --> 00:03:19.400 microwave safe bowl. You put saran wrap on top or 53 00:03:19.439 --> 00:03:21.919 your plastic wrap on top. You go in there and 54 00:03:22.360 --> 00:03:27.159 you zapp it for you know, fifty seconds or so. 55 00:03:27.280 --> 00:03:29.319 See where it's at. A little bit more, a little 56 00:03:29.319 --> 00:03:32.039 bit more if you want them a little softer. But 57 00:03:32.080 --> 00:03:36.680 they come out steamed and wonderful and easy peasy. So 58 00:03:36.759 --> 00:03:41.240 every tool's got its use, right. So this study is 59 00:03:41.439 --> 00:03:44.759 important for some you know, many reasons. One, we spend 60 00:03:44.800 --> 00:03:48.360 a lot of time indoors, over eighty percent of our 61 00:03:48.479 --> 00:03:52.599 day on average, and cooking contributes to a big chunk 62 00:03:52.719 --> 00:03:58.360 of indoor air pollution. The techniques you're using are going 63 00:03:58.439 --> 00:04:03.080 to change the air quality, and researchers are finding that 64 00:04:03.120 --> 00:04:07.080 things like tiny particles of particulates and gases from cooking 65 00:04:07.599 --> 00:04:11.759 can mess with your health. This can cause problems like 66 00:04:11.800 --> 00:04:15.800 heart disease, lung issues, even cancer in some cases. Plus, 67 00:04:15.840 --> 00:04:18.800 cooking emissions don't just stay inside, they can make their 68 00:04:18.800 --> 00:04:25.199 way outdoors and packs air quality everywhere. I don't know 69 00:04:25.399 --> 00:04:28.680 how much of the alarm I'm going to sound on that, 70 00:04:29.879 --> 00:04:33.519 but the study tested these things, looking at different methods 71 00:04:33.600 --> 00:04:38.120 produced and which ones produced the least population. It tested 72 00:04:38.199 --> 00:04:42.720 five ways to cook, and in this first test it 73 00:04:42.800 --> 00:04:46.000 was just a chicken breast, simple chicken breast, no seasoning, 74 00:04:46.600 --> 00:04:49.759 just salt and oil or water. Well, I tell you, 75 00:04:49.879 --> 00:04:55.519 but seasoning salt is seasoning. They tested deep frying, stir frying, 76 00:04:55.600 --> 00:04:59.959 pan frying, boiling, and air frying, keeping everything else constant. 77 00:05:00.279 --> 00:05:04.639 Same cookwar, same oil, same chicken. They measured the amount 78 00:05:04.680 --> 00:05:07.319 of pollution each method produced and how long it stayed 79 00:05:07.360 --> 00:05:12.800 in the air after cooking. The clear winner and an 80 00:05:12.839 --> 00:05:16.439 air fryer. After all the tasks, the results were very 81 00:05:16.480 --> 00:05:21.560 clear to them. Air frying produced way less pollution than 82 00:05:21.600 --> 00:05:24.040 the others. In fact, air fryers barely moved the needle 83 00:05:24.079 --> 00:05:27.160 in terms of air quality. So put that into perspective, 84 00:05:27.199 --> 00:05:31.639 you got pan frying releasing the most harmful particulates and 85 00:05:31.800 --> 00:05:37.199 gases around ninety three micrograms per cubic meter of air, 86 00:05:37.800 --> 00:05:41.079 while air fryler barely made a dent at just zero 87 00:05:41.120 --> 00:05:46.800 point six micrograms per cubic meter. Pretty much you know, 88 00:05:46.879 --> 00:05:50.800 a night and day experience there. So why is air 89 00:05:50.879 --> 00:05:54.560 frying better? Well, just to clean our way of cooking. 90 00:05:54.639 --> 00:05:58.519 It's done with hot air that circulates around. That's what 91 00:05:58.560 --> 00:06:02.319 gives it that crispiness of the food. Like frying, similar 92 00:06:02.360 --> 00:06:06.160 to frying, frying is a dehydration method. It just happens 93 00:06:06.160 --> 00:06:09.959 to be a wet dehydration method, meaning that the oils 94 00:06:10.079 --> 00:06:14.639 is such a hot temperature it's boiling the water out 95 00:06:14.800 --> 00:06:19.879 of whatever you're making. So in this particular case, you've 96 00:06:19.879 --> 00:06:24.720 got less floating around, less burning, less you know, cooking 97 00:06:24.759 --> 00:06:27.160 that's going to put particulates into the air. So maybe 98 00:06:27.160 --> 00:06:29.959 that's to you. If that's a big deal, then that's 99 00:06:30.000 --> 00:06:32.439 another reason to get yourself one of them. There. Air 100 00:06:32.519 --> 00:06:34.000 fryers more to com. 101 00:06:34.240 --> 00:06:36.879 You're listening to The Fork Report with Nils of Adra 102 00:06:37.160 --> 00:06:39.839 on demand from KFI a M six forty. 103 00:06:40.680 --> 00:06:43.480 If you're going through something during these times, I'm hoping 104 00:06:43.519 --> 00:06:49.600 that that you're thinking about the beauty and the joy 105 00:06:49.639 --> 00:06:51.800 and the simplicity it is. And they remind us to 106 00:06:51.839 --> 00:06:56.240 take time to think about ourselves as well. And one 107 00:06:56.240 --> 00:07:00.879 of the ways to do that is through learning something new, cooking, experimenting, 108 00:07:01.600 --> 00:07:05.120 and enjoying. And I hold in my grimy little hands 109 00:07:05.199 --> 00:07:09.120 right now a new book, The Prime Ingredient Generations of Flavor, 110 00:07:09.160 --> 00:07:12.120 by doctor Laura Pohopian, who's been on the program many 111 00:07:12.120 --> 00:07:14.199 times before. You can find out more about her at 112 00:07:14.199 --> 00:07:19.120 the prime Ingredient dot com theprime Ingredient dot com. Doctor 113 00:07:19.160 --> 00:07:20.360 p How are you, my friend? 114 00:07:20.480 --> 00:07:20.680 Hi? 115 00:07:21.040 --> 00:07:21.959 It's nice to CEO. 116 00:07:22.199 --> 00:07:23.639 So happy to be back. 117 00:07:23.920 --> 00:07:25.199 You know, I feel like I see you all the 118 00:07:25.199 --> 00:07:29.519 time because of social media, and I follow you and 119 00:07:29.920 --> 00:07:32.279 enjoy everything you're doing. You and I have been friends 120 00:07:32.279 --> 00:07:34.560 for a long time. We keep up with each other, 121 00:07:34.639 --> 00:07:37.920 We cheer each other's victories on and things like that, 122 00:07:38.199 --> 00:07:40.240 and so it's nice to having you on the show. 123 00:07:40.519 --> 00:07:43.240 You're definitely one of our family members and it makes 124 00:07:43.240 --> 00:07:44.519 sense to have you on. How are you. 125 00:07:44.879 --> 00:07:47.120 I'm doing well. I'm doing well. 126 00:07:47.839 --> 00:07:50.920 And when Kayla sent me the email, I was like, 127 00:07:51.079 --> 00:07:55.480 the heck, I'm going to be there, absolutely absolutely. I 128 00:07:55.560 --> 00:07:59.519 just so enjoy being here and when I can be 129 00:07:59.600 --> 00:08:01.160 in this and bring you. 130 00:08:01.040 --> 00:08:02.720 All food, Oh yeah, that's the best. 131 00:08:02.839 --> 00:08:03.720 I'm totally in. 132 00:08:04.319 --> 00:08:07.560 We love you, but you know it's all about this. 133 00:08:07.600 --> 00:08:08.160 It's the food. 134 00:08:08.360 --> 00:08:08.720 I get it. 135 00:08:09.199 --> 00:08:12.680 You're sweet and lovely and all those things and of 136 00:08:13.279 --> 00:08:15.920 you know you Paul and all that, but the food 137 00:08:16.040 --> 00:08:17.199 is really where they's. 138 00:08:17.399 --> 00:08:18.399 I understand you. 139 00:08:18.360 --> 00:08:20.240 Come empty handed. We'll be happy to see you. I'm 140 00:08:20.279 --> 00:08:22.480 not saying we want, but the stay is going to 141 00:08:22.519 --> 00:08:22.839 be short. 142 00:08:22.959 --> 00:08:24.759 I understand the pecking order. 143 00:08:24.839 --> 00:08:28.319 Yeah, okay, great. So the book. Tell us about the book. 144 00:08:28.360 --> 00:08:29.720 And now this is not your first though. 145 00:08:30.000 --> 00:08:34.600 This is the second book. And I made this in 146 00:08:34.960 --> 00:08:38.720 honor of my mom. She passed away seven years ago. 147 00:08:39.480 --> 00:08:43.840 And she's the original chef of the family. And I 148 00:08:43.960 --> 00:08:46.360 was the original taster of the family. 149 00:08:48.000 --> 00:08:48.919 What are we doing now? 150 00:08:48.960 --> 00:08:49.200 Mom? 151 00:08:49.840 --> 00:08:52.639 And she would put me in charge of tasting the hummus. Really, 152 00:08:52.679 --> 00:08:55.679 I was like the palette of the family. 153 00:08:56.159 --> 00:08:59.120 Yeah, you've got to taste something. Many's the bomb. 154 00:08:59.279 --> 00:09:02.559 Yeah, and there's so many recipes for hummus. 155 00:09:02.759 --> 00:09:05.759 I think wars have been started over all the different 156 00:09:05.840 --> 00:09:07.080 recipes for hummus. 157 00:09:07.320 --> 00:09:10.080 And it's not like as far as the ingredients are, 158 00:09:10.279 --> 00:09:12.399 like there's a ton of them, there's only a handful 159 00:09:12.399 --> 00:09:14.559 of things putting it. But the same you could be 160 00:09:14.600 --> 00:09:16.960 said at pizza dough and you want to start a fight. Yeah, 161 00:09:17.000 --> 00:09:22.919 you know. So it's exactly technique, it's ratios, it's all 162 00:09:22.960 --> 00:09:24.320 of these things. 163 00:09:24.399 --> 00:09:27.159 And ultimately it comes down to what do you want 164 00:09:27.159 --> 00:09:29.600 your hummus to taste like? And personally, I don't want 165 00:09:29.639 --> 00:09:32.919 it to taste like avocados and at Amammy, I wanted 166 00:09:32.919 --> 00:09:37.720 to taste like chick. I know, I wanted to taste 167 00:09:37.720 --> 00:09:41.000 like chickpeas and tahini and God forbid. 168 00:09:41.200 --> 00:09:45.120 Yeah. Yeah, so my mom put me in charge of that. 169 00:09:45.360 --> 00:09:49.480 But I think what really started the whole process of 170 00:09:49.519 --> 00:09:54.799 the cookbook was to have a conversation with you during 171 00:09:54.960 --> 00:09:57.919 COVID and you said, what are you going to do 172 00:09:58.039 --> 00:10:00.799 during this COVID season? And I was like, I think 173 00:10:00.840 --> 00:10:02.559 I'm gonna write a cookbook. And then I was like, 174 00:10:02.679 --> 00:10:05.480 oh no, now I've got to do it. 175 00:10:05.720 --> 00:10:09.799 I said it, darn my mouth yeah, oh yeah, it's 176 00:10:09.919 --> 00:10:12.960 lack of control. But you did it. 177 00:10:13.080 --> 00:10:13.720 I did it. 178 00:10:14.159 --> 00:10:16.200 I did it, and I did it with my daughter. 179 00:10:16.519 --> 00:10:22.159 She did all of the photography and she's awesome. Yeah, 180 00:10:22.159 --> 00:10:24.159 she was going to be with me today, but she 181 00:10:24.279 --> 00:10:28.480 has a gig actually in Woodland Hills, so she's photographing 182 00:10:28.519 --> 00:10:28.960 out there. 183 00:10:29.480 --> 00:10:35.600 Wow, photography, photographing, So. 184 00:10:35.759 --> 00:10:39.159 She's she's doing her thing over there, and I'm doing 185 00:10:39.200 --> 00:10:42.120 my thing over here. But she did all the photography 186 00:10:42.559 --> 00:10:46.679 and it was because of her that I actually proceeded 187 00:10:47.600 --> 00:10:50.919 and forged on with this project. 188 00:10:51.399 --> 00:10:56.039 Yeah, it doesn't finish if you don't start. You've kind 189 00:10:56.120 --> 00:10:59.919 of had a pattern of starting and finishing things though 190 00:11:00.559 --> 00:11:04.240 since the doctor part. I mean, yeah, you have to, 191 00:11:04.720 --> 00:11:08.600 you have to. You have to, you know, start and 192 00:11:08.639 --> 00:11:11.240 then finish. And I've seen you do that through many, 193 00:11:11.399 --> 00:11:14.759 many different endeavors. The Prime Ingredient is one of them 194 00:11:15.399 --> 00:11:18.440 that started as a passion and continues to grow with 195 00:11:18.480 --> 00:11:22.879 your spices and now the book, videos and everything else 196 00:11:23.480 --> 00:11:27.759 again at the prime Ingredient dot Com. Okay, so we'll 197 00:11:27.759 --> 00:11:30.399 take a quick news break, get some news here, and 198 00:11:30.399 --> 00:11:32.200 then we'll come and we'll taste some of the food. 199 00:11:32.279 --> 00:11:37.600 We'll talk about the book itself, the way you organized 200 00:11:37.919 --> 00:11:40.600 your recipes, what you chose, and we'll get we'll get 201 00:11:41.159 --> 00:11:46.120 deeper into the hummus as well. I actually have not one, 202 00:11:46.200 --> 00:11:50.080 but maybe two different recipes for hummus from you, and 203 00:11:50.320 --> 00:11:52.639 it is one of those things and I've learned many 204 00:11:52.679 --> 00:11:55.279 things about hummus from you, and I've still not perfected 205 00:11:55.279 --> 00:11:58.000 my own. Oh Like, it's one of those things where 206 00:11:58.279 --> 00:12:02.240 I've had I've done decent job, but I've had better, 207 00:12:02.440 --> 00:12:06.720 you know, from even recipes that I know I've tasted. 208 00:12:06.799 --> 00:12:08.759 I said, it's good when they do it, but when 209 00:12:08.759 --> 00:12:10.960 I do it, it doesn't taste the same or things like that. 210 00:12:11.080 --> 00:12:12.799 Well, let's talk through the process. 211 00:12:12.840 --> 00:12:14.679 So well, we will talk about that in some of 212 00:12:14.720 --> 00:12:17.080 the tips for making hummus, because like I said, it's 213 00:12:17.120 --> 00:12:20.279 not a lot of ingredients, but the ratios and the 214 00:12:20.320 --> 00:12:23.000 preparation I think can change it. Because when you have 215 00:12:23.080 --> 00:12:26.720 a good one that speaks to you, you're like, holy hell. 216 00:12:27.080 --> 00:12:29.080 Box that up started the party. 217 00:12:29.200 --> 00:12:32.840 Yeah, and that's going with us all right. Laura Poopian, 218 00:12:32.919 --> 00:12:35.159 doctor Laura Pohoping is with us her new book The 219 00:12:35.240 --> 00:12:40.559 Prime Ingredients, Generations of Flavor and Done with her daughter 220 00:12:42.159 --> 00:12:46.159 with a nod of love, to her mom and what 221 00:12:46.279 --> 00:12:49.440 more could you want in a book? Because everything tastes 222 00:12:49.440 --> 00:12:52.159 better with love, right, So we'll be back with more. 223 00:12:52.480 --> 00:12:55.440 You're listening to The Fork Report with Nil Savedra on 224 00:12:55.559 --> 00:12:58.000 demand from KFI A six forty. 225 00:12:58.279 --> 00:13:03.000 We talk here at KFI and we just enjoy life. 226 00:13:03.120 --> 00:13:07.440 The things that we love is around people and food. 227 00:13:07.840 --> 00:13:10.519 Our guest and dear friend, doctor Laura Pohopian, how sweet, 228 00:13:10.600 --> 00:13:14.720 comes in with an envelope and then she pops out 229 00:13:14.720 --> 00:13:21.000 her Zelmans and goes look, and Kayla said, she said, 230 00:13:21.840 --> 00:13:25.919 I can't. I can't do altoids anymore after having Zelmans 231 00:13:26.200 --> 00:13:34.559 because they're a disappointment. It's the true. I get that 232 00:13:34.960 --> 00:13:37.879 people think that we're blowing smoke up their rear talking 233 00:13:37.879 --> 00:13:40.639 about Zelmans and they're like, for real, And I said, 234 00:13:40.759 --> 00:13:44.080 it's for real. You have to experience it and what 235 00:13:44.159 --> 00:13:48.879 it does, and it's just different. It's not like, you know, 236 00:13:49.159 --> 00:13:50.720 I don't know if I come out here if it 237 00:13:50.759 --> 00:13:52.960 was just a mint and say, hey, it's an exceptional mint. 238 00:13:53.039 --> 00:13:56.759 It's different. So that's funny. So doctor p had one 239 00:13:56.799 --> 00:13:58.799 and she pulled it out of her person, shook it up, 240 00:13:59.080 --> 00:14:02.200 and you want to go to Zelman's dot com slash 241 00:14:02.519 --> 00:14:05.639 fork and it will automatically give you the fifteen percent off, 242 00:14:05.679 --> 00:14:08.600 so check that out. All right, we're talking to doctor 243 00:14:08.679 --> 00:14:12.360 Laura Pohopian about her book Generations of Flavor. This is 244 00:14:12.360 --> 00:14:14.840 all through the Prime Ingredient. You can find out more 245 00:14:14.879 --> 00:14:18.919 at the prime Ingredient dot com the priman ingredient dot com. 246 00:14:19.399 --> 00:14:23.000 And this is you've brought some lovely food talk about. 247 00:14:23.039 --> 00:14:26.360 And there's two types of hummus here, oh, one type 248 00:14:26.360 --> 00:14:29.000 of just one type. That's why I put my glasses 249 00:14:29.080 --> 00:14:35.399 on because I thought this was humus from it right here. Yeah. No, 250 00:14:36.480 --> 00:14:39.759 as they brought it closer, I'm like, wait a second, okay, 251 00:14:40.000 --> 00:14:42.799 all right, put by uh put my glass. So I 252 00:14:42.960 --> 00:14:46.639 have at Katarina's Club the event we did, I dropped 253 00:14:46.679 --> 00:14:50.080 my glasses that are progressives. So these are just like 254 00:14:50.279 --> 00:14:53.639 you're blurry. Everything's blurry past about a foot past me 255 00:14:53.759 --> 00:14:56.600 right now. And so I bring it to me and 256 00:14:56.639 --> 00:14:59.039 I'm like, oh, that's my foot, that's not. 257 00:14:59.360 --> 00:15:02.720 Yeah, yeah, it's There's only one type of hummus and 258 00:15:02.759 --> 00:15:08.320 that's mine preferably. And the best way to make hummus, 259 00:15:08.559 --> 00:15:10.919 I think, is the way my mom taught me, and 260 00:15:10.960 --> 00:15:16.639 that is by getting the food processor out and getting 261 00:15:17.039 --> 00:15:18.960 the garbonzo beans. 262 00:15:19.159 --> 00:15:23.759 That is so wonderful, thank you, That is so good. 263 00:15:24.159 --> 00:15:26.159 What makes it good for you? 264 00:15:26.519 --> 00:15:31.399 Texture is huge, yes, and all the nutty components, so 265 00:15:31.440 --> 00:15:34.639 you get the nuttiness of the tahini. It's it's subtle 266 00:15:35.159 --> 00:15:38.440 but lovely. And the garbonzo bean, to me, has to 267 00:15:38.480 --> 00:15:40.879 be the star. It's like having a good steak and 268 00:15:40.919 --> 00:15:43.399 then putting a thousand different things on it. It's like, 269 00:15:43.679 --> 00:15:47.080 the steak should be meaty, exactly, and this has that 270 00:15:47.360 --> 00:15:55.360 lovely garbonzo bean forward, that chickpea forward. Hummus, that just it. 271 00:15:55.799 --> 00:15:59.879 It's exactly what I want. That texture is smooth and silky. 272 00:16:01.679 --> 00:16:06.320 I'm assuming you you meticulously get those. You shuck them, 273 00:16:06.440 --> 00:16:09.919 get the you know, and but whatever it is, it's just. 274 00:16:09.960 --> 00:16:13.279 You know, no, it's really, it's not really. 275 00:16:13.559 --> 00:16:18.519 The key is to get a food processor. Put those 276 00:16:18.679 --> 00:16:22.200 little garbanzo beans from a can. My mom used them 277 00:16:22.240 --> 00:16:24.679 from a can. She never done all that. It doesn't 278 00:16:24.720 --> 00:16:26.919 come out like that, well you can't. You have to 279 00:16:27.000 --> 00:16:31.039 let it work around for a while. You can well 280 00:16:31.039 --> 00:16:31.960 worried some more. 281 00:16:33.960 --> 00:16:36.720 You and you're worrying, who's that time to worry that much? 282 00:16:36.919 --> 00:16:38.360 Just worried a little bit more. 283 00:16:38.480 --> 00:16:44.679 But as it's worrying, you put in the uh extra aquafaba, 284 00:16:45.240 --> 00:16:49.480 so you'll have to save a little bit of that brine. 285 00:16:49.039 --> 00:16:53.000 From like pasta. Pasta water is liquid gold, exact sac 286 00:16:53.120 --> 00:16:55.879 and so you're using it from. Yeah, I've done all that. 287 00:16:56.559 --> 00:16:57.600 Well, I'll come over. 288 00:16:59.120 --> 00:17:00.960 I'm going to put you. I'm gonna put you next 289 00:17:00.960 --> 00:17:02.000 to the food process. 290 00:17:02.039 --> 00:17:02.240 There. 291 00:17:02.480 --> 00:17:04.599 You'll find stand right there, getting. 292 00:17:04.359 --> 00:17:07.079 There and then she's a little thing. Man. You'll just 293 00:17:07.119 --> 00:17:08.920 sit there and I'll open up. I want some hummus. 294 00:17:08.960 --> 00:17:12.319 You'll go. Is it time? It's so bright out here? 295 00:17:14.279 --> 00:17:14.480 Time? 296 00:17:14.680 --> 00:17:16.839 All right, hang out. We're gonna talk to more of 297 00:17:16.839 --> 00:17:19.079 This was a really short segment, so you can hang 298 00:17:19.119 --> 00:17:21.079 out right absolutely please. We're not gonna let you go. 299 00:17:21.319 --> 00:17:26.000 I said that because we can lock the door. Yeah, yeah, exactly, 300 00:17:26.599 --> 00:17:29.279 nothing but love here all right, So we'll be back 301 00:17:29.640 --> 00:17:33.200 go nowhere. As we talked with doctor Laura Pahopian, of course, 302 00:17:33.200 --> 00:17:36.160 you can get her book Generations of Flavor and learn 303 00:17:36.200 --> 00:17:40.680 how to make hummus properly. Apparently The Prime Ingredient dot Com. 304 00:17:40.799 --> 00:17:44.759 The Prime Ingredient dot Com a lovely work that we're 305 00:17:44.799 --> 00:17:47.359 kind of talking about going through. Many of the things 306 00:17:47.799 --> 00:17:50.119 throughout the book are in front of me right now. 307 00:17:50.200 --> 00:17:53.640 We'll taste more when we come back. You've been listening 308 00:17:53.640 --> 00:17:55.839 to the Fork Report. You can always hear us live 309 00:17:55.880 --> 00:17:58.519 on kf I AM six forty two to five pm 310 00:17:58.599 --> 00:18:02.680 on Saturday, and any time on demand on the iHeartRadio app. 311 00:18:02.759 --> 00:18:06.200 Howdy Howdy Howdy. Thanks for hanging out with us today. 312 00:18:06.680 --> 00:18:10.240 I've got my buddy, doctor Laura Pohopian her new book, 313 00:18:10.319 --> 00:18:13.599 Generations of Flavor. The Prime Ingredient is where you can 314 00:18:13.599 --> 00:18:16.279 find this The prime Ingredient dot Com, The prime Ingredient 315 00:18:16.319 --> 00:18:19.839 dot Com. Laura, what the hell did you do this chicken? 316 00:18:20.559 --> 00:18:23.839 That is so tender? And I know this how to 317 00:18:23.880 --> 00:18:26.200 travel but oh my god. 318 00:18:26.039 --> 00:18:26.839 Oh yum. 319 00:18:27.039 --> 00:18:30.240 Oh well, we talked about that chicken several months ago, 320 00:18:30.440 --> 00:18:33.880 and it is my spice, my prime ingredient spice that. 321 00:18:34.160 --> 00:18:38.720 I absolutely is wonderful. But holy hell, thank you so much. 322 00:18:39.519 --> 00:18:43.480 It's in the cookbook. It's the lemon chicken kebab recipe. 323 00:18:43.599 --> 00:18:44.920 I just love that. 324 00:18:45.200 --> 00:18:45.519 Thanks. 325 00:18:45.559 --> 00:18:47.640 I didn't make it Kebob style. I made it just 326 00:18:47.960 --> 00:18:50.839 a breast of chicken. And that's the cool thing about 327 00:18:50.960 --> 00:18:54.319 the recipes in there. There are suggestions really, so if 328 00:18:54.319 --> 00:18:56.759 you don't want a kebab anything, or you just want 329 00:18:56.759 --> 00:18:59.079 to sear it and then throw it in the oven, 330 00:19:00.000 --> 00:19:04.119 giving you the tools to just go and do with 331 00:19:04.359 --> 00:19:06.079 the recipes as you will. 332 00:19:06.480 --> 00:19:10.000 Sometimes you're just too lazy to kebob, so it is 333 00:19:10.599 --> 00:19:14.240 sometimes I don't want to come. I don't want to Bob. 334 00:19:14.440 --> 00:19:19.319 I just want to cooked, that's all. And the lovely 335 00:19:19.559 --> 00:19:24.200 accompaniment of the pickled veggies and the. 336 00:19:24.400 --> 00:19:26.079 Like is just thank you. 337 00:19:26.359 --> 00:19:30.279 It's so great up against that hummus and the cheese 338 00:19:30.680 --> 00:19:35.720 and I mean that fattiness, that wonderfulness is just cleansed 339 00:19:36.559 --> 00:19:41.640 with that vinegar and the brine and just the rice 340 00:19:41.759 --> 00:19:45.359 is perfect. And this is genuinely the best food you 341 00:19:45.359 --> 00:19:47.400 can eat on the planet. It is for your health. 342 00:19:47.559 --> 00:19:49.799 It's the best. It really is the best. 343 00:19:49.920 --> 00:19:53.279 And the let me just tell you that the pickles 344 00:19:53.319 --> 00:19:57.400 that you're having with the olives right now are marinated 345 00:19:57.480 --> 00:20:01.880 with my prime spice. And the prime spice is what 346 00:20:01.920 --> 00:20:05.680 my mom taught me. She used to pull that the 347 00:20:05.720 --> 00:20:08.160 little cutting board out of the cabinet tree. Oh yeah, 348 00:20:08.480 --> 00:20:11.319 it right, yeah, she used to pull the cutting board 349 00:20:11.319 --> 00:20:14.119 out and she just like mix all the spices together 350 00:20:14.200 --> 00:20:15.079 on that cutting board. 351 00:20:15.160 --> 00:20:17.000 She just put them a launge. 352 00:20:17.480 --> 00:20:19.799 You know, just a why none of us got COVID 353 00:20:20.079 --> 00:20:24.359 because we had under the counter cutting board that had 354 00:20:24.480 --> 00:20:27.119 everything on it. It was like, I don't know, it 355 00:20:27.160 --> 00:20:28.920 was the same growing up with me too. My mom 356 00:20:28.960 --> 00:20:31.319 would pull that thing out, uh huh. And it's like 357 00:20:31.640 --> 00:20:33.359 it sits under the sink the whole time. 358 00:20:33.559 --> 00:20:34.359 Ever washed. 359 00:20:34.559 --> 00:20:38.880 No, I mean things were knocked off it into the trash. 360 00:20:39.319 --> 00:20:42.480 Yeah yeah, and yeah, that's why we can't get a 361 00:20:42.480 --> 00:20:45.119 super bug because yeah, yeah. 362 00:20:44.920 --> 00:20:47.279 But that's that's how I learned to make the spice. 363 00:20:47.440 --> 00:20:50.519 And I do make the spice. I do wash though, 364 00:20:51.319 --> 00:20:55.799 you do it, yeah yeah, And that spice is what's 365 00:20:55.920 --> 00:20:58.759 on the pickles and the olives that you're having. 366 00:20:58.799 --> 00:21:01.880 And it's great. I put it on everything everything if Yeah, 367 00:21:02.119 --> 00:21:04.359 it is one of those things that you know, you 368 00:21:04.480 --> 00:21:09.839 go through everybody's like four ingredient this or three ingredient 369 00:21:09.960 --> 00:21:13.119 this all over the internet. I'm like, it's two ingredients, 370 00:21:13.119 --> 00:21:16.279 it's veggies and it's this. And I put your spice 371 00:21:16.319 --> 00:21:17.839 on things all the time. And it's very. 372 00:21:17.680 --> 00:21:19.119 Easy, thanks so much. 373 00:21:19.480 --> 00:21:22.160 Yeah, and it should be and those that want to 374 00:21:22.200 --> 00:21:26.079 make a Mediterranean diet, really it can be a little daunting, 375 00:21:26.759 --> 00:21:29.599 but if you want to achieve the flavors, it really 376 00:21:29.680 --> 00:21:32.480 just starts with the basic spice. It just you know, 377 00:21:32.640 --> 00:21:34.160 the prime spice is what you need. 378 00:21:34.440 --> 00:21:36.160 And when I come across a good one like yours, 379 00:21:36.200 --> 00:21:40.039 and it is the holidays, people and talking about stalking 380 00:21:40.079 --> 00:21:42.799 stuffers in the like spices, I think is one of 381 00:21:42.799 --> 00:21:44.960 the best things you can give to somebody who loves 382 00:21:44.960 --> 00:21:47.400 to cook, because you think, well, no, they're going to 383 00:21:47.400 --> 00:21:51.319 mix there, no, there. You learn about culture and people 384 00:21:51.359 --> 00:21:53.599 and things by other people's spices and then you can 385 00:21:53.640 --> 00:21:54.519 create your own as. 386 00:21:54.440 --> 00:21:55.400 Well, Yeah, for sure. 387 00:21:55.599 --> 00:21:59.519 And speaking of culture, that cookbook starts with the Mediterranean 388 00:21:59.559 --> 00:22:05.079 culture and then it blends into my prime ingredient specialties 389 00:22:05.680 --> 00:22:09.160 that harken back to what I learned as a child, 390 00:22:10.440 --> 00:22:14.519 but it it morphs into my American upbringing as well. Sure, 391 00:22:14.680 --> 00:22:17.119 so you know you've got a little bit of all 392 00:22:17.200 --> 00:22:18.799 of the culture that I grew up. And I'm one 393 00:22:18.839 --> 00:22:20.960 hundred percent Lebanese, well ninety. 394 00:22:20.640 --> 00:22:24.599 Six, Oh my gosh, who slept with who? Who knocked 395 00:22:24.599 --> 00:22:25.480 it off of the one on? 396 00:22:26.000 --> 00:22:26.640 Yeah, I don't know. 397 00:22:26.720 --> 00:22:32.240 Someone in Turkey, I think so, Ah, sons of guns. 398 00:22:33.079 --> 00:22:35.599 We have to go way back the way way back. 399 00:22:35.680 --> 00:22:38.920 But that is and Derek just flavor on top of 400 00:22:39.000 --> 00:22:43.119 flavor in top of on top of flavor and that culture. 401 00:22:43.400 --> 00:22:46.720