Speaker 1: Hey, it's Niel Sevedre. You're listening to kfi EM six
Speaker 1: forty the four Report on demand on the iHeartRadio app. Hey,
Speaker 1: happy Saturday to you. I hope you are having a
Speaker 1: thoughtful but wonderful Memorial Day weekend. I will be with
Speaker 1: you on Monday, sitting in with the morning crew as
Speaker 1: handle will have the day off. But let us remember,
Speaker 1: you know they it's not to be somber these type
Speaker 1: of observations like Memorial Day, because the payment is for
Speaker 1: us to be able to live right, to have the freedoms.
Speaker 1: So celebrating time and your freedoms and grilling or coming
Speaker 1: together with people. I personally don't think there's anything wrong
Speaker 1: with that. I think that's part, you know, when people
Speaker 1: give their life for something that means you should live yours,
Speaker 1: not somehow squelch your life. But certainly I would love
Speaker 1: to at the beginning of the show to remind us
Speaker 1: that Memorial Day is for the men and women that
Speaker 1: have put themselves selflessly behind the enemy lines and to
Speaker 1: do what many of us could interwant it maybe to
Speaker 1: protect our freedoms, and that is above all things. Even
Speaker 1: in scripture it says the greatest love of all is
Speaker 1: someone who would lay down their life for another and
Speaker 1: the power in that is not lost on this program.
Speaker 1: But we will continue to do what we always do,
Speaker 1: and that is to celebrate life and celebrate food today
Speaker 1: and the fact that people will be getting outside, will
Speaker 1: be grilling and eating and living in honor and respect
Speaker 1: towards those that gave their lives for our freedoms. And
Speaker 1: one of the things I get asked a lot, especially
Speaker 1: when it comes to grilling, there's an intimidation factor of ribs.
Speaker 1: So I thought I'd give a very simple and basic
Speaker 1: rib outline today for technique of the week, as it
Speaker 1: might be something you want to do this weekend, it
Speaker 1: being a long weekend and all I love ribs. Now,
Speaker 1: there's two different things between you know, you cook and
Speaker 1: ribs at home and let's say competition style ribs. Competition
Speaker 1: style ribs are cooked a little differently. So when I've
Speaker 1: had the pleasure to judge at a barbecue contest or
Speaker 1: something like that, they don't do you know what a
Speaker 1: lot of people say, like, oh, it's falling off the
Speaker 1: bone goodness and delicious and tender. That would be a
Speaker 1: no no. In competition style ribs. You want them stuck
Speaker 1: to the bone. You want to have a perfect indentation
Speaker 1: of where your teeth bite in and pull that meat
Speaker 1: from the bone and it's still stuck to the bone. Now,
Speaker 1: this we're going to talk a little differently because I
Speaker 1: have found that most people when they cook them at home,
Speaker 1: don't really go for or even want a competition competition
Speaker 1: style rib. They want slightly overcooked ribs which pull from
Speaker 1: the bone. So that's kind of what I'll be talking about,
Speaker 1: because hey, the reality is this is the way you
Speaker 1: want them. You're probably not going to be a contestant anywhere.
Speaker 1: So just getting to a place where you're cooking and
Speaker 1: grilling some pork ribs to like. Another thing is I'm
Speaker 1: not going to get into smoking or any of those
Speaker 1: things because I'm going to assume the vast majority of
Speaker 1: you listening are really, you know, have a gas grill,
Speaker 1: and that's going to be your focus and this will
Speaker 1: work great on that. So grilling pork ribs is just
Speaker 1: that we're not going for barbecue, super low and slow barbecue,
Speaker 1: but we'll go lower and lower than typical grilling, which
Speaker 1: is high heat, getting that carmelization, cooking them quickly, and
Speaker 1: getting them off, So we'll stay away from the smokers,
Speaker 1: the wood chips and all that for right now, and
Speaker 1: we'll just go to non stress, simple but delicious, and
Speaker 1: you can do it with your gas grill. Just make sure,
Speaker 1: as always if you're running from a pro pain tank
Speaker 1: that it is full. A couple of ways to test
Speaker 1: that is well, you could lift it up and shake
Speaker 1: it and see there they do make little magnetic things.
Speaker 1: It will tell where the meter is as well. One
Speaker 1: way to do this is you could disconnect it, bring
Speaker 1: it out, and pour hot water on the outside of it,
Speaker 1: and when you run your hand the metal that does
Speaker 1: not have propane up against it will be warm because
Speaker 1: it's warm it has been warmed through by the hot water,
Speaker 1: whereas the area that it does have propane will remain
Speaker 1: cool because it will dissipate that heat. So you can
Speaker 1: tell by where it goes from warm to cold. That's
Speaker 1: about the line as to where it's filled. So once
Speaker 1: you got all that stuff out of the way and
Speaker 1: you're ready to go, well, then get ready to go.
Speaker 1: You want to prep your ribs. So for this basic layout,
Speaker 1: what you're going to look for is you're going to
Speaker 1: look for baby back ribs or Saint Louis style will
Speaker 1: work as well, if that's if you prefer. Some people
Speaker 1: go by one name and the other. A dry rub. Now,
Speaker 1: a dry rub is a spice mix that is good
Speaker 1: for pork. In this case, it could be store bought.
Speaker 1: I'll give you an easy homemade version in just a
Speaker 1: little bit. You want unsweetened apple juice. This is going
Speaker 1: to add moisture without adding extra sugar sugar burns. Keep
Speaker 1: in mind, so people that put their barbecue sauce on
Speaker 1: too early, they'll find that it burns. The sugar burns
Speaker 1: and then it makes it a nasty taste. In this case,
Speaker 1: unsweetened apple juice, orange marmalade, and I love this. You
Speaker 1: can use peach or applecot preserves as well, but this
Speaker 1: is you're gonna make a glaze for later in the process.
Speaker 1: Apple cide or vinegar. This adds a little bit of
Speaker 1: tang also tenderness. And then a large disposable aluminum tray
Speaker 1: that's just to make clean up a little easier. You
Speaker 1: can find those at the grocery store, similar to what
Speaker 1: you find you know around like a roasting you know ten,
Speaker 1: but it doesn't have to be that big. All right,
Speaker 1: So you're gonna need about an hour and a half
Speaker 1: or so, plus a little bit for resting times. But
Speaker 1: you want to get the ribs. You're gonna take them
Speaker 1: out of the package and you're gonna you're gonna pat
Speaker 1: them dry. Part of the process here is you know,
Speaker 1: prepping the to be to be perfect for this grilling process.
Speaker 1: You want to pull up, pull off that thin shiny
Speaker 1: membrane on the back of the ribs. They call that silver,
Speaker 1: the silver skin that pull that part off that is
Speaker 1: chewy and nasty and not going to do anything for you.
Speaker 1: It's not going to help the ribs stay moist. It's
Speaker 1: not going to do anything it brings anything good. It's tough, chewy.
Speaker 1: Then you want to rub them with your favorite dry rub.
Speaker 1: Now again, this is not a sauce. It is a
Speaker 1: dry rub. I'll break that down when we come back.
Speaker 1: We'll talk a little bit more about that and getting
Speaker 1: them up on that the grill, but also not taking
Speaker 1: them to the temperature you think want to take them
Speaker 1: because they're pork. I'll explain that when we come back.
Speaker 2: You're listening to the Fork Report with Nil Savedra on
Speaker 2: demand from kf I, A m six forty.
Speaker 1: Your friendly neighborhood for reporter hanging out with you this
Speaker 1: Saturday for the elongated Memorial Day weekend, although I will
Speaker 1: be working on Monday with the morning crew. Bill Handle
Speaker 1: has the day off, but we will infotain you as necessary.
Speaker 1: Trying to think of some things that would be fun
Speaker 1: and different on the program for Monday, because it is
Speaker 1: a day off for most. We continue to tip our
Speaker 1: hat and be thoughtful about this weekend and those that
Speaker 1: have given their lives for us to be able to
Speaker 1: enjoy it this weekend. Talking about ribs, a very simple
Speaker 1: recipe and grilling technique. This is not your competition style
Speaker 1: rib This is not smoking or any of those things.
Speaker 1: This is just a basic you can throw it on
Speaker 1: your gas grill and enjoy yourself. So prepping the ribs,
Speaker 1: we already got into getting rid of the silver skin there,
Speaker 1: pulling that off, brain, getting that off, and then putting
Speaker 1: the rub on low and slow. Yes, but it's not
Speaker 1: as low and slow as you can go if you
Speaker 1: are smoking it. So you want the heat to meet
Speaker 1: medium blow and you're gonna cook for about one to
Speaker 1: two hours. You're looking for an internal temp. Now I
Speaker 1: know Normally, when you're cooking pork, you go to one
Speaker 1: forty five. That's when you know it's safe. However, if
Speaker 1: you want these ultra tender that kind of melt in
Speaker 1: your mouth texture, you're going to go hotter and more done.
Speaker 1: You're going to look for an internal temperature of about eight
Speaker 1: one eighty to one ninety. Now, again this is not
Speaker 1: competition style where you want to be able to see
Speaker 1: your teeth bite into the meat but they still stick
Speaker 1: to the bone. This is kind of what people expect,
Speaker 1: that kind of pulling away from the bone style, and
Speaker 1: that's what we're focusing on. You're going to use indirect heat, Okay.
Speaker 1: That means you don't want the ribs placed on top
Speaker 1: of the heat. You want the heat to warm the
Speaker 1: area around them, but not cook directly underneath them. So,
Speaker 1: depending on your burner system, let's say you have three burners,
Speaker 1: three burner areas, which is what I have in mind,
Speaker 1: I would leave the middle one completely off and then
Speaker 1: put the flank, the left and the right with low
Speaker 1: to medium heat, and that's what's going to give you, you know,
Speaker 1: that slower and lower process there, and that's what's going
Speaker 1: to give you that tender rib So your gas grille,
Speaker 1: you're going to set it to a ground three hundred
Speaker 1: and three hundred is kind of what you're looking for.
Speaker 1: You don't want to go any hotter than that. You
Speaker 1: don't need to go any lower than that. Although you
Speaker 1: could have a clean grate. You want to oil them
Speaker 1: up a little bit from you so it doesn't stick
Speaker 1: to the ribs. And again that indirect heat is what
Speaker 1: you're going to do. So you put foil covered tray
Speaker 1: of ribs on the grill over indirect heat, close the lid,
Speaker 1: and you let them cook for about an hour, maybe
Speaker 1: up to two hours, depending on the grill thickness of
Speaker 1: the ribs, that kind of thing. Use a thermometer you
Speaker 1: want to check, aiming for one hundred and eighty to
Speaker 1: one hundred and ninety degrees, like I said, in the
Speaker 1: thickest part of the meat. And I know normally that
Speaker 1: would be way too overcooked. But this process is going
Speaker 1: to get you where you want to go. In a
Speaker 1: small pot, you want to mix the orange marmalade, some
Speaker 1: apple cide or vinegar over medium heat until smooth and bubbly.
Speaker 1: It takes just a couple of minutes. You remove the
Speaker 1: ribs from the pan. You place them directly on the
Speaker 1: grill at this point still over low heat, and you
Speaker 1: brush that glaze on close thera and cook for another
Speaker 1: five minute minutes. You repeat one more time with that glaze.
Speaker 1: That'll thicken up and caramelize in all that great goodness,
Speaker 1: and then you let them rest. It's pretty pretty simple.
Speaker 1: So again, one rack of baby back pork ribs, cup
Speaker 1: pork seasoning rub. This could be over the counter. I'll
Speaker 1: give you a really quick recipe in a sect. One
Speaker 1: cup of unsweetened apple juice, one large disposable aluminum tray,
Speaker 1: aluminum foil, half cup of orange marmalade, a quarter cup
Speaker 1: of apple cider vinegar. So you remove that baby back
Speaker 1: pork ribs from the packaging, padded dry paper towel, spray
Speaker 1: the aluminum pan with nonstick cooking spray, or you can
Speaker 1: rub with oil. Place the ribs into the pan, remove
Speaker 1: that silver skin off there, and from the back side
Speaker 1: of the ribs, you sprinkle some of that half cup
Speaker 1: pork seasoning rub onto the ribs, and you want to
Speaker 1: rub it, I mean seriously, you want to rub that
Speaker 1: in really get it in there every nook and granny,
Speaker 1: and if it makes it easier, you cut the rack
Speaker 1: of ribs in half that you know uh is easier
Speaker 1: for you to handle, flip the ribs over, you seison
Speaker 1: the other side. Rule of thumb with rub is however
Speaker 1: much naturally sticks to the rib is enough. Whatever falls
Speaker 1: off after rub rubbing can be discarded. And then you
Speaker 1: pour one cup of that unsweetened apple juice into the
Speaker 1: bottom of the large disposable aluminum tray. You cover the
Speaker 1: pan with aluminum foil and you place in the fridge
Speaker 1: until your grill is ready. Heat that grill, get it
Speaker 1: to three hundred. Maintain this temperature through the cooking process.
Speaker 1: You don't want them to cook too fast. And you
Speaker 1: get them up to one ninety and you make that
Speaker 1: that glaze and you'll be good to go. As far
Speaker 1: is a homemade pork seasoning rub, this is simple. Half
Speaker 1: cup brown sugar, quarter cup smoked paprika, one tablespoon coarse
Speaker 1: ground black pepper, one tablespoon kosher salt, one tablespoon chili powder,
Speaker 1: one tablespoon garlic powder, one tablespoon onion powder, and one
Speaker 1: teaspoon of cay an and you're good to go. So
Speaker 1: enjoy and let me know how it goes.
Speaker 2: You're listening to The Fork Report with Nil Sevedra on
Speaker 2: demand from KFI.
Speaker 1: A six enjoyful, enjoyable Memorial Day weekend. It is long
Speaker 1: for some of you, not for others. I'm already seeing
Speaker 1: folks on social media saying that they're working and are
Speaker 1: very kind day They're happy. I will be on Monday
Speaker 1: in the bill handle seat, so the morning crew will
Speaker 1: be there and will be there. Amy will be there,
Speaker 1: Cono is going to be there. We'll have a good time.
Speaker 1: So join me at six a m. Then after wake
Speaker 1: up call with Amy King starting at five. I'm thrilled
Speaker 1: to do it. I'm always honored to be behind this mic.
Speaker 1: I mean really, if I think about it too much,
Speaker 1: it will make me weep that I get to do
Speaker 1: this and hang out with you every single Saturday. We
Speaker 1: have this time to just kind of shake off the
Speaker 1: heaviness of the week and celebrate food and I dig that.
Speaker 1: If you want to connect on social media, I invite
Speaker 1: you to. I have a good time connecting with you
Speaker 1: folks there. So you can find me at Fork Reporter
Speaker 1: at Fork Reporter on Instagram. That's where I am the most.
Speaker 1: You can find me on Threads and X and everything
Speaker 1: else at the same at Fork Reporter, and then my
Speaker 1: new venture, which is I don't know, I guess a
Speaker 1: little more personal in the sense. It's some of the
Speaker 1: stuff that I do off the air with arts, with design,
Speaker 1: with electronics, replica, prop making, three D printing, laser cutting,
Speaker 1: stuff like that that I really love doing and sharing
Speaker 1: with like minded people. Are just people who are fans
Speaker 1: of that. You can join me there on Instagram as well.
Speaker 1: At Savco Industries. It's saav CEO Industries at Savco Industries
Speaker 1: and I just put stuff up there that is stuff
Speaker 1: I'm working on, little toys that I build for my
Speaker 1: eight year old boy, projects that I'm working on myself.
Speaker 1: I still do some design work and some stuff outside
Speaker 1: of the you know what I do here, So join
Speaker 1: me there, won't you? All right? Something very cool and
Speaker 1: another love that you'll see popping up at my save
Speaker 1: coo Industries instagram is my love for Walt Disney, an
Speaker 1: intense man of great focus and passion and is one
Speaker 1: of those people that comes up a lot in my
Speaker 1: life mentally when it comes to philosophy and stick to
Speaker 1: a niffs and just believing in the unbelievable sometimes and
Speaker 1: really just saying, hey, if it can be thought of,
Speaker 1: it can be done. You just have to find a way.
Speaker 1: So anything Disney I'm always a fan of. Well, there's
Speaker 1: this place in Los Felis. Here in Los Angeles. It's
Speaker 1: a great tavern, a wonderful place to go eat, with
Speaker 1: so much character. It's even though the food is delicious
Speaker 1: and I enjoy the food, it's almost the whole package
Speaker 1: is much more than any piece of it. So it's
Speaker 1: called tam O'Shanter, and you probably know of it because
Speaker 1: it's legendary. It's the Scottish take steakhouse rather on Los
Speaker 1: Felis Boulevard, and it's it's just it's a cute place
Speaker 1: to begin with. It's got a lot of character. But
Speaker 1: it also happens to be a place for for Walt
Speaker 1: Disney to gather. His offices weren't down the street, his
Speaker 1: house was not far and so Walt Disney frequented tam
Speaker 1: O' Shanter quite a bit. And I knew that, and
Speaker 1: I knew his table table thirty one. It's a big deal.
Speaker 1: And although Saint Patrick's Day is the epicenter big time.
Speaker 1: There at tam o' shanter that they are shining light
Speaker 1: on this table in a very cool way that I
Speaker 1: want to tell you about it. As a matter of fact,
Speaker 1: I reached out to them and told producer Kayla that, man,
Speaker 1: I sure would love to have these people on. I
Speaker 1: don't know that we've ever had tam o shanter on
Speaker 1: the folks from there, but it's such a great place
Speaker 1: and they're doing something special. The Table thirty one Experience
Speaker 1: is what they're calling it, and that is the table
Speaker 1: where Walt Disney dined. It's a four top I think,
Speaker 1: and that means it's for four people and he would
Speaker 1: go there with imagineers or business colleagues, whatever it was,
Speaker 1: talk business, enjoyed himself. So they've curated an exclusive menu.
Speaker 1: It's got one of Walt's favorite dishes that is not
Speaker 1: available on the regular menu, which is pretty cool. A
Speaker 1: personalized history set, accession sharing, you know, these great stories
Speaker 1: and lesser known details about Walt's time and the fact
Speaker 1: that he would visit there all the time. And then
Speaker 1: they have a special take home souvenir to commemorate the experience,
Speaker 1: you know, and it's one of a kind, so you
Speaker 1: can RSVP for it, sixty nine bucks for lunch, eighty
Speaker 1: nine bucks for dinner. The location there is twenty nine
Speaker 1: to eighty Los Felis Boulevard in Los Angeles, and you
Speaker 1: know you can check them out and go to their
Speaker 1: website and make your you know, make your plans there.
Speaker 1: But I just love this, and I love that these
Speaker 1: places like Tam o' shantern are still alive and well
Speaker 1: and going strong with all the craziness that has gone,
Speaker 1: you know, on It's to have such a special place
Speaker 1: still around at after all this time, and you know,
Speaker 1: it's just a powerful statement to the importance of these places.
Speaker 1: So this meal is very cool. You can start with
Speaker 1: deviled eggs, pickled vegetables or bacon wrapped dates. You can
Speaker 1: follow by choice of classic Wedge salad or TAM's famous
Speaker 1: nineteen twenty seven chili. For the main course, you're gonna
Speaker 1: enjoy Walt's favorite. It was the thirty one burger with bacon,
Speaker 1: Scottish rare bit onions, chili fries, and finish with the
Speaker 1: Sea Sea Brown's Hot Fudge Sunday or English trifle. But
Speaker 1: I've been hearing, you know about Walt wanting to get
Speaker 1: that hot fudge Sunday or certain things like that. It's
Speaker 1: like the old school focus of the I don't know, easier,
Speaker 1: less complicated, at least seemingly less complicated times. I know
Speaker 1: it's always hard to gauge because we look at things
Speaker 1: differently when we're living through them, But I don't know.
Speaker 1: I just thought this was a great nod to a
Speaker 1: fascinating man and a great nod to a fascinating restaurant.
Speaker 1: And if we don't go and enjoy these restaurants, they
Speaker 1: go away, and I would hate to see that. So
Speaker 1: I'm very thrilled that Tam o' shanter is still around,
Speaker 1: And like I said, I hope to have them come
Speaker 1: on and tell us a little bit more about this,
Speaker 1: maybe in the next coming weeks or so. But if
Speaker 1: you get a chance, you should definitely check them out
Speaker 1: because they do really really wonderful food and it's just
Speaker 1: a good vibe there. I love it. Sometimes I'll go
Speaker 1: in and just sit at the bar, eat at the
Speaker 1: bar and chat away. Just very very cool joint. So
Speaker 1: if you get a chance, that is Oh you've been
Speaker 1: listening to the Fork Report, you can always hear us
Speaker 1: live on KFI Am six forty two to five pm
Speaker 1: on Saturday and anytime on demand on the iHeartRadio app.
Speaker 1: We're just enjoying talking about food today for three hours,
Speaker 1: as we do every single Saturday from two to five
Speaker 1: right here. And although we are tipping our hat in
Speaker 1: great thanks for those that gave their lives for our freedoms,
Speaker 1: and that certainly is not going to be lost on
Speaker 1: us this weekend or at all, or during this program
Speaker 1: or on Monday when I'm with the morning crew. The
Speaker 1: truth is to give your life is for someone else
Speaker 1: to live, not to live only in mourning, but in
Speaker 1: the respect of the act and appreciation of the act,
Speaker 1: and living is what we will do this weekend. We
Speaker 1: will be with friends and family, and we will eat
Speaker 1: and grill and commune together in the honor of those
Speaker 1: that gave us that opportunity. So one of those things
Speaker 1: is gathering together for potlucks. And I came across a
Speaker 1: really great tasting notes from the Los Angeles Time. They
Speaker 1: have an exceptionally wonderful team of writers for food and
Speaker 1: the like, and Lori Ochoa, who oversees all of this
Speaker 1: in the food department, wrote just a really fun breakdown
Speaker 1: of called a No cook potluck and I just love
Speaker 1: this concept. So here's the basic breakdown. It's a potluck,
Speaker 1: but nobody cooks anything. It's all dishes from their favorite
Speaker 1: takeout place. And I thought that's a really I love cooking,
Speaker 1: but this is a really neat idea to me. I
Speaker 1: do enjoy cooking. I enjoy cooking for a lot of
Speaker 1: people too. Sometimes you might not think this, but I'm
Speaker 1: a little introverted at times. And I wouldn't say that
Speaker 1: I'm shy, but I kind of keep to myself in
Speaker 1: a lot of ways. It's a strange thing that I
Speaker 1: do for a living, but I you know, I'm kind
Speaker 1: of private. But I love people, like when you come
Speaker 1: say hello at Disneyland or when I'm you know, out
Speaker 1: in the wild. I love it. I love meeting you,
Speaker 1: and so I get all of those things. But sometimes,
Speaker 1: you know, it's kind of nice if there's a big
Speaker 1: crowd for me just to be cooking and having something folks.
Speaker 1: But if you go to one of these things, this
Speaker 1: breakdown by Laurie Ochoa there at La Times is you
Speaker 1: can find out more there by finding this on the
Speaker 1: website there. But it was just a really neat event
Speaker 1: that she went to she got an invitation. She hangs
Speaker 1: out with some pretty cool people. I'm not gonna lie
Speaker 1: to you from Nancy Silverton, who's just a food genius
Speaker 1: in her own right, just really brings some of the
Speaker 1: best flavors, textures, and to life here in Los Angeles,
Speaker 1: and we're lucky she calls this place home. But all
Speaker 1: these different chefs were gathering for this event a pot luck,
Speaker 1: but they were bringing some of their favorite takeout places.
Speaker 1: And when she broke down some of the places and
Speaker 1: how they did it, I thought, hey, this is a
Speaker 1: really neat idea, because everybody gets caught up in baking
Speaker 1: something or cooking something and then the stress of it
Speaker 1: and that can weigh you down and it ends up
Speaker 1: being not as fun as it would be if you
Speaker 1: just brought something. And really, although food is the thing
Speaker 1: that centers us and brings us together at events like
Speaker 1: a pot luck or a cookout, a barbecue, picnic, whatever
Speaker 1: you want to call it, it is the food that
Speaker 1: we're centering on. But it's really about the people and
Speaker 1: getting people together. So anything that takes that, you know,
Speaker 1: takes that out of the equation, is you're not doing
Speaker 1: it right. If you're stressing about the food and not
Speaker 1: being in the moment and connecting with one another. Then
Speaker 1: that's that's a problem, right, That's that's an issue because
Speaker 1: you want to connect on a level, you know, a personability.
Speaker 1: And so they list off a bunch of really cool
Speaker 1: places that they love to bring. So one of the
Speaker 1: places that pops up on here is Moo's Craft Barbecue,
Speaker 1: which is one of the critics their food critics at
Speaker 1: La Times, Bill Addison his favorite La barbecue spots. So
Speaker 1: how cool is that you bring up something like that
Speaker 1: you can bring. One of the other ones that caught
Speaker 1: my eye that I just love seeing these types of
Speaker 1: things being highlighted is Burrito's Burritos La Palma. And when
Speaker 1: you think about everybody bringing something that brings them joy,
Speaker 1: a rest that maybe they've ordered from time to time
Speaker 1: again maybe it's catered a special event in their life,
Speaker 1: and then bringing that that's as special, equally as special,
Speaker 1: I would say, as you making something on your own.
Speaker 1: I mean, I know that's got the love built right in,
Speaker 1: but you're also sharing something you love and something that
Speaker 1: has brought joy to you. I thought, you know what,
Speaker 1: maybe because my wife is always telling me Tracy's always
Speaker 1: telling me whenever people come over, my first thing is, Okay,
Speaker 1: I gotta cook. And she's like, no, because when you cook,
Speaker 1: no one sees you. You're always there in the out
Speaker 1: backyard kitchen and doing your thing, and you don't socialize
Speaker 1: as much when you're cooking because they're always watching tempts
Speaker 1: and times and all of that. And I'm like, but that's,
Speaker 1: you know, part of my love for all of this stuff, right.
Speaker 1: But the thought of, well if you each just brought
Speaker 1: something that was from a place that was special to you,
Speaker 1: from a place that somehow struck you as special, and
Speaker 1: that's special too. And then I thought about all the
Speaker 1: wonderful places that we have in southern California to choose from,
Speaker 1: and that it's it's actually a great way to give
Speaker 1: back to your community by still going out, not out
Speaker 1: to eat in this sense, but out to purchase food
Speaker 1: that is being made locally to share with others. And
Speaker 1: then and it's a neat way to learn about a
Speaker 1: place too. It's like a sampler plate. Especially if like
Speaker 1: this list of people, you know that we're invited to
Speaker 1: this party and went out and bought some of there.
Speaker 1: Can you imagine chefs bringing me their favorite foods in
Speaker 1: Los Angeles, just saying hey, you got to try this
Speaker 1: place out, and you get caught up in you know,
Speaker 1: the fact that it reminds us about how great we
Speaker 1: have it here culinary wise. I know, the taxes and
Speaker 1: stuff are crap, and the roads suck and all that stuff,
Speaker 1: but we have it really good when it comes to
Speaker 1: weather and food here in Southern California. So at least
Speaker 1: we should be celebrating that. So next time you think
Speaker 1: you're gonna have people over you want to do a potluck,
Speaker 1: think about a no cook potluck and just say everybody
Speaker 1: can go out. If you want to make something, sure,
Speaker 1: but you don't have to. Don't have the pressure. We'd
Speaker 1: love to taste one of the dishes that you think
Speaker 1: is the most fabulous dish there is, and you put
Speaker 1: out a sign up sheet so you know, not everybody
Speaker 1: gets the same thing. But I just think that's a
Speaker 1: cool wait way to celebrate. All right, stick around, Much
Speaker 1: more to come as we have two hours to go
Speaker 1: on the Memorial Day episode of The Fork Report, So
Speaker 1: go now where
Speaker 2: You're listening to The Fork Report with Nil Savedra on
Speaker 2: demand from KFI AM six forty s,