WEBVTT 1 00:00:00.480 --> 00:00:03.080 Hey, it's Niel Sevedre. You're listening to kfi EM six 2 00:00:03.200 --> 00:00:07.200 forty the four Report on demand on the iHeartRadio app. Hey, 3 00:00:07.360 --> 00:00:10.359 happy Saturday to you. I hope you are having a 4 00:00:10.439 --> 00:00:13.720 thoughtful but wonderful Memorial Day weekend. I will be with 5 00:00:13.800 --> 00:00:16.839 you on Monday, sitting in with the morning crew as 6 00:00:16.879 --> 00:00:20.559 handle will have the day off. But let us remember, 7 00:00:20.640 --> 00:00:25.480 you know they it's not to be somber these type 8 00:00:25.640 --> 00:00:34.640 of observations like Memorial Day, because the payment is for 9 00:00:34.719 --> 00:00:38.039 us to be able to live right, to have the freedoms. 10 00:00:38.200 --> 00:00:45.159 So celebrating time and your freedoms and grilling or coming 11 00:00:45.200 --> 00:00:48.240 together with people. I personally don't think there's anything wrong 12 00:00:48.280 --> 00:00:50.880 with that. I think that's part, you know, when people 13 00:00:50.920 --> 00:00:54.560 give their life for something that means you should live yours, 14 00:00:54.840 --> 00:01:03.399 not somehow squelch your life. But certainly I would love 15 00:01:03.560 --> 00:01:06.319 to at the beginning of the show to remind us 16 00:01:06.359 --> 00:01:09.840 that Memorial Day is for the men and women that 17 00:01:09.879 --> 00:01:17.640 have put themselves selflessly behind the enemy lines and to 18 00:01:17.680 --> 00:01:21.799 do what many of us could interwant it maybe to 19 00:01:22.000 --> 00:01:26.159 protect our freedoms, and that is above all things. Even 20 00:01:27.400 --> 00:01:30.000 in scripture it says the greatest love of all is 21 00:01:30.040 --> 00:01:32.359 someone who would lay down their life for another and 22 00:01:32.920 --> 00:01:35.920 the power in that is not lost on this program. 23 00:01:35.920 --> 00:01:38.799 But we will continue to do what we always do, 24 00:01:38.879 --> 00:01:41.799 and that is to celebrate life and celebrate food today 25 00:01:42.519 --> 00:01:45.480 and the fact that people will be getting outside, will 26 00:01:45.519 --> 00:01:51.799 be grilling and eating and living in honor and respect 27 00:01:51.879 --> 00:01:55.959 towards those that gave their lives for our freedoms. And 28 00:01:56.640 --> 00:01:58.760 one of the things I get asked a lot, especially 29 00:01:58.760 --> 00:02:03.239 when it comes to grilling, there's an intimidation factor of ribs. 30 00:02:03.239 --> 00:02:05.920 So I thought I'd give a very simple and basic 31 00:02:06.280 --> 00:02:10.520 rib outline today for technique of the week, as it 32 00:02:10.599 --> 00:02:13.960 might be something you want to do this weekend, it 33 00:02:14.039 --> 00:02:17.919 being a long weekend and all I love ribs. Now, 34 00:02:18.080 --> 00:02:21.080 there's two different things between you know, you cook and 35 00:02:21.159 --> 00:02:26.800 ribs at home and let's say competition style ribs. Competition 36 00:02:27.000 --> 00:02:30.080 style ribs are cooked a little differently. So when I've 37 00:02:30.120 --> 00:02:35.319 had the pleasure to judge at a barbecue contest or 38 00:02:35.319 --> 00:02:38.159 something like that, they don't do you know what a 39 00:02:38.159 --> 00:02:40.520 lot of people say, like, oh, it's falling off the 40 00:02:40.560 --> 00:02:45.639 bone goodness and delicious and tender. That would be a 41 00:02:45.680 --> 00:02:49.919 no no. In competition style ribs. You want them stuck 42 00:02:49.960 --> 00:02:55.919 to the bone. You want to have a perfect indentation 43 00:02:56.159 --> 00:02:59.360 of where your teeth bite in and pull that meat 44 00:02:59.400 --> 00:03:02.719 from the bone and it's still stuck to the bone. Now, 45 00:03:02.759 --> 00:03:05.000 this we're going to talk a little differently because I 46 00:03:05.000 --> 00:03:07.280 have found that most people when they cook them at home, 47 00:03:08.280 --> 00:03:13.800 don't really go for or even want a competition competition 48 00:03:13.919 --> 00:03:20.039 style rib. They want slightly overcooked ribs which pull from 49 00:03:20.080 --> 00:03:22.599 the bone. So that's kind of what I'll be talking about, 50 00:03:22.680 --> 00:03:25.439 because hey, the reality is this is the way you 51 00:03:25.479 --> 00:03:29.360 want them. You're probably not going to be a contestant anywhere. 52 00:03:29.759 --> 00:03:32.599 So just getting to a place where you're cooking and 53 00:03:32.719 --> 00:03:35.840 grilling some pork ribs to like. Another thing is I'm 54 00:03:35.840 --> 00:03:37.879 not going to get into smoking or any of those 55 00:03:37.919 --> 00:03:40.680 things because I'm going to assume the vast majority of 56 00:03:40.719 --> 00:03:44.240 you listening are really, you know, have a gas grill, 57 00:03:44.879 --> 00:03:47.560 and that's going to be your focus and this will 58 00:03:47.599 --> 00:03:53.759 work great on that. So grilling pork ribs is just 59 00:03:53.840 --> 00:03:58.479 that we're not going for barbecue, super low and slow barbecue, 60 00:03:58.479 --> 00:04:02.680 but we'll go lower and lower than typical grilling, which 61 00:04:02.719 --> 00:04:07.960 is high heat, getting that carmelization, cooking them quickly, and 62 00:04:08.000 --> 00:04:11.240 getting them off, So we'll stay away from the smokers, 63 00:04:11.280 --> 00:04:13.520 the wood chips and all that for right now, and 64 00:04:13.560 --> 00:04:17.879 we'll just go to non stress, simple but delicious, and 65 00:04:17.920 --> 00:04:21.120 you can do it with your gas grill. Just make sure, 66 00:04:21.160 --> 00:04:23.839 as always if you're running from a pro pain tank 67 00:04:25.000 --> 00:04:27.839 that it is full. A couple of ways to test 68 00:04:27.920 --> 00:04:30.879 that is well, you could lift it up and shake 69 00:04:30.959 --> 00:04:34.240 it and see there they do make little magnetic things. 70 00:04:34.839 --> 00:04:38.800 It will tell where the meter is as well. One 71 00:04:38.800 --> 00:04:41.000 way to do this is you could disconnect it, bring 72 00:04:41.040 --> 00:04:46.160 it out, and pour hot water on the outside of it, 73 00:04:47.120 --> 00:04:51.120 and when you run your hand the metal that does 74 00:04:51.160 --> 00:04:54.680 not have propane up against it will be warm because 75 00:04:54.680 --> 00:04:57.959 it's warm it has been warmed through by the hot water, 76 00:04:58.319 --> 00:05:01.800 whereas the area that it does have propane will remain 77 00:05:01.920 --> 00:05:04.639 cool because it will dissipate that heat. So you can 78 00:05:04.680 --> 00:05:07.639 tell by where it goes from warm to cold. That's 79 00:05:07.680 --> 00:05:10.959 about the line as to where it's filled. So once 80 00:05:11.000 --> 00:05:12.720 you got all that stuff out of the way and 81 00:05:12.759 --> 00:05:15.600 you're ready to go, well, then get ready to go. 82 00:05:16.680 --> 00:05:22.240 You want to prep your ribs. So for this basic layout, 83 00:05:22.720 --> 00:05:24.639 what you're going to look for is you're going to 84 00:05:24.720 --> 00:05:29.279 look for baby back ribs or Saint Louis style will 85 00:05:29.319 --> 00:05:32.720 work as well, if that's if you prefer. Some people 86 00:05:33.040 --> 00:05:35.560 go by one name and the other. A dry rub. Now, 87 00:05:35.680 --> 00:05:40.720 a dry rub is a spice mix that is good 88 00:05:41.000 --> 00:05:44.519 for pork. In this case, it could be store bought. 89 00:05:44.680 --> 00:05:47.319 I'll give you an easy homemade version in just a 90 00:05:47.319 --> 00:05:51.199 little bit. You want unsweetened apple juice. This is going 91 00:05:51.279 --> 00:05:56.639 to add moisture without adding extra sugar sugar burns. Keep 92 00:05:56.639 --> 00:06:02.040 in mind, so people that put their barbecue sauce on 93 00:06:02.279 --> 00:06:05.480 too early, they'll find that it burns. The sugar burns 94 00:06:05.480 --> 00:06:07.439 and then it makes it a nasty taste. In this case, 95 00:06:07.519 --> 00:06:13.560 unsweetened apple juice, orange marmalade, and I love this. You 96 00:06:13.560 --> 00:06:17.240 can use peach or applecot preserves as well, but this 97 00:06:17.319 --> 00:06:21.040 is you're gonna make a glaze for later in the process. 98 00:06:21.120 --> 00:06:23.399 Apple cide or vinegar. This adds a little bit of 99 00:06:23.439 --> 00:06:28.160 tang also tenderness. And then a large disposable aluminum tray 100 00:06:29.000 --> 00:06:31.480 that's just to make clean up a little easier. You 101 00:06:31.480 --> 00:06:34.759 can find those at the grocery store, similar to what 102 00:06:34.839 --> 00:06:39.839 you find you know around like a roasting you know ten, 103 00:06:39.920 --> 00:06:42.279 but it doesn't have to be that big. All right, 104 00:06:42.639 --> 00:06:44.879 So you're gonna need about an hour and a half 105 00:06:45.000 --> 00:06:49.680 or so, plus a little bit for resting times. But 106 00:06:49.800 --> 00:06:52.079 you want to get the ribs. You're gonna take them 107 00:06:52.120 --> 00:06:54.800 out of the package and you're gonna you're gonna pat 108 00:06:54.879 --> 00:06:59.360 them dry. Part of the process here is you know, 109 00:06:59.439 --> 00:07:04.240 prepping the to be to be perfect for this grilling process. 110 00:07:04.480 --> 00:07:07.279 You want to pull up, pull off that thin shiny 111 00:07:07.439 --> 00:07:13.399 membrane on the back of the ribs. They call that silver, 112 00:07:13.519 --> 00:07:19.199 the silver skin that pull that part off that is 113 00:07:19.480 --> 00:07:24.079 chewy and nasty and not going to do anything for you. 114 00:07:24.160 --> 00:07:26.480 It's not going to help the ribs stay moist. It's 115 00:07:26.480 --> 00:07:30.920 not going to do anything it brings anything good. It's tough, chewy. 116 00:07:32.480 --> 00:07:35.279 Then you want to rub them with your favorite dry rub. 117 00:07:35.560 --> 00:07:38.279 Now again, this is not a sauce. It is a 118 00:07:38.399 --> 00:07:40.680 dry rub. I'll break that down when we come back. 119 00:07:40.800 --> 00:07:42.959 We'll talk a little bit more about that and getting 120 00:07:43.000 --> 00:07:48.240 them up on that the grill, but also not taking 121 00:07:48.279 --> 00:07:51.120 them to the temperature you think want to take them 122 00:07:51.160 --> 00:07:53.360 because they're pork. I'll explain that when we come back. 123 00:07:53.639 --> 00:07:56.600 You're listening to the Fork Report with Nil Savedra on 124 00:07:56.680 --> 00:07:59.480 demand from kf I, A m six forty. 125 00:08:00.319 --> 00:08:02.839 Your friendly neighborhood for reporter hanging out with you this 126 00:08:02.959 --> 00:08:08.839 Saturday for the elongated Memorial Day weekend, although I will 127 00:08:08.879 --> 00:08:11.959 be working on Monday with the morning crew. Bill Handle 128 00:08:12.000 --> 00:08:16.680 has the day off, but we will infotain you as necessary. 129 00:08:16.720 --> 00:08:18.360 Trying to think of some things that would be fun 130 00:08:18.399 --> 00:08:22.360 and different on the program for Monday, because it is 131 00:08:22.399 --> 00:08:25.240 a day off for most. We continue to tip our 132 00:08:25.319 --> 00:08:29.480 hat and be thoughtful about this weekend and those that 133 00:08:29.519 --> 00:08:31.439 have given their lives for us to be able to 134 00:08:31.560 --> 00:08:35.279 enjoy it this weekend. Talking about ribs, a very simple 135 00:08:36.519 --> 00:08:42.120 recipe and grilling technique. This is not your competition style 136 00:08:42.279 --> 00:08:46.159 rib This is not smoking or any of those things. 137 00:08:46.200 --> 00:08:49.000 This is just a basic you can throw it on 138 00:08:49.159 --> 00:08:53.360 your gas grill and enjoy yourself. So prepping the ribs, 139 00:08:53.360 --> 00:08:58.200 we already got into getting rid of the silver skin there, 140 00:08:58.240 --> 00:09:01.600 pulling that off, brain, getting that off, and then putting 141 00:09:01.600 --> 00:09:07.519 the rub on low and slow. Yes, but it's not 142 00:09:07.799 --> 00:09:11.480 as low and slow as you can go if you 143 00:09:11.519 --> 00:09:14.879 are smoking it. So you want the heat to meet 144 00:09:15.000 --> 00:09:19.120 medium blow and you're gonna cook for about one to 145 00:09:19.159 --> 00:09:22.240 two hours. You're looking for an internal temp. Now I 146 00:09:22.279 --> 00:09:28.399 know Normally, when you're cooking pork, you go to one 147 00:09:28.519 --> 00:09:31.960 forty five. That's when you know it's safe. However, if 148 00:09:32.000 --> 00:09:36.080 you want these ultra tender that kind of melt in 149 00:09:36.120 --> 00:09:40.200 your mouth texture, you're going to go hotter and more done. 150 00:09:40.279 --> 00:09:42.519 You're going to look for an internal temperature of about eight 151 00:09:42.600 --> 00:09:48.240 one eighty to one ninety. Now, again this is not 152 00:09:48.399 --> 00:09:52.600 competition style where you want to be able to see 153 00:09:52.600 --> 00:09:54.679 your teeth bite into the meat but they still stick 154 00:09:54.720 --> 00:09:58.080 to the bone. This is kind of what people expect, 155 00:09:58.519 --> 00:10:01.519 that kind of pulling away from the bone style, and 156 00:10:01.600 --> 00:10:06.080 that's what we're focusing on. You're going to use indirect heat, Okay. 157 00:10:06.159 --> 00:10:10.440 That means you don't want the ribs placed on top 158 00:10:10.559 --> 00:10:13.279 of the heat. You want the heat to warm the 159 00:10:13.399 --> 00:10:17.399 area around them, but not cook directly underneath them. So, 160 00:10:17.679 --> 00:10:21.399 depending on your burner system, let's say you have three burners, 161 00:10:22.399 --> 00:10:25.320 three burner areas, which is what I have in mind, 162 00:10:25.960 --> 00:10:29.679 I would leave the middle one completely off and then 163 00:10:29.759 --> 00:10:33.200 put the flank, the left and the right with low 164 00:10:34.000 --> 00:10:40.200 to medium heat, and that's what's going to give you, you know, 165 00:10:40.320 --> 00:10:44.759 that slower and lower process there, and that's what's going 166 00:10:44.840 --> 00:10:49.120 to give you that tender rib So your gas grille, 167 00:10:49.200 --> 00:10:51.399 you're going to set it to a ground three hundred 168 00:10:52.639 --> 00:10:54.879 and three hundred is kind of what you're looking for. 169 00:10:55.200 --> 00:10:56.759 You don't want to go any hotter than that. You 170 00:10:56.759 --> 00:10:58.679 don't need to go any lower than that. Although you 171 00:10:58.720 --> 00:11:03.519 could have a clean grate. You want to oil them 172 00:11:03.600 --> 00:11:07.159 up a little bit from you so it doesn't stick 173 00:11:07.200 --> 00:11:11.399 to the ribs. And again that indirect heat is what 174 00:11:11.399 --> 00:11:14.799 you're going to do. So you put foil covered tray 175 00:11:15.919 --> 00:11:20.919 of ribs on the grill over indirect heat, close the lid, 176 00:11:21.200 --> 00:11:23.600 and you let them cook for about an hour, maybe 177 00:11:23.639 --> 00:11:26.600 up to two hours, depending on the grill thickness of 178 00:11:26.639 --> 00:11:29.000 the ribs, that kind of thing. Use a thermometer you 179 00:11:29.000 --> 00:11:31.279 want to check, aiming for one hundred and eighty to 180 00:11:31.279 --> 00:11:33.679 one hundred and ninety degrees, like I said, in the 181 00:11:33.759 --> 00:11:36.240 thickest part of the meat. And I know normally that 182 00:11:36.240 --> 00:11:39.759 would be way too overcooked. But this process is going 183 00:11:39.799 --> 00:11:41.240 to get you where you want to go. In a 184 00:11:41.399 --> 00:11:44.639 small pot, you want to mix the orange marmalade, some 185 00:11:44.759 --> 00:11:49.399 apple cide or vinegar over medium heat until smooth and bubbly. 186 00:11:49.440 --> 00:11:51.600 It takes just a couple of minutes. You remove the 187 00:11:51.679 --> 00:11:54.720 ribs from the pan. You place them directly on the 188 00:11:54.759 --> 00:11:57.759 grill at this point still over low heat, and you 189 00:11:57.799 --> 00:12:00.879 brush that glaze on close thera and cook for another 190 00:12:00.919 --> 00:12:06.679 five minute minutes. You repeat one more time with that glaze. 191 00:12:06.840 --> 00:12:10.799 That'll thicken up and caramelize in all that great goodness, 192 00:12:10.840 --> 00:12:16.840 and then you let them rest. It's pretty pretty simple. 193 00:12:17.000 --> 00:12:21.360 So again, one rack of baby back pork ribs, cup 194 00:12:21.399 --> 00:12:24.240 pork seasoning rub. This could be over the counter. I'll 195 00:12:24.240 --> 00:12:27.919 give you a really quick recipe in a sect. One 196 00:12:27.919 --> 00:12:32.200 cup of unsweetened apple juice, one large disposable aluminum tray, 197 00:12:32.600 --> 00:12:37.519 aluminum foil, half cup of orange marmalade, a quarter cup 198 00:12:37.639 --> 00:12:41.200 of apple cider vinegar. So you remove that baby back 199 00:12:41.279 --> 00:12:45.720 pork ribs from the packaging, padded dry paper towel, spray 200 00:12:45.759 --> 00:12:49.080 the aluminum pan with nonstick cooking spray, or you can 201 00:12:49.159 --> 00:12:52.159 rub with oil. Place the ribs into the pan, remove 202 00:12:52.200 --> 00:12:55.960 that silver skin off there, and from the back side 203 00:12:55.960 --> 00:12:58.600 of the ribs, you sprinkle some of that half cup 204 00:12:58.600 --> 00:13:02.919 pork seasoning rub onto the ribs, and you want to 205 00:13:02.960 --> 00:13:05.000 rub it, I mean seriously, you want to rub that 206 00:13:05.159 --> 00:13:08.159 in really get it in there every nook and granny, 207 00:13:10.039 --> 00:13:12.720 and if it makes it easier, you cut the rack 208 00:13:12.720 --> 00:13:16.360 of ribs in half that you know uh is easier 209 00:13:16.399 --> 00:13:19.080 for you to handle, flip the ribs over, you seison 210 00:13:19.120 --> 00:13:23.039 the other side. Rule of thumb with rub is however 211 00:13:23.159 --> 00:13:27.679 much naturally sticks to the rib is enough. Whatever falls 212 00:13:27.679 --> 00:13:31.320 off after rub rubbing can be discarded. And then you 213 00:13:31.360 --> 00:13:33.840 pour one cup of that unsweetened apple juice into the 214 00:13:33.840 --> 00:13:36.559 bottom of the large disposable aluminum tray. You cover the 215 00:13:36.559 --> 00:13:39.440 pan with aluminum foil and you place in the fridge 216 00:13:39.919 --> 00:13:43.399 until your grill is ready. Heat that grill, get it 217 00:13:43.399 --> 00:13:48.000 to three hundred. Maintain this temperature through the cooking process. 218 00:13:48.000 --> 00:13:53.120 You don't want them to cook too fast. And you 219 00:13:53.159 --> 00:13:57.879 get them up to one ninety and you make that 220 00:13:57.879 --> 00:13:59.840 that glaze and you'll be good to go. As far 221 00:14:00.120 --> 00:14:03.639 is a homemade pork seasoning rub, this is simple. Half 222 00:14:03.679 --> 00:14:08.799 cup brown sugar, quarter cup smoked paprika, one tablespoon coarse 223 00:14:08.879 --> 00:14:15.159 ground black pepper, one tablespoon kosher salt, one tablespoon chili powder, 224 00:14:15.279 --> 00:14:20.679 one tablespoon garlic powder, one tablespoon onion powder, and one 225 00:14:20.720 --> 00:14:25.360 teaspoon of cay an and you're good to go. So 226 00:14:25.919 --> 00:14:29.080 enjoy and let me know how it goes. 227 00:14:29.440 --> 00:14:32.440 You're listening to The Fork Report with Nil Sevedra on 228 00:14:32.559 --> 00:14:33.799 demand from KFI. 229 00:14:34.080 --> 00:14:39.799 A six enjoyful, enjoyable Memorial Day weekend. It is long 230 00:14:39.919 --> 00:14:44.159 for some of you, not for others. I'm already seeing 231 00:14:44.240 --> 00:14:47.440 folks on social media saying that they're working and are 232 00:14:47.559 --> 00:14:51.720 very kind day They're happy. I will be on Monday 233 00:14:52.279 --> 00:14:55.720 in the bill handle seat, so the morning crew will 234 00:14:55.759 --> 00:14:58.240 be there and will be there. Amy will be there, 235 00:14:58.360 --> 00:15:01.200 Cono is going to be there. We'll have a good time. 236 00:15:01.279 --> 00:15:04.080 So join me at six a m. Then after wake 237 00:15:04.159 --> 00:15:08.039 up call with Amy King starting at five. I'm thrilled 238 00:15:08.039 --> 00:15:10.360 to do it. I'm always honored to be behind this mic. 239 00:15:10.399 --> 00:15:12.720 I mean really, if I think about it too much, 240 00:15:12.840 --> 00:15:16.200 it will make me weep that I get to do 241 00:15:16.279 --> 00:15:19.159 this and hang out with you every single Saturday. We 242 00:15:19.240 --> 00:15:21.240 have this time to just kind of shake off the 243 00:15:21.320 --> 00:15:25.000 heaviness of the week and celebrate food and I dig that. 244 00:15:25.080 --> 00:15:27.960 If you want to connect on social media, I invite 245 00:15:27.960 --> 00:15:30.039 you to. I have a good time connecting with you 246 00:15:30.080 --> 00:15:34.000 folks there. So you can find me at Fork Reporter 247 00:15:34.399 --> 00:15:37.840 at Fork Reporter on Instagram. That's where I am the most. 248 00:15:37.840 --> 00:15:40.519 You can find me on Threads and X and everything 249 00:15:40.519 --> 00:15:44.480 else at the same at Fork Reporter, and then my 250 00:15:44.759 --> 00:15:48.120 new venture, which is I don't know, I guess a 251 00:15:48.159 --> 00:15:50.559 little more personal in the sense. It's some of the 252 00:15:50.559 --> 00:15:54.120 stuff that I do off the air with arts, with design, 253 00:15:54.480 --> 00:16:01.159 with electronics, replica, prop making, three D printing, laser cutting, 254 00:16:01.240 --> 00:16:04.559 stuff like that that I really love doing and sharing 255 00:16:04.600 --> 00:16:06.759 with like minded people. Are just people who are fans 256 00:16:06.799 --> 00:16:10.519 of that. You can join me there on Instagram as well. 257 00:16:10.639 --> 00:16:19.600 At Savco Industries. It's saav CEO Industries at Savco Industries 258 00:16:20.159 --> 00:16:23.360 and I just put stuff up there that is stuff 259 00:16:23.360 --> 00:16:25.480 I'm working on, little toys that I build for my 260 00:16:25.519 --> 00:16:29.399 eight year old boy, projects that I'm working on myself. 261 00:16:30.519 --> 00:16:33.440 I still do some design work and some stuff outside 262 00:16:33.480 --> 00:16:37.279 of the you know what I do here, So join 263 00:16:37.320 --> 00:16:39.879 me there, won't you? All right? Something very cool and 264 00:16:39.919 --> 00:16:42.879 another love that you'll see popping up at my save 265 00:16:42.919 --> 00:16:49.559 coo Industries instagram is my love for Walt Disney, an 266 00:16:49.559 --> 00:16:53.759 intense man of great focus and passion and is one 267 00:16:53.759 --> 00:16:56.080 of those people that comes up a lot in my 268 00:16:56.159 --> 00:17:00.600 life mentally when it comes to philosophy and stick to 269 00:17:00.720 --> 00:17:05.960 a niffs and just believing in the unbelievable sometimes and 270 00:17:06.000 --> 00:17:08.799 really just saying, hey, if it can be thought of, 271 00:17:08.880 --> 00:17:10.920 it can be done. You just have to find a way. 272 00:17:11.559 --> 00:17:14.279 So anything Disney I'm always a fan of. Well, there's 273 00:17:14.319 --> 00:17:18.960 this place in Los Felis. Here in Los Angeles. It's 274 00:17:18.960 --> 00:17:21.720 a great tavern, a wonderful place to go eat, with 275 00:17:21.839 --> 00:17:25.839 so much character. It's even though the food is delicious 276 00:17:25.839 --> 00:17:28.519 and I enjoy the food, it's almost the whole package 277 00:17:29.119 --> 00:17:31.640 is much more than any piece of it. So it's 278 00:17:31.680 --> 00:17:35.160 called tam O'Shanter, and you probably know of it because 279 00:17:35.160 --> 00:17:40.519 it's legendary. It's the Scottish take steakhouse rather on Los 280 00:17:40.519 --> 00:17:45.359 Felis Boulevard, and it's it's just it's a cute place 281 00:17:45.400 --> 00:17:47.400 to begin with. It's got a lot of character. But 282 00:17:47.480 --> 00:17:53.640 it also happens to be a place for for Walt 283 00:17:53.720 --> 00:17:57.400 Disney to gather. His offices weren't down the street, his 284 00:17:57.519 --> 00:18:02.119 house was not far and so Walt Disney frequented tam 285 00:18:02.200 --> 00:18:06.519 O' Shanter quite a bit. And I knew that, and 286 00:18:06.640 --> 00:18:09.359 I knew his table table thirty one. It's a big deal. 287 00:18:09.880 --> 00:18:13.400 And although Saint Patrick's Day is the epicenter big time. 288 00:18:13.480 --> 00:18:17.680 There at tam o' shanter that they are shining light 289 00:18:17.759 --> 00:18:19.359 on this table in a very cool way that I 290 00:18:19.400 --> 00:18:20.759 want to tell you about it. As a matter of fact, 291 00:18:20.799 --> 00:18:25.440 I reached out to them and told producer Kayla that, man, 292 00:18:25.480 --> 00:18:27.359 I sure would love to have these people on. I 293 00:18:27.400 --> 00:18:29.559 don't know that we've ever had tam o shanter on 294 00:18:29.640 --> 00:18:32.359 the folks from there, but it's such a great place 295 00:18:33.000 --> 00:18:37.240 and they're doing something special. The Table thirty one Experience 296 00:18:37.359 --> 00:18:39.160 is what they're calling it, and that is the table 297 00:18:39.240 --> 00:18:41.759 where Walt Disney dined. It's a four top I think, 298 00:18:42.559 --> 00:18:44.640 and that means it's for four people and he would 299 00:18:44.680 --> 00:18:49.160 go there with imagineers or business colleagues, whatever it was, 300 00:18:49.359 --> 00:18:54.079 talk business, enjoyed himself. So they've curated an exclusive menu. 301 00:18:54.160 --> 00:18:56.720 It's got one of Walt's favorite dishes that is not 302 00:18:56.880 --> 00:19:00.240 available on the regular menu, which is pretty cool. A 303 00:19:00.240 --> 00:19:05.559 personalized history set, accession sharing, you know, these great stories 304 00:19:05.960 --> 00:19:10.240 and lesser known details about Walt's time and the fact 305 00:19:10.279 --> 00:19:12.839 that he would visit there all the time. And then 306 00:19:12.880 --> 00:19:16.920 they have a special take home souvenir to commemorate the experience, 307 00:19:17.279 --> 00:19:19.960 you know, and it's one of a kind, so you 308 00:19:20.000 --> 00:19:25.119 can RSVP for it, sixty nine bucks for lunch, eighty 309 00:19:25.200 --> 00:19:28.480 nine bucks for dinner. The location there is twenty nine 310 00:19:28.519 --> 00:19:32.880 to eighty Los Felis Boulevard in Los Angeles, and you 311 00:19:32.920 --> 00:19:36.480 know you can check them out and go to their 312 00:19:36.519 --> 00:19:44.119 website and make your you know, make your plans there. 313 00:19:44.119 --> 00:19:46.000 But I just love this, and I love that these 314 00:19:46.319 --> 00:19:50.400 places like Tam o' shantern are still alive and well 315 00:19:50.440 --> 00:19:53.480 and going strong with all the craziness that has gone, 316 00:19:53.799 --> 00:19:58.720 you know, on It's to have such a special place 317 00:19:59.000 --> 00:20:04.279 still around at after all this time, and you know, 318 00:20:04.720 --> 00:20:08.480 it's just a powerful statement to the importance of these places. 319 00:20:08.559 --> 00:20:11.160 So this meal is very cool. You can start with 320 00:20:11.279 --> 00:20:16.319 deviled eggs, pickled vegetables or bacon wrapped dates. You can 321 00:20:16.359 --> 00:20:21.240 follow by choice of classic Wedge salad or TAM's famous 322 00:20:21.440 --> 00:20:25.240 nineteen twenty seven chili. For the main course, you're gonna 323 00:20:25.279 --> 00:20:28.359 enjoy Walt's favorite. It was the thirty one burger with bacon, 324 00:20:29.960 --> 00:20:35.799 Scottish rare bit onions, chili fries, and finish with the 325 00:20:35.839 --> 00:20:43.119 Sea Sea Brown's Hot Fudge Sunday or English trifle. But 326 00:20:43.200 --> 00:20:46.799 I've been hearing, you know about Walt wanting to get 327 00:20:46.839 --> 00:20:50.119 that hot fudge Sunday or certain things like that. It's 328 00:20:50.200 --> 00:20:58.160 like the old school focus of the I don't know, easier, 329 00:20:58.319 --> 00:21:02.119 less complicated, at least seemingly less complicated times. I know 330 00:21:02.200 --> 00:21:04.400 it's always hard to gauge because we look at things 331 00:21:04.440 --> 00:21:07.240 differently when we're living through them, But I don't know. 332 00:21:07.279 --> 00:21:11.400 I just thought this was a great nod to a 333 00:21:11.440 --> 00:21:15.440 fascinating man and a great nod to a fascinating restaurant. 334 00:21:16.000 --> 00:21:19.359 And if we don't go and enjoy these restaurants, they 335 00:21:19.400 --> 00:21:21.640 go away, and I would hate to see that. So 336 00:21:21.799 --> 00:21:25.279 I'm very thrilled that Tam o' shanter is still around, 337 00:21:25.319 --> 00:21:26.720 And like I said, I hope to have them come 338 00:21:26.720 --> 00:21:28.240 on and tell us a little bit more about this, 339 00:21:28.319 --> 00:21:30.920 maybe in the next coming weeks or so. But if 340 00:21:30.960 --> 00:21:34.599 you get a chance, you should definitely check them out 341 00:21:34.640 --> 00:21:37.799 because they do really really wonderful food and it's just 342 00:21:38.200 --> 00:21:40.960 a good vibe there. I love it. Sometimes I'll go 343 00:21:41.000 --> 00:21:42.920 in and just sit at the bar, eat at the 344 00:21:42.960 --> 00:21:48.279 bar and chat away. Just very very cool joint. So 345 00:21:48.400 --> 00:21:52.039 if you get a chance, that is Oh you've been 346 00:21:52.039 --> 00:21:54.319 listening to the Fork Report, you can always hear us 347 00:21:54.359 --> 00:21:57.279 live on KFI Am six forty two to five pm 348 00:21:57.359 --> 00:22:01.519 on Saturday and anytime on demand on the iHeartRadio app. 349 00:22:01.599 --> 00:22:05.160 We're just enjoying talking about food today for three hours, 350 00:22:05.160 --> 00:22:08.480 as we do every single Saturday from two to five 351 00:22:08.640 --> 00:22:12.400 right here. And although we are tipping our hat in 352 00:22:12.519 --> 00:22:16.160 great thanks for those that gave their lives for our freedoms, 353 00:22:17.079 --> 00:22:19.920 and that certainly is not going to be lost on 354 00:22:20.000 --> 00:22:23.319 us this weekend or at all, or during this program 355 00:22:23.440 --> 00:22:27.759 or on Monday when I'm with the morning crew. The 356 00:22:27.839 --> 00:22:32.200 truth is to give your life is for someone else 357 00:22:32.279 --> 00:22:36.400 to live, not to live only in mourning, but in 358 00:22:36.440 --> 00:22:39.160 the respect of the act and appreciation of the act, 359 00:22:39.359 --> 00:22:41.720 and living is what we will do this weekend. We 360 00:22:41.839 --> 00:22:45.720 will be with friends and family, and we will eat 361 00:22:45.720 --> 00:22:50.480 and grill and commune together in the honor of those 362 00:22:50.599 --> 00:22:54.799 that gave us that opportunity. So one of those things 363 00:22:54.839 --> 00:22:59.200 is gathering together for potlucks. And I came across a 364 00:22:59.240 --> 00:23:04.319 really great tasting notes from the Los Angeles Time. They 365 00:23:04.319 --> 00:23:10.759 have an exceptionally wonderful team of writers for food and 366 00:23:10.799 --> 00:23:14.240 the like, and Lori Ochoa, who oversees all of this 367 00:23:14.440 --> 00:23:18.720 in the food department, wrote just a really fun breakdown 368 00:23:20.000 --> 00:23:27.480 of called a No cook potluck and I just love 369 00:23:27.559 --> 00:23:31.720 this concept. So here's the basic breakdown. It's a potluck, 370 00:23:31.839 --> 00:23:36.279 but nobody cooks anything. It's all dishes from their favorite 371 00:23:36.319 --> 00:23:40.039 takeout place. And I thought that's a really I love cooking, 372 00:23:40.200 --> 00:23:43.000 but this is a really neat idea to me. I 373 00:23:43.039 --> 00:23:45.240 do enjoy cooking. I enjoy cooking for a lot of 374 00:23:45.240 --> 00:23:48.920 people too. Sometimes you might not think this, but I'm 375 00:23:48.960 --> 00:23:52.240 a little introverted at times. And I wouldn't say that 376 00:23:52.319 --> 00:23:56.440 I'm shy, but I kind of keep to myself in 377 00:23:56.480 --> 00:23:58.440 a lot of ways. It's a strange thing that I 378 00:23:58.480 --> 00:24:03.480 do for a living, but I you know, I'm kind 379 00:24:03.480 --> 00:24:06.160 of private. But I love people, like when you come 380 00:24:06.240 --> 00:24:09.240 say hello at Disneyland or when I'm you know, out 381 00:24:09.279 --> 00:24:11.559 in the wild. I love it. I love meeting you, 382 00:24:13.319 --> 00:24:16.559 and so I get all of those things. But sometimes, 383 00:24:16.599 --> 00:24:18.559 you know, it's kind of nice if there's a big 384 00:24:18.599 --> 00:24:21.160 crowd for me just to be cooking and having something folks. 385 00:24:22.279 --> 00:24:24.759 But if you go to one of these things, this 386 00:24:25.240 --> 00:24:31.359 breakdown by Laurie Ochoa there at La Times is you 387 00:24:31.400 --> 00:24:34.720 can find out more there by finding this on the 388 00:24:34.759 --> 00:24:40.079 website there. But it was just a really neat event 389 00:24:40.160 --> 00:24:43.559 that she went to she got an invitation. She hangs 390 00:24:43.559 --> 00:24:45.240 out with some pretty cool people. I'm not gonna lie 391 00:24:45.279 --> 00:24:50.200 to you from Nancy Silverton, who's just a food genius 392 00:24:50.240 --> 00:24:52.960 in her own right, just really brings some of the 393 00:24:52.960 --> 00:24:57.079 best flavors, textures, and to life here in Los Angeles, 394 00:24:57.079 --> 00:25:00.559 and we're lucky she calls this place home. But all 395 00:25:00.559 --> 00:25:05.839 these different chefs were gathering for this event a pot luck, 396 00:25:06.079 --> 00:25:09.720 but they were bringing some of their favorite takeout places. 397 00:25:10.960 --> 00:25:15.880 And when she broke down some of the places and 398 00:25:15.960 --> 00:25:17.599 how they did it, I thought, hey, this is a 399 00:25:17.640 --> 00:25:21.680 really neat idea, because everybody gets caught up in baking 400 00:25:21.720 --> 00:25:24.799 something or cooking something and then the stress of it 401 00:25:25.039 --> 00:25:28.960