Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six
Speaker 1: forty The fore Report on demand on the iHeartRadio app.
Speaker 1: You got a show to do. Kfi AM six forty
Speaker 1: live everywhere on the iHeartRadio App. Hey everybody, it's the
Speaker 1: four Report, all Things Food, beverage and beyond. I am
Speaker 1: your well fed host, Neil Savedra. How do you do?
Speaker 2: What?
Speaker 1: A day to day? A lot to get to Today?
Speaker 1: We're dedicating today to a lot of the businesses that
Speaker 1: were victims of the fires in January. You have both
Speaker 1: there in Altadena and in Pacific Palisades, and some of
Speaker 1: them had to back out last minute because of circumstances.
Speaker 1: We're going to continue to do this and remind you
Speaker 1: that when the big headlines are gone, that people are
Speaker 1: still struggling to put their lives back together, not only
Speaker 1: those that lost a home, but those that lost businesses
Speaker 1: or patronage because you know, it changed the ecosystem. So
Speaker 1: we're going to be getting into that. I wanted to
Speaker 1: talk about a couple of methods of cooking that are
Speaker 1: less known. There are methods that if you're like a
Speaker 1: big time home cook and you're always behind the stovetop
Speaker 1: or the oven that you might know these, but maybe
Speaker 1: you haven't worked on them before. Maybe they aren't something
Speaker 1: that you've done yourself. So when you are cooking with souvve'ed,
Speaker 1: which has become much more known than it was in
Speaker 1: the past. When I first got into it, these souvied
Speaker 1: immersion circulators were twelve hundred and fifteen hundred dollars. Now
Speaker 1: you can get them for a hundred bucks. And the
Speaker 1: technology is probably more advanced in a lot of ways.
Speaker 1: But for those of you have heard about it but
Speaker 1: haven't used it, or maybe got one as a gift
Speaker 1: and hasn't haven't really used it, don't know what to
Speaker 1: use it for. Souvied simply means under pressure. The technique
Speaker 1: involves vacuum cealing food in a plastic bag and then
Speaker 1: you cook it in a water bath, but at a
Speaker 1: precise temperature. So basically you're poaching, but it's in a
Speaker 1: bag very very highly controlled temperature. In this case, you're
Speaker 1: looking within a I don't know, a tenth of a
Speaker 1: degree or something very precise. It's known for producing incredibly
Speaker 1: tender and evenly cooked results, especially with proteins like meats, fish,
Speaker 1: chicken can be fantastic, but there's techniques. Otherwise you don't
Speaker 1: do it right, or you do it for too long
Speaker 1: or the wrong temperature. Chicken could come out rubbery or mushy.
Speaker 1: It's kind of weird, but essentially it's this way. When
Speaker 1: we cook with heat, dry heat, we're pushing that heat
Speaker 1: into the food. And that's why when you cook a
Speaker 1: steak and you say medium or other, they say, okay,
Speaker 1: that's going to be a warm pink center or a
Speaker 1: warm red center and you go okay, and that means
Speaker 1: that the whole steak is not medium rare. The center
Speaker 1: is because the heat has to push from the outside
Speaker 1: to the inside, right, So five hundred degrees whatever you
Speaker 1: have the oven on, or if you're grilling, whatever it is,
Speaker 1: is pushing that heat into the center. Because the center
Speaker 1: has is the last thing to cook. And that's really
Speaker 1: the temperature that you're getting in the center, not around.
Speaker 1: It's stradations of you know, strata of different temperatures. That
Speaker 1: way well with souv it stays at a low temperature
Speaker 1: for longer periods of time, and that way kills the bacteria,
Speaker 1: but isn't overcooking. Now it comes out like a brand
Speaker 1: new baby. It's not pretty once you take it out
Speaker 1: of that package because it's been vacuum sealed and it
Speaker 1: doesn't have any browning. And then you take it out
Speaker 1: of that and then you seer it off to finish
Speaker 1: it off. You get the mayard reaction there and all
Speaker 1: that brown goodness. Brown food is good food, and then
Speaker 1: it's sweet perfection and it's a magical thing. But it
Speaker 1: does take some learning. There's a bit of a learning
Speaker 1: curve learning the temperatures and the times properly. But a
Speaker 1: lot of restaurants use this because you can hold a
Speaker 1: steak that means you can keep it in there all
Speaker 1: day at rare or medium rare, and if somebody says,
Speaker 1: you know, I'd like one medium, you just grill it
Speaker 1: a little longer, or if they want it medium rare,
Speaker 1: you just sear it off very quickly. And so when
Speaker 1: your steak comes quickly at a restaurant off it's times,
Speaker 1: it's because they're prepping them souv and they won't overcook
Speaker 1: because the temperature is low. It will never go above
Speaker 1: the temperature that you have it in. So if you
Speaker 1: have it in a one hundred and thirty five degree bath.
Speaker 1: It's never going to go above medium rare. It can't physically,
Speaker 1: so it's kind of crazy. It's a really neat process.
Speaker 1: More to come. Techniques that maybe you're not using at
Speaker 1: the house been around for a long time, a little
Speaker 1: lesser known techniques on Technique of the Week today, So
Speaker 1: go nowhere. It's the Fork Report on Neils Vidra KFI
Speaker 1: AM six forty heard everywhere on the iHeartRadio app.
Speaker 3: You're listening to the Fork Report with Nilsavedra on demand
Speaker 3: from KFI AM six forty.
Speaker 1: Hey, everybody, Happy Saturday to you. I am thrilled to
Speaker 1: be with you, Nil Savadri. Here in the Fork Report,
Speaker 1: we're redoing the yard. We're getting a bunch of you know,
Speaker 1: plants and stuff. Looks like a jungle because they're not
Speaker 1: planted yet. They're just all out there. God bless the
Speaker 1: folks at Armstrong Garden Center. Not a sponsor, not a
Speaker 1: paid plug or anything like that, but they were incredibly helpful,
Speaker 1: just wonderfully helpful and had a good time picking them out.
Speaker 1: So it just made me up to you know, the
Speaker 1: happiness of looking out in the backyard and seeing all
Speaker 1: these plants, even though they're not planted yet so alrighty,
Speaker 1: So we're talking for the technique of the Week about
Speaker 1: a couple of techniques that maybe you're not aware of
Speaker 1: or don't use as much. One, and I hope I
Speaker 1: pronounce this properly, is uh in puppyl in poppilote m.
Speaker 1: That's what I'm going with. I think it's franche like quasthle,
Speaker 1: like if you're having a quaffle. But it basically means,
Speaker 1: you know, like envelope, and so you're putting it in
Speaker 1: a pouch. It's a pouch, and you can do it
Speaker 1: with foil, you can do it with parchment paper. And
Speaker 1: basically it's part dry heat in a way because you're
Speaker 1: putting it into the oven, and then it's part wet
Speaker 1: cooking because it's gonna steam itself as well. I do
Speaker 1: chicken like this, a chicken breast. One of the easy
Speaker 1: ways to do this for me, Gosh is a single man.
Speaker 1: I did this all the time. I would come home,
Speaker 1: I'd throw a chicken breast in parchment, I'd throw in gosh.
Speaker 1: I think craft has them a bunch of different you know,
Speaker 1: they have these dressings like garlic, herb or something. I'd
Speaker 1: dump some of that in there. I'd fold it up
Speaker 1: into a pouch or into an envelope of sorts, throw
Speaker 1: it in three hundred and fifty degrees for like thirty
Speaker 1: five minutes or something, and pull it out and it'd
Speaker 1: be perfectly tender, and it'd be sitting cooking in that
Speaker 1: And it's about as easy as you can get. You
Speaker 1: can throw it on you know, rice, peelof, You can
Speaker 1: throw it on anything and you're good to go. Put
Speaker 1: a side of of veggies there, and that's one of
Speaker 1: my favorite ways to cook. But I always just call
Speaker 1: it packet cooking or envelope cooking. So the real term
Speaker 1: is in beloatay, somebody's gonna scream at me for that.
Speaker 1: P A p I l l ote sorry, you talk
Speaker 1: prettier than I do. Bain marie or you call a
Speaker 1: double boiler is one of those things. It's a technique
Speaker 1: where food is cooked in a water bath, ensuring even
Speaker 1: heat distribution, but it's done in a container. That's how
Speaker 1: you melt chocolate as well. This is when you don't
Speaker 1: want to do heavy damage. It's also a way to
Speaker 1: keep something warm. When you have those chafing dishes they
Speaker 1: use that similar the warm water below, which keeps actual
Speaker 1: flames from touching and putting hotspots. It even keeps things even.
Speaker 1: And lastly, red cooking, which is a strange name for
Speaker 1: Chinese stewing because you think communism red. That's not what
Speaker 1: it is. It's a slow braising technique where where the
Speaker 1: food's braised in a red colored sauce and creates this
Speaker 1: very tender and lovely, low and slow type cooking to it.
Speaker 1: So these are just some things I want to share
Speaker 1: with you that we're a little different, that maybe you're
Speaker 1: not doing right now, but can up your game a
Speaker 1: little bit or add a little something to your palette
Speaker 1: there for cooking. All right, much more to come go
Speaker 1: nowhere Fork Report. I'm Nil Savedra, KFI AM six forty.
Speaker 1: Let's get the latest news now in the KFI twenty
Speaker 1: four hour newsroom.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: Happy to be with you. Handle just got his big
Speaker 1: green egg delivered. It's like a giddy like a schoolgirl
Speaker 1: running around. His wife, Lindsay just sent me pictures. It's ridiculous. Anyways,
Speaker 1: we're dedicating this show to the businesses the restaurants and
Speaker 1: the like that have been victimized by the fires. And yes,
Speaker 1: there are people that lost their homes and our heart
Speaker 1: goes out to them. But with that is an ecosystem,
Speaker 1: an ecosystem that works from the bottom up. And that
Speaker 1: means what I've said over and over before that going
Speaker 1: out to eat, buying food from local vendors is the
Speaker 1: cornerstone of economy in any town, especially in the Southland.
Speaker 1: So that means anything dealing with hospitality is a big deal.
Speaker 1: And so Kayla has helped along with friends of the
Speaker 1: show to look for people. In this case, it came
Speaker 1: from a listener and we love connecting with people. So
Speaker 1: we're going to want to introduce you to Rudy. Rudy
Speaker 1: is the owner of Gracia signor Man. Look at you
Speaker 1: and welcome to the show. Hi for having me. It's
Speaker 1: our pleasure. Now. Kayla was telling anybody that's been affected
Speaker 1: that's coming on the show, that's this is for you,
Speaker 1: not for us. It's very common for people to bring food.
Speaker 1: We didn't ask, we were hoping nobody would, but you did.
Speaker 1: And I ask this at the beginning, that we pay
Speaker 1: for it. I know a lot of people come on
Speaker 1: the show, and it's kind of an exchange. We taste
Speaker 1: the food and it makes total sense, but in this
Speaker 1: case we really we thank you for bringing it, and
Speaker 1: we're excited, trust me to get into those burritos. But
Speaker 1: in this case, we really want to take care of you.
Speaker 1: So I just wanted to really thank you in a
Speaker 1: time when you guys are I find your footing.
Speaker 2: I completely appreciate it, and I'm incredibly grateful and thankful.
Speaker 1: But this is kind of like what we do.
Speaker 2: We well, that's food, you know, you share it. Food
Speaker 2: makes people happy. And and for me to be able
Speaker 2: to provide some nourishment for someone something that I know
Speaker 2: it's going to be delicious, that you're gonna love, that's
Speaker 2: going to make me feel comforted.
Speaker 1: Are you saying I'm getting too thin? Are you worried?
Speaker 1: Seriously worried about this thought? That's very kind. I'm saying
Speaker 1: that I do it.
Speaker 2: We do it from from the bottom of our hearts
Speaker 2: with with great respect and gratitude for what you're doing,
Speaker 2: for for wanting to help us. And and if if
Speaker 2: you go to anywhere, any cook, any any restaurant, any
Speaker 2: people who works in the hospitality world, this is who
Speaker 2: we are. We we nourish people and we do it
Speaker 2: with all the heart. So if you if you could
Speaker 2: take my food and enjoy it place, that's very kind.
Speaker 2: That's that's all I asked.
Speaker 1: It doesn't it never gets all, does it to see
Speaker 1: somebody eat your food for the first time?
Speaker 2: Ever?
Speaker 1: Where tell us a little bit about the beginnings of
Speaker 1: your truck, and then we'll get to where you are today.
Speaker 2: So I actually started the truck with the with the
Speaker 2: goal of going to school. I was working for for
Speaker 2: a company before having the truck, but I was a
Speaker 2: non documented students, so I couldn't get financial aid and
Speaker 2: I couldn't really I couldn't get another job because I
Speaker 2: required legal documentation. But then when Obama created the DACA program,
Speaker 2: I was able to leave my other job, and I
Speaker 2: thought that was like, that was like the freedom that
Speaker 2: I wanted, that I needed, and it did provide a
Speaker 2: path for me to be able to do other stuff,
Speaker 2: but nothing like once I got out of that, out
Speaker 2: of that job, I couldn't get another job that paid
Speaker 2: enough for me to go to school. So I went
Speaker 2: to the drawing board and I started trying to think
Speaker 2: of ideas of what I could do to to pay
Speaker 2: for my education because you know, I don't come from
Speaker 2: like a wealthy family. My mom, you know, all her
Speaker 2: life she's worked cleaning like office buildings or like stuff
Speaker 2: like that, so she didn't really make a lot of
Speaker 2: money to pay for my school with no financial aid.
Speaker 2: So for me to go to school, I needed to
Speaker 2: find a way to make you know, enough money to
Speaker 2: not only support me, but be able to pay for
Speaker 2: my education. So I when I started the truck, it
Speaker 2: was when trucks started getting really you know, trying to
Speaker 2: get popular, and you know, I thought it was gonna
Speaker 2: be an easy, an easy, uh an easy it is
Speaker 2: sent to success, but actually was very tough.
Speaker 1: For the first two three.
Speaker 2: Years, I wasn't really making a lot of money, so
Speaker 2: I did put put school on posts. But eventually I
Speaker 2: built a rapport, I built a client base in the Palisades,
Speaker 2: and I was able to pay for school. I finished
Speaker 2: my degree in business administration from CALC to LA So
Speaker 2: that wouldn't have been able, That wouldn't have been possible
Speaker 2: if I didn't have my business. That allowed me a
Speaker 2: little more freedom or financial freedom, more like just freedom
Speaker 2: in general.
Speaker 1: When did you start cooking? I started cooking out four
Speaker 1: years old. Actually, my grandma.
Speaker 2: She the first thing she showed me how to cook
Speaker 2: was like scrambled eggs and uh and bacon uh. And
Speaker 2: that was my first time I cooked I so she
Speaker 2: showed me. The next time I tried to do it on
Speaker 2: my own, she wasn't with me. So I just I
Speaker 2: remember like putting a bunch of pots with like water
Speaker 2: all around the kitchen just in case I dropped something.
Speaker 1: And I started bringing the kitchen. I was like, there's
Speaker 1: something that happens. I'm just gonna Yes, I've always been
Speaker 1: a cautious individuals. You got pots of lot before you
Speaker 1: even cook anything. Hey, and you couldn't have been poor
Speaker 1: poor if you're putting bacon in there, because it's like
Speaker 1: Oevo's Conweni's is the story maybe, I mean like that's
Speaker 1: the first everywhere we laugh about it. You throw some
Speaker 1: hot dogs in there, and it's like the best meal
Speaker 1: in the whole world. All right, hag tyg. We're gonna
Speaker 1: talk more with Rudy when we come back. You can
Speaker 1: find out more at now are you pronouncing the s
Speaker 1: in both? Are you saying grassia signor or grassi? Okay? Yeah,
Speaker 1: uh so you can go find them on the web
Speaker 1: at g R A C I A S just single
Speaker 1: S Single. As for the Instagram handle E n O
Speaker 1: R dot com. It's the Fork Report on Neil Vadra
Speaker 1: k f I AM six forty heard everywhere on the
Speaker 1: iHeartRadio app.
Speaker 3: You're listening to the Fork Report with Nil Savadra on
Speaker 3: demand from KFI A M six forty.
Speaker 1: This is the Fork Report. Happy Saturday to you. A
Speaker 1: little rainy out there, but it's kind of a nice
Speaker 1: little change. Reminds us that there's still some a little
Speaker 1: springish rain out there, but a great day to be
Speaker 1: eating with friends and family after the the holiday of Easter. Today,
Speaker 1: we're kind of looking in to the people that were
Speaker 1: affected by the fires in a different way. We've heard
Speaker 1: about the rebuilding, which is still kind of a mess,
Speaker 1: lets be honest, they're trying to tighten that up in
Speaker 1: city hall. And yet there's people that may not have
Speaker 1: lost their homes or even their business in the same way,
Speaker 1: in the same sense, meaning that it's not ashes. However,
Speaker 1: it has changed the ecosystems out there in a lot
Speaker 1: of places in Altadena in Pacific Palisades are looking to
Speaker 1: find their audience again who you know their customers there
Speaker 1: that are dealing with these things as well. So we're
Speaker 1: talking to Rudy from Gracias signor a food truck and
Speaker 1: where can people find you now?
Speaker 2: So right now we're we're doing We're still doing Todays
Speaker 2: in the physic palaces. We're mainly focused in Brentwood on
Speaker 2: San Vicente between Montana and Bundy from ten to two thirty.
Speaker 1: Holysh smokes, just burrito is crazy? Now? Is that your
Speaker 1: main focus is breakfast burritos?
Speaker 2: No, that's just like that's just like what a lot
Speaker 2: of people really enjoy. But we started the truck like
Speaker 2: focusing on our tacos. We had handmade pressed her teas,
Speaker 2: everything fresh made the day of and that was our
Speaker 2: main focus. But a lot of people really enjoy a
Speaker 2: breakfast Britosh.
Speaker 1: This is for how many people? Just the one that's
Speaker 1: just the one? Oh my gosh, Like, how heavy is
Speaker 1: that burrito? I mean tacos, the tacos. I didn't even
Speaker 1: know there were tacos.
Speaker 4: I wasn't going to tell you, but there are tacos
Speaker 4: and they are phenomenal tacos. There are actually no tacos
Speaker 4: Kayler Rose, not Lie I'll share the tacos.
Speaker 1: I'll bring you a taco. Robin. Oh, listen to how
Speaker 1: you put out. She is the other one we you know.
Speaker 1: So m Rudy comes in. Bear's his entire heart about
Speaker 1: the power of feeding people, and you're hoarding. You took
Speaker 1: them for yourself. I was going to add, you showed
Speaker 1: people who you are today, kyleb. You showed them who
Speaker 1: you are. If you taste the tacos, you'd understand. Yeah,
Speaker 1: because this burrito is insane. Now this one is with
Speaker 1: with both beef and with bacon in it. So tell
Speaker 1: me how many. I mean, you brought a butt ton
Speaker 1: of food. So tell me about these burritos, and then
Speaker 1: about your menu. What would you like to know everything?
Speaker 1: I want to know what's in these burritos? What you
Speaker 1: know what's your best seller? All right?
Speaker 2: So, like I said, the breakast bridos are one of
Speaker 2: the more popular items are menu just I think I
Speaker 2: think the reason why that is is just you're just
Speaker 2: so comforting and you can you know, there's there's no
Speaker 2: wrong time for breakfast. So they're delicious, they're comforting, and
Speaker 2: they're just packed with flavor. They they'll definitely fill you up.
Speaker 2: So we try to keep things very simple. Just make
Speaker 2: sure that you know, our eggs are like silky soft delicious.
Speaker 1: Your ratios are on point. Yeah, that's super important for
Speaker 1: a breakfast brito to me and the taco and everything else.
Speaker 1: But getting those ratios right where you get a bite
Speaker 1: of everything and you have like a mild heat going
Speaker 1: just basic, and then you've got three sauces that you
Speaker 1: can up the ante if you want, in any direction
Speaker 1: for more flavor. And I like that because sometimes I'm
Speaker 1: in the mood for heat and sometimes I'm just not.
Speaker 1: And on its own, it's got a great little pepper
Speaker 1: heat to it. And I dig that that I can
Speaker 1: up that if I want, or I can keep it
Speaker 1: in that mode.
Speaker 2: We always sell people that our saucers are mainly for flavor.
Speaker 2: It's not too late burnered.
Speaker 1: Yeah, for heat's sake. I've never understood that. You know,
Speaker 1: people go, you know, they just want to burn your
Speaker 1: tongue or something like that. Hey, you know what, can
Speaker 1: is it possible maybe to move our next guest a
Speaker 1: little bit, just to move things around a little bit?
Speaker 1: Can you guys stick around? Of course he talks more.
Speaker 1: All right, great, we're talking to Rudy from Grassia Signor.
Speaker 1: It's a food truck. They can find you can find
Speaker 1: you on social media as well, Right Book, Instagram, Facebook,
Speaker 1: all of that Grassia Signor and the food. I can't
Speaker 1: wait to dive into those tacos as well. But your
Speaker 1: breakfast burritos are bomb, man, They're very very good. All right,
Speaker 1: stick around. More to come. It's the Fork Report on
Speaker 1: Neil Spadri KFI AM six forty heard everywhere on the
Speaker 1: iHeartRadio app. You've been listening to the Fork Report. You
Speaker 1: can always hear us live on KFI AM six forty
Speaker 1: two to five pm on Saturday, and anytime on demand
Speaker 1: on the iHeartRadio app