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<v Speaker 1>Hey, it's Neil Savedra. You're listening to kfi EM six

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<v Speaker 1>forty The fore Report on demand on the iHeartRadio app.

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<v Speaker 1>You got a show to do. Kfi AM six forty

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<v Speaker 1>live everywhere on the iHeartRadio App. Hey everybody, it's the

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<v Speaker 1>four Report, all Things Food, beverage and beyond. I am

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<v Speaker 1>your well fed host, Neil Savedra. How do you do?

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<v Speaker 2>What?

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<v Speaker 1>A day to day? A lot to get to Today?

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<v Speaker 1>We're dedicating today to a lot of the businesses that

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<v Speaker 1>were victims of the fires in January. You have both

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<v Speaker 1>there in Altadena and in Pacific Palisades, and some of

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<v Speaker 1>them had to back out last minute because of circumstances.

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<v Speaker 1>We're going to continue to do this and remind you

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<v Speaker 1>that when the big headlines are gone, that people are

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<v Speaker 1>still struggling to put their lives back together, not only

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<v Speaker 1>those that lost a home, but those that lost businesses

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<v Speaker 1>or patronage because you know, it changed the ecosystem. So

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<v Speaker 1>we're going to be getting into that. I wanted to

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<v Speaker 1>talk about a couple of methods of cooking that are

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<v Speaker 1>less known. There are methods that if you're like a

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<v Speaker 1>big time home cook and you're always behind the stovetop

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<v Speaker 1>or the oven that you might know these, but maybe

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<v Speaker 1>you haven't worked on them before. Maybe they aren't something

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<v Speaker 1>that you've done yourself. So when you are cooking with souvve'ed,

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<v Speaker 1>which has become much more known than it was in

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<v Speaker 1>the past. When I first got into it, these souvied

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<v Speaker 1>immersion circulators were twelve hundred and fifteen hundred dollars. Now

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<v Speaker 1>you can get them for a hundred bucks. And the

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<v Speaker 1>technology is probably more advanced in a lot of ways.

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<v Speaker 1>But for those of you have heard about it but

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<v Speaker 1>haven't used it, or maybe got one as a gift

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<v Speaker 1>and hasn't haven't really used it, don't know what to

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<v Speaker 1>use it for. Souvied simply means under pressure. The technique

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<v Speaker 1>involves vacuum cealing food in a plastic bag and then

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<v Speaker 1>you cook it in a water bath, but at a

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<v Speaker 1>precise temperature. So basically you're poaching, but it's in a

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<v Speaker 1>bag very very highly controlled temperature. In this case, you're

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<v Speaker 1>looking within a I don't know, a tenth of a

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<v Speaker 1>degree or something very precise. It's known for producing incredibly

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<v Speaker 1>tender and evenly cooked results, especially with proteins like meats, fish,

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<v Speaker 1>chicken can be fantastic, but there's techniques. Otherwise you don't

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<v Speaker 1>do it right, or you do it for too long

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<v Speaker 1>or the wrong temperature. Chicken could come out rubbery or mushy.

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<v Speaker 1>It's kind of weird, but essentially it's this way. When

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<v Speaker 1>we cook with heat, dry heat, we're pushing that heat

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<v Speaker 1>into the food. And that's why when you cook a

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<v Speaker 1>steak and you say medium or other, they say, okay,

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<v Speaker 1>that's going to be a warm pink center or a

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<v Speaker 1>warm red center and you go okay, and that means

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<v Speaker 1>that the whole steak is not medium rare. The center

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<v Speaker 1>is because the heat has to push from the outside

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<v Speaker 1>to the inside, right, So five hundred degrees whatever you

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<v Speaker 1>have the oven on, or if you're grilling, whatever it is,

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<v Speaker 1>is pushing that heat into the center. Because the center

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<v Speaker 1>has is the last thing to cook. And that's really

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<v Speaker 1>the temperature that you're getting in the center, not around.

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<v Speaker 1>It's stradations of you know, strata of different temperatures. That

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<v Speaker 1>way well with souv it stays at a low temperature

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<v Speaker 1>for longer periods of time, and that way kills the bacteria,

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<v Speaker 1>but isn't overcooking. Now it comes out like a brand

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<v Speaker 1>new baby. It's not pretty once you take it out

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<v Speaker 1>of that package because it's been vacuum sealed and it

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<v Speaker 1>doesn't have any browning. And then you take it out

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<v Speaker 1>of that and then you seer it off to finish

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<v Speaker 1>it off. You get the mayard reaction there and all

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<v Speaker 1>that brown goodness. Brown food is good food, and then

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<v Speaker 1>it's sweet perfection and it's a magical thing. But it

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<v Speaker 1>does take some learning. There's a bit of a learning

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<v Speaker 1>curve learning the temperatures and the times properly. But a

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<v Speaker 1>lot of restaurants use this because you can hold a

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<v Speaker 1>steak that means you can keep it in there all

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<v Speaker 1>day at rare or medium rare, and if somebody says,

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<v Speaker 1>you know, I'd like one medium, you just grill it

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<v Speaker 1>a little longer, or if they want it medium rare,

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<v Speaker 1>you just sear it off very quickly. And so when

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<v Speaker 1>your steak comes quickly at a restaurant off it's times,

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<v Speaker 1>it's because they're prepping them souv and they won't overcook

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<v Speaker 1>because the temperature is low. It will never go above

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<v Speaker 1>the temperature that you have it in. So if you

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<v Speaker 1>have it in a one hundred and thirty five degree bath.

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<v Speaker 1>It's never going to go above medium rare. It can't physically,

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<v Speaker 1>so it's kind of crazy. It's a really neat process.

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<v Speaker 1>More to come. Techniques that maybe you're not using at

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<v Speaker 1>the house been around for a long time, a little

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<v Speaker 1>lesser known techniques on Technique of the Week today, So

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<v Speaker 1>go nowhere. It's the Fork Report on Neils Vidra KFI

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<v Speaker 1>AM six forty heard everywhere on the iHeartRadio app.

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<v Speaker 3>You're listening to the Fork Report with Nilsavedra on demand

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<v Speaker 3>from KFI AM six forty.

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<v Speaker 1>Hey, everybody, Happy Saturday to you. I am thrilled to

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<v Speaker 1>be with you, Nil Savadri. Here in the Fork Report,

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<v Speaker 1>we're redoing the yard. We're getting a bunch of you know,

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<v Speaker 1>plants and stuff. Looks like a jungle because they're not

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<v Speaker 1>planted yet. They're just all out there. God bless the

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<v Speaker 1>folks at Armstrong Garden Center. Not a sponsor, not a

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<v Speaker 1>paid plug or anything like that, but they were incredibly helpful,

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<v Speaker 1>just wonderfully helpful and had a good time picking them out.

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<v Speaker 1>So it just made me up to you know, the

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<v Speaker 1>happiness of looking out in the backyard and seeing all

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<v Speaker 1>these plants, even though they're not planted yet so alrighty,

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<v Speaker 1>So we're talking for the technique of the Week about

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<v Speaker 1>a couple of techniques that maybe you're not aware of

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<v Speaker 1>or don't use as much. One, and I hope I

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<v Speaker 1>pronounce this properly, is uh in puppyl in poppilote m.

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<v Speaker 1>That's what I'm going with. I think it's franche like quasthle,

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<v Speaker 1>like if you're having a quaffle. But it basically means,

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<v Speaker 1>you know, like envelope, and so you're putting it in

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<v Speaker 1>a pouch. It's a pouch, and you can do it

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<v Speaker 1>with foil, you can do it with parchment paper. And

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<v Speaker 1>basically it's part dry heat in a way because you're

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<v Speaker 1>putting it into the oven, and then it's part wet

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<v Speaker 1>cooking because it's gonna steam itself as well. I do

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<v Speaker 1>chicken like this, a chicken breast. One of the easy

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<v Speaker 1>ways to do this for me, Gosh is a single man.

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<v Speaker 1>I did this all the time. I would come home,

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<v Speaker 1>I'd throw a chicken breast in parchment, I'd throw in gosh.

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<v Speaker 1>I think craft has them a bunch of different you know,

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<v Speaker 1>they have these dressings like garlic, herb or something. I'd

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<v Speaker 1>dump some of that in there. I'd fold it up

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<v Speaker 1>into a pouch or into an envelope of sorts, throw

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<v Speaker 1>it in three hundred and fifty degrees for like thirty

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<v Speaker 1>five minutes or something, and pull it out and it'd

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<v Speaker 1>be perfectly tender, and it'd be sitting cooking in that

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<v Speaker 1>And it's about as easy as you can get. You

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<v Speaker 1>can throw it on you know, rice, peelof, You can

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<v Speaker 1>throw it on anything and you're good to go. Put

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<v Speaker 1>a side of of veggies there, and that's one of

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<v Speaker 1>my favorite ways to cook. But I always just call

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<v Speaker 1>it packet cooking or envelope cooking. So the real term

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<v Speaker 1>is in beloatay, somebody's gonna scream at me for that.

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<v Speaker 1>P A p I l l ote sorry, you talk

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<v Speaker 1>prettier than I do. Bain marie or you call a

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<v Speaker 1>double boiler is one of those things. It's a technique

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<v Speaker 1>where food is cooked in a water bath, ensuring even

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<v Speaker 1>heat distribution, but it's done in a container. That's how

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<v Speaker 1>you melt chocolate as well. This is when you don't

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<v Speaker 1>want to do heavy damage. It's also a way to

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<v Speaker 1>keep something warm. When you have those chafing dishes they

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<v Speaker 1>use that similar the warm water below, which keeps actual

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<v Speaker 1>flames from touching and putting hotspots. It even keeps things even.

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<v Speaker 1>And lastly, red cooking, which is a strange name for

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<v Speaker 1>Chinese stewing because you think communism red. That's not what

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<v Speaker 1>it is. It's a slow braising technique where where the

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<v Speaker 1>food's braised in a red colored sauce and creates this

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<v Speaker 1>very tender and lovely, low and slow type cooking to it.

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<v Speaker 1>So these are just some things I want to share

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<v Speaker 1>with you that we're a little different, that maybe you're

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<v Speaker 1>not doing right now, but can up your game a

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<v Speaker 1>little bit or add a little something to your palette

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<v Speaker 1>there for cooking. All right, much more to come go

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<v Speaker 1>nowhere Fork Report. I'm Nil Savedra, KFI AM six forty.

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<v Speaker 1>Let's get the latest news now in the KFI twenty

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<v Speaker 1>four hour newsroom.

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<v Speaker 3>You're listening to the Fork Report with Nil Savedra on

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<v Speaker 3>demand from KFI AM six forty.

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<v Speaker 1>Happy to be with you. Handle just got his big

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<v Speaker 1>green egg delivered. It's like a giddy like a schoolgirl

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<v Speaker 1>running around. His wife, Lindsay just sent me pictures. It's ridiculous. Anyways,

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<v Speaker 1>we're dedicating this show to the businesses the restaurants and

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<v Speaker 1>the like that have been victimized by the fires. And yes,

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<v Speaker 1>there are people that lost their homes and our heart

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<v Speaker 1>goes out to them. But with that is an ecosystem,

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<v Speaker 1>an ecosystem that works from the bottom up. And that

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<v Speaker 1>means what I've said over and over before that going

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<v Speaker 1>out to eat, buying food from local vendors is the

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<v Speaker 1>cornerstone of economy in any town, especially in the Southland.

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<v Speaker 1>So that means anything dealing with hospitality is a big deal.

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<v Speaker 1>And so Kayla has helped along with friends of the

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<v Speaker 1>show to look for people. In this case, it came

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<v Speaker 1>from a listener and we love connecting with people. So

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<v Speaker 1>we're going to want to introduce you to Rudy. Rudy

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<v Speaker 1>is the owner of Gracia signor Man. Look at you

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<v Speaker 1>and welcome to the show. Hi for having me. It's

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<v Speaker 1>our pleasure. Now. Kayla was telling anybody that's been affected

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<v Speaker 1>that's coming on the show, that's this is for you,

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<v Speaker 1>not for us. It's very common for people to bring food.

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<v Speaker 1>We didn't ask, we were hoping nobody would, but you did.

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<v Speaker 1>And I ask this at the beginning, that we pay

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<v Speaker 1>for it. I know a lot of people come on

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<v Speaker 1>the show, and it's kind of an exchange. We taste

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<v Speaker 1>the food and it makes total sense, but in this

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<v Speaker 1>case we really we thank you for bringing it, and

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<v Speaker 1>we're excited, trust me to get into those burritos. But

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<v Speaker 1>in this case, we really want to take care of you.

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<v Speaker 1>So I just wanted to really thank you in a

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<v Speaker 1>time when you guys are I find your footing.

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<v Speaker 2>I completely appreciate it, and I'm incredibly grateful and thankful.

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<v Speaker 1>But this is kind of like what we do.

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<v Speaker 2>We well, that's food, you know, you share it. Food

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<v Speaker 2>makes people happy. And and for me to be able

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<v Speaker 2>to provide some nourishment for someone something that I know

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<v Speaker 2>it's going to be delicious, that you're gonna love, that's

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<v Speaker 2>going to make me feel comforted.

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<v Speaker 1>Are you saying I'm getting too thin? Are you worried?

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<v Speaker 1>Seriously worried about this thought? That's very kind. I'm saying

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<v Speaker 1>that I do it.

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<v Speaker 2>We do it from from the bottom of our hearts

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<v Speaker 2>with with great respect and gratitude for what you're doing,

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<v Speaker 2>for for wanting to help us. And and if if

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<v Speaker 2>you go to anywhere, any cook, any any restaurant, any

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<v Speaker 2>people who works in the hospitality world, this is who

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<v Speaker 2>we are. We we nourish people and we do it

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<v Speaker 2>with all the heart. So if you if you could

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<v Speaker 2>take my food and enjoy it place, that's very kind.

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<v Speaker 2>That's that's all I asked.

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<v Speaker 1>It doesn't it never gets all, does it to see

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<v Speaker 1>somebody eat your food for the first time?

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<v Speaker 2>Ever?

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<v Speaker 1>Where tell us a little bit about the beginnings of

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<v Speaker 1>your truck, and then we'll get to where you are today.

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<v Speaker 2>So I actually started the truck with the with the

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<v Speaker 2>goal of going to school. I was working for for

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<v Speaker 2>a company before having the truck, but I was a

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<v Speaker 2>non documented students, so I couldn't get financial aid and

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<v Speaker 2>I couldn't really I couldn't get another job because I

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<v Speaker 2>required legal documentation. But then when Obama created the DACA program,

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<v Speaker 2>I was able to leave my other job, and I

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<v Speaker 2>thought that was like, that was like the freedom that

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<v Speaker 2>I wanted, that I needed, and it did provide a

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<v Speaker 2>path for me to be able to do other stuff,

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<v Speaker 2>but nothing like once I got out of that, out

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<v Speaker 2>of that job, I couldn't get another job that paid

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<v Speaker 2>enough for me to go to school. So I went

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<v Speaker 2>to the drawing board and I started trying to think

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<v Speaker 2>of ideas of what I could do to to pay

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<v Speaker 2>for my education because you know, I don't come from

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<v Speaker 2>like a wealthy family. My mom, you know, all her

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<v Speaker 2>life she's worked cleaning like office buildings or like stuff

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<v Speaker 2>like that, so she didn't really make a lot of

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<v Speaker 2>money to pay for my school with no financial aid.

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<v Speaker 2>So for me to go to school, I needed to

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<v Speaker 2>find a way to make you know, enough money to

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<v Speaker 2>not only support me, but be able to pay for

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<v Speaker 2>my education. So I when I started the truck, it

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<v Speaker 2>was when trucks started getting really you know, trying to

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<v Speaker 2>get popular, and you know, I thought it was gonna

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<v Speaker 2>be an easy, an easy, uh an easy it is

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<v Speaker 2>sent to success, but actually was very tough.

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<v Speaker 1>For the first two three.

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<v Speaker 2>Years, I wasn't really making a lot of money, so

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<v Speaker 2>I did put put school on posts. But eventually I

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<v Speaker 2>built a rapport, I built a client base in the Palisades,

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<v Speaker 2>and I was able to pay for school. I finished

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<v Speaker 2>my degree in business administration from CALC to LA So

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<v Speaker 2>that wouldn't have been able, That wouldn't have been possible

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<v Speaker 2>if I didn't have my business. That allowed me a

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<v Speaker 2>little more freedom or financial freedom, more like just freedom

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<v Speaker 2>in general.

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<v Speaker 1>When did you start cooking? I started cooking out four

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<v Speaker 1>years old. Actually, my grandma.

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<v Speaker 2>She the first thing she showed me how to cook

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<v Speaker 2>was like scrambled eggs and uh and bacon uh. And

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<v Speaker 2>that was my first time I cooked I so she

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<v Speaker 2>showed me. The next time I tried to do it on

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<v Speaker 2>my own, she wasn't with me. So I just I

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<v Speaker 2>remember like putting a bunch of pots with like water

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<v Speaker 2>all around the kitchen just in case I dropped something.

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<v Speaker 1>And I started bringing the kitchen. I was like, there's

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<v Speaker 1>something that happens. I'm just gonna Yes, I've always been

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<v Speaker 1>a cautious individuals. You got pots of lot before you

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<v Speaker 1>even cook anything. Hey, and you couldn't have been poor

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<v Speaker 1>poor if you're putting bacon in there, because it's like

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<v Speaker 1>Oevo's Conweni's is the story maybe, I mean like that's

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<v Speaker 1>the first everywhere we laugh about it. You throw some

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<v Speaker 1>hot dogs in there, and it's like the best meal

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<v Speaker 1>in the whole world. All right, hag tyg. We're gonna

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<v Speaker 1>talk more with Rudy when we come back. You can

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<v Speaker 1>find out more at now are you pronouncing the s

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<v Speaker 1>in both? Are you saying grassia signor or grassi? Okay? Yeah,

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<v Speaker 1>uh so you can go find them on the web

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<v Speaker 1>at g R A C I A S just single

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<v Speaker 1>S Single. As for the Instagram handle E n O

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<v Speaker 1>R dot com. It's the Fork Report on Neil Vadra

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<v Speaker 1>k f I AM six forty heard everywhere on the

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<v Speaker 1>iHeartRadio app.

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<v Speaker 3>You're listening to the Fork Report with Nil Savadra on

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<v Speaker 3>demand from KFI A M six forty.

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<v Speaker 1>This is the Fork Report. Happy Saturday to you. A

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<v Speaker 1>little rainy out there, but it's kind of a nice

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<v Speaker 1>little change. Reminds us that there's still some a little

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<v Speaker 1>springish rain out there, but a great day to be

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<v Speaker 1>eating with friends and family after the the holiday of Easter. Today,

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<v Speaker 1>we're kind of looking in to the people that were

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<v Speaker 1>affected by the fires in a different way. We've heard

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<v Speaker 1>about the rebuilding, which is still kind of a mess,

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<v Speaker 1>lets be honest, they're trying to tighten that up in

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<v Speaker 1>city hall. And yet there's people that may not have

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<v Speaker 1>lost their homes or even their business in the same way,

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<v Speaker 1>in the same sense, meaning that it's not ashes. However,

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<v Speaker 1>it has changed the ecosystems out there in a lot

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<v Speaker 1>of places in Altadena in Pacific Palisades are looking to

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<v Speaker 1>find their audience again who you know their customers there

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<v Speaker 1>that are dealing with these things as well. So we're

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<v Speaker 1>talking to Rudy from Gracias signor a food truck and

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<v Speaker 1>where can people find you now?

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<v Speaker 2>So right now we're we're doing We're still doing Todays

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<v Speaker 2>in the physic palaces. We're mainly focused in Brentwood on

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<v Speaker 2>San Vicente between Montana and Bundy from ten to two thirty.

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<v Speaker 1>Holysh smokes, just burrito is crazy? Now? Is that your

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<v Speaker 1>main focus is breakfast burritos?

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<v Speaker 2>No, that's just like that's just like what a lot

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<v Speaker 2>of people really enjoy. But we started the truck like

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<v Speaker 2>focusing on our tacos. We had handmade pressed her teas,

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<v Speaker 2>everything fresh made the day of and that was our

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<v Speaker 2>main focus. But a lot of people really enjoy a

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<v Speaker 2>breakfast Britosh.

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<v Speaker 1>This is for how many people? Just the one that's

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<v Speaker 1>just the one? Oh my gosh, Like, how heavy is

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<v Speaker 1>that burrito? I mean tacos, the tacos. I didn't even

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<v Speaker 1>know there were tacos.

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<v Speaker 4>I wasn't going to tell you, but there are tacos

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<v Speaker 4>and they are phenomenal tacos. There are actually no tacos

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<v Speaker 4>Kayler Rose, not Lie I'll share the tacos.

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<v Speaker 1>I'll bring you a taco. Robin. Oh, listen to how

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<v Speaker 1>you put out. She is the other one we you know.

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<v Speaker 1>So m Rudy comes in. Bear's his entire heart about

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<v Speaker 1>the power of feeding people, and you're hoarding. You took

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<v Speaker 1>them for yourself. I was going to add, you showed

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<v Speaker 1>people who you are today, kyleb. You showed them who

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<v Speaker 1>you are. If you taste the tacos, you'd understand. Yeah,

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<v Speaker 1>because this burrito is insane. Now this one is with

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<v Speaker 1>with both beef and with bacon in it. So tell

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<v Speaker 1>me how many. I mean, you brought a butt ton

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<v Speaker 1>of food. So tell me about these burritos, and then

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<v Speaker 1>about your menu. What would you like to know everything?

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<v Speaker 1>I want to know what's in these burritos? What you

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<v Speaker 1>know what's your best seller? All right?

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<v Speaker 2>So, like I said, the breakast bridos are one of

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<v Speaker 2>the more popular items are menu just I think I

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<v Speaker 2>think the reason why that is is just you're just

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<v Speaker 2>so comforting and you can you know, there's there's no

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<v Speaker 2>wrong time for breakfast. So they're delicious, they're comforting, and

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<v Speaker 2>they're just packed with flavor. They they'll definitely fill you up.

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<v Speaker 2>So we try to keep things very simple. Just make

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<v Speaker 2>sure that you know, our eggs are like silky soft delicious.

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<v Speaker 1>Your ratios are on point. Yeah, that's super important for

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<v Speaker 1>a breakfast brito to me and the taco and everything else.

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<v Speaker 1>But getting those ratios right where you get a bite

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<v Speaker 1>of everything and you have like a mild heat going

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<v Speaker 1>just basic, and then you've got three sauces that you

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<v Speaker 1>can up the ante if you want, in any direction

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<v Speaker 1>for more flavor. And I like that because sometimes I'm

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<v Speaker 1>in the mood for heat and sometimes I'm just not.

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<v Speaker 1>And on its own, it's got a great little pepper

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<v Speaker 1>heat to it. And I dig that that I can

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<v Speaker 1>up that if I want, or I can keep it

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<v Speaker 1>in that mode.

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<v Speaker 2>We always sell people that our saucers are mainly for flavor.

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<v Speaker 2>It's not too late burnered.

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<v Speaker 1>Yeah, for heat's sake. I've never understood that. You know,

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<v Speaker 1>people go, you know, they just want to burn your

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<v Speaker 1>tongue or something like that. Hey, you know what, can

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<v Speaker 1>is it possible maybe to move our next guest a

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<v Speaker 1>little bit, just to move things around a little bit?

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<v Speaker 1>Can you guys stick around? Of course he talks more.

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<v Speaker 1>All right, great, we're talking to Rudy from Grassia Signor.

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<v Speaker 1>It's a food truck. They can find you can find

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<v Speaker 1>you on social media as well, Right Book, Instagram, Facebook,

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<v Speaker 1>all of that Grassia Signor and the food. I can't

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<v Speaker 1>wait to dive into those tacos as well. But your

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<v Speaker 1>breakfast burritos are bomb, man, They're very very good. All right,

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<v Speaker 1>stick around. More to come. It's the Fork Report on

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<v Speaker 1>Neil Spadri KFI AM six forty heard everywhere on the

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<v Speaker 1>iHeartRadio app. You've been listening to the Fork Report. You

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<v Speaker 1>can always hear us live on KFI AM six forty

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<v Speaker 1>two to five pm on Saturday, and anytime on demand

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<v Speaker 1>on the iHeartRadio app