1 00:00:00,080 --> 00:00:00,920 Speaker 1: Let's do it. 2 00:00:00,920 --> 00:00:05,040 Speaker 2: It's time for Foody Friday with Neil Savedra. Neil host 3 00:00:05,519 --> 00:00:08,520 Speaker 2: The FOK Report tomorrow from two to five pm, and 4 00:00:08,560 --> 00:00:14,760 Speaker 2: we think of all things food. Okay, let's start with sure, 5 00:00:14,880 --> 00:00:17,120 Speaker 2: let's do a Costco story. We have to throw in there, 6 00:00:17,160 --> 00:00:20,599 Speaker 2: and this is a fairly benign Costco story. Let's do 7 00:00:20,640 --> 00:00:23,520 Speaker 2: that and then we'll get to the other stuff. New 8 00:00:23,560 --> 00:00:26,400 Speaker 2: method of payment for Costco and what is that money? 9 00:00:26,840 --> 00:00:31,479 Speaker 3: Well, you know they've always accept money gladly, but you 10 00:00:31,520 --> 00:00:35,960 Speaker 3: know they've been trying to figure out a path to 11 00:00:35,960 --> 00:00:40,400 Speaker 3: ease the traffic at Costco because there's nothing like being 12 00:00:40,560 --> 00:00:43,479 Speaker 3: happy in Costco and putting everything in your cart and 13 00:00:43,479 --> 00:00:46,519 Speaker 3: then seeing the two and a half mile line that 14 00:00:46,560 --> 00:00:50,199 Speaker 3: you have to get in to get out. And Sam's 15 00:00:50,200 --> 00:00:53,880 Speaker 3: Club has a system that seems to work for them. 16 00:00:54,320 --> 00:00:58,959 Speaker 3: This is not quite that. But they're adding another option 17 00:00:59,680 --> 00:01:06,200 Speaker 3: and it's this it's like pre checkout sort of, so 18 00:01:06,280 --> 00:01:11,039 Speaker 3: it's piloting. They're piloting this program of automated paystations. Now, 19 00:01:11,080 --> 00:01:15,440 Speaker 3: this isn't like self checkout per se. This is almost 20 00:01:15,520 --> 00:01:17,280 Speaker 3: It reminds me a little bit of like when you 21 00:01:17,319 --> 00:01:20,440 Speaker 3: go to in and out Burger and they have that. 22 00:01:20,600 --> 00:01:23,920 Speaker 2: Well, yeah, the guy outside on Zoo computer. Yeah, well 23 00:01:23,920 --> 00:01:27,119 Speaker 2: they do that at Costco. You're right, I mean sometimes 24 00:01:27,160 --> 00:01:29,600 Speaker 2: it works or sometimes they're there, sometimes they're not. 25 00:01:29,840 --> 00:01:32,320 Speaker 1: But yeah, so while you're in line. 26 00:01:32,280 --> 00:01:35,199 Speaker 3: They'll check your they'll go through and they'll scan what's 27 00:01:35,200 --> 00:01:38,200 Speaker 3: in your cart. It goes up to the cloud and 28 00:01:38,240 --> 00:01:40,880 Speaker 3: then when you go to the checkout and you put 29 00:01:40,959 --> 00:01:44,560 Speaker 3: your card in there, it will pull up what you 30 00:01:44,680 --> 00:01:47,400 Speaker 3: purchased and you just pay and leave. So it's not 31 00:01:47,560 --> 00:01:51,440 Speaker 3: quite self checkout, and it's not quite something so quick 32 00:01:52,080 --> 00:01:54,920 Speaker 3: that you're in and out, but it's. 33 00:01:54,440 --> 00:01:57,320 Speaker 2: Still pretty but it's still pretty good because that does 34 00:01:57,400 --> 00:01:58,360 Speaker 2: speed up the line. 35 00:01:58,960 --> 00:02:00,080 Speaker 1: One thing they do have. 36 00:02:00,480 --> 00:02:03,880 Speaker 2: I love self checkout because even if there's a reasonably 37 00:02:03,960 --> 00:02:07,720 Speaker 2: long line that self checkout, there are there are six 38 00:02:08,040 --> 00:02:12,760 Speaker 2: stations there that people are lining up for versus one line, 39 00:02:13,120 --> 00:02:15,120 Speaker 2: one counter, one clerk. 40 00:02:15,320 --> 00:02:17,600 Speaker 1: So I like that. I like that idea. 41 00:02:17,840 --> 00:02:20,040 Speaker 2: And by the way, I have used that, I mean 42 00:02:20,200 --> 00:02:22,400 Speaker 2: people have come up and hey, can I look at 43 00:02:22,440 --> 00:02:25,280 Speaker 2: your card and you know, zipping through it. 44 00:02:26,200 --> 00:02:28,440 Speaker 3: Yeah, if you want to make disease, you just make 45 00:02:28,480 --> 00:02:31,320 Speaker 3: sure the barcodes are all facing upwards and then they 46 00:02:31,360 --> 00:02:33,200 Speaker 3: get in it get you in and out. But if 47 00:02:33,280 --> 00:02:37,440 Speaker 3: you remember, they were having problems because people were using 48 00:02:37,480 --> 00:02:43,080 Speaker 3: other folks cards and going through the self checkout, so 49 00:02:43,400 --> 00:02:45,720 Speaker 3: they put a bit of a kibosh on that. Now 50 00:02:45,720 --> 00:02:47,960 Speaker 3: this is another system. We'll see where this one goes. 51 00:02:48,560 --> 00:02:50,480 Speaker 1: Okay, we got that one. 52 00:02:50,600 --> 00:02:56,400 Speaker 2: So uh, let's talk about new signature spice blends from McCormick, 53 00:02:56,720 --> 00:02:58,840 Speaker 2: which I buy their spices, sure. 54 00:02:58,600 --> 00:03:01,559 Speaker 1: And so. 55 00:03:01,800 --> 00:03:05,600 Speaker 2: New spice blends, like, well, what there are blends that 56 00:03:05,639 --> 00:03:10,480 Speaker 2: come you know that are standards Your pumpkin pie spice, 57 00:03:10,560 --> 00:03:12,240 Speaker 2: there's Italian spice. 58 00:03:12,280 --> 00:03:13,840 Speaker 3: There's these things that have been on the shelves for 59 00:03:13,840 --> 00:03:16,200 Speaker 3: a long time, but every once in a while something 60 00:03:16,280 --> 00:03:18,839 Speaker 3: will pop up that's a little more trendy right now 61 00:03:18,960 --> 00:03:21,840 Speaker 3: or something that people are digging. And these are four 62 00:03:22,160 --> 00:03:24,799 Speaker 3: new signature spice blends that McCormick we're going to be 63 00:03:24,840 --> 00:03:28,959 Speaker 3: putting out. There's chili garlic, there's garlic and olive oil, 64 00:03:29,120 --> 00:03:33,160 Speaker 3: there's caramelized onions, and then a chimmy chury blend. So 65 00:03:33,400 --> 00:03:36,120 Speaker 3: these I think are going to be very popular. They're 66 00:03:36,200 --> 00:03:40,160 Speaker 3: kind of more in line with what people are using 67 00:03:40,280 --> 00:03:43,200 Speaker 3: right now in the flavors that are kind of popular currently, 68 00:03:43,680 --> 00:03:45,680 Speaker 3: So each blend is going to retail of at about 69 00:03:45,720 --> 00:03:48,520 Speaker 3: four forty nine and you're gonna start seeing them in 70 00:03:48,600 --> 00:03:50,520 Speaker 3: grocery stores mid April. 71 00:03:51,960 --> 00:03:52,680 Speaker 1: The sounds great. 72 00:03:53,320 --> 00:03:58,600 Speaker 3: Yeah, I'm curious about the caramel onions because I really 73 00:03:58,640 --> 00:04:01,440 Speaker 3: like that flavor. Chimmy Chury obviously is a great one. 74 00:04:02,040 --> 00:04:06,040 Speaker 3: So I'm just curious to see how these go because 75 00:04:06,120 --> 00:04:09,560 Speaker 3: I like that they're testing things out. I also wanted 76 00:04:09,600 --> 00:04:12,400 Speaker 3: to add I'll get some of these for you because 77 00:04:12,400 --> 00:04:14,160 Speaker 3: I think you'll like them. But a couple of local 78 00:04:14,240 --> 00:04:18,640 Speaker 3: folks that do blends. There is Lucky twenty two Spice 79 00:04:19,080 --> 00:04:21,760 Speaker 3: dot com and they have something called their Secret Blend. 80 00:04:21,800 --> 00:04:24,280 Speaker 3: They have other great ones too, but their Secret Blend 81 00:04:24,279 --> 00:04:27,440 Speaker 3: has become one of my go to Lucky twenty two 82 00:04:27,560 --> 00:04:31,360 Speaker 3: Spice dot com. They're listeners and I think her name 83 00:04:31,400 --> 00:04:36,200 Speaker 3: is Lauren if I remember correctly, But Lucky twenty two 84 00:04:36,240 --> 00:04:39,240 Speaker 3: spice dot com and then the Prime Ingredient dot com 85 00:04:40,080 --> 00:04:43,000 Speaker 3: doctor p over there Laura over there has something called 86 00:04:43,000 --> 00:04:46,800 Speaker 3: the Mediterranean Spice Blend that's fantastic on veggies, on all 87 00:04:46,880 --> 00:04:50,200 Speaker 3: kinds of things. So those are two local they happen 88 00:04:50,240 --> 00:04:54,080 Speaker 3: to be listeners, but they're two local companies that source 89 00:04:54,200 --> 00:04:58,320 Speaker 3: locally do all that, and they're great. The Prime Ingredient 90 00:04:58,440 --> 00:05:01,719 Speaker 3: dot Com for the metatre Rainy and spice and Lucky 91 00:05:01,760 --> 00:05:04,800 Speaker 3: twenty two Spice dot Com for the Secret Blend. But 92 00:05:04,880 --> 00:05:08,520 Speaker 3: both of them are are absolutely wonderful and have become 93 00:05:08,680 --> 00:05:10,679 Speaker 3: go to spice blends for my own house. 94 00:05:10,920 --> 00:05:12,880 Speaker 2: Yeah, it just occurred to me that as we're talking 95 00:05:12,880 --> 00:05:17,440 Speaker 2: about spices, and you've brought this up before, curry spice. 96 00:05:17,839 --> 00:05:20,440 Speaker 2: There's no really, there's no such thing as a spice 97 00:05:20,560 --> 00:05:22,719 Speaker 2: curry an independent flavor. 98 00:05:22,800 --> 00:05:25,160 Speaker 1: It's a group of spices that come together. 99 00:05:25,560 --> 00:05:28,680 Speaker 3: To me, but that's often the case when it comes 100 00:05:28,720 --> 00:05:34,520 Speaker 3: to East Indian cooking. You know, there spice blends or 101 00:05:34,520 --> 00:05:39,840 Speaker 3: composites of these that make for great flavors. But yeah, 102 00:05:39,880 --> 00:05:42,440 Speaker 3: so the combination of these things work out very very nice. 103 00:05:42,480 --> 00:05:45,000 Speaker 3: But you find a good one. It makes cooking, It 104 00:05:45,120 --> 00:05:49,440 Speaker 3: just makes cooking very easy and sounds good. You build, 105 00:05:49,800 --> 00:05:51,520 Speaker 3: you know, a pallet in your own home that your 106 00:05:51,520 --> 00:05:52,200 Speaker 3: family will love. 107 00:05:52,600 --> 00:05:54,720 Speaker 2: Yeah. And by the way, the curries that I bought 108 00:05:54,800 --> 00:05:58,040 Speaker 2: all come with a little a little tiny jar of 109 00:05:58,080 --> 00:05:59,960 Speaker 2: red food coloring to put a dot on your four 110 00:06:00,160 --> 00:06:05,880 Speaker 2: had to really enjoy the Indian food Okay, Neil, the 111 00:06:05,880 --> 00:06:09,839 Speaker 2: best protein snack of twenty twenty six, I like the 112 00:06:09,880 --> 00:06:15,279 Speaker 2: best insert name of whatever here. So protein snack. Well, 113 00:06:15,360 --> 00:06:15,640 Speaker 2: you know. 114 00:06:15,760 --> 00:06:18,080 Speaker 3: You've seen that this has become a trend that we're 115 00:06:18,120 --> 00:06:21,320 Speaker 3: talking about proteins. And the belief is that because of 116 00:06:21,320 --> 00:06:25,599 Speaker 3: the GLP ones those are the weight loss drugs, is 117 00:06:25,720 --> 00:06:30,080 Speaker 3: that the body is needing more protein because people are 118 00:06:30,120 --> 00:06:35,200 Speaker 3: not they're eating differently. So protein is huge right now 119 00:06:35,279 --> 00:06:38,159 Speaker 3: where you're getting your protein? And they ask like forty 120 00:06:38,240 --> 00:06:42,920 Speaker 3: thousand people in this shoppers in this particular article from 121 00:06:42,960 --> 00:06:48,640 Speaker 3: Food and Wine about the best on the go protein 122 00:06:48,839 --> 00:06:54,719 Speaker 3: snack and Tyson chicken bites. These cups they won the 123 00:06:54,760 --> 00:06:57,640 Speaker 3: twenty twenty six Product of the Year award for protein snacks. 124 00:06:58,000 --> 00:07:02,560 Speaker 3: So there's a grilled version of this, but also there 125 00:07:02,760 --> 00:07:06,320 Speaker 3: is the breaded popcorn chicken bites and it delivers thirty 126 00:07:06,360 --> 00:07:11,080 Speaker 3: grams of protein per serving. It does have fat, sodium 127 00:07:11,080 --> 00:07:13,240 Speaker 3: and all those things in it as well. But people 128 00:07:13,320 --> 00:07:15,560 Speaker 3: love this. I've never seen them before. 129 00:07:15,680 --> 00:07:16,560 Speaker 1: Yeah, how does it work? 130 00:07:16,640 --> 00:07:20,520 Speaker 2: I mean it's like a yellow cup kind of thing. 131 00:07:20,560 --> 00:07:22,720 Speaker 1: It is protein in it. Yeah, it's a. 132 00:07:23,200 --> 00:07:29,360 Speaker 3: It's a five point three ounced container that's frozen and 133 00:07:29,640 --> 00:07:31,640 Speaker 3: then you heat them up and it's a kind of 134 00:07:31,680 --> 00:07:33,680 Speaker 3: a grab and go tight. 135 00:07:34,040 --> 00:07:35,280 Speaker 1: Yeah, let me keep breaded. 136 00:07:35,720 --> 00:07:37,440 Speaker 2: Yeah, but let me ask you a question about this, 137 00:07:37,480 --> 00:07:40,320 Speaker 2: because that's one of the things whenever you say breaded, 138 00:07:40,360 --> 00:07:43,000 Speaker 2: which I eat everything breaded, of course, even my salads, 139 00:07:43,480 --> 00:07:45,440 Speaker 2: and just across the board you. 140 00:07:45,400 --> 00:07:47,920 Speaker 1: Can deep fried salad. Yeah, I do idea. 141 00:07:48,160 --> 00:07:51,440 Speaker 2: I know it really does work well breaded and deep 142 00:07:51,440 --> 00:07:56,440 Speaker 2: fried salads. But I'm thinking of putting, for example, the 143 00:07:56,520 --> 00:08:01,120 Speaker 2: chicken bites into the microwave, okay, which I sometimes defrost 144 00:08:01,200 --> 00:08:03,280 Speaker 2: and then throw them in the air in the air fryer. 145 00:08:04,200 --> 00:08:05,960 Speaker 1: It's incredibly soggy. 146 00:08:06,000 --> 00:08:08,960 Speaker 2: Any meat that comes any bread at anything that comes 147 00:08:09,040 --> 00:08:11,320 Speaker 2: out of a microwave is soggy. And then you'll see 148 00:08:11,360 --> 00:08:15,760 Speaker 2: right on the direction for additional sogginess, add thirty seconds. 149 00:08:16,960 --> 00:08:18,960 Speaker 1: How does that work? Add liquid? 150 00:08:20,280 --> 00:08:22,400 Speaker 3: You know, by the look of the like I said 151 00:08:22,520 --> 00:08:25,320 Speaker 3: I had, I did not even know these existed, and 152 00:08:25,360 --> 00:08:30,040 Speaker 3: with a nine year old boy in our family, I 153 00:08:30,080 --> 00:08:34,000 Speaker 3: don't know how I got past this, but I imagined 154 00:08:34,000 --> 00:08:38,120 Speaker 3: by the look of the container that it's probably lined 155 00:08:38,360 --> 00:08:44,760 Speaker 3: with a microwave crisper which heats up. It gets heated 156 00:08:44,880 --> 00:08:46,400 Speaker 3: up in the microwave process. 157 00:08:46,440 --> 00:08:47,240 Speaker 1: Okay, and that makes sense. 158 00:08:47,240 --> 00:08:51,720 Speaker 3: Crisp and the hydrate. So I'm guessing that's the trick 159 00:08:51,840 --> 00:08:54,119 Speaker 3: to this particular okay, grab. 160 00:08:53,960 --> 00:08:57,360 Speaker 2: It's like you know, hot pockets do that and they 161 00:08:57,400 --> 00:09:02,280 Speaker 2: all lives. Yeah, and it almost works, but it works. 162 00:09:02,440 --> 00:09:08,400 Speaker 3: There was a company that did sandwiches and it would 163 00:09:08,440 --> 00:09:11,319 Speaker 3: crisp the toast up. That actually did pretty good. Now 164 00:09:11,320 --> 00:09:14,480 Speaker 3: if you let them, if you didn't eat them right away, 165 00:09:14,880 --> 00:09:17,920 Speaker 3: it would the bread would get very hard, which is 166 00:09:17,960 --> 00:09:20,920 Speaker 3: what happens when you microwave bread. But it did have 167 00:09:20,960 --> 00:09:23,120 Speaker 3: that and it would crisp the top in the bottom. 168 00:09:23,280 --> 00:09:25,000 Speaker 3: I remember that back in the day. 169 00:09:25,880 --> 00:09:30,680 Speaker 2: So whatever happened in just beef jerky as a snackable protein, 170 00:09:30,760 --> 00:09:32,360 Speaker 2: I mean, that's I mean, you. 171 00:09:32,280 --> 00:09:34,800 Speaker 3: Know, that's that's a that's a great question because it's 172 00:09:34,880 --> 00:09:37,920 Speaker 3: the whole purpose and design of beef jerky, and the 173 00:09:38,000 --> 00:09:45,800 Speaker 3: dehydration process is for storage and long use. You're right, 174 00:09:47,040 --> 00:09:51,400 Speaker 3: pound for pound, you're going to pack a better protein 175 00:09:51,440 --> 00:09:54,480 Speaker 3: option in that. You know, people go through these changes. 176 00:09:54,520 --> 00:10:01,160 Speaker 3: You know what's coming into vogue now is h freeze drying. 177 00:10:02,240 --> 00:10:07,360 Speaker 3: People are buying home freeze dryers because you now can 178 00:10:07,440 --> 00:10:12,000 Speaker 3: control nutrients as well, you can use it for you know, 179 00:10:12,120 --> 00:10:16,640 Speaker 3: for your emergency stuff, earthquake stuff. You can use them. 180 00:10:16,679 --> 00:10:19,040 Speaker 3: And this is becoming a new tread now. I've got 181 00:10:19,040 --> 00:10:21,120 Speaker 3: friends and people that are buying I've been looking into 182 00:10:21,120 --> 00:10:21,600 Speaker 3: buying one. 183 00:10:22,320 --> 00:10:25,000 Speaker 2: Yeah, I'm a big fan of beef jerky. I don't know, 184 00:10:25,520 --> 00:10:27,120 Speaker 2: there's no way to actually know what part of the 185 00:10:27,160 --> 00:10:28,120 Speaker 2: animal it comes from. 186 00:10:28,520 --> 00:10:29,520 Speaker 1: That's from the jerk. 187 00:10:30,200 --> 00:10:34,120 Speaker 2: Yeah, and you'll see where ingredients right, ingredients, It starts 188 00:10:34,120 --> 00:10:37,800 Speaker 2: with unmentionable and then you go through the spices. Yeah, 189 00:10:37,880 --> 00:10:40,719 Speaker 2: it does come from the jerk. Also, jerk chicken. I've 190 00:10:40,720 --> 00:10:42,959 Speaker 2: always wondered about jerk chicken. And then I don't want 191 00:10:42,960 --> 00:10:44,839 Speaker 2: to go where I can I can spend a few 192 00:10:44,880 --> 00:10:47,679 Speaker 2: minutes talking about that and get us fire from the show. 193 00:10:47,720 --> 00:10:51,760 Speaker 1: But what is a jerked chicken all about? 194 00:10:52,320 --> 00:10:55,520 Speaker 3: That's the spices that go into it. Oh, okay, it's spicy, 195 00:10:55,800 --> 00:11:01,319 Speaker 3: it's grilled, it's you've got the very high Scotch bonnet 196 00:11:01,320 --> 00:11:05,160 Speaker 3: peppers are on there. They use allspice, thyme, ginger, garlic, 197 00:11:05,280 --> 00:11:09,280 Speaker 3: these types of things, and uh, it's charred. It's charred. 198 00:11:09,520 --> 00:11:13,200 Speaker 2: That actually sounds delicious. I've never actually, I have never 199 00:11:13,360 --> 00:11:14,280 Speaker 2: ordered your chicken. 200 00:11:14,760 --> 00:11:19,000 Speaker 3: Oh, now I'm going to it's charred, it's crispy, it's delicious, 201 00:11:19,880 --> 00:11:20,720 Speaker 3: sounds very good.