1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,800 Speaker 1: forty the four Purport on demand on the iHeartRadio app. 3 00:00:21,079 --> 00:00:25,000 Speaker 1: Len me, did you had it? Let me teach you 4 00:00:25,160 --> 00:00:33,839 Speaker 1: had it? Gottam Marin Nathan, Let me teach you at it. 5 00:00:33,840 --> 00:00:38,080 Speaker 1: It's as columnar edge name. Let me teach you had it? 6 00:00:40,120 --> 00:00:43,680 Speaker 1: Let me te you out of me dfive am six 7 00:00:43,760 --> 00:00:46,800 Speaker 1: forty live everywhere on the iHeartRadio app. He everybody, it's 8 00:00:46,800 --> 00:00:50,680 Speaker 1: the full apart Neil Savedra. Happy Saturday to you. It's 9 00:00:50,800 --> 00:00:55,880 Speaker 1: a resurrection weekend for those that celebrate. Easter is upon us. 10 00:00:56,200 --> 00:00:59,920 Speaker 1: It's gorgeous today. It looks like it's gonna be gorgeous tomorrow. 11 00:01:01,280 --> 00:01:04,080 Speaker 1: There's a slight chance of rain coming up I think 12 00:01:04,160 --> 00:01:07,119 Speaker 1: next week, Eileen. Have you seen any of that, whether 13 00:01:07,200 --> 00:01:09,480 Speaker 1: we might get a tiny bit of rain near the 14 00:01:09,640 --> 00:01:11,800 Speaker 1: end of next week or not? Or am I making 15 00:01:11,880 --> 00:01:14,320 Speaker 1: that up? I haven't seen rain, you not. I mean 16 00:01:14,800 --> 00:01:16,360 Speaker 1: just because I haven't seen it doesn't mean it's not 17 00:01:16,400 --> 00:01:18,920 Speaker 1: going to happen. Oh, I'm making it up on that one. 18 00:01:19,000 --> 00:01:20,600 Speaker 1: But it's going to be warm tomorrow and then it 19 00:01:20,640 --> 00:01:22,800 Speaker 1: cools off for a little bit. Yeah, it looks like 20 00:01:23,040 --> 00:01:29,520 Speaker 1: maybe maybe next weekend. Yeah, maybe maybe maybe next Saturday. 21 00:01:30,280 --> 00:01:34,120 Speaker 1: Maybe those things change. I just I'm I'm trying to 22 00:01:34,200 --> 00:01:35,760 Speaker 1: will it, I think is what I'm trying to do. 23 00:01:35,840 --> 00:01:38,600 Speaker 1: I'm trying to will need it, little rain. I just 24 00:01:39,000 --> 00:01:41,120 Speaker 1: love it. There's something about it puts me in a 25 00:01:41,280 --> 00:01:44,920 Speaker 1: great mood. My wife is a sun creature, as am I. 26 00:01:45,560 --> 00:01:48,320 Speaker 1: But I love I love when we have to turn 27 00:01:48,360 --> 00:01:52,880 Speaker 1: on the heater. I love cuddle time. I love fireplace. 28 00:01:53,280 --> 00:01:56,720 Speaker 1: You like coziness, yes, I do. And the cozy foods 29 00:01:56,800 --> 00:02:01,280 Speaker 1: like a stew or you know, a roast Sunday roast 30 00:02:01,400 --> 00:02:03,760 Speaker 1: or something you make for gad about it. You're making 31 00:02:03,840 --> 00:02:06,640 Speaker 1: me hungry. I know what tis my job, my friend, 32 00:02:06,880 --> 00:02:10,200 Speaker 1: It's what I do. Speaking of hunger and this being 33 00:02:10,600 --> 00:02:12,840 Speaker 1: the Fork Report, I'd love for you to join me 34 00:02:13,400 --> 00:02:18,880 Speaker 1: on social media at Fork Reporter, at fork Reporter on Instagram, 35 00:02:19,200 --> 00:02:21,799 Speaker 1: which is kind of where I go the most. Of course, 36 00:02:21,880 --> 00:02:26,359 Speaker 1: I'm on X, but man X is depressing. I'm sorry, 37 00:02:27,639 --> 00:02:31,679 Speaker 1: it will make you hate everybody. It's it's just the 38 00:02:32,600 --> 00:02:37,200 Speaker 1: stuff on there just seems very ugly sometimes, so I 39 00:02:38,440 --> 00:02:42,079 Speaker 1: kind of regret being on it sometimes. Instagram, I get, 40 00:02:42,560 --> 00:02:44,640 Speaker 1: you know, there's still a bunch of that, but also 41 00:02:45,240 --> 00:02:48,480 Speaker 1: I see creative stuff on there and food stuff and 42 00:02:48,800 --> 00:02:51,320 Speaker 1: I try and focus on that. So at Fork Reporter 43 00:02:51,760 --> 00:02:57,040 Speaker 1: if you like art, making things maker, you know, I 44 00:02:57,080 --> 00:02:59,560 Speaker 1: don't know, movie props whatever. I do have another one 45 00:02:59,720 --> 00:03:07,760 Speaker 1: call Savco Industries s aa v CO Industries on Instagram. 46 00:03:07,960 --> 00:03:10,560 Speaker 1: That's kind of my personal like stuff that I do 47 00:03:10,720 --> 00:03:14,160 Speaker 1: that isn't radio on there. If you want to join 48 00:03:14,200 --> 00:03:18,640 Speaker 1: me there, especially if if you're a crafter or a photographer, painter, 49 00:03:19,240 --> 00:03:21,679 Speaker 1: a builder, make or whatever, I'd like to follow you 50 00:03:21,960 --> 00:03:27,600 Speaker 1: as well. So again, saa v COO Industries on Instagram 51 00:03:27,840 --> 00:03:31,320 Speaker 1: is kind of my personal one on there as well. 52 00:03:31,400 --> 00:03:33,760 Speaker 1: You can check that out, all right. Some fun things 53 00:03:33,840 --> 00:03:38,240 Speaker 1: for kids for the holiday weekend. I loved this one. 54 00:03:38,400 --> 00:03:40,920 Speaker 1: These are called bird Nest cookies, and I think they're 55 00:03:41,040 --> 00:03:45,640 Speaker 1: cute as pie, and I thought you might enjoy them. 56 00:03:45,760 --> 00:03:48,360 Speaker 1: So they're like kind of like little haystack things, little 57 00:03:48,440 --> 00:03:52,520 Speaker 1: chocolate haystack things, but they look like, you know, birds nests, 58 00:03:52,520 --> 00:03:56,120 Speaker 1: and then you put little egg shape treats in there, 59 00:03:56,240 --> 00:04:00,200 Speaker 1: some chocolate covered nuts or things like that. So very 60 00:04:00,680 --> 00:04:05,240 Speaker 1: easy to make, fun to enjoy because they're crunchy, so 61 00:04:05,920 --> 00:04:08,200 Speaker 1: you know when I was a kid and my mom 62 00:04:08,240 --> 00:04:14,840 Speaker 1: would make chow maine, which I loved. She would get 63 00:04:14,920 --> 00:04:19,839 Speaker 1: these chow maine noodles, the crunchy ones that you put 64 00:04:19,960 --> 00:04:23,800 Speaker 1: on top to add some crunch. They usually come kind 65 00:04:23,839 --> 00:04:28,840 Speaker 1: of like frenches, you know, crispy fried onions. They kind 66 00:04:28,839 --> 00:04:31,719 Speaker 1: of come like that. They're in a container that's sealed 67 00:04:32,360 --> 00:04:35,760 Speaker 1: with foil lining in there, and you pop them open 68 00:04:36,200 --> 00:04:40,880 Speaker 1: and they're crisp and delicious. So you get like a 69 00:04:41,160 --> 00:04:45,480 Speaker 1: semi sweet chocolate chip and you're gonna be using that 70 00:04:45,720 --> 00:04:48,520 Speaker 1: to cover those. You can use peanut butter chips to 71 00:04:48,640 --> 00:04:52,520 Speaker 1: give it a peanut butter flavor as well. Crunchy peanut 72 00:04:52,560 --> 00:04:57,599 Speaker 1: butter works on this. The chow maine noodles, chocolate easter eggs, 73 00:04:58,440 --> 00:05:00,960 Speaker 1: those little candies they come to. So you line your 74 00:05:01,000 --> 00:05:07,040 Speaker 1: tray and you put together the semi sweet chocolate chips. 75 00:05:07,839 --> 00:05:10,960 Speaker 1: You're the other ingredients. That's eight ounce ounces of those 76 00:05:11,200 --> 00:05:14,320 Speaker 1: semi sweet chocolate chips, two ounces or a third cup 77 00:05:14,360 --> 00:05:19,440 Speaker 1: of peanut butter chips, one tablespoon creamy peanut butter, two 78 00:05:19,480 --> 00:05:21,960 Speaker 1: and a half cups or five ounces of the crunchy 79 00:05:22,080 --> 00:05:28,720 Speaker 1: chow maine noodles. La Choi makes them, and then the 80 00:05:28,839 --> 00:05:32,680 Speaker 1: chocolate Easter egg candy. So in a medium heat proof bowl, 81 00:05:32,720 --> 00:05:36,000 Speaker 1: you microwave the chocolate about twenty second increments, and then 82 00:05:36,040 --> 00:05:38,880 Speaker 1: you stir in between each one. You want them melted smooth. 83 00:05:39,279 --> 00:05:41,520 Speaker 1: It's gonna take about one minute, but you don't want 84 00:05:41,560 --> 00:05:43,880 Speaker 1: to do it all at one time. That's the trick, 85 00:05:44,000 --> 00:05:46,560 Speaker 1: twenty second pops at a time. Then you add the 86 00:05:46,600 --> 00:05:50,480 Speaker 1: peanut butter chips and then you stir those until smooth, 87 00:05:50,640 --> 00:05:53,200 Speaker 1: and then you add the chow maine noodles, these crunchy, 88 00:05:53,279 --> 00:05:55,960 Speaker 1: wonderful chow Maine noodles, and you toss them around in 89 00:05:56,000 --> 00:05:59,840 Speaker 1: there to coat them, and then you drop about a 90 00:06:00,080 --> 00:06:05,400 Speaker 1: quarder cup of that noodle mixture on parchment lined sheet tray, 91 00:06:06,120 --> 00:06:10,760 Speaker 1: and then you form them into like nine little irregular mounds, 92 00:06:10,960 --> 00:06:13,040 Speaker 1: you know, small little indent in the center to make 93 00:06:13,120 --> 00:06:17,080 Speaker 1: them look like a you know, twigs, making a nest there. 94 00:06:17,960 --> 00:06:21,599 Speaker 1: And then you place the eggs in the indentations there 95 00:06:21,640 --> 00:06:26,400 Speaker 1: and you refrigerate or you place in a cool area 96 00:06:26,800 --> 00:06:29,480 Speaker 1: to set about twenty minutes or so, and then you 97 00:06:29,640 --> 00:06:33,480 Speaker 1: have these gorgeous little little nests of crunchy goodness. How 98 00:06:33,560 --> 00:06:35,880 Speaker 1: fun is that, you know, I think I might make 99 00:06:35,960 --> 00:06:38,680 Speaker 1: these tonight. It just sounds like a fun one. But 100 00:06:38,720 --> 00:06:40,640 Speaker 1: they're you know, kids. I don't know what it is. 101 00:06:40,880 --> 00:06:44,520 Speaker 1: I say, kids, but I've never grown up. There's something 102 00:06:44,600 --> 00:06:49,160 Speaker 1: about that. These food dishes that have I don't know, 103 00:06:49,400 --> 00:06:52,800 Speaker 1: they just have a playful look to them, you know, 104 00:06:52,960 --> 00:06:55,719 Speaker 1: so it just makes you want to eat them because 105 00:06:55,760 --> 00:07:01,760 Speaker 1: of the playfulness of them. Cadbury egg blog are pretty 106 00:07:02,080 --> 00:07:04,599 Speaker 1: lovely as well. This was a recipe that I saw 107 00:07:05,440 --> 00:07:08,920 Speaker 1: on delish dot com and they have these. You put 108 00:07:08,960 --> 00:07:12,880 Speaker 1: the cat mini catberry eggs in a traditional blondie recipe, 109 00:07:12,960 --> 00:07:17,679 Speaker 1: which is a pale brownie if you will. You crunch 110 00:07:17,760 --> 00:07:20,520 Speaker 1: them up and you put them into your favorite blondie 111 00:07:20,560 --> 00:07:25,080 Speaker 1: recipe and it ends up giving this really playful, color, 112 00:07:25,960 --> 00:07:31,240 Speaker 1: colorful and fun looking little dish for kids. If you 113 00:07:31,400 --> 00:07:34,239 Speaker 1: have an oval dish to bake it off in even 114 00:07:34,360 --> 00:07:37,720 Speaker 1: better because you get the egg shaped twice as much. 115 00:07:37,840 --> 00:07:42,560 Speaker 1: There with that as well, trying to think of some 116 00:07:42,840 --> 00:07:47,600 Speaker 1: other one if you're looking for something savory. I liked 117 00:07:47,720 --> 00:07:51,920 Speaker 1: this one carrot hummus, So I know for a long 118 00:07:52,000 --> 00:07:58,400 Speaker 1: while people were getting into different hummus hummus using peas 119 00:07:58,600 --> 00:08:02,680 Speaker 1: and stuff like that, not really necessarily hummus at that point, 120 00:08:02,800 --> 00:08:06,120 Speaker 1: but I liked this one. This has the combination of 121 00:08:06,400 --> 00:08:12,040 Speaker 1: the chickpeas as well. Carrot hummus can be made ahead 122 00:08:12,080 --> 00:08:16,960 Speaker 1: of time or whatever, but it's basically adding your cooked carrot, 123 00:08:17,080 --> 00:08:21,480 Speaker 1: softened care to your hummus and making sure that you 124 00:08:21,640 --> 00:08:26,400 Speaker 1: get that nice, lovely, silky smooth. All right, stick around 125 00:08:26,560 --> 00:08:29,280 Speaker 1: more to come on our Easter weekend edition of The 126 00:08:29,360 --> 00:08:29,920 Speaker 1: Fork Report. 127 00:08:30,040 --> 00:08:34,040 Speaker 2: So go know awhere you're listening to The Fork Report 128 00:08:34,120 --> 00:08:37,880 Speaker 2: with Nil Savedra on demand from KFI AM six forty. 129 00:08:39,600 --> 00:08:42,880 Speaker 1: Happy Saturday to you. It's gorgeous outside today. It's going 130 00:08:42,960 --> 00:08:47,040 Speaker 1: to be another gorgeous day tomorrow for Resurrection Sunday, and 131 00:08:47,120 --> 00:08:49,120 Speaker 1: I hope you're getting together with friends and family for 132 00:08:49,320 --> 00:08:53,559 Speaker 1: a good time had by all. I want to remind 133 00:08:53,600 --> 00:08:56,120 Speaker 1: you you've got Tim Comway Junior and the Crest Report 134 00:08:56,240 --> 00:09:00,480 Speaker 1: coming up at five from five to six tonight. And 135 00:09:01,600 --> 00:09:04,199 Speaker 1: then you just stick around here at KFI. No reason 136 00:09:04,240 --> 00:09:09,240 Speaker 1: to go anywhere else. All right. Eggs, eggs, eggs for 137 00:09:09,480 --> 00:09:14,280 Speaker 1: Easter Easter Easter. I'll give you a really quick breakdown 138 00:09:14,600 --> 00:09:18,000 Speaker 1: of hard boiled eggs. This is my tried and true 139 00:09:18,360 --> 00:09:21,160 Speaker 1: method that I pass along to you. I get asked 140 00:09:21,240 --> 00:09:25,480 Speaker 1: this quite a bit. It's probably one of the top 141 00:09:25,559 --> 00:09:28,360 Speaker 1: five questions I get asked is hard boiling eggs. So 142 00:09:28,480 --> 00:09:31,559 Speaker 1: here's a very simple way to do it. You get 143 00:09:31,640 --> 00:09:37,400 Speaker 1: your pan, You put your eggs in your pan, single layer, 144 00:09:37,600 --> 00:09:40,400 Speaker 1: don't stack them, put them a single layer on the bottom. 145 00:09:40,559 --> 00:09:42,719 Speaker 1: So the more you want to do, the larger the 146 00:09:42,800 --> 00:09:47,360 Speaker 1: pan should be. And you want them in there fairly good, 147 00:09:47,679 --> 00:09:50,760 Speaker 1: meaning you don't want a lot of extra space if 148 00:09:50,840 --> 00:09:55,840 Speaker 1: you can keep them that way, because if there's too few, 149 00:09:56,840 --> 00:09:59,600 Speaker 1: they'll bump into each other during during the boiling process 150 00:09:59,640 --> 00:10:02,240 Speaker 1: and off, and that can cause them to crack. So 151 00:10:02,400 --> 00:10:06,280 Speaker 1: you put a layer and then you put your tap 152 00:10:06,360 --> 00:10:10,320 Speaker 1: water in there about it it to cover the eggs, 153 00:10:10,480 --> 00:10:13,280 Speaker 1: and about an inch more on top, so about an 154 00:10:13,280 --> 00:10:18,880 Speaker 1: inch above the eggs of water. And you can put 155 00:10:18,960 --> 00:10:21,079 Speaker 1: salt in there if you want. But it's not like 156 00:10:22,080 --> 00:10:25,480 Speaker 1: people say that salt makes it boil faster, and it does, 157 00:10:25,679 --> 00:10:29,040 Speaker 1: but not in a way it does scientifically, but not 158 00:10:29,160 --> 00:10:32,280 Speaker 1: in a way in which you're going to actually notice 159 00:10:32,440 --> 00:10:37,160 Speaker 1: a whole bunch of difference. But some people will put 160 00:10:37,400 --> 00:10:40,280 Speaker 1: vinegar in there to keep the egg whites from and 161 00:10:40,320 --> 00:10:44,520 Speaker 1: the eggs from eggshells from breaking. You can do that 162 00:10:44,679 --> 00:10:48,120 Speaker 1: as well if you wish, but about an inch over 163 00:10:48,240 --> 00:10:50,760 Speaker 1: the water over the top of the eggs laying, and 164 00:10:50,840 --> 00:10:53,920 Speaker 1: a single layer on the bottom of the pan. Then 165 00:10:54,000 --> 00:10:57,720 Speaker 1: you turn on high heat to bring it to a boil. 166 00:10:58,320 --> 00:11:01,599 Speaker 1: You bring the water to a boli and once it 167 00:11:01,679 --> 00:11:04,520 Speaker 1: comes to that rapid boil, you turn off the heat. 168 00:11:05,240 --> 00:11:09,360 Speaker 1: You put a lid on top of the pot, and 169 00:11:09,880 --> 00:11:13,280 Speaker 1: then you move it to a burner that is off 170 00:11:13,600 --> 00:11:16,599 Speaker 1: to let it sit. You let it sit there for 171 00:11:16,920 --> 00:11:21,040 Speaker 1: twelve minutes, and then you put them in an ice 172 00:11:21,120 --> 00:11:24,760 Speaker 1: bath with water to stop them from cooking, and that 173 00:11:24,840 --> 00:11:28,360 Speaker 1: will seize the cooking there and then you're good to go. 174 00:11:29,200 --> 00:11:34,920 Speaker 1: Then you're going to have them nice, beautiful, gorgeous yellow, 175 00:11:35,960 --> 00:11:41,400 Speaker 1: gold orange yolks on the center that are overdone. If 176 00:11:41,480 --> 00:11:46,280 Speaker 1: you have a green, bluish gray ring around the yolk 177 00:11:46,480 --> 00:11:49,160 Speaker 1: between the yolk and the whites or the albumin of 178 00:11:49,280 --> 00:11:54,719 Speaker 1: the egg, you've overcooked it. That's sulfur that starts that 179 00:11:55,160 --> 00:11:57,959 Speaker 1: gives the eggs kind of a yucky taste. Maybe you 180 00:11:58,160 --> 00:12:01,079 Speaker 1: like it. I do not, So don't overcook your eggs. 181 00:12:02,040 --> 00:12:03,400 Speaker 1: I think a lot of people just go out you 182 00:12:03,480 --> 00:12:05,480 Speaker 1: put them in there and you just boil them for 183 00:12:05,600 --> 00:12:08,440 Speaker 1: hour long you want, and you're golden. They're not going 184 00:12:08,480 --> 00:12:11,400 Speaker 1: to overcook. They do, so if you want them to 185 00:12:11,480 --> 00:12:14,520 Speaker 1: be beautiful and you don't want that little sulfur ring 186 00:12:14,600 --> 00:12:17,199 Speaker 1: on there, that's the way to do it. Water a 187 00:12:17,320 --> 00:12:20,760 Speaker 1: single layer of eggs in a pot, Put water in 188 00:12:20,920 --> 00:12:24,280 Speaker 1: there about an inch above all of the eggs. Bring 189 00:12:24,360 --> 00:12:27,760 Speaker 1: it to a boil, then turn it off, move it 190 00:12:27,920 --> 00:12:30,920 Speaker 1: to a different burner, put a lid on it, and 191 00:12:31,520 --> 00:12:35,360 Speaker 1: let it sit there for twelve minutes, and then take 192 00:12:35,400 --> 00:12:38,560 Speaker 1: the eggs out carefully and put them in an ice 193 00:12:38,679 --> 00:12:43,839 Speaker 1: water bath, and you'll have perfect hard boiled eggs and 194 00:12:44,400 --> 00:12:47,360 Speaker 1: delicious all right. Stick around more to com an air 195 00:12:47,520 --> 00:12:50,320 Speaker 1: fryer baked egg recipe. When we return. 196 00:12:50,880 --> 00:12:53,520 Speaker 2: You're listening to the Fork Report with Nils of Adra 197 00:12:53,800 --> 00:12:56,400 Speaker 2: on demand from KFI AM six forty. 198 00:12:57,640 --> 00:13:00,280 Speaker 1: Of course, it's Easter weekend for those that sell Great 199 00:13:00,400 --> 00:13:05,520 Speaker 1: Resurrection Sunday is tomorrow. This is one of the high 200 00:13:05,559 --> 00:13:10,720 Speaker 1: holy days for Christians, the resurrection of our Lord and Savior. 201 00:13:11,280 --> 00:13:14,319 Speaker 1: And of course with anything else, we get together and 202 00:13:14,400 --> 00:13:17,360 Speaker 1: celebrate with food. Right, isn't that what you do? You 203 00:13:17,480 --> 00:13:20,719 Speaker 1: celebrate with food. That's the focus of what we do 204 00:13:20,840 --> 00:13:24,720 Speaker 1: as human beings. There's just something wonderful about coming together 205 00:13:24,800 --> 00:13:28,920 Speaker 1: and having good food and great conversation as you do that. 206 00:13:29,960 --> 00:13:35,160 Speaker 1: When it comes to cooking, baking, etc. Etc. There are 207 00:13:35,240 --> 00:13:39,840 Speaker 1: so many different tools and types of cooking. There's hot 208 00:13:40,360 --> 00:13:45,760 Speaker 1: or dry cooking, there's wet cooking. There's different methods in each, 209 00:13:46,120 --> 00:13:51,240 Speaker 1: even the microwave, even air fryers. They all have their 210 00:13:52,559 --> 00:13:58,240 Speaker 1: perfect spectrum of when you want to utilize them. And 211 00:13:58,400 --> 00:14:00,800 Speaker 1: I know people get very snob be about just the 212 00:14:00,920 --> 00:14:03,640 Speaker 1: traditional methods. It's like, oh, it's either the oven or 213 00:14:03,720 --> 00:14:06,120 Speaker 1: it's on top of the stove, and those are all 214 00:14:06,200 --> 00:14:11,400 Speaker 1: great and probably the most universal and to you know, 215 00:14:11,480 --> 00:14:13,360 Speaker 1: as far as the spectrum of what they can do, 216 00:14:13,800 --> 00:14:18,320 Speaker 1: wet cooking, dry cooking, all of those things. But your 217 00:14:18,400 --> 00:14:22,120 Speaker 1: microwave has a great purpose as well, not only for reheating, 218 00:14:22,240 --> 00:14:25,600 Speaker 1: but yes, you can cook things in the microwave. How 219 00:14:25,680 --> 00:14:27,640 Speaker 1: you cook them is important. I think one of the 220 00:14:27,720 --> 00:14:31,640 Speaker 1: biggest mistakes or misnomers is that it's a set it 221 00:14:31,720 --> 00:14:35,720 Speaker 1: and forget it type thing. But really oftentimes you need 222 00:14:35,800 --> 00:14:39,600 Speaker 1: to do twenty seconds here, thirty seconds there. Then a 223 00:14:39,720 --> 00:14:43,520 Speaker 1: minute frozen food is different because it's designed to be 224 00:14:43,600 --> 00:14:46,120 Speaker 1: able to go in there and then you do I 225 00:14:46,160 --> 00:14:50,360 Speaker 1: don't know. Sometimes it's like half power at first and 226 00:14:50,440 --> 00:14:53,160 Speaker 1: then full power to finish it off. That type of thing. Well, 227 00:14:53,240 --> 00:14:55,440 Speaker 1: air friers are the same. Airfiers are not going to 228 00:14:55,480 --> 00:14:58,960 Speaker 1: be great at every single option, but they are going 229 00:14:59,040 --> 00:15:02,280 Speaker 1: to be great at many things. And knowing learning what 230 00:15:02,400 --> 00:15:07,560 Speaker 1: the limitations of your tools are for cooking is important. 231 00:15:07,720 --> 00:15:10,200 Speaker 1: So air fryers they can do a lot of great things, 232 00:15:10,240 --> 00:15:12,400 Speaker 1: and one of them is, believe it or not, you 233 00:15:12,480 --> 00:15:15,200 Speaker 1: can bake eggs in there. So I thought, let's say 234 00:15:15,240 --> 00:15:18,040 Speaker 1: you're having a smaller easter, just you and your special 235 00:15:18,160 --> 00:15:22,680 Speaker 1: someone or you know, you just have a couple of people, 236 00:15:22,760 --> 00:15:25,480 Speaker 1: and you want to do something simple. You know, maybe 237 00:15:25,560 --> 00:15:30,200 Speaker 1: some toast and some snacks and a baked egg. And 238 00:15:30,400 --> 00:15:32,800 Speaker 1: baked eggs are going to be similar to a poached egg, 239 00:15:33,880 --> 00:15:36,760 Speaker 1: So this might be something that's just easy and simple 240 00:15:36,840 --> 00:15:39,840 Speaker 1: to put together for a few people. So air fryer 241 00:15:39,960 --> 00:15:45,840 Speaker 1: baked eggs very simple. You need cooking spray, you need, however, 242 00:15:45,920 --> 00:15:48,760 Speaker 1: many eggs. Let's go with four large eggs and then 243 00:15:48,800 --> 00:15:51,600 Speaker 1: a teaspoon of milk or cream. I'll explain that in 244 00:15:51,640 --> 00:15:56,480 Speaker 1: a minute. So you get little ramikins, little ceramic or 245 00:15:56,520 --> 00:16:01,240 Speaker 1: ramikins four ounces in size, and you hit them with 246 00:16:01,360 --> 00:16:06,360 Speaker 1: that non stick spray easy pas Lemon Squeezy. You place 247 00:16:06,400 --> 00:16:10,600 Speaker 1: the ramikins in your air fryer basket. You break carefully 248 00:16:10,840 --> 00:16:14,840 Speaker 1: one egg in each ramikin. Don't want to break the yolk. 249 00:16:14,920 --> 00:16:20,120 Speaker 1: You want the yolk hole if desired. This is where 250 00:16:20,200 --> 00:16:22,280 Speaker 1: the milk or cream comes in. You put a quarter 251 00:16:22,440 --> 00:16:26,920 Speaker 1: teaspoon of milk or cream into each egg white. You 252 00:16:27,040 --> 00:16:29,880 Speaker 1: put it over the egg whites there. What that's going 253 00:16:29,920 --> 00:16:33,040 Speaker 1: to do is it's going to add fat and some 254 00:16:33,280 --> 00:16:38,760 Speaker 1: insulation to your egg. Air fryers have high heat circulating 255 00:16:38,880 --> 00:16:41,920 Speaker 1: around everything quickly, and this is going to give just 256 00:16:41,960 --> 00:16:44,440 Speaker 1: a little bit of insulation, a little extra fat fat 257 00:16:44,560 --> 00:16:49,840 Speaker 1: to make sure that those egg whites stay nice and 258 00:16:50,160 --> 00:16:54,520 Speaker 1: they don't get rubbery. If desired, you know you can 259 00:16:54,600 --> 00:16:58,880 Speaker 1: do that. I encourage it. If you do dairy, I 260 00:16:59,000 --> 00:17:01,320 Speaker 1: highly encourage that. So you want to cook at three 261 00:17:01,440 --> 00:17:06,080 Speaker 1: hundred degrees fahrenheit for seven to ten minutes. You want it. 262 00:17:07,160 --> 00:17:10,680 Speaker 1: You want the egg whites are to be just set. 263 00:17:12,240 --> 00:17:14,879 Speaker 1: They don't need to be overcooked. I mean, you do 264 00:17:15,000 --> 00:17:18,000 Speaker 1: it how you like it. But the best way to 265 00:17:18,080 --> 00:17:21,720 Speaker 1: do this is just set, because that's going to give 266 00:17:21,760 --> 00:17:25,239 Speaker 1: you a looser egg, a nice yolk, and it's going 267 00:17:25,320 --> 00:17:29,480 Speaker 1: to come out wonderful. Key thing is when you're taking 268 00:17:29,520 --> 00:17:32,160 Speaker 1: them out when they're done, you want to use tongs 269 00:17:32,480 --> 00:17:38,920 Speaker 1: or a special insulated mint or mitten or glove minten, 270 00:17:39,040 --> 00:17:44,359 Speaker 1: not a mitten, you know, your glove cheese. Don't get 271 00:17:44,440 --> 00:17:47,399 Speaker 1: technical and remove those because they're going to be very 272 00:17:47,520 --> 00:17:49,600 Speaker 1: very hot. And then you could season with salt and pepper. 273 00:17:49,640 --> 00:17:52,200 Speaker 1: You can put fresh herbs on top of them, even 274 00:17:52,240 --> 00:17:55,040 Speaker 1: put a little bit of cheese if you want, and 275 00:17:55,359 --> 00:17:59,399 Speaker 1: it ends up being very simple, nice, kind of loose, 276 00:18:00,359 --> 00:18:04,040 Speaker 1: great with your favorite toast, you know, like a sour 277 00:18:04,119 --> 00:18:07,960 Speaker 1: dough toast, some sour dough toast points you can you know, 278 00:18:08,440 --> 00:18:10,920 Speaker 1: spoon it out of there onto the toast if you wish, 279 00:18:11,680 --> 00:18:17,000 Speaker 1: and have this really simple breakfast together out on the 280 00:18:17,200 --> 00:18:21,399 Speaker 1: verandah if you have one enjoying the lovely weather that 281 00:18:21,440 --> 00:18:23,600 Speaker 1: we're going to be having tomorrow. But it's just a nice, 282 00:18:23,880 --> 00:18:28,879 Speaker 1: simple breakfast and very little cleanup. Not to mention the 283 00:18:29,000 --> 00:18:31,920 Speaker 1: time you save, I mean seven to ten minutes. It's 284 00:18:31,960 --> 00:18:34,800 Speaker 1: gonna take you that long to heat up your oven, 285 00:18:34,960 --> 00:18:38,080 Speaker 1: your oven if you'd bake them. So in this case, 286 00:18:38,240 --> 00:18:42,719 Speaker 1: using your air fryer is gonna whip those things up 287 00:18:43,280 --> 00:18:46,360 Speaker 1: lickety split and you'll be enjoying them in no time. 288 00:18:46,400 --> 00:18:49,480 Speaker 1: And there's I know that, like I said, we get 289 00:18:49,560 --> 00:18:52,360 Speaker 1: kind of snobby about using certain tools and that it's 290 00:18:52,480 --> 00:18:57,040 Speaker 1: not you're not truly doing it right if you use 291 00:18:57,080 --> 00:19:00,480 Speaker 1: the air fract That is not true at all, true 292 00:19:00,600 --> 00:19:03,959 Speaker 1: at all. So find out these little tweaks on how 293 00:19:04,040 --> 00:19:08,320 Speaker 1: to do things. I for instance, love steaming and cooking 294 00:19:08,480 --> 00:19:11,399 Speaker 1: vegetables in a microwave simply by putting them in a 295 00:19:11,480 --> 00:19:15,520 Speaker 1: microwave safe bowl. Putting vegetables, the vegetables of choice in there, 296 00:19:15,640 --> 00:19:19,720 Speaker 1: throwing in a couple tablespoons of butter, some salt and pepper, 297 00:19:19,880 --> 00:19:23,280 Speaker 1: maybe a blend like we talked about earlier of different 298 00:19:23,640 --> 00:19:26,600 Speaker 1: spice blends. You put your favorite spice blend in there, 299 00:19:26,680 --> 00:19:30,560 Speaker 1: and then you put a saran wrap or your plastic 300 00:19:30,640 --> 00:19:33,560 Speaker 1: wrap over the top, and you hit them for about 301 00:19:34,440 --> 00:19:36,960 Speaker 1: a minute or so, and then stir them, make sure 302 00:19:37,000 --> 00:19:39,480 Speaker 1: that they're heated through, and you're good to go. It's 303 00:19:39,560 --> 00:19:43,320 Speaker 1: really about knowing the limitations and the strengths of each 304 00:19:43,400 --> 00:19:45,399 Speaker 1: of your tools in the kitchen. All right, stick around. 305 00:19:45,480 --> 00:19:48,639 Speaker 1: More to come on our Easter weekend edition of The 306 00:19:48,720 --> 00:19:49,280 Speaker 1: Fork Report. 307 00:19:50,080 --> 00:19:53,000 Speaker 2: You're listening to The Fork Report with Nil Savedra on 308 00:19:53,200 --> 00:19:55,879 Speaker 2: demand from KFI AM six forty. 309 00:19:58,080 --> 00:20:01,360 Speaker 1: So if you want to stress free host. I talked 310 00:20:01,440 --> 00:20:04,240 Speaker 1: a little bit about this earlier and about our friends 311 00:20:04,359 --> 00:20:08,360 Speaker 1: at Wildforkfoods. You can find out more at Wildforkfoods dot com. 312 00:20:08,600 --> 00:20:11,320 Speaker 1: I love that they have not only your great proteins 313 00:20:11,359 --> 00:20:15,840 Speaker 1: and different cuts place, they have over two hundred just 314 00:20:16,080 --> 00:20:19,200 Speaker 1: beef cuts alone, so you can find stuff you can't 315 00:20:19,240 --> 00:20:24,639 Speaker 1: find at other places. Just it's very difficult, if not impossible, 316 00:20:24,720 --> 00:20:29,119 Speaker 1: to have that many cuts without using freezing technology. And 317 00:20:29,200 --> 00:20:32,680 Speaker 1: I say freezing technology because the process has changed so much. 318 00:20:33,240 --> 00:20:37,680 Speaker 1: You can get a killer products that are like frozen 319 00:20:37,800 --> 00:20:43,880 Speaker 1: in time, literally at their freshest fresh peak. So yes, 320 00:20:44,000 --> 00:20:48,359 Speaker 1: Wildforkfoods a great choice. That's what I'm doing. Some of 321 00:20:48,400 --> 00:20:51,960 Speaker 1: the sides. I actually had them just sent over to 322 00:20:52,600 --> 00:20:55,040 Speaker 1: my mom's house well where we will be having brunch, 323 00:20:56,000 --> 00:21:00,320 Speaker 1: and then I'll heat them there and do the tray 324 00:21:00,400 --> 00:21:02,800 Speaker 1: at home and then bring that over to my mom's house. 325 00:21:03,080 --> 00:21:05,040 Speaker 1: So I love that that I can just have things 326 00:21:05,080 --> 00:21:07,639 Speaker 1: sent there. Of course, if you're not going to your 327 00:21:07,680 --> 00:21:10,680 Speaker 1: mom's house, you're going to someone else's house, and I 328 00:21:10,720 --> 00:21:14,239 Speaker 1: wouldn't suggest just sending stuff there without letting giving them 329 00:21:14,280 --> 00:21:16,240 Speaker 1: heads up saying hey, do you have the freezer space 330 00:21:16,680 --> 00:21:19,400 Speaker 1: or the refrigerator space, because this is what I'm doing. 331 00:21:19,560 --> 00:21:23,400 Speaker 1: But Costco has brought something back that people are thrilled about. 332 00:21:23,520 --> 00:21:27,560 Speaker 1: So if you're looking for stress free hosting tomorrow and 333 00:21:27,760 --> 00:21:29,280 Speaker 1: you're maybe a little late to the game, it's been 334 00:21:29,320 --> 00:21:31,919 Speaker 1: a busier week than you thought, and you're going, Okay, 335 00:21:32,040 --> 00:21:35,840 Speaker 1: this is what I need to do. Costco's got stuff 336 00:21:35,880 --> 00:21:39,200 Speaker 1: for you. If you are a Costco member. Easter dinner, 337 00:21:39,280 --> 00:21:42,560 Speaker 1: they've brought that back. As far as the fan favorite 338 00:21:42,600 --> 00:21:46,280 Speaker 1: ham dinner is concerned, It's been spotted at different Costco 339 00:21:46,400 --> 00:21:52,240 Speaker 1: warehouses across the Fruitage Plains to La to La. I 340 00:21:52,280 --> 00:21:56,120 Speaker 1: don't know why I'm channeling Rush Limbaugh, God Rest his soul. 341 00:21:56,920 --> 00:22:00,280 Speaker 1: It's got sliced honey glazed ham, it's got Yukon gold, 342 00:22:00,400 --> 00:22:04,800 Speaker 1: mashed potatoes, fresh green beans. So it's all put together. 343 00:22:04,880 --> 00:22:08,520 Speaker 1: They're ready to eat platter cells for four seventy nine 344 00:22:08,760 --> 00:22:12,879 Speaker 1: per pound, which is going to be you know, roughly 345 00:22:13,320 --> 00:22:15,880 Speaker 1: what you're going to be serving a person. That means 346 00:22:15,960 --> 00:22:19,440 Speaker 1: that your entire dinner, which feeds between six and eight people, 347 00:22:19,520 --> 00:22:23,000 Speaker 1: will cost you around forty bucks, which ain't bad at all. 348 00:22:24,200 --> 00:22:27,680 Speaker 1: So it's you know, Easter is here tomorrow. If you're 349 00:22:27,720 --> 00:22:29,840 Speaker 1: looking for ways, maybe get out there and see if 350 00:22:29,920 --> 00:22:32,960 Speaker 1: Costco's got any of these dinner kits ready for you. 351 00:22:33,119 --> 00:22:37,480 Speaker 1: It's got plenty of food in there, that Ham dinner kit, 352 00:22:38,240 --> 00:22:41,040 Speaker 1: and it's quick and convenient. It's really just about reheating 353 00:22:41,119 --> 00:22:44,320 Speaker 1: it and you'll be good to go. So look and 354 00:22:44,400 --> 00:22:46,960 Speaker 1: see or call your local cost Go to make sure 355 00:22:47,000 --> 00:22:50,840 Speaker 1: that they have it. Different places have different things, but 356 00:22:51,720 --> 00:22:55,520 Speaker 1: obviously anything you can do to make it simpler. Even me, 357 00:22:55,800 --> 00:22:59,000 Speaker 1: I love I love cooking, I love doing all those things. 358 00:22:59,119 --> 00:23:04,919 Speaker 1: But quite honestly, time wise, there's sometimes that if I'm cooking, 359 00:23:04,960 --> 00:23:07,920 Speaker 1: I'm not spending time with the family. And if I'm 360 00:23:08,440 --> 00:23:12,119 Speaker 1: too focused on that, then I don't get to connect 361 00:23:12,160 --> 00:23:15,280 Speaker 1: with anybody. Now, if you are an introvert or something 362 00:23:15,359 --> 00:23:16,959 Speaker 1: and you don't want to connect with the family, then 363 00:23:17,000 --> 00:23:20,639 Speaker 1: that's the best excuse is offered to cook, because then 364 00:23:20,680 --> 00:23:23,439 Speaker 1: you're just, oh, I'm taking care of everybody. But if 365 00:23:23,480 --> 00:23:25,800 Speaker 1: you want to actually socialize, find ways to cut some 366 00:23:25,920 --> 00:23:28,960 Speaker 1: corners there to make sure that you're actually spending time 367 00:23:29,560 --> 00:23:32,960 Speaker 1: with family and getting a chance to connect and to 368 00:23:33,080 --> 00:23:35,960 Speaker 1: talk about things. All right, Stick around four o'clock hour 369 00:23:36,080 --> 00:23:39,120 Speaker 1: coming up, and then at five o'clock you've got Tim 370 00:23:39,240 --> 00:23:43,960 Speaker 1: Conway Junior and the Crush Report. So go nowhere. This 371 00:23:44,119 --> 00:23:48,840 Speaker 1: is KFI heard everywhere on the iHeartRadio app. You've been 372 00:23:48,880 --> 00:23:51,119 Speaker 1: listening to the Fork Report. You can always hear us 373 00:23:51,200 --> 00:23:54,080 Speaker 1: live on KFI AM six forty two to five pm 374 00:23:54,200 --> 00:23:58,320 Speaker 1: on Saturday and anytime on demand on the iHeartRadio app.