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

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Speaker 1: forty the four Report on demand on the iHeartRadio app.

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Speaker 2: Let me teach you had it? Let me teach you

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Speaker 2: who had it? Conna marry Nathan, Let me teach you

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Speaker 2: who had it.

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Speaker 1: It's a calm arriage name.

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Speaker 2: Let me teach you had it. Let me teach you.

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Speaker 1: AFI AM sixty Live everywhere on the iHeartRadio app. Hey, everybody,

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Speaker 1: it's a fore Report all things food, beverage and beyond.

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Speaker 1: Thrilled to be with you on this lovely January twenty

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Speaker 1: twenty six, Saturday afternoon.

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Speaker 3: Nice.

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Speaker 1: It's still crisp out, but it is sunny. The sun

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Speaker 1: is back, and I think it's going to be here

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Speaker 1: all week. It seems coming week, and it's just been beautiful.

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Speaker 4: Man.

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Speaker 1: It just I don't know. The holidays everything, they just

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Speaker 1: seemed richer and deeper this year for some reason. I'm

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Speaker 1: not sure why. A little less hustle bustle on my

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Speaker 1: part maybe, and just more family time. I hope you

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Speaker 1: got the same as well. I invite you to join

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Speaker 1: me on Instagram at Fork Reporter. At fork Reporter on

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Speaker 1: Instagram for you know, show stuff food stuff things like that.

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Speaker 1: And if you're an artist or maker or creator of

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Speaker 1: any kind or you just like being around those like that,

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Speaker 1: see aside of me that we don't get into much

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Speaker 1: on the air, and that's the maker and creator side

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Speaker 1: of me is savco Industries on Instagram. That's s AA

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Speaker 1: v COO Industries. And if you if you show that

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Speaker 1: you're an artist or something that you accept my follow

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Speaker 1: I will follow you back. And it's been cool to

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Speaker 1: see your work too as an inspiration to me. So

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Speaker 1: thanks for that. Savco Industries on Instagram. All right, So

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Speaker 1: last year we talked to this gentleman as we talked

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Speaker 1: about ice cream in Orange County, but under the circumstances,

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Speaker 1: I think I was broadcasting from home or something, so

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Speaker 1: we didn't get to meet in person and I didn't

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Speaker 1: get to enjoy the amazing ice cream. So Neil Leo

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Speaker 1: has come to sit with us again and he is

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Speaker 1: with Strickland ice Cream and they're celebrating ninety years two

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Speaker 1: years at the Orange County location. So welcome back to

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Speaker 1: the program.

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Speaker 5: Well, thank you, it's.

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Speaker 1: Nice to see you, my friends. So tell us a

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Speaker 1: little bit for those that may not know the history

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Speaker 1: and the story of Strickland's bring us up to date

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Speaker 1: on that.

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Speaker 3: Yeah.

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Speaker 6: Sure, well, first of all, it's very very very happy

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Speaker 6: to be back here Andy on the air with you again, Neil.

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Speaker 6: But so Strickland started out in Aquin, Ohio as owned

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Speaker 6: by the family Strickland's family and coming up to be

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Speaker 6: the ninth yeth year, which is this year. Founded in

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Speaker 6: nineteen thirty six. They make all the ice creams in

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Speaker 6: house and on the same day, so whatever you see

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Speaker 6: our flavors for the day.

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Speaker 5: Is that being made that day.

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Speaker 6: So I couldn't deliver any flavors that was made like

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Speaker 6: today or even yes or tomorrow, so it has to

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Speaker 6: be today, you know, or to day prior.

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Speaker 5: So that's that's what we do.

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Speaker 1: And we talked about this last time. That really one

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Speaker 1: of the ways that you experienced this is you go

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Speaker 1: to my Stricklands dot com My Stricklands dot com and

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Speaker 1: then you can click on the menu and you basically

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Speaker 1: you get to see what flavors are there. So it's

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Speaker 1: not like you have a thousand different flavors. You're focusing

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Speaker 1: on the best of the best to keep that flavor,

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Speaker 1: whether it's flavor of the day and some of the

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Speaker 1: basics there.

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Speaker 5: Yeah, it's very very true.

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Speaker 6: So what we do is I think there's a lot

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Speaker 6: of fun in that if you think about it, right,

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Speaker 6: if we make the same flavors every day, it kind

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Speaker 6: of just get very boring.

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Speaker 1: Right.

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Speaker 6: So when you have the calendars, you you kind of

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Speaker 6: every month you have to think about it and say

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Speaker 6: what I want to do for next month, right, so

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Speaker 6: you kind of put together you know, what flavor goes

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Speaker 6: to what day and what we you know, especially on

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Speaker 6: weekends when people tend to be out more, right, So

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Speaker 6: you kind of get to create and also at the

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Speaker 6: same time create new flavors if you will. That of

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Speaker 6: course had to be along with approval by the strict headquarter, so.

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Speaker 5: That that's what it is.

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Speaker 6: So you get to play with the flavors, you get

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Speaker 6: to create, You get to decide what flavors you want

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Speaker 6: to make for that week of for that day.

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Speaker 1: So that's absolutely wonderful. And if I remember correctly from

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Speaker 1: my last conversation, the old machinery and the original machinery

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Speaker 1: and stuff like that is what's in use, correct, Yeah, So.

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Speaker 6: What we have is we have the replica of the

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Speaker 6: original machine, which is the same same technologies and if

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Speaker 6: I would ask you to go to the website, and

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Speaker 6: if you would go to the location's Akron, which is

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Speaker 6: the original store, you'll see some of the picture. They

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Speaker 6: still have the machine that runs since nineteen thirty six.

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Speaker 5: They are still in operation too.

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Speaker 1: Wow.

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Speaker 6: And if you then you come to our website you

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Speaker 6: look at arts, it looks almost identical except obviously a

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Speaker 6: little bit you know, newer and shinier, less were exactly

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Speaker 6: you know, but those are the same technology that was

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Speaker 6: used back in nineteen thirty six.

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Speaker 3: And this was not your profession or your direction in

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Speaker 3: life originally.

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Speaker 6: No, it wasn't, not by any stretchup means. But actually

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Speaker 6: it was one of those kind of talk when you, you know,

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Speaker 6: sit down with a buddy over a beer and you go,

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Speaker 6: what do I want to do when I retired? And

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Speaker 6: you're like, yeah, I just want to hang out to

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Speaker 6: the beach and play playball each volleyball and then just

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Speaker 6: sells ice cream on this side for kids, you know who.

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Speaker 6: People want to come up and do it, and loandihill

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Speaker 6: turn into something well I'm near the beach.

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Speaker 5: Sort of it goes hates.

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Speaker 1: But certain enough, man, it's gorgeous.

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Speaker 6: But it's certainly serving a lot of ice cream to

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Speaker 6: you know, kids that come in, you know, you always

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Speaker 6: see the happiest you know, smile when they come in.

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Speaker 6: They broke out as happies. It doesn't matter how bad

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Speaker 6: a day they have or something. I mean for the

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Speaker 6: adults as well.

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Speaker 1: That's ice cream is one of those things. I mean,

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Speaker 1: it just is ice cream is. It takes you to

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Speaker 1: a special time, It takes you to a memory, it

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Speaker 1: takes you to uh, you know, you say you think

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Speaker 1: summers or something like that. But here in southern California,

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Speaker 1: there's no different. I mean we get the occasional rains

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Speaker 1: or what have you, but ice cream is I crave

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Speaker 1: it year round, yeah, no matter the temperature, and there's

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Speaker 1: just something about it that hits.

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Speaker 5: Different absolutely y. You know, like a week week.

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Speaker 6: Ago, right, a week and a half ago, we have

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Speaker 6: tremendous amount of rains and we still have customer comes

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Speaker 6: in and go for some reason.

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Speaker 5: I want to scream, yeah in a rainy days.

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Speaker 1: No shame in that at all. I feel the same thing.

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Speaker 1: I mean, they're even with the fire on in the

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Speaker 1: house and the heater on, it's just having some ice

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Speaker 1: cream and hanging out. So the flavors. How how far

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Speaker 1: in advance are you thinking about what flavors you're going

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Speaker 1: to put on, you know, whether it's during the week

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Speaker 1: or the weekend.

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Speaker 6: We usually developed the flavors for the next calendar month,

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Speaker 6: if you will, usually about a week to week and

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Speaker 6: a half. Got care and then we will have to

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Speaker 6: put it together and then we have to send it

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Speaker 6: up to corporate and then they have to approve it

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Speaker 6: before you can publish that and saying, Okay, this is

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Speaker 6: what I'm gonna make.

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Speaker 1: Do you already have the recipes that you're allowed to

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Speaker 1: use or.

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Speaker 6: All these recipes, the majority of them are from the

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Speaker 6: corporate because they provide business a franchise, they provide the

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Speaker 6: recipes and the one that we developed that new flavors

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Speaker 6: sort of cater to this side on the market.

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Speaker 5: We have to submit and get approval for it. Wow,

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Speaker 5: so we do have to not not.

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Speaker 6: Just a recipe, but also the process of going through

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Speaker 6: and how to make that flavor.

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Speaker 1: So as any flavor that you've made, have they picked

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Speaker 1: it up for other franchisees or.

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Speaker 6: Other yes, other franchise had asked about like oh, how

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Speaker 6: did you create this flavor?

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Speaker 5: And then you know, we share. We definitely share the

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Speaker 5: flavor that we make here, and a lot.

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Speaker 6: Of our flavors down here in southern in California, especially

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Speaker 6: in southern California not quite being well is it needed

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Speaker 6: or accepted up in I was in the Midwest. Yeah,

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Speaker 6: but there are certainly more like for instance, people had

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Speaker 6: asked me about Thai iced tea, how do you make

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Speaker 6: Thai iced tea? Because more and more people kind of

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Speaker 6: now get into that different cultures and different kind of taste.

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Speaker 5: So wait, wait to share that ingredient.

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Speaker 1: Oh, I love it all right, stick around. We're to

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Speaker 1: talk more with Neil Leo. He is with Strickland ice

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Speaker 1: Cream celebrating ninety years. But two years in Coasta, Mesa

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Speaker 1: will come back and we'll try some of the ice

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Speaker 1: cream and give you some deets. So go nowhere.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KFI AM six.

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Speaker 1: Forty KFI AM six forty live everywhere on the iHeartRadio app.

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Speaker 1: Hey everybody, Happy Saturday to you. Thanks for hanging out

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Speaker 1: with us today. On the show, we just celebrate food.

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Speaker 1: It's what we do. I'm your well fed host, Neil

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Speaker 1: Savedra and for three hours on a Saturday. We just

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Speaker 1: kind of break down good food and the people working

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Speaker 1: their asses off bringing us good food, culture behind it,

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Speaker 1: all those things. And we've got Neil Liu with us

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Speaker 1: today and he was on last year. We talked about

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Speaker 1: Strickland ice Cream celebrating their ninety years two years now

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Speaker 1: in Coasta, Mesa. Right, that's excellent, So thanks for taking

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Speaker 1: the time to come in this time. For some reason,

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Speaker 1: I think that I was out of studio last time.

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Speaker 1: We had to do a phone interview, so I didn't

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Speaker 1: get to try your ice cream. There. I did something

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Speaker 1: I don't normally do, and that is try something off

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Speaker 1: the air. I usually do it when I'm on the air,

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Speaker 1: but I just had to try this taro. Wow, Holy smokes.

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Speaker 1: What a beautiful, rich and delicate flavor for an ice

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Speaker 1: cream that really had way more impact than I thought it.

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Speaker 1: Just the flavor is outstanding. This is really you should

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Speaker 1: be very proud. That is an excellent and unique flavor.

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Speaker 1: And is that one that's unique to your location or.

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Speaker 6: Yes, that one is very unique to only king California

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Speaker 6: that we be here.

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Speaker 1: You've got to try that, Kayla. That is Tarot's right here.

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Speaker 1: It just is it just really in ice cream form

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Speaker 1: is quite magical. That creaminess at the end that rounds

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Speaker 1: off that flavor is really lovely. And you brought vanilla.

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Speaker 1: Thank you for that, because I think that's how you learn,

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Speaker 1: correct if it's great ice cream or not.

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Speaker 6: Exactly a lot of ice cream connoisseurs when they want

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Speaker 6: to try your ice cream, the first thing they ask

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Speaker 6: for is your vanilla, and then.

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Speaker 5: Followed by your chocolate.

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Speaker 6: Always right, because ninety percent of your flavors it will

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Speaker 6: be developed, you know, from vanilla. So if your vanilla

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Speaker 6: is good and they ain't know the rest of it,

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Speaker 6: you're going to be okay.

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Speaker 1: If that's always that's like. And when you did that,

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Speaker 1: I went, oh, he knows what he's doing. He knows

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Speaker 1: what he's doing because everybody wants you don't want to

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Speaker 1: hide by just the flavors that have other things or whatever.

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Speaker 1: Just getting that vanilla and the key to the balanced flavors,

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Speaker 1: the sweetness, the richness. If you can get that vanilla,

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Speaker 1: then you've got my trust for everything else you put

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Speaker 1: in there. Right, So what do you think, Hayla, Well,

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Speaker 1: no talkie talking more eat eat. Yeah, it just is

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Speaker 1: an excellent excellent flavor and unexpected how it comes together.

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Speaker 1: And then of course the kit kat, so that one's

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Speaker 1: going on today, right, that.

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Speaker 6: Going on today. Kit cat is today. So that one

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Speaker 6: was a freshly made this morning, right before I came out.

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Speaker 6: I packed them, and then we had black cherry also

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Speaker 6: in the studio here. Black cherry is also one of

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Speaker 6: the flavors. Sometimes we make it so we can along

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Speaker 6: with pistasio and we keep do spamoni, black cherryashio and

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Speaker 6: chocolate together.

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Speaker 3: Wow, that kit kat holds up really nicely in there,

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Speaker 3: the crispiness on the inside.

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Speaker 1: Yeah, it holds up.

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Speaker 5: Yeah.

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Speaker 6: So I think because of the way the streatlans ice

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Speaker 6: cream process, the way allow us to do a lot

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Speaker 6: of creativeness with the with the We called the feedings

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Speaker 6: the cookies, the candies, so they don't just overly bearing

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Speaker 6: inside the milk so that they become soggy like you

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Speaker 6: know like kitcatfos, right, the wafers, so they become very

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Speaker 6: crunchy out.

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Speaker 1: Of the chocolate, correct, but that the wafer on the inside,

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Speaker 1: you call them the feedings.

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Speaker 6: We called the feeding because we we've we've fed those

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Speaker 6: toppings into the ice cream while we make them, so

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Speaker 6: we don't mix them in the milk ahead of times,

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Speaker 6: so that way they stay fresh.

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Speaker 1: It'd be a great name for a horror film, the Feedings.

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Speaker 1: But that you should be so proud. This is so delicious.

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Speaker 1: I can understand why it's been around for ninety years,

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Speaker 1: but as as a franchise owner, it's got to be

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Speaker 1: pretty neat to serve such a high quality product. And

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Speaker 1: even in southern California, you know we love great ice cream.

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Speaker 1: To bring something special like this.

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Speaker 6: Yeah, it is in a way. It's a joy when

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Speaker 6: you when you hear a customer their reaction like like

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Speaker 6: you and many others, and that gave you the sense

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Speaker 6: of fulfillment, right, even though sometime you feel like there's

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Speaker 6: a lot of work, but when you hear the feedback

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Speaker 6: and the customer how they like the ice creams, and

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Speaker 6: and that just makes that much worthwhile and saying okay,

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Speaker 6: I need to continue with this.

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Speaker 1: And it's and I will say from somebody who loves

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Speaker 1: making ice cream themselves. Once you freeze something and it

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Speaker 1: gets to that temperature, it changes the flavor, so you

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Speaker 1: have the balance. I mean again, just looking at all

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Speaker 1: these flavors in the taro, there is that is that

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Speaker 1: is one of the greatest ice cream that I've had.

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Speaker 1: There's just something unique to it and that flavor that's delicate.

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Speaker 1: You could have easily blown over too much with the

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Speaker 1: flavor in the air.

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Speaker 5: Correct.

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Speaker 6: So one of ice ice cream the special the specialty

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Speaker 6: ice cream is if you can come to our store

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Speaker 6: when when we serve you right on site. They are soft.

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Speaker 6: People tend to address them as say soft ice cream.

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Speaker 6: They are they are not hard frozen ice cream.

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Speaker 5: Is because the.

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Speaker 6: Way that Strickman's machine when they when they make them,

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Speaker 6: as they come out, they they pushed them out. Don't

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Speaker 6: forget they were the old the old frozen custom makers.

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Speaker 6: Oh yeah they were. They were made from customds before.

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Speaker 6: Just because now they have removed most of them, removed

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Speaker 6: the egg.

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Speaker 5: So and the pines and the courts.

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Speaker 6: That when you take them home, even though from a

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Speaker 6: freezer at thea all frozen hard just like me when

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Speaker 6: I got here.

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Speaker 5: When you take it out and let us sit for

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Speaker 5: a little while, is right, go.

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Speaker 6: Back to that creamy stage and it doesn't lose anything.

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Speaker 6: It's not like it's gonna you get freezer burns anything

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Speaker 6: like that. And one thing you probably had noticed too,

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Speaker 6: is ice cream is not that sweet? There's not, No,

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Speaker 6: it's it's surprisingly it's creamy. Right, It's like the natural

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Speaker 6: sweetness of cream, right, rather than sugar.

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Speaker 7: Correct, exactly. Yeah, so it's gibbering amazing. It's a really, uh,

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Speaker 7: for lack of a better term, very honest flavor. It

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Speaker 7: doesn't feel adulterized any way, shape or form.

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Speaker 5: Right.

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Speaker 1: Well, thanks so much for coming in. It was nice

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Speaker 1: to meet you in person.

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Speaker 6: Me too, I'm very happy to come in to check

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Speaker 6: out this iHeart studio that I heard so much about.

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Speaker 3: Sorry, it's just a studio with microphone, but it's it's

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Speaker 3: day to day for us. But I guess we would

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Speaker 3: freak out if we got your ice cream shop and

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Speaker 3: you go, hey, this is just what I do. My

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Speaker 3: Stricklands dot com, my Strickland dot com and uh, you

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Speaker 3: know on Instagram, Strickland's dot oc, Stricklands dot oc.

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Speaker 5: And Facebook of Strickland, of Cosa Mesa.

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Speaker 3: Excellent, Neil, good to see you, get to see you too,

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Speaker 3: Thanks for coming in, my friend.

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Speaker 1: Happy New Year. All right, it's the Fork Report on Neil.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KF.

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Speaker 1: I am six forty so Neil Savadri here with the

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Speaker 1: Fork Report and all things food, beverage and beyond, as

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Speaker 1: they say, sitting in here, leaning back in my chair,

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Speaker 1: enjoying some you know, Strickland's ice cream and got some

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Speaker 1: Philly's Best, and it's everywhere. It's everywhere, it's like, and

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Speaker 1: in walks Conway. Who's coming up next at five o'clock,

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Speaker 1: by the way, with the Crest Report. Uh. I think

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Speaker 1: it's the Crest Quest Crest Uh. Anyways, it's coming up

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Speaker 1: and Conway's gonna host it. And first of all, thanks

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Speaker 1: for the imaginative you know, name fifty pretty much what

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Speaker 1: we're we are here the whole report thing, and then

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Speaker 1: you're gonna hear Tiffany, and then after Tiffany you're going

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Speaker 1: to get Michael Monks and a an encore presentation of

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Speaker 1: the one year look after the Fires. So all that

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Speaker 1: to say, don't go anywhere. But I'm sitting here and

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Speaker 1: Conway walks in and he starts laughing because all there

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Speaker 1: is is like ice cream and food everywhere, and he's like, hey,

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Speaker 1: can I take a picture? Sure, because there's nothing like

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Speaker 1: the fat guy in his natural habitat. It's like, hey,

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Speaker 1: can I capture this?

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Speaker 5: Sure?

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Speaker 1: Go ahead, Me and my punsone hanging out going, you know,

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Speaker 1: and this ice cream just is stellar. The food has

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Speaker 1: been spectacular today. So it's just been one of them days,

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Speaker 1: you know where you're just the new year looking at

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Speaker 1: you know some two great places in southern California, and

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Speaker 1: you know, Neil's great guy, Neil Liu. I want to

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Speaker 1: say Lou, but it's Liu, Lou Leu, l i U.

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Speaker 1: Nice guy. Here's a guy going down a path of

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Speaker 1: life and you know, talking to a buddy about like

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Speaker 1: don't lick the side of it.

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Speaker 5: I'm sorry, I forgot you were in the room for

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Speaker 5: a second. I caught myself.

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Speaker 1: Born in a barn.

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Speaker 5: I forgot I was around people. I'm so sorry.

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Speaker 1: I ever tell you the time Jesus walked into place

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Speaker 1: and left the door open. They're like, man, what were

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Speaker 1: you born in a bar? Oh? So anyways, we just

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Speaker 1: had the pleasure of having that is. If that's going

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Speaker 1: home with you, sister, you are one. Look I'm not

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Speaker 1: taking it. I can't. I'm not going home after today.

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Speaker 1: I gotta I gotta run over to Ikia with a

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Speaker 1: missus fine.

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Speaker 5: Unfortunately I'll take it all home.

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Speaker 1: Ash so I can't have the yeah I make this

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Speaker 1: stuff getting old or melting. But wow, just a spectacular

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Speaker 1: food today. And really, if you get a chance out

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Speaker 1: there in Orange County it's their second year anniversary, there

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Speaker 1: is to check out Stricklands. The ice cream really is

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Speaker 1: beyond it's beyond good. It's special. There's something about it

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Speaker 1: that's special and just put together with love and intent

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Speaker 1: and you can just tet you know, you can just

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Speaker 1: taste the difference. So my Stricklands dot com. My Stricklands

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Speaker 1: dot com on the Instagram, that's the website on the

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Speaker 1: Instagram it's Stricklands dot oc, Stricklands dot oc and uh,

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Speaker 1: just amazing. Two years they're celebrating in Orange County. They're

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Speaker 1: in Coasta, Mesa. Ninety years as a company. They're hosting

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Speaker 1: a small anniversary event on Tuesday, January thirteenth from four

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Speaker 1: to eight pm. So it's a big deal celebrate there

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Speaker 1: ninety years. On January thirteenth, Stricklands of Coast to Mesa

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Speaker 1: will offer ninety cent small cones a four to ninety

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Speaker 1: that's a four ninety five value. I mean, this is

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Speaker 1: the real stuff and that's with any purchase, along with

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Speaker 1: hourly prize drawings from four to eight pm. They got

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Speaker 1: tons of giveaways they're going to be doing. The event

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Speaker 1: is of course open to you the good public, and

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Speaker 1: will be attended by Orange County media. Of course, there's

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Speaker 1: going to be influencers there and Akron residents who now

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Speaker 1: call Orange County home. This is a big deal. Additionally,

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Speaker 1: easy for me to say, Stricklands of Coast to Mesa

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Speaker 1: has added two of the most iconic flavors. That's Banana's Pistachio.

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Speaker 1: My mouth is covered in cream crap. That's going to

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Speaker 1: become a drop to the menu there for the week.

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Speaker 1: Visit Strickland's of Coasta Mesa on Instagram for more information.

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Speaker 1: They're just doing great things over there. You can see

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Speaker 1: on their website all of the flavors for the month

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Speaker 1: on their calendar there but Strickland's ice Cream and Orange County.

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Speaker 1: They're going to be celebrating their two year anniversary there

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Speaker 1: in Coasta Mesa, ninety years as a company, so they're

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Speaker 1: hosting a small anniversary event Tuesday, January thirteenth. That's this Tuesday,

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Speaker 1: January thirteenth, from four to eight pm. Tell them we

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Speaker 1: sent you there, and that you want to see for

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Speaker 1: yourself how good this stuff is. They'll treat you like

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Speaker 1: a king or queen because their stuff is just amazing.

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Speaker 1: All right, one more a bit of time together when

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Speaker 1: we return. Yeah, if he wants to cross, I'd love

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Speaker 1: to talk to Conway when we come back. It's the

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Speaker 1: Fork Report on Neil savadri KFI AM six forty.

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Speaker 4: You're listening to The Fork Report with Nil Savadra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 1: Hey, everybody happy Saturday too. You got three hours to

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Speaker 1: kind of shake off the heaviness of the week and

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Speaker 1: whatever's going on in the news and just celebrate food

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Speaker 1: for a while on the Forek Report. And so Conway

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Speaker 1: is like being tog. You know, I got nothing to

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Speaker 1: do on a Saturday? What and't I had a day?

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Speaker 1: You're an honorary Mexican now, well, like I need to do?

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Speaker 1: I how many jobs do you have?

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Speaker 3: I consider myself more even a little more Mexican than you.

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Speaker 1: With SODA's SODA's kayla? Is that right?

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Speaker 3: Yeah?

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Speaker 1: Yeah, all right.

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Speaker 3: But I'm trying to regress to where I started in radio,

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Speaker 3: which is noon to three on Saturday and that's it.

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Speaker 1: I used to love listening. I love doing it. I

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Speaker 1: really I love that.

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Speaker 3: I'm honest to God, I'm jealous of you and of

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Speaker 3: Monks and of Doctor Wendy and all these weekend hosts

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Speaker 3: because I love the vibe on here.

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00:23:06,920 --> 00:23:10,080
Speaker 1: On the weekend. It's casual. There's not a lot of politics.

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Speaker 3: You don't have to cover all the horrific you know

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00:23:12,280 --> 00:23:14,000
Speaker 3: news that that's going on.

440
00:23:14,119 --> 00:23:15,920
Speaker 1: I love it. The boss isn't listening.

441
00:23:16,160 --> 00:23:19,880
Speaker 3: If I could make my salary and just do Saturday

442
00:23:19,880 --> 00:23:21,760
Speaker 3: and Sunday or even less, I would do that in

443
00:23:21,760 --> 00:23:22,320
Speaker 3: a heartbeat.

444
00:23:22,600 --> 00:23:26,080
Speaker 1: If I can make your salary doing your show you

445
00:23:26,200 --> 00:23:28,360
Speaker 1: do have that, Yeah'd be totally good with that.

446
00:23:28,680 --> 00:23:31,840
Speaker 3: I would love it. I'd love the weekends here. It's insatial.

447
00:23:31,960 --> 00:23:32,720
Speaker 3: It is special.

448
00:23:32,960 --> 00:23:37,160
Speaker 1: I mean, it's it's day six, but it's still it's KFI.

449
00:23:37,359 --> 00:23:40,080
Speaker 3: Look, you coined a phrase. I don't know if you

450
00:23:40,119 --> 00:23:42,800
Speaker 3: made it up, but I love it. When you were

451
00:23:42,800 --> 00:23:46,080
Speaker 3: talking to the old program director and she said something

452
00:23:46,240 --> 00:23:48,440
Speaker 3: about we're going to have somebody and to do the

453
00:23:48,480 --> 00:23:53,360
Speaker 3: heavy news something like that for Nil Savedra, and then

454
00:23:53,359 --> 00:23:56,040
Speaker 3: she thought, oh, she just insulted you, saying that you

455
00:23:56,119 --> 00:24:00,240
Speaker 3: weren't capable of doing the heavy news, and you he

456
00:24:00,240 --> 00:24:01,840
Speaker 3: says to like, this is all we could do for

457
00:24:01,880 --> 00:24:04,240
Speaker 3: now or something like that, Right, yeah, right, And then

458
00:24:04,280 --> 00:24:07,520
Speaker 3: you said, and you called her on it and said

459
00:24:07,600 --> 00:24:11,239
Speaker 3: you just you just told this man and and and

460
00:24:11,320 --> 00:24:15,400
Speaker 3: you said, well, being the bottom of the barrel, you said,

461
00:24:15,480 --> 00:24:19,200
Speaker 3: I'm the bottom of the barrel. And then you said, well,

462
00:24:19,440 --> 00:24:21,000
Speaker 3: being in the bottom of the barrel, you're still in

463
00:24:21,000 --> 00:24:23,760
Speaker 3: the barrel. It's like, if you're in the NFL, you

464
00:24:23,800 --> 00:24:25,240
Speaker 3: could be the worst player in the NFL.

465
00:24:25,320 --> 00:24:27,879
Speaker 1: You're in the NFL, that's right. So if on the

466
00:24:27,880 --> 00:24:31,200
Speaker 1: bottom of the barrel and kfies the barrel, pretty good.

467
00:24:31,440 --> 00:24:36,560
Speaker 3: George Carlin used to say bye by just by analyzing

468
00:24:36,600 --> 00:24:39,359
Speaker 3: all the doctors in the world and throwing out the

469
00:24:39,359 --> 00:24:42,000
Speaker 3: great ones, the medium ones, the good ones, you could

470
00:24:42,440 --> 00:24:45,160
Speaker 3: deduct the worst doctor in the world. You can find

471
00:24:45,240 --> 00:24:47,159
Speaker 3: him somewhere in the world. He's the worst doctor in

472
00:24:47,160 --> 00:24:49,680
Speaker 3: the world. And the sad part, he's got a full

473
00:24:49,720 --> 00:24:54,520
Speaker 3: schedule this week. Well, he's probably in jail for giving

474
00:24:54,560 --> 00:24:58,520
Speaker 3: all those drugs. That's right to the friends kid, that's

475
00:24:58,640 --> 00:25:01,400
Speaker 3: right exactly. But anyway, we're doing a brand new show

476
00:25:01,440 --> 00:25:04,320
Speaker 3: five to six pm with my friend Rich Jacoby, who

477
00:25:04,400 --> 00:25:06,800
Speaker 3: owns Golden Crest Metals. We're gonna talk about buying gold

478
00:25:06,840 --> 00:25:10,359
Speaker 3: and silver and precious metals and where gold's coming from,

479
00:25:10,359 --> 00:25:13,760
Speaker 3: where it's going, all that stuff. Crest Precious Metal, Crest, Yeah,

480
00:25:13,800 --> 00:25:16,560
Speaker 3: Golden Crest Metals. And the show is called Crest Report.

481
00:25:18,240 --> 00:25:20,560
Speaker 3: Golden Crest Metals is the company? Wait, no, no, no show

482
00:25:21,240 --> 00:25:25,360
Speaker 3: the name of the shows? What Crust Report? You don't

483
00:25:25,440 --> 00:25:30,360
Speaker 3: like that sounds familiar? Really did you do there?

484
00:25:30,359 --> 00:25:32,560
Speaker 1: At me again? What the what? Wait?

485
00:25:32,640 --> 00:25:32,880
Speaker 5: Minute?

486
00:25:32,880 --> 00:25:34,800
Speaker 1: The Crust Report? Is that what you did here?

487
00:25:34,880 --> 00:25:35,040
Speaker 3: No?

488
00:25:35,040 --> 00:25:39,160
Speaker 1: No, no, no, I do the Fork Junior Show. It's

489
00:25:39,280 --> 00:25:41,399
Speaker 1: a little something I've been working on some I would

490
00:25:41,440 --> 00:25:43,080
Speaker 1: just hit us up, by the way on the talkback.

491
00:25:43,320 --> 00:25:46,680
Speaker 1: Hi Neil, Hi Tim, This is Sandy from San Diego.

492
00:25:47,119 --> 00:25:49,840
Speaker 1: That's good, Sandy from San Diego. I'm so excited, not

493
00:25:49,920 --> 00:25:52,800
Speaker 1: only to hear you, Neil, as I always enjoy whatever

494
00:25:52,840 --> 00:25:56,080
Speaker 1: you're broadcasting and sharing with us and blah blah blah,

495
00:25:56,119 --> 00:25:58,760
Speaker 1: this nice, very nice things, but also to hear Tim

496
00:25:58,880 --> 00:26:03,320
Speaker 1: danglog were in point of view again on Saturdays.

497
00:26:03,840 --> 00:26:06,880
Speaker 3: I feel like I've gone to heaven. We had yesterday,

498
00:26:06,880 --> 00:26:10,040
Speaker 3: we had Jamie simonov on who created ringing and he

499
00:26:10,080 --> 00:26:13,000
Speaker 3: wrote a boy ring Dong with that guy. You know

500
00:26:13,000 --> 00:26:16,520
Speaker 3: what The name of his book is ding Dog. Oh,

501
00:26:16,560 --> 00:26:19,200
Speaker 3: that's the name of his book. Who's using Who else

502
00:26:19,240 --> 00:26:21,720
Speaker 3: is using ding dong right now? I saw it somewhere

503
00:26:21,720 --> 00:26:24,200
Speaker 3: and I was like, so I wrote a book called

504
00:26:24,280 --> 00:26:30,080
Speaker 3: ring going after it. But this is gonna be one hour.

505
00:26:30,119 --> 00:26:31,440
Speaker 3: I don't know if you have gold or silver, but

506
00:26:31,440 --> 00:26:32,840
Speaker 3: I'll introduce you to a guy in the hall. Do

507
00:26:32,840 --> 00:26:33,840
Speaker 3: you have a credit card on you?

508
00:26:35,840 --> 00:26:37,600
Speaker 1: I'll saw you some in the hall Monday.

509
00:26:37,840 --> 00:26:40,640
Speaker 3: Yeah, well he brought some with him, so we'll put

510
00:26:40,640 --> 00:26:41,280
Speaker 3: it out on felt.

511
00:26:41,400 --> 00:26:43,439
Speaker 1: You can buy a big believer in gold. As a

512
00:26:43,440 --> 00:26:45,479
Speaker 1: matter of fact, you have both silver and gold. Oh

513
00:26:45,480 --> 00:26:47,120
Speaker 1: I didn't know that, don't I look like the guy

514
00:26:47,160 --> 00:26:49,920
Speaker 1: who did silver and gold.

515
00:26:51,359 --> 00:26:52,040
Speaker 5: And gold.

516
00:26:52,480 --> 00:26:54,040
Speaker 1: But they're not making any more of it.

517
00:26:54,080 --> 00:26:56,560
Speaker 3: When the planets all crashed into each other, that's how

518
00:26:56,600 --> 00:26:59,040
Speaker 3: gold and silver was made and produced. And there's no

519
00:26:59,119 --> 00:27:01,600
Speaker 3: more crashing of at least not what we're live.

520
00:27:01,880 --> 00:27:05,199
Speaker 1: Well, I don't know. It's getting pretty hairy out there.

521
00:27:05,200 --> 00:27:07,680
Speaker 1: It's getting little nutty out there. I'm telling you, get

522
00:27:07,760 --> 00:27:08,840
Speaker 1: pretty pretty.

523
00:27:09,200 --> 00:27:11,040
Speaker 3: Can I give you the RAMS score? Or do you

524
00:27:11,200 --> 00:27:13,520
Speaker 3: not want to do that. RAMS is a team, Yes,

525
00:27:13,600 --> 00:27:15,160
Speaker 3: the Los Angeles Football Ram.

526
00:27:15,320 --> 00:27:18,560
Speaker 1: No, please Rams win. Rams win.

527
00:27:19,680 --> 00:27:23,400
Speaker 3: They beat Carolina by thirty five points.

528
00:27:23,440 --> 00:27:27,000
Speaker 1: It was a cakewalk or by four or three or something.

529
00:27:27,160 --> 00:27:29,800
Speaker 1: I think by three. But the Rams should have lost

530
00:27:29,840 --> 00:27:30,120
Speaker 1: that game.

531
00:27:30,160 --> 00:27:32,840
Speaker 3: They played horrible the entire game and they just squeaked

532
00:27:32,880 --> 00:27:34,480
Speaker 3: one out in the last minute.

533
00:27:34,680 --> 00:27:38,199
Speaker 1: God that love that backhanded compliment for your team. They

534
00:27:38,200 --> 00:27:41,640
Speaker 1: were horrible today, just horrible. But they won and they're

535
00:27:41,680 --> 00:27:42,240
Speaker 1: moving on.

536
00:27:42,560 --> 00:27:45,080
Speaker 3: They're the first team to win the NFL in the

537
00:27:45,160 --> 00:27:48,359
Speaker 3: NFL playoffs, in this wild card matchup, and they're going

538
00:27:48,440 --> 00:27:49,240
Speaker 3: to play next week.

539
00:27:49,320 --> 00:27:51,560
Speaker 1: Neil, it's a big deal. Oh, twenty twenty six is

540
00:27:51,600 --> 00:27:53,480
Speaker 1: going to be their year. I feel it. Yeah, owns

541
00:27:53,600 --> 00:27:53,960
Speaker 1: it is.

542
00:27:53,920 --> 00:27:55,840
Speaker 3: Going to be a great you know, a great year

543
00:27:55,840 --> 00:27:58,119
Speaker 3: for the Rams. May what else is going to be

544
00:27:58,520 --> 00:28:00,399
Speaker 3: a great year for silver and gold?

545
00:28:00,600 --> 00:28:03,399
Speaker 1: That's right? That's right? No, do you honestly got you

546
00:28:03,400 --> 00:28:07,000
Speaker 1: own silver and gold? Yes? Is that right? In bars

547
00:28:07,080 --> 00:28:10,159
Speaker 1: or coins? I have them in coins, but they're not

548
00:28:10,200 --> 00:28:12,159
Speaker 1: special coins. I'm not buying them for that value. I'm

549
00:28:12,160 --> 00:28:14,560
Speaker 1: buying them for the the content of the oka.

550
00:28:14,800 --> 00:28:16,200
Speaker 3: I'm not going to keep I'm not going to ask

551
00:28:16,240 --> 00:28:18,119
Speaker 3: you if you keep them at home, because then guys, oh,

552
00:28:18,320 --> 00:28:20,679
Speaker 3: not keeping them at home, you haven't been somewhere to

553
00:28:20,720 --> 00:28:21,920
Speaker 3: fall my family at home.

554
00:28:22,160 --> 00:28:25,120
Speaker 1: It's actually it's a facade that I keep it to

555
00:28:25,160 --> 00:28:26,639
Speaker 1: get mail. How old is your baby?

556
00:28:26,680 --> 00:28:26,840
Speaker 4: Now?

557
00:28:27,440 --> 00:28:30,840
Speaker 1: My baby is nine? You gotta be ever nine at

558
00:28:30,840 --> 00:28:33,960
Speaker 1: the end of November. No way, I'm going to see

559
00:28:34,000 --> 00:28:35,960
Speaker 1: them in minutes from now. We're going to We're going

560
00:28:36,000 --> 00:28:39,800
Speaker 1: to your birdbank Ikea. Oh my god, we're gonna go

561
00:28:39,920 --> 00:28:42,800
Speaker 1: have some of the food. Do you ever eat there?

562
00:28:42,800 --> 00:28:45,000
Speaker 1: At Aki? I love Ikeia. They got great food.

563
00:28:45,080 --> 00:28:48,920
Speaker 3: They've got great garlet toast, the meatballs, little desk for him.

564
00:28:48,960 --> 00:28:52,200
Speaker 1: The chicken fingers are good. Oh yeah. But you know,

565
00:28:52,240 --> 00:28:55,640
Speaker 1: when I started here, my daughter was three. Holy smell.

566
00:28:55,760 --> 00:28:59,600
Speaker 1: She's twenty. She's dating yet she's dating yet dating a guy?

567
00:29:00,200 --> 00:29:02,840
Speaker 3: I knew that. Who came see how you reacted? Who

568
00:29:02,880 --> 00:29:04,800
Speaker 3: came over to the house a little I did? Came

569
00:29:04,840 --> 00:29:09,440
Speaker 3: over the house today, openly rooting against the rams in

570
00:29:09,480 --> 00:29:09,960
Speaker 3: your house?

571
00:29:10,000 --> 00:29:10,560
Speaker 5: In my house?

572
00:29:11,400 --> 00:29:14,800
Speaker 1: You mean the Rams house, my house, Rams house?

573
00:29:15,040 --> 00:29:15,480
Speaker 4: He was.

574
00:29:15,640 --> 00:29:18,920
Speaker 1: I couldn't believe it. So that's a generational thing. So

575
00:29:18,960 --> 00:29:21,520
Speaker 1: she's no longer When you dated a.

576
00:29:21,520 --> 00:29:24,400
Speaker 3: Girl in high school and you went to the father's

577
00:29:24,440 --> 00:29:26,720
Speaker 3: house the Super Bowl, whatever is on. You looked at

578
00:29:26,800 --> 00:29:31,040
Speaker 3: him and whatever jersey he had on, that's your team, absolutely,

579
00:29:31,080 --> 00:29:34,320
Speaker 3: one hundred percent. Yeah, one hundred percent. And the meal

580
00:29:34,600 --> 00:29:40,000
Speaker 3: the wife made was always the best. That's right, the best,

581
00:29:40,240 --> 00:29:41,640
Speaker 3: even if you couldn't tolerate it.

582
00:29:41,720 --> 00:29:44,720
Speaker 1: Actually, I don't remember any bad meals, but if you did,

583
00:29:45,080 --> 00:29:46,000
Speaker 1: it was the best.

584
00:29:46,080 --> 00:29:47,480
Speaker 3: Can I get I ask you one question? I need

585
00:29:47,560 --> 00:29:49,800
Speaker 3: we got to go your favorite pizza place in la

586
00:29:50,200 --> 00:29:51,280
Speaker 3: Ohay or do you not do that?

587
00:29:51,720 --> 00:29:52,800
Speaker 1: Hey? How are you gonna ask?

588
00:29:52,800 --> 00:29:52,880
Speaker 6: Like?

589
00:29:52,920 --> 00:29:54,320
Speaker 1: What do you taught? What kind of give me? Give

590
00:29:54,360 --> 00:29:58,800
Speaker 1: me to one of the best? Uh is I'm going

591
00:29:58,840 --> 00:30:01,520
Speaker 1: off pizza? Oh the one, the one of the best

592
00:30:01,840 --> 00:30:10,320
Speaker 1: square pizzas pizza hut no period, nothing like it. Absolutely

593
00:30:10,360 --> 00:30:15,920
Speaker 1: spectacular pizza pizza hut No. I mean, I like the

594
00:30:15,960 --> 00:30:21,320
Speaker 1: pizza is fine, like all those is gosh? Is that

595
00:30:21,400 --> 00:30:25,480
Speaker 1: a miracle? Mile? I'm kind of blanking, but they they're

596
00:30:25,800 --> 00:30:29,720
Speaker 1: the photographs online of their pizza are masterpieces. You could

597
00:30:29,800 --> 00:30:32,240
Speaker 1: hang them up in your living room. What do you

598
00:30:32,240 --> 00:30:38,840
Speaker 1: want to a thin crustin thin crust? Dominoes, don't laugh.

599
00:30:38,880 --> 00:30:41,200
Speaker 1: Dominoes makes a great thin crust. No, I don't like

600
00:30:41,280 --> 00:30:44,000
Speaker 1: Domino's thin crust. I like Dominoes. Pan pizza is the

601
00:30:44,040 --> 00:30:46,920
Speaker 1: only thing I think that's worth eating at Dominoes.

602
00:30:46,960 --> 00:30:51,000
Speaker 3: Now, thin crust, sausage pepper is your gold. No, now

603
00:30:51,040 --> 00:30:53,640
Speaker 3: I disagree. I'm disagreeing with you.

604
00:30:54,280 --> 00:30:58,040
Speaker 1: What's your show? Come in during the week, though, and

605
00:30:58,080 --> 00:31:00,920
Speaker 1: I'll tell you the best goes downtown. There's a there're great.

606
00:31:00,960 --> 00:31:02,840
Speaker 1: I mean there's I like jos You like Joe's pizza

607
00:31:02,960 --> 00:31:05,520
Speaker 1: I do down here? Yeah, yeah, beautiful. I think a

608
00:31:05,520 --> 00:31:07,760
Speaker 1: lot of different but it's like you know, it's it's

609
00:31:07,840 --> 00:31:09,160
Speaker 1: not one size fits all.

610
00:31:09,200 --> 00:31:13,200
Speaker 3: Are you talking about Apaloni? Is like Prince's ex girlfriend Apple? Okay,

611
00:31:13,440 --> 00:31:14,000
Speaker 3: I'll remember that.

612
00:31:14,680 --> 00:31:15,000
Speaker 5: Buddy.

613
00:31:15,000 --> 00:31:16,600
Speaker 3: Thanks for having me in. We're gonna be on five

614
00:31:16,640 --> 00:31:19,440
Speaker 3: to six. Oh, this was on the air, I think,

615
00:31:19,480 --> 00:31:21,480
Speaker 3: so all right, buddy, we'll have a great show.

616
00:31:21,520 --> 00:31:22,520
Speaker 1: Thank you. So I appreciate it.

617
00:31:22,600 --> 00:31:25,680
Speaker 3: Uh, tell your family, I said the Quest report, yes,

618
00:31:26,240 --> 00:31:27,600
Speaker 3: with myself and Rich Jacoby.

619
00:31:27,880 --> 00:31:31,560
Speaker 1: Tiffany coming up after that in an hour, and then

620
00:31:31,640 --> 00:31:36,160
Speaker 1: you've got an encore presentation of the Fires one year letter.

621
00:31:36,880 --> 00:31:39,240
Speaker 1: Thank you, sir. Tiffany is eight to ten tonight. I

622
00:31:39,280 --> 00:31:42,640
Speaker 1: thought she was following that eight to ten, So after this,

623
00:31:43,280 --> 00:31:48,040
Speaker 1: all right, keep listening. This is the Fork Reported KFI

624
00:31:48,360 --> 00:31:53,120
Speaker 1: and KOSTHD two Los Angeles, Orange, Kenny, you've been listening

625
00:31:53,120 --> 00:31:55,320
Speaker 1: to the Forek Report. You can always hear us live

626
00:31:55,360 --> 00:31:58,720
Speaker 1: on KFI AM six forty two to five pm on Saturday,

627
00:31:58,920 --> 00:32:02,200
Speaker 1: and anytime on demand on the iHeartRadio app