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Speaker 1: Foody Friday with Neil Savedra Neil host of The FOK Report.

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Speaker 1: That's tomorrow from two to five pm, and Neil, let's

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Speaker 1: start and fast food. We generally do fast food because

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Speaker 1: both Neil and I like fast food because we are

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Speaker 1: extraordinarily healthy, because that's just one of the things we do.

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Speaker 1: Neil particularly eating really healthy food, exercising like crazy to

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Speaker 1: keep himself.

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Speaker 2: In shake just a few demons out.

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Speaker 1: Yeah you have, Yeah, all right, let's do it at

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Speaker 1: McDonald's favorite international McDonald's favorite coming to the US.

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Speaker 3: Yeah, so you know, I remember, gosh, where were we

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Speaker 3: You and I were at a I'm trying to think

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Speaker 3: where we were. Was it Brazil when we were at

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Speaker 3: the KFC or something together something?

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Speaker 4: Oh yeah, the one with feathers.

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Speaker 3: Yeah no, but I will tell you it is one

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Speaker 3: of the things that I'm fascinated with. McDonald's is such

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Speaker 3: an American icon that when I do travel internationally, I'm

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Speaker 3: fascinated by how they interpret you know, American fast food

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Speaker 3: culture and the fries are always the exact same thing,

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Speaker 3: but the burgers often are different as to how they

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Speaker 3: execute them. And one of the ones that I've tried

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Speaker 3: abroad is the Arch. It is the this this big

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Speaker 3: Arch burger, and it's internationally all over the place, one

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Speaker 3: of the biggest and most favored burgers. But they don't

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Speaker 3: have it here and they're bringing it here. What is

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Speaker 3: it it is? It's two quarter pound patties with three

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Speaker 3: slices of white cheddar. It has a special sauce on

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Speaker 3: it that it's kind of a light tomatoeat sauce on it.

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Speaker 3: It haso sesame seeds and some poppy seeds on the bun.

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Speaker 3: It has lettuce, it has tomatoes, and it has both

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Speaker 3: crunch and raw onions on it. It's a pretty damn

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Speaker 3: good burger. But this will be the first time it

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Speaker 3: comes out on the third, so early next week it's

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Speaker 3: headed to US restaurants and I think it's gonna be

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Speaker 3: a pretty big hit.

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Speaker 4: Yeah, it sounds good. And I'm not a big McDonald's

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Speaker 4: guy either.

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Speaker 3: But I like McDonald's. I know that their crap, but

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Speaker 3: you know, the fries are tasty.

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Speaker 1: Yeah, fries do a good job and they like the

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Speaker 1: soft serve ice cream. I love that they do a

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Speaker 1: great job with that. So okay, I am And yeah,

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Speaker 1: when it's working. And there was that story that we

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Speaker 1: did or several times we did a story about how

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Speaker 1: the machines never work anywhere, and it is when you

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Speaker 1: talk about McDonald's overseas. I think of the two most

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Speaker 1: the most successful McDonald's franchises I think in the world.

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Speaker 1: One is Beijing and these are supermarket seis McDonald's. Oh yeah,

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Speaker 1: one is Beijing and the other one is Moscow and

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Speaker 1: it's a line out the door, this one hundred thousand

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Speaker 1: square feet inside.

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Speaker 3: They are completely different. We when we were in Italy

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Speaker 3: for your wedding last year, almost coming up on a

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Speaker 3: year bub, we went to one outside of Milan, and

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Speaker 3: it was massive and it was like a party, like

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Speaker 3: young kids were hanging out there, and we've been to

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Speaker 3: other ones like that too. The best burger I've ever

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Speaker 3: had at a McDonald's internationally was in Jerusalem. It was

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Speaker 3: a fantastic burger. And then the worst was in Brazil.

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Speaker 3: They had this weird local burger at a McDonald's. They

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Speaker 3: had this brown sauce on it.

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Speaker 1: It was Yeah, it was horrible, but but you're right,

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Speaker 1: the one in Jerusalem, the jew burger is very very strong.

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Speaker 1: The McCoy that's actually even funnier. That's actually even funnier.

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Speaker 1: I have to give that to you.

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Speaker 2: They have in.

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Speaker 3: Gosh, where was India? They have the Maharaja Burger.

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Speaker 4: It was curry on it.

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Speaker 3: No, it's it's actually chicken based. They don't have any beef.

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Speaker 1: No beef walks around on the streets and people bow

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Speaker 1: down to beef.

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Speaker 3: Go fight will Yeah, you can't move a cow, you

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Speaker 3: know there. Holy cow is literal there. But one thing

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Speaker 3: they did have at the McDonald's in in India was interesting,

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Speaker 3: and I don't think I've seen it anywhere else here

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Speaker 3: or abroad. Was they had this clear plexiglass container, like

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Speaker 3: a you know, a place where you'd put billets or

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Speaker 3: you know, vote for something or whatever. But if you

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Speaker 3: didn't use the condiment, the little packet of ketchup or

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Speaker 3: mayo or whatever, you'd put it back in that thing.

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Speaker 3: They would steam them, clean them and reuse them.

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Speaker 4: You know what.

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Speaker 1: That makes sense because how many of those little packets

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Speaker 1: are thrown away? People throw them out of it because

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Speaker 1: people always put they always grabs far more than they need.

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Speaker 2: And I thought that was interesting.

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Speaker 3: In your place, I've seen it and then you can

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Speaker 3: find I think it was Thailand, and I forgot what

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Speaker 3: they they they call it. But when you put your

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Speaker 3: hands together in bow, that's Ronald McDonald. The statue of

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Speaker 3: Ronald McDonald is doing that. I can't remember the name

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Speaker 3: of what that's called, but it's fascinating. But now you know,

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Speaker 3: we rarely a lot of McDonald's across the world, have

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Speaker 3: a lot of you know, pizza's, spaghetti, all these different things,

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Speaker 3: much different than they do here. And now the big

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Speaker 3: Archburger is going to be coming on March third next.

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Speaker 1: All right, all right, uh neil, And this one is

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Speaker 1: a really strange sentence.

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Speaker 4: There's a new way to enjoy veggies.

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Speaker 3: Now, Veggie's a great Speaking of our buddy Mark Thompson,

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Speaker 3: veggiees are great, man.

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Speaker 1: Yeah Mark, Well you know, Mark looks better than we do.

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Speaker 1: My friend, Oh my gosh, he could bench press both

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Speaker 1: of us. Yeah yeah, And a lot of people don't

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Speaker 1: know this. He's one hundred and seventy years old, he

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Speaker 1: looks forty.

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Speaker 4: Yeah he does. And he's a vegan.

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Speaker 2: Yeah that's what he has superpowers.

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Speaker 4: Yeah, Lak also.

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Speaker 2: Is a vegan. She could bench press us too.

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Speaker 4: Absolutely, you're not a vegan.

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Speaker 3: I'm not a vegan, no, although I would only be

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Speaker 3: vegan if my doctor said I absolutely had to. And

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Speaker 3: it's not because I don't think that you know, they're there,

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Speaker 3: it's viable. I think there's wonderful things to it. I

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Speaker 3: just think we're omnivores.

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Speaker 1: Yeah, my doctor said I have to be a vegan.

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Speaker 1: I tell me, go pound sand Okay, moving on, how

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Speaker 1: do we enjoy veggies in a different wonderful way?

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Speaker 3: Veggies are great, but I feel like we don't prepare

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Speaker 3: veggies properly here in the States. We don't utilize. We

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Speaker 3: kind of make them aside, and we don't think of

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Speaker 3: them as you know what they are, which is richly

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Speaker 3: nutritious and colorful and bright and sweet and lovely, and

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Speaker 3: we tend to overcook them or what have you. But

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Speaker 3: this I was kind of blown away. ROAs seven seeds

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Speaker 3: dot com. Their company Roe seven r ow the number

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Speaker 3: seven and you can find these on their website Row

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Speaker 3: sevenseeeds dot Com or in your local Whole foods. But

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Speaker 3: do you remember how a couple of years ago it

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Speaker 3: was really popular to get fish tins. Sardines were coming

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Speaker 3: back in restaurants. A lot of the fish tins were

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Speaker 3: coming back. Well, these are in similar sardine type cans.

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Speaker 3: But you've got sweet prince tomatoes, you've got badger beats,

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Speaker 3: and they're an extra virgin olive oil, white balsamic vinegar,

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Speaker 3: sweet garlak. This is like a Dijon mustard and white

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Speaker 3: balsamic vinegar glaze. But inside is this combination of leaks

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Speaker 3: and garlic. And not only can you snack on these

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Speaker 3: and eat them directly from the tin, but you could

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Speaker 3: throw them on top of a pasta, you could put

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Speaker 3: them in a salad. And they're beautifully and very chef

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Speaker 3: forward in the combinations that they make. And I just

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Speaker 3: thought they were gorgeous. They look appetizing, and what a

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Speaker 3: way to add a little you know, veggies and color

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Speaker 3: into your meal. That is easy, you know, put them

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Speaker 3: on a toastini or a piece of crusty bread and

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Speaker 3: you could have a nice, simple breakfast. I just think

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Speaker 3: they're gorgeous, and I love the combinations of those white

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Speaker 3: balsamic vinegars and the red wine vinegar that's with the

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Speaker 3: sweet prince tomatoes.

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Speaker 1: And Neil, let me ask you, and you and I

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Speaker 1: have talked about this, is it even possible to have

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Speaker 1: good tasting vegetables if they're not breaded?

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Speaker 4: And deep fried.

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Speaker 3: Yes it is. I love vegetables. I think we overcooked

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Speaker 3: veggies in the States. We like them kind of mushy.

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Speaker 4: No we don't.

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Speaker 1: Everybody likes them albente. No one likes some mushi, that's

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Speaker 1: what you say. But we grow up with them being yeah,

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Speaker 1: we grew Yeah, we grew up with the mushy, the

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Speaker 1: canned beans that were, you know, green beans that were

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Speaker 1: like mush.

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Speaker 2: Stade used to that.

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Speaker 3: I like them, well, little crisp, like you said, a

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Speaker 3: little toothy, a little audente.

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Speaker 2: But you know, think about it. Just some toast.

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Speaker 3: Beats, I know, are very earthy, but they can be

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Speaker 3: really like I really.

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Speaker 1: Do like beats, beats solid. That's just it's wonderful. A

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Speaker 1: lot of people don't. Okay, very quickly, we only have

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Speaker 1: a couple of minutes. Trader Joe's, Yes, the two dollars snack.

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Speaker 1: I'm a big fan of Trader Joe's.

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Speaker 3: And they have great snacks. They have really really wonderful snacks.

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Speaker 3: And there's this one that is back and it's two

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Speaker 3: bucks for a.

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Speaker 2: Bag of it.

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Speaker 3: They're the giant Peruvian Inca corn snacks. They're salted, they're crispy,

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Speaker 3: they're they're lightly puffed, and people dig them, and they're

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Speaker 3: back for a little bit, and they're kind of they're

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Speaker 3: kind of like their version of corn nuts. I think

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Speaker 3: they're better than corn nuts. I like the texture of

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Speaker 3: these better. But they're back and people love them. They're

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Speaker 3: buying them, you know, three bags deep when they're going

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Speaker 3: in there.

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Speaker 1: Every time I buy corn nuts, by mistake, I buy

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Speaker 1: corn nuts, and I'm really disappointed that it's not candy corn,

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Speaker 1: because I am the only human being on the face

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Speaker 1: of this earth that likes candy corn. In reality, I don't,

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Speaker 1: so there are no human beings on the face of

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Speaker 1: this earth.

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Speaker 2: Like corn is a weird thing.

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Speaker 3: You know what's funny is you trace that back the

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Speaker 3: reason why they did candy corn. You go back it

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Speaker 3: wasn't even necessarily for Halloween originally that it was because

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Speaker 3: ninety percent of the United States was a grarian back

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Speaker 3: in the day. Like everybody's job was a farm job,

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Speaker 3: and it was a familiar site for kids and fun

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Speaker 3: and playful and that. But that's where it comes from,

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Speaker 3: the fact that everybody was working on a farm back

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Speaker 3: in the early days of the US.

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Speaker 1: Okay, Tomorrow to five Folk reported bro.

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Speaker 4: Yeah, it is the Fork Report Tomorrow two to five pm.

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Speaker 2: Okay,