1 00:00:00,480 --> 00:00:03,520 Speaker 1: Hey, it's Niel Savedra. You're listening to KFIM six forty 2 00:00:03,760 --> 00:00:12,039 Speaker 1: the four Report on demand on the iHeartRadio app. Hey, Kayla, Yeah, Neil, Now, 3 00:00:12,080 --> 00:00:14,280 Speaker 1: what's a vegetable you should bring if you get a 4 00:00:14,280 --> 00:00:19,079 Speaker 1: flat tire? Hmm? What you should have brought a spare? 5 00:00:19,160 --> 00:00:34,880 Speaker 1: I guess. Oh, I see what you did there. Let 6 00:00:34,880 --> 00:00:38,720 Speaker 1: me tad you got it. Let me teach you who 7 00:00:38,720 --> 00:00:47,400 Speaker 1: had it? Condam mirror, Nathan, Let me teach you at it. 8 00:00:47,400 --> 00:00:53,880 Speaker 1: It's a columnar. Let me teach you at it. Let 9 00:00:53,920 --> 00:00:58,639 Speaker 1: me teach you out of IM six forty live everywhere 10 00:00:58,680 --> 00:01:01,880 Speaker 1: on the iHeartRadio app. Have if Saturday. To you, Neil Savadri, 11 00:01:01,960 --> 00:01:06,919 Speaker 1: your friendly neighborhood forek reporter on this beautiful Saturday. Happy 12 00:01:06,920 --> 00:01:08,760 Speaker 1: to be with you with the Fork Report. If you're 13 00:01:08,760 --> 00:01:12,560 Speaker 1: new to the program, all we do is celebrate food 14 00:01:12,640 --> 00:01:15,840 Speaker 1: and a bunch of different ways. Talk about you know, cocktails, 15 00:01:15,880 --> 00:01:19,280 Speaker 1: whether they have alcohol in them or not, beverages of 16 00:01:19,319 --> 00:01:22,640 Speaker 1: any kind. We talk about food. We celebrate it going 17 00:01:22,720 --> 00:01:27,400 Speaker 1: out to eat, staying at home and cooking, you know, 18 00:01:27,600 --> 00:01:30,560 Speaker 1: everything in between. It's just a celebration of food. Today 19 00:01:30,600 --> 00:01:32,680 Speaker 1: will be no different, And of course we're going to 20 00:01:32,800 --> 00:01:35,839 Speaker 1: start with Technique of the week. If you ever miss 21 00:01:35,880 --> 00:01:38,120 Speaker 1: a Technique of the Week or any part of the show, 22 00:01:38,319 --> 00:01:40,200 Speaker 1: just remember you can go back and listen to the 23 00:01:40,200 --> 00:01:43,880 Speaker 1: podcast at KFIAM six forty dot com. Look for the 24 00:01:43,959 --> 00:01:47,720 Speaker 1: podcast there and they're broken down hour by hour, I believe, 25 00:01:47,760 --> 00:01:50,080 Speaker 1: but you can get all the content there that you 26 00:01:50,160 --> 00:01:53,920 Speaker 1: might have missed today or what have you. Okay, so 27 00:01:55,040 --> 00:01:58,280 Speaker 1: super Bowls coming today. The stuff you should probably be 28 00:01:58,360 --> 00:02:02,040 Speaker 1: getting ingredients for now is what we're going to get 29 00:02:02,080 --> 00:02:06,160 Speaker 1: into today. So everybody likes the big game. Everybody wants 30 00:02:06,200 --> 00:02:09,919 Speaker 1: to hang out. Everybody wants to have great food and 31 00:02:10,040 --> 00:02:13,600 Speaker 1: watch the commercials. Although I will tell you something that's 32 00:02:13,639 --> 00:02:16,240 Speaker 1: happening more and more, and I noticed it a lot 33 00:02:16,280 --> 00:02:20,160 Speaker 1: this year. All the commercials have come out already. Everybody's 34 00:02:20,160 --> 00:02:23,799 Speaker 1: putting them online, like, look what we've done, and look 35 00:02:23,800 --> 00:02:26,480 Speaker 1: at how great this is, and then what are you 36 00:02:26,480 --> 00:02:31,519 Speaker 1: waiting for? AnyWho? When it comes to food, I'm your man, 37 00:02:31,720 --> 00:02:34,480 Speaker 1: and one of the foods that I think is important. 38 00:02:34,480 --> 00:02:37,280 Speaker 1: I've always broke this down. Your proteins, which usually is 39 00:02:37,320 --> 00:02:40,200 Speaker 1: going to be meat for most people, and then you've 40 00:02:40,200 --> 00:02:44,959 Speaker 1: got your cheese, and then you've got your bread. That's 41 00:02:45,520 --> 00:02:49,200 Speaker 1: that's kind of the food mix when it comes to 42 00:02:49,880 --> 00:02:52,119 Speaker 1: the Super Bowl. Yeah, do you throw veggies in there? 43 00:02:52,160 --> 00:02:56,200 Speaker 1: Sure are their dips, absolutely, chips, of course, all these things. 44 00:02:56,240 --> 00:02:59,560 Speaker 1: But really bread, cheese and meat are kind of the 45 00:02:59,600 --> 00:03:03,120 Speaker 1: three that go into just about everything. So when it 46 00:03:03,160 --> 00:03:07,360 Speaker 1: comes to meat, unless you're Michelle Cube, our beloved executive producer, 47 00:03:07,680 --> 00:03:12,720 Speaker 1: you're probably not making meatballs every week. God bless her. 48 00:03:13,160 --> 00:03:16,320 Speaker 1: If you don't follow her producer Michelle, you can find 49 00:03:16,360 --> 00:03:19,880 Speaker 1: her online. She's constantly doing her Sunday gravy because she's 50 00:03:19,960 --> 00:03:24,120 Speaker 1: Italian and she's from the East Coast there on Long Island, 51 00:03:24,639 --> 00:03:29,600 Speaker 1: so she's constantly making her meatballs, her fresh meatballs and 52 00:03:29,680 --> 00:03:34,359 Speaker 1: her Sunday gravy. However, if that's not your tradition, you 53 00:03:34,480 --> 00:03:36,880 Speaker 1: got to know where to get the good stuff. And 54 00:03:36,920 --> 00:03:42,040 Speaker 1: if you want good frozen meatballs, a couple of ways 55 00:03:42,040 --> 00:03:45,960 Speaker 1: you have to think about this. Kirkland, they have their 56 00:03:46,000 --> 00:03:52,000 Speaker 1: signature Italian style beef meatballs that's at costco great value 57 00:03:52,560 --> 00:03:56,880 Speaker 1: and they're actually very tasty. So as far as qualities, 58 00:03:57,120 --> 00:04:02,280 Speaker 1: as far as value goes and taste, that's going to 59 00:04:02,360 --> 00:04:08,280 Speaker 1: be a go to there. Of course, other great contenders 60 00:04:09,320 --> 00:04:15,040 Speaker 1: would be Johnsonville. They have their classic Italian style, also 61 00:04:15,240 --> 00:04:19,520 Speaker 1: very good. Your local grosser may have them raw, you know, 62 00:04:19,680 --> 00:04:23,760 Speaker 1: pre made into meatballs, but not frozen, and you can 63 00:04:23,760 --> 00:04:27,320 Speaker 1: cook those. There's just something about the process of having 64 00:04:27,400 --> 00:04:31,320 Speaker 1: it done and frozen, they're already cooked that I think 65 00:04:31,360 --> 00:04:36,599 Speaker 1: it's easier. You don't have to prepare them, drain the 66 00:04:36,680 --> 00:04:40,240 Speaker 1: you know, the grease and all of this stuff off. 67 00:04:40,560 --> 00:04:44,840 Speaker 1: It's easier, especially you can partially thaw them and then 68 00:04:44,960 --> 00:04:47,520 Speaker 1: put them into one of the dishes I'm going to 69 00:04:47,560 --> 00:04:51,359 Speaker 1: get to in a second, and they're gonna cook or 70 00:04:51,480 --> 00:04:54,880 Speaker 1: reheat and you're going to be golden. So Kirkland Signature 71 00:04:54,960 --> 00:04:59,840 Speaker 1: Italian style beef meatballs, Jacksonville, Classic Italian Trader Joe's has 72 00:04:59,880 --> 00:05:06,800 Speaker 1: a nice Italian style meatball and getting these are you know, 73 00:05:07,400 --> 00:05:10,839 Speaker 1: a way of cutting down but still getting a very tasty, 74 00:05:11,320 --> 00:05:13,840 Speaker 1: flavorful meatball. Now, the meatballs, you can do a lot 75 00:05:13,880 --> 00:05:18,480 Speaker 1: of things. You can do them, you know, Swiss style meatballs, 76 00:05:18,760 --> 00:05:21,599 Speaker 1: or with a white sauce in them. You can do 77 00:05:22,680 --> 00:05:28,640 Speaker 1: what I like is either a meatball slider or something 78 00:05:29,000 --> 00:05:34,040 Speaker 1: called a meatball sandwich ball or meatball sandwich bomb, which 79 00:05:34,080 --> 00:05:36,080 Speaker 1: cracks me up every time. I hear that because that's 80 00:05:36,080 --> 00:05:39,000 Speaker 1: what it sounds like. So these are not recipes you 81 00:05:39,040 --> 00:05:41,159 Speaker 1: need to write down. These are concepts that are going 82 00:05:41,200 --> 00:05:43,800 Speaker 1: to be easy for you to consume. So imagine this. 83 00:05:44,120 --> 00:05:49,400 Speaker 1: You get your muffin tin. The medium size muffin tins 84 00:05:49,480 --> 00:05:53,080 Speaker 1: work very well, sometimes the smaller ones do, depending on 85 00:05:53,120 --> 00:05:55,640 Speaker 1: the size of the meatball. And then you can get 86 00:05:55,640 --> 00:05:57,719 Speaker 1: a pre made dough or you can make yourself a 87 00:05:57,720 --> 00:06:00,560 Speaker 1: pizza dough if you're like me and have a recipe 88 00:06:00,560 --> 00:06:03,680 Speaker 1: that you feel, you know, you're very comfortable with, but 89 00:06:03,960 --> 00:06:05,920 Speaker 1: a lot of people aren't. So you can get either 90 00:06:06,080 --> 00:06:10,479 Speaker 1: frozen pizza dough or you can get the raw pizza 91 00:06:10,520 --> 00:06:14,279 Speaker 1: dough in the refrigerator section. Sometimes even your local pizza 92 00:06:14,920 --> 00:06:17,280 Speaker 1: parlor will do this as well. All kinds of way 93 00:06:17,320 --> 00:06:20,240 Speaker 1: to get yourself the pizza dough, and you roll and 94 00:06:20,279 --> 00:06:24,680 Speaker 1: stretch that out to cover the entire top of the 95 00:06:24,800 --> 00:06:27,400 Speaker 1: muffin tin. Then you get a second muffin tin, and 96 00:06:27,440 --> 00:06:29,760 Speaker 1: you want to make sure you spray the inside of 97 00:06:29,760 --> 00:06:32,080 Speaker 1: that muffin tin and then the bottom of this next 98 00:06:32,160 --> 00:06:34,279 Speaker 1: muffin ten, because what you're gonna do is you're gonna 99 00:06:34,279 --> 00:06:36,640 Speaker 1: put another one on top, and you're gonna slowly press 100 00:06:36,680 --> 00:06:39,120 Speaker 1: it down, and as you do that, you're gonna make 101 00:06:40,000 --> 00:06:42,839 Speaker 1: you know, these little indentations. There are these little divots 102 00:06:43,160 --> 00:06:46,440 Speaker 1: in the dough, and that's where you're gonna put your 103 00:06:46,560 --> 00:06:52,279 Speaker 1: mar nara sauce in there, the partially frozen meatball. You're 104 00:06:52,279 --> 00:06:56,520 Speaker 1: going to put some mazzarella cheese on there, and then 105 00:06:56,560 --> 00:06:59,040 Speaker 1: you're gonna cut the edges almost like you're cutting. You're 106 00:06:59,040 --> 00:07:01,120 Speaker 1: gonna put another piece on top of that, and then 107 00:07:01,120 --> 00:07:04,480 Speaker 1: you're gonna puss them together, almost like you're making ravioli, 108 00:07:05,839 --> 00:07:08,640 Speaker 1: but instead of pasta, you're using like a pizza dough. 109 00:07:09,200 --> 00:07:11,280 Speaker 1: Then you're gonna want to cut the edges off and 110 00:07:11,360 --> 00:07:15,160 Speaker 1: cut them into individual squares just over the size. They 111 00:07:15,280 --> 00:07:17,960 Speaker 1: kind of divide up that way, but you're gonna cut 112 00:07:18,000 --> 00:07:19,520 Speaker 1: them because what I want you to do at this 113 00:07:19,600 --> 00:07:24,160 Speaker 1: point is cut them into squares, this little beautiful package, 114 00:07:24,280 --> 00:07:26,480 Speaker 1: and then bring the corners up to each other, kind 115 00:07:26,520 --> 00:07:29,240 Speaker 1: of like you're making a package. Bring them up to 116 00:07:29,320 --> 00:07:32,640 Speaker 1: each other and seal them off on the top, and 117 00:07:32,720 --> 00:07:35,800 Speaker 1: they're going to become these little balls of goodness. Then 118 00:07:35,880 --> 00:07:38,520 Speaker 1: you get a little olive oil or butter, or maybe 119 00:07:38,560 --> 00:07:41,360 Speaker 1: a mixture of both. You get some fresh garlic in there, 120 00:07:42,440 --> 00:07:47,120 Speaker 1: you get some salt and pepper and what else would 121 00:07:47,200 --> 00:07:50,600 Speaker 1: be good, Sometimes a little basil or some Italian seasoning 122 00:07:50,840 --> 00:07:53,440 Speaker 1: up in there as well. You mix that up and 123 00:07:53,560 --> 00:07:57,240 Speaker 1: then you spread that out over the tops of the 124 00:07:57,280 --> 00:07:59,800 Speaker 1: dough and you bake them off at about four hundred 125 00:07:59,800 --> 00:08:05,520 Speaker 1: degree until they're brown, nice and golden brown on the outside. 126 00:08:05,760 --> 00:08:09,600 Speaker 1: And then you have the most gorgeous little pockets of 127 00:08:09,640 --> 00:08:12,840 Speaker 1: goodness with that meatball in there. The mazzarella who could 128 00:08:12,840 --> 00:08:16,520 Speaker 1: ask for more, and themarnar sauce. You can also put 129 00:08:17,240 --> 00:08:20,200 Speaker 1: on top a little bit of parmisano reggiano on there, 130 00:08:20,360 --> 00:08:21,720 Speaker 1: give it a little bit of a crunch and a 131 00:08:21,800 --> 00:08:26,320 Speaker 1: crisp on top. Those are easypas lemon squeeze. Some more 132 00:08:26,440 --> 00:08:31,720 Speaker 1: ideas simple ones for the big game coming up. So 133 00:08:31,880 --> 00:08:34,320 Speaker 1: go know where you're. 134 00:08:34,080 --> 00:08:37,360 Speaker 2: Listening to The Fork Report with Nil Savedra on demand 135 00:08:37,440 --> 00:08:39,440 Speaker 2: from KFI AM six forty. 136 00:08:41,040 --> 00:08:44,960 Speaker 1: Good afternoon on this beautiful Saturday, Neil Savedra and the 137 00:08:44,960 --> 00:08:48,040 Speaker 1: Fork Report here. Thanks for hanging out. Remember if you 138 00:08:48,080 --> 00:08:50,240 Speaker 1: miss anything here, you can always go back and listen 139 00:08:50,400 --> 00:08:53,720 Speaker 1: on the podcast. Just go to KFIAM six forty dot com. 140 00:08:54,120 --> 00:08:56,439 Speaker 1: You look for the podcast area then the Fork Report 141 00:08:56,480 --> 00:08:59,320 Speaker 1: and you'll find us right there. So we miss any 142 00:08:59,320 --> 00:09:02,560 Speaker 1: part of the show, you know, especially segments like we're 143 00:09:02,559 --> 00:09:04,720 Speaker 1: doing right now Technique of the Week. You don't want 144 00:09:04,760 --> 00:09:08,320 Speaker 1: to miss those, all right. Talking Super Bowl food, we 145 00:09:08,400 --> 00:09:14,679 Speaker 1: talked about those little little bombs of meatball, like little 146 00:09:14,679 --> 00:09:20,000 Speaker 1: meatball some sub but wrapped in a dough ball, and 147 00:09:20,040 --> 00:09:21,400 Speaker 1: you can go back and listen to that on the 148 00:09:21,440 --> 00:09:24,480 Speaker 1: podcast if you didn't hear it. Delicious, and we even 149 00:09:24,559 --> 00:09:28,480 Speaker 1: told you what the best frozen meatballs are, so you 150 00:09:28,520 --> 00:09:31,400 Speaker 1: can go there and listen to the podcast as well 151 00:09:31,440 --> 00:09:38,240 Speaker 1: if you missed it. These are adorable and snacky delights. 152 00:09:39,160 --> 00:09:41,720 Speaker 1: I usually joke and call them white people tacos, but 153 00:09:41,760 --> 00:09:46,200 Speaker 1: the fact is our African American brothers and sisters love 154 00:09:46,280 --> 00:09:49,280 Speaker 1: these two. But they're not typically I don't know, the 155 00:09:49,720 --> 00:09:52,600 Speaker 1: hard shell like fast food tacos is what they are. 156 00:09:52,640 --> 00:09:56,880 Speaker 1: But these are many. These are many, and it's kind 157 00:09:56,920 --> 00:09:59,240 Speaker 1: of an ingenious and simple way. So does it have 158 00:09:59,320 --> 00:10:02,000 Speaker 1: all the ingredient that you expect in one of these 159 00:10:02,440 --> 00:10:06,280 Speaker 1: fast food tacos hardshell tacos? Yeah, but listen, this is 160 00:10:06,320 --> 00:10:09,439 Speaker 1: the kicker. So you go get those tostitos. You know, 161 00:10:09,520 --> 00:10:14,320 Speaker 1: those the round tostitos, the chips, and you want to 162 00:10:14,320 --> 00:10:16,480 Speaker 1: get a good bag, one that's not crunched up, because 163 00:10:16,480 --> 00:10:20,480 Speaker 1: you want the whole round. And you're going to get 164 00:10:20,640 --> 00:10:25,960 Speaker 1: pre made refried beans in a can, easy peasy, lemon squeeze. 165 00:10:25,960 --> 00:10:30,360 Speaker 1: You're gonna get your your mixed Mexican cheeses, you know, 166 00:10:30,520 --> 00:10:36,319 Speaker 1: Jack cheese, yellow white jack cheese. You're going to get 167 00:10:36,320 --> 00:10:40,400 Speaker 1: this mix right. And all you do is you get 168 00:10:40,480 --> 00:10:45,199 Speaker 1: that round, the tostito rounds or the equivalent, another round 169 00:10:45,280 --> 00:10:48,760 Speaker 1: that's small. This is what makes them cute as hell. 170 00:10:48,800 --> 00:10:52,600 Speaker 1: You get your ground beef, and you don't need to 171 00:10:52,640 --> 00:10:55,280 Speaker 1: get a packet of taco seasoning. And if you don't want, 172 00:10:55,360 --> 00:10:58,120 Speaker 1: you can make your own taco seasoning. It's very very easy. 173 00:10:58,760 --> 00:11:02,400 Speaker 1: I'll rattle that off. You can have it. But basically, 174 00:11:02,400 --> 00:11:05,400 Speaker 1: it's a tablespoon of chili powder, one and a half 175 00:11:05,559 --> 00:11:10,439 Speaker 1: teaspoons of brown coomen, one teaspoon sea salt, one teaspoon 176 00:11:10,520 --> 00:11:16,280 Speaker 1: ground black pepper, fresh, half teaspoon ground paprika, quarter teaspoon 177 00:11:16,360 --> 00:11:21,559 Speaker 1: garlic powder, quarter teaspoon onion powder, quarter teaspoon crushed red 178 00:11:21,600 --> 00:11:23,679 Speaker 1: pepper flakes. If you want to add a little heat 179 00:11:23,720 --> 00:11:27,480 Speaker 1: to it. And then a quarter teaspoon dried oregano, and 180 00:11:27,520 --> 00:11:31,120 Speaker 1: you just mix the ingredients together and you have that 181 00:11:31,200 --> 00:11:34,040 Speaker 1: on hand, easy peasy, or you can get you know, 182 00:11:34,120 --> 00:11:36,160 Speaker 1: the bag that's pre mixed for you if that's what 183 00:11:36,200 --> 00:11:38,880 Speaker 1: you want as well. That's your meat. You know how 184 00:11:38,920 --> 00:11:40,480 Speaker 1: to brown it and cook it and all of that, 185 00:11:40,760 --> 00:11:45,640 Speaker 1: You drain it, you put you basically cover the top 186 00:11:45,760 --> 00:11:50,000 Speaker 1: of the tostedo rounds with that refried beans, a very 187 00:11:50,040 --> 00:11:52,959 Speaker 1: thin layer does not need to be thick at all. 188 00:11:53,040 --> 00:11:55,360 Speaker 1: And then you want to put the meat on there 189 00:11:55,840 --> 00:11:58,520 Speaker 1: and then the cheese on there, and then you put 190 00:11:58,520 --> 00:12:01,559 Speaker 1: them on a cookie sheet and you put them into 191 00:12:01,600 --> 00:12:04,800 Speaker 1: three hundred and fifty degree oven for about five to 192 00:12:05,280 --> 00:12:08,120 Speaker 1: seven minutes. You just want that cheese melting because everything's 193 00:12:08,120 --> 00:12:15,120 Speaker 1: already cooked. The moisture from the refried beans will start 194 00:12:15,160 --> 00:12:20,000 Speaker 1: to soften the chip below. So when you pull them 195 00:12:20,000 --> 00:12:23,320 Speaker 1: out of the heat, do it slowly. You can get 196 00:12:23,360 --> 00:12:26,440 Speaker 1: them and maybe someone can help you. You fold them 197 00:12:26,480 --> 00:12:29,240 Speaker 1: and they fold like tacos. Now, one thing that I've 198 00:12:29,280 --> 00:12:32,280 Speaker 1: done to help that process is maybe get a little 199 00:12:32,320 --> 00:12:35,040 Speaker 1: pastry brush or something, a little bit of water and 200 00:12:35,080 --> 00:12:39,080 Speaker 1: you can just wipe the center of those rounds with 201 00:12:39,240 --> 00:12:42,600 Speaker 1: just a one stringk a paint brush of water before 202 00:12:42,640 --> 00:12:46,240 Speaker 1: you put the beans on there, and that will help 203 00:12:46,280 --> 00:12:49,360 Speaker 1: the process of softening them so they close shut into 204 00:12:49,360 --> 00:12:53,160 Speaker 1: the taco shape. So you can do that, and then 205 00:12:53,760 --> 00:12:57,239 Speaker 1: you can put cilantro freshly chopped Clei lantro in there. 206 00:12:57,400 --> 00:13:00,760 Speaker 1: You can put get a sour cream dip if you wish, 207 00:13:00,800 --> 00:13:04,080 Speaker 1: you can use with guacamole, and they just come out 208 00:13:04,120 --> 00:13:09,600 Speaker 1: like these crisp on the outside, gooey, yummy, delicious little 209 00:13:10,320 --> 00:13:15,360 Speaker 1: fast food tacos, and they're they're cute, they're easy, and 210 00:13:15,520 --> 00:13:18,880 Speaker 1: it's almost you know, it's like together, it's all those 211 00:13:18,920 --> 00:13:20,840 Speaker 1: things in one bite. I'm a big fan of the 212 00:13:20,840 --> 00:13:23,080 Speaker 1: seven layer dips. It kind of like one of the 213 00:13:23,480 --> 00:13:25,520 Speaker 1: one of those but with the chip already built in. 214 00:13:25,960 --> 00:13:28,680 Speaker 1: These are two of my faves. They're crowd pleasers, they're 215 00:13:28,840 --> 00:13:31,480 Speaker 1: they're sexy to look at, and they're fun and tasty 216 00:13:31,480 --> 00:13:34,160 Speaker 1: to eat. So those, to me are one of the 217 00:13:34,160 --> 00:13:35,760 Speaker 1: things that I love the most when you can look 218 00:13:35,760 --> 00:13:37,120 Speaker 1: at some them and go, I want to eat that. 219 00:13:37,440 --> 00:13:40,880 Speaker 1: I want that now, and then it has payoff. So 220 00:13:41,320 --> 00:13:44,800 Speaker 1: stick around more to com It's the Fork Report, So 221 00:13:44,920 --> 00:13:45,920 Speaker 1: go know. 222 00:13:46,160 --> 00:13:49,480 Speaker 2: Where you're listening to The Fork Report with Nil Savedra 223 00:13:49,720 --> 00:13:52,760 Speaker 2: on demand from kfi AM six forty. 224 00:13:53,440 --> 00:13:57,080 Speaker 1: KFIM six forty Neil Savedra and The Fork Report today 225 00:13:57,160 --> 00:14:00,720 Speaker 1: celebrating all things food beverage on the be all. Today 226 00:14:00,720 --> 00:14:04,560 Speaker 1: we're talking about the Super Bowl, doing kind of an 227 00:14:04,640 --> 00:14:08,480 Speaker 1: extended version of Technique of the Week because you know, 228 00:14:08,559 --> 00:14:12,520 Speaker 1: there's a lot of snacks. Snacks are fun. We actually 229 00:14:12,559 --> 00:14:15,000 Speaker 1: have snack nights here at the house. I've got a 230 00:14:15,080 --> 00:14:18,600 Speaker 1: nine year old son and a beautiful and smart and 231 00:14:18,679 --> 00:14:23,600 Speaker 1: lovely wife that makes us snack nights. We actually have 232 00:14:24,200 --> 00:14:30,760 Speaker 1: special like prison style or military style sloped plates. You know, 233 00:14:31,080 --> 00:14:34,040 Speaker 1: it's like a TV DI inner plate, but it's it's 234 00:14:34,120 --> 00:14:38,040 Speaker 1: like stinging steel or something, and you put all the 235 00:14:38,080 --> 00:14:40,960 Speaker 1: different snacks on there, and it makes for a very 236 00:14:41,000 --> 00:14:44,280 Speaker 1: fun movie night or whatever you're doing. And so snacks 237 00:14:44,280 --> 00:14:46,600 Speaker 1: are important to me. I think snacks and tapas and 238 00:14:46,640 --> 00:14:49,880 Speaker 1: all of these things are quite fun because they're easy 239 00:14:49,920 --> 00:14:52,720 Speaker 1: to eat and they've got all those fun ingredients that 240 00:14:52,760 --> 00:14:57,800 Speaker 1: we like, like cheese and meat and bread all together 241 00:14:57,920 --> 00:15:01,200 Speaker 1: in one. So if you i hear the first two segments, 242 00:15:01,240 --> 00:15:04,160 Speaker 1: please go back to the podcast. They post each hour 243 00:15:04,520 --> 00:15:08,400 Speaker 1: and you can listen to it at your leisure at 244 00:15:08,440 --> 00:15:11,600 Speaker 1: KFIA six forty dot com and then go to podcasts 245 00:15:11,640 --> 00:15:15,200 Speaker 1: there in the forker Port because we gave some great 246 00:15:15,240 --> 00:15:19,280 Speaker 1: ideas for that. Another one that I love doing, and 247 00:15:19,320 --> 00:15:21,920 Speaker 1: I do this on occasion here. And you can even 248 00:15:21,960 --> 00:15:24,720 Speaker 1: make it a bar, meaning that you can set up 249 00:15:25,480 --> 00:15:30,760 Speaker 1: some sauces and cheeses or toppings or what have you, 250 00:15:30,960 --> 00:15:33,560 Speaker 1: and it's like a sort of like a notcho bar 251 00:15:33,600 --> 00:15:36,480 Speaker 1: where people can put their own ingredients on top, but 252 00:15:37,160 --> 00:15:40,360 Speaker 1: with tater tots. So here's the thing. If you have 253 00:15:40,480 --> 00:15:47,400 Speaker 1: an air fryer. Airfryers are basically the quintessential frozen food 254 00:15:47,600 --> 00:15:54,320 Speaker 1: hack because every frozen French fry, every reheating, every frozen 255 00:15:54,520 --> 00:15:59,000 Speaker 1: food snack just works beautifully. And they actually make pretty 256 00:15:59,040 --> 00:16:01,880 Speaker 1: good burgers. By the way, my brother in law turned 257 00:16:01,880 --> 00:16:03,960 Speaker 1: me onto this, and I was like, holy hell, how'd 258 00:16:04,000 --> 00:16:08,160 Speaker 1: you cook this? He's like, uh, any air fryer? And 259 00:16:08,200 --> 00:16:13,600 Speaker 1: they were delicious. But so you air fry your tater 260 00:16:13,760 --> 00:16:18,320 Speaker 1: tots and they come out crisp and lovely, and that's important. 261 00:16:18,360 --> 00:16:21,240 Speaker 1: You want them almost a little extra crisp on the outside. 262 00:16:21,920 --> 00:16:24,600 Speaker 1: And then you the way I do it a lot 263 00:16:24,640 --> 00:16:27,640 Speaker 1: that I really like. You get a good sweetened sour 264 00:16:27,720 --> 00:16:31,880 Speaker 1: sauce that you like, store bought is absolutely fine, and 265 00:16:32,120 --> 00:16:34,360 Speaker 1: you want to let it come to room temperature because 266 00:16:34,400 --> 00:16:36,480 Speaker 1: you don't want to cool down the item too much. 267 00:16:37,080 --> 00:16:38,960 Speaker 1: But what I do is I get a separate bowl 268 00:16:39,040 --> 00:16:40,800 Speaker 1: for each of the sauces that I'm going to use. 269 00:16:41,440 --> 00:16:43,560 Speaker 1: In this case, you get a bowl and then you 270 00:16:43,600 --> 00:16:47,720 Speaker 1: squeeze some sweet and sour sauce in it. Then you 271 00:16:47,800 --> 00:16:50,360 Speaker 1: take you put your tots in there, and you toss them. 272 00:16:50,480 --> 00:16:53,240 Speaker 1: So imagine this. You're holding on the left and right 273 00:16:53,280 --> 00:16:56,080 Speaker 1: side of the bowl with your thumbs on top. You 274 00:16:56,120 --> 00:16:59,720 Speaker 1: push it away from you, you slightly toss up, and 275 00:16:59,800 --> 00:17:01,600 Speaker 1: then pull it back towards you, and it kind of 276 00:17:01,600 --> 00:17:04,840 Speaker 1: makes a circle where you're tossing those tater tots up 277 00:17:04,840 --> 00:17:08,639 Speaker 1: into the air and over and over, hitting different sides, 278 00:17:08,960 --> 00:17:11,200 Speaker 1: same way you would with food in a pan basically, 279 00:17:11,480 --> 00:17:13,840 Speaker 1: but in this bowl you're doing it and that is 280 00:17:14,040 --> 00:17:18,720 Speaker 1: just covering them in that lovely sweet and sour sauce 281 00:17:19,000 --> 00:17:21,040 Speaker 1: that I put them into the serving bowl. I'm going 282 00:17:21,119 --> 00:17:24,320 Speaker 1: to give the vidual serving dough for the bowl. For 283 00:17:24,359 --> 00:17:27,119 Speaker 1: the person. You get a fork and then you put 284 00:17:27,520 --> 00:17:32,160 Speaker 1: maybe some you know, it's really good. Is a little 285 00:17:32,200 --> 00:17:34,520 Speaker 1: bit of sesame seeds on top, and you give them 286 00:17:34,560 --> 00:17:37,120 Speaker 1: a fork and I eat it out of the bowl. 287 00:17:37,320 --> 00:17:41,639 Speaker 1: And you can do that with a ranch style style 288 00:17:41,800 --> 00:17:46,960 Speaker 1: sauce and maybe some chopped fried onions to put on 289 00:17:47,080 --> 00:17:49,600 Speaker 1: top as an extra crunch to it. But you see 290 00:17:49,600 --> 00:17:52,240 Speaker 1: where I'm going with this. It's just lightly tossing those 291 00:17:52,280 --> 00:17:56,760 Speaker 1: tots in that sauce and then adding something on top, 292 00:17:56,840 --> 00:17:59,760 Speaker 1: a little crunch, a little bit of flavor, and when 293 00:17:59,760 --> 00:18:02,800 Speaker 1: they're nice and hot and their crisp and their coated, 294 00:18:02,880 --> 00:18:06,080 Speaker 1: it's almost it's almost the same thing you would do 295 00:18:06,800 --> 00:18:11,399 Speaker 1: for buffalo wings. You basically get them nice and crunching, 296 00:18:11,480 --> 00:18:13,320 Speaker 1: then you put a sauce. You toss them in a sauce, 297 00:18:13,840 --> 00:18:16,200 Speaker 1: and that adds a little something extra. But I got 298 00:18:16,200 --> 00:18:18,400 Speaker 1: to tell you, for as easy as that is to do, 299 00:18:20,200 --> 00:18:26,960 Speaker 1: I'm constantly blown away. And I learned this at a restaurant. Yeah, 300 00:18:27,080 --> 00:18:32,760 Speaker 1: a little cool bar restaurant had them as appetizers, and 301 00:18:32,800 --> 00:18:35,200 Speaker 1: I'm like, wow, this is fantastic, and that I experience 302 00:18:35,400 --> 00:18:39,240 Speaker 1: experimented with a bunch of different sauces and it's just 303 00:18:39,280 --> 00:18:42,040 Speaker 1: a I don't know, it just it has that wow 304 00:18:42,119 --> 00:18:44,679 Speaker 1: factor I don't know if it's the color of it 305 00:18:44,760 --> 00:18:47,280 Speaker 1: coming out. I don't know if it's the smells of it. 306 00:18:47,359 --> 00:18:50,600 Speaker 1: The tater tots we all love, but just those that 307 00:18:50,720 --> 00:18:56,360 Speaker 1: little combination made for a killer snack that every time 308 00:18:56,400 --> 00:18:59,000 Speaker 1: I do it, people like, Wow, this is great and 309 00:18:59,040 --> 00:19:02,680 Speaker 1: they think it's fancy. It really isn't anytime you could 310 00:19:02,680 --> 00:19:06,159 Speaker 1: shave a little energy off of something that has great 311 00:19:06,240 --> 00:19:09,560 Speaker 1: wow power, just because the way that it's prepared or 312 00:19:09,600 --> 00:19:12,719 Speaker 1: comes to the table the better. There's no need for 313 00:19:12,760 --> 00:19:17,040 Speaker 1: you to go nuts or have any sort of extra 314 00:19:17,359 --> 00:19:21,000 Speaker 1: issues when it comes to serving people at the house. 315 00:19:21,040 --> 00:19:24,080 Speaker 1: So think of the sauces that you like. You could 316 00:19:24,119 --> 00:19:27,479 Speaker 1: do it like with an eel sauce as well, really 317 00:19:27,520 --> 00:19:30,920 Speaker 1: goes well. Those of you who love sushi are familiar 318 00:19:30,960 --> 00:19:37,040 Speaker 1: with a great eel sauce that's just absolutely tasty. It 319 00:19:37,200 --> 00:19:40,080 Speaker 1: just has again a little bit of that sweetness, but 320 00:19:40,160 --> 00:19:44,760 Speaker 1: also that umami, that savoriness that comes with a lot 321 00:19:44,800 --> 00:19:48,800 Speaker 1: of Asian sauces that just stands out. And I find 322 00:19:48,840 --> 00:19:53,480 Speaker 1: that sweet sour salty combination really great. So again, you 323 00:19:53,520 --> 00:19:56,199 Speaker 1: don't just have to serve tater tots as tater tots. 324 00:19:56,480 --> 00:19:59,119 Speaker 1: They're delicious, don't get me wrong, but tossing them in 325 00:19:59,160 --> 00:20:02,280 Speaker 1: a sauce like well, they're still hot and crisp. Putting 326 00:20:02,320 --> 00:20:07,560 Speaker 1: a little something on top, like I said, sesame seeds 327 00:20:07,640 --> 00:20:11,280 Speaker 1: or something like that, or some of the French's crunchy 328 00:20:11,320 --> 00:20:14,880 Speaker 1: onions or things like that, just takes them up a notch. 329 00:20:14,880 --> 00:20:18,880 Speaker 1: All right, A beverage when we come back for you know, 330 00:20:19,040 --> 00:20:21,600 Speaker 1: the big game. You're getting together for the Super Bowl. 331 00:20:21,640 --> 00:20:24,119 Speaker 1: You having people come over. You want to have some 332 00:20:24,240 --> 00:20:27,600 Speaker 1: snacks and some beverages. Beer is always great, but here's 333 00:20:27,640 --> 00:20:30,840 Speaker 1: a little combination for the beer lover and the cocktail lover. 334 00:20:30,880 --> 00:20:34,119 Speaker 1: I'll tell you when we return. So go nowhere. 335 00:20:34,880 --> 00:20:37,879 Speaker 2: You're listening to The Fork Report with Nil Savedra on 336 00:20:37,960 --> 00:20:40,200 Speaker 2: demand from KFI AM six. 337 00:20:40,160 --> 00:20:45,400 Speaker 1: Forty Neil Savedra and the Fork Report. The team's all 338 00:20:45,400 --> 00:20:49,240 Speaker 1: here hanging out, celebrating food. Thanks for hanging with us today. 339 00:20:49,520 --> 00:20:51,879 Speaker 1: If you miss anything any part of the show, please 340 00:20:51,960 --> 00:20:54,720 Speaker 1: go to KFIAM six forty dot com after the show 341 00:20:54,840 --> 00:20:57,800 Speaker 1: or anytime there and you can listen to the podcast 342 00:20:57,880 --> 00:21:03,040 Speaker 1: Easy Peasy, Lemon Squeeze and especially like today or any 343 00:21:03,080 --> 00:21:05,520 Speaker 1: of the I hope you like all of it, but 344 00:21:05,720 --> 00:21:07,919 Speaker 1: any of the technique of the weeks are easy to 345 00:21:07,920 --> 00:21:10,600 Speaker 1: go back and listen to if you missed something, or 346 00:21:11,119 --> 00:21:14,480 Speaker 1: oftentimes people go, hey, you mentioned this and you gave 347 00:21:14,520 --> 00:21:17,200 Speaker 1: the address twice, but I didn't. I was in the car. 348 00:21:17,359 --> 00:21:19,520 Speaker 1: What You just go back to the podcast very easy 349 00:21:19,520 --> 00:21:24,080 Speaker 1: to find and get what you need there after the 350 00:21:24,119 --> 00:21:26,320 Speaker 1: show ends, and I think they separate an hour by hour, 351 00:21:26,440 --> 00:21:29,040 Speaker 1: so they're easy to find and go through. Each Life Festival. 352 00:21:29,480 --> 00:21:33,400 Speaker 1: It's happening at Redondo Beach again May thirty, or May 353 00:21:33,480 --> 00:21:37,560 Speaker 1: first through the third rather and it really is a 354 00:21:37,680 --> 00:21:42,120 Speaker 1: killer event. We brought my boy a couple of years 355 00:21:42,119 --> 00:21:46,000 Speaker 1: ago and Max got to see along with me and 356 00:21:46,040 --> 00:21:50,280 Speaker 1: his mom got to see Devo, and that was the 357 00:21:50,359 --> 00:21:54,560 Speaker 1: first concert a real concert there. He'd seen mariachi's and 358 00:21:54,640 --> 00:21:57,719 Speaker 1: bands playing stuff like that, but in a concert setting 359 00:21:57,760 --> 00:22:01,800 Speaker 1: with a ton of people. It was really really fun 360 00:22:01,920 --> 00:22:04,200 Speaker 1: and a special event. So if you get a chance 361 00:22:04,920 --> 00:22:07,359 Speaker 1: to go, I would highly recommend it. This year's lineup 362 00:22:07,440 --> 00:22:11,680 Speaker 1: is fantastic at the Beach Live Festival. You got performances 363 00:22:11,680 --> 00:22:17,040 Speaker 1: by Duran, Duran the Offspring, James Blunt, You've got Sheryl Crowe, 364 00:22:17,240 --> 00:22:23,160 Speaker 1: You've got Joan Jet and again Dondo Beach May first 365 00:22:23,200 --> 00:22:27,080 Speaker 1: through the third, great performances, great lineup throughout the weekend. 366 00:22:27,800 --> 00:22:31,280 Speaker 1: You can go to Beachlive Festival dot com for tickets 367 00:22:31,280 --> 00:22:35,800 Speaker 1: and info. Reminder that Iheartradios KFI AM six forty is 368 00:22:35,840 --> 00:22:39,720 Speaker 1: the official audio partner for Beach Life Festival twenty twenty six. 369 00:22:39,880 --> 00:22:43,280 Speaker 1: Give it some tips, tricks, thoughts, ideas, not really recipes 370 00:22:43,359 --> 00:22:46,080 Speaker 1: you have to remember, but things that you can do. 371 00:22:46,320 --> 00:22:49,800 Speaker 1: Told you the best frozen in my opinion, you know 372 00:22:49,880 --> 00:22:53,280 Speaker 1: some of the best frozen meatballs that you can get. 373 00:22:53,400 --> 00:22:55,600 Speaker 1: You can go back and listen to that in the 374 00:22:55,600 --> 00:23:01,120 Speaker 1: first segment on the podcast later today. Into a beverage, 375 00:23:01,160 --> 00:23:04,240 Speaker 1: shall we Either's something called a vodka shandy. It's also 376 00:23:04,400 --> 00:23:07,080 Speaker 1: called other things. Some people call it like a summer 377 00:23:07,119 --> 00:23:09,800 Speaker 1: beer or a summer shandy or whatever you want to 378 00:23:09,840 --> 00:23:13,560 Speaker 1: call it, but basically it's vodka. It's either light beer 379 00:23:15,000 --> 00:23:21,080 Speaker 1: in color like a Pilsner Hefferwisen works well, and lemonade. 380 00:23:21,200 --> 00:23:25,960 Speaker 1: So you want what else a vodka if you can 381 00:23:26,000 --> 00:23:30,080 Speaker 1: find a good and I emphasize good lemon infused vodka 382 00:23:30,600 --> 00:23:33,320 Speaker 1: that works really really well, but you can get a 383 00:23:33,359 --> 00:23:36,600 Speaker 1: regular vodka as well. Whatever your favorite is. I will 384 00:23:36,640 --> 00:23:41,439 Speaker 1: tell you one of my all time favorite vodkas. And 385 00:23:41,520 --> 00:23:43,720 Speaker 1: I've said this before on the show because a lot 386 00:23:43,760 --> 00:23:47,840 Speaker 1: of people, you know, are always asking, you know, what's 387 00:23:48,040 --> 00:23:50,480 Speaker 1: what's your favorite vodka, or they'll say this is the 388 00:23:50,520 --> 00:23:57,439 Speaker 1: best vodka and I'm like, hmm, no, that's that. That 389 00:23:57,560 --> 00:24:01,240 Speaker 1: is not the best vodka, because there are so many 390 00:24:01,240 --> 00:24:07,959 Speaker 1: different out there. One of mine is I don't know why, 391 00:24:07,960 --> 00:24:09,639 Speaker 1: I just blanked as I'm talking to you. One of 392 00:24:09,640 --> 00:24:14,399 Speaker 1: mine is Kettle One, and it's an inexpensive vodka. But 393 00:24:14,560 --> 00:24:19,480 Speaker 1: I have talked it. I've talked to Russian vodka aficionados 394 00:24:19,560 --> 00:24:24,320 Speaker 1: that have said Kettle One is really one of the 395 00:24:24,359 --> 00:24:29,800 Speaker 1: purest and most Russian vodka e tasting vodka. But it's not. 396 00:24:29,960 --> 00:24:33,400 Speaker 1: It's actually not out of Russia. But Kettle one is fantastic. 397 00:24:35,040 --> 00:24:38,040 Speaker 1: And I'm trying to think if they have a lemon infuse. 398 00:24:38,119 --> 00:24:42,840 Speaker 1: But I like the flavor and I've done it under 399 00:24:42,840 --> 00:24:47,000 Speaker 1: blind taste tests multiple multiple times and it came out 400 00:24:47,000 --> 00:24:50,240 Speaker 1: the winner. I had a guy challenge me because I 401 00:24:50,400 --> 00:24:54,160 Speaker 1: told him, you know, the best was different and blew 402 00:24:54,160 --> 00:24:57,000 Speaker 1: me away. So anyways, that's just a little side note. 403 00:24:57,040 --> 00:25:01,240 Speaker 1: If you're thinking about trying it, really is. I'm a 404 00:25:01,240 --> 00:25:04,960 Speaker 1: big fan of it and have is what I keep 405 00:25:05,000 --> 00:25:07,480 Speaker 1: around the house mostly, although I do have others of course. 406 00:25:07,880 --> 00:25:11,000 Speaker 1: All right, so a classic vodka is shandy is just 407 00:25:11,040 --> 00:25:13,600 Speaker 1: a single survey one ounce vodka. If you can find 408 00:25:13,600 --> 00:25:18,879 Speaker 1: any good not medicinal flavored or tasting or artificial and 409 00:25:18,880 --> 00:25:22,240 Speaker 1: tasting lemon infused, that's good too. Three ounces of a 410 00:25:22,320 --> 00:25:29,560 Speaker 1: light logger or a wheat beer pilsner, hef andvice and excellent. 411 00:25:29,880 --> 00:25:34,600 Speaker 1: Two ounces fresh lemonade or it can be canned lemonade. 412 00:25:35,359 --> 00:25:37,680 Speaker 1: If it is fresh, you might want to add about 413 00:25:37,720 --> 00:25:41,600 Speaker 1: a quarter or a half ounce of simple syrup to 414 00:25:41,640 --> 00:25:43,720 Speaker 1: give it a little viscosity and round it off a 415 00:25:43,720 --> 00:25:47,120 Speaker 1: little bit some ice lemon wedge. For garnish, just fill 416 00:25:47,160 --> 00:25:49,480 Speaker 1: a tall glass or a pint glass with ice. Pour 417 00:25:49,520 --> 00:25:52,000 Speaker 1: in the vodka and the lemonade, top it off with beer. 418 00:25:52,560 --> 00:25:55,240 Speaker 1: Stir but gently to combine it. You don't want to 419 00:25:55,320 --> 00:25:56,760 Speaker 1: lose the carbonation or any of that. 420 00:25:56,880 --> 00:25:57,120 Speaker 2: There. 421 00:25:57,320 --> 00:26:02,880 Speaker 1: Then you garnish with a lemon edge as well, and 422 00:26:04,240 --> 00:26:08,960 Speaker 1: it's a really really lovely combination because the bubbles from 423 00:26:09,000 --> 00:26:11,320 Speaker 1: the beer, and of course it's you know, if you're 424 00:26:11,359 --> 00:26:14,640 Speaker 1: dealing with the pilsner or something that very very light 425 00:26:15,440 --> 00:26:19,480 Speaker 1: and adds to it, you know a little bit of 426 00:26:19,560 --> 00:26:24,399 Speaker 1: the not bitterness, but you know that happiness that we 427 00:26:24,480 --> 00:26:27,879 Speaker 1: all love in beer, right, very light notes. It's not 428 00:26:27,960 --> 00:26:31,320 Speaker 1: like you're putting a I P A in there and 429 00:26:31,359 --> 00:26:33,840 Speaker 1: then that goes with the lemonade and the vodkin actually 430 00:26:33,840 --> 00:26:37,280 Speaker 1: makes for a nice split cocktail beer cocktail if you will, 431 00:26:38,119 --> 00:26:41,960 Speaker 1: to add to your super Bowl. Okay, so if you 432 00:26:42,040 --> 00:26:48,120 Speaker 1: missed anything for our super Bowl special snacks and cocktail there, 433 00:26:48,600 --> 00:26:50,919 Speaker 1: just go back to the podcast when you get a chance. 434 00:26:51,240 --> 00:26:54,520 Speaker 1: KFI AM six forty dot com. Just look for the 435 00:26:54,520 --> 00:26:56,920 Speaker 1: podcast and then look for the forker port. You you'll 436 00:26:56,960 --> 00:27:00,960 Speaker 1: find this show after we're off the air. Shortly after there. 437 00:27:01,280 --> 00:27:03,359 Speaker 1: You can listen to it. Save it whenever you like. 438 00:27:03,440 --> 00:27:05,439 Speaker 1: All right, go nowhere a lot to get to today 439 00:27:05,480 --> 00:27:09,240 Speaker 1: on the fork Report. Go know where this is KFI 440 00:27:09,520 --> 00:27:14,040 Speaker 1: heard everywhere on the iHeartRadio app. You've been listening to 441 00:27:14,080 --> 00:27:16,280 Speaker 1: the fork Report. You can always hear us live on 442 00:27:16,400 --> 00:27:19,560 Speaker 1: KFI AM six forty two to five pm on Saturday 443 00:27:19,760 --> 00:27:23,080 Speaker 1: and anytime on demand on the iHeartRadio app.