1 00:00:00,480 --> 00:00:01,480 Speaker 1: Hey, it's Neil Savedri. 2 00:00:01,639 --> 00:00:04,600 Speaker 2: You're listening to kfi EM six forty the four Report 3 00:00:04,720 --> 00:00:12,119 Speaker 2: on demand on the iHeartRadio app. Hey, hey, Kayla, Yes, Neil, 4 00:00:12,280 --> 00:00:14,440 Speaker 2: what's a vampire's favorite fruit? 5 00:00:15,160 --> 00:00:17,200 Speaker 3: I can't, I can't think of anything. 6 00:00:17,720 --> 00:00:21,360 Speaker 1: A neck terrain, a blood orange. 7 00:00:21,680 --> 00:00:25,119 Speaker 3: Okay, that one's good. That one's yeah, that's very start. 8 00:00:25,239 --> 00:00:39,000 Speaker 4: All right, let me teat you got it. 9 00:00:41,120 --> 00:00:45,440 Speaker 2: Let me teach you who had it, Hoda Marion Nathan, 10 00:00:47,520 --> 00:00:50,680 Speaker 2: Let me teach you who had it? 11 00:00:51,760 --> 00:00:52,280 Speaker 5: Everywhere? 12 00:00:52,840 --> 00:00:57,400 Speaker 4: Oh, let me teach you who had it. Let me t. 13 00:01:00,280 --> 00:01:04,040 Speaker 1: It's all things food, beverage and beyond. 14 00:01:04,280 --> 00:01:06,760 Speaker 2: I am your well fed host, Neil Servader, Thanks for 15 00:01:06,800 --> 00:01:12,360 Speaker 2: hanging out. It's the holiday season. I just I've wanted this. 16 00:01:13,080 --> 00:01:16,920 Speaker 2: I really want this. I like the smells and the 17 00:01:17,000 --> 00:01:22,200 Speaker 2: sights and the sounds and all of it into Thanksgiving, 18 00:01:22,400 --> 00:01:27,120 Speaker 2: into Christmas, into the New Year, and so the flavors 19 00:01:27,120 --> 00:01:29,399 Speaker 2: that come out, pumpkin being one of them, and not 20 00:01:29,480 --> 00:01:33,720 Speaker 2: just the pumpkin spice. People don't understand that pumpkin spice 21 00:01:34,000 --> 00:01:38,760 Speaker 2: doesn't have pumpkin in it. Did you just learn something, 22 00:01:38,920 --> 00:01:39,559 Speaker 2: miss Kayla? 23 00:01:40,040 --> 00:01:43,480 Speaker 3: Well, what you it's not thought it was pumpkin? 24 00:01:43,800 --> 00:01:47,680 Speaker 2: No, it's the spices you put into pumpkin puree when 25 00:01:47,680 --> 00:01:48,800 Speaker 2: you're making pumpkin pie. 26 00:01:48,920 --> 00:01:51,800 Speaker 3: So the spices that go in the pumpkin spice isn't 27 00:01:51,800 --> 00:01:55,560 Speaker 3: even made from pumpkin. No, I think that should be illegal. 28 00:01:55,760 --> 00:01:58,880 Speaker 2: You know that poultry spice isn't actually made from chicken 29 00:01:59,200 --> 00:02:05,040 Speaker 2: or poultry. 30 00:02:05,480 --> 00:02:07,600 Speaker 1: So a lot of people get it confused. 31 00:02:07,640 --> 00:02:09,960 Speaker 2: It's a mix of spices that you add to pumpkin 32 00:02:10,040 --> 00:02:14,560 Speaker 2: to make pumpkin pie. And you used to get them 33 00:02:14,600 --> 00:02:19,519 Speaker 2: all separately. You've got some nutmeg in there, some cloves, cinnamon, 34 00:02:19,600 --> 00:02:23,840 Speaker 2: these types of things, right, and they're in uh, you know, 35 00:02:23,919 --> 00:02:26,680 Speaker 2: different parts, and that's what you use and that's what 36 00:02:26,800 --> 00:02:29,960 Speaker 2: goes into everything. But a lot of people don't understand 37 00:02:29,960 --> 00:02:33,000 Speaker 2: that there's no pumpkin in it. 38 00:02:33,080 --> 00:02:34,720 Speaker 1: The star of the show is the pumpkin. 39 00:02:35,720 --> 00:02:39,080 Speaker 2: And back in the day, you'd get a pumpkin, usually 40 00:02:39,160 --> 00:02:45,279 Speaker 2: a sugar pumpkin. Not every pumpkin is good for boiling 41 00:02:45,680 --> 00:02:50,080 Speaker 2: or roasting and pureting. And so you need a good 42 00:02:50,280 --> 00:02:54,160 Speaker 2: edible pumpkin, something like a smaller sugar pumpkin, and then 43 00:02:54,200 --> 00:02:58,240 Speaker 2: you'd you'd roast it and then you'd pure it and 44 00:02:58,400 --> 00:03:01,000 Speaker 2: you'd get the big chunks out and that's what you'd 45 00:03:01,040 --> 00:03:04,360 Speaker 2: make your pumpkin pie with when you put the spices in. 46 00:03:04,919 --> 00:03:07,480 Speaker 2: So nowadays you can go and just buy pumpkin spice, 47 00:03:07,520 --> 00:03:10,120 Speaker 2: which has all the combinations in there. We've talked many 48 00:03:10,639 --> 00:03:14,240 Speaker 2: times how to put that together. I'll give you. I'll 49 00:03:14,240 --> 00:03:16,399 Speaker 2: give you a quick recipe for that when we come back, 50 00:03:16,400 --> 00:03:20,320 Speaker 2: so that you can have that too. But oftentimes during 51 00:03:20,320 --> 00:03:23,400 Speaker 2: this time of the year it hits fall and you 52 00:03:23,680 --> 00:03:27,120 Speaker 2: see those food those canned pyramids in the grocery store 53 00:03:27,639 --> 00:03:31,280 Speaker 2: of just the pumpkin pure that we all grew up with, 54 00:03:31,840 --> 00:03:36,960 Speaker 2: that mom makes or Dad makes your pumpkin pies with, 55 00:03:37,480 --> 00:03:40,640 Speaker 2: and all of that. Well, if you notice there is 56 00:03:40,800 --> 00:03:45,600 Speaker 2: so much of that that sometimes you get too much. 57 00:03:46,040 --> 00:03:48,280 Speaker 2: You have a spare and I thought, you know what, 58 00:03:48,360 --> 00:03:50,640 Speaker 2: today would be a good day to go through options 59 00:03:50,680 --> 00:03:55,840 Speaker 2: of other things you can do with purade pumpkin because 60 00:03:55,880 --> 00:03:58,360 Speaker 2: we get it at the house for making pumpkin soups. 61 00:03:59,360 --> 00:04:01,720 Speaker 2: Make it straight from the puree. You can add cream, 62 00:04:01,800 --> 00:04:04,120 Speaker 2: you could add coconut milk to it. 63 00:04:04,240 --> 00:04:04,560 Speaker 1: You can. 64 00:04:05,880 --> 00:04:07,760 Speaker 2: I like it with a little and my wife likes 65 00:04:07,760 --> 00:04:12,640 Speaker 2: it with some Oh gosh, what is the spice that 66 00:04:12,680 --> 00:04:16,120 Speaker 2: I'm thinking of right? Now I'm asking you to guess 67 00:04:17,080 --> 00:04:18,839 Speaker 2: or are you? Are you really trying to read my 68 00:04:18,880 --> 00:04:19,520 Speaker 2: mind right now? 69 00:04:19,600 --> 00:04:21,760 Speaker 3: I was, But I don't think it's an East Indian 70 00:04:21,839 --> 00:04:23,320 Speaker 3: spy that I'm cumin. 71 00:04:23,880 --> 00:04:27,760 Speaker 1: No, but that's it again? What's that? No, it's a. 72 00:04:29,400 --> 00:04:36,880 Speaker 2: Flavor where everybody's screaming at the radio. Meg No, it's 73 00:04:36,880 --> 00:04:42,280 Speaker 2: a it's never mind, this is horrible radio is Can 74 00:04:42,320 --> 00:04:45,280 Speaker 2: we start over? Hey, Kayla, you know what the. 75 00:04:45,560 --> 00:04:47,280 Speaker 3: We're not doing. We're not doing it. 76 00:04:47,320 --> 00:04:49,080 Speaker 2: How many times we're gonna start today? So you get 77 00:04:49,080 --> 00:04:52,960 Speaker 2: those cans a pumpkin? Uh, and it's gonna kill me. Now, 78 00:04:53,400 --> 00:04:57,080 Speaker 2: it's gonna literally, I'm worse than handle. It's gonna sit there. 79 00:04:57,839 --> 00:05:01,240 Speaker 2: I'm not going to be able to uh d masala. 80 00:05:01,400 --> 00:05:05,120 Speaker 3: No, I'm googling. It's google it. 81 00:05:05,320 --> 00:05:07,599 Speaker 1: God's killing me right now. It's uh. 82 00:05:09,640 --> 00:05:11,440 Speaker 6: What does it taste like? What does it smell like? 83 00:05:11,600 --> 00:05:15,680 Speaker 2: It's distinct, it's very specific. I can't I cannot tell 84 00:05:15,720 --> 00:05:18,279 Speaker 2: you why right now. I can't grab it. And I 85 00:05:18,360 --> 00:05:21,120 Speaker 2: know everybody listening is going screaming it right He's a 86 00:05:21,200 --> 00:05:22,919 Speaker 2: West Indian, right East Indian? 87 00:05:23,279 --> 00:05:23,479 Speaker 7: Bad? 88 00:05:25,920 --> 00:05:27,600 Speaker 1: Come on, Kayla, all right, we. 89 00:05:27,560 --> 00:05:30,320 Speaker 3: Can't google on the radio, can we'll figure it out. 90 00:05:30,320 --> 00:05:33,520 Speaker 2: I'm gonna I'm gonna move forward because now it's bugging 91 00:05:33,560 --> 00:05:35,920 Speaker 2: me and I have to move forward. So you get 92 00:05:35,920 --> 00:05:38,880 Speaker 2: these leftover cans of pumpkin puree or they're a good price, 93 00:05:38,880 --> 00:05:41,000 Speaker 2: and you say, I'm just gonna grab some and we're gonna. 94 00:05:40,800 --> 00:05:42,600 Speaker 1: Figure it out. There's some basics. 95 00:05:42,600 --> 00:05:44,760 Speaker 2: Of course, the pumpkin pie is the first thing everybody 96 00:05:44,839 --> 00:05:49,800 Speaker 2: uses for it. Pumpkin bread is another one, and Tim 97 00:05:49,839 --> 00:05:55,120 Speaker 2: Comway's wife, Jennifer, she makes a killer pumpkin bread, very moist, 98 00:05:55,520 --> 00:06:01,799 Speaker 2: very delicious. We've given the recipe out normally during Thanksgiving time, 99 00:06:02,200 --> 00:06:04,640 Speaker 2: but if you've had your fill of pies and all 100 00:06:04,680 --> 00:06:12,440 Speaker 2: those basic things, there is other things. Get this, pumpkin cream, cheese, muffins, 101 00:06:13,839 --> 00:06:17,240 Speaker 2: pumpkin soup, pumpkin lasagnia. 102 00:06:17,839 --> 00:06:18,440 Speaker 1: Stop it. 103 00:06:19,480 --> 00:06:22,720 Speaker 2: One of the things I've loved doing with pumpkin is 104 00:06:22,800 --> 00:06:30,640 Speaker 2: making pumpkin ravioli. Yeah, you heard right. Pumpkin ravioli is 105 00:06:30,680 --> 00:06:36,800 Speaker 2: a maze balls. So using these things to make you 106 00:06:36,839 --> 00:06:41,080 Speaker 2: know different types of foods is it's more than don't 107 00:06:41,080 --> 00:06:44,880 Speaker 2: see it just as the pumpkin pie route, because there's 108 00:06:44,920 --> 00:06:47,400 Speaker 2: so much that you can do with a you know, 109 00:06:47,480 --> 00:06:49,400 Speaker 2: like I said like a pumpkin soup. So a really 110 00:06:49,600 --> 00:06:52,240 Speaker 2: simple pumpkin soup you want to put together. 111 00:06:53,560 --> 00:06:54,120 Speaker 1: You can. 112 00:06:55,640 --> 00:06:58,920 Speaker 2: Use things like carrots, add carrots to it, cook carrots 113 00:06:58,920 --> 00:07:01,800 Speaker 2: and things like that to give it a sweeter flavor. 114 00:07:02,560 --> 00:07:03,560 Speaker 1: If you have a. 115 00:07:03,520 --> 00:07:06,599 Speaker 2: Stick blender or an immersion blender, that's going to be 116 00:07:07,040 --> 00:07:11,400 Speaker 2: the hot tip. So three tablespoons sun salted butter, two 117 00:07:11,560 --> 00:07:14,400 Speaker 2: carrots thinly sliced. That carrot's going to add a different 118 00:07:14,400 --> 00:07:18,320 Speaker 2: sweetness level to it. One medium yellow onion, finely chopped, 119 00:07:18,960 --> 00:07:24,560 Speaker 2: one tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger, 120 00:07:25,000 --> 00:07:28,560 Speaker 2: some kosher salt, fresh ground pepper, of course to taste. 121 00:07:28,760 --> 00:07:35,120 Speaker 2: Twelve ounces of butternut squash peeled into cubes. Two teaspoons 122 00:07:35,920 --> 00:07:39,400 Speaker 2: of tomato paste. That's the really dense stuff that comes 123 00:07:39,520 --> 00:07:44,360 Speaker 2: in what looks like a toothpaste tube. You want half 124 00:07:44,400 --> 00:07:49,960 Speaker 2: teaspoon smoked paprika, one fifteen ounce can of pumpkin puree, 125 00:07:50,720 --> 00:07:54,440 Speaker 2: six cups or more of low sodium vegetable roth, heavy 126 00:07:54,480 --> 00:07:58,720 Speaker 2: cream or sour cream, and then roasted pumpkin seats for 127 00:07:58,760 --> 00:08:01,320 Speaker 2: the top. Do you just put this stuff in a 128 00:08:01,400 --> 00:08:03,840 Speaker 2: Dutch oven, a heavy pot over medium heat. 129 00:08:03,880 --> 00:08:04,720 Speaker 1: You melt that butter. 130 00:08:04,760 --> 00:08:08,120 Speaker 2: You have the carrots, onions, garlic, ginger, season with salt 131 00:08:08,120 --> 00:08:12,480 Speaker 2: and pepper. Cover to cook occasionally until vegetables are tender, 132 00:08:12,600 --> 00:08:15,760 Speaker 2: about five minutes or so. For that, you add squash, 133 00:08:16,120 --> 00:08:18,120 Speaker 2: cover and cook, stirring occasionally. 134 00:08:18,480 --> 00:08:20,600 Speaker 1: Squash is barely. 135 00:08:20,200 --> 00:08:23,080 Speaker 2: For tender about four to five minutes, you add the 136 00:08:23,080 --> 00:08:25,680 Speaker 2: tomato paste and a paprika. You cook, stirring until the 137 00:08:25,720 --> 00:08:30,040 Speaker 2: tomato paste is brick read one to two minutes. Then 138 00:08:30,080 --> 00:08:34,199 Speaker 2: you add the pumpkin puree and six cups of that broth. 139 00:08:34,880 --> 00:08:38,480 Speaker 2: Partially cover that pot, bring to a boil over high heat. 140 00:08:38,559 --> 00:08:42,120 Speaker 2: You reduce the heat to medium low. You simmer, stirring 141 00:08:42,160 --> 00:08:46,080 Speaker 2: occasionally until the squash is very tender about fifteen minutes. 142 00:08:46,360 --> 00:08:49,080 Speaker 2: You move from the heat. Use that immersion blender I 143 00:08:49,120 --> 00:08:51,560 Speaker 2: was talking about, blend until smooth. You can also put 144 00:08:51,559 --> 00:08:54,320 Speaker 2: it into a regular blender. It just is so much 145 00:08:54,400 --> 00:08:56,440 Speaker 2: easier to do it right there in the pot. You 146 00:08:56,520 --> 00:09:00,800 Speaker 2: let the soup cool and you blend it in batches, 147 00:09:01,200 --> 00:09:05,199 Speaker 2: and it just is fantastic. It's really really delicious. You 148 00:09:05,280 --> 00:09:09,240 Speaker 2: put the cream on top and it's not difficult at all. 149 00:09:09,840 --> 00:09:11,960 Speaker 2: A couple more recipes. I want to get into that 150 00:09:13,040 --> 00:09:16,559 Speaker 2: pumpkin lasagna. And if you didn't get these, it's really 151 00:09:16,559 --> 00:09:20,320 Speaker 2: easy to go back and listen to the podcast on 152 00:09:20,440 --> 00:09:21,880 Speaker 2: KFIM six forty. 153 00:09:21,640 --> 00:09:23,760 Speaker 1: Dot com and you can put it all down there. 154 00:09:23,840 --> 00:09:26,240 Speaker 2: All right, So the Fork Report, I'm Neil savadri kfi 155 00:09:26,320 --> 00:09:27,200 Speaker 2: AM six forty. 156 00:09:27,720 --> 00:09:30,720 Speaker 5: You're listening to the Fork Report with Nil Savadra on 157 00:09:30,840 --> 00:09:33,320 Speaker 5: demand from kfi AM six forty. 158 00:09:35,120 --> 00:09:37,520 Speaker 4: Curry curry. 159 00:09:40,440 --> 00:09:43,960 Speaker 2: I feel like I puffed passed a watermelon curry. 160 00:09:44,120 --> 00:09:47,319 Speaker 1: Thank you. You guys are the best. God, I love my. 161 00:09:48,320 --> 00:09:49,520 Speaker 3: Curry, so yeah, the best. 162 00:09:49,520 --> 00:09:52,880 Speaker 2: They're so smart, people hitting me up from everywhere. I 163 00:09:52,920 --> 00:09:56,000 Speaker 2: don't know why I blocked it, but curry, Yes, curry 164 00:09:56,480 --> 00:10:00,320 Speaker 2: is so wonderful, so smoky, and I thought if I 165 00:10:00,320 --> 00:10:03,040 Speaker 2: started describing it, everybody was gonna say paprika, and we 166 00:10:03,080 --> 00:10:05,600 Speaker 2: already got that and all the and everything was great, 167 00:10:05,679 --> 00:10:11,880 Speaker 2: all the stuff, but curry, a pumpkin curry, coconut milk 168 00:10:12,840 --> 00:10:21,280 Speaker 2: soup is fantastic. And so I was just like, I 169 00:10:21,320 --> 00:10:24,280 Speaker 2: wish I smoked cigarettes. This would be a time I would. 170 00:10:25,600 --> 00:10:27,160 Speaker 2: I don't never reguards. 171 00:10:27,160 --> 00:10:28,960 Speaker 3: Maybe could choose yourself to a cigar, I. 172 00:10:28,880 --> 00:10:32,160 Speaker 2: Know, but I even stopped smoking cigars. I never smoked cigarettes, 173 00:10:33,240 --> 00:10:36,240 Speaker 2: but one time part of a clove cigarette with my 174 00:10:36,320 --> 00:10:42,040 Speaker 2: buddy when we were young, and we buried it, stuffed 175 00:10:42,040 --> 00:10:44,880 Speaker 2: it out, buried it on this corner. And whenever we 176 00:10:44,880 --> 00:10:47,400 Speaker 2: were younger, and he'd say, man, I just gonna fight 177 00:10:47,600 --> 00:10:51,160 Speaker 2: my parents. I go meet me at the smoking corner 178 00:10:51,200 --> 00:10:53,320 Speaker 2: or whatever, and we go over there and sit and talk. 179 00:10:54,400 --> 00:10:57,679 Speaker 2: But I did smoke cigars for a long while. I 180 00:10:57,760 --> 00:11:01,280 Speaker 2: very much liked them. However, they make your goatee stink 181 00:11:01,920 --> 00:11:05,599 Speaker 2: and your skin stink. And I love my wife. I 182 00:11:05,720 --> 00:11:08,280 Speaker 2: wonder to have to smell my beard. They don't make 183 00:11:08,800 --> 00:11:11,400 Speaker 2: Zelman's beard freshener or anything. 184 00:11:11,480 --> 00:11:11,640 Speaker 1: Yet. 185 00:11:12,360 --> 00:11:14,000 Speaker 3: Listening and they make one, I wonder if. 186 00:11:13,920 --> 00:11:15,920 Speaker 1: I could just open the capsule and rub it on 187 00:11:15,960 --> 00:11:16,679 Speaker 1: my face. 188 00:11:17,120 --> 00:11:20,200 Speaker 2: All right, well, let's get into food now, okay, So curry, 189 00:11:20,320 --> 00:11:22,280 Speaker 2: Yes it was curry that I was thinking of. 190 00:11:22,400 --> 00:11:23,679 Speaker 1: And you're all winners. 191 00:11:23,720 --> 00:11:27,440 Speaker 2: There's just no reward, but in your heart, look to 192 00:11:27,600 --> 00:11:30,959 Speaker 2: your closest neighbor, friend or family member, looked them in 193 00:11:31,000 --> 00:11:34,840 Speaker 2: the ayengo, I'm a winner, and then walk away. 194 00:11:35,400 --> 00:11:35,840 Speaker 1: All right. 195 00:11:35,880 --> 00:11:39,079 Speaker 2: The next one I wanted to get to quickly is 196 00:11:39,120 --> 00:11:42,080 Speaker 2: a pumpkin lasagna. We're talking for Technique of the Week 197 00:11:42,280 --> 00:11:46,800 Speaker 2: using and these recipes are on delish dot com. Delish 198 00:11:46,840 --> 00:11:50,200 Speaker 2: dot com you can also listen back to our podcast. 199 00:11:50,280 --> 00:11:53,640 Speaker 2: But I was perusing a bunch and I found such 200 00:11:53,679 --> 00:11:56,760 Speaker 2: a nice list there at delish dot com, and it's 201 00:11:56,800 --> 00:12:00,600 Speaker 2: just ideas for using the pumpkin puree, the hand stuff 202 00:12:00,640 --> 00:12:04,520 Speaker 2: that we find everywhere. So I'm kind of curating the 203 00:12:04,520 --> 00:12:07,240 Speaker 2: ones that I fell in love with, and this one 204 00:12:07,480 --> 00:12:12,240 Speaker 2: is really lovely pumpkin lasagna, and this could be used 205 00:12:12,240 --> 00:12:15,640 Speaker 2: at anytime. I love pasta with pumpkin sauce. I love 206 00:12:16,880 --> 00:12:21,920 Speaker 2: pumpkin or filled ravioli. They're just really lovely. So I'll 207 00:12:21,920 --> 00:12:25,360 Speaker 2: go through this quickly. Half cup or one stick of 208 00:12:25,440 --> 00:12:30,640 Speaker 2: unsalted butter, one onion chopped, four cloves of garlic finely chopped, 209 00:12:30,800 --> 00:12:36,120 Speaker 2: one teaspoon of cider vinegar, one teaspoon of dried sage. 210 00:12:38,240 --> 00:12:41,880 Speaker 2: Three fifteen ounce cans of pumpkin pure Oh, this sounds 211 00:12:41,880 --> 00:12:48,320 Speaker 2: so good. Two tablespoons pure maple syrup, one teaspoon grated 212 00:12:48,360 --> 00:12:52,760 Speaker 2: fresh nutmeg, kosher salt, freshly ground pepper to taste, of course, 213 00:12:53,240 --> 00:12:58,480 Speaker 2: one large egg, beaten to blend. One fifteen ounce container 214 00:12:58,520 --> 00:13:04,280 Speaker 2: of rakotta cheese, three cups shredded a fontina divided, three 215 00:13:04,320 --> 00:13:09,680 Speaker 2: cups shredded mozzarella divided, cooking spray, and one pound no 216 00:13:09,800 --> 00:13:13,080 Speaker 2: boil lasagna noodles. The no boil just makes it easy 217 00:13:13,559 --> 00:13:17,800 Speaker 2: because you literally out of the box into the dish 218 00:13:18,200 --> 00:13:24,520 Speaker 2: and they cook very nicely. Brilla makes a nice no 219 00:13:24,640 --> 00:13:27,760 Speaker 2: baked pasta. So I made something very similar to this, 220 00:13:27,920 --> 00:13:31,040 Speaker 2: and that's why I know these flavors. You preheat the 221 00:13:31,040 --> 00:13:34,199 Speaker 2: oven to three seventy five. You get that large saucepan 222 00:13:34,400 --> 00:13:37,319 Speaker 2: over medium heat. You melt the butter, the onions, the garlic. 223 00:13:37,679 --> 00:13:42,559 Speaker 2: You cook, stirring occasionally. It gets all that fragrant, lovely yumminess. 224 00:13:43,080 --> 00:13:47,240 Speaker 2: It softens down about seven minutes. You had that apple 225 00:13:47,280 --> 00:13:51,800 Speaker 2: cid or vinegar. You cook, stirring until mostly evaporated, about 226 00:13:51,800 --> 00:13:56,080 Speaker 2: four minutes. Stirring in the sage, you add pumpkin syrup 227 00:13:56,120 --> 00:13:59,320 Speaker 2: and nutmeg, season with the salt and pepper. You cook, 228 00:13:59,360 --> 00:14:02,760 Speaker 2: stirring it until it's all warmed through about five minutes. 229 00:14:03,559 --> 00:14:07,880 Speaker 2: Then in medium bowl you stir egg the ricatta, the 230 00:14:07,920 --> 00:14:12,599 Speaker 2: two cups of fontina, and two cups of mozzarella until combined. 231 00:14:13,120 --> 00:14:16,200 Speaker 2: You grease that thirteen by nine baking dish could be glass. 232 00:14:16,240 --> 00:14:20,280 Speaker 2: Whatever you use for your lasagna, use that cooking spray. 233 00:14:20,480 --> 00:14:23,640 Speaker 2: Smear a thin layer of pumpkin mixture on the bottom, 234 00:14:23,840 --> 00:14:26,560 Speaker 2: just like you would with your red sauce when making 235 00:14:26,600 --> 00:14:32,360 Speaker 2: a lasagna. Cover with about one quarter of noodles, top 236 00:14:32,400 --> 00:14:35,760 Speaker 2: with one third of the cheese mixture mixture. Spread one 237 00:14:35,840 --> 00:14:39,040 Speaker 2: third of the remaining pumpkin mixture over the cheese mixture. 238 00:14:39,120 --> 00:14:41,160 Speaker 1: Oh my god, this sounds so good. 239 00:14:41,520 --> 00:14:44,480 Speaker 2: Followed by a layer of noodles and another layer of cheese. 240 00:14:44,520 --> 00:14:48,120 Speaker 2: Repeat one more time. Finish with the remaining pumpkin mixture 241 00:14:48,200 --> 00:14:50,720 Speaker 2: and a layer of noodles. You want to sprinkle noodles 242 00:14:50,760 --> 00:14:54,400 Speaker 2: with remaining one cup of fontina and one cup of mozzarella. 243 00:14:54,840 --> 00:14:58,040 Speaker 2: You cover the dish with foil, bake thirty five minutes, uncover, 244 00:14:58,280 --> 00:15:02,400 Speaker 2: Increase the temperature to four hundred. Uncover the dish, and 245 00:15:02,440 --> 00:15:05,600 Speaker 2: continue to bake until cheese on top has melted about 246 00:15:05,600 --> 00:15:08,000 Speaker 2: twenty minutes, and then you want to let it sit. 247 00:15:09,080 --> 00:15:12,120 Speaker 2: I personally think lasagnas are better the next day, but 248 00:15:12,240 --> 00:15:14,640 Speaker 2: in this case, you know, as soon as it firms 249 00:15:14,720 --> 00:15:17,440 Speaker 2: up a bit, you can eat it and enjoy it, 250 00:15:17,480 --> 00:15:20,720 Speaker 2: But those were two fun recipes to me that I 251 00:15:20,760 --> 00:15:23,600 Speaker 2: thought might be a little different. There's all kinds of 252 00:15:23,600 --> 00:15:28,400 Speaker 2: other things out there, like pumping pumpkin ravioli, pumpkin im banadas, 253 00:15:29,040 --> 00:15:32,440 Speaker 2: and it just is the season for you know, trying 254 00:15:32,480 --> 00:15:36,120 Speaker 2: some of these. You can do it in enchiladas as well. 255 00:15:36,240 --> 00:15:40,360 Speaker 2: All kinds of fun different combinations that you can use 256 00:15:40,880 --> 00:15:43,720 Speaker 2: for the holidays with that pumpkin puree that you find 257 00:15:43,720 --> 00:15:47,080 Speaker 2: in the cans everywhere about now, all right, stick around. 258 00:15:47,120 --> 00:15:49,520 Speaker 2: We've got many guests that I want to introduce you 259 00:15:49,560 --> 00:15:52,760 Speaker 2: to a lot of fun things, including talking decorating your 260 00:15:52,800 --> 00:15:58,240 Speaker 2: house for Halloween and carving pumpkins. So go know where. 261 00:15:58,600 --> 00:16:01,800 Speaker 2: It's the Forkerport Savedra KFI AM six forty. 262 00:16:02,240 --> 00:16:05,200 Speaker 5: You're listening to The fork Report with Neil Savedra on 263 00:16:05,360 --> 00:16:07,800 Speaker 5: demand from KFI AM six forty. 264 00:16:09,040 --> 00:16:11,960 Speaker 2: Happy Saturday to you. It's the fork Report. I'm your 265 00:16:12,000 --> 00:16:14,760 Speaker 2: well fed host, Neil Savedra. How do you do We 266 00:16:14,840 --> 00:16:17,800 Speaker 2: get together every Saturday for three hours We shake off 267 00:16:17,800 --> 00:16:20,480 Speaker 2: all the heaviness of the news and the crap going 268 00:16:20,520 --> 00:16:23,800 Speaker 2: on in the world and come together and celebrate food, 269 00:16:24,040 --> 00:16:26,560 Speaker 2: the people that make it, the culture behind it, and 270 00:16:26,600 --> 00:16:29,000 Speaker 2: the holidays are here, and I know how it works. 271 00:16:29,000 --> 00:16:32,960 Speaker 2: Every year you slide, you go from zero to sixty, 272 00:16:33,000 --> 00:16:34,720 Speaker 2: and you slide into the end of the year. And 273 00:16:34,760 --> 00:16:37,440 Speaker 2: we thought we're going to start Halloween off and get 274 00:16:37,480 --> 00:16:41,960 Speaker 2: into the season already with a panel today. Ernie Alonzo, 275 00:16:42,640 --> 00:16:46,640 Speaker 2: Dusty Sage, of course, the CEO of mice chat dot com. 276 00:16:46,800 --> 00:16:50,280 Speaker 2: Julie Tremaine, a journalist and cookbook author. We'll be talking 277 00:16:50,320 --> 00:16:52,160 Speaker 2: about one of her books as well. 278 00:16:52,720 --> 00:16:55,520 Speaker 1: Welcome Ernie. We'll start with you, buddy, How are you. 279 00:16:56,920 --> 00:16:59,000 Speaker 7: Ex what it about the new season? 280 00:16:59,280 --> 00:16:59,960 Speaker 1: Yeah, the season? 281 00:17:00,120 --> 00:17:05,640 Speaker 2: So you are tell everybody about Haunted OC and how 282 00:17:05,720 --> 00:17:08,200 Speaker 2: you and I met and why you're here today. 283 00:17:08,760 --> 00:17:12,479 Speaker 7: Well, we started. I started Haunted OC in two thousand 284 00:17:12,520 --> 00:17:15,359 Speaker 7: and nine just as a hobby. I gre up an 285 00:17:15,400 --> 00:17:19,240 Speaker 7: old town Orange and I loved just all the antique 286 00:17:19,240 --> 00:17:21,919 Speaker 7: stores and hearing all the ghost stories growing up in 287 00:17:21,960 --> 00:17:27,360 Speaker 7: the area and on business travel, I would always make 288 00:17:27,400 --> 00:17:31,080 Speaker 7: it a point to take ghost tours of the locations 289 00:17:31,119 --> 00:17:34,840 Speaker 7: I was visiting, and I thought, you know, I wonder 290 00:17:34,880 --> 00:17:38,440 Speaker 7: if there'd be enough ghost stories in the city of 291 00:17:40,160 --> 00:17:43,680 Speaker 7: to start a ghost tour. So I started the Old 292 00:17:43,680 --> 00:17:46,320 Speaker 7: Town Orange Ghost Tour in twenty ten, we had our 293 00:17:46,320 --> 00:17:51,679 Speaker 7: first tour and since then we've expanded. We have another 294 00:17:51,680 --> 00:17:56,359 Speaker 7: one in downtown Santa Ana, San Juan Capistrano, Downtown Fullerton, 295 00:17:56,440 --> 00:18:00,960 Speaker 7: black Star Canyon, the kellogg Yuse, the Heritage, Oh yeah, 296 00:18:01,280 --> 00:18:05,359 Speaker 7: see Bowers Museum. We have a special tour that we 297 00:18:05,440 --> 00:18:08,960 Speaker 7: do seasonally, So we have that starting next week on Thursday, 298 00:18:09,480 --> 00:18:11,880 Speaker 7: and then of course we're going to talk about this later. 299 00:18:12,240 --> 00:18:17,360 Speaker 7: Is the Walt Disney Mansion in Los Felis that Dusty 300 00:18:18,240 --> 00:18:19,520 Speaker 7: is a caretaker of. 301 00:18:20,560 --> 00:18:24,040 Speaker 1: And the fabulous Dusty Sage. 302 00:18:24,000 --> 00:18:25,800 Speaker 7: So we're really excited about that as well. 303 00:18:25,840 --> 00:18:28,040 Speaker 2: Oh, I had the pleasure you were kind enough to 304 00:18:28,119 --> 00:18:31,600 Speaker 2: invite me last year when you came on and the 305 00:18:31,680 --> 00:18:34,280 Speaker 2: show for our Halloween show last year, and I went 306 00:18:34,320 --> 00:18:36,720 Speaker 2: and saw Dusty's work, and I gotta tell you, man, 307 00:18:36,960 --> 00:18:37,320 Speaker 2: it is. 308 00:18:39,080 --> 00:18:39,679 Speaker 1: Heartfelt. 309 00:18:40,880 --> 00:18:45,359 Speaker 2: It is intensely personal yet connected to the property. The 310 00:18:45,440 --> 00:18:49,919 Speaker 2: Disney mansion is in Los Felis, and so much of 311 00:18:49,960 --> 00:18:52,879 Speaker 2: his life was important in that part of town. 312 00:18:53,280 --> 00:18:57,640 Speaker 1: And I mean, it's just fabulous to do a great job. 313 00:18:57,800 --> 00:18:58,399 Speaker 1: It's true. 314 00:18:58,440 --> 00:19:02,360 Speaker 8: It's incredible for someone like me that writes about Disney 315 00:19:02,400 --> 00:19:04,840 Speaker 8: on a daily basis and visits theme parks all over 316 00:19:04,840 --> 00:19:08,479 Speaker 8: the world to also manage the home that Walt Disney 317 00:19:08,560 --> 00:19:09,440 Speaker 8: raised his family. 318 00:19:09,640 --> 00:19:10,359 Speaker 1: It's incredible. 319 00:19:10,640 --> 00:19:15,080 Speaker 2: Yeah, and your passion for that shows. But they're you know, 320 00:19:15,280 --> 00:19:17,199 Speaker 2: I don't know, all mansions are a little creepy in 321 00:19:17,200 --> 00:19:20,440 Speaker 2: their own right, but there's some interest like the architecture 322 00:19:20,840 --> 00:19:24,520 Speaker 2: and things that happen in the house. Tell us just 323 00:19:24,560 --> 00:19:27,280 Speaker 2: a minute, a minute about the current owner, because he's 324 00:19:27,280 --> 00:19:28,480 Speaker 2: an interesting individual. 325 00:19:28,640 --> 00:19:29,160 Speaker 1: He's great. 326 00:19:29,320 --> 00:19:32,320 Speaker 8: So the current owner of Walt Disney's house is famous 327 00:19:32,440 --> 00:19:37,720 Speaker 8: Russian horror movie director tymore bechmum Bettsoff and he did 328 00:19:37,760 --> 00:19:40,560 Speaker 8: Abraham Lincoln Vampire Hunter, which is a. 329 00:19:40,600 --> 00:19:42,280 Speaker 1: Fun, fun film, really great. 330 00:19:42,320 --> 00:19:43,840 Speaker 8: You know, people think, oh, they hear the name and 331 00:19:43,880 --> 00:19:46,080 Speaker 8: they think, oh, it's a corny movie, and it's it's not. 332 00:19:46,160 --> 00:19:47,800 Speaker 1: It's My wife and I saw it in the theater 333 00:19:48,000 --> 00:19:50,240 Speaker 1: when we were dating. I mean it was. It was great. 334 00:19:50,400 --> 00:19:53,080 Speaker 8: And he does vampire films two of my favorite vampire 335 00:19:53,080 --> 00:19:56,359 Speaker 8: films of all time, day Watch and night Watch. So 336 00:19:56,520 --> 00:20:02,240 Speaker 8: really some fun stuff. And he's also a huge Disney fan. 337 00:20:02,920 --> 00:20:05,639 Speaker 8: So when he heard that Walt Disney's mansion in the 338 00:20:05,680 --> 00:20:07,879 Speaker 8: Hollywood Hills, the one where Walt raised his family, was 339 00:20:07,920 --> 00:20:11,480 Speaker 8: available for sale, he had to have it, and he 340 00:20:11,560 --> 00:20:15,720 Speaker 8: had it restored back at tremendous expense report, stored back 341 00:20:15,760 --> 00:20:18,439 Speaker 8: to its nineteen thirties and forties look, and. 342 00:20:18,600 --> 00:20:19,840 Speaker 1: It's it's. 343 00:20:21,560 --> 00:20:23,479 Speaker 2: Magical in its own right to walk through it. Now 344 00:20:23,480 --> 00:20:25,879 Speaker 2: we're going to get into detailed. The last person on 345 00:20:25,920 --> 00:20:28,360 Speaker 2: our panel today hanging out with us throughout the show 346 00:20:28,400 --> 00:20:31,879 Speaker 2: as Julie Tremaine, journalist, cookbook author, and we'll be talking 347 00:20:31,920 --> 00:20:35,399 Speaker 2: about one that ties into villains and Disney, right. 348 00:20:35,520 --> 00:20:37,560 Speaker 6: It definitely does. Hi, it's so nice see what you 349 00:20:37,560 --> 00:20:37,960 Speaker 6: think you for. 350 00:20:38,000 --> 00:20:40,000 Speaker 2: Now, the pleasure's mine and you've been on our radar 351 00:20:40,080 --> 00:20:42,879 Speaker 2: and the book it just seems wonderfully fun. 352 00:20:43,560 --> 00:20:45,200 Speaker 6: So the book and question, I've written quite a few 353 00:20:45,200 --> 00:20:45,680 Speaker 6: cookbooks with. 354 00:20:45,720 --> 00:20:48,480 Speaker 9: The book in question is called Devilishally Delicious, and it's 355 00:20:48,480 --> 00:20:51,760 Speaker 9: a Disney villain's cookbook. It was an official, licensed Disney cookbook, 356 00:20:51,960 --> 00:20:54,919 Speaker 9: and all the foods in it are inspired by really 357 00:20:55,320 --> 00:20:56,400 Speaker 9: the best character. 358 00:20:56,240 --> 00:20:57,080 Speaker 6: If we're being honest. 359 00:20:57,240 --> 00:21:01,159 Speaker 9: Oh yeah, villain's like Maleficent and the Evil Queen guest on. 360 00:21:03,440 --> 00:21:04,760 Speaker 9: It was a lot, a lot of fun to make 361 00:21:04,800 --> 00:21:07,760 Speaker 9: and then we're I'm going to be making all those 362 00:21:07,800 --> 00:21:10,120 Speaker 9: foods pretty soon at the Disney Mansion. 363 00:21:10,560 --> 00:21:12,600 Speaker 2: Oh, that's going to be so much fun. That's I'm 364 00:21:12,600 --> 00:21:17,440 Speaker 2: really excited about that combination. And when we were chatting 365 00:21:17,520 --> 00:21:19,199 Speaker 2: on the phone the other day, that came up and 366 00:21:19,240 --> 00:21:20,920 Speaker 2: I was like, I'm listening. 367 00:21:21,720 --> 00:21:22,760 Speaker 1: You have my attention. 368 00:21:23,280 --> 00:21:26,879 Speaker 2: So welcome back the three of us, the four of us, 369 00:21:27,000 --> 00:21:29,639 Speaker 2: rather the three panelists than me. We'll be talking throughout 370 00:21:29,680 --> 00:21:34,480 Speaker 2: the entire show about Halloween events to do, cooking history 371 00:21:34,600 --> 00:21:37,680 Speaker 2: here in southern California and the like. So a very 372 00:21:37,720 --> 00:21:42,200 Speaker 2: special opening to the Halloween season today on The Fork Report. 373 00:21:42,320 --> 00:21:44,359 Speaker 1: Go no where. 374 00:21:45,680 --> 00:21:48,679 Speaker 5: You're listening to The Fork Report with Nil Savedra on 375 00:21:48,800 --> 00:21:51,280 Speaker 5: demand from KFI AM six forty. 376 00:21:53,480 --> 00:21:55,880 Speaker 2: Hey, everybody, it's The Fork Report, all things food, beverage 377 00:21:55,920 --> 00:22:00,399 Speaker 2: and beyond, your friendly neighborhood. Fork Reporter Neil save here, 378 00:22:00,440 --> 00:22:03,080 Speaker 2: happy to be with you. We're starting the holidays off. 379 00:22:03,359 --> 00:22:07,960 Speaker 2: We've got Ernie Alonzo, Dusty Sage, and Julie Tremaine. Ernie 380 00:22:08,000 --> 00:22:11,440 Speaker 2: Alonzo we met. He also manages Bob Gerr, who's been 381 00:22:11,480 --> 00:22:14,720 Speaker 2: on the show before a few times. We love him 382 00:22:15,359 --> 00:22:21,960 Speaker 2: and also Haunted OC Hunted Orange County, and so he's 383 00:22:22,040 --> 00:22:24,760 Speaker 2: here on our panel today. Dusty Sage is the CEO 384 00:22:25,280 --> 00:22:28,760 Speaker 2: of mice Chat dot com and this is his first 385 00:22:28,760 --> 00:22:30,640 Speaker 2: time on the show, but I've seen his work because 386 00:22:30,640 --> 00:22:34,320 Speaker 2: I've been to the Disney Mansion in Los Phelis and 387 00:22:34,440 --> 00:22:39,080 Speaker 2: he does a couple different types of tours through there, 388 00:22:39,119 --> 00:22:42,040 Speaker 2: one of which is spooky. And in the evening we're 389 00:22:42,040 --> 00:22:44,760 Speaker 2: going to be talking about that. And a journalist and 390 00:22:44,800 --> 00:22:50,000 Speaker 2: cookbook author Julie Tremaine, a woman of many gifts and abilities, 391 00:22:50,040 --> 00:22:53,160 Speaker 2: and we were just chatting about how when Dusty gets 392 00:22:53,160 --> 00:22:54,760 Speaker 2: a call to come over to her house, he's like, 393 00:22:55,160 --> 00:22:57,480 Speaker 2: I'm in because he knows they're going to be She's 394 00:22:57,480 --> 00:23:01,200 Speaker 2: going to be testing some food recipes. There's going to 395 00:23:01,280 --> 00:23:04,920 Speaker 2: be food galower at Julie's house. So I'm trying to 396 00:23:04,920 --> 00:23:09,840 Speaker 2: get in on that. Her book is Devilishly Delicious cookbook. 397 00:23:09,880 --> 00:23:10,920 Speaker 1: It's Disney Villains. 398 00:23:11,000 --> 00:23:13,600 Speaker 2: Have you been to Disney Villain Knight when they do 399 00:23:13,720 --> 00:23:15,920 Speaker 2: the you know, the Villain Knite? I did. 400 00:23:16,680 --> 00:23:18,920 Speaker 1: Hey, can we get the mics some bud? Thank you, sir. 401 00:23:19,720 --> 00:23:21,720 Speaker 9: I don't think they've had that in a couple of years, right, 402 00:23:21,800 --> 00:23:24,000 Speaker 9: I think it's been maybe like three years since Villain's Night. 403 00:23:24,240 --> 00:23:25,640 Speaker 1: Yeah, they change them up all the time. 404 00:23:25,840 --> 00:23:27,720 Speaker 2: That's probably last time I was there, But it's fun 405 00:23:27,760 --> 00:23:31,520 Speaker 2: because you get you know, that was a big point 406 00:23:31,560 --> 00:23:33,399 Speaker 2: in Disney, and of course you guys can speak to 407 00:23:33,440 --> 00:23:36,639 Speaker 2: this that the villains were pronounced and they were a 408 00:23:36,760 --> 00:23:41,760 Speaker 2: very important part of the morals of the story. I 409 00:23:41,880 --> 00:23:43,320 Speaker 2: don't know if he meant for us to fall in 410 00:23:43,359 --> 00:23:45,960 Speaker 2: love with them, but a lot of them were so 411 00:23:46,320 --> 00:23:50,920 Speaker 2: wonderfully designed. Yeah, right, it just happens, you know, poison, 412 00:23:50,960 --> 00:23:51,840 Speaker 2: I'll eat that apple. 413 00:23:52,440 --> 00:23:54,320 Speaker 9: I do actually have poison apples in the book, and 414 00:23:54,359 --> 00:23:55,639 Speaker 9: they are delicious. 415 00:23:56,640 --> 00:23:58,639 Speaker 2: So when you come up with a poison apple and 416 00:23:58,680 --> 00:24:00,359 Speaker 2: you kind of feel like you have to doing a 417 00:24:00,440 --> 00:24:04,480 Speaker 2: villain's Disney villain's book, right, where do you start? 418 00:24:04,680 --> 00:24:07,800 Speaker 1: Seat sweet savory? How do you go about that? 419 00:24:08,400 --> 00:24:16,160 Speaker 9: Luk, Yes, toxic toxic mushrooms number one, No, excellent. 420 00:24:16,200 --> 00:24:18,520 Speaker 1: First you have to get the poison. That's the key for. 421 00:24:18,920 --> 00:24:20,119 Speaker 6: The poison apples. 422 00:24:20,119 --> 00:24:22,520 Speaker 9: I was like, how do we just make a really perfect, 423 00:24:22,560 --> 00:24:25,439 Speaker 9: delicious baked apple and then make it look like it 424 00:24:25,480 --> 00:24:29,040 Speaker 9: came from a cartoon. So that really just came from 425 00:24:29,119 --> 00:24:32,760 Speaker 9: a bright green caramel sauce that looks like bubbling poison, 426 00:24:32,880 --> 00:24:35,840 Speaker 9: even though it is very tasty and it won't kill 427 00:24:35,920 --> 00:24:37,119 Speaker 9: unless you're allergic to caramel. 428 00:24:37,119 --> 00:24:37,400 Speaker 6: It won't. 429 00:24:37,440 --> 00:24:38,280 Speaker 1: Yes, that would be a problem. 430 00:24:38,359 --> 00:24:40,720 Speaker 2: I'm looking at the at the inside of the book 431 00:24:40,800 --> 00:24:43,720 Speaker 2: right now and that I want to break this down 432 00:24:43,760 --> 00:24:46,760 Speaker 2: as far as contents. You've got appetizers, you've got breakfast, 433 00:24:46,840 --> 00:24:51,840 Speaker 2: You've got salads and sides, main courses, cakes and pies. 434 00:24:51,960 --> 00:24:53,119 Speaker 1: Of course, you have to have pies. 435 00:24:53,160 --> 00:24:56,679 Speaker 2: That's where you put the parts in, and cookies and 436 00:24:56,720 --> 00:24:57,760 Speaker 2: sweets and drinks. 437 00:24:57,800 --> 00:25:01,160 Speaker 1: So this is like every course, yeah, every course. 438 00:25:01,160 --> 00:25:05,680 Speaker 9: And what I love to do is when I have 439 00:25:05,760 --> 00:25:07,720 Speaker 9: people over for dinner, it's very much not like a 440 00:25:08,200 --> 00:25:10,840 Speaker 9: here's your starter, here's your main course. It's just like, 441 00:25:10,920 --> 00:25:13,560 Speaker 9: here is a delicious buffet of foods. 442 00:25:13,600 --> 00:25:15,520 Speaker 6: Oh yeah, so lots and lots of small things. 443 00:25:15,560 --> 00:25:17,360 Speaker 9: That's how I like to eat out at restaurants too, 444 00:25:17,480 --> 00:25:19,880 Speaker 9: is just you know, let's order eat things and everybody 445 00:25:19,920 --> 00:25:20,560 Speaker 9: share everything. 446 00:25:20,800 --> 00:25:25,000 Speaker 2: Family style is great because you're it's very easy to 447 00:25:25,040 --> 00:25:27,320 Speaker 2: go down the path of what we're familiar with and 448 00:25:27,480 --> 00:25:30,000 Speaker 2: enjoy those flavors and stuff. But when you get something 449 00:25:30,000 --> 00:25:34,800 Speaker 2: that you weren't expecting and it's you know, the investment 450 00:25:34,960 --> 00:25:38,639 Speaker 2: is smaller when it's a small bite. So what's an 451 00:25:38,640 --> 00:25:40,920 Speaker 2: average spread for you? What are some of the things. 452 00:25:41,119 --> 00:25:42,960 Speaker 2: You said you like cooking the things in the book 453 00:25:43,200 --> 00:25:44,360 Speaker 2: just to cook them. 454 00:25:45,160 --> 00:25:45,520 Speaker 4: I do. 455 00:25:45,720 --> 00:25:45,880 Speaker 5: Well. 456 00:25:45,920 --> 00:25:49,160 Speaker 9: Actually, this is my the Disney Villain's Book. I think 457 00:25:49,240 --> 00:25:53,639 Speaker 9: was my third cookbook. I've written eight now, so. 458 00:25:53,880 --> 00:25:57,200 Speaker 2: A lot of them tie into, you know, other intellectual 459 00:25:57,240 --> 00:25:59,560 Speaker 2: property like movies or television or things like that. 460 00:25:59,680 --> 00:25:59,840 Speaker 7: Right. 461 00:26:00,160 --> 00:26:03,040 Speaker 9: I wrote Seinfeld the Official Cookbook. I wrote Supernatural, the 462 00:26:03,080 --> 00:26:07,680 Speaker 9: Official Cookbook. I've collaborated in a couple of cookbooks with 463 00:26:08,359 --> 00:26:12,480 Speaker 9: other chefs and other notable personalities. I think my favorite 464 00:26:12,480 --> 00:26:14,080 Speaker 9: one that I've ever done doesn't actually have my name 465 00:26:14,080 --> 00:26:16,280 Speaker 9: on it. It's called Food to Die For and it's 466 00:26:16,320 --> 00:26:19,760 Speaker 9: by paranormal investigator Amy Burney. Oh wow, and it's haunted 467 00:26:19,760 --> 00:26:22,760 Speaker 9: locations all over the country and then foods inspired by 468 00:26:22,760 --> 00:26:25,960 Speaker 9: those locations. So she and I worked on it together, 469 00:26:26,960 --> 00:26:28,960 Speaker 9: and are I think our number one favorite thing in 470 00:26:29,000 --> 00:26:31,000 Speaker 9: the book is Lizzie Bordon's meatloaf. 471 00:26:31,640 --> 00:26:35,280 Speaker 2: I think I have this book right, Yeah? My wife 472 00:26:35,320 --> 00:26:36,760 Speaker 2: and I like, really weird crap. 473 00:26:37,040 --> 00:26:39,560 Speaker 9: Well, I think we should be friends then, yes, So 474 00:26:39,640 --> 00:26:42,600 Speaker 9: it's actually Lizzie Borden's personal recipe. 475 00:26:42,640 --> 00:26:45,800 Speaker 6: It was handwritten on a. 476 00:26:45,240 --> 00:26:48,479 Speaker 9: Recipe card that the Fall River Historical Society had, and 477 00:26:48,520 --> 00:26:51,040 Speaker 9: we were able to access that, and now anybody at 478 00:26:51,040 --> 00:26:53,320 Speaker 9: home can cook that recipe. I'm going to say it's 479 00:26:53,359 --> 00:26:56,920 Speaker 9: like a hundred plus years old, and maybe food techniques 480 00:26:56,960 --> 00:26:59,640 Speaker 9: have improved since then, so like maybe there's a little 481 00:26:59,640 --> 00:27:01,680 Speaker 9: bit you can to make it a little shut up? 482 00:27:02,040 --> 00:27:08,520 Speaker 2: Yeah first, yeah, well yeah, I guess, well, a little 483 00:27:08,520 --> 00:27:10,400 Speaker 2: bit of a plane Jane in one sense, and then 484 00:27:10,600 --> 00:27:12,639 Speaker 2: very extravagant in other parts of her life. 485 00:27:12,720 --> 00:27:14,560 Speaker 6: Yeah, very creative in some other way. 486 00:27:15,840 --> 00:27:18,879 Speaker 2: We come back, we'll talk more about, you know, fun, 487 00:27:19,000 --> 00:27:22,080 Speaker 2: playful foods for the holidays, but also Halloween in general, 488 00:27:22,119 --> 00:27:24,640 Speaker 2: things to do. There's so much going on in Los 489 00:27:24,680 --> 00:27:28,240 Speaker 2: Angeles and the Southland, so stick around. 490 00:27:28,280 --> 00:27:28,560 Speaker 1: Ernie A. 491 00:27:28,600 --> 00:27:32,199 Speaker 2: Lonzo, Dusty Sage, and Julie Tremaine are my panel of 492 00:27:32,240 --> 00:27:35,080 Speaker 2: guests today to bring in the Halloween season. 493 00:27:35,520 --> 00:27:37,240 Speaker 1: So go know where. 494 00:27:38,760 --> 00:27:41,040 Speaker 2: You've been listening to The Fork Report. You can always 495 00:27:41,080 --> 00:27:43,760 Speaker 2: hear us live on KFI AM six forty two to 496 00:27:43,840 --> 00:27:47,520 Speaker 2: five pm on Saturday and anytime on demand on the 497 00:27:47,560 --> 00:27:48,600 Speaker 2: iHeartRadio app.