1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Nielsa Adri. You're listening to KFI EM six 2 00:00:03,240 --> 00:00:12,159 Speaker 1: forty the four Report on demand on the iHeartRadio app. Hey, Kayla, Yeah, Neil, Now, 3 00:00:12,240 --> 00:00:14,400 Speaker 1: what's a vegetable you should bring if you get a 4 00:00:14,440 --> 00:00:19,200 Speaker 1: flat tire? Hm? What you should have brought a spare? 5 00:00:19,280 --> 00:00:35,120 Speaker 1: I guess I see what you did there? Let me 6 00:00:35,200 --> 00:00:39,120 Speaker 1: did you had it? Let me teach you had it? 7 00:00:41,200 --> 00:00:47,720 Speaker 1: Kinda Marion Nathan, Let me teach you had it. It's 8 00:00:47,760 --> 00:00:54,000 Speaker 1: a colonarage name. Let me teach you had it. Let 9 00:00:54,040 --> 00:01:00,240 Speaker 1: me TUTFI six live everywhere on the iHeartRadio app. Happy 10 00:01:00,360 --> 00:01:04,760 Speaker 1: Saturday to you, Neil Sevadri, your friendly neighborhood Fork Reporter 11 00:01:05,040 --> 00:01:07,720 Speaker 1: on this beautiful Saturday. Happy to be with you with 12 00:01:07,800 --> 00:01:11,039 Speaker 1: the Fork Report. If you're new to the program, all 13 00:01:11,080 --> 00:01:13,920 Speaker 1: we do is celebrate food in a bunch of different ways. 14 00:01:14,000 --> 00:01:17,360 Speaker 1: Talk about you know, cocktails, whether they have alcohol in 15 00:01:17,440 --> 00:01:21,360 Speaker 1: them or not, beverages of any kind. We talk about food. 16 00:01:21,480 --> 00:01:24,880 Speaker 1: We celebrate it going out to eat, staying at home 17 00:01:25,000 --> 00:01:29,080 Speaker 1: and cooking, you know, everything in between. It's just a 18 00:01:29,120 --> 00:01:32,360 Speaker 1: celebration of food. Today will be no different. We're gonna 19 00:01:32,720 --> 00:01:35,640 Speaker 1: introduce just to some people you haven't met, and then 20 00:01:35,680 --> 00:01:38,400 Speaker 1: bring in some old friends as well, and of course 21 00:01:38,440 --> 00:01:41,160 Speaker 1: we're going to start with Technique of the week. If 22 00:01:41,200 --> 00:01:43,520 Speaker 1: you ever miss a Technique of the Week or any 23 00:01:43,560 --> 00:01:45,760 Speaker 1: part of the show, just remember you can go back 24 00:01:45,800 --> 00:01:48,520 Speaker 1: and listen to the podcast at KFI AM six forty 25 00:01:48,560 --> 00:01:52,120 Speaker 1: dot com. Look for the podcast there and they're broken 26 00:01:52,200 --> 00:01:54,480 Speaker 1: down hour by hour, I believe, but you can get 27 00:01:54,480 --> 00:01:57,880 Speaker 1: all the content there that you might have missed today 28 00:01:58,000 --> 00:02:03,440 Speaker 1: or what have you. Okay, So super Bowls coming, and 29 00:02:03,760 --> 00:02:07,400 Speaker 1: I figure although we have next weekend as well, I 30 00:02:07,400 --> 00:02:09,120 Speaker 1: wanted to give you a head start on the bigger 31 00:02:09,120 --> 00:02:12,160 Speaker 1: stuff because everybody's thinking about this. And the next week 32 00:02:12,200 --> 00:02:16,280 Speaker 1: we'll do the you know, the conjunction food conjunction junction, 33 00:02:16,400 --> 00:02:18,680 Speaker 1: what's your function? You know the stuff that's in between 34 00:02:19,160 --> 00:02:22,880 Speaker 1: the big stuff. You need the a couple little, easy, 35 00:02:23,040 --> 00:02:25,880 Speaker 1: simple stuff. We'll do that next week. Today, the stuff 36 00:02:25,919 --> 00:02:29,600 Speaker 1: you should probably be getting ingredients for now is what 37 00:02:29,639 --> 00:02:32,800 Speaker 1: we're going to get into today. So everybody likes the 38 00:02:32,840 --> 00:02:36,720 Speaker 1: big game. Everybody wants to hang out, Everybody wants to 39 00:02:36,800 --> 00:02:40,320 Speaker 1: have great food and watch the commercials. Although I will 40 00:02:40,320 --> 00:02:43,560 Speaker 1: tell you something that's happening more and more, and I 41 00:02:43,600 --> 00:02:46,320 Speaker 1: noticed it a lot this year. All the commercials have 42 00:02:46,360 --> 00:02:51,240 Speaker 1: come out already, everybody's putting them online, like, look what 43 00:02:51,280 --> 00:02:53,320 Speaker 1: we've done, and look at how great this is, and 44 00:02:53,360 --> 00:02:57,360 Speaker 1: then then what are you waiting for? AnyWho? When it 45 00:02:57,400 --> 00:03:01,680 Speaker 1: comes to food, your man and one of the foods 46 00:03:01,680 --> 00:03:04,639 Speaker 1: that I think is important. I've always broke this down proteins, 47 00:03:04,800 --> 00:03:06,960 Speaker 1: which usually is going to be meat for most people, 48 00:03:07,760 --> 00:03:11,520 Speaker 1: and then you've got your cheese, and then you've got 49 00:03:11,560 --> 00:03:16,840 Speaker 1: your bread. That's kind of the food mix when it 50 00:03:16,919 --> 00:03:20,079 Speaker 1: comes to the Super Bowl. Yeah, do you throw veggies 51 00:03:20,080 --> 00:03:23,200 Speaker 1: in there? Sure, are their dips, absolutely, chips, of course, 52 00:03:23,720 --> 00:03:27,400 Speaker 1: all these things, but really bread, cheese and meat are 53 00:03:27,480 --> 00:03:30,519 Speaker 1: kind of the three that go into just about everything. 54 00:03:31,040 --> 00:03:33,720 Speaker 1: So when it comes to meat, unless you're Michelle Cube, 55 00:03:33,720 --> 00:03:39,000 Speaker 1: our beloved executive producer, you're probably not making meatballs every week. 56 00:03:40,000 --> 00:03:43,640 Speaker 1: God bless her. If you don't follow her producer Michelle, 57 00:03:44,000 --> 00:03:47,280 Speaker 1: you can find her online. She's constantly doing her Sunday 58 00:03:47,280 --> 00:03:51,120 Speaker 1: gravy because she's Italian and she's from the East Coast 59 00:03:51,200 --> 00:03:56,400 Speaker 1: there on Long Island, so she's constantly making her meatballs, 60 00:03:56,400 --> 00:04:00,680 Speaker 1: her fresh meatballs, and her Sunday gravy. However, if that's 61 00:04:00,760 --> 00:04:03,760 Speaker 1: not your tradition. You got to know where to get 62 00:04:03,760 --> 00:04:08,800 Speaker 1: the good stuff. And if you want good frozen meatballs, 63 00:04:09,600 --> 00:04:11,520 Speaker 1: a couple of ways you have to think about this. 64 00:04:12,640 --> 00:04:17,080 Speaker 1: Kirkland they have their signature Italian style beef meatballs that's 65 00:04:17,080 --> 00:04:23,880 Speaker 1: at costco great value and they're actually very tasty. So 66 00:04:23,960 --> 00:04:29,919 Speaker 1: as far as qualities, as far as value goes and taste, 67 00:04:30,120 --> 00:04:32,680 Speaker 1: that's going to be a go to there. Of course, 68 00:04:34,800 --> 00:04:41,920 Speaker 1: other great contenders would be Johnsonville. They have their classic 69 00:04:41,960 --> 00:04:46,080 Speaker 1: Italian style, also very good. Your local grosser may have 70 00:04:46,160 --> 00:04:51,480 Speaker 1: them raw, you know, pre made into meatballs, but not frozen, 71 00:04:51,680 --> 00:04:54,680 Speaker 1: and you can cook those. There's just something about the 72 00:04:54,720 --> 00:04:58,279 Speaker 1: process of having it done and frozen. They're already cooked 73 00:04:59,160 --> 00:05:02,680 Speaker 1: that I think it's you don't have to prepare them, 74 00:05:03,080 --> 00:05:07,680 Speaker 1: drain the you know, the grease and all of this 75 00:05:07,720 --> 00:05:12,240 Speaker 1: stuff off. It's easier, especially you can partially thaw them 76 00:05:12,880 --> 00:05:15,640 Speaker 1: and then put them into one of the dishes. I'm 77 00:05:15,640 --> 00:05:18,200 Speaker 1: going to get to you in a second, and they're 78 00:05:18,279 --> 00:05:21,240 Speaker 1: gonna cook or reheat and you're going to be golden. 79 00:05:21,360 --> 00:05:27,159 Speaker 1: So Kirkland Signature Italian style beef meatballs. Jacksonville Classic Italian 80 00:05:27,400 --> 00:05:33,520 Speaker 1: trader Joe's has a nice Italian style meatball and getting 81 00:05:33,560 --> 00:05:37,280 Speaker 1: these are you know, a way of cutting down but 82 00:05:37,320 --> 00:05:41,440 Speaker 1: still getting a very tasty, flavorful meatball. Now the meatballs, 83 00:05:41,440 --> 00:05:43,520 Speaker 1: you can do a lot of things. You can do them, 84 00:05:44,960 --> 00:05:48,600 Speaker 1: you know, Swiss style meatballs, or with a white sauce 85 00:05:48,760 --> 00:05:52,680 Speaker 1: in them. You can do what I like is either 86 00:05:52,920 --> 00:05:59,559 Speaker 1: a meatball slider or something called a meatball sandwich ball 87 00:05:59,680 --> 00:06:03,200 Speaker 1: or meat ball sandwich bomb, which cracks me up every 88 00:06:03,200 --> 00:06:05,160 Speaker 1: time I hear that, because that's what it sounds like. 89 00:06:05,240 --> 00:06:08,160 Speaker 1: So these are not recipes you need to write down. 90 00:06:08,200 --> 00:06:10,039 Speaker 1: These are concepts that are going to be easy for 91 00:06:10,080 --> 00:06:14,320 Speaker 1: you to consume. So imagine this. You get your muffin tin. 92 00:06:15,600 --> 00:06:19,360 Speaker 1: The medium size muffin tins work very well, sometimes the 93 00:06:19,440 --> 00:06:22,480 Speaker 1: smaller ones do, depending on the size of the meat paul. 94 00:06:23,200 --> 00:06:25,000 Speaker 1: And then you can get a pre made dough or 95 00:06:25,040 --> 00:06:27,560 Speaker 1: you can make yourself a pizza dough if you're like 96 00:06:27,640 --> 00:06:30,719 Speaker 1: me and have a recipe that you feel you're very 97 00:06:30,720 --> 00:06:33,360 Speaker 1: comfortable with, but a lot of people aren't. So you 98 00:06:33,360 --> 00:06:37,839 Speaker 1: can get either frozen pizza dough or you can get 99 00:06:37,960 --> 00:06:41,680 Speaker 1: the raw pizza dough in the refrigerator section. Sometimes even 100 00:06:41,720 --> 00:06:45,000 Speaker 1: your local pizza parlor will do this as well, all 101 00:06:45,080 --> 00:06:47,640 Speaker 1: kinds of way to get yourself a pizza dough, and 102 00:06:47,880 --> 00:06:51,239 Speaker 1: you roll and stretch that out to cover the entire 103 00:06:51,400 --> 00:06:54,919 Speaker 1: top of the muffin tin. Then you get a second 104 00:06:55,000 --> 00:06:56,919 Speaker 1: muffin tin, and you want to make sure you spray 105 00:06:57,360 --> 00:06:59,440 Speaker 1: the inside of that muff and tin and then the 106 00:06:59,480 --> 00:07:01,760 Speaker 1: bottom of this next muffin den, because what you're gonna 107 00:07:01,800 --> 00:07:03,560 Speaker 1: do is you're gonna put another one on top, and 108 00:07:03,600 --> 00:07:06,720 Speaker 1: you're gonna slowly press it down, and as you do that, 109 00:07:06,760 --> 00:07:10,560 Speaker 1: you're gonna make these little indentations. They are these little 110 00:07:10,640 --> 00:07:14,200 Speaker 1: divots in the dough, and that's where you're gonna put 111 00:07:14,560 --> 00:07:19,880 Speaker 1: your mar nara sauce in there, the partially frozen meatball. 112 00:07:20,400 --> 00:07:24,840 Speaker 1: You're gonna put some mazzarella cheese on there, and then 113 00:07:24,880 --> 00:07:27,320 Speaker 1: you're gonna cut the edges almost like you're cutting. You're 114 00:07:27,360 --> 00:07:29,440 Speaker 1: gonna put another piece on top of that, and then 115 00:07:29,440 --> 00:07:32,840 Speaker 1: you're gona press them together, almost like you're making ravioli, 116 00:07:34,120 --> 00:07:36,920 Speaker 1: but instead of pasta, you're using like a pizza dough. 117 00:07:37,520 --> 00:07:39,600 Speaker 1: Then you're gonna want to cut the edges off and 118 00:07:39,680 --> 00:07:43,520 Speaker 1: cut them into individual squares just over the size. They 119 00:07:43,600 --> 00:07:46,520 Speaker 1: kind of divide up that way, but you're gonna cut them, 120 00:07:46,560 --> 00:07:48,200 Speaker 1: because what I want you to do at this point 121 00:07:48,400 --> 00:07:52,680 Speaker 1: is cut them into squares, this little beautiful package, and 122 00:07:52,720 --> 00:07:54,960 Speaker 1: then bring the corners up to each other, kind of 123 00:07:55,040 --> 00:07:58,000 Speaker 1: like you're making a package. Bring them up to each other, 124 00:07:58,080 --> 00:08:01,360 Speaker 1: and seal them off on the top, and they're going 125 00:08:01,440 --> 00:08:04,440 Speaker 1: to become these little balls of goodness. Then you get 126 00:08:04,440 --> 00:08:07,360 Speaker 1: a little olive oil or butter or maybe a mixture 127 00:08:07,360 --> 00:08:10,840 Speaker 1: of both. You get some fresh garlic in there. You 128 00:08:10,960 --> 00:08:16,000 Speaker 1: get some salt and pepper, and what else would be good, 129 00:08:16,240 --> 00:08:19,360 Speaker 1: Sometimes a little basil or some Italian seasoning up in 130 00:08:19,400 --> 00:08:22,160 Speaker 1: there as well. You mix that up, and then you 131 00:08:23,040 --> 00:08:26,320 Speaker 1: spread that out over the tops of the dough and 132 00:08:26,360 --> 00:08:30,240 Speaker 1: you bake them off at about four hundred degrees until 133 00:08:30,280 --> 00:08:34,280 Speaker 1: they're brown, nice and golden brown on the outside. And 134 00:08:34,559 --> 00:08:38,440 Speaker 1: then you have the most gorgeous little pockets of goodness 135 00:08:38,440 --> 00:08:41,160 Speaker 1: with that meat ball in there, the mozzarella, who could 136 00:08:41,160 --> 00:08:44,840 Speaker 1: ask for more? And theymarnr sauce. You can also put 137 00:08:45,559 --> 00:08:48,520 Speaker 1: on top a little bit of parmigiano reggiano on there, 138 00:08:48,679 --> 00:08:50,040 Speaker 1: give it a little bit of a crunch and a 139 00:08:50,120 --> 00:08:54,360 Speaker 1: crisp on top. Those are easy, peasy, lemon squeezy, some 140 00:08:54,440 --> 00:08:59,160 Speaker 1: more ideas, simple ones for the big game coming up 141 00:09:00,080 --> 00:09:02,000 Speaker 1: this weekend. But is it next Sunday? I think it's 142 00:09:02,000 --> 00:09:03,719 Speaker 1: next Sunday, a week from tomorrow. 143 00:09:04,120 --> 00:09:08,280 Speaker 2: So go know where you're listening to The Fork Report 144 00:09:08,360 --> 00:09:12,160 Speaker 2: with Neil Savedra on demand from KFI AM six forty. 145 00:09:13,920 --> 00:09:17,840 Speaker 1: Good afternoon on this beautiful Saturday, Neil Savedra and the 146 00:09:17,840 --> 00:09:20,920 Speaker 1: Fork Report here. Thanks for hanging out. Remember, if you 147 00:09:20,960 --> 00:09:23,120 Speaker 1: miss anything here, you can always go back and listen 148 00:09:23,280 --> 00:09:26,600 Speaker 1: on the podcast. Just go to KFIAM six forty dot com. 149 00:09:27,000 --> 00:09:28,959 Speaker 1: You look for the podcast area and then the Fork 150 00:09:29,000 --> 00:09:32,200 Speaker 1: Report and you'll find us right there. So miss any 151 00:09:32,200 --> 00:09:35,440 Speaker 1: part of the show, you know, especially segments like we're 152 00:09:35,440 --> 00:09:37,600 Speaker 1: doing right now Technique of the Week. You don't want 153 00:09:37,640 --> 00:09:40,160 Speaker 1: to miss those. But for those of you who are 154 00:09:40,200 --> 00:09:42,400 Speaker 1: here live, just keep in mind we're going to be 155 00:09:42,400 --> 00:09:44,640 Speaker 1: giving away stuff today. As a matter of fact, we're 156 00:09:44,640 --> 00:09:48,320 Speaker 1: giving away a three day a pair of three day 157 00:09:49,040 --> 00:09:53,360 Speaker 1: general mission passes to Beach Life Festival, coming again this 158 00:09:53,480 --> 00:09:56,640 Speaker 1: year in May. It's happening in Redondo Beach, May first 159 00:09:56,720 --> 00:10:01,080 Speaker 1: through the third. What this is just a series, great event, 160 00:10:02,120 --> 00:10:04,480 Speaker 1: you know, Kayla will tell you the same. We had 161 00:10:04,600 --> 00:10:07,560 Speaker 1: such a blast out there a couple of years ago. 162 00:10:07,920 --> 00:10:10,960 Speaker 1: It's on the sand. It's beautiful. Even if it was 163 00:10:11,000 --> 00:10:14,520 Speaker 1: a little chilly, it was still gorgeous. This year, you've 164 00:10:14,559 --> 00:10:19,880 Speaker 1: got great lineup, Duran, Duran the Offspring, James Blunt, You've 165 00:10:19,920 --> 00:10:23,120 Speaker 1: got Gosh, Cheryl Crowe. I think it's going to be 166 00:10:23,120 --> 00:10:25,480 Speaker 1: out there this year as well as Jones Jet. So 167 00:10:25,840 --> 00:10:28,200 Speaker 1: it's going to be a great, great festival. If you 168 00:10:28,280 --> 00:10:32,439 Speaker 1: want to buy tickets, you can go to Beachlife Festival 169 00:10:32,559 --> 00:10:37,760 Speaker 1: dot com. That's Beachlife Festival dot com for tickets. You 170 00:10:37,880 --> 00:10:40,200 Speaker 1: stick around, you may win some coming up later in 171 00:10:40,240 --> 00:10:44,160 Speaker 1: the program. Keep in mind, Iheartradios KFIM six forty is 172 00:10:44,200 --> 00:10:48,600 Speaker 1: the official audio partner for Beach Life Festival twenty twenty six. 173 00:10:49,120 --> 00:10:52,640 Speaker 1: All Right, talking Super Bowl food, we talked about those 174 00:10:52,760 --> 00:10:58,400 Speaker 1: little little bombs of meatball, like your little meatball some 175 00:10:59,080 --> 00:11:03,280 Speaker 1: sub but wrapped in a dough ball, and you can 176 00:11:03,320 --> 00:11:05,080 Speaker 1: go back and listen to that on the podcast if 177 00:11:05,120 --> 00:11:08,000 Speaker 1: you didn't hear it. Delicious, and we even told you 178 00:11:08,040 --> 00:11:12,000 Speaker 1: what the best frozen meatballs are, so you can go 179 00:11:12,280 --> 00:11:14,720 Speaker 1: there and listen to the podcast as well if you 180 00:11:14,760 --> 00:11:22,760 Speaker 1: missed it. These are adorable and snacky delights. I usually 181 00:11:22,800 --> 00:11:25,280 Speaker 1: joke and call them white people tacos, but the fact 182 00:11:25,400 --> 00:11:29,800 Speaker 1: is our African American brothers and sisters love these two. 183 00:11:29,840 --> 00:11:33,400 Speaker 1: But they're not typically I don't know, the hard shell 184 00:11:33,840 --> 00:11:36,160 Speaker 1: like fast food tacos is what they are. But these 185 00:11:36,240 --> 00:11:40,200 Speaker 1: are many. These are many, and it's kind of an 186 00:11:40,400 --> 00:11:42,640 Speaker 1: ingenious and simple way. So does it have all the 187 00:11:42,800 --> 00:11:46,080 Speaker 1: ingredients that you expect in one of these fast food 188 00:11:46,120 --> 00:11:49,920 Speaker 1: tacos hard shell tacos? Yeah, but listen, this is the kicker. 189 00:11:50,400 --> 00:11:54,200 Speaker 1: So you go get those tostitos, you know those the 190 00:11:54,320 --> 00:11:57,880 Speaker 1: round tostitos, the chips, and you want to get a good, 191 00:11:57,880 --> 00:11:59,880 Speaker 1: bad one that's not crunched up, because you want the 192 00:12:00,120 --> 00:12:06,040 Speaker 1: whole round. And you're gonna get pre made refried beans 193 00:12:06,240 --> 00:12:09,600 Speaker 1: in a can, easy peasy, lemon squeeze. You're gonna get 194 00:12:09,679 --> 00:12:14,720 Speaker 1: your your mixed Mexican cheeses, you know Jack cheese, yellow 195 00:12:16,000 --> 00:12:21,120 Speaker 1: white Jack cheese. You're gonna get this mix right. And 196 00:12:21,240 --> 00:12:25,559 Speaker 1: all you do is you get that round, the toastedo 197 00:12:25,640 --> 00:12:29,360 Speaker 1: rounds or the equivalent another round that's small. This is 198 00:12:29,360 --> 00:12:33,280 Speaker 1: what makes them cute as hell. You get your ground 199 00:12:33,280 --> 00:12:36,560 Speaker 1: beef and you don't need to get a packet of 200 00:12:36,720 --> 00:12:38,839 Speaker 1: taco seasoning, and if you don't want, you can make 201 00:12:38,880 --> 00:12:42,480 Speaker 1: your own taco seasoning. It's very very easy. I'll rattle 202 00:12:42,520 --> 00:12:45,640 Speaker 1: that off so you can have it. But basically, it's 203 00:12:45,640 --> 00:12:49,240 Speaker 1: a tablespoon of chili powder, one and a half teaspoons 204 00:12:49,240 --> 00:12:53,920 Speaker 1: of brown coomen, one teaspoon sea salt, one teaspoon ground 205 00:12:53,920 --> 00:12:59,760 Speaker 1: black pepper, fresh, half teaspoon ground paprika, quarter teaspoon garlic, 206 00:13:00,760 --> 00:13:05,280 Speaker 1: quarter teaspoon onion powder, quarter teaspoon crushed red pepper flakes 207 00:13:05,280 --> 00:13:07,120 Speaker 1: if you want to add a little heat to it, 208 00:13:07,520 --> 00:13:10,680 Speaker 1: and then a quarter teaspoon dried a regano and you 209 00:13:10,840 --> 00:13:14,679 Speaker 1: just mix the ingredients together and you have that on hand, 210 00:13:14,760 --> 00:13:17,559 Speaker 1: easy peasy, or you can get you know, the bag 211 00:13:17,600 --> 00:13:19,559 Speaker 1: that's pretty mixed for you if that's what you want 212 00:13:19,600 --> 00:13:22,400 Speaker 1: as well. That's your meat. You know how to brown 213 00:13:22,440 --> 00:13:24,440 Speaker 1: it and cook it and all of that. You drain it, 214 00:13:25,400 --> 00:13:29,600 Speaker 1: you put you basically cover the top of the tostito 215 00:13:29,720 --> 00:13:33,839 Speaker 1: rounds with that refried beans, a very thin layer does 216 00:13:33,920 --> 00:13:37,120 Speaker 1: not need to be thick at all, and then you 217 00:13:37,160 --> 00:13:39,280 Speaker 1: want to put the meat on there and then the 218 00:13:39,400 --> 00:13:42,400 Speaker 1: cheese on there, and then you put them on a 219 00:13:42,480 --> 00:13:45,199 Speaker 1: cookie sheet and you put them in a three hundred 220 00:13:45,240 --> 00:13:49,120 Speaker 1: and fifty degree oven for about five to seven minutes. 221 00:13:49,160 --> 00:13:51,840 Speaker 1: You just want that cheese melting because everything's already cooked. 222 00:13:52,480 --> 00:13:59,560 Speaker 1: The moisture from the refried beans will start to soften 223 00:14:00,640 --> 00:14:03,320 Speaker 1: the chip below. So when you pull them out of 224 00:14:03,320 --> 00:14:06,840 Speaker 1: the heat, do it slowly. You can get them and 225 00:14:06,880 --> 00:14:09,800 Speaker 1: maybe someone can help you. You fold them and they 226 00:14:09,800 --> 00:14:12,720 Speaker 1: fold like tacos. Now. One thing that I've done to 227 00:14:12,760 --> 00:14:16,120 Speaker 1: help that process is maybe get a little pastry brush 228 00:14:16,200 --> 00:14:18,520 Speaker 1: or something, a little bit of water and you can 229 00:14:18,880 --> 00:14:22,520 Speaker 1: just wipe the center of those rounds with just a 230 00:14:22,760 --> 00:14:26,200 Speaker 1: one stringk a paint brush of water before you put 231 00:14:26,320 --> 00:14:29,920 Speaker 1: the beans on there, and that will help the process 232 00:14:29,960 --> 00:14:33,400 Speaker 1: of softening them so they close shut into the taco shape. 233 00:14:33,720 --> 00:14:37,240 Speaker 1: So you can do that, and then you can put 234 00:14:37,240 --> 00:14:41,200 Speaker 1: cilantro freshly chopped Slei lantro in there. You can put 235 00:14:41,600 --> 00:14:44,120 Speaker 1: get a sour cream dip if you wish, you can 236 00:14:44,240 --> 00:14:47,640 Speaker 1: use with guacamole, and they just come out like these 237 00:14:47,840 --> 00:14:54,800 Speaker 1: crisp on the outside, gooey, yummy, delicious, little fast food tacos, 238 00:14:55,440 --> 00:15:00,280 Speaker 1: and they're they're cute, they're easy, and it's almost you know, 239 00:15:00,320 --> 00:15:02,920 Speaker 1: it's like together, it's all those things in one bite. 240 00:15:02,960 --> 00:15:05,000 Speaker 1: I'm a big fan of the seven layer dips. It 241 00:15:05,200 --> 00:15:07,200 Speaker 1: kind of like one of the one of those but 242 00:15:07,280 --> 00:15:09,640 Speaker 1: with the chip already built in. These are two of 243 00:15:09,680 --> 00:15:13,320 Speaker 1: my faves. They're crowd pleasers, they're sexy to look at, 244 00:15:13,360 --> 00:15:16,440 Speaker 1: and they're fun and tasty to eat. So those, to 245 00:15:16,520 --> 00:15:18,000 Speaker 1: me are one of the things that I love the 246 00:15:18,040 --> 00:15:19,400 Speaker 1: most when you can look at some and go, I 247 00:15:19,520 --> 00:15:22,720 Speaker 1: want to eat that. I want that now, and then 248 00:15:22,760 --> 00:15:26,360 Speaker 1: it has payoff. So stick around more to com It's 249 00:15:26,400 --> 00:15:30,840 Speaker 1: the Fork Report, the January thirty first version, So go 250 00:15:31,440 --> 00:15:32,360 Speaker 1: know where. 251 00:15:32,720 --> 00:15:35,680 Speaker 2: You're listening to The Fork Report with Nil Savedra on 252 00:15:35,840 --> 00:15:38,640 Speaker 2: demand from KFI AM six forty. 253 00:15:39,920 --> 00:15:43,560 Speaker 1: KFIM six forty Neil Savedra and The Fork Report Today 254 00:15:43,640 --> 00:15:47,400 Speaker 1: celebrating all things food, beverage on the Beyond. Today we're 255 00:15:47,400 --> 00:15:51,720 Speaker 1: talking about the Super Bowl, doing kind of an extended 256 00:15:51,800 --> 00:15:55,280 Speaker 1: version of Technique of the Week because you know, there's 257 00:15:55,320 --> 00:15:59,120 Speaker 1: a lot of snacks. Snacks are fun. We actually have 258 00:15:59,200 --> 00:16:01,880 Speaker 1: snack here at the house. I've got a nine year 259 00:16:01,920 --> 00:16:05,920 Speaker 1: old son and a beautiful and smart and lovely wife 260 00:16:06,000 --> 00:16:11,320 Speaker 1: that makes us snack nights. We actually have special like 261 00:16:12,600 --> 00:16:17,800 Speaker 1: prison style or military style sloped plates. You know, it's 262 00:16:17,800 --> 00:16:20,680 Speaker 1: like a TV DI inner plate, but it's it's like 263 00:16:20,760 --> 00:16:24,960 Speaker 1: stinging steel or something, and you put all the different 264 00:16:25,680 --> 00:16:27,720 Speaker 1: snacks on there and it makes for a very fun 265 00:16:27,760 --> 00:16:30,880 Speaker 1: movie night or whatever you're doing. And so snacks are 266 00:16:30,920 --> 00:16:33,280 Speaker 1: important to me. I think snacks and tapas and all 267 00:16:33,320 --> 00:16:36,480 Speaker 1: of these things are quite fun because they're easy to 268 00:16:36,560 --> 00:16:39,360 Speaker 1: eat and they've got all those fun ingredients that we 269 00:16:39,520 --> 00:16:44,800 Speaker 1: like lake cheese and meat and bread all together in one. 270 00:16:45,520 --> 00:16:48,000 Speaker 1: So if you didn't hear the first two segments, please 271 00:16:48,040 --> 00:16:51,120 Speaker 1: go back to the podcast. They post each hour and 272 00:16:51,200 --> 00:16:55,320 Speaker 1: you can listen to it at your leisure at KFI 273 00:16:55,560 --> 00:16:58,320 Speaker 1: six forty dot com and then go to podcasts there 274 00:16:58,320 --> 00:17:02,280 Speaker 1: in the forker port because we gave some great ideas 275 00:17:02,320 --> 00:17:05,879 Speaker 1: for that. Another one that I love doing and I 276 00:17:05,960 --> 00:17:08,600 Speaker 1: do this on occasion here. And you can even make 277 00:17:08,640 --> 00:17:12,200 Speaker 1: it a bar, meaning that you can set up some 278 00:17:12,280 --> 00:17:17,640 Speaker 1: sauces and cheeses or toppings or what have you, and 279 00:17:18,040 --> 00:17:20,280 Speaker 1: it's like a sort of like a notcho bar where 280 00:17:20,280 --> 00:17:23,720 Speaker 1: people can put their own ingredients on top, but with 281 00:17:23,880 --> 00:17:27,080 Speaker 1: tater tots. So here's the thing. If you have an 282 00:17:27,119 --> 00:17:33,879 Speaker 1: air fryer, air fryers are basically the quintessential frozen food 283 00:17:34,080 --> 00:17:40,800 Speaker 1: hack because every frozen French fry, every reheating, every frozen 284 00:17:41,000 --> 00:17:45,480 Speaker 1: food snack just worked beautifully. And they actually make pretty 285 00:17:45,520 --> 00:17:48,359 Speaker 1: good burgers. By the way, my brother in law turned 286 00:17:48,400 --> 00:17:50,480 Speaker 1: me onto this, and I was like, Holy hell, how'd 287 00:17:50,480 --> 00:17:54,800 Speaker 1: you cook this? He's like any air fryer, and they 288 00:17:54,800 --> 00:18:01,680 Speaker 1: were delicious. But so you air fry your tots and 289 00:18:02,040 --> 00:18:04,919 Speaker 1: they come out crisp and lovely, and that's important. You 290 00:18:04,920 --> 00:18:07,800 Speaker 1: want them almost a little extra crisp on the outside. 291 00:18:08,400 --> 00:18:11,080 Speaker 1: And then you the way I do it a lot 292 00:18:11,119 --> 00:18:14,119 Speaker 1: that I really like. You get a good sweetened sour 293 00:18:14,200 --> 00:18:18,320 Speaker 1: sauce that you like, store bought is absolutely fine, and 294 00:18:18,600 --> 00:18:20,840 Speaker 1: you want to let it come to room temperature because 295 00:18:20,880 --> 00:18:22,960 Speaker 1: you don't want to cool down the item too much. 296 00:18:23,560 --> 00:18:25,439 Speaker 1: But what I do is I get a separate bowl 297 00:18:25,520 --> 00:18:27,280 Speaker 1: for each of the sauces that I'm going to use. 298 00:18:27,960 --> 00:18:30,080 Speaker 1: In this case, you get a bowl and then you 299 00:18:30,119 --> 00:18:34,240 Speaker 1: squeeze some sweet and sour sauce in it. Then you 300 00:18:34,280 --> 00:18:36,840 Speaker 1: take you put your tots in there, and you toss them. 301 00:18:36,960 --> 00:18:39,720 Speaker 1: So imagine this. You're holding on the left and right 302 00:18:39,760 --> 00:18:42,560 Speaker 1: side of the bowl with your thumbs on top. You 303 00:18:42,600 --> 00:18:46,280 Speaker 1: push it away from you. You slightly toss up and 304 00:18:46,320 --> 00:18:48,080 Speaker 1: then pull it back towards you, and it kind of 305 00:18:48,119 --> 00:18:51,280 Speaker 1: makes a circle where you're tossing those tater tots up 306 00:18:51,359 --> 00:18:55,080 Speaker 1: into the air and over and over, hitting different sides, 307 00:18:55,440 --> 00:18:57,680 Speaker 1: same way you would with food in a pan basically, 308 00:18:57,960 --> 00:19:00,320 Speaker 1: but in this bowl you're doing it and that is 309 00:19:00,520 --> 00:19:05,200 Speaker 1: just covering them in that lovely sweet and sour sauce. 310 00:19:05,480 --> 00:19:07,520 Speaker 1: Then I put them into the serving bowl. I'm going 311 00:19:07,600 --> 00:19:10,800 Speaker 1: to give the vigual serving dough for the bowl. For 312 00:19:10,840 --> 00:19:13,600 Speaker 1: the person, you get a fork and then you put 313 00:19:14,000 --> 00:19:18,680 Speaker 1: maybe some you know it's really good, is a little 314 00:19:18,680 --> 00:19:21,040 Speaker 1: bit of sesame seeds on top, and you give them 315 00:19:21,040 --> 00:19:23,639 Speaker 1: a fork and they eat it out of the bowl. 316 00:19:23,800 --> 00:19:28,119 Speaker 1: And you can do that with a ranch style style 317 00:19:28,280 --> 00:19:33,479 Speaker 1: sauce and maybe some chopped fried onions to put on 318 00:19:33,560 --> 00:19:36,080 Speaker 1: top as an extra crunch to it. But you see 319 00:19:36,080 --> 00:19:38,720 Speaker 1: where I'm going with this. It's just lightly tossing those 320 00:19:38,800 --> 00:19:43,280 Speaker 1: tots in that sauce and then adding something on top, 321 00:19:43,320 --> 00:19:46,280 Speaker 1: a little crunch, a little bit of flavor, and when 322 00:19:46,320 --> 00:19:49,280 Speaker 1: they're nice and hot and they're crisp and their coated, 323 00:19:49,400 --> 00:19:52,560 Speaker 1: it's almost it's almost the same thing you would do 324 00:19:53,280 --> 00:19:57,879 Speaker 1: for buffalo wings. You basically get them nice and crunching. 325 00:19:57,960 --> 00:19:59,800 Speaker 1: Then you put a sauce. You toss them in a sauce, 326 00:20:00,359 --> 00:20:02,720 Speaker 1: and that adds a little something extra. But I got 327 00:20:02,720 --> 00:20:04,880 Speaker 1: to tell you, for as easy as that is to do, 328 00:20:06,680 --> 00:20:13,480 Speaker 1: I'm constantly blown away. And I learned this at a restaurant. Yeah, 329 00:20:13,560 --> 00:20:19,240 Speaker 1: a little cool bar restaurant had them as appetizers and 330 00:20:19,280 --> 00:20:21,679 Speaker 1: I'm like, wow, this is fantastic, and that I experience 331 00:20:21,920 --> 00:20:25,720 Speaker 1: experimented with a bunch of different sauces and it's just 332 00:20:25,800 --> 00:20:29,000 Speaker 1: a I don't know, it has that wow factor. I 333 00:20:29,040 --> 00:20:31,800 Speaker 1: don't know if it's the color of it coming out. 334 00:20:31,840 --> 00:20:33,960 Speaker 1: I don't know if it's the smells of it. The 335 00:20:34,000 --> 00:20:37,480 Speaker 1: tater tots we all love, but just those that little 336 00:20:37,520 --> 00:20:42,960 Speaker 1: combination made for a killer snack that every time I 337 00:20:43,000 --> 00:20:45,680 Speaker 1: do it, people like, Wow, this is great and they 338 00:20:45,680 --> 00:20:48,919 Speaker 1: think it's fancy and it it really isn't anytime you 339 00:20:48,960 --> 00:20:51,800 Speaker 1: could shave a little energy off of something that has 340 00:20:52,320 --> 00:20:56,040 Speaker 1: great wowpower, just because the way that it's prepared or 341 00:20:56,080 --> 00:20:59,199 Speaker 1: comes to the table the better. There's no need for 342 00:20:59,280 --> 00:21:02,960 Speaker 1: you to go nuts or have you any sort of 343 00:21:03,119 --> 00:21:07,480 Speaker 1: extra issues when it comes to serving people at the house. 344 00:21:07,560 --> 00:21:10,600 Speaker 1: So think of the sauces that you like, you could 345 00:21:10,600 --> 00:21:14,000 Speaker 1: do it like with an eel sauce as well, really 346 00:21:14,040 --> 00:21:17,400 Speaker 1: goes well. Those of you who love sushi are familiar 347 00:21:17,440 --> 00:21:23,520 Speaker 1: with a great eel sauce that's just absolutely tasty. It 348 00:21:23,680 --> 00:21:26,560 Speaker 1: just has again a little bit of that sweetness, but 349 00:21:26,640 --> 00:21:31,280 Speaker 1: also that umami, that savoriness that comes with a lot 350 00:21:31,280 --> 00:21:35,320 Speaker 1: of Asian sauces that just stands out. And I find 351 00:21:35,359 --> 00:21:39,960 Speaker 1: that sweet sour salty combination really great. So again, you 352 00:21:40,000 --> 00:21:42,679 Speaker 1: don't just have to serve tater tots as tater tots. 353 00:21:42,960 --> 00:21:45,600 Speaker 1: They're delicious, don't get me wrong, But tossing them in 354 00:21:45,640 --> 00:21:48,040 Speaker 1: a sauce like that, well, they're still hot and crisp. 355 00:21:48,480 --> 00:21:53,680 Speaker 1: Putting a little something on top, like I said, sesame 356 00:21:53,720 --> 00:21:56,919 Speaker 1: seeds or something like that, or some of the French's 357 00:21:57,359 --> 00:22:00,919 Speaker 1: crunchy onions or things like that, just uh takes them 358 00:22:00,960 --> 00:22:03,280 Speaker 1: up a notch, all right. A beverage when we come 359 00:22:03,359 --> 00:22:07,359 Speaker 1: back for you know, the big game. You're getting together 360 00:22:07,400 --> 00:22:09,879 Speaker 1: for the Super Bowl, you having people come over, You 361 00:22:10,000 --> 00:22:12,800 Speaker 1: want to have some snacks and some beverages. Beer is 362 00:22:12,800 --> 00:22:15,680 Speaker 1: always great, but here's a little combination for the beer 363 00:22:15,760 --> 00:22:18,919 Speaker 1: lover and the cocktail lover. I'll tell you when we return. 364 00:22:20,160 --> 00:22:23,159 Speaker 2: You're listening to The Fork Report with Nil Savedra on 365 00:22:23,280 --> 00:22:25,480 Speaker 2: demand from KFI AM six. 366 00:22:25,440 --> 00:22:30,720 Speaker 1: Forty Neil Savedra and the Fork Report. The team's all 367 00:22:30,720 --> 00:22:34,560 Speaker 1: here hanging out, celebrating food. Thanks for hanging with us today. 368 00:22:34,840 --> 00:22:37,199 Speaker 1: If you miss anything any part of the show, please 369 00:22:37,240 --> 00:22:40,040 Speaker 1: go to KFIAM six forty dot com after the show 370 00:22:40,160 --> 00:22:43,120 Speaker 1: or anytime there and you can listen to the podcast 371 00:22:43,200 --> 00:22:48,320 Speaker 1: Easy Peasy, Lemon Squeeze and especially like today or any 372 00:22:48,400 --> 00:22:50,679 Speaker 1: of the Oh I hope you like all of it, 373 00:22:50,760 --> 00:22:53,119 Speaker 1: but any of the technique of the weeks are easy 374 00:22:53,160 --> 00:22:55,119 Speaker 1: to go back and listen to if you missed something, 375 00:22:55,720 --> 00:22:59,480 Speaker 1: or oftentimes people go, hey, you mentioned this and you 376 00:22:59,560 --> 00:23:02,159 Speaker 1: gave the address twice, but I didn't. I was in 377 00:23:02,200 --> 00:23:04,280 Speaker 1: the car. What You just go back to the podcast 378 00:23:04,359 --> 00:23:07,879 Speaker 1: Very easy to find and get what you need there 379 00:23:08,840 --> 00:23:11,000 Speaker 1: after the show ends, and I think they separate an 380 00:23:11,000 --> 00:23:13,040 Speaker 1: hour by hour so they're easy to find and go through. 381 00:23:13,320 --> 00:23:15,240 Speaker 1: I want to remind you also that we're going to 382 00:23:15,280 --> 00:23:18,720 Speaker 1: be given away a three day two a pair of 383 00:23:18,800 --> 00:23:23,120 Speaker 1: three day general admission passes to Beach Life Festival. It's 384 00:23:23,160 --> 00:23:27,280 Speaker 1: happening at Redondo Beach again May thirty or May first 385 00:23:27,320 --> 00:23:32,280 Speaker 1: through the third rather and it really is a killer event. 386 00:23:33,480 --> 00:23:36,800 Speaker 1: We brought my boy a couple of years ago and 387 00:23:36,920 --> 00:23:40,080 Speaker 1: Max got to see along with me and his mom 388 00:23:41,200 --> 00:23:44,600 Speaker 1: got to see Devo, and that was the first concert 389 00:23:45,200 --> 00:23:48,720 Speaker 1: a real concert there. He'd seen mariachi's and bands playing 390 00:23:48,760 --> 00:23:51,640 Speaker 1: stuff like that, but in a concert setting with a 391 00:23:51,680 --> 00:23:55,480 Speaker 1: butt ton of people. It was really really fun and 392 00:23:55,760 --> 00:23:58,760 Speaker 1: a special event. So if you get a chance to go, 393 00:23:58,920 --> 00:24:01,639 Speaker 1: I would highly recommend it. This year's lineup is fantastic 394 00:24:01,680 --> 00:24:05,680 Speaker 1: at the Beach Live Festival. You got performances by Duran, 395 00:24:05,840 --> 00:24:10,960 Speaker 1: Duran the Offspring, James Blunt, You've got Sheryl Crowe, You've 396 00:24:11,000 --> 00:24:16,840 Speaker 1: got Joan Jet and again Dono Beach May first through 397 00:24:16,840 --> 00:24:21,359 Speaker 1: the third. Great performances, great lineup throughout the weekend. You 398 00:24:21,400 --> 00:24:25,400 Speaker 1: can go to Beachlife Festival dot com for tickets and info. 399 00:24:25,640 --> 00:24:29,840 Speaker 1: Reminder that Iheartradios KFI AM six forty is the official 400 00:24:29,880 --> 00:24:33,439 Speaker 1: audio partner for Beach Life Festival twenty twenty six, so 401 00:24:33,480 --> 00:24:36,200 Speaker 1: we'll be giving away tickets probably in the last hour 402 00:24:36,240 --> 00:24:38,560 Speaker 1: of the show today, so stick around for that, won't you? 403 00:24:38,960 --> 00:24:42,400 Speaker 1: Give it? Some tips, tricks thoughts, ideas, not really recipes 404 00:24:42,480 --> 00:24:45,200 Speaker 1: you have to remember, but things that you can do. 405 00:24:45,440 --> 00:24:48,919 Speaker 1: Told you the best frozen in my opinion, you know 406 00:24:49,040 --> 00:24:52,399 Speaker 1: some of the best frozen meatballs that you can get. 407 00:24:52,520 --> 00:24:54,720 Speaker 1: You can go back and listen to that in the 408 00:24:54,760 --> 00:24:59,480 Speaker 1: first segment on the podcast later today. Let's get into 409 00:24:59,600 --> 00:25:02,640 Speaker 1: a bev ridge, shall we. There's something called a vodka shandy. 410 00:25:02,920 --> 00:25:05,199 Speaker 1: It's also called other things. Some people call it like 411 00:25:05,240 --> 00:25:08,679 Speaker 1: a summer beer or a summer shandy or whatever you 412 00:25:08,680 --> 00:25:11,960 Speaker 1: want to call it, but basically it's vodka. It's either 413 00:25:11,960 --> 00:25:17,399 Speaker 1: a light beer in color like a Pilsner Hefferwisen works well, 414 00:25:18,800 --> 00:25:24,760 Speaker 1: and lemonade. So you want what else a vodka if 415 00:25:24,800 --> 00:25:28,160 Speaker 1: you can find a good and I emphasize good lemon 416 00:25:28,200 --> 00:25:32,160 Speaker 1: infused vodka that works really really well, but you can 417 00:25:32,200 --> 00:25:34,840 Speaker 1: get a regular vodka as well. Whatever your favorite is, 418 00:25:35,400 --> 00:25:40,199 Speaker 1: I will tell you one of my all time favorite vodkas. 419 00:25:40,480 --> 00:25:42,679 Speaker 1: And I've said this before on the show because a 420 00:25:42,680 --> 00:25:46,320 Speaker 1: lot of people you know, are always asking, you know, 421 00:25:46,720 --> 00:25:49,480 Speaker 1: what's what's your favorite vodka? Or they'll say this is 422 00:25:49,520 --> 00:25:56,440 Speaker 1: the best vodka, and I'm like, hmm, no, that's that 423 00:25:56,440 --> 00:25:59,679 Speaker 1: that is not the best vodka. Because there are so 424 00:26:00,160 --> 00:26:06,880 Speaker 1: many different out there, one of mine is I don't 425 00:26:06,880 --> 00:26:08,560 Speaker 1: know why I just blanked as I'm talking to you. 426 00:26:08,600 --> 00:26:12,720 Speaker 1: One of mine is Kettle one, and it's an inexpensive vodka, 427 00:26:13,440 --> 00:26:17,560 Speaker 1: but I have talked it. I've talked to Russian vodka 428 00:26:17,600 --> 00:26:22,320 Speaker 1: aficionados that have said Kettle one is really one of 429 00:26:22,400 --> 00:26:28,560 Speaker 1: the purest and most Russian vodka e tasting vodka. But 430 00:26:28,600 --> 00:26:31,440 Speaker 1: it's not. It's actually not out of Russia. But Kettle 431 00:26:31,480 --> 00:26:35,920 Speaker 1: one is fantastic. And I'm trying to think if they 432 00:26:36,040 --> 00:26:38,560 Speaker 1: have a lemon infuse, but I like the flavor, and 433 00:26:39,480 --> 00:26:45,120 Speaker 1: I've done it under blind taste tests multiple multiple times 434 00:26:45,480 --> 00:26:47,600 Speaker 1: and it came out the winner. I had a guy 435 00:26:47,680 --> 00:26:51,160 Speaker 1: challenge me because I told him, you know, the best 436 00:26:51,320 --> 00:26:54,879 Speaker 1: was different and blew me away. So anyways, that's just 437 00:26:54,960 --> 00:26:59,000 Speaker 1: a little side note if you're thinking about trying it, 438 00:26:59,000 --> 00:27:01,760 Speaker 1: it really is. I'm a big fan of it and 439 00:27:01,960 --> 00:27:05,359 Speaker 1: have is what I keep around the house mostly, although 440 00:27:05,359 --> 00:27:07,639 Speaker 1: I do have others of course. All Right, so a 441 00:27:07,640 --> 00:27:11,480 Speaker 1: classic vodka is shandy is just a single survey one 442 00:27:11,480 --> 00:27:15,119 Speaker 1: ounce vodka. If you can find any good not medicinal 443 00:27:15,600 --> 00:27:19,960 Speaker 1: flavored or tasting or artificial and tasting lemon infused, that's good. 444 00:27:20,000 --> 00:27:20,119 Speaker 2: Too. 445 00:27:20,480 --> 00:27:25,040 Speaker 1: Three ounces of a light logger or a wheat beer pilsner, 446 00:27:25,119 --> 00:27:31,919 Speaker 1: hef andvice and excellent. Two ounces fresh lemonade or it 447 00:27:31,960 --> 00:27:35,800 Speaker 1: can be canned lemonade. If it is fresh, you might 448 00:27:35,840 --> 00:27:38,960 Speaker 1: want to add about a quarter or a half ounce 449 00:27:39,040 --> 00:27:42,119 Speaker 1: of simple syrup to give it a little viscosity and 450 00:27:42,200 --> 00:27:44,560 Speaker 1: round it off a little bit some ice lemon wedge. 451 00:27:44,640 --> 00:27:47,360 Speaker 1: For garnish, just fill a tall glass or a pint 452 00:27:47,400 --> 00:27:50,320 Speaker 1: glass with ice. Pour in the vodka and lemonade, top 453 00:27:50,359 --> 00:27:53,800 Speaker 1: it off with beer. Stir but gently to combine it. 454 00:27:53,800 --> 00:27:56,240 Speaker 1: You don't want to lose the carbonation orna of that there. 455 00:27:56,480 --> 00:28:02,000 Speaker 1: Then you garnish with a lemon wedge as well, and 456 00:28:03,400 --> 00:28:08,120 Speaker 1: it's a really really lovely combination because the bubbles from 457 00:28:08,119 --> 00:28:10,440 Speaker 1: the beer, and of course it's you know, if you're 458 00:28:10,480 --> 00:28:13,440 Speaker 1: dealing with the pilsner or something like that, very very 459 00:28:13,520 --> 00:28:18,280 Speaker 1: light and adds to it, you know a little bit 460 00:28:18,400 --> 00:28:22,560 Speaker 1: of the not bitterness, but you know that happiness that 461 00:28:23,440 --> 00:28:26,880 Speaker 1: we all love in beer, right, very light notes. It's 462 00:28:26,880 --> 00:28:29,480 Speaker 1: not like you're putting a I P A in there. 463 00:28:30,040 --> 00:28:32,560 Speaker 1: And then that goes with the lemonade and the vodkin 464 00:28:32,640 --> 00:28:36,040 Speaker 1: actually makes for a nice split cocktail. Beer cocktail if 465 00:28:36,080 --> 00:28:40,680 Speaker 1: you will to add to your super Bowl Okay, so 466 00:28:40,880 --> 00:28:46,080 Speaker 1: if you missed anything for our super Bowl special snacks 467 00:28:46,160 --> 00:28:49,240 Speaker 1: and cocktail there, just go back to the podcast when 468 00:28:49,280 --> 00:28:53,080 Speaker 1: you get a chance. KFI AM six forty dot com. 469 00:28:53,120 --> 00:28:54,800 Speaker 1: Just look for the podcast and then look for the 470 00:28:54,800 --> 00:28:58,000 Speaker 1: Forker port you go. You'll find this show after we're 471 00:28:58,040 --> 00:29:01,200 Speaker 1: off the air. Shortly after there you can listen to it, 472 00:29:01,280 --> 00:29:03,600 Speaker 1: save it whenever you like. All right, go nowhere a 473 00:29:03,600 --> 00:29:05,680 Speaker 1: lot to get to today on the fork Report, this 474 00:29:05,880 --> 00:29:11,320 Speaker 1: last day of January twenty twenty six, So go know where. 475 00:29:11,440 --> 00:29:16,360 Speaker 1: This is KFI heard everywhere on the iHeartRadio app. You've 476 00:29:16,400 --> 00:29:18,640 Speaker 1: been listening to the fork Report. You can always hear 477 00:29:18,720 --> 00:29:21,440 Speaker 1: us live on KFI AM six forty two to five 478 00:29:21,520 --> 00:29:26,080 Speaker 1: pm on Saturday and anytime on demand on the iHeartRadio app.