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Speaker 1: All right, let's do it, guys. It's time for Foody Friday,

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Speaker 1: the last hour of the Friday Show, which I love.

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Speaker 1: At the top bottom of the hour, ask handle anything,

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Speaker 1: but we start with Foody Friday with Neil Savedra for

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Speaker 1: a couple of segments. Neil not only in the morning

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Speaker 1: here obviously, but he is host of The Fork Report

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Speaker 1: tomorrow from two to five pm, all things food and

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Speaker 1: his social addresses at Fork Reporter. Okay, all right, Neil,

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Speaker 1: let's do a cheesecake. I happen to love cheesecake. One

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Speaker 1: of my favorite cheesecakes of all time, by the way,

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Speaker 1: is the Wild Fork Cheesecake, the Basque cheesecake that has

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Speaker 1: the caramelized oh, the caramelized top. It's insanely good. Okay, So,

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Speaker 1: how do you do cheesecake with two ingredients? Okay, cheese

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Speaker 1: and cake. No, I know that you love cheesecake. So

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Speaker 1: this is one of those viral things that are going

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Speaker 1: around and made me think of you. Some people are

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Speaker 1: calling this like the Japanese cheesecake, but really it's it's

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Speaker 1: not a Japanese cheesecake.

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Speaker 2: The original video that with viral came out of Japan,

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Speaker 2: but it's this this trend of mixing these two things.

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Speaker 2: It is a ah god, I just I just blanked

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Speaker 2: for a second. There it's a yogurt, it's a Greek yogurt,

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Speaker 2: and then you put cookies inside it and then you

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Speaker 2: freeze it and you eat it.

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Speaker 1: And so the bisc Off cookies, you know.

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Speaker 2: They've you know, some people use gram crackers, but if

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Speaker 2: you can find these Biscoff cookies, they're just a little

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Speaker 2: extra spicy and BUTTERI er, and you stuff them in

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Speaker 2: to a Greek yogurt. Literally push the cookies down into

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Speaker 2: the yogurt, and then you freeze it and you eat

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Speaker 2: it as a snack. Now, you know, I want to

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Speaker 2: freak it out about it. Yeah, I want to point

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Speaker 2: something out.

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Speaker 1: You put the cookie in it, you freeze it, and

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Speaker 1: then you eat it, as opposed to using it as

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Speaker 1: a doorstop. I find that.

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Speaker 2: Thank you for that advice. Well, yeah, I'm just breaking

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Speaker 2: it down. It's very simple, and you know, I know

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Speaker 2: that maybe ConA will like these recipes, so I like

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Speaker 2: to make it as simple as possible.

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Speaker 1: You make now you crumble Now the cookies do you

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Speaker 1: crush them so they're a little bit ses them in

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Speaker 1: hole and you stick them in hole. And if you

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Speaker 1: remember these bisc off cookies, they can I am here, Yeah,

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Speaker 1: I love this cough cookies and they're kind of elongated

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Speaker 1: like an old Yeah. Can you push those? Do? You

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Speaker 1: push them right through? So it's called it's called the

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Speaker 1: two ingredient cheesecake. And what it is is yogurt on

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Speaker 1: a cookie. Cookie. Boy, there's sophistication. There is a cheesecake.

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Speaker 1: Here's the thing.

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Speaker 2: I try and filter through the ones that people go

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Speaker 2: eh and look for the ones that people are raving about.

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Speaker 2: So you use a thick, thicker eyed yogurt like Greek

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Speaker 2: yogurt or Icelandic scare I think is how it's pronounced.

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Speaker 2: They're kind of tangy and they give this like cream

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Speaker 2: cheesy flavor in the final product. But you put those

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Speaker 2: cookies in there and it's a thing of beauty. But

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Speaker 2: it's super duper easy to do.

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Speaker 1: Yeah, clearly, I mean clearly. You open the bye, you

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Speaker 1: open the little tub, you saw some cookies in there,

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Speaker 1: and there you have. It's not about the people call

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Speaker 1: Greek yogurt, which I call a cookie in a yogurt container.

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Speaker 2: Okay, how is that for complicated? It's about simplicity and flavor.

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Speaker 2: The combination of simplicity and flavor.

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Speaker 1: Oh, and Greek yogurt is pretty fattening, isn't it. There

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Speaker 1: are a lot of calories, a lot of sugar and

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Speaker 1: Greek yogurt.

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Speaker 2: No, no, no, not necessarily the great depending on what

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Speaker 2: you get. You don't have to get an overly sugar

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Speaker 2: sugary yogurt. Greek yogurt's actually quite good for you. But

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Speaker 2: a combination when you're putting cookies in it, I know,

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Speaker 2: is this is going to be a sweeter treat for you.

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Speaker 2: But the key is it's not asking too much from you.

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Speaker 2: As the whole point quite simple, really.

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Speaker 1: All right, let's move towards another story, coffee and diabetes

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Speaker 1: and how they are. Coffee is connected to everything. Either

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Speaker 1: coffee is going to help you or coffee is going

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Speaker 1: to hurt you, and it depends on what time of

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Speaker 1: day it is.

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Speaker 2: This is one of those things that I go back

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Speaker 2: and forth on the show about that we demonize food

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Speaker 2: in the States for whatever reason, we like to demonize food.

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Speaker 2: And the truth of the matter is, you know, toxicity

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Speaker 2: is in the dosage, and when it comes to things

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Speaker 2: like coffee, they are compounds they are you know, many

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Speaker 2: different things in there, and so when it comes to

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Speaker 2: the benefits, we're still learning. So you have new findings

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Speaker 2: that are pushing researchers to explore coffees potential we'll say

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Speaker 2: for now, influence on an enzyme that is central to

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Speaker 2: how the body converts carbohydrates. Now, we know that when

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Speaker 2: we eat carbs, they convert into blood, you know, blood sugar.

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Speaker 2: And this is looking at the possibility and this is

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Speaker 2: coming out of China. It's an Institute of Botany. They

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Speaker 2: found that roasted this is particular coffee Arabica coffee beans

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Speaker 2: can contain this compound that they say slows down the

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Speaker 2: entire breakdown of these carbohydrates. And this could be a

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Speaker 2: big potential aid when it comes to diabetes research. This

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Speaker 2: isn't saying that, yeah, if you drink coffee, this is

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Speaker 2: going to help automatically right now, but they're saying this

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Speaker 2: would be a target for some type two diabetics and

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Speaker 2: the medications that would be beneficiary.

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Speaker 1: Okay, let's just go right into costco story because I well, no,

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Speaker 1: I'll do the quick uh the quick factoid and coffee

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Speaker 1: uses of coffee we talked about before. Do you remember

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Speaker 1: the film star Steve McQueen. Yes, going back many many years,

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Speaker 1: and he got cancer and a very serious case of cancer,

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Speaker 1: very aggressive cancer. So you know, one of the treatments

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Speaker 1: at that time that was being used coffee coffee animas, Yes, yes,

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Speaker 1: coffee animas, which actually are kind of fun. Don't knock

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Speaker 1: it until you've tried it. It's a nice yeah, sometimes

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Speaker 1: they do so. So it's iced coffee animas, which on

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Speaker 1: a hot summer day is nothing like it. Okay, Costco

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Speaker 1: excellent and versatile or versatile and excellent cuts of meat

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Speaker 1: at Costco, but not cheap. Well no, listen, nothing is.

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Speaker 1: This is economical.

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Speaker 2: I'll tell you this is everybody thinks about the chickens, right,

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Speaker 2: the four nine buck rotisserie chickens. But there is a

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Speaker 2: cut that I want you to look at because it's

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Speaker 2: it's big, it's flavorful, and you can use it for

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Speaker 2: multiple dishes. And that is pork shoulder. They also call

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Speaker 2: it Boston butt, which was konoss.

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Speaker 1: That's right back in prison. Yes, y, yes, it's juicy.

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Speaker 1: It's great for shit shredded, you know, sandwiches. I was

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Speaker 1: just talking to producer and the other day about U.

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Speaker 1: You know shredded pork and how fantastic it is. But

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Speaker 1: this could be used in salads, It could be used

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Speaker 1: as a sandwich. You could add barbecue sauce. You can

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Speaker 1: you know, seer them off afterwards and make something in

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Speaker 1: the proximity of of carnitas and make tacos with them.

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Speaker 1: But they have them in two packs. They're sold in

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Speaker 1: these vacuum sealed twin packs on the boneless, and they're

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Speaker 1: they're inexpensive relative to all the other cuts of meat

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Speaker 1: they can.

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Speaker 2: Especially because you can do so many meals with them.

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Speaker 2: So I just wanted to give a heads up that

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Speaker 2: it's going on at Costco. I'm gonna grab me some.

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Speaker 2: Because they are so versatile, you can make case that

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Speaker 2: he is with them. But low and slow is the

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Speaker 2: tempo you want to roast them lower, slower and let

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Speaker 2: them fall apart. If you want a really great recipe

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Speaker 2: for that, you can go to the mom one hundred

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Speaker 2: dot com. The mom one hundred dot com she has

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Speaker 2: Kate Workman there has a fall apart roast pork shoulder

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Speaker 2: with rosemary, mustard, garlic that is divine.

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Speaker 1: Another thing, those cuts of meat and cuts of meat

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Speaker 1: that are tough and there's plenty of them out there.

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Speaker 1: Slow cookers work brilliantly.

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Speaker 2: Oh yeah, no, slow cooking also knowing on some of

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Speaker 2: those tough kind of stringing cuts cut against the grain,

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Speaker 2: sear them off, simply don't overcook them. There's a lot

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Speaker 2: of ways to make the tougher meats or the cheaper

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Speaker 2: meats taste delicious.

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Speaker 1: Yeah, you can do an off a lot with a

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Speaker 1: slow cooker. How for example, cow's hoofs do very well

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Speaker 1: with slow cooking.

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Speaker 2: If you want to make jello or jam, that's true.

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Speaker 2: I will tell you that the not only the slow cookers,

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Speaker 2: but also the pressure cookers or uh, you know, things

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Speaker 2: like that. You can end up really tenderizing meat and

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Speaker 2: it freezes incredibly well. And you can thought out and

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Speaker 2: make you know, multiple meals throughout the week or throughout

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Speaker 2: the month.

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Speaker 1: Okay, and I and I really do like pork. It's

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Speaker 1: I actually find it far more flavorful than beef. For example.

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Speaker 1: It's just a more flavorful meal for me.

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Speaker 2: Weird, but also Costco does the tenderloin the pork tenderloin

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Speaker 2: in two packs, two vacuum packs that are really great,

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Speaker 2: very easy to grill. Uh you know, and Ray Lopez

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Speaker 2: from John Cobalt Show turned me on to those and

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Speaker 2: I've fallen in love with them.

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Speaker 1: All Right, guys, we are done with foody Friday Tomorrow

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Speaker 1: two to five pm right here on KFI, following the

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Speaker 1: tech show Richard Murrow from eleven to two, and then

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Speaker 1: just before that, I'm on eight to eleven with a

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Speaker 1: handle on the law Marginal Legal Advice