1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:11,280 Speaker 1: forty The four Report on demand on the iHeartRadio app. Hey, Eileen, Yes, Neil, 3 00:00:11,800 --> 00:00:16,200 Speaker 1: do you know why little baby chicks go to Easter parties? Why? 4 00:00:16,560 --> 00:00:18,840 Speaker 1: Because they want to hang out with their peeps. Oh 5 00:00:20,760 --> 00:00:21,680 Speaker 1: that's so good. 6 00:00:34,240 --> 00:00:35,280 Speaker 2: Let me need you got it? 7 00:00:35,479 --> 00:00:40,640 Speaker 3: Hey bye, AM six live everywhere on the iHeartRadio app. 8 00:00:40,680 --> 00:00:43,520 Speaker 1: Hey, happy Saturday to you. It's the four Report. 9 00:00:43,880 --> 00:00:44,159 Speaker 3: Len me. 10 00:00:44,440 --> 00:00:48,200 Speaker 1: Yeah, celebrating food for three hours on a Saturday. I 11 00:00:48,240 --> 00:00:51,360 Speaker 1: am your friendly neighborhood Fork reporter Neil Savedra. How do 12 00:00:51,440 --> 00:00:53,880 Speaker 1: you do? Thanks for joining us today. We got a 13 00:00:53,920 --> 00:00:57,200 Speaker 1: lot to get to food wise. Of course, it's Easter weekend. 14 00:00:57,640 --> 00:01:01,640 Speaker 1: Resurrection Sunday is tomorrow, and you're probably going to do 15 00:01:01,680 --> 00:01:06,080 Speaker 1: some cooking or definitely some eating. But I invited Marcia 16 00:01:06,280 --> 00:01:09,040 Speaker 1: Green from Wildfork Foods to pop on at the beginning 17 00:01:09,560 --> 00:01:12,520 Speaker 1: because they're doing so much at Wildfork Foods this weekend, 18 00:01:13,240 --> 00:01:17,399 Speaker 1: and I, no joke, just put in an order to 19 00:01:17,480 --> 00:01:22,200 Speaker 1: be delivered to my mom's house, not but moments ago. 20 00:01:22,319 --> 00:01:23,200 Speaker 1: How are you doing, Marcia? 21 00:01:23,959 --> 00:01:26,600 Speaker 2: I'm doing great. How are you? Neil? Thanks for having me? 22 00:01:26,840 --> 00:01:31,440 Speaker 1: Oh no, my pleasure. So I'm organizing the food for 23 00:01:31,600 --> 00:01:35,440 Speaker 1: my mom's house tomorrow with some family, and I'm doing 24 00:01:35,440 --> 00:01:38,520 Speaker 1: it in parts, and I'm like, Okay, I want to 25 00:01:38,520 --> 00:01:41,880 Speaker 1: do this. I want to do breakfast sliders, and then 26 00:01:41,959 --> 00:01:49,080 Speaker 1: I wanted side, so I went on Wildforkfoods at Wildfork 27 00:01:49,160 --> 00:01:53,800 Speaker 1: dot com and I love the potato sides. There's so 28 00:01:53,800 --> 00:01:57,400 Speaker 1: many to choose from. So I went and ordered that 29 00:01:57,680 --> 00:02:01,240 Speaker 1: and some couscous and all kinds of side and have 30 00:02:01,520 --> 00:02:05,960 Speaker 1: them delivered to my mom's house today. So they'll be 31 00:02:06,000 --> 00:02:08,840 Speaker 1: delivered there for me to heat them up there and 32 00:02:08,880 --> 00:02:12,840 Speaker 1: then I'll do the entree part here at the house 33 00:02:12,960 --> 00:02:14,919 Speaker 1: and then bring that there tomorrow. 34 00:02:15,200 --> 00:02:18,720 Speaker 2: So look at me, nice, look at I'm so proud 35 00:02:18,760 --> 00:02:19,000 Speaker 2: of you. 36 00:02:19,240 --> 00:02:20,520 Speaker 1: Yeah, who's a big boy? 37 00:02:21,720 --> 00:02:26,280 Speaker 2: Big seat? Anything like at Easter Feast or the Sunday Feast. 38 00:02:26,440 --> 00:02:29,640 Speaker 1: That there's so much going on, and I know that 39 00:02:30,040 --> 00:02:33,280 Speaker 1: although a lot of the festivities and at three today, 40 00:02:33,440 --> 00:02:35,440 Speaker 1: there are some things I wanted you to tell folks 41 00:02:35,440 --> 00:02:38,639 Speaker 1: if they're in the area of some of these places, 42 00:02:39,000 --> 00:02:42,200 Speaker 1: the Wildford Foods that are doing things to celebrate the 43 00:02:42,200 --> 00:02:42,920 Speaker 1: Easter weekend. 44 00:02:43,760 --> 00:02:45,760 Speaker 2: Yeah, for sure, I'd love to tell you about it. 45 00:02:45,840 --> 00:02:48,880 Speaker 2: So first of all, if you haven't got your ham, 46 00:02:49,280 --> 00:02:55,560 Speaker 2: your lamb or your Brazilian tenderloin next weekend. Yeah, that's 47 00:02:55,560 --> 00:03:00,640 Speaker 2: a big deal this weekend. And as far as events today, Samisa, 48 00:03:01,200 --> 00:03:04,440 Speaker 2: we actually have an Easter bunny, faith painting, balloons and 49 00:03:04,480 --> 00:03:07,560 Speaker 2: of course our famous deaths out there grilling and then 50 00:03:07,600 --> 00:03:11,000 Speaker 2: a laguna. We have a balloon, faith painting and a 51 00:03:11,080 --> 00:03:14,239 Speaker 2: three sixty photo boots. So we're doing it up for 52 00:03:14,280 --> 00:03:18,639 Speaker 2: our communities for Easter this year. It's free. It's always free. 53 00:03:18,919 --> 00:03:21,680 Speaker 1: So and even if you know you catch the end 54 00:03:21,800 --> 00:03:25,800 Speaker 1: of any of those events. At three o'clock today, the 55 00:03:25,840 --> 00:03:28,679 Speaker 1: stores will be open. And like I said, if you're 56 00:03:28,720 --> 00:03:33,560 Speaker 1: going somewhere and you want to have sides or even 57 00:03:33,600 --> 00:03:37,800 Speaker 1: the proteins delivered, it was easy peasy for me to just. 58 00:03:37,880 --> 00:03:41,119 Speaker 2: Go and get it in like two hours. Once you order, 59 00:03:41,280 --> 00:03:43,760 Speaker 2: you can get it up in the within two hours. 60 00:03:43,800 --> 00:03:47,800 Speaker 2: And reminder to everybody at tomorrow on Easter Sunday, we 61 00:03:47,880 --> 00:03:50,960 Speaker 2: close at seven, but we're there till nine o'clock tonight. 62 00:03:52,080 --> 00:03:54,520 Speaker 1: That's awesome. I just thought it was a kind of 63 00:03:54,520 --> 00:03:59,000 Speaker 1: a cool opportunity to have something like if whether you 64 00:03:59,040 --> 00:04:02,119 Speaker 1: want a dessert to be delivered or anything like that. 65 00:04:03,280 --> 00:04:05,360 Speaker 1: Don't you don't need to have it delivered to your place. 66 00:04:05,360 --> 00:04:07,480 Speaker 1: If you're going to be cooking at someone else's, just 67 00:04:07,560 --> 00:04:09,640 Speaker 1: let them know ahead of time to make sure that 68 00:04:09,680 --> 00:04:12,560 Speaker 1: you have oven space there and the real estate to 69 00:04:12,560 --> 00:04:15,160 Speaker 1: have it sent there, and then you can reheat or 70 00:04:15,200 --> 00:04:18,479 Speaker 1: in the case of one of the desserts, really you're 71 00:04:18,680 --> 00:04:22,160 Speaker 1: just thawing them out. And I was thrilled to have 72 00:04:22,200 --> 00:04:25,000 Speaker 1: that option to have great sides and not have to 73 00:04:25,040 --> 00:04:27,560 Speaker 1: worry about them and just have them dropped off at 74 00:04:27,560 --> 00:04:28,920 Speaker 1: my mom's house tonight. 75 00:04:29,120 --> 00:04:31,520 Speaker 2: It's such a such my mom would probably love that, 76 00:04:33,400 --> 00:04:36,440 Speaker 2: but she insist on cooking. But it's just such a 77 00:04:36,480 --> 00:04:40,320 Speaker 2: time saver and everything. Oh no, can you hear me? 78 00:04:40,520 --> 00:04:41,880 Speaker 1: Yeah, you're just breaking up a bit. 79 00:04:42,720 --> 00:04:43,800 Speaker 2: Oh you're breaking up with me. 80 00:04:45,839 --> 00:04:48,760 Speaker 1: Oh never, never, Marcia, You and me are in for 81 00:04:48,880 --> 00:04:52,039 Speaker 1: the long haul system. But I just love it. 82 00:04:52,120 --> 00:04:55,760 Speaker 2: Such a time saver. And also as a reminder, if 83 00:04:55,760 --> 00:04:58,320 Speaker 2: you are grilling, we've got all the green egg chuckle 84 00:04:58,360 --> 00:05:01,839 Speaker 2: and all of our stores too. It's your charcoal, your starters. 85 00:05:02,120 --> 00:05:03,919 Speaker 2: We've got all kinds of things that can help you, 86 00:05:03,960 --> 00:05:06,480 Speaker 2: whether you're cooking in another you're cooking on a patio, 87 00:05:06,560 --> 00:05:08,560 Speaker 2: or by the pool, so it makes it a lot 88 00:05:08,600 --> 00:05:09,680 Speaker 2: easier for the whole family. 89 00:05:10,240 --> 00:05:13,039 Speaker 1: See, I've been really bad. The weather has just been 90 00:05:13,080 --> 00:05:15,760 Speaker 1: screaming for grilling lately, as you know. And I do 91 00:05:16,400 --> 00:05:20,080 Speaker 1: own a Big Green Egg, which I love. And if 92 00:05:20,400 --> 00:05:22,640 Speaker 1: you are looking for an excuse to get out in 93 00:05:22,680 --> 00:05:26,400 Speaker 1: the beautiful sun tomorrow, which it will be nice, is 94 00:05:26,960 --> 00:05:30,200 Speaker 1: get those things. If you need that lump charcoal, you've 95 00:05:30,240 --> 00:05:33,320 Speaker 1: got the Big Green Egg. Are they in all locations 96 00:05:33,360 --> 00:05:35,160 Speaker 1: or which locations are they in right now? 97 00:05:35,800 --> 00:05:39,120 Speaker 2: They are in all eleven locations, going to be a 98 00:05:39,200 --> 00:05:41,640 Speaker 2: Pacific Beach which is opening in June for all the 99 00:05:41,680 --> 00:05:46,120 Speaker 2: folks in San Diego County that all location have all 100 00:05:46,160 --> 00:05:50,120 Speaker 2: your grilling needs except the Big Green Egg itself at 101 00:05:50,120 --> 00:05:51,720 Speaker 2: Wildfork locations. 102 00:05:52,200 --> 00:05:54,400 Speaker 1: Is that anything that might happen someday. 103 00:05:56,960 --> 00:06:02,800 Speaker 2: Probably not right now. Love, we love our dealers to 104 00:06:02,839 --> 00:06:05,880 Speaker 2: sell those girls, you know, they they can just talk 105 00:06:05,920 --> 00:06:09,520 Speaker 2: about it so well and then you can choose the 106 00:06:09,560 --> 00:06:12,360 Speaker 2: egg that you want. I mean, those dealers are the bomb. 107 00:06:12,400 --> 00:06:16,760 Speaker 2: But we do have periodic Big Green Egg chefs that 108 00:06:16,800 --> 00:06:18,800 Speaker 2: come to our store and they do cook on the 109 00:06:18,800 --> 00:06:21,320 Speaker 2: Big Green Eggs at limited stores. So we have a 110 00:06:21,360 --> 00:06:25,039 Speaker 2: lot to offer with Big Green Egg and after next 111 00:06:25,080 --> 00:06:31,279 Speaker 2: week drum roll your official recipe card with wild work 112 00:06:31,320 --> 00:06:34,320 Speaker 2: in Big Green Egg is hitting exclusively at Wildfork Food. 113 00:06:34,400 --> 00:06:36,279 Speaker 2: So if you want to see how meal cooks and 114 00:06:36,320 --> 00:06:39,880 Speaker 2: you want to mimic his his style, then you can 115 00:06:39,920 --> 00:06:45,880 Speaker 2: pick up the recipe cards. Pictures on it. Oh boy, yeah, 116 00:06:46,080 --> 00:06:51,560 Speaker 2: suitable for framing, great for the fridge if you have magnets. 117 00:06:52,040 --> 00:06:56,200 Speaker 1: Yeah, that's right. But it is fun. So Marsha and 118 00:06:56,240 --> 00:06:58,360 Speaker 1: I have been working on recipes and talking about those. 119 00:06:58,360 --> 00:07:01,599 Speaker 1: So the first two recipe cards will up soon, but 120 00:07:01,680 --> 00:07:03,960 Speaker 1: we're going to be doing something at one of the stores, 121 00:07:04,040 --> 00:07:06,479 Speaker 1: I think possibly in June. We'll keep you abreast of 122 00:07:06,480 --> 00:07:09,280 Speaker 1: all that, but really, if you haven't checked them out, yes, 123 00:07:09,320 --> 00:07:12,280 Speaker 1: it's oh it's May, Okay, May it is. 124 00:07:12,840 --> 00:07:15,040 Speaker 2: I think it's at Saturday. I don't have a calendar 125 00:07:15,080 --> 00:07:17,840 Speaker 2: for me. It's at Saturday before Memorial It will be 126 00:07:17,880 --> 00:07:19,080 Speaker 2: a thousand oaks. 127 00:07:19,400 --> 00:07:20,320 Speaker 1: Yeah, that'd be great. 128 00:07:21,080 --> 00:07:21,760 Speaker 2: It'll be fun. 129 00:07:22,360 --> 00:07:25,080 Speaker 1: So there's that going on, and we'll keep your breast 130 00:07:25,080 --> 00:07:26,640 Speaker 1: off all these things. But if you haven't, go to 131 00:07:26,760 --> 00:07:32,040 Speaker 1: Wildfork dot com check out what they have, get into 132 00:07:32,080 --> 00:07:34,840 Speaker 1: a store if you have one near you. If you 133 00:07:34,920 --> 00:07:38,760 Speaker 1: don't like I said, they will deliver and it's really 134 00:07:38,800 --> 00:07:41,440 Speaker 1: easy peasy to do. But the cuts, you've got over 135 00:07:41,480 --> 00:07:46,120 Speaker 1: two hundred beef cuts alone, and they have some wonderful 136 00:07:46,400 --> 00:07:49,320 Speaker 1: things that you won't get other places. They've got duck, 137 00:07:49,400 --> 00:07:56,400 Speaker 1: they've got bison. They've got a rabbit for your eastern meal. 138 00:07:56,800 --> 00:08:00,560 Speaker 1: Well I do love rabbit, but yeah, so those are options. 139 00:08:00,560 --> 00:08:03,120 Speaker 1: I just wanted Marsha to pop on. I reached out 140 00:08:03,120 --> 00:08:04,760 Speaker 1: here and say, hey, just come on via the phone 141 00:08:05,000 --> 00:08:06,880 Speaker 1: because I know there's a lot going on at the 142 00:08:06,920 --> 00:08:10,920 Speaker 1: different locations, as she said, up until three o'clock today. 143 00:08:11,320 --> 00:08:17,400 Speaker 1: They're at Santa Margarita Parkway in Mission Via Ho, Huntington 144 00:08:17,480 --> 00:08:21,600 Speaker 1: Beach has an Easter event and the like. So where 145 00:08:21,600 --> 00:08:22,480 Speaker 1: else Laguna. 146 00:08:22,240 --> 00:08:27,120 Speaker 2: De gal Lagunasa. So if you're in that area going 147 00:08:27,160 --> 00:08:28,400 Speaker 2: on today and you can. 148 00:08:28,320 --> 00:08:32,800 Speaker 1: Go pick up some food as well for tomorrow sides, desserts, proteins, 149 00:08:32,840 --> 00:08:35,040 Speaker 1: whatever you need. Thanks for taking the time, my friend. 150 00:08:35,120 --> 00:08:36,000 Speaker 1: Always nice to talk to you. 151 00:08:36,120 --> 00:08:39,640 Speaker 2: Yeah, and stay cool, have an awesome weekend you as well. 152 00:08:39,800 --> 00:08:42,439 Speaker 1: All right, Marsha Green from Wild Fork Foods. We'll be 153 00:08:42,520 --> 00:08:44,720 Speaker 1: back with more, so go know where. 154 00:08:45,000 --> 00:08:48,000 Speaker 3: You're listening to The Fork Report with Nil savedra on 155 00:08:48,120 --> 00:08:50,839 Speaker 3: demand from KFI AM six forty. 156 00:08:52,240 --> 00:08:59,319 Speaker 1: Easter here this weekend, and you're gathering with folks at 157 00:08:59,360 --> 00:09:02,640 Speaker 1: your house, I'm guessing or if you're just going to 158 00:09:02,720 --> 00:09:06,160 Speaker 1: be cooking or baking or doing something for the gorgeous 159 00:09:06,160 --> 00:09:10,040 Speaker 1: weekend that we have. I mean, just just walking out 160 00:09:10,040 --> 00:09:12,679 Speaker 1: this morning and the heat was already there. It was 161 00:09:12,960 --> 00:09:16,760 Speaker 1: just gorgeous. This is why we pay the crappy taxes 162 00:09:17,200 --> 00:09:20,719 Speaker 1: and the gas prices and everything else here in southern California. 163 00:09:21,120 --> 00:09:22,959 Speaker 1: I wanted to talk to you about a soufle, a 164 00:09:23,200 --> 00:09:26,200 Speaker 1: corn sewfle. Now I'm a sucker for corn anything. I 165 00:09:26,240 --> 00:09:31,319 Speaker 1: think corn is just a fabulous veggie. I love the flavors, 166 00:09:31,360 --> 00:09:34,920 Speaker 1: I love the corn milk that comes from it. And 167 00:09:34,960 --> 00:09:37,960 Speaker 1: a corn sufle works for a brunch, it works for 168 00:09:38,040 --> 00:09:40,400 Speaker 1: a dinner as a side, it could be a main 169 00:09:41,080 --> 00:09:44,600 Speaker 1: course if you want. And I found this recipe on 170 00:09:44,679 --> 00:09:47,760 Speaker 1: the Pioneerwoman dot com and many of you might know 171 00:09:47,840 --> 00:09:51,040 Speaker 1: her from television and from her website and things like that, 172 00:09:52,000 --> 00:09:56,640 Speaker 1: but this one is just a stunner. It just is gorgeous, 173 00:09:57,280 --> 00:10:02,440 Speaker 1: single dish type thing. It yields about ten to a 174 00:10:02,480 --> 00:10:05,439 Speaker 1: dozen servings, and it doesn't take long, about twenty minutes 175 00:10:05,520 --> 00:10:11,920 Speaker 1: prep and then the baking time. It's not too difficult 176 00:10:12,040 --> 00:10:15,319 Speaker 1: at all. Plus you can add heat to it if 177 00:10:15,320 --> 00:10:19,880 Speaker 1: you want, so it depends you know, whatever you want 178 00:10:19,880 --> 00:10:24,560 Speaker 1: to do. You can use a thawd frozen corn or 179 00:10:24,679 --> 00:10:30,560 Speaker 1: whatever you want to use here. It is best right 180 00:10:30,640 --> 00:10:34,560 Speaker 1: out of the oven, so preferably that's how you want 181 00:10:34,559 --> 00:10:39,040 Speaker 1: to do it. Ingredients wise, you're looking at half cup 182 00:10:39,160 --> 00:10:43,040 Speaker 1: unsalted butter, plus more for grease in the pan. One 183 00:10:43,120 --> 00:10:50,600 Speaker 1: yellow onion chopped up, two jlapanios if you want them seated, 184 00:10:50,760 --> 00:10:53,199 Speaker 1: if you don't want the heavy heavy heat in there. 185 00:10:54,440 --> 00:10:58,400 Speaker 1: Four garlic cloves finally chopped. Three cups of fresh yellow 186 00:10:58,559 --> 00:11:01,079 Speaker 1: corn kernels. They can frozen, but you're gonna want to 187 00:11:01,120 --> 00:11:03,360 Speaker 1: thawmb out and maybe you get rid of some of 188 00:11:03,360 --> 00:11:08,280 Speaker 1: the liquid there. One sixteen ounce container of sour cream 189 00:11:09,320 --> 00:11:14,560 Speaker 1: and one fourteen point seventy five ounce can of creamed corn. 190 00:11:15,720 --> 00:11:19,559 Speaker 1: Two eight and a half ounces boxes of corn muffin 191 00:11:19,720 --> 00:11:24,040 Speaker 1: mix your favorites. I like Jiff is a good solid standard. 192 00:11:24,040 --> 00:11:29,080 Speaker 1: One two large eggs beaten, and two tablespoons of col 193 00:11:29,840 --> 00:11:33,520 Speaker 1: kosher salt. There. So you're gonna want to preheat your 194 00:11:33,600 --> 00:11:36,199 Speaker 1: oven to three hundred and fifty degrees. You lightly grease 195 00:11:36,240 --> 00:11:39,800 Speaker 1: at thirteen by nineteen inch baking dish with butter, and 196 00:11:39,800 --> 00:11:42,680 Speaker 1: then in a large skillet, you melt the butter over 197 00:11:42,800 --> 00:11:46,679 Speaker 1: medium heat. You add the onion. You cook, stirring occasionally. 198 00:11:46,720 --> 00:11:49,240 Speaker 1: You want them to just soften about eight minutes or so. 199 00:11:50,920 --> 00:11:53,520 Speaker 1: Put the stir in the garlic at this point, and 200 00:11:53,640 --> 00:11:56,640 Speaker 1: the jalapanios if you want them in there. You cook them, 201 00:11:56,800 --> 00:11:59,800 Speaker 1: stirring occasionally. You're gonna smell it. It's gonna get real 202 00:11:59,800 --> 00:12:02,840 Speaker 1: fragrant and lovely in about two minutes. Then you stir 203 00:12:02,880 --> 00:12:06,400 Speaker 1: in the corn. You cook until it's just about tender 204 00:12:06,440 --> 00:12:11,160 Speaker 1: about four minutes there. Change that. Transfer that to a 205 00:12:11,600 --> 00:12:15,439 Speaker 1: large bowl. Add the sour cream, the creamed corn, the 206 00:12:15,440 --> 00:12:19,280 Speaker 1: corn muffin, mix the eggs and salt, and the onion mixture. 207 00:12:19,600 --> 00:12:22,240 Speaker 1: Stir until it's all combined and look sexy as hell. 208 00:12:23,040 --> 00:12:26,800 Speaker 1: Spoon that mixture into the prepared dish. Spread it in 209 00:12:26,840 --> 00:12:31,920 Speaker 1: an even level layer. There, bake until set and it 210 00:12:32,000 --> 00:12:35,040 Speaker 1: will puff up in the center, lightly browned on top 211 00:12:35,520 --> 00:12:39,720 Speaker 1: about fifty minutes sixty minutes. Let it cool for five minutes, 212 00:12:39,720 --> 00:12:44,280 Speaker 1: and then serve. Super easy, but sexy as hell gorgeous 213 00:12:44,280 --> 00:12:47,959 Speaker 1: to look at, and these are ingredients that are easy 214 00:12:48,040 --> 00:12:52,280 Speaker 1: to get. But man, what a hearty, lovely delicious Either 215 00:12:52,360 --> 00:12:55,360 Speaker 1: as a side, like I said, or it can serve 216 00:12:55,400 --> 00:12:59,080 Speaker 1: as a nice undo itself. It could be an entree, 217 00:12:59,200 --> 00:13:02,360 Speaker 1: just a a breakfast, going to add an egg to 218 00:13:02,400 --> 00:13:05,200 Speaker 1: the side if you wish, or maybe some ham or 219 00:13:05,200 --> 00:13:09,120 Speaker 1: something like that. But that is such a wonderful cast role. 220 00:13:09,120 --> 00:13:13,199 Speaker 1: And when I think of, you know this, going into 221 00:13:13,280 --> 00:13:16,080 Speaker 1: Easter and those types of things, a nice cast role, 222 00:13:16,360 --> 00:13:21,000 Speaker 1: something easy to serve always to me is a fantastic option. 223 00:13:21,480 --> 00:13:25,240 Speaker 1: All right, we'll come back with more, So go know where. 224 00:13:25,440 --> 00:13:28,440 Speaker 3: You're listening to the Fork Report with Nil Savedra on 225 00:13:28,559 --> 00:13:31,280 Speaker 3: demand from KFI AM six forty. 226 00:13:32,240 --> 00:13:37,600 Speaker 1: Easter weekend addition and talking food until five o'clock. It's 227 00:13:37,600 --> 00:13:42,120 Speaker 1: a gorgeous day outside, perfect for grilling, getting those smoky 228 00:13:42,200 --> 00:13:47,560 Speaker 1: flavors in your mouth and belle. And of course with 229 00:13:47,720 --> 00:13:50,000 Speaker 1: the holiday tomorrow, many of you are either going to 230 00:13:50,000 --> 00:13:52,480 Speaker 1: be doing a brunch or dinner. We're doing a brunch 231 00:13:52,480 --> 00:13:57,840 Speaker 1: in my family, so I'm looking forward to that. And 232 00:13:57,880 --> 00:13:59,720 Speaker 1: one of the things that comes up in a good 233 00:13:59,760 --> 00:14:04,040 Speaker 1: house told if you like to cook, is pre mixed 234 00:14:04,080 --> 00:14:11,480 Speaker 1: spices and getting spice blends is a great shortcut to 235 00:14:11,960 --> 00:14:15,480 Speaker 1: cooking and it's not a cheat. There are just some 236 00:14:15,600 --> 00:14:19,160 Speaker 1: really great seasons out there that are put together that 237 00:14:19,200 --> 00:14:22,160 Speaker 1: you can utilize and making. Maybe it's part of the 238 00:14:22,200 --> 00:14:25,640 Speaker 1: recipe that you're making, or maybe you're adding to that 239 00:14:25,760 --> 00:14:30,280 Speaker 1: as well. And McCormick, which we all know of course, 240 00:14:30,360 --> 00:14:33,200 Speaker 1: they've been in all of our pantries for years and 241 00:14:33,240 --> 00:14:36,240 Speaker 1: years and years. Well, they're introducing a new line of 242 00:14:36,400 --> 00:14:39,200 Speaker 1: signature seasonings and I thought this was a great time 243 00:14:39,240 --> 00:14:42,560 Speaker 1: to talk about some of these seasonings. So they have. 244 00:14:43,720 --> 00:14:46,960 Speaker 1: The truth is, there's some standards. There's some meat standards 245 00:14:47,000 --> 00:14:49,400 Speaker 1: that you use for beef, there's some standards that you 246 00:14:49,560 --> 00:14:53,520 Speaker 1: use for fish, or for pork, or for veggies, and 247 00:14:53,800 --> 00:14:56,960 Speaker 1: these are great ways to judge up something and make 248 00:14:57,040 --> 00:15:01,080 Speaker 1: it special like veggies, very very easily. But there are 249 00:15:01,440 --> 00:15:06,080 Speaker 1: in addition to those standards, our tastes change or there 250 00:15:06,160 --> 00:15:10,760 Speaker 1: are new combinations that end up being incredibly popular. And 251 00:15:10,880 --> 00:15:16,520 Speaker 1: so this new McCormick line of signature seasonings sounds pretty 252 00:15:16,600 --> 00:15:21,000 Speaker 1: darn good. So they have their chili garlic seasoning, so 253 00:15:21,360 --> 00:15:25,680 Speaker 1: this will kick up whatever you're making. It's made with garlic. 254 00:15:25,960 --> 00:15:32,280 Speaker 1: It's got paprika in there, it's got chili pepper, and 255 00:15:32,480 --> 00:15:36,040 Speaker 1: it's going to give you a savory garlic flavors you know, 256 00:15:36,080 --> 00:15:39,520 Speaker 1: that has that kind of warm, that warmth to it. 257 00:15:39,520 --> 00:15:43,800 Speaker 1: It's got that chili heatd ness, that oumammy, which is 258 00:15:44,080 --> 00:15:47,960 Speaker 1: just that savoriness. It's hard to explain savoriness that you 259 00:15:48,040 --> 00:15:52,720 Speaker 1: want in certain dishes. So what are these good for? Well, 260 00:15:52,760 --> 00:15:58,520 Speaker 1: like I said, roasted vegetaboos are great noodle dishes, stir fries, 261 00:15:59,600 --> 00:16:04,720 Speaker 1: roasted chicken, grilled steak, shrimp. It's just really something that 262 00:16:04,800 --> 00:16:07,600 Speaker 1: goes great. I've heard some people say that it's good 263 00:16:07,800 --> 00:16:10,800 Speaker 1: on a bowl of buttered popcorn as well. Kind of 264 00:16:10,800 --> 00:16:12,880 Speaker 1: fun to try some of these things and mix them 265 00:16:12,920 --> 00:16:15,280 Speaker 1: together to see how they work. Another one of the 266 00:16:15,360 --> 00:16:20,840 Speaker 1: new McCormick spice blends is the garlic and olive oil seasoning. 267 00:16:21,800 --> 00:16:26,160 Speaker 1: So it's all in you know, one little shaker, good 268 00:16:26,200 --> 00:16:30,160 Speaker 1: to go. It's got garlic in there, salt, it's got 269 00:16:30,200 --> 00:16:33,440 Speaker 1: a regano, it's got time. You know, time is lovely. 270 00:16:33,520 --> 00:16:39,400 Speaker 1: It's like this very faint citrusy, you know, flavor in it. 271 00:16:39,400 --> 00:16:42,400 Speaker 1: It just but it's delicate. I really like it. I 272 00:16:42,520 --> 00:16:45,840 Speaker 1: like it on when I bake French fries, when I 273 00:16:45,960 --> 00:16:50,800 Speaker 1: roast potatoes, things like that. So it's got that in there. 274 00:16:50,880 --> 00:16:55,040 Speaker 1: It's got some roseberry, it's got extra virgin olive oil. 275 00:16:55,720 --> 00:16:59,239 Speaker 1: So you're looking at, you know, these lovely aromatic flavors 276 00:16:59,320 --> 00:17:06,360 Speaker 1: that you can use on pasta, coarse proteins, roasted proteins, potatoes, vegetables, 277 00:17:06,960 --> 00:17:09,760 Speaker 1: and it just kind of goes on everything. So that's 278 00:17:09,800 --> 00:17:14,520 Speaker 1: their garlic and olive oil seasoning that McCormick is putting out. 279 00:17:15,480 --> 00:17:20,200 Speaker 1: If you're interested in caramelized onions, which I love, they 280 00:17:20,240 --> 00:17:23,680 Speaker 1: have a new McCormick has a new caramelized onion seasoning. 281 00:17:24,280 --> 00:17:26,719 Speaker 1: So this is something you want to look at pasta's. 282 00:17:27,240 --> 00:17:29,679 Speaker 1: This would go good on a burger. They say this 283 00:17:29,760 --> 00:17:33,320 Speaker 1: is great for dips and gives that sweet and savory 284 00:17:33,760 --> 00:17:39,160 Speaker 1: seasoning blend. There's just something about caramelized onions, that low 285 00:17:39,200 --> 00:17:43,680 Speaker 1: and slow flavor that comes with that that I just love. 286 00:17:44,320 --> 00:17:48,919 Speaker 1: And then their last one, that world famous Argentinian sauce 287 00:17:48,960 --> 00:17:53,480 Speaker 1: that we all love is Chimmy churry, and so McCormick's 288 00:17:53,480 --> 00:17:56,560 Speaker 1: new Chimmy churry flavored seasoning I think is going to 289 00:17:56,600 --> 00:18:02,000 Speaker 1: be hugely popular. It's got a blend of parsley, jalapeno pepper, 290 00:18:02,160 --> 00:18:06,880 Speaker 1: or regano garlic. You notice a theme here with a garlic. 291 00:18:07,640 --> 00:18:10,920 Speaker 1: There's just something about garlic that kind of goes with everything. 292 00:18:10,960 --> 00:18:14,200 Speaker 1: It's such a great part of any of your dry 293 00:18:14,240 --> 00:18:19,840 Speaker 1: seasoning blends. So you're putting those things together and you 294 00:18:19,920 --> 00:18:24,600 Speaker 1: get this lovely, lovely herbaceous flavor. So this is going 295 00:18:24,680 --> 00:18:29,639 Speaker 1: to go again, great unroasted meats, coarse veggies. Rice is 296 00:18:29,680 --> 00:18:33,560 Speaker 1: going to be appearing. I will tell you you want 297 00:18:33,560 --> 00:18:38,320 Speaker 1: to kick up your rice butter in a good blend, 298 00:18:39,640 --> 00:18:44,160 Speaker 1: a good spice blend. That's it. Just a little bit 299 00:18:44,320 --> 00:18:48,159 Speaker 1: of those two things and your rice will pop. And 300 00:18:48,280 --> 00:18:52,000 Speaker 1: I think this Jimmy Chury flavored seasoning would go very 301 00:18:52,000 --> 00:18:55,640 Speaker 1: good with rice. Put it in sauces, use it in marinades. 302 00:18:57,359 --> 00:19:00,000 Speaker 1: It's just you know, rather than you know, getting all 303 00:19:00,080 --> 00:19:04,200 Speaker 1: these ingredients and mixing them and putting them together, you're golden. 304 00:19:04,720 --> 00:19:07,080 Speaker 1: So these things are going to be retailing where you 305 00:19:07,119 --> 00:19:10,600 Speaker 1: find your spices at about four point fifty of pop. 306 00:19:11,760 --> 00:19:16,399 Speaker 1: But you know they're hitting aisles mid this month. But 307 00:19:16,520 --> 00:19:18,480 Speaker 1: these things, you know, you've got them for six months 308 00:19:18,600 --> 00:19:21,560 Speaker 1: or so. Keep them out of the light, keep them 309 00:19:21,560 --> 00:19:27,320 Speaker 1: in darkness, keep them sealed, and they will last earlier 310 00:19:27,680 --> 00:19:32,720 Speaker 1: or longer. They'll be gosh, maybe in about six days 311 00:19:32,800 --> 00:19:35,400 Speaker 1: or so, you'll be able to get them on the 312 00:19:35,600 --> 00:19:41,360 Speaker 1: McCormick's website, but imagine seeing them in the actual stores, 313 00:19:41,400 --> 00:19:47,119 Speaker 1: in the brick and mortar stores, probably mid month. But 314 00:19:47,200 --> 00:19:50,280 Speaker 1: I you know, just love these things. There's just having 315 00:19:50,560 --> 00:19:54,920 Speaker 1: a great spice blend in your back pocket, I think 316 00:19:55,040 --> 00:19:59,600 Speaker 1: is one of the easiest helpers for when it comes 317 00:19:59,640 --> 00:20:03,520 Speaker 1: to cooking in life. It just is a couple of 318 00:20:03,600 --> 00:20:06,960 Speaker 1: local places. They happen to be listeners and friends of 319 00:20:07,000 --> 00:20:09,280 Speaker 1: the show as well. They've been on many many time. 320 00:20:10,119 --> 00:20:14,000 Speaker 1: If you're looking for spice blends, these are two local 321 00:20:14,040 --> 00:20:18,520 Speaker 1: blends that I love. Lucky twenty two spice dot com. 322 00:20:18,640 --> 00:20:22,840 Speaker 1: Lucky twenty to two spice dot com their secret blend. 323 00:20:22,880 --> 00:20:24,520 Speaker 1: They have some others that are great as well, but 324 00:20:24,560 --> 00:20:29,040 Speaker 1: their secret blend, I think is just magnificent. I love 325 00:20:29,080 --> 00:20:32,280 Speaker 1: this one on rice. I love it with potatoes, I 326 00:20:32,320 --> 00:20:35,359 Speaker 1: love it with veggies, I love it on chicken. I 327 00:20:35,400 --> 00:20:39,080 Speaker 1: love it. It's just a great spice blend. So again, 328 00:20:39,280 --> 00:20:43,440 Speaker 1: Lucky two to twospice dot com if you want to 329 00:20:43,480 --> 00:20:48,480 Speaker 1: support someone local that's a local blend. And then our 330 00:20:48,520 --> 00:20:53,160 Speaker 1: friend doctor p Laura there at the Prime Ingredient dot com, 331 00:20:53,200 --> 00:20:56,200 Speaker 1: the Prime Ingredient dot Com. She's been on the program 332 00:20:56,240 --> 00:21:00,439 Speaker 1: as well. She's got some olive oils and different things there. 333 00:21:00,640 --> 00:21:07,320 Speaker 1: Her Mediterranean spice blend I go through quite regularly. It's fantastic. Again, 334 00:21:07,520 --> 00:21:13,120 Speaker 1: it is great on veggies, easy peasy, but on fish, chicken, 335 00:21:13,400 --> 00:21:19,520 Speaker 1: whatever you're cooking, it goes incredibly well with it adds 336 00:21:20,040 --> 00:21:24,520 Speaker 1: so much flavor and makes the dish. I don't know, 337 00:21:24,640 --> 00:21:28,040 Speaker 1: just these things, your spices, your herbs, they should give 338 00:21:28,080 --> 00:21:33,720 Speaker 1: it a kick and a complexity that make it taste 339 00:21:34,000 --> 00:21:36,840 Speaker 1: like you spent more time on it than you actually did. 340 00:21:37,200 --> 00:21:39,960 Speaker 1: And I think good spice mix or a good blend 341 00:21:40,520 --> 00:21:44,760 Speaker 1: is really what's going that can take your cooking to 342 00:21:44,800 --> 00:21:49,920 Speaker 1: the next level simply. And you know, sometimes kids don't 343 00:21:50,000 --> 00:21:52,040 Speaker 1: like a lot of spices, and I think some of 344 00:21:52,080 --> 00:21:55,240 Speaker 1: it is because, you know, or the blends, because they 345 00:21:55,240 --> 00:21:58,520 Speaker 1: see them, they see the little bits in there. Now, 346 00:21:58,480 --> 00:22:01,320 Speaker 1: of course, as your palate gets more mature, it's like, oh, 347 00:22:01,440 --> 00:22:04,760 Speaker 1: seeing all those little bits and dots and herbs and 348 00:22:04,760 --> 00:22:07,000 Speaker 1: spices in there, you know, that's going to bring flavor. 349 00:22:07,000 --> 00:22:10,439 Speaker 1: But I think as kids, maybe they look at that 350 00:22:10,480 --> 00:22:13,040 Speaker 1: and they go, Okay, what'd you put in there? But 351 00:22:13,160 --> 00:22:17,440 Speaker 1: I've sprinkled this on my son's veggies and things like that, 352 00:22:18,320 --> 00:22:22,200 Speaker 1: corn and just to kick them up a bit, and 353 00:22:22,359 --> 00:22:25,359 Speaker 1: he ends up. You know, he's a good boy. He 354 00:22:25,520 --> 00:22:29,120 Speaker 1: tries things. He's still nine and kicks some stuff back, 355 00:22:29,200 --> 00:22:32,480 Speaker 1: but he'll tell me if you really like something. I've 356 00:22:32,520 --> 00:22:34,760 Speaker 1: noticed that if I put some of these little blends, 357 00:22:34,840 --> 00:22:37,199 Speaker 1: not a whole lot, but just enough to kick it 358 00:22:37,280 --> 00:22:39,600 Speaker 1: up a little bit, that he reacts pretty well. So 359 00:22:39,640 --> 00:22:43,159 Speaker 1: maybe something to try in your home too, is putting 360 00:22:43,160 --> 00:22:45,919 Speaker 1: some of these spices, so check them out. Support local 361 00:22:45,960 --> 00:22:48,480 Speaker 1: as well is always a great thing for people that 362 00:22:48,520 --> 00:22:52,720 Speaker 1: are making wonderful food products locally, and those are two 363 00:22:52,720 --> 00:22:56,040 Speaker 1: of them. The Prime Ingredient dot Com find stuff there, 364 00:22:56,080 --> 00:22:59,199 Speaker 1: including one of my favorites, the Mediterranean Spice Blend, and 365 00:22:59,240 --> 00:23:03,240 Speaker 1: then also Bucky twenty two Spice dot com. So Lucky 366 00:23:03,359 --> 00:23:06,679 Speaker 1: two twospice dot com. Their secret blend is one of 367 00:23:06,720 --> 00:23:10,760 Speaker 1: my all time favorites. If you do get them, let 368 00:23:10,800 --> 00:23:12,640 Speaker 1: me know. I'll be curious to see what you think 369 00:23:12,680 --> 00:23:16,040 Speaker 1: about them. They're not sponsors or anything. They're just good 370 00:23:16,040 --> 00:23:18,720 Speaker 1: folks making good products. All right, stick around. We got 371 00:23:18,760 --> 00:23:21,359 Speaker 1: more to come on our Easter weekend edition of The 372 00:23:21,359 --> 00:23:22,000 Speaker 1: Fork Report. 373 00:23:22,680 --> 00:23:25,679 Speaker 3: You're listening to The Fork Report with Nil Savadra on 374 00:23:25,800 --> 00:23:29,880 Speaker 3: demand from KFI AM six forty. 375 00:23:29,920 --> 00:23:34,560 Speaker 1: It is your favorite friendly neighborhood Fork Reporter because I'm 376 00:23:34,760 --> 00:23:38,399 Speaker 1: the only one. I suppose Nil Savadra with you today. 377 00:23:39,000 --> 00:23:42,480 Speaker 1: Happy Easter weekend for those of you that celebrate Resurrection 378 00:23:43,040 --> 00:23:46,359 Speaker 1: weekend and hopefully you're going to be connecting with family 379 00:23:46,440 --> 00:23:50,680 Speaker 1: and friends and having good food this weekend. We're doing 380 00:23:50,720 --> 00:23:54,520 Speaker 1: brunch in my family tomorrow. I'm in charge of the food, 381 00:23:54,600 --> 00:23:56,919 Speaker 1: not cooking a whole lot. I will be doing the 382 00:23:57,000 --> 00:23:59,760 Speaker 1: main I'm going to be doing some breakfast sandwiches. We're 383 00:23:59,760 --> 00:24:05,040 Speaker 1: going to do brunch. But like I said earlier, one 384 00:24:05,080 --> 00:24:08,879 Speaker 1: of our sponsors and great partners is Wildforkfoods. And I 385 00:24:09,000 --> 00:24:13,560 Speaker 1: just went to wildfork dot com and not at their 386 00:24:13,640 --> 00:24:16,720 Speaker 1: behest or anything like that. I was just like, oh, 387 00:24:16,800 --> 00:24:20,480 Speaker 1: they have some great they They have some great side dishes, 388 00:24:20,560 --> 00:24:24,040 Speaker 1: by the way, some lovely side dishes there at Wildfork 389 00:24:24,080 --> 00:24:28,480 Speaker 1: food and so one of the things that I love 390 00:24:28,520 --> 00:24:32,280 Speaker 1: and I thought would be great. My mom likes potatoes, 391 00:24:32,520 --> 00:24:35,520 Speaker 1: and I thought it would be fun for her is 392 00:24:35,880 --> 00:24:38,000 Speaker 1: one of their sides. Now they have you go to 393 00:24:38,000 --> 00:24:44,120 Speaker 1: wildfk go to Wildforkfoods and go Wildfork dot com and 394 00:24:44,320 --> 00:24:47,280 Speaker 1: it'll take you here. And you go to the Quick 395 00:24:47,320 --> 00:24:51,600 Speaker 1: and Easy and they have these cream and cheese potato 396 00:24:51,760 --> 00:24:57,240 Speaker 1: grotten so good. They also have broccoli and cheesegrotten and 397 00:24:57,280 --> 00:25:01,639 Speaker 1: they're just delicious. I love them as a and I 398 00:25:01,720 --> 00:25:04,600 Speaker 1: just had them sent to my mum's house, so I'll 399 00:25:04,920 --> 00:25:07,879 Speaker 1: warrant I'll heat them up there tomorrow. I'll make the 400 00:25:07,920 --> 00:25:11,800 Speaker 1: other stuff here and then assemble it there. So keep 401 00:25:11,800 --> 00:25:15,280 Speaker 1: that in mind. There's ways to take the heaviness off 402 00:25:16,280 --> 00:25:17,720 Speaker 1: for some of the things that you want to do. 403 00:25:18,280 --> 00:25:22,360 Speaker 1: They have tons too much to mention all of them, 404 00:25:22,760 --> 00:25:26,639 Speaker 1: but they have like a Cilantro lime rice blend which 405 00:25:26,680 --> 00:25:29,359 Speaker 1: is really great as well, so you can get rice 406 00:25:29,440 --> 00:25:34,400 Speaker 1: dish on the side. That's I went with ausc a 407 00:25:34,400 --> 00:25:39,320 Speaker 1: couscouse dish that I really like there. It's the Mediterranean 408 00:25:39,359 --> 00:25:44,040 Speaker 1: pearl couscous with veggies. So just a hot tip if 409 00:25:44,040 --> 00:25:48,639 Speaker 1: you're looking for something there. Uh. There is a list 410 00:25:48,920 --> 00:25:52,680 Speaker 1: of things always things that pop up from local stores, 411 00:25:52,720 --> 00:25:55,679 Speaker 1: traded Joe's is another one of those really popular ones 412 00:25:56,080 --> 00:25:59,560 Speaker 1: that everybody likes to go to. Well, they have seven 413 00:26:00,240 --> 00:26:04,000 Speaker 1: new things popping up a Trader Joe's under seven dollars 414 00:26:04,040 --> 00:26:07,560 Speaker 1: in April, so check these out. The first one is 415 00:26:07,720 --> 00:26:13,520 Speaker 1: garlic butter nut mix. Come on now, stop with that. 416 00:26:14,520 --> 00:26:19,439 Speaker 1: So maybe for a charcouterie you're doing a cocktail party 417 00:26:19,520 --> 00:26:24,200 Speaker 1: something like that, really easy savory snack on the go. 418 00:26:24,520 --> 00:26:28,359 Speaker 1: This is their newest mix of nuts. So garlic butter 419 00:26:28,560 --> 00:26:32,879 Speaker 1: nut mix. Oh, that sounds good. The next one is 420 00:26:32,920 --> 00:26:41,359 Speaker 1: whipped carrot cream cheese. Wait, whipped carrot cake cream cheese spread. 421 00:26:42,560 --> 00:26:49,280 Speaker 1: I know right, stop it, just stop it. Trader Joe's. 422 00:26:51,080 --> 00:26:55,119 Speaker 1: So this is by, you know, obviously inspired by such 423 00:26:55,200 --> 00:26:59,679 Speaker 1: the delicious seasonal dessert that I never ever liked. By 424 00:26:59,680 --> 00:27:05,520 Speaker 1: the way, was not a big carrot cake person. It's 425 00:27:05,600 --> 00:27:10,160 Speaker 1: just me. Don't add those kinds of veggies to my desserts. 426 00:27:10,280 --> 00:27:16,479 Speaker 1: Let my desserts be pure gluttonous deliciousness. The one that 427 00:27:16,520 --> 00:27:20,879 Speaker 1: really changed it for me is Stonefire Grill. Stonefire Grill 428 00:27:21,119 --> 00:27:23,719 Speaker 1: has I think it's they call it their grandmother's recipe. 429 00:27:23,720 --> 00:27:29,520 Speaker 1: I think it really was, and it is just a 430 00:27:29,520 --> 00:27:33,480 Speaker 1: fantastic cake it just is. It's moist and delicious. So 431 00:27:33,560 --> 00:27:37,560 Speaker 1: that changed, and now I try and find other stuff, 432 00:27:37,560 --> 00:27:39,479 Speaker 1: and I find some good good things out there. So 433 00:27:39,840 --> 00:27:46,640 Speaker 1: this Trader Joe's whipped carrot cake cream cheese spread. It's 434 00:27:47,040 --> 00:27:49,639 Speaker 1: something I want to try. Some people are putting it 435 00:27:49,680 --> 00:27:54,159 Speaker 1: on bagels, some people are putting it on pancakes, muffins, 436 00:27:54,320 --> 00:28:00,000 Speaker 1: things like that. So obviously pretty delicious. The other one 437 00:28:00,000 --> 00:28:02,760 Speaker 1: one is cookie dough ice cream bites. 438 00:28:03,960 --> 00:28:04,520 Speaker 2: That they have. 439 00:28:04,760 --> 00:28:08,159 Speaker 1: I'm very curious about these. I love the cookie dough 440 00:28:08,320 --> 00:28:13,440 Speaker 1: style ice cream. I don't suggest eating raw cookie dough 441 00:28:13,520 --> 00:28:17,160 Speaker 1: at home like I used to because of the eggs 442 00:28:17,240 --> 00:28:20,879 Speaker 1: are raw. But you you know, you live your life. 443 00:28:21,680 --> 00:28:24,600 Speaker 1: But these are supposed to be terrific little bites, like 444 00:28:24,680 --> 00:28:27,879 Speaker 1: kind of like little bond bonds, but they're edible chocolate 445 00:28:27,960 --> 00:28:31,320 Speaker 1: chip cookie dough covered in chocolate, and you just pop 446 00:28:31,359 --> 00:28:34,240 Speaker 1: them in your mouth and go. HER's on the savory side, 447 00:28:34,359 --> 00:28:36,520 Speaker 1: a jumbalaya is one of my favorite things. You get 448 00:28:36,520 --> 00:28:40,840 Speaker 1: a good, nice, wonderful blend of rice and everything else 449 00:28:40,880 --> 00:28:45,000 Speaker 1: in there. So this is a seasoned rice jumbalaya at 450 00:28:45,040 --> 00:28:49,200 Speaker 1: Trader Joe's. If you're looking for something delicious, nice Southern 451 00:28:49,200 --> 00:28:54,640 Speaker 1: style dish. They have a salted caramel mochi at four 452 00:28:54,760 --> 00:29:01,960 Speaker 1: ninety nine for your frozen deliciousness there and canals. I 453 00:29:01,960 --> 00:29:05,480 Speaker 1: think that's how you pronounce them. The little French style pastries. 454 00:29:05,960 --> 00:29:11,200 Speaker 1: They are delicious. I love this pastry. You can't always 455 00:29:11,240 --> 00:29:13,960 Speaker 1: find them. I know there's some places that you can, 456 00:29:14,040 --> 00:29:16,920 Speaker 1: some bakeries that do them. They're not always easy to find, 457 00:29:17,440 --> 00:29:22,000 Speaker 1: but a delicious little pastry. They also have the rolled 458 00:29:22,080 --> 00:29:27,040 Speaker 1: corn totilla chips ranch flavored that people have loved and 459 00:29:27,120 --> 00:29:29,120 Speaker 1: sought out for a long time. So that's kind of 460 00:29:29,120 --> 00:29:32,680 Speaker 1: a breakdown of some of the new things, especially under 461 00:29:32,720 --> 00:29:36,280 Speaker 1: seven bucks, that you'll find at Trader Joe's when you're 462 00:29:36,280 --> 00:29:40,680 Speaker 1: ooting a boot looking for yummy things. I'm really interested 463 00:29:40,720 --> 00:29:44,120 Speaker 1: in those garlic butternut mix there, and we'll have to 464 00:29:44,160 --> 00:29:48,280 Speaker 1: see that next time. I'm willing to brave that that 465 00:29:48,360 --> 00:29:54,040 Speaker 1: they call a parking lot at the local Trader Joe's. 466 00:29:54,040 --> 00:29:56,400 Speaker 1: By the way, the reason why that is at Trader Joe's. 467 00:29:57,080 --> 00:30:00,440 Speaker 1: Trader Joe's wants to keep their stores small, don't want 468 00:30:00,440 --> 00:30:06,040 Speaker 1: to be these big grocery stores, and here in California, 469 00:30:06,520 --> 00:30:10,760 Speaker 1: the amount of spaces you get parking spaces are tied 470 00:30:10,840 --> 00:30:13,440 Speaker 1: to the size of the building, the size of the 471 00:30:13,480 --> 00:30:18,120 Speaker 1: actual structure. So by keeping all the trader Joes small, 472 00:30:18,920 --> 00:30:22,880 Speaker 1: the parking is going to be connected to that. And 473 00:30:22,920 --> 00:30:25,600 Speaker 1: I know everybody complains, but that's why it's consistent. It's 474 00:30:25,600 --> 00:30:28,680 Speaker 1: not just at one particular location. It's because it's always 475 00:30:28,720 --> 00:30:31,400 Speaker 1: tied to that. All Right, you just learned something. Stick around. 476 00:30:31,600 --> 00:30:34,479 Speaker 1: More to come in the three o'clock hour of the 477 00:30:34,520 --> 00:30:38,880 Speaker 1: Fork Report this holiday weekend, So go know where this 478 00:30:38,920 --> 00:30:44,080 Speaker 1: is KFI heard everywhere on the iHeartRadio app. You've been 479 00:30:44,080 --> 00:30:46,360 Speaker 1: listening to the Fork Report, you can always hear us 480 00:30:46,400 --> 00:30:49,320 Speaker 1: live on KFI AM six forty two to five pm 481 00:30:49,400 --> 00:30:53,600 Speaker 1: on Saturday, and anytime on demand on the iHeartRadio app.