1 00:00:00,480 --> 00:00:01,480 Speaker 1: Hey, it's Niel Savedri. 2 00:00:01,639 --> 00:00:05,400 Speaker 2: You're listening to kfi EMI the four Report on demand 3 00:00:05,480 --> 00:00:14,080 Speaker 2: on the iHeartRadio app. Hey, Kayla, ya Neil, what are you? 4 00:00:14,120 --> 00:00:16,040 Speaker 1: What do you? What a weird day today is? 5 00:00:16,440 --> 00:00:18,279 Speaker 2: What do you get when you cross a turkey with 6 00:00:18,320 --> 00:00:21,760 Speaker 2: a centipede? What drumsticks? 7 00:00:21,800 --> 00:00:29,600 Speaker 1: For everybody? That's the legs? Ah, It's not as funny 8 00:00:29,600 --> 00:00:32,160 Speaker 1: when you got to explain it. But good one. Well, 9 00:00:32,159 --> 00:00:47,920 Speaker 1: I'm not used to working with kindergarteners. Let me teach 10 00:00:47,960 --> 00:00:48,440 Speaker 1: you got it. 11 00:00:50,560 --> 00:00:57,160 Speaker 2: Let me teach you how it, Condam Mari Natan, Let 12 00:00:57,160 --> 00:01:00,120 Speaker 2: me teach you at it. 13 00:01:00,120 --> 00:01:04,560 Speaker 1: It's a culinarition. Let me teach you about it. 14 00:01:06,360 --> 00:01:07,600 Speaker 3: Let me teach you out of me. 15 00:01:10,560 --> 00:01:13,320 Speaker 1: Six forty live everywhere in that art radio app. 16 00:01:13,440 --> 00:01:17,440 Speaker 2: Good Saturday afternoon to you, boy, what a rainy day. 17 00:01:17,640 --> 00:01:21,800 Speaker 2: It's the Fork Report all things food, beverage and beyond 18 00:01:22,200 --> 00:01:28,400 Speaker 2: in this November fifteenth day as we are heading face 19 00:01:28,520 --> 00:01:32,559 Speaker 2: first into Thanksgiving, which is like the super Bowl of cooking, 20 00:01:32,959 --> 00:01:35,759 Speaker 2: baking and all that great stuff. I am your friendly 21 00:01:35,920 --> 00:01:38,160 Speaker 2: neighborhood folk reporter, Neil Sevadra. 22 00:01:38,240 --> 00:01:38,880 Speaker 1: How do you do? 23 00:01:39,520 --> 00:01:39,640 Speaker 3: So? 24 00:01:39,760 --> 00:01:43,600 Speaker 2: Here's a little bit high the scenes, Poor Kayla and 25 00:01:43,920 --> 00:01:44,920 Speaker 2: crew at all. 26 00:01:46,880 --> 00:01:47,680 Speaker 1: What a weird day. 27 00:01:47,760 --> 00:01:52,240 Speaker 2: So it's raining right and pretty torrentially depending on where 28 00:01:52,240 --> 00:01:56,360 Speaker 2: you are, So that's one thing. And having guests come from, 29 00:01:56,560 --> 00:01:59,720 Speaker 2: you know, from a distance sucks for one, and we 30 00:01:59,760 --> 00:02:01,800 Speaker 2: feel for them because these are hard working people that 31 00:02:01,880 --> 00:02:06,600 Speaker 2: are in the hospitality industry and the like. And then 32 00:02:06,760 --> 00:02:10,800 Speaker 2: we find out that the elevators are down at the station, 33 00:02:11,600 --> 00:02:16,400 Speaker 2: so that puts another crick in it. And I've been 34 00:02:16,400 --> 00:02:18,920 Speaker 2: feeling like my body's trying to come down with something, 35 00:02:19,720 --> 00:02:23,200 Speaker 2: and it gets worse midday. So I'm like, all right, 36 00:02:23,280 --> 00:02:28,240 Speaker 2: the universe is saying, let's just keep everybody separated, and 37 00:02:28,280 --> 00:02:29,240 Speaker 2: so that's what we're doing. 38 00:02:29,280 --> 00:02:34,360 Speaker 1: We're shifting to some phone interviews and I'm here. 39 00:02:34,320 --> 00:02:39,640 Speaker 2: At home today and hopefully whatever I am my body's 40 00:02:39,680 --> 00:02:42,040 Speaker 2: trying to come down with won't be spread to anybody 41 00:02:42,160 --> 00:02:45,600 Speaker 2: and nobody will have to bring food up four or 42 00:02:45,600 --> 00:02:48,680 Speaker 2: five flights and all that. But we are missing out 43 00:02:48,680 --> 00:02:53,440 Speaker 2: on homemade tamalis from one of our guests and some 44 00:02:53,480 --> 00:02:58,200 Speaker 2: really good food. Yeah all right, really yeah, no, I 45 00:02:58,280 --> 00:03:02,200 Speaker 2: just found that out. I know it goes get in 46 00:03:02,200 --> 00:03:02,799 Speaker 2: hand with the rain. 47 00:03:02,800 --> 00:03:06,680 Speaker 1: It's just I'm sorry, I said by lunch, what if 48 00:03:06,720 --> 00:03:07,280 Speaker 1: you guys want. 49 00:03:08,360 --> 00:03:10,079 Speaker 2: What if you guys want, I'll have it brought in 50 00:03:10,480 --> 00:03:13,040 Speaker 2: at least, but then we will pay for it and 51 00:03:13,040 --> 00:03:15,600 Speaker 2: they'll have to I'll give them a heavy tip. 52 00:03:15,320 --> 00:03:17,480 Speaker 1: And they won't mind coming out in the rain. 53 00:03:17,600 --> 00:03:20,320 Speaker 2: But anyway, so it's a little bit of a weird day, 54 00:03:21,320 --> 00:03:23,000 Speaker 2: but I think it actually worked out for the best 55 00:03:23,000 --> 00:03:26,160 Speaker 2: because I don't want to get anybody sick either. So 56 00:03:27,280 --> 00:03:31,320 Speaker 2: but thanks to Kayle for being flexible and Mario as well. 57 00:03:31,840 --> 00:03:34,880 Speaker 2: All right, so let's get into turkeys a shall we. 58 00:03:35,680 --> 00:03:37,440 Speaker 2: Turkeys are one of those things. 59 00:03:37,480 --> 00:03:41,800 Speaker 1: You know. Poultry as a whole is difficult because. 60 00:03:41,800 --> 00:03:45,120 Speaker 2: The you know, it's an animal, and in the case 61 00:03:45,320 --> 00:03:49,520 Speaker 2: of trying to cook an animal hole there are different 62 00:03:49,560 --> 00:03:51,520 Speaker 2: hoops that need to be jumped through, and a lot 63 00:03:51,560 --> 00:03:54,720 Speaker 2: of chefs will tell you they're not thrilled about cooking 64 00:03:54,800 --> 00:03:59,280 Speaker 2: whole turkeys. So here's the battle. The logical thing to 65 00:03:59,360 --> 00:04:03,080 Speaker 2: do is to parse or fabricate. Continue to fabricate the animal, right, 66 00:04:03,240 --> 00:04:06,560 Speaker 2: You break down the dark meat from the light meat, 67 00:04:06,560 --> 00:04:07,800 Speaker 2: because they cook differently. 68 00:04:07,880 --> 00:04:09,120 Speaker 1: One has more fat. 69 00:04:09,320 --> 00:04:11,800 Speaker 2: Of course, the dark meat comes from a couple of things, 70 00:04:11,840 --> 00:04:15,920 Speaker 2: not only the fat content, but also the use of 71 00:04:17,040 --> 00:04:21,920 Speaker 2: those parts of the animal, So the legs get oxygen 72 00:04:22,080 --> 00:04:25,640 Speaker 2: differently because they're holding up a hold on a sneeze standby. 73 00:04:30,640 --> 00:04:34,400 Speaker 1: Sorry, oh yeah, it's coming. I can feel it. I'm 74 00:04:34,400 --> 00:04:35,320 Speaker 1: glad you see. 75 00:04:39,200 --> 00:04:42,400 Speaker 2: I'm gonna be ground zero for another round of COVID 76 00:04:42,480 --> 00:04:43,239 Speaker 2: or something the station. 77 00:04:43,440 --> 00:04:46,640 Speaker 1: No, I just know it. Anyways, Sorry about that. 78 00:04:47,160 --> 00:04:52,039 Speaker 2: So the oxygen is, you know, being sent to those 79 00:04:52,080 --> 00:04:54,320 Speaker 2: areas that are holding the broad up, that are using 80 00:04:54,360 --> 00:04:56,479 Speaker 2: it to move, to run, to do these things. 81 00:04:57,040 --> 00:04:58,839 Speaker 1: And I really like dark meat. 82 00:04:58,880 --> 00:05:01,720 Speaker 2: Now, I love poll and I know to a lot 83 00:05:01,720 --> 00:05:04,880 Speaker 2: of people doesn't have flavor, but it depends if you're 84 00:05:04,880 --> 00:05:10,520 Speaker 2: getting a twenty five pound turkey. That is not normal. 85 00:05:11,480 --> 00:05:13,560 Speaker 2: Turkeys don't get to twenty five pounds. 86 00:05:13,600 --> 00:05:13,840 Speaker 1: Now. 87 00:05:13,880 --> 00:05:16,640 Speaker 2: Growing up, my mom would have to get big turkeys 88 00:05:16,720 --> 00:05:19,919 Speaker 2: because there's seven kids in the family plus parents, plus 89 00:05:20,640 --> 00:05:24,520 Speaker 2: my nephew Chris grew up with us and he's basically 90 00:05:24,640 --> 00:05:27,600 Speaker 2: like a younger brother to me, so you know, as 91 00:05:27,600 --> 00:05:32,360 Speaker 2: a big family. But as I learned more about turkeys 92 00:05:32,400 --> 00:05:34,760 Speaker 2: growing up, and of course having a love for food, 93 00:05:34,920 --> 00:05:36,960 Speaker 2: I will tell you this one of the best tips 94 00:05:37,000 --> 00:05:42,120 Speaker 2: I can give you is better to do two smaller turkeys. 95 00:05:42,240 --> 00:05:47,440 Speaker 2: Roast two smaller turkeys or deep fry or rotisserie whatever 96 00:05:47,480 --> 00:05:49,599 Speaker 2: you're however, you're going to be cooking than it is 97 00:05:49,640 --> 00:05:53,159 Speaker 2: to do one large one one. Now your cook the 98 00:05:53,200 --> 00:05:56,960 Speaker 2: cooking time is going to be, you know, not exactly 99 00:05:57,000 --> 00:06:01,240 Speaker 2: the same as cooking just one fifteen or twelve pound turkey, 100 00:06:01,240 --> 00:06:04,320 Speaker 2: but pretty close, which is going to be easier and 101 00:06:04,720 --> 00:06:08,600 Speaker 2: better to manage than a large bird. Plus just manipulating 102 00:06:08,760 --> 00:06:10,800 Speaker 2: the size of the bird. So that's going to be 103 00:06:10,800 --> 00:06:12,960 Speaker 2: one of my first tips. A couple of things that 104 00:06:13,000 --> 00:06:14,839 Speaker 2: you're gonna want to look for when it comes to 105 00:06:14,880 --> 00:06:17,400 Speaker 2: picking a turkey out at a local grocer. Now, if 106 00:06:17,440 --> 00:06:21,640 Speaker 2: you have a butcher shop nearby, then obviously you're going 107 00:06:21,680 --> 00:06:26,320 Speaker 2: to be able to communicate what you're looking for. We 108 00:06:26,440 --> 00:06:29,719 Speaker 2: have some of our favorites. Of course, you have the butchery. 109 00:06:31,160 --> 00:06:34,599 Speaker 2: They're all over southern California. They have a handful. That 110 00:06:34,680 --> 00:06:37,960 Speaker 2: guys are great. We love them. They've been on the 111 00:06:37,960 --> 00:06:40,839 Speaker 2: show many many times. They know what they're doing and 112 00:06:40,880 --> 00:06:42,800 Speaker 2: they can walk you through any of those things. They 113 00:06:42,800 --> 00:06:46,560 Speaker 2: have their sides as well. Of course, the Corner butcher Shop. 114 00:06:46,640 --> 00:06:49,479 Speaker 2: We love John and the boys there and everything that 115 00:06:49,520 --> 00:06:53,560 Speaker 2: they do for the community in Laverne. They've been very kind, 116 00:06:53,760 --> 00:06:57,360 Speaker 2: and these are both places that KFI hosts have gone 117 00:06:57,400 --> 00:07:01,839 Speaker 2: out to. Now a sponsor and partners that I love 118 00:07:02,600 --> 00:07:07,040 Speaker 2: as well is Wildfork Foods. The thing is with Wildfork Foods, 119 00:07:07,080 --> 00:07:10,720 Speaker 2: a lot of people aren't educated on them yet. And 120 00:07:11,120 --> 00:07:13,560 Speaker 2: when I say that, that's because they aren't educated about 121 00:07:13,600 --> 00:07:17,520 Speaker 2: the freezing process. So people think I want fresh, not frozen. 122 00:07:18,320 --> 00:07:26,320 Speaker 2: Both two different have two different connotations and connotations, and 123 00:07:26,520 --> 00:07:31,920 Speaker 2: that frozen is not fresh. Now I realize it seems 124 00:07:31,960 --> 00:07:36,080 Speaker 2: like an oxymoron, but the reality is if you freeze something, 125 00:07:36,160 --> 00:07:41,240 Speaker 2: flash freeze food at its peak, then it is a snapshot, 126 00:07:41,320 --> 00:07:46,800 Speaker 2: a photo of that in time. So imagine a picture 127 00:07:46,840 --> 00:07:51,920 Speaker 2: of you when you're fresh faced at eighteen. That doesn't change. 128 00:07:52,160 --> 00:07:54,600 Speaker 2: You will always be eighteen in that moment, and flash 129 00:07:54,640 --> 00:07:57,440 Speaker 2: freezing does the same thing. It freezes in that moment, 130 00:07:58,120 --> 00:08:02,840 Speaker 2: and when properly cooked or defrosted, you're going to get 131 00:08:03,880 --> 00:08:06,480 Speaker 2: the fresh results. I wouldn't say that if I didn't 132 00:08:06,520 --> 00:08:10,240 Speaker 2: believe it, And the big change for me has been 133 00:08:10,480 --> 00:08:15,440 Speaker 2: Wild Fork Foods. Their meat and their poultry are fantastic. 134 00:08:16,680 --> 00:08:19,320 Speaker 2: Having said all of that, if you go to your 135 00:08:19,400 --> 00:08:24,480 Speaker 2: standard grocer and I put those in the same categories, 136 00:08:24,520 --> 00:08:29,960 Speaker 2: the butchers and wild fork foods. The difference is if 137 00:08:29,960 --> 00:08:32,360 Speaker 2: you're going to your local grocer. There's some tips and 138 00:08:32,480 --> 00:08:35,360 Speaker 2: understanding that you should have when you're picking out your birds. 139 00:08:35,360 --> 00:08:37,920 Speaker 2: When we come back back, i'll explain what those are, 140 00:08:38,040 --> 00:08:40,120 Speaker 2: give you some tips because you can still get great birds. 141 00:08:41,160 --> 00:08:44,560 Speaker 2: So stick around and we'll get back more into picking 142 00:08:44,600 --> 00:08:48,439 Speaker 2: your turkey for technique of the week on the Fork Report. 143 00:08:48,480 --> 00:08:50,560 Speaker 2: Stick around, We got more to come. It's the Forkport 144 00:08:50,559 --> 00:08:54,080 Speaker 2: of Neil Sevadra KFI AM six forty. Obviously a lot 145 00:08:54,120 --> 00:08:56,840 Speaker 2: going out with in the south Land with rain and 146 00:08:56,880 --> 00:08:57,240 Speaker 2: the like. 147 00:08:57,280 --> 00:09:00,760 Speaker 4: Lit you're listening to the Fork Report with Neil's on 148 00:09:00,880 --> 00:09:04,559 Speaker 4: demand from KFI AM six forty. 149 00:09:04,880 --> 00:09:07,280 Speaker 1: I'm Neil Savedra. Thanks for hanging out today. 150 00:09:07,760 --> 00:09:11,679 Speaker 2: It is a gloomy, rainy Saturday for sure, probably gonna 151 00:09:11,679 --> 00:09:15,120 Speaker 2: get some rain some more tomorrow. Of course, this impacts 152 00:09:15,200 --> 00:09:21,240 Speaker 2: the roads the fire areas from January and we're keeping 153 00:09:21,280 --> 00:09:24,640 Speaker 2: an eye on that in the KFI news room. Of course, 154 00:09:24,679 --> 00:09:27,160 Speaker 2: Eileen Gonzalez is here. She will jump in if there's 155 00:09:27,200 --> 00:09:31,120 Speaker 2: anything you need to know and any road closures, any 156 00:09:31,120 --> 00:09:34,959 Speaker 2: of that stuff. So don't worry, stay here. We will 157 00:09:35,080 --> 00:09:38,560 Speaker 2: infotain you hopefully in addition to making sure that you 158 00:09:38,600 --> 00:09:40,640 Speaker 2: get all the information you need, so no reason to 159 00:09:40,640 --> 00:09:44,040 Speaker 2: go anywhere else. All right, So Thanksgiving is coming and 160 00:09:44,040 --> 00:09:47,000 Speaker 2: it's gonna come quick. Also want to remind you that 161 00:09:47,679 --> 00:09:51,200 Speaker 2: with that time and the holidays comes to Pastathon. So 162 00:09:51,320 --> 00:09:54,480 Speaker 2: Pastathon season is upon us, and this is where we 163 00:09:54,960 --> 00:10:01,480 Speaker 2: raise not only pasta and sauce for kids and two 164 00:10:01,559 --> 00:10:05,599 Speaker 2: feet hungry kids in the Southland here along with Katarina's 165 00:10:05,600 --> 00:10:08,760 Speaker 2: Club and our friend Brunos Serrata from the Anaheim White House. 166 00:10:09,520 --> 00:10:11,760 Speaker 2: But we start that off with some broadcasts. You've got 167 00:10:12,080 --> 00:10:16,480 Speaker 2: Conway's going to be broadcasting next Friday, I believe, and 168 00:10:16,520 --> 00:10:18,360 Speaker 2: we'll make sure we get that information for you. And 169 00:10:18,400 --> 00:10:22,440 Speaker 2: then next Saturday, I'll be broadcasting at Wendy's in Mission 170 00:10:22,559 --> 00:10:25,000 Speaker 2: via Ho. I think Conway's going to be out at 171 00:10:25,000 --> 00:10:28,600 Speaker 2: a smart and final. So Saturday, a week from today, 172 00:10:28,640 --> 00:10:31,640 Speaker 2: I'll be at Wendy's and Mission via Ho. That's two 173 00:10:31,720 --> 00:10:35,920 Speaker 2: three zero, two to two Alicia Parkway, Mission via Ho 174 00:10:36,720 --> 00:10:39,400 Speaker 2: and we'll be there two to five next week. I 175 00:10:39,480 --> 00:10:41,960 Speaker 2: hope you come out. I'm going to have some swag. 176 00:10:42,000 --> 00:10:43,800 Speaker 2: I think I'll do some cutting boards and things like 177 00:10:43,840 --> 00:10:46,480 Speaker 2: that for you. First come, first served. Of course we're 178 00:10:46,480 --> 00:10:49,440 Speaker 2: talking about turkeys now going to if you're buying from 179 00:10:49,440 --> 00:10:52,360 Speaker 2: a grocer, just a couple things to think about size, 180 00:10:52,400 --> 00:10:56,000 Speaker 2: Like I said, better to go with two small or 181 00:10:56,040 --> 00:11:04,040 Speaker 2: two not too small, tw small turkeys like twelve to 182 00:11:04,080 --> 00:11:04,880 Speaker 2: fifteen pounds. 183 00:11:04,920 --> 00:11:06,560 Speaker 1: And it is to try and get a bigger bird. 184 00:11:06,840 --> 00:11:09,520 Speaker 2: The bigger the bird gets, really you're losing a lot 185 00:11:09,520 --> 00:11:13,840 Speaker 2: of flavor in that process, so keep that in mind 186 00:11:13,880 --> 00:11:18,839 Speaker 2: as you're choosing your bird. Second is, you know, look 187 00:11:18,880 --> 00:11:23,200 Speaker 2: at the label. You want to know by how the 188 00:11:23,240 --> 00:11:27,040 Speaker 2: bird was raised and fed and all these things, because 189 00:11:27,080 --> 00:11:30,600 Speaker 2: that's going to change the flavor and the quality. So 190 00:11:30,800 --> 00:11:36,800 Speaker 2: looking for pasture raised birds, birds were you know, roaming 191 00:11:36,880 --> 00:11:42,840 Speaker 2: and forage outdoors. Free range is also in that. Typically 192 00:11:43,000 --> 00:11:47,480 Speaker 2: again smaller limited areas is make them that allows them 193 00:11:47,520 --> 00:11:50,320 Speaker 2: to do that. Organic always a good sign if you 194 00:11:50,360 --> 00:11:56,520 Speaker 2: can no added water solution or brind preferably air chilled 195 00:11:56,720 --> 00:12:00,800 Speaker 2: unless you want to prebind brind bird. When I do 196 00:12:00,920 --> 00:12:04,600 Speaker 2: pre brind birds at you know, anywhere at a butcher 197 00:12:04,640 --> 00:12:07,720 Speaker 2: shop or anything like that, one of the things that 198 00:12:07,840 --> 00:12:10,800 Speaker 2: I look for is I like the dry brine. And 199 00:12:10,880 --> 00:12:13,640 Speaker 2: there's some people are like, well that's not a bright Yeah, 200 00:12:13,720 --> 00:12:15,200 Speaker 2: the chemical. 201 00:12:14,840 --> 00:12:16,040 Speaker 1: Reaction is the same. 202 00:12:16,520 --> 00:12:21,040 Speaker 2: Salt pulls the fluids out of the bird, breaks down 203 00:12:21,040 --> 00:12:23,959 Speaker 2: the salt, and then the bird reabsorbs it through osmosis 204 00:12:24,440 --> 00:12:27,560 Speaker 2: and you get that really wonderful taste in there. 205 00:12:30,120 --> 00:12:31,679 Speaker 1: Things like that are important. 206 00:12:32,880 --> 00:12:36,200 Speaker 2: You know, you don't want any of the packaging opened, 207 00:12:36,280 --> 00:12:39,800 Speaker 2: you don't want any tears, anything that in the process 208 00:12:39,880 --> 00:12:43,240 Speaker 2: of freezing may have changed the integrity of the bird. 209 00:12:43,880 --> 00:12:47,120 Speaker 2: Keeping these things that in mind and trusting your instincts 210 00:12:47,280 --> 00:12:51,719 Speaker 2: are really going to be the best if you want 211 00:12:51,760 --> 00:12:54,400 Speaker 2: to bypass a lot of hassle. The first time that 212 00:12:54,480 --> 00:12:57,400 Speaker 2: I saw this at Wild Fork again sponsors and partners 213 00:12:57,400 --> 00:13:00,640 Speaker 2: of the program, but they just have I'm a fan 214 00:13:00,679 --> 00:13:03,079 Speaker 2: of their products. This was the first time when we 215 00:13:03,080 --> 00:13:05,000 Speaker 2: were out there last week that I saw that they 216 00:13:05,040 --> 00:13:07,800 Speaker 2: have a fully cooked one and I think it's somewhere 217 00:13:07,800 --> 00:13:13,679 Speaker 2: around five hours from frozen, already seasoned, all of those things, 218 00:13:13,679 --> 00:13:16,880 Speaker 2: And if that's the process you want to go, I 219 00:13:16,920 --> 00:13:19,839 Speaker 2: think that's an awesome option. If you don't want to 220 00:13:19,880 --> 00:13:22,200 Speaker 2: mess with those things all right, stick around. We have 221 00:13:23,679 --> 00:13:26,680 Speaker 2: just a metric butt ton of great people we want 222 00:13:26,720 --> 00:13:29,360 Speaker 2: to introduce you to or bring back to the show. 223 00:13:29,440 --> 00:13:30,560 Speaker 1: Including our friend. 224 00:13:30,360 --> 00:13:33,200 Speaker 2: Karen Ross from taling Rand down the street from the station, 225 00:13:34,160 --> 00:13:37,439 Speaker 2: which does a big to do for Thanksgiving. Stick around, 226 00:13:37,440 --> 00:13:39,680 Speaker 2: go no where, It's the Fork Report. I'm Neil Savadri 227 00:13:39,880 --> 00:13:41,120 Speaker 2: KFI AM six forty. 228 00:13:41,520 --> 00:13:44,520 Speaker 4: You're listening to the Fork Report with Nil Savedra on 229 00:13:44,640 --> 00:13:47,079 Speaker 4: demand from KFI AM six forty. 230 00:13:48,800 --> 00:13:52,920 Speaker 2: Happy Saturday to you have rainy one. Indeed, you are 231 00:13:53,080 --> 00:13:56,760 Speaker 2: listening to the Fork Report. We basically just celebrate food 232 00:13:56,840 --> 00:13:59,200 Speaker 2: every Saturday. Celebrate food, the people that make it, the 233 00:13:59,200 --> 00:14:02,120 Speaker 2: culture behind and I'm always happy to be with you. 234 00:14:02,840 --> 00:14:03,240 Speaker 1: Who am I? 235 00:14:03,720 --> 00:14:07,319 Speaker 2: Oh, I'm so glad you asked. I'm your friendly neighborhood 236 00:14:07,320 --> 00:14:09,959 Speaker 2: for reporter Neil Sevadra. How do you do. 237 00:14:11,400 --> 00:14:11,840 Speaker 1: All right? 238 00:14:11,960 --> 00:14:15,160 Speaker 2: So every year we talk about Thanksgiving. Of course, that's 239 00:14:15,280 --> 00:14:18,200 Speaker 2: kind of our big day when it comes to food 240 00:14:18,240 --> 00:14:20,800 Speaker 2: and baking, the holidays all the way around. And one 241 00:14:20,800 --> 00:14:23,640 Speaker 2: of the places that we've had a great relationship with 242 00:14:24,640 --> 00:14:27,360 Speaker 2: for all these years has Mentally Ran down the street 243 00:14:27,360 --> 00:14:30,760 Speaker 2: from the station in Burbank, and it's been around for 244 00:14:30,800 --> 00:14:33,480 Speaker 2: a long time, family owned, and you know, I'm a 245 00:14:33,560 --> 00:14:36,720 Speaker 2: sucker for that. I just love when things continue to 246 00:14:36,800 --> 00:14:41,840 Speaker 2: have the spirit of connectivity and love and focus that 247 00:14:41,880 --> 00:14:45,080 Speaker 2: you get from family owned places like that. The food 248 00:14:45,240 --> 00:14:48,600 Speaker 2: is wonderful Handle and I just had breakfast there the 249 00:14:48,640 --> 00:14:53,120 Speaker 2: other day, and the station we often will send their 250 00:14:53,480 --> 00:14:57,080 Speaker 2: wonderful plates for Thanksgiving to the people that are working 251 00:14:57,120 --> 00:15:00,680 Speaker 2: here at the station on Thanksgiving as well. So, without 252 00:15:00,800 --> 00:15:03,040 Speaker 2: further ado, I want to bring back to the program 253 00:15:03,160 --> 00:15:06,600 Speaker 2: Karen Ross, owner and wonderful human being and her own 254 00:15:06,680 --> 00:15:07,880 Speaker 2: right there at tally Rand. 255 00:15:07,960 --> 00:15:08,800 Speaker 1: Karen, how are you. 256 00:15:09,760 --> 00:15:12,840 Speaker 3: I'm good. Now, that's quite an entrance. Thank you so much. 257 00:15:12,880 --> 00:15:14,400 Speaker 3: You're very gracious. I'm good. 258 00:15:14,520 --> 00:15:15,760 Speaker 1: Oh, we love you. 259 00:15:15,760 --> 00:15:19,160 Speaker 2: You're so kind and I always like seeing your smiling face. 260 00:15:19,240 --> 00:15:22,280 Speaker 2: And you and your husband were so kind where at 261 00:15:22,320 --> 00:15:27,400 Speaker 2: Handle and I were having breakfast and the waitress came 262 00:15:27,440 --> 00:15:29,520 Speaker 2: over and she said, I got some good news. You 263 00:15:29,520 --> 00:15:32,480 Speaker 2: guys aren't paying, which was unnecessary, but. 264 00:15:32,600 --> 00:15:34,120 Speaker 1: Very very You're a dear friend. 265 00:15:34,160 --> 00:15:36,800 Speaker 3: You're a dear friend to tally Rand. You've been with 266 00:15:36,880 --> 00:15:38,680 Speaker 3: us for a long time. You helped us celebrate our 267 00:15:38,720 --> 00:15:42,360 Speaker 3: sixty fifth anniversary. You know, we love you and love 268 00:15:42,400 --> 00:15:44,760 Speaker 3: all people. KFI. I'm just grateful to be part of 269 00:15:44,800 --> 00:15:46,320 Speaker 3: the very community. 270 00:15:46,760 --> 00:15:48,480 Speaker 2: You know what's funny, I've been going there for a 271 00:15:48,520 --> 00:15:51,440 Speaker 2: bazillion years. I've had so many different things on the menu. 272 00:15:51,600 --> 00:15:53,200 Speaker 2: I think it was the first time I had one 273 00:15:53,240 --> 00:15:54,080 Speaker 2: of your waffles. 274 00:15:54,840 --> 00:15:58,560 Speaker 1: Holy hell, oh my. 275 00:15:58,520 --> 00:16:01,920 Speaker 3: Good old oh yeah, oh my gosh. 276 00:16:01,760 --> 00:16:02,920 Speaker 1: Handle and I've been into it. 277 00:16:03,000 --> 00:16:05,600 Speaker 2: We're like, what how come we don't have this all 278 00:16:05,640 --> 00:16:06,960 Speaker 2: the time I thought about it? 279 00:16:07,080 --> 00:16:10,400 Speaker 1: I think I dreamed that night of it. Anyhow, let's 280 00:16:10,440 --> 00:16:11,520 Speaker 1: talk Thanksgiving. 281 00:16:12,200 --> 00:16:14,720 Speaker 2: Tell everybody a little bit about telling Rand if they 282 00:16:14,720 --> 00:16:17,360 Speaker 2: don't know a tiny bit of its history, and then 283 00:16:17,440 --> 00:16:20,440 Speaker 2: let's talk okay literally turkey, Okay. 284 00:16:20,520 --> 00:16:23,400 Speaker 3: Well, my parents, Sondrs Thomas open Tally ran in nineteen 285 00:16:23,440 --> 00:16:26,720 Speaker 3: fifty nine. They were a very young couple and both 286 00:16:26,800 --> 00:16:30,120 Speaker 3: came from parents who had restaurants in Saint Cloud, Minnesota 287 00:16:30,120 --> 00:16:33,960 Speaker 3: and Detroit, Michigan. They landed in Burbank and opened a 288 00:16:34,000 --> 00:16:36,920 Speaker 3: small little diner and it was literally one room and 289 00:16:37,280 --> 00:16:41,080 Speaker 3: a counter, and then through the years they expanded. We've 290 00:16:41,080 --> 00:16:44,160 Speaker 3: had a lot of family that's worked there through the years. 291 00:16:44,280 --> 00:16:47,480 Speaker 3: We have my brother, Mark Thomas, who just retired this year. 292 00:16:47,520 --> 00:16:50,280 Speaker 3: He spent fifty two years at the restaurant. I partnered 293 00:16:50,280 --> 00:16:52,840 Speaker 3: with him for thirty eight of those years. And we 294 00:16:52,920 --> 00:16:55,400 Speaker 3: have a heck of a crew that's been with us 295 00:16:55,680 --> 00:16:58,080 Speaker 3: you know, our bartender Benji just retired. He was with 296 00:16:58,160 --> 00:17:02,960 Speaker 3: us forty seven years. Quite amazing, and so now we're 297 00:17:03,000 --> 00:17:05,760 Speaker 3: kind of transitioning a bit. My daughter Katie just joined 298 00:17:05,800 --> 00:17:09,120 Speaker 3: me into the business. She joined me in July. And 299 00:17:09,440 --> 00:17:11,399 Speaker 3: the full circle moment in that is that I was 300 00:17:11,400 --> 00:17:13,920 Speaker 3: twenty six years old when I came in the family business. 301 00:17:13,960 --> 00:17:16,560 Speaker 3: So kind of a cool experience that we're having right 302 00:17:16,560 --> 00:17:20,480 Speaker 3: at the moment working it together, very special, and we're 303 00:17:20,520 --> 00:17:26,320 Speaker 3: gearing up for you know, another hopefully great Thanksgiving Day, 304 00:17:26,400 --> 00:17:29,000 Speaker 3: and we look forward to serving up a lot of turkey. 305 00:17:29,880 --> 00:17:32,840 Speaker 2: On many occasions, I've been the one to you know, 306 00:17:32,920 --> 00:17:36,680 Speaker 2: volunteer to go pick up for the crew on Thanksgiving 307 00:17:36,960 --> 00:17:42,439 Speaker 2: and seeing what it's like there and holy smokes, how 308 00:17:42,520 --> 00:17:44,359 Speaker 2: many how many turkeys? 309 00:17:44,440 --> 00:17:45,240 Speaker 1: How many dishes? 310 00:17:45,320 --> 00:17:50,240 Speaker 2: How many people are you serving inside and takeout? 311 00:17:50,600 --> 00:17:51,840 Speaker 1: On Thanksgiving Day? 312 00:17:52,240 --> 00:17:54,280 Speaker 3: Well, we're probably going to roast up about thirty six 313 00:17:54,359 --> 00:17:58,080 Speaker 3: hundred pounds of turkey, about one thousand pounds of potatoes, 314 00:17:58,840 --> 00:18:02,240 Speaker 3: gallons and gallons of our our homemade turkey, gravy, our 315 00:18:02,240 --> 00:18:07,520 Speaker 3: homemade stuffing. It's it's a well oiled machine. At this point. 316 00:18:07,520 --> 00:18:09,240 Speaker 3: We have a lot of our staff has been with 317 00:18:09,320 --> 00:18:11,600 Speaker 3: us for a lot of years in the back kitchen. 318 00:18:11,640 --> 00:18:15,480 Speaker 3: Mark Orchestra is an incredible crew that now without his leadership, 319 00:18:15,520 --> 00:18:17,119 Speaker 3: is now ready to kind of take the reins and 320 00:18:17,200 --> 00:18:20,920 Speaker 3: go on. And you know it just it's a lot 321 00:18:20,920 --> 00:18:23,600 Speaker 3: of prep. But each year we learn a little bit more. 322 00:18:24,119 --> 00:18:27,280 Speaker 3: The interesting thing was during COVID, obviously we all went 323 00:18:27,320 --> 00:18:29,080 Speaker 3: to take out. Right that first year we had a 324 00:18:29,080 --> 00:18:31,680 Speaker 3: crazy one one around a business and we did all 325 00:18:31,720 --> 00:18:34,600 Speaker 3: take out. Now, equally we do a lot of dine in, 326 00:18:34,680 --> 00:18:36,639 Speaker 3: we'll serve you know a lot of people dine in, 327 00:18:36,720 --> 00:18:41,119 Speaker 3: but equally but probably more, we'll do takeout. And we 328 00:18:41,160 --> 00:18:43,679 Speaker 3: have a great little system. They come in ordered the 329 00:18:43,720 --> 00:18:47,359 Speaker 3: front desk in person. Literally within I would say, ten minutes, 330 00:18:47,400 --> 00:18:50,720 Speaker 3: you are on your way back to your home. It's 331 00:18:51,000 --> 00:18:52,679 Speaker 3: you may wait in line for a bit before it 332 00:18:52,720 --> 00:18:55,320 Speaker 3: gets to us, but once you're at the desk ordering, 333 00:18:55,760 --> 00:18:57,240 Speaker 3: you'll be on your way pretty darn quick. 334 00:18:58,040 --> 00:19:01,840 Speaker 2: It is in right, a a well oiled machine. 335 00:19:01,920 --> 00:19:02,520 Speaker 1: You have. 336 00:19:04,080 --> 00:19:06,080 Speaker 2: You have grills and the like in the back too, 337 00:19:06,240 --> 00:19:08,080 Speaker 2: or roasters in the back as well. 338 00:19:08,119 --> 00:19:10,760 Speaker 3: Right, we do we do, yes, you bet we're cooking. 339 00:19:10,880 --> 00:19:13,040 Speaker 3: You know, twenty four seven, those last couple of days 340 00:19:13,080 --> 00:19:16,879 Speaker 3: and you know, our cooks are working hard and everybody's 341 00:19:16,960 --> 00:19:18,840 Speaker 3: on deck. I mean, it's it's the week that we 342 00:19:18,880 --> 00:19:20,880 Speaker 3: need everybody on the property. 343 00:19:21,040 --> 00:19:21,959 Speaker 1: We have a full crew deal. 344 00:19:21,960 --> 00:19:24,280 Speaker 3: I want to work Thanksgiving. It's a great you know, 345 00:19:24,440 --> 00:19:26,720 Speaker 3: like our kids have never had Thanksgiving. We've always been 346 00:19:26,760 --> 00:19:29,000 Speaker 3: I've always been to the restaurant, so now there. My 347 00:19:29,080 --> 00:19:31,719 Speaker 3: son Matt is not in the business in the day 348 00:19:31,760 --> 00:19:33,879 Speaker 3: to days, but he joins us every year at Thanksgiving, 349 00:19:33,960 --> 00:19:36,600 Speaker 3: and my husband Brett will be there. Katie will be there, 350 00:19:36,640 --> 00:19:39,080 Speaker 3: She'll be running the door. I'll be there kind of 351 00:19:39,080 --> 00:19:41,200 Speaker 3: just being where I need to be, kind of a 352 00:19:41,320 --> 00:19:43,480 Speaker 3: utility player. But we're all in it. And we have 353 00:19:43,640 --> 00:19:46,800 Speaker 3: probably about forty five people on our crew that will 354 00:19:47,000 --> 00:19:48,879 Speaker 3: that will be there full time, and then a handful 355 00:19:48,880 --> 00:19:51,399 Speaker 3: of part timers will join us, you know leading up 356 00:19:51,440 --> 00:19:53,439 Speaker 3: to that day. So we're blessed that we have the 357 00:19:53,480 --> 00:19:56,520 Speaker 3: people that want to work in and we have, you know, 358 00:19:56,640 --> 00:19:58,840 Speaker 3: a recue that really the turkey dinner dates back to 359 00:19:58,840 --> 00:20:02,000 Speaker 3: when my parents open the rest Like who really would 360 00:20:02,040 --> 00:20:04,040 Speaker 3: be a thing? Yeah, it's on our one of our 361 00:20:04,160 --> 00:20:06,240 Speaker 3: the earliest menu I have has turkey on it, and 362 00:20:06,280 --> 00:20:09,200 Speaker 3: I think it was like two dollars and twenty five cents. 363 00:20:08,920 --> 00:20:10,760 Speaker 1: But it's oh my good lasted. 364 00:20:10,800 --> 00:20:12,400 Speaker 3: You know, all the years. And then you know, hiel 365 00:20:12,480 --> 00:20:15,120 Speaker 3: Hauser came along in twenty ten and he stopped by 366 00:20:15,200 --> 00:20:17,560 Speaker 3: and he loved our hot turkey sandwich. And you know, 367 00:20:17,600 --> 00:20:21,080 Speaker 3: it's an unusual sandwich. It's really satisfying. It's a big 368 00:20:22,359 --> 00:20:25,800 Speaker 3: but it's like this kind of weather, bring on the turkey, right. 369 00:20:25,800 --> 00:20:28,439 Speaker 3: People want comfort food and so we hope they'll you know, 370 00:20:28,480 --> 00:20:31,200 Speaker 3: thank Italian when they're making their plans and whether you're 371 00:20:31,200 --> 00:20:33,720 Speaker 3: a party of two, five or ten. We're got limited 372 00:20:33,760 --> 00:20:35,920 Speaker 3: space for reservations left, but we have lots of room 373 00:20:35,960 --> 00:20:38,640 Speaker 3: for walking. So the people that don't have and there's 374 00:20:38,680 --> 00:20:41,600 Speaker 3: a lot of us that don't have that traditional Thanksgiving, 375 00:20:42,119 --> 00:20:43,639 Speaker 3: think about telling Ran we're here for you. 376 00:20:44,520 --> 00:20:44,720 Speaker 1: Yeah. 377 00:20:44,760 --> 00:20:47,199 Speaker 2: And you also are one of the few places that 378 00:20:47,359 --> 00:20:52,160 Speaker 2: serve a traditional Thanksgiving meal all year round, every. 379 00:20:52,080 --> 00:20:56,359 Speaker 3: Day, every day we do. Yeah. So I often thought 380 00:20:56,359 --> 00:21:00,439 Speaker 3: that people wouldn't have turkey leading up to Thanksgiving. Very true. 381 00:21:00,480 --> 00:21:02,639 Speaker 3: It's you know, it started about two weeks ago and 382 00:21:02,680 --> 00:21:05,040 Speaker 3: it's just our numbers are just people want to have 383 00:21:05,560 --> 00:21:07,960 Speaker 3: even though they may have it on November twenty seven, 384 00:21:08,040 --> 00:21:11,480 Speaker 3: they wanted on November fifteenth. So Turkey has been our 385 00:21:11,480 --> 00:21:15,040 Speaker 3: mainstay for gosh, I think all the way back to 386 00:21:15,040 --> 00:21:18,920 Speaker 3: the beginning and who knew right, and it's become our 387 00:21:18,960 --> 00:21:20,840 Speaker 3: staple and you know, we're proud of it. I'm proud 388 00:21:20,880 --> 00:21:23,119 Speaker 3: of our our group. I'm proud of our crowd. I'm 389 00:21:23,119 --> 00:21:25,479 Speaker 3: proud of our you know, the community Burbank that surrounded 390 00:21:25,520 --> 00:21:27,399 Speaker 3: us with love for those tough years of COVID that 391 00:21:27,440 --> 00:21:30,960 Speaker 3: we're scary at tech and here we are and we 392 00:21:31,040 --> 00:21:33,000 Speaker 3: look forward to, you know, doing the best we can 393 00:21:33,160 --> 00:21:35,879 Speaker 3: to have another you know, good Thanksgiving for people that 394 00:21:35,920 --> 00:21:39,359 Speaker 3: are looking for an option other than the traditional you know, 395 00:21:39,440 --> 00:21:40,680 Speaker 3: carving them a turkey at home. 396 00:21:41,960 --> 00:21:44,280 Speaker 1: Absolutely, And you're having people over today, aren't you. 397 00:21:45,119 --> 00:21:47,640 Speaker 3: We are My son got engaged a couple of weeks 398 00:21:47,640 --> 00:21:49,359 Speaker 3: ago and we were having a crowd over here in 399 00:21:49,400 --> 00:21:51,760 Speaker 3: a couple of hours. So we are prepping and getting 400 00:21:51,800 --> 00:21:52,879 Speaker 3: ready and can. 401 00:21:52,760 --> 00:21:56,520 Speaker 1: I squeeze one more segment out of you? Sure? Okay, 402 00:21:56,600 --> 00:21:57,080 Speaker 1: we come back. 403 00:21:57,160 --> 00:21:59,880 Speaker 2: Let's just talk quickly about sides and things like that 404 00:22:00,080 --> 00:22:02,480 Speaker 2: for people to get to and then how they can order. 405 00:22:03,160 --> 00:22:06,639 Speaker 2: So know where Karen Ross from Tally ran down the 406 00:22:06,640 --> 00:22:11,320 Speaker 2: street from KFI on Olive Avenue. The food is wonderful. 407 00:22:12,359 --> 00:22:13,960 Speaker 2: A lot of people refer to it as a diner. 408 00:22:14,040 --> 00:22:16,680 Speaker 2: It's a restaurant, but it just has that I think 409 00:22:16,720 --> 00:22:18,919 Speaker 2: people use diner because of the fact that it's so 410 00:22:19,080 --> 00:22:23,680 Speaker 2: welcoming and neighborhoodye and food that sticks to your ribs. 411 00:22:23,680 --> 00:22:26,080 Speaker 2: So we'll come back and give you all the scoop. 412 00:22:26,119 --> 00:22:28,720 Speaker 2: But how you can get food there for Thanksgiving? If 413 00:22:28,720 --> 00:22:31,240 Speaker 2: you don't want to cook, that's your place to go. 414 00:22:31,240 --> 00:22:34,960 Speaker 4: Go nowhere, you're listening to the Fork Report with Nil 415 00:22:35,040 --> 00:22:39,399 Speaker 4: Savedra on demand from KFI AM six forty. 416 00:22:40,480 --> 00:22:44,639 Speaker 1: Neil Savedre here, we're day to day. We just started 417 00:22:44,680 --> 00:22:45,000 Speaker 1: the show. 418 00:22:45,040 --> 00:22:48,840 Speaker 2: We got the elevators down at the station, rain all 419 00:22:48,920 --> 00:22:51,119 Speaker 2: kinds of chaos. I think I'm coming down with something 420 00:22:51,160 --> 00:22:55,560 Speaker 2: as well. So switch to mostly interviews over the phone today. 421 00:22:56,480 --> 00:22:58,480 Speaker 2: But we're happy to be with you on this rainy 422 00:22:58,680 --> 00:23:02,320 Speaker 2: Saturday right now. Talk to my friend Karen Karen Ross 423 00:23:02,359 --> 00:23:05,399 Speaker 2: over there at tally Ran down the street from the station. 424 00:23:05,920 --> 00:23:11,120 Speaker 2: Just a great gem in southern California to get an honest, wonderful, 425 00:23:11,200 --> 00:23:15,320 Speaker 2: delicious meal with interesting people, and of course they do 426 00:23:15,480 --> 00:23:18,359 Speaker 2: it right for Thanksgiving too. If you're looking to get sides, 427 00:23:18,359 --> 00:23:20,440 Speaker 2: if you're looking to get the bird roasted, if you're 428 00:23:20,440 --> 00:23:23,800 Speaker 2: looking for any of these things. They even have a 429 00:23:23,880 --> 00:23:26,639 Speaker 2: couple of reservations open as well. If you want to 430 00:23:26,680 --> 00:23:29,240 Speaker 2: eat in Karen, I know we have you just for 431 00:23:29,280 --> 00:23:31,160 Speaker 2: a couple of minutes. You have an event today, talk 432 00:23:31,200 --> 00:23:34,480 Speaker 2: about those sides and explain to everybody what they need 433 00:23:34,520 --> 00:23:36,520 Speaker 2: to do if they want to get takeout. 434 00:23:37,840 --> 00:23:39,920 Speaker 3: Okay, so if you want to get take out the 435 00:23:40,000 --> 00:23:43,320 Speaker 3: day of Thanksgiving, we open at eleven am and you 436 00:23:43,359 --> 00:23:45,280 Speaker 3: want to just there might be a short line in 437 00:23:45,280 --> 00:23:47,320 Speaker 3: front of the restaurant. Our doors open. We have three 438 00:23:47,359 --> 00:23:50,520 Speaker 3: different stations doing to go order, so we can process 439 00:23:50,600 --> 00:23:53,320 Speaker 3: orders quickly. You walk into the front desk. We have 440 00:23:53,359 --> 00:23:56,600 Speaker 3: a limited menu to go specifically, so our system works 441 00:23:56,640 --> 00:24:00,679 Speaker 3: well and quick. So we're doing our tricky dinner of 442 00:24:00,720 --> 00:24:03,239 Speaker 3: course that comes with yams and pumpkin pie and all 443 00:24:03,280 --> 00:24:06,200 Speaker 3: the fixings, and then at baked ham dinner, and then 444 00:24:06,280 --> 00:24:08,520 Speaker 3: along with it they want to get exercise of potatoes 445 00:24:08,640 --> 00:24:11,680 Speaker 3: or stuffing. We can do that, but we're pretty limited, 446 00:24:11,760 --> 00:24:14,680 Speaker 3: so we can kind of make the system work well. Right, 447 00:24:15,800 --> 00:24:17,800 Speaker 3: But they'll come in the front, they'll go to a station, 448 00:24:18,280 --> 00:24:20,960 Speaker 3: they'll order, They literally will walk around to the back 449 00:24:21,000 --> 00:24:24,719 Speaker 3: of our building and my to go team of Kenneth 450 00:24:24,760 --> 00:24:26,840 Speaker 3: and I mean Kevin and Wan just knock it out 451 00:24:26,880 --> 00:24:29,040 Speaker 3: of the park and your order will be on your way. 452 00:24:29,320 --> 00:24:30,920 Speaker 3: Brett will hand deliver it to you and you'll be 453 00:24:30,960 --> 00:24:33,960 Speaker 3: on your way. I would guess within ten to twelve minutes. 454 00:24:35,040 --> 00:24:36,639 Speaker 3: So what's a go ahead? 455 00:24:37,040 --> 00:24:39,479 Speaker 1: Well, is this something they pre order or can they 456 00:24:39,480 --> 00:24:40,320 Speaker 1: show up day. 457 00:24:40,119 --> 00:24:42,920 Speaker 3: Of No, no pre orders, because we couldn't keep it 458 00:24:42,960 --> 00:24:46,640 Speaker 3: all together. Just show up, order in person and literally 459 00:24:47,040 --> 00:24:48,719 Speaker 3: in under fifteen minutes, you're going to be on your 460 00:24:48,720 --> 00:24:51,119 Speaker 3: way back to where you came from home, the office, 461 00:24:51,119 --> 00:24:53,879 Speaker 3: wherever that would be. We don't sell a whole tricky though, 462 00:24:53,880 --> 00:24:56,160 Speaker 3: we do get that question. Our birds that we buy 463 00:24:56,480 --> 00:24:58,800 Speaker 3: are very large from our meat purveyor. We buy from 464 00:24:58,800 --> 00:25:03,120 Speaker 3: the largest purveyor in LA, another great family owned business. 465 00:25:03,480 --> 00:25:05,439 Speaker 3: But we don't do small birds, so we don't do 466 00:25:05,560 --> 00:25:08,680 Speaker 3: wholbirds to go. We just do individual dinners to go 467 00:25:08,760 --> 00:25:11,280 Speaker 3: on Thanksgiving Day and they're wonderful. 468 00:25:11,400 --> 00:25:14,720 Speaker 2: You have big fans here at the station that that's 469 00:25:14,760 --> 00:25:16,959 Speaker 2: one of the few things they look forward to working 470 00:25:16,960 --> 00:25:19,840 Speaker 2: on the holidays is knowing they're going to get that meal. 471 00:25:20,600 --> 00:25:23,480 Speaker 2: I know that you have a big day ahead of 472 00:25:23,520 --> 00:25:27,040 Speaker 2: you celebrating an engagement, so I'll let you go off 473 00:25:27,040 --> 00:25:29,280 Speaker 2: to that, Karen, But I appreciate you taking the time. 474 00:25:29,600 --> 00:25:33,639 Speaker 2: Thanks much now, of course. And the website. Give the 475 00:25:33,640 --> 00:25:34,399 Speaker 2: website please. 476 00:25:35,000 --> 00:25:39,560 Speaker 3: The website is www dot tllyran dot com. 477 00:25:39,600 --> 00:25:42,120 Speaker 1: Excellent. Have a wonderful day, my dear, and we'll talk 478 00:25:42,119 --> 00:25:42,680 Speaker 1: again soon. 479 00:25:43,040 --> 00:25:45,040 Speaker 3: Thanks so much, my friend. Have a happy Thanksgiving. 480 00:25:45,080 --> 00:25:49,040 Speaker 2: Okay, happy Thanksgiving to you. Karen Ross from tally Ran 481 00:25:49,200 --> 00:25:51,919 Speaker 2: down the street. They're here on Olive by the station, 482 00:25:52,280 --> 00:25:55,520 Speaker 2: and really whenever handles. 483 00:25:55,119 --> 00:25:57,040 Speaker 1: In town, you know, when he comes in and. 484 00:25:59,320 --> 00:26:02,879 Speaker 2: We go to breakfas afterwards after the show we go 485 00:26:02,920 --> 00:26:06,960 Speaker 2: to tally Rand. He was here last week and we 486 00:26:07,000 --> 00:26:09,640 Speaker 2: went and of course went to telly Rand and we 487 00:26:09,720 --> 00:26:11,560 Speaker 2: kind of have our same. 488 00:26:12,160 --> 00:26:13,080 Speaker 1: What does he get? 489 00:26:13,160 --> 00:26:16,440 Speaker 2: He gets a chili omelet where they put chili and 490 00:26:16,520 --> 00:26:20,159 Speaker 2: cheese on top of his omelet. Strangely enough, I know 491 00:26:20,240 --> 00:26:24,200 Speaker 2: I'm the fat guy, but I love egg white cheddar 492 00:26:24,440 --> 00:26:29,320 Speaker 2: and ham omelets. And they have great potatoes there, breakfast 493 00:26:29,320 --> 00:26:34,040 Speaker 2: potatoes there, and we did the Belgian waffle this time. 494 00:26:34,880 --> 00:26:39,200 Speaker 2: Holy crut, Kayla, have you ever eaten at Telly Rand? 495 00:26:41,400 --> 00:26:46,240 Speaker 1: Did she run off. That's all right, I don't need 496 00:26:46,280 --> 00:26:49,800 Speaker 1: that kind of attention. I'm fine. But if you haven't 497 00:26:49,840 --> 00:26:51,200 Speaker 1: gotten a chance, get out there. 498 00:26:51,280 --> 00:26:55,159 Speaker 2: Their open face turkey sandwich is one of my favorites, 499 00:26:55,280 --> 00:26:58,600 Speaker 2: and it just besides, it's the only place you can 500 00:26:58,680 --> 00:27:01,960 Speaker 2: get Thanksgiving year round, one of the only places you 501 00:27:01,960 --> 00:27:05,200 Speaker 2: can get Thanksgiving year round in southern. 502 00:27:04,880 --> 00:27:06,360 Speaker 1: California, and it's just wonderful. 503 00:27:06,400 --> 00:27:08,360 Speaker 2: So you get a chance to do that, do that 504 00:27:08,520 --> 00:27:11,560 Speaker 2: if something happens Heaven forbid, or you just don't want 505 00:27:11,600 --> 00:27:15,800 Speaker 2: to cook, Like Karen said, they do individual platings, but 506 00:27:15,880 --> 00:27:17,480 Speaker 2: you can order as many as you want with the 507 00:27:17,520 --> 00:27:20,760 Speaker 2: sides and everything like that. They don't sell the whole turkeys, 508 00:27:21,000 --> 00:27:25,360 Speaker 2: but they're roasting off a bunch of birds on Thanksgiving 509 00:27:25,440 --> 00:27:29,080 Speaker 2: Day and it really is a great way to enjoy 510 00:27:29,080 --> 00:27:30,159 Speaker 2: the holiday if you don't. 511 00:27:30,000 --> 00:27:30,480 Speaker 1: Want to cook. 512 00:27:30,720 --> 00:27:33,080 Speaker 2: All right, much more to get to the folks from 513 00:27:33,119 --> 00:27:35,320 Speaker 2: Serving Spoon, I think are going to join us next. 514 00:27:35,320 --> 00:27:38,960 Speaker 1: It's at another great established place that you got to 515 00:27:38,960 --> 00:27:42,639 Speaker 1: know about in the Southland. So go know where this is. 516 00:27:42,720 --> 00:27:47,399 Speaker 2: KFI heard everywhere on the iHeartRadio app. You've been listening 517 00:27:47,400 --> 00:27:49,600 Speaker 2: to the Fork Report, you can always hear us live 518 00:27:49,640 --> 00:27:53,000 Speaker 2: on KFI AM six forty two to five pm on Saturday, 519 00:27:53,200 --> 00:28:00,240 Speaker 2: and anytime on demand on the iHeartRadio app.