1 00:00:00,480 --> 00:00:01,480 Speaker 1: Hey, it's Neil Savedra. 2 00:00:01,639 --> 00:00:04,120 Speaker 2: You're listening to kf I EM six forty the four 3 00:00:04,200 --> 00:00:06,800 Speaker 2: Purport on demand on the iHeartRadio app. 4 00:00:21,040 --> 00:00:25,079 Speaker 3: Let me diad you had it. Let me teach you 5 00:00:25,079 --> 00:00:33,800 Speaker 3: at it, Gonda, Mari Nathan, Let me teach you at it. 6 00:00:33,800 --> 00:00:40,240 Speaker 3: It's a culinary Let me teach you at it. Let 7 00:00:40,280 --> 00:00:41,200 Speaker 3: me teach you out. 8 00:00:41,080 --> 00:00:47,120 Speaker 2: Of sixty live everywhere on the iHeartRadio app. Hey, everybody, 9 00:00:47,120 --> 00:00:51,240 Speaker 2: it's the four Report, all Things Food, beverage and beyond. 10 00:00:51,720 --> 00:00:55,160 Speaker 2: I am your well fed host, Neil Savedra. 11 00:00:55,280 --> 00:00:58,280 Speaker 1: Hound do you do? Thanks for hanging out today, all right. 12 00:00:58,800 --> 00:01:05,560 Speaker 2: One of the wonderful things to consume a sauce, a topping, 13 00:01:05,720 --> 00:01:09,840 Speaker 2: a condiment wherever you put it in your lineup is pesto. 14 00:01:10,720 --> 00:01:16,360 Speaker 2: So Tony Turnbull was interviewing this from the Sunday Times. 15 00:01:16,520 --> 00:01:21,560 Speaker 2: Was interviewing top chef Stevie Peril and how he puts 16 00:01:21,560 --> 00:01:27,480 Speaker 2: together his particular sauce and if you know, it's not 17 00:01:27,680 --> 00:01:29,920 Speaker 2: a super complex, but this is one of those things 18 00:01:30,000 --> 00:01:32,679 Speaker 2: as far as a lot of ingredients in those but 19 00:01:32,760 --> 00:01:35,920 Speaker 2: as far as putting together a good pesto is about 20 00:01:35,920 --> 00:01:38,839 Speaker 2: the balance of the ingredients. So he breaks it down 21 00:01:39,080 --> 00:01:43,320 Speaker 2: thusly one hundred grams of basil leaves, thirty grams of 22 00:01:43,440 --> 00:01:48,760 Speaker 2: pine nuts, one small garlic clove that should be up 23 00:01:49,760 --> 00:01:56,120 Speaker 2: half teaspoon fine salt, ninety grams of ricotta, a dally 24 00:01:56,600 --> 00:02:03,640 Speaker 2: fresh sheeps there, forty gram parmesan finally grated, one hundred. 25 00:02:04,840 --> 00:02:08,360 Speaker 1: Mills of extra virgin olive oil. And you know. 26 00:02:08,440 --> 00:02:10,519 Speaker 2: You wash, You pick the basil, You lay out the 27 00:02:10,600 --> 00:02:15,040 Speaker 2: leaves flat on Trey in his method, you put it 28 00:02:15,160 --> 00:02:16,960 Speaker 2: on a flat tray. You put him in the freezer 29 00:02:17,000 --> 00:02:21,000 Speaker 2: for fifteen minutes. Why this is gonna lock in their color. 30 00:02:21,040 --> 00:02:24,160 Speaker 2: It's kind of similar to blanching, I suppose, but in 31 00:02:24,160 --> 00:02:28,000 Speaker 2: this case you want them to be fresh. Toast of 32 00:02:28,080 --> 00:02:30,640 Speaker 2: pine nuts in a dry pan over medium heat for 33 00:02:30,639 --> 00:02:31,519 Speaker 2: about two to three minutes. 34 00:02:31,560 --> 00:02:32,880 Speaker 1: They're gonna get golden brown. 35 00:02:32,919 --> 00:02:36,720 Speaker 2: They're gonna get fragrant, and you put them aside to 36 00:02:36,760 --> 00:02:40,560 Speaker 2: cool down. You crush the garlic with the salt until smooth. 37 00:02:41,720 --> 00:02:44,440 Speaker 2: You can use a pestle mortar or the flat side 38 00:02:44,440 --> 00:02:48,960 Speaker 2: of a knife. When it mixes with the coarse attribute 39 00:02:49,000 --> 00:02:51,200 Speaker 2: of the salt, it will start to break it down. 40 00:02:51,320 --> 00:02:56,040 Speaker 2: In a high power blender, mix the basil, the pine nuts, garlic, paste, 41 00:02:57,080 --> 00:03:00,600 Speaker 2: the ricata, the parmesan, the olive oil till it becomes 42 00:03:00,639 --> 00:03:04,560 Speaker 2: this silky and bright green, lovely goodness. Then you just 43 00:03:04,600 --> 00:03:07,720 Speaker 2: taste it and then you're gonna adjust the season. If 44 00:03:07,760 --> 00:03:10,200 Speaker 2: you need to loosen it a little bit, you loosen 45 00:03:10,240 --> 00:03:12,919 Speaker 2: it with a splash of cold water or more oil 46 00:03:13,000 --> 00:03:15,320 Speaker 2: if needed. But how lovely is that? 47 00:03:15,400 --> 00:03:15,560 Speaker 1: Now? 48 00:03:15,560 --> 00:03:18,040 Speaker 2: You could add all kinds of stuff you can use, pistachios, 49 00:03:19,639 --> 00:03:24,480 Speaker 2: wal nuts, wild garlic, piously, hazelin. There's things that you 50 00:03:24,480 --> 00:03:27,440 Speaker 2: can do to change the profile a little bit. But 51 00:03:27,600 --> 00:03:31,600 Speaker 2: man pesto is one of those things that on you know, 52 00:03:31,720 --> 00:03:35,480 Speaker 2: Rigatoni or something good night, simple, easy to. 53 00:03:35,480 --> 00:03:37,640 Speaker 1: Done, be done, and everybody's happy. 54 00:03:37,880 --> 00:03:42,200 Speaker 2: Just going through some of this list that that Amy 55 00:03:42,280 --> 00:03:45,400 Speaker 2: King did on Wake Up Call last week was busting 56 00:03:45,440 --> 00:03:47,800 Speaker 2: through things that you just don't see in the house anymore, 57 00:03:47,960 --> 00:03:51,520 Speaker 2: or things that are not, you know, in the kitchen 58 00:03:51,560 --> 00:03:56,040 Speaker 2: as much as they used to. And there was this 59 00:03:56,160 --> 00:03:58,480 Speaker 2: thing that made me laugh. Now imagine this, I ween 60 00:03:58,560 --> 00:04:01,520 Speaker 2: talk you through this. It was a popcorn maker, but 61 00:04:01,560 --> 00:04:05,920 Speaker 2: you remember it had that translucent yellow orange dome on it, 62 00:04:06,240 --> 00:04:08,880 Speaker 2: and it basically was a hot plate with this dome 63 00:04:09,640 --> 00:04:11,760 Speaker 2: and you'd put a little bit of oil in there, 64 00:04:11,800 --> 00:04:14,960 Speaker 2: and you'd put your popcorn in there, and then it 65 00:04:15,080 --> 00:04:17,120 Speaker 2: started to pop and you'd shake it a little bit 66 00:04:17,600 --> 00:04:20,159 Speaker 2: and it would leave. I think it would let a 67 00:04:20,160 --> 00:04:22,280 Speaker 2: little steam out, or it had a little place where 68 00:04:22,279 --> 00:04:25,400 Speaker 2: you'd put pads of butter or salt and it would 69 00:04:25,480 --> 00:04:28,920 Speaker 2: kind of drip down into everything. Though in the seventies 70 00:04:29,320 --> 00:04:34,640 Speaker 2: those were everywhere. Look today, you can't find them anywhere. 71 00:04:35,720 --> 00:04:39,400 Speaker 2: That grill that you used to have, do you remember? 72 00:04:39,480 --> 00:04:40,120 Speaker 1: It was an. 73 00:04:39,960 --> 00:04:43,600 Speaker 2: Electric grill and it kind of looked like the same 74 00:04:44,400 --> 00:04:49,400 Speaker 2: the same bottom of the popcorn maker, except the popcorn 75 00:04:49,400 --> 00:04:52,720 Speaker 2: maker was round and this was a square and it 76 00:04:52,760 --> 00:04:56,159 Speaker 2: had a painted square lid that you remember. That was 77 00:04:56,279 --> 00:04:59,760 Speaker 2: kind of I know, I suppose it came in avocado 78 00:04:59,839 --> 00:05:01,680 Speaker 2: to which was really big in the seventies, but this 79 00:05:01,839 --> 00:05:06,799 Speaker 2: was kind of that palish tan. And the thing about 80 00:05:06,800 --> 00:05:09,919 Speaker 2: the way aluminum stuff was painted back in the seventies 81 00:05:09,960 --> 00:05:13,960 Speaker 2: and early eighties was that after it had been heated 82 00:05:14,040 --> 00:05:16,280 Speaker 2: up and oil gone on it and heat it up 83 00:05:16,320 --> 00:05:21,760 Speaker 2: again and cooled down and heat it up again, the 84 00:05:21,760 --> 00:05:24,760 Speaker 2: the paint would start to come off. It would just 85 00:05:24,839 --> 00:05:28,920 Speaker 2: kind of like not chip, kind of scratch off. Now 86 00:05:29,480 --> 00:05:33,440 Speaker 2: back keep in mind. The seventies, was it the late 87 00:05:33,480 --> 00:05:37,320 Speaker 2: sixties or early seventies, was when plastic was coming in, 88 00:05:38,240 --> 00:05:43,599 Speaker 2: So a lot of these things used oh gosh, now 89 00:05:44,000 --> 00:05:47,120 Speaker 2: baked not bake light, but like melamine or whatever that 90 00:05:47,200 --> 00:05:51,120 Speaker 2: stuff is called for the handles, and they started go 91 00:05:51,200 --> 00:05:53,400 Speaker 2: the way of the Dodo bird. One of the things 92 00:05:53,400 --> 00:05:55,960 Speaker 2: that I remember back in the day was big globs 93 00:05:56,000 --> 00:05:59,280 Speaker 2: of hard candy. You remember that your parents would get 94 00:05:59,320 --> 00:06:03,599 Speaker 2: this hard candy and maybe it's Brox or something like that, 95 00:06:03,960 --> 00:06:07,080 Speaker 2: and they'd put it in a dish, and after a 96 00:06:07,200 --> 00:06:12,159 Speaker 2: day of sitting there, it would almost always become one 97 00:06:12,600 --> 00:06:16,720 Speaker 2: big stuck together candy and you'd have to slam it 98 00:06:16,839 --> 00:06:18,800 Speaker 2: or put a little knife in it, slam it on 99 00:06:18,839 --> 00:06:22,919 Speaker 2: that counter to get it to separate. There were the 100 00:06:23,080 --> 00:06:25,880 Speaker 2: salt and pepper shakers that were plastic. You remember they 101 00:06:25,960 --> 00:06:29,599 Speaker 2: kind of they kind of looked like they were like 102 00:06:29,640 --> 00:06:32,800 Speaker 2: a pepper mill, but they weren't. They were like tupperware, 103 00:06:33,200 --> 00:06:35,080 Speaker 2: and they had a gold s on one and a 104 00:06:35,080 --> 00:06:37,560 Speaker 2: gold pea on the other, and most houses had these, 105 00:06:38,279 --> 00:06:41,039 Speaker 2: and then it had a lid on top that you 106 00:06:41,120 --> 00:06:42,320 Speaker 2: opened up like tupperware. 107 00:06:42,360 --> 00:06:43,479 Speaker 1: They might have even been. 108 00:06:45,000 --> 00:06:48,800 Speaker 2: By tupperware, and they were supposed to ceil in for 109 00:06:48,880 --> 00:06:52,479 Speaker 2: the pepper the oils and keep it fresh. The salt 110 00:06:52,520 --> 00:06:56,480 Speaker 2: doesn't need that kind of that kind of high technology 111 00:06:56,520 --> 00:06:59,520 Speaker 2: to it, but pepper does because pepper is based on 112 00:06:59,800 --> 00:07:02,839 Speaker 2: the oils, and the oils dry out and pepper is 113 00:07:02,880 --> 00:07:05,640 Speaker 2: not so good, which is why a mill is breaking 114 00:07:05,680 --> 00:07:12,280 Speaker 2: open the oils just to protect the flavor the time. 115 00:07:12,600 --> 00:07:15,080 Speaker 2: And then one of the things that I remembered those 116 00:07:15,160 --> 00:07:19,320 Speaker 2: plastic cups. Do you remember they were the primary colors 117 00:07:19,360 --> 00:07:24,000 Speaker 2: basically yellow, red, and blue, and then I think you'd 118 00:07:24,040 --> 00:07:26,760 Speaker 2: have like a green as well, and they were like 119 00:07:26,880 --> 00:07:31,120 Speaker 2: small tumblers that flared at the top and kids would 120 00:07:31,120 --> 00:07:33,720 Speaker 2: start to chew on them on the edges. Those were 121 00:07:33,720 --> 00:07:38,480 Speaker 2: definitely tupperware, and they were in every single home in 122 00:07:38,520 --> 00:07:40,480 Speaker 2: the seventies. And then one of my favorite things that 123 00:07:40,520 --> 00:07:43,200 Speaker 2: we have here because my lovely mother gave them to us, 124 00:07:44,240 --> 00:07:50,160 Speaker 2: and that is the wooden large the large wooden spoon 125 00:07:50,840 --> 00:07:54,120 Speaker 2: and fork, and the one that I grew up with 126 00:07:54,280 --> 00:07:58,040 Speaker 2: in our home as a kid. My mother was kind 127 00:07:58,160 --> 00:08:00,240 Speaker 2: enough to give them to us here when we bought 128 00:08:00,240 --> 00:08:04,040 Speaker 2: our house, and the best thing in the whole world. 129 00:08:04,160 --> 00:08:05,880 Speaker 2: When I look at those things, they remind me. I 130 00:08:05,880 --> 00:08:08,520 Speaker 2: saw them every single day. I don't remember a day 131 00:08:09,080 --> 00:08:12,080 Speaker 2: without them, and now they hang in our home for 132 00:08:12,120 --> 00:08:15,840 Speaker 2: whatever reason. These are things from the seventies, late seventies, 133 00:08:15,920 --> 00:08:19,239 Speaker 2: early eighties that were in every single kitchen. 134 00:08:19,920 --> 00:08:22,920 Speaker 4: You're listening to The Fork Report with Nil Sevedra on 135 00:08:23,040 --> 00:08:25,240 Speaker 4: demand from KFI Am six. 136 00:08:25,200 --> 00:08:29,360 Speaker 1: Forty talk about everything. We celebrate. Food is what we 137 00:08:29,400 --> 00:08:30,240 Speaker 1: do on a Saturday. 138 00:08:30,680 --> 00:08:33,160 Speaker 2: We celebrate food, the people that make it, the culture 139 00:08:33,240 --> 00:08:36,280 Speaker 2: behind it, everything in between, having a beverage if that's 140 00:08:36,320 --> 00:08:41,040 Speaker 2: your thing, if you indulge in such things. People still drink, right, 141 00:08:42,360 --> 00:08:45,560 Speaker 2: you know, it's been going down, and I've been seeing 142 00:08:45,559 --> 00:08:50,960 Speaker 2: these stories about, oh, younger people just aren't drinking as much, 143 00:08:51,120 --> 00:08:54,920 Speaker 2: and this and that, Like these studies are coming out 144 00:08:54,960 --> 00:09:01,280 Speaker 2: of California, like they're smoking pot because it's legal, and 145 00:09:01,320 --> 00:09:03,040 Speaker 2: they're taking gummies. 146 00:09:04,040 --> 00:09:07,520 Speaker 1: Because they can. It can be cheaper, and they go 147 00:09:07,600 --> 00:09:11,000 Speaker 1: out and just get snacks and don't have to wrestle 148 00:09:11,000 --> 00:09:13,839 Speaker 1: with all that. But everyone keeps saying things like that. AnyWho, 149 00:09:14,720 --> 00:09:17,080 Speaker 1: we talk about all of it here. You know, I 150 00:09:17,120 --> 00:09:19,280 Speaker 1: came across the story that made me laugh because it 151 00:09:19,320 --> 00:09:22,240 Speaker 1: was talking about how to load a dishwasher. This is 152 00:09:22,440 --> 00:09:26,040 Speaker 1: specifically talking about your flatwear. But the thing that made 153 00:09:26,040 --> 00:09:28,400 Speaker 1: me laugh is that even great. 154 00:09:28,240 --> 00:09:32,400 Speaker 2: Couples that you know work well together, they will argue 155 00:09:32,400 --> 00:09:33,320 Speaker 2: about such things. 156 00:09:34,040 --> 00:09:38,480 Speaker 1: I won't personally, not worth it. Not with my wife. 157 00:09:38,640 --> 00:09:41,160 Speaker 2: She's a smart cookie. She wants to put things in 158 00:09:41,200 --> 00:09:45,040 Speaker 2: there one way or the other, God bless her, and 159 00:09:45,880 --> 00:09:50,360 Speaker 2: it's not worthy of my time or hers. But there 160 00:09:50,360 --> 00:09:52,680 Speaker 2: are a lot of different beliefs when it comes to 161 00:09:52,760 --> 00:09:55,720 Speaker 2: your flatware as to whether it goes face up or 162 00:09:55,760 --> 00:10:00,560 Speaker 2: face down. So here's the argument. Says they stand. Face 163 00:10:00,760 --> 00:10:08,720 Speaker 2: up is believed to be the most hygienic way because 164 00:10:09,080 --> 00:10:13,280 Speaker 2: it has with the parts that you eat on facing 165 00:10:13,360 --> 00:10:16,480 Speaker 2: up out of the caddy. Then they're going to get 166 00:10:16,520 --> 00:10:20,120 Speaker 2: the direct hit of the hot water and the detergent 167 00:10:20,160 --> 00:10:24,000 Speaker 2: and all those things are going to be cleaner. However, 168 00:10:24,840 --> 00:10:28,760 Speaker 2: the other side says, yes, but face down is safer. 169 00:10:29,880 --> 00:10:34,600 Speaker 2: The points of the times or the knives, they're pointing down, 170 00:10:34,720 --> 00:10:39,000 Speaker 2: so you're not grabbing at those and you're ready to 171 00:10:39,040 --> 00:10:42,000 Speaker 2: take them out and put them away immediately because you're 172 00:10:42,040 --> 00:10:48,120 Speaker 2: grabbing them from the handle. So I was reading these experts, 173 00:10:49,280 --> 00:10:52,040 Speaker 2: one that owned a cleaning company, the other that owned 174 00:10:52,960 --> 00:10:56,640 Speaker 2: a made company, and they were talking about these. 175 00:10:56,440 --> 00:10:57,520 Speaker 1: And going back and forth. 176 00:10:57,559 --> 00:11:00,560 Speaker 2: So the one thing that came out out of this 177 00:11:01,679 --> 00:11:04,320 Speaker 2: was you have to think of it that no way 178 00:11:04,440 --> 00:11:09,080 Speaker 2: is perfect unto itself. So if they're face up and 179 00:11:09,120 --> 00:11:12,920 Speaker 2: they get cleaned better, meaning they're the usable side up, 180 00:11:13,000 --> 00:11:16,480 Speaker 2: the handle down, then you have to grab them with 181 00:11:16,559 --> 00:11:22,280 Speaker 2: your hands to take them out right, therefore taking what's 182 00:11:22,360 --> 00:11:25,679 Speaker 2: clean and now making it dirty. So now you've got 183 00:11:25,679 --> 00:11:29,439 Speaker 2: to wash your hands thoroughly before you bring the silverware 184 00:11:29,480 --> 00:11:33,440 Speaker 2: out and then dry it off, or you have to 185 00:11:33,480 --> 00:11:38,200 Speaker 2: re wash them again under the faucet to take off 186 00:11:38,200 --> 00:11:39,960 Speaker 2: what you put on there with your hands, your grimy 187 00:11:40,000 --> 00:11:41,400 Speaker 2: little hands. 188 00:11:41,920 --> 00:11:45,440 Speaker 1: So I was thinking about the way we do it now. 189 00:11:45,480 --> 00:11:51,280 Speaker 2: I always do knife blades down, and then I think 190 00:11:51,280 --> 00:11:53,280 Speaker 2: it's kind of the mood I'm in whether they the 191 00:11:53,360 --> 00:11:57,240 Speaker 2: forks and spoons and stuff go face down or they 192 00:11:57,280 --> 00:12:02,880 Speaker 2: go face up. But otherwise I didn't have a preference 193 00:12:02,960 --> 00:12:06,240 Speaker 2: until I started looking into this deeper and looking into 194 00:12:06,480 --> 00:12:11,480 Speaker 2: them asking experts, and the experts are contradicting themselves because 195 00:12:11,800 --> 00:12:15,480 Speaker 2: they both have legitimate ways to do it. So maybe 196 00:12:15,480 --> 00:12:17,880 Speaker 2: there's some things that you'd leave face up and some 197 00:12:17,960 --> 00:12:18,439 Speaker 2: things that. 198 00:12:18,400 --> 00:12:19,360 Speaker 1: You leave face down. 199 00:12:19,400 --> 00:12:23,520 Speaker 2: Now, if you have knives or any silverware that has 200 00:12:23,559 --> 00:12:26,240 Speaker 2: like wood handles or anything like that, they don't go 201 00:12:26,320 --> 00:12:31,720 Speaker 2: in your dishwasher at all. But how you place things 202 00:12:31,760 --> 00:12:33,640 Speaker 2: in there is going to be important as to what 203 00:12:33,800 --> 00:12:38,680 Speaker 2: gets the you know, the heat and the and the 204 00:12:38,720 --> 00:12:41,920 Speaker 2: hot water and the detergents and everything as to what's 205 00:12:41,920 --> 00:12:44,640 Speaker 2: going to be doing the best amount of cleaning. We 206 00:12:44,679 --> 00:12:48,360 Speaker 2: even have this tiny little drawer at the top which 207 00:12:48,400 --> 00:12:51,520 Speaker 2: is great that slides out and it is a great 208 00:12:51,559 --> 00:12:56,560 Speaker 2: place for like the tiny tea spoons or coffee spoons 209 00:12:56,600 --> 00:13:01,120 Speaker 2: that you use for your sugar or sweetener in your 210 00:13:01,280 --> 00:13:04,720 Speaker 2: cup of coffee, because they're small and they're gonna get 211 00:13:04,720 --> 00:13:08,680 Speaker 2: lost in that caddie pizza cutters things like that, or 212 00:13:09,400 --> 00:13:15,440 Speaker 2: silicone ther silicone spoons or what have you. They go 213 00:13:15,600 --> 00:13:18,360 Speaker 2: perfect in that top part. So there's some things that 214 00:13:18,440 --> 00:13:21,360 Speaker 2: are better to even go up up there. But I 215 00:13:21,400 --> 00:13:23,800 Speaker 2: was hoping this would give a definitive this is how 216 00:13:23,800 --> 00:13:27,280 Speaker 2: you need to do it at home so that nobody 217 00:13:27,320 --> 00:13:31,319 Speaker 2: gets in fights. And it just gave the two sides 218 00:13:31,880 --> 00:13:35,960 Speaker 2: and say this is, uh, this is what your your 219 00:13:36,160 --> 00:13:38,559 Speaker 2: this is what you do, this is how, this is 220 00:13:38,640 --> 00:13:42,720 Speaker 2: how it is, and uh, this is the way you 221 00:13:42,760 --> 00:13:45,480 Speaker 2: have to do it and you keep people from fighting. 222 00:13:45,600 --> 00:13:48,360 Speaker 2: But no, we just go back to the fact that 223 00:13:49,400 --> 00:13:52,960 Speaker 2: we have to once again deal with each other and 224 00:13:53,080 --> 00:13:54,559 Speaker 2: our likes and dislikes. 225 00:13:54,840 --> 00:13:55,880 Speaker 1: I have a friend. 226 00:13:57,320 --> 00:14:01,760 Speaker 2: Who puts dishes in their dishwill sure and every single 227 00:14:01,800 --> 00:14:05,600 Speaker 2: time her husband comes by and reorganizes it. And I'm 228 00:14:05,600 --> 00:14:10,640 Speaker 2: guessing that's most houses. I'm guessing that the guy comes 229 00:14:10,679 --> 00:14:11,200 Speaker 2: around and. 230 00:14:12,240 --> 00:14:14,280 Speaker 1: Says, this is the way, this is how we have 231 00:14:14,360 --> 00:14:17,199 Speaker 1: to do it, this is this is the best way 232 00:14:17,640 --> 00:14:19,840 Speaker 1: to stack that dishwasher. 233 00:14:19,920 --> 00:14:22,320 Speaker 2: And then brings out a tape measure or something. But 234 00:14:23,080 --> 00:14:27,200 Speaker 2: AnyWho that does not solve anything really comes up to 235 00:14:27,360 --> 00:14:31,400 Speaker 2: your you know, the way you want to do it 236 00:14:31,520 --> 00:14:34,520 Speaker 2: or not do it. I was looking over trends that 237 00:14:34,600 --> 00:14:37,440 Speaker 2: have changed over the years in kitchens, and this is 238 00:14:37,480 --> 00:14:42,400 Speaker 2: another thing. I mean, kitchens are a This is like 239 00:14:42,600 --> 00:14:45,760 Speaker 2: where we tend to spend our lives. Think about it. 240 00:14:45,840 --> 00:14:48,600 Speaker 2: Last time you went to a family event, don't you 241 00:14:48,680 --> 00:14:51,640 Speaker 2: all end up in the kitchen somehow because that's where 242 00:14:51,680 --> 00:14:54,800 Speaker 2: the activity is. And quite honestly, you're there to hang 243 00:14:54,800 --> 00:14:56,960 Speaker 2: out with the hosts, and the hosts are usually at 244 00:14:57,040 --> 00:15:00,720 Speaker 2: least one of them in the kitchen preparing everything, all right, 245 00:15:00,800 --> 00:15:02,720 Speaker 2: much more to come go nowhere. 246 00:15:02,840 --> 00:15:05,840 Speaker 4: You're listening to the Fork Report with Nil Sevedra on 247 00:15:05,960 --> 00:15:08,160 Speaker 4: demand from KFI AM six. 248 00:15:08,120 --> 00:15:13,520 Speaker 2: Forty celebrating food for three hours here. All right, buns, 249 00:15:13,680 --> 00:15:16,880 Speaker 2: everybody loves them. Gotta love buns, in this case hot 250 00:15:16,880 --> 00:15:21,480 Speaker 2: dog buns and all recipes dot Com did a great 251 00:15:21,520 --> 00:15:24,880 Speaker 2: story where they asked a handful of chefs about what 252 00:15:24,960 --> 00:15:28,720 Speaker 2: their favorite hot dog buns are. And it may seem 253 00:15:28,840 --> 00:15:33,840 Speaker 2: frivolous or simple, but really there are more options than 254 00:15:33,840 --> 00:15:37,000 Speaker 2: one might think. And I'm not just talking about the outsiders. 255 00:15:37,200 --> 00:15:40,040 Speaker 2: Like you can get pretzel buns now, which is kind 256 00:15:40,040 --> 00:15:42,960 Speaker 2: of fun, a little different. There are times where I 257 00:15:43,000 --> 00:15:49,280 Speaker 2: will do a medley of hot dogs, or like a 258 00:15:49,360 --> 00:15:54,320 Speaker 2: flight where I will try I'll make three or four 259 00:15:54,440 --> 00:15:59,160 Speaker 2: options and dress them up differently with their own personalities 260 00:15:59,200 --> 00:16:03,160 Speaker 2: and flavors. If we had family over something like that. 261 00:16:03,600 --> 00:16:08,040 Speaker 2: And so, yes, you can find things that are on 262 00:16:08,160 --> 00:16:12,480 Speaker 2: the outskirts are a little different, like Hawaiian roles, kings, 263 00:16:12,480 --> 00:16:16,360 Speaker 2: Hawaiian Okay, everything they touched turns to gold. Their stuff 264 00:16:16,400 --> 00:16:19,960 Speaker 2: is fantastic and it goes great with hot dogs and 265 00:16:20,040 --> 00:16:23,480 Speaker 2: goes great with hamburgers. So you can do that you 266 00:16:23,520 --> 00:16:24,520 Speaker 2: can either do it. 267 00:16:26,840 --> 00:16:33,080 Speaker 1: A doghouse style where they will take three of the 268 00:16:33,120 --> 00:16:37,440 Speaker 1: Hawaiian kings Hawaiian roles and then cut them down the center, 269 00:16:37,720 --> 00:16:41,280 Speaker 1: or they do make actual hot dog shaped roles as well. 270 00:16:41,720 --> 00:16:43,680 Speaker 1: Those are fantastic, but I put those kind of on 271 00:16:43,720 --> 00:16:50,320 Speaker 1: the outskirts. That's not just your playing average hot dog role. Right. 272 00:16:50,960 --> 00:16:54,040 Speaker 2: So they talked and there was two that came up 273 00:16:54,280 --> 00:17:02,400 Speaker 2: that seemed to kind of be the focus of the 274 00:17:02,480 --> 00:17:06,119 Speaker 2: buns that these chefs liked. So one was Brioche style, 275 00:17:06,200 --> 00:17:08,399 Speaker 2: the Saint Pierre Brioche hot dog buns, and you can 276 00:17:08,480 --> 00:17:09,760 Speaker 2: usually your grosser. 277 00:17:09,680 --> 00:17:10,480 Speaker 1: And they're delicious. 278 00:17:11,359 --> 00:17:15,880 Speaker 2: Brioche style is a slightly sweeter. It has a lot 279 00:17:15,920 --> 00:17:19,480 Speaker 2: of eggs in it, the yolks and yellower and a 280 00:17:19,520 --> 00:17:20,840 Speaker 2: little richer. 281 00:17:21,480 --> 00:17:22,560 Speaker 1: I like Brioche. 282 00:17:22,600 --> 00:17:28,240 Speaker 2: I think Brioche is wonderful and delicious, and there is 283 00:17:28,320 --> 00:17:30,919 Speaker 2: times where I will try something a little different and 284 00:17:30,960 --> 00:17:32,960 Speaker 2: I think, oh, I'll put this on a Brioche bun, 285 00:17:33,240 --> 00:17:36,639 Speaker 2: a hamburger or a hot dog. But the reality is, 286 00:17:36,760 --> 00:17:41,080 Speaker 2: if I'm doing your good old all American bun, I 287 00:17:41,200 --> 00:17:44,760 Speaker 2: usually like what falls more in the Parker House Rolls style, 288 00:17:44,840 --> 00:17:51,680 Speaker 2: where it's just white and airy, a little doe soft. 289 00:17:52,080 --> 00:17:54,240 Speaker 1: That is my jam. 290 00:17:54,440 --> 00:17:57,199 Speaker 2: The other one that seemed to be a hit with 291 00:17:57,480 --> 00:18:03,399 Speaker 2: chefs was the potato Oh but and if you've had these, 292 00:18:03,440 --> 00:18:07,239 Speaker 2: they're a little denser. They do add a little bit 293 00:18:07,280 --> 00:18:12,800 Speaker 2: more flavor to the situation. But and I like I 294 00:18:12,920 --> 00:18:16,520 Speaker 2: like a potato bun as well. But still to me, 295 00:18:16,960 --> 00:18:23,400 Speaker 2: going back to the the basic, uh, white fluffy airy 296 00:18:24,040 --> 00:18:27,840 Speaker 2: dowe kind of all American bread that you it's really 297 00:18:27,920 --> 00:18:31,120 Speaker 2: kind of hard to find anywhere else. Our bread's kind 298 00:18:31,119 --> 00:18:35,200 Speaker 2: of sweet here in the States. Uh, it's extra fluffy, 299 00:18:36,359 --> 00:18:40,000 Speaker 2: probably more preservatively, I'm gonna. 300 00:18:39,760 --> 00:18:41,280 Speaker 1: Guess we absolutely are. 301 00:18:42,359 --> 00:18:44,840 Speaker 2: But those were the two, the brioche and the potato bun. 302 00:18:45,240 --> 00:18:47,640 Speaker 2: I think I'm sticking with your your kind of standard 303 00:18:47,840 --> 00:18:50,560 Speaker 2: white role for now, although if I'm doing something a 304 00:18:50,640 --> 00:18:58,320 Speaker 2: little I don't know, a little fancier, I suppose is 305 00:18:58,600 --> 00:19:01,440 Speaker 2: I might put them in a sure do something like that. 306 00:19:01,560 --> 00:19:07,040 Speaker 2: But there's something about that wonderful typical white dowe role 307 00:19:07,080 --> 00:19:09,920 Speaker 2: that all seems to hit the spot come this time 308 00:19:09,960 --> 00:19:12,919 Speaker 2: of the year, summertime, especially on the fourth July. I 309 00:19:12,960 --> 00:19:15,320 Speaker 2: have at least one hot dog on the fourth July, 310 00:19:16,160 --> 00:19:19,040 Speaker 2: I said, at least once. It's kind of like the 311 00:19:19,119 --> 00:19:21,160 Speaker 2: thing that I always want to experience on the fourth 312 00:19:21,200 --> 00:19:24,000 Speaker 2: July when I have a hot dog somewhere, no matter 313 00:19:24,040 --> 00:19:27,480 Speaker 2: where we are, I want a hot dog and they 314 00:19:27,600 --> 00:19:31,240 Speaker 2: are always good on those soft white rolls. I stick 315 00:19:31,280 --> 00:19:33,800 Speaker 2: around another hour to come much more to get to 316 00:19:34,280 --> 00:19:39,960 Speaker 2: correct way to put you tensils in your your dishwasher. Oh, 317 00:19:40,040 --> 00:19:43,120 Speaker 2: I can hear couples already scrambling to hear that one 318 00:19:43,520 --> 00:19:46,480 Speaker 2: figure out which one of you's right. I know you 319 00:19:46,560 --> 00:19:49,240 Speaker 2: don't argue about much, but when you do, it's how 320 00:19:49,280 --> 00:19:50,840 Speaker 2: to put stuff in the dishwasher. 321 00:19:51,240 --> 00:19:54,720 Speaker 4: So go to where you're listening to the Fork Report 322 00:19:54,760 --> 00:19:58,560 Speaker 4: with Nil Savedra on demand from KFI AM six forty. 323 00:20:01,200 --> 00:20:02,920 Speaker 2: I would love for you to hang out with us 324 00:20:03,000 --> 00:20:07,800 Speaker 2: on social media at fok Reporter on Instagram at fok Reporter, 325 00:20:07,800 --> 00:20:09,320 Speaker 2: we have a good time there. I put up memes 326 00:20:09,320 --> 00:20:14,280 Speaker 2: trying to think bring people joy through there, and otherwise 327 00:20:14,320 --> 00:20:18,040 Speaker 2: it's funny, goofy stuff up there, always having a good time. 328 00:20:18,119 --> 00:20:21,119 Speaker 2: And then if you're artistically inclined or you like art 329 00:20:21,160 --> 00:20:23,520 Speaker 2: or building, if you're a maker or a creator or 330 00:20:23,600 --> 00:20:28,719 Speaker 2: anything like that. My newest one is Savco Industries saa 331 00:20:28,960 --> 00:20:34,679 Speaker 2: vco Industries on Instagram, and that's just things I do 332 00:20:34,720 --> 00:20:38,120 Speaker 2: at my shop. And I have a small business where 333 00:20:38,160 --> 00:20:40,920 Speaker 2: I do promotional light and some light fabrications, some props 334 00:20:40,960 --> 00:20:44,000 Speaker 2: and stuff like that. But it's not really I know, 335 00:20:44,040 --> 00:20:46,320 Speaker 2: it's not soup. It's not open to the public currently 336 00:20:46,440 --> 00:20:48,120 Speaker 2: or I don't sell the public or anything like that. 337 00:20:48,160 --> 00:20:50,399 Speaker 2: But I ended up using that name because I already 338 00:20:50,400 --> 00:20:53,159 Speaker 2: had it. So I'm not selling anything on there, at 339 00:20:53,240 --> 00:20:57,160 Speaker 2: least not at this point. I've talked to friends about 340 00:20:57,160 --> 00:20:59,800 Speaker 2: doing opening up to some things, but right now it's 341 00:20:59,880 --> 00:21:01,920 Speaker 2: just like, hey, look, I made this for my son, 342 00:21:02,119 --> 00:21:04,240 Speaker 2: or I'm doing this or working on a project, and 343 00:21:04,280 --> 00:21:05,960 Speaker 2: I'd love for you to check that out if you 344 00:21:06,080 --> 00:21:13,719 Speaker 2: have time as well at Savco saa vco industries dot com. 345 00:21:14,119 --> 00:21:17,879 Speaker 2: And I like, you know, Star Wars and building things 346 00:21:17,960 --> 00:21:21,440 Speaker 2: I like Halloween and decorating for the holidays and all 347 00:21:21,520 --> 00:21:23,560 Speaker 2: kinds of stuff. So you want to do that, or 348 00:21:23,600 --> 00:21:25,320 Speaker 2: you just want to see that different side of what 349 00:21:25,359 --> 00:21:28,480 Speaker 2: I do when it's not involved with food or the show. 350 00:21:28,840 --> 00:21:30,080 Speaker 1: Check that out, all right. 351 00:21:30,160 --> 00:21:34,480 Speaker 2: Texas wants to ban well, there's a Texas bill rather 352 00:21:34,560 --> 00:21:36,879 Speaker 2: that wants to rename the new York strips at Steak 353 00:21:37,520 --> 00:21:41,760 Speaker 2: to Texas strip I know, we're still dealing with Gulf 354 00:21:41,760 --> 00:21:44,679 Speaker 2: of America and all that stuff. So this is an 355 00:21:44,760 --> 00:21:49,639 Speaker 2: interesting one because ultimately it's like anything else, it's rare, 356 00:21:50,280 --> 00:21:53,439 Speaker 2: but there are still new cuts of meat that are 357 00:21:53,480 --> 00:21:57,520 Speaker 2: come across, you know, the animals fabricated and to the 358 00:21:57,560 --> 00:21:59,840 Speaker 2: best of the ability to use every single part of 359 00:21:59,840 --> 00:22:02,280 Speaker 2: the animal. That's the way to do it, you know. 360 00:22:02,320 --> 00:22:06,840 Speaker 2: I have this conversation with my son last night. We 361 00:22:06,840 --> 00:22:11,520 Speaker 2: were at BJ's. I know, fancy right for our seventeenth anniversary, 362 00:22:11,800 --> 00:22:15,280 Speaker 2: but we want to do something as family and we 363 00:22:15,359 --> 00:22:19,240 Speaker 2: like Bjay's and it's a fun atmosphere. So we went 364 00:22:19,280 --> 00:22:22,200 Speaker 2: out there in Glendale by the Americana and we had 365 00:22:22,560 --> 00:22:23,880 Speaker 2: a wonderful, wonderful evening. 366 00:22:23,920 --> 00:22:25,040 Speaker 1: It was packed and there's a. 367 00:22:25,000 --> 00:22:28,600 Speaker 2: Good vibrant crowd there of different types of people and 368 00:22:28,640 --> 00:22:31,520 Speaker 2: young and old and everything else. But my son had 369 00:22:31,520 --> 00:22:37,200 Speaker 2: never had bone in wings, you know, because kids say 370 00:22:37,359 --> 00:22:42,040 Speaker 2: everything is a chicken tender or a nugget. And I said, 371 00:22:42,200 --> 00:22:43,639 Speaker 2: I want you to have these, I want you to 372 00:22:43,680 --> 00:22:47,840 Speaker 2: try them. There's a cartoony watches where that they're they're 373 00:22:47,960 --> 00:22:52,400 Speaker 2: obsessed with wings, and he tried them, and he enjoyed them, 374 00:22:52,400 --> 00:22:55,640 Speaker 2: and he you know, he was like, this is fantastic, 375 00:22:55,680 --> 00:23:00,159 Speaker 2: this is really wonderful, and really enjoyed them. And you think, well, 376 00:23:01,560 --> 00:23:04,040 Speaker 2: this is an animal. And he goes, this is from 377 00:23:04,040 --> 00:23:05,880 Speaker 2: the animal, right, from a chicken, And I said, yeah, 378 00:23:05,920 --> 00:23:08,000 Speaker 2: and that's why the bones are here, and explain that. 379 00:23:08,080 --> 00:23:10,520 Speaker 2: And he asked a bunch of questions and I told him, 380 00:23:11,080 --> 00:23:12,760 Speaker 2: I said, if you're going to take the life of 381 00:23:12,800 --> 00:23:18,800 Speaker 2: an animal out of respect, you use all of it, 382 00:23:19,040 --> 00:23:21,399 Speaker 2: every little piece you can, even the bones for making 383 00:23:21,960 --> 00:23:25,040 Speaker 2: your stock or doing what you use everything you can. 384 00:23:26,720 --> 00:23:28,919 Speaker 2: And so we come up with new cuts on a 385 00:23:29,000 --> 00:23:32,880 Speaker 2: rare occasion and at but basically you're parsing the animal 386 00:23:33,240 --> 00:23:35,840 Speaker 2: and fabricating it down to certain parts and certain cuts 387 00:23:35,840 --> 00:23:38,840 Speaker 2: that are well known. Now as far as the history 388 00:23:38,880 --> 00:23:41,000 Speaker 2: of these cuts, you get you kind of name them 389 00:23:41,040 --> 00:23:43,280 Speaker 2: when when you can trace them back to a person 390 00:23:43,400 --> 00:23:45,720 Speaker 2: or a place and this was its origin. 391 00:23:46,640 --> 00:23:46,840 Speaker 4: You know. 392 00:23:46,960 --> 00:23:50,400 Speaker 2: I suppose you can call a margarita whatever you want, 393 00:23:52,080 --> 00:23:55,280 Speaker 2: you know, but it's like, at what point, you know, 394 00:23:55,320 --> 00:23:57,520 Speaker 2: do I care if someone calls it a Texas steak? 395 00:23:57,560 --> 00:24:00,000 Speaker 1: I don't, Well, I know what the hell it is. 396 00:24:00,240 --> 00:24:02,119 Speaker 2: No, I'm going to say it's a New York strip 397 00:24:02,680 --> 00:24:04,639 Speaker 2: because that's what it is to me when I see it. 398 00:24:04,800 --> 00:24:08,280 Speaker 2: If I saw that cut raw in a package without 399 00:24:08,280 --> 00:24:09,800 Speaker 2: a label on it, I'd go, that's a New York 400 00:24:09,840 --> 00:24:14,200 Speaker 2: strip right there, And that just makes it easier. In 401 00:24:14,240 --> 00:24:17,199 Speaker 2: some areas, something's a regional. What was the thing that 402 00:24:17,240 --> 00:24:19,880 Speaker 2: you said was the Pittsburgh Medium. 403 00:24:20,000 --> 00:24:22,639 Speaker 1: Oh yeah, Pittsburgh medium steak. And what is that described? 404 00:24:22,680 --> 00:24:24,760 Speaker 1: If people don't know, that's how I like my stake prepared. 405 00:24:24,880 --> 00:24:28,200 Speaker 1: Is really charred on the outside and then medium slash 406 00:24:28,480 --> 00:24:29,560 Speaker 1: rare on the inside. 407 00:24:29,600 --> 00:24:34,040 Speaker 2: So that's a regional thing. Now, there are things I 408 00:24:34,080 --> 00:24:38,119 Speaker 2: was telling you in the Latino community, Mexicans in particular, 409 00:24:38,160 --> 00:24:41,000 Speaker 2: a lot of times like it's super charred on the outside, 410 00:24:41,359 --> 00:24:44,119 Speaker 2: and when you're growing up, depending if you came straight 411 00:24:44,200 --> 00:24:50,560 Speaker 2: from a Latin America, you probably want it well done 412 00:24:51,080 --> 00:24:56,320 Speaker 2: because you didn't trust the meat necessarily. So, you know, 413 00:24:56,520 --> 00:24:58,880 Speaker 2: as people are here in the States more and more 414 00:24:59,040 --> 00:25:01,680 Speaker 2: then they switched to charred on the outside and medium 415 00:25:01,720 --> 00:25:05,760 Speaker 2: on the inside. But there's all these different things that 416 00:25:05,800 --> 00:25:08,880 Speaker 2: are regional, and sometimes the names may be different. There 417 00:25:08,960 --> 00:25:12,400 Speaker 2: are you know, flank steaks, flap steaks, there's all kinds 418 00:25:12,440 --> 00:25:14,919 Speaker 2: of different names, and sometimes there's different names for the 419 00:25:14,960 --> 00:25:15,560 Speaker 2: same cut. 420 00:25:15,720 --> 00:25:16,959 Speaker 1: So it does happen. 421 00:25:17,640 --> 00:25:21,439 Speaker 2: And depending on where you are, if you're buying in 422 00:25:21,800 --> 00:25:27,760 Speaker 2: a certain butcher or a certain a marketplace, it might 423 00:25:27,800 --> 00:25:33,600 Speaker 2: be called something different. This seems like just a marketing thing, 424 00:25:34,119 --> 00:25:36,480 Speaker 2: you know, you could call it whatever you want. You 425 00:25:36,480 --> 00:25:38,840 Speaker 2: can say it's a Texas steak and then beneath it 426 00:25:38,920 --> 00:25:44,000 Speaker 2: say a specially prepared New York strip whatever. So I 427 00:25:44,000 --> 00:25:46,040 Speaker 2: don't know if this is going to go anywhere as 428 00:25:46,080 --> 00:25:52,160 Speaker 2: to what this means, but trying to get it to immortalize, 429 00:25:52,760 --> 00:25:55,560 Speaker 2: you know, a new name when it's been New York 430 00:25:55,600 --> 00:25:58,480 Speaker 2: State Steak for so long. I'm curious as how this 431 00:25:58,680 --> 00:26:01,720 Speaker 2: is is going to play out. But we shall see 432 00:26:01,760 --> 00:26:05,840 Speaker 2: another battle that is heated and technically means nothing. 433 00:26:07,480 --> 00:26:09,040 Speaker 1: You've been listening to the Fork Report. 434 00:26:09,200 --> 00:26:11,640 Speaker 2: You can always hear us live on KFI AM six 435 00:26:11,720 --> 00:26:15,199 Speaker 2: forty two to five pm on Saturday and anytime on 436 00:26:15,320 --> 00:26:17,359 Speaker 2: demand on the iHeartRadio app.