1 00:00:00,480 --> 00:00:01,400 Speaker 1: Hey, it's Neil Saved. 2 00:00:01,639 --> 00:00:04,560 Speaker 2: You're listening to kfi EM six forty The four Report 3 00:00:04,720 --> 00:00:11,760 Speaker 2: on demand on the iHeartRadio app. Hey, Kayla, yah, know 4 00:00:12,280 --> 00:00:14,200 Speaker 2: what do you call a person who can't decide what 5 00:00:14,280 --> 00:00:15,280 Speaker 2: kind of pizza to get? 6 00:00:16,200 --> 00:00:17,880 Speaker 1: What? Indecisive? 7 00:00:31,560 --> 00:00:31,880 Speaker 3: Lenny? 8 00:00:31,960 --> 00:00:36,160 Speaker 1: Did? You got it? Let me teach you it. 9 00:00:40,280 --> 00:00:45,159 Speaker 4: YI live everywhere on that their iHeartRadio app. Hey everybody, 10 00:00:45,159 --> 00:00:48,279 Speaker 4: it's The four Report, All Things Food, Beverage and beyond. 11 00:00:49,360 --> 00:00:51,960 Speaker 4: I am your Wealth had host Neil Savandra. 12 00:00:52,120 --> 00:00:52,159 Speaker 1: Ha. 13 00:00:52,479 --> 00:00:55,880 Speaker 2: Do you do thaks for hanging out? We got a 14 00:00:55,920 --> 00:00:58,200 Speaker 2: lot to get to today. We got some great guests 15 00:00:58,280 --> 00:01:02,320 Speaker 2: from local restaurants. You know, everybody's still struggling trying to 16 00:01:02,400 --> 00:01:06,839 Speaker 2: make ends meat. Uh and for a technique of the week, 17 00:01:07,240 --> 00:01:12,000 Speaker 2: let's get into butter, shall we? But uh, there was 18 00:01:12,040 --> 00:01:16,120 Speaker 2: a story in the Wall Street Journal and I must 19 00:01:16,120 --> 00:01:19,520 Speaker 2: have been set this story by. 20 00:01:19,360 --> 00:01:20,600 Speaker 1: At least five people. 21 00:01:22,480 --> 00:01:26,080 Speaker 2: I don't know, but people love butter and that the 22 00:01:26,160 --> 00:01:31,280 Speaker 2: headline read, this is better than butter, whether you're cooking 23 00:01:31,360 --> 00:01:37,680 Speaker 2: steaks or roasting vegetables. And we've talked about this actually 24 00:01:37,720 --> 00:01:39,520 Speaker 2: many many times on the show. 25 00:01:40,000 --> 00:01:41,959 Speaker 1: But I thought it'd be nice to get back into. 26 00:01:41,880 --> 00:01:47,480 Speaker 2: Butter and explain what people refer to as culinary gold. 27 00:01:49,080 --> 00:01:53,960 Speaker 2: It's something often referred to as ghee or clarified butter, 28 00:01:54,520 --> 00:01:56,040 Speaker 2: small differences. 29 00:01:55,560 --> 00:01:56,760 Speaker 1: Depending on you know. 30 00:01:56,880 --> 00:02:03,960 Speaker 2: Ghee comes from India and their process I think is 31 00:02:04,480 --> 00:02:07,440 Speaker 2: really one of the best for clarified butter. It gets 32 00:02:07,600 --> 00:02:11,760 Speaker 2: a little extra nuttiness. So what ends up happening is 33 00:02:12,000 --> 00:02:18,520 Speaker 2: you cook out certain parts of the butter and then 34 00:02:18,720 --> 00:02:22,360 Speaker 2: you sive them out. So you cook it down, separate 35 00:02:22,400 --> 00:02:25,800 Speaker 2: it and sive them out, and in that process you 36 00:02:25,960 --> 00:02:34,760 Speaker 2: end up having something that is just pure butterfat. You 37 00:02:34,800 --> 00:02:37,400 Speaker 2: don't have the milk solids, you don't have those things, 38 00:02:37,960 --> 00:02:40,960 Speaker 2: and that will be part of our discussion today. But 39 00:02:41,040 --> 00:02:45,560 Speaker 2: I thought instead of just focusing on ghee or clarified butter, 40 00:02:47,120 --> 00:02:49,520 Speaker 2: I'd go through all the different types of butter. So 41 00:02:49,520 --> 00:02:51,200 Speaker 2: I'll get into this and i'll explain how to make 42 00:02:51,200 --> 00:02:53,560 Speaker 2: it coming up in a month, but let's start with 43 00:02:53,960 --> 00:02:58,560 Speaker 2: the basics. Unsalted butter. Often you'll see it labeled sweet 44 00:02:58,720 --> 00:03:04,360 Speaker 2: cream butter. Same same and super versatile. It's used a 45 00:03:04,400 --> 00:03:09,360 Speaker 2: lot in cooking and baking. The reason why it is 46 00:03:09,440 --> 00:03:13,920 Speaker 2: used often in cooking and baking so that the person 47 00:03:14,000 --> 00:03:18,480 Speaker 2: baking or cooking can control the level of salt. 48 00:03:19,680 --> 00:03:25,080 Speaker 1: In baking. I understand there's a lot of control there. 49 00:03:26,360 --> 00:03:31,560 Speaker 2: I've always thought this notion was silly. You're talking about 50 00:03:32,800 --> 00:03:40,680 Speaker 2: like a quarter of quarter teaspoon of salt, that's what's 51 00:03:40,680 --> 00:03:44,880 Speaker 2: in a stick of butter. I think a lot of this. 52 00:03:45,000 --> 00:03:49,480 Speaker 2: I've read article after article after article that some people 53 00:03:52,160 --> 00:03:56,200 Speaker 2: that there was kind of a conversion problem when some 54 00:03:56,240 --> 00:03:58,920 Speaker 2: of the old old recipes were kind of brought into 55 00:03:58,960 --> 00:04:04,000 Speaker 2: modern day but forever, for whatever reason, people swear by this, 56 00:04:05,000 --> 00:04:08,840 Speaker 2: and that's because different makers might put different amounts of 57 00:04:08,880 --> 00:04:10,760 Speaker 2: salt in it, and I get all of that, but 58 00:04:10,800 --> 00:04:15,120 Speaker 2: if you're using the same brand from the same location 59 00:04:15,440 --> 00:04:19,480 Speaker 2: all the time, I think you know how to compensate. 60 00:04:20,000 --> 00:04:24,640 Speaker 2: There's salt in all kinds of things. There's salt and cheese, 61 00:04:24,960 --> 00:04:28,000 Speaker 2: so I always thought it was a little I hear 62 00:04:28,040 --> 00:04:30,440 Speaker 2: people swearing by it all the time, and bakers will 63 00:04:30,480 --> 00:04:32,279 Speaker 2: probably come at me, but they're the pros. 64 00:04:32,360 --> 00:04:37,240 Speaker 1: I'm not. But I always thought that it's just one of. 65 00:04:37,160 --> 00:04:40,159 Speaker 2: Those weird culinary things getting passed down. So I have 66 00:04:40,320 --> 00:04:44,560 Speaker 2: both here and really, unsalted is used for cooking and 67 00:04:44,600 --> 00:04:47,560 Speaker 2: baking for the most part, and then salted butter is 68 00:04:47,720 --> 00:04:49,960 Speaker 2: used as a spread when you're putting it on top 69 00:04:50,000 --> 00:04:54,120 Speaker 2: of something like a piece of grape bread, or even 70 00:04:54,200 --> 00:04:58,280 Speaker 2: if you're topping off I don't know, rice or something. 71 00:04:58,080 --> 00:04:58,719 Speaker 1: I will use it. 72 00:05:00,080 --> 00:05:03,159 Speaker 2: Salted butter is exactly like sweet cream butter. It just 73 00:05:03,240 --> 00:05:08,800 Speaker 2: has that quarter teaspoon of salt in it. That's the reality. 74 00:05:08,880 --> 00:05:10,560 Speaker 2: So those are the type of things that you have 75 00:05:10,720 --> 00:05:13,599 Speaker 2: the most in the house. Those are probably what you 76 00:05:13,640 --> 00:05:16,520 Speaker 2: have most. You could do one or the other. If 77 00:05:16,560 --> 00:05:18,920 Speaker 2: you have unsalted, just put a little salt on it. 78 00:05:19,480 --> 00:05:23,400 Speaker 2: I had some wonderful, wonderful butter the other day and 79 00:05:23,480 --> 00:05:27,599 Speaker 2: some bread, and the way it was served is with 80 00:05:27,839 --> 00:05:33,080 Speaker 2: this gorgeous chunk of butter and with a sight of salt, 81 00:05:33,839 --> 00:05:38,400 Speaker 2: like finishing salt. Beautiful. And you could literally take that, 82 00:05:39,000 --> 00:05:41,920 Speaker 2: put it onto your bread and then sprinkle a little 83 00:05:41,920 --> 00:05:45,920 Speaker 2: salt on it if you wish. Not a problem, Easy peasy. 84 00:05:46,400 --> 00:05:49,480 Speaker 2: So let's get into the clarified butter part. This is 85 00:05:49,520 --> 00:05:53,760 Speaker 2: what people referred to as culinary gold, and I'll tell 86 00:05:53,760 --> 00:05:57,080 Speaker 2: you why. So the milk fat is rendered from the butter. 87 00:05:57,760 --> 00:06:01,720 Speaker 2: You separate the milk solids in the water from the butterfat, 88 00:06:02,040 --> 00:06:06,200 Speaker 2: so you're cooking it at a low temperature, and as 89 00:06:06,240 --> 00:06:08,840 Speaker 2: you're cooking it, when you put butter in a pan, 90 00:06:09,040 --> 00:06:10,760 Speaker 2: you know how bubbles and kind. 91 00:06:10,560 --> 00:06:11,800 Speaker 1: Of sizzles a little bit. 92 00:06:12,640 --> 00:06:15,159 Speaker 2: Well, the reason that is is that the fat is 93 00:06:15,200 --> 00:06:19,480 Speaker 2: starting to heat up. And what doesn't mix oil and water. 94 00:06:20,160 --> 00:06:23,480 Speaker 2: So when you melt the butter down from a solid, 95 00:06:24,400 --> 00:06:28,600 Speaker 2: the water in there starts to evaporate because the oil 96 00:06:28,680 --> 00:06:32,360 Speaker 2: is heating up. That's why things make noise when you 97 00:06:32,440 --> 00:06:35,240 Speaker 2: deep fry them, and that's why you don't want to 98 00:06:35,240 --> 00:06:38,960 Speaker 2: put a frozen turkey deep fries deep fry a frozen turkey. 99 00:06:39,040 --> 00:06:41,520 Speaker 2: For people who have done that, I am not, but 100 00:06:41,600 --> 00:06:45,239 Speaker 2: I've seen the pictures. Because oil and water don't mix. 101 00:06:45,440 --> 00:06:51,400 Speaker 2: They mix even they have even less good times when 102 00:06:51,800 --> 00:06:56,960 Speaker 2: the oil is hot, So that part of sizzling, once 103 00:06:56,960 --> 00:07:00,839 Speaker 2: it starts to stop sizzling, than the water's gone. 104 00:07:00,839 --> 00:07:02,839 Speaker 1: It's evaporated. Next you're going to. 105 00:07:02,839 --> 00:07:07,560 Speaker 2: See these little bits of the milk fat start separating, 106 00:07:08,360 --> 00:07:11,080 Speaker 2: and that's the process. Then you take it and you 107 00:07:11,160 --> 00:07:16,800 Speaker 2: put it through a sieve and a cheese cloth that 108 00:07:16,880 --> 00:07:19,200 Speaker 2: will catch all that milk fat, and what you'll have 109 00:07:19,320 --> 00:07:23,960 Speaker 2: is clarified butter, no water in it, and the milk 110 00:07:24,080 --> 00:07:25,040 Speaker 2: solids removed. 111 00:07:25,440 --> 00:07:27,800 Speaker 1: What does that do well, It gives. 112 00:07:27,560 --> 00:07:31,400 Speaker 2: It a nutty flavor because that milk fat in the 113 00:07:31,400 --> 00:07:35,720 Speaker 2: process of rendering starts to caramelize and get that nutty 114 00:07:35,720 --> 00:07:38,760 Speaker 2: flavor to it, which is wonderful. But really what it 115 00:07:38,800 --> 00:07:42,440 Speaker 2: does is it changes the smoke point. Smoke point is 116 00:07:42,480 --> 00:07:46,520 Speaker 2: important in oils and fats because that means the smoke 117 00:07:46,560 --> 00:07:50,000 Speaker 2: point is when they start to break down. That's when 118 00:07:50,040 --> 00:07:52,559 Speaker 2: they lose some of their properties. That's when they start 119 00:07:52,600 --> 00:07:56,120 Speaker 2: to get nasty smelling and things like that and end 120 00:07:56,240 --> 00:08:00,480 Speaker 2: up bringing a foul odor and taste to something rather 121 00:08:00,520 --> 00:08:04,280 Speaker 2: than the loveliness that they're supposed to do. Butter comes 122 00:08:04,320 --> 00:08:07,680 Speaker 2: in at about three twenty five three seventy five. 123 00:08:08,080 --> 00:08:09,320 Speaker 1: That's when it starts to break down. 124 00:08:09,400 --> 00:08:13,080 Speaker 2: That's when it starts to smoke really heavily, and that's 125 00:08:13,120 --> 00:08:15,640 Speaker 2: why sauteg and butter. Usually you'll cut it with some 126 00:08:15,680 --> 00:08:18,280 Speaker 2: olive oil or something like that. The olive oil has 127 00:08:18,280 --> 00:08:21,280 Speaker 2: a higher smoke point, kind of takes care of that 128 00:08:21,440 --> 00:08:25,200 Speaker 2: and buffers the butter. But what you can do is saute. 129 00:08:26,400 --> 00:08:28,400 Speaker 2: When you're doing steaks, if you're going to sear them off, 130 00:08:28,400 --> 00:08:32,480 Speaker 2: you're roasting vegetables, you can use clarified butter or ghee, 131 00:08:33,320 --> 00:08:36,720 Speaker 2: and that'll boost that smoke point up to around forty five, 132 00:08:36,760 --> 00:08:40,960 Speaker 2: so you get about one hundred degree higher heat out 133 00:08:41,000 --> 00:08:43,760 Speaker 2: of clarified butter that doesn't have that milk fat. Also, 134 00:08:44,920 --> 00:08:49,880 Speaker 2: a lot of it has a lactose, the casin that 135 00:08:50,120 --> 00:08:53,640 Speaker 2: is the lactose, and all of that kind of wicked out. 136 00:08:54,200 --> 00:08:56,560 Speaker 2: And so those that are intolerant or have a milk 137 00:08:56,600 --> 00:09:01,680 Speaker 2: allergy usually can handle clarified butter even better. So you 138 00:09:01,760 --> 00:09:06,000 Speaker 2: melt that butter, allow the things to separate, water, evaporate, solid, 139 00:09:06,040 --> 00:09:08,360 Speaker 2: float to the surface, You skim them off, put them 140 00:09:08,400 --> 00:09:13,959 Speaker 2: through a sieve and a cheese cloth, and what's left 141 00:09:14,000 --> 00:09:18,920 Speaker 2: out is left over is this beautiful pure butterfat with 142 00:09:19,000 --> 00:09:21,920 Speaker 2: a higher smoke point, still has the great flavor of butter, 143 00:09:22,200 --> 00:09:25,600 Speaker 2: has a little nuttiness, great on popcorn, all of these things. 144 00:09:26,520 --> 00:09:27,600 Speaker 1: It's a great thing to do. 145 00:09:27,679 --> 00:09:30,000 Speaker 2: But every once in a while everybody starts praising it again, 146 00:09:30,040 --> 00:09:32,840 Speaker 2: and it's been around forever. So we'll get back to 147 00:09:32,880 --> 00:09:36,760 Speaker 2: butter more different types of butter, organic whipped butter, European style, 148 00:09:36,880 --> 00:09:39,560 Speaker 2: all these things. When we return with technique of the week, 149 00:09:39,600 --> 00:09:41,560 Speaker 2: it is the Fork Report on Neil Savadra. Let's get 150 00:09:41,559 --> 00:09:43,160 Speaker 2: the latest news now, OKAFI Newsroom. 151 00:09:43,520 --> 00:09:46,520 Speaker 3: You're listening to the Fork Report with Nil Savedra on 152 00:09:46,640 --> 00:09:49,280 Speaker 3: demand from KFI AM six forty. 153 00:09:50,920 --> 00:09:54,319 Speaker 2: Good food, good conversation, A lot to get to today. 154 00:09:54,320 --> 00:09:57,960 Speaker 2: We're gonna introduce you to some folks that have restaurants 155 00:09:58,160 --> 00:10:00,439 Speaker 2: and some food you're gonna want to put you your mouth, 156 00:10:00,960 --> 00:10:01,839 Speaker 2: all that great stuff. 157 00:10:01,920 --> 00:10:04,000 Speaker 1: Right now, we're in the middle of technique of the week. 158 00:10:04,280 --> 00:10:07,320 Speaker 2: The technique we're looking at is butter using butter, what 159 00:10:07,440 --> 00:10:12,120 Speaker 2: kinds of butter? Knowing your butter butter butter, butter, butter butter. Yum, yum, yum. 160 00:10:12,600 --> 00:10:14,120 Speaker 2: They go back and forth. And I know that we 161 00:10:14,200 --> 00:10:19,840 Speaker 2: have people that don't eat animal products of any kind 162 00:10:20,320 --> 00:10:24,560 Speaker 2: and we respect them. We respect everybody in their dietary 163 00:10:25,440 --> 00:10:29,160 Speaker 2: limitations or dietary needs or dietary beliefs. 164 00:10:29,760 --> 00:10:30,960 Speaker 1: Well, it's all welcome. 165 00:10:31,520 --> 00:10:34,080 Speaker 2: But I will tell you that I am not somebody 166 00:10:34,160 --> 00:10:40,520 Speaker 2: who will demonize something over something else because. 167 00:10:40,960 --> 00:10:41,800 Speaker 1: I just hate that. 168 00:10:41,920 --> 00:10:44,560 Speaker 2: I think it causes problems with eating. I think it 169 00:10:44,600 --> 00:10:47,280 Speaker 2: causes disorders. I think it caused all kinds of problems. 170 00:10:47,679 --> 00:10:52,440 Speaker 2: We have learned over the years that animal fats are good, 171 00:10:53,800 --> 00:10:56,760 Speaker 2: they can be nutritious and they can be valuable in cooking. 172 00:10:57,920 --> 00:11:01,160 Speaker 2: We've also learned that when we trying to mess with 173 00:11:01,280 --> 00:11:03,920 Speaker 2: fats and margarine and things like that growing up was 174 00:11:04,280 --> 00:11:07,679 Speaker 2: very popular with us, that it didn't have the benefits 175 00:11:07,920 --> 00:11:13,160 Speaker 2: that once were thought and actually caused some problems. So 176 00:11:13,360 --> 00:11:17,520 Speaker 2: I will say that I absolutely use animal fats. 177 00:11:18,000 --> 00:11:19,640 Speaker 1: I eat animals. 178 00:11:19,120 --> 00:11:23,200 Speaker 2: Too, so it doesn't go against the way I live, 179 00:11:23,360 --> 00:11:25,680 Speaker 2: but I want to recognize that out of respect to 180 00:11:25,720 --> 00:11:30,120 Speaker 2: those that might have issues with it. Moving on from 181 00:11:30,200 --> 00:11:36,480 Speaker 2: clarified butter to organic butter comes from cattle raised without antibiotics, 182 00:11:36,520 --> 00:11:41,760 Speaker 2: which really, you know, the way we've moved through farming 183 00:11:42,080 --> 00:11:46,920 Speaker 2: and having to use things like antibiotic antibiotics and growth 184 00:11:46,960 --> 00:11:52,040 Speaker 2: hormones and all those things. I'm equally as down upon 185 00:11:52,240 --> 00:12:00,120 Speaker 2: as I am for proper raising and the proper care 186 00:12:00,240 --> 00:12:01,199 Speaker 2: of these animals. 187 00:12:02,040 --> 00:12:02,760 Speaker 1: I know that might. 188 00:12:02,640 --> 00:12:05,240 Speaker 2: Seem contradictory to some, but I just tell you the 189 00:12:05,280 --> 00:12:08,240 Speaker 2: antibiotics and there the growth hormones, all that stuff is 190 00:12:08,280 --> 00:12:12,920 Speaker 2: more garbage than we need. So organic butter is raised 191 00:12:13,000 --> 00:12:18,000 Speaker 2: without those things antibiotics, growth hormones. They're given one organic feed, 192 00:12:18,160 --> 00:12:23,440 Speaker 2: grown without toxic pesticides, synthetic fertilizer, all of that, and 193 00:12:23,600 --> 00:12:26,840 Speaker 2: you can find it in unsalted and salted and you 194 00:12:26,960 --> 00:12:28,360 Speaker 2: use it just like conventional butter. 195 00:12:28,480 --> 00:12:33,320 Speaker 1: The whipped butter. This has air or other gas. 196 00:12:33,520 --> 00:12:36,800 Speaker 2: Like nitrogen, and it's added to to make it less 197 00:12:36,960 --> 00:12:42,240 Speaker 2: dense than standard butter. So kind of a little goes 198 00:12:42,280 --> 00:12:47,280 Speaker 2: a long way. This increased volume is you know, less 199 00:12:47,440 --> 00:12:51,800 Speaker 2: calories per tablespooon it can even be half, and it's 200 00:12:51,840 --> 00:12:53,840 Speaker 2: got a lighter texture. But to keep in mind, it's 201 00:12:53,840 --> 00:12:56,320 Speaker 2: got less calories because it's got more air in it. 202 00:12:57,440 --> 00:13:02,559 Speaker 2: Best for spreading on toast finishing. It's not recommended for 203 00:13:02,679 --> 00:13:06,120 Speaker 2: baking or cooking at all. It's just a spread. It's 204 00:13:06,360 --> 00:13:08,959 Speaker 2: spread easier to spread because it's got the air in it, 205 00:13:09,000 --> 00:13:11,800 Speaker 2: and it's lighter and whipped and all that European style 206 00:13:11,840 --> 00:13:13,160 Speaker 2: butter which a lot of people love. 207 00:13:13,240 --> 00:13:16,920 Speaker 1: I do too. This is you know why. 208 00:13:16,760 --> 00:13:23,360 Speaker 2: French croissants are so lovely and airy and delicious. It's 209 00:13:23,360 --> 00:13:26,600 Speaker 2: got extra milk fat eighty two to eighty five percent 210 00:13:26,720 --> 00:13:30,880 Speaker 2: for most brands. So your European style butter has less moisture. 211 00:13:30,920 --> 00:13:33,240 Speaker 2: It's got less of that water in there than standard butter, 212 00:13:34,360 --> 00:13:36,720 Speaker 2: and it's got all that milk fat in it. So 213 00:13:36,760 --> 00:13:40,800 Speaker 2: this is like the oppositely clarified butter, makes pastries, tender, 214 00:13:41,320 --> 00:13:46,360 Speaker 2: fluffy cakes. It's often it's made with fermented or cultured cream, 215 00:13:47,000 --> 00:13:49,120 Speaker 2: so it has a little bit of tang to it, 216 00:13:49,760 --> 00:13:51,880 Speaker 2: and it could be used for any. 217 00:13:51,920 --> 00:13:54,120 Speaker 1: Sort of cooking task. 218 00:13:54,600 --> 00:13:58,880 Speaker 2: Spreadable butter is regular butter and some vegetable oil added 219 00:13:58,880 --> 00:14:04,000 Speaker 2: in so it spreads easier. Not recommended for baking or cooking. Again, 220 00:14:04,240 --> 00:14:08,600 Speaker 2: like butter, it has less than forty percent forty percent 221 00:14:08,679 --> 00:14:13,600 Speaker 2: or less of milk fat. Not recommended for baking or cooking. Also, 222 00:14:14,520 --> 00:14:18,240 Speaker 2: butter like spread, keep that in mind, not recommended for 223 00:14:18,280 --> 00:14:22,480 Speaker 2: baking or cooking either. It's just like a buttery flavored spread. 224 00:14:22,520 --> 00:14:26,200 Speaker 2: So that's the basic breakdown of ya butters to use 225 00:14:27,080 --> 00:14:30,440 Speaker 2: but enjoy. Just butter is one of those wonderful, wonderful 226 00:14:30,560 --> 00:14:33,360 Speaker 2: things in the world. All right, we'll be back with more, 227 00:14:33,400 --> 00:14:35,160 Speaker 2: So go nowhere. It is the Fork Quort on Neil 228 00:14:35,160 --> 00:14:38,000 Speaker 2: Savadra KFIM six forty. Let's get the latest news now 229 00:14:38,040 --> 00:14:38,760 Speaker 2: a KFI news. 230 00:14:39,320 --> 00:14:42,280 Speaker 3: You're listening to The Fork Report with Neil Savedra on 231 00:14:42,400 --> 00:14:44,880 Speaker 3: demand from KFI AM six forty. 232 00:14:46,560 --> 00:14:49,280 Speaker 2: If you're new to the show, Every Saturday, we gather 233 00:14:49,400 --> 00:14:53,240 Speaker 2: for three hours. No other show like it of its kind. 234 00:14:53,760 --> 00:14:56,680 Speaker 2: Then I'm more especially not here in California, to have 235 00:14:56,760 --> 00:14:59,880 Speaker 2: three hours to celebrate food, the people that make it, 236 00:15:00,160 --> 00:15:03,880 Speaker 2: culture behind it, cooking at home, going out to eat, 237 00:15:04,160 --> 00:15:09,800 Speaker 2: surrounding things. You know, cocktails whether they are zero ABV or. 238 00:15:09,640 --> 00:15:11,800 Speaker 1: You like to lean on them. 239 00:15:12,000 --> 00:15:15,280 Speaker 2: As I say, all of that and more, And I 240 00:15:15,360 --> 00:15:17,840 Speaker 2: get to be your host, and it's a real honor 241 00:15:17,880 --> 00:15:20,720 Speaker 2: to hang out and introduce you to people that are 242 00:15:20,720 --> 00:15:26,280 Speaker 2: interesting and fun and creative as well as just talking shop. 243 00:15:26,560 --> 00:15:28,320 Speaker 2: So stick around right now, we're going to talk to 244 00:15:28,360 --> 00:15:33,560 Speaker 2: Gregory Carr. And this is a really fascinating idea. So 245 00:15:33,600 --> 00:15:37,640 Speaker 2: why don't you pull up that Mike, Gregory and break 246 00:15:37,680 --> 00:15:40,320 Speaker 2: down a little bit of what you do. 247 00:15:41,120 --> 00:15:43,640 Speaker 5: Absolutely well, thank you so much for having me on 248 00:15:43,680 --> 00:15:44,000 Speaker 5: the show. 249 00:15:44,040 --> 00:15:44,800 Speaker 1: Oh my pleasure. 250 00:15:45,480 --> 00:15:50,239 Speaker 5: That is awesome. Yeah, I'm here to talk about my company, Colinage, 251 00:15:50,680 --> 00:15:56,480 Speaker 5: and Colinage is a new app that basically helps your 252 00:15:56,600 --> 00:16:01,640 Speaker 5: family or just your self preserve their recipes and stories 253 00:16:01,720 --> 00:16:04,760 Speaker 5: behind them so that we never really lose those memories. 254 00:16:05,600 --> 00:16:07,840 Speaker 2: And thus it was sadder than when you have you know, 255 00:16:08,000 --> 00:16:11,960 Speaker 2: or more sad than having a family recipe get destroyed 256 00:16:12,040 --> 00:16:14,560 Speaker 2: or lost because it was on that piece of crappy 257 00:16:14,600 --> 00:16:16,680 Speaker 2: paper there, pretty handed down, or never. 258 00:16:16,560 --> 00:16:19,800 Speaker 5: Even asking about it. Yeah, and yes, I mean it 259 00:16:20,120 --> 00:16:25,480 Speaker 5: turns our everyday cooking traditions into a beautiful heirloom cookbook 260 00:16:25,520 --> 00:16:30,000 Speaker 5: that you could print anytime. And you know, I came 261 00:16:30,160 --> 00:16:33,160 Speaker 5: to the idea about I'd say about three or four 262 00:16:33,200 --> 00:16:37,920 Speaker 5: months ago. I had this memory of this cookbook that 263 00:16:38,320 --> 00:16:44,200 Speaker 5: was on the countertop in my mom's kitchen and I'd 264 00:16:44,200 --> 00:16:47,400 Speaker 5: always seen it. I asked about it one day and 265 00:16:47,440 --> 00:16:50,160 Speaker 5: I said, hey, Mom, I never see you actually using 266 00:16:50,240 --> 00:16:53,840 Speaker 5: this cookbook. Why do we have it? It's full, It's 267 00:16:53,880 --> 00:16:56,600 Speaker 5: full of Cuban dishes. My mom came from Cuba when 268 00:16:56,600 --> 00:17:00,840 Speaker 5: she was eight years old, and I've never once seen 269 00:17:00,840 --> 00:17:04,800 Speaker 5: them use it, and so I was curious about it. 270 00:17:04,840 --> 00:17:09,359 Speaker 5: And her response was, well, we have kind of our 271 00:17:09,359 --> 00:17:11,119 Speaker 5: own way of cooking these dishes. And I kind of 272 00:17:11,160 --> 00:17:12,919 Speaker 5: bought this book because I thought it was interesting. It 273 00:17:12,960 --> 00:17:16,080 Speaker 5: was about our food culture and our dishes that we 274 00:17:16,560 --> 00:17:19,320 Speaker 5: make every day. So I thought that was kind of 275 00:17:19,320 --> 00:17:25,359 Speaker 5: interesting because, you know, it reminded me how fragile, you know, 276 00:17:25,400 --> 00:17:29,199 Speaker 5: that knowledge of our family recipes really is. You know, 277 00:17:29,240 --> 00:17:32,520 Speaker 5: once we lose that knowledge, it's you know, it's gone forever. 278 00:17:32,960 --> 00:17:35,000 Speaker 5: We can't just pull up the phone and say, hey, 279 00:17:35,359 --> 00:17:37,480 Speaker 5: hey mom, how do I how do I do this dish? 280 00:17:37,520 --> 00:17:39,399 Speaker 5: I want to make it, you know, for my family 281 00:17:39,440 --> 00:17:42,879 Speaker 5: one day. So that was where the idea really came from. 282 00:17:44,119 --> 00:17:47,560 Speaker 5: It's kind of this way for us to not only 283 00:17:47,600 --> 00:17:50,679 Speaker 5: capture the recipes, but the stories behind them, which I 284 00:17:50,680 --> 00:17:54,000 Speaker 5: think is very powerful because it's not just about you know, 285 00:17:54,080 --> 00:17:56,440 Speaker 5: how we make the dish, it's like how we learned it, right, 286 00:17:56,480 --> 00:17:59,000 Speaker 5: It's how you know, who taught us that dish? Why 287 00:17:59,040 --> 00:18:03,000 Speaker 5: did they learn it this way? So I started doing 288 00:18:03,040 --> 00:18:08,600 Speaker 5: a little bit of research on you know, what our 289 00:18:08,640 --> 00:18:11,080 Speaker 5: age groom, you know, I'm a millennial, what gen Z 290 00:18:11,240 --> 00:18:15,080 Speaker 5: is also doing in terms of retaining their family recipes. 291 00:18:15,119 --> 00:18:19,159 Speaker 5: And I found this interesting study that was done for 292 00:18:19,200 --> 00:18:21,880 Speaker 5: about two thousand people, and this was done a couple 293 00:18:21,920 --> 00:18:27,320 Speaker 5: of years ago, whereby a gen Z said that they 294 00:18:27,880 --> 00:18:30,880 Speaker 5: were about fifty three percent or so would retain their 295 00:18:30,960 --> 00:18:33,920 Speaker 5: and cook their family recipes. And that's a pretty concerning 296 00:18:33,960 --> 00:18:38,359 Speaker 5: trend to me. Yeah, because the millennial group clucked in 297 00:18:38,359 --> 00:18:42,080 Speaker 5: and around sixty eight percent, So we're losing pretty big 298 00:18:42,119 --> 00:18:47,000 Speaker 5: percentages here as the generations go. And you know, I 299 00:18:47,040 --> 00:18:48,480 Speaker 5: thought that was a very concerning trend. 300 00:18:48,560 --> 00:18:53,840 Speaker 2: So, yeah, there is everything grows. We're living in a 301 00:18:54,040 --> 00:18:59,400 Speaker 2: moving changing in a lot of good ways. I mean 302 00:19:00,280 --> 00:19:04,359 Speaker 2: changing society. That's that's part of culture. A lot of 303 00:19:04,400 --> 00:19:07,199 Speaker 2: people think that saving culture is only keeping things in 304 00:19:07,240 --> 00:19:09,520 Speaker 2: the past, and it's not. It's remembering them as you 305 00:19:09,560 --> 00:19:13,119 Speaker 2: move forward and not losing them. You want those things 306 00:19:13,160 --> 00:19:17,080 Speaker 2: because they are the foundation, and that does concern me 307 00:19:17,160 --> 00:19:19,879 Speaker 2: that we're not keeping those You should sit down with 308 00:19:19,960 --> 00:19:24,679 Speaker 2: family members, you know, camera in hand if you have to, 309 00:19:24,800 --> 00:19:27,960 Speaker 2: and video the process because let's face it, some of 310 00:19:27,960 --> 00:19:32,080 Speaker 2: those older recipes, they're not in measuring cups. They're in hands, right. 311 00:19:32,119 --> 00:19:34,639 Speaker 2: They grabbed the you know, they were taught to grab. 312 00:19:34,720 --> 00:19:38,480 Speaker 2: I know my mom still cooks that way. Sometimes we 313 00:19:38,600 --> 00:19:41,760 Speaker 2: come back, we'll talk more about the app. So's I 314 00:19:41,840 --> 00:19:45,080 Speaker 2: was looking there is it something that you find, you know, 315 00:19:45,400 --> 00:19:48,439 Speaker 2: at the Apple store or something like that, or the 316 00:19:48,440 --> 00:19:50,520 Speaker 2: app store rather or so. 317 00:19:50,520 --> 00:19:53,240 Speaker 5: I decided to keep it only on the web, just 318 00:19:53,280 --> 00:19:56,600 Speaker 5: because I wanted it to be as easy as possible 319 00:19:56,640 --> 00:20:01,000 Speaker 5: for every generation to use. Gotcha, So no passwords, no logins, 320 00:20:01,000 --> 00:20:03,720 Speaker 5: some memorize you get a link every week about a 321 00:20:03,800 --> 00:20:07,080 Speaker 5: prompt for a recipe and you click that link and 322 00:20:07,119 --> 00:20:09,840 Speaker 5: you're right into the experience. You can film yourself and 323 00:20:09,920 --> 00:20:12,440 Speaker 5: talk about it. So it's supposed to be really easy 324 00:20:12,480 --> 00:20:12,840 Speaker 5: to use. 325 00:20:13,000 --> 00:20:13,600 Speaker 1: Oh that's cool. 326 00:20:13,600 --> 00:20:15,280 Speaker 2: Okay, we'll get into more of that when we come 327 00:20:15,320 --> 00:20:20,040 Speaker 2: back talking with Gregory Carr and it's called Colonage. Yes, 328 00:20:20,080 --> 00:20:25,760 Speaker 2: Colonage c A U l I n Age. We'll talk 329 00:20:25,800 --> 00:20:31,480 Speaker 2: more about the cookbooks, saving recipes, family recipes, passing them 330 00:20:31,480 --> 00:20:33,400 Speaker 2: along and all those when we come back. Great time 331 00:20:33,400 --> 00:20:35,400 Speaker 2: for the holidays to be thinking about these things when 332 00:20:35,440 --> 00:20:36,560 Speaker 2: we connect with family. 333 00:20:37,400 --> 00:20:40,399 Speaker 3: You're listening to The Fork Report with Neil Savadra on 334 00:20:40,480 --> 00:20:42,960 Speaker 3: demand from KFI AM six forty. 335 00:20:45,720 --> 00:20:48,440 Speaker 2: Hey everybody, it's the Fork Report. I'm your well fed host, 336 00:20:48,480 --> 00:20:49,080 Speaker 2: Neil Savadra. 337 00:20:49,160 --> 00:20:49,960 Speaker 1: How do you do. 338 00:20:50,160 --> 00:20:52,439 Speaker 2: We'll get back and chatting with gregre in just a 339 00:20:52,440 --> 00:20:59,040 Speaker 2: moment about his just fascinating way to preserve family recipes 340 00:20:59,440 --> 00:21:02,679 Speaker 2: not only in the digital realm, personal and connective to 341 00:21:02,880 --> 00:21:05,360 Speaker 2: whoever you want to be connected to it, so other 342 00:21:05,440 --> 00:21:08,600 Speaker 2: family members. No one else can have the digital aspect 343 00:21:08,600 --> 00:21:13,480 Speaker 2: of adding things, whether it's photos of or written down recipes, 344 00:21:13,560 --> 00:21:15,479 Speaker 2: whatever it is, and then you can have them bound 345 00:21:15,480 --> 00:21:18,560 Speaker 2: in a hard bound book as a keepsake as well. 346 00:21:18,840 --> 00:21:22,480 Speaker 2: Fascinating in a great concept, one of the best uses 347 00:21:22,600 --> 00:21:26,480 Speaker 2: of the Internet when you think about preserving family stuff. 348 00:21:26,520 --> 00:21:27,800 Speaker 1: We'll get back to that in a moment. 349 00:21:28,000 --> 00:21:31,080 Speaker 2: Someone asked on the talkbacks, I was talking about a 350 00:21:31,200 --> 00:21:35,080 Speaker 2: book about the book of Cocktail Ratios written by one 351 00:21:35,080 --> 00:21:37,720 Speaker 2: of my favorite writers, Michael Ruhlman, who did the book 352 00:21:37,920 --> 00:21:41,879 Speaker 2: Ratio about cooking and baking ratios. But this is a 353 00:21:41,920 --> 00:21:45,120 Speaker 2: newer one. This is the Book of Cocktail Ratios, also 354 00:21:45,640 --> 00:21:51,640 Speaker 2: by Michael Ruhlman r U h LMA. And it's brilliant 355 00:21:51,680 --> 00:21:55,919 Speaker 2: breakdown of how all recipes are basically in cocktails. 356 00:21:55,960 --> 00:21:57,000 Speaker 1: They call them specs. 357 00:21:57,600 --> 00:22:02,240 Speaker 2: The specs are broken down into the ratios of your sweet, 358 00:22:02,280 --> 00:22:05,280 Speaker 2: your sour, your spirit, and these types of things. 359 00:22:05,280 --> 00:22:06,840 Speaker 1: So fabulous. Writer. 360 00:22:07,480 --> 00:22:12,120 Speaker 2: Uh So, now we are talking with Gregory Carr and 361 00:22:12,720 --> 00:22:18,040 Speaker 2: this way of documenting and keeping the heritage. And that's 362 00:22:18,040 --> 00:22:22,440 Speaker 2: where the name comes. It's the culinary and heritage combined. 363 00:22:23,080 --> 00:22:25,880 Speaker 2: So colonage, Yes, colonage. 364 00:22:25,920 --> 00:22:29,000 Speaker 1: I like it. And it almost sounds like another language, colinage. 365 00:22:29,680 --> 00:22:34,520 Speaker 1: Would you like some colonage? Okay, we made sure to 366 00:22:34,560 --> 00:22:35,000 Speaker 1: look it up. 367 00:22:35,160 --> 00:22:38,000 Speaker 5: It is an actual word. I can't remember which language, 368 00:22:38,000 --> 00:22:42,760 Speaker 5: but it is a word nothing batter, Okay, but but yeah, 369 00:22:42,920 --> 00:22:45,440 Speaker 5: I definitely made sure to look it up before committing 370 00:22:45,480 --> 00:22:46,200 Speaker 5: to something like that. 371 00:22:46,680 --> 00:22:48,720 Speaker 1: You get it in English, You're like, this is great. 372 00:22:48,920 --> 00:22:49,560 Speaker 1: You find out. 373 00:22:49,720 --> 00:22:53,439 Speaker 2: Well, that's about the little space between the never mind, 374 00:22:53,880 --> 00:23:01,280 Speaker 2: I don't want to know gage. So okay, let's break 375 00:23:01,320 --> 00:23:04,200 Speaker 2: this down like we're talking to five years five year olds, 376 00:23:04,200 --> 00:23:07,880 Speaker 2: because not the audience is super smart, but it's such 377 00:23:07,880 --> 00:23:12,600 Speaker 2: a neat concept, but it's new enough that they have 378 00:23:12,680 --> 00:23:19,439 Speaker 2: to understand. Somebody wants to commemorate, somebody wants to log, 379 00:23:19,600 --> 00:23:22,119 Speaker 2: somebody wants to put down the recipes of their family. 380 00:23:22,400 --> 00:23:24,200 Speaker 1: Step one, step one. 381 00:23:25,119 --> 00:23:28,159 Speaker 5: So the moment you sign up, whether it's a gift 382 00:23:28,359 --> 00:23:33,440 Speaker 5: or whether it's for yourself, our ai actually generates four 383 00:23:34,119 --> 00:23:37,800 Speaker 5: weekly prompts for you. We do it every month, and 384 00:23:37,840 --> 00:23:42,800 Speaker 5: the prompts are based off of your cultural background and 385 00:23:42,880 --> 00:23:47,399 Speaker 5: the cuisines you like to cook at home, and it 386 00:23:47,480 --> 00:23:50,000 Speaker 5: also takes into account the time of the year. So 387 00:23:50,040 --> 00:23:52,240 Speaker 5: right now we're in the holiday season, so the questions 388 00:23:52,280 --> 00:23:54,840 Speaker 5: are all kind of based around you know, what's that 389 00:23:55,000 --> 00:23:57,080 Speaker 5: one dish that everyone asks you to make for the 390 00:23:57,119 --> 00:24:00,280 Speaker 5: holidays or like, what's one tradition that you do every 391 00:24:00,280 --> 00:24:02,000 Speaker 5: holiday and a dish. 392 00:24:01,760 --> 00:24:03,359 Speaker 1: That you like to make for it. 393 00:24:04,640 --> 00:24:07,080 Speaker 5: So the first thing you do when you first sign in, 394 00:24:07,119 --> 00:24:10,679 Speaker 5: whether you're a gift recipient or personal use, is you 395 00:24:10,680 --> 00:24:15,359 Speaker 5: get that question and you can start writing your recipe 396 00:24:15,480 --> 00:24:18,960 Speaker 5: right away, or you can actually upload an image of 397 00:24:19,000 --> 00:24:22,000 Speaker 5: a handwritten card or printed out recipe, whatever it might be, 398 00:24:22,640 --> 00:24:28,000 Speaker 5: and the AI actually extracts everything for you, incursive, even incursive, 399 00:24:28,720 --> 00:24:30,719 Speaker 5: which the good ones are always incursive. 400 00:24:30,920 --> 00:24:32,440 Speaker 1: Oh yeah, oh yeah. 401 00:24:32,480 --> 00:24:37,840 Speaker 5: So you know, once you come up with an answer 402 00:24:37,840 --> 00:24:39,960 Speaker 5: to the prompt and what dish you're going to write down, 403 00:24:41,080 --> 00:24:44,879 Speaker 5: it brings you right into a video recording experience. You 404 00:24:44,880 --> 00:24:48,320 Speaker 5: could choose it either video record or voice record or 405 00:24:48,359 --> 00:24:52,399 Speaker 5: type it in yourself. But I found that the video 406 00:24:52,440 --> 00:24:56,600 Speaker 5: recording brings more of a natural conversation about the dish, 407 00:24:56,680 --> 00:25:00,000 Speaker 5: and that ends up being like your introduction gets transfer 408 00:25:00,040 --> 00:25:01,240 Speaker 5: ride automatically for you. 409 00:25:01,520 --> 00:25:02,680 Speaker 1: Wow, how old is that? 410 00:25:02,960 --> 00:25:05,600 Speaker 5: Yeah, and it's it's supposed to be just super easy 411 00:25:05,600 --> 00:25:07,000 Speaker 5: to use it. You don't have to type a word 412 00:25:07,000 --> 00:25:09,560 Speaker 5: if you don't want to, And that was kind of 413 00:25:09,560 --> 00:25:13,960 Speaker 5: the user experience I wanted to go for. And then 414 00:25:14,200 --> 00:25:18,080 Speaker 5: once you uh, do your introduction. You can actually have 415 00:25:18,480 --> 00:25:20,760 Speaker 5: if you don't remember all the steps or the ingredients, 416 00:25:21,080 --> 00:25:22,919 Speaker 5: you can actually ask the AI to fill that in 417 00:25:23,000 --> 00:25:25,639 Speaker 5: forty two just to give you a head start and 418 00:25:25,680 --> 00:25:27,520 Speaker 5: then might jog your memory. Oh, actually, you know, I 419 00:25:27,520 --> 00:25:30,240 Speaker 5: don't actually use oregano in this. I use you know, 420 00:25:30,280 --> 00:25:32,879 Speaker 5: something else, or I actually like to do some freight 421 00:25:32,960 --> 00:25:36,200 Speaker 5: stage you know something that you like to add specific 422 00:25:36,200 --> 00:25:39,240 Speaker 5: to the recipe. You have full control over it. So 423 00:25:39,840 --> 00:25:43,520 Speaker 5: it's just meant to save time, jog your memory, just 424 00:25:43,560 --> 00:25:46,520 Speaker 5: so it doesn't become such a chore to log all 425 00:25:46,560 --> 00:25:47,760 Speaker 5: of your family memories. 426 00:25:48,080 --> 00:25:50,879 Speaker 2: So this you will have access to digitally. But also 427 00:25:51,000 --> 00:25:54,000 Speaker 2: the ultimate goal is to get it in a hard 428 00:25:54,040 --> 00:25:57,919 Speaker 2: bound book. Yes, okay, so this could take any amount 429 00:25:57,920 --> 00:25:58,600 Speaker 2: of time you want. 430 00:25:59,119 --> 00:26:00,280 Speaker 1: You take it a year, right. 431 00:26:00,320 --> 00:26:02,160 Speaker 5: To take about a year? Yeah, And so our give 432 00:26:02,240 --> 00:26:07,760 Speaker 5: subscription it's for one year and it also includes one copy. 433 00:26:08,320 --> 00:26:10,240 Speaker 5: You can add on as many copies as you want 434 00:26:10,880 --> 00:26:14,399 Speaker 5: to give out as gifts. But we found that the 435 00:26:14,560 --> 00:26:17,520 Speaker 5: kind of the subscription model for a year gives you 436 00:26:17,640 --> 00:26:21,359 Speaker 5: enough time to kind of compile a really really cool, 437 00:26:21,440 --> 00:26:26,040 Speaker 5: meaningful cookbook. Now beyond the year, you have the option 438 00:26:26,160 --> 00:26:29,640 Speaker 5: to continue the subscription if you'd like to keep everything 439 00:26:30,000 --> 00:26:32,880 Speaker 5: in the digital experience, but you also have the capability 440 00:26:32,920 --> 00:26:37,320 Speaker 5: to download everything that you've got submitted to the app. 441 00:26:37,359 --> 00:26:41,280 Speaker 5: Because it's your data, right, it's your stories, it's your images. 442 00:26:41,800 --> 00:26:44,639 Speaker 5: You can take it whenever you want. But if you 443 00:26:44,680 --> 00:26:46,680 Speaker 5: want to keep it in the nice digital experience where 444 00:26:46,720 --> 00:26:49,000 Speaker 5: you can kind of look back at the videos and 445 00:26:49,040 --> 00:26:53,040 Speaker 5: the voices behind the recipe, you know, we would recommend 446 00:26:53,119 --> 00:26:53,919 Speaker 5: that are. 447 00:26:53,760 --> 00:26:55,560 Speaker 1: There any QR codes or anything that you put in 448 00:26:55,560 --> 00:26:57,920 Speaker 1: the book that would take you back to that digital experience? 449 00:26:58,000 --> 00:27:02,080 Speaker 5: Yes, glad you asked. So every recipe in the printed 450 00:27:02,119 --> 00:27:04,800 Speaker 5: book comes with a QR code, and when you scan 451 00:27:04,920 --> 00:27:07,640 Speaker 5: that QR code, it takes you right into the digital 452 00:27:08,040 --> 00:27:09,480 Speaker 5: representation of that recipe. 453 00:27:09,560 --> 00:27:10,040 Speaker 1: Oh cool. 454 00:27:10,320 --> 00:27:13,080 Speaker 5: But we like to put the videos that are recorded 455 00:27:13,160 --> 00:27:15,840 Speaker 5: right up front, so you get to see your loved 456 00:27:15,880 --> 00:27:19,000 Speaker 5: ones right away when you lock that recipe. It gives 457 00:27:19,040 --> 00:27:22,160 Speaker 5: it a really personal and emotional feel that you don't 458 00:27:22,200 --> 00:27:25,240 Speaker 5: really get with just a standard recipe collection app or 459 00:27:25,920 --> 00:27:26,520 Speaker 5: anything like that. 460 00:27:26,640 --> 00:27:28,640 Speaker 1: So, wow, this is super smart. 461 00:27:29,440 --> 00:27:33,600 Speaker 2: Gregory Carr has been my guest Colonage. You can go 462 00:27:33,720 --> 00:27:38,119 Speaker 2: to c U l I n A g E c 463 00:27:38,359 --> 00:27:43,120 Speaker 2: U l I n a g E dot app, dot 464 00:27:43,160 --> 00:27:48,240 Speaker 2: a pp dot app, colonage dot app will take you there. 465 00:27:48,440 --> 00:27:51,920 Speaker 2: It breaks down everything you can start today. You can 466 00:27:51,960 --> 00:27:55,199 Speaker 2: give it as a gift to break down full like 467 00:27:55,240 --> 00:27:58,080 Speaker 2: the features of it, how it works, printing a book. 468 00:27:58,160 --> 00:27:59,560 Speaker 1: All of that is on the website. 469 00:27:59,600 --> 00:28:04,880 Speaker 2: Soe E U L I N A g E dot app, 470 00:28:05,560 --> 00:28:09,639 Speaker 2: dot app. If you go to dot com, I can't 471 00:28:09,680 --> 00:28:12,560 Speaker 2: promise what you're gonna see. It could be porn, it 472 00:28:12,560 --> 00:28:15,520 Speaker 2: could be ugly, horrible things we don't know's. It could 473 00:28:15,560 --> 00:28:17,199 Speaker 2: be in a different language. But if you go to 474 00:28:17,280 --> 00:28:21,800 Speaker 2: colonage dot app, that's where you're gonna get the good stuff. 475 00:28:21,960 --> 00:28:23,560 Speaker 1: What a pleasure to meet you. Thanks for coming in. 476 00:28:23,600 --> 00:28:24,480 Speaker 1: This is a great idea. 477 00:28:24,560 --> 00:28:25,200 Speaker 5: Thank you so much. 478 00:28:25,240 --> 00:28:25,679 Speaker 1: I love it. 479 00:28:25,760 --> 00:28:27,919 Speaker 2: I'm gonna talk to my family about it because I 480 00:28:27,920 --> 00:28:30,399 Speaker 2: think this would be great for a large family. 481 00:28:30,480 --> 00:28:32,800 Speaker 1: Like mind, everybody chip in and give there. 482 00:28:34,080 --> 00:28:37,159 Speaker 2: My mom made a hot dog and it was delicious 483 00:28:37,480 --> 00:28:39,680 Speaker 2: one time she put it in eggs. No, she has 484 00:28:39,720 --> 00:28:42,760 Speaker 2: better stuff than that, Gregory, what a pleasure. Thank you, 485 00:28:42,760 --> 00:28:44,960 Speaker 2: thanks much coming answer having me all right, stick around 486 00:28:45,040 --> 00:28:47,600 Speaker 2: more to com the Fork Report. I'm Neil savedra KF. 487 00:28:47,640 --> 00:28:51,000 Speaker 2: I am six forty you've been listening. 488 00:28:50,640 --> 00:28:51,440 Speaker 1: To The Fork Report. 489 00:28:51,600 --> 00:28:53,840 Speaker 2: You can always hear us live on kf I Am 490 00:28:53,880 --> 00:28:57,400 Speaker 2: six forty two to five pm on Saturday, and anytime 491 00:28:57,520 --> 00:28:59,800 Speaker 2: on demand on the iHeartRadio app.