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Speaker 1: We're gonna have fun with this one. It is time

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Speaker 1: for Foody Friday Withil Neil Savedra tomorrow two to five.

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Speaker 1: It's the Fork Report. So Neil, we're gonna start with

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Speaker 1: Oscar Meyer. H Yeah, and anytime you listen to let

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Speaker 1: you hear Oscar Meyer, immediately go to the song I

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Speaker 1: Wish I were an Oscar Unless you're Jewish, then it's

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Speaker 1: an Oscar Mayer whiner.

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Speaker 2: No stop, please, Okay, for the love of all that

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Speaker 2: is holy, sir, you're not supposed to eat bacon.

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Speaker 3: I know, but you know a Jewish person.

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Speaker 1: But if you look at the story of Adam and Eve,

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Speaker 1: when God punished Adam and Eve for not listening, he

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Speaker 1: punished Adam and Eve by taking away bacon.

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Speaker 2: So yes, yes, that's a pretty severe punishment.

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Speaker 3: Sure is.

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Speaker 1: But there's something new going on in the world of

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Speaker 1: Oscar Meyer.

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Speaker 2: Yeah, they've got a new bacon coming out and this

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Speaker 2: is the you know, they and a couple of hot dogs,

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Speaker 2: but they have you know, the typical bacon's your hickory

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Speaker 2: smoked and hot honey and those types of things. But

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Speaker 2: they have a maple and bourbon. Come on now, maple

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Speaker 2: and bourbon.

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Speaker 3: Real bourbon. Yeah.

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Speaker 2: Yeah, it's actually an Evan Williams bourbon that they're using.

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Speaker 2: So they're combining them and they called on Evan Williams

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Speaker 2: and they partnered with them, and now they have this concoction.

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Speaker 2: It's not out just yet, but it will be coming

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Speaker 2: out this month and I can't wait to try it. Actually,

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Speaker 2: I like bourbon and bacon. I think bourbon and bacon

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Speaker 2: go together. Well, maple does I would, you know, maybe

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Speaker 2: use this as a garnish in a.

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Speaker 3: Good old fashion or a goarnish, a gornish. Yes.

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Speaker 1: And the first question I have about this is can

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Speaker 1: anybody under twenty one buy this?

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Speaker 3: Yeah, it's there's not enough there.

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Speaker 2: Yeah, it's not going to cause that kind of situation

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Speaker 2: in the food. They're not putting it behind the counter

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Speaker 2: or anything like that. You got to get it with

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Speaker 2: the booze. But grilling season this year, I mean, the

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Speaker 2: weather has been gorgeous. I know, we've got the possibility

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Speaker 2: of rain. I think tomorrow Amy was saying, and maybe

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Speaker 2: a little bit Sunday, but really I've been grilling up

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Speaker 2: as storm lately. And so not only with grilling season here,

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Speaker 2: you know, and people loving breakfast. You got the bacon.

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Speaker 2: But also they're putting out some hot dogs too. They've

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Speaker 2: got a beef and pork frank and then a new

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Speaker 2: cheesy Smokehouse hot dog that will be stuffed with cheese

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Speaker 2: on the inside.

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Speaker 1: Huh.

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Speaker 2: I like, yeah, no, I don't want you to go

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Speaker 2: down any particular place.

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Speaker 3: Okay, y stuffed, I know, I understand that.

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Speaker 1: But I know the cheese stuffed pizza which did Giorno

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Speaker 1: and a few other companies. Oh is the crust, Yeah yeah,

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Speaker 1: it's really expensive stuff.

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Speaker 3: That's a lot of cheese.

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Speaker 1: Uh yeah, and there I would assume there's some kind

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Speaker 1: of technology to put cheese and cross. I have no

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Speaker 1: idea how that works.

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Speaker 3: Not hard. You can do it at home.

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Speaker 2: You what you do is you take the you can

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Speaker 2: do it with string cheese, like the mozzarella string cheese.

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Speaker 2: You just put it on the edges of your raw

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Speaker 2: pizza dough and you rolling in and then you put

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Speaker 2: the rest on the Okay, the pizza, and you're good

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Speaker 2: to go.

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Speaker 3: All right, fair.

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Speaker 1: Enough, all right, we're gonna take a break and then

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Speaker 1: come back and do a couple of things. Savory Donuts,

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Speaker 1: which is sort of a I'm listening. Yeah, no, it

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Speaker 1: doesn't make a lot of sense. It's sort of a

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Speaker 1: contradiction in terms, you know, fried chicken. Yeah, it's just uh,

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Speaker 1: you know, it's it's like a mailbox. It's just, you know,

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Speaker 1: like a contradiction.

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Speaker 3: Okay, really.

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Speaker 4: Yea, even you laughed at that one, right, Or a

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Speaker 4: cherry tart that's another one, Okay, Okay, moving on with

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Speaker 4: savory donuts.

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Speaker 2: Neil check this out, and the leaders in this are

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Speaker 2: parlor donuts. We have one in Huntington Beach, I believe.

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Speaker 2: But savory donuts there's it sounds like you said an oxymoron,

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Speaker 2: but the combinations here are fascinating, from pizza toppings and beyond. Ah,

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Speaker 2: and people are I have not tasted them yet, but

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Speaker 2: the concoctions and the comparisons go in my head. With

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Speaker 2: the sweet and savory and that doey goodness, it tracks

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Speaker 2: to me. So we think of the you know, your

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Speaker 2: your regular donuts, and we all know what they taste like.

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Speaker 2: But instead of being dusted with cinnamon or sugar, this

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Speaker 2: the foundation here is more like almost like a garlic

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Speaker 2: knot got parmesan butter garlic pizza stylings kind of like

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Speaker 2: a margarita pizza with pesto, a little bit of mozzarelli

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Speaker 2: on there. They have a pepperoni in a red sauce.

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Speaker 1: So it's really not a donut, but it's just it's

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Speaker 1: the way the dough is fried up.

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Speaker 3: And well, no, these are donut shops.

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Speaker 2: They have other donuts, but they also have these things,

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Speaker 2: these concoctions of like the Hawaiian barbecue chicken or the

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Speaker 2: pig and fig chicken bacon ranch donuts. They're again they're

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Speaker 2: not sweet, they're savory, but they have elements of that

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Speaker 2: donut goodness that we've all fallen.

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Speaker 1: Is it like sweet and sour where you have vinegar

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Speaker 1: and sugar, vinegary bas vinegary base and then the sugar

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Speaker 1: so it becomes the sweet and sour.

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Speaker 2: Is there is something in here that does combine the sweetness,

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Speaker 2: But it's not like you're putting this on top of

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Speaker 2: a glazed donut. Okay, like some of those crazy concoction

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Speaker 2: burgers they've done. I've actually judged a couple burger contests

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Speaker 2: and they have like smashed glazed donuts as the bun

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Speaker 2: and things like that. It's not like that, but the

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Speaker 2: combination I've only heard the greatest things about that. They

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Speaker 2: it actually as curious. It makes you kind of raise

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Speaker 2: an eyebrow at the sound and the description of it.

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Speaker 3: That the payoff is really really strong.

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Speaker 2: Okay, so you have to We're gonna get out to

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Speaker 2: Huntington Beach and grab some on your way home.

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Speaker 1: No, I am not, but thanks for the thought. Okay,

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Speaker 1: let's end up with Subway.

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Speaker 3: And their Bogo.

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Speaker 1: Yeah they're Bogo. I've always enjoyed that Bogo.

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Speaker 3: Buy one, get one. Yeah, well, this is going on.

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Speaker 2: You know, some say that there's so much going on

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Speaker 2: with a price of gas and everything as some of

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Speaker 2: these places quick takeaway, take out type places are looking

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Speaker 2: for ways to get you in and to kind of

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Speaker 2: cut the weight of what's going on with the cost

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Speaker 2: of living as a whole.

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Speaker 4: Now.

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Speaker 2: So for April so through the twenty eighth, Subway is

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Speaker 2: offering to their sub Club members, and that just means

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Speaker 2: you go online and are.

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Speaker 3: Your app and you become a member.

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Speaker 2: A free foot long with the purchase of another foot

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Speaker 2: long and a deal is only available on the app

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Speaker 2: and website. Orders with the promo code fl bogo so

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Speaker 2: foot long fl Bogo by one get one and the

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Speaker 2: free sandwich must be of equal or lesser value, and

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Speaker 2: there are some exclusions, but otherwise you get yourself, you know,

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Speaker 2: a sub, a second sub.

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Speaker 1: Now the cost for you or friend, I know with

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Speaker 1: the cast, it's very funny. The cost is you are

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Speaker 1: getting you have to give them your email address and

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Speaker 1: then all of a sudden you are bombarded with you.

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Speaker 3: Say that all the time. I do, go on Gmail.

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Speaker 1: I don't get another one. Yeah I do, and just yeah.

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Speaker 2: Brazilianjew at gmail dot com at that someone's probably got that.

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Speaker 2: Sorry or whatever you want to put on there. Okay,

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Speaker 2: I'll do that and then you don't have to worry

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Speaker 2: about it at all. I have half a dozen emails.

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Speaker 2: I think I have an old you know, aol Gmail

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Speaker 2: from back when I was an intern on your show

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Speaker 2: thirty plus years ago, and it's still and it still

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Speaker 2: is in existence. Don't know, haven't logged into it. But

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Speaker 2: I'm just saying, have an email that you can sacrifice,

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Speaker 2: that's all.

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Speaker 1: Grilling season is coming up and we talk a lot

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Speaker 1: about grilling and ID and you grill like nobody else.

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Speaker 3: So oh I've been brilling a lot. Yeah.

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Speaker 2: I just did a hangar steak. Do not sleep on

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Speaker 2: the hanger steak. It is such a lovely cut and

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Speaker 2: simple cut to grill. They also refer to it as

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Speaker 2: a butcher's steak because there's only one per animal, and

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Speaker 2: butchers used to just keep it to themselves. Incredibly beefy.

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Speaker 2: You cook it over high heat, no reverseer or anything.

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Speaker 2: Cook it over high heat to a temp of about

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Speaker 2: one twenty one twenty five, keep it rare to medium rare,

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Speaker 2: cut it against the grain, and it is just an

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Speaker 2: excellent And.

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Speaker 3: It's not expensive.

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Speaker 2: Is it not particularly expensive? But I will tell you

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Speaker 2: some of these less expensive cuts have become so popular

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Speaker 2: that they have gotten more expensive than they used to be.

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Speaker 2: Some of them were like the secret griller's menu.

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Speaker 1: Is there such a thing as an inexpensive cut of

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Speaker 1: beef anymore?

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Speaker 2: Well, yeah, it depends where you go. But you know

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Speaker 2: what Mine was a black angus and it was from

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Speaker 2: Wild Fork. And yes, they're a sponsor, but I'm telling

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Speaker 2: you this not because they're a sponsor, but because they

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Speaker 2: have fabulous cuts of meat, and they cut they freeze

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Speaker 2: them at peak at primeness, and in it with a

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Speaker 2: technology that really it keeps them in that moment of freshness.

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Speaker 2: So this, you know, I had that stake in there

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Speaker 2: for six months or something and you would never ever know.

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Speaker 3: It was fantastic, just just absolutely wonderful.

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Speaker 1: Yeah, I've got four of those in the freezer. But prime, and.

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Speaker 3: That's what I'm doing. Go through your freezer, bring some

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Speaker 3: of these things out.

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Speaker 1: Prime beef is it's either that or a mortgage.

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Speaker 2: Yeah, but you're gonna do that, and then you're going

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Speaker 2: to keep putting it off. Treat yourself, you.

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Speaker 3: Know you you work. I have heard I have no

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Speaker 3: self esteem. You know that. Really really I've never picked

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Speaker 3: up on that.

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Speaker 1: We're gone, We're done, are we? Yeah, we're done for

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Speaker 1: this segment, for this segment. Yeah, okay, thank you very much.

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Speaker 3: I see myself out. You certainly do. All right.

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Speaker 1: Coming up, it's ask handle anything, and it's gonna be

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Speaker 1: a special version of it something I've never done before

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Speaker 1: that we've never done. So this is gonna be a

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Speaker 1: lot of fun. Pants optional, so do not go Well,

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Speaker 1: that's because we broadcast under a desk, so we can

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Speaker 1: always be pants optional.

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Speaker 3: Yeah, all right,