1 00:00:00,480 --> 00:00:02,880 Speaker 1: Hey, it's Nielsa Adri. You're listening to kf I Am 2 00:00:02,960 --> 00:00:06,800 Speaker 1: sixty the four Report on demand on the iHeartRadio app. 3 00:00:09,800 --> 00:00:12,800 Speaker 1: Hey Mario, what's going on? Neil? Hey? Did I tell 4 00:00:12,800 --> 00:00:15,400 Speaker 1: you that I had a shepherd's bye today? No, you 5 00:00:15,400 --> 00:00:16,160 Speaker 1: haven't told me yet. 6 00:00:16,239 --> 00:00:20,479 Speaker 2: Oh my gosh that that shepherd was pissed. Oh my goodness. 7 00:00:20,480 --> 00:00:36,640 Speaker 2: Why is that a it is pie? 8 00:00:38,479 --> 00:00:42,400 Speaker 1: Let me teach you had it. Let me teach you 9 00:00:42,479 --> 00:00:48,839 Speaker 1: at it. Condam Maren, they did. Let me teach you 10 00:00:48,920 --> 00:00:54,960 Speaker 1: at it. It's it's a color marriage. Let me teach 11 00:00:55,000 --> 00:01:01,320 Speaker 1: you about it. Let me tutfi em six forty lives 12 00:01:01,360 --> 00:01:05,840 Speaker 1: everywhere on the iHeartRadio app. Happy Saturday to you. Holy smokes, 13 00:01:05,840 --> 00:01:09,560 Speaker 1: it's raining. If you're in the Lancaster area and acting 14 00:01:09,959 --> 00:01:13,520 Speaker 1: those you probably got it pretty well as well. Thousand 15 00:01:13,600 --> 00:01:19,080 Speaker 1: Oaks and beyond, Burbank's getting hit and parts of Los 16 00:01:19,120 --> 00:01:21,960 Speaker 1: Angeles as well. But it'll be shifting throughout to the day. 17 00:01:22,080 --> 00:01:25,080 Speaker 1: Will keep you posted, of course. Eleen's here and we'll 18 00:01:25,160 --> 00:01:28,640 Speaker 1: keep you posting on all the news, including a crazy 19 00:01:28,720 --> 00:01:33,120 Speaker 1: beginning to the new year in Venezuela. She'll keep you 20 00:01:33,160 --> 00:01:36,880 Speaker 1: a post of all those things. So go no where. 21 00:01:36,920 --> 00:01:38,760 Speaker 1: But we're going to do what we normally do here 22 00:01:38,880 --> 00:01:41,640 Speaker 1: on a Saturday for three hours. We're going to celebrate food. 23 00:01:42,280 --> 00:01:44,920 Speaker 1: The four report on your well fed host Nil Savedra, 24 00:01:45,120 --> 00:01:48,320 Speaker 1: and we just celebrate food, the people that make it, 25 00:01:48,400 --> 00:01:51,680 Speaker 1: the culture behind it, cooking at home, going out to 26 00:01:51,720 --> 00:01:54,000 Speaker 1: eat all of those things. And we got a lot 27 00:01:54,000 --> 00:01:56,320 Speaker 1: to get to today, including some of the things that'll 28 00:01:56,360 --> 00:01:59,800 Speaker 1: be changing this year, possibly some of the fads that 29 00:01:59,840 --> 00:02:03,880 Speaker 1: are moving away. We'll look at those twenty twenty six man, 30 00:02:04,360 --> 00:02:07,840 Speaker 1: who what a funk man? We slipped through twenty twenty 31 00:02:07,880 --> 00:02:12,240 Speaker 1: five so quickly, but with it being rainy, I don't know, 32 00:02:12,280 --> 00:02:16,000 Speaker 1: I got that hankering today for shepherd's pie. I just 33 00:02:16,080 --> 00:02:24,639 Speaker 1: did you know that beautiful gravy laden peas, carrots. If 34 00:02:24,639 --> 00:02:27,600 Speaker 1: it's a cottage pie, you're gonna have beef. If it's 35 00:02:27,600 --> 00:02:30,200 Speaker 1: a shepherd's pie, you're gonna have mutton, you know, lamb, 36 00:02:30,360 --> 00:02:35,200 Speaker 1: something like that, ground in there, potatoes on top. It 37 00:02:35,560 --> 00:02:40,480 Speaker 1: just sounds stick to your ribs good today. So I said, yeah, 38 00:02:40,840 --> 00:02:43,519 Speaker 1: let's do a little bit about that. Let's break things 39 00:02:43,560 --> 00:02:46,520 Speaker 1: down a little bit. So shepherd's pie has been around 40 00:02:46,960 --> 00:02:51,880 Speaker 1: for a while. It originated, like most dishes that we 41 00:02:52,000 --> 00:02:56,880 Speaker 1: love typically are not the super fancy ones. They come 42 00:02:56,880 --> 00:03:01,200 Speaker 1: from some you know, there's something that was by necessity 43 00:03:01,440 --> 00:03:07,680 Speaker 1: using everything up being frugal, and shepherd's pie is no different. 44 00:03:08,280 --> 00:03:11,200 Speaker 1: It starts as a frugal and a very humble dish 45 00:03:11,760 --> 00:03:15,680 Speaker 1: In the British Isles, I believe probably Scotland, Ireland over 46 00:03:15,720 --> 00:03:20,360 Speaker 1: there late eighteenth century and it was originally called cottage pie. 47 00:03:20,480 --> 00:03:25,600 Speaker 1: Used a leftover roasted meat, in particular beef. You had vegetables, 48 00:03:25,600 --> 00:03:28,480 Speaker 1: as I said, you know, caret brings some color, as 49 00:03:28,560 --> 00:03:35,520 Speaker 1: does peas, but they would use mashed potatoes as the topping. 50 00:03:35,920 --> 00:03:40,080 Speaker 1: Why well, leftovers for one and two. It's, if you 51 00:03:40,120 --> 00:03:46,680 Speaker 1: think about it, a much cheaper alternative to pastry crust. 52 00:03:46,920 --> 00:03:50,960 Speaker 1: So you don't have the cost of the butter, you 53 00:03:50,960 --> 00:03:54,600 Speaker 1: don't have the cost of the flour, you don't have 54 00:03:54,680 --> 00:03:58,920 Speaker 1: to go you know, potatoes were everywhere, so for those 55 00:03:59,080 --> 00:04:04,200 Speaker 1: that were on a heavy budget, it became very simple 56 00:04:04,320 --> 00:04:08,560 Speaker 1: to just give that starchy goodness on top without having 57 00:04:08,600 --> 00:04:11,120 Speaker 1: to do it with a pie crust. But to go 58 00:04:11,160 --> 00:04:13,960 Speaker 1: ahead and just put the potatoes on there, and you 59 00:04:14,000 --> 00:04:15,880 Speaker 1: do get a bit of a crust too, because a 60 00:04:15,920 --> 00:04:17,960 Speaker 1: lot of times you flash the top a little bit 61 00:04:18,040 --> 00:04:22,080 Speaker 1: with in the broiler to just give the peaks of 62 00:04:22,120 --> 00:04:25,320 Speaker 1: the mashed potatoes a little bit of crisping. You can 63 00:04:25,360 --> 00:04:30,960 Speaker 1: put cheese on there as well, because cheese and potatoes yum. 64 00:04:32,360 --> 00:04:35,520 Speaker 1: So those things came to be. And then it shifted 65 00:04:35,560 --> 00:04:39,480 Speaker 1: to shepherd's pie that a course is made with lamb mutton, 66 00:04:40,240 --> 00:04:45,480 Speaker 1: and that happened around the mid nineteenth century, so distinguishing 67 00:04:45,680 --> 00:04:50,520 Speaker 1: one from the other. The beef based cottage pie and 68 00:04:50,600 --> 00:04:52,799 Speaker 1: so on and so forth, they were kind of used 69 00:04:53,400 --> 00:04:55,920 Speaker 1: and back and forth. The early roots you go back 70 00:04:55,960 --> 00:04:59,640 Speaker 1: in the concept of meat and potato pie just a 71 00:04:59,680 --> 00:05:03,919 Speaker 1: way to use up those leftovers, usually from Sundays. Sundays 72 00:05:03,960 --> 00:05:07,279 Speaker 1: happened to be the roast days, which is something I miss. 73 00:05:07,480 --> 00:05:15,360 Speaker 1: My Mommy, my mommy, my, mommy, mom I just turned six, 74 00:05:16,080 --> 00:05:21,279 Speaker 1: My mom, it's probably listening love your mommy would make 75 00:05:21,800 --> 00:05:25,760 Speaker 1: shepherd's pie, but she was also very big on roasts 76 00:05:25,839 --> 00:05:28,640 Speaker 1: on Sunday, and I miss that. We don't do that 77 00:05:29,000 --> 00:05:31,120 Speaker 1: or you know, Monday meat loave for whatever it is. 78 00:05:31,160 --> 00:05:34,159 Speaker 1: You kind of had those traditional roundups of flavors and 79 00:05:34,279 --> 00:05:37,120 Speaker 1: textures that you would do when you had a big 80 00:05:37,160 --> 00:05:39,040 Speaker 1: family or when you had a family you had to feed, 81 00:05:39,080 --> 00:05:40,880 Speaker 1: and you have to come up with something creative. It 82 00:05:40,960 --> 00:05:45,839 Speaker 1: was kind of nice to have those kind of checked off, 83 00:05:46,279 --> 00:05:50,320 Speaker 1: balanced meals. So I'm a huge fan of a Sunday roast, 84 00:05:51,560 --> 00:05:53,719 Speaker 1: but you know, you wanted to use those things. And 85 00:05:53,800 --> 00:05:57,400 Speaker 1: often when you're doing leftovers, the key is not just 86 00:05:57,440 --> 00:06:01,279 Speaker 1: to reheat them, but to reuse them. And I know 87 00:06:01,400 --> 00:06:04,520 Speaker 1: some people are put off by leftovers, but if done right, 88 00:06:04,640 --> 00:06:08,440 Speaker 1: oh my gosh, leftovers are fantastic. There's many stews and 89 00:06:08,560 --> 00:06:13,920 Speaker 1: things that just take taste better after sitting and marrying 90 00:06:14,000 --> 00:06:16,400 Speaker 1: for a little while. The flavors come together differently. So 91 00:06:18,200 --> 00:06:23,400 Speaker 1: obviously this comes down to inexpensive use of scraps and 92 00:06:23,440 --> 00:06:26,520 Speaker 1: bits and pieces of meat and putting them together to 93 00:06:26,600 --> 00:06:29,640 Speaker 1: make something filling. So the shepherd's pie name. The term 94 00:06:29,720 --> 00:06:33,279 Speaker 1: shepherd's pie emerged about the eighteen fifties, and it was 95 00:06:33,400 --> 00:06:37,039 Speaker 1: used interchangeably as I said, but later became specific to 96 00:06:37,080 --> 00:06:43,839 Speaker 1: pies made with lamb, So right, shepherd cheap. There you go. 97 00:06:44,200 --> 00:06:48,239 Speaker 1: Ties it all together. But the distinction when it came 98 00:06:48,440 --> 00:06:52,559 Speaker 1: down to it and the popularity, this came over time. 99 00:06:52,839 --> 00:06:56,080 Speaker 1: So then they had this distinction that kind of separated 100 00:06:56,080 --> 00:06:59,840 Speaker 1: the two and cottage pie for most part, even though 101 00:06:59,880 --> 00:07:05,520 Speaker 1: I use them interchangeably. Cottage pie equalled beef and Shepherd's 102 00:07:05,520 --> 00:07:10,000 Speaker 1: pie equaled lamb. But otherwise it was basically the same dish. 103 00:07:10,040 --> 00:07:14,960 Speaker 1: It was about being resourceful. It was about having a necessity, 104 00:07:15,440 --> 00:07:20,200 Speaker 1: and that was to make things stretch. And proteins are 105 00:07:20,240 --> 00:07:26,240 Speaker 1: there for a reason. Proteins sit with our bellies. Different 106 00:07:26,320 --> 00:07:31,320 Speaker 1: proteins are processed by our body different you know. There's 107 00:07:31,680 --> 00:07:34,360 Speaker 1: a couple of instances of this that I think are 108 00:07:34,400 --> 00:07:37,360 Speaker 1: easy to kind of wrap our brains around. Like you 109 00:07:37,400 --> 00:07:42,240 Speaker 1: can eat an entire bag of potato chips, but if 110 00:07:42,280 --> 00:07:48,360 Speaker 1: those were like I don't know, if they were, you know, 111 00:07:48,600 --> 00:07:52,119 Speaker 1: beef jerky or something, you wouldn't eat them the same. 112 00:07:52,320 --> 00:07:56,000 Speaker 1: Your body would slow down knowing that they were not 113 00:07:56,200 --> 00:07:59,320 Speaker 1: these you know, crunchy carbs, but they were actually pro 114 00:07:59,440 --> 00:08:04,280 Speaker 1: chunks of proro and processing. That's like that old challenge, 115 00:08:04,440 --> 00:08:08,200 Speaker 1: the milk challenge that I hope people aren't doing anymore 116 00:08:08,200 --> 00:08:11,760 Speaker 1: because because havoc in your stomach. But they would do 117 00:08:11,800 --> 00:08:14,120 Speaker 1: this in collages and friends would do this to each 118 00:08:14,160 --> 00:08:16,080 Speaker 1: other to see if you could drink a gallon of 119 00:08:16,080 --> 00:08:19,120 Speaker 1: milk in an hour. Don't bother trying it. Your body can't. 120 00:08:19,200 --> 00:08:22,720 Speaker 1: It won't process. Now, although you shouldn't drink a gallon 121 00:08:22,760 --> 00:08:26,040 Speaker 1: of water in an hour either, you can't actually overhydrate, 122 00:08:26,080 --> 00:08:30,440 Speaker 1: believe it or not. And as it's been told to 123 00:08:30,440 --> 00:08:34,080 Speaker 1: me many many times, that toxicity is in the dose. 124 00:08:34,559 --> 00:08:36,920 Speaker 1: So a lot of people think, oh, well, it's just water, 125 00:08:37,080 --> 00:08:39,839 Speaker 1: but you can have problems with that too. Some people 126 00:08:39,840 --> 00:08:44,680 Speaker 1: have died trying. However, your body processes water as liquid, 127 00:08:44,840 --> 00:08:50,200 Speaker 1: pure liquid, and the milk gets processed as liquid partially, 128 00:08:50,240 --> 00:08:54,240 Speaker 1: but also protein. So the body can only absorb protein 129 00:08:54,400 --> 00:08:58,240 Speaker 1: so fast and it's different. So putting these things together 130 00:08:58,440 --> 00:09:01,880 Speaker 1: having that protein in it would fill you up. You'd 131 00:09:01,880 --> 00:09:05,120 Speaker 1: still get the starchy goodness without the crust by using 132 00:09:05,160 --> 00:09:10,160 Speaker 1: the leftover mashed potatoes and little bits and scraps and 133 00:09:10,240 --> 00:09:13,240 Speaker 1: pieces of your veggies too, and it would come together 134 00:09:13,360 --> 00:09:16,400 Speaker 1: in a delicious little pie setting that you could either 135 00:09:16,480 --> 00:09:19,320 Speaker 1: do as one big dish that everybody scoops out of, 136 00:09:19,920 --> 00:09:22,800 Speaker 1: or sometimes I like to do it as individuals with 137 00:09:22,920 --> 00:09:25,400 Speaker 1: your little ramikins or something like that, and you make 138 00:09:25,400 --> 00:09:28,240 Speaker 1: a little individual servings so that people can kind of 139 00:09:28,280 --> 00:09:32,400 Speaker 1: have their own I don't know everything right there, perfectly balanced. 140 00:09:32,559 --> 00:09:36,640 Speaker 1: All right. When we come back, I found a recipe 141 00:09:36,640 --> 00:09:38,320 Speaker 1: that I liked very much, one I might make this 142 00:09:38,400 --> 00:09:41,640 Speaker 1: weekend myself. Shepherd's Pie. Will go over those ingredients and 143 00:09:41,679 --> 00:09:44,000 Speaker 1: talk about tips and tricks and all of those things 144 00:09:44,000 --> 00:09:47,480 Speaker 1: when we return. Our technique of the week this week 145 00:09:47,720 --> 00:09:50,840 Speaker 1: for the Fork Report is Sheppard's Pie. Yum, Yum, yum. 146 00:09:50,840 --> 00:09:53,160 Speaker 1: On a rainy Saturday, you're. 147 00:09:53,000 --> 00:09:56,280 Speaker 3: Listening to the Fork Report with Nil Savedra on demand 148 00:09:56,320 --> 00:09:58,319 Speaker 3: from KFI Am six forty. 149 00:10:00,080 --> 00:10:03,199 Speaker 1: Welcome to the Fork Report, all things food, beverage and beyond. 150 00:10:03,840 --> 00:10:06,640 Speaker 1: I am your well fed host, Neil Savader. How do 151 00:10:06,679 --> 00:10:09,960 Speaker 1: you do happy? Twenty twenty six is the first we 152 00:10:10,000 --> 00:10:12,000 Speaker 1: get to do that? You know you always have the first. 153 00:10:12,160 --> 00:10:15,440 Speaker 1: This is the first Fork Report of the new year. 154 00:10:16,240 --> 00:10:19,560 Speaker 1: To love to Love, to lut to luh. Thanks for 155 00:10:19,600 --> 00:10:22,240 Speaker 1: hanging out. I had a good time. I was filling 156 00:10:22,480 --> 00:10:25,000 Speaker 1: not filling in. I guess I'm always on in the mornings. 157 00:10:25,040 --> 00:10:27,040 Speaker 1: But Handle was out, so I was sitting in the 158 00:10:27,040 --> 00:10:29,880 Speaker 1: big boy chair and had a lot of fun. Talked 159 00:10:29,880 --> 00:10:35,280 Speaker 1: about creativity yesterday, and you had Amy king out. So 160 00:10:35,320 --> 00:10:37,840 Speaker 1: Heather Brooker was in and she is a creative one 161 00:10:37,880 --> 00:10:41,120 Speaker 1: as well, so We enjoyed talking to you folks. We 162 00:10:41,160 --> 00:10:44,080 Speaker 1: opened up the phone lines, talked about creativity. I've said 163 00:10:44,080 --> 00:10:50,480 Speaker 1: this before. Good people create, bad people destroy, and so 164 00:10:50,640 --> 00:10:54,280 Speaker 1: we talked about creating, and certainly food and cooking and 165 00:10:54,400 --> 00:10:58,679 Speaker 1: baking falls into that category. We're talking about Shepherd's pie 166 00:10:58,760 --> 00:11:01,160 Speaker 1: right now because it's the rain on the south Land 167 00:11:01,640 --> 00:11:04,079 Speaker 1: yet again, and it looks like, off and on we're 168 00:11:04,080 --> 00:11:06,199 Speaker 1: going to have it through Sunday, and it looks like 169 00:11:06,280 --> 00:11:10,520 Speaker 1: we may even get another one. Correct me if I'm 170 00:11:10,559 --> 00:11:13,040 Speaker 1: speaking out of turn, Eileen, but it looks like we 171 00:11:13,080 --> 00:11:15,800 Speaker 1: are getting. We've got rain in and out throughout the 172 00:11:15,840 --> 00:11:18,199 Speaker 1: day and then on through tomorrow as well. By the 173 00:11:18,240 --> 00:11:21,760 Speaker 1: looks of things, you are correct. It looks maybe even 174 00:11:21,800 --> 00:11:23,840 Speaker 1: some snow. I heard you earlier saying that maybe five 175 00:11:23,880 --> 00:11:27,120 Speaker 1: thousand feet. We may be getting some snow as low 176 00:11:27,160 --> 00:11:29,520 Speaker 1: as five thousand feet. Yeah, and we're behind right now 177 00:11:29,559 --> 00:11:32,400 Speaker 1: on snowfall, but yeah, it should be catching up thanks 178 00:11:32,400 --> 00:11:34,840 Speaker 1: to all this rain. Hopefully I'll take it. I like 179 00:11:34,880 --> 00:11:36,839 Speaker 1: the rain as long as we're safe and it's not making, 180 00:11:37,480 --> 00:11:40,920 Speaker 1: you know, trees and things follow all over there. I 181 00:11:40,960 --> 00:11:46,120 Speaker 1: am all for staying cozy, getting wrapped up, being with 182 00:11:46,280 --> 00:11:49,760 Speaker 1: my boy and my wife, and it's been it's been amazing. 183 00:11:49,760 --> 00:11:51,959 Speaker 1: It's nice to have weather during the holidays and make 184 00:11:52,000 --> 00:11:55,040 Speaker 1: it feel like nice actual yeah, and like we live 185 00:11:55,120 --> 00:11:57,559 Speaker 1: somewhere where the weather so things are good. But I'm 186 00:11:57,559 --> 00:12:03,120 Speaker 1: talking about shepherd's pie cottage pie. They're pretty interchangeable. But 187 00:12:03,240 --> 00:12:07,360 Speaker 1: typically a shepherd's pie has mutton or you know, lamb 188 00:12:07,440 --> 00:12:12,200 Speaker 1: in it, and then your cottage pie would be with 189 00:12:12,440 --> 00:12:16,000 Speaker 1: ground beef. But I think they're interchangeable. As a matter 190 00:12:16,040 --> 00:12:19,200 Speaker 1: of fact, if you've got cuts of beef, you don't 191 00:12:19,200 --> 00:12:21,920 Speaker 1: have to it doesn't have to be ground. You certainly 192 00:12:21,920 --> 00:12:23,439 Speaker 1: can do that. If you want to use chicken, you 193 00:12:23,440 --> 00:12:28,080 Speaker 1: could do that too, or turkey. But I just love it. 194 00:12:28,120 --> 00:12:31,120 Speaker 1: Reminds my mom would make a really great shepherd's pie 195 00:12:31,200 --> 00:12:35,120 Speaker 1: or cottage pie with the beef, and just something about 196 00:12:35,120 --> 00:12:38,560 Speaker 1: it is incredibly comforting. I love the flavors, the warmth, 197 00:12:38,640 --> 00:12:42,360 Speaker 1: the gravy in there, and all those things that just 198 00:12:42,640 --> 00:12:45,760 Speaker 1: scream comfort. Of course, as we talked about, the mashed 199 00:12:45,760 --> 00:12:49,080 Speaker 1: potatoes go on top because they were inexpensive, and this 200 00:12:49,160 --> 00:12:54,040 Speaker 1: comes from being frugal. Is when this came out. A 201 00:12:54,080 --> 00:12:58,240 Speaker 1: lot of these peasant dishes or frugal family or farm 202 00:12:58,320 --> 00:12:59,920 Speaker 1: dishes really, or some of the ones that we love 203 00:13:00,040 --> 00:13:04,079 Speaker 1: of the best. So this recipe comes from Delish. Delish 204 00:13:04,080 --> 00:13:08,200 Speaker 1: dot com, great resource for recipes and great articles in 205 00:13:08,240 --> 00:13:11,679 Speaker 1: the line. This one uses rusted potatoes, but of course 206 00:13:11,720 --> 00:13:17,480 Speaker 1: you can mix potatoes. Yukon gold russet mix is fine. 207 00:13:18,120 --> 00:13:22,280 Speaker 1: A half and a half some partially lean ground beef. 208 00:13:22,640 --> 00:13:24,440 Speaker 1: And the reason why you do that is you're gonna 209 00:13:24,480 --> 00:13:26,439 Speaker 1: get flavor from a lot of different places and a 210 00:13:26,520 --> 00:13:30,160 Speaker 1: lot of fat you don't need in certain dishes. You 211 00:13:30,280 --> 00:13:33,040 Speaker 1: like I always say when it comes to making patties 212 00:13:33,160 --> 00:13:36,280 Speaker 1: for burgers, and like you want that eighty twenty mix, 213 00:13:36,760 --> 00:13:38,840 Speaker 1: But you can go more lean when it comes to 214 00:13:38,840 --> 00:13:40,800 Speaker 1: things like this, because you don't want it all sitting 215 00:13:40,840 --> 00:13:47,640 Speaker 1: in fat as it is cooking carriage. Oh yes, use 216 00:13:47,720 --> 00:13:53,240 Speaker 1: that heavy cream, but those things come together. You get 217 00:13:53,240 --> 00:13:55,320 Speaker 1: the fat from the heavy cream from the potatoes and 218 00:13:55,320 --> 00:13:57,200 Speaker 1: stuff like that, so you'll be good with all those things. 219 00:13:57,280 --> 00:14:01,000 Speaker 1: Rosemary and thyme tomato paste Tomato tast is a really 220 00:14:01,040 --> 00:14:07,640 Speaker 1: condensed version of tomatoes that really give a depth of 221 00:14:07,960 --> 00:14:11,360 Speaker 1: flavor to your dishes. A dry red wine goes good 222 00:14:11,360 --> 00:14:14,840 Speaker 1: with this beef broth. Worcester shai or Sure Sure Sure, 223 00:14:14,920 --> 00:14:19,840 Speaker 1: Sure Sure sauce, all purpose flour. The ap flower is 224 00:14:19,840 --> 00:14:22,040 Speaker 1: going to be used as a thicken. Hair corn and 225 00:14:22,200 --> 00:14:25,040 Speaker 1: peas and partnersan if you want to toss those in 226 00:14:25,080 --> 00:14:28,360 Speaker 1: with the potatoes. Cheddar works too. It's just a nice 227 00:14:28,400 --> 00:14:30,120 Speaker 1: way to add a little bit of kick to them, 228 00:14:30,240 --> 00:14:33,400 Speaker 1: and they're great. So you preheat your oven to four 229 00:14:33,480 --> 00:14:38,040 Speaker 1: hundred degrees placing a medium saucepan over a burner over 230 00:14:38,120 --> 00:14:40,400 Speaker 1: medium heat, and that's where you're going to start there. 231 00:14:40,760 --> 00:14:44,640 Speaker 1: So you got the oven heating up. Then in that saucepan, 232 00:14:44,760 --> 00:14:48,760 Speaker 1: you want to put potatoes and make your mashed potatoes. 233 00:14:48,800 --> 00:14:51,520 Speaker 1: You know how to do that. So we're gonna skip 234 00:14:51,600 --> 00:14:54,760 Speaker 1: over that and get to the point where we're cooking 235 00:14:54,800 --> 00:14:57,480 Speaker 1: the insides. You know what a good mashed potato is like, 236 00:14:57,600 --> 00:14:59,640 Speaker 1: and you want them for tender and all those things. 237 00:15:00,600 --> 00:15:05,880 Speaker 1: The breakdown of the ingredients goes thusly, and these are 238 00:15:06,560 --> 00:15:09,800 Speaker 1: can be modified based on your particular likes or dislikes. 239 00:15:10,760 --> 00:15:15,280 Speaker 1: You've got the russet potato peeled. Oh, we are already 240 00:15:15,320 --> 00:15:17,840 Speaker 1: up against the clock. Let me go over these ingredients 241 00:15:17,840 --> 00:15:20,680 Speaker 1: when we come back, so stick around. It's the fork Report. 242 00:15:21,560 --> 00:15:25,800 Speaker 1: It's a rainy Saturday. We're talking about shepherd's pie or 243 00:15:26,400 --> 00:15:29,280 Speaker 1: cottage pie, depending on where you're from and what you're 244 00:15:29,280 --> 00:15:31,840 Speaker 1: putting in it. We'll talk about that. It just seems 245 00:15:31,840 --> 00:15:34,040 Speaker 1: like a perfect day for it today, so I thought, 246 00:15:34,320 --> 00:15:36,720 Speaker 1: you know what I want to project, what I want 247 00:15:36,840 --> 00:15:40,160 Speaker 1: my belly. So stick around. We'll get into those ingredients 248 00:15:40,160 --> 00:15:41,640 Speaker 1: and some more tips when come back. 249 00:15:42,000 --> 00:15:45,000 Speaker 3: You're listening to The Fork Report with Nil Savedra on 250 00:15:45,120 --> 00:15:47,400 Speaker 3: demand from KFI AM six. 251 00:15:47,280 --> 00:15:52,280 Speaker 1: Forty Neil Savedra and The Fork Report Today. Happy Saturday 252 00:15:52,280 --> 00:15:56,080 Speaker 1: to you is the rain comes a tumbling down. I 253 00:15:56,120 --> 00:16:00,440 Speaker 1: love watching outside through the window, just seeing all the 254 00:16:00,480 --> 00:16:05,280 Speaker 1: little rain drops and other than I have projects that 255 00:16:05,480 --> 00:16:08,320 Speaker 1: I need to paint out of work on, and you 256 00:16:08,400 --> 00:16:10,960 Speaker 1: just can't do that with one hundred percent humidity and 257 00:16:11,040 --> 00:16:14,280 Speaker 1: get the coding you want. Some people I mentioned that 258 00:16:14,280 --> 00:16:17,600 Speaker 1: the other day on Handles Show, and people gave me 259 00:16:17,640 --> 00:16:20,960 Speaker 1: all kinds of great ideas about building booths and stuff. 260 00:16:20,960 --> 00:16:23,520 Speaker 1: But to do that right, to keep all the moisture 261 00:16:23,520 --> 00:16:25,320 Speaker 1: out can be kind of difficult. But I get some 262 00:16:26,000 --> 00:16:30,120 Speaker 1: great ideas. We talked about creativity on a handle show 263 00:16:30,240 --> 00:16:36,520 Speaker 1: yesterday and hanging out with the Heather Brooker while everybody 264 00:16:36,640 --> 00:16:40,720 Speaker 1: was on vacation. And I keep getting asked about my 265 00:16:40,880 --> 00:16:44,520 Speaker 1: other Instagram. So the fork Report Instagram is very easy. 266 00:16:44,520 --> 00:16:48,440 Speaker 1: It's just fork Reporter. That's me Fork Reporter. You can 267 00:16:48,440 --> 00:16:50,840 Speaker 1: find me there. But if you want my not so 268 00:16:51,040 --> 00:16:56,160 Speaker 1: secret now, it's not private, it's open. I just don't 269 00:16:56,160 --> 00:16:58,840 Speaker 1: talk about it much. But my other one of making, 270 00:16:58,920 --> 00:17:01,640 Speaker 1: it's all stuff that doesn't have to do with radio. 271 00:17:01,760 --> 00:17:03,640 Speaker 1: Sometimes it might have to do with cooking or or 272 00:17:03,640 --> 00:17:05,920 Speaker 1: baking or something, but it's usually stuff I do in 273 00:17:06,000 --> 00:17:10,200 Speaker 1: my shop, fixing something, making something I love doing, replica, 274 00:17:10,320 --> 00:17:13,520 Speaker 1: movie props and all kinds of projects like that. So 275 00:17:13,560 --> 00:17:17,120 Speaker 1: if you're interested in that, people keep asking that Instagram 276 00:17:17,400 --> 00:17:23,480 Speaker 1: is sav Co Industries. That's s aa V, just like 277 00:17:23,520 --> 00:17:26,800 Speaker 1: the beginning of my last name, saa V, and then 278 00:17:27,000 --> 00:17:30,320 Speaker 1: co savco because that makes me laugh. Sounds like a 279 00:17:30,400 --> 00:17:34,240 Speaker 1: nineteen fifties company industries, Savco Industries. Where you can find 280 00:17:34,240 --> 00:17:37,040 Speaker 1: me on Instagram there for that stuff. And if you're 281 00:17:37,080 --> 00:17:39,840 Speaker 1: an artist or maker of any kind, I would love 282 00:17:39,840 --> 00:17:42,520 Speaker 1: to follow you back because I learned so much from 283 00:17:42,520 --> 00:17:48,480 Speaker 1: other folks. All right, So talking about Shepherd's slash Cottage pie. 284 00:17:49,160 --> 00:17:52,040 Speaker 1: This recipe comes from Delish dot com, which is a 285 00:17:52,080 --> 00:17:56,320 Speaker 1: great resource. I highly recommend it. The ingredients are two 286 00:17:56,359 --> 00:18:00,200 Speaker 1: pounds of rusted potatoes, peeled, slice half inch thick. The 287 00:18:00,280 --> 00:18:03,520 Speaker 1: key to making good mashed potatoes is to start with 288 00:18:04,440 --> 00:18:08,679 Speaker 1: even sized pieces. That way they all cook at the 289 00:18:08,720 --> 00:18:12,800 Speaker 1: same rate. Kosher salt two thirds cup half and half. 290 00:18:12,840 --> 00:18:18,600 Speaker 1: Four tablespoons unsalted butter. Two tablespoons chopped fresh parsley divided. 291 00:18:18,840 --> 00:18:20,760 Speaker 1: You're going to use some of that on the topping 292 00:18:20,800 --> 00:18:25,520 Speaker 1: as well. Fresh ground black pepper, one tablespoon canola oil. 293 00:18:26,760 --> 00:18:32,719 Speaker 1: Two pounds lean ground beef, love ground beef. One medium 294 00:18:32,800 --> 00:18:35,840 Speaker 1: yellow onion chopped that gives you that nice sweetness there. 295 00:18:35,840 --> 00:18:39,480 Speaker 1: Two medium carrots peeled chopped that gives you color and 296 00:18:39,520 --> 00:18:46,440 Speaker 1: some sweetness. Three cloves garlic chopped because garlic, two teaspoons 297 00:18:46,520 --> 00:18:51,359 Speaker 1: chopped fresh rosemary rosemary, and then two teaspoons chopped fresh. Time. 298 00:18:51,520 --> 00:18:55,320 Speaker 1: You can use dried as well. Just know that the 299 00:18:55,440 --> 00:18:57,520 Speaker 1: ratios are going to be a little different because the 300 00:18:57,560 --> 00:18:59,639 Speaker 1: oils and the potency of the fresh are going to 301 00:18:59,680 --> 00:19:03,119 Speaker 1: be much more noticeable with less than you're gonna have 302 00:19:03,119 --> 00:19:07,600 Speaker 1: to use if you're using dry. However, time and rosemary 303 00:19:07,640 --> 00:19:13,160 Speaker 1: are so good in these deep luxurious gravy laden meals, 304 00:19:13,520 --> 00:19:16,480 Speaker 1: stews in the like, it goes very well. Three tablespoons 305 00:19:16,480 --> 00:19:20,520 Speaker 1: tomato paste. That's the extra dentse stuff that just gives 306 00:19:20,600 --> 00:19:25,280 Speaker 1: that hard to point to flavor and density that you 307 00:19:25,359 --> 00:19:29,719 Speaker 1: want in a good sauce. Half cup dried red wine 308 00:19:29,960 --> 00:19:34,080 Speaker 1: such as a Cabernet Sylvion, which is one of my favorites. 309 00:19:34,119 --> 00:19:37,399 Speaker 1: I love a good cab One cup low sodium beef 310 00:19:37,560 --> 00:19:41,199 Speaker 1: broth low sodium. The reason why you do that is 311 00:19:41,240 --> 00:19:45,080 Speaker 1: so that you can control the amount of salt in 312 00:19:45,119 --> 00:19:49,480 Speaker 1: a dish, so otherwise having to compensate, especially one that's 313 00:19:49,520 --> 00:19:51,480 Speaker 1: going to reduce, you can end up with a big 314 00:19:51,520 --> 00:19:59,280 Speaker 1: salt bomb. Three tablespoons Worcester shre Ire sauce. That is 315 00:19:59,320 --> 00:20:02,879 Speaker 1: a flavor unto itself, by the way, some cooking spray. 316 00:20:03,200 --> 00:20:06,359 Speaker 1: Three tablespoons all purpose flour. You're going to use that 317 00:20:06,440 --> 00:20:10,480 Speaker 1: flour as a thickener of the gravy. One cup frozen corn, 318 00:20:10,560 --> 00:20:14,600 Speaker 1: one cup frozen peas. Three tablespoons grated parmesan. That's going 319 00:20:14,680 --> 00:20:17,959 Speaker 1: to go in those mashed potatoes. That's going to end 320 00:20:18,040 --> 00:20:21,119 Speaker 1: up not only thickening them up, but it's going to 321 00:20:21,200 --> 00:20:24,879 Speaker 1: give them great flavor and that lovely cheesiness that we 322 00:20:25,520 --> 00:20:30,439 Speaker 1: that we have. I've been using parmesan a lot lately. 323 00:20:30,760 --> 00:20:35,440 Speaker 1: For Christmas, I made a creamed corn. I really love 324 00:20:35,480 --> 00:20:37,920 Speaker 1: green corn, but I don't like it from the can. 325 00:20:38,080 --> 00:20:42,919 Speaker 1: I think it's nasty. I just it has it's just 326 00:20:42,960 --> 00:20:47,000 Speaker 1: a blob, kind of gelatinous blob. Can't stand it. But 327 00:20:47,640 --> 00:20:54,160 Speaker 1: fresh made cream corn, which is not hard. Oh, it's magical, 328 00:20:54,200 --> 00:20:56,080 Speaker 1: and you put the parmesan in. Anyways, I had a 329 00:20:56,080 --> 00:20:59,960 Speaker 1: little sidetrack there as like a like a cartoon when 330 00:21:00,080 --> 00:21:02,199 Speaker 1: the wafting of the smoke gets in their nose and 331 00:21:02,240 --> 00:21:04,680 Speaker 1: their nose starts leading them down another path. That's where 332 00:21:04,680 --> 00:21:10,359 Speaker 1: it's going. Anyways, back to shepherds and cottage pie. It 333 00:21:10,400 --> 00:21:13,359 Speaker 1: really comes together. So when it comes to mashed potatoes, 334 00:21:13,400 --> 00:21:16,600 Speaker 1: when you're making the tip for mashed potatoes, always to 335 00:21:16,600 --> 00:21:19,800 Speaker 1: cut the potatoes the same size, the chunks relatively the 336 00:21:19,880 --> 00:21:24,080 Speaker 1: same size, so that as you boil them, they all 337 00:21:24,160 --> 00:21:29,359 Speaker 1: get cooked at the same rate. That fork tenderness is great. Also, 338 00:21:29,400 --> 00:21:31,399 Speaker 1: the thing is you don't want them to be mealy, 339 00:21:31,520 --> 00:21:34,399 Speaker 1: So you don't want a bunch of water at the bottom. 340 00:21:34,400 --> 00:21:36,480 Speaker 1: You want them when you drain them out, you want 341 00:21:36,520 --> 00:21:39,440 Speaker 1: them to steam some of that water out as well. 342 00:21:39,520 --> 00:21:43,600 Speaker 1: At the end there is a hot tip. So as 343 00:21:43,640 --> 00:21:47,440 Speaker 1: I said, you preheat that oven. Then you start over 344 00:21:47,480 --> 00:21:49,840 Speaker 1: the pot, the pot over meat meeting heat. You got 345 00:21:49,840 --> 00:21:52,680 Speaker 1: that half and half the butter, stirring the butter till 346 00:21:52,720 --> 00:21:55,920 Speaker 1: it's melt melted. You put those potatoes in the pot 347 00:21:56,000 --> 00:21:57,760 Speaker 1: and all that good stuff, and you know how to 348 00:21:57,760 --> 00:22:01,639 Speaker 1: make mashed potatoes, and the large skill high heat. You 349 00:22:01,720 --> 00:22:04,480 Speaker 1: heat the oil, you add the beef, the seasoning two 350 00:22:04,560 --> 00:22:10,040 Speaker 1: tablespoon salt, half teaspoon or two teaspoons brother tablespoon. So 351 00:22:10,040 --> 00:22:12,760 Speaker 1: that would be a problem to teaspoon salt half a 352 00:22:12,800 --> 00:22:15,800 Speaker 1: teaspoon of pepper, but it's really to your own taste. 353 00:22:16,920 --> 00:22:19,040 Speaker 1: Break up the beef with a wooden spoon. You know 354 00:22:19,080 --> 00:22:22,040 Speaker 1: how to do all that. Cook until crumbled. You don't 355 00:22:22,040 --> 00:22:26,400 Speaker 1: want it pink, personally, I cook it until it's got 356 00:22:26,480 --> 00:22:28,959 Speaker 1: it still got a little bit of that redness in it, 357 00:22:29,000 --> 00:22:32,080 Speaker 1: because you're going to still be cooking it. You know, 358 00:22:32,119 --> 00:22:35,000 Speaker 1: you don't need to overcook your beef. So when I'm 359 00:22:35,000 --> 00:22:37,679 Speaker 1: going to be putting it with other things like this, 360 00:22:37,760 --> 00:22:39,960 Speaker 1: and I know it's going to be cooking longer, I'll 361 00:22:39,960 --> 00:22:43,840 Speaker 1: cut it off a little undercooked, that's okay. That's about 362 00:22:43,920 --> 00:22:46,720 Speaker 1: roughly sixt eight minutes. And then you use that slotted spoon. 363 00:22:46,800 --> 00:22:48,960 Speaker 1: You transfer the beef to a plate. You don't want 364 00:22:48,960 --> 00:22:51,960 Speaker 1: all that stuff in there. When you're doing this, pour 365 00:22:52,080 --> 00:22:56,479 Speaker 1: off all but two tablespoons of the beef drippings. You're 366 00:22:56,520 --> 00:22:59,480 Speaker 1: going to be using that for your gravy. Same skillet. 367 00:22:59,560 --> 00:23:02,800 Speaker 1: Medium cook the onion, the carrot's stirring until they begin 368 00:23:02,880 --> 00:23:05,480 Speaker 1: to soften. That's about five to six minutes. You add 369 00:23:05,480 --> 00:23:09,040 Speaker 1: the garlic, the rosemary. The time you can smell it now, 370 00:23:09,119 --> 00:23:13,040 Speaker 1: can't you. You cook, you stir, get that fragrance that 371 00:23:13,160 --> 00:23:14,959 Speaker 1: just comes and hitch in the nose. You know that 372 00:23:14,960 --> 00:23:19,040 Speaker 1: they're done. That's about two minutes or so more. You 373 00:23:19,200 --> 00:23:23,000 Speaker 1: return the beef. You get those juices in that skillet. 374 00:23:23,040 --> 00:23:27,320 Speaker 1: You stir in the tomato paste, stirring until the paste 375 00:23:27,359 --> 00:23:31,080 Speaker 1: turns dark red. You with that rich, deep red that 376 00:23:31,160 --> 00:23:34,200 Speaker 1: you know that it's been cooking and caramelizing. Those sugars 377 00:23:34,200 --> 00:23:36,920 Speaker 1: are coming out. About three to four minutes. You add 378 00:23:36,960 --> 00:23:42,359 Speaker 1: the wine, stir cook almost completely evaporated there. Two to 379 00:23:42,440 --> 00:23:45,439 Speaker 1: three minutes. You stir in the broth. The wis shyer sauce. 380 00:23:45,840 --> 00:23:48,760 Speaker 1: You bring to a simmer. Sprinkle in a little bit 381 00:23:48,760 --> 00:23:51,359 Speaker 1: of that flour, make sure it doesn't clump up, and 382 00:23:51,400 --> 00:23:54,960 Speaker 1: you cook. You stir it occasionally till the sauce thickens. 383 00:23:55,000 --> 00:23:57,600 Speaker 1: That's about five minutes. And then you stir in the corns, 384 00:23:57,760 --> 00:24:00,119 Speaker 1: the corn and peas at the very very end, or 385 00:24:00,200 --> 00:24:02,760 Speaker 1: that beef mixture in a thirteen x nine pan. We 386 00:24:02,800 --> 00:24:04,760 Speaker 1: all know that one. It could be glass, could be 387 00:24:04,760 --> 00:24:09,240 Speaker 1: whatever you have that is good, oven safe. And then 388 00:24:09,280 --> 00:24:12,600 Speaker 1: you put the mad potatoes on top. You dollop them. 389 00:24:12,720 --> 00:24:15,400 Speaker 1: You know how to dollop, right, You look like you've 390 00:24:15,440 --> 00:24:18,359 Speaker 1: dolloped the lot. You've seen some things. Put them on 391 00:24:18,400 --> 00:24:21,359 Speaker 1: the top. Lightly spray a rubber spatu low with that 392 00:24:21,400 --> 00:24:24,160 Speaker 1: cooking spray, so you could spread the potatoes without them 393 00:24:24,200 --> 00:24:28,960 Speaker 1: sticking all over. That beef mixture. You sprinkle with parmesan cheese, 394 00:24:29,080 --> 00:24:33,119 Speaker 1: parmesan if you're nasty, and then you season with a 395 00:24:33,119 --> 00:24:37,119 Speaker 1: pinch of pepper. You bake that pie until the beef 396 00:24:37,160 --> 00:24:41,160 Speaker 1: mixture is bubbling, about twenty five minutes. Remove from the oven, 397 00:24:41,600 --> 00:24:43,840 Speaker 1: place a rack in the upper third of the oven. 398 00:24:44,080 --> 00:24:47,679 Speaker 1: Turn the broiler onto high broil until the top begins 399 00:24:47,720 --> 00:24:49,960 Speaker 1: to brown. That's one to two minutes. If you're gonna 400 00:24:49,960 --> 00:24:53,200 Speaker 1: add any other cheese like chad or anything on top, 401 00:24:53,560 --> 00:24:54,919 Speaker 1: that's the time you want to do it. And then 402 00:24:55,080 --> 00:24:59,440 Speaker 1: lastly you can sprinkle some remaining parsley on top. Let 403 00:24:59,440 --> 00:25:03,000 Speaker 1: it cool about two minutes, otherwise your tongue will be toast. 404 00:25:03,560 --> 00:25:07,120 Speaker 1: And there you go. You gotta kill a shepherd's pie 405 00:25:07,280 --> 00:25:09,720 Speaker 1: or cottage pie, depending on the meat you're using. And 406 00:25:09,760 --> 00:25:12,040 Speaker 1: it's gonna be awesome. And you know what you're gonna do. 407 00:25:12,359 --> 00:25:15,760 Speaker 1: You're gonna get a nice crispy bread. You're gonna either 408 00:25:15,840 --> 00:25:18,840 Speaker 1: make garlic toast with it, whatever you're gonna do. It's 409 00:25:18,880 --> 00:25:23,679 Speaker 1: gonna a good butter on it, something like carry Gold, 410 00:25:23,840 --> 00:25:26,520 Speaker 1: you know, one of those European butters with all that 411 00:25:26,560 --> 00:25:29,240 Speaker 1: great yellow butter fat at it. You're gonna put that 412 00:25:29,359 --> 00:25:31,760 Speaker 1: on there. You're gonna eat that. You're gonna dunk that 413 00:25:31,840 --> 00:25:33,919 Speaker 1: bread in there. You're gonna have a glass of wine, 414 00:25:34,240 --> 00:25:37,800 Speaker 1: and you're gonna thank me. You gotta thank your lucky stars, 415 00:25:37,840 --> 00:25:42,280 Speaker 1: and you're gonna thank the fork reporter because that sounds delicious. 416 00:25:42,760 --> 00:25:45,120 Speaker 1: All right. We got a lot to get in today, 417 00:25:45,520 --> 00:25:48,840 Speaker 1: a bunch of stuff, some food, trends that may be dying. 418 00:25:48,840 --> 00:25:51,800 Speaker 1: In twenty twenty six, the mac and cheese wars are 419 00:25:51,920 --> 00:25:54,520 Speaker 1: upon us. I'll get into that and more so go 420 00:25:55,000 --> 00:25:57,000 Speaker 1: know where this is KFI. 421 00:25:58,040 --> 00:26:01,840 Speaker 3: You're listening to the Fork Report with on demand from 422 00:26:01,960 --> 00:26:03,560 Speaker 3: KFI AM six forty. 423 00:26:06,119 --> 00:26:09,040 Speaker 1: I am your well fat host Neil Savedra. How do 424 00:26:09,359 --> 00:26:13,080 Speaker 1: you do? Thanks for hanging out today on this rainy Saturday, 425 00:26:13,920 --> 00:26:18,240 Speaker 1: third day of the new year, twenty twenty six. And boy, 426 00:26:19,720 --> 00:26:21,840 Speaker 1: it's coming down where I am. It's going to vary 427 00:26:23,160 --> 00:26:25,840 Speaker 1: where you are. I'm sure it's a big place. Nothing 428 00:26:25,880 --> 00:26:29,720 Speaker 1: funnier than being in a news station and talking about 429 00:26:29,800 --> 00:26:32,920 Speaker 1: weather and stuff and people are call it it's not raining, 430 00:26:33,080 --> 00:26:36,280 Speaker 1: bro as well, Yeah it's your house, it's not raining. 431 00:26:36,320 --> 00:26:39,520 Speaker 1: But KFI is a big station. It covers a large 432 00:26:39,720 --> 00:26:44,879 Speaker 1: swath of humanity in areas here in southern California, so 433 00:26:44,920 --> 00:26:47,359 Speaker 1: it's kind of general that people are going to be 434 00:26:47,359 --> 00:26:49,560 Speaker 1: dealing with it, and if they get up and out 435 00:26:49,640 --> 00:26:54,560 Speaker 1: and are moving driving anywhere, they should know as well. So, yes, 436 00:26:54,720 --> 00:26:58,399 Speaker 1: there is rain throughout the south Land, maybe some snow 437 00:26:58,520 --> 00:27:02,120 Speaker 1: coming as low as five five thousand feet, which would 438 00:27:02,160 --> 00:27:04,639 Speaker 1: be great to see that in the mountains. I was 439 00:27:04,640 --> 00:27:08,560 Speaker 1: talking with Aleen Gonzalez and she was saying that we 440 00:27:08,640 --> 00:27:10,480 Speaker 1: need it, and she is right. It'd be nice to 441 00:27:10,480 --> 00:27:14,840 Speaker 1: get some of that snow here for the season would 442 00:27:14,880 --> 00:27:17,800 Speaker 1: be great. Okay, we're talking about shepherd's pie and cottage pie. 443 00:27:17,960 --> 00:27:19,800 Speaker 1: A couple of things I wanted to add to it. 444 00:27:20,760 --> 00:27:23,880 Speaker 1: If there is any dietary restrictions, you can keep those 445 00:27:23,920 --> 00:27:26,680 Speaker 1: things in mind. You don't have to use ap flour 446 00:27:28,119 --> 00:27:30,320 Speaker 1: to thicken it up if you don't want. You can 447 00:27:30,440 --> 00:27:33,600 Speaker 1: use a cornstarch slurry mixture, and slurry just means that 448 00:27:33,640 --> 00:27:39,639 Speaker 1: you're adding you're adding the corn starch to a liquid 449 00:27:39,720 --> 00:27:42,560 Speaker 1: there to create that slurry to thicken it up there. 450 00:27:43,560 --> 00:27:46,639 Speaker 1: If you are paleo or something like that and you 451 00:27:47,560 --> 00:27:51,720 Speaker 1: want to use arrowroot or tapioca starch, any of those 452 00:27:51,760 --> 00:27:57,440 Speaker 1: things can work for as a thickener to get that gravy. 453 00:27:57,560 --> 00:28:00,879 Speaker 1: You probably know these things if you watch a dietary 454 00:28:01,480 --> 00:28:05,200 Speaker 1: particular dietary concerns in your own life. Those are things 455 00:28:05,240 --> 00:28:09,280 Speaker 1: to be looking at. The other is shepherd's pie is 456 00:28:09,320 --> 00:28:12,200 Speaker 1: best made like I said, thirteen by nine, and maybe 457 00:28:12,200 --> 00:28:15,159 Speaker 1: you don't have a large family. A couple things to 458 00:28:15,200 --> 00:28:21,560 Speaker 1: think about is does the stew part of this freeze well, 459 00:28:21,720 --> 00:28:25,840 Speaker 1: hell yeah, it freezes great now in your refrigerator. If 460 00:28:25,840 --> 00:28:29,200 Speaker 1: you put leftovers in your refrigerator, you seal them properly. 461 00:28:29,680 --> 00:28:32,480 Speaker 1: It's about three days that it's going to last. You'll 462 00:28:32,520 --> 00:28:36,160 Speaker 1: get more depending on how you wrap it up and 463 00:28:36,240 --> 00:28:41,000 Speaker 1: freeze it, if you're going to freeze it. However, mashed 464 00:28:41,000 --> 00:28:47,400 Speaker 1: potatoes don't always thaw great. Sometimes they can be a 465 00:28:47,440 --> 00:28:53,840 Speaker 1: little weird and the texture could be a little off. 466 00:28:54,280 --> 00:28:57,040 Speaker 1: So if you want to put some aside without mashed 467 00:28:57,080 --> 00:28:59,800 Speaker 1: potatoes on it, you can do that. And then if 468 00:28:59,840 --> 00:29:03,080 Speaker 1: you want, you can put a puff pastry, a frozen 469 00:29:03,080 --> 00:29:06,560 Speaker 1: puff pastry dough over the top of a ramikin and 470 00:29:06,760 --> 00:29:09,640 Speaker 1: bake them that way, just like a meat pie of 471 00:29:09,680 --> 00:29:13,720 Speaker 1: some kind or something like that. But they can freeze 472 00:29:13,800 --> 00:29:16,040 Speaker 1: for a decent amount of time. It's just a matter 473 00:29:16,280 --> 00:29:19,680 Speaker 1: of you know, how you do it, how you put 474 00:29:19,720 --> 00:29:21,920 Speaker 1: it aside. The key that your enemy when it comes 475 00:29:21,920 --> 00:29:27,200 Speaker 1: to freezing is water and air. My wife asked for this, 476 00:29:27,280 --> 00:29:33,520 Speaker 1: really cool. I almost said airsucker. Boy, that doesn't sound good. Yeah, 477 00:29:33,560 --> 00:29:37,880 Speaker 1: I got my wife an airsucker for the christ Mass, 478 00:29:37,920 --> 00:29:41,120 Speaker 1: and boy does she love it. The vacuum seal is 479 00:29:41,120 --> 00:29:43,240 Speaker 1: what I was talking about. Now we have a larger 480 00:29:43,280 --> 00:29:47,840 Speaker 1: food saver one that I use primarily for I use 481 00:29:47,880 --> 00:29:52,080 Speaker 1: it for souv cooking and for some food preservation. Like 482 00:29:52,120 --> 00:29:53,720 Speaker 1: if you go to Costco and you buy a bunch 483 00:29:53,760 --> 00:29:56,520 Speaker 1: of protein and for a good price, but you're not 484 00:29:56,560 --> 00:29:58,440 Speaker 1: going to eat it and you want to freeze it, 485 00:29:58,880 --> 00:30:01,240 Speaker 1: then yeah, you want to use a vacuum sealer. They're 486 00:30:01,280 --> 00:30:05,400 Speaker 1: really great. They wrap around the entirety of the food 487 00:30:05,720 --> 00:30:11,120 Speaker 1: and then you have less problems with you know, getting 488 00:30:11,120 --> 00:30:15,479 Speaker 1: that frost in there. That's just so nasty. It creates 489 00:30:15,480 --> 00:30:19,400 Speaker 1: these little sharp spikes of ice that just tear away 490 00:30:19,520 --> 00:30:22,480 Speaker 1: the cells of your food and ends up coming. So 491 00:30:22,600 --> 00:30:25,680 Speaker 1: freezer burn sucks. That's not something won't kill you, it's 492 00:30:25,680 --> 00:30:28,560 Speaker 1: not bad for you. It just doesn't taste great. So 493 00:30:28,600 --> 00:30:31,000 Speaker 1: you have to keep those things in mind. So she 494 00:30:31,080 --> 00:30:34,160 Speaker 1: got this. She wanted this little handheld one that's super cool. 495 00:30:34,600 --> 00:30:37,520 Speaker 1: Reusable bags, you can clean them. They have this little 496 00:30:37,520 --> 00:30:40,640 Speaker 1: diaphragm on them. This hooks into the diaphragm that sucks 497 00:30:40,640 --> 00:30:44,360 Speaker 1: the air out and it's a really nice way to 498 00:30:44,400 --> 00:30:46,560 Speaker 1: protect your food if you're going to be freezing it 499 00:30:46,920 --> 00:30:49,120 Speaker 1: or things like that. If you don't have one of 500 00:30:49,160 --> 00:30:51,920 Speaker 1: these things. The best option is to get a good 501 00:30:52,080 --> 00:30:57,160 Speaker 1: freezer bag. You put the food in your freezer bag 502 00:30:58,120 --> 00:31:00,000 Speaker 1: and you go to zip lock it at the time, 503 00:31:00,320 --> 00:31:02,920 Speaker 1: leaving about an inch open. And then what you do 504 00:31:03,120 --> 00:31:06,320 Speaker 1: is you get a pot of water that's big enough 505 00:31:06,360 --> 00:31:09,640 Speaker 1: to submerge almost the entirety of the bag in. And 506 00:31:09,720 --> 00:31:13,840 Speaker 1: I suggest using this doing multiple things this way so 507 00:31:13,880 --> 00:31:16,400 Speaker 1: that you're not wasting the water and use the water. 508 00:31:17,480 --> 00:31:20,160 Speaker 1: You use the water for plants or whatever afterwards. So 509 00:31:20,280 --> 00:31:23,040 Speaker 1: you go and then you dip. Now the food is 510 00:31:23,080 --> 00:31:27,120 Speaker 1: in the freezer saved plastic bag, you slowly lower that. 511 00:31:27,360 --> 00:31:30,320 Speaker 1: The pressure from the water will start pressing the air 512 00:31:30,400 --> 00:31:33,440 Speaker 1: out through that one inch opening that you left in 513 00:31:33,480 --> 00:31:36,800 Speaker 1: the zipper ziplock bag. As it pushes up, you go 514 00:31:36,880 --> 00:31:40,280 Speaker 1: closer and closer to that opening. Don't submerge it because 515 00:31:40,320 --> 00:31:43,000 Speaker 1: the water will go inside, but all that air will 516 00:31:43,000 --> 00:31:45,600 Speaker 1: get pushed out. And then you ziplock it and you'll 517 00:31:45,640 --> 00:31:50,200 Speaker 1: notice that it gives a very tight hug to the food, 518 00:31:50,240 --> 00:31:52,400 Speaker 1: the protein or whatever you're putting in there. You dry 519 00:31:52,440 --> 00:31:55,000 Speaker 1: that off on the outside and then you can put 520 00:31:55,000 --> 00:31:57,640 Speaker 1: that in your freezer and that should give you some 521 00:31:57,920 --> 00:32:02,600 Speaker 1: decent protection there from you know, getting that freezer burn 522 00:32:02,720 --> 00:32:06,440 Speaker 1: and all that altogether nastiness there, all right, So that's 523 00:32:06,440 --> 00:32:08,040 Speaker 1: a hot tip if you don't have one of those 524 00:32:08,080 --> 00:32:11,960 Speaker 1: sealers otherwise, you know, freezing, especially during this time of 525 00:32:11,960 --> 00:32:14,040 Speaker 1: the year is kind of nice because then when you 526 00:32:14,080 --> 00:32:16,280 Speaker 1: get another rainy day and you don't feel like going out, 527 00:32:16,320 --> 00:32:19,240 Speaker 1: that you can eat these things up. Shepherd's pie heats 528 00:32:19,320 --> 00:32:21,520 Speaker 1: up fine in the microwave. It's one of those dishes 529 00:32:21,560 --> 00:32:24,640 Speaker 1: that actually eats up kind of nicely in the microwave 530 00:32:25,080 --> 00:32:27,920 Speaker 1: and you're good to go to eat and drink and 531 00:32:27,960 --> 00:32:30,760 Speaker 1: be merry and all of those good things. So stick around. 532 00:32:30,760 --> 00:32:32,880 Speaker 1: We have much more to get into. Let's see, I 533 00:32:32,960 --> 00:32:36,880 Speaker 1: think we're going to get into possibly dying food trends 534 00:32:36,880 --> 00:32:41,560 Speaker 1: for twenty twenty six. So go know where this is 535 00:32:41,680 --> 00:32:47,640 Speaker 1: KFI and KOSTHD two Los Angeles, Orange County. You've been 536 00:32:47,680 --> 00:32:49,960 Speaker 1: listening to the Fork Report. You can always hear us 537 00:32:50,000 --> 00:32:52,920 Speaker 1: live on KFI AM six forty two to five pm 538 00:32:53,000 --> 00:32:57,120 Speaker 1: on Saturday and anytime on demand on the iHeartRadio app.