1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty The four Report on demand on the iHeartRadio app. 3 00:00:21,040 --> 00:00:24,959 Speaker 1: Let Me Teach You had It. Let me teach you 4 00:00:25,079 --> 00:00:31,760 Speaker 1: had it, Ana Marina, Let me teach you at it. 5 00:00:33,760 --> 00:00:37,760 Speaker 1: It's like a calmar Age name. Let me teach you 6 00:00:37,760 --> 00:00:44,080 Speaker 1: had it. Let me t kfi AM six forty live 7 00:00:44,159 --> 00:00:48,400 Speaker 1: everywhere on the iHeartRadio app. Happy Saturday to you Neil 8 00:00:48,400 --> 00:00:51,480 Speaker 1: Savandra and the Four Report here. Happy to hang out 9 00:00:51,800 --> 00:00:54,880 Speaker 1: for three hours on a Saturday and just celebrate food. Man, 10 00:00:55,040 --> 00:00:57,680 Speaker 1: That's what we do. We've got three hours from two 11 00:00:57,680 --> 00:01:02,840 Speaker 1: to five to hang out, enjoy ours, celebrate food. The 12 00:01:02,840 --> 00:01:05,880 Speaker 1: people that make it. Is great to see Queenye and 13 00:01:05,959 --> 00:01:10,840 Speaker 1: Michael again the Reads. They are two very talented chefs. 14 00:01:11,920 --> 00:01:14,920 Speaker 1: They are the duo behind Poppy and Rose in Downtown 15 00:01:15,080 --> 00:01:17,760 Speaker 1: LA and Poppy and Seed and Anaheim. Check them out. 16 00:01:17,959 --> 00:01:21,960 Speaker 1: Support these folks. They're great people. They've been on the 17 00:01:22,000 --> 00:01:27,720 Speaker 1: show many times before. They make a fantastic food and 18 00:01:28,760 --> 00:01:32,960 Speaker 1: you will not be disappointed there. And then if you 19 00:01:33,040 --> 00:01:34,840 Speaker 1: have it in your heart to go to an event, 20 00:01:35,000 --> 00:01:39,520 Speaker 1: enjoy yourself but also benefit kids hungry kids the no 21 00:01:39,680 --> 00:01:44,480 Speaker 1: kid Hungry event is coming up in downtown LA at 22 00:01:44,480 --> 00:01:48,920 Speaker 1: the Rolling Greens there on April eleventh. The event is 23 00:01:49,080 --> 00:01:52,920 Speaker 1: called Night Out for No Kids Hungry, and you can 24 00:01:52,960 --> 00:01:56,040 Speaker 1: expect a lot the tasting at Night Out for No 25 00:01:56,120 --> 00:01:59,160 Speaker 1: Kid Hungry and then the after party and there's gonna 26 00:01:59,280 --> 00:02:05,480 Speaker 1: you know, all kinds of great food and tastings. You know. 27 00:02:06,000 --> 00:02:10,880 Speaker 1: It's just a great organization focused on feeding hungry kids 28 00:02:10,880 --> 00:02:14,400 Speaker 1: here in the US, and they do it right. The 29 00:02:14,440 --> 00:02:17,239 Speaker 1: promo code if you'd like to go, if you'd like 30 00:02:17,280 --> 00:02:19,240 Speaker 1: to get tickets, and I encourage you to do so. 31 00:02:20,520 --> 00:02:26,160 Speaker 1: It's for April eleventh at LA's Rolling Greens and this 32 00:02:26,240 --> 00:02:28,720 Speaker 1: is of course to help childhood hunger in the US. 33 00:02:28,760 --> 00:02:32,799 Speaker 1: You want to go to No Kid Hungry dot org 34 00:02:33,320 --> 00:02:36,960 Speaker 1: slash night Out buy tickets there. But here's the deal. 35 00:02:37,280 --> 00:02:41,440 Speaker 1: Here's a code specially for you, especially for you not 36 00:02:41,760 --> 00:02:48,960 Speaker 1: especially go use the code Join us twenty Join us 37 00:02:49,120 --> 00:02:51,880 Speaker 1: two zero. You're going to get twenty percent off those tickets. 38 00:02:52,200 --> 00:02:55,320 Speaker 1: But a great, great event. And you've not been, have you? 39 00:02:56,080 --> 00:02:58,720 Speaker 2: I haven't, But they seemed really cool and I would 40 00:02:58,760 --> 00:03:01,080 Speaker 2: love to try their food. The talkbacks they want to 41 00:03:01,120 --> 00:03:03,120 Speaker 2: know never I've never had their food. 42 00:03:03,480 --> 00:03:05,480 Speaker 1: I've never had their food. Okay. 43 00:03:05,560 --> 00:03:08,320 Speaker 2: I love their energy and I would love to see 44 00:03:08,320 --> 00:03:10,680 Speaker 2: what talents they have in the kitchen because they seem 45 00:03:10,720 --> 00:03:11,760 Speaker 2: talented just by talking. 46 00:03:12,360 --> 00:03:15,120 Speaker 1: Their food is fantastic. I believe it. You're gonna love it. 47 00:03:15,360 --> 00:03:17,560 Speaker 2: Somebody didn't want to know on the talkbacks, they said, 48 00:03:17,560 --> 00:03:19,840 Speaker 2: they really don't understand how these events work. How does 49 00:03:19,919 --> 00:03:23,760 Speaker 2: drinking alcohol, eating food and dancing feed hunger kids? 50 00:03:23,960 --> 00:03:24,720 Speaker 1: They're really confused. 51 00:03:24,760 --> 00:03:26,280 Speaker 2: I think they're coming from a genuine place when they 52 00:03:26,280 --> 00:03:26,519 Speaker 2: ask that. 53 00:03:26,600 --> 00:03:28,280 Speaker 1: Oh no, A lot of people do that. We do 54 00:03:28,400 --> 00:03:32,840 Speaker 1: things for you know, obviously for Katerina's Club as well, 55 00:03:33,400 --> 00:03:36,440 Speaker 1: And the thing is that food has always been a 56 00:03:36,480 --> 00:03:43,520 Speaker 1: thing that brings people together. And it's if if it's 57 00:03:43,600 --> 00:03:50,160 Speaker 1: hard for people to give some times and motivation and 58 00:03:50,360 --> 00:03:53,080 Speaker 1: inspiration to do so by way of saying, we know 59 00:03:53,160 --> 00:03:56,880 Speaker 1: your money is hard earned and we are going to 60 00:03:56,920 --> 00:04:01,960 Speaker 1: produce this event on a dime, which is what they 61 00:04:02,000 --> 00:04:07,440 Speaker 1: do because people. What we don't get into is that 62 00:04:07,800 --> 00:04:13,040 Speaker 1: people like the Reads Queen and Michael, they take their 63 00:04:13,080 --> 00:04:21,839 Speaker 1: time out from their families and their restaurants. They find organizations, 64 00:04:22,440 --> 00:04:28,400 Speaker 1: purveyors or those that bring in their own produce and 65 00:04:28,520 --> 00:04:33,320 Speaker 1: their proteins and stuff they work with them to either 66 00:04:33,360 --> 00:04:39,800 Speaker 1: get discounted, highly discounted or donated food, and then they 67 00:04:39,880 --> 00:04:44,880 Speaker 1: get donated locations or for very small costs. That's why 68 00:04:44,880 --> 00:04:47,760 Speaker 1: they'll do them at certain times where the costs are lower, 69 00:04:47,920 --> 00:04:54,000 Speaker 1: or and they put on really an event that probably 70 00:04:54,120 --> 00:04:58,680 Speaker 1: you couldn't pay for normally. It's just it's a too big, 71 00:04:58,800 --> 00:05:02,159 Speaker 1: too grand and they do it for a fair price, 72 00:05:04,080 --> 00:05:07,240 Speaker 1: and that way the vast majority of the money is 73 00:05:07,279 --> 00:05:11,240 Speaker 1: going to go to the cause. But you do it's 74 00:05:11,320 --> 00:05:15,279 Speaker 1: like you get a celebration of it. Now, people that 75 00:05:15,400 --> 00:05:17,840 Speaker 1: say these things, I get it. You're going, well, why 76 00:05:17,880 --> 00:05:19,960 Speaker 1: not just give whatever it costs to do that event? 77 00:05:20,000 --> 00:05:24,719 Speaker 1: There there's no way you would by how they're doing this. 78 00:05:24,839 --> 00:05:27,480 Speaker 1: You're going to make the money that you would by 79 00:05:27,520 --> 00:05:31,800 Speaker 1: inviting people like you and saying come to the event 80 00:05:32,240 --> 00:05:36,360 Speaker 1: and enjoy, and we're going to thank you right now, 81 00:05:36,400 --> 00:05:39,360 Speaker 1: not just on April fifteenth or whatever. When you get 82 00:05:39,400 --> 00:05:43,760 Speaker 1: your taxes or do your taxes, it's like that. So 83 00:05:44,240 --> 00:05:49,919 Speaker 1: when you give charitable monies or goods, the government says 84 00:05:50,000 --> 00:05:53,240 Speaker 1: we're gonna we're gonna let you write that off at 85 00:05:53,360 --> 00:05:56,800 Speaker 1: least because of your generosity. So think of this and 86 00:05:56,920 --> 00:06:00,640 Speaker 1: reverse they're building a thank you in to the event 87 00:06:01,440 --> 00:06:04,600 Speaker 1: where it still helps more than they could have by 88 00:06:04,720 --> 00:06:06,719 Speaker 1: just not doing the event, which is I think is 89 00:06:06,720 --> 00:06:09,240 Speaker 1: what people think. They think, well, just don't do the 90 00:06:09,279 --> 00:06:11,480 Speaker 1: event and then give them the money you'd pay. No, 91 00:06:11,800 --> 00:06:14,480 Speaker 1: they're calling in favors. These are chefs that are doing 92 00:06:14,520 --> 00:06:18,240 Speaker 1: this not getting paid. That money is not going to them. 93 00:06:19,240 --> 00:06:24,719 Speaker 1: They are doing these things as a thank you to 94 00:06:24,800 --> 00:06:31,440 Speaker 1: the people that are donating and pushing that along to 95 00:06:31,680 --> 00:06:34,039 Speaker 1: the cause. I've seen these done so many times, and 96 00:06:34,080 --> 00:06:37,440 Speaker 1: I often wondered myself, like, can't you just do X, 97 00:06:37,600 --> 00:06:40,960 Speaker 1: Y and Z. It doesn't work that way. Humans are weird. 98 00:06:41,080 --> 00:06:45,080 Speaker 1: I don't know why. But this is a method that works, 99 00:06:46,000 --> 00:06:50,360 Speaker 1: and quite honestly, it brings people together. The chefs get 100 00:06:50,360 --> 00:06:53,279 Speaker 1: to see each other on a common cause. They get 101 00:06:53,279 --> 00:06:55,760 Speaker 1: to connect with people that are enjoying their food on 102 00:06:55,839 --> 00:07:01,440 Speaker 1: a common cause. They get publicity. So we're reminding people 103 00:07:01,520 --> 00:07:04,520 Speaker 1: of their great food and the things that they're doing 104 00:07:04,640 --> 00:07:07,159 Speaker 1: that they deserve. But I will tell you I have 105 00:07:07,360 --> 00:07:12,120 Speaker 1: never met anybody that is a chef that doesn't spend 106 00:07:12,440 --> 00:07:16,160 Speaker 1: the vast majority of their downtime doing charity. I don't 107 00:07:16,200 --> 00:07:18,840 Speaker 1: know what it is about this group. You know, there's 108 00:07:18,880 --> 00:07:21,880 Speaker 1: some any holes in the group too, but the vast 109 00:07:21,880 --> 00:07:25,720 Speaker 1: majority of them are donating their time all the time. 110 00:07:27,000 --> 00:07:31,240 Speaker 1: So I hope that helps because I have never been 111 00:07:31,240 --> 00:07:35,240 Speaker 1: more impressed by a group of people than those in 112 00:07:35,280 --> 00:07:37,840 Speaker 1: the culinary arts when it comes to donating. I swear 113 00:07:37,960 --> 00:07:40,800 Speaker 1: they make a dollar an hour by the time they're 114 00:07:40,840 --> 00:07:44,080 Speaker 1: done because the amount of work they put into their restaurants, 115 00:07:44,960 --> 00:07:49,920 Speaker 1: into charity work, to events. And you'd be freaked out 116 00:07:49,920 --> 00:07:53,320 Speaker 1: if you knew what they go home to eat. Cheese 117 00:07:53,320 --> 00:07:56,400 Speaker 1: and crackers, no joke, I've gotten that answer more than 118 00:07:56,400 --> 00:07:58,680 Speaker 1: anything else by chefs. They go home and they have 119 00:07:58,720 --> 00:08:02,280 Speaker 1: cheese and crackers or instant noodles or something. 120 00:08:02,760 --> 00:08:03,000 Speaker 3: Yeah. 121 00:08:03,560 --> 00:08:07,120 Speaker 1: So anyways, I applaud them. No kid Hungry. If you 122 00:08:07,160 --> 00:08:09,800 Speaker 1: want to find out more, go to nokid hungry dot org, 123 00:08:10,120 --> 00:08:12,920 Speaker 1: slash night Out, and again, if you're going to do it, 124 00:08:13,560 --> 00:08:18,239 Speaker 1: take the gift of the discount. Use the code join 125 00:08:19,040 --> 00:08:23,120 Speaker 1: us join us to zero for twenty percent off. But 126 00:08:23,200 --> 00:08:25,720 Speaker 1: I'll tell you will have a fabulous time, and yes, 127 00:08:26,120 --> 00:08:28,840 Speaker 1: the money will be going to children. All right, So 128 00:08:28,840 --> 00:08:31,840 Speaker 1: the fork Report, I'm Neil savedra stick around more to come. 129 00:08:32,280 --> 00:08:35,280 Speaker 4: You're listening to The Fork Report with Nil Savedra on 130 00:08:35,400 --> 00:08:37,839 Speaker 4: demand from KFI AM six forty. 131 00:08:39,679 --> 00:08:42,480 Speaker 1: Fork Report is what you're listening to. We celebrate food 132 00:08:42,760 --> 00:08:48,760 Speaker 1: and just tell you about places that are opening, closing, cooking, baking, 133 00:08:49,360 --> 00:08:53,000 Speaker 1: making cocktails, whatever it may be. Of course we talk 134 00:08:53,040 --> 00:08:54,960 Speaker 1: about it here on the Forkport. I'd love for you 135 00:08:55,000 --> 00:08:58,120 Speaker 1: to join me on social media for the fork Report. 136 00:08:58,160 --> 00:09:02,520 Speaker 1: You go to fork Reporter on Instagram for Reporter on Instagram, 137 00:09:02,559 --> 00:09:05,640 Speaker 1: and I have fun there putting posts. I control my 138 00:09:05,640 --> 00:09:08,720 Speaker 1: own social media, no one controls it for me. And 139 00:09:08,760 --> 00:09:11,200 Speaker 1: then I have my art one for stuff I like 140 00:09:11,240 --> 00:09:15,000 Speaker 1: to make or fix or create. I'm a maker at heart. 141 00:09:15,640 --> 00:09:18,960 Speaker 1: And if you're into art or you do art yourself 142 00:09:19,080 --> 00:09:22,400 Speaker 1: or make stuff or any of those things into geeky 143 00:09:22,440 --> 00:09:27,640 Speaker 1: stuff like erbits, people, people, book or you know, sci 144 00:09:27,640 --> 00:09:31,040 Speaker 1: fi movies, things like that, you might enjoy it. It's 145 00:09:31,559 --> 00:09:36,480 Speaker 1: Savco Industries at Savco Industries s aa V like the 146 00:09:36,520 --> 00:09:41,240 Speaker 1: beginning of my last name, COO sav Co Industries, and 147 00:09:41,320 --> 00:09:43,160 Speaker 1: I'd love to find you there. I've been doing some 148 00:09:43,360 --> 00:09:46,720 Speaker 1: taking some of my old photography and some recent photography 149 00:09:46,720 --> 00:09:51,040 Speaker 1: as well making prints. I do my own stuff in 150 00:09:51,080 --> 00:09:54,040 Speaker 1: my own shop printing them with a UV printer on 151 00:09:54,160 --> 00:09:57,760 Speaker 1: canvas and the like. So it's pretty cool, all right. 152 00:09:58,200 --> 00:09:59,800 Speaker 1: What I want to do is open the phone lines 153 00:09:59,800 --> 00:10:02,600 Speaker 1: E one hundred and five two zero one five three four, 154 00:10:02,640 --> 00:10:05,680 Speaker 1: eight hundred five two zero one five three four. Any 155 00:10:05,760 --> 00:10:11,400 Speaker 1: questions you have about restaurants, cooking, baking, grilling, anything like that, 156 00:10:11,440 --> 00:10:13,320 Speaker 1: give me a call. I just feel like connecting to 157 00:10:13,360 --> 00:10:15,679 Speaker 1: be honest with you. And I've got some stories I 158 00:10:15,720 --> 00:10:17,160 Speaker 1: want to tell you about, and I'll start telling you 159 00:10:17,160 --> 00:10:18,640 Speaker 1: about them when we come back. But I'd love to 160 00:10:18,640 --> 00:10:22,480 Speaker 1: hear for you if you are interested in talking about food. 161 00:10:22,679 --> 00:10:27,680 Speaker 1: So if you have a question dealing with food or cooking, baking, 162 00:10:28,640 --> 00:10:30,600 Speaker 1: looking for a restaurant or something, maybe I can help 163 00:10:30,600 --> 00:10:32,960 Speaker 1: you out. The number is eight hundred five two zero 164 00:10:33,080 --> 00:10:36,559 Speaker 1: one five three four eight hundred five to zero one 165 00:10:36,640 --> 00:10:37,560 Speaker 1: five three four. 166 00:10:38,080 --> 00:10:41,080 Speaker 4: You're listening to The Fork Report with Nil Sevedra on 167 00:10:41,200 --> 00:10:43,640 Speaker 4: demand from KFI AM six forty. 168 00:10:45,559 --> 00:10:47,840 Speaker 1: It is a lovely day. It's just a little gray, 169 00:10:48,000 --> 00:10:50,440 Speaker 1: is all. I'm not complaining any day. I wake up 170 00:10:50,440 --> 00:10:53,520 Speaker 1: and I'm breathing. That's a pretty good day, Lisa. At 171 00:10:53,559 --> 00:10:57,080 Speaker 1: least if I'm not breathing like that would probably not 172 00:10:57,559 --> 00:10:59,160 Speaker 1: end up being a good day. But I spent a 173 00:10:59,160 --> 00:11:01,640 Speaker 1: good chunk of yes, your day out in Glendale, just 174 00:11:01,720 --> 00:11:05,160 Speaker 1: driving around, get out of the house, run some errands, 175 00:11:05,200 --> 00:11:11,760 Speaker 1: went to Michael's. Out there. You know, little nothing, bunt cake. 176 00:11:11,840 --> 00:11:14,400 Speaker 1: You know what I'm saying, a little out and about. 177 00:11:16,000 --> 00:11:19,560 Speaker 1: And so I love being out there in the Glendale, 178 00:11:19,960 --> 00:11:24,200 Speaker 1: Glendale and enjoying myself. So we open up the phone 179 00:11:24,200 --> 00:11:26,600 Speaker 1: lines eight hundred and five two zero one five three 180 00:11:26,679 --> 00:11:30,160 Speaker 1: four eight hundred five two zero one five three four 181 00:11:30,240 --> 00:11:33,360 Speaker 1: any of your questions about food cooking? What have you 182 00:11:33,920 --> 00:11:34,760 Speaker 1: happy to answer? 183 00:11:34,800 --> 00:11:34,920 Speaker 3: Now? 184 00:11:34,920 --> 00:11:36,640 Speaker 1: I got to remember how to use these stupid phones. 185 00:11:36,679 --> 00:11:40,000 Speaker 1: I just don't use them often enough. Let's go to Regina. 186 00:11:40,559 --> 00:11:40,880 Speaker 4: Is that it? 187 00:11:40,960 --> 00:11:41,080 Speaker 3: Now? 188 00:11:41,160 --> 00:11:44,760 Speaker 1: Let's try this. Regina, welcome to the Fork. Report met me? 189 00:11:45,240 --> 00:11:45,640 Speaker 1: What's that? 190 00:11:45,720 --> 00:11:48,360 Speaker 3: A few times? I said, you've met me a few times? 191 00:11:48,440 --> 00:11:51,200 Speaker 1: Well, I'm lucky for it, I'm better for it. I bet. 192 00:11:52,720 --> 00:11:55,160 Speaker 3: My question I had told your why because I actually 193 00:11:55,280 --> 00:11:59,959 Speaker 3: met her at your birthday party? Oh yes, yes, you 194 00:12:00,240 --> 00:12:06,440 Speaker 3: thought about. Since the restaurants are struggling, Alta, Dina, Pasadena, 195 00:12:06,520 --> 00:12:11,280 Speaker 3: maybe even someplace else, but because of the fires, have 196 00:12:11,480 --> 00:12:16,800 Speaker 3: a meet and greet. We go somewhere every other month 197 00:12:16,800 --> 00:12:18,800 Speaker 3: if you couldn't do it every month, but like every 198 00:12:18,840 --> 00:12:22,880 Speaker 3: other month, and you know, we patronize the restaurant and 199 00:12:24,080 --> 00:12:27,080 Speaker 3: we get a chance to you know, meet other listeners 200 00:12:27,120 --> 00:12:27,920 Speaker 3: and of course see you. 201 00:12:28,559 --> 00:12:29,559 Speaker 5: Yeah, well my question. 202 00:12:29,640 --> 00:12:33,280 Speaker 1: Well, that's very nice. We love that idea. Actually talk 203 00:12:33,400 --> 00:12:38,000 Speaker 1: to producer Kayla about it, and we have talked to 204 00:12:39,160 --> 00:12:44,360 Speaker 1: even more importantly, talking to our program director Brian Long, 205 00:12:44,400 --> 00:12:47,600 Speaker 1: who loved the idea as well about doing something for 206 00:12:47,640 --> 00:12:50,080 Speaker 1: the burn areas and like, and we've talked about the 207 00:12:50,080 --> 00:12:53,080 Speaker 1: logistics of it. We have nothing to announce at this point, 208 00:12:53,320 --> 00:12:55,760 Speaker 1: but I want you to know that it is absolutely 209 00:12:56,080 --> 00:13:00,600 Speaker 1: on our radar for sure. That's something we been thinking 210 00:13:00,600 --> 00:13:03,719 Speaker 1: about and trying to figure out how we can how 211 00:13:03,760 --> 00:13:07,120 Speaker 1: we can do that because it is obviously something that's 212 00:13:07,200 --> 00:13:11,839 Speaker 1: important to us for sure. So great idea, Okay, it's 213 00:13:11,880 --> 00:13:13,920 Speaker 1: just it's a matter of trying to figure out how 214 00:13:13,920 --> 00:13:18,120 Speaker 1: to you know, how to do it and to set 215 00:13:18,160 --> 00:13:21,120 Speaker 1: it all up. So thanks for that. So we'll we'll 216 00:13:21,480 --> 00:13:23,480 Speaker 1: figure out how to put that together, and when we do, 217 00:13:24,160 --> 00:13:28,040 Speaker 1: we'll scream Regina, Regina, Regina, come and meet us, meet us, 218 00:13:28,040 --> 00:13:33,839 Speaker 1: meet us, all right, thank you, bye bye. Okay, let's 219 00:13:33,840 --> 00:13:44,640 Speaker 1: talk to uh? Is it Dantes? Hello? Hello, yes, Dantes? 220 00:13:44,720 --> 00:13:48,640 Speaker 1: I like it? What's going on? How can I help you? 221 00:13:49,960 --> 00:13:51,200 Speaker 6: I got a question for you. 222 00:13:51,320 --> 00:13:54,520 Speaker 1: Shot priors are so healthy. 223 00:13:54,920 --> 00:13:58,680 Speaker 6: Why aren't restaurants that they are or are not using them? 224 00:13:58,720 --> 00:14:02,280 Speaker 6: And why would they even advertise them or use them in? 225 00:14:03,160 --> 00:14:03,319 Speaker 3: Oh? 226 00:14:03,400 --> 00:14:07,960 Speaker 1: Air fryers? Yeah as okay, So air fryers, yes, they 227 00:14:08,000 --> 00:14:10,720 Speaker 1: are great. They are healthier in the sense that they 228 00:14:10,840 --> 00:14:14,240 Speaker 1: absorb less oil. You're not using them like a deep fryer, 229 00:14:15,480 --> 00:14:18,840 Speaker 1: and you might be surprised that some places do. There 230 00:14:18,840 --> 00:14:22,000 Speaker 1: are some restaurants that use industrial grade. These are commercial 231 00:14:22,040 --> 00:14:28,240 Speaker 1: grade air fryers. They're usually in smaller places, maybe health driven, 232 00:14:28,360 --> 00:14:31,200 Speaker 1: that's kind of their hook type thing. But here's a 233 00:14:31,240 --> 00:14:35,560 Speaker 1: couple of reasons that make it difficult or problematic to 234 00:14:35,800 --> 00:14:40,880 Speaker 1: use an air fryer in a commercial setting. The thing 235 00:14:40,960 --> 00:14:44,680 Speaker 1: that makes an air fryer work so deep frying, even 236 00:14:44,760 --> 00:14:47,320 Speaker 1: though it's a what you call a wet cooking method 237 00:14:47,400 --> 00:14:53,240 Speaker 1: because it's in oil, is actually dehydrating, So it's dehydrating 238 00:14:53,280 --> 00:14:55,520 Speaker 1: whatever you're cooking. The bubbles that come out when you're 239 00:14:55,560 --> 00:15:01,280 Speaker 1: frying are literally the water being you know, turned into steam. 240 00:15:01,800 --> 00:15:06,200 Speaker 1: So it's taking all that out and it's getting rid 241 00:15:06,240 --> 00:15:08,920 Speaker 1: of that and that's the same thing that an air 242 00:15:09,040 --> 00:15:11,360 Speaker 1: dryer does, or an air fryer rather, but an air 243 00:15:11,400 --> 00:15:14,720 Speaker 1: fryer is not really frying. What it's doing is dehydrating. 244 00:15:14,880 --> 00:15:17,320 Speaker 1: And the way it does it is it used circulating 245 00:15:17,800 --> 00:15:22,120 Speaker 1: circulating heat. Convection of it is what they call it. 246 00:15:22,200 --> 00:15:24,760 Speaker 1: But the thing that makes it work is that it's 247 00:15:24,920 --> 00:15:29,160 Speaker 1: very small, so it takes that heat and it circulates 248 00:15:29,200 --> 00:15:33,440 Speaker 1: it around. That's why sometimes they have the little grate 249 00:15:33,480 --> 00:15:36,560 Speaker 1: that lifts everything up that air circulating around it to 250 00:15:37,880 --> 00:15:41,920 Speaker 1: dehydrate it, to give it that crispiness. Yes, massive amount 251 00:15:41,960 --> 00:15:46,600 Speaker 1: of savings on calories and the oil because it's not absorbing. 252 00:15:46,640 --> 00:15:49,880 Speaker 1: As long as you're frying above three hundred and fifty 253 00:15:49,920 --> 00:15:54,720 Speaker 1: degrees or so, it's going to absorb less of the oil, 254 00:15:54,800 --> 00:15:56,880 Speaker 1: but it's still going to absorb some. If you're not 255 00:15:57,040 --> 00:15:59,920 Speaker 1: using it in an air fryer, you're not going to 256 00:16:00,040 --> 00:16:03,240 Speaker 1: get it the same way. So the issue really is 257 00:16:04,440 --> 00:16:09,080 Speaker 1: that the space and quite honestly, people like fried food 258 00:16:09,080 --> 00:16:12,720 Speaker 1: for a reason. Fried food is very tasty and it's 259 00:16:12,720 --> 00:16:16,240 Speaker 1: got a lot of fattiness in it, and really air 260 00:16:16,280 --> 00:16:19,720 Speaker 1: fryers work really well for certain things and not great 261 00:16:20,360 --> 00:16:24,080 Speaker 1: across the board. So that's really the answer there. Dantees 262 00:16:24,120 --> 00:16:26,440 Speaker 1: that it just kind of focuses on those things and 263 00:16:27,400 --> 00:16:28,440 Speaker 1: that's where the money is. 264 00:16:30,160 --> 00:16:33,400 Speaker 6: We struggle with that at work because we contemplate on 265 00:16:33,480 --> 00:16:35,920 Speaker 6: going between the air frier and the deep fryer. And 266 00:16:35,920 --> 00:16:38,520 Speaker 6: there's some things that you need a deep fry and 267 00:16:38,560 --> 00:16:40,400 Speaker 6: there's some things that you can get by which is 268 00:16:40,480 --> 00:16:42,920 Speaker 6: air frying, like maybe some fries, if that makes sense. 269 00:16:46,800 --> 00:16:49,480 Speaker 1: Yeah, it really, it really is going to be. Now, 270 00:16:49,960 --> 00:16:54,320 Speaker 1: an air fryer works fantastic on frozen foods, so you 271 00:16:54,360 --> 00:16:57,280 Speaker 1: know things that have been frozen, and in most places 272 00:16:57,280 --> 00:17:00,240 Speaker 1: you're going to use frozen frozen fries and and they've 273 00:17:00,240 --> 00:17:05,240 Speaker 1: already been par fried once to get them light blonde 274 00:17:05,359 --> 00:17:08,760 Speaker 1: and then frozen. So really all you're doing is doing 275 00:17:08,760 --> 00:17:12,200 Speaker 1: a reheat kind of a second fry like you would 276 00:17:12,560 --> 00:17:14,679 Speaker 1: and it works. But you're right, there's some things that 277 00:17:14,720 --> 00:17:19,359 Speaker 1: are just not going to happen the same or taste 278 00:17:19,400 --> 00:17:22,199 Speaker 1: the same. Fried chicken. You're not gonna put raw fried 279 00:17:22,280 --> 00:17:24,600 Speaker 1: chicken in an air fryer. You're gonna have to cook 280 00:17:24,640 --> 00:17:27,959 Speaker 1: it and then reheat it. So yeah, there's limitations on 281 00:17:28,000 --> 00:17:32,840 Speaker 1: that as well, but ultimately, you know, deep frying is 282 00:17:32,880 --> 00:17:37,359 Speaker 1: gonna it's gonna win out. It's de frying. Thanks for 283 00:17:37,400 --> 00:17:38,600 Speaker 1: your call though, I appreciate it. 284 00:17:39,680 --> 00:17:41,600 Speaker 6: Thank you, long time listener. I appreciate it. 285 00:17:42,160 --> 00:17:44,359 Speaker 1: I appreciate you. That's very very cool. Thanks, have a 286 00:17:44,400 --> 00:17:46,360 Speaker 1: wonderful day. We'll be back with more. If you want 287 00:17:46,359 --> 00:17:49,680 Speaker 1: to call in you have a question cooking or anything 288 00:17:49,760 --> 00:17:53,320 Speaker 1: like that, baking a restaurant, you want to give a 289 00:17:53,320 --> 00:17:55,359 Speaker 1: shout out to your own restaurant or something new in 290 00:17:55,400 --> 00:17:58,640 Speaker 1: your area, let me know. Eight hundred five two zero 291 00:17:58,720 --> 00:18:01,560 Speaker 1: one five three four. Eight hundred and five two zero 292 00:18:01,640 --> 00:18:02,920 Speaker 1: one five three. 293 00:18:02,800 --> 00:18:06,760 Speaker 4: Four you're listening to the Fork Report with Nil Savedra 294 00:18:07,000 --> 00:18:11,399 Speaker 4: on demand from KFI A M six forty. 295 00:18:12,160 --> 00:18:14,600 Speaker 1: I invite you to hang out with me on social 296 00:18:14,680 --> 00:18:20,200 Speaker 1: media at fork Reporter at fork Reporter on Instagram, and 297 00:18:20,240 --> 00:18:24,080 Speaker 1: then on my art one it's it's my person. They're 298 00:18:24,119 --> 00:18:26,440 Speaker 1: both personal. No one I will say answers on them, 299 00:18:27,000 --> 00:18:32,679 Speaker 1: but it's where I do my art, making some photography there, 300 00:18:33,760 --> 00:18:37,520 Speaker 1: building things, fixing things, and if you're into those types 301 00:18:37,560 --> 00:18:41,080 Speaker 1: of things, or you're a geek like me, like sci 302 00:18:41,160 --> 00:18:44,520 Speaker 1: fi and whatever it is, join me there. And that 303 00:18:44,560 --> 00:18:51,600 Speaker 1: one is Savco Industries s AA V COO Industries on 304 00:18:51,640 --> 00:18:58,360 Speaker 1: Instagram as well. SAA v COO Industries on Instagram as well. 305 00:18:58,800 --> 00:19:01,320 Speaker 1: And I put other stuff that I do there and 306 00:19:01,359 --> 00:19:03,520 Speaker 1: you can check that out. All right, back to the 307 00:19:03,560 --> 00:19:09,320 Speaker 1: phones we go, and let's talk to Pam. Pam, welcome 308 00:19:09,359 --> 00:19:10,119 Speaker 1: to the Fork Report. 309 00:19:10,960 --> 00:19:16,040 Speaker 5: Hello, thank you, Hi there. So did you get my question? 310 00:19:16,520 --> 00:19:18,480 Speaker 1: Oh well, why don't you ask it? It'll be fresh 311 00:19:18,560 --> 00:19:23,040 Speaker 1: for everybody to hear. I'm sorry, No, this is We're 312 00:19:23,080 --> 00:19:24,960 Speaker 1: just going to do it. It's different. See, it's like 313 00:19:25,000 --> 00:19:27,600 Speaker 1: we're on radio and they're listening and they're going to 314 00:19:27,640 --> 00:19:31,920 Speaker 1: want to know what we're talking about. So let it rip, Pam. 315 00:19:32,119 --> 00:19:38,920 Speaker 5: Okay, So I was gifted a fourteen ounce jar of 316 00:19:37,840 --> 00:19:40,840 Speaker 5: one grassped beef tallow. 317 00:19:40,960 --> 00:19:43,120 Speaker 1: Oh you got good friends. 318 00:19:43,520 --> 00:19:47,760 Speaker 5: Yeah, and I just was gonna throw it away. Oh, 319 00:19:48,119 --> 00:19:50,320 Speaker 5: give it away. I don't know what to do with it. 320 00:19:50,520 --> 00:19:53,560 Speaker 1: Oh, Pam, we just became mortal enemies. God, I didn't 321 00:19:53,600 --> 00:19:56,640 Speaker 1: expect it. Oh I'm sorry, Okay, prepared to fight. 322 00:19:58,280 --> 00:20:02,159 Speaker 5: Okay. So, and I read I was reading my Orange 323 00:20:02,240 --> 00:20:07,240 Speaker 5: Coast magazine and there were some restaurants listed, reading about 324 00:20:07,280 --> 00:20:11,440 Speaker 5: the different things, and one of them was everything including 325 00:20:11,520 --> 00:20:14,800 Speaker 5: French fries, were cooked in this beef tallow, and I 326 00:20:14,960 --> 00:20:19,280 Speaker 5: was really intrigued. And so I listened to your show 327 00:20:19,280 --> 00:20:23,240 Speaker 5: today and I thought about the beef tallow that I have, 328 00:20:23,480 --> 00:20:27,000 Speaker 5: and so tell me how great is it or not? 329 00:20:27,480 --> 00:20:32,880 Speaker 1: Okay, beef tallow. Tallow is so fantastic. As a matter 330 00:20:32,920 --> 00:20:36,040 Speaker 1: of fact, the reason why everybody loved One of the 331 00:20:36,119 --> 00:20:39,640 Speaker 1: main reasons why everybody loved McDonald's french fries is they 332 00:20:39,680 --> 00:20:42,800 Speaker 1: originally were fried deep fried in beef tallow, which is 333 00:20:42,840 --> 00:20:46,159 Speaker 1: a great use for it. It has a high smoke 334 00:20:46,200 --> 00:20:51,280 Speaker 1: point over four hundred degrees to four twenty degrees, which 335 00:20:51,320 --> 00:20:55,280 Speaker 1: means the smoke point is when an oil heats up 336 00:20:55,320 --> 00:20:58,080 Speaker 1: to a point where it starts to break down and smoke. 337 00:21:00,320 --> 00:21:03,399 Speaker 1: You don't deep fry in like olive oil or things 338 00:21:03,440 --> 00:21:05,600 Speaker 1: like that because they have lower or butter, they have 339 00:21:05,680 --> 00:21:12,200 Speaker 1: lower smoke points there. So for frying, it's a no brainer. 340 00:21:12,280 --> 00:21:16,440 Speaker 1: It's fantastic and it comes from cow. It's cow fat 341 00:21:17,520 --> 00:21:22,760 Speaker 1: and it is just a great flavorful fat that has 342 00:21:22,800 --> 00:21:29,440 Speaker 1: that high but flavorful smoke point. So baking, like if 343 00:21:29,440 --> 00:21:31,800 Speaker 1: you want really flaky pastries, like you're doing like a 344 00:21:32,760 --> 00:21:34,760 Speaker 1: pie doo or something like that will work great where 345 00:21:34,800 --> 00:21:37,720 Speaker 1: you would normally use maybe a butter or something. Think 346 00:21:37,760 --> 00:21:40,320 Speaker 1: of it as when you're gonna use shortening, you would 347 00:21:40,400 --> 00:21:46,280 Speaker 1: use it French fries, roasting vegetables, you toss the vest 348 00:21:46,480 --> 00:21:48,680 Speaker 1: vegetables in a little bit with that, with your seasoning, 349 00:21:49,080 --> 00:21:53,240 Speaker 1: searing off steaks, you put a little bit of that in, 350 00:21:53,280 --> 00:21:58,440 Speaker 1: you know, a pan. Some people it has natural uses too. 351 00:21:58,520 --> 00:22:01,760 Speaker 1: Now these I'm not as familiar with, but some people 352 00:22:01,800 --> 00:22:04,120 Speaker 1: actually use it on their skin for moisturizing. 353 00:22:04,880 --> 00:22:07,160 Speaker 2: My sister rubbed it on her belly her entire pregnancy 354 00:22:07,440 --> 00:22:08,760 Speaker 2: and had not one stretch mark. 355 00:22:09,440 --> 00:22:12,199 Speaker 1: And oh, that is not just someone talking out of 356 00:22:12,200 --> 00:22:16,000 Speaker 1: the AIRPAM. That's actually Kayla. It freaked me out for 357 00:22:16,000 --> 00:22:21,199 Speaker 1: a second. Of all, that's not PAM, but it is. 358 00:22:21,280 --> 00:22:23,400 Speaker 1: It is. It is good for your skin, and some 359 00:22:23,440 --> 00:22:26,679 Speaker 1: people use it as a leather conditioner. Some people season 360 00:22:26,680 --> 00:22:29,280 Speaker 1: their cast iron with it. Some people even use it 361 00:22:29,359 --> 00:22:32,639 Speaker 1: as an ingredient in making soap or candles at home. 362 00:22:33,160 --> 00:22:38,600 Speaker 1: It's really versatile, and we have demonized certain fats and 363 00:22:38,680 --> 00:22:42,240 Speaker 1: then we started going to synthetic fat fats or things 364 00:22:42,320 --> 00:22:46,680 Speaker 1: like gosh margarine growing up, and really animal fats are 365 00:22:46,880 --> 00:22:49,480 Speaker 1: better in many different ways. And I know that's not 366 00:22:49,520 --> 00:22:53,560 Speaker 1: a popular thing to say, but that's the truth of it. 367 00:22:53,720 --> 00:22:59,760 Speaker 1: And beef towel towelow is really considered like gold in 368 00:23:00,000 --> 00:23:07,840 Speaker 1: cooking because it just is flavorful. You can use it 369 00:23:07,880 --> 00:23:09,800 Speaker 1: to cook eggs. You'd use it the same way you 370 00:23:09,800 --> 00:23:12,560 Speaker 1: would butter, shortening or anything like that. It just is 371 00:23:12,920 --> 00:23:14,600 Speaker 1: it's got more flavor to it as all. 372 00:23:14,920 --> 00:23:18,720 Speaker 5: I'll try it, Yeah, you will, I will try. I'm 373 00:23:18,760 --> 00:23:21,719 Speaker 5: a home cook. I cook every night. I'm you know, 374 00:23:22,359 --> 00:23:26,480 Speaker 5: cook from scratch, one of those, and I really enjoy it. 375 00:23:26,560 --> 00:23:29,960 Speaker 1: And I'll try this experiment with it. I'd be curious 376 00:23:30,000 --> 00:23:33,919 Speaker 1: to hear, like do a small you know, pastry crust 377 00:23:34,000 --> 00:23:38,000 Speaker 1: or something with butter or shortening or something, and then 378 00:23:38,119 --> 00:23:41,000 Speaker 1: do it with beef towel, you know, put yourself in 379 00:23:41,040 --> 00:23:45,439 Speaker 1: a position really tasting it, because it just it is 380 00:23:45,720 --> 00:23:50,119 Speaker 1: really a special fat. I like that. I like duck fat. 381 00:23:51,000 --> 00:23:54,520 Speaker 1: They really they're just different. They're flavoring and things like that. 382 00:23:55,680 --> 00:23:57,479 Speaker 1: I think you're going to be impressed with the flavor 383 00:23:57,520 --> 00:24:00,679 Speaker 1: it brings to and don't throw it out give me 384 00:24:00,720 --> 00:24:05,479 Speaker 1: a heart attack. Wow, you enjoy it, then you let 385 00:24:05,560 --> 00:24:06,280 Speaker 1: us know how it goes. 386 00:24:07,520 --> 00:24:09,200 Speaker 5: Thank you so much, all right, Pam. 387 00:24:09,000 --> 00:24:11,280 Speaker 1: Thanks for listening, Thanks for the call. It's the Fork Report. 388 00:24:11,320 --> 00:24:16,000 Speaker 1: I'm Neil Savedra KFI AM six forty. Let's get let's 389 00:24:16,000 --> 00:24:18,000 Speaker 1: go to the top of the hour, herd everywhere on 390 00:24:18,040 --> 00:24:22,040 Speaker 1: the iHeartRadio app. You've been listening to The Fork Report. 391 00:24:22,200 --> 00:24:24,640 Speaker 1: You can always hear us live on KFI AM six 392 00:24:24,720 --> 00:24:28,199 Speaker 1: forty two to five pm on Saturday, and anytime on 393 00:24:28,320 --> 00:24:30,359 Speaker 1: demand on the iHeartRadio app.