1 00:00:00,480 --> 00:00:03,840 Speaker 1: Hey, it's Neil Savedra. You're listening to KFIM sixty the 2 00:00:03,920 --> 00:00:10,520 Speaker 1: four Report on demand on the iHeartRadio app. Hey, miss Kayla, Yes, 3 00:00:10,560 --> 00:00:15,240 Speaker 1: mister Neil. Did I tell you back back around Thanksgiving 4 00:00:15,560 --> 00:00:21,000 Speaker 1: A totally gave up leftovers? Did you really? 5 00:00:21,079 --> 00:00:21,279 Speaker 2: Yeah? 6 00:00:21,320 --> 00:00:25,279 Speaker 1: Yeah? Cut cold turkey? Oh is he what you did there? 7 00:00:25,400 --> 00:00:37,200 Speaker 1: Did you creative? Yeah? But I'm doing it in January. 8 00:00:39,320 --> 00:00:43,199 Speaker 2: Let me teach you at it. Let me teach you 9 00:00:43,360 --> 00:00:52,040 Speaker 2: at it, Adam Mirror, Nathan, let me teach you at it. 10 00:00:52,040 --> 00:00:53,160 Speaker 3: It's Colin Mary. 11 00:00:55,200 --> 00:00:57,080 Speaker 1: Let me teach you at it. 12 00:00:58,320 --> 00:01:00,080 Speaker 3: Let me teach you by. 13 00:01:00,360 --> 00:01:04,160 Speaker 1: Bye eight six forty Live everywhere on the iHeartRadio app. 14 00:01:04,200 --> 00:01:08,480 Speaker 1: Good Saturday afternoon to you. Neil Savedra here with the 15 00:01:08,480 --> 00:01:11,560 Speaker 1: Fork Report. I am your friendly neighborhood folk reporter. This 16 00:01:11,640 --> 00:01:16,320 Speaker 1: is a cernure to get away from the news, the 17 00:01:16,360 --> 00:01:19,520 Speaker 1: heaviness of it. Man, I know a lot of frustrations 18 00:01:19,600 --> 00:01:25,479 Speaker 1: anger rightly so in much of the case, and we 19 00:01:26,040 --> 00:01:28,760 Speaker 1: choose to take this time to kind of give our brain, 20 00:01:29,040 --> 00:01:34,319 Speaker 1: our heart, our frustrations a little, a little respite, if 21 00:01:34,360 --> 00:01:36,800 Speaker 1: you will, to just celebrate food, the people that make it, 22 00:01:36,840 --> 00:01:39,720 Speaker 1: the culture behind it, and the magic of food. I mean, 23 00:01:39,720 --> 00:01:44,480 Speaker 1: it's just there's something about eating something. My wife Tracy 24 00:01:44,480 --> 00:01:46,679 Speaker 1: as a saying if she don't like something and I 25 00:01:46,760 --> 00:01:50,000 Speaker 1: love this, she goes, that's not for me. She don't 26 00:01:50,040 --> 00:01:53,200 Speaker 1: say that's bad, she doesn't make fun of anybody else 27 00:01:53,240 --> 00:01:56,040 Speaker 1: that enjoys it. She says, that's not for me. And 28 00:01:56,080 --> 00:01:57,760 Speaker 1: that's how I like to do this show. Like if 29 00:01:57,760 --> 00:02:01,320 Speaker 1: I tell you about something, then you know who am 30 00:02:01,320 --> 00:02:03,240 Speaker 1: I to say it's good or not good. I'll tell 31 00:02:03,280 --> 00:02:07,240 Speaker 1: you if something just seems awful, but it's not for me. 32 00:02:08,320 --> 00:02:10,440 Speaker 1: But there is stuff that we can come together and 33 00:02:10,800 --> 00:02:14,480 Speaker 1: unite about and that is all kinds of fun different 34 00:02:14,520 --> 00:02:18,560 Speaker 1: foods out there. So speaking of leftovers, I wanted to 35 00:02:18,600 --> 00:02:21,560 Speaker 1: talk about leftovers for a minute. There is you know, 36 00:02:21,600 --> 00:02:24,560 Speaker 1: there are some folks that will not eat leftovers. Our 37 00:02:24,600 --> 00:02:27,240 Speaker 1: buddy mo Kelly has talked about this before that he 38 00:02:28,360 --> 00:02:31,840 Speaker 1: does not like leftovers. And there you know, there's fear 39 00:02:31,919 --> 00:02:36,480 Speaker 1: in anything if you don't if you don't put it 40 00:02:36,520 --> 00:02:39,600 Speaker 1: away properly and timely, and you don't reheat it timely. 41 00:02:39,760 --> 00:02:44,560 Speaker 1: But there's some things soups, stews other than lasagna, Italian 42 00:02:44,600 --> 00:02:49,840 Speaker 1: food that just get better, and people ask me, I 43 00:02:49,840 --> 00:02:53,320 Speaker 1: think tim Conway Junior who is coming up at five 44 00:02:53,400 --> 00:02:56,880 Speaker 1: with the crest report. By the way, he once asked 45 00:02:56,919 --> 00:03:00,160 Speaker 1: me and goes, why why is like Chinese food or 46 00:03:00,200 --> 00:03:04,919 Speaker 1: the next day? And oftentimes it's because anything that has 47 00:03:05,080 --> 00:03:10,560 Speaker 1: complexity of flavor or very layered flavors continues to marry, 48 00:03:11,480 --> 00:03:16,000 Speaker 1: they blend, they come together in a way that makes 49 00:03:16,000 --> 00:03:21,080 Speaker 1: them even better later that time. Most lasagna is not 50 00:03:21,120 --> 00:03:25,480 Speaker 1: made fresh. If fresh lasagna slides off itself, it's hot 51 00:03:25,520 --> 00:03:28,160 Speaker 1: and it just kind of it spreads all over the place. 52 00:03:28,200 --> 00:03:33,280 Speaker 1: So most often it's made ahead and reheated for your enjoyment. 53 00:03:33,400 --> 00:03:37,480 Speaker 1: That kid that builds its body up and its structure up, 54 00:03:37,840 --> 00:03:41,400 Speaker 1: and I'm already. So you might even think that you 55 00:03:41,440 --> 00:03:44,720 Speaker 1: don't like leftovers, but it depends how you describe a 56 00:03:44,800 --> 00:03:49,400 Speaker 1: leftover or how you define it rather to know you 57 00:03:49,440 --> 00:03:52,520 Speaker 1: know what kind of deal it is, because there's many 58 00:03:52,600 --> 00:03:58,840 Speaker 1: things that taste better afterwards. So things that you're having 59 00:03:59,560 --> 00:04:04,600 Speaker 1: in a restaurant may be held over, maybe something that 60 00:04:04,920 --> 00:04:07,200 Speaker 1: by the definition of making, they made it the day 61 00:04:07,240 --> 00:04:11,160 Speaker 1: before or something like that. So if that's the definition 62 00:04:11,240 --> 00:04:14,400 Speaker 1: of the leftover to you, then you may have bigger issues. 63 00:04:15,040 --> 00:04:17,000 Speaker 1: So this is about what I wanted to talk about 64 00:04:17,040 --> 00:04:19,919 Speaker 1: for Technique of the Week this week is reheating food, 65 00:04:19,920 --> 00:04:22,520 Speaker 1: because I get questions about this all the time. So, 66 00:04:22,680 --> 00:04:25,800 Speaker 1: just like cooking in general, there are dry methods of 67 00:04:25,880 --> 00:04:29,200 Speaker 1: cooking and there are wet methods of cooking. So if 68 00:04:29,200 --> 00:04:32,479 Speaker 1: you're doing a stew, that's obviously a wet cooking. If 69 00:04:32,520 --> 00:04:35,559 Speaker 1: you're doing a braiz, that's kind of a combination because 70 00:04:35,600 --> 00:04:38,960 Speaker 1: it's higher heat with a kind of like part roasting 71 00:04:39,000 --> 00:04:42,920 Speaker 1: a part wet cooking because you've got that liquid in 72 00:04:42,960 --> 00:04:47,960 Speaker 1: there and you're going between the two. There is something 73 00:04:48,680 --> 00:04:51,760 Speaker 1: that we have in our house that everybody has called 74 00:04:51,800 --> 00:04:57,480 Speaker 1: a microwave. If your fancy, you could say microave. There's 75 00:04:57,520 --> 00:04:59,960 Speaker 1: a chef what's her name that calls it micro love, 76 00:05:00,080 --> 00:05:03,400 Speaker 1: a beautiful woman. I'm forgetting what her name is. Anyways, 77 00:05:03,440 --> 00:05:08,480 Speaker 1: she always goes put it in micro uh in uh. 78 00:05:08,560 --> 00:05:12,800 Speaker 1: You know restaurant play scenarios, they joke and call it 79 00:05:12,920 --> 00:05:15,920 Speaker 1: chef mic, Can you have chef mic warm that up? 80 00:05:16,120 --> 00:05:19,600 Speaker 1: And things like that. But a microwave, believe it or not, 81 00:05:19,920 --> 00:05:26,120 Speaker 1: is a dehydrator. So when you put bread in there 82 00:05:27,000 --> 00:05:30,000 Speaker 1: and and it's just warm it up for a couple 83 00:05:30,040 --> 00:05:31,800 Speaker 1: of seconds, you go oh this is great. Well, if 84 00:05:31,800 --> 00:05:35,480 Speaker 1: you leave it for a minute afterwards, it's going to 85 00:05:35,520 --> 00:05:41,640 Speaker 1: start hardening because you actually created steam by the microwaves 86 00:05:41,760 --> 00:05:46,040 Speaker 1: hitting the bread and knocking around the water molecules created 87 00:05:46,080 --> 00:05:49,560 Speaker 1: steam made it soft, but also that steam ended up 88 00:05:49,600 --> 00:05:52,760 Speaker 1: creating evaporation and then it's going to be dry in 89 00:05:52,800 --> 00:05:56,720 Speaker 1: the corners. So reheating is an art unto itself. It 90 00:05:56,800 --> 00:06:01,760 Speaker 1: is not just making something hot. Because is pasta. You 91 00:06:01,800 --> 00:06:04,000 Speaker 1: still want it to be soft, you still want it 92 00:06:04,040 --> 00:06:09,320 Speaker 1: to be have that lovely texture to it. The thing 93 00:06:09,360 --> 00:06:13,559 Speaker 1: with pasta is it starts to absorb the liquid from 94 00:06:13,720 --> 00:06:18,120 Speaker 1: the sauce. So if you mix your pasta with your 95 00:06:18,160 --> 00:06:20,320 Speaker 1: sauce and then you go to heat it the next day, 96 00:06:20,760 --> 00:06:22,560 Speaker 1: if you do it in the microwave, it's going to 97 00:06:22,680 --> 00:06:26,120 Speaker 1: dry it out even more. So there is a you know, 98 00:06:26,160 --> 00:06:28,200 Speaker 1: a so called hack, but really this is just a 99 00:06:28,279 --> 00:06:31,960 Speaker 1: simple principle of reheating or cooking at all. When you 100 00:06:32,000 --> 00:06:34,280 Speaker 1: cook vegetables, one of the best ways to cook them 101 00:06:34,360 --> 00:06:37,840 Speaker 1: is with steam. It's a great way to do that, 102 00:06:37,880 --> 00:06:39,560 Speaker 1: and you know where's a great way to do that 103 00:06:39,880 --> 00:06:44,120 Speaker 1: in your microwave. So reheating vegetables in a microwave can 104 00:06:44,160 --> 00:06:47,360 Speaker 1: be great. You put a little saran wrap over them 105 00:06:47,440 --> 00:06:49,520 Speaker 1: or plastic wrap and you put them in and you 106 00:06:49,600 --> 00:06:53,320 Speaker 1: zap them. You don't you don't have to microwave things. 107 00:06:53,640 --> 00:06:56,680 Speaker 1: And if it's going to take one minute, you don't 108 00:06:56,720 --> 00:07:01,760 Speaker 1: have to do one minute as a whole seconds. Check it, 109 00:07:01,960 --> 00:07:04,520 Speaker 1: mix it up, do another twenty seconds, whatever it is. 110 00:07:04,960 --> 00:07:07,520 Speaker 1: If you're steaming them from fresh, yeah, you can go 111 00:07:07,600 --> 00:07:09,040 Speaker 1: and you can say, I'm gonna put this in there 112 00:07:09,040 --> 00:07:11,239 Speaker 1: for a minute, little water in there, a little butter 113 00:07:11,280 --> 00:07:13,800 Speaker 1: in your salt and pepper, and they're gonna be perfect. 114 00:07:14,240 --> 00:07:16,120 Speaker 1: Chefs will tell you it's a great way to use 115 00:07:16,200 --> 00:07:21,040 Speaker 1: the microwave. However, some things don't like being reheated in 116 00:07:21,040 --> 00:07:23,640 Speaker 1: the microwave because they dry it out. So that's where 117 00:07:23,720 --> 00:07:27,400 Speaker 1: steam itself comes in. And this is something that is 118 00:07:27,440 --> 00:07:29,960 Speaker 1: popping up all over the places. People are learning that 119 00:07:30,400 --> 00:07:34,240 Speaker 1: to heat up leftovers microwave free is to steam them. 120 00:07:35,200 --> 00:07:38,560 Speaker 1: And if you get a hearty enough plate and you 121 00:07:38,600 --> 00:07:40,720 Speaker 1: put it on something, so let's say you get a 122 00:07:40,800 --> 00:07:44,120 Speaker 1: pot and then you put like the lid of a 123 00:07:44,240 --> 00:07:48,480 Speaker 1: bass jar, you know the kinds of people do a 124 00:07:48,640 --> 00:07:53,520 Speaker 1: jarring and fermentation and things like that, and you put 125 00:07:53,520 --> 00:07:55,600 Speaker 1: that lid there, it's about it's not quite an inch, 126 00:07:55,680 --> 00:07:59,240 Speaker 1: maybe three fourths of an inch. And then you put 127 00:07:59,240 --> 00:08:03,200 Speaker 1: a plate of pasta or rice and then you fill 128 00:08:03,320 --> 00:08:07,000 Speaker 1: water around it where it just it doesn't go up 129 00:08:07,080 --> 00:08:10,520 Speaker 1: over the plate, but just kisses the bottom of that plate. 130 00:08:11,280 --> 00:08:17,200 Speaker 1: And you get a medium simmer there. You put a 131 00:08:17,240 --> 00:08:20,440 Speaker 1: lid on and starts to steam. It's going to steam 132 00:08:20,520 --> 00:08:24,880 Speaker 1: that plate of pasta. It's going to steam that plate 133 00:08:25,000 --> 00:08:29,440 Speaker 1: of rice and veggies beautifully. Now that plate's going to 134 00:08:29,480 --> 00:08:31,480 Speaker 1: be hot, and the steam's going to be hot, but 135 00:08:31,560 --> 00:08:33,480 Speaker 1: it's going to do it beautifully. When we come back, 136 00:08:33,960 --> 00:08:35,720 Speaker 1: I'll tell you some more ways how to heat up 137 00:08:35,800 --> 00:08:38,720 Speaker 1: leftover is it make them and a couple of tricks 138 00:08:39,000 --> 00:08:42,199 Speaker 1: to make them feel fresh and new to you. 139 00:08:42,200 --> 00:08:45,200 Speaker 3: You're listening to the Fork Report with Nil Savedra on 140 00:08:45,320 --> 00:08:47,800 Speaker 3: demand from KFI AM six forty. 141 00:08:49,559 --> 00:08:54,040 Speaker 1: Some guy in his fifties right now is listening going 142 00:08:54,920 --> 00:09:00,360 Speaker 1: Was was that Dinah Cancer singing forty five grave on 143 00:09:00,400 --> 00:09:04,920 Speaker 1: an AM radio station? Yes it was, sir madam. Welcome 144 00:09:04,920 --> 00:09:08,200 Speaker 1: to the Fork Report kf I AM six forty. Neil Savedra, 145 00:09:08,360 --> 00:09:11,160 Speaker 1: your hostess with the mostess here, happy to be with 146 00:09:11,200 --> 00:09:14,280 Speaker 1: you for three hours from two to five every Saturday 147 00:09:14,320 --> 00:09:18,400 Speaker 1: celebrating food. Don't forget You've got Tim Conway Junior with 148 00:09:18,480 --> 00:09:21,880 Speaker 1: the Crest Report coming up after the program here at five. 149 00:09:23,120 --> 00:09:25,520 Speaker 1: But you can listen to all that goodness. What I'm 150 00:09:25,520 --> 00:09:31,960 Speaker 1: saying is go no where, and then you've got a 151 00:09:31,960 --> 00:09:34,640 Speaker 1: great lineup tomorrow as well. So you don't need to 152 00:09:34,640 --> 00:09:37,880 Speaker 1: go anywhere already. So back to the Fork Report, shall 153 00:09:37,920 --> 00:09:40,000 Speaker 1: we go? We're talking about food, yes, technique of the week. 154 00:09:40,000 --> 00:09:43,839 Speaker 1: We're talking about reheating leftovers pizza. All right, let's talk 155 00:09:43,880 --> 00:09:46,760 Speaker 1: about pizza fir a minute. Because pizza is a difficult 156 00:09:46,800 --> 00:09:50,600 Speaker 1: one to reheat. Are there ways to do it? Absolutely? 157 00:09:51,080 --> 00:09:53,400 Speaker 1: There are ways to reheat pizza. One of the ways 158 00:09:53,400 --> 00:09:59,200 Speaker 1: that I re heat pizza now is in a toaster 159 00:09:59,280 --> 00:10:02,120 Speaker 1: of it now, huge fan of toaster ovens for a 160 00:10:02,200 --> 00:10:04,720 Speaker 1: couple of reasons. They don't take up a whole lot 161 00:10:05,440 --> 00:10:09,720 Speaker 1: of real estate space. They take up some. But rather 162 00:10:09,760 --> 00:10:13,760 Speaker 1: than having just a toaster, having a toaster oven gives 163 00:10:13,760 --> 00:10:17,800 Speaker 1: you options like making snacks or doing things on a 164 00:10:17,800 --> 00:10:22,319 Speaker 1: smaller level and not heating up my entire kitchen to 165 00:10:22,360 --> 00:10:26,200 Speaker 1: make something in the oven. You know when it's not 166 00:10:26,480 --> 00:10:29,040 Speaker 1: end mass, but also it is a great way to reheat. 167 00:10:29,160 --> 00:10:34,160 Speaker 1: So the method I use for reheating pizza currently is 168 00:10:34,200 --> 00:10:37,920 Speaker 1: to put it on a small pizza pan. I have both, 169 00:10:38,000 --> 00:10:39,960 Speaker 1: you know, the small like twelve inch ones, and then 170 00:10:40,000 --> 00:10:42,280 Speaker 1: we have the larger ones as well, but a little 171 00:10:42,320 --> 00:10:47,480 Speaker 1: twelve inch pizza pan I put it on. Sometimes they 172 00:10:47,480 --> 00:10:49,880 Speaker 1: put it on a little bit of foil there, and 173 00:10:50,120 --> 00:10:54,040 Speaker 1: I put it at anywhere between three point fifteen four hundred, 174 00:10:55,200 --> 00:10:57,400 Speaker 1: and it takes time to warm up. So what I 175 00:10:57,480 --> 00:11:01,079 Speaker 1: do if I'm pulling the pizza out of the fridge directly, 176 00:11:01,640 --> 00:11:05,000 Speaker 1: I put that slice directly on that cookie sheet or 177 00:11:05,080 --> 00:11:09,040 Speaker 1: pizza pan. I put it into the cold toaster oven, 178 00:11:10,040 --> 00:11:13,880 Speaker 1: and at three point fifty or four hundred, I put 179 00:11:13,960 --> 00:11:17,280 Speaker 1: five minutes on the clock and then I press it 180 00:11:17,320 --> 00:11:21,520 Speaker 1: to heat up. And as it's heating up, it is 181 00:11:22,120 --> 00:11:27,040 Speaker 1: kind of taking the chill off the pizza, so that 182 00:11:27,120 --> 00:11:31,760 Speaker 1: by the time it is up to temp, then it's 183 00:11:32,040 --> 00:11:36,079 Speaker 1: just heating it, crisping it up, melting the cheese again 184 00:11:36,200 --> 00:11:39,120 Speaker 1: and those types of things. And I find that works better. Now, 185 00:11:39,120 --> 00:11:40,400 Speaker 1: can you do it in the microwave? 186 00:11:40,559 --> 00:11:40,760 Speaker 2: Yes? 187 00:11:40,960 --> 00:11:43,559 Speaker 1: I think that it's a misnomer that you can't reheat 188 00:11:43,840 --> 00:11:49,280 Speaker 1: pizza in the microwave. But the biggest problem people have 189 00:11:49,400 --> 00:11:51,920 Speaker 1: with the microwave they try and heat it up all 190 00:11:52,000 --> 00:11:56,120 Speaker 1: at once. Don't do that. Hit it for thirteen seconds, 191 00:11:56,440 --> 00:11:59,200 Speaker 1: Hit it for twenty seconds, a little bit at a 192 00:11:59,240 --> 00:12:02,520 Speaker 1: time to get it completely heated. That's going to do 193 00:12:02,600 --> 00:12:04,600 Speaker 1: better than if you try and do it for a 194 00:12:04,679 --> 00:12:08,559 Speaker 1: minute at a time, because that's going to dehydrate the pizza. 195 00:12:08,720 --> 00:12:11,560 Speaker 1: So yeah, if you do it in little bursts, you 196 00:12:11,600 --> 00:12:15,160 Speaker 1: can reheat pizza in there, and I reheat other things 197 00:12:15,200 --> 00:12:18,480 Speaker 1: that way too in the microwave. Little bursts, mix it, 198 00:12:18,720 --> 00:12:22,440 Speaker 1: little bursts mix it otherwise. The way the waves are 199 00:12:22,480 --> 00:12:26,800 Speaker 1: the wavelength of a microwave is I think it's just 200 00:12:27,000 --> 00:12:32,319 Speaker 1: under five inches, so I'll pause for the idiots listening. 201 00:12:34,360 --> 00:12:38,040 Speaker 1: So the microwave is just under five inches and it 202 00:12:38,120 --> 00:12:41,120 Speaker 1: bounces around inside there, and the whole point of the 203 00:12:41,160 --> 00:12:43,800 Speaker 1: way it's built is to bounce around. That's why you 204 00:12:43,800 --> 00:12:45,200 Speaker 1: have the grid in the front so it doesn't come 205 00:12:45,240 --> 00:12:48,040 Speaker 1: out the glass bounce around and it hits it multiple 206 00:12:48,080 --> 00:12:52,120 Speaker 1: times and that heats up. That agitates the water in 207 00:12:52,200 --> 00:12:56,360 Speaker 1: the food, and that creates the heat in there. So 208 00:12:56,640 --> 00:12:58,839 Speaker 1: if you do it little bursts at a time, it 209 00:13:00,040 --> 00:13:03,840 Speaker 1: doesn't hyper heat up, and that hyper heating up is 210 00:13:03,880 --> 00:13:07,560 Speaker 1: what dehydrates the food. Another way of heating pizza, which 211 00:13:07,600 --> 00:13:09,240 Speaker 1: is one of the things people heat up the most. 212 00:13:09,320 --> 00:13:11,960 Speaker 1: I don't know what leftover pizza is, but people have 213 00:13:12,040 --> 00:13:14,880 Speaker 1: tails of it. Another way is to put it on 214 00:13:14,960 --> 00:13:18,760 Speaker 1: a cast iron skillet and put a lid over it, 215 00:13:18,840 --> 00:13:22,960 Speaker 1: and that will heat and crisp the bottom, and the 216 00:13:23,000 --> 00:13:26,240 Speaker 1: lid will help melt the cheese on top. Another quick 217 00:13:26,280 --> 00:13:29,839 Speaker 1: tip for anything, whether it's soups, whether it's stews, whether 218 00:13:29,920 --> 00:13:33,240 Speaker 1: it's rice, whether it's doing these things. To judge it up, 219 00:13:33,280 --> 00:13:35,720 Speaker 1: you put a little olive oil or maybe a flavor 220 00:13:35,760 --> 00:13:39,240 Speaker 1: oil in there, maybe tiny tiny bit of acid like 221 00:13:39,280 --> 00:13:44,400 Speaker 1: a squeeze of lemon, or a tiny bit of vinegar 222 00:13:44,559 --> 00:13:48,360 Speaker 1: or something, and some fresh herbs. The little fresh herbs 223 00:13:48,400 --> 00:13:50,719 Speaker 1: just put on top will spruce it up and make 224 00:13:50,760 --> 00:13:54,120 Speaker 1: it feel fresh again. All right, Nor to com stick 225 00:13:54,160 --> 00:13:56,400 Speaker 1: around some people we want to introduce you to, so 226 00:13:56,480 --> 00:13:58,840 Speaker 1: go know where. 227 00:13:58,960 --> 00:14:01,960 Speaker 3: You're listening to The Fork Report with Nil Savedra on 228 00:14:02,080 --> 00:14:04,560 Speaker 3: demand from KFI AM six forty. 229 00:14:06,360 --> 00:14:09,760 Speaker 1: We get three hours count them three, two to five 230 00:14:09,880 --> 00:14:14,439 Speaker 1: every Saturday to cut out the crud. The heaviness of news, politics, 231 00:14:14,480 --> 00:14:19,120 Speaker 1: all that stuff, and focus on food. Celebrate it, the 232 00:14:19,160 --> 00:14:22,240 Speaker 1: culture behind it, the people that make it, cooking it home, 233 00:14:22,480 --> 00:14:26,400 Speaker 1: going out to eat everything in between, a good cocktail 234 00:14:26,440 --> 00:14:29,080 Speaker 1: if that's your jam, whatever it is, that's what we 235 00:14:29,160 --> 00:14:33,040 Speaker 1: celebrate on Saturdays, and today is no different. So thanks 236 00:14:33,080 --> 00:14:35,200 Speaker 1: for hanging out. We just did Technique of the Week 237 00:14:35,200 --> 00:14:39,760 Speaker 1: talking about receding leftovers. There is a right way and 238 00:14:39,840 --> 00:14:41,520 Speaker 1: a wrong way to do it. You can go back 239 00:14:41,520 --> 00:14:43,520 Speaker 1: and listen to that in the podcast when it's posted 240 00:14:43,600 --> 00:14:46,560 Speaker 1: later on today. Right now, we want to introduce you 241 00:14:46,640 --> 00:14:48,800 Speaker 1: to someone who's got a book coming out. I believe 242 00:14:48,800 --> 00:14:52,440 Speaker 1: it's coming out in March, and this is the first 243 00:14:52,520 --> 00:14:55,200 Speaker 1: time this gentleman has been on with us, so we're 244 00:14:55,240 --> 00:15:00,120 Speaker 1: thrilled to have him. I want to introduce to you Brad. 245 00:14:59,840 --> 00:15:04,000 Speaker 2: Is Pros Yes, sir, that's very good. 246 00:15:04,200 --> 00:15:07,840 Speaker 1: Well, welcome, a long time a professional RUSCPE developer. We're 247 00:15:07,840 --> 00:15:10,440 Speaker 1: going to talk about that food writer, culinary photographer. We're 248 00:15:10,440 --> 00:15:12,280 Speaker 1: going to talk about that too. But he's got a 249 00:15:12,320 --> 00:15:16,760 Speaker 1: new book coming out in March, Epic Barbecue Sandwiches, and 250 00:15:18,080 --> 00:15:21,120 Speaker 1: you have a massive love for barbecue. Tell it start 251 00:15:21,160 --> 00:15:25,840 Speaker 1: with that, Brad, what got you interested in food in 252 00:15:25,880 --> 00:15:26,560 Speaker 1: the first place. 253 00:15:27,840 --> 00:15:32,680 Speaker 2: I mean, it was probably stemmed mostly from cooking for 254 00:15:32,800 --> 00:15:36,720 Speaker 2: my friends in college. I had a townhouse. My friends 255 00:15:36,720 --> 00:15:40,320 Speaker 2: didn't know how to cook. I started doing it on 256 00:15:40,360 --> 00:15:42,560 Speaker 2: my own and just got really into it, and they 257 00:15:42,600 --> 00:15:46,280 Speaker 2: would bring over meat and I'd cook it for them 258 00:15:46,320 --> 00:15:48,280 Speaker 2: for all their meal prep. And I got really good 259 00:15:48,280 --> 00:15:51,440 Speaker 2: at it really quickly, so kind of started to expand 260 00:15:51,440 --> 00:15:55,120 Speaker 2: from there. And years later when I met my wife, 261 00:15:55,640 --> 00:15:57,480 Speaker 2: she was a vegetarian at the time. 262 00:15:57,800 --> 00:16:00,160 Speaker 1: I love how you say that, by the way she 263 00:16:00,360 --> 00:16:03,120 Speaker 1: was yeah, well I between. 264 00:16:02,840 --> 00:16:07,000 Speaker 2: The lines, Oh yeah, she's not anymore. But uh, I 265 00:16:07,040 --> 00:16:09,360 Speaker 2: had to learn how to cook for her, and that, really, 266 00:16:09,720 --> 00:16:12,960 Speaker 2: to be honest, that probably pushed my cooking skills to 267 00:16:13,000 --> 00:16:15,200 Speaker 2: the limit because I had no idea what I was doing. 268 00:16:16,320 --> 00:16:19,680 Speaker 2: So it was the best best way to have educations. 269 00:16:20,440 --> 00:16:22,520 Speaker 2: Have a hungry girlfriend that doesn't eat meat. 270 00:16:23,160 --> 00:16:27,120 Speaker 1: Well, brother, you and I could be brothers in that sense, 271 00:16:27,240 --> 00:16:32,200 Speaker 1: because I married a woman who's vegetarian as well. Since 272 00:16:32,280 --> 00:16:36,640 Speaker 1: she was a tiny little one, her mom tells me, so, yeah, 273 00:16:36,720 --> 00:16:41,280 Speaker 1: I had to go, well, you can eat cheese, right, 274 00:16:41,360 --> 00:16:44,040 Speaker 1: And then then she couldn't eat cheese, And then that 275 00:16:44,080 --> 00:16:46,320 Speaker 1: went and so I get it, you know, for the 276 00:16:46,360 --> 00:16:48,960 Speaker 1: people you love. First of all, I can understand why 277 00:16:48,960 --> 00:16:52,000 Speaker 1: you were popular in college, my town home where I 278 00:16:52,040 --> 00:16:53,800 Speaker 1: cooked them meat? Did he? 279 00:16:54,000 --> 00:16:54,280 Speaker 2: Did he? 280 00:16:54,400 --> 00:16:58,600 Speaker 1: Your your male friends accidentally tell you they love you. 281 00:16:59,560 --> 00:17:03,640 Speaker 2: It's like, uh, I got the house. Although I part 282 00:17:03,760 --> 00:17:06,119 Speaker 2: part of my idea was, you know, I would always 283 00:17:06,160 --> 00:17:08,400 Speaker 2: take some for myself too. You know, that was kind 284 00:17:08,400 --> 00:17:10,439 Speaker 2: of the like, look, I'll cook it for you, but 285 00:17:10,520 --> 00:17:11,680 Speaker 2: I'm keeping some of it. 286 00:17:11,800 --> 00:17:14,520 Speaker 1: So that was my tast Oh, I love it. That's 287 00:17:14,560 --> 00:17:17,720 Speaker 1: like Daddy tacks at my house. Pretty much, anything that's 288 00:17:17,760 --> 00:17:21,159 Speaker 1: eaten and left, I get to uh, I get to 289 00:17:21,160 --> 00:17:25,840 Speaker 1: get a little piece. So you start start cooking. You 290 00:17:25,920 --> 00:17:29,560 Speaker 1: what was the call of the wild and barbecue for you? 291 00:17:29,680 --> 00:17:32,879 Speaker 1: What was it that said, get your meat is on 292 00:17:33,440 --> 00:17:38,520 Speaker 1: and learn about spices, learn about combinations that really bring 293 00:17:38,560 --> 00:17:41,240 Speaker 1: out the flavor of the protein. 294 00:17:42,480 --> 00:17:45,880 Speaker 2: I think that's actually two different answers. The short one 295 00:17:45,960 --> 00:17:48,880 Speaker 2: is the barbecue was easy for meal prep. You could 296 00:17:48,880 --> 00:17:52,760 Speaker 2: cook a lot of food and use that food throughout 297 00:17:52,800 --> 00:17:55,760 Speaker 2: the week, and that was kind of That's always been 298 00:17:55,800 --> 00:17:59,520 Speaker 2: my mantra, and I even use that in the cookbook. 299 00:17:59,600 --> 00:18:03,080 Speaker 2: Through to the recipes is kind of training people how 300 00:18:03,080 --> 00:18:05,400 Speaker 2: to be the weekend warrior, you know, so you don't 301 00:18:05,440 --> 00:18:08,600 Speaker 2: have to be at the grill every day. And that 302 00:18:08,640 --> 00:18:12,000 Speaker 2: really helped me when I was meal prepping at that time. 303 00:18:12,600 --> 00:18:15,640 Speaker 2: The other answer about all the spices and flavors and stuff, 304 00:18:16,040 --> 00:18:18,359 Speaker 2: I'm not embarrassed to say, I was really inspired by 305 00:18:18,400 --> 00:18:22,880 Speaker 2: the original Iron Chef TV show that was in Japanese 306 00:18:23,000 --> 00:18:27,520 Speaker 2: with the subtitles well, yeah, they well what they did 307 00:18:27,680 --> 00:18:30,520 Speaker 2: is that it was so magical is that they'd take 308 00:18:30,560 --> 00:18:33,880 Speaker 2: one ingredient and then they'd have to cook it as 309 00:18:33,960 --> 00:18:38,439 Speaker 2: many different ways as possible and present like four or 310 00:18:38,440 --> 00:18:42,119 Speaker 2: five different dishes with this secret ingredient. And what it 311 00:18:42,160 --> 00:18:44,240 Speaker 2: taught me was it's like, well, man, I go to 312 00:18:44,280 --> 00:18:47,520 Speaker 2: the grocery store. I'm like, I see carrots, Like I 313 00:18:47,920 --> 00:18:50,600 Speaker 2: know one way to cook them, how about I try 314 00:18:51,200 --> 00:18:53,560 Speaker 2: five ways to cook them? So I try to do 315 00:18:53,600 --> 00:18:56,879 Speaker 2: that to learn the ingredient better. And I just kept 316 00:18:56,880 --> 00:19:00,000 Speaker 2: going with that, and I would do that with vegetables 317 00:19:00,080 --> 00:19:02,959 Speaker 2: are way harder than me. So I would do that 318 00:19:03,040 --> 00:19:05,800 Speaker 2: with as many of the vegetables as I enjoyed. And 319 00:19:05,880 --> 00:19:10,199 Speaker 2: it really taught me more about techniques and flavor combos on, 320 00:19:10,520 --> 00:19:12,240 Speaker 2: you know, figuring out what tastes goods. 321 00:19:12,880 --> 00:19:19,080 Speaker 1: Yeah, things like if you use coconut oil well sautain kale, 322 00:19:19,760 --> 00:19:23,159 Speaker 1: it's easier to slide into the trash. 323 00:19:23,280 --> 00:19:25,520 Speaker 3: I can I can't. 324 00:19:26,280 --> 00:19:29,360 Speaker 2: I mean, honestly, that definitely sounds like a trash meal. 325 00:19:29,240 --> 00:19:30,920 Speaker 3: So I can't. 326 00:19:32,680 --> 00:19:36,160 Speaker 1: We love our vegans, I kid, a kid speaking about that. 327 00:19:36,200 --> 00:19:40,400 Speaker 1: You were saying about My guess right now is Brad Pros, 328 00:19:40,560 --> 00:19:44,800 Speaker 1: lifetime professional recipe developer and food writer and photographer, and 329 00:19:44,800 --> 00:19:46,720 Speaker 1: he's got a new book coming out in March. What's 330 00:19:46,760 --> 00:19:47,560 Speaker 1: the date on that. 331 00:19:49,119 --> 00:19:53,120 Speaker 2: March twenty first, it's Ethnic Barbecue Sandwiches. 332 00:19:52,920 --> 00:19:57,239 Speaker 1: Epic Barbecue Sandwiches. So you can pre order it now, 333 00:19:57,320 --> 00:20:01,960 Speaker 1: I'm assuming yes, sir, Amazon, right now it's ready. That's 334 00:20:02,040 --> 00:20:06,520 Speaker 1: all excellent, excellent, excellent. I went ahead and did that myself, 335 00:20:06,640 --> 00:20:09,240 Speaker 1: so Paul, thank you. No, I'm looking. 336 00:20:09,040 --> 00:20:12,280 Speaker 2: Forward to it, and I'm not even joking. I did 337 00:20:12,440 --> 00:20:16,320 Speaker 2: actually put the meal that sealed the deal and converted 338 00:20:16,320 --> 00:20:19,680 Speaker 2: my wife to barbecue full time. I put that recipe 339 00:20:19,680 --> 00:20:26,440 Speaker 2: in there, which was it's a brisket kimchi melt because 340 00:20:26,720 --> 00:20:30,080 Speaker 2: we were really into Korean food for when you know, 341 00:20:30,160 --> 00:20:33,560 Speaker 2: the Korean ingredients were more readily available, you know ten 342 00:20:33,680 --> 00:20:36,240 Speaker 2: fifteen years ago in grocery stores. That's when they were 343 00:20:36,240 --> 00:20:39,359 Speaker 2: first starting to hit the shelves. So I was experimenting 344 00:20:39,400 --> 00:20:41,960 Speaker 2: a lot with that, and I found out that you 345 00:20:42,040 --> 00:20:46,359 Speaker 2: put brisket with some kimchi and some goachu jong mayo 346 00:20:46,520 --> 00:20:49,680 Speaker 2: and some cheese between bread, and oh my gosh, it's 347 00:20:49,760 --> 00:20:52,359 Speaker 2: just like a savory bomb. It's so good. 348 00:20:52,720 --> 00:20:56,520 Speaker 1: Wow, that sounds fantastic. We come back. I want to 349 00:20:56,520 --> 00:20:59,600 Speaker 1: tell you you said something about kind of the prep 350 00:20:59,800 --> 00:21:02,679 Speaker 1: for the week, like food prep or doing it. I 351 00:21:02,720 --> 00:21:04,560 Speaker 1: want to talk to you because we talked about this 352 00:21:04,600 --> 00:21:07,480 Speaker 1: earlier about reheating things, because I'm sure you have some tips. 353 00:21:07,480 --> 00:21:10,280 Speaker 1: Then we'll get into some other stuff about the new book, 354 00:21:10,359 --> 00:21:14,040 Speaker 1: Epic Barbecue Sandwiches you can pre order now on Amazon, 355 00:21:14,119 --> 00:21:17,920 Speaker 1: written by my guest right now, Brad Prose. So go 356 00:21:18,320 --> 00:21:18,840 Speaker 1: know where. 357 00:21:19,800 --> 00:21:22,840 Speaker 3: You're listening to The Fork Report with Nil Sevadra on 358 00:21:22,920 --> 00:21:27,119 Speaker 3: demand from KFI AM six forty. 359 00:21:27,960 --> 00:21:30,119 Speaker 1: Hey stick around. You got Tim Conway Junior coming up 360 00:21:30,119 --> 00:21:36,760 Speaker 1: at five with the Crest Report. Interesting. I love I 361 00:21:36,800 --> 00:21:39,639 Speaker 1: don't know. I love learning, So anytime anybody's ready to 362 00:21:39,760 --> 00:21:42,960 Speaker 1: teach me something, I'm in go know where. Right now, 363 00:21:43,000 --> 00:21:48,000 Speaker 1: we are talking with chef Brad Pros, longtime professional recipe developer, 364 00:21:48,080 --> 00:21:52,520 Speaker 1: food writer, culinary photographer. Latest book coming out in March 365 00:21:52,560 --> 00:21:54,480 Speaker 1: on the twenty first. You can pre order it now 366 00:21:54,560 --> 00:21:58,720 Speaker 1: at the Amazon. If you've never heard of the Amazon, 367 00:21:59,520 --> 00:22:02,800 Speaker 1: just to walk outside top of a stranger and they'll explain, 368 00:22:03,359 --> 00:22:06,520 Speaker 1: epic barbecue sandwiches is what you want to pre order. 369 00:22:07,040 --> 00:22:11,840 Speaker 1: And this basically is Brad's love for barbecue, over the 370 00:22:11,840 --> 00:22:16,520 Speaker 1: top sandwiches, smoke, sauce, flavor, all those things all in one. 371 00:22:17,359 --> 00:22:20,719 Speaker 1: We're chatting with him now. So, Brad, you were talking about, 372 00:22:20,960 --> 00:22:23,000 Speaker 1: you know, so you don't have to grill every day, 373 00:22:23,080 --> 00:22:26,720 Speaker 1: which you know, I know you you're an East Coaster, right. 374 00:22:27,720 --> 00:22:30,520 Speaker 2: No, I'm actually in Phoenix, so yeah, that's. 375 00:22:30,440 --> 00:22:33,240 Speaker 1: Not sorry, Yeah, your Arizona. You're not far here, yea. 376 00:22:34,960 --> 00:22:35,359 Speaker 2: I was. 377 00:22:36,680 --> 00:22:38,479 Speaker 1: Usually when I'm talking to somebody on the phone, they 378 00:22:38,520 --> 00:22:43,080 Speaker 1: tend to be from the East Coast. But you know, 379 00:22:43,160 --> 00:22:47,239 Speaker 1: so you can't complain because you're basically the same as 380 00:22:47,320 --> 00:22:51,199 Speaker 1: we are here in southern California. Hotter, but you can 381 00:22:51,280 --> 00:22:54,919 Speaker 1: barbecue year round for the most part except the monsu season. 382 00:22:56,000 --> 00:22:58,760 Speaker 2: It's seventy degrees right now, and I feel bad because 383 00:22:58,800 --> 00:23:01,760 Speaker 2: my family in Michigan. I think it's like oh negative 384 00:23:01,800 --> 00:23:04,320 Speaker 2: aid or something as a low Oh. 385 00:23:04,160 --> 00:23:09,720 Speaker 1: Man, they're in Missisigal right now, yeah, so you know 386 00:23:10,320 --> 00:23:12,960 Speaker 1: my brother, I'll go visit him. He's got a place 387 00:23:13,000 --> 00:23:15,399 Speaker 1: in New York. And I looked out one time, you know, 388 00:23:15,440 --> 00:23:18,320 Speaker 1: because they're all high there in Manhattan, oh down looking 389 00:23:18,359 --> 00:23:20,840 Speaker 1: over all the other buildings, so you can see their 390 00:23:21,040 --> 00:23:23,399 Speaker 1: so called backyards or they're you know, the area that 391 00:23:23,400 --> 00:23:25,840 Speaker 1: they hang out on the top of the building. And 392 00:23:26,359 --> 00:23:30,919 Speaker 1: I saw nary a barbecue and I looked at him. 393 00:23:30,960 --> 00:23:33,960 Speaker 1: I go, that's the saddest view I've ever seen. And 394 00:23:34,000 --> 00:23:35,960 Speaker 1: he goes when they come out when it's warm, and 395 00:23:36,000 --> 00:23:39,960 Speaker 1: I'm like, yeah, that's sad. So you say, on Sundays, 396 00:23:40,000 --> 00:23:42,840 Speaker 1: maybe you go out and you you do some prep, 397 00:23:42,880 --> 00:23:46,199 Speaker 1: you do some cooking. So are you talking about for 398 00:23:46,320 --> 00:23:48,639 Speaker 1: the week? Are you talking about reheating some of the 399 00:23:48,640 --> 00:23:51,440 Speaker 1: stuff that you've grilled, And if so, what is your 400 00:23:51,480 --> 00:23:54,600 Speaker 1: technique for reheating some of the things if you're doing 401 00:23:54,640 --> 00:23:56,960 Speaker 1: food prep for a couple of dishes during the week. 402 00:23:58,359 --> 00:24:00,840 Speaker 2: Yeah, So it definitely depends on what you're going to 403 00:24:00,840 --> 00:24:02,840 Speaker 2: be making. But I will say that most of the 404 00:24:02,840 --> 00:24:05,880 Speaker 2: time when i'm doing meal prep, I'll cook like one 405 00:24:06,080 --> 00:24:10,439 Speaker 2: or two proteins. Let's just say, you know, smoke chicken 406 00:24:10,520 --> 00:24:14,520 Speaker 2: is an example. I'll get a couple of chickens, shred 407 00:24:14,600 --> 00:24:17,320 Speaker 2: them up or you know, keep them, you know, in pieces, 408 00:24:17,680 --> 00:24:19,360 Speaker 2: and a lot of times if I'm going to i'll 409 00:24:19,440 --> 00:24:23,680 Speaker 2: vacuum seal them if I aside from you know, one 410 00:24:23,760 --> 00:24:26,159 Speaker 2: or two portions that I know, we'll eat on Monday 411 00:24:26,240 --> 00:24:30,960 Speaker 2: or Tuesday, because life happens. That's the funny thing, you know, 412 00:24:31,040 --> 00:24:34,240 Speaker 2: when people do this boat cooking is a forget that 413 00:24:34,320 --> 00:24:38,159 Speaker 2: life happens and your plans will change. So nothing sucks 414 00:24:38,200 --> 00:24:42,119 Speaker 2: more than you spend all this time doing barbecue and 415 00:24:42,160 --> 00:24:44,399 Speaker 2: you can't actually eat the food that you prep. So 416 00:24:44,600 --> 00:24:49,160 Speaker 2: vacuum ceiling is so critical because it not only keeps 417 00:24:49,160 --> 00:24:53,080 Speaker 2: it fresh for up to maybe ten fourteen days in 418 00:24:53,119 --> 00:24:56,480 Speaker 2: the fridge, months in the freezer, and then all you 419 00:24:56,600 --> 00:24:59,639 Speaker 2: have to do, especially if it's something like shredded me, 420 00:25:00,440 --> 00:25:02,840 Speaker 2: you can keep it simple. Get a pot of some 421 00:25:02,920 --> 00:25:07,160 Speaker 2: boiling water, almost boiling water, and drop the little bag 422 00:25:07,160 --> 00:25:09,199 Speaker 2: in there for a few minutes. It'll warm it up. 423 00:25:09,280 --> 00:25:12,240 Speaker 2: It's not going to compromise the quality of the barbecue 424 00:25:12,880 --> 00:25:15,480 Speaker 2: and you just open it up and it's it's ready 425 00:25:15,520 --> 00:25:18,840 Speaker 2: to go. That's the kind of stuff that we do often. 426 00:25:20,440 --> 00:25:25,840 Speaker 2: If if I do like wings or chicken drumsticks, you know, 427 00:25:25,920 --> 00:25:29,400 Speaker 2: I'll throw those on a baking sheet when they're done 428 00:25:29,520 --> 00:25:32,840 Speaker 2: cooking and pop it in the freezer and then I'll 429 00:25:32,960 --> 00:25:36,679 Speaker 2: vacuum seal them from there so that they separate easy. 430 00:25:36,800 --> 00:25:39,360 Speaker 2: And that's the same thing, except for you can cook 431 00:25:39,440 --> 00:25:41,120 Speaker 2: them and they heat them up in the air fryer 432 00:25:41,200 --> 00:25:46,119 Speaker 2: from frozen like fourteen minutes maybe at three sixty five, 433 00:25:46,200 --> 00:25:49,879 Speaker 2: three seventy five, you know, like they're ready to go. 434 00:25:50,119 --> 00:25:51,560 Speaker 1: So you know, had an air fryer. 435 00:25:52,640 --> 00:25:55,080 Speaker 2: Life, Yeah, are you? 436 00:25:55,119 --> 00:25:58,800 Speaker 1: And I just had church? Because I believe on all 437 00:25:58,920 --> 00:26:01,960 Speaker 1: that stuff, there's nothing worse than pulling out. Let's say 438 00:26:01,960 --> 00:26:04,920 Speaker 1: I have a steak that's been in the freezer vacuum 439 00:26:04,960 --> 00:26:07,720 Speaker 1: sealed that I take it out and put it in 440 00:26:07,720 --> 00:26:11,920 Speaker 1: the fridge to thought to grill, and like you said, 441 00:26:12,040 --> 00:26:16,920 Speaker 1: life happens, and there's nothing worse than those things sort 442 00:26:16,920 --> 00:26:19,960 Speaker 1: of prep. There's a lot of proteins that are great 443 00:26:20,000 --> 00:26:23,760 Speaker 1: that way. The bath that you talked about, whether you're 444 00:26:23,760 --> 00:26:26,800 Speaker 1: doing a CUV in a controlled environment or you just 445 00:26:26,880 --> 00:26:30,320 Speaker 1: heat it up. I love the back the bag method. 446 00:26:30,760 --> 00:26:35,720 Speaker 1: Make sure that you're vacuum sealing with boil safe bags 447 00:26:35,720 --> 00:26:40,199 Speaker 1: and stuff like that. But they even make reusable bags 448 00:26:40,240 --> 00:26:42,880 Speaker 1: that you can sealed all kinds of stuff out there that. 449 00:26:43,000 --> 00:26:46,960 Speaker 2: There's so there's so many options and it's really affordable. 450 00:26:47,080 --> 00:26:49,960 Speaker 2: I mean you can go get those, you know, thirty 451 00:26:49,960 --> 00:26:53,680 Speaker 2: five to fifty dollars like food savers now. And while 452 00:26:53,680 --> 00:26:56,200 Speaker 2: they might be not be like top of the line 453 00:26:56,280 --> 00:27:00,560 Speaker 2: couple hundred dollars, you know, vacuum chambers like they're going 454 00:27:00,640 --> 00:27:03,359 Speaker 2: to do just great. I lived off of them for years, 455 00:27:03,400 --> 00:27:05,840 Speaker 2: so I mean they're they're phenomenal. And you can write 456 00:27:05,920 --> 00:27:08,040 Speaker 2: the dates you can write on the bags. I do 457 00:27:08,119 --> 00:27:10,800 Speaker 2: that all the time, make sure I'm not pulling something 458 00:27:10,840 --> 00:27:13,760 Speaker 2: out that's too spicy for the kids, you know. But 459 00:27:14,440 --> 00:27:16,959 Speaker 2: you know when meat goes on sale. But just the 460 00:27:17,000 --> 00:27:19,840 Speaker 2: other day, I was at Costco and they had whole 461 00:27:19,960 --> 00:27:22,840 Speaker 2: chickens for ninety nine cents a pound. I bought four 462 00:27:23,720 --> 00:27:28,679 Speaker 2: and split them and cooked them and we ended up 463 00:27:28,720 --> 00:27:33,240 Speaker 2: with almost like eleven twelve pounds of meat shredded. So 464 00:27:33,880 --> 00:27:37,040 Speaker 2: I can split that up and I've got chicken for 465 00:27:37,080 --> 00:27:41,320 Speaker 2: a long time, you know, so that's that's how that's 466 00:27:41,359 --> 00:27:45,119 Speaker 2: how we eat, and that meal prep really did inspire 467 00:27:45,480 --> 00:27:49,359 Speaker 2: a lot of the reasons why this barbecue sandwich book 468 00:27:49,400 --> 00:27:53,280 Speaker 2: that I just wrote that's coming out in March. You know, 469 00:27:53,600 --> 00:27:56,959 Speaker 2: it inspired that because it's like, how can you get creative? 470 00:27:57,560 --> 00:27:59,840 Speaker 2: You know, now that you pull this smoke chicken out there, 471 00:28:00,359 --> 00:28:03,760 Speaker 2: it's very unlikely that everybody's gonna want to just put 472 00:28:03,760 --> 00:28:05,920 Speaker 2: barbecue sauce on it and slap it on the bond 473 00:28:06,160 --> 00:28:06,880 Speaker 2: every time. 474 00:28:07,000 --> 00:28:09,560 Speaker 1: Hey, Brad, you know we're up against the top of 475 00:28:09,560 --> 00:28:12,040 Speaker 1: the hour. Can I have you hang on for another segment? 476 00:28:13,119 --> 00:28:13,439 Speaker 2: Yeah? 477 00:28:13,680 --> 00:28:15,680 Speaker 1: Yeah, stick around, brother, I have some more questions for you. 478 00:28:15,720 --> 00:28:19,040 Speaker 1: I'm and enjoying the conversation, so stick around. Brad pros 479 00:28:19,320 --> 00:28:22,240 Speaker 1: is my guest. His newest book comes out on the 480 00:28:22,280 --> 00:28:28,000 Speaker 1: twenty first of March, Epic Barbecue Sandwiches. Epic Barbecue Sandwiches. 481 00:28:28,160 --> 00:28:30,760 Speaker 1: I feel we've only scratched the surface, so we'll talk 482 00:28:30,800 --> 00:28:34,240 Speaker 1: some more when we come back. You've been listening to 483 00:28:34,240 --> 00:28:36,480 Speaker 1: The Fork Report. You can always hear us live on 484 00:28:36,560 --> 00:28:39,720 Speaker 1: KFI AM six forty two to five pm on Saturday, 485 00:28:39,960 --> 00:28:43,240 Speaker 1: and anytime on demand on the iHeartRadio app.