1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Nielsa Adri. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:12,159 Speaker 1: forty the four Report on demand on the iHeartRadio app. Hey, Kayla, Yeah, Neil, Now, 3 00:00:12,240 --> 00:00:14,400 Speaker 1: what's a vegetable you should bring if you get a 4 00:00:14,440 --> 00:00:19,200 Speaker 1: flat tire? Hm? What you should have brought a spare? 5 00:00:19,280 --> 00:00:35,000 Speaker 1: I guess, Oh, I see what you did there. Let 6 00:00:35,040 --> 00:00:39,120 Speaker 1: me tad you had it. Let me teach you had it, 7 00:00:41,200 --> 00:00:47,720 Speaker 1: kinda Marion Nathan, Let me teach you had it. It's 8 00:00:47,760 --> 00:00:54,000 Speaker 1: a colonarage name. Let me teach you had it. Let 9 00:00:54,040 --> 00:01:00,240 Speaker 1: me TUFI six live everywhere on the iHeartRadio app. Happy 10 00:01:00,360 --> 00:01:04,760 Speaker 1: Saturday to you, Neil Sevadri, your friendly neighborhood Fork Reporter 11 00:01:05,040 --> 00:01:07,720 Speaker 1: on this beautiful Saturday. Happy to be with you with 12 00:01:07,800 --> 00:01:11,039 Speaker 1: the Fork Report. If you're new to the program. All 13 00:01:11,080 --> 00:01:13,920 Speaker 1: we do is celebrate food in a bunch of different ways. 14 00:01:14,000 --> 00:01:17,360 Speaker 1: Talk about you know, cocktails, whether they have alcohol in 15 00:01:17,440 --> 00:01:21,360 Speaker 1: them or not, beverages of any kind. We talk about food. 16 00:01:21,480 --> 00:01:24,880 Speaker 1: We celebrate it going out to eat, staying at home 17 00:01:25,000 --> 00:01:29,080 Speaker 1: and cooking, you know, everything in between. It's just a 18 00:01:29,120 --> 00:01:32,360 Speaker 1: celebration of food. Today will be no different. We're gonna 19 00:01:32,720 --> 00:01:35,640 Speaker 1: introduce just to some people you haven't met, and then 20 00:01:35,680 --> 00:01:38,400 Speaker 1: bring in some old friends as well, and of course 21 00:01:38,440 --> 00:01:41,160 Speaker 1: we're going to start with technique of the week. If 22 00:01:41,200 --> 00:01:43,520 Speaker 1: you ever miss a Technique of the Week or any 23 00:01:43,560 --> 00:01:45,760 Speaker 1: part of the show, just remember you can go back 24 00:01:45,800 --> 00:01:48,520 Speaker 1: and listen to the podcast at KFI AM six forty 25 00:01:48,560 --> 00:01:52,120 Speaker 1: dot com. Look for the podcast there and they're broken 26 00:01:52,200 --> 00:01:54,480 Speaker 1: down hour by hour, I believe, but you can get 27 00:01:54,480 --> 00:01:57,880 Speaker 1: all the content there that you might have missed today 28 00:01:58,000 --> 00:02:03,440 Speaker 1: or what have you. Okay, So super Bowls coming, and 29 00:02:03,760 --> 00:02:07,400 Speaker 1: I figure although we have next weekend as well, I 30 00:02:07,400 --> 00:02:09,120 Speaker 1: wanted to give you a head start on the bigger 31 00:02:09,120 --> 00:02:12,160 Speaker 1: stuff because everybody's thinking about this. And the next week 32 00:02:12,200 --> 00:02:16,280 Speaker 1: we'll do the you know, the conjunction food conjunction junction, 33 00:02:16,400 --> 00:02:18,680 Speaker 1: what's your function? You know the stuff that's in between 34 00:02:19,160 --> 00:02:22,880 Speaker 1: the big stuff. You need the a couple little, easy, 35 00:02:23,040 --> 00:02:25,880 Speaker 1: simple stuff. We'll do that next week. Today, the stuff 36 00:02:25,919 --> 00:02:29,600 Speaker 1: you should probably be getting ingredients for now is what 37 00:02:29,639 --> 00:02:32,800 Speaker 1: we're going to get into today. So everybody likes the 38 00:02:32,840 --> 00:02:36,720 Speaker 1: big game. Everybody wants to hang out, Everybody wants to 39 00:02:36,800 --> 00:02:40,320 Speaker 1: have great food and watch the commercials. Although I will 40 00:02:40,320 --> 00:02:43,560 Speaker 1: tell you something that's happening more and more, and I 41 00:02:43,600 --> 00:02:46,320 Speaker 1: noticed it a lot this year. All the commercials have 42 00:02:46,360 --> 00:02:51,240 Speaker 1: come out already, everybody's putting them online, like, look what 43 00:02:51,280 --> 00:02:53,320 Speaker 1: we've done, and look at how great this is, and 44 00:02:53,360 --> 00:02:57,360 Speaker 1: then then what are you waiting for? AnyWho? When it 45 00:02:57,400 --> 00:03:01,680 Speaker 1: comes to food, your man and one of the foods 46 00:03:01,680 --> 00:03:04,639 Speaker 1: that I think is important. I've always broke this down proteins, 47 00:03:04,800 --> 00:03:06,960 Speaker 1: which usually is going to be meat for most people, 48 00:03:07,760 --> 00:03:11,520 Speaker 1: and then you've got your cheese, and then you've got 49 00:03:11,560 --> 00:03:16,840 Speaker 1: your bread. That's kind of the food mix when it 50 00:03:16,919 --> 00:03:20,079 Speaker 1: comes to the Super Bowl. Yeah, do you throw veggies 51 00:03:20,080 --> 00:03:23,200 Speaker 1: in there? Sure, are their dips, absolutely, chips, of course, 52 00:03:23,720 --> 00:03:27,400 Speaker 1: all these things, but really bread, cheese and meat are 53 00:03:27,480 --> 00:03:30,519 Speaker 1: kind of the three that go into just about everything. 54 00:03:31,040 --> 00:03:33,720 Speaker 1: So when it comes to meat, unless you're Michelle Cube, 55 00:03:33,720 --> 00:03:39,000 Speaker 1: our beloved executive producer, you're probably not making meatballs every week. 56 00:03:40,000 --> 00:03:43,640 Speaker 1: God bless her. If you don't follow her producer Michelle, 57 00:03:44,000 --> 00:03:47,280 Speaker 1: you can find her online. She's constantly doing her Sunday 58 00:03:47,280 --> 00:03:51,120 Speaker 1: gravy because she's Italian and she's from the East Coast 59 00:03:51,200 --> 00:03:56,400 Speaker 1: there on Long Island, so she's constantly making her meatballs, 60 00:03:56,400 --> 00:04:00,680 Speaker 1: her fresh meatballs, and her Sunday gravy. However, if that's 61 00:04:00,760 --> 00:04:03,760 Speaker 1: not your tradition. You got to know where to get 62 00:04:03,760 --> 00:04:08,800 Speaker 1: the good stuff. And if you want good frozen meatballs, 63 00:04:09,600 --> 00:04:11,520 Speaker 1: a couple of ways you have to think about this. 64 00:04:12,640 --> 00:04:17,080 Speaker 1: Kirkland they have their signature Italian style beef meatballs that's 65 00:04:17,080 --> 00:04:23,880 Speaker 1: at costco great value and they're actually very tasty. So 66 00:04:23,960 --> 00:04:29,919 Speaker 1: as far as qualities, as far as value goes and taste, 67 00:04:30,120 --> 00:04:32,680 Speaker 1: that's going to be a go to there. Of course, 68 00:04:34,800 --> 00:04:41,920 Speaker 1: other great contenders would be Johnsonville. They have their classic 69 00:04:41,960 --> 00:04:46,080 Speaker 1: Italian style, also very good. Your local grosser may have 70 00:04:46,160 --> 00:04:51,480 Speaker 1: them raw, you know, pre made into meatballs, but not frozen, 71 00:04:51,680 --> 00:04:54,680 Speaker 1: and you can cook those. There's just something about the 72 00:04:54,720 --> 00:04:58,279 Speaker 1: process of having it done and frozen. They're already cooked 73 00:04:59,160 --> 00:05:02,680 Speaker 1: that I think it's you don't have to prepare them, 74 00:05:03,080 --> 00:05:07,680 Speaker 1: drain the you know, the grease and all of this 75 00:05:07,720 --> 00:05:12,240 Speaker 1: stuff off. It's easier, especially you can partially thaw them 76 00:05:12,880 --> 00:05:15,640 Speaker 1: and then put them into one of the dishes. I'm 77 00:05:15,640 --> 00:05:18,200 Speaker 1: going to get to you in a second, and they're 78 00:05:18,279 --> 00:05:21,240 Speaker 1: gonna cook or reheat and you're going to be golden. 79 00:05:21,360 --> 00:05:27,719 Speaker 1: So Kirkland Signature Italian style beef meatballs, Jacksonville Classic Italian Trader, 80 00:05:27,800 --> 00:05:33,839 Speaker 1: Joe's has a nice Italian style meatball, and getting these 81 00:05:34,080 --> 00:05:37,599 Speaker 1: are you know, a way of cutting down but still 82 00:05:37,640 --> 00:05:41,520 Speaker 1: getting a very tasty, flavorful meatball. Now the meatballs, you 83 00:05:41,520 --> 00:05:43,520 Speaker 1: can do a lot of things. You can do them, 84 00:05:44,960 --> 00:05:48,600 Speaker 1: you know, Swiss style meatballs, or with a white sauce 85 00:05:48,760 --> 00:05:52,680 Speaker 1: in them. You can do what I like is either 86 00:05:52,920 --> 00:05:59,520 Speaker 1: a meatball slider or something called a meatball sandwich ball 87 00:05:59,680 --> 00:06:03,200 Speaker 1: or meat ball sandwich bomb, which cracks me up every 88 00:06:03,200 --> 00:06:05,160 Speaker 1: time I hear that, because that's what it sounds like. 89 00:06:05,240 --> 00:06:08,160 Speaker 1: So these are not recipes you need to write down. 90 00:06:08,200 --> 00:06:10,039 Speaker 1: These are concepts that are going to be easy for 91 00:06:10,080 --> 00:06:14,320 Speaker 1: you to consume, So imagine this. You get your muffin tin. 92 00:06:15,600 --> 00:06:19,360 Speaker 1: The medium size muffin tins work very well, sometimes the 93 00:06:19,440 --> 00:06:22,480 Speaker 1: smaller ones do, depending on the size of the meat Paul. 94 00:06:23,200 --> 00:06:25,000 Speaker 1: And then you can get a pre made dough or 95 00:06:25,040 --> 00:06:27,560 Speaker 1: you can make yourself a pizza dough if you're like 96 00:06:27,640 --> 00:06:30,719 Speaker 1: me and have a recipe that you feel you're very 97 00:06:30,720 --> 00:06:33,360 Speaker 1: comfortable with, but a lot of people aren't. So you 98 00:06:33,360 --> 00:06:37,839 Speaker 1: can get either frozen pizza dough or you can get 99 00:06:37,960 --> 00:06:41,680 Speaker 1: the raw pizza dough in the refrigerator section. Sometimes even 100 00:06:41,720 --> 00:06:45,000 Speaker 1: your local pizza parlor will do this as well, all 101 00:06:45,080 --> 00:06:47,640 Speaker 1: kinds of way to get yourself a pizza dough, and 102 00:06:47,880 --> 00:06:51,239 Speaker 1: you roll and stretch that out to cover the entire 103 00:06:51,400 --> 00:06:54,919 Speaker 1: top of the muffin tin. Then you get a second 104 00:06:55,000 --> 00:06:56,919 Speaker 1: muffin tin, and you want to make sure you spray 105 00:06:57,360 --> 00:06:59,440 Speaker 1: the inside of that muff and tin and then the 106 00:06:59,480 --> 00:07:01,760 Speaker 1: bottom of this next muffin den, because what you're gonna 107 00:07:01,800 --> 00:07:03,560 Speaker 1: do is you're gonna put another one on top, and 108 00:07:03,600 --> 00:07:06,720 Speaker 1: you're gonna slowly press it down, and as you do that, 109 00:07:06,760 --> 00:07:10,560 Speaker 1: you're gonna make these little indentations. They are these little 110 00:07:10,640 --> 00:07:14,200 Speaker 1: divots in the dough, and that's where you're gonna put 111 00:07:14,560 --> 00:07:19,880 Speaker 1: your mar nara sauce in there, the partially frozen meatball. 112 00:07:20,400 --> 00:07:24,840 Speaker 1: You're gonna put some mazzarella cheese on there, and then 113 00:07:24,880 --> 00:07:27,320 Speaker 1: you're gonna cut the edges almost like you're cutting. You're 114 00:07:27,360 --> 00:07:29,440 Speaker 1: gonna put another piece on top of that, and then 115 00:07:29,440 --> 00:07:32,840 Speaker 1: you're gona press them together almost like you're making ravioli, 116 00:07:34,120 --> 00:07:36,920 Speaker 1: but instead of pasta, you're using like a pizza dough. 117 00:07:37,520 --> 00:07:39,600 Speaker 1: Then you're gonna want to cut the edges off and 118 00:07:39,680 --> 00:07:43,520 Speaker 1: cut them into individual squares just over the size. They 119 00:07:43,600 --> 00:07:46,520 Speaker 1: kind of divide up that way. But you're gonna cut them, 120 00:07:46,560 --> 00:07:48,200 Speaker 1: because what I want you to do at this point 121 00:07:48,400 --> 00:07:52,680 Speaker 1: is cut them into squares, this little beautiful package, and 122 00:07:52,680 --> 00:07:54,960 Speaker 1: then bring the corners up to each other, kind of 123 00:07:55,040 --> 00:07:58,000 Speaker 1: like you're making a package. Bring them up to each other, 124 00:07:58,080 --> 00:08:01,360 Speaker 1: and seal them off on the top, and they're going 125 00:08:01,440 --> 00:08:04,440 Speaker 1: to become these little balls of goodness. Then you get 126 00:08:04,440 --> 00:08:07,360 Speaker 1: a little olive oil or butter, or maybe a mixture 127 00:08:07,360 --> 00:08:10,840 Speaker 1: of both. You get some fresh garlic in there. You 128 00:08:10,960 --> 00:08:16,000 Speaker 1: get some salt and pepper and what else would be good, 129 00:08:16,240 --> 00:08:19,360 Speaker 1: sometimes a little basil or some Italian seasoning up in 130 00:08:19,400 --> 00:08:22,160 Speaker 1: there as well. You mix that up, and then you 131 00:08:23,040 --> 00:08:26,320 Speaker 1: spread that out over the tops of the dough and 132 00:08:26,360 --> 00:08:30,240 Speaker 1: you bake them off at about four hundred degrees until 133 00:08:30,280 --> 00:08:34,280 Speaker 1: they're brown, nice and golden brown on the outside. And 134 00:08:34,559 --> 00:08:38,440 Speaker 1: then you have the most gorgeous little pockets of goodness 135 00:08:38,440 --> 00:08:41,160 Speaker 1: with that meat ball in there, the mozzarella, who could 136 00:08:41,160 --> 00:08:44,840 Speaker 1: ask for more? And theymarnr sauce. You can also put 137 00:08:45,559 --> 00:08:48,520 Speaker 1: on top a little bit of parmigiano reggiano on there, 138 00:08:48,679 --> 00:08:50,040 Speaker 1: give it a little bit of a crunch and a 139 00:08:50,080 --> 00:08:54,360 Speaker 1: crisp on top. Those are easy, peasy, lemon squeezy some 140 00:08:54,440 --> 00:08:59,160 Speaker 1: more ideas, simple ones for the big Game coming up 141 00:09:00,120 --> 00:09:02,000 Speaker 1: this weekend. But is it next Sunday? I think it's 142 00:09:02,000 --> 00:09:03,719 Speaker 1: next Sunday a week from tomorrow. 143 00:09:04,120 --> 00:09:08,280 Speaker 2: So go know where you're listening to The Fork Report 144 00:09:08,360 --> 00:09:12,160 Speaker 2: with Neil Savedra on demand from KFI AM six forty. 145 00:09:13,920 --> 00:09:17,840 Speaker 1: Good afternoon on this beautiful Saturday, Neil Savedra and the 146 00:09:17,840 --> 00:09:20,920 Speaker 1: Fork Report here. Thanks for hanging out. Remember if you 147 00:09:20,960 --> 00:09:23,120 Speaker 1: miss anything here, you can always go back and listen 148 00:09:23,280 --> 00:09:26,600 Speaker 1: on the podcast. Just go to KFIAM six forty dot com. 149 00:09:27,000 --> 00:09:28,959 Speaker 1: You look for the podcast area and then the Fork 150 00:09:29,000 --> 00:09:32,200 Speaker 1: Report and you'll find us right there. So miss any 151 00:09:32,200 --> 00:09:35,440 Speaker 1: part of the show, you know, especially segments like we're 152 00:09:35,440 --> 00:09:37,600 Speaker 1: doing right now Technique of the Week. You don't want 153 00:09:37,640 --> 00:09:40,160 Speaker 1: to miss those. But for those of you who are 154 00:09:40,200 --> 00:09:42,400 Speaker 1: here live, just keep in mind we're going to be 155 00:09:42,400 --> 00:09:44,640 Speaker 1: giving away stuff today. As a matter of fact, we're 156 00:09:44,640 --> 00:09:48,320 Speaker 1: giving away a three day a pair of three day 157 00:09:49,040 --> 00:09:53,360 Speaker 1: general mission passes to Beach Life Festival, coming again this 158 00:09:53,480 --> 00:09:56,640 Speaker 1: year in May. It's happening in Redondo Beach, May first 159 00:09:56,720 --> 00:10:01,080 Speaker 1: through the third. What this is just a series, great event, 160 00:10:02,120 --> 00:10:04,480 Speaker 1: you know, Kayla will tell you the same. We had 161 00:10:04,600 --> 00:10:07,560 Speaker 1: such a blast out there a couple of years ago. 162 00:10:07,920 --> 00:10:10,960 Speaker 1: It's on the sand. It's beautiful. Even if it was 163 00:10:11,000 --> 00:10:14,520 Speaker 1: a little chilly, it was still gorgeous. This year, you've 164 00:10:14,559 --> 00:10:19,880 Speaker 1: got great lineup, Duran, Duran the Offspring, James Blunt, You've 165 00:10:19,920 --> 00:10:23,120 Speaker 1: got Gosh, Cheryl Crowe. I think it's going to be 166 00:10:23,120 --> 00:10:25,480 Speaker 1: out there this year as well as Jones Jet. So 167 00:10:25,840 --> 00:10:28,200 Speaker 1: it's going to be a great, great festival. If you 168 00:10:28,280 --> 00:10:32,439 Speaker 1: want to buy tickets, you can go to Beachlife Festival 169 00:10:32,559 --> 00:10:37,760 Speaker 1: dot com. That's Beachlife Festival dot com for tickets. You 170 00:10:37,880 --> 00:10:40,200 Speaker 1: stick around, you may win some coming up later in 171 00:10:40,240 --> 00:10:44,160 Speaker 1: the program. Keep in mind, Iheartradios KFIM six forty is 172 00:10:44,200 --> 00:10:48,600 Speaker 1: the official audio partner for Beach Life Festival twenty twenty six. 173 00:10:49,120 --> 00:10:52,640 Speaker 1: All Right, talking Super Bowl food, we talked about those 174 00:10:52,760 --> 00:10:58,400 Speaker 1: little little bombs of meatball, like your little meatball some 175 00:10:59,080 --> 00:11:03,280 Speaker 1: sub but wrapped in a dough ball, and you can 176 00:11:03,320 --> 00:11:05,200 Speaker 1: go back listen to that on the podcast if you 177 00:11:05,200 --> 00:11:08,199 Speaker 1: didn't hear it. Delicious, and we even told you what 178 00:11:08,240 --> 00:11:12,559 Speaker 1: the best frozen meatballs are, so you can go there 179 00:11:12,960 --> 00:11:15,120 Speaker 1: and listen to the podcast as well if you missed it. 180 00:11:16,360 --> 00:11:23,160 Speaker 1: These are adorable and snacky delights. I usually joke and 181 00:11:23,240 --> 00:11:26,559 Speaker 1: call them white people tacos, but the fact is our 182 00:11:27,120 --> 00:11:30,200 Speaker 1: African American brothers and sisters love these two. But they're 183 00:11:30,240 --> 00:11:34,320 Speaker 1: not typically I don't know, the hard shell like fast 184 00:11:34,320 --> 00:11:36,880 Speaker 1: food tacos is what they are. But these are many. 185 00:11:38,040 --> 00:11:40,960 Speaker 1: These are many, and it's kind of an ingenious and 186 00:11:41,000 --> 00:11:43,360 Speaker 1: simple way. So does it have all the ingredients that 187 00:11:43,440 --> 00:11:47,240 Speaker 1: you expect in one of these fast food tacos hard 188 00:11:47,240 --> 00:11:50,559 Speaker 1: shell tacos? Yeah, but listen, this is the kicker. So 189 00:11:50,600 --> 00:11:55,520 Speaker 1: you go get those tostitos, you know those the round tostitos, 190 00:11:55,640 --> 00:11:58,080 Speaker 1: the chips, and you want to get a good, bad 191 00:11:58,200 --> 00:12:01,160 Speaker 1: one that's not crunched up, because you want the whole round. 192 00:12:02,360 --> 00:12:07,160 Speaker 1: And you're gonna get pre made refried beans in a can, 193 00:12:07,400 --> 00:12:11,160 Speaker 1: easy peasy, lemon squeeze. You're gonna get your your mixed 194 00:12:11,840 --> 00:12:18,679 Speaker 1: Mexican cheeses, you know Jack cheese, yellow white Jack cheese. 195 00:12:18,840 --> 00:12:21,920 Speaker 1: You're gonna get this mix right. And all you do 196 00:12:22,840 --> 00:12:26,920 Speaker 1: is you get that round, the toastedo rounds or the 197 00:12:26,960 --> 00:12:30,040 Speaker 1: equivalent another round that's small. This is what makes them 198 00:12:30,200 --> 00:12:35,120 Speaker 1: cute as hell. You get your ground beef and you 199 00:12:35,160 --> 00:12:37,640 Speaker 1: don't need to get a packet of taco seasoning, and 200 00:12:37,679 --> 00:12:39,959 Speaker 1: if you don't want, you can make your own taco seasoning. 201 00:12:39,960 --> 00:12:43,200 Speaker 1: It's very very easy. I'll rattle that off so you 202 00:12:43,240 --> 00:12:47,079 Speaker 1: can have it. But basically, it's a tablespoon of chili powder, 203 00:12:47,840 --> 00:12:51,520 Speaker 1: one and a half teaspoons of brown coomen, one teaspoon 204 00:12:51,640 --> 00:12:56,640 Speaker 1: sea salt, one teaspoon ground black pepper, fresh, half teaspoon 205 00:12:56,800 --> 00:13:03,400 Speaker 1: ground paprika, quarter teaspoon garlic, quarter teaspoon onion powder, quarter 206 00:13:03,480 --> 00:13:05,920 Speaker 1: teaspoon crushed red pepper flakes if you want to add 207 00:13:05,960 --> 00:13:09,199 Speaker 1: a little heat to it, and then a quarter teaspoon 208 00:13:09,320 --> 00:13:12,600 Speaker 1: dried a regano and you just mix the ingredients together 209 00:13:13,600 --> 00:13:16,280 Speaker 1: and you have that on hand, easy peasy, or you 210 00:13:16,320 --> 00:13:18,600 Speaker 1: can get you know, the bag that's pretty mixed for 211 00:13:18,640 --> 00:13:21,559 Speaker 1: you if that's what you want as well. That's your meat. 212 00:13:21,600 --> 00:13:23,120 Speaker 1: You know how to brown it and cook it and 213 00:13:23,160 --> 00:13:27,000 Speaker 1: all of that. You drain it, you put you basically 214 00:13:27,080 --> 00:13:32,360 Speaker 1: cover the top of the tostito rounds with that refried beans, 215 00:13:32,679 --> 00:13:34,720 Speaker 1: a very thin layer does not need to be thick 216 00:13:34,760 --> 00:13:37,960 Speaker 1: at all, and then you want to put the meat 217 00:13:37,960 --> 00:13:41,160 Speaker 1: on there and then the cheese on there, and then 218 00:13:41,200 --> 00:13:44,319 Speaker 1: you put them on a cookie sheet and you put 219 00:13:44,360 --> 00:13:46,440 Speaker 1: them in a three hundred and fifty degree oven for 220 00:13:46,440 --> 00:13:50,200 Speaker 1: about five to seven minutes. You just want that cheese 221 00:13:50,200 --> 00:13:56,359 Speaker 1: melting because everything's already cooked. The moisture from the refried 222 00:13:56,400 --> 00:14:02,559 Speaker 1: beans will start to soften the chip below. So when 223 00:14:02,600 --> 00:14:05,280 Speaker 1: you pull them out of the heat, do it slowly. 224 00:14:05,760 --> 00:14:08,520 Speaker 1: You can get them and maybe someone can help you. 225 00:14:08,520 --> 00:14:11,679 Speaker 1: You fold them and they fold like tacos. Now. One 226 00:14:11,720 --> 00:14:14,760 Speaker 1: thing that I've done to help that process is maybe 227 00:14:14,800 --> 00:14:17,120 Speaker 1: get a little pastry brush or something, a little bit 228 00:14:17,160 --> 00:14:21,200 Speaker 1: of water and you can just wipe the center of 229 00:14:21,240 --> 00:14:24,240 Speaker 1: those rounds with just a one stringk a paint brush 230 00:14:24,240 --> 00:14:28,600 Speaker 1: of water before you put the beans on there, and 231 00:14:28,640 --> 00:14:31,200 Speaker 1: that will help the process of softening them so they 232 00:14:31,560 --> 00:14:34,560 Speaker 1: close shut into the taco shape. So you can do that, 233 00:14:34,960 --> 00:14:39,280 Speaker 1: and then you can put cilantro freshly chopped Slei lantro 234 00:14:39,520 --> 00:14:43,120 Speaker 1: in there. You can put get a sour cream dip 235 00:14:43,200 --> 00:14:46,320 Speaker 1: if you wish, you can use with guacamole, and they 236 00:14:46,520 --> 00:14:51,840 Speaker 1: just come out like these crisp on the outside, gooey, yummy, delicious, 237 00:14:52,320 --> 00:14:57,480 Speaker 1: little fast food tacos, and they're they're cute, they're easy, 238 00:14:58,240 --> 00:15:01,680 Speaker 1: and it's almost you know, it's like together, it's all 239 00:15:01,720 --> 00:15:03,800 Speaker 1: those things in one bite. I'm a big fan of 240 00:15:03,800 --> 00:15:06,040 Speaker 1: the seven layer dips. It kind of like one of 241 00:15:06,080 --> 00:15:08,600 Speaker 1: the one of those but with the chip already built in. 242 00:15:09,040 --> 00:15:12,119 Speaker 1: These are two of my faves. They're crowd pleasers, they're 243 00:15:12,320 --> 00:15:14,920 Speaker 1: sexy to look at, and they're fun and tasty to eat. 244 00:15:15,480 --> 00:15:17,560 Speaker 1: So those, to me are one of the things that 245 00:15:17,600 --> 00:15:19,000 Speaker 1: I love the most when you can look at some 246 00:15:19,120 --> 00:15:21,680 Speaker 1: and go, I want to eat that. I want that now, 247 00:15:21,920 --> 00:15:25,440 Speaker 1: and then it has payoff. So stick around more to 248 00:15:25,480 --> 00:15:29,680 Speaker 1: com It's the Fork Report, the January thirty first version, 249 00:15:30,320 --> 00:15:32,360 Speaker 1: So go know where. 250 00:15:32,720 --> 00:15:35,680 Speaker 2: You're listening to The Fork Report with Nil Savedra on 251 00:15:35,840 --> 00:15:38,640 Speaker 2: demand from KFI AM six forty. 252 00:15:39,920 --> 00:15:43,560 Speaker 1: KFIM six forty Neil Savedra and The Fork Report Today 253 00:15:43,640 --> 00:15:47,400 Speaker 1: celebrating all things food, beverage on the Beyond. Today we're 254 00:15:47,400 --> 00:15:51,720 Speaker 1: talking about the Super Bowl, doing kind of an extended 255 00:15:51,800 --> 00:15:55,280 Speaker 1: version of Technique of the Week because you know, there's 256 00:15:55,320 --> 00:15:59,120 Speaker 1: a lot of snacks. Snacks are fun. We actually have 257 00:15:59,200 --> 00:16:01,880 Speaker 1: snack here at the house. I've got a nine year 258 00:16:01,920 --> 00:16:05,920 Speaker 1: old son and a beautiful and smart and lovely wife 259 00:16:06,000 --> 00:16:11,320 Speaker 1: that makes us snack nights. We actually have special like 260 00:16:12,600 --> 00:16:17,800 Speaker 1: prison style or military style sloped plates. You know, it's 261 00:16:17,800 --> 00:16:21,080 Speaker 1: like a TV DI innerplate, but it's it's like stinging 262 00:16:21,160 --> 00:16:26,120 Speaker 1: steel or something, and you put all the different snacks 263 00:16:26,120 --> 00:16:28,040 Speaker 1: on there and it makes for a very fun movie 264 00:16:28,120 --> 00:16:31,280 Speaker 1: night or whatever you're doing. And so snacks are important 265 00:16:31,280 --> 00:16:33,400 Speaker 1: to me. I think snacks and tapas and all of 266 00:16:33,440 --> 00:16:36,880 Speaker 1: these things are quite fun because they're easy to eat 267 00:16:37,240 --> 00:16:39,560 Speaker 1: and they've got all those fun ingredients that we like 268 00:16:39,760 --> 00:16:44,800 Speaker 1: lake cheese and meat and bread all together in one. 269 00:16:45,520 --> 00:16:48,000 Speaker 1: So if you didn't hear the first two segments, please 270 00:16:48,040 --> 00:16:51,120 Speaker 1: go back to the podcast. They post each hour and 271 00:16:51,200 --> 00:16:55,320 Speaker 1: you can listen to it at your leisure at KFI 272 00:16:55,560 --> 00:16:58,320 Speaker 1: six forty dot com and then go to podcasts there 273 00:16:58,320 --> 00:17:02,280 Speaker 1: in the forker port because we gave some great ideas 274 00:17:02,320 --> 00:17:05,879 Speaker 1: for that. Another one that I'd love doing, and I 275 00:17:05,960 --> 00:17:08,600 Speaker 1: do this on occasion here. And you can even make 276 00:17:08,640 --> 00:17:12,200 Speaker 1: it a bar, meaning that you can set up some 277 00:17:12,280 --> 00:17:17,640 Speaker 1: sauces and cheeses or toppings or what have you, and 278 00:17:18,040 --> 00:17:20,280 Speaker 1: it's like a sort of like a notcho bar where 279 00:17:20,280 --> 00:17:23,720 Speaker 1: people can put their own ingredients on top, but with 280 00:17:23,880 --> 00:17:27,080 Speaker 1: tater tots. So here's the thing. If you have an 281 00:17:27,119 --> 00:17:33,879 Speaker 1: air fryer. Air fryers are basically the quintessential frozen food 282 00:17:34,080 --> 00:17:40,800 Speaker 1: hack because every frozen French fry, every reheating, every frozen 283 00:17:41,000 --> 00:17:45,480 Speaker 1: food snack just worked beautifully. And they actually make pretty 284 00:17:45,520 --> 00:17:48,359 Speaker 1: good burgers. By the way, my brother in law turned 285 00:17:48,400 --> 00:17:50,480 Speaker 1: me onto this, and I was like, Holy hell, how'd 286 00:17:50,480 --> 00:17:54,800 Speaker 1: you cook this? He's like any air fryer, and they 287 00:17:54,800 --> 00:18:01,680 Speaker 1: were delicious. But so you air fry your tots and 288 00:18:02,040 --> 00:18:04,919 Speaker 1: they come out crisp and lovely, and that's important. You 289 00:18:04,920 --> 00:18:07,800 Speaker 1: want them almost a little extra crisp on the outside. 290 00:18:08,400 --> 00:18:11,080 Speaker 1: And then you the way I do it a lot 291 00:18:11,119 --> 00:18:14,119 Speaker 1: that I really like. You get a good sweetened sour 292 00:18:14,200 --> 00:18:18,320 Speaker 1: sauce that you like, store bought is absolutely fine, and 293 00:18:18,600 --> 00:18:20,840 Speaker 1: you want to let it come to room temperature because 294 00:18:20,880 --> 00:18:22,960 Speaker 1: you don't want to cool down the item too much. 295 00:18:23,560 --> 00:18:25,439 Speaker 1: But what I do is I get a separate bowl 296 00:18:25,520 --> 00:18:27,280 Speaker 1: for each of the sauces that I'm going to use. 297 00:18:27,960 --> 00:18:30,080 Speaker 1: In this case, you get a bowl and then you 298 00:18:30,119 --> 00:18:34,240 Speaker 1: squeeze some sweet and sour sauce in it. Then you 299 00:18:34,280 --> 00:18:36,840 Speaker 1: take you put your tots in there, and you toss them. 300 00:18:36,960 --> 00:18:39,720 Speaker 1: So imagine this. You're holding on the left and right 301 00:18:39,760 --> 00:18:42,560 Speaker 1: side of the bowl with your thumbs on top. You 302 00:18:42,600 --> 00:18:46,280 Speaker 1: push it away from you, you slightly toss up and 303 00:18:46,320 --> 00:18:48,080 Speaker 1: then pull it back towards you, and it kind of 304 00:18:48,119 --> 00:18:51,280 Speaker 1: makes a circle where you're tossing those tater tots up 305 00:18:51,359 --> 00:18:55,080 Speaker 1: into the air and over and over, hitting different sides, 306 00:18:55,440 --> 00:18:57,680 Speaker 1: same way you would with food in a pan basically, 307 00:18:57,960 --> 00:19:00,320 Speaker 1: but in this bowl you're doing it and that is 308 00:19:00,520 --> 00:19:05,200 Speaker 1: just covering them in that lovely sweet and sour sauce. 309 00:19:05,480 --> 00:19:07,520 Speaker 1: Then I put them into the serving bowl. I'm going 310 00:19:07,600 --> 00:19:10,800 Speaker 1: to give the vigual serving dough for the bowl. For 311 00:19:10,840 --> 00:19:13,600 Speaker 1: the person, you get a fork and then you put 312 00:19:14,000 --> 00:19:18,680 Speaker 1: maybe some you know it's really good, is a little 313 00:19:18,680 --> 00:19:21,040 Speaker 1: bit of sesame seeds on top, and you give them 314 00:19:21,040 --> 00:19:23,639 Speaker 1: a fork and they eat it out of the bowl. 315 00:19:23,800 --> 00:19:28,119 Speaker 1: And you can do that with a ranch style style 316 00:19:28,280 --> 00:19:33,479 Speaker 1: sauce and maybe some chopped fried onions to put on 317 00:19:33,560 --> 00:19:36,080 Speaker 1: top as an extra crunch to it. But you see 318 00:19:36,080 --> 00:19:38,720 Speaker 1: where I'm going with this. It's just lightly tossing those 319 00:19:38,800 --> 00:19:43,280 Speaker 1: tots in that sauce and then adding something on top, 320 00:19:43,320 --> 00:19:46,280 Speaker 1: a little crunch, a little bit of flavor, and when 321 00:19:46,320 --> 00:19:49,280 Speaker 1: they're nice and hot and they're crisp and their coated, 322 00:19:49,400 --> 00:19:52,560 Speaker 1: it's almost it's almost the same thing you would do 323 00:19:53,280 --> 00:19:57,879 Speaker 1: for buffalo wings. You basically get them nice and crunching, 324 00:19:57,960 --> 00:19:59,800 Speaker 1: then you put a sauce. You toss them in a sauce, 325 00:20:00,359 --> 00:20:02,720 Speaker 1: and that adds a little something extra. But I got 326 00:20:02,720 --> 00:20:04,880 Speaker 1: to tell you, for as easy as that is to do, 327 00:20:06,680 --> 00:20:13,480 Speaker 1: I'm constantly blown away. And I learned this at a restaurant. Yeah, 328 00:20:13,560 --> 00:20:19,240 Speaker 1: a little cool bar restaurant had them as appetizers and 329 00:20:19,280 --> 00:20:21,679 Speaker 1: I'm like, wow, this is fantastic, and that I experience 330 00:20:21,920 --> 00:20:25,720 Speaker 1: experimented with a bunch of different sauces and it's just 331 00:20:25,800 --> 00:20:29,000 Speaker 1: a I don't know, it has that wow factor. I 332 00:20:29,040 --> 00:20:31,800 Speaker 1: don't know if it's the color of it coming out. 333 00:20:31,840 --> 00:20:33,960 Speaker 1: I don't know if it's the smells of it. The 334 00:20:34,000 --> 00:20:38,119 Speaker 1: tater tots we all love, but just that little combination 335 00:20:38,800 --> 00:20:43,199 Speaker 1: made for a killer snack that every time I do it, 336 00:20:43,240 --> 00:20:46,000 Speaker 1: people like, Wow, this is great and they think it's 337 00:20:46,040 --> 00:20:49,440 Speaker 1: fancy and it it really isn't anytime you could shave 338 00:20:49,480 --> 00:20:53,520 Speaker 1: a little energy off of something that has great wowpower, 339 00:20:53,840 --> 00:20:56,560 Speaker 1: just because the way that it's prepared or comes to 340 00:20:56,600 --> 00:21:00,080 Speaker 1: the table the better. There's no need for you to 341 00:21:00,440 --> 00:21:04,320 Speaker 1: go nuts or have you any sort of extra issues 342 00:21:04,400 --> 00:21:07,720 Speaker 1: when it comes to serving people at the house. So 343 00:21:08,040 --> 00:21:10,679 Speaker 1: think of the sauces that you like, you could do 344 00:21:10,720 --> 00:21:14,720 Speaker 1: it like with an eel sauce as well, really goes well. 345 00:21:15,040 --> 00:21:17,639 Speaker 1: Those of you who love sushi are familiar with a 346 00:21:18,000 --> 00:21:24,560 Speaker 1: great eel sauce that's just absolutely tasty. It just has 347 00:21:24,680 --> 00:21:28,160 Speaker 1: again a little bit of that sweetness, but also that umami, 348 00:21:28,320 --> 00:21:32,480 Speaker 1: that savoriness that comes with a lot of Asian sauces 349 00:21:32,520 --> 00:21:36,679 Speaker 1: that just stands out. And I find that sweet sour 350 00:21:36,880 --> 00:21:40,520 Speaker 1: salty combination really great. So again, you don't just have 351 00:21:40,640 --> 00:21:43,880 Speaker 1: to serve tater tots as tater tots. They're delicious, don't 352 00:21:43,880 --> 00:21:46,800 Speaker 1: get me wrong, But tossing them in a sauce like that, well, 353 00:21:46,800 --> 00:21:51,040 Speaker 1: they're still hot and crisp. Putting a little something on top, 354 00:21:51,200 --> 00:21:55,240 Speaker 1: like I said, sesame seeds or something like that, or 355 00:21:55,320 --> 00:21:59,200 Speaker 1: some of the French's crunchy onions or things like that, 356 00:21:59,720 --> 00:22:01,800 Speaker 1: just uh takes them up a notch, all right. A 357 00:22:01,840 --> 00:22:06,640 Speaker 1: beverage when we come back for you know, the big game. 358 00:22:06,640 --> 00:22:08,800 Speaker 1: You're getting together for the Super Bowl, you having people 359 00:22:08,840 --> 00:22:12,040 Speaker 1: come over, You want to have some snacks and some beverages. 360 00:22:12,400 --> 00:22:15,240 Speaker 1: Beer is always great, but here's a little combination for 361 00:22:15,320 --> 00:22:17,960 Speaker 1: the beer lover and the cocktail lover. I'll tell you 362 00:22:18,119 --> 00:22:18,919 Speaker 1: when we return. 363 00:22:20,160 --> 00:22:23,159 Speaker 2: You're listening to The Fork Report with Nil Savedra on 364 00:22:23,280 --> 00:22:26,080 Speaker 2: demand from KFI AM six forty. 365 00:22:28,320 --> 00:22:31,000 Speaker 1: Neil Savedra and the Fork Report. The team's all here 366 00:22:31,040 --> 00:22:34,560 Speaker 1: hanging out, celebrating food. Thanks for hanging with us today. 367 00:22:34,840 --> 00:22:37,199 Speaker 1: If you miss anything any part of the show, please 368 00:22:37,240 --> 00:22:40,040 Speaker 1: go to KFIAM six forty dot com after the show 369 00:22:40,160 --> 00:22:43,120 Speaker 1: or anytime there and you can listen to the podcast 370 00:22:43,200 --> 00:22:48,320 Speaker 1: Easy Peasy, Lemon Squeeze and especially like today or any 371 00:22:48,400 --> 00:22:50,679 Speaker 1: of the Oh I hope you like all of it, 372 00:22:50,760 --> 00:22:53,119 Speaker 1: but any of the technique of the weeks are easy 373 00:22:53,119 --> 00:22:55,119 Speaker 1: to go back and listen to if you missed something, 374 00:22:55,720 --> 00:22:59,480 Speaker 1: or oftentimes people go, hey, you mentioned this and you 375 00:22:59,560 --> 00:23:02,159 Speaker 1: gave the address twice, but I didn't. I was in 376 00:23:02,200 --> 00:23:04,280 Speaker 1: the car. What You just go back to the podcast 377 00:23:04,359 --> 00:23:07,879 Speaker 1: Very easy to find and get what you need there 378 00:23:08,840 --> 00:23:10,960 Speaker 1: after the show ends, and I think they separate an 379 00:23:11,000 --> 00:23:13,040 Speaker 1: hour by hour so they're easy to find and go through. 380 00:23:13,320 --> 00:23:15,240 Speaker 1: I want to remind you also that we're going to 381 00:23:15,280 --> 00:23:18,720 Speaker 1: be given away a three day two a pair of 382 00:23:18,800 --> 00:23:23,120 Speaker 1: three day general admission passes to Beach Life Festival. It's 383 00:23:23,160 --> 00:23:27,280 Speaker 1: happening at Redondo Beach again May thirty or May first 384 00:23:27,320 --> 00:23:32,280 Speaker 1: through the third rather and it really is a killer event. 385 00:23:33,480 --> 00:23:36,800 Speaker 1: We brought my boy a couple of years ago and 386 00:23:36,920 --> 00:23:40,080 Speaker 1: Max got to see along with me and his mom 387 00:23:41,200 --> 00:23:44,600 Speaker 1: got to see Devo, and that was the first concert 388 00:23:45,200 --> 00:23:48,720 Speaker 1: a real concert there. He'd seen mariachi's and bands playing 389 00:23:48,760 --> 00:23:51,640 Speaker 1: stuff like that, but in a concert setting with a 390 00:23:51,680 --> 00:23:55,480 Speaker 1: butt ton of people. It was really really fun and 391 00:23:55,760 --> 00:23:58,760 Speaker 1: a special event. So if you get a chance to go, 392 00:23:58,920 --> 00:24:01,639 Speaker 1: I would highly recommend it. This year's lineup is fantastic 393 00:24:01,680 --> 00:24:05,680 Speaker 1: at the Beach Live Festival. You got performances by Duran, 394 00:24:05,840 --> 00:24:10,960 Speaker 1: Duran the Offspring, James Blunt, You've got Sheryl Crowe, You've 395 00:24:11,000 --> 00:24:16,840 Speaker 1: got Joan Jet and again Dono Beach May first through 396 00:24:16,840 --> 00:24:21,359 Speaker 1: the third. Great performances, great lineup throughout the weekend. You 397 00:24:21,400 --> 00:24:25,400 Speaker 1: can go to Beachlife Festival dot com for tickets and info. 398 00:24:25,640 --> 00:24:29,840 Speaker 1: Reminder that Iheartradios KFI AM six forty is the official 399 00:24:29,880 --> 00:24:33,439 Speaker 1: audio partner for Beach Life Festival twenty twenty six, so 400 00:24:33,480 --> 00:24:36,200 Speaker 1: we'll be giving away tickets probably in the last hour 401 00:24:36,240 --> 00:24:38,560 Speaker 1: of the show today, so stick around for that, won't you? 402 00:24:38,960 --> 00:24:42,400 Speaker 1: Give it? Some tips, tricks thoughts, ideas, not really recipes 403 00:24:42,480 --> 00:24:45,200 Speaker 1: you have to remember, but things that you can do. 404 00:24:45,440 --> 00:24:48,919 Speaker 1: Told you the best frozen in my opinion, you know 405 00:24:49,040 --> 00:24:52,399 Speaker 1: some of the best frozen meatballs that you can get. 406 00:24:52,520 --> 00:24:54,720 Speaker 1: You can go back and listen to that in the 407 00:24:54,760 --> 00:24:59,480 Speaker 1: first segment on the podcast later today. Let's get into 408 00:24:59,600 --> 00:25:02,640 Speaker 1: a bev ridge, shall we. There's something called a vodka shandy. 409 00:25:02,920 --> 00:25:05,199 Speaker 1: It's also called other things. Some people call it like 410 00:25:05,240 --> 00:25:08,679 Speaker 1: a summer beer or a summer shandy or whatever you 411 00:25:08,680 --> 00:25:11,960 Speaker 1: want to call it, but basically it's vodka. It's either 412 00:25:11,960 --> 00:25:17,399 Speaker 1: a light beer in color like a Pilsner Hefferwisen works well, 413 00:25:18,800 --> 00:25:24,760 Speaker 1: and lemonade. So you want what else a vodka if 414 00:25:24,800 --> 00:25:28,160 Speaker 1: you can find a good and I emphasize good lemon 415 00:25:28,200 --> 00:25:32,160 Speaker 1: infused vodka that works really really well, but you can 416 00:25:32,200 --> 00:25:34,840 Speaker 1: get a regular vodka as well. Whatever your favorite is, 417 00:25:35,400 --> 00:25:40,199 Speaker 1: I will tell you one of my all time favorite vodkas. 418 00:25:40,480 --> 00:25:42,679 Speaker 1: And I've said this before on the show because a 419 00:25:42,680 --> 00:25:46,320 Speaker 1: lot of people you know, are always asking, you know, 420 00:25:46,720 --> 00:25:49,480 Speaker 1: what's what's your favorite vodka? Or they'll say this is 421 00:25:49,520 --> 00:25:56,440 Speaker 1: the best vodka, and I'm like, hmm, no, that's that 422 00:25:56,440 --> 00:25:59,679 Speaker 1: that is not the best vodka. Because they are so 423 00:26:00,160 --> 00:26:06,880 Speaker 1: many different out there, one of mine is I don't 424 00:26:06,880 --> 00:26:08,560 Speaker 1: know why I just blanked as I'm talking to you. 425 00:26:08,600 --> 00:26:12,720 Speaker 1: One of mine is Kettle one, and it's an inexpensive vodka, 426 00:26:13,440 --> 00:26:17,560 Speaker 1: but I have talked it. I've talked to Russian vodka 427 00:26:17,600 --> 00:26:22,320 Speaker 1: aficionados that have said Kettle one is really one of 428 00:26:22,400 --> 00:26:28,560 Speaker 1: the purest and most Russian vodka e tasting vodka. But 429 00:26:28,600 --> 00:26:31,440 Speaker 1: it's not. It's actually not out of Russia. But Kettle 430 00:26:31,480 --> 00:26:35,920 Speaker 1: one is fantastic. And I'm trying to think if they 431 00:26:36,040 --> 00:26:38,560 Speaker 1: have a lemon infuse, but I like the flavor, and 432 00:26:39,480 --> 00:26:45,120 Speaker 1: I've done it under blind taste tests multiple multiple times 433 00:26:45,480 --> 00:26:47,600 Speaker 1: and it came out the winner. I had a guy 434 00:26:47,680 --> 00:26:51,160 Speaker 1: challenge me because I told him, you know, the best 435 00:26:51,320 --> 00:26:54,879 Speaker 1: was different and blew me away. So anyways, that's just 436 00:26:54,960 --> 00:26:59,000 Speaker 1: a little side note if you're thinking about trying it, 437 00:26:59,000 --> 00:27:01,760 Speaker 1: it really is. I'm a big fan of it and 438 00:27:01,960 --> 00:27:05,359 Speaker 1: have is what I keep around the house mostly, although 439 00:27:05,359 --> 00:27:07,639 Speaker 1: I do have others of course. All Right, so a 440 00:27:07,640 --> 00:27:11,480 Speaker 1: classic vodka is shandy is just a single survey one 441 00:27:11,480 --> 00:27:15,119 Speaker 1: ounce vodka. If you can find any good not medicinal 442 00:27:15,600 --> 00:27:19,960 Speaker 1: flavored or tasting or artificial and tasting lemon infused, that's good. 443 00:27:20,000 --> 00:27:20,119 Speaker 2: Too. 444 00:27:20,480 --> 00:27:25,040 Speaker 1: Three ounces of a light logger or a wheat beer pilsner, 445 00:27:25,119 --> 00:27:31,919 Speaker 1: hef andvice and excellent. Two ounces fresh lemonade or it 446 00:27:31,960 --> 00:27:35,800 Speaker 1: can be canned lemonade. If it is fresh, you might 447 00:27:35,840 --> 00:27:39,000 Speaker 1: want to add about a quarter or a half ounce 448 00:27:39,040 --> 00:27:42,119 Speaker 1: of simple syrup to give it a little viscosity and 449 00:27:42,200 --> 00:27:44,560 Speaker 1: round it off a little bit some ice lemon wedge. 450 00:27:44,640 --> 00:27:47,360 Speaker 1: For garnish, just fill a tall glass or a pint 451 00:27:47,400 --> 00:27:50,320 Speaker 1: glass with ice. Pour in the vodka and lemonade, top 452 00:27:50,359 --> 00:27:53,800 Speaker 1: it off with beer. Stir but gently to combine it. 453 00:27:53,800 --> 00:27:56,240 Speaker 1: You don't want to lose the carbonation orna of that there. 454 00:27:56,480 --> 00:28:02,000 Speaker 1: Then you garnish with a lemon wedge as well, and 455 00:28:03,400 --> 00:28:08,120 Speaker 1: it's a really really lovely combination because the bubbles from 456 00:28:08,119 --> 00:28:10,440 Speaker 1: the beer, and of course it's you know, if you're 457 00:28:10,480 --> 00:28:13,440 Speaker 1: dealing with the pilsner or something like that, very very 458 00:28:13,520 --> 00:28:18,280 Speaker 1: light and adds to it, you know a little bit 459 00:28:18,400 --> 00:28:22,560 Speaker 1: of the not bitterness, but you know that happiness that 460 00:28:23,440 --> 00:28:26,880 Speaker 1: we all love in beer, right, very light notes. It's 461 00:28:26,880 --> 00:28:29,480 Speaker 1: not like you're putting a I P A in there. 462 00:28:30,040 --> 00:28:32,560 Speaker 1: And then that goes with the lemonade and the vodkin 463 00:28:32,640 --> 00:28:36,040 Speaker 1: actually makes for a nice split cocktail. Beer cocktail if 464 00:28:36,080 --> 00:28:40,680 Speaker 1: you will to add to your super Bowl Okay, so 465 00:28:40,880 --> 00:28:46,120 Speaker 1: if you missed anything for our super Bowl special snacks 466 00:28:46,160 --> 00:28:49,240 Speaker 1: and cocktail there, just go back to the podcast when 467 00:28:49,280 --> 00:28:53,080 Speaker 1: you get a chance. KFI AM six forty dot com. 468 00:28:53,120 --> 00:28:54,800 Speaker 1: Just look for the podcast and then look for the 469 00:28:54,800 --> 00:28:58,000 Speaker 1: Forker port you go. You'll find this show after we're 470 00:28:58,040 --> 00:29:01,200 Speaker 1: off the air. Shortly after there you can listen to it, 471 00:29:01,280 --> 00:29:03,600 Speaker 1: save it whenever you like. All right, go nowhere a 472 00:29:03,600 --> 00:29:05,680 Speaker 1: lot to get to today on the fork Report, this 473 00:29:05,880 --> 00:29:11,320 Speaker 1: last day of January twenty twenty six, So go know where. 474 00:29:11,440 --> 00:29:16,360 Speaker 1: This is KFI heard everywhere on the iHeartRadio app. You've 475 00:29:16,400 --> 00:29:18,640 Speaker 1: been listening to the fork Report. You can always hear 476 00:29:18,720 --> 00:29:21,440 Speaker 1: us live on KFI AM six forty two to five 477 00:29:21,520 --> 00:29:26,080 Speaker 1: pm on Saturday and anytime on demand on the iHeartRadio app.