Episode Transcript
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(00:00):
Hey, it's Neil Savedri. You'relistening to kfi EM six forty the four
report on demand on the iHeartRadio app. All right, I don't hurt yourself.
Good. Good group of people cameout today as we're broadcasting live in
Glendora in the foothills of SoCal Here. It's lovely out here. Oh what
(00:21):
is wait? Whoa is that afresh one or what it? Wait?
That looks like some sort of concoctioned just put down. We're broadcasting live
from Wendy's here on Root sixty six. It is. There's two locations,
so make sure you come to theright one. The right one is seven
zero six West Root sixty six,and you can find us here on the
(00:45):
patio. If you can't stop,then just honk when you come by,
because it makes me laugh. Ijust think it's funny as hell, people
just honking on the way. ButI've just started eating some of the food.
I'm gonna be on sugar overload becausei haven't had anything savor yet,
but we're going to have some shortly. It's coming. That is Ed of
course, ed garagis here at Wendy's. And how you knowing Buddy doing great.
(01:11):
I mean, you and I textall the time and we talk every
now and again, but I haven'tseen you in a minute, so it's
nice to see you. Yet,what's going on? Not much? Came
out with a couple of new items. We'll bring him out for okay,
So what is How does that workwith Wendy's? How often are you putting
new items out? People don't realizethat it takes time and great expense to
(01:32):
figure out if something is you know, so what these frost seas are coming
out a little bit quicker. Yeah, we have another new one coming after
this. They haven't told us exactlywhat it is yet, but you know,
the cream cycle took a couple ofyears, but then they're coming right
out with another one right after that. That's supposed to be very good.
I have heard nothing but love forthis Dream Circle one, and so I
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was thrilled. And people keep saying, I have you tried to act that.
I haven't had a chance to writeyet. I'm going to try it
when I'm out there, and wantedto do it when I was here,
and it really is terrific. Yeah, it's very good, and it's like
we were a huge Yeah, wehad those little dream circles when we were
a kid, when the thing droveby our house and we'd run out there
and give them real quick. How'sthat? Growing up in the UK,
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Simon, we didn't have any fastfood restaurants and tell about nineteen seventy something.
Okay, but what about an icecream? Did you have the ice
cream cars come by? And yes, oh yes we did, and we
had our own ice creams and alldifferent salts. But for me, I
have to say Wendy's that chili isphenomenal. It's great. I mean that
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that is out down that baked potatowith baked potatoes, and they're bacon's good,
right, It's not like fast foodbacon. It's a little chewy or
not cooked properly. Well, weactually cooked the bacon here. It doesn't
come in and we throw it inthe microwave and you know all that stuff.
We actually bake it every single day, a couple times a day.
Make it fresh, keep it hot, keep it Chris, I love it.
(03:07):
I love it. It makes atotal difference, it does. It
does. When you get it ona burger, you can really tell that
it is. Yeah, we've kindof turned into a world of everything comes
in pre made. You throw itin a boiler, you heat it up,
and you put it on the plateand you say you made it there,
but really it was made somewhere else, twout them miles away, and
they seal it in bags, thesesick bags. It can be put in
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it. It's you know, oftenbetter than a microwave to do it that
way, but you know, stillnot the same as you know, but
it's super fresh. It's so badwhen you get that done, and when
you see people making it themselves.Oh yeah, we're working on your sugar.
Oh my gosh, my diabetes justgot diabetes. Thank you. Yeah.
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And this is another item, thecookies. We bake them fresh here.
They don't come in in the freezer, and then we warm them up
and throw them out and put themup on the colar. I actually bake
them in this or every single day. So what are you excited about that's
on the menu at Wendy's right now. Well, the big thing that Wendy's
is pushing his breakfast. I knowthat you're a fan of our breakfast,
(04:11):
A huge fan of the breakfast.And as a matter of fact, it
knowing that a lot of people don'tknow about it still, Yeah, drives
me nuts that their breakfast is wonderfuloptions, So could you tell me what
invoth them? Look at him?Well, we got something coming out for
you. Okay. We handed itout to everybody in the crowd. How
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was it? Yeah, we gotit. We all got it. Look
they're lining up for free stuff.They can't hear you. I know it's
called it's called free stuff deafness.It only happens at radio events. But
so about probably about four months ago, we came out with a breakfast burrito
that you know, it feeds afamily of four. It's got six pieces
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of bacon on its, six potatoes, two eggs, two pieces of cheese.
You know, it's a full sizebreakfast burritle. And in about a
couple more weeks we'll be coming outjust to match it with a sausage breakfast
burritle. Oh wow. And honestly, I love our sausage because it's got
some kick to it. It's notjust you know, your sausage that you
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get everywhere and you eat it andthat there's no flavor anymore to sausage.
The ratios of the spices and thedifferent seasonings they have in it are some,
you know, some of the familiarflavors, but the ratios you can
tell are kind of hand placed andmore bespoke than just this is a breakfast
sausage. Yeah, And the eggsactually come in a shell, they're not
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frozen, and we don't throw themin the mic awave. They actually come
in the shell, and we crackedthe shell and put it on the stove
in the morning and bake them rightthere fresh. Well, I will tell
you, if you ever find ahand that lays frozen eggs, don't eat
them because that's not natural. Nottoo often, that's not the way.
Oh what is that there? Ohthat's the pretzel that's there looking with a
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pencils, I think, Uh,Simon stares as there is actually look at
take a look at that. Thatis square buns, just like you,
Simon, Uh Bonepatita, look atthat? Isn't that another episode of silence.
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Stares ad here at Wendy's brought somethingand then he whispers, leans in
and whispers, he goes, wetook it up a notch and talking about
the dreamsickle. So what is thisbeautiful concoction here? That's you know,
whenever you do something at the store, the crew comes up with something else.
Oh my god, it's like adreamsickle float. Oh my gosh.
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So this reminds me. This remindsme of something my mother makes. Yeah,
so having uh having my mom wouldput orange Subert vanilla ice cream in
with sprite or seven up or somethingand that's exactly what that that that is
to me, that was flavors togetheron That is great. Yeah. You
know, ever, almost every fastfood restaurant has that little secret menu nobody
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knows about. So can we havefloats on the register? Oh that nobody
ever knows about because we used tosell them and they never got taken off.
And I probably sell in all mystores five or six a week,
but they're still out there. Thisis the breakfast burrito. That's the new
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breakfast burrito. This is delicious.I wanted to tell you. This is
really the spice of the sausage.Yes, it is really, Yeah,
it really is. It doesn't soundlike a or it doesn't taste like a
uh you know over the counter.Yeah, yeah, no, it's you
know. One of the things thatfast food change teeth chains tend to do
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is they bring the food level downa little bit so that it hits the
masses and they get scared of puttingtoo much flavor flavor into it. Yeah,
we talked about that a little bitearlier. Yeah, and that's one
of the things I really like aboutour sausage at Wendy's for breakfast, Our
sausage has flavored yeah, you know, along with other potatoes. Yes,
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they're the same thing. It's notfor the bland, right, It's not
for those that want bland. It'sfor somebody that wants to pop in the
morning a little high. How areyou a little something for the effort kind
of good morning, a little something. So it's Simon, It really is
Simon jumdars with us. It isreally. I mean I wasn't, you
know, aware of what Wendy's wasdoing a lot of the times. And
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both the hamburger that I'm eating here, the pretzel burger, yeah, is
really tasty. And that's not thehardest to be able to say about anything,
but this is really really, reallyvery tasty. But the breakfast burrito
with that spice sausage I think istop notch. They fed us because we
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are eating food constantly, they splitit in half for us, So imagine
that would be these two halves together. It's what the serving would be when
you come through. If you havenot had a chance to have the offerings
that Wendy's has for breakfast. Pleasedo yourself a favor tomorrow morning. Get
up on a Sunday morning, andwhether you're coming back from church or whatever,
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you're all coming back from church,right, Okay, yeah, you
should go twice sir, and thenand then come through and get yourself some
breakfast. I gotta tell you thisis incredibly, incredibly delicious. And the
flavor you've got the breakfast potatoes inthere as well. Yes they're in the
burial. Yeah, they lean onthe pepper on those, so that gives
(09:56):
you a nice flavoring in there.My buddy from Kardashian conc Local. By
the way, if you need anyconcrete done, you can't forget forget the
name, uh Kardashian Concrete. Andyou know what they do that Their specialty
is making your backyard bigger. Noone, No one picked up on that.
Your back will junk in the truck, no one. Okay, that's
(10:16):
fine. It's just for us then, brother, it's just for us.
Uh No, they do beautiful.If you go online you can see they
do beautiful, beautiful work. Andhe was kind enough to stop by again
today with his lovely bride, andhe brought me these beautiful lemons and some
haas. Oh look at those avocados. You know, I'm very excited because
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these avocados are gonna be ripe forone minute between you know between like it'll
it'll hit tomorrow at like between fiveo'clock and five oh one. It'll be
perfect. And I can't wait toeat it. But these are gorgeous and
they're they're you know, perfect.Gonna put this bag, tie it up
a little bit, and that ethanol. Ethanol is the gas that they give
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off, and that's what ripens them. So in a bag like this,
both the lemons and the avocados,do that it will help ripen them.
Don't put them in the oven.I see people trying to cook them to
ripen them. You know what youdo when you do that, you cook
the damn avocado. It's not right. It's cooked. So thanks very much,
brother, I appreciate you. That'svery nice of you guys doing that.
(11:24):
All right, ed, this breakfastburrito is outstanding. Simon's been loving
it. This gorgeous you know,and a lot of the things during the
pandemic. One of the first thingsthat happened is fast food stuff serving salads.
I hope we might be the lastone. Yeah, so you can't
find him anywhere. It's not abad looking salad. It's a gorgeous look.
Is this a chef's salad? Orthat's a chef's salad and you can
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come to Wendy's get that for underten dollars, or you can go to
one of these other places. Ithink it's like seventeen ninety five. Holy
smokes. Now. I know thatright now food prices are sky high,
still dealing with all kinds of issues, and the cost of things change,
but that as a ten dollars saladis not This is a this is a
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sizeable salad that can be two meals. I mean it could be one meal
for me or two meals for anormal size person. Might be yeah,
yeah, Simon is like you knowthat it's gorgeous though it is it is.
And so putting these things together andhaving these options, I like the
variety of a Wendy's personally that youcan go and and and if you're just
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hungry, you don't know where youwant to go. You can go to
a Wendy's and you can get somethingthat's kind of much. Yeah, whether
it's the baked potato, whether it'ssome chili that we know are our buddy
Tim Conway Junior loves. He actuallyhas it's like a I don't know,
like an IV. They has gotwheels on it. He pushes around and
they do the chili. It's kindof nice, kind of intraveniously speaking with
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this gentleman right here, ninety yearsold came out today, and I tell
you that for a couple of reasons. I'm impressed as health. And I
asked him, I said, youlook great, and he goes, yeah,
I'm taking care of someone who's ninetytwo. So he's a caregiver and
good for you. But I letyou know this one because we should applaud
this. It's great that he's outhere. Two, I wanted to let
you know that he drove, soleave before he does. It's kind of
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a PSA if you will. Ithink he was the guy that was honking
in a circle earlier, but Ithought that was very cool. Nine years
old drove himself here today. Butseriously, leave before he does. The
food continues to be outstanding. Howmany new things do you guys put on
the menu in a year? Youthink we probably do five or six?
(13:46):
Wow? Really that's more than anybodyelse for sure. Uh yeah, yeah,
it's got to me. It seemsdoesn't seem like a lot. But
if you put two outs, that'skind of two a year. I mean,
because research and development, you're talkingabout probably years. Right, we
got a couple of good things comingout in their future that I think are
going to make people excited. Simon'salready excited. I will tell you that's
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what an English person looks like.Exciting, Yeah, and mad and happy.
I will tell you that chili wassome of the best I've ever tasted.
That was people chili fantastic. Itreally was, And I never tasted
floor And I'm not just saying this. It was amazing. This is the
same guy that rips world renowned chefsapart. And again, just like everything
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else, we make it here.Okay, it doesn't come in frozen.
Then we heat it up and weput it on the line. We actually
takes us two hours to make itevery single morning, and wow, when
we have to make more, it'sanother two hours. So you know it's
fresh. We were talking earlier,and you know our hamburger meat it's so
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much different, you know, becauseit's not frozen. And if you want
to make something bland, freeze it. Yeah, then heat it up,
you know well. And our handmakermeat, both both the large and the
small paties come in fresh and they'recooked fresh, and it makes a world
of difference when you make something fresh. Absolutely, there's something about those flavors.
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There are people when we joke aboutour buddy mo Kelly heard Monday through
Friday seven pm to ten pm.He doesn't like leftovers. Now, there
are some things that like a Lasona. There's Asian foods. There are some
Italian foods that, man, whenthey sit, they really come together and
those flavors marry in a whole differentway. However, there are some things
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when they sit they just taste likethey said, that's a little different.
So he's funny about how he goes, No, I want it fresh,
and I want it you know thatpop those flavors, and that's the way
I want it. And I likewhen things are fresh. You can taste
here off of Root sixty six sevenzero six West, Root sixty six.
Simon Majumdar is here. His newestseason of Eat My Globe just dropped,
(16:00):
the eleventh season. The first episodeis with chef Jet Tila, also from
the Food Network as well. Iencourage you if you haven't read any of
his books, then you can goonline and you can grab yourself a copy
of those as well. But verycool of Simon to be spending the day
here with us as we broadcast liveand it just I thought it would be
a real treat to have him outhere. So thanks for you folks coming
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out. It's been neat to youknow, he's on TV and stuff,
so he doesn't always get to see, you know, people come out like
this unless he's doing a book signingor out somewhere, so it's kind of
cool to have him here. We'vegot ed from Wendy's here as we're talking
about their food, enjoying their breakfastburritos. If you have not done breakfast
at Wendy's, you're doing yourself adisservice. So tomorrow morning give him a
(16:45):
shot, will you. A lotof great stuff, And of course our
friends at Zelman's are out here,our buddies are up here giving away samples,
and they also had a very specialdeal if you are here that you
can't even get online, but youstill if you're listening, you can get
the fifteen percent off by using thecode fork fo RK. And that's basically
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like I said, if you hearHandle talking about it and you go to
the website, still put fork inthere. It'll make him mad and that
always makes me happy. Yeah,that's my job is to tick him off
now every morning is my job.And thanks Jeff. You know what,
your response has been very cool ofme joining the morning show. So thanks
to all of you who come upand say things like you really lean on
(17:32):
him in the morning. Keep doingthat, So thanks for that. Okay,
So talking with Ed about some ofthe things that are coming out,
are you allowed to talk about anythingelse that's coming out this year? No,
I'm not. There's somebody in theback of the room keeping an eye
on me make sure I don't sayanything. Wow, I thought that that
dot was just some a laser pointer, but now I know why. They
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really don't want to say anything.Okay, So you're proud of the breakfast.
The breakfasts are great. This newdreamsicle. If you haven't got the
dreamsicle, Frosty. I encourage youto do that and up the ante by
getting it into a float. Itreally is nice. He frowned on that
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one right there. Why why youcan't get the float or because it's the
secret menu or it makes it,he goes, because it's a pain to
make. But they have tremendous stuff. You haven't tried the chili and the
standards here. You haven't tried thechili or the baked potato with the bacon
on it and the cheese on it. Do it? Do it? I've
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said, you've got to try itbecause I hadn't and it was really really
good. I love their bacon.I can't stand fast food bacon, but
Wendy's bacon is fantastic. So yeah, that's California bacon. It's special,
you know, you know from pigshere. Really let me see. So
(19:03):
yeah, well, man, Iwas totally just eating some grub and boom,
I'm on a salad. Yeah it'sCalifornia bacon. All right. So
our last few moments here, acouple reminders. One, it means a
lot to me that you guys takethe time to come out the fact that
many of you have been sitting herefor a while enjoying, and I realize
there's free food too. Don't getme wrong, and it's Simon's sitting here.
(19:26):
It's not all about I'm just sayingbeing at KFI for as long as
I have. Every time I goto a Gary and Shannon event or some
a Conway event or something, andyou guys come out and are supportive of
the station, it means a lotto us. Unless it's Bill Handle,
he doesn't care, but the restof us do because we have human hearts.
(19:48):
So thanks for coming out and takingthe time to come out to support
our sponsors and our partners, andto support creative minds like Simon Jumdar.
Go listen to his podcast and checkthat out. Thank you, thank you.
We have to support these things becausethat's where we're getting the real information.
(20:10):
Anybody with you know, a setof breasts, Uh can have a
uh you know, I'm getting somewhere. Simon's going to I have breath now,
uh can it can be an influencerand talk about food, but to
get the real history you have tohave someone ugly like Simon so uh you
know, sorry, Like yeah,that's why his wife's pretty it balances things
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out. I do the same thing. I have a good looking wife,
and then people don't look at me. All right, thanks so much for
coming out and taking the time.It doesn't mean a lot. I'll Uh.
You've got our friend Ta Walla Sharpcoming up with so Cow Saturdays.
Please stick around UH for him andthe rest of our offerings on KFI.
We really really do appreciate it.Be kind, be apathetic to one another,
(20:55):
and we'll catch you on the flipside. This is KFI and KOSTHD
to Los Angeles, Orange County.You've been listening to the Fork Report.
You can always hear us live onKFI AM six forty two to five pm
on Saturday and anytime on demand onthe iHeartRadio app.