November 1, 2024 • 24 mins
KFI food enthusiast and Fork Reporter Neil Saavedra comes on the program to talk about ___. It’s hard to vote in California when you’re homeless. Why it matters when their voices are silenced. The show closes with this week’s ‘World in Review.’
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listenings KFI AM six forty the Bill Handles show
on demand on the iHeartRadio f And this is KFI
AM six forty Bill Handle here on a Friday morning,
November one. As we continue with the show, a couple
(00:21):
of things that we're looking at good news on the
financial front, and.
Speaker 2 (00:27):
That is we are moving along.
Speaker 1 (00:30):
The economy is doing great, although the just twelve thousand
jobs we're at it in October that's not so good.
And mortgage rates are going up that's not so good.
But other than that, our GDP is great. Employment is
great across the board. I mean, it's just it's pretty
good news.
Speaker 2 (00:47):
Now let's do it. Since it's Friday and it's Foody Friday.
Speaker 1 (00:54):
We have Neil Sevadra who is with us every day anyway,
and we do Foody Friday, which he does a Fork Report.
Speaker 2 (01:00):
He broadcast the Fork Report Fork Report tomorrow two to five.
Speaker 1 (01:05):
Fork Report. I said that right, all things to Neil. Yeah, yeah, yeah, yeah,
I know. I just and I have mispronounced my name,
by the way, many times I've heard it. I know,
the Big Green Egg fifty years old today, great barbecue,
although a fifty year old barbecue can it still work.
Speaker 2 (01:28):
Well.
Speaker 1 (01:30):
Oh no, no, they're celebrating fifty years. Sorry I conflated
the two.
Speaker 3 (01:34):
I would tell you that these things would last fifty years,
no problem if you treat them correctly. It's actually a
couple thousand years old, if not. More technology in the
Big Green Egg and I've been thrilled to have them
as a partner on the Fork Report for some time now.
And the Big Green Egg Grill gathered in Georgia for
(01:57):
their annual October Fest where they get together. I wasn't
able to go out there this year, but I really
wanted to because if you break down this story, it's
a great story. Big Green Egg was created by entrepreneur
Ed Fisher back in nineteen seventy four. It's a dome
shaped grill if you're not familiar with it, but it's
(02:18):
inspired by Japanese cooking methods, and it gained a crap
ton of popularity because it's just super fun to cook on,
for one, and it's incredibly efficient. The way it seals
in moisture, the way it heats, the way it holds temperature.
Speaker 4 (02:39):
You can do low and slow.
Speaker 1 (02:40):
Hey, let me ask is what does it do that
other grills don't do because your typical barbecue grill has
the cover and you can do all of that just
with that cover.
Speaker 2 (02:54):
So what's the difference.
Speaker 4 (02:55):
But it doesn't have a cover.
Speaker 3 (02:56):
That's probably sixty pounds that is an inch plus thick
of ceramic that holds in and the mathematical equation of
the size of the dome just like a pizza oven.
That's like saying, well, I have an oven. Why is
a pizza oven different? Well, the mathematics of a pizza oven,
a wood burning pizza oven is the size of the opening.
(03:18):
It's the way it heats up, It's the way it
absorbs and radiates the heat. And the big green egg
in this style of cooking is just superior. In a
grill style, you can use you know, a lump charcoal.
You can also use wood. You can there is a
retention of that heat that is just insane. Now, what
(03:41):
they did for their celebration of the fiftieth is as
they gathered there in Georgia for the Ogtoberfest, is they
normally do you know, a bunch of demos and a
lot of these they call them eggheads that get gather together.
They roast turkeys, smoke ribs. There's a lady here in
(04:04):
Los Angeles who's a baker. She bakes pies and only
bakes them on Big Green eggs.
Speaker 4 (04:10):
It is phenomenal to be Can you do it?
Speaker 2 (04:13):
You can do pizzas on the grill with those?
Speaker 3 (04:16):
Oh yeah, they have pizza stones form as a matter
of fact, for their.
Speaker 4 (04:20):
Large they're large. I think they're large.
Speaker 3 (04:24):
They have something called the wedge that goes in there
and it tips the the dome up a little bit
and gives you that that mathematical equation, that percentage of
an opening, and you can make it into an actual
pizza oven.
Speaker 4 (04:41):
But yeah, you can cook pizzas on them.
Speaker 2 (04:45):
So if you keep it open, it becomes a regular grill. Correct.
Speaker 4 (04:49):
Oh yeah, yeah, yeah, it does all that.
Speaker 3 (04:51):
But they have inserts and there there are ways to
do indirect cooking on them.
Speaker 2 (04:58):
Oh it sounds great.
Speaker 1 (04:59):
You know, you've got me excited about that because I
was looking at when tax return money comes back, blowing
it on a pizza oven, and I was going to
ask you about that.
Speaker 2 (05:09):
Am I better off.
Speaker 1 (05:11):
To getting a big Green egg because it does more than.
Speaker 2 (05:14):
A pizza oven?
Speaker 3 (05:15):
I will I will never not recommend a Big Green
egg to someone who likes to cook and bake outdoors. Never,
it's just a fabulous I have you've seen my backyard.
I have a lot. I have a big outdoor kitchen.
Speaker 4 (05:31):
Yeah. Yet out of all.
Speaker 3 (05:33):
That stuff, including my pizza oven, one of my favorite
things to cook on is the Big Green egg period.
Speaker 1 (05:39):
Okay, so how many okay, talking about the kind of
quality and what it does and what it's made of.
How many mortgage payments am I going to have to
put into this thing?
Speaker 3 (05:48):
They aren't inexpensive, but value wise, I think they're insanely
expensive or insanely valuable.
Speaker 4 (05:59):
So you know, a popular size maybe is eleven.
Speaker 1 (06:04):
I mean, okay, oh tell me a good a good
grill can cost you way north of that.
Speaker 4 (06:09):
A good gas grill can cost you five.
Speaker 1 (06:11):
Grand by the way, is uh can you do it?
Can you do a gas version of the Big Green Ape?
Speaker 4 (06:17):
No?
Speaker 3 (06:17):
No, no, no, that's that it defeats the purpose this
is this is specifically for cooking over live fire. That is,
you know, the the what you can called the chunk
charcoal that you use is like nothing else. And you
want to smart, you want to smoke, and you could
(06:38):
put wood chips in there to get a flavor of that. Okay,
it's a different experience. We'll talk about that because I
think you would love to be able to make.
Speaker 1 (06:46):
All Right, you're getting you're getting me excited about this,
all right?
Speaker 3 (06:50):
Coming up half a pack of CERTs.
Speaker 1 (06:53):
Okay, Yeah, Neil and I are going to be at
or Neil, Neil and I as a second banana.
Speaker 2 (07:01):
We're going to be on November Nana.
Speaker 4 (07:03):
What we're just doing. I'm doing the Fork Report and
you're co hosting with me. Why is that so weird?
I'm honored to have you.
Speaker 2 (07:10):
Okay, I'm honored to have you. Not mute your.
Speaker 3 (07:14):
Micropower, dummy. I just don't know why you keep downplaying.
I think it's great. I'm going to be out at
the Wild Fork in Laguna Negal a week from this Saturday,
on the ninth. We're gonna be grilling up some samples
of their amazing food on Big Green Eggs. As a
matter of fact, we'll be giving away a Mini Max
Big Green egg which is their only portable unit.
Speaker 4 (07:36):
They have everything else you need to have contractors.
Speaker 2 (07:40):
Okay.
Speaker 1 (07:41):
So that is November ninth, a week from tomorrow, at
the Wild Fork in Laguna Neguel and by the way,
I have no problem saying I'm second banana, because on
this show you are third banana.
Speaker 3 (07:52):
Okay, listen, the only time you ever second banana if
you and I were at the urologist.
Speaker 2 (07:57):
Okay, thank you very much.
Speaker 4 (07:59):
Let's do it.
Speaker 2 (08:00):
There's more. Okay, secret ingredient to chili.
Speaker 1 (08:02):
And I don't know what you said, because all I
have is the highlight or the headline secret ingredient in chili.
Speaker 2 (08:09):
I am now going to guess or tell you ahead. Okay, chocolate.
Speaker 4 (08:16):
No, but that's an excellent guess.
Speaker 3 (08:17):
And some people do put chocolate in there, similar to
like a moley.
Speaker 4 (08:23):
It adds a richness.
Speaker 1 (08:24):
Is that like, is that like a mole on your
back that you have to go to a dermatologist to
deal with?
Speaker 3 (08:29):
No? No, I buck melanoma. That's the best line in
the Molly Russell's War. No. No secret ingredient is uh
is apple cider vinegar. This comes from a story that
(08:50):
talks about this woman competing in a chili contest and
she had this great deep flavorful uh just the amount
of heat, layered depth, all these great things in her chili.
But there was something lacked in it, and she said,
she just added a little bit of apple cider vinegar.
(09:12):
Now that could be the story right there, and then
one and done. But what I want people to take
from this is the power of acid.
Speaker 4 (09:21):
It's one of the few things that we get right
in cooking.
Speaker 3 (09:27):
And I put myself there too, because I'm still learning
every day how to use acid properly. But in savory dishes,
a little red wine vinegar into a beef stew, a
little bit of lemon juice here and there, minced pickles.
The reason why we want these things are not just
the flavor, but the brightness of it. You add it
(09:49):
to sweet dishes, just a little bit of lemon, like
a few fruit cure or something like that. You fold
in a little sour cream into whipped cream, and it changes.
It brightens the flavor. When you get a very fatty
dish acid like you know on a on a cheeseburger,
The acid from a little bit from the tomatoes, a
(10:10):
little bit from the pickles, brightens up everything around. It
makes it a little sharper. It also has a chemical
reaction like in poached eggs, the sidu But how much are.
Speaker 2 (10:24):
You talking about? Just a couple of drops? Oh?
Speaker 3 (10:27):
No, you're looking at maybe a tablespoon here or there.
It depends on what you're making. But I've made a
dish before, like one of my favorites is a suck atash,
but instead a line of beans, I like to use.
Speaker 4 (10:41):
What you might call it the never mind, no come
to me anyway.
Speaker 1 (10:46):
I like the sala by the way, I can do
aban with you know, suck atash, but I'm not going
to because we're a family.
Speaker 4 (10:54):
And a mommy is what I was thinking of.
Speaker 3 (10:55):
But but to brighten it, brighten it with just a
little apple se vinegar and make it pop. And it's
really one of the things A fat, acid and salt.
I mean, those are the things that you want to
put together.
Speaker 1 (11:09):
You do not see vinegar used in most recipes.
Speaker 2 (11:13):
I don't see that.
Speaker 3 (11:15):
You know what, if you go to some older traditional
recipes stews, you're going to see that in there to
brighten things up. But there are times when I make,
you know, something in a dish that comes that's coming
together and I go, you know, it's super flavorful, but
it's missing some sort of pop to it. It's always
(11:35):
going to be acid, it's going to be a little
lemon juice, lemon zest something to just make it pop. Wine,
you know, is the same You're going to use wine
to deglaze a pan.
Speaker 4 (11:47):
It's going to brighten it up, cut through some of
the fattiness.
Speaker 3 (11:50):
And it's just one of those things that I think
we forget, you know, we end up using it just
for cleaning. You know, we have the distilled vinegar, and
we end up using it just for cleaning.
Speaker 1 (12:00):
Well, from Italy, I buy balsamic but a vinegar, but
it goes on I mean they age it for years
and it's very thick liquid and it's just so rich
poured on ice cream. Can you imagine vinegar on ice
cream you're on strawberries?
Speaker 2 (12:20):
Unbelievable.
Speaker 3 (12:22):
I use a Malletti, a Maleetti, very viscous balsamic here
that I get from bomb Fass and it is one
of the best balsamic vinegars I've ever had, and I
use that.
Speaker 4 (12:37):
Yeah, you can put that on vanilla ice cream.
Speaker 2 (12:39):
Yeah, it's fabulous.
Speaker 1 (12:40):
And by the way, those are aged for many months, years.
Speaker 4 (12:44):
And reduced to the point to where they're superious.
Speaker 1 (12:48):
All right, real quickly when only have about a minute
and you have to be eighteen to eat this product.
And it's not going into McDonald's with a shotgun, which
you can't do before the age of eighteen.
Speaker 4 (13:00):
That's horrible, thank you.
Speaker 3 (13:01):
This is in the UK, in a supermarket there in
Iceland as well, they're launching two new ready made chili
meals incredibly spicy, and you have to be eighteen years
old to buy them. And I say this because this
is not in the States yet, but these things are coming.
(13:22):
The meals are Chicken Tka Masala and Chili mac and Cheese.
They contain pepper X, which is known as one of
the hottest chilis or the hottest chili in the world.
The Scoville scale is Wilbur Scullville came up with the
scale on how we test these things in Scoville units.
So this pepper measures two point six nine million Scovill
(13:47):
heat units, making it almost fifty four thousand times spicier
than a jalapano. And that's what's being put in these dishes.
And we love heat here in the cup.
Speaker 2 (13:59):
Yeah, but that's really heat. That's kind of crazy heat,
isn't it.
Speaker 3 (14:02):
That's not even flavor heat to me. That is just
going you're gonna have a physical reaction to you.
Speaker 2 (14:07):
That's great, just what you need, okay, Neil.
Speaker 1 (14:10):
Well, well, tomorrow two to five on the work report.
Speaker 2 (14:15):
And a week.
Speaker 1 (14:16):
From tomorrow, Neil and I we do the Fork Report
at the Wild Fork.
Speaker 2 (14:22):
In Laguna Miguel.
Speaker 4 (14:23):
So I'll tell you most gonna be great.
Speaker 2 (14:25):
Yeah, much more of that.
Speaker 1 (14:26):
We'll talk during the week, all right, all right now tomorrow,
I'm still gonna do handle on the lawn tomorrow because
it's late in the afternoon and I like abusing people.
I don't want to the I don't want to take
away the humiliation factor away from myself. Tomorrow, so you
are going to hear, among other questions. And you know,
over the decades I've been doing this, I sort of
get the same question with different permutations over and over again.
(14:50):
And someone will ask me about debt. Bill, I'm an
insane amount of debt.
Speaker 2 (14:55):
What do I do? And I say, you ought to
consider bankruptcy? Oh my got no.
Speaker 1 (15:01):
I don't want to have bankruptcy on my record. And
I will say, hey, you can pay your debts and
pay off your credit card at ninety eight percent interest
rate and other debts, or you can file for bankruptcy
get a clean start.
Speaker 2 (15:20):
Wow, how do I do that.
Speaker 1 (15:22):
You hire a bankruptcy attorney is what you do. It's
not that complicated. So should you or should you not
go bankrupt? That is the question. So my answer to
you is absolutely.
Speaker 2 (15:40):
Yes or no. I know this is great legal advice.
Speaker 1 (15:45):
But let me explain a little bit about bankruptcy connected
to debt.
Speaker 2 (15:51):
Debt has been a big.
Speaker 1 (15:53):
Problem in America, around the world, but particularly here in America.
Today people carry in the United States, it's a whole
lot more.
Speaker 2 (16:01):
Debt than they did decades ago. We're just that's who
we are.
Speaker 1 (16:04):
Household debt tripled between nineteen fifty and twenty twenty two,
and as of twenty twenty, fourteen percent of Americans had
so much debt that outweighed the value of their assets.
And if you're not making allow a lot of money,
there's the formula you are eligible for bankruptcy. So with
fourteen percent of Americans basically eligible for bankruptcy.
Speaker 2 (16:29):
Fewer than point two percent actually file.
Speaker 1 (16:38):
Now, not everyone in debt would benefit, but a hell
of a lot more than point two percent. And I'm
going to give you a little bit of history, and
I'll do this week's world review. Maybe bits and pieces
of it because I want to go through this and
we've yeah, I want to do that instead. Okay, So
(17:00):
let's go back to the early nineteenth century, right, the
early eighteen hundreds, and Americans in debt had really few
ways to dig themselves out. So through the eighteen tens
and eighteen twenties, all of a sudden bankruptcy came up.
Speaker 2 (17:17):
And i'll tell you the history of this.
Speaker 1 (17:19):
White farmers in the southern and Plain States who had
to take out loans if the crops failed, and then
they're falling more and more in debt began demanding and
that's from their political representatives. You got to do something
to help, and the legislature of legislators who would like
to get re elected began working to create some kind
(17:40):
of process where people could take their creditors to court
with the goal of erasing their debt.
Speaker 2 (17:47):
And would be able to start over again.
Speaker 1 (17:50):
A quick reminder, tomorrow will handle on the law from
eight to eleven o'clock where.
Speaker 2 (17:55):
I abuse you and scream at you, hopefully humiliate you.
Speaker 1 (17:59):
And then Friday, well tomorrow from two to five it's
Neil Savagor with a fork report. And then the following
week Neil's gonna broadcast a remote at at.
Speaker 2 (18:11):
Wild Fork Wild Fork Report, ha.
Speaker 1 (18:15):
And that'll be in Laguna Neguel two to five week
from tomorrow. All right, Oh, I want to quickly remind
you the Dodgers are world champions like I have to
remind you. You can join us today starting at nine
point thirty for coverage of the champions ship celebration on
AM five seventy LA Sports and an HD on the
iHeartRadio app Keyword AM five seventy LA Sports presented by Yamavah.
(18:41):
All right, we always end the week with world in Review,
and boy do we have some stories that we're gonna share.
Speaker 2 (18:49):
All right.
Speaker 1 (18:49):
Coming up on Tuesday, of course, is the election where
we are going to elect The big issue, of course
is the presidential whether it's Harris or it is Trump.
And already the lawsuits have gone like crazy. One hundred
and thirty have been filed, a couple of them have
been decided. And these are kind of legitimate lawsuits. Some
(19:11):
of them are ridiculous, and we're going to see really
ridiculous lawsuits in the event that Harris wins.
Speaker 2 (19:19):
But here's what the Supreme Court just did.
Speaker 1 (19:21):
This is the US Supreme Court gave Virginia Governor Glenn
Youngkin a Republican permission to purge sixteen hundred people from
state voter rolls now just before the election, which usually
does not happen, overruling two lower courts that ordered the
voters to be reregistered. Because the law says, real simple,
(19:45):
or it is real simple. If there is a problem,
if you have a mismatch on a signature, or you
don't check off the appropriate box like I am a citizen,
that is an invalid ballot, it doesn't count. Well, a
lawsuit was filed saying it should count.
Speaker 2 (20:02):
Because the.
Speaker 1 (20:04):
Error was minor, and that went to court, and the
US Supreme Court said, yep, you can get rid of
sixteen hundred people from the voter rolls, and the voters
cannot be reregistered. And so that is one of the
cases that seemed to be legitimate in the sense you may.
Speaker 2 (20:22):
Agree or disagree, but it's not ridiculous.
Speaker 1 (20:26):
Also, in terms of the election in Oregon and Washington,
and this is a tough one, there were two ballot
boxes that were ignited. An incendiary device was put into
the ballot boxes and hundreds of ballots were destroyed.
Speaker 2 (20:45):
That is problematic. That is a real problem.
Speaker 1 (20:47):
Although the votes, they'll be able to figure out who
lost their votes. In Israel, another Israeli airstrike on a
multi story building and we've got ninety people killed. Another
one to with twenty five people killed, and what is
going on? Well, Israel is quickly moving into a position
of a pariah state. And at the same time, the
(21:10):
folks in Hamas decided that they are prepared to have
every single building in Gaza destroyed and at this point
forty five thousand people and it doesn't matter. They'll give
up one hundred thousand people and not have a building standing.
Speaker 2 (21:26):
So who's going to win that one? No one's moving.
Speaker 1 (21:29):
I have my ideas, and that is Hamas gives up
the hostages, just straight out gives up the hostages, see.
Speaker 2 (21:37):
What it gets right now.
Speaker 1 (21:39):
In terms of negotiation, and then moves forward. And I
think that Palestinians can win on this the way apartheid fell,
the way that civil rights in the United States advanced,
and that is basically shaming the other side, not attacking
(21:59):
the other side, simply shaming the other side and having pressure,
world pressure put on.
Speaker 2 (22:04):
In this case, Okay, what else is going on.
Speaker 1 (22:09):
Let me see, I got to I mean, I got
a whole list on this one.
Speaker 2 (22:13):
Steve Bannon just got out of jail. Good for him.
Speaker 1 (22:18):
He spent one hundred and twenty days and he filed
And what can I tell you? And it's still going forward.
Go figure that one out.
Speaker 2 (22:27):
And of course we now know where.
Speaker 1 (22:29):
It's become more and more evident in the event that
president former President Trump becomes current President Trump.
Speaker 2 (22:39):
And this is the one that bothers me so much.
Speaker 1 (22:42):
The insurgents, the terrorists, I'll even call him that that
overran the Capitol on January sixth. They will all be
pardoned across the board. And they're being called heroes and patriots.
And according to Donald Trump, it was a peaceful demonstration
(23:05):
as to with what happened, notwithstanding the video that we saw,
and you're going to see it's going to be very,
very tough. On a much lighter note, fire Disney employee
accused of altering the company's restaurant menus, changing prices, adding
profane language. So far not the end of the world, however,
(23:28):
altering allergen information, for example, removing a description that peanuts
were in a certain product, and that is a real problem.
Now we've reached the point where it has gone beyond
just a let's screw Disney a little bit to people
(23:49):
are at real risk. All right, guys, we are done,
done done Monday. Well, first of all, Tomorrow eight to
eleven o'clock Handle on the lot, following Dean Sharp with
his show The House Whisper Neil two to five with
the Fork Report. We're all back on Monday with a
(24:12):
wake up call that's Amy from five to six, and
then this show goes on and we end it.
Speaker 2 (24:17):
Right about now.
Speaker 1 (24:22):
This is KFI AM six forty live everywhere on the
iHeartRadio app.
Speaker 2 (24:27):
You've been listening to the Bill Handle Show.
Speaker 1 (24:29):
Catch my show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app.
You're listenings KFI AM six forty the Bill Handles show
on demand on the iHeartRadio f And this is KFI
AM six forty Bill Handle here on a Friday morning,
November one. As we continue with the show, a couple
(00:21):
of things that we're looking at good news on the
financial front, and.
Speaker 2 (00:27):
That is we are moving along.
Speaker 1 (00:30):
The economy is doing great, although the just twelve thousand
jobs we're at it in October that's not so good.
And mortgage rates are going up that's not so good.
But other than that, our GDP is great. Employment is
great across the board. I mean, it's just it's pretty
good news.
Speaker 2 (00:47):
Now let's do it. Since it's Friday and it's Foody Friday.
Speaker 1 (00:54):
We have Neil Sevadra who is with us every day anyway,
and we do Foody Friday, which he does a Fork Report.
Speaker 2 (01:00):
He broadcast the Fork Report Fork Report tomorrow two to five.
Speaker 1 (01:05):
Fork Report. I said that right, all things to Neil. Yeah, yeah, yeah, yeah,
I know. I just and I have mispronounced my name,
by the way, many times I've heard it. I know,
the Big Green Egg fifty years old today, great barbecue,
although a fifty year old barbecue can it still work.
Speaker 2 (01:28):
Well.
Speaker 1 (01:30):
Oh no, no, they're celebrating fifty years. Sorry I conflated
the two.
Speaker 3 (01:34):
I would tell you that these things would last fifty years,
no problem if you treat them correctly. It's actually a
couple thousand years old, if not. More technology in the
Big Green Egg and I've been thrilled to have them
as a partner on the Fork Report for some time now.
And the Big Green Egg Grill gathered in Georgia for
(01:57):
their annual October Fest where they get together. I wasn't
able to go out there this year, but I really
wanted to because if you break down this story, it's
a great story. Big Green Egg was created by entrepreneur
Ed Fisher back in nineteen seventy four. It's a dome
shaped grill if you're not familiar with it, but it's
(02:18):
inspired by Japanese cooking methods, and it gained a crap
ton of popularity because it's just super fun to cook on,
for one, and it's incredibly efficient. The way it seals
in moisture, the way it heats, the way it holds temperature.
Speaker 4 (02:39):
You can do low and slow.
Speaker 1 (02:40):
Hey, let me ask is what does it do that
other grills don't do because your typical barbecue grill has
the cover and you can do all of that just
with that cover.
Speaker 2 (02:54):
So what's the difference.
Speaker 4 (02:55):
But it doesn't have a cover.
Speaker 3 (02:56):
That's probably sixty pounds that is an inch plus thick
of ceramic that holds in and the mathematical equation of
the size of the dome just like a pizza oven.
That's like saying, well, I have an oven. Why is
a pizza oven different? Well, the mathematics of a pizza oven,
a wood burning pizza oven is the size of the opening.
(03:18):
It's the way it heats up, It's the way it
absorbs and radiates the heat. And the big green egg
in this style of cooking is just superior. In a
grill style, you can use you know, a lump charcoal.
You can also use wood. You can there is a
retention of that heat that is just insane. Now, what
(03:41):
they did for their celebration of the fiftieth is as
they gathered there in Georgia for the Ogtoberfest, is they
normally do you know, a bunch of demos and a
lot of these they call them eggheads that get gather together.
They roast turkeys, smoke ribs. There's a lady here in
(04:04):
Los Angeles who's a baker. She bakes pies and only
bakes them on Big Green eggs.
Speaker 4 (04:10):
It is phenomenal to be Can you do it?
Speaker 2 (04:13):
You can do pizzas on the grill with those?
Speaker 3 (04:16):
Oh yeah, they have pizza stones form as a matter
of fact, for their.
Speaker 4 (04:20):
Large they're large. I think they're large.
Speaker 3 (04:24):
They have something called the wedge that goes in there
and it tips the the dome up a little bit
and gives you that that mathematical equation, that percentage of
an opening, and you can make it into an actual
pizza oven.
Speaker 4 (04:41):
But yeah, you can cook pizzas on them.
Speaker 2 (04:45):
So if you keep it open, it becomes a regular grill. Correct.
Speaker 4 (04:49):
Oh yeah, yeah, yeah, it does all that.
Speaker 3 (04:51):
But they have inserts and there there are ways to
do indirect cooking on them.
Speaker 2 (04:58):
Oh it sounds great.
Speaker 1 (04:59):
You know, you've got me excited about that because I
was looking at when tax return money comes back, blowing
it on a pizza oven, and I was going to
ask you about that.
Speaker 2 (05:09):
Am I better off.
Speaker 1 (05:11):
To getting a big Green egg because it does more than.
Speaker 2 (05:14):
A pizza oven?
Speaker 3 (05:15):
I will I will never not recommend a Big Green
egg to someone who likes to cook and bake outdoors. Never,
it's just a fabulous I have you've seen my backyard.
I have a lot. I have a big outdoor kitchen.
Speaker 4 (05:31):
Yeah. Yet out of all.
Speaker 3 (05:33):
That stuff, including my pizza oven, one of my favorite
things to cook on is the Big Green egg period.
Speaker 1 (05:39):
Okay, so how many okay, talking about the kind of
quality and what it does and what it's made of.
How many mortgage payments am I going to have to
put into this thing?
Speaker 3 (05:48):
They aren't inexpensive, but value wise, I think they're insanely
expensive or insanely valuable.
Speaker 4 (05:59):
So you know, a popular size maybe is eleven.
Speaker 1 (06:04):
I mean, okay, oh tell me a good a good
grill can cost you way north of that.
Speaker 4 (06:09):
A good gas grill can cost you five.
Speaker 1 (06:11):
Grand by the way, is uh can you do it?
Can you do a gas version of the Big Green Ape?
Speaker 4 (06:17):
No?
Speaker 3 (06:17):
No, no, no, that's that it defeats the purpose this
is this is specifically for cooking over live fire. That is,
you know, the the what you can called the chunk
charcoal that you use is like nothing else. And you
want to smart, you want to smoke, and you could
(06:38):
put wood chips in there to get a flavor of that. Okay,
it's a different experience. We'll talk about that because I
think you would love to be able to make.
Speaker 1 (06:46):
All Right, you're getting you're getting me excited about this,
all right?
Speaker 3 (06:50):
Coming up half a pack of CERTs.
Speaker 1 (06:53):
Okay, Yeah, Neil and I are going to be at
or Neil, Neil and I as a second banana.
Speaker 2 (07:01):
We're going to be on November Nana.
Speaker 4 (07:03):
What we're just doing. I'm doing the Fork Report and
you're co hosting with me. Why is that so weird?
I'm honored to have you.
Speaker 2 (07:10):
Okay, I'm honored to have you. Not mute your.
Speaker 3 (07:14):
Micropower, dummy. I just don't know why you keep downplaying.
I think it's great. I'm going to be out at
the Wild Fork in Laguna Negal a week from this Saturday,
on the ninth. We're gonna be grilling up some samples
of their amazing food on Big Green Eggs. As a
matter of fact, we'll be giving away a Mini Max
Big Green egg which is their only portable unit.
Speaker 4 (07:36):
They have everything else you need to have contractors.
Speaker 2 (07:40):
Okay.
Speaker 1 (07:41):
So that is November ninth, a week from tomorrow, at
the Wild Fork in Laguna Neguel and by the way,
I have no problem saying I'm second banana, because on
this show you are third banana.
Speaker 3 (07:52):
Okay, listen, the only time you ever second banana if
you and I were at the urologist.
Speaker 2 (07:57):
Okay, thank you very much.
Speaker 4 (07:59):
Let's do it.
Speaker 2 (08:00):
There's more. Okay, secret ingredient to chili.
Speaker 1 (08:02):
And I don't know what you said, because all I
have is the highlight or the headline secret ingredient in chili.
Speaker 2 (08:09):
I am now going to guess or tell you ahead. Okay, chocolate.
Speaker 4 (08:16):
No, but that's an excellent guess.
Speaker 3 (08:17):
And some people do put chocolate in there, similar to
like a moley.
Speaker 4 (08:23):
It adds a richness.
Speaker 1 (08:24):
Is that like, is that like a mole on your
back that you have to go to a dermatologist to
deal with?
Speaker 3 (08:29):
No? No, I buck melanoma. That's the best line in
the Molly Russell's War. No. No secret ingredient is uh
is apple cider vinegar. This comes from a story that
(08:50):
talks about this woman competing in a chili contest and
she had this great deep flavorful uh just the amount
of heat, layered depth, all these great things in her chili.
But there was something lacked in it, and she said,
she just added a little bit of apple cider vinegar.
(09:12):
Now that could be the story right there, and then
one and done. But what I want people to take
from this is the power of acid.
Speaker 4 (09:21):
It's one of the few things that we get right
in cooking.
Speaker 3 (09:27):
And I put myself there too, because I'm still learning
every day how to use acid properly. But in savory dishes,
a little red wine vinegar into a beef stew, a
little bit of lemon juice here and there, minced pickles.
The reason why we want these things are not just
the flavor, but the brightness of it. You add it
(09:49):
to sweet dishes, just a little bit of lemon, like
a few fruit cure or something like that. You fold
in a little sour cream into whipped cream, and it changes.
It brightens the flavor. When you get a very fatty
dish acid like you know on a on a cheeseburger,
The acid from a little bit from the tomatoes, a
(10:10):
little bit from the pickles, brightens up everything around. It
makes it a little sharper. It also has a chemical
reaction like in poached eggs, the sidu But how much are.
Speaker 2 (10:24):
You talking about? Just a couple of drops? Oh?
Speaker 3 (10:27):
No, you're looking at maybe a tablespoon here or there.
It depends on what you're making. But I've made a
dish before, like one of my favorites is a suck atash,
but instead a line of beans, I like to use.
Speaker 4 (10:41):
What you might call it the never mind, no come
to me anyway.
Speaker 1 (10:46):
I like the sala by the way, I can do
aban with you know, suck atash, but I'm not going
to because we're a family.
Speaker 4 (10:54):
And a mommy is what I was thinking of.
Speaker 3 (10:55):
But but to brighten it, brighten it with just a
little apple se vinegar and make it pop. And it's
really one of the things A fat, acid and salt.
I mean, those are the things that you want to
put together.
Speaker 1 (11:09):
You do not see vinegar used in most recipes.
Speaker 2 (11:13):
I don't see that.
Speaker 3 (11:15):
You know what, if you go to some older traditional
recipes stews, you're going to see that in there to
brighten things up. But there are times when I make,
you know, something in a dish that comes that's coming
together and I go, you know, it's super flavorful, but
it's missing some sort of pop to it. It's always
(11:35):
going to be acid, it's going to be a little
lemon juice, lemon zest something to just make it pop. Wine,
you know, is the same You're going to use wine
to deglaze a pan.
Speaker 4 (11:47):
It's going to brighten it up, cut through some of
the fattiness.
Speaker 3 (11:50):
And it's just one of those things that I think
we forget, you know, we end up using it just
for cleaning. You know, we have the distilled vinegar, and
we end up using it just for cleaning.
Speaker 1 (12:00):
Well, from Italy, I buy balsamic but a vinegar, but
it goes on I mean they age it for years
and it's very thick liquid and it's just so rich
poured on ice cream. Can you imagine vinegar on ice
cream you're on strawberries?
Speaker 2 (12:20):
Unbelievable.
Speaker 3 (12:22):
I use a Malletti, a Maleetti, very viscous balsamic here
that I get from bomb Fass and it is one
of the best balsamic vinegars I've ever had, and I
use that.
Speaker 4 (12:37):
Yeah, you can put that on vanilla ice cream.
Speaker 2 (12:39):
Yeah, it's fabulous.
Speaker 1 (12:40):
And by the way, those are aged for many months, years.
Speaker 4 (12:44):
And reduced to the point to where they're superious.
Speaker 1 (12:48):
All right, real quickly when only have about a minute
and you have to be eighteen to eat this product.
And it's not going into McDonald's with a shotgun, which
you can't do before the age of eighteen.
Speaker 4 (13:00):
That's horrible, thank you.
Speaker 3 (13:01):
This is in the UK, in a supermarket there in
Iceland as well, they're launching two new ready made chili
meals incredibly spicy, and you have to be eighteen years
old to buy them. And I say this because this
is not in the States yet, but these things are coming.
(13:22):
The meals are Chicken Tka Masala and Chili mac and Cheese.
They contain pepper X, which is known as one of
the hottest chilis or the hottest chili in the world.
The Scoville scale is Wilbur Scullville came up with the
scale on how we test these things in Scoville units.
So this pepper measures two point six nine million Scovill
(13:47):
heat units, making it almost fifty four thousand times spicier
than a jalapano. And that's what's being put in these dishes.
And we love heat here in the cup.
Speaker 2 (13:59):
Yeah, but that's really heat. That's kind of crazy heat,
isn't it.
Speaker 3 (14:02):
That's not even flavor heat to me. That is just
going you're gonna have a physical reaction to you.
Speaker 2 (14:07):
That's great, just what you need, okay, Neil.
Speaker 1 (14:10):
Well, well, tomorrow two to five on the work report.
Speaker 2 (14:15):
And a week.
Speaker 1 (14:16):
From tomorrow, Neil and I we do the Fork Report
at the Wild Fork.
Speaker 2 (14:22):
In Laguna Miguel.
Speaker 4 (14:23):
So I'll tell you most gonna be great.
Speaker 2 (14:25):
Yeah, much more of that.
Speaker 1 (14:26):
We'll talk during the week, all right, all right now tomorrow,
I'm still gonna do handle on the lawn tomorrow because
it's late in the afternoon and I like abusing people.
I don't want to the I don't want to take
away the humiliation factor away from myself. Tomorrow, so you
are going to hear, among other questions. And you know,
over the decades I've been doing this, I sort of
get the same question with different permutations over and over again.
(14:50):
And someone will ask me about debt. Bill, I'm an
insane amount of debt.
Speaker 2 (14:55):
What do I do? And I say, you ought to
consider bankruptcy? Oh my got no.
Speaker 1 (15:01):
I don't want to have bankruptcy on my record. And
I will say, hey, you can pay your debts and
pay off your credit card at ninety eight percent interest
rate and other debts, or you can file for bankruptcy
get a clean start.
Speaker 2 (15:20):
Wow, how do I do that.
Speaker 1 (15:22):
You hire a bankruptcy attorney is what you do. It's
not that complicated. So should you or should you not
go bankrupt? That is the question. So my answer to
you is absolutely.
Speaker 2 (15:40):
Yes or no. I know this is great legal advice.
Speaker 1 (15:45):
But let me explain a little bit about bankruptcy connected
to debt.
Speaker 2 (15:51):
Debt has been a big.
Speaker 1 (15:53):
Problem in America, around the world, but particularly here in America.
Today people carry in the United States, it's a whole
lot more.
Speaker 2 (16:01):
Debt than they did decades ago. We're just that's who
we are.
Speaker 1 (16:04):
Household debt tripled between nineteen fifty and twenty twenty two,
and as of twenty twenty, fourteen percent of Americans had
so much debt that outweighed the value of their assets.
And if you're not making allow a lot of money,
there's the formula you are eligible for bankruptcy. So with
fourteen percent of Americans basically eligible for bankruptcy.
Speaker 2 (16:29):
Fewer than point two percent actually file.
Speaker 1 (16:38):
Now, not everyone in debt would benefit, but a hell
of a lot more than point two percent. And I'm
going to give you a little bit of history, and
I'll do this week's world review. Maybe bits and pieces
of it because I want to go through this and
we've yeah, I want to do that instead. Okay, So
(17:00):
let's go back to the early nineteenth century, right, the
early eighteen hundreds, and Americans in debt had really few
ways to dig themselves out. So through the eighteen tens
and eighteen twenties, all of a sudden bankruptcy came up.
Speaker 2 (17:17):
And i'll tell you the history of this.
Speaker 1 (17:19):
White farmers in the southern and Plain States who had
to take out loans if the crops failed, and then
they're falling more and more in debt began demanding and
that's from their political representatives. You got to do something
to help, and the legislature of legislators who would like
to get re elected began working to create some kind
(17:40):
of process where people could take their creditors to court
with the goal of erasing their debt.
Speaker 2 (17:47):
And would be able to start over again.
Speaker 1 (17:50):
A quick reminder, tomorrow will handle on the law from
eight to eleven o'clock where.
Speaker 2 (17:55):
I abuse you and scream at you, hopefully humiliate you.
Speaker 1 (17:59):
And then Friday, well tomorrow from two to five it's
Neil Savagor with a fork report. And then the following
week Neil's gonna broadcast a remote at at.
Speaker 2 (18:11):
Wild Fork Wild Fork Report, ha.
Speaker 1 (18:15):
And that'll be in Laguna Neguel two to five week
from tomorrow. All right, Oh, I want to quickly remind
you the Dodgers are world champions like I have to
remind you. You can join us today starting at nine
point thirty for coverage of the champions ship celebration on
AM five seventy LA Sports and an HD on the
iHeartRadio app Keyword AM five seventy LA Sports presented by Yamavah.
(18:41):
All right, we always end the week with world in Review,
and boy do we have some stories that we're gonna share.
Speaker 2 (18:49):
All right.
Speaker 1 (18:49):
Coming up on Tuesday, of course, is the election where
we are going to elect The big issue, of course
is the presidential whether it's Harris or it is Trump.
And already the lawsuits have gone like crazy. One hundred
and thirty have been filed, a couple of them have
been decided. And these are kind of legitimate lawsuits. Some
(19:11):
of them are ridiculous, and we're going to see really
ridiculous lawsuits in the event that Harris wins.
Speaker 2 (19:19):
But here's what the Supreme Court just did.
Speaker 1 (19:21):
This is the US Supreme Court gave Virginia Governor Glenn
Youngkin a Republican permission to purge sixteen hundred people from
state voter rolls now just before the election, which usually
does not happen, overruling two lower courts that ordered the
voters to be reregistered. Because the law says, real simple,
(19:45):
or it is real simple. If there is a problem,
if you have a mismatch on a signature, or you
don't check off the appropriate box like I am a citizen,
that is an invalid ballot, it doesn't count. Well, a
lawsuit was filed saying it should count.
Speaker 2 (20:02):
Because the.
Speaker 1 (20:04):
Error was minor, and that went to court, and the
US Supreme Court said, yep, you can get rid of
sixteen hundred people from the voter rolls, and the voters
cannot be reregistered. And so that is one of the
cases that seemed to be legitimate in the sense you may.
Speaker 2 (20:22):
Agree or disagree, but it's not ridiculous.
Speaker 1 (20:26):
Also, in terms of the election in Oregon and Washington,
and this is a tough one, there were two ballot
boxes that were ignited. An incendiary device was put into
the ballot boxes and hundreds of ballots were destroyed.
Speaker 2 (20:45):
That is problematic. That is a real problem.
Speaker 1 (20:47):
Although the votes, they'll be able to figure out who
lost their votes. In Israel, another Israeli airstrike on a
multi story building and we've got ninety people killed. Another
one to with twenty five people killed, and what is
going on? Well, Israel is quickly moving into a position
of a pariah state. And at the same time, the
(21:10):
folks in Hamas decided that they are prepared to have
every single building in Gaza destroyed and at this point
forty five thousand people and it doesn't matter. They'll give
up one hundred thousand people and not have a building standing.
Speaker 2 (21:26):
So who's going to win that one? No one's moving.
Speaker 1 (21:29):
I have my ideas, and that is Hamas gives up
the hostages, just straight out gives up the hostages, see.
Speaker 2 (21:37):
What it gets right now.
Speaker 1 (21:39):
In terms of negotiation, and then moves forward. And I
think that Palestinians can win on this the way apartheid fell,
the way that civil rights in the United States advanced,
and that is basically shaming the other side, not attacking
(21:59):
the other side, simply shaming the other side and having pressure,
world pressure put on.
Speaker 2 (22:04):
In this case, Okay, what else is going on.
Speaker 1 (22:09):
Let me see, I got to I mean, I got
a whole list on this one.
Speaker 2 (22:13):
Steve Bannon just got out of jail. Good for him.
Speaker 1 (22:18):
He spent one hundred and twenty days and he filed
And what can I tell you? And it's still going forward.
Go figure that one out.
Speaker 2 (22:27):
And of course we now know where.
Speaker 1 (22:29):
It's become more and more evident in the event that
president former President Trump becomes current President Trump.
Speaker 2 (22:39):
And this is the one that bothers me so much.
Speaker 1 (22:42):
The insurgents, the terrorists, I'll even call him that that
overran the Capitol on January sixth. They will all be
pardoned across the board. And they're being called heroes and patriots.
And according to Donald Trump, it was a peaceful demonstration
(23:05):
as to with what happened, notwithstanding the video that we saw,
and you're going to see it's going to be very,
very tough. On a much lighter note, fire Disney employee
accused of altering the company's restaurant menus, changing prices, adding
profane language. So far not the end of the world, however,
(23:28):
altering allergen information, for example, removing a description that peanuts
were in a certain product, and that is a real problem.
Now we've reached the point where it has gone beyond
just a let's screw Disney a little bit to people
(23:49):
are at real risk. All right, guys, we are done,
done done Monday. Well, first of all, Tomorrow eight to
eleven o'clock Handle on the lot, following Dean Sharp with
his show The House Whisper Neil two to five with
the Fork Report. We're all back on Monday with a
(24:12):
wake up call that's Amy from five to six, and
then this show goes on and we end it.
Speaker 2 (24:17):
Right about now.
Speaker 1 (24:22):
This is KFI AM six forty live everywhere on the
iHeartRadio app.
Speaker 2 (24:27):
You've been listening to the Bill Handle Show.
Speaker 1 (24:29):
Catch my show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app.
The Bill Handel Show News
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.